I'm sure that you're quite aware that your obligation is to design and protect this facility according to the latest codes and standards. The only way that I'm aware that you might justify a 653 s.f. is through some application of the room design method in this instance. And, of course, the concealed combustible spaces would still need to be addressed.
BK must have drug some prints out of a closet, blew off the dust, and said, "Here ya go...all signed and sealed!" Bottom line is that codes and standards trump owner "wants" all day long, so satisfy the code and CYA. Curtis Tower Central Fire Protection -----Original Message----- From: Bob [mailto:[email protected]] Sent: Thursday, July 25, 2013 12:58 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
