Methinks it is no longer a servery.
Todd G Williams, PE
Fire Protection Design/Consulting
Stonington, CT
860-535-2080 (ofc)
860-553-3553 (fax)
860-608-4559 (cell)
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> On May 14, 2019 at 4:10 PM, mailto:d...@afpi.us)> wrote:
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Just found that there will be (2) pizza ovens in the "servery" area. They have
their own hood and protection system.
DK
From: Sprinklerforum on behalf
of Steve Leyton
Sent: Tuesday, May 14, 2019 4:05 PM
To: sprinklerforum@lists.firesprinkler.org
Subject: RE
Yes Craig, that's a servery. It's the interface between cafeteria seating and
the kitchen.
From: Sprinklerforum [mailto:sprinklerforum-boun...@lists.firesprinkler.org] On
Behalf Of Prahl, Craig/GVL
Sent: Tuesday, May 14, 2019 12:27 PM
To: sprinklerforum@lists.firesprinkler.org
Subject: RE: Res
The service areas are those areas where there is no cooking or storage.
Typically, food prep tables, dish washing, dish collection, areas like that
which are within the kitchen space.
When you say "servery" is that the line that the students are in where they
pick up their food from someone on
Don,
It does sound as though the removal of the wall would bring the junction
of the two areas into the parameters of section 11.1.2(1), provided the
'16 edition of NFPA 13 are applicable.
11.1.2* Adjacent Hazards or Design Methods. For buildingswith two or
more adjacent hazards or desi
Think of other cafeterias where the "serving line" is in the seating area
and separated from the cooking/service area by a wall. Think of others
where there is short order cooking going on at the serving line that is not
part of the kitchen. Think of others where the kitchen is even open to the
lin
Hello all,
I am looking for a definition of "Restaurant Service Area" per NFPA 13, A.5.3.1.
I have a situation which has a high school cafeteria (light hazard) separated
from the "Servery" area by a wall. They are now eliminating the wall and I am
not sure if the "Servery" is considered ordin
Hello all, I am protecting a production/control room with a double-interlock
preaction system; the entire area is about 1000 square feet. However, there is
a 12" "sub-floor" underneath these areas. I know I have to protect underneath
but the question I have is what design parameters do I use
