Plan Review Notes
Plan Review Notes For Permit 17060359
Permit Number 17060359
Review Stop M
Sequence Number 2
Notes
Date Text
2017-09-07 09:20:252ND REVIEW FBC-2014 MECHANICAL
 PERMIT #17060359
 9/7/17
  
 PLAN REVIEW RESULTS: DENIED.
  
 MANY OF THE 1ST REVIEW COMMENTS WERE NOT ADDRESSED AND
 STILL EXIST. I HAVE REPRINTED THOSE COMMENTS BELOW-
 PLEASE COMPLY.
  
 2) M1: KITCHEN EXHAUST AT A RATE OF .070 PER SF. IS
 REQUIRED PER TABLE 403.3, AND RECIRCULATION OF AIR FROM
 THAT SPACE IS PROHIBITED PER FOOTNOTE B. THE MECHANICAL
 PLAN IN ITS CURRENT DESIGN IS NOT IN COMPLIANCE AS IT
 CLEARLY SHOWS RTU-1 & 2 IS RECIRCULATING AIR FROM THE
 KITCHEN INTO THE DINING ROOM.
  
 3) M1: PROVIDE IN THE AC EQUIPMENT SCHEDULES THE AMOUNT
 OF O/A BEING SUPPLIED BY EACH UNIT.
  
 4) M1: A DUCT SMOKE DETECTOR IS REQUIRED IN THE RETURN
 AIR SYSTEM OF RTU-1 PER SECTION 606.2.1. THIS
 REQUIREMENT IS BASED ON THE FACT THAT A TYPICAL 5-TON
 SYSTEM CAN PRODUCE SUPPLY AIR IN EXCESS OF 2000 CFMS.
 PROVIDE A SYMBOL ON THE PLAN TO SHOW THE LOCATION OF
 THE DETECTOR AND INDICATE HOW IT WILL BE SUPERVISED PER
 SECTION 606.4.1.
  
 5) PROVIDE A COMPLETE KITCHEN EQUIPMENT PLAN THAT
 INDICATES MAKES AND MODELS OF ALL NEW AND EXISTING
 EQUIPMENT. SUBMIT SPEC SHEETS FOR ALL NEW EQUIPMENT
 INCLUDING THE NEW FRYER. PLEASE NOTE THAT INSTALLATION
 OF GAS-FIRE APPLIANCES WILL REQUIRE SUBMITTAL OF A GAS
 PIPING ISOMNETRIC DRAWING, COMBUSTION AIR CALULATIONS,
 AND SUBMITTALS OF SEPARATE PERMITS AND PLANS FOR A
 GREASE
  
 EXHAUST HOOD AND FIRE SUPPRESSION SYSTEM.
  
 6) PROVIDE COMBUSTION AIR CALULATIONS.
  
 7) PROVIDE AN AIR BALANCE CALCULATION.
  
 8) INDICATE THE SIZES OF THE MAIN TRUNK LINES FROM THE
 RTU'S.
  
 WHEN RESUBMITTING, IT IS HELPFUL TO PROVIDE A RESPONSE
 LETTER ADDRESSING EACH ITEM ALONG WITH THE CITY
 RE-SUBMITTAL FORM.
  
 ADDITIONALLY, PLEASE INSERT CORRECTED PAGES INTO THE
 SUBMITTAL AND LEAVE THE PREVIOUSLY REVIEWED SHEETS.
  
 CHRISTOPHER L. COLE
 MECHANICAL PLANS EXAMINER
 401 CLEMATIS STREET
 WEST PALM BEACH FL 33401
 561-805-6719
 [email protected]
  
  


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