| Review Date | Status | Comment(s) |
| 11/20/2009 |
Approved | Revised plans for addition of 4th fryer:
Plans are still approved. |
| 10/14/2009 |
FYI | *****(STANDARD COMMENT 1) This project is: Burger King, 357 E. Fillmore St.
ATTENTION: See our web site for our latest plan review comments for your job at:
www.springsgov.com - go to "City Agencies" (tab on the teal bar to get a drop box) - click on - "Fire Department" - (Using the links down the left side of the page), click on - "Web Guide." Once you're into the Web Guide, click on "Plan Review Status" This will also give you access to numerous other items that may assist you in your future project design work.
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| Attention | *****(STANDARD COMMENT 7) NOTE NOTE - The following RED-LINED items are to be corrected prior to final inspection:
1) Research addresses of projects before submittal.
2) Please be prepared to measure all pipe lengths and show inspector all fittings. Have manufacturer install manual on site to ensure system design.
3) Plan submittals in the future need to have pipe lengths and fittings used to ensure system design. Provide appropriate cut sheets to verify.
4) Remove drop with 3N nozzle not protecting an appliance.
5) Inspector - Chainbroiler has specific nozzle application. Verify.
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| FYI | COMMERCIAL COOKING OPERATIONS - WET CHEMICAL |
| FYI | (COMMERCIAL COOKING OPERATIONS) APPLIANCE RESTRAINT:
Moveable cooking appliances shall be provided with a means to ensure proper positioning in related to the appliance discharge nozzle during cooking operations.
(NFPA 17A 5.6.4; NFPA 96: 12.1.2.3.1) |
| FYI | (COMMERCIAL COOKING OPERATIONS) FUEL SHUT-OFF:
Interconnection of the suppression system, fuel and/or current supply shall be arranged to shut off all cooking equipment AND electrical receptacles located under the hood when the suppression system is actuated.
Where systems protect hazards that are normally heated, the power or fuel supply to heaters shall be shut off automatically upon actuation of the extinguishing systems.
Where systems protected hazards that have flowing flammable or combustible fluids or gases, the system shall be provided with automatic means to ensure shutoff of power and fuel valves upon operation of the extinguishing systems.
All shutoff systems shall require manual resetting.
(IFC 904.11.2; NFPA 17A: 4.4.3 and 9.3.5) |
| FYI | (COMMERCIAL COOKING OPERATIONS) APPLIANCE SEPARATION:
All deep-fat fryers shall be installed with at least a 16-inch space between the fryer and surface flames from adjacent cooking equipment and not less than 3' from solid fuel cooking equipment.
Exception: Where a steel or tempered glass baffle is installed at a minimum of 8-inches in height between the fryer and surface flames of the adjacent appliance; if the fryer and the surface planes are at different horizontal planes, the 8-inch height shall be measured from the higher of the two appliances.
(NFPA 96: 12.1.2.4-5) |
| FYI | (COMMERCIAL COOKING OPERATIONS) FUSIBLE LINKS:
Fusible links shall be provided within each exhaust duct opening and above each protected cooking appliance in accordance with the manufacturer's listing.
(NFPA 17A 5.6.1.5-6) |
| FYI | (COMMERCIAL COOKING APPLIANCES) EXHAUST FANS:
Upon activation of the fire suppression system, the exhaust fan shall remain on while the make-up air is shut down. (2003 IFC 904.11.6.1.1 as amended).
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| FYI | (COMMERCIAL COOKING OPERATIONS) COMMON EXHAUST DUCT:
Common exhaust ducts shall be protected by one of the following methods:
1. Simultaneous operation of all independent hood, duct, and appliance protection systems OR
2. Simultaneous operation of any hood, duct, and appliance protection system and the system(s) protecting the entire common exhaust duct.
(NFPA 17A: 5.6.2) |
| FYI | (COMMERCIAL COOKING OPERATIONS) MAKE-UP AIR:
If mechanical make up air for the hood system is being provided through the hood, the mechanical make up air shall shut off upon activation of the fire extinguishing system, if exhaust fans shut down.
(NFPA 96:8.3.2) |
| FYI | (COMMERCIAL COOKING OPERATIONS) FIRE EXTINGUISHERS:
Class K portable extinguishers are required within the City of Colorado Springs for all commercial kitchens equipped with wet chemical fixed fire suppression systems. Extinguishers shall be installed within 30 feet of appliances, as measured along an unobstructed path of travel.
(IFC 904.11.5)
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| FYI | (COMMERCIAL COOKING OPERATIONS) SIMULTANEOUS OPERATION:
Systems protection two or more hoods and/or plenums shall be installed to ensure the simultaneous operation of all systems protecting the hoods, plenums and associated appliances below the hood(s).
(NFPA 17A: 5.6.1) |
| FYI | (STANDARD COMMENT) INDICATION OF SYSTEM ACTIVATION:
An audible OR visual indication shall be provided that the system has operated, that personnel response is needed, and that the system is inneed of recharge.
(IFC 904.3.4; NFPA 17:5.7.3; NFPA 17A: 5.2.1.8) |
| FYI | (STANDARD COMMENT) FIRE ALARM SYSTEM CONNNECTIONS:
The extinguishing system shall be connected to the fire alarm system, if provided, in accordance with NFPA 72.
(IFC 904.3.5) |
| FYI | (STANDARD COMMENT) MANUAL PULL STATIONS:
A readily accessible means for manual activation shall be installed at an approved location in the path of egress. Pull stations for multiple system shall be installed in the same location.
All manual pull stations shall be permanently and clearly identified as to the hazard and/or system they protect.
(IFC 904.11.1; 2002 NFPA 17:5.7.1.7; 17A 4.4.2.5 and 5.2.1.10; 2001:4.3.3.6, 4.3.3.10) |
| FYI | (STANDARD COMMENT) NOZZLES:
All discharge nozzles shall be provided with caps or other suitable devices to prevent the entrance of grease, vapors, moisture or other foreign materials into the piping.
(NFPA 17: 4.3.1.5; NFPA 17A 4.3.1.5; 2001:4.2.5.4) |
| FYI | (STANDARD COMMENT) MULTIPLE HAZARDS:
Where two or more hazards can be simultaneously involved in fire by reason of their proximity, they shall be protected by one of the following methods:
1. Individual systems installed to operate simultaneously OR
2. A single system designed to portect all hazards that can be simultaneously involved.
(NFPA 17:5.2.1; NFPA 17A: 5.1.5) |
| FYI | (STANDARD COMMENT 8) CERTIFICATE OF INSTALLATION:
Attached to these approved plans is the "Certificate of Installation".
It is the installer's responsibility to certify through this form that the system has been properly installed and tested.
The form is to be filled out in its entirety PRIOR TO THE ARRIVAL OF THE FIRE INSPECTOR that is conducting the final inspection and/or the acceptance test of the system.
FINAL INSPECITONS WILL NOT BE CONDUCTED WITHOUT THIS FORM BEING COMPLETED.
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| FYI | (STANDARD COMMENT 9) MANUFACTURER'S DATA
The approved set of extinguishing system plans, manufacture's product data sheets on all equipment being installed, and the installation permit are to be on site for all fire department inspections. |
| FYI | (STANDARD COMMENT 10) INSPECTIONS
A minimum of 2-business days notice is required for all inspections. Please have your eight digit "Fire Department Plan Review Number" ready when calling to schedule an inspection. This number can be obtained from the General Contractor and/or is found in a blue stamp on the front or the back of the approved set of plans. |
| FYI | (STANDARD COMMENT) KHJ - SCHEDULING INSPECTIONS:
Starting October 3, 2005, Fire Inspectors will be scheduling their own calendars. Your assigned Inspector is Kris Johnson. You may contact him at 719-385-7257 to schedule all construction related inspection activities
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