22814 100TH AVE W (2)EXIT
AMEREX
Wet chemical fire suppression system UL 300
FUSIBLE LINKS 450DEG Duct Hood 14'
16xl6* duct
12xl2"
1 48- h ight
NOZZLES M4MVAL
Nl,N2 18416 IP V LL-
N3 16416
N4,N5 11982
N6,N7,N8,N9 11982 t
N10 13729
Nil 11982
N12 14178
Nozzles heights 48"
Total flow points 14
Agent cylinder:
6 gallons: 18 flow points
N4--"
N6 N7 N8 Ng N10 Nil N12
Four holes wok unit fryer griddle range
18" diam each 16X19 IWO 24x24"
INSTALLED BY
ORTEGA FIRE PROTECTION AND SVCS INC
5134 S, LUCILE ST. SEATTLE,WA.98118
2067239392
Agent -
Cy'lirild'or.
ga-
Automatic gas valve
NORTH CHIINA
22814 100Tti AVE N
EDMONDS,WA 98020
4257744310
RECEIVED
JUL 1 9 2005
PERMIT COUNTER
AMEREX Wet chemical fire suppression system UL 300
NORTH CHINA RESTAURANT KITCHEN
__� NIM)
,LqL INK 30 X;t 3E: MC
:11
DESIGN, INSTALLATION9
MAINTENANCE & RECHARGE
MANUAL
NO. 12385 REV. A
RESTAURANT
FIRE SUPPRESSION SYSTEM
TESTED: AND� LISTED BY,
UNDERWRITERS LABORATORIES
TO UIL STANDARD 300
and
UNDERWRITERS LABORATORIES OF CANADA
ULC/ORD 1254.6-1995
AMEREX CORPORATION
Post Office Box 81
Trussville, Alabama 35173-0081
Phone: (205) 655-3271 Fax: (205) 655-5112
e-mail: sales @amerex-fire.com web page: www.amerex-fire.com
No part of this manual may be reproduced or transmitted in any form or by any means electrical or
mechanical, including photocopying or by any storage and retrieval system without the expressed
permission in writing from Amerex Corporation.
A Factory Trained and Authorized Distributor must perform the installation and service of any Amerex KP
Restaurant Fire Suppression System in strict accordance with this manual.
Printed in U.S.A. October 2003 MM#12385A-10/2003
Section I, General Information P�oe, I,
Amii'ei,6� W4 Cke"mica stem,
kP , . , (EX.4658)
GENERAL INFORMATION
The Amerex KP Series Automatic Wet Chemical Extinguishing System is designed and has been tested to
provide fire protection for commercial cooking operations covering the hood, ducts, plenum and appliances.
Amerex KP Systems are a pre-engineered type as defined in NFPA 17A — Standard for Wet Chemical
Extinguishing Systems. It is manufactured by the Amerex Corporation, Trussville, Alabama.
It is essential that all installations of the Amerex KP Series Systems be performed in compliance with this
manual. Those individuals responsible for the design, installation, operation and maintenance of the
Amerex KP Restaurant Fire Suppression System must be trained by Amerex and hold a current
Amerex Certificate. All piping limitations, nozzle coverages, detector placements, etc. have been proven
and established through exhaustive testing by Underwriters Laboratories, Inc. Use of components other than
those referenced in this manual, or installations exceeding limitations stated in this manual will void all of the
Amerex KP Series System listings.
LISTINGS:
The Amerex KP Series is a listed pre-engineered fire extinguishing system. The KP system is listed with
Underwriters Laboratories, Inc. — USA per UL 300 fire test specification; Underwriters Laboratories of
Canada, Inc. per ULC/ORD 1254.6 — 1995 and Loss Prevention Certification Board — UK per LPS 1223 rev.
B. Testing required for listings under these standards involve live fire tests under specific conditions involving
commercial kitchen hoods, ducts and appliances. Each test fire is allowed to reach its maximum intensity
before agent is discharged. Each test was repeated using both maximum and minimum piping, variations in
agent storage cylinder pressure to simulate maximum and minimum temperature ratings. Duct fire tests were
extinguished with fans off and fans on; dampers open and closed. Splash tests for various appliances were
conducted to assure that discharge of the agent would not cause excessive splashing of hot grease to provide
greater employee safety during commercial cooking operations.
UL Standard 300 introduces a series of tests by specifically addressing the use of high efficiency fryers,
ranges, woks and the unique fire extinguishing challenges that these appliances present.
DESIGN:
The Amerex KP Series Pre -Engineered System consists of mechanical and electrical components to be
installed by an Authorized Factory Trained and Certified Amerex KP Systems distributor. The system is
composed of an agent cylinder/discharge valve charged with Amerex KP Liquid Agent and a Mechanical
Release Module (MRM) or Pneumatic Release Module (PRM). The quantity of detectors, fusible links,
nozzles, corner pulleys, pulley tees and manual pull stations will vary depending on kitchen design.
The system operates either automatically if actuated by a detector or manually if actuated by a manual pull
station. Upon system operation, energy sources for the cooking appliances are required to be shut off
immediately. Electrical shutdown devices or suitable gas valves are referenced in this manual. Other
equipment such as audible/visual signaling devices can be added where required.
The Amerex KP System suppresses fire in commercial cooking equipment by spraying KP liquid agent in a
predetermined manner onto cooking appliances and into exhaust ducts, filters and plenum areas. The
primary means of fire suppression is either by saponification of surface grease or by cooling the surface of
oils and hot metal surfaces with fine droplets of agent, reducing the temperature of the oil and appliance
below the auto -ignition point.
Upon system discharge, the exhaust fans should be left on to aid in dispersal of the liquid suppressant that
results in cooling the plenum and duct. Any integral make-up or supply air should be automatically shut off
along with all cooking appliances. Some local Authorities Having Jurisdiction October require exhaust fans to
be shut down by the fire suppression system. Check local fire codes and requirements in the specific area
that the system is being installed.
The Amerex KP System agent storage cylinders and cartridge shall not be installed in environments below
320 F or above 1200 F (0" C to 499 C).
October 2003 Section 3 Design Page 3 — 2
Amerex KP Wet Chemical System (EX 4658)
DUCT PROTECTION LIMITATIONS —
TWO NOZZLES (2 x P/N 16416)
Two Amerex duct nozzles (P/N 16416) will protect ducts with
51 inches to 82 inches (129.5 — 208.3 cm) or a maximum d
inches (66 cm). To correctly position the nozzles a rectangul,
be divided along its longest side into four equal distances. /
should be divided along a centerline into four equal distance
should be placed at one quarter of the duct's width (or diamE
nozzles on the centerline, paced 2-8 inches (5.08 - 20.3 cm)
opening and aimed at the center of the cross section of th(
nozzle has one flow point.
NOTE: In no case can the diagonal dimension of
each module exceed 18.8 inches (46 cm).
DUCT PROTECTION LIMITATIONS 100 IN. PERIMETER
TWO — V/2FLOW POINT NOZZLES (P/N 11983)
The Amerex solid fuel appliance/duct nozzle (P/N 11983) is listed to
protect a restaurant cooking exhaust duct of unlimited length and up
to 100 perimeter inches (254 cm) or 32 inch diameter (81.2 cm)
using two nozzles. The nozzles total three flow points and to
properly position the nozzles, a rectangular duct should be divided
along its longest side into four equal distances. A circular duct
should be divided along its center line into four equal distances. The
nozzles are to be placed at one quarter and three quarters position
of the duct width (or diameter) with both nozzles on the center line,
placed 2 - 8 inches (5.08 — 20.3 cm) into the duct opening and aimed
straight up in a vertically run duct.
NOTE: In no case Gan the diagonal dimension of
the duct exceed 37.2 inches (94.4 cm)
without adding additional duct nozzles.
NOTE: The use of one duct nozzle P/N 11983 is
permitted for duct 50 perimeter inches or
less in the same manner as duct nozzle
16416.
L
32' MAX
October 2003 Section 3 Design Page 3 — 5
Amerex KP Wet Chemical System (EX 4658)
PLENUM PROTECTION
PLENUM PROTECTION LIMITATIONS —
SINGLE FLOW POINT NOZZLE (P/N 11982)
The Amerex appliance, plenum nozzle (P/N 11982) is capable of protecting plenums up to 10 feet (3.048m)
long with either a single inclined filter bank or a "V" bank filter arrangement. The filter height cannot exceed
24 inches (60.96 cm). Each plenum nozzle uses one flow point. The nozzle must be positioned 4 inches
(10.16) maximum from the wall, aimed horizontally and positioned down 1/3 the filter height from the top of
the filter.
'V" Bank Protection
W FIL71ER HEXHT
DOVM FROM THE
'A
6-111!
TOP OFTHE FILTER
RV
CENTEREDINTIE
'V BANK
�
NOZZLETO RE
;p*
LOCATEDO-4'
FROM EMD WALL.
CENTERED 9NTNE
-C BANK
PLENUM PROTECTION — MULTIPLE NOZZLES
Plenums exceeding 10 feet (3.048 m) in length may be
protected by using multiple plenum nozzles. Each nozzle must
be protecting an area of no more than 10 feet in length.
Nozzles may be positioned facing each other or facing the
same direction as long as the entire plenum area is being
covered. Nozzles may not face in opposite directions from a
common tee.
Single Bank Protection
1/3 FILTER HEIGHT
— - - ------------- T MOM.
THETOP OF
:0 THE FILTER,
ON CENTER
BETWEEN
SIDE WALL
AND FILTER
NOZZLE TO BE
LOCATEDO-4"
NOZZ
Lo
FROM END WALL-
C CE.'F
ENTEREDO,NTHE
FILTER
October 2003 Section 3 Design Page 3-10
Amerex KP Wet Chemical SpIern (EX,4658)
FOUR (4) BURNER RANGE PROTECTION
TWO (2) FLOW POINT NOZZLE (P/N 14178)
The Amerex 4 burner range nozzle (P/N 14178) has two (2) flow points
and will protect a range surface area of 24" x 24" (61 x 61 cm). The center
to center distance between burners must not exceed 12 inches. The
nozzle must be located 18 — 50" (46 — 127 cm) above the range surface
and centered between the burners. The nozzle is aimed straight down at
the center of the appliance.
NOTE: Maximum and minimum
heights must be measured from
the tip of nozzle to the surface of
the appliance.
RANGE PROTECTION —MULTIPLE NOZZLES (P/N
14178)
For ranges that have a surface area exceeding the
capabilities of a single nozzle, multiple nozzles must be
used provided that the surface area of the range is
divided into equally sized modules. Each module must
be equal to or less than 24" x 24" (61 x 61 cm).
NOTE: When using this nozzle to protect a two
(2) burner range the aiming point is where an
8.50" radius from the center of each burner
crosses one another
WOK PROTECTION
SINGLE FLOW POINT NOZZLE (P/N 11982)
The Amerex appliance plenum nozzle (P/N 11982)
has one flow point and will protect a wok with
dimensions between a minimum diameter of 14" (36
cm) and a maximum diameter of 24" (61 cm)
inclusive. The wok must have a height dimension
between a minimum of 4" (10 cm) and a maximum of
7" (18 cm) inclusive. The nozzle must be centered
over the center of the wok and located at a height
between 40 ' (102 cm) and 50" (127 cm) from the
bottom of the inside of the wok and aimed at the
center of the wok.
50-
24-
14,
Min. Size
Max. Size
Alm Point
50"am.
4U-
October 2003 Section 3 Design Page 3— 6
Amerex KP Wet Chemical System (EX 4658),
FRYER PROTECTION (FULL VAT)
TWO FLOW POINT NOZZLE (PIN 13729)
MAXIMUM AREA: 19% In. (50 cm) x 25-3/8 in. (65 cm) including drainboard Interface area
19% in. (50 cm) x 19 in. (48 cm) not including drainboard interface area
The Amerex fryer nozzle (P/N 13729) uses two flow points and will protect a
full vat fryer. If the fryer does not include a drainboard, the maximum fryer
dimensions for single nozzle coverage are 19' x 19%" (48 x 50 cm) and the
maximum protected area is 2.53 ft2 (2350 CM2). If the fryer does contain a
drainboard the maximum fryer dimensions for single nozzle coverage are 25- 48"
3/8" x 19%" (65 x 48 cm) and the maximum protected area is 3.44 ft2
CM2 3�
(3195 However, the maximum hazard area must not exceed 19" x 19
1/2" (48 x 50 cm). The nozzle must be located along or anywhere within the
protected area. Nozzle heights must be within 36 to 48 inches (91.44
— 121.92 cm) above the appliance surface and aimed to the center of the rL
hazard area of the appliance.
Note: Maximum & minimum heights must be
measured vertically from the tip of
nozzle to the top of the appliance.
AN POINT
(CENTER OF NAZARVI AREA)
Front Wffli DRAMBIGAR
FULLYAT FRYER
LOW PROXIMITY APPLICATION
FRYER PROTECTION (FULL VAT)
TWO (2) SINGLE FLOW POINT NOZZLE (PIN 11982)
MAXIMUM AREA: 19% in. (50 cm) X 25 3/8 in. (65 cm) (including drainboard interface area)
19% in. (50 cm) x 19 in. (48 cm) (not including drainboard interface area)
A pair of Amerex single flow point nozzles
(P/N 11982) will protect a full vat fryer. The
nozzles must be used in pairs located on the
perimeter of the appliance, 1/2" back from the
inside edge of the appliance and within a
zone extending 6" in both directions of the
center of the hazard. The nozzles are to be
located 1800 apart (directly across from one
another). They are to be aimed at a point 3"
below the top of the appliance and directly
below the opposing nozzle. If the fryer does
not include a drainboard, the maximum fryer
dimensions are 191/2" x 19" (50 x 48 cm) and
the maximum protected area is 2.53 ft2 (2530
cm 2). If the fryer does contain a drainboard,
the maximum fryer dimensions are 25 3/8" x
19 Y2' (65 x 50 cm) and the maximum
protected area is 3.44 ft2 (3195 CM2).
However, the maximum hazard area must
not exceed 19 Y2 " x 19" (50 x 48 cm). The
nozzle's height must be within 171/2" to 36"
(45 - 92 cm) above the appliance surface.
FULL VAT FRYER
WITH DRAINBOARD
36'
o, 1 Y2 19 Y�
AIMING PONT
25-318"
MAK
October 2003 Secton 3 Design Page 3'� 11
�,-Ame* KP Wet Chemical 8ystem' (tX4658)
rex
GRIDDLE PROTECTION —
SINGLE FLOW POINT NOZZLE (P/N 11982)
The Amerex griddle nozzle (P/N 11982) has one flow
point and will protect a griddle surface of 36 inches
wide (91 cm) x 30 inches deep (76 cm). The nozzle
must be located along the perimeter of the appliance
and within a vertical height range from 30" to 48" (76
— 122. cm) above the surface of the appliance. The
aiming point for the nozzle is the "point of
intersection" of a straight line from the nozzle location
to the center of the appliance, with an I 1" (28 cm)
square, generated about the center point of the
griddle.
11' SquarerCentered
on Griddle
Note: Maximum & minimum. heights
must be measured from the tip of nozzle
to the surface of the appliance.
ft In ster of Griddle
of Intersection
UM POINT
Nozde Location
GRIDDLE PROTECTION —
MULTIPLE SINGLE FLOW POINT NOZZLES (P/N 11982
Multiple Amerex griddle nozzles (P/N 11982 —
one flow point) may be used to protect a griddle
surface area greater than 30 inches (76 cm) X 36
inches (91 cm). The griddle must be divided into
modules for single nozzle coverage and the
nozzles located and aimed for each module as
indicated for single nozzle coverage.
1 V square centered
on griddle center Perimeter of Griddle
----Modules
i4azzle Location
Note: Maximum & minimum heights
must be measured from the tip of
nozzle to the surface of the appliance.
Point of Intersection
AIM POINT for nozzle
protecting this module
I JIM.
min.
WM
adon
Wcenter
48"
11" square centered
on griddle center
C.
M
Xwe
11" square centered
on griddle center
AMEREX KP RESTAURANT SYSTEM NOZZLE APPLICATION CHART
Appliance
Nozzle P/N
Flow
Points
Width
Length
Min.
Height
Max.
Height
Deep Fat Fryer — without Drip Pan
13729
2
191/2 in.
19 in.
36 in.
48 in.
Deep Fat Fryer — with Drip Pan
13729
2
191/2 in.
25 318 in.
36 in.
48 in.
Deep Fat Fryer —with Drip Pan Low Proximity
2-11982
2
191/2 in.
25 3/8 in.
171/2 in.
36 in.
Range — Single Burner
11984
1/2
18 in.
18 in.
20 in.
42 in.
Range — Two Burner
11982
1
14 in.
28 in.
44 in.
48 in.
Range — Two Burner
11982
1
12 in.
24 in.
36 in.
50 in,
Range — Four Burner
14178
2
24 in.
24 in.
18 in.
50 in.
Wok
11982
1
14-24 dia.
4-7 depth.
40
50 in.
Griddle
11982
1
30 in.
36 in.
-in.
30 in.
48 in.
Griddle
13729
2
30 in.
42 in.
38 in,
50 in.
Griddle
14178
2
30 in.
48 in.
15 in.
50 in.
Upright Broiler
2-11984
1
301/2 in.
281/2 in.
Charbroiler (Lava Rock)
11983
1 %
24 in.
24 in.
18 in.
44 in.
Charbroiler (Gas Radiant & Electric Radiant)
11982
1
24 in.
24 in.
18 in.
48 in.
Natural & Mesquite Charcoal Charbroiler
11983
1 Y2
24 in.
281/2 in.
16 in.
42 in,
Mesquite Chips & Chunks Charbroiler
11983
1 1/2
24 in.
281/2 in.
16 in.
48 in.
Mesquite Log Charbroiler
11983
1 1/2
24 in.
281/2 in.
19 in. J
44 in.
Plenum
Nozzle P/N
Flow
Points
Width
Length
Single Bank/V-Bank
11982
1
4ft�
10 ft.
Duct
Nozzle P/N
Flow
Points
Max.
Perimeter
Diameter
Length
Max.
Diagonal
Rectangular
16416
1
50 in.
Unlimited
18.8 in.
Circular
16416
1
-
16 in.
Unlimited
-
Rectangular
2-11983
3
100 in.
Unlimited
37.2 in.
Circular
2-11983
3
-
32 in.
Unlimited
-
Rectangular
3-11983
41/2
150 in.
Unlimited
56.9 in.
Circular
3-11983 —F
4 1/2
48 in.
Unlimited
-
Protection Is not limited to the items listed on this chart. Modulizing lafger appliances is an acceptable practice.
See your Amerex KP Manual for additional infbrmation.
Augiist2004. �Section 3 Design Page 3 — 22
rierex KP.Wet Chemical System
Ar , (EX 4658)
KP DISTRIBUTION PIPING
DESIGN LtMITS FOR ALL CYLINDER SIZES
When designing a KP system to protect a kitchen containing a Fryer, Wok or Range, the following
MINIMUM TOTAL SYSTEM PIPING must be used in accordance with the chart below:
SUPPLY LINE LIMITATIONS:
All DiDe and fittinas runnina from the distributor block or the discharqe fittinq to the first tee.
KP275 = 8 3/8 20 1 5 0
KP375 = 11 3/8 OR 1/2 25 1 5 1
KP600 = 18 1/2 25 1 5 2
2-KP375 = 22 1/2 30 2 7 2
NOTE: 1. Use 3/8" supply line only when all piping is to be 3/8" pipe.
2. The supply line has a maximum vertical rise above the distributor of 10 feet.
SUPPLY BRANCH LINE (including last nozzle branch) LIMITATIONS:
All pipe and'fittings leaving the first splitting tee in the system and ending with the last nozzle in the last branch
line. While the last nozzle branch is included in the piping limitations for the supply branch line, the limitation
(pipe size and maximum lenqth) for nozzle branch lines apply to this portion of the supply branch line.
KP276 8 3/8 20 25 7 8 0
_KP375 11 3/8 OR 1/2 27 30 10 8 2
_KP600 18 AS NOTED 35'- 3/8" OR 1/2" 50'- 3/8" PIPE ONLY 14 8 2
2KP375=22 AS NOTED 40' of Y2" 45 of Y2" 18 8 0
(*30' of 3/8") (-30' of 3/8-),
NOTE: 1 . in a single 3;75 Gallon.Straight Pipe System, 5' of pipe ma.� be transferred from the supply line to
the supply branch line.
2. The use of 3/8" pipe with two manifold KP375s is only permitted when -the SUPPLY LINE length is
equal to or less than 20'.
NOZZLE BRANCH LINE LIMITATIONS:
All pipe and fittings leading from the supply branch tee to a system nozzle.
CYLINDER FLOW
POINTS PIPE SIZE
TOTAL LINEAR
FEET OF PIPE
MAX. CITY.
TEES
MAX. QTY.
ELBOWS
MAX. QTY.
BUSHINGS
KP600 8
MAX.- PER N_0ZZ_LE_BRA__NC_H____
GENERAL SYSTEM LIMITATIONS:
1 . No V pipe nozzle branches shorter than 12" long.
2. Nozzle types may not be mixed on any nozzle branch line and a maximum of 4 flow points.
3. The discharge fitting, distributor and distribution hose are not to be included in any calculations.
4. No mixing of pipe sizes is allowed within pipe categories. Example: if one nozzle branch is to be Y2" pipe then all
must be 1/2" pipe. V pipe for nozzle branch lines is allowed only in an 11 flow point system.
5. Duct nozzle has a maximum vertical rise above the supply branch line of 4'0".
(&"Avc�
Recerve:1)
JUL 1 2005
PERMIT COUNTER
7 CITY OF EDMONDS'
BUILDING DEPARTMEW
WOORK. %w2
ADDRESS -7,,W 160-1�-—& NJ
OWNER Woi (Tt (A
APPROVED DAM'
BLDG. OFFICIAL
PERMIT NUMBER
v BLD20170993 (PT -LIVE) - PermitTrax by Bitco Software Page I of I
0 BUILDING PERMIT PERMIT #: BLD20170993
0 PROP OWNER: AMATA THAI - RANDY AN... STATUS: ISSUED
0 LOCATION: 22814 1 OOTH AVE W, EDMONDS 0 CREATED: 7/20/2017
0 WORK DESC: ADD NON -BEARING INTER[... 0 BALANCE: $0.00
SCREENS: I Select Screen... yj FUNCTIONS: I Select Permit Function...
71 - TENANT IMPROVEMENT
REVIEWS -Print-R'evi'ews--Xdd-R-evi-ew-Su-mrrfarV—
I IApproved. T1 Hood/Suppression System to be serviced and cleaned (Tegris too) prior to final.
I
EDI DUE D... REV DA... BY COMMENTS DO... ACT MIN RE...
J__
08/10/2... 08/14/2... KZWEB... Approved. T1 Y CMP 30
Hood/Suppression System
to be serviced and cleaned
(Tegris too) prior to final.
Update Custom Comments Cancel
http://Permits.edmonds.wa.usIPermitTraxIModule—PermitsIPermits—PermitIPermit—Revie... 10/2/2017
BLD20170993 (PT -LIVE) - PermitTrax by Bitco Software
Page I of I
0 BUILDING PERMIT PERMIT #: BLD20170993
0 PROP OWNER: AMATA THAI - RANDY AN... STATUS: ISSUED
0 LOCATION: 22814 100TH AVE W, EDMONDS 0 CREATED: 7/20/2017
0 WORK DESC: ADD NON -BEARING INTERI... 0 BALANCE: $0.00
SCREENS: 1 Select Screen... FUNCTIONS: Select Permit Function... v]
71 - TENANT IMPROVEMENT
REVIEWS Print Reviews Add Review Summary
Edit Existing Comment Sequence: 1
Add Comment Close Comments
EDIT DUE D ... REV DA ... BY COMMENTS DO... ACT MIN RE...
jf 08/10/2 ... 08/14/2 ... KZWEB... Approved. T1 Y CMP 30
Pnr%r1/_q"nnraccinn quefam
ADD / EDIT COMMENT
Date:
to be serviced and cleaned
(Tegris too) prior to final.
2
j By: I KZWEBER V I Action: I REVIEW COMPLETE
Update Custom Comments Cancel
http://Permits.edmonds.wa.usIPermitTraxIModule—PermitsIPermits—PennitIPerinit—Revie... 10/2/2017
Brough, Paul
From: Zweber, Kevin
Sent: Monday, October 02, 2017 5:21 AM
To: Brough, Paul
Subject: FW: question about hood fan at North China/ Amata Thai
Kevin Zweber
Deputy Chief - Fire Marshal
Fire Prevention Services
South Snohomish County Fire & Rescue
Proudly serving the Cities of Brier,
Edmonds, Lynnwood, and Mountlake Terrace
425-771-0213 Office
425-231-3644 cell
From: Miller, Chuck [mailto:Chuck.Miller@edmondswa.gov]
Sent: Friday, September 29, 2017 3:40 PM
To: 'Randy Steenerson'; 'Jeff Morgan'
Cc: 13jorback, Leif; Zweber, Kevin; 'Nokey'
Subject: RE: question about hood fan at No4h China/ Amata Thai
I am available from 8AM-5PM on both Monday, October 2, 2017 and Tuesday, October 3, 2017.
Since the Fire Marshal/Assistant Fire Marshal often has other inspection requests and site visits scheduled, I will defer the
specification of a time to one of their choosing.
Chuck Miller, Plans Examiner
chuck. mi I ter(a),edmondswa. go
425-771-0220
II)C. IS9%-,
Development Services Department
Building Division
121 5 h Avenue N
Edmonds, WA 98020
www.edmondswa.gov
Development Services Permit Center Hours
Monday & Tuesday — 8:OOAM — 4:30PM
Wednesday — 8:30AM — 12:OOPM
Thursday & Friday — 8:OOAM — 4:30PM
From: Randy Steenerson [mailto:rsteener@hotmail.com]
Sent: Friday, September 29, 2017 1:38 PM
To: Miller, Chuck <Chuck.Miller@edmondswa.gov>; 'Jeff Morgan'<*eff.urbanland@gmail.com>
Cc: l3jorback, Leif <Leif. Biorback@edmondswa.gov>; Zweber, Kevin (Fire District Address) <kzweber@fi redistrict l.org>;
Nokey <hameboon@hotmail.com>
Subject: Re: question about hood fan at North China/ Amata Thai
2M
For me, I can we get this in either Monday or Tuesday this coming week? Are the rest of you available
sometime either of those days? If not, please suggest times and days that would work. Location 22814100th
Ave West, Edmonds.
Thank You,
Randy Steenerson
M: 425 345-4899
From: Randy Steenerson <rsteener@hotmail.com>
Sent: Friday, September 29, 2017 1:29 PM
To: Miller, Chuck;'Jeff Morgan'
Cc: l3jorback, Leif; Zweber, Kevin (Fire District Address); Nokey
Subject: Re: question about hood fan at North China/ Amata Thai
Hi Chuck,
When can we do this meeting? It is important to us to do as quickly as we can so, we know how to
proceed.
Thank You,
Randy Steenerson
From: Miller, Chuck <Chuck.Miller@edmondswa.gov>
Sent: Friday, September 29, 2017 10:09 AM
To: 'Jeff Morgan'; 'rsteener@hotmail.com'
Cc: l3jorback, Leif; Zweber, Kevin (Fire District Address)
Subject: RE: question about hood fan at North China/ Amata Thai
There has been a lot of discussion regarding the required Type I hood and its associated fire suppression system...
The initial proposal under the pen -nit submittal was to maintain the use of the existing Type I hood utilized by the foriner
tenant. The considerations given by the City of Edmonds Building Division for approving the proposal were as follows:
The initial installation of the Type I hood was permitted and approved by the Building Division/Fire Department.
The type of cooking appliances (presumably 'heavy-duty' cooking appliances - see International Mechanical
Code (IMC) 507.5) were not indicated on the plans as being changed.
1 Any changes in the placement of the cooking appliances (to accommodate the desires of the cook/chef, type of
food to be prepared, etc.) that would affect the placement/type of the hood suppression nozzles would be
addressed under a separate perrmt required for all fire suppression system installations and alterations.
The greatest concern that came to light during the review of the proposed work was of the 'existing' wall construction
behind the area of the cooking appliances and the Type I hood serving them. The presence of combustible wall framing
requires specific measures to be taken to meet the 'clearance to combustibles' requirements of 2015 IMC 507.2.6,
1982/1985 Uniform Mechanical Code (UMC) Section 2003(d), and National Fire Protection Association (NFPA) 96 —
Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. The requirements to resolve
those concerns were incorporated into the submitted plans and approved.
Subsequent discussions specifically regarding the 'existing' Type I hood are bringing new concerns to light. After
making a visit to the project site (presumably at the request of the owner/owner's representative) a mechanical systems
professional with experience in the installation of Type I hoods and their requirements contacted the Building Division to
address the following:
• The viability of the 'existing' hood and the associated fire suppression system installations, of designs that
currently many other jurisdictions require to be removed.
• That in removing the 'existing' hood and associated components to complete the work required to meet the
'clearance to combustibles' requirements (at the time of initial installation as well as currently), the work to
follow would essentially be of that for a 'new' installation — and of a hood/suppression system that wouldn't meet
the requirements of a 'new' installation.
A review of the construction pen -nit documents for the initial installation of the Type I hood under permit BLDI 986-0119
does not provide much relief from the current concerns. Specifically noted on the document regarding the 'fire
department review dated 2-20-86' were the required 'progress inspections'. On the very same day an inspection with the
City Fire Marshal was performed and it was noted that the "installation was complete and finish applied to duct shaft prior
to inspection.". While the Building Official indicated that he did not observe any apparent code violations, his
indifference or ignorance of the requirements can clearly be seen in the deficient methods used to verify code compliance.
The apparently successful 'in-service' use for the past 30 years is not to be diminished, and it reinforces the importance of
regular maintenance/cleaning of Type I hoods.
However, in consideration of all of the above, to avoid knowingly perpetuating an installation not in compliance and done
without the proper inspections, the course of action forward must be as follows:
All work regarding the 'existing' hood and associated fire suppression system installations should cease to avoid
the undertaking of unnecessary measures or duplication of effort that may fal I short of meeting compliance with
applicable codes.
A site visit at a mutually agreed upon time must be made to determine the viability of the 'existing' construction
and hood installation proposed under BLD2017-0993 in meeting code compliance. At a minimum, those in
attendance should include a Building Official, a Fire Marshal, and the owner or his representative. Others, such
as the 'general contractor' and those specializing in the installation of Type I hoods and associated suppression
systems, may also attend.
A written determination will be provided at the conclusion of the meeting indicating the state of compliance of
the 'existing' elements or those measures necessary to achieve compliance with the applicable codes.
Feel free to contact me if you have any questions.
Chuck Miller, Plans Examiner
chuck. mi I I er@edmondswa.gov
425-771-0220
L PJ
Development Services Department
Building Division
121 5 1h Avenue N
Edmonds, WA 98020
www.edmondswa.izo)
Development Services Permit Center Hours
Monday & Tuesday — 8:OOAM — 4:30PM
Wednesday — 8:30AM — 12:OOPM
Thursday & Friday — 8:OOAM — 4:30PM
From: Jeff Morgan [mailto:meff.urbanland@gmail.com]
Sent: Thursday, September 28, 2017 1:19 PM
To: Miller, Chuck <Chuck.Miller@edmondswa.gov>
Subject: Fwd: question about hood fan at North China/ Amata Thai
Hi Chuck,
We have some info from the manufacturer of the fire suppression company, however we cannot find any label
regarding the hood fan itself. Since pulling the cook station back from the wall will be costly, and involve
moving back the exhaust fans and vents also, can you please tell us if you or the Fire Marshal can come out and
tell us if the existing hood fan will be adequate ? -If so, we are ready to start the process of moving it out, away
from the wall. If not, we may have to buy another unit, which will be very costly.
If it's the Fire Marshall, caN YOU PLEASE I`NCLUDE HIS INFO AGAfN?
Thanks,
Jeff and Randy
Jeffery Morgan
Owner/Managing Broker
206-550-8948 cell
206-542-7760 Office
Morgan Realty LLC
ieffl(a_),morganrealty.org
www.morganreal!y.org
N�- FIRE.PREVENTION
INSPECTION REPORT
ServingBrier, Edmonds, and 12425 Meridian Ave S
I�NollomfsH
kl� &DIVIONDS
Mountlake Terrace, Everett, WA 98208 0 BRIER
FIRE. Phone (425) 551-1200 0 MOUNTLAKE TERRACE
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FREQUENCY
STATION & SHIFT
22814 100 th Avenue W 98026
LOCATION:
Annual
20-D
BUSINESS NAME: North China Restaurant
4257744310
SCHEDULED Feb 2017
PHONE:
DATE DUE
161 53
MAILING
ADDRESS: 22814 1 00th Avenue W, Edmonds, WA 98026
UFIR 0
Sung, Albert
BUSINESS OWNER: HOME PHONE:
EMERGENCY-1: Sung, Albert HOME PHONE:
4257451025 e7—CURRENT
KEY ACCESS-2: HOME PHONE:
CITY YE NO
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EMAIL:
LICENSE
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INITIAL INSPECTION DATE'
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FIRE SYSTEMS: AS FE 14/15 HD (2) 12/15
Date Last Servic6d: 0
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Serving Brier, Edmonds, and
Mountlake Terrace
12425 Meridian Ave S
Everett, WA 98208
Phone (425)-5514200
JLFJL&3 A AUMs A ww.w.FireDistrictl.org Fax (425) 551-1272
LOCATION:
22814 100 th Avenue W 98026
BUSINESS NAME: North China Restaurant PHONE: 4257744310
MAILING
ADDRESS:
22814 1 00th Avenue W, Edmonds, WA 98026
BUSINESS OWNER I :'SU ng, Albert 'HOME PHONE:
EMERGENCY-1: Sung, Albert HOME PHONE: 4257451025
KEY ACCESS-2: HOME PHONE:
EMAIL:
4L
PERSON CONTACTED:
NAME OF INSPECTOR:
FIRE SYSTEMS: AS FE /I HD (2) 5/05?
FIRE PREVENTION
INSPECTION REPORT
0 EDMONDS
0 BRIER
0 MOUNTLAKE TERRACE
[3 UNINCORPORATED
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SCHEDULED
DATE DUE 0 Feb 2016
UFIR � 161 53
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HAZARDS FOUND AND LOCATIONS COMMUNICATIONS
2
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I AGREE TO CORRECT THt ABOVE VIOLATION(S) IN THE NEXT 30 DAYS X
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_�ATE DU�:
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1 5
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NUMBER:
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124-35 Meridian Ave S INSPECTION REPORT
and
0 EDMONDS
Mountlake T&race Everett, WA 98208
0 BRIER
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LOCATION: Annu� 20-B
No .rth China Restaurant 4257744310 SCHEDULED Feb 2015
BUSINESS NAME: PHONE: DATE DUE
MAILING UFIR � 161 53
ADDRESS: 22814 1 00th Avenue W, Edmonds, WA 98026
BUSINESS OWNER: Sung, Albert HOME PHONE:
EMERGEN I CY-1: Sung, Albert HOME PHONE: 4257411025 eCURRENT
KEY ACCESS-2: HOME PHONE: CITY YES NO
BUSINESS X,
EMAIL: LICENSE n 0
PERSON CONTACTED: INITIAL INSPECTION DATE
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NAME OF INSPECTOR: 0?Ta
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2
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1st RE -INSPECTION
DATE DUE:
2nd RE -INSPECTION
-D E DUE:
EXTENSION
GRANTEDTO:
FINAL RE -INSPECTION
DATE DUE:
VIOLATIONS
CITED:
PERSON
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DATE:
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NUMBER:
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DISPOSITION:
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LETTER NEEDED YES NO
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FIRE DEPARTMENT COPY
Serving Brier, Edmonds
SNOHOMISH CO.
IRE'
Mountlake Terraceand
STRtT-
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w"ww.FireDistrictl.org
LOCATION:
22814 1 00th Avenue
BUSINESS NAME:
North China Restaurant
MAILING
22814 1 OOTh Ave W
ADDRESS:
Edmonds
BUSINESS OWNER:
Sung, Albert
EMERGENCY-1:
KEY ACCESS-2:
PERSON CONTACTED:
NAME OF INSPECTOR: Ert
SYSTEMS:
12425 Meridian Ave S
Everett, WA 98208
Phone (425) 551-1200
Fax (425) 551-1272
WT
PHONE: 4257744310
98020
FIRE PREVENTION
INSPECTION REPORT
0 EDMONDS
0 BRIER
0 WOODWAY
[I MOUNTLAKE TERRACE
0 UNINCORPORATED
FREQUENCY STATJd & &IF')
365 1
SCHEDULED 02/01/13
DATE DUE �
UFIR � 161 253
HOME PHONE: 4-tb14'-"bZ"3 OCC LOAD 72
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HOME PHONE: CURRENT
HOME PHONE: CITY YES NO
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In our continuing effort to promote fire safety and prevention within the community, your fire�@ rri�et conducts
'part_
regularly scheduled "Fire Safety Survey Inspections" of all businesses and multi -family occupancies in the Cities
covered by Snohomish County Fire District 1.
You are to be congratulated on the relative good condition of your occupancy in regards to fire safety. Above you
will find the item(s) that were noted during our inspection which require attention to bring them into compliance
with the minimum standards adopted by the above jurisdictions.
Any overlooked hazards or violations of the fire regulations does not imply approval of such conditions or violation.
If you require additional information or to schedule a re -inspection for Edmonds or the Town of Woodway, call (425)
775-7720; fo r Mountlake Terrace or Brier, call (425) 754-0434.
BUSINESS COPY
Sei-ving Bilei; Edinonds
SNOHOMISH CO.
Mountlake Terraceand
`F1 E
DISTRR the Town of Woodway
T www..FireDise-rictl.org
4—
LOCATION: 22 $
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BUSINESS NAME: North China Restaurant
MAILING 22814 1 00Th Ave W
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BUSINESS OWNER: Sung, Albert
EMERGENCY-1:
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PERSON CONTACTED: 'I I Q AA I �.20 k K I
NAME OF INSPECTOR:
FIRE 2 HD 5/05
SYSTEMS:
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12425 Meildian Ave S
Everett, WA 98208
Phone (425) 551-1200
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PHONE: 4257744310 Sc
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98020 1409-7LEI�
HOME PHONE: MN5�
HOME PHONE:
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FIRE PREVENTION
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INITIAL INSPECTION DATE
FELI_j_LL
ANNUAL
HAZARDS FOUND AND LOCATIONS / COMMUNICATIONS
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1st RE -INSPECTION
DATE DUE.
2nd RE -INSPECTION
DATE DUE.
EXTENSION
GRANTED TO,
FINAL RE -INSPECTION
DATE DUE:
VIOLATIONS
CITED:
PERSON
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PERSON
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INSPECTOR:
INSPECTOR:
INSPECTOR:
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DATE:
DATE:
3
VIOLATIONS
1 5
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LETTER SENT
CITATION ISSUED
NUMBER:
4
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2
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6
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DATE:
CODE
SECTION:
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RETURN RECEIPT
RECEIVED
6
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RATE
DISPOSITION:
7
LETTER NEEDED [-] YES NO
LETTER NEEDED [] YES NO
8
FIRE DEPARTMENT COPY
APPLICATION FOR PERMIT
FOR MATERIALS OR PROCESSES
March 12, 2012
Please verify and correct the following information:
Name of Company (DBA):
North China Restaurant
Edmonds Location :
22814 100th Avenue W
In conformity with the
terms of the International
Fire Code, application is
hereby made to store, use
Places of Assembly - Occupant Load: 72
or maintain the following
activity, storage or pro-
cesses:
Mailing Address:
22814 1 00th Ave. W.
Edmonds, WA 98020
EFD UFIR #:
16107202B53
(for office use)
Your Signature
Your Name (print)
smk_ ';p"
Your Title
Please make corrections, attach $40 payable to the City of Edmonds and mail to:
Fire Marshal
Department of Fire Prevention
121 _5th Avenue North
Edmonds, WA 98020
FOR OFFICE USE ONLY
Rec'd-
� 0'.00
-.1
Che ck#
APPLICATION FOR PERMIT
FOR MATERIALS OR PROCESSES
March 7, 2011
Please verify and correct the following information:
Name of Company; DBA
North China Restaurant
Edmonds Location
22814 100th Avenue
in conformity with the terms of
Places of Assembly - Occupant Load: 72
the International Fire Code,
application is hereby made to
-store, use -or maintain the -
following activity, storage or
processes:
Mailing Address:
22814 100th Ave. W.
Edmonds WA 98020
EFID LIFIR #:
16107202BO53
(for office use)
Your Signature
Your Name (print)
StA kq
Your Title
pte_�,Wlo�
Please make corrections, attach $40 payable to the City of Edmonds, and mail to:
Fire Marshal
Department of Fire Prevention D"A'&4
121-5 th Avenue North
Edmonds, WA 98020 r1p, /
�;i
CITY OF EDMONDS
DEPARTMENT OF FIRE PREVENTION
PERMIT
January 1, 2011 161-072-0213-053 December 31, 2011
Date of Issue UFIR Number Date of Expiration
I This PERMIT is issued to: I North China Restaurant I
located at: 122814 100th Avenue W monds, WA
To engage in the business, occupation or pr cess of:
And shall constitute permission to maintain, store, use or handle materials or to conduct
process which produce conditions hazardous to life or property or to install equipment used in
connection with such activities as follows:
Places of Assembly - Occupant Load: 72
Allowed Occupant Load: 72-7
Pursuant to the provisions of the International Fire Code, any violation of the Code may be
grounds for the revocation of this PERMIT.
This permit does not take the place of any
license required by law and is not
transferable. Any change in the use or
occupancy of premises shall require a new
permit.
This Permit Must Be Posted At All Times in The Premises Identified Above
City of Edmonds Community Development Code 19.25.020
CITY OF EDMONDS
121 5TH AVENUE N. - EDMONDS, WASHINGTON 98020 - (425) 771-0215
FIRE DEPARTMENT
t
LOCATION: 22814 100th Avenue w
BUSINESS NAME: North China Restaurant
I
MAILING 22814 1 DOTh Ave W
FIRE PREVENTION
,SAFETY SURVEY
PHONE: 4257744310
ADDRESS: Edmonds 98020
BUSINESS OWNER: Sung, Albert HOMEPHONE: 4257451027'
EMERGENCY-1: HOME PHONE:
KEY ACCESS-2: HOME PHONE:
FREQUENCY
STATION 1, SHIFT
365
20 B
I
SCHEDULED
02/01/11
DATE DUE 0'
UFIR 111, 161
OCC LOAD 72
PERSON CONTACTED: A/J I TA INITIAL INSPECTION DATE
NAME OF INSPECTOR: 0 0 I/JL— I A) C-) 2-,2-8-1)
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FIRE 2 Hp 5/05 FE 87 U
SYSTEMS: &� /)0
ANNUAL
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ENTER CODE ONLY ONCE I�
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DATE DUE:
2nd RE -INSPECTION
DATE DUE:
EXTENSION
GRANTED TO:
FINAL RE -INSPECTION
DATE DUE:
VIOLATIONS
CITED:
PERSON
CONTACTED:
PERSON
CONTACTED:
PERSON
CONTACTED:
1
INSPECTOR: S/14"
INSPECTOR:
INSPECTOR:
2
EATE
LAIIONS
1 5
DATE:
DATE:
3
MOLATIONS
1 5
PRE -CITATION
LETTER SENT
CITATION ISSUED
NUMBER:
4
2
6
2
6
DATE:
CODE
SECTION:
5
3
7
3
7
RETURN RECEIPT
RECEIVED
6
7
4
8
4
8
DATE:
DISPOSITION:
8
LETTER NEEDED D YES NO
[�TTER NEEDED 0 YES E] NO
FIRE DEPARTMENT COPY
UnCITY
IRE EXTINGUISHER CO.
5416 - 200th S. W. * Lynnwood, WA 98036 9 (206) 774-4911
SYSTEM LOCATION:
22814 100th Ave We st
Edmonds, Wa. 98020
PROTECTED AREAS:
Hood (s): 24 " x lo8 11
Duct (s): Vt x 26?1
Plenum (a): 1�if- x 108 11
SYSTEM MODEL:
Appliances.. 72" 3-Burner Wok 1811 Stock Pot
Kidde HDR 25 DC
16" Deep Fryer.
*A manual control station is located in the path of egress. . _ Yes
*The system is equipped with an.automatic fuel shut-off: gas x electie
SYSTEM SCHEMATIC
hat the materials & eguipment used
he scope & intent of N.F.P.A. 96 &
d manual for this equipment. We
this firm holds a factory installation
for this equipment.
Our state contractors registration
number is ALLCIFE153DD
Date Of Install&tion
Installer
A-