||FYI||*****(STANDARD COMMENT) This project is: NAI Highlands Restaurant - Fixed Fire System install
Date of Plans:
You can access our web site for the latest fire department plan review comments:
1. From www.springsgov.com, select CITY AGENCIES then FIRE
2. Click on FIRE CODE ENFORCEMENT.
3. Click on REVIEW PLANS STATUS in the gray box
4. Then select VIEW PLAN REVIEW STATUS.
5. Scroll down to the correct address. You may then select APPROVED/DISAPPROVED to view comments associated with that particular project.|
|FYI||*****(STANDARD COMMENT 3) The special hazard suppression system is being installed by: Cintas
This plan review is based on the requirements found within the adopted International Building Code, International Fire Code and the most recent editions of the applicable NFPA standards.|
|Approved||*****(STANDARD COMMENT 3) SPECIAL HAZARD SUPPRESSION SYSTEM DESIGN:
Type of System: Wet Chemical Kitchen Hood Protection
Size of System: 2.75 Gallons, 5 Flow Points
Hazard Protected: Kitchen Hood & Cooking Appliances|
|FYI||(COMMERCIAL COOKING OPERATIONS) APPLIANCE RESTRAINT:
Moveable cooking appliances shall be provided with a means to ensure proper positioning in relation to the appliance discharge nozzle during cooking operations.
(NFPA 17A 5.6.4)|
|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)|
|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 220.127.116.11-6)|
|FYI||(COMMERCIAL COOKING OPERATIONS) EXHAUST FANS/MAKE-UP AIR:
Upon activation of the fire suppression system, the exhaust fan shall remain on. (2009 IFC 904.11.6.4 as amended).
|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.