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Fireblocking and draftstopping?

steveray

SAWHORSE
Joined
Nov 25, 2009
Messages
11,751
Location
West of the river CT
VB (wood frame) 4000 sq ft restaurant (no sprinklers) TJI roof structure with suspended ceiling below. Drywall on wood studs to 10', studs continue to roof framing approx. 16'. Do you folks consider the space above an acoustical ceiling a "concealed space" for FB and DS purposes, thereby requiring FB in the wall cavities at or near the top of the drywall and/ or DS hung off of the roof framing down to the acoustical ceiling plane? Thanks!
 
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Yes, we would. Vertical cavities communicating with horizontal space above, FB applies. We wouldn't push the DS in this case.
 
Thanks Guys!...I just like to check when I get these national chains and they don't seem to know what they are doing when I know it is not their first building....Them..."We just did 10 like this!"...Me .."I don't care how many you have done wrong, let's get this one right!"
 
Have you looked at the energy code requiring an "air barrier" since the space above the dropped ceiling is conditioned and not an attic.
Drywall is a simple way to meet the "air barrier' requirement
 
You will still have to insulate the walls to the top plate, so it is usually easier to have the SR contractor run the SR all the way up to encase the insulation vapor barrier. Plus, it saves the trades time since they won't have to drill through the firestopping at the ceiling line before they turn out into the attic space.
Also, check the location of the Type 1 hood - easier to use metal studs at those locations since you need 18" between the hood & duct and any combustibles.
 
Thanks Guys!...I just like to check when I get these national chains and they don't seem to know what they are doing when I know it is not their first building....Them..."We just did 10 like this!"...Me .."I don't care how many you have done wrong, let's get this one right!"

I had the exact same thing, same situation, same call, contractor building a large Italian restaurant chain I won't name, said it verbatim....... :rolleyes:
 
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To make it worse, many operators of smaller chains have worked for the big boys and assume they can use the same details (there by creating an industry mis-standard).
Starbucks did this with service counter heights and lost big time.
 
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