Reference no: EM132869126
Commercial Kitchen Fire Suppression
You are a risk management consultant to a local restaurant design and installation contractor to advise on a new restaurant project. The project will be to install a kitchen in a Mall Ontario.
The kitchen will have 2 - 4 burner gas fired grill cooking surfaces, 2 deep fat fryers and 4 broiler cookers, and a large pizza oven. All cooking equipment will be located on one wall, keeping food preparation and dishwashing separate.
You will advise the contractor the best approach to a suppression system design. Keep in mind you should be explaining why as you go along.
This is merely a preliminary design project but should be very close to submitting for by law approval from the city of Toronto.
We are looking at complete protection including hoods and exhausts.
The general construction details of the building:
- situate in food court area
- 100% sprinklered
- mix of non-combustible and fire resistive walls and ceilings with concrete floors.
The assumption is that you have been hired to produce a formal document outlining what you and a contractor intend to do