| Date |
Text |
| 2017-08-22 14:36:54 | 2ND REVIEW RESPONSE |
| | |
| | |
| | ORIGINAL COMMENTS: |
| | |
| | 1) ANY WORK ON THE FIRE ALARM AND FIRE SPRINKLER |
| | SYSTEMS SHALL BE DONE UNDER SEPARATE SHOP DRAWINGS BY |
| | CERTIFIED LIFE SAFETY CONTRACTORS. |
| | |
| | THE AREA OF THE KITCHEN INDICATES A NEW WALL; P 1. |
| | ANYTIME A WALL IS REMOVED AND/OR ADDED IN AN EXISTING |
| | SPRINKLERED BUILDING, A REVIEW OF THE PROTECTION |
| | COVERAGE IS REQUIRED. THE PROPOSED PROJECT REQUIRES A |
| | REVIEW OF THE SPRINKLER COVERAGE BY A DESIGN |
| | PROFESSIONAL TO DETERMINE PROPER CODE COVERAGE. |
| | |
| | THIS CAN NO LONGER BE A PROVISO COMMENT. |
| | |
| | A NOTE SHALL BE ADDED TO THE SUBMITTED THAT ANY WORK ON |
| | THE FIRE SPRINKLER SYSTEM SHALL BE DONE UNDER SEPARATE |
| | SHOP DRAWINGS BY CERTIFIED LIFE SAFETY CONTRACTORS. |
| | |
| | SHOULD INCOMPLETE FIRE SPRINKLER COVERAGE BE FOUND |
| | DURING FIRE INSPECTIONS THE INSPECTION WILL FAIL UNTIL |
| | PROPER COVERAGE IS COMPLETED. |
| | |
| | |
| | |
| | 2) A RANGE AND HOOD VENT IS INDICATED. PER NFPA 101, |
| | THE SYSTEMS SHALL BE INSTALLED PER NFPA 96 AND WITH A |
| | SEPARATE FIRE SUPPRESSION SYSTEM. THE HOOD SYSTEM AND |
| | FIRE SUPPRESSION SHALL BE SUBMITTED UNDER SEPARATE SHOP |
| | DRAWINGS. |
| | |
| | |
| | PER NFPA 101, CHAPTER 13, EXISTING ASSEMBLY OCCUPANCIES |
| | AND CHAPTER 39, EXISTING BUSINESS OCCUPANCIES COOKING |
| | EQUIPMENT SHALL BE PROTECTED: |
| | |
| | 13.3.2.2 COOKING EQUIPMENT. COOKING EQUIPMENT SHALL BE |
| | PROTECTED IN ACCORDANCE WITH 9.2.3, UNLESS THE COOKING |
| | EQUIPMENT IS ONE OF THE FOLLOWING TYPES: |
| | (1) OUTDOOR EQUIPMENT |
| | (2) PORTABLE EQUIPMENT NOT FLUE-CONNECTED |
| | (3) EQUIPMENT USED ONLY FOR FOOD WARMING |
| | |
| | 39.3.2.3 COOKING EQUIPMENT. COOKING EQUIPMENT SHALL BE |
| | PROTECTED IN ACCORDANCE WITH 9.2.3, UNLESS THE COOKING |
| | EQUIPMENT IS ONE OF THE FOLLOWING TYPES: |
| | (1) OUTDOOR EQUIPMENT |
| | (2) PORTABLE EQUIPMENT NOT FLUE-CONNECTED |
| | (3) EQUIPMENT USED ONLY FOR FOOD WARMING |
| | |
| | 9.2.3 COMMERCIAL COOKING EQUIPMENT. COMMERCIAL COOKING |
| | EQUIPMENT SHALL BE IN ACCORDANCE WITH NFPA 96, STANDARD |
| | FOR VENTILATION CONTROL AND FIRE PROTECTION OF |
| | COMMERCIAL COOKING OPERATIONS, UNLESS SUCH |
| | INSTALLATIONS ARE APPROVED EXISTING INSTALLATIONS, |
| | WHICH SHALL BE PERMITTED TO BE CONTINUED IN SERVICE. |
| | |
| | THE PROPOSED EQUIPMENT DOES NOT MEET THESE REQUIREMENTS |
| | AND SHALL BE PROTECTED ACCORDINGLY. THE STOVE AND RANGE |
| | TOP WOULD HAVE TO REMOVED AND REPLACED WITH EQUIPMENT |
| | DESIGNED TO WARM FOOD ONLY OR A SUPPRESSION SYSTEM |
| | WOULD NEED TO BE INSTALLED. |
| | |
| | THIS COMMENT CAN NO LONGER BE A PROVISO COMMENT. SEE |
| | ALSO THE BUILDING REVIEW COMMENT. |
| | |
| | |
| | |
| | |
| | 3) WHEN RESUBMITTING, PLEASE PROVIDE PLAN SHEET |
| | REVISION CLOUDS OR NUMBERED NARRATIVE RESPONSES TO THE |
| | ABOVE. |
| | |
| | |
| | |
| | |
| | 4) ADDITIONAL COMMENTS MAY BE PROVIDED ON THE |
| | RE-SUBMITTAL OF THE ABOVE. |
| | |
| | |
| | |
| | PETER LEDUC |
| | FIRE MARSHAL |
| | 561-804-4709 |
| | [email protected] |
| | |
