| Plan Review Notes For Permit 14011422 |
| Permit Number |
14011422 |
|
| Review Stop |
FIRE |
| Sequence Number |
3 |
|
| Notes |
| Date |
Text |
| 2014-07-10 10:13:29 | THIS PLAN WAS REVIEWED AND APPROVED BY PETER LEDUC, | | | FIRE MARSHAL, WITH THE FOLLOWING COMMENTS: | | | | | | 1. ALL KITCHEN EQUIPMENT AND OPERATIONS SHALL COMPLY | | | WITH NFPA 96, STANDARD FOR VENTILATION CONTROL AND FIRE | | | PROTECTION OF COMMERCIAL COOKING OPERATIONS. | | | EXTINGUISHMENT AND VENTILATION SYSTEM SHOP DRAWINGS | | | SHALL BE SUBMITTED SEPARATELY FOR APPROVAL. | | | | | | COOKING OPERATIONS PRODUCING SMOKE OR GREASE-LADEN | | | VAPORS SHALL BE PROTECTED WITH A CLASS I MECHANICAL | | | EXHAUST HOOD EQUIPPED WITH AN AUTOMATIC WET-CHEMICAL | | | FIRE SUPPRESSION | | | SYSTEM. | | | | | | A MANUAL ACTIVATION DEVICE SHALL BE LOCATED ALONG THE | | | EGRESS PATH AND BE A MINIMUM OF 10 FEET AND A MAXIMUM | | | OF 20 FEET FROM THE KITCHEN EXHAUST SYSTEM. THE DEVICE | | | SHALL BE | | | MOUNTED 42-48 INCHES ABOVE THE FLOOR AND SHALL CLEARLY | | | IDENTIFY THE HAZARD PROTECTED. | | | | | | PROVIDE A K-TYPE PORTABLE FIRE EXTINGUISHER AND | | | ASSOCIATED SIGNAGE IN KITCHEN AREA. | | | | | | DEEP FAT FRYERS SHALL BE EQUIPPED WITH A SEPARATE | | | HIGH-LIMIT CONTROL IN ADDITION TO THE ADJUSTABLE | | | THERMOSTAT TO SHUT OFF FUEL OR ENERGY WHEN THE FAT | | | TEMPERATURE REACHES 475F | | | DEGREES AT 1-INCH BELOW THE SURFACE. | | | | | | PROVIDE AN 8? TALL STEEL BAFFLE OR PROVIDE 16? OF SPACE | | | BETWEEN THE DEEP FAT FRYER AND SURFACE FLAMES OF THE | | | ADJACENT EQUIPMENT. | | | | | | | | | |
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