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Washington Surveying & Rating Bur���;-�, p <br />;' <br />Date of Review: �/'�i���' <br />by: ,�1 '�!_ <br />Dox 1168, Seattic, Wa. 98111 <br />To be insta�led at: � <br />f' ��•f ': ' •c/ L r.�� -• /• <br />,Z / /. , � _ ,/ �.; � %, c � 'Ct/i� <br />/"./�i', •— '. .r : :, . <br />All comments, approvals and acceptances relate exclusively to relative " <br />effect of various conditions upon fire insurance rates. They are not to be con- <br />strued as bear�ng, in any way, upon the question of whether "due care" has been <br />exercised with respect to possible liability for personal injury or damage to <br />property. It is recognized that hazards which may result in loss still exist. <br />The hood and vent installation as shown, conforms to the standards as out- <br />lined in the N.F.P.A. Pamphlet titled "Vapor Removal from Cooking Equipment", <br />N.F.P.A. No. 96 except as shown below by a check mark, or as indicated on the <br />drawing. <br />� <br />� <br />u� <br />� <br />1. An approved automatically operated fixed pipe extinguishing system is <br />required for all ventilatiug systems, except for listed grease extrac- <br />tors. <br />2. An approved 3utomatically operated fixed pipe extinguishing system is <br />required to protect all cooking surfaces that may be a source of iani- <br />tion, including french fryers, ranges, griddles and broilers. <br />3. An automatic shut-off for all sources of fuel and heat to all cooking • <br />equipment is required if the extinguishing system should operate. <br />4. A signal liclit is required to be installed in the kitchen area to in- <br />dicate that the fan is working. <br />� 5. An inspection of the extinguishing system is requii•ed at least every <br />six months by properly trained and qualified personnel. <br />!��' <br />0 <br />0 <br />(.-'i� <br />6. Hoods are required to be of 18-gauge steel or 20=gauge stainless steel. <br />7. Ducts are required to be of 16-gauge steel or 18-gauge stainless steel. <br />8. All seams and joints are to be constructed liquid-tight �vith an external <br />�aeld. <br />9. Ducts must extend above the roof so that there is at least 40 inches of <br />clearance from the outlet to the roof surface. <br />� 10. A U.L. 20aC rated portable Dry Chemical fire extinguisher is required in <br />kitchen area. Multi-Purpose types not recommended. <br />� 11. 18 inch clearance is required to combustible materials from the hood and <br />/or vent in the open; unless protected in accordance with N.F.P.A. pam- <br />phlet No. 96, Appendix B. <br />� 12. Grease filters shall be a type listed for use with commercial cooking. <br />� 13. Troughs & gutters shall not be permitted except beneath filters. <br />Approval applies to plans submitted and for construction sho�an ther•eon. <br />Approval of finished installation subject to inspection and final acceptance. <br />� ��-�� 715-1973 <br />�' . <br />