I agree, that is the typical around here for that type of scenario.

Bobby Gillett
Designer
[EMAIL PROTECTED]
(731)-424-0130

-----Original Message-----
From: [EMAIL PROTECTED]
[mailto:[EMAIL PROTECTED] On Behalf Of Bob Knight
Sent: Monday, June 18, 2007 11:23 AM
To: [email protected]
Subject: RE: Ice Cream Parlor

Todd,
I would say that this is a restaurant and not a retail store.  It does fit
the restaurant servicing criteria as well as restaurant seating.  Per NFPA
13, as you stated, there is a OH I servicing area w/ the balance as light
hazard seating.

Bob Knight

-----Original Message-----
From: [EMAIL PROTECTED]
[mailto:[EMAIL PROTECTED] On Behalf Of Todd Williams
- work
Sent: Monday, June 18, 2007 10:10 AM
To: [email protected]
Subject: Ice Cream Parlor

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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