2.  Please provide a HVAC duct layout, including supply, return, exhaust, and makeup air. Include an equipment schedule showing Total cooling (MBH), Sensible (MBH), Minimum SEER, Heating (MBH), Minimum HSPF, Supply Air (CFM), Outside Air (CFM), Static Pressure (in. wc), Motor (HP), Voltage, and  Auxiliary Heat (KW).  Note: Outside air is required to comply with  ASHRAE 62.1. Note: In addition a commercial kitchen hood complying to FBC-M section 506&507 is required with adequate makeup air.

4. The occupancy load shown on sheet CVR states 46 people and a A-2 occupancy classification. Restaurants with an occupancy load of less than 50 persons are classified as a M (FBC-309.1) Please revise the occupant classification.