HomeMy WebLinkAboutBuilding 02-0185, Fire 02-0658, Fire 02-0370, Plmbg 02-0401, Plmbg 02-0269,
~trtificat! of (lDcmpanry
CITY OF PRIOR LAKE
lBepartment of Jiuilbing )n'pettton
KlFinal Permitted )&..conditiOnal C.O. Expires DECEMBER 1, 2003
This Certificate issued pursuant to the requirements of Section 307 of the Uniform Building Code
certifying that at the time of issuance this structure was in compliance with the various ordinances of the
City of Prior lAke regulating building construction or use. For the following:
Use Classification RESTAURANT Bldg. Permit No. 02 -185
Occupancy Type
Type Construction
Fire Zone
Zoning District C-l
Legal Description
LOT 3, BLOCK 1, LANGHORST 1ST
Owner of Building
Contractor's Name &: Address BA KKEN HOME S ,
ROBERT D HUTCHINS ;?L?~
Building Official '
Site Address
4770 PLEASANT ST SE
14070 COMMERCE AVE
DON RYE
City Planner
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CITY OF PRIOR LAKE BUILDING PERMIT,
TEMPORARY CERTIFICATE OF ZONING COMPLIANCE
AND UTILITY CONNECTION PERMIT
Date Rec' d
White File I PERMIT NO
Pink City . \.J2 -I,u (.-)--
Yellow Applicant ;:; ,
ADDRESS ZONING (office use)
~ry 7 0
~
sa.v\ +--
~3
LEGAL DESCRIPTION (office use only)
LOT BLOCK I ADDITION L,/...}!IIe, fIOe61 /.->1
OWNER f:> -p.
(N ame) d-..JU) cJ--.IliL
(fO~0
(Phone)
Leo - Vv.-C)"Ir~
447- 3lo(o4 ~t\
(Address)
YY7- '5 03
BUILDER..-;-, ,_,
(Name)~"eV\
(Contact Name)
~"VV\e~
(Phone)
(Phone)
t./47- 5~~}7
cPl2.- 3(,7 - 18~ I
<J l 2 -5' (, 1 - / ~ '7 C
Lyl-e
k
(Address)
/ '-/0 to
TYPE OF WORK
o New Construction
DDeck
DPorch
ORe-Roofing
ORe-Siding
DLower Level Finish
o Fireplace
DAddition
g.\lteration
OUtility Connection
o Misc.
PROJECT COST /V ALUE (excluding land) $ 50 J 000 . CJ 0
I hereby certify that I have furnished information on this application which is to the best of my knowledge true and correct. I also certifY that I am the owner or
authorized agent for the above-mentioned property and that all construction will conform to all existing state and local laws and will proceed in accordance with
submitted plans. I am aware that the building official can revoke this permit for just cause. Furthermore, I hereby agree that the city olficial or a designee may
enter upon the property to perform needed inspections.
I
x
Contractor's License No.
Permit Valuation
Permit Fee $ (0'-/3. 7S
Plan Check Fee $ l .*-r
State Surcharge $ 25' .00
Penalty $
Plumbing Permit Fee $
Mechanical Permit Fee $
Sewer & Water Permit Fee $
Gas Fireplace Permit Fee $
Water Meter Size 5/8"; I";
Pressure Reducer
Sewer/Water Connection Fee
#
#
.~
. C)O
Water Tower Fee
Builder's Deposit
Other
TOTAL DUE
Paid 2:] 7e1-1
Date ~ Z-(P , 0
?;
I ~;ei~~535"
Your Building Permit When Approved
3-2.5~O2-
Date
This is to certify that the request in the above application and accompanying documents is in accordance with the City Zoning Ordinance and may proceed as requested. This document
wheo "oed b, m, Ci~ I."" eo"h,",~ . "mpm.", Cmif"," of Z""" "mp,,",cr "d illo", ''''''''''" " 'Aii"'" ocrup"", , C'rtill~" of Ocrop"" """ b,
Issued. - ~~~ ,glgID2-_ ~ w.k~ (~:'\teV\_
I lanning Director Date Special Conditions, if any
24 hour notice for all inspections (952) 447-9850, fax (952) 447-4245
16200 Eagle Creek Avenue Prior Lake, MN 55372
CITY OF PRIOR LAKE BUILDING PERMIT,
PORARY CERTIFICATE OF ZONING COMPLIANCE
Y NECTION PERMIT
Date Rec' d
6-5,tJZ-
I. White File
2. Pink City
3. Y cllow Applicant
PERMIT NO. O'? -() (p5e>
ZONING (office use)
LEGAL DESCRIPTION (office use only)
LOT
BLOCK
ADDITION
PID
OWNER
(Name)~lAfr.s
(Phone)
(Address)
BUILDER
(Name)F~l'rt-l\l~nA-- NI'O-
(Contact Name) 'Dee...
(Address) "oq D I
'" I O\.Uv\, \0 WV\
S.jS-~
Z~')
~('
(Phone) 507- 234:) ~ in l40
(Phone)
TYPE OF WORK
o New Construction
ODeck
OPorch
ORe-Roofing
ORe-Siding
o Lower Level Finish
o Fireplace
o Addition
o Alteration
OUtility Connection
o Misc.
PROJECT COST IV ALUE (excluding land) $
3:/
,,00
I hereby certify that I have furnished information on this application which is to the best of my knowledge true and correct. I also certify that I am the oWner or
authorized agent for the above-mentioned property and that all construction will conform to all existing state and local laws and will proceed in accordance with
submitted plans. I am aware that the building official can revoke this permit for just cause. Furthermore, I hereby agree that the city official or a designee may
enter upon- e property 10 p rm ,e~ded inspections.
Permit Valuation
Permit Fee $
Plan Check Fee $
State Surcharge $
Penalty $
Plumbing Permit Fee $
Mechanical Permit Fee $
Sewer & Water Permit Fee $
Gas Fireplace Permit Fee $
(y~&' eA
x
Contractor's License No.
Date
Other
TOTAL DUE
# $
# $
$
$
# $
# $
$
$
(,--J- 01-- $ '3
I ~e;'pu4-'7
Park Support Fee
SAC
Water Meter Size 5/8"; I";
Pressure Reducer
Sewer/Water Connection Fee
Water Tower Fee
Builder's Deposit
G,,. 5 ~o<--
I Paid
Date
/.3B. B~
lr (.. .~ Ci
Becomes Your Building Permit When Approved
Date
This is to certify that the request in the above application and accompanying documents is in accordance with the City Zoning Ordinance and may proceed as requested. This document
when signed by the City Planner constitutes a temporary Certificate of Zoning compliance and allows constru~ to commence. Before occupancy, a Certificate of Occupancy must be
issued. ~e. YC211M.\U;t: 02, - teO"
Planning Director Date Special Conditions, ifany
24 hour notice for all inspections (952) 447-9850, fax (952) 447-4245
16200 Eagle Creek Avenue Prior Lake, MN 55372
CITY OF PRIOR LAKE BUILDING PERMIT,
TEMPORARY CERTIFICATE OF ZONING COMPLIANCE
AND UTILITY CONNECTION PERMIT
FI L--E 'rJ / o2..-orBS
Date Rec' d
4-/ (0 It) Z--
l. White File
2 Pink City
3. Yellow Applicant
I PERMIT NO. O~-0370 I
ZONING (office use)
(:3
4f'J'1~ Y~~'J 'Sf Sf"
LOT
BLOCK
LEGAL DESCRIPTION (office use only)
ADDITION
OWNER
(Name)
(Phone) ~"l' i4'l-~('('f
\..f.1\b~ ~&~ei: CO'51 ~t
J,ftn( ~ ~
(Address)
BUILDER
(Name)
(Contact Name)
(Address)
TYPE OF WORK
Vtdt>o ()~
~isc. ~
m~~ &\"'E '.::>
Gu~ Dllf~,w
\ 40'7 D ()'" t-\SCE ~ e ff i
(Phone) 4st"'-~f),. S ~1
(Phone) CD.L- l "1V'~~- I~l.,
~UV'~ ((I~ S'~ 13
5UMM I' rf(Z6 PrUJT'.
ODeck
DPorch
ORe-Roofing
ORe-Siding
~lteration
OUtility Connection
o Fireplace
OAddition
PROJECT COST IV ALUE (excluding land) $
I hereby certifY that I have furnished information on this application which is to the best of my knowledge true and correct. I also certifY that I am the owner or
authonzed agen~or the above-mentioned property and that all construction will conform to all existing state and local laws and will proceed in accordance with
submitted lans. am a ar tha . mg official can revoke this permit for just cause. Furthermore, I hereby agree that the city official or a designee may
;terup n pot e eededinspections. CfJ7'J ~O-z....,.
Contractor's License No. Date
Permit Valuation
Permit Fee
Plan Check Fee
State Surcharge
Penalty
Plumbing Permit Fee
Mechanical Permit Fee
Sewer & Water Permit Fee
Gas Fireplace Permit Fee
.\l 2. t5Im
$ .'l"S
$ 'G.b\
$ ..6V
$
$
$
$
$
Park Support Fee # $
SAC # $
Water Meter Size 5/8"; 1"; $
Pressure Reducer $
Sewer/Water Connection Fee # $
Water Tower Fee # $
Builder's Deposit $
Other $
TOTAL DUE $ ~ 115.tlP
~YO",Buil~~~'::;;;;::d
Date
702-
This is to certifY that the request in the above application and accompanying documents is in accordance with the City Zoning Ordinance and may proceed as requested. This document
when signed by the City Planner constitutes a temporary Certificate of Zoning compliance and allows construction to commence. Before occupancy, a Certificate of Occupancy must be
issued.
Planning Director
Date Special Conditions, if any
24 hour notice for all inspections (952) 447-9850, fax (952) 447-4245
CITY OF PRIOR LAKE PLUMBING PERMIT
Date Rec'd
4- 23 -02-
~. ~~~ ~:;y I PERMIT NO. /f ~ ...... /)0 II
J. Yellow Applicant . ~ 0\ "1 .
Sf
ZONING (office use)
(2,3
;tJ~
LEGAL DESCRIPTION (office use only)
LOT
ADDITION
03 0
BLOCK
eJL
(Phone)
q S'J- \.1"'7 S(;)~7
OWNER
(Name)
0.>
(Address)
APPLICANT SIGNATURE
Llc.
lN~ t f r; (/v Lc.e...
(City)
(PxC) .3"
~ DATE
(Phone)
CiS?
~I " 7 ~ ;). t""
{YhJ. ~S-.77.,1.
(Zip Code)
APPLICANT
(Name)
(Address)
(Contact Person)
Quantity Type of Fixture Quantity Type of Fixture
Bath Tub with or without shower :l Rough-ins
T Dishwasher . Water Heater
to Floor Drain Water Softner
l Lavatory (Bathroom Sink) Stand Pipe (Washing Machine)
Laundry Tray (lor 2 compartment sink Sewage Ejector
{5 Shower Stall Backflow Assembly
Sinks Backflow Assembly Test
j Bar Sink Lawn Sprinkler
-3 Water Closet (Toilet) I-i Other j C~iJ~ SJ~
APPLICANT PLEASE COMPLETE BELOW
FEE SCHEDULE
Industrial, Commercial & Multi-family 1% of job cost with a $39.50 minimum Residential, New One & Two-Family $99.50
Residential. Additions & Alterations $39.50
Estimated Cost $ '2 I c.I 00 .~
Building Pennit #
PLUMBING PERMIT FEE $
STATE SURCHARGE $
TOTAL PERMIT FEE $
:J1 . c;o
.50
'{O.OO
mes Your Building Permit When Approved
t{-23-0Z-
Date
Paid
Receipt No.
I
By /:
G1C"
~?S"
Date;. ""')
if- C}.?J-O,,-..
24 hour notice for all inspections (952) 447-9850, fax (952) 447-4245
=.~,......,,,,_~......,~~~,~,,_,_.".=~,.o._.-.'~,...,--~._,,,..,,-,~,,7"C'.""~"""~~-'~'-'"'"''
Date Rec'd
CITY OF PRIOR LAKE PLUMBING PERMIT
3 -Z&--()L.-
\/Jit ti&}> A ~ ~t../F3~~ ~!;y
~ 3 Yellow Applicant
I PERMIT NO.OZ-OZ~ r I
,
ZONING (office use)
cvJ~ 1- ,5. t
LEGAL DESCRIPTION (office use only)
LOT
BLOCK
ADDITION
PID ZS - /t/-7 - 60s-()
(Address)
(Phone)
qs-}. f/f/7-SJ8J
S-J7 d.-
OWNER
(Name)
(Address)
APPLICANT
(N ame)
LLc..
(A 7 t"" 5'
w
(Phone) 'f S- J..
frVM.. ~
(City)
44, ~}S-
. ~:J7'J-
(Zip Code)
(Address)
(Contact Person)
(Phone) ~ J"J. Jtt t.f"/dJ
DATE a c fVJ.4v"C1t 0 0lJ).....
APPLICANT SIGNATURE
Quantity Type of Fixture Quan1ity Type of Fixture
Bath Tub with or without shower I Rough-ins
Dishwasher J Water Heater ~ Ie-c...
Floor Drain Water Softner
Lavatory (Bathroom Sink) Stand Pipe (Washing Machine)
Laundry Tray (lor 2 compartment sink Sewage Ejector
Shower Stall Backflow Assembly
I Sinks Backflow Assembly Test
Bar Sink Lawn Sprinkler
t Water Closet (Toilet) Other
APPLICANT PLEASE COMPLETE BELOW
:r I.JS t.fi <f
FEE SCHEDULE
Industrial. Commercial & Multi-family 1% of job cost with a $39.50 minimum Residential, New One & Two-Family
~ Residential, Additions & Alterations
Estimated Cost $ .;)3 00- ~ Building Permit # 02- DZh 9
j
PLUMBING PERMIT FEE $ 39. 5V
STATE SURCHARGE $ .50
TOT AL PERMIT FEE $ 4{). 00
/3u-ti.
$99.50
$39.50
(Office lJse Only)
This Application Becomes Your Building Permit When Approved
~ ~~ l-lP -0'--
Building Official Date
Paid 4
(J.OO
Date
3- Z-(P -OL
Receipt N04-/5..J Z-
By
24 hour notice for all inspections (952) 447-9850, fax (952) 447-4245
White - Building
Canary - Engineering
Pink - Planning
The Cf'nlrr of Ihe I..kt ('oun'r)'
BUILDING PERMIT APPLICATION DEPARTMENT CHECKLIST
NAME OF APPLICANT
/3AKk:-6/V II0I1E/5
2-20-()"2__
APPLICATION RECEIVED
The Building, Engineering, and Planning Departments have reviewed the building permit
application for construction activity which is proposed ar
4770 P~eA:5'ANT FONCjS}
./
Accepted
Accepted With Corrections
yC-
Denied ~
Reviewed sk ~k
Comments:
Date: d. - d. 'I -oL..
~e~~ ?€J'M\\- ~ovit~c9... ~r Fo"'~s. C<.dJ..\'~\'cM
~e.e. ~~,-~~c.l "'0.."'&.00\ So
"The issuance or granting of a permit or approval of plans, specifications and
computations shall not be construed to be a permit for, or an approval of, any violation of
any of the provisions of this code or of any other ordinance of the jurisdiction. Permits
presuming to give authority to violate or cancel the provisions of this code or other
ordinances of the jurisdiction shall not be valid."
,'-
..,.. ~
The ("fntrr of .he Lib ('ounlry
White - Building
Canary - Engineering
Pink - Planning
BUILDING PERMIT APPLICATION DEPARTMENT CHECKLIST
i
NAME OF APPLICANT
APPLICATION RECEIVED
(
i /'"
The Building, Engineering, and Planning Departments have reviewed the building permit
application for construction activity which is proposed at:
/ f
I
n , ~
I
./
Accepted l~
Accepted With Corrections
Denied
~~
Date:
?--/2-~/02-
Reviewed By:
"The issuance or granting of a permit or approval of plans, specifications and
computations shall not be construed to be a permit for, or an approval of, any violation of
any of the provisions of this code or of any other ordinance of the jurisdiction. Permits
presuming to give authority to violate or cancel the provisions of this code or other
ordinances of the jurisdiction shall not be valid."
./J/
;) /Iro~
White - Building
CCanary - EngineeririQ:::)
Pink - Planning
rh(' Crnlt'f of 'ht' L.kr Counlr)'
BUILDING PERMIT APPLICATION DEPARTMENT CHECKLIST
NAME OF APPLICANT
APPLICATION RECEIVED
Ef-\J(J{,E ~ ~~I~S'
y,. {y,' 0 4--
The Building, Engineering, and Planning Departments have reviewed the building permit
application for construction activity which is proposed at:
47 2 0 i>LClJ ~-}\ A r - ,,---
_ r L Tlj - I \J (,.-' I .
Accepted .X Accepted With Corrections
Denied
f
Reviewed By:
m1B
Date:
7- l-t?~
Comment~~~ See Reverse Side for Additi()n~llnformation!
.it
See Attachments: 1) Gradin2 Plan, 2) Erosion Control Measures
"The issuance or granting of a permit or approval of plans, specifications and
computations shall not be construed to be a permit for, or an approval of, any violation of
any of the provisions of this code or of any other ordinance of the jurisdiction. Permits
presuming to give authority to violate or cancel the provisions of this code or other
ordinances of the jurisdiction shall not be valid."
~~
I ht, ('C"nlrr nf lhf 1.lkt ('ounlrl
White - Building
Canary - Engineering
Pink - Planning
BUILDING PERMIT APPLICATION DEPARTMENT CHECKLIST
NAME OF APPLICANT
APPLICATION RECEIVED
The Building, Engineering, and Planning Departments have reviewed the building permit
application for construction activity which is proposed at:
Accepted
Accepted With Corrections V
Denied ~15?(1
ReViewed~~
Comments:
exl's-h"\) a.V\~ SJst-~ -sLJf k I'V" ~p2c1-ecP ~
~~(~~~ tor- Q~~
Date:
c,-~ -c9"'2-
"The issuance or granting of a permit or approval of plans, specifications and
computations shall not be construed to be a permit for, or an approval of, any violation of
any of the provisions of this code or of any other ordinance of the jurisdiction. Permits
presuming to give authority to violate or cancel the provisions of this code or other
ordinances of the jurisdiction shall not be valid."
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JUN-D4-2DDZ D8:15AM FROM-Fairmont Fax
5D7 Z35 9834
T-7D3
P.DD1/DDS F-S34
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JUN-04-2002 08:15A~ FROM-Fai rmont Fax
507 235 9834
T-703 P.002/00S F-S34
FairDlont Fire SysteIDs Inc.
209 Downtown Plaza · Fairmont, MN 56031
June 4, 2002
City of Prior Lake
16200 Eagle Creek Ave.
Prior Lake, MN 55372
At1n: Paul- Building DepBJ11'flent
Re; Ansul Fire Suppression - Fang's
Dear Paul:
Attached please find several broehures pertaining to An5ul Fire Suppression Systems. Also enclosed
is some information regarding the UL 300 Compliance for restaurant systems. I am faxing some of
this information to you and will send me brochures and faxed infolDlation to you by UPS.
I haven't been able to get a hold of anyone at Fong's that has an equipment lineup thaI is going under
the hood. J had a service technician stop June 31'd and get as much information as he could. They have
an exigting hood, and are adding 2.8' sections along with some new equipment. We will be using a 9-
gallon system to protect the plenum area. the ducts and cooking equipment. They have an Ansul
system now that we will bring up to UL 300 Compliance; add another 3-gallon tank, iUld a regulated
actuator with a 3-gallon tank They have a stockpot flmgc, which will take a 245 nonie, a 30" wok
that will take a 260 noz:dc, 1.18" woks that will take 2.1N nozzle!!, another 30" wok that will take 11
260 nozzle, 2-18" woks that will take 2.1N nozzles, 2- deep fat fryers that will take 2-260 nozzles a
24" broiler that will take a IN nozzle and a 36" range that will take 3.1F nozzles. They will have a,.
mechaniell1 gas valve to shut off glls to cooking equipment, a remote pull installed at a point of egress,
a micro switch that is to be wired by an electricillD to shut off any electrical equipment or plug ins
under the hood should the syStem discharge:. The micro switch will shut off the makeup air, but keep
the exhaust fan running.
Should you have iUly questions. please do 110t hesitatE: in giving us 11 call. I'm sony that it took so long
to get tins information to YO\\.
Sincerely yours,
A!2u1<~~
Dee Krumwiede
Manager
Phone: (507) 235.9860 · 1-800-862-8601 · FAX: (507) 235-9834
JUN-04-Z002 08:16AM FRDM-Fai rmont Fax
507 235 9834
T-703 P.003/006 F-634
ANSUL INCORPORA TEe
ON!! S'T'AIltTON STA5T
IVI~ WI 54143-25<12
ANSULIiI
General Bulletin No. 2943
August 2, 1995
TO:
All Ansul Restaurant Systems Distributors and OEM's
FROM:
Keith Olson
SUBJECT: UL 300 Compliance Restaurant Systems
UL 300, Standard for Fire Testin~ of Fire Extinguishing Systems for Protection of
Restaurant Areas
In the last several months much controversy, confusion and many questions have been raised
concerning the recently revised test standard "UL 300:' The UL 300 standard was developed
by Underwriters Laboratories (UL), to define the methods by which fire tests and splash tests
are to be run in hoods, ducts and appliances for pre-engineered restaurant fire suppression
system listings. UL 300 is not a fire code or building code and UL is only one of several
recognized testing agencies that can test and approve systems or equipment.
UL 300, formerly referred to as Subject 300, has been in existence for several years, and has
gone through numerous c:hanges and revisions. The most recent change occured last year with
an effective compliance date of November 21, 1994. The purpose of the change was to more
closely simulate fires occuring in cooking' appliances, such as deep fat fryers which are better
insulated for higher efficiency and use vegetable cooking oils which have higher auto ignition
temperatures. The increased efficiency helps to retain heat as d8SJgtled. .bw .$0 retards the
cooling rate which, when c'?\Jpled with prolonged pre-burns and contlnued heating, results in"a .
more severe fire test with ,(greater poteintial for fire reflash following initial fire knock down.
Consequently, additional ag~nt and/or nozzles are now required for certain appliances.
. .
UL 300 changes' affect only.product manufactured after November 20, 1994. All existing , ~
inst2.lIed systems are "grandfathered" and remain listed using the UL gUidelines in effect at ttl&
time of manufacture. How~~r, this does not imply either by Ul or Ansul that it is not
necessary tc: evaluate your current restaurant fire protection system.
,
Changes in Cooking Equipment Layout or Fire Suppression System.
Although local jurisdiction or code writing bodies can dictate otherwise, previously listed fire
suppression ~qu!prnent is not r'!lquir'ed by UL to be upgraded to UL 300 even if the cooking line
has been chang~d..However, to ensure the best fire protection available in applications where
vegetable oil "is used in.depths greater than 1/4", a UL 300, R-102 wet chemical'flre
. suppression system should be used. .
Whenever a pre~UL 300 system component requires replacement with a component
manufactured after November 21, 1994, the corresponding distribution network must be
upgraded in accordance with UL 300. If the tank needs to be replaced or an additional tank is
required, a UL 300 tank can be adde~ to an existing pre.UL 300 system as long as each
distribution network in the system is designed .in acco(dance with the manual referenced on the
tank nameplate. All revisions and/or upgrades to existing systems must be made in aecgrdance
with all local building, mechanical and fire codes and approved by the authority having
jurisdiction.. .
JUN-04-2002 08:16AM FROM-Fairmont Fax
507 235 9834
T-703 P.004/006 F-634
General Bulletin No. 2943
August 2. 1995
Page Two
The following lists various circumstances where upgrading to a UL 300 system may be desired:
. Older cooking appliances have been replaced with new high efficiency cooking
appliances.
. Rendered animal fat cooking grease has been cl'langed to vegetable cooking oils.
. A dry chemical fire suppression system is being used for fryer protection.
. Protected appliances include a deep fat fryer without dual limit switches
(thermostats).
With regard to Ansul R-101 dry chemical systems, please note that UL 300 has not affected
protection for hoods, ducts. plenums, and certain charbroilers. Therefore, when considering an
upgrade of an existing R~101 dry chemical system. keep in mind that it can be used irl""
combination with a UL 300. R-102 wet chemical system protecting other appliances. Ansul
General Bulletin 2890, dated February 22. 1996, recommended not to reuse or resell dry
chemical systems once they have been removed from their original locations. In many
jurisdictions, even the reuse of R-,02 systems will reCluire the entire system to be upgraded to
UL 300.
UL 300 VS. Pre-UL 300 Equipment
UL 300 did not require changes in equipment or system operation unless compliance could not
be met. Nozzle changes were made at Ansul to facilitate additional agent discharge .and carbon
dioxide cartridges were introduced as an option to existing nitrogen cartridges. The agent
remained unchanged as well as all other components of the system. With the exception of the
nameplate, [he UL 300 agent storage tank is identical to the tank used prior to
November 2'. 1994 (including the part number). The UL 300 tank nameplate identifies system
compliance with UL 300 and references the part number of the UL 300 manual.
If an upgrade to UL 300 is needed for an existing R-102 system. Upgrade Labels (Part No.
418523) are available. The label will identify that the equipment is in compliance with UL 300
and that an upgrade has been made in accordance with the Ul 300. A-,02 Manual (Part No.
418087).
When performing semi-annual inspections of Ansul restaurant fire suppression systems, please
take the time to discuss available options with .you, customer.
ANSUL R-102 System Warranty
Ansul-manufactured R-102 system components are warranted for five years from date of
delivery against defects in workmanship and material to the original purchaser only. This
warranty is valid only when genuine Ansul component parts are used in strict accordance with
the Ansul R-102 Design, Installation, Recharge and Maintenance Manual. Ansul strongly
recommends using only Ansul "Factory Trained" Authorized Distributors to install, service and
maintain the R-102 system. .
Should you have any questions or require assistance, please feel free to contact Ansul's
Applications Department in Marinette, WI or your Ansul District Sales Manager.
KO/wh
JUN-04-2002 08:16AM
FROM-Fairmont Fax
:-:a...- ....
DESIGN AND APPUCATlON
The An.sul Fl-1 02 R8iS.laurant Firlt SUPP",l5.I~n System is designed
to provide fire prctedicn for restaurant cocking appliances, heeds.
liInd dlJct5. It 1& <l pre-engineered group of mechanical and ~Iec:lri-
c:al compantlnrs for installation by an autholUecI Ansul dlslnbutor.
The basic system CC1f1slS1S of an ANSUL AUTOMAN regulated
release assembly which includa a regulated ",lease mechanism
and a nquid agent storage lank hOUsed within a single enclosure.
lIIoz%jes, detElctor5, canrid~es, liquid agent. fusible links, pulley
tees. and pUlley elbows are supplied in Hparate packages in tM8
quantllles needed for each flrs suppression system amIngemsnt.
The system provides autCImatic adIJallon; or it can be actlJated
mClnually through a remote manual pull station. The system is also
capable af shutting dawn appliances. at 6YS1e/TI actuatlon. For
appliance shutClCWn requil'Eln'l8nts. refer 10 the CUn1!l'lt version of
NFP,ll. 17,11., .Standard For Wet Chemical Extinguishing Systems,"
and NFPA 96, ~Standard For Ventilation Con1l"01 and Fire
Prolectlon df Commercial Cooking Opera lions."
Additional equipment inc:ILldes: remQte manual pull station.
mechanical and eleclrte:al gas valves, pressure switches. and
elecnical swltc/'1es for automatic equipmenr arid gas line snut-off.
Accessories can be :added, such as alarms, warning lights. etc., to
installations whera required.
The R-102 sy:stem suppresses fire by spraying the plenum area,
the fllters, cooking surfaces, and the BXhaU8t duct system with a
predetermined flow I1lIte of ANSULEX Law pH Liquid Fire
Suppressant. When the liquid agent is discharged onte. a cooking
appliance fire, it cools the grea68 surface, and reacts with the hot
grease (sapc"iflcalion) forming a layer of soap-like team on !h@
surface of the fat. This-layer acts as Insulation bftrween the hot
grease and the atmospher8, lhU$ helping to prevent the escape of
combusiible vapors.
Exhaust fans in the "entilatlng system 5hQl,lld be .Ieft on. The
fon::ed draft of these fans assists the movement of the liquid agent
through the Yentlla~g system. thus aiding In the fire sUPPfe5&lon
precess. .These fans also prtlVide a COOling 81f~ in !he plenum
and duet afls~ the fire suppression system has been cfscharged.
The system is UL listed with or wlthoutfan operation.
It is :also rec;olTVTlenaecl that make up or.supply air fans. IntBgral to
the exhaust hoQd(s) being protscled. snollld be .shut dawn upon
system IllctlJation.
UL LISTING
The R-102 Restaurant Fire suppression System has been tested
and Is IIstsd by Underwriters Laboratories. Inc. as a pr&oengi-
neared system. These tests requlre extinguishment of fires which
are initiated in deep f8t fryers. ranges, griddlu. I:h~r~broilers,
woks, upright broilars, chain-brollers, 1ille~, plenum chambers,
hccds, and duels after prEHoacing each :appliance with a pre-
scribed amoum of cooking grease. EactI fire is allowed to prog/'8SS
to maldmum Intensity betOI'll the fire suppressicln system is
actuated. .
507 235 9834
V
T-703 P.005/006 F-634
SECT10" I - C3ENERAL. INFORMATION
UL EX. 3470 uLC cEoc747 Page ,-,
s- ,-01 REV. 2:
OErINmort OP TERMS
ActU81h:.n Gas Une: Piping from the ANSUL AUTO MAN
Regulated Release A$lembly which suppllllS nitrogen or carbon
diclCids 10 the Regulated Actuator Assembly for multiple-lank sys-
tem actLsatlon.
Agent Tank: A pr&SSUrB vesael conralning the liquid agent
AIIlSUL AUTOMAN Regulated Release Assembly (Eler:tric:al):
An assembly which contains the regulated release mech..nlsm.
.. agent tJnk (ordered separately). e~e1lant gas hese. solenoid. and
ctIecllic switch within a melzll enclasure. The enclosure contains
KnockoUts to facilitate component hcckups.
ANSUL ,ll.UTOMAN Reg\lliltl\td ReleaJO& A.llsembly (M"chani-
CiIII): An assembly which contains the regulated release mtH:ha-
.. nl$m. agent lank (ordered separacaly), and elCpellant gas hO$~
within a metal enclosure. The encloS\Jre contains knoCKClI.Ils to
factlltate compcnent hookups.
.Authority Having Jurisdlc;tlon: The "authority having jurisdic.
lion" is the organitatlon, office, or individual responsible for
"approving" equipment. an insClllation. or a procedure. Thlil
pnra5e . Authority Having JurisdIction" is used in a broad msnn@r
slnce jurisdictions and '"approval. agencies vary as do their
relOpcnsibilities. Where public safety Is primary, the "authority hay-
ing jurisdiction" may be a federnl. state, loeal. or other regional
department or individual such as a fire chief, fire marshal, cl,lef oi
a fire prevention bureau, labor department, health departmem,
building official, etedncal inspeetcr, or othel5 hailing statutory
authority. For insurance purpO$es, an insurance company ""pre--
sentative may.be the ;'iII.llhority ha"ing jurisdiction." In many cir-
cumstances Ihe property owner or his designated agent assumes
the role 01 the .'suthority-halling Jurisdiction:" at govemment in5tal~
lations, the commanding officer or departmental official may be the
"authority having jurisdiction." ,
Blew-Off Cap: A cap whiCh covers ths end of the noz::zJe tip and
prevents grease f'rcm plugging the nozzle orifice.
Branch Une: The agent""dlStribiJUon piping which e~nd5rrom
the supply line to the nozzle(s).
Bursting Dl:5G: A disc insladed In the tank adaplor which elimi-
nates the siphoning of the a98m up the pipe during extreme lem.
perature variations.
Cartridge; A qealed, steel pressure vessel containing nitrogen or
carbon dioxide gas used to pressuri%e tMe agent tank.
Caakl"g AppllanC:l!:: Includes fryers. griddles, ranges, IJprignt
broilers, chain broilers, Mwrsl charcoal broilers, or char-broilers
(eI8Clnc, lava rock. gas-radiant. or mesquite,.
Cooking Area: Cooking area is defined a5 the maximum surface
that requires protectton. Each type of appliance has a defined
r::coking area. For example. the maximum CC10king area is the fry.
pet for a fryer wllhollt a dripbcard and the maximum cooking area
Is the combined !Typor and dMf:lboard fer a fryer with a drtpboard.
Conduit OffStrt .sssmbly: A pre.formed piece 01 conduit whicn
can be installed belWeen the An$U1 regul..ted release and the ccn-
duil to allow the wire rope for the deteCtIon. glls valve and r1lmote
manual pull station to bs installed in a. rr:tC1re c;:cnvl!lnlent manner.
JUN-04-2002 08:16AM
FROM-Fairmont Fax
.
SECTION I - GENER.&L INFORMATION
UL EX. 3470 ULC CE.x747 i='age 1-2
8-'-0' Rev. 2
DEFINITION OF TERMS {Continued)
Depth: When ~ening to depth as a linear dlmenslon, it is the
horiZCIntallimensicn measut9d from front tc beck at t1'Ie appli8nc:a
or plenum.
Detector: A device which includes the detec:tor bracket, detector
linlcag., and fusible link used for automatic operation of the flna
supplll$&lon system.
D~r Unkage: A device used to support the Nsiblo IIn\C..
Distribution PIping: Piping wnlch delivers the extinguishing
agentfrom the. lank to eacn discharge nc:zzle. See also Supply or
Branch lines.
Ducts (oJ" Cuct System): A c:ontinuOLls paS58~eway fer the trans-
mission of <lir and vapors which, In adcliUQC"I to the CClntainment
components themselves. may indude duct flftlngs, plenums.
and/or ather items or air handling ~quipment
Electrostatic Precipitirtor. A device used tcraid in the cleaning of
the exhaust air. This device is normally installed at or near the
base af the ventlladOl'\ duct.
Expellant Gas Une: PIping and/or hose which supplies the nitro-
gen or carbon dloxld9 gas from the regulated release assembly'
regulated aCt1.lCltor assembl)' to each agent lank.
Flaw Number: Term used in system design to describe the flow
capacity of each l'lQz%te used to determine the quandty at tanks
needed to cover a certain group at nazards.
Fusible Unks: A form of fbr.8c1 temperature heqt detecting device
employed to restrain tne operation of a mecl1anlcal controlLJntil its
designed temperature is reached.
GllS Valve: A devicv uslKl to shI.Jt off the gas supply to the cook-
il"l9 ~uipment wnen ll'Ie system is actuated.
Gas V~lv. AIr Cylinder. An air cylinder. ICleated in the release
mechanism. whicl1 operates pneumatically to mllchanic.'llly
unlalch a mecl1anlcal gas valve actuator, causing the gas valve to
close l4'on ~em actuation.
High Ptoxlmity: IndicateS is distance (vertiC3I1~) between the noz-
zle tip and ll'Ie surface of the appliance being protected.
HQQd: A tlevice provided for ccoklng ap~lIanc;8s to direct and cap-
ture grease-laden valJors and eAhaust gases. It shall be con.
stnJdBd in a manner whic:h meets the requiremena; of NFPA 96.
Uquid Agent: A potassium.based 5OlUI[on used for lt1e knock.
doytn_ and suppression of fire.
Low Praximity: Indicates II dlli1ance (vertically) between the 1'10:1:-
;z:Ie tip and lt1e surface of the applianee being protectlld.
Maximum L.engUt of Cooking Appliance: The maximum dimen-
sion, on any side. whlctl may be protected by anenome.
M:a.imum Piping: Specified length cf piping and number at tit.
tings which must not be exceeded for each system.
MedIum Proximity: Indicates a distance (vertically) between the
nome tip and the surfaC$ of the appliance beir:tg proteCted.
Minimum PIping: MInimum leng1h cr dlsbibl,lllcn piping ~Uired
between the agent tank OIJdet and any ncz:z:le protecting a griddle,
range, Or f1)1er,
N02Zle: A device designed tc deliver the IiCluid agent with a spe-
cific flow rate and lOtream pattem_
Overlapping Protedion: When Lwo types of appllanoes. sjde by
side. are protected as a a:lmmOn hazard. This prctecUon requires
the maximum' hazard size to be limited 10 the listed size of the
worm hazard.
507 235 9834
T-703 P.oo6/006 F-634
Pltmum: The spaoll enclosed by th. filters and the portion of the
haod above the filters.
P~ngi~ SystDm: NFPA 17A defines a pre-engineered
system as ane \4Ihich has ~...predetllrmined flow ratlis, nozzle
FftlS5lJres, and quanll1les at liquid agent' The R-102. system, as
prescrtbed by UL (Underwriter's Labaratorlss), nas speciflc pipet
lias, maldmum and minimum pipe lengths and numbers at fit.
lings, end number and types of nazzle$- The ha%ardS protected by
this system are also specifically limited as m Iype and size by UL
bas8d upon aClUaI fire testa. A1ll1mitaUr.ms on hazards l/'Iat can be
prcf8CtSd and piping and nDz:z:Ie ccnftguratlons are contained in
the R.' 02 Installation and maintenance manual which is part of the
U L. listing.
Pulley Elbow: A device used to change the direction of the wire
rope which q.Jns between: the regulated release: m$chanism and
the detectorS. the regUlated release mechanism and the mechan-
ical g.1Is valve, and/iJr the regulated release mechanism and lt1e
remate manual pull 5ti:uicn,
.. Pulley ree: A device used to change the direction of t',IIo wire
I ropes which I'1.ln fmm a rllgulated release or a regulated actuator
to two remota manllal pull staoons. or from two regula red releas-
es or regulated actIJatol'5 to a single mechanical gas valve or from
.. one r'll14uJated release or regulated aC1Ualcr to two gi.1S "alves.
~egulated Actuator AssemblY: An assembly whiCh contains the
.. regulator, pneumatlc actuator, agenr tanlc (ordat8d separately),
and expllllant gas hose within a melal enclosure. This assembly is
LAsed ta presSUrize additional egant ranl<s In a multiple tank sys-
tem.
Rcgullltad Release Mechllnlsm: An enclosed device within the
ANSUL AUTOMAN regulated release aSS8mbly which releases
1he expe/lant gas, activates alarms. andior shuts off other devices
when signaled automatically by a detect.cr or manually ~ith I.l
remote pull slaUon.
Regulator: A device u&ed to ntgIJlate the pressure frtlm Ihe nitro-
gen cartridge into the agent tank(s) when the system is actuated.
RefI'Iotll Manual Pull Station: A dell ice which prollides manual
aCtUation of the sylitem from a remote location.
Sal3rTUmder Broiler: A broiler very similar'in design te the upiight
broiler. A salamander broiler Is used for general broiling of mears
and fish. toasting, and holding/warming foods. Most coma in a
removable grease drip tray.
Supply Line: The agent dlsllibutlon piping wl,ICh extends from the
agent tank outlet and servl!lS 8S a manifold for the branch lin6s.
Series CetKtar: Any detectOr located in-line between the ragu-
lated relea$1! assembly and the terminal de1eettlr.
Terminal Detector: Tne last In II serles of detecklrs, or the only
detecicr used in a.singlEH:lelactor system. This detector is thus
n;;lmed beeausa It is at the point at which the wire rope ends,
or "terminates," There is only one terminal detector par detection
system.
Transition: An el'rensicn of the hood or canopy lNhicl1 allows for
the smooth transn,issicn of g_S&s. air, and val'Ors be~Neen the
hood opening and the base of the ventilation duct.
Vent Plug: A device IJsed to prevent pressure build-Up within the
agent tank or 8gent distribution lines dUll to temperature
lIuctUallons.
..'''0''
FairlDont Fire Systems Inc.
209 Downtown Plaza. Fairmont, MN 56031
j-;
JUN 5 2002
June 4, 2002
City of Prior Lake
16200 Eagle Creek Ave.
Prior Lake, MN 55372
Attn: Paul- Building Department
Re: Ansul Fire Suppression - Fong's
Dear Paul:
Attached please fmd several brochures pertaining to Ansul Fire Suppression Systems. Also enclosed
is some information regarding the UL 300 Compliance for restaurant systems. I am faxing some of
this information to you and will send the brochures and faxed information to you by UPS.
I haven't been able to get a hold of anyone at Fong's that has an equipment lineup that is going under
the hood. I had a service technician stop June 3rd and get as much information as he could. They have
an existing hood, and are adding 2-8' sections along with some new equipment. We will be using a 9-
gallon system to protect the plenum area, the ducts and cooking equipment. They have an Ansul
system now that we will bring up to UL 300 Compliance; add another 3-gallon tank, and a regulated
actuator with a 3-gallon tank. They have a stockpot range, which will take a 245 nozzle, a 30" wok
that will take a 260 nozzle, 1-18" woks that will take 2-1N nozzles, another 30" wok that will take a
260 nozzle, 2-18" woks that will take 2-1 N nozzles, 2- deep fat fryers that will take 2-260 nozzles a
24" broiler that will take a IN nozzle and a 36" range that will take 3-1F nozzles. They will have a
mechanical gas valve to shut off gas to cooking equipment, a remote pull installed at a point of egress,
a micro switch that is to be wired by an electrician to shut off any electrical equipment or plug ins
under the hood should the system discharge. The micro switch will shut off the makeup air, but keep
the exhaust fan running.
Should you have any questions, please do not hesitate in giving us a call. I'm sorry that it took so long
to get this information to you.
Sincerely yours,
A2eLK~~
Dee Krumwiede
Manager
Phone: (507) 235-9860 · 1-800-862-8601 · FAX: (507) 235-9834
ANSULINCORPORATED
ONE STANTON STREET
MARINETTE. WI 54143-2542
ANSUL@
General Bulletin No. 2943
Auguffi 2, 1995
TO:
FROM:
All Ansul Restaurant Systems Distributors and OEM's
Keith Olson
SUBJECT: UL 300 Compliance Restaurant Systems
UL 300, Standard for Fire Testing of Fire Extinguishing Systems for Protection of
Restaurant Areas
In the last several months much controversy, confusion and many questions have been raised
concerning the recently revised test standard "UL 300." The UL 300 standard was developed
by Underwriters Laboratories (UL), to define the methods by which fire tests and splash tests
are to be run in hoods, ducts and appliances for pre-engineered restaurant fire suppression
system listings. UL 300 is not a fire code or building code and UL is only one of several
recognized testing agencies that can test and approve systems or equipment.
UL 300, formerly referred to as Subject 300, has been in existence for several years, and has
gone through numerous ~hanges and revisions. The most recent change occured last year with
an effective compliance date of November 21, 1994. The purpose of the change was to more
closely simulate fires occuring in cooking appliances, such as deep fat fryers which are better
insulated for higher efficiency and use vegetable cooking oils which have higher autoignition
temperatures. The increased efficiency helps to retain heat as designed, l;luialsO. retards the
cooling rate which, when coupled with prolonged pre-burns and conti.nued heating, results in'a '
more severe fire test with a,greater potential for fire reflash following initial fire knock down.
Consequently, additional agent and/or nozzles are now required for certain appliances.
UL 300 changes affect only product manufactured after November 20, 1994. All existing
installed systems are "grandfathered" and remain listed using the UL guidelines in effect at the
time of manufacture. How~er, this does not imply either by UL or Ansul that it is not
necessary to evaluate your current restaurant fire protection system.
,
Changes in Cooking Equipment Layout or Fire Suppression System.
Although local jurisdiction or code writing bodies can dictate otherwise, previously listed fire
suppression equipment is not required by UL to be upgraded to UL 300 even if the cooking line
has been changed. However, to ensure the best fire protection available in applications where
vegetable oil is used in depths greater than 1/4", a UL 300, R-102 wet chemical fire
suppression system should be used.
Whenever a pre-UL 300 system component requires replacement with a component
manufactured after November 21, 1994, the corresponding distribution network must be
upgraded in accordance with UL 300. If the tank needs to be replaced or an additional tank is
required, a UL 300 tank can be added to an existing pre-UL 300 system as long as each
distribution network in the system is designed in accordance with the manual referenced on the
tank nameplate. All revisions and/or upgrades to existing systems must be made in accordance
with all local building, mechanical and fire codes and approved by the authority having
jurisdiction.
General Bulletin No. 2943
August 2, 1995
Page Two
The following lists various circumstances where upgrading to a UL 300 system may be desired:
. Older cooking appliances have been replaced with new high efficiency cooking
appliances.
. Rendered animal fat cooking grease has been changed to vegetable cooking oils.
. A dry chemical fire suppression system is being used for fryer protection.
. Protected appliances include a deep fat fryer without dual limit switches
(thermostats).
With regard to Ansul R-101 dry chemical systems, please note that UL 300 has not affected
protection for hoods, ducts, plenums, and certain charbroilers. Therefore, when considering an
upgrade of an existing R-101 dry chemical system, keep in mind that it can be used in-
combination with a UL 300, R-102 wet chemical system protecting other appliances. Ansul
General Bulletin 2890, dated February 22, 1995, recommended not to reuse or resell dry
chemical systems once they have been removed from their original locations. In many
jurisdictions, even the reuse of R-102 systems will require the entire system to be upgraded to
U L 300.
UL 300 vs. Pre-UL 300 Equipment
UL 300 did not require changes in equipment or system operation unless compliance could not
be met. Nozzle changes were made at Ansul to facilitate additional agent discharge and carbon
dioxide cartridges were introduced as an option to existing nitrogen cartridges. The agent
remained unchanged as well as all other components of the system. With the exception of the
nameplate, the UL 300 agent storage tank is identical to the tank used prior to
November 21, 1994 (including the part number). The UL 300 tank nameplate identifies system
compliance with UL 300 and references the part number of the UL 300 manual.
If an upgrade to UL 300 is needed for an existing R-102 system, Upgrade Labels (Part No.
418523) are available. The label will identify that the equipment is in compliance with U L 300
and that an upgrade has been made in accordance with the UL 300, R-102 Manual (Part No.
418087).
When performing semi-annual inspections of Ansul restaurant fire suppression systems. please
take the time to discuss available options with your. customer.
ANSUL R-102 System Warranty
Ansul-manufactured R-102 system components are warranted for five years from date of
delivery against defects in workmanship and material to the original purchaser only. This
warranty is valid only when genuine Ansul component parts are used in strict accordance with
the Ansul R-102 Design, Installation, Recharge and Maintenance Manual. Ansul strongly
recommends using only Ansul "Factory Trained" Authorized Distributors to install, service and
maintain the R-102 system. .
Should you have any questions or require assistance, please feel free to contact Ansul's
Applications Department in Marinette, WI or your Ansul District Sales Manager.
KO/wh
DESIGN AND APPUCATlON
The Ansul R-1 02 Restaurant Fire Suppression System is designed
to provide tire protection for restaurant cooking appliances, hoods.
and ducts. It is a pre-engineered group of mechanical and electri-
cal components for installation by an authorized Ansul distributor.
The basic system consists of an ANSUL AUTOMAN regulated
release assembly which includes a regulated release mechanism
and a liquid agent storage tank housed within a single enclosure.
Nozzles, deteC+.ors, cartridges, liquid agent. fusible links, pulley
tees. and pulley elbows are supplied in separate packages in the
quantities needed for each tire suppression system arrangement.
The system provides automatic actuation; or it can be actuated
manually through a remote manual pull station. The system is also
capable of shutting down appliances at system actuation. For
appliance shutdown requirements. refer to the current version of
NFPA 17 A. "Standard For Wet Chemical Extinguishing Systems."
and NFPA 96, "Standard For Ventilation Control and Fire
Protection of Commercial Cooking Operations..
Additional equipment includes: remote manual pull station.
mechanical and electrical gas valves, pressure switches. and
electrical switches for automatic equipment and gas line shut-off.
Accessories can be added, such as alarms. warning lights. etc., to
installations where required.
The R-102 system suppresses fire by spraying the plenum area,
the filters, cooking surfaces, and the exhaust duct system with a
predetermined flow rate of ANSULEX Low pH Liquid Fire
Suppressant. When the liquid agent is discharged onto a cooking
appliance tire, it cools the grease surface, and reacts with the hot
grease (saponification) forming a layer of soap-like foam on the
surface of the fat. This-layer acts as insulation between the hot
grease and the atmosphere, thus helping to prevent the escape of
combustible vapors.
Exhaust fans in the ventilating system should be -left on. The
forced draft of these fans assists the movement of the liquid agent
through the ventilating system, thus aiding in the fire suppression
process. These fans also provide a cooling effect in the plenum
and duct after the tire suppression system has been discharged.
The system is UL listed with or without fan operation.
It is also recommended that make up or supply air fans. integral to
the exhaust hood(s) being protected. should be shut down upon
system actuation.
UL USTING
The R-102 Restauranf Fire Suppression System 11as been tested
and is listed by Underv1Iriters Laboratories. Inc. as a pre-engi-
neered system. These tests require extinguishment of tires which
are initiated in deep fat fryers. ranges, griddles. char-broilers.
woks, upright broilers, chain-broilers, filters. plenum chambers.
hoods, and ducts after pre-ioading each appliance with a pre-
scribed amount of cooking grease. Each fire is allowed to progress
to maximum intensity before the fire suppression system is
actuated.
\J
SECTION I
UL EX. 3470
GENERAL INFORMATION
ULC CEx747 Page 1-1
8-1-01 REV. 2
DEFINITION OF TERMS
Actuation Gas Une: Piping from the ANSUL AUTOMAN
Regulated Release Assembly which supplies nitrogen or carbon
dioxide to the Regulated Actuator Assembly for multiple-tank sys-
tem actuation.
Agent Tank: A pressure vessel containing the liquid agent.
ANSUL AUTOMAN Regulated Release Assembly (Electrical):
An assembly which contains the regulated release mechanism.
~ agent tank (ordered separately), expellant gas hose, soienoid, and
electric switch within a metal enclosure. The enclosure contains
knockouts to facilitate component hookups.
ANSUL AUTOMAN Regulated Release Assembly (Mechani-
cal): An assembly which contains the regulated release mecha-
~ nism. agent tank (ordered separately), and expellant gas hose
within a metal enclosure. The enclosure contains knockouts to
facilitate component hookups.
Authority Having Jurisdiction: Tne "authority having jurisoic-
tion' is the organization, office. or individual responsible for
"approving" equipment, an installation. or a procedure. The
phrase "Authority Having Jurisdiction" is used in a broad manner
since jurisdictions and "approval" agencies 'Jary as do their
respcnsibilities. Where public safety is primary, the "authority hav-
ing jurisdiction" may be a federal. state, local. or other regionai
department or individual such as a fire chief, tire marshal, chief :Jt
a fire prevention bureau, labor department, health department.
building official, electncal inspector, or others having statutorj
authority. For insurance purposes, an insurance company repre-
sentative may be the Uauthority having jurisdiction." In many cir-
cumstances the property owner or his designated agent assumes
the role of the "authority having jurisdiction:" at govemment instal"
lations. the commanding officer or departmentai official may be the
"authority having jurisdiction." ,
Blow.Off ~p: A Gap which covers the end of the nozzle tip and
prevents grease from plugging the nozzle orifice.
Branch Une: The agent'dlstribution piping which extends fro,;.,-
the supply line to the nozzle(s).
Bursting Disc: A disc installed in the tank adaptor wnich elimi-
nates the siphoning of the agent up the pipe during extreme tem-
perature variations.
Cartridge: A sealed. steel pressure vessel containing nitrogen or
carbcn dioxide gas used to pressurize the agent tank.
Cooking Appliance: Includes fryers, griddles. ranges, upright
broilers. chain broilers, natural charcoal broilers. or char-broilers
(electnc, lava rock, gas-radiant, or mesquite).n
Cooking Area: Cooking area is defined as the maximum surface
that requires protection, Each type of appliance has a defined
cooking area. For example. the maximum cooking area is the fry-
pot for a fryer without a dripboard and the maximum cooking area
is the combined frypot and dripboard for a fryer with a dripboard.
Conduit Offset Assembly: A pre-formed piece of conduit which
Gan be installed between the Ansul regulated release and the Gen-
duit to allow the wire rope for the detection, gas valve and remote
manual pull station to be installed in a mere convenient manner.
,
SECTION 1 - GENERAL INFORMATION
UL EX. 3470 ULC CEx747 Page 1-2
8-1-\11 REV. 2
DEFINITION OF TERMS (Continued)
Depth: When referring to depttl as a linear dimension. it is the
horizontal dimension measured from front to back of the appliance
or plenum.
Detector: A device which includes the detector bracket, detector
linkage, and fusible link used for automatic operation of the fire
suppression system.
Detector Linkage: A device used to support the fusible link.
Distribution Piping: Piping which delivers the extinguishing
agent from the tank to each discharge nozzle. See also Suppiy or
Branch lines.
Ducts (or Duct System): A continuous passageway for the trans-
mission of air and vapors which, in addition to the containment
components themselves. may include duct fittings. plenums,
and/or other items or air handling equipment.
Electrostatic Precipitator: A device used to. aid in the cleaning of
the exhaust air. This device is normally installed at or near the
base of the ventilation duct.
Expellant Gas Line: Piping and/or hose which supplies the nitro-
gen or carbon dioxide gas from the regulated release assembly/
regulated actuator assembly to each agent tank.
Flow Number: Term used in system design to describe the flow
capacity of each nozZle used to determine the quantity of tanks
needed to cover a certain group of hazards.
Fusible Links: A form of fixed temperature heat detecting device
employed to restrain the operation of a mechanical control until its
designed temperature is reached.
Gas Valve: A device used to shut off the gas supply to the cook-
ing equipment when the system is actuated.
Gas Valve Air Cylinder. An air cylinder, iocated in the release
mechanism. which operates pneumatically to mechanically
unlatch a mechanical gas valve actuator, causing the gas valve to
dose upon system actUatIon.
High Proximity: Indicates a distance (vertically) between the noz-
zle tip and the surface of the appliance being protected.
Hood: A device provided for cooking appliances to direct and cap-
ture grease-laden vapors and exhaust gases. It shall be con-
structed in a manner which meets the requirements of NF?A 96.
Liquid Agent: A potassium-based solution used for the knock-
do-.yn. and suppression of ~re.
low Proximity: Indicates a distance (vertically) between the noz-
zle tip and the surface of the appliance being protected.
Maximum Length of Cooking Appliance: The maximum dimen-
sion, on any side. which may be protected by one nozzie.
Maximum Piping: Specified length of piping and number of fit-
tings which must not be exceeded for each system.
Medium Proximity: Indicates a distance (vertically) between the
nozzie tip and the surface of the appliance being protected.
Minimum Piping: Minimum length of distribution piping required
between ttle agent tank outlet and any nozzie protecting a griddle,
range. or fryer.
Nozzle: A device designed to deliver the liquid agent with a spe-
cific flow rate and stream pattern.
Overlapping Protection: When two types of appliances. side by
side, are protected as a common hazard. This protection requires
the maximum' hazard size to be limited to the listed size of the
worst hazard.
Plenum: The space enclosed by the filters and the portion of the
hood above the filters.
P~ngineered System: NFPA 17A defines a pre-engineered
system as one which has ....predetermined flow rates, nozzle
pressures, and quantities of liquid agent" The R-102 system, as
prescribed by UL (Underwriter's Laboratories), has specific pipe
sizes, maximum and minimum pipe lengths and numbers of fit-
tings, and number and types of nozzles. The hazards protected by
this system are also specifically limited as to type and size by UL
based upon actual fire tests. AJllimitations on hazards that can be
protected and piping and nozzle configurations are contained in
the R-1 02 installation and maintenance manual which is part of the
Ullisting.
Pulley Elbow: A device used to change the direction of the wire
rope which runs between: the regulated release mechanism and
the detectors, the regulated release mechanism and the mechan-
ical gas valve. ana/or the regulated release mechanism and the
remote manual pull station.
. Pulley Tee: A device used to change the direction of two wire
I ropes which run from a regulated release or a regulated ac:uator
to two remote manual pull stations, or from two regulated releas-
es or regulated actuators to a single mechanical gas valve or from
.. one regulated release or regulated actuator to two gas valves.
Regulated Actuator Assembly: An assembly which contains the
.. regulator, pneumatic actuator, agent tank (ordered separately),
and expellant gas hose within a metal enclosure. This assembly is
used to pressurize additional agent tanks in a muitiple tank sys-
tem.
Regulated Release Mechanism: An enclosed device within the
ANSUL AUTOMAN regulated release assembly which releases
the expellant gas, activates alarms, and/or shuts off other devices
when signaled automatically by a detector or manually with a
remote pull station.
Regulator: A device used to regulate the pressure from the nitro-
gen cartridge into the agent tank(s) when the system is actuated.
Remote Manual Pull Station: A device which provides manual
actUation of the system from a remote location.
Salamander Broiler: A broiler very similar!n design to the upright
broiler. A salamander broiler is used for general broiling of meats
and fish. toasting, and holding/warming foods. Most contain a
removable grease drip tray.
Supply Line: The agent distribution piping which extends from t'1e
agent tank outlet and serves as a manifold for the branch lines.
Series Detector: Any detector located in-Hne between the regu-
lated release assembly and the terminal detector.
Terminal Detector: The last in a series of detectors, or the only
detector used in a single-detector system. This detector is thus
named because it is at the point at which the wire rope ends,
or "terminates." There is only one terminal detector per detection
system.
Transition: An extension of the hood or canopy which allows for
the smooth transmission of gases, air, and vapors between the
hood opening and the base of the 'Ientilation duct.
Vent Plug: A device used to prevent pressure build-up within the
agent tank or agent distribution lines due to temperature
fluctuations.
o.
PRIOR LAKE
INSPECTION RECORD
SITE ADDRESS L/7tro el{)a:\~
NATURE OF WORK 1:\^t. AH~,~
USE OF BUILDING Qo,,"",.
PERMIT NO. {);2- 0/85 DATE ISSUED -;;z - 'Z 7-c>c
CONTRACTOR .D",W'heY\.. \~:", PHONE (0/2- 3&9-/892-
NOTE: THIS IS NOT A PERMIT FOR ANY OF THE INSPECTIONS BELOW
THE PERMIT IS BY SEPARATE DOCUMENT
:JfPARTMENT OF
BUILDING AND INSPECTION
INSPECTOR
DATE
11--. I
I
PLACE NO CONCRETE UNTIL ABOVE HAS BEEN SIGNED
ROUGH - INS
5'/tt?/o-e-
BUILDING ,Cr-o I
ELECTRICAL
PLUMBING
HEATING (P' f)t-
DO NOT OCCUpy
,7fr5103
o1J
UNTIL ABOVE HAS BEEN SIGNED
NOTICE
This card must be posted near an electrical service cabinet prior to rough-in inspections
and maintained until all inspections have bep_" lil"'.proved. On buildings and additions
where no service cabinet is available, card shall be placed near main entrance.
Call between 8:00 and 9:00 A.M. for all inspections
FOR ALL INSPECTIONS (952) 447-9850
Project:
Location:
R&S HEATING & AIR CONDITIONING,INC.
12600 CREEK VIEW AVENUE, SAVAGE, MN 55378
PHONE 952-894-0376 FAX952-894-0377
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FONGS
PRIOR LAKE
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R&S Job No: 02-2025
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AIR BALANCE REPORT
FaNGS
PRIOR LAKE
6/10/02
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12600 CREEK VIEW AVENUE' SAVAGE, MN 55378-2369
PHONE (952) 894-0376 " FAX (952) 894-0377
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VENTILATION REPORT
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Job Name: FaNGS
Location: PRIOR LAKE
System: MUA UNIT
Serving: KITCHEN
Page No.
Date:
1
6/10/2002
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OPENING OPENING K DESIGN ACTUAL
NUMBER SIZE FACTOR TYPE CFM CFM
1 24" X 24" HOOD LAY-IN 1000 1003
2 24" X 24" HOOD LAY-IN 1000 1009
3 24" X 24" HOOD LAY-IN 1000 1001
4 24" X 24" HOOD LAY-IN 1000 1005
5 24" X 24" HOOD LAY-IN 1000 1001
TOTAL: 5000 5019
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EQUIPMENT: ALNOR BALOMETER
DATE CALIBRATED: 2/5/2002
12600 CREEK VIEW AVENUE' SAVAGE, MN 55378-2369
PHONE (952) 894-0376 . FAX (952) 894-0377
EST 1978
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EXHAUST FAN REPORT
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Job Name: FONGS
Location: PRIOR LAKE
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FAN NO. EF 1 EF2 EF 3 EF 4
MANUFACTURER CAPTIVE AIR CAPTIVE AIR CAPTIVE AIR
MODEL NO. NCA14FA NCA14FA DU25FA
MOTOR HP 3/4HP 3/4HP 1/4HP
VOL T AGE 208/3 208/3 120/1
RATED AMPS 3 3 3.45
ACTUAL AMPS 2.7 2.5 2.8
ACTUAL FAN RPM 972 981 1040
REQUIRED CFM 2200 2200 615
ACTUAL CFM 2182 2197 614
LOCATION ROOF ROOF ROOF
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12600 CREEK VIEW AVENUE' SAVAGE, MN 55378-2369
PHONE (952) 894-0376 . FAX (952) 894-0377
".-
OWNER GQUk~
MAKE (J4 TlJ/G //L
CHECK-Our REPORT/DIRECT FIRED MAKE-UP AIR HEATER
ADDRESS P4€AS/JAJT S ,&;C,e~~ DATE 6 ~/O-t/2
MODELA~/Otm-~/K SERlES# /6 73~CJ BTU'S SLit, 620
,
CONTROLS
3 II
MAIN GAS LINE HAND GAS VALVE ...........................:. MAKE wA rr:5 SIZE / L./
Pll..OT LINE HA..'ID VALVE ............................................... MAKE ~ SIZE
MAIN GAS REGULATOR ....................................:.............. MAKE /It4;~r/CtZ 32 ~-7 SIZE 1'/<1
Pll..OT GAS REGULATOR .................................................. MAKE /J1I9-;<>r..ePt. h2& Ll.i) SIZE .9/lY
AUTOMATIC SAFETY SHUT-OFF VPJ., VE ................................. MAKE Rl:?.&:5e.f,)Htlw' ~IZE /'
AUX. GAS VPJ.,VE (400,000 BTU &+)...........................................MAKE p~/ S~c-J SIZE ';I '"
PILOT SAFETY VALVE................................................................ MAKE /~~ I V'lN6C ItJ'?/ SIZE 3 k
PROOF OF CLOSli'RE SW (l,OOOMBH &: +)................................. MAKE -_ _. r
MODULATING V AI. VE................................................................. MAKE 1J1/1 J(' I nuJ l.- /J1t,//15 SIZE / /
AIR swrrCH................................................................................... MAKE . A~) ~y'~ MLJ MODEL /;IlP. /CJ?, -177
FREEZE CONTROL;.......................................................;............... MAKE. A,vTtlP 6' : MODEL ru;. 3/30 oC;
HI LIMIT CONTROL (MAMJALIU!SET'IOOOMllHA.+) ..--.- MAKE lIo..u ~y WtSIA.- . MODEL -.r-5' 7.513
LOW GAS CONTROL (NOTRiQ'DBEtOWIClClOMBH) MAKE MODEL .
HI GAS CONTROL (NOTRiQ'DBELOW400M8N) MAKE .;4urv.d6'S MODEL ~.~ 3. __ ~~},(;P-.4
MANUAL FIRING COCK.............................................................. MAKE /J1A.< / /:at) SIZE 1//
FLAME SAFEGUARD CONTROL..................................................MAKE 11'c7,o,.r;ywG 1-'-- MODEL 7-
12#t 7;;--<7/.7J/f"Jtf? 73
TEST
lNLET OR OUTLET DAMPER /AI Lt;: r PROVEN OPEN TEST erGS
MAIN AIRLFLOW BEFORE IGNmON/IEST __(,I::It!../JY /
LOW LIMIT (FREEZE PROlECTION) SHUTS OO\VN'MAlN AIR BLOWERlTEST 0/<:::"
TYPE BEt...Il11 0
HI LIMIT CONTROL SHUT DOWN BURNER OR UNITrrEST
PILOT TIJRNDO\1tWTEST
MODULATING CONTROL OBSERVATION REMARKS
LOW FIRE STARTfIEST (2,500 MBH &: +)
HIGH GAS PRESSURE/IEST Ok:
LOW GAS PRESSURElIEST M' ~
OUDOORS AIR TEMPERATURE ~
~
eY
o/~
PROOF OF CLOSURElIEST OK
DISCHARGE AIR TEMP. /YIJ ~
FLAME OBSERVATION REMARKS
HIGH FIRE L/N2~ f3LL.e' MEDruM
BTU INPUT HIGH FIRE .sf Or ODO
TESTFORC.O,
(J(u& nJIIMtc - D~
LOW BL.-v 5"~.r'
HIGHFIRE () tj
WIRING DIAGRA\f IN UNIT
MEDIUM
00
LOW 0.0
NUMBER
REMARKS
JOB APPROVED
INSPECTOR. .
lESTEDBY ~
PERSONS PRESENT T
NOT APPROVED
COMP CARD .
FROM Dahms Htg
FAX NO.
651-451-1571
Jun. 09 2002 11:29PM Pi
Orsat Test Results
02- ~O r 65"'
date: 5/15/02
installer: Airtemp Heating & Cooling, Inc
4980 Dodd Rd.
Eagan,MN 55123
owner/operater: Vide'.) Gallery
address: 4770 Pleasant st. N.E.
Prior Lake, MN 55372
Equipment: Comfortmaker #PGD090H200 rooftop heating -cooling unit
Control
thermostat: Honeywell # T874 Stat
ignition: White Rogers electonic and White Rogers valve 2-stage
spark to crossover
firing rate: 134mbh/200mbh
CO2: 7.10%
02: 8.20%
CO: 0.00%
Gas Pres. : 3:5" W/C.
Pilo't Timing: electronic/25 see purge, ign for trial proof-
immediate lockout continuous retry
Stack Temp: 1 28 deg F.
Draft: mechanical draft-induced
Limit set'tings: 1 60
spillage: none
Page 1
MINNESOTA
MDH
~
Protecting, maintaining and improving the health of all Minnesotans
May 31. 2002
Fang's Chinese Cuisine
clo Mr. Leo Lee
4770 Pleasant Street SE
Prior Lake, Minnesota 55372
Dear Mr. Lee:
Subject: Food and Beverage Equipment at Fang's Chinese Cuisine Addition,
Prior Lake, Scott County, Minnesota, Plan No. 022749
We are enclosing a copy of our report covering an examiAation of plans and
specifications on the above-designated project. The plans and specifications
appear to be in general compliance with the standards of this department.
Please see the enclosed report for additional changes andlor comments. It is
the project owner's responsibility to retain the plans at the project
location.
This review does not pertain to the Engineering design (i.e., plumbing,
swimming pools, service connections, sewage systems). A separate report
regarding the Engineering Review will be sent.
Ten working days prior to completion of the project, please contact
Mr. Steven Diaz with our Metro district office at 651/643-2167
in order to arrange for a final on-site inspection.
If you have any questions in regard to the information contained in this
report. please contact me at 651/215-0862.
Sincerely,
jtlvLt (~rLCL.~8 / J L "f2-
Steve Craig
Public Health Sanitarian
Environmental Health Services
P.O. Box 64975
St. Paul, Minnesota 55164-0975
SJC:jlr
Enclosure
cc: Mr. Berney Salzer
Premier Restaurant Equipment Company
Mr. Al Frechette. Zoning Administrator
Mr. Robert Hutchins. Plumbing Inspector
Mr. Steven Diaz. Minnesota Department of Health
General Information: (651) 215-5800 . TOO/TrY: (651) 215-8980 . Minnesota Relay Service: (800) 627-3529 . www.health.state.mn.us
For directions to any of the MOH locations, call (651) 215-5800 .An equal opponunity employer
MINNESOTA DEPARTMENT OF HEALTH
Division of Environmental Health
REPORT ON PLANS
j
Plans and specifications on food and beverage equipment: Fang's Chinese Cuisine
Addition, Plan No. 022749
Location: 4770 Pleasant Street SE, Prior Lake, Scott County, Minnesota
Date Received: May 30, 2002
April 8, 2002
Submitted by: Mr. Berney Salzer, 6549 147th Street West, Prior Lake. Minnesota
55372
Date Examined: May 31, 2002
Premier Restaurant Equipment Company, 800 North Highway 169, Minneapolis,
Minnesota 55427, Attn: Todd Olsen
Ownership: Fong's Chinese Cuisine, c/o Mr. Leo Lee. 4770 Pleasant Street SE,
Prior Lake, Minnesota 55372
The following are corrections or requests for additional information necessary
before construction of your project:
1. Food and Beverage service equipment must meet the applicable
standards of NSF International. Evaluation to these standards
by ETL and UL are also approved. The proper sticker must be
displayed.
2. Primary food preparation surfaces (tables/counters) must be of
stainless steel construction in compliance with Standard No.
2 of NSF International.
3. Provide an NSF approved ventilation hood over cooking
equipment which will capture and eliminate moisture,
vapors, smoke, fumes and grease laden vapors.
Also, t~e ~equirements of the Minnesota Uniform Mechanical
Code (section 2000) covering commercial kitchen ventilation
systems must also be met.
4. Approved walk-in flooring material includes:
a. properly installed quarry tile or ceramic
b. a factory provided metal floor
5. All equipment must be installed so that it is easily cleanable,
that is, either easily movable, sealed in place or having
sufficient space surrounding the unit to clean in place.
Fong's Chinese Cuisine Addition
Food and Beverage Equipment
Plan No. 022749
-2-
May 31. 2002
6. Custom made food and beverage equipment shall be constructed to meet
NSF International Standards, and be manufactured by an authorized
fabricator.
7. Hollow base cabinetry is not approved. Cabinetry must be on
6 inch legs for easy cleaning, or on solid concrete pedestals.
Approved:
~, (' . /
-:JQi-/U:_ ',-, /1_~^~.3 / j Lk
Steve Craig
Public Health Sanitarian
Environmental Health Services
P.O. Box 64975
St. Paul, Minnesota 55164-0975
ANSUL@
ANSULINCORPORATED
MARINETTE, WI 54143-2542
DISTRIBUTOR CERTIFICATION
INSTAllATION-INSPECTION FOR ANSUl RESTAURANT FIRE SUPPRESSION SYSTEM
Customer Name
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Address
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Number of nozzles and Part No, '1 ' ,....l.(..? 4- ; 1>1 ", i;;;' -1 ,..i
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Number of detector(s) and degree rating
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Model
Number of nozzles and Part No.
Number of detector(s) and degree rating
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COOKINGNENTILATING EQUIPMENT
Number of duct(s) and size
Cooking Appliances and size (NOTE: List appliances from left to right)
Plenum Size
TO BE COMPLETED BY INSTALLER
0' YES 0 NO The restaurant fire suppression system is Ul300 listed and installed in accordance with the manufacturer's
instructions, NFPA Standard 96 and 17A (current issue), and all applicable state and local codes.
It is a requirement of the manufacturer and recommendation of the National Fire Protection Association
that the fire system be inspected and maintained every 6 months for proper system operation.
Exceptions to other provisions of NFPA 96 that were observed are noted below.
Exceptions:
o YES 0 NO All electrical work or work provided by others to complete system installation completed.
lB. YES 0 NO Copy of owner's manual left with owner.
INSTAllER NAME
DISTRIBUTOR
ADDRESS
DATE
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ANSUL is a registered trademark.
Part No, 24789-05
@1998 Ansul Incorporated
Litho in U,S.A.
OS/29/2002 09:21PM FAXCOM
General Bulletin No. 4525
May 29,2002
Page 2
. Wok - Coverage is enhanced to protect a wok 11 in. (28 em) minimum diameter up to 24 in.
(61 cm) maximum diameter using one 1 N nozzle. The nozzle must be positioned anywhere
along or within the perimeter of the wok, aimed at the center, 30 to 40 in, (76 to 102 em)
above the hazard surface. Note: Coverage using the 260 nozzle remains unchanged.
The R-102 Design, Installation, Recharge and Maintenance Manual is currently under revision
incorporating these and other improvements to the system. Should you need selected UL
approved manual pages that pertain to the above-mentioned enhancements, you may
download PDF (Adobe Acrobat) files from Ansul's web page at www.ansul.com. Once there,
click on the following in sequence: Fire Protection Products / Product Infonnation / Systems
for Kitchen/Cooking Equipment I R.102 May 2002 Updates. You may then print out the
appropriate page and/or save the infonnation on your computer.
Should you have any questions regarding this bulletin, please contact your respective U. S. District
Manager or International Area Manager, or call Ansul Technical Services at (800) 862-6785 or
(715) 735-7415.
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FIRE ALARM INSPECTION
AND TEST REPORT
SERVICE (612) 884-2566
FAX (612) 884-1806
SECURITY CONTROL SYSTEMS, INC.
Security Control Systems, Inc.
9613 Girard Avenue South
Bloomington, MN 55431
ACC~ ,0" I L1 R I I SERVICE CALL? I STATE CERTIFICATE NO. Date G I~{) / CJ z
0' '?lL/} Z
CUSTC YER CL ',01(( (f r-: V'S' 'rUe CONTACT PERSON TITlE
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ADDRESS VA PHONE
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cn:' ( A~l~ STAJ& W ZIP <:- 3 7 I) o QUARTERLY ,A;J FlNAL;,J,D
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MANrCTURE I MOC~ NO. LOCATION /).
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~E OF SIGNALING. jb POWER (\ CIA. BRKA. LOCATION NO. LOCKED C~RKR. DEDICAT~CIA.
GENERAL ALARM ?(SELECTlVE SIGNALS CODED 0 PRE.SIGNAL SOURCE J...-i[ tJ.4 ]"u ~t-I'5,rz1l:"';11 OY N DY .
BATTERIES VOLT WITH CHARGEFt .{:7 ()O NOTE. TROUBLE RES~~E TO ZONE TROUBLE SIGNAL TROUBLE ~OP POWER LOSS ~TH GROUND
VOLT WITHOUT CHARGER (J. '1 )NEW==- CONDmONS ORM 0 NOTE. ~ORM 0 NOTE. ORM D NOTE. RM ONOTE.
COMMUNICATOR ~.~ rt A". ~ ]:;odr
MANUFACTURE I MODEL NO. LOCATION
BATTERIES VOLT WITH CHARGER _:J NOTE._ POWER CIA. BRKR. LOCATION NO. LOCKED CIR. BRKR. DEDICATED CIR.
VOLT WITHOUT CHARGER_ NEW_ SOURCE OY ::IN OY ON
CENTRAL MONITORING RESPONSE TO ALARM TROUBLE RESPONSE TO ZONE TROUBLE SIGNAL TROUBLE PaOP POWER LOSS EARTH GROUND
STATION o NORM :J NOTE. CONDmONS o NORM 0 NOTE . o NORM 0 NOTE. o NORM ::I NOTE . o NORM 0 NOTE.
COMMUNICATOR t/ IJ 7 3&64 COMMUNICATOR 95 rJ L/ L/ 7 "') G, Lf) I
PRIMARY. q scJ - - SECONDARY . .~ - -
AUXILIARY FUNCTIONS
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ANNUNCIATOR OLEO o DROP
ELEVATOR RECALL TO PRIMARY FLOOR RECALL TO ALTERNATE FLOOR ELEVATOR RESTART
FIRE RECALL :J NORMAL :J NOTE :J NI A D NORMAL 0 NOTE ::IN/A FROM FIRE SUC. AUTOMATICALLY DYES ONO
INSPECTOR TEST VALVE LOCATIONS
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PERIPHERAL FUNCTION TEST
DEVICE ;i/I//// fLOOR / / / / / / I VOLTS MFG& NOTE
MODEL # #
Manual Stations
R of R Heat Detectors
Fixed Heat Detectors
Photo Smoke
Ion Smoke
Duct Smoke
Waterflow
GVT
PIV
Horns Only I Jr)v de
Strobes Only
Horn/Strobe
Bells
Door Holders
Emergency Lighting
Jun 10 02 02:47p
Gar~'s Well
nrillinc
9524925094
p.2
WATER
LABORATORIES
INC.
333 East Main Street
PO. Box 388
Elk River, MN 55330
Phone: (763) 441-7509
(800) 554.7509
FAX: (763) 441.9176
e-mail: h2olab@lkdllink.net
Last Name:
CITY' OF PRI OR L.AJ~E
Order Date:
6l5/02
first Name:
Address:
FONG'S RESTAURANT
File#:
02F-066
4770 PLEASANT 8T
City:
County:
Legal:
PRIOR LAKE
State:
tAN
Zip.
55372
Unique Well #:
Drillers #:
704-17
~. .
Samples taken and delivered by Servicgs other than Water LaboratOf'ies, loc. are received al temperatures greater than 40C.
Ordered By:
GARY'S WELL
Sampled From:
L'~ ~.
~
Sampled By: GARY'S \VELL
Reason For Test: COLIFORM ONLY
Date Sampled: 6/5.'02
Time Sampled: 9:00 AM
TIIIsIIIIIPIe
meet Mill_uta and U.S. Department of Health Standards for the following:
TEST PERFORMED
CoflfDrm Bacter'a
FICII Baetert.-E.coIi
IIItrIII
lnd
REQUIRED RESULTS
TEST RESULTS
NEGATIVE
NEGATIVE
Negative
Negatlv.
Less Than 10.Oppm
l.ts 11IIn O.115ma1l
Not Requested
WATeR lABORATORIES, INC. IS CERTIFIED BY THE STATE OF MINNESOTA TO PERFORM THE
ANAL YSES OF COLIFORM BACTERIA, NITRATES, AND LEAD. CERTIFICATION #47101-C
WATER lABORATORIES, INC.
BY: -D~~l_ \ktl~
DATE: 6nm.
AMQUNT BILLED:
. ,DATE PAID:
AMQU'NT PAID:
fa / I 0 ) 0'-
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Metropolitan Council
Building communities that work
March 21,2002
Environmental Services
Bob Hutchins
Building Official
City of Prior Lake
16200 Eagle Creek Ave.
Prior Lake, MN 55372-1787
~21m
Dear Mr. Hutchins:
cC --"'~1~,t;
The Metropolitan Council Environmental Services Division has determined SAC for the
Fong's Chinese Cuisine located within the City of Prior Lake.
This project should be charged 6 SAC Units, as determined below.
SAC Units
Charges:
Restaurant (full-service)
80 seats @ 8 seats/SAC Unit
Bar
10 seats @ 23 seats/SAC Unit
10.00
0.43
Total Charge: 10.43
Credits:
Retail
6600 sq. ft. @ 3000 sq. ft./SAC Unit
Restaurant
l6 seats @ 8 seats/SAC Unit
2.20
2.00
Total Credit: 4~20
----------
----------
Net Charge: 6.23 or 6
If you have any questions, call me at 602-1113.
Si~~~~~ "QJ ~~.~
~' J., C[jJ_UX U=:J.,
Jodi L. Edwards
Staff Specialist
Municipal Services Section
JLE: (325)
02032lS4
Cc: S. Selby, MCES
www.metrocouncil.org Metro Info Line 602-1888
230 East Fifth Street - St. Paul. Minnesota 55101-1626 - (651) 602-1005 . Fax 602-1138 - TTY 291-0904
An Equal Opportunity Employer
~
Metropolitan Council
Building communities that work
Environmental Services
April 4, 2002
Bob Hutchins
Building Official
City of Prior Lake
16200 Eagle Creek Ave.
Prior Lake, MN 55372-1787
Dear Mr. Hutchins:
The Metropolitan Council Environmental Services Division has reviewed the SAC
assignment for the Fong's Chinese Cuisine. The original letter for this determination was
dated March 21, 2002. This project is located at 4770 Pleasant within the City of Prior
Lake.
This project should be charged 6 SAC Units, as originally assigned. The SAC review is
based on new updated information. This determination follows:
SAC Units
Charges:
Restaurant (full-service)
80 seats @ 8 seats/SAC Unit
Bar
10 seats @ 23 seats/SAC Unit
10.00
0.43
Total Charge: 10.43
Credits: (paid 10/94)
Retail
4600 sq. ft. @ 3000 sq. ft./SAC Unit
Restaurant (fast food)
44 seats @ 22 seats/SAC Unit
Taco Hut
1.53
2.00
1.00
Totai Credit: 4.53
----------
----------
Net Charge: 5.90 or 6
If you have any questions, call me at 602-1113.
Si~. J ~
Jodi L. Edwards
Staff Specialist
Municipal Services Section
C c,: ::TI1IJCI J!?-. ,/
I2AL...PII -r. v
JLE: (325)
020404SB
cc: S. Selby, MCES
www.metrocouncil.org
Metro Info Line 602-1888
230 East Fifth Street . st. Paul. Minnesota 55101-1626 . (651)602-1005 . Fax 602-1138 . TrY 291-0904
An Equal Opportunity Employer
..,-' ~
\.~ \ \..- c:: .
MEMORANDUM
March 29,2002
To: Ralph Teschner, Bob Hutchins
From: Don Rye CdL
Subject: Park fees on Fong's Building permit
Recently, we charged Fong's Restaurant for park fees on their remodeling permit. A
question arose as to whether this was appropriate. After some consideration, I have
concluded that the park fees should not have been charged. My reason for concluding this
is that the footprint of the building is not being altered. All that is happening is a
reallocation of interior space. From now on; we will not charge park fees for commercial
and industrial remodelings and renovations that do not increase the building footprint.
16200 Eagle Creek Ave. S.E., Pri~ Lake, Minnesota 55372-1714 / Ph. (952) 447-4230 / Fax (952) 447-4245
AN EQUAL OPPORTUNITY EMPLOYER
March 6, 2002
Fong's and Video Update Remodel
4770 Pleasant Street
Prior Lake, MN 55372
Re: Plan Review Comments
The following comments are the results of the plan review for the proposed project. Our
review is based on the Minnesota State Building Code (MSBC) with the adopted
amendments from the 1997 Uniform Building Code (UBC); the handicap requirements of
the Minnesota Accessibility Code, Chapter 1342; the Minnesota State Fire Code (MSFC)
with the adopted amendments of the Uniform Fire Code (UFC); and the 1991 Uniform
Mechanical Code (UMC).
1. Separate permits required for plumbing, HV AC, fire sprinklers, electrical, fire
sprinkler alarm, etc. (UBC) 106.3.1
2. Fire sprinkler shall be monitored as approved by the City of Prior Lake.
(MSFC) 1003.3.1
3. Provide SAC determination per Jodi Edwards of the Metro Waste Commission.
(651) 603-1113
4. Provide details for kitchen equipment layout. Include exhaust hood fire
protection and makeup air. Separate mechanical permit is required.
(UBC) 106.3.1
5. Range hood fire protection system shall be listed for the intended use. Existing
range hood fire protection shall be assessed for compliance to current standards.
~o '-U ( ,-'--
6. Provide 1 hour rated range hood exhaust duct enclosure. (UMC) 2002, subp.2 (d) _~/L/~ ~rUL
tPr LL- ()o I AI 14-
tf6'1t- r(11~'c-jt,711 06
137 Ju/'lt /~~
7. Mechanical contractor must provide 30 CFM per occupant ventilation air for bar
area, 20 CFM per occupant ventilation air for eating area and 15 CFM per
occupant in the kitchen area. Submit engineered plans for approval. (SBC)
1305.1202
-----------
8. Maintain barrier free exit corridor. (No storage) (UFC) 1203
9. Maintain existing fire doors in a closed position in the exit corridor.
10. Hand rails on the required rear exit stairs shall extend 12" beyond the end of the
stair tread riser at the top and 12"plus the with ofthe tread beyond the riser at the
bottom of the stairs. Handrail extensions are required on both sides of the stair.
(SBC) 1341.434 Subpart 4 Item B
1
11. Sign permits required for any changes in the existing signage.
12. Minnesota State Health Department approval required for plumbing plans.
13. Portable fire extinguisher with a minimum rating of 40-B shall be installed within
30 feet of the cooking equipment. (MSFC) 1006.2.7
14. See approved plans for locations of required Exit signs and Emergency Lighting.
Feel free to contact me if you have any questions at (952) 447-9853.
Paul Baumgartner
Building Inspector
~
2
MINNESOTA DEPARTMENT OF HEALTH
Division of Environmental Health
REPORT ON PLANS
Plans and specifications on plumbing: Fong's Chinese Cuisine Addition, 4770 Pleasant Street SE, Prior Lake,
Scott County, Minnesota, Plan No. 022749
OWNERSHIP:
Fong's Chinese Cuisine, c/o Mr. Leo Lee, 4770 Pleasant Street SE, Prior Lake, Minnesota
55372
SUBMITTER(S): Mr. Berney Salzer, 6549 147th Street West, Prior Lake, Minnesota 55372
Plans Dated:
Date Received: April 8, 2002
Date Reviewed: May I, 2002
SCOPE: This review is limited to the design of this particular project only insofar as the provisions of the
Minnesota Plumbing Code, as amended, apply, and does not cover the water supply or sewerage system to which
this plumbing system is connected. The review is based upon the supposition that the data on which the design is
based are correct, and that necessary legal authority has been obtained to construct the project. The
responsibility for the design of structural features and the efficiency of equipment must be taken by the project
designer. Approval is contingent upon satisfactory disposition of any requirements included in this report.
Special care should be taken to insure that the material and installation of the plumbing system are in accordance
with the provisions of the Minnesota Plumbing Code. A copy of the approved plans and specifications should
be retained at the project location for future reference.
A set of the identified plans and specifications is being returned to Mr. Berney Salzer.
INSPECTIONS: All plumbing installations must be tested and inspected in accordance with the requirements of
the Minnesota Plumbing Code. As specified in Minnesota Rules, part 4715.2830, no plumbing work may be
covered prior to completing the required tests and inspections. Provisions must be made for applying an air test
at the time of the roughing-in inspection as outlined in Minnesota Rules, part 4715.2820, subpart 2, of the code.
A manometer test, as specified in Minnesota Rules, part 4715.2820, subpart 3, is required at the time of the
finished plumbing inspection. It is the responsibility of the contractor/installer to notify the Minnesota
Department of Health when an installation for a state contract job, licensed facility, or project in an area where
there is no local administrative authority is ready for an inspection and test. To schedule inspections, contact the
state plumbing standards representative for your region, or call the metro office inspection hotline at 1-800-926-
6216 (7:30 a.m. to 9 a.m.), or 651/215-0836 (8 a.m. to 9 a.m.) on Monday, Wednesday or Friday.
REQUIREMENT(S):
1. The dishwasher must either discharge to the drainage system through an air break, or directly to the sanitary
drain. If directly connected, a floor drain without a backwater valve must be installed on the horizontal
dishwasher branch (see Minnesota Rules, part 4715.1250). If the dishwasher will discharge indirectly to the
drainage system, the receptor must be individually vented in accordance with Minnesota Rules,
part 4715.2620, subpart 4.
2 . Using Minnesota Rules, part 4715.2310:
a. The drain branch serving the lavatories and floor drains must be at least 2 Y2 inches in size at the second
lavatory branch connection.
b. The drain branch serving the pre-rinse sink and dishwasher must be at least 2 Y2 inches in size.
Fong's Chinese Cuisine Addition
Plumbing
Plan No. 022749
Page 2
May 1, 2002
3. The four-compartment bar sink must be provided with two traps as a minimum (see Minnesota Rules,
part 4715.0900).
4. Urinals and water closets may not share a common vent. The urinal must be provided with individual waste
and vent connections (see Minnesota Rules, part 4715.2580).
5. Pot or scullery sinks must be provided with waste outlets not less than 2 inches in diameter (see Minnesota
Rules, part 4715.1390, subpart 1). Each trap serving thc three-compartment sink must be at least 2 inches in
size (see Minnesota Rules, part 4715.2300).
6. A cleanout must be provided at or near the base of each soil or waste stack (see Minnesota Rules,
part 4715.1000).
7. Full-way valves must be provided at all locations described under Minnesota Rules, part 4715.1800,
including the following locations:
a. At the water service entrance to the building.
b. On the discharge side of the water meter.
c. On the cold water supply line to the water heater.
8. All commercial kitchen sinks, with the exception of mop sinks and hand sinks, shall be provided with %-
inch hot and cold water supply branch lines as a minimum (see Minnesota Rules, part 4715.1730,
subpart 2).
9. Water supply connections to fixtures or equipment which have submerged inlets, or inlets below the spill
line of the fixture or equipment, must be provided with an air gap arrangement, approved backflow
preventer or backflow preventer assembly as specified in Minnesota Rules, part 4715.2000 and
part 4715.2010. This shall include the dishwasher.
10. Equipment used for heating water or storing hot water shall be protected by approved safety devices in
accordance with Minnesota Rules, part 4715.2210 and part 4715.2230.
NOTE(S):
,
1. The scope of this project consists of the remodelling of an existing building. The plumbing installation
includes restrooms, a three-compartment sink, a prep sink, a pre-rinse sink, a four-compartment bar sink,
hand sinks, and a dishwasher.
2. This facility is served by existing municipal water and sewer service connections.
Authorization for construction in accordance with the approved plans may be withdrawn if construction is not
undertaken within a period of two years. The fact that the plans have been approved does not necessarily mean
that recommendations or requirements for change will not be made at some later time when changed conditions,
additional information, or advanced knowledge make improvements necessary.
Fang's Chinese Cuisine Addition
Plumbing
Plan No. 022749
Page 3
May 1, 2002
Approved:
~/2/
Bradley C. Erickson
Public Health Engineer
Environmental Health Section
P.O. Box 64975
St. Paul, Minnesota 55164-0975
651/215-0853
BCE:lss
cc: Mr. Berney Salzer
Fong's Chinese Cuisine . ~
Mr. Robert Hutchins, Plumbing Inspector V'
EHS
Plumbing Unit
File
CITY OF PRIOR LAKE
HEATING/AIR CON7uIONING/FIREPLACE PERMIT
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~:~ I PERMIT NO. 0") All L7011
Applicant v- V'" V
ZONING (office use)
LEGAL DESCRIPTION (office use only)
LOT
BLOCK
ADDITION
PID
OWNER
(Name) =--L~C\
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(Phone) ~/J.-19 ~. rC6'1_
(Address)
APPLICANT y(
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(Phone) <!t ~J.. Y<1 '" - (J JIG
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(City) \ (ZIp Code)
(Phone) ~ [.J..- Ll~O- "0/7
DATE 5"- 3-~:l
(Address)
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(Contact Person)
APPLICANT SIGNATURE
APPLICANT PLEASE COMPLETE BELOW
DNEW CONSTRUCTION 0 REPLACEMENT ~L TERA TIONS
FURNACE MAKE AND MODEL ~~~ A..rt.. ~ \J9A'{"V'~FUEL ~t
FLUE SIZE RETURN OPENINGS INPUT ! de) D C cJ(jQ OUTPUT
TYPE OF SYSTEM HEATING OR POWER PLANT
OWarm Air Plants
OGravity
~echanical
OAir Conditioning
fllVent. System
o Steam
o Hot Water
o Radiation
~ Special Devices AtJ Jt,) \ ~.s
o Other Devices
PLEASE NOTE:
Air Conditioner Units
Cannot Encroach into
Required Side Yard
Setbacks
FIREPLACE MAKE AND MODEL
Industrial, Commercial & Multi-Family
FEE SCHEDULE
I % of job cost Residential, Gas Fireplace
$39.50 minimum
$99.50 Residential, Additions & Alterations
$64.50 Residential, AC Only
$39.50
Residential, Heating & AIC (New Construction)
Residential, Heating Only (New Construction)
$39.50
$39.50
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Estimated Cost $ ~ (~
Building Permit # 02- o47g . I ~ f)
$ 2C1g. 00 ~DV
$ .50 6/~
$ :2t.t8.~-o
HEATING PERMIT FEE
STATE SURCHARGE
TOTAL PERMIT FEE
(Office lJse Only)
mes Your Building Permit When Approved
$-3- ~co;>
Date
Paid
24< .L;;z)
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Receipt N9- . ?
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By
24 hour notice for all inspections (952) 447-9850, fax (952) 447-4245
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FIR:'> ALARM INSPEC1 .DN
AND TEST REPORT
SERVICE (612) 884-2566
We have moved, our new address is:
Security Control Systems, Inc
12103 - 12'h Ave S
Burnsville, MN 55337
Phone: 952-736-9349/ Fax: 952-736-9354
SECURITY CONTROL SYSTEMS, INC.
ACCT. NO. Cf Cll4 R \ I SERVICE CALl NO. 2 rV-112~ STATE CERTIFICATE NO. r,;/;)L( (Y)
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I COMMUNICATOR I r COMMUNICATOR '<-/~,_,
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AUXILIARY FUNCTIONS
MFG. I MODa NO. TYPE a INCAND a GRAPHIC a CRT VOLTAGE I NO. OF ZONES I UNUSED PTS.
ANNUNCIATOR OLEO o DROP
elEVATOR RECALl TO PRIMARY FLOOR RECALl TO ALTERNATE FLOOR elEVATOR RESTART
ARE RECALl :J NORMAL J NOTE J NJA o NORMAL 0 NOTE :J NJA FROM FIRE SUC. AUTOMATICALlY aYES ONO
INSPECTOR TEST VALVE LOCATIONS
t PERIPHERAL FUNCTION TEST
/1 / / / / / / / fLOOR / / / / / / / VOLTS MFG& NOTE
DEVICE MODEL # #
Manual Stations
R of R Heat Detectors
Fixed Heat Detectors
Photo Smoke
Ion Smoke
Duct Smoke
Waterflow I r~. 'if;' [
GVT I
PIV
Horns Only
Strobes Only
Horn/Strobe
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Minnesota Department of Health
Environmental Health Division-Environmental Health Services
Metro Square Building, Suite 220, P.O. Box 64975
St. Paul, Minnesota 55164-0975
651/215-0870
Code Critical The following item(s) are issued to assist you in complying with the Minnesota Food
Reference (X) Code and must be corrected by the date indicated.
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MINNESOTA FOOD CODE INSPECTION WORKSHEET
Establishment Name
County:
City/Township:
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IC#140-0043 3/99