FM REVIEW f
Harnett
S } „, COUNTY — ..... )F■. ,p*' Emergency 5rrwius bspeetmcrct
> 70441 krJ9ir CA ACFC: vim
41.010°
Fire Marshal Division
P.O. Box 370
Lillington, NC 27546
910- 893 -7580
Application for Plan Review
view
Application # /v j - 5 ” 24 67
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Date Received: ! — 7 - // Received By: !/ ""�n/Lt_
Name of Project: _Lil .. ('T - t•o vt (-' ntkn..
Physical Address of Project: h
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Plans Submitted By: n ce - h re C4TPTy
Project Phone: ( )- - ff
Contact Person/Address: lirviry 1)7 i r(o L r�
az -tol Ru der
Contact Phone: (9 1 )- 9- go/0 ( / )- j -
Contractor's Name/Info: Y p 'Rc rk Pr Fi 'el + Cc.re°4
2&Q-lnl titter TOY. 12t��;s MC ca%o3
Contractor's Phone: (9 /? ) - 779 - 9oto
• Plans that are submitted will be reviewed as quickly as possible with an
average time of review between 7 -10 working days.
• Status checks may be conducted on plan reviews by visiting the website
http: / /hteweb. harnett .org /Click2GovBP /Index.isp or by calling the Harnett
County Central Permitting Office (910=893 4759), or the Harnett County
Fire Marshal's Office (910- 893 - 7580).
• Approved plans must be picked up from the Central Permitting Office and
all fees paid before any required inspections can be conducted.
Fire Marshal Plan Review Page 1 of 1 10,10
•
PYE BARKER FIRE & SAFETY
832 -101 Purser Dr. Raleigh, NC 27603
919 - 779 -4010 Fax 919- 779 -4010
To: Harnett County Central Permitting
108 E. Front Street
Lillington, NC 27546
910 - 893 -7525
Re: Holly Grove Church
275 Holly Springs Church Road
Broadway, NC 27505 December 27, 2010
Dear Sirs,
We are submitting a permit application along with two sets of drawings of the fire
suppression system for Holly Grove Church. The system will be an Ansul R -IO2
3.0/1.5, (4.5 gal.). When installed, the system will comply with NFPA 17A , 96 , the
manufacturer's UL 300 listed installation manual and the NC Fire Prevention Code.
Should you have any questions, please feel free to call and we will be glad to help
in any way we can.
Best regards,
— Henry Dziepak
• .r
kIANSI.&I I tycO R -102 RESTAURANT SYSTEM
a es " e ° ; °° v La NOZZLE COVERAGE/OVERLAPPING SUMMARY SHEET
Multiple Multiple
Width terrgth Nozzle w/o Nozzle w/ Minimum Maximum
Name Flow in. (cm) in. ' (un) Drip Board Drip Board Nock tit Nozzle HL
Appliance Type Points Max. rule Max. Side Area inn (tm Area in (ran) in. (cm) in. (cm)
Fryers without drip boards 230290* 2 14 (36) 15 (38) - - 27/13 (69/33) 47/16 (119/41)
• Low Prox' "' Nplt or No Split Vat 245/290* 2 14/14.5 (36/37) 15/14 (38/36) - - 20/16 (51/41) 2727 (69/69)
Fryers without drip boards 290 2 19.5 (50) 19 (48.2) - - 13 (33) 16 (41)
^
Non -Split Vat (ONLY) 3N 3 19.5 (50) 19 (48.2) - - 21 (53) 34 (86)
- 3N_ - - 3 - 78 - (45.7)__ -_ 18 ._.._(45.7) - -._.... -_. __ .. 25 _ _(64)_. 35.. (89)
Fryers with drip boards 230290* 2 14 (36) 21 (53) 210 (1355) 294 (1897) 27/13 (69/33) 47/16 (119/41)
'Lm Prmu
Split or No Split Vat' 245/290' 2 14/14.5 (36/37) 21/26.5 (53/67) 210/203 (135511310) 294384.2189712479) 20/16 (51/41) 27/27 (69/69)
Fryers with drip boards' 290 2 19.5 (50) 253/8 (65) 370.5 (2390) 495 (3194) 13 (33) 16 (41)
Non -Split Vat (ONLY) 3N 3 19.5 (50) 253/8 (65) 370.5 (2390) 495 (3194) 21 (53) 34 (86)
3N 3 18 - (45.7) 27 3/4 (70.5) 324 (2090) 497 (3206) 25 (64) 35 (89)
1111 Skillet/Braising Pan' Coverage limitation are based on fryer sizes including the drip boards.
Exception: Tilt Skillets and Braising may exceed the maximum of 6 ft (0.56 m
Longest Side Max. Area in' (cm')
Range 1N _ 1 12 (303) 32 (81) 384 (2477) - 30 (76) 40 (102)
Without back shell 1F 1 12 (30.5) 28 (71) 336 (2168) - 30 (76) 50 (127)
With back shelf' if 1 12 (30.5) 28 (71) 336 (2168) - 40 (102) 48 (122)
245 2 24 (61) 28 (71) - - 40 (102) 50 (127)
Without back shelf 260 2 24 (61) 32 (81) 768 (4955) - 30 (76) 40 (102)
With back shelf 260 2 12 (30.5) 32 (81) 384 (2477) - 30 (76) 40 (102)
2 x 290 4 36 (91) 28 (71) 1008 (6503) - 15 (38) 20 (51)
Griddle 1N /1NSS t 36 (91) 30 (76) - - 35 (89) 40 (102)
290 2 30 (76) 24 (61) - - 30 (76) 50 (127)
260 2 48 (122) 30 (76) - - 30 (76) 50 (127)
290 2 48 (122) 30 (76) - - 20 (51) 30 (76)
2120 2 48 (122) 30 (76) - - 10 (25) 20 (51)
Chain Broiler' 2 x 1W 2 34 (86) 30 (76) - - 10 (25) 26 (66)
(Overhead Protection)
Chain Broiler 2 x 1N 2 31 (79) 43 (109) - - Front edge; 1 to 3 in.
(Horizontal Protection) - (3 to 8 cm) above the chain
Char Broiler Gas- Radiant 1N /1NSS ' 24 (61) 36 (91) - - 15 (38) 40 (102)
Electric 1N/1NSS 1 20 (51) 34 (86) - - 20 (51) 50 (127)
Lava -Rock 1N/1NSS 1 13 (33) 24 (61) - - 18 (46) 35 (89)
Natural Charcoal 1N /1NSS 1 12 (30.5) 24 (61) - - 18 (46) 40 (102)
Lava -Rock or Natural Charcoal° 3N 3 24 (61) 30 (76) - - 14 (36) 40 (102)
Wood Fueled' 3N 3 24 (61) 30 (76) - - 14 (36) 40 (102)
Upright Broiler 2 x 1/2N 1 30 (76) 32.5 (82.5) Front edge;
Salamander Broiler 2 x 1/2N 1 30 (76) 32.5 (82.5) - - above the grate
IN 1 16 (41) 29 (74) -
1 N nozzle location to be on the vertical edge 6 to 12 in. (15.2 to 30.5 cm) in front and 0 to 12 in. (0 to 30.5 cm) above the top of broiler
Internal Chamber 1N 1 16 (41) 29 (74) - - 6-12 in. above either end
(15.2 to 30.5 cm)
Wok 3.75 to 8 in. deep 260 2 14 to 30 in. (36 to 76 cm) diameter - - 35 (89) 45 (114)
(9.5 to 20.3 cm)
• 3 to 6 in. (7.6 to 15.2 cm) deep 1N/INSS 1 11 to 24 in. (28 to 61 cm) diameter - - 30 (76) 40 (102)
' For multiple nozzle protection of single fryers, see detailed information on s Shelf can overhang bumer(s) by maximum of 11 in. (28 cm) and height
pages 4-8 to 4 -11 of manual. limitation of 20 in. (51 cm) from bottom of lowest part of shell to the top of
2 See Figure 1 for male location. burner grate.
0 ' Minimum chain broiler exhaust opening - 12 in. x 12 In. (30.5 cm x 30.5 cm), ' Shelf can overhang bumer(s) by maximum of 11 in. (28 cm) and height
and not less than 60% of internal broiler size. • limitation of 18 in. (45.7 cm) from bottom of lowest part of shelf to the top of
• 4 4 in. (10 cm) maximum fuel depth. burner grate.
' 6 In. (15 cm) maximum fuel depth. ' Low Proximity
1 : IANSUL.I I t qCO R -102 RESTAURANT SYSTEM
I
.7e a NOZZLE COVERAGE/OVERLAPPING SUMMARY SHEET
Width Length Nozzle Placement Min. Max.
Nozzle Flow In. (cm) in. (cm) (See Manual Height Height
Plenum Type Points Max. Side Max. Side for More Detail) in. (cm) in. (cm)
Horizontal Protection Single Bank 1N 1 48 (122) 120 (305) 0 in. to 6 in. (0 to 15.2 cm) 2 (5) 4 (10)
from end of plenum
Perpendiaflar Protection Single Bank 1W 1 48 (122) 48 (122) See Manual for more detail 1 (2.5) 20 (51)
Horizontal Protection V -Bank 2 x 1N 2 48 (122) 120 (305) 0 in. to 6 in. (0 to 15.2 an) 2 (5) 4 (10)
from end of plenum
Horizontal Protection V- Bank - - -1W - - - -- 1- - -48 -- (122) - - -72— (183) - O in. to 6 in. -(0 to 15.2 cm) — 1/3 the height of fitter -
from end of plenum
Perpendicular Protection V -Bank 1W 1 48 (122) 48 (122) See Manual for more detail 1 (2.5) 20 (51)
Nozzle Placement Duct
Nozzle Flow Perimeter Diameter (See Manual Length
• Duct Type Points in. (cm) in. (cm) for More Detail) in. (cm)
Single Nozzle 1 Flow Nozzle 1W 1 50 (127) 16 (41) See Manual for more detail Unlimited
Single Nozzle 2 Flow Nozzle 2W 2 100 (254) 31 7/8 (81) See Manual for more detail Unlimited •
Multiple Nozzle 2W + 1W 3 135 (343) 48 (122) See Manual for more detail Unlimited
� Multiple 2W Nozzle 2W — >135 (343) >135 (343) See Manual for more detail Unlimited
R -102 OVERLAPPING PROTECTION
The 245 nozzle, Part No. 419340, must be used for "end of zone" protection,
and the 260 nozzle, Part No. 419341, must be used for "zone" protection. r. 0-12 IN
COVER MUST NOT I 1 (0-305 mm)
Appliance Type Maximum Cooking Hazard IINOTEEE o RE WITH 1 t
• Fryer 34 in. (864 mm) Deep x 5.8 ft (5388 cm2) DISCHARGE 40-05 IN
I
PATTERN (1 -1.1 m)
Griddle 30 in. (762 mm) Deep x Unlimited Length I
• Range 30 in. (762 mm) Deep x Unlimited Length
Wok, Maximum 30 in. (762 mm) Diameter x 8 in. (203 mm) Deep
I I
Wok, Minimum 11 in. (279 mm) Diameter x 3 in. (76 mm) Deep ! ZONE
Braising Par✓fitt Skillet' 34 in. (864 mm) Deep x Unlimited Length 1 /
Lava Rock Char - Broiler 26 in. (660 mm) Deep x Unlimited Length ` ,` _ 000127
Charcoal Broiler 30 in. (762 mm) Deep x Unlimited Length 1�
(4 in. (102 mm) Maximum Fuel Depth)
Mesquite Wood Broiler 30 in. (762 mm) Deep x Unlimited Length ZONE CENTER LINE
(6 in. (152 mm) Maximum Fuel Depth) FIGURE 1
Gas Radiant Char - Broiler 36 in (914 mm) Deep x Unlimited Length
Electric Char - Broiler 34 in. (864 mm) Deep x Unlimited length
' See Figure 1 for nozzle location.
Note: Group protection option is required for appliances on either side of an appliance(s) using dedicated protection - see manual for details.
Overlapping System Piping Limitations
Total Max. 3/8 in. Max. Maximum
System Flow Pipe No. of Elevation Cartridge
Size Numbers Length Elbows Rise Size
3 Gal (11 L) 6 75 ft 25 10 ft LT -30-R
. (22.9 m) (3.1 m)
6 Gal (23 L) 12 75 ft 25 10 ft Double
• Maniifolded (22.9 m) (3.1 m) Tank
50 It (15.2 m) maximum pipe from first to last nozzle.
• 5011 (15.2 m) maximum pipe after the split on a split system.
ANSUL INOORPCHATED, ONCE STANTON b 1 I-0t I, MARINETrE, W7 54143 -2542 715- 735-7411 Form No. F- 2ro5010-2 Copyright 02008 Ansul Incorporated
•
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.$. Harnett
COUNTY le 1 tr A) E stet services Downes
- RORTif {AROt3NA `r'Yl
Plan Review, Inspection and Permit Fees
Application Number 10- 50025675
$150.00 ❑ Explosive Mat. (90 Days)
$ 75.00 E Explosive Mat. (72 Hrs)
$ 25.00 ❑ Fireworks Public Display
$ 35.00 Final Inspection
$ 35.00 +2.00 per device n Fire Alarm Testing
$ 35.00 + 2.00 per nozzle ® Fixed Fire Suppression
$ 25.00 n Insecticide Fog/Fumigation
$ 50.00 n Pipe Test/UST /AGST
$ 50.00 ❑ Plans up to 5000 fl
$100.00 in Plans 5001 ft to 10,000 ft
$150.00 C Plans 10,001 ft to 25,000 fi
$250.00 ❑ Plans 25,001 ft and over
$ 35.00 + 2.00 per Head n Sprinkler Certification Test
$ 35.00 in Standpipe Testing
$ 25.00 In Special Assembly
$ 25.00 _ Temporary Kiosks/Displays
$ 25.00 ❑ Tents, Canopies, Air Supported
$ 50.00 ❑ Tank Installation (charge for each tank)
$ 50.00 in Tank Removal (charge for each tank)
$ 53.00 Total
9 Total device/heads
Teddy Joe McLamb 01/10/11
Code Enforcement Official Date
Harnett
--� cauNr
A 4FMy Emergency Satin aoR..
nI
kQg CAROLINA
411/10. Ynnrharnamarg
Fire Marshal Division
January 10, 2011
Pye Barker Fire & Safety
832 -101 Purser Dr
Raleigh, NC 27603
Holly Springs Church
385 Holly Springs Church Rd
Broadway, NC 27505
Application Number 10- 50025675
Mr. Dziepak,
Thank you for submitting the plans for the hood system. The plans have been carefully
reviewed by a qualified code enforcement official to examine for full compliance with
the North Carolina Fire Prevention Code and all other fire protection regulatory
documents. There are some items that were found during the plan review process that
need to be addressed before a final inspection of the new facility can be given. These
items are outlined and described below.
• Commercial cooking equipment.
o Portable fire extinguishers shall be provided within a 30 -foot (9144 mm)
travel distance of commercial -type cooking equipment. Cooking
equipment involving vegetable or animal oils and fats shall be protected
by a Class K rated portable extinguisher.
• Performance test
o A performance test shall be conducted upon completion and before final
approval of the installation of a ventilation system serving commercial
food heat - processing appliances. The test shall verify the rate of airflow
and proper operation as specified in this chapter. The permit holder shall
furnish the necessary test equipment and devices required to perform the
tests.
twa
H arnett
. -COUNTY
E oo. oapa ane
NORTR CAROLINA l - :V I. M Emergency Services rb www.har•an.org
• Manual system operation.
o A manual actuation device shall be located at or near a means of egress
from the cooking area, a minimum of 10 feet (3048 mm) and a maximum
of 20 feet (6096 mm) from the kitchen exhaust system. The manual
actuation device shall be located a minimum of 4.5 feet (1372 mm) and a
maximum of 5 feet (1524 mm) above the floor. The manual actuation shall
require a maximum force of 40 pounds (178 N) and a maximum
movement of 14 inches (356 mm) to actuate the fire suppression system.
• System interconnection.
o The actuation of the fire suppression system shall automatically shut down
the fuel or electrical power supply to the cooking equipment. The fuel and
electrical supply reset shall be manual.
Thank you again for submitting the plans for the hood system. Please review the plans
and adhere to any notes and alterations that were made in addition to the original
drawings. These remarks are for the plans that were submitted and its original intent.
These remarks do not apply if the original intent changes or what was submitted on the
above date changes. If you have any questions, please do not hesitate to call this office.
Again, thank you and we look forward to working with you during the construction
period!
Sincerely,
‘ 1(1 4 4
Teddy Joe McLamb, CFI
Chief Deputy Fire Marshal