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_ _ _ _ . � <br /> � <br /> � <br /> I <br /> ; <br /> � <br /> .s� <br /> Washington Surveying & Rating Bureau, P. 0, Eox 1168, Seattle, Wa. �981��' " `�� <br /> (�F V <br /> ,•- <br /> Cf `'•'r�`\�r� ^,� <br /> ? <br /> . ^ trC•i—� „ � <br /> Date of Review: � � � 7 �� To be lnstalled at�/. � �Z • ��{�'„?.�•� �,,� <br /> _'_'� �; 'i� ` <br /> _ � r� j.. . �.,, .�i r� ' '� � ' '' .:,; .�'r' .��::,::.i ;;� � <br /> b'�: � ,�� . i ' . � 1�.�.�•� ���/�/ <br /> • J :�/:'r.��� . /�� �' /.��/(lr$r•% <br /> d/ri�y �/lr:� -� C JN<:'r ' C /-�JJ�' ! f '�� i r.r i � i � /lr" .•/ <' J • . <br /> n <br /> All comments, aFprovals a��d acceptances relate exclusively to relative � <br /> effect of various conditions upon fire insurance ra�es. They are not to be con- [-(� � ' <br /> strued as bearing, 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 /> Qroper•ty. It is recognized that hazards which may result in loss still er.ist. ��,,.�! ! <br /> . � RhTI: <br /> The hood and vent installation as shown, confor� to the standards as out- �:�5-- <br /> . lined in the IJ.F.P.A. Pamphlet titled "Vapor Removal froin Cooking Equipment" , . <br /> N.F.P.A, No. 96 except as sho�,m belo��r by a check marl;, or as indicated on the <br /> � dra�aing. <br /> . � 1, An appruved automatically operated fixed pipe extinguis;hing system is <br /> 1 required for all vent?latiog systems, except ror listed grease extrac- <br /> . I tors. <br /> ,s.�,. D , <br /> , 2. An apr;^oved autonatically operated fixed pipe er.tinguishing system is <br /> s'��" required to protect all cooking surfaces that may be a source of igni- ' <br /> :.. . > 1 <br /> �,, �„ icion, inc'Udi��g french fryers, ra;;ges, gr9ddles and broilers. <br /> ���""��1 0 3. An automal:ic shut-off for all sources of fuel a�d heat to all cooking <br /> ' "'s `- ecuipment is ��quired if the extinguishing system should opera�e. <br /> r� 4, A signal light is required to be installed ir. the kitchen area to in- <br /> dicate tha� the fan is working. <br /> � 5. An inspection of the extinguishing system is required at least every , <br /> sjx months by properly trained and qualified personnel . <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 :�e constructed liqu9d-tight �vjth an external <br /> weld. <br /> � 9. Ducts must extend above the roof so that there is at least 40 incnes of <br /> clearance from the outlet to the roof surface, <br /> �;� � 10. A U.L. 206C rated portable Dry Chemical fire extinguisher is required in I <br /> � kitchen area. Piulti -"rurpose types not recommended, <br /> � 11. .18 inch clearance is required to combustible materials from the hood and � <br /> /or vent in th2 open; unless protect�d in dccordance a+ith ��.F.P.A. pam- <br /> phlet No. 96, Appendix B. • � <br /> � 12. Grease filters shall be a type listed for use with com�nercial cookin9. � <br /> � 13. Troughs & gutters shall not be permitted except beneath filters. � <br /> Approval applies to plans submitted and for construction shown thereon. <br /> Approval of finished installation subject to inspection and final acceptance. <br /> '� F�orm 215-I973 _ . . <br /> I <br /> .. . __ �_..__ <br />