| Plan Review Notes For Permit 20060036 |
| Permit Number |
20060036 |
|
| Review Stop |
FIRE |
| Sequence Number |
1 |
|
| Notes |
| Date |
Text |
| 2020-06-10 13:50:12 | 1. NO ADDRESS PROVIDED IN THE PLAN TITLE BLOCK | | | INFORMATION. | | | 2. PDF 5 GIVES SPECIFICATIONS OF HOOD SUPPRESSION | | | SYSTEM TO BE INSTALLED, IF NOT BY OTHERS: | | | A. PROVIDE MANUFACTURER SPECIFICATION SHEETS FOR ALL | | | COMPONENTS (I.E. NOZZLES, FUSIBLE LINKS, CANISTERS, | | | ETC.) | | | B. PLEASE PROVIDE LAYOUT OF HOOD SYSTEM WITH APPLICABLE | | | APPLIANCE DETAIL TO BE INSTALLED. | | | 3. PER FBC 904.11.1, 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. | | | 4. 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. | | | 5.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. | | | | | | S.THOMAS | | | 561-804-4728 |
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