Plan reviewed for kitchen fire suppression system. This system is pre-engineered and manufactured by by Captive Aire. The kitchen fire suppression system is protecting 2 10'3" hoods. Each hood has 2 tanks that are prefilled and manifolded and capable of supplying 40 points.
Hood 1- Tanks use 32 of 40 points
1 duct nozzle, 2 plenum nozzles, 3 covering appliance and 2 nozzles covering an upright broiler.
Hood 2- Tanks use 39 of 40 points
1 duct nozzle, 2 plenum nozzles, 2 nozzles for the overhead salamander and 5 nozzles for appliance coverage.
Hood 1 and 2 have fire stat thermal detector located at the entrance of the duct.
2" gas shut off is electric and requires manual reset
Electric Remote push system activation
Class K wet chemical fire extinguisher provided
Shunt trip for gas and electric and make up air
This occupancy does have a fire alarm. Plans show connection available on panel.
Reviewed using FFPC 8th edition effective Dec. 31, 2023. NFPA 1 and 101 references are Florida Editions of the code in the FFPC.
Reviewer: J.L. Hatcher 904-209-1741, jlhatcher@sjcfl.us
To schedule fire inspections please call 827-6842 (automated system). Questions about inspections please call 209-1740x1.
Review by the AHJ shall not relieve the applicant of the responsibility for compliance with the Code.