HomeMy WebLinkAboutFIR2024-00024 Union Country Store - FEP Inspections - 7/8/2024 MASON COUNTY FIRE MARSHAL
Mason County Bldg.8 �Gf
615 W Alder St,Shelton,WA 98584
(360)427-9670 Ext.309 A
F I R20,7A-
Mason County Fire Protection System Permit Application
To avoid any delay please complete all applicable sections
Owner:
Mailing Address City: State: W+ip: Z
Site Address: �'� SR 16(� City: State: Zip:
Parcel#:'� _ -fin -0QQ�t I eg�rl�sE iort:
Contractor: 1 S'l Phone#: elf Z✓ 5-63 —
Address: <"+tT 5w city:T/V&*T&;- State: uwk Zip: 9g,St z-
Contractor License#: mG Q.l I -k Qorl r,:i Expiration Date:Lol 13&
Email:
System Being Installed (Please refer to the link below for all plan submittal and inspection requirements)
https:llmasoncountywa.gov/community-services/fire-marshallindex php
Fire Alarm Designer NICET Certification# Level
Fire Sprinkler
Commercial(13): Designer Cert. of Competency# Level
Multi-Plex(13R): Designer Cert. of Competency# Level
Residential (13D): Designer Cert. of Competency# Level
U/G Fire Main: Designer Cert. of Competency# Level
Range Hood System: ICC/NAFED Certification#
Building Use: xe5yit�A_ Building Sq. Ft:
IBC Occupancy Class: IBC Const. Type: Bid Price:
Contractors Affidavit:
I certify that I am currently registered as a contractor in the State of Washington and am aware of the ordinance
requirements regulating the work for which the permit is issued and certify that all work will be in compliance
with this ordinance. I acknowle a that o changes will be made without first obtaining written approval from
the M Marsh .
By. Date: 03
` R-102 Restaurant Fire Suppression Manual SECTION 4—SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-1 '
SYSTEM DESIGN GENERAL INFORMATION
The ANSUL R-102 Restaurant Fire Suppression System may be 1. Nozzles must be located 2-8 in. (51-203 mm) into the center
used on a number of different types of restaurant cooking appli- of the duct opening, discharging up. See Figure 4-1.
ances and hood and duct configurations.The design information
listed in this section deals with the limitations and parameters
of this pre-engineered system. Those individuals responsible
for the design of the R-102 system must be trained and hold a
current ANSUL certificate in an R-102 training program.
The R-102 and the PIRANHA systems use compatible agents
and components, therefore, they may be used together for
cooking appliance, hood, and duct protection. The primary
AUTOMAN Release can be either an R-102 or a PIRANHA
AUTOMAN Release and can actuate up to two additional R-102
or PIRANHA Regulated Actuators. In systems utilizing a 101 2-8 IN.
remote release, any combination of the maximum number of (51-203 MM)
regulated actuators can be used.
• Both systems must actuate simultaneously.
• Each system must be designed and installed per its appropri- FIGURE 4-1
000173
ate manual.
• Adjacent appliances requiring protection must be protected 2. In installations where a UL listed damper assembly is
with the same type of system, either R-102 or PIRANHA, employed, the duct nozzle can be installed beyond the 8
unless the center-to-center spacing between the adjacent in. (203 mm) maximum, to a point just beyond the damper
R-102 and PIRANHA nozzles is no less than 36 in. (914 mm). assembly that will not interfere with the damper. Exceeding
• When appliances are protected with R-102 nozzles, the the maximum of 8 in. (203 mm) in this way will not void the
hood and connecting duct above those appliances cannot be UL listing of the system.
protected with PIRANHA nozzles.
• 3. Previously listed three flow number and five flow number
Mixing systems in a common plenum is not allowed.
duct protection detailed in earlier published manual(Part No.
One of the key elements for restaurant fire protection is a correct 418087-06) can also still be utilized.
system design. This section is divided into 10 sub-sections:
Nozzle Placement Requirements,Tank Quantity Requirements, DUCT SIZES UP TO 50 IN. (1270 mm)
Actuation and Expellant Gas Line Requirements, Distribution PERIMETER/16 IN. (406 mm) DIAMETER
Piping Requirements, Detection System Requirements, One 1 W nozzle=one flow number
Manual Pull Station Requirements, Mechanical Gas Valve
Requirements, Electrical Gas Valve Requirements, Electrical 50 in. (1270 mm) perimeter maximum
Switch Requirements, and Pressure Switch Requirements. . 16 in. (406 mm) diameter maximum
Each of these sections must be completed before attempting
any installation. System design sketches should be made of all [PERIMETER/
UCT SIZES UP TO 100 IN. (2540 mm)
aspects of design for reference during installation. 32 IN. (812 mm) DIAMETER
NOZZLE PLACEMENT REQUIREMENTS • One 2W nozzle=two flow numbers
This section gives guidelines for nozzle type, positioning, and 100 in. (2540 mm) perimeter maximum
quantity for duct, plenum, and individual appliance protection. . 32 in. (812 mm) diameter maximum
This section must be completed before determining tank quan-
tity and piping requirements. The chart below shows the maximum protection available from
each duct nozzle.
Duct Protection—Single Nozzle 3.0 Gallon 1.5 Gallon
All duct protection is UL listed without limitation of maximum duct Description System System
length(unlimited length).This includes all varieties of ductworks 2W Nozzle Maximum Maximum
both horizontal and vertical including ducts that run at angles to 100 in. (2540 mm) 100 in. (2540 mm)
the horizontal and ducts with directional bends. Perimeter Perimeter
►Note: Ducts from multiple hoods connected to a common 1 W Nozzle Maximum Maximum
Iductwork must be protected in compliance with NFPA 96 and 50 in. (1270 mm) 50 in. (1270 mm)
►all local codes. Perimeter Perimeter
The R-102 system uses different duct nozzles depending on the
size of duct being protected.
R-102 Restaurant Fire Suppression Manual SECTION 4—SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-5
Plenum Protection Option 2:The 1 W nozzle must be placed perpendicular,8-12 in.
The R-102 system uses the 1 W nozzle or the 1 N nozzle for (203-304 mm)from the face of the filter and angled to
plenum protection. The 1 W nozzle is stamped with 1 W and the center of the filter. The nozzle tip must be within
the 1 N nozzle is stamped with 1 N, indicating they are one-flow 2 in. (50 mm)from the perpendicular center line of the
nozzles and must be counted as one flow number each. When filter. See Figure 4-8.
protecting a plenum chamber, the entire chamber must be �12 IN (305 mm)
protected regardless of filter length. MAXIMUM
4 IN. /
VERTICAL PROTECTION—GENERAL (101 mm)
1 W NOZZLE—SINGLE AND"V" BANK PROTECTION 8 IN.(204 mm)
/ MINIMUM
One 1 W nozzle will protect 4 linear feet (1.2 m) of plenum.The 1/
maximum distance from the end of the hood to the first and last NOZZLE TIP
nozzle must be no more than 2 ft (0.6 m). After the first nozzle, MUST BE WITHIN
THIS AREA
any additional nozzles must be positioned at a maximum of 4 ft
(1.2 m)apart down the entire length of the plenum. The plenum
width must not exceed 4 ft(1.2 m). (The 1 W nozzle can be used
on single or V-bank filter arrangements.)See Figure 4-6. FIGURE 4-8
xwrw
2 FT(0.6 m)
MAXIrv1UM HORIZONTAL PROTECTION—OPTION 1
MAXIMUM) 1N NOZZLE SINGLE BANK PROTECTION
4 FT(1,2 m) 4 FT(1.2 m)
2FT(0.6m) `. .
MAXIMUM MAXIMUM ► One 1 N nozzle will protect 10 linear feet(3.0 m)of single filter bank
MAXIMUM �j plenum. The nozzle(s) must be mounted in the plenum, 2 to 4 in.
/ (50 to 102 mm) from the face of the filter, centered between the
filter height dimension, and aimed down the length. The nozzle
must be positioned 0-6 in. (0-152 mm)from the end of the hood to
the tip of the nozzle. See Figure 4-9.
2-4 IN 10 FT(3.0 m)
.
\ (50-12 mm) MAXIMUM
FIGURE 4-6
anly/
txxrx,�
When protecting plenums with the 1 W nozzle, two options of
coverage are available:
Option 1:The 1 W nozzle must be on the center line of the
single or"V" bank filter and positioned within 1-20 in.
(26-508 mm) above the top edge of the filter. See
Figure 4-7.
FIGURE 4-9
20 IN.(508 mm)
MAXIMUM
1 IN.(26 MM)
MINIMUM
20 IN.(508 MM)
MAXIMUM
1 fN.(26 mm)
MINIMUM
FIGURE 4-7
Wo 1S4l
R-102 Restaurant Fire Suppression Manua! SECTION 4—SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-13
Range Protection
The R-102 system uses five different nozzles for the protection
of ranges. Two of the design options require a one-flow nozzle 10 IN.
and three of the design options require two-flow nozzles. (254 mm) ,
MAXIMUM
NOTICE
32 IN.
(812 mm)
A 13 in. (330 mm) diameter wok pan is the I MAXIMUM
largest wok size that can be protected on NOZZLE
ranges. AIMING POINT
When protecting hot top ranges, the entire
cooking surface must be protected.
10 IN. �
(254 mm)
MAXIMUM
-Protection IN(—Flow)Nozzle H1gt 'Proo lenity
�iCBtIon
FIGURE 4-28
No.Oj:oatructiona
Single and multiple burner ranges can be protected using a 1 N
► nozzle. The nozzle is stamped with IN, indicating that this is a
one-flow nozzle and must be counted as one flow number.
When using this nozzle for range protection, the maximum
length of the burner grates being protected with a single nozzle
must not exceed 32 in. (812 mm)and the maximum area of the
burner grates must not exceed 384 in.2(24774 mm2)per nozzle.
When protecting a range, the IN nozzle must be located a
maximum of 10 in. (254 mm) from each burner grate centerline
and must be aimed at the center of the cooking surface. See
Figures 4-27 and 4-28.
401 T
(1016 mm) 30IN. t
(762 n n) 1
FIGURE 4-27
SECTION 4—SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual
UL EX3470 ULC EX3470
PAGE 4-14 REV, 11 2014-SEP-01
Rang i'frgtectlon 245(2»Flow)Nozzle-High Proximity
Applicatlon
COOKING
No Obstructions AREA
40 in. to 50 in. (1016 mm to 1270 mm) above the cooking
surface. FT711 _T
This high proximity application uses the 245 nozzle.
The nozzle Is stamped with 245 indicating this is a two-flow 245 NOZZLE T IP
nozzle and must be counted as two flow numbers. LOCATION CENTER OF
COOKING SURFACE
One 245 nozzle will protect a maximum cooking area of 672 in.2 OR
p 9 11 318 IN (288 mm)
(43354 mm2) with a maximum longest dimension of 28 In. MAXIMUM FROM
CENTERLINE OF NOZZLE
(711 mm). TO CENTER OF ANY
BURNER GRATE
When using this nozzle for range protection, the nozzle must
be pointed vertically down and positioned as shown in Figures
4-29 and 4-30. _• COOKING
AREA
245 NOZZLE TIP LOCATION
CENTERLINE OF COOKING SURFACE
245 NOZZLE TIP
COOKING
LOCATION CENTER OF AREA
COOKING SURFACE
OR
50 IN, 11 3!8 IN.(268 MM)
(1270 mm) MAXIMUM FROM ti
MAXIMUM CENTERLINE OF NOZZLE
HEIGHT TO CENTER OF ANY
OF 245 BURNER GRATE
NOZZLE FIGURE 4-30
TIP
40 IN.
' (1016 MM)
MINIMUM
I HEIGHT
'OF 245
NOZZLE
S I TIP
( � 1
w axrz+6
O 010 b
FIGURE 4-29
NOTICE
Four burner grates shown in Figure 4-30. For
single or double burner grates, locate nozzle
at center of cooking surface or 11 3/8 in.
(288 mm)maximum from nozzle centerline to
center of any burner grate.
' R-102 Restaurant Fire Suppression Manual SECTION 4—SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-15
Range Protection 260(2-Flow) Nozzle—Medium Proximity COOKING
Application AREA -
No Obstructions
30 in.to 40 in. (762 mm to 1016 mm)above the cooking surface.
The medium proximity application uses the 260 nozzle.
COOKING
►The nozzle is stamped with 260 indicating this is a two-flow + AREA
nozzle and must be counted as two flow numbers. 260 NOZZLE TIP
2 LOCATION CENTER
One 260 nozzle will protect a cooking area of 768 In. OF COOKING
(49548 mm2) with a maximum dimension of 32 in. (812 mm). SURFACE
OR
When using this nozzle for range protection, the nozzle must 10IN.(254 mm)
MAXIMUM FROM
be pointed vertically down and positioned as shown in Figures CENTERLINE
4-31 and 4-32. OF NOZZLE To
CENTER OF ANY COOKING
BURNER GRATE AREA
260 NOZZLE TIP LOCATION
CENTERLINE OF COOKING SURFACE 4_7
260 NOZZLE TIP
LOCATION CENTER
OF COOKING + COOKING
I SURFACE AREA
' OR
40 IN. 10 IN.(254 mm)
1 ---t-- (1016 mm) 0
MAXIMUM FROM L( D
1 MAXIMUM CENTERLINE
HEIGHT OF NOZZLE TO
OF 260 CENTER OF ANY
1 i NOZZLE BURNER GRATE
1 FIGURE 4-32
30 IN. ocross
MINIMUM NOTICE
(HEIGHT
OF 260
NOZZLE Four burner grates shown in Figure 4-32. For
I TIP
1 I single or double burner grates, locate nozzle
I 1 1 at center of cooking surface.
/'�
000236
0 0 0 0
FIGURE 4-31
SECTION 4—SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual
UL EX3470 ULC EX3470
PAGE 4-18 REV. 11 2014-SEP-01
Griddle Protection IN (1-Flow) Nozzle—High Proximity Griddle Protection 290(2-Flow) Nozzle—High Proximity
Application Application
The R-102 system uses four different nozzles for the protection Option 1 —Nozzle Center Located
of griddles.One of the applications requires a 1-flow nozzle an 30 in.to 50 in.(762 mm to 1270 mm)above the cooking surface.
three of the applications require a 2-flow nozzle.
This high proximity application uses the 290 nozzle.
High Proximity Application:35 in.to 40 in. (889 to 1016 mm
above the cooking surface. -The nozzle is.stamped with 290 indicating this is a 2-flow nozzle
and must be counted as two flow numbers.
This high proximity application uses the IN nozzle.
One 290 nozzle will protect a maximum cooking area of 720 in.2
,-The nozzle is stamped. with 1 N indicating this is a one-flow! (46451 mm2)with a maximum dimension of 30 in. (762 mm).
nozzle and must be counted as one flow number.
When using this nozzle for high proximity applications, the
One 1 N nozzle will protect a maximum cooking area of 1080 in.2 nozzle must be positioned within 1 in. (25 mm) of the center
(69677 mm2)with the maximum longest side of 36 in.(914 mm). of the cooking surface and pointed vertically down. See Figure
When using this nozzle for griddle protection,the nozzle must be 4-41 and 4-42.
positioned along the cooking surface perimeter to a maximum of CENTER LINE OF GRIDDLE
2 in. (50 mm) inside the perimeter,and aimed to the midpoint of SURFACE t 1 IN.(25 mm)IN
ANY DIRECTION
the cooking surface.See Figure 4-39 and 4-40. 1
I
NOTICE I I 50 IN.
( I (1270 mm)
When using this {ype of griddle protection, I 1 HEIGHT MAXIMUM
only five flow numbers'are allowed on a 1.5 j --L—T NOF 290
OZZLE TIP
gal (5.7 L) system and only 11 flow numbers I y T
are allowed on a 3 gal(11.4 L) system. ( I 30 IN.
1 I (762 mm)
MINIMUM
HEIGHT
lOF 290
( NOZZLE
TIP
MIDPOINT OF
COOKING SURFACE l
I � I
I I
I
l•— I
FIGURE 4-41
000244
i N NOZ'I F I OCATED ALONG COOKING
ANY SIDE OF GRIDDLE SURFACE wm{IN SURFACE COOKING
0-2IN.(0-50 mm)OF COOKING EDGE AREA
SURFACE EDGE.NOZZLE MUST BE 1 IN.(25 mm)
AIMED AT MIDPOINT OF COOKING NOZZLE
SURFACE. FIGURE 4-39
LOCATION MAXIMUM
000241
I I NOZZLE LOCATION
I I 0-2 IN.(0-50mm) 1
1 l INSIDE PERIMETER 1 40 IN.
-ri La- OF COOKING SURFACE I I (1016 mm) f COOKING
MAXIMUM 7T
AREA
L7
V1 I OF1N
NOZZLE TIP
i IN.(25 mm)
135 IN.(669 mm) MAXIMUM
MINIMUM
1 j I HEIGHT
EDGE 1 1 1 1 OF IN
OF=;I ( i 1 1 NOZZLETIP CENTER OF GRIDDLE SURFACE OR A
COOKING 1 I 1 MAXIMUM DIMENSION OF 20.6 IN.
SURFACE I I 1 I (523 mm)FROM NOZZLE CENTERLINE TO
FURTHEST CORNER OF GRIDDLE
E77
FIGURE 4-42
000 .�
FIGURE 4-40
Randy Collins
From: AmeriSafe <amerisafeoly@comcast.net>
Sent: Monday,July 22, 2024 1:28 PM
To: Randy Collins
Subject: Re: Hood System for Union Store (Permit FIR2024-00024)
Caution: External Email Warning!This email has originated from outside of the Mason County
Network. Do not click links or open attachments unless you recognize the sender, are expecting the
email, and know the content is safe. If a link sends you to a website where you are asked to validate
using your Account and Password, DO NOT DO SO! Instead, report the incident.
Here is Gilbert's Ansul Cert. I will check with him on those questions... It looks like he is using the "W"
nozzles you're asking about, but I'll have him take a look and get your questions answered.
Thanks,
Sabrina Chase
Accounts Manager
AmeriSafe Inc.
3006 29th Ave SW
Tumwater,WA 98512
(360)943-5634
Amerisafeoly@comcast.net
It
Amerlpqji?
rFirt, Y t��hr Tnii e and if1Tf4y
M ANS . It is hereby certified that
GILBERT MCLEOD
AMERISAFE INC
Has successfully completed the training course for
ANSUL R-102 Virtual Instructor-led Training
Certificate of Completed this 11/16=21
Training This certificate is considered valid for a period of three years
from completion date and linked to the attendee and the
company mentioned above
Training Hours B
AWNrinfA Ad4n
,'
v..wi.an.ra
Johnson 6,
controls o�ou•ww.:arm ears«.+a r ..r.
On Jul 17, 2024, at 10:47 AM, Randy Collins <RCollins@masoncountywa.gov>wrote:
Dear Amerisafe,
I have reviewed the plans you submitted under this permit but before I can complete the review,
will require the following information:
• What is the depth of the range and the grill?
• You have nozzles with a "D" designation in the duct.The R-102 manual specifies`rW"
nozzles for this application. Please confirm these are the nozzles you will be using along
with the dimensions of the duct.
• For the plenum,you have a "P" design for the nozzle. I suspect you mean a "W". Please
clarify.Also let me know what the plenum size and filter configuration is (single or V-bank)
• The cursory review I performed of the flow points comes up with 9 total which would require
a 6-gallon tank of extinguishing agent.
Please amend the drawings you submitted to address these items, resubmit in our SMARTGOV
portal and let me know once this has been done. I would also ask you provide a certificate of
training from the manufacturer for the system you are installing that is not more than 3 years old
(NFPA 17A, 7.2).
1 have also enclosed our standard for Range Hood Systems to provide additional guidance on what
are expectations are for plan submittals and testing.To avoid any delays, I would ask you please
adhere to it.
2
men%'..
On Jul 17, 2024, at 10:47 AM, Randy Collins <RCollins@masoncountywa.gov>wrote:
Dear Amerisafe,
I have reviewed the plans you submitted under this permit but before I can complete the review,
will require the following information:
• What is the depth of the range and the grill?
• You have nozzles with a "D"designation in the duct.The R-102 manual specifies"W"
nozzles for this application. Please confirm these are the nozzles you will be using along
with the dimensions of the duct.
• For the plenum,you have a"P"design for the nozzle. I suspect you mean a "W". Please
clarify.Also let me knowwhat the plenum size and filter configuration is(single or V-bank)
• The cursory review I performed of the flow points comes up with 9 total which would require
a 6-gallon tank of extinguishing agent.
Please amend the drawings you submitted to address these items, resubmit in our SMARTGOV
portal and let me know once this has been done. I would also ask you provide a certificate of
training from the manufacturer for the system you are installing that is not more than 3 years old
(NFPA 17A,7.2).
1 have also enclosed our standard for Range Hood Systems to provide additional guidance on what
are expectations are for plan submittals and testing.To avoid any delays, I would ask you please
adhere to it.
Any questions, please let me know.
Respectfully,
Randy Collins
Fire Marshal
Mason County
360 427-9670 x309
360 490-0167 Cell
<image001.jpg>
<FM Std-7 Range Hood Systems.pdf>
2
Randy Collins
From: Randy Collins
Sent: Monday, July 22, 2024 11:43 AM
To: 'Gilbert McLeod'
Subject: RE: Hood System for Union Store (Permit FIR2024-00024)
Sabrina,
I appreciate your quick response. I have reviewed the info you submitted but only found the answer to the 4th bullet
point(a 3 gal.tank is good for up to 11 flow points). In order to move forward, I will still need questions in the first 3
bullet points in my original email below answered along with a copy of the certificate of training from the
manufacturer that is no more than 3 years old.
Thank you
From: Gilbert McLeod <amerisafeoly@comcast.net>
Sent: Monday,July 22, 2024 11:02 AM
To: Randy Collins<RCollins@masoncountywa.gov>
Cc:Todd Cunningham<TCunningham@masoncountywa.gov>
Subject: Re: Hood System for Union Store (Permit FIR2024-00024)
Caution: External Email Warning!This email has originated from outside of the Mason County
Network. Do not click links or open attachments unless you recognize the sender, are expecting the
email, and know the content is safe. If a link sends you to a website where you are asked to validate
using your Account and Password, DO NOT DO SO! Instead, report the incident.
Randy,
Thanks for your call today. My apologies for the delay on this, I was off Friday and just got this information
from Gilbert.
I believe the answers to your questions should be answered by these plans and the attached cut sheets.
He highlighted the areas necessary. If you have any further questions, please let me know.
Thanks,
Sabrina Chase
Accounts Manager
AmeriSafe Inc.
3006 29th Ave SW
Tumwater,WA 98512
(360) 943-5634
Amerisafeoly(�bcomcast.net
i
Mason Co Fire Marshal Cn
D Approved with Conditions CONDITIONS. r ZO
Z - A laminated copy of these plans shall n D O N
08/07/2024 2:39:21 PM o z :� N
(p be posted on the hood. < z m
C - Activations of fusible link/pull sta. shall D z M
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Note: These plan be performed during acceptance test m M rn
are "As Builts" If 450 heads are used a 1-week temp -n D n
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Randy Collins
From: AmeriSafe <amerisafeoly@comcast.net>
Sent: Monday, July 29, 2024 12:18 PM
To: Randy Collins
Subject: Re: Hood System for Union Store (Permit FIR2024-00024)
Caution: External Email Warning!This email has originated from outside of the Mason County
Network. Do not click links or open attachments unless you recognize the sender, are expecting the
email, and know the content is safe. If a link sends you to a website where you are asked to validate
using your Account and Password, DO NOT DO SO! Instead, report the incident.
I checked with the owner.. Depth of the range is 25.5" and the depth of the grill is 23". Plenum is a single
bank. Dimensions are 12"x24"xl0 feet.
Thanks,
Sabrina Chase
Accounts Manager
AmeriSafe Inc.
3006 29th Ave SW
Tumwater,WA 98512
(360)943-5634
Amerisafeoly@comcast.net
merlpq&dM Fire iy r►o!atu!S1r1 p1y
On Jul 23, 2024, at 7:41 AM, Randy Collins <RCollins@masoncountywa.gov>wrote:
Sabrina,
I appreciate the additional info but I still need the following questions from my original email
answered:
• What is the depth of the range and grill
• What is the dimensions of the plenum are as well as the filter bank configuration (single or
v-bank).
Thankyou
From:AmeriSafe<amerisafeoly@comcast.net>
Sent: Monday,July 22, 2024 2:34 PM
To: Randy Collins<RCollins@masoncountywa.gov>
Subject: Re: Hood System for Union Store (Permit FIR2024-00024)
1
'I�►7 ary. e-v J r4.tw-c**5
Er,F+
Randy Collins
From: Randy Collins
Sent: Tuesday,July 23, 2024 7:42 AM
To: 'AmeriSafe'
Subject: RE: Hood System for Union Store (Permit F`IR22024-00024) /
7/z* C�� Ss�lx^ lc� /'/r!- rnij�.�sG !✓�Sw1cG
Sabrina,
I appreciate the additional info but I still need the following questions from my original email answered:
• What is the depth of the range and grill
• What is the dimensions of the plenum are as well as the filter bank configuration (single or v-bank).
Thankyou
From:AmeriSafe<amerisafeoly@comcast.net>
Sent: Monday,July 22, 2024 2:34 PM
To: Randy Collins<RCollins@masoncountywa.gov>
Subject: Re: Hood System for Union Store (Permit FIR2024-00024)
Caution: External Email Warning!This email has originated from outside of the Mason County
Network. Do not click links or open attachments unless you recognize the sender, are expecting the
email, and know the content is safe. If a link sends you to a website where you are asked to validate
using your Account and Password, DO NOT DO SO! Instead, report the incident.
Randy,
I spoke with Gilbert and he told me that the business owner submitted the initial permit and he had
incorrect/outdated information.
If you look at the scans I sent you of the new drawings you'll see the correct nozzles and placement along
with the cut sheets from the manufacturer. Duct has a 2W Nozzle (See Figure 4-1 on page 4-1 for duct
size up to 100in). Plenum is a single,with a 1 N Nozzle (See Figure 4-8 on Page 4-5).
Sabrina Chase
Accounts Manager
AmeriSafe Inc.
3006 29th Ave SW
Tumwater,WA 98512
(360)943-5634
Amerisafeoly@comcast.net
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