Ga. Comp. R. & Regs. R. 120-3-23-.06 - Requirements for Pre-Engineered Kitchen or Restaurant Fire Suppression System License
(1)A
firm may obtain a license to install, inspect, repair, recharge, service or
test pre-engineered kitchen or restaurant fire suppression systems upon meeting
the following requirements:
(a) The applicant
for a license to install, inspect, service and test pre-engineered kitchen or
restaurant fire suppression systems has completed an application form
acceptable to the Commissioner.
(b)
The applicant for a license to install, inspect, service and test
pre-engineered kitchen or restaurant fire suppression systems has paid an
annual license fee of fifty dollars ($50.00) and a one time non-refundable
filing fee of fifty dollars ($50.00) to the Commissioner.
(c) The applicant for a license to install,
inspect, service or test pre-engineered kitchen or restaurant fire suppression
systems has submitted evidence of the firm's registration as a current Georgia
Corporation.
(d) The applicant for
a license to install, inspect, service and test pre-engineered kitchen or
restaurant fire suppression systems has submitted to the Commissioner a
certificate of liability insurance listing the physical address of the business
that provides proof of a valid comprehensive liability insurance policy
purchased from an insurer or surplus lines broker authorized to do business in
Georgia. The certificate of liability insurance shall list the Insurance
Commissioner as the certificate holder to the address of the Safety Fire
Division, 2 Martin Luther King Drive, 620 West Tower, Atlanta, GA 30334. The
coverage must include bodily injury and property damage, products liability,
completed operations, and contractual liability. The minimum amount of said
coverage shall be one million dollars ($1,000,000.00), provided, however, the
amount of insurance required may be higher if so specified by the Commissioner.
An insurer which provides such coverage shall notify the Commissioner of any
change in coverage.
(e) The
applicant for a license to install, inspect, service and test pre-engineered
kitchen or restaurant fire suppression systems has submitted to the State Fire
Marshal's Office the following:
1. A letter
on company letter head indicating the areas the company intends to provide
services.
2. A minimum of three (3)
samples of all service tags, maintenance labels, test labels, non-compliance
tags and high pressure cylinder stamps to be used by the company as indicated
by the above service letter received, meeting the requirements of Rule
120-3-23-.14. Where stamps are
allowed to utilized, ink stamped impressions showing the applicants DOT (RIN)
number shall be submitted with a copy of the firm's DOT approvals and renewals.
Tags and labels may be printed and established for any period of time. However,
after each printing, a minimum of three newly printed sample tags or labels and
collars must be forwarded to the State Fire Marshal's office as indicated in
this paragraph and under Rule
120-3-23-.14.
(f) The applicant for a license to install,
inspect, service or test pre-engineered kitchen or restaurant fire suppression
systems has submitted to the Commissioner evidence of compliance with one of
the following:
1. The applicant has
maintained a valid permit issued by the Commissioner to install, inspect,
service or test pre-engineered kitchen or restaurant fire suppression systems
for a minimum of a three year period; or
2. Proof of one full time employee of the
firm that has maintained a valid permit issued by the Commissioner to install,
inspect, service or test pre-engineered kitchen or restaurant fire suppression
systems for a minimum of a three year period.
Exception to (f): Applicants that meet the provisions of subparagraph (g)1. or (g)6. denoted below.
(g) The applicant for a license to
install, inspect, service or test pre-engineered kitchen or restaurant fire
suppression systems has submitted to the Commissioner evidence of compliance
with one of the following:
1. Current
certification from the manufacturer of the pre-engineered kitchen or restaurant
fire suppression system denoting the specific system and areas in which the
applicant has been successfully trained and certified; or
2. Notification from the National Institute
of Certification in Engineering Technologies (NICET) denoting the successful
completion of Level III, Technician certification exam requirements for Special
Hazards Suppression Systems; or
3.
Current certification as a Pre-Engineered Kitchen Fire Extinguishing System
Technician by the National Association of Fire Equipment Distributors (NAFED);
or
4. Current certification or
testing by other nationally recognized organizations as deemed appropriate and
acceptable by the Commissioner; or
5. Proof of one full time employee of the
firm with documentation of current certification as a Pre-Engineered Kitchen
Fire Extinguishing System Technician by the National Association of Fire
Equipment Distributors (NAFED); or
6. Proof of one full time employee of the
firm with documentation of current certification from the manufacturer of the
pre-engineered kitchen or restaurant fire suppression system denoting the
specific system and areas in which the full time employee has been successfully
trained and certified; or
7. Proof
of one full time employee of the firm with documentation of notification from
the National Institute of Certification in Engineering Technologies (NICET)
denoting the successful completion of Level III, Technician certification exam
requirements for Special Hazards Suppression Systems; or
8. Proof of one full time employee of the
firm with documentation of current certification or testing by other nationally
recognized organizations as deemed appropriate and acceptable by the
Commissioner.
(h) An
inspection by means as determined by the Commissioner has determined that the
minimum equipment listed below for the activities the applicant requested to be
licensed to perform was present at the service location and/or in each mobile
service vehicle utilized by the firm.
1.
Proper wrenches with non-serrated jaws or strap wrenches.
2. Non-serrated needle nose pliers or valve
puller.
3. Inspection light
suitable for internal inspection of pre-engineered kitchen or restaurant fire
suppression system cylinders.
4.
Accurate weighing scales in pound increments for pre-engineered kitchen or
restaurant fire suppression system cylinders inspection and filling.
5. Accurate weighing scales in ounce
increments for pre-engineered kitchen or restaurant fire suppression system
cartridge inspection and/or filling.
6. Fixed vise appropriately sized for its
intended use.
7. A supply of
extinguishing agent(s) or compatibly listed agent(s) appropriate for the types
of pre-engineered kitchen or restaurant fire suppression systems the firm
requests to fill, and facilities for the proper storage of extinguishing agents
as set forth by the specifications from the agent manufacturer.
8. Commercial dry nitrogen supply with a dew
point of -60°F (-51°C) or lower (CGA nitrogen specification G10.1,
grades D through P) and pressure regulator with supply and regulated pressure
gages calibrated and suitable for properly pressurizing pre-engineered kitchen
or restaurant fire suppression system.
9. Equipment shall be on hand at the
stationary facility location and each service vehicle for leak testing
pressurized pre-engineered kitchen or restaurant fire suppression system
cylinders. Use of a spray bottle containing a soap solution for leak testing
pressurized system cylinders or their installations is permitted.
10. A supply of adapters, fittings, tools and
equipment required for properly servicing, repairing, maintaining and or
recharging all systems the firm solicits or accepts for service, repair,
maintenance or recharge. These needs shall be based on the service or recharge
specifications of the pre-engineered kitchen or restaurant fire suppression
system manufacturer and is not intended to prohibit the use of compatibly
listed parts meeting the specifications of the pre-engineered kitchen or
restaurant fire suppression system manufacturer.
11. Inventory of manufacturer or compatibly
listed spare parts to include system detector and control parts as applicable
for all pre-engineered kitchen or restaurant fire suppression systems the firm
solicits or accepts for service, repair, maintenance or recharge based on the
service or recharge specifications of the systems manufacturer.
12. A copy of the applicable standards of the
National Fire Protection Association currently adopted by the Commissioner, and
copies of installation, service and maintenance manuals from the manufacturer
of each make or brand of pre-engineered kitchen or restaurant fire suppression
system the firm installs, services, recharges, repairs, or maintains.
13. A supply of required service, maintenance
and test tags meeting the provisions of Rule
120-3-23-.14 of this
Chapter.
14. Pipe threader and
associated tools and dies.
15.
Appropriate replacement cylinders for exchange if pre-engineered kitchen or
restaurant fire suppression system cylinders are removed for service.
(i) If the applicant includes in
the request for a license the request for hydrostatic testing of low pressure
DOT or non-DOT regulated pre-engineered kitchen or restaurant fire suppression
system cylinders, in addition to the appropriate minimum equipment listed in
subparagraphs (h)1.-15. the applicant must possess low pressure hydro testing
equipment as follows:
1. Appropriate,
hydrostatic test equipment for low-pressure cylinders as well as manuals in
accordance with DOT and the applicable NFPA Standards.
2. Adequate safety cage for hydrostatic
testing of low pressure pre-engineered kitchen or restaurant fire suppression
system cylinders in accordance with DOT requirements and the applicable NFPA
Standards.
3. Low-pressure
hydrostatic test labels for DOT or non-DOT regulated pre-engineered kitchen or
restaurant fire suppression system cylinders containing at least the minimum
information required by paragraph (5) of Rule
120-3-23-.14 of this Chapter.
Exception to (i): The provisions in subparagraph (i) shall not apply to a primary firm that accepts low-pressure pre-engineered kitchen or restaurant fire suppression system cylinders for hydrostatic testing by a secondary firm which is licensed and equipped to provide this service. The secondary firm actually hydrostatically testing the cylinder must properly label the cylinder in conformance with paragraph (5) of Rule 120-3-23-.14 of this Chapter.
(j) If the applicant includes in the request
for a license for the hydrostatic testing of high-pressure DOT regulated
pre-engineered kitchen or restaurant fire suppression system cylinders, in
addition to the appropriate minimum equipment listed in subparagraphs
(h)1.-15., the applicant must submit with the application a copy of its DOT
approvals and renewals.
Exception: The provisions in subparagraph (j) shall not apply to a primary firm that accepts high-pressure pre-engineered kitchen or restaurant fire suppression system cylinders for hydrostatic testing by firm which is licensed and equipped to provide this service. The firm actually hydrostatically testing the cylinder must properly stamp the cylinder with their current DOT (RIN) number when required by and in conformance with DOT regulations.
(k) Nothing
shall preclude the Commissioner from verifying by an announced or unannounced
re-inspection of the service location and/or in each mobile service vehicle
utilized by the firm that such equipment listed and required in subparagraphs
(h) through
(j) exists and is
readily available. The Commissioner may give the registered agent of the firm
up to 30 days as deemed appropriate by him/her to correct any deficiencies
discovered by such inspection. Furthermore, nothing shall preclude the
Commissioner from verifying such evidence of notification, certification or
testing as required in subparagraph (g) and experience as required in
subparagraph (f).
(2)
Any license issued under the provisions of subparagraph (g)1. or subparagraph
(g)6. due to certification received from the manufacturer shall be considered a
restricted license to only allow the firm and the permit holder(s) to install,
inspect, service and test those pre-engineered kitchen or restaurant fire
suppression systems whom certification is received and filed with the
Commissioner. Such restricted license shall not constitute any additional
approvals as a license for the installation, inspection servicing or testing of
any other pre-engineered kitchen or restaurant fire suppression system. In
addition, such license will automatically restrict the firm's permit
applicant(s) and permit holder(s) activities operating under the firm's license
regardless of their qualifications.
Notes
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