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Home My WebLink AboutFIRE PLAN REVIEW - 99-00022 - Taco Time - RemodelRE:|BT'RG !{ADTSON COUNIrY FIRE DEPARII$EIIT P.O. Bo:r 280 26 North Center Rexburg, Idaho 83{40 (208) 3s9-3010 199{ Unif,orn Fire Code PLan Review Building Name: Taco TiJne Building Address: 274, $ouFh ?nd We,St Q.l-nri aq. Ono+ Occupancy Classification: A-3 PLan Date: 04123-9.8 Revier Date: 05-07-99 Trrrro nf Cnn qt rrrr-t i nn ' \/-N! v |\Js v! vvrru s! uu L+vrr . J-..-5J ExistinE Floor Area: 1'369 New Construction Floor Area: 691., Tota] ,Bquare footAge=2r,060 1) .Required Fire Flow (Appendix III-A) : 1,.500 g.p.nt. 2).Water Supply (Article 9, Section 903) Required: Yes Fire Hydrant Location: C-28 2nd Weet e 3nd Squth' S:83 ?.45 South. Znd We.st Fire Hydrant Flows: .8r.-Q08-g-"P,-rnJ Fire Flow Test Location: Satnp Fire Flow Supplied By: Fi{e ,Deoa$,t'rFeFt Water Supply AccePtable: Yes Fire Hydrant Location Acceptable: Yp,s 3.)Fire Apparatus Access Roads (Article 9 Section 902) Required: Ng Comments: Aqces,s ffom fnai{r road,s 4 ) . Installatlon Of Portable Fire Extinguisher (Art.icle 10 Section 1002) Required: Yes Location Acceptable: Not shown Type Provided Acceptable: Mi.nimum 2*A "1-O-BC 5).Automatic Fire Extinguishing Systems: (Artlcle 10 Sectlon 1003 Plan Review Page 2 Required: No 6).Standpipes (Article 10 Section 1004) Required: Ng ?).Ventilating Hood And Duct Fire Extinguishing System (Article 10 Section 1006.2) Required: Yes Comments: SEa gttached UFC Section. 8).Fire Alarm Systems (Article 10 Section 100?) Required: Ng Plans As Submitted Are Acceptable: Yes Plans Checked By: Dee.. Owqns Date: 05:07-98. Please furnish comments back to the plan reviewer in the following manner: Providp inforr.[il!.ioe on venLi]alins hoBd and duct fire extinguishing system. tjROM: $ection 1006 Article l0 Section 1006 - PROTECTION OF COMMERCIAL COOKING OPERATTONS 1006.1 Ventilating Flood and Duct $ysterns. A ventilating hood and duct-system shall be prurvided in accorlance with the Mechanical Code for cornmercial-type fbod heat'processing equipment that produccs grease-laden v$Ftrs- 1 006.2 Fire-extinguishing System. 1006.2.1 Where required. Approved automatic fire-extinguishing systems shall be provided for the pnotection of commercial-type cooking equipmcnt- EXCEPTION: The requireinent for protection does not include stearn kettles and steam tables or equipnent which as used does not create greaseJaden vapors. 1006.2.2 Type of system. The sy$tem used for the protection of cornmercial-type cooking equipment sirall be either a systbm lislgd for application with such e-quipment or an automatic fiieixtinguishing $ystem tlnt is spcifically designed for such application. Sysrems shall be installed in accordance with the Mechanical Code, their listing and the manufacturer"s instmction. Other systems shall be of an approved design and shall be of one of the tbllowing types: 1. Automatic sprinkler system. 2. Dry-chemical extinguishing system. 3. Carbon dioxide extingrrishing qysteffi. 4. Wet-ehemical extinguishing system. 1006.2.3 Extent of protection. 1006.2.3.I General. The automatic fire-extinguishing system used t9 protect ventilating hoods and ducts and cooking appliance shatl be installed to inctude cooking sqrfgpe1, d-eep fat {t-VtR griddtis, upright broiieri, chartroilers, range_topu q4 grills. Frotection shall also be-provided for lne enetosed flenum spsce within the hood ahove filters and exhaust ducts serving the hood' t006.2.3.2 Carbon dioxi{e systems. When carbon dioxide systems arc used there shall be e nozzle at the top of the ventilating duct. Additional nozzles that are symmetrically ananged tct give uniform di'stribution shall be installed within vertical ducts exceeding ?0 lbet (6096 mm) Ind horizontal ducts exceeding J0 feet (15 240 mm). Dampem shatl be installed at either tle top or the bottom of the duct and ihalt tre arranged to operate automatically upon activation of the fire-extinguishing system. When the dampi is installed at the top of.the &Yt, the top nozzle shall be immediately below the damper. Carhon dioxidc automatic fire'extinguishing systems shnlt be sufticientlfsized to protect all har.ards venting through a common duct simultaneously. nA6.2.4 Automatic power, fuel andverrtilation shutoff. 1006.2.4.1 General. Automatic fire-extinguishing sy$tems shall be intcrconnected to the fuel or cuffent supply fur the cooking operfltion and ananged to automatically shut offall equipment under the hood when the system is actuated. Shutoffvalves or switches shall be of a typo that require manual operation to resst. 1006.2.4.2 Carbon dioxide systems. Commercial{ype moking equipment protectedby an automatic carbon dioxide extinguishing sy$tem shall be arranged to shut off the ventilation system upon activation. 1006.2.5 Speciat provisions for automatic sprinkler systems. Commercial-typ cooking equipment protected by automatic sprinkler systems shall be supplied from a sepa.rate, readily accessible indicating-type control valve that is idcntified. Extinguishing systems shnll be serviced at least every six months or after activation of the system. lnspcction shall be by qualified individuals, and a Certificate of Inspection shall be forwarded to the chief upn oompletion. Fusible links and automatic sprinkler hends shall be replaced at least annually, and other protection devices shall be serviced or replaced in accordance with the manufacturer's instructions. EXCEPTION: Frangible bulbs need not be replaced annually. 1006.2.6 Manual system operation. A rendily accessible manual activation device installed at an approved location shall be providod for dry shsmical, wet chemical and cnrbon dioxide systems. The activation device is allowedtobe mechanically or electrically operated. If electrical power is use{ the system shafi be connected to a standby pow€r system and a visuial means shall be provided to show that the extinguishing system is energized. Instnrctions for operating the fire-extinguishing system shall be po$ted a{iaoent to manual activation devices. 1006.2.7 Port*ble tire extinguishers. A sodium bicarbonate or potassium bicarbonate dry-chemical.type portahle fire extinguisher having a minimurn rating of 40-B shall be installed within 30 feet (9144 mm) of c,ommercial food heat-processing equipment, a$ measur€d along an unobstructedpath of travel, in accordance with U.F'.C. Standard l0-1. 1006.2.8 Operations and maintenance. The ventilation system in connection with hotds shall be operated at the required rate of air movement, and classil-red grease filters shall be in place when equipment under a kitchen grease hood is used. lf grease extractors are installed, they shall be operated whsn the commercial+ype cooking equipment is used. Haodg, girease-removal devices, fans, ducB and other appurtenances shall be oleaned at intervals necessary to prevent the accurnulation of grease. Cleanings shall be recorded, and records shall state the extent, time ard date of cleaning. Such records shall be mainbined on the preinises. Sprinklers used for the protection of ftyers shall be listed for that application and installed in accordance with their listing.