||FYI||*****(STANDARD COMMENT) This project is: Chick Fil A, 7990 N Academy Bl: interior remodel to kitchen, addition for kitchen service area
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: SIMPLEXGRINNELL
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.|
|FYI||*****(STANDARD COMMENT 3) DESIGN:
Type of System: ANSUL R102 WET CHEMICAL
HOODS 1L, 1R, 2
Size of System: 12 GALLONS USING 39 OF 44 AVAILABLE FLOW POINTS
Hazard Protected: FRYERS, RANGE, ELECTRIC CHAR BROILER
Size of System: 3 GALLONS USING 9 OF 11 AVAILABLE FLOW POINTS
Hazard Protected: FRYERS, GRIDDLE
|Attention||*****(STANDARD COMMENT 4) REDLINED COMMENTS:
The following RED-LINED items are to be corrected prior to final inspection:
1. Pull stations shall be located at least 10 feet and a maximum of 20-feet from the exhaust system.
|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) 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: 220.127.116.11-5)|
|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) EXHAUST FANS/MAKE-UP AIR:
Upon activation of the fire suppression system, the exhaust fan shall remain on. (2009 IFC 904.11.3.1 and 904.11.6.4 as amended).
|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) 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.
|FYI||(COMMERCIAL COOKING OPERATIONS) SIMULTANEOUS OPERATION:
Systems protecting 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||(COMMERCIAL COOKING OPERATIONS) PIPING REQUIREMENTS:
1) Please be prepared to measure all pipe lengths and show inspector all fittings to ensure system design is within manufacturer limitations.
|FYI||(COMMERCIAL COOKING OPERATIONS) 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 17A 18.104.22.168)|
|FYI||(STANDARD COMMENT 5) 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.
|FYI||(STANDARD COMMENT) LICENSED INSTALLER/SERVICE TECHNICIAN
An On-Site Installer/Service Technicial shall supervise all on-site work on any fire protection system. This On-Site Installer shall have a current Installer Certificate (RBD Wallet Card), on his/her person, while on the job site. |
|FYI||(STANDARD COMMENT 8) 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.
|FYI||(STANDARD COMMENT 9) MANUFACTURER'S DATA
The approved set of 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
Due to the dynamic nature of inspectors schedules, PLEASE call your inspection requests in with ample time to allow scheduling.
Please call 719-385-5982 Extension 2 to schedule all construction related inspection activities.
When calling, please have your complete CSFD plan review number(s) ready for each inspection request.
( i.e. 20001234 - HM -2 or 20000012 - CN - 1)
The CSFD Approved sets of plans are to be on site for all inspections.|
|FYI||(STANDARD COMMENT 15) PLAN REVIEW/PERMIT FEES
All fire department fees are to be paid prior to issuance of any permits. These fees must be paid directly to the Colorado Springs Fire Department - Development Review Enterprise - at 2880 International Circle - Suite 200-7.|
|FYI||(STANDARD COMMENT) REVIEWS:
Colorado Springs Fire Department construction reviews are based upon information provided on the drawings and/or the attached reference material. Issues or features that are not presented within the construction documents are assumed to be complaint with applicable codes/standards. It is the responsibility of the building owner to ensure that minimum code requirement are met as established by the Authority Having Jurisdiction, whether of not the requirements are specifically indicated on the submitted construction documents.
The CSFD has reviewed the submittal in accordance with the fire code requirements of the adopted International Fire Code, CSFD local amendments, City Code Standards, and applicable NFPA Standards. All plan review comments are subject to final on-site field inspections, and testing by the CSFD. Review and approval by the CSFD shall not relieve the applicant of the responsibility of compliance with the International Fire Code.