Automatic fire-extinguishing systems for commercial cooking
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1 Automatic fire-extinguishing systems for commercial cooking
2 Leading Items First Ignited in Eating and Drinking Establishment Structure Fires, Annual Averages Cooking materials, incl. food and confined cooking fire Electrical wire or cable insulation Structural member or framing Exterior wall covering or finish Fires Civilian Injuries 0% 10% 20% 30% 40% 50% An average of 8,520 eating and drinking establishment structure fires were reported per year in
3 No Fire Suppression System
4 Excessive Grease Buildup in Hood and Ducts
5 Lack of Maintenance of Fire Suppression System
6 Code Flow for New Construction 2005 Connecticut Fire Safety Code Guidebook
7 2005 Connecticut Fire Safety Code Guidebook Part III New Construction, Renovations & Change of Use CHAPTER 6 BUILDING SERVICES AND SYSTEMS
8 SECTION 610 COMMERCIAL KITCHEN HOODS General. Commercial kitchen exhaust hoods shall comply with the requirements of the International Mechanical Code Where required. A Type I hood shall be installed at or above all commercial cooking appliances and domestic cooking appliances used for commercial purposes that produce grease vapors.
9 New Construction Section 509 Fire suppression systems
10 CHAPTER 9 FIRE PROTECTION SYSTEMS (CSFSC Part III) Commercial hood and duct systems. Each required commercial kitchen exhaust hood and duct system required by Section 610 to have a Type I hood shall be protected with an approved automatic fire-extinguishing system installed in accordance with this code.
11 Automatic fire-extinguishing system for commercial cooking systems shall: Be of a type recognized for protection of commercial cooking Dry- and wet-chemical extinguishing systems shall be tested in accordance with UL 300 (CFSC Part III, ) Other types of automatic fire-extinguishing systems shall be listed and labeled for specific use as protection for commercial cooking operations
12 Automatic fireextinguishing systems shall be installed in accordance: 1. Carbon dioxide extinguishing systems, NFPA Automatic sprinkler systems, NFPA Foam-water sprinkler system or foam-water spray systems, NFPA Dry-chemical extinguishing systems, NFPA Wet-chemical extinguishing systems, NFPA 17A.
13 UL 300 "UL 300 is a standard developed by Underwriters Laboratories, Inc. (UL) entitled 'Fire Extinguishing Systems for Protection of Restaurant Cooking Areas' Effective date November 21,1994
14 UL 300 Translation: Old dry- chemical hood systems won't put out fires in the new high temperature oils.
15 UL 300 Video
16 Code Flow for Existing Buildings 2005 Connecticut Fire Safety Code Guidebook
17 2005 Connecticut Fire Safety Code Guidebook Part IV Commercial Cooking Equipment. Commercial cooking equipment shall be in accordance with NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations
18 Existing Buildings unless such installation are approved existing installations, which shall be permitted to be continued in service edition
19
20 NFPA Automatic fireextinguishing systems shall be installed in accordance: 1. Carbon dioxide extinguishing systems, NFPA Automatic sprinkler systems, NFPA Dry-chemical extinguishing systems, NFPA Wet-chemical extinguishing systems, NFPA 17A.
21 Carbon dioxide extinguishing systems, NFPA 12 Protection of kitchen hoods & ducts is accomplished with a combination of total flooding & local application
22 Carbon dioxide extinguishing systems, NFPA Edition Dampers shall be installed at top/bottom of duct Ventilation and shall be arranged to shut off upon system activation Fuel valves or power switches required to shut down Manual reset required
23 Automatic sprinkler systems, NFPA Spray nozzles are required in exhaust ducts, duct collars, and plenum chambers.
24 Automatic sprinklers contd Cooking equipment (such as deep fat fryers, ranges, griddles and broilers) that is considered to be a source of ignition shall be protected.
25 Foam-water sprinkler system or foam-water spray systems, NFPA Foam systems Foam-extinguishing systems shall be installed, maintained, periodically inspected and tested in accordance with NFPA 11, NFPA 11A and NFPA 16 and their listing Edition
26 Dry-chemical extinguishing systems, NFPA 17, 2002 edition
27 Dry-chemical extinguishing systems, NFPA 17 Part III CFSC Dry-chemical systems. Dry-chemical extinguishing systems shall be installed, maintained, periodically inspected and tested in accordance with NFPA 17 and their listing.
28 Dry-chemical extinguishing systems, NFPA 17, 2002 edition Not manufactured anymore Most Fire Equipment Companies will not service them
29 Wet-chemical extinguishing systems, NFPA 17A, 2002 edition
30 Wet-chemical extinguishing systems, NFPA 17A Part III CFSC Wet-chemical systems. Wet-chemical extinguishing systems shall be installed, maintained, periodically inspected and tested in accordance with NFPA 17A and their listing.
31 T (1) Duct (2) Plenum (3) Filters (4) To Remote Pull Station (5) Control Head (6) To Gas Shut-off Valve (7) Dry Chemical Cylinder (8) To Fusible Link Detectors (9) Char Broiler (10) Upright Broiler (11) Fryer (12) Range/Griddle Combination D T
32 Wet-chemical extinguishing systems, NFPA 17A
33 Wet-chemical extinguishing systems, NFPA 17A
34
35 Wet-chemical system nozzle
36 Nozzle placement
37 Pre-engineered Systems Predetermined flow rates, nozzle pressures, and quantities of extinguishing agent. Maximum and minimum pipe lengths Hazards limited Limitations on hazards
38 Manual system operation A manual actuation device is Required 10 feet to 20 feet from the kitchen exhaust system. A force of 40 pounds and a maximum movement of 14 inches to actuate the fire suppression system
39 HOOD ASSEMBLY FUSIBLE LINK PRESSURE RELEASE CONTROL BOX NITROGEN CYLINDER REMOTE PULL PIN APC CYLINDER PRESSURE SWITCH
40 System interconnection Actuation of the fire extinguishing system shall automatically shut down the fuel or electrical power supply to the cooking equipment.
41 System interconnection continued Commentary: The actuation of any fire suppression system must automatically shut off all sources of fuel or power to all cooking equipment located beneath the exhaust hood and protected by the suppression system. Ref IFC Commentary 2003 Edition
42 Gas Valves MECHANICAL GAS VALVE ELECTRICAL GAS VALVE
43 Portable fire extinguishers Portable fire extinguishers shall be provided within a 30-foot travel distance of commercial-type cooking equipment.
44 Portable fire extinguishers Cooking equipment involving vegetable or animal oils and fats shall be protected by a Class K rated portable extinguisher
45 Video
46 Acceptance Test 1. Review plans and confirm as-built design. 2. Confirm alarm connection if applicable and notifications are made. 3. Check to see that blow-off caps are in place. 4. Confirm that agent tank is not connected. 5. Confirm that fire is on before firing system. 6. Check test link
47 Part V, Chapter 50 Commercial Cooking Equipment * The operation, inspection and maintenance of commercial cooking equipment having a commercial kitchen exhaust hood as required elsewhere in this code shall comply with this chapter.
48 Part V, Chapter 50 Applies to new and existing buildings
49 The following equipment shall be kept in good working condition: (1) Cooking equipment (2) Hoods (3) Ducts (if applicable) (4) Fans (5) Fire-extinguishing systems (6) Special effluent or energy control equipment [96:4.1.3]
50 Operating Procedures Exhaust systems shall be operated whenever cooking equipment is turned on Filter-equipped exhaust systems shall not be operated with filters removed. [96:11.1.2]
51 Inspection of Fire- Extinguishing Systems * An inspection and servicing shall be made at least every 6 months by properly trained and qualified persons. [96:11.2.1]
52 Inspection of Fire- Extinguishing Systems continued Actuation components shall be checked for proper operation Fusible links shall be replaced at least annually The tag shall be signed by the installer
53 Inspection of Fire- Extinguishing Systems continued Inspection for grease buildup. Frequencies in accordance with Table 11.3
54 Table Exhaust System Inspection Schedule Type or Volume of Cooking Systems serving solid fuel cooking operations Systems serving high-volume cooking operations such as 24-hour cooking, charbroiling, or wok cooking Systems serving moderate-volume cooking operations Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers Frequency Monthly Quarter Semiannually Annually Source: Table 11.3 of NFPA 96
55 Cleaning of Exhaust Systems Upon inspection, if found to be contaminated, the entire exhaust system shall be cleaned by a properly trained, qualified, and certified person(s) [96:11.4.1]
56 Cleaning of Exhaust Systems continued fire system shall not be rendered inoperable during cleaning process cleaning chemicals shall not be applied on fusible links or other detection device after the exhaust system is cleaned to bare metal, it shall not be coated with powder or other substance
57 20-Steps for Maintenance of Kitchen Fire Systems 1. Check for visible signs that the system has been fired, tampered with or leaked. 2. Disconnect system for inspection. 3. Check cylinder condition and hydrostatic test and six-year maintenance dates on cylinder. 4. Check all piping and conduit for rigidity. 5. Check the regulator test date of the system, if applicable.
58 System Maintenance continued 6. Check and verify nozzles are free of blockage and properly aimed. 7. Replace all fusible links. 8. Check detectors and control panel (if system is electrical) 9. Dry test the system for automatic operation. 10. Dry test the system with manual release at cylinder and/or remote location.
59 System Maintenance continued 11. Check operation of gas shutoff and/or electrical shutoff with manual reset relay. 12. Confirm the fuel shutoff is in the on position. 13. Weigh or replace fire system cartridges as required. 14. Check all nozzles for proper type of caps or covers. 15. Check the chemical type and quantity.
60 System Maintenance continued 16. Verify the filter type in the hood. 17. Verify the proper decals are installed at the remote pull station and on the hood. 18. Reconnect system and remove systemlocking tools. 19. Complete restaurant inspection report and attach inspection tags. 20. Check for proper type of portable fire extinguisher in kitchen area (K Class) and verify portable fire extinguishers have been properly inspected.
61 Maintenance All fire protection systems for commercial cooking equipment shall be maintained in accordance with Section 13.1 and Section of Chapter 13 Fire Protection Systems
62
63 Questions?
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