How about a call to the State Engineering Board. This is ridiculous and anyone putting that on the street should not be practicing.
Craig L. Prahl, CET Fire Protection CH2MHILL Lockwood Greene 1500 International Drive Spartanburg, SC 29304-0491 Direct - 864.599.4102 Fax - 864.599.8439 CH2MHILL Extension 74102 [email protected] -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Bob Sent: Thursday, July 25, 2013 1:58 PM To: [email protected] Subject: BK Design I'm working on a Burger King. I've never done a BK before, so what I'm about to describe seems ridiculous. The design criteria is based on a PE proto type from 1978. This is what the contractor was given and told to use as "spec". There are combustible concealed spaces above ceilings throughout premises, but no sprinkler protection is to be provided. The design criteria is 6 sprinklers over 653 sf in the dining area. To be calc'ed light hazard. That's it. Has anyone out here in forum land provided the system for a BK lately? What was required/done? Thanks, Bob Knight, CET III 208-318-3057 www.firebyknight.com _______________________________________________ Sprinklerforum mailing list [email protected] http://lists.firesprinkler.org/listinfo.cgi/sprinklerforum-firesprinkler.org _______________________________________________ Sprinklerforum mailing list [email protected] http://lists.firesprinkler.org/listinfo.cgi/sprinklerforum-firesprinkler.org
