Which type of hazard classification would a restaurant likely fall under for fire sprinkler design?

A restaurant primarily falls under the ordinary hazard classification for fire sprinkler design due to the nature of its operations and materials present. Ordinary hazards typically include facilities that handle a moderate amount of combustible materials and have fire risks associated with processes like cooking and food storage, but not to an extent that creates a high fire danger.

In a restaurant, there are potential ignition sources such as cooking appliances, grease buildup, and flammable materials like paper goods and food products, which contribute to a moderate level of fire risk. The ordinary hazard classification accounts for the ignition sources and the potential for fire spread but does not encompass the high-risk environments found in industrial settings, which would qualify as extra or high hazards.

Restaurants generally do not have the same density of combustible materials or high amounts of hazardous processes that would push them into the extra hazard category, making ordinary hazard the most appropriate classification for fire sprinkler design in this context.