HomeMy WebLinkAboutBLD2015-00027 - INSPECTION COMMERICAL KITCHEN INSPECTION CHECKLIST
Date: '/ F' 'L _ % 5
Address: y y 3 9 I' /711-c.)
Owner/Proprietor:wner/Pro rietor: G v 3` 7" j4`‘//
Nature of Work: Gar iv*, it ire 3/45 Use of Building: /).eL-/
REQUIRED INSPECTIONS
pSystem orientation/installation in accordance with mfr's/UL listing
ad Appliances properly covered with correct nozzle(s)(appliance mfr's listing)
4 Duct and plenum covered with correct nozzle(s)
tliC Positioning of nozzles
O Nozzle covers in place(where required)
Fusible links within rated temperature requirement
�Hood/duct penetrations sealed with weld or UL listed device
Cylinder pressure gauge in proper range(if gauged)
Hydrostatic test date of cylinder current(CO2 cartridge exempt) N U
e( Inspect cylinder mount(s)
o Check travel of cable(s)
,1zr Cable piping and conduit properly bracketed
--e—Proper separation between fryer(s)and devices with surface flames
ra- Proper surface to filters clearance+Id a
•� Exhaust fan in operating order
.Or' Filters in proper orientation
)4" Fuel shut-off in"on"position for operation/test
„et" Fan warning sign on hood or at fan manual control switch
,.e( Manual release and location proper
..er Personnel instructed in manual operation of system
1,v1 c] Class K Fire extinguisher within 30 feet and tagged properly
0 40-B:C Portable Fire Extinguisher available and tagged properly
,a Fuel/Power disconnect for all hooded appliances/outlets(with manual reset)
=4-e- Hood protection system monitored by premises automatic fire alarm system
"Certification/service tag on system
--a- Electrical panel properly labeled for shunt-trip function and manual reset,if applicable
o Other: /
Inspector:
Date: er3 '9/ /6-
Inspector: Date: 0%4'Vk
Comm.Kitchen Inspection&Test Checklist 4/2/2015
CITY OF PORT TOWNSEND
COMMERICAL KITCHEN INSPECTION AND TEST CERTIFICATE
ACCFPTANCF.TESTS
id" Automatic Trip Test
tav Manual Trip Test
I.M.C. 506.3.3.1 Grease duct test. ��S4G
k ra I.M.C. 507.16 Hood Performance test. B` .,vSCEn-
I.M.C. 507.16.1 Capture and containment test)'
Fuel/Power disconnect for all hooded appliances/outlets(with manual reset)
a.- Flood protection system monitored by premises automatic fire alarm system
se' Certificatio se ice tag on sy tem
Inspector: re =�
,'. Date: 0.7/ 4.1//5--
Inspector: Date: el/,c'5
Comm.Kitchen Inspection&Test Checklist
4/2/2015
Thomas L. Aumock
Consulting Fire Code Inspector&Plans Examiner
2303 Hendricks Street,Port Townsend,WA 98368
(360)385-3938 Email:taumock @cablespeed.com Cell:(360)643-0272
PLAN REVIEW MEMORANDUM
To: Mary Blain,Plans Examiner,Jefferson County Department of Community Deve, s ment
Fr: Thomas Aumock,Consulting Fire Code Inspector to Jefferson Cou viol/""V '
Dt: 02 February 2015
Re: BLD15-0027—Gearhead Deli Fire Suppression System for Kitchen Hood,29483 Highway 101
Cc: None
This plans examiner is in receipt of the set of plans dated for the above-referenced permit application from
your office,for the installation of a fire suppression system for a kitchen hood.
The proposal was reviewed with the International Fire Code [LF.C.] and International Mechanical Code
[I.M.C.], 2012 Editions, and NFPA Codes 96, 54, and 17. The following constitutes this plan examiner's
findings and determinations based upon the plans of record submitted. This plan set has this plan examiner's
highlights and red ink markings thereon.
Findings&Determinations:
1. The proposal was reviewed as a proposed commercial enterprise with and installation of a Type I
commercial kitchen hood with dedicated fire suppression system.
2. This proposal contain a provision for Type I commercial kitchen appliances. I.F.C. Section 904.11
requires that an approved fire suppression system (i.e. sprinklers) shall be provided for the protection of
commercial-type food heat-processing equipment. Any pre-engineered automatic wet-chemical suppression
system shall be tested, listed, and labeled to Underwriter's Lab Specification 300 system including NFPA
17A related requirements.Installation shall be to manufacturer's specifications.
2.1 Sprinkler protection shall be provided for the enclosed plenum spaces within the hood, above the filters
and exhaust ducts for the Type I hood.
3. The exterior wall shall meet or exceed the wall protection requirements of NFPA 96.
4. A new or current serviced Class K fire extinguisher[s] shall be installed in the commercial kitchen space.
As a note, for up to four fryers having a maximum cooking medium capacity of 80 pounds (36.3 kg) each:
one Class K portable fire extinguisher of a minimum 1.5-gallon capacity is approved. [I. F.C. Section
904.11.5.2] It shall be located within thirty[30]feet of the hood.
4.1 A 4A-rated standard fire extinguisher is required if the Class K extinguisher has no A Class rating.
S. Per N.F.P.A. 96, Chapter 8.2.3.1, the operation of any commercial kitchen hood fire extinguishing
system shall automatically shut off all sources of fuel, heat, and make-up air to all equipment requiring
protection by that extinguishing system,thus, automatic equipment interlocks with the cooking appliance fuel,
and/or electrical power shutoff to be provided. The fuel and/or electrical power supply reset shall be manual
at the electrical panel.
6. The specification sheet indicates no use of a deep fat fryer. If a fryer is to be installed in the future, and
new building permit will be required. Any such fryer shall be installed with at least 16 inches of space
between the fryer and any surface flames from adjacent cooking equipment, unless a steel or tempered glass
the
baffle plate is installed at a minimum of 8 inches in height between the fryer and A 6acee ion 12.f.2.e
adjacent appliance,then the requirement for a 16 inch space will not apply, per
and .5.
7. The proposed fire extinguishing system contains a pressurized extinguishing agent container. The OSHA
[Occupational Safety and Health Administration] standard hydro-test interval for this agent is five [5] years.
This cylinder er an approved o inspected hydro fes compliance recommended 45 days after requires hydro-testing,the applicant approval, and provide
shall secure an approved hydro-test
evidence of its completion to Jefferson County D.C.D.
8. Per NFPA 54, all caster-mounted equipment served by LPG fuel is required to have a commercial grade
[ANSI Z21.69/CSA 6.16] moveable gas connector. Said gas supply hose shall be NSF certified, having a
smooth durable coating that is easy to clean and will not crack. The coating shall contain an embedded anti-
microbial agent to help prevent the growth of harmful bacteria.
9. A County inspector shall inspect the installation for conformance with plan approvals, including
witnessing of the installer's testing of the fire protection system trip tests, and ensure compliance with
N.F.P.A.96"Exhaust Termination Distance from Fresh Air Intake(FAI)or Operable Door or Window:"
IFAI
(3)
9.9 m
(32.5 ft)
F(4‘)1
6.5 m
(21.25 ft)
FAI 90`
(2) 3.8 m
(12.5 ft)
_Horizontal
�";�o"- - - -"-"-"- Exhaust 3m FAI
A t30- (tOft) (5)
3m
(10 ft) 3m
(1O ft)
FM
(1) .t. Grade
Notes:
1.Fresh air intake(FAI)applies to any air intake,including an operable
door or window.
2.Examples:
(a) FAls1 and 5 ar bon t en am closest plane of exhaust fan or lower:
3 m(10 ft)
(b) FAls 2,3,and 4 are above the plane of exhaust fan:
3 m+76 mm(10 ft+0.25 ft)per degree between closest edges.
10. The following inspection tests shall be made:
INTERNATIONAL MECHANICAL CODE—2012 EDITION-WAC51-52-506 Wa. St.
Amendment
Section 506 Commercial Kitchen Food Ventilation System Ducts and Exhaust Equipment
506.3.3.1 Grease duct test. Prior to the use or concealment of any portion of a grease duct system, a
leakage test shall be performed.
Ducts shall be considered to be concealed where installed in shafts or covered by coatings or wraps
that prevent the duct-work from being visually inspected on all sides.
The permit holder shall be responsible to provide the necessary equipment and perform the grease duct
leakage test. A light test or an approved equivalent test method shall be performed to determine that all
welded and brazed joints are liquid tight. A light test shall be performed by passing a lamp having a
power rating of not less than 100 watts through the entire section of duct-work to be tested. The lamp
shall be open so as to emit light equally in all directions perpendicular to the duct walls.
A test shall be performed for the entire duct system, including the hood-to-duct connection. The duct-
work shall be permitted to be tested in sections,provided that every joint is tested.
Section 507-Commercial Kitchen Hoods
507.16 Performance test. A performance test shall be conducted upon completion and before final
approval of the installation of a ventilation system serving commercial cooking appliances.
The test shall verify the rate of exhaust airflow required by Section 507.13 [Capacity of Hood based
upon mounting type and minimum CFMper liner foot of hood],makeup airflow required by Section 508,
and proper operation as specified in this chapter.
The permit holder shall furnish the necessary test equipment and devices required to perform the tests.
507.16.1 Capture and containment test. The permit holder shall verify capture and containment
performance of the exhaust system.
This field test shall be conducted with all appliances under the hood at operating temperatures. Capture
and containment shall be verified visually by observing smoke or steam produced by actual or simulated
cooking, such as with smoke candles, smoke puffers,etc.
Section 508-Commercial Kitchen Makeup Air
508.1 Makeup air. Makeup air shall be supplied during the operation of commercial kitchen exhaust
systems that are provided for commercial cooking appliances.
The amount of makeup air supplied shall be approximately equal to the amount of exhaust air. The
makeup air shall not reduce the effectiveness of the exhaust system.
Makeup air shall be provided by gravity, mechanical means, or both. For mechanical makeup air
systems,the exhaust and makeup air systems shall be electrically interlocked to insure that makeup air
is provided whenever the exhaust system is in operation. Makeup air intake opening locations shall
comply with Sections 401.5 and 401.5.1.
i
508.1.1 Makeup air temperature.The temperature differential between makeup air and the air in the
conditioned space shall not exceed 10°F(6°C).
Exceptions:
1. Make-up air that is part of the air-conditioning system.
2. Make-up air that does not decrease the comfort conditions of the occupied space
Any other applicable or relevant sections of said Code not covered herein shall nonetheless apply to this
proposal.
It is the recommendation of this consulting Fire Code Inspector t and Plans xa ine p ov;deroval of the permit
application subject to the terms outlined herein,and any
2.0 hours of time was logged for the review, report, and processing for this permit applica