Rule 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; or2. 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; or2. 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; or3. Current certification as a Pre-Engineered Kitchen Fire Extinguishing System Technician by the National Association of Fire Equipment Distributors (NAFED); or4. Current certification or testing by other nationally recognized organizations as deemed appropriate and acceptable by the Commissioner; or5. 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); or6. 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; or7. 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; or8. 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.Ga. Comp. R. & Regs. R. 120-3-23-.06
O.C.G.A. Secs. 25-2-4, 25-12-3, 25-12-7, 25-12-9 to 25-12-11, 25-12-13, 25-12-15, 33-2-9, 50-13-21.
Original Rule entitled "Compliance with Rules and Regulations; Suspension or Revocation of Licenses and Permits; Penalties"adopted. F. July 23, 1992; eff. August 12, 1992.Repealed: New Rule entitled "Requirements for Pre-Engineered Kitchen or Restaurant Fire Suppression System License"adopted. F. Oct. 11, 2007; eff. Oct. 31, 2007.