The ice cream parlor service area can be classified OH-1 so long as the consumable storage, i.e. cups, containers, lids, spoons, etc is limited in quantity and does not exceed 8 ft in height. If there is a separate bulk storage area then treat this accordingly. The seating area would be LH.
If this is a strip store or storefront it is not unusual to find OH-2 throughout based on being flexible for future tenants. John Drucker Fire Protection Subcode Official New Jersey -----Original Message----- From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf Of Todd Williams - work Sent: Monday, June 18, 2007 12:10 PM To: [email protected] Subject: Ice Cream Parlor I am working on a new 1000 sqft ice cream parlor attached to an existing restaurant. It is an open space, except for an 80 sqft commercial freezer. Approximately 1/2 of the space is a service counter and the other space is customer space with a couple of small tables. There are also a couple of small freezer chests for buying product (gallon boxes). I say the space would be similar to a restaurant service area, which would be OH1 (per NFPA 13). Someone is making the argument that it is a retail space so it should be OH2. What say the group? Todd G. Williams, PE Fire Protection Design/Consulting Stonington, Connecticut 860-535-2080 www.fpdc.com _______________________________________________ Sprinklerforum mailing list [email protected] http://lists.firesprinkler.org/mailman/listinfo/sprinklerforum To Unsubscribe, send an email to:[EMAIL PROTECTED] (Put the word unsubscribe in the subject field) _______________________________________________ Sprinklerforum mailing list [email protected] http://lists.firesprinkler.org/mailman/listinfo/sprinklerforum To Unsubscribe, send an email to:[EMAIL PROTECTED] (Put the word unsubscribe in the subject field)
