1402 SE EVERETT MALL WAY BURGER KITCHEN 2016-01-01 MF Import

�<�� > '.•!ashi.r�ton Surveying & Rating Dureau, P. 0. Box 1168, Seattle, Wa. 98111 Date of Review: �� /� � �.J % by: / I U To be� installed at: � �-. L�� ._. .. . � � � .- i"":..__i•,;. - - �r.:'�':.. r �} �� � �Op� `��"'�r _ �; ! � /�..? �.�i ,n � , � c- , i p/' �:, �� /� i All comments, approvals and acceptances relate ex�lusivel�� to relative effect of various conditions upon fire ins�rance rates. They are not to be con- strued as bearing, in any way, upon the question of whether "due care" has been exercised wi:h respect to possible liabilit,� for personal injury or damage to property. It is recognized that hazards w`iich may result in loss still exist. The hood and vent installation as shown, conforms to the standards as out- lined in the N.F.P.A, Pamphlet titled "Vapor Removal from Cooking Equipment", N.F.P.A, No. 96 except as shown 6elow by a check mark, or as indicated on the drawing. ...,. �� 1. An approved automatically operated f9xed pipe extinguishing system is '�• requlred for all ventilatiog systems, except for listed grease extrac- 1V E,p tors. � �^� . 2. An approved automatically operated fixed pipe extinguishing system is �j �� ,; required to protect all cooking surfaces that may be a source of igni- 6�RVE�`�N�,u tion, including french fryers, ranges, griddles and broilers. �a pU � � 3. An automatic shut-off for all sources of fuel and heat to al'I cooking ' equipment is required if the extinguishing system should operate. 4, A signal light is required to be installed in the kitcher, area to in- dicate that the fan is working. 5. An inspection of the extinguishing system is required at least every six months by properly trained and qualified personnel. 6. Hoods are required to be of 18-gauge steel or 20-gauge stainless steel. 7. Ducts are required to be of 16-gauge steel or 18-gauge stainless steel. 8. All seams and joints are to be constructed liquid-tight with an external weld. 9. Ducts must extend above the ronf so that there is at least 40 inches of clearance from the outlet to the roof surface, � 10. A U.L. 206C rated portable Dry Chemical fire extinguisher is required in kitchen area. Multi-Purpose types not recommended, � 11. 18 9nch clearance is required to combustible materials from the hood and /or vent in the open; unless protected in dccordance with N.F.P.A. pam- phlet No. 96, Appendix B. � 12. Grease filters shall be a type listed for use with cortmercial cooking. � 13. Troughs & gutters shall not be permitted except beneath filters. ��'7'1 �,� ��ti) /�.^/��J /N /ivc.� /5r �' �r>> � � /n/�.. 4s1 Approval applies to plans submitted and for construction shown thereon. Approval of finished installation subjzct to inspection and final acceptance. form 215-1973 M