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
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