Plan Review Notes
Plan Review Notes For Permit 14011422
Permit Number 14011422
Review Stop FIRE
Sequence Number 3
Notes
Date Text
2014-07-10 10:13:29THIS 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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