Build the kitchen hood fire suppression scope review record
Start with food service equipment plans, hood schedules, fire protection drawings, mechanical plans, electrical diagrams, and specifications. Record each hood, appliance lineup, protected zone, system cabinet, and documented interface. Do not infer appliance arrangements from a generic detail.
Use the food service rough in review as a related control. Keep this review tied to its own source population and cost lines.
Check quantities and scope boundaries
List nozzles, piping, tanks, detection, manual release, control components, gas shutoff, electrical shutdown, and fire alarm connection where shown. Separate hood supply, duct fire protection, portable extinguishers, and building sprinkler work.
AACE recommended practices provide general estimating references. The controlled project documents and approved estimate basis govern this review.
| Review field | Required record |
|---|---|
| Population | Location, type, and source |
| Quantity | Measured basis and unit |
| Interface | Included work and package owner |
| Disposition | Estimate treatment and reviewer |
Reconcile the package before release
Reconcile the suppression scope with hood controls, makeup air, exhaust fans, gas service, electrical feeds, and alarm monitoring. Preserve permits, testing, owner training, and final inspection as assigned requirements rather than an unnamed allowance. Record unresolved assignments in the fire protection estimate review and preserve the approved disposition with the estimate revision.
