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1600 - Food Program
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PR0546430
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Last modified
3/11/2021 4:16:59 PM
Creation date
2/4/2021 2:42:27 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
WORK PLANS
RECORD_ID
PR0546430
PE
1635
FACILITY_ID
FA0026312
FACILITY_NAME
AMOR MIO #96813L2
STREET_NUMBER
730
Direction
S
STREET_NAME
CALIFORNIA
STREET_TYPE
ST
City
STOCKTON
Zip
95203
APN
14723003
CURRENT_STATUS
01
SITE_LOCATION
730 S CALIFORNIA ST
P_LOCATION
01
P_DISTRICT
001
QC Status
Approved
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EHD - Public
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Specifications (Continued) 3.0 IMPLEMENTATION <br /> 2.2.5 Regulated Actuator Assembly:When more than 3.1 Installation <br /> two agent tanks or three agent tanks in certain 3.1.1 The R-102 fire suppression system shall be <br /> applications are required,the regulated actua- designed, installed, inspected, maintained,and <br /> for shall be available to provide expellant gas recharged in accordance with the manufacturer's <br /> for additional tanks. It shall be connected to the listed instruction manual. <br /> cartridge receiver outlet of the regulated release <br /> mechanism providing simultaneous agent 3.2 Training <br /> discharge.The regulator shall be deadset at 110 3.2.1 Training shall be conducted by representatives of <br /> psi (7.6 bar)with an external relief of approxi- the manufacturer. <br /> mately 180 psi (12.4 bar).The regulated actuator <br /> assembly shall contain an actuator, regulator, <br /> expellant gas hose,and agent tank housed in a <br /> stainless steel enclosure with cover.The enclo- or registered <br /> red and the product names listed in this material are marks and/ <br /> or registered marks.Unauthorized use is strictly prohibited. <br /> sure shall contain knockouts to permit installa- <br /> tion of the expellant gas line, <br /> 2.2.6 Discharge Nozzles: Each discharge nozzle shall <br /> be tested and listed with the R-102 system <br /> for a specific application. Nozzles tips shall be <br /> stamped with the flow number designation(112, <br /> 1,2,or 3). Each nozzle shall have a metal or <br /> rubber blow-off cap to keep the nozzle tip orifice <br /> free of cooking grease build-up. <br /> 2.2.7 Distribution Piping: Distribution piping shall be <br /> Schedule 40 black iron,chrome-plated,or stain- <br /> less steel conforming to ASTM A120,A53,or <br /> A106. <br /> 2.2.8 Detectors:The detectors shall be the fusible <br /> link style designed to separate at a specific <br /> temperature. <br /> 2.2.9 Cartridges:The cartridge shall be a sealed steel <br /> pressure vessel containing either carbon dioxide <br /> or nitrogen gas,The cartridge seal shall be <br /> designed to be punctured by the releasing device <br /> supplying the required pressure to expel wet <br /> chemical agent from the storage tank. <br /> 2.2.10 Agent Distribution Hose:An optional agent distri- <br /> bution hose shall be available for kitchen appli- <br /> ances manufactured with or resting on casters <br /> (wheels/rollers).This shall allow the appliance to <br /> be moved for cleaning purposes without discon- <br /> necting the appliance fire suppression protection. <br /> Hose assembly shall include a restraining cable <br /> kit to limit the appliance movement within the <br /> range(length)of the flexible hose. <br /> 2.2.11 Flexible Conduit:The manufacturer supplying <br /> the Restaurant Fire Suppression System shall <br /> offer flexible conduit as an option to rigid EMT <br /> conduit for the installation of pull stations and/or <br /> mechanical gas valves.The flexible conduit shall <br /> be LIL Listed and include all approved compo- <br /> nents for proper installation. <br /> 2.2.12 Pull Station Assembly:The Fire Suppression <br /> System shall include a remote pull station for <br /> manual system actuation.The pull station shall <br /> be designed to include a built-in guard to protect <br /> the pull handle.The pull station shall also be <br /> designed with a pull handle to allow for three <br /> finger operation and shall be red in color for <br /> quick visibility. <br />
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