HAZARD CLASSIFICATION

1) Light Hazard Risk – Bakery II, shop, residencies & event zone
2) Moderate Hazard Risk – Bakery I (cold storage) & panel room

HEAT DETECTORS

3) Heat Detector: - Point: central building

- Linear Type: Linear spaces (Wing A &B)
4) Smoke Detectors: - Ionization Chamber smoke detectors- Kitchen & bakery (it uses only
photoelectric smoke detectors around the kitchen stove or toaster, as the more
sensitive ionization detectors may be set off by cooking smoke.)
- Optical Detectors: other spaces with less chances of catching fire
Placement: Smoke detectors should be installed on every level of your home to
detect rising smoke from a fire. They should be placed inside or directly outside
of each bedroom and common areas, and in laundry rooms and kitchens where
fires can originate.
5) Flame Detectors:
- Infrared flame detectors – Event Zone, Residencies and shop
- These sensors operate by using an infrared band. A small thermal imaging
camera in these detectors can instantly detect the presence of hot gasses
released anywhere near the infrared detector. In certain cases, other sources of
hot gas that occur near the infrared flame detector can cause it to set off a false
alarm. Infrared waves can penetrate dust, smoke, fuel particles and oil films.

Detecting Radius: 40 – 80 m
- UV/IR: Bakeries and Kitchen and Cafe
A combination of both UV and infrared technology is quite popular for detection of
heat as the detector is able to collect information from both an UV perspective
and an infrared perspective. This helps to minimize false alarms.

Detecting Radius: 15 m

MANUAL CALL POINT: placed in easily accessible areas such as corridoors and next to fire
exists.

FIRE HYDRANTS

SPRINKLERS

1) Ceiling or flush and concealed type – in event zone, shop and bakery I
(as these are to be installed only in light or moderate hazard risks and not for the high
hazard class, as the spray sprinkler system cannot be used where there is exposed steel
structure.

Calculations: 1 sprinkler head per 150 sq.ft (shown in the attached excel sheet)
FIRE EXTINGUISHERS

1) Clean Agent Type: All spaces

Halogenated or Clean Agent extinguishers include the halon agents as well as the newer and less
ozone depleting halocarbon agents. They extinguish the fire by interrupting the chemical
reaction and/or removing heat from the fire triangle. Clean agent extinguishers are effective on Class
A, B and C fires. Smaller sized handheld extinguishers are not large enough to obtain a 1A rating and
may carry only a Class B and C rating.

PUMP ROOM:
Placed underground due to lack of space on the ground floor and a staircase is provided to
access the area.

Calculations: Pump capacity: 135 cubic metre, which is the minimum requirement.

AUTOMATIC DOORS: - Kitchen, panel room & bakeries – I & II

Placed in rooms which have a high probability to catch or start a fire. The doors, after letting the
people inside the room out (with the help of sensors) closes, protecting the rest of the buildings
from the fire and also cutting the oxygen supply of the room.

Changes and Calculations:

1. The minimum requirement for the tank in the pump room is 135m3 which is suitable for the

building.

2. The sprinkler system in the event zone, bakeries, shop and kitchen are mounted on the

already existing false ceiling that was installed to accommodate the HVAC ducting for the

cassette unit. The false ceiling height is enough for the piping of the sprinklers as well as the

HVAC.

3. Due to shortage of area, the pump room is added underground and a staircase with railing

was added to access the room.

4. Since there is no space for a fire truck to come, a hose reel is added that can be utilized in

case of a fire which gets its water from the pump room.

Sources: NBC code 4 & handbook