| Review Date | Status | Comment(s) |
| 10/29/2009 |
FYI | *****(STANDARD COMMENT 1) This project is: Noodles & Company, 516 N. Nevada Ave, Suite 180 - University Village - Interior finish - restaurant
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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| FYI | *****(STANDARD COMMENT 5) The special hazard suppression system is being installed by: Acme Fire & Safety.
This plan review is based on the requirements found within the 2003 editions of the International Building Code, International Fire Code and the most recent editions of the NFPA standards as applicable. |
| FYI | *****(STANDARD COMMENT 6) SPECIAL HAZARD SUPPRESSION SYSTEM DESIGN:
Type of System: Ansul R-102 Wet Chemical
Size of System: 4.5 Gallons, 16 Flows points maximum, 14 Flow points used
Hazard Protected: Kitchen hood |
| 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) 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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