B23-1520 - 31856 PASEO ADELANTO 107COMPONENTSThe following section lists the major components used in the TANK Fire Suppression extinguishingsystem.Figure 1 - Shipping/Test View11. Unit is shown in Shipping/TestPosition2. Tank Straps3. Tank Mounting Bracket(Secured to cabinet with rivets)4. Cylinder Tanks (Up to fourtanks may be installeddepending on cabinet size.)223441854Cylinder Nozzle and Piping ParametersA single cylinder supports up to 5 nozzles, 20 flow points. Max supply line up to 42 feet to the first overlap-ping nozzle.A dual cylinder system supports up to 40 flow points and 10 nozzles. Dual cylinder systems can be pipedin series or parallel. Max supply line up to 42 feet to the first overlapping nozzle.Table 7 - Agent Distribution Piping Limitations for Dual Cylinder SystemPipe SectionMax Supply Line to First Overlapping NozzleOverlapping Nozzle Appliance BranchDedicated Nozzle Appliance BranchMax Pipe Length (ft)421010Notes:1. One (1) tee allowed per appliance drop.2. No more than two nozzles can be utilized for a single appliance drop.3. Additional elbows are permitted on branch lines, provided linear pipe length is reduced bycorresponding equivalent length (1.3 ft per 90° elbow, 0.6 ft per 45° elbow).For example: a 3/8” steel elbow has an equivalent length of 1.3 ft. An appliance branch may use4 elbows, provided the total linear pipe is reduced by 1.3 ft (e.g., from 5 ft to 3.7 ft). Additional pipe cannotbe added in lieu of fittings, as pipe volume limits could be exceeded.4. Maximum 6 ft vertical rise of supply line above cylinder outlet.5. Minimum 7 ft. of supply line to first overlapping nozzle.6. If hoods are piped to the same TANK, the sum of piping between hoods plus distance to firstoverlapping nozzle should NOT exceed 42 feet.Nozzle InstallationDistribution piping and nozzles are factory-installed. Verify that the nozzles and distribution network areinstalled in accordance with the design and installation parameters for all protected hazards, as set forth inthis manual.NOTE: The TANK Fire Suppression extinguishing system design must be reviewed if any hazardchanges have been made, including (but not limited to): appliance type, appliance sizes, appliancelocation, factory pre-piping or nozzles, plenum size or configuration, and duct size orconfiguration.1. Ensure nozzles are securely installed. DO NOT OVERTIGHTEN.NOTE: Do not over-tighten or nozzles may be damaged.2. Ensure all nozzle types, placement, and aim are in accordance with the limitations in this manual.Nozzles can be used to achieve proper aim on dedicated appliance protection nozzles only.3. Refer to Figure 6 on page 7 for details on nozzle(s).33JOB NAME :CONTRACTOR :REVISION DATE :F-1SYSTEM #7EDISON FIRE PROTECTION INC.3368 N. SAN FERNANDO ROAD, #108LOS ANGELES Ca 90065CA LIC C-16 #569185 (323) 259-9999EMAIL: info@edison-fire.comCRATONETICTCREED
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569185EDISONFIRE PROTECTION INC. LOCATIONINSTALLATION NOTES SYSTEM NOTESPIPING DIAGRAMscale: 12"-1'DATE :DESIGNED BY :EDISON FIRESYSTEM TYPE :PRE-ENGINEEREDSCOPE OF WORK :FLOOR PLANscale: 18"-1'RED BARN - SUITE 10731856 Paseo AdelantoSan Juan Capistrano, CA 92675NEW KITCHEN HOOD FIRE SYSTEMSYSTEM: 10 NOZZLESTOTAL SYSTEMS: 109-07-2023THIS WET CHEMICAL EXTINGUISHING SYSTEM IS ENGINEERED TO PROVIDE FIREPROTECTION FOR RESTAURANT HOODS, DUCTS AND PCUS, AND IS TO BE INSTALLED INACCORDANCE WITH THE FOLLOWING STANDARDS:·NFPA 17A 2021 EDITION·NFPA 10 2021 EDITION·NFPA 96 2021 EDITION·2022 CFC TITLE 19·ALL OTHER APPLICABLE CODESCERTIFICATIONS AND APPROVALS:THE TANK FIRE SUPPERSSION SYSTEM IS ETL LISTED IN ACCORDANCE WITHANSI/CAN/UO/ULC 300, ULCORD-C1254.6.THE MICROPROCESSOR-BASED CONTROL BOARD IS ETL LISTED TO UL STANDARD 864AND CAN/ULC-S527-11.ORANGE COUNTY FIRE AUTHORITYReviewed by Planning & DevelopmentService Request Expires After 6 Months of InactivityApproval subject to field inspection and required test,notations hereon, conditions in correspondence andconformance with applicable regulations. The stamping ofthese plans shall not be held to permit or approve theviolation of any law.OCFA SR #: Fee Codes: Plan Type: By: ONLY STAMPED SHEETS REVIEWED BYORANGE COUNTY FIRE AUTHORITYCall at least 72 hours in advance to scheduleinspections: (714) 573-6150Notes: 544848 PR335Hood & Duct Extinguishing SystemDate: 12/12/2023jonathanhobbsAUTHORITYFIREREVIEWEDCALIFORNIA
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Figure 37 - Firestat Installation DetailsHood Riser Location3467891251011Downstream Duct Protection63471312258914Firestat Components1. Hood Riser Firestat• Fenwal Part Number - 12-F28021-32144-OT-360 - Normally Open, Close on Rise @ 360°F• Fenwal Part Number - 12-H28021-12144-OT-600 - Normally Open, Close on Rise @ 600°F2. Wiring - 2 black wires/2 white wires.3. Seal threads with Teflon Tape before installation4. 1/2” NPT Quick Seal (Adapter Body) - Part Number Kit 32-000025. 1/2” NPT Quik Seal (Gasket) - Part Number Kit 32-000026. External Surface of hood/duct.7. 1 1/8” - 1 1/4” diameter hole.8. 1/2” NPT Quik Seal (Lock Washer) - Part Number Kit 32-000029. 1/2” NPT Quik Seal (Nut) - Part Number Kit 32-0000210. 1/2” flex conduit connector - Part Number A00908811. Flex metallic conduit to ECP junction box (closest to the hood) - Part Number A000571912. Duct Protection Firestat• Fenwal Part Number 12-F28021-005360 - Normally Open, Close on Rise @ 360°F• Fenwal Part Number 12-H28021-005-0T-600 - Normally Open, Close on Rise @ 600°F13. Extension Ring - Part Number 59361-1/214. Extension Ring Cover - Part Number 100-BW35Gas Shut-Off ValvesThe electric gas valve is held open in the energized state, and closes when de-energized via the outputrelay of the control panel. A listed manual reset relay is required to ensure manual reset prior to fuel beingrestored in accordance to NFPA17A.Gas valves (Figure 36) are designed to shut off the flow of gas to the kitchen appliances in the event of firesystem activation. Electric gas shutoff valves must be installed with an upstream strainer to prevent debrisfrom prohibiting gas valve function. New pipe, properly reamed and cleaned of metal burrs, should beused. Proper care is needed to ensure that the gas flow is in the same direction as indicated on the gasvalve and strainer. Do not over-tighten pipe connections. Apply pipe dope to the male threads only. Ifnecessary, install a drip leg in the gas line in accordance with the Authority Having Jurisdiction (AHJ).120V AC gas valves 3/4” - 2” can be mounted with the solenoid in any position above horizontal.120V AC gas valves 2-1/2” - 3” must be mounted with the solenoid vertical and upright. The pipe must behorizontal.All 24V DC gas valves must be mounted with the solenoid vertical and upright. The pipe must behorizontal.Proper clearance must be provided in order to service the strainers. A minimum of 4” clearance distancemust be provided at the base of the strainer.Figure 36 - Electric Gas ValveDIM "F"Electric Gas ValveFLOWDIM "C"DIM "A"DIM "G"DIM "D"DIM "B"Strainer4” Minimum ClearanceTable 9 - Gas Valve DetailsGas Valve(ASCO)Strainer Size8214235 4417K64 3/4”8214250 4417K651”8214265 4417K66 1-1/4”8214275 4417K67 1-1/2”8214280 4417K682”8214290 4417K69 2-1/2”8214240 4417K71 3”DIM “A”DIM “B” DIM “C”6-15/16” 5-15/16”6-3/8”6-3/8”6-3/8”4”6-15/16” 5-15/16” 4-7/8”7-5/8”7-5/8”7-5/8”10-5/16” 8-1/16”10-5/16” 8-1/16”5-1/8”5-3/4”7-1/4”8-7/8”10”DIM “D” DIM “F”DIM “G”4-1/2” 11-15/16” 9-7/8”5-3/16” 12-13/16” 10-11/16”5-15/16” 13-1/2” 12-1/16”6-3/16” 14-1/8” 12-5/16”7-13/16” 15-5/8” 13-15/16”9-7/8” 18-15/16” 18-5/8”10-15/16” 20-1/16” 19-11/16”34Gas Shut-Off ValvesElectric gas shut-off valves are used to shut down the flow of fuel gas to the kitchen appliances uponactuation of the TANK Fire Suppression system. An energized solenoid is used to hold the gas valve in theopen position. The solenoid closes the valve when de-energized via the output relay of the control panel.The gas valves are available in 120V AC and 24V DC, ranging from 3/4” to 3” pipe sizes (Table 2).Size3/4”1”1-1/4”1-1/2”2”2-1/2”3”Electric Remote Manual ReleaseAn electrically operated manual release that is listed must be used with the TANK Fire Suppressionextinguishing system. The electric remote manual release is used to actuate the TANK Fire Suppressionextinguishing system manually and must be properly located and supervised in accordance with NFPA17A and NFPA 96.Firestat (Heat) DetectorThe Firestat (Fenwal Detect-a-Fire) is a listed electric thermal detector available in a variety of temperaturesettings and used to actuate the TANK Fire Suppression extinguishing system automatically. When aFirestat senses a temperature higher than its setpoint, the Firestat contacts will close and energize theTANK Fire Suppression system via the control panel.Figure 10 - FirestatTable 2 - Electric Gas ValvesP/N (ASCO) 120V AC8214235821425082142658214275821428082142908214240P/N (ASCO) 24V AC8214G236-24VDC8214G251-24VDC8214G266-24VDC8214G276-24VDC8214G281-24VDC--9Fire Protection Manual Actuation DeviceFigure 38 - Activation DeviceThe push/pull station (Figure 38) is a remote manual actuation device to activatethe fire system. This remote manual actuation device (push/pull station) containsone set of normally open contacts and mounts to any standard single gang junctionbox. When the front button is pressed, the electrical connection to the fire systemis completed, thus activating the fire system.The remote manual actuation device (push/pull station) should be mounted at apoint of egress and positioned at a height determined by the Authority HavingJurisdiction (AHJ). This position is usually 10 to 20 feet from hood and 42 to 48inches above the floor. Multiple remote manual actuation devices (push/pullstations) are acceptable to use in the fire system and are wired in parallel per theelectrical schematic. The remote manual actuation device (push/pull station) isreset by twisting the push-button clockwise until the internal latch is released.The clear protective cover must be installed to protect the device from accidentalactivations. This cover is provided as part of the manual actuation device. Below are the part numbers for thedevices and replacement parts (Table 9).PUSHNote: When connecting the wires to the push/pull station, do not twist the wire ends together. Insert eachwire on the opposite side of the screw.Table 9 - Activation Device Part NumbersPart DescriptionPush-Button with Clear CoverPush-Button with Clear Cover and HornRed Junction Box with Deep Back for Surface MountNormally Open ContactNormally Closed ContactContact Housing AssemblyPart NumberSS2031ZA-ENSS2041ZA-ENSTI-KIT71101ARSTI-10196STI-10198SF-10197HTrouble Input WiringTrouble contacts and supervision switches from each device should be connected to the trouble input of thebuilding fire alarm panel to indicate a trouble condition.1. Building Fire Alarm2. CORE Control Panel Trouble Contact3. End of Line Device4. Building Fire Alarm - Trouble Input WiringFigure 39 - Wiring Connection for Trouble Contact123TOK4TBCTBL37Fire Protection System FirestatThe Firestat (page 35) is a device installed in the riser of the hood, at the duct connection, that measurestemperature. The standard temperature setting is 360°F. Depending on heat produced by appliance, a higher ratedtemperature Firestat will be required. If a temperature higher than the setpoint is sensed, the Firestat contacts willclose and energize the electrical control board. The fire system will activate.The Firestat has 2 black wires and 2 white wires. These wires must be connected to the supervised loop. Use high-temperature wiring when installing Firestat components. Wago connectors (part number: 221-412) must be used.Multiple sensors are wired in parallel in the supervised loop. The Firestat may be installed on the opposite side ofthe quick seal for access in the duct.Non-Solid Fuel Appliances (Rated 450°F)Non-solid fuel appliances rated for 450°F will not require additional firestats, regardless of the configuration andlength of ductwork.Non-Solid Fuel Appliances (Rated 600°F)Non-solid fuel appliances rated for 600°F will require downstream detection if the duct run contains any horizontalsection over 25 feet in length. Downstream detection should be installed at the end of a horizontal section. Ductlayouts that include less than 25 feet of horizontal ductwork will not require additional detection.Solid Fuel Appliances (Rated 700°F)Solid fuel appliances produce effluents that can accumulate inside the duct, especially in long horizontal duct runs.Sparks from solid fuel appliances can travel into the ductwork and create fires that occur beyond the point wherethe hood riser Firestat can detect them. Additional downstream Firestats ensure that these duct fires are detectedand the fire system actuates. Solid fuel applications require 600°F rated Firestats, and SOLO filters. Exhaust fan(s)used with solid fuel appliances must use a steel wheel.In addition to the 600°F rated Firestat, located in the hood riser, a second Firestat is required at the duct dischargefor solid fuel applications when the ductwork exceeds 10 feet in length or contains horizontal runs. Even if theentire duct run is inaccessible, this additional Firestat is still needed. Mounting a Firestat in the fan may be anoption. On duct runs longer than 50 feet, a third Firestat will be required somewhere in the duct run, ideally at theend of a horizontal run, if present. Duct runs longer than 100 feet will require additional Firestats, contact yourlocal sales office for more information.NOTE: When additional Firestats are required, install in an accessible location near an access door, hoodriser, or fan. The door will provide access to install, clean, and replace the Firestat when needed. If a PCUis equipped with electronic detection, PCU Firestats can serve as downstream detectors, if present. Thetemperature rating of the Firestat in the duct must always match the temperature rating of the Firestat inthe riser.Battery BackupImportant!!The battery backup system requires that the batteries be changed every 2 years, from the date of firesystem commissioning, maximum. Failure to do this will result in a void in product reliability and maycause severe damage to facility due to loss of fire protection.Figure 47 - Battery BackupThe fire protection system contains a battery backup. During a power loss,the “Fire System Activated” light will flash 11 times between pausesindicating the power loss.The batteries must be replaced every 2 years, from the date of fire systemcommissioning. Part number PS-1270-F2, two are required. Although thebatteries are hot-swappable, which means they can be replaced whilethere is input power to the control, for your safety, all sources of powermust be removed from the control before replacing the batteries. Toreplace the batteries, unplug the battery cable from the J1 connector onthe electrical board (PCBCORE). Then remove the retaining strap holdingthe batteries in place. Remove the batteries from the cabinet. Transfer thefuse and cable set from the old batteries to the new batteries beingextremely careful to observe the RED and BLACK lead and terminalcolors. Reinstall the batteries in the cabinet and reconnect the battery plugto J1. The batteries are lead-acid type and are recyclable; pleasedispose of the old batteries properly.During extended periods of inactivity where the fire protection system willbe without AC power for more than 2 days, such as a shutdown or naturaldisaster, it is best to decommission the fire system by disconnecting thebatteries. This will prevent any damage to the batteries through completedischarge. When the system becomes active again, commission thesystem by reconnecting the batteries and allow the batteries to charge for48 hours.Power Supply AdjustmentFigure 48 - Power SupplyTo properly charge the batteries, the power supply must be adjusted tooutput 27.5V DC. This can be checked with an accurate digital voltmeterplaced across Terminals H1D and N1D. To adjust the output voltage,place a small flat-bladed screwdriver into the yellow dial. Turn the dialclockwise, this will increase the voltage.+DCOK24-28V+DC 24-28V--60WFire Protection System Printed Circuit BoardThe fire protection system printed circuit board (PCBCORE) is a microprocessor-based controller thatprovides all the necessary monitoring, timing, and supervision functions required for the reliable operationof the fire system. Under normal conditions, the “Fire System Activated” light is flashing one brief flashevery 3 seconds, indicating the system is armed and ready. If a fault is detected anywhere in the system,an audible alarm will periodically sound, and the “Fire System Activated” light will flash a fault code toindicate the fault that was detected. This fault code consists of a series of flashes followed by a pause.Simply count the number of flashes between the pauses and refer to the chart below to find the cause ofthe fault. Any fault is extremely important and must be corrected and rectified immediately to ensure properoperation of the fire system.The connections for building fire panels are located at AL1 and AL2 as dry contacts.For remote mounted Ansul Automans, use terminals AU1 and AU2. This will provide a dry contact connec-tion point to provide power for activating the Ansul Automan.NOTE: When a CORE board is connected to an ECPM03 board, if a fire condition happens, the“Last Fire Info” will be stored on the ECPM03 screen. “Last Fire Info” will be available on CASLINKas well.Figure 40 - Printed Circuit Board38Supervisory Pressure SwitchA supervisory pressure switch will always be located on the primary cylinder by the Primary Actuator Kit(PAK). For secondary cylinders, this is an optional component that may be added on. For primary cylin-ders, the pressure switch is mounted on the primary actuator kit. For all secondary cylinders, the pressureswitch is mounted on the Schrader fitting on the cylinder valve.1. Remove cap from applicable Schrader fitting.2. Thread the switch onto the Schrader using the brass wrench flats only.3. Apply Leak Lock joint sealing compound on the sealing surface of the Schrader valve when connect-ing/replacing the supervisory pressure switch, and PAK hose.Figure 16 - Supervisory Pressure Switch Installation1. Supervisory Pressure Switch (Primary)2. Wrench Flats3. Schrader Valve4. Optional Secondary Supervisory PressureSwitch1234WARNING!Proof pressure (*) limits stated on the nameplate must never be exceeded, even by surges in thesystem. Occasional operation of unit up to proof pressure is acceptable (e.g., start-up, testing).Continuous operation should not exceed the designated over range pressure (**).*Proof pressure - the maximum pressure to which a pressure sensor may be occasionallysubjected, which causes no permanent damage (e.g., start-up, testing).**Over Range Pressure - the maximum pressure to which a pressure sensor may be continuouslysubjected without causing damage and maintaining set point repeatability.NOTE: Pressure switches do not contain any field replaceable parts. Refer to applicable controlpanel manual for wiring of the supervisory pressure switch. Wire in accordance with local andnational electrical codes.WARNING!Disconnect all supply circuits before wiring pressure switch. Electrical ratings stated in literatureand on nameplate must not be exceeded - overload on a switch can cause failure on the first cycle.The electrical rating is rated to 5A resistive and 3A inductive at 30V DC; gold flashing over silver contact forloads down to 1mA at 24V DC.Wiring Color CodeRedBlackWhiteTerminalsNO (NC under Pressure)NC (NO under Pressure)ComSupervisory pressure switches are connected in series to the control panel supervisory input.1349JOB NAME :CONTRACTOR :REVISION DATE :F-2EDISON FIRE PROTECTION INC.3368 N. SAN FERNANDO ROAD, #108LOS ANGELES Ca 90065CA LIC C-16 #569185 (323) 259-9999EMAIL: info@edison-fire.comCRATONETICTCREED
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569185EDISONFIRE PROTECTION INC.DATE :DESIGNED BY :EDISON FIRESYSTEM TYPE :PRE-ENGINEEREDSCOPE OF WORK :SYSTEM COMPONENTSNEW KITCHEN HOOD FIRE SYSTEMREVISION DATE :THIS WET CHEMICAL EXTINGUISHING SYSTEM IS ENGINEERED TO PROVIDE FIREPROTECTION FOR RESTAURANT HOODS, DUCTS AND PCUS, AND IS TO BE INSTALLED INACCORDANCE WITH THE FOLLOWING STANDARDS:·NFPA 17A 2021 EDITION·NFPA 10 2018 EDITION·NFPA 96 2021 EDITION·2022 CFC TITLE 19·ALL OTHER APPLICABLE CODESCERTIFICATIONS AND APPROVALS:THE TANK FIRE SUPPERSSION SYSTEM IS ETL LISTED IN ACCORDANCE WITHANSI/CAN/UO/ULC 300, ULCORD-C1254.6.THE MICROPROCESSOR-BASED CONTROL BOARD IS ETL LISTED TO UL STANDARD 864AND CAN/ULC-S527-11.09-07-2023RED BARN - SUITE 10731856 Paseo AdelantoSan Juan Capistrano, CA 92675AUTHORITYFIREREVIEWEDCALIFORNIA
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Nozzles must be installed from 0" to 6" into the protected area of the duct. When more than one nozzle isrequired (modular protection), each nozzle must be located at the center of its protected module area.Additional nozzles are not required for changes in direction*. Duct obstructions and common ductworkmust be protected in accordance with this manual, NFPA 17A and NFPA 96.The nozzle location and aim for duct protection are shown in Figure 20 and Figure 21.*When a change in direction occurs less than 6" from the duct entrance, the nozzle must be aimed asshown in Figure 20 and Figure 21.Figure 20 - Single Nozzle Placement (0-75” Perimeter Duct)Round DuctSquare Duct22” Nom.(457mm)12.5”(318mm)MaxVertical DuctCL1CL0-6”(0-152mm)51. Nozzle2. Horizontal Duct Centerline (CL)3. Aim Point4. Vertical Duct Centerline (CL)5. Duct EntranceA. Rectangular Duct WidthB. Rectangular Duct Length2-4”(51-102mm)14ARectangular DuctBVertical/Horizontal DuctCL23• Duct perimeter up to and including 75” (1270mm).• To determine the perimeter: 2(A) + 2(B) = 75” (1905 mm).16Duct and Plenum ProtectionThe TANK Fire Suppression extinguishing system for duct and plenum coverage can be provided byindependent fire suppression tanks and piping or integrated with the fire suppression tanks and pipingused for protection of the appliances. Max of 5 nozzles per TANK for duct and plenum coverage only.Plenum ProtectionThe nozzle(s) (page 7), are used to protect plenum areas in both single bank and V-bank plenumconfigurations. The nozzle will protect up to a 4' wide x 10' long plenum section. For larger plenum areas,additional nozzles are added as required, with each nozzle protecting no more than a 4' wide by 10' longplenum section. Nozzles may be installed pointing in the same direction, and/or at opposite ends of theplenum, pointing toward each other. The nozzles must not be installed back-to-back when protectingplenum areas. When positioned at the end of the plenum, nozzles must be installed from 0 to 6" intoplenum.If the riser is not centered on the plenum, the plenum nozzle is placed on the side of the plenum closest tothe riser.The nozzle locations for plenum protection are shown in Figure 17 and Figure 18.Figure 17 - Single Bank Filter PlenumSIDE VIEW*Isolated Plenum Place for Clarity4' MaxPlenumNozzleTOP VIEW*Isolated Plenum Place for ClarityHeight10' MaxFilter0-6"PlenumNozzle4' Max14Figure 18 - Dual V-Bank Filter PlenumSIDE VIEW*Isolated Plenum Place for Clarity4' MaxPlenumNozzlePlenumNozzleTOP VIEW*Isolated Plenum Place for ClarityHeight10' MaxFilterFilter0-6"PlenumNozzle4' MaxDuct ProtectionThe nozzle(s) (page 7) is used for the protection of exhaust ductwork and can protect any duct cross-section type (e.g. round, square, or rectangular). A sufficient quantity of nozzles must be provided toensure that no single nozzle coverage exceeds 75" in perimeter.A single nozzle will protect a duct up to 75” perimeter (22” nominal diameter) and unlimited length. Twonozzles are required for protection of 75-150” perimeter and unlimited length. A minimum of 3 nozzles isrequired for protection of ducts exceeding 150" perimeter (36” nominal diameter) and unlimited length.When using multiple nozzles (modular protection), the coverage area for each nozzle must not exceed 75"perimeter.Figure 19 - Nozzle Duct Protection1321421. Duct2. Hood3. Single Nozzle4. Dual Nozzle15NozzlesThe Overlapping Female Nozzle(s) (p/n OL-F) are used for plenum, duct, and dedicated appliancecoverage (e.g., salamanders, upright broilers, chain broilers, and appliance with upright obstructions). Thenozzles include a cap (p/n 3074-1-1). The cap prevents contamination from entering the pipe network andis designed to pop-off upon system discharge, allowing the agent to flow to the protected hazard area.Refer to “Duct and Plenum Protection” on page 14.Figure 6 - Fire System NozzleNozzle P/N: OL-FPreviously P/N 3070-3/8H-10-SSPrimary Actuator Kit (PAK)The Primary Actuator Kit (PAK) (p/n 87-300030-001) is installed on each primary cylinder assembly topneumatically open the cylinder valve and provide actuation pressure for up to three secondary valve actu-ators. A vent limiting orifice is present to allow easier resetting of SVA pistons during inspections.The PAK consists of a pneumatic actuator, 24V DC solenoid valve, solenoid strainer (recommended by themanufacturer), check valve, primary actuator hose, and associated fittings.When activated, through automatic or manual system actuation, the control panel sends a momentary 24VDC release signal. The solenoid strainer will filter out debris from entering the system. The PAK solenoidwill open, allowing pressure from the primary cylinder to pass through the solenoid and check valve. Thepressure flows into the primary actuator (actuating the primary cylinder), and into the interconnected sec-ondary valve actuators (actuating the secondary cylinders).The primary actuator has a 1/8” NPT inlet port for connection to the primary system cylinder, and a 1/8”NPT outlet port for connection to the secondary cylinder actuation line or actuation line vent limiting orificefor single cylinder system. The primary actuator includes a piston with a spring-loaded locking pin whichlocks the piston in the discharge position, ensuring complete discharge of the cylinder contents. Whentesting/inspecting, if a component fails inspection, replace the PAK assembly.Figure 7 - Primary Actuator Kit11. Schrader Service Valve2. Check Valve3. Solenoid Valve4. Supervisory Pressure Switch Connection5. Solenoid Strainer (internal to assembly)6. Knurled Fitting7. Primary Actuator8. Primary Actuator Hose (Stainless Steel)9. Locking Pin10. Piston11. Hex Fitting12. Vent Limiting Orifice12234561178910NOTE: The primary supervisory pressure switch is standard on primary tanks. Secondarysupervisory pressure switches are optional on secondary tanks.7Square DuctXBCACLCLCLCLCLCLCLD36” Nom.(914mm)ACLCLXBFigure 21 - Dual Nozzle Placement (75-150” Perimeter Duct)Round DuctRectangular DuctVertical DuctVertical/Horizontal DuctCL1CL0-6” (0-152mm)511. Nozzle2. Vertical Duct Centerline (CL)3. Aim Point4. Horizontal Duct Centerline (CL)5. Duct EntranceA. 1/4 of dimension XB. 1/2 of dimension XC. 1/4 of Duct DiameterD. 1/2 of Duct Diameter2-4”(51-102mm)42CL3CLVentilation Exhaust and DampersThe TANK Fire Suppression extinguishing system can be used with the exhaust fan either on or off whenthe system is discharged. It is recommended that the exhaust fan remain on at the time of discharge to aidin the removal of smoke, gases, and other airborne materials from the hazard area in the event of a fire. Ifthe Authority Having Jurisdiction (AHJ) requires that the damper closes in the event of a fire systemdischarge, the system designer shall provide for protection downstream of the damper in compliance withNFPA 96, local codes, and/or as approved by the AHJ.Electrostatic Precipitators (ESP)An Electrostatic Precipitator (ESP) is designed to remove smoke and other airborne contaminants from theair flowing through the exhaust ductwork as a means of pollution control. Exhaust ductwork using ESPsrequires Overlapping Male nozzle(s) (p/n OL-M [previously 3070-3/8HH-10-SS]) upstream, before theESP. Distribution piping to the nozzles must not interfere with the function of the ESP unit.A Pollution Control Unit (PCU) and/or Electrostatic Precipitator (ESP) covered with this fire system canutilize up to 12 nozzles per tank.17Appliance ProtectionThe TANK Fire Suppression system utilizes both overlapping and dedicated nozzle appliance coverage,depending on the type of cooking appliance(s) requiring protection. For dedicated and overlapping nozzleinformation, refer to “Nozzles” on page 7.Overlapping appliance coverage allows a given area under the hood, defined as the hazard zone, to beprotected by overlapping nozzles. Nozzles are evenly spaced at the same height and alignment (front-to-back) relative to the hazard zone.Dedicated appliance protection utilizes a nozzle, or nozzles, for protection of an individual appliance.Overlapping, dedicated appliance, plenum, and duct protection may be incorporated in a single pipenetwork on the TANK Fire Suppression extinguishing system, as long as the number of nozzles per tankdoes not exceed five.The following sections detail the different nozzle coverage and placement parameters for overlapping anddedicated nozzle appliance protection methodologies. Double row coverage is allowed for TANK.Overlapping Appliance ProtectionA single hazard zone utilizing overlapping coverage is 30” deep, by the total length of the cooking surfaceof the protected appliances. The cooking surfaces of all appliances protected by overlapping nozzles mustbe located within the defined hazard zones. Cooking appliances eligible for overlapping protection areoutlined in Table 3 on page 19. The lowest and highest cooking surfaces will determine the height of thefire suppression nozzles. All overlapping nozzles must be mounted at the same height in a single hazardzone.For applications where overlapping protection cannot be used, such as an upright boiler, dedicatedappliance protection must be used.Figure 22 - Overlapping Protection OptionOverlapping Hazard Zone36”Max36”Max15”15”35” Min50” Max35” Min50” MaxEnd ofHazardZoneCookingAppliancesCookingAppliances12” Max 12” MaxEnd ofHazardZone18Appliance CoverageTable 3 illustrates the maximum permitted cooking surface dimensions of each appliance that can beprotected within a single overlapping zone. It is important to note that the cooking surface (area requiringprotection) is different than the total appliance size.Table 3 - Standard Overlapping Protection 5 nozzles per tank (20 flow points),36” max nozzle spacingHazardMulti Vat Fryer (3) (8)(with or w/oDrip-board)Split Vat Fryer, (3) (8)(with or w/oDrip-board)Tilt SkilletGriddleGas/Electric RadiantCharbroilerUpright Charbroiler/ Sal-amander, Chain*Appliance w/oShelf/Obstruction*Range w/oShelf/Obstruction*WokFuel SourceGas or ElectricGas or ElectricGas or ElectricGas or ElectricGas or ElectricGas or ElectricGas or ElectricGas or ElectricGas or ElectricMaximum Depth ofCooking Surfaces30” deep30” deep30” deep30” deep30” deep30” deep30” deep30” deep11-24” diameterMaximum Length ofCooking SurfacesUnlimitedUnlimitedUnlimitedUnlimitedUnlimitedUnlimitedUnlimitedUnlimited11-24” diameterMaximum Heightof FuelN/AN/AN/AN/AN/AN/AN/AN/A6-3/4” deepNotes:1. All dimensions shown are based on overlapping protection.2. All dimensions and areas shown reference the cooking surface of the appliance, which is typicallysmaller than the outside dimensions of the appliance itself.3. For multi-vat fryers, no single fryer module (vat & drip board) can exceed the above limitations.4. Protection for tilt skillets and braising pans are to be based on the coverage parameters provided forfryer protection. Tilt skillets should be placed at the back of the hazard zone. Tilt skillet coverage mustnot interfere with the edge of the nozzle discharge pattern.5. All appliance hazard surfaces must be located within the hazard zone.6. Smaller appliances can be positioned anywhere in the zone (e.g., moved left, right, forward, orbackward, provided the cooking hazard does not extend beyond the perimeter of the zone).7. When the depth of the appliance exceeds maximum cooking hazard dimensions, a second row ofnozzle coverage should be added.8. Deep Fat/Industrial Fryer/Tilt Skillets over 14” wide and up to 34” max depth will be overlapping with 4nozzles per tank, 30” max spacing. Max oil capacity: 24.75 gallons. Refer to Table 4 on page 20.9. Nozzle height(s) for fryers should be taken from the fryer’s minimum level indicator.Figure 22 illustrates the placement of nozzles for TANK Fire Suppression overlapping protection.Appliances denoted with an (*) require dedicated coverage. Refer to “Upright Broiler/SalamanderProtection” on page 24 and “Appliance with Shelf” on page 25 for details.19Coverage ExceptionsTable 4 - Overlapping Protection 4 nozzles per tank (20 flow points), 30” max nozzle spacingHazardFuel SourceDeep Fat/Industrial Fryers(with or w/o Drip-board)Pressure Fryers*Tilt SkilletWokGas or ElectricGas or ElectricGas or ElectricGas or ElectricMaximum Depth ofCooking Surfaces34” deep34” deep34” deepGreater than 24”, up to 30”diameterMaximum Length ofCooking SurfacesUnlimitedUnlimitedUnlimited30 inch diameterN/AN/AN/A9-1/2” deepDeep Fat, Industrial, Pressure Fryers, and Skillets over 14” wide and up to 34” max depth will beoverlapping with 4 nozzles per tank, 30” max spacing. Max oil capacity: 24.75 gallons.Nozzle height(s) for fryers should be taken from the fryer’s minimum level indicator.* Henny Penny fryer models 690, 691, and 692 are allowed with standard 30” max nozzle spacing as longas the nozzle flow pattern is not obstructed by the lid while in the fully open position. A nozzle is requiredon both sides of the lid.Table 5 - Appliances using 3 nozzles per tank, 24” max nozzle spacingHazardNatural Charcoal BroilerFuel SourceCharcoalSolid Fuel Charbroiler Mesquite or HardwoodLava Rock Charbroiler Gas or ElectricMaximum Depth ofCooking Surfaces30” deep30” deep30” deepMaximum Length ofCooking SurfacesUnlimitedUnlimitedUnlimitedMaximumHeight of Fuel4”6”3” DepthTable 6 - Appliance with Back Shelf 4 nozzles per tank (20 flow points), 36” max nozzle spacingHazardFuel SourceLess than 12” Back Shelf Gas or Electric12” Back ShelfMaximum Depth ofCooking SurfacesGas or Electric30” deep30” deepMaximum Length ofCooking SurfacesUnlimitedUnlimitedN/AN/A• Shelves or protrusions from appliances measuring 6” or less are not considered shelves, standardoverlapping coverage applies. Refer to Table 3 on page 19.• Shelves or obstructions greater than 6” and up to 12” require 4 nozzles per tank, 36” max nozzle spac-ing.• Shelves exactly at 12” depth require 35” distance from nozzle tip to cooking surface. Shelves less than12” may use nozzle distance from cooking surface of 35” to 50”, every effort should be taken to mini-mize nozzle spray pattern obstruction with the shelf. Refer to “Appliance with Shelf” on page 25 formore information.MaximumHeight of FuelMaximum Heightof Fuel20 JOB NAME :CONTRACTOR :REVISION DATE :F-3EDISON FIRE PROTECTION INC.3368 N. SAN FERNANDO ROAD, #108LOS ANGELES Ca 90065CA LIC C-16 #569185 (323) 259-9999EMAIL: info@edison-fire.comCRATONETICTCREED
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569185EDISONFIRE PROTECTION INC.DATE :DESIGNED BY :EDISON FIRESYSTEM TYPE :PRE-ENGINEEREDSCOPE OF WORK :SYSTEM COMPONENTSNEW KITCHEN HOOD FIRE SYSTEMREVISION DATE :THIS WET CHEMICAL EXTINGUISHING SYSTEM IS ENGINEERED TO PROVIDE FIREPROTECTION FOR RESTAURANT HOODS, DUCTS AND PCUS, AND IS TO BE INSTALLED INACCORDANCE WITH THE FOLLOWING STANDARDS:·NFPA 17A 2021 EDITION·NFPA 10 2018 EDITION·NFPA 96 2021 EDITION·2022 CFC TITLE 19·ALL OTHER APPLICABLE CODESCERTIFICATIONS AND APPROVALS:THE TANK FIRE SUPPERSSION SYSTEM IS ETL LISTED IN ACCORDANCE WITHANSI/CAN/UO/ULC 300, ULCORD-C1254.6.THE MICROPROCESSOR-BASED CONTROL BOARD IS ETL LISTED TO UL STANDARD 864AND CAN/ULC-S527-11.09-07-2023RED BARN - SUITE 10731856 Paseo AdelantoSan Juan Capistrano, CA 92675AUTHORITYFIREREVIEWEDCALIFORNIA
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JOB NAME :CONTRACTOR :REVISION DATE :OCFAEDISON FIRE PROTECTION INC.3368 N. SAN FERNANDO ROAD, #108LOS ANGELES Ca 90065CA LIC C-16 #569185 (323) 259-9999EMAIL: info@edison-fire.comCRATONETICTCREED
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569185EDISONFIRE PROTECTION INC.DATE :DESIGNED BY :EDISON FIRESYSTEM TYPE :PRE-ENGINEEREDSCOPE OF WORK :OCFA NOTESREVISION DATE :THIS WET CHEMICAL EXTINGUISHING SYSTEM IS ENGINEERED TO PROVIDE FIREPROTECTION FOR RESTAURANT HOODS, DUCTS AND PCUS, AND IS TO BE INSTALLED INACCORDANCE WITH THE FOLLOWING STANDARDS:·NFPA 17A 2021 EDITION·NFPA 10 2018 EDITION·NFPA 96 2021 EDITION·2022 CFC TITLE 19·ALL OTHER APPLICABLE CODESCERTIFICATIONS AND APPROVALS:THE TANK FIRE SUPPERSSION SYSTEM IS ETL LISTED IN ACCORDANCE WITHANSI/CAN/UO/ULC 300, ULCORD-C1254.6.THE MICROPROCESSOR-BASED CONTROL BOARD IS ETL LISTED TO UL STANDARD 864AND CAN/ULC-S527-11.Fire Extinguishing Systems for Commercial Cooking Operations: D-02January 1, 2023ORANGE COUNTY FIRE AUTHORITYNOTES: FIRE EXTINGUISHING FOR COMMERCIALCOOKINGPLACE THE FOLLOWING NOTES VERBATIM ON THE PLAN:1. This system is designed in accordance with ANSI/UL 300—05(R2010), 2021 NFPA 17A; 2021 NFPA 96,2022 CFC, 2022 CMC, and the most recent manufacture’s manual.2. OCFA final inspection required. Please schedule all field inspections at least 48 hours in advance. Call OCFAInspection Scheduling at 714-573-6150. Phasing of inspections may require additional fees. Inspectionscanceled after 1 p.m. on the day before the scheduled date will be subject to a re-inspection fee.3. All gas fueled, electrically powered, and heat-producing equipment located under the hood shall shut downupon activation of the extinguishing system.4. Discharge nozzles shall be located and installed as shown in the manufacturer’s listed installation manual andthe OCFA approved plans. All discharge nozzles shall be provided with caps, covers, or other suitableprotective devices.5. Piping shall be rigidly supported to prevent movement (shall not be able to sway for cleaning). Swivel nozzlesshall be rotated to a predetermined aiming point and then tightened to hold that angle. Careful attention shallbe given at the time of designing the system as nozzles cannot be moved “out of the way” once approved inthe field. Any moving of the pipe or nozzles shall require an approved contractor to evaluate the pipe/nozzlelayout.6. Movable cooking equipment shall be provided with a means to ensure that it is correctly positioned in relationto the appliance discharge nozzle during cooking operations.7. Fryers shall be separated from surface flame appliances by 16 inches, or an 8-inch steel or tempered glassbaffle plate shall be provided between fryers and surface flames.8. Manual pull stations shall be located no higher than 4 feet above finished floor and shall be readily accessiblefor use at or near a means of egress from the cooking area a minimum of 10 feet and maximum of 20 feetfrom the kitchen exhaust system. The distance is measured from the edge of the hood.9. Where more than one manual actuator (pull) is installed, they shall be identified with a permanent sign indicatingwhich extinguishing system will activate.10. A Class K-rated extinguisher shall be provided within a maximum of 30 feet of cooking equipment. Placementis at the discretion of the inspector. Additional extinguishers may be required based on travel distance for solidfueled equipment or multiple fryers with 6 square foot surface area or greater. Portable fire extinguishers shallbe conspicuously located along normal paths of travel where they are readily accessible. Portable fireextinguishers shall be maintained in accordance with NFPA and CFC requirements.11. A placard shall be conspicuously placed near each extinguisher that states:“Fire Protection System Shall Be Activated Prior To Using The Fire Extinguisher.”12. Exhaust Fan Operation: A hood exhaust fan(s) shall continue to operate after the extinguishing system hasbeen activated unless fan shutdown is required by a listed component of the ventilation system or by the designof the extinguishing system.13. The hood exhaust fan shall not be required to start upon activation of the extinguishing system if the exhaustfan and all cooking equipment served by the fan have been shut down.14. The exhaust fan shall be provided with a means so that the fan is activated when any appliance under thehood is turned on.15. The inside edge of the hood shall overhang a horizontal distance of not less than 6 inches beyond the edge ofthe cooking surface on all open sides, and the vertical distance between the lip of the hood and the cookingsurface shall not exceed 4 feet unless the manufacturer’s specifications states otherwise.5:Fire Extinguishing Systems for Commercial Cooking Operations: D-02January 1, 2023SYSTEM MONITORINGWhere a building fire alarm is installed, the automatic fire-extinguishing system(s) shall be monitored. Monitoringof commercial cooking hood and duct systems will be field verified only and installation must be performed by acontractor with a valid C-10 License. A separate fire alarm plan is not required.SYSTEM AND EQUIPMENT MAINTENANCE.1. Operations and maintenance: Automatic fire extinguishing systems protecting commercial cooking systemsshall be maintained in accordance with California Code of Regulations.2. The approved set of plans shall be delivered by the contractor to the owner/manager to be kept on-site forreference and inspection records along with the completed “Wet Chemical Acceptance Test Report.”3. The owner shall be provided with a copy of the manufacturer’s listed installation and maintenance manual orlisted owner’s manual.4. Wet chemical systems shall be provided with an audible or visual indicator to show that the system is in a readycondition or needs recharging.5. The extinguishing system shall be maintained in accordance with the adopted version of CFC, CMC, NFPA 16,NFPA 17A, NFPA 17 and manufacturer’s requirements as applicable.6. For existing hood extinguishing systems, where changes in the cooking media, positioning of cookingequipment or replacement of cooking equipment occur, plans shall be submitted to the OCFA for the automaticfire-extinguishing system and shall comply with the applicable provisions. Approval from the Orange CountyHealth Care Agency and the Building Department shall be required for all new equipment. A higher air exchangemay be required based on the type of equipment being proposed.7. Extinguishing systems shall be serviced at least every 6 months, or after activation of the system, by a qualifiedtrained technician. Maintenance shall be conducted by a Certified Technician in accordance with themanufacturer’s listed installation and maintenance manual.8. Fusible links shall be replaced annually.9. The hood ventilation system shall be operated at the required rate of air movement, and approved grease filtersshall be in place when cooking equipment under a kitchen grease hood is operated.10. Hydrostatic testing of the wet chemical extinguishing system shall be completed in intervals not exceeding 12years.11. All interior surfaces of the exhaust systems shall be made accessible for cleaning and inspection purposes. Ifduring the inspection it is found that the hood, grease removal devices, fans, ducts or other appurtenanceshave an accumulation of grease, such components shall be cleaned. Flammable solvents or other flammablecleaning aids shall not be used..6Fire Extinguishing Systems for Commercial Cooking Operations: D-02January 1, 2023ASH PROTECTION.1. Ash, cinders, and other fire debris shall be removed from the firebox at regular intervals to prevent interferencewith the draft to the fire and to minimize the length of time the access door is open.2. All ash shall be removed from the chamber a minimum of once a day.3. The ash shall be sprayed with water before removal to extinguish any hot ash or cinders and to control the dustwhen the ash is moved.ASH REMOVAL PROCESS.1. Tools shall be provided so that ash removal can be accomplished without having to reach into the chamber.2. The ash shall be spread out gently in small lots on the chamber floor or on a shovel, to be sprayed before it isremoved to the metal container or cart. If the floor of the chamber is of a metal that is subject to rapid corrosionfrom water, then a noncombustible, corrosion-resistant pan shall be placed just outside the cleanout door forthis purpose.3. The ash shall be carried to a separate heavy metal container (or dumpster) used exclusively for the purpose.OTHER SAFETY REQUIREMENTS.1. Metal-fabricated solid fuel cooking appliances shall be listed for the application where produced in practicalquantities or shall be approved by the authority having jurisdiction.2. Where listed, metal-fabricated solid fuel cooking appliances shall be installed in accordance with the terms oftheir listings and with the applicable requirements of this standard.3. No solid fuel cooking device of any type shall be permitted for deep fat frying involving more than 1 quart ofliquid shortening, nor shall any solid fuel cooking device be permitted within 3 feet of any deep fat frying unit.4. Site-built solid fuel cooking appliances shall be submitted for approval to the authority having jurisdiction beforebeing considered for installation.5. All units submitted to the authority having jurisdiction shall be installed, operated, and maintained in accordancewith the approved terms of the manufacturer’s instructions and any additional requirements set forth by theauthority having jurisdiction.9Fire Extinguishing Systems for Commercial Cooking Operations: D-02January 1, 2023Additional OCFA Notes for Systems Burning Solid FuelProcedures for Inspection, Cleaning and Maintenance for Solid Fuel CookingPLACE THE FOLLOWING NOTES VERBATIM ON THE PLAN:Solid cooking appliances shall be inspected, cleaned, and maintained in accordancewith the following per 2021 NFPA 96:1. The combustion chamber shall be scraped clean to its original surface once each week and shall be inspectedfor deterioration or defects.2. Any significant deterioration or defect that might weaken the chamber or reduce its insulation capability shallbe immediately repaired.3. The flue or chimney shall be inspected weekly for the following conditions:3.1. Residue that might begin to restrict the vent or create an additional fuel source3.2. Corrosion or physical damage that might reduce the flue’s capability to contain the effluent4. The flue or chimney shall be cleaned before these conditions exist.5. The flue or chimney shall be repaired or replaced if any unsafe condition is evident.6. Spark arrester screens located at the entrance of the flue or in the hood assembly shall be cleaned prior to theirbecoming heavily contaminated and restricted.7. Filters and filtration devices installed in a hood shall be cleaned.STORAGE OF SOLID FUEL.1. Where storage is in the same room as the solid fuel appliance or in the same room as the fuel-loading or clean-out doors, fuel storage shall not exceed a 1-day supply.2. Fuel shall not be stored above any heat-producing appliance or vent or closer than 3 ft. to any portion of a solidfuel appliance constructed of metal or to any other cooking appliance that could ignite the fuel.3. Fuel shall be permitted to be stored closer than the requirements of (Item 2 above) where a solid fuel applianceor other cooking appliance is listed or approved for less clearance to combustibles.4. Fuel shall not be stored in the path of the ash removal.5. Where stored in the same building as the solid fuel appliance, fuel shall be stored only in an area with walls,floor, and ceiling of noncombustible construction extending at least 3 feet past the outside dimensions of thestorage pile.6. Fuel shall be permitted to be stored in an area with walls, floor, and ceiling of combustible or limited-combustibleconstruction.7. Fuel shall be separated from all flammable liquids, all ignition sources, all chemicals, and all food supplies andpackaging goods.8. Where acceptable to the authority having jurisdiction, fuel storage areas shall be permitted to be protected witha fixed water pipe system with a hose capable of reaching all parts of the area.9. In lieu of the sprinkler system outlined in 15.9.2.8, a listed 2-A rated water spray fire extinguisher or a 1.6-gallonwet chemical fire extinguisher listed for Class K fires with a maximum travel distance of 20 feet to the solid fuelpiles shall be permitted to be used for a solid fuel pile, provided that the fuel pile does not exceed 5 cubic feetvolume.SOLID FUEL HANDLING AND ASH REMOVAL.1. Solid fuel shall be ignited with a match, an approved built-in gas flame, or other approved ignition source.2. Combustible or flammable liquids shall not be used to assist ignition.3. Matches and other portable ignition sources shall not be stored in the vicinity of the solid fuel appliance.4. Solid fuel shall be added to the fire as required in a safe manner and in quantities and ways not creating ahigher flame than is required.5. Long-handled tongs, hooks, and other required devices shall be provided and used to safely add fuel, adjustthe fuel position, and control the fire without the user having to reach into the firebox.:8Fire Extinguishing Systems for Commercial Cooking Operations: D-02January 1, 2023TESTING AND INSPECTION.The system shall be pre-tested prior to OCFA inspection to determine that the system is properly installed andfunctions in accordance with the approved plans and the manufacturer’s installation and maintenance manual.The complete technical manual shall be made available to the inspector. Please note, if a full manual is notavailable, the inspection may be discontinued, and a rescheduling fee will apply. Testing during the OCFAinspection shall include a manual and automatic activation via fusible link. A shut down of all electrical and gascooking equipment shall also be demonstrated. Nozzle type, height, and orientation relative to placement ofcooking appliances will also be verified during the inspection.The entire duct system shall be inspected. If during the inspection it is found that the hood, grease removaldevices, fans, ducts or other appurtenances have an accumulation of grease, such components shall be cleaned.Type of Cooking Operations as determined by Fire Code OfficialHigh-Volume cooking operations such as 24-hour cooking,charbroiling or wok cookingLow-Volume cooking operations such as places of religiousworship, seasonal businesses, and senior centersCooking operations utilizing solid fuel burning cookingappliancesAll other cooking operationsMinimum Frequency ofInspections3 months12 months1 month6 months709-07-2023RED BARN31856 Paseo AdelantoSan Juan Capistrano, CA 92675AUTHORITYFIREREVIEWEDCALIFORNIA
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