texas fire marshals' conference october 17 to 21, 2011

Texas Fire Marshals' ConferenceOctober 17 to 21, 2011

Codes & Standards forKitchen Fire Suppression Systems

A review of NFPA 96, 17A, and UL-300

Presenting Today’s Program

Jim Murphy

Industry Forecast

National Restaurant Association2011 Executive Summary

• Forecast $604 Billion in Sales – 4% of US GDP• $1.7 Billion per Day

• 960,000 Restaurant Locations• 12.8 Million employees – about 10% of US total

Fire Loss Data – Eating and Drinking Establishments

Eating and Drinking Establishment Fire Data (Summary from NFPA Fire Analysis – November 2010)

Ave. Annual Number of Reported Fires (2004-2008)

8.160 (Approximate) Annual Civilian Deaths 3

Property Damage $229 million

Annual Civilian Injuries 100

Deadliest single building fire in US history and most deadly for this occupancy type was the Coconut Grove Nightclub in Boston, where 492 people died.

The second most deadly occupancy type fire occurred in 1977 at the Beverly Hills Supper Club in Southgate, Kentucky which resulted in 165 deaths.

In 2010 NFPA reports that 18 Firefighters died responding to or returning from alarms. This represents 22% of on duty fire deaths.

157 Fires per week 22 Fires per day

Breakdown of Cooking EquipmentNFPA Data from the 2003 Report

CAUSE OF FIRESNUMBER OF FIRES

% OF FIRES

Stove 4,700 15.4%Deep Fat Fryer 1300 11.3%Oven 500 4.1%Open Fired Grill 400 3.2%Grease Hood or Duct 300 3.1%Portable Cooking or Warming Unit 100 1.0%Unclassified 400 3.2%

Codes & Standards that ApplyIn addition to NFPA 96 & 17A

2008 Current Edition Scope & Purpose Current Edition - Adoption by AHJ ? Need to be familiar with it’s contents even

where IFC is used for enforcement

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations


To provide the minimum fire safety requirements (preventative and operative) related design, installation, operation, inspection, and maintenance of all public and private cooking operations.

Purpose – to reduce the potential fire hazard of cooking operations, irrespective of the type of cooking equipment used

In those cases where the AHJ determines that the existing situation presents an unacceptable degree of risk, the AHJ shall be permitted to apply retroactively any portion of this standard.

Scope Of NFPA Pamphlet a


Approved.“Acceptable to the authority having jurisdiction.”– NFPA does not approve, inspect, or certify

Authority Having Jurisdiction. (referred to as AHJ) “ The organization, office, or individual responsible for approving equipment, an installation, or a procedure.”

Listed. Equipment or material included in a list published by an organization acceptable to the AHJ

Shall. “Indicated a mandatory requirement.”– Note: Should indicates a recommendation.

Chapter 3 -General Definitions


Grease Filter. A removable component designed to capture grease and direct it to a safe collection point

Grease Filter Mesh Type. This filter is not tested, listed, or acceptable for commercial cooking operations due to the increased fire hazard.

Spark Arrester A device or method that minimizes the passage of air-borne sparks and embers into a plenum, duct, and flue.



“Liquid tight” Constructed and performing in such a manner as not to permit the passage of any liquid at any temperature.

“Grease tight” Constructed and performing in such a manner as not to permit the passage of any grease under normal cooking conditions.



Hood, Fixed Baffle. A listed unitary exhaust hood design where the grease removal device is a non-removable assembly that contains an integral fire activated water-wash fire system listed for this purpose.



High Limit Control Device – An operating device installed and serving as an integral part of a fryer that provides secondary limitation of the grease temperature …

Single Hazard Area – Where two or more hazards can be simultaneously involved in fire by reason of their proximity as determined by the authority having jurisdiction.



4.1.1 Cooking equipment used in processes producing smoke or grease-laden vapors shall be equipped with an exhaust system complying with all the equipment and performance requirements of this standard.

4.1.2 All such equipment and performance shall be maintained per this standard during all periods of operation of the cooking equipment.

The following equipment shall be kept in good working condition: 1. Cooking equipment 2. Hoods 3. Ducts (if applicable) 4. Fans 5. Fire suppression systems 6. Special effluent or energy control equipment

All air flows shall be maintained. Maintenance and repairs shall be performed on all components at

intervals necessary to be able to maintain these conditions.

Chapter 4 -General Requirements


4.1.9* Cooking equipment used in fixed, mobile or temporary concessions, such as a truck, bus, trailer, pavilion, tent, or any form of roofed enclosure, shall comply with this standard unless all or part of the installation is exempted by the AHJ.

*The AHJ might exempt temporary facilities, such as a tent, upon evaluation for compliance to the applicable portions of this standard. Although it might not be practical to enforce all requirements of NFPA 96 in temporary facilities, the AHJ should determine that all necessary provisions are considered that impact on the personal safety of the occupants.

Chapter 4 -General Requirements

NFPA 96Temporary Concessions

Tent Fire in Polk Tent Fire in Polk County Florida - County Florida - 20012001


Chapter 4 - GeneralClearance of 18” or to 3” – sheet metal, mineral wool bats & wire mesh or ceramic blanket, 1” spacer

4.2.4.3 …on the wall ..to the floor ..same as 4.2.1

4.2.4.2 In the event of a fire within exhaust system …shall be inspected by qualified personnel to determine … structurally sound

Chapter 5 Hoods 5.1 Construction

– 18 Gauge Steel – both Constructed and Supported (20 Gauge Stainless steel)

– All seams, joints, penetrations, “Shall” have a continuous external weld.

• Penetrations shall be permitted to be sealed by a Penetrations shall be permitted to be sealed by a listed device.listed device.

• Internal weld is permitted provided it is formed or Internal weld is permitted provided it is formed or ground smooth. ground smooth.


If you want steel exhaust hoods then we install steel exhaust hoods

Fire Dampers

– 5.3.4 Dampers• A fire actuated damper A fire actuated damper

“Shall” be installed in the “Shall” be installed in the supply air plenum at each supply air plenum at each point where the supply air point where the supply air duct penetrates the duct penetrates the continuously welded shell continuously welded shell of the assembly.of the assembly.

Shall be listedShall be listed Maximum Temperature of link 286Maximum Temperature of link 286°F°F

5.2 Hood Size Hoods shall be sized and configured to provide for capture and removal of grease laden vapors.

5.4 Listed Hood Assemblies. … installed in accordance with the terms of their listing…

Note that the IMC requires a 6” overlap of the hood to the appliances


Chapter 6 Grease Removal Devices

6.1.1 Listed grease filters … shall be provided.

6.1.2 Filters (UL 1046) 6.1.3 Mesh filters “Shall” NOT

be used.


– 6.2.1.1 Distance from cooking equipment “Shall be as great as possible but not less than 18 inches.

– 6.2.1.2 Char-broilers “Shall” maintain a minimum vertical distance of 48 inches.

– 6.2.1.3 If no exposed flame and where flue gases bypass filters then not less than 6 inches clearance

– 6.2.2.2 A baffle plate can be used but still needs 18 inches and it must be at least 6” from filters




6.2.4 Filters shall be equipped with a drip tray beneath their lower edges. The tray shall be kept to the minimum size needed to collect grease and shall be pitched to drain into an enclosed metal container having a capacity not exceeding one gallon. Grease filters that require a specific orientation to drain grease shall be clearly so designated …cannot be installed in the wrong direction


NFPA 96Grease Removal Devices

FiltersFilters– ……The filters The filters shallshall

be constructed so be constructed so that filters cannot that filters cannot be installed in thebe installed in theWrong Wrong OrientationOrientation

NFPA 96Grease Removal Devices

Grease FiltersGrease Filters– Extracted Extracted

grease drains grease drains down the filters down the filters to the holes in to the holes in the bottomthe bottom

Drain HolesDrain Holes

Chapter 7 Duct Systems

7.1 General – “Shall” not pass through fire walls

– “Shall” lead as directly as possible to the outside of the building.

– “Shall” not be interconnected with any other building ventilation or exhaust system.



Chapter 7 Duct Systems

7.2 Clearance of 18” to 3” – sheet metal, mineral wool

bats, wire mesh, 1” spacer

Same as HoodsPer 4.2

Improper Clearances

Do it yourself duct

Not welded Wrong gauge steel Not liquid tight

7.3 Openings

Openings / Clean-outs – “Shall” be provided at the sides or at the top of

the duct, whichever is more accessible, and at changes of direction.

Access Panels per 7.4.3 Openings for installation, servicing, and

inspection of listed fire protection devices and for duct cleaning shall be provided in ducts and enclosures …


NFPA 96Openings/Clean-Outs

Clean-Outs Clean-Outs – A sign A sign shallshall be be

placed on all placed on all access panels access panels stating the followingstating the following

ACCESS PANELACCESS PANEL DO NOT DO NOT OBSTRUCTOBSTRUCT

Chapter 7 Duct Construction / Installation

7.5.1 Ducts “Shall be constructed of and supported by carbon steel not less than 16 gauge (18 ga. Stainless steel)

7.5.2.1 All seams, joints, penetrations,and hood to duct collar connections shall have a liquidtight continuous external weld.

See details for duct to hood connections


Duct Construction / Installation Termination of Exhaust Ducts

7.8.2 Rooftop

• Minimum of 10 ft. clearance from the outlet to adjacent Minimum of 10 ft. clearance from the outlet to adjacent buildings, property lines, and air intakes.buildings, property lines, and air intakes.

• Minimum of 18 inches above roof with the exhaust Minimum of 18 inches above roof with the exhaust discharge a minimum of 40 inches above the roof discharge a minimum of 40 inches above the roof surface, with the flow directed up and away from the surface, with the flow directed up and away from the surface of the roof.surface of the roof.

• Hinged upblast fan supplied with flexible weather-proof Hinged upblast fan supplied with flexible weather-proof electrical cable “Shall” be provided. This allows for electrical cable “Shall” be provided. This allows for proper inspection and cleaning.proper inspection and cleaning.


NFPA 96Duct Construction/Installation

10’

Air IntakeAir Intake

10’

40”

Exhaust

18”

BuildingBuilding

To Property To Property Line,Building or Line,Building or Electric ServiceElectric Service

Duct Construction / Installation

7.8.3 Wall Terminations - “Shall” be provided with the following properties

• Through a non combustible wall with a minimum of 10 ft. of Through a non combustible wall with a minimum of 10 ft. of clearance from the outlet to adjacent buildings, property lines, clearance from the outlet to adjacent buildings, property lines, grade level, combustible construction, electrical equipment or grade level, combustible construction, electrical equipment or lines, and the closest point of any air intake or operable door lines, and the closest point of any air intake or operable door or window at or below the plane of the exhaust termination.or window at or below the plane of the exhaust termination.

• Exhaust flow directed perpendicularly outward from the wall Exhaust flow directed perpendicularly outward from the wall face or upward.face or upward.


TerminationDuct termination at

least 18” above roof

Upblast fan discharge is 40” above roof.

10’ from adjacent buildings, property lines, air intakes

Duct must maintain clearance from combustibles

Improper Installation

Fan not 10’ above grade

Exhaust and Makeup air fan not properly separated

Fan curb attached directly to vinyl siding

Improper Termination

Placement Curb sits on wooden

base No cleaning

provisions Clearance to

combustibles, wires, window


Improper installation of down-blast fan

Fire Hazards Overdue for a

cleaning


Clearance to combustible issue

Proper Installation

Hinged Upblast Fan Proper housing 40” Above Roofline UL listed for Kitchen

Exhaust Wired per NEC

Proper Installation

Correct installation on a limited combustible wall using a UL listed Hood Assembly

Chapter 8 Air Movement

8.1.1.1 Approved upblast fans with motors surrounded by the airstream shall be hinged, supplied with flexible weatherproof electrical cable and service hold-open retainers, and listed for this use.

8.1.2.1 In-Line Exhaust Fans – motors outside airstream – belts, pulleys protected with greasetight housing.

8.1.4 Exhaust fan housings shall be constructed of carbon steel not less than 16 gauge or stainless 18 gauge or per the terms of the listing


Chapter 8 Air Movement

8.2.1.1 The air velocity through any duct shall not be less than 500 ft. per minute.

8.2.3.1 … exhaust fan shall continue to run after the extinguishing system has been activated …

8.3.1 “Shall” be adequate to prevent negative pressures in the commercial cooking area from exceeding 0.02 in. water column.

8.3.2 When its fire extinguishing system discharges, makeup air supplied internally to a hood shall be shutoff.


Chapter 9 Auxiliary Equipment

9.1.1 Dampers shall not be installed in exhaust ducts or duct systems– 9.1.2 Where specifically listed for such use or where required as part of a listed

or approved device or system.

9.2.3.1 Lighting … shall be listed for use over commercial cooking appliances …

9.2.4 NFPA 70 (electrical requirements). No wiring in ducts.


Chapter 9 Auxiliary Equipment 9.3.3 Any equipment, listed or otherwise, that provides

secondary filtration or air pollution control and that is installed in the path of travel of exhaust products shall be provided with an approved automatic fire-extinguishing system for the protection of the component sections of the equipment and shall include protection of the ductwork downstream of the equipment, whether or not the equipment is provided with a damper.

9.3.4 If the equipment provides a source of ignition, it shall be provided with detection to operate the fire-extinguishing system protecting the equipment.



Fire-extinguishing equipment for the protection of grease removal devices, hood exhaust plenums, and exhaust duct systems shall be provided.

Cooking equipment that produces grease laden vapors and that might be a source of ignition of grease in the hood, grease removal device, or duct shall be protected by fire-extinguishing equipment.

Fire Extinguishing Equipment

IMC 509.1 IBC 904.11.1 904.11.2

Appliances

Appliances

Split Vat Fryer Single Vat Fryer

Other Codes / Standards for Cooking Appliances Electric Appliances

• UL 197 - constructionUL 197 - construction• NEC 422 – circuit, overcurrent, disconnectsNEC 422 – circuit, overcurrent, disconnects• IFC 904.11.2 - interlocks IFC 904.11.2 - interlocks • NEC 110.3(B) – clearances per markingsNEC 110.3(B) – clearances per markings

Gas Appliances• ANSI Z83 – construction; Z21.69 quick disconnectsANSI Z83 – construction; Z21.69 quick disconnects• IFC 904.11.2 disconnects/interlocksIFC 904.11.2 disconnects/interlocks

Solid Fuel Appliances• UL 2162 – constructionUL 2162 – construction• IMC 301.6 – floorsIMC 301.6 – floors• IMC 507.2.3 – exhaust hoodIMC 507.2.3 – exhaust hood

– 9.12.1 Listed floor mounted food service equipment, such as ranges for hotels and restaurants, deep fat fryers ….shall be installed at least 6” from combustible material.

– 9.12.2 Unlisted floor-mounted food service equipment shall be installed to provide a clearance to combustible material of not less than 18 in. (460 mm) at the sides and rear of the equipment and from the vent connector and not less than 48 in. above cooking tops and at the front of the equipment.

NFPA 54NFPA 54 – – National Fuel Gas CodeNational Fuel Gas Code

Chapter 9 Installation of Specific Equipment


Fire extinguishing equipment shall include BOTH automatic fire extinguishing systems as primary protection and portable fire extinguishers as secondary backup.

Automatic fire-extinguishing systems shall comply with standard UL300 … or other equivalent standards and shall be installed in accordance the requirements of the listing.

In existing systems, when changes in the cooking media, positioning, or replacement of cooking equipment occur, the fire-extinguishing system shall be made to comply with 10.2.3


50.4.3.5 In existing systems, when changes in

the cooking media, positioning, or replacement of cooking equipment occur, the fire-extinguishing system shall be made to comply with UL 300.Exception' Automatic fire-extinguishing equipment provided as part

of listed recirculation systems complying with standard UL 197, Standard for Commercial Electric Cooking Appliances.

(Note: IFC contains same language)

NFPA 1 – Fire Prevention Code

Checking for the UL 300 Label

The Tank Label Indicates That This System Meets The Requirements Of UL 300, NFPA 17A, & NFPA 96


10.2.2 A placard identifying the use of the extinguisher as a secondary backup means to the automatic fire suppression system shall be conspicuously placed near each portable fire extinguisher in the cooking area

10.2.4 Grease removal devices, hood exhaust plenums, exhaust ducts, and cooking equipment not addressed in UL300 or other equivalent test standards, shall be protected with an automatic fire-extinguishing system in accordance with the applicable NFPA Standard and all local building and fire codes , and shall be approved by the authority having jurisdiction.

Chapter 10 – Fire Extinguishing Equipment


Automatic fire extinguishing systems shall be installed in accordance with the terms of the listing, the manufacturer's instructions, and the following standards where applicable. NFPA 12, Standard on Carbon Dioxide Extinguishing SystemsNFPA 13, Standard for the Installation of Sprinkler systemsNFPA 17, Standard for Installation of Dry Chemical Extinguishing SystemsNFPA 17A, Standard for Wet Chemical Extinguishing Systems


IMC 509.1, IBC 904.11, IFC 904.11, ANSI/UL-300

All require systems per NFPA 96 (which calls to NFPA 17A)


10.2.7.1 Any abandoned pipe or conduit from a previous installation shall be removed…

10.2.7.3 The addition of obstructions to spray patterns from the cooking appliance nozzles such as baffle plates, shelves, or any modifications shall not be permitted.



10.2.8.1 Grease removal devices, hood exhaust plenums, and exhaust ducts requiring protection in accordance with 10.1.1, shall be permitted to be protected by a listed fixed baffle hood containing a constant or fire-actuated water system that is listed and is compliance with UL-300 or other equivalent standards and shall be installed in accordance of their listings.

Each such area not provided with a listed water-wash extinguishing system shall be provided with a fire-extinguishing system listed for the purpose.



The water for listed fixed baffle hood assemblies shall be permitted to be supplied from the domestic water supply when the minimum water pressure and flow are provided in accordance with the terms of the listing. The water supply shall be monitored by a supervised water supply control valve.

The water wash in the fixed baffle hood, specifically listed to extinguish a fire, shall be activated by the cooking equipment extinguishing system.


NFPA 96Fire Extinguishing Equipment

– ……Containing a constant Containing a constant or fire-actuated water or fire-actuated water spray system that is spray system that is listedlisted to extinguish a to extinguish a fire in the grease fire in the grease removal devices, hood removal devices, hood exhaust plenums, and exhaust plenums, and exhaust ductsexhaust ducts

NFPA 96Fire Extinguishing Equipment

The Water The Water Supply Supply – ShallShall be be

monitored by monitored by an annunciated an annunciated low water low water pressure switchpressure switch


10.3 Simultaneous Operation Fixed pipe extinguishing systems in a single hazard area (See Section 3.3 for the definition of Single Hazard Area) shall be arranged for simultaneous automatic operation upon actuation of any one of the systems.–Not required where the fixed pipe extinguishing system is an automatic sprinkler system.

–Not required where dry or wet chemical system shall be permitted to be used to protect common exhaust ductwork by one of the methods specified in NFPA 17, Standard for Dry Chemical Extinguishing Systems, or NFPA-17A, Standard for Wet Chemical Extinguishing Systems.



10.4 Fuel Shutoff Upon activation of any fire extinguishing system for a

cooking operation, all sources of fuel and electric power that produce heat to all equipment requiring protection by that system shall automatically shut off.–Not steam supplied from an external source.

Any gas appliance not requiring protection, but located under the same ventilating equipment, shall also automatically shut off upon activation of any extinguishing system.

Shutoff devices shall require manual reset.



Manual Activation

A readily accessible means for manual activation shall be located between 42 in. and 48 in. above the floor, located in a path of exit or egress, and clearly identify the hazard protected.

The manual means of system activation, shall be permitted to be common with the automatic means if the manual activation device is located between the control head or releasing device and the first fusible link.



10.6 System Annunciation Upon activation of an automatic fire extinguishing

system,an audible alarm or visual indicator shall be provided to show that the system has activated.

Where a fire alarm signaling system is serving the occupancy where the extinguishing system is located, the activation of the automatic fire extinguishing system shall activate the fire alarm signaling system.



10.7 System Supervision 10.7.1 Where electrical power is required to operate the

automatic fire extinguishing system, it shall be monitored by a supervisory alarm, with a standby power supply provided.–Not where automatic fire extinguishing systems include automatic mechanical detection and actuation as a backup detection system.

–Not where automatic fire extinguishing systems are interconnected or interlocked with the cooking equipment power sources so that if the fire system becomes inoperable due to power failure, all sources of fuel or electric power that produce heat to all cooking equipment serviced by that hood shall automatically shut off.



10.8 Special Design and Application. Hoods containing automatic fire extinguishing systems

are protected areas; therefore, these hoods are not considered obstructions to overhead sprinkler systems and shall not require floor coverage underneath.

A single listed detection device shall be permitted for more than one appliance when installed in accordance with the terms of the listing.



10.9 Review and Certification 10.9.1 Where required, complete drawing of the

system installation, including the hood(s), exhaust duct(s), and appliances, along with the interface of the fire extinguishing system detectors, piping, nozzles, fuel shutoff devices, agent storage container(s), and manual actuation device(s), shall be submitted to the authority having jurisdiction.


When Drawings required they are prepared with the advise of the AHJ and include sufficient details to satisfy the AHJ.

They can range from a simple 8 ½ x 11 hand sketch to AutoCAD


10.9.2.1 Installation of systems shall be performed only by persons properly trained and qualified to install the specific system being provided.

10.9.2.2 The installer shall provide certification to the authority having jurisdiction that the installation is in complete agreement with the terms of the listing and the manufacturer's instructions and/or approved design.

Annex - Although training and qualification may be available elsewhere, the manufacturer of the equipment being installed should be considered an appropriate source of training and qualification.


Fire Extinguishers Fire Extinguishers Serviced HereServiced Here

Fresh SushiFresh Sushi

Certification of systems

Fuel shut off operable gas/electric

Fully functioning Accessories tested

– Pull Station

– Detection

– Building Alarm


Portable Fire Extinguishers 10.10.1* Portable fire extinguishers shall be installed in kitchen

cooking areas in accordance with NFPA 10, Standard for Portable Fire Extinguishers and shall be specifically listed for such use.

Extinguishers shall use agents that saponify upon contact with hot grease such as sodium bicarbonate and potassium bicarbonate dry chemical and potassium carbonate solutions.

Class B gas-type portables shall not be permitted in kitchen cooking areas.

Annex - The system used to rate extinguishers for Class B fires (flammable liquids in depth) does not take into consideration the special nature of heated grease fires. Cooking grease fires are a special hazard requiring agents that saponify (make a soap foam layer to seal the top surface of the grease) for this application.


10.10.5 Other fire extinguishers in the kitchen area shall be installed in accordance with NFPA 10, Standard for Portable Fire Extinguishers.

[ Note that NFPA 10 States - Portable Fire Extinguisher shall be installed in the kitchen cooking areas in accordance with NFPA 10, Table 3-3.1 for Extra (High) Hazard ]


NFPA 10 Portable Extinguishers 4.3.2* Class K Fire Extinguishers for Cooking Oil Fires. Fire

extinguishers provided for the protection of cooking appliances that use combustible cooking media (vegetable or animal oils and fats) shall be listed and labeled for Class K fires. Class K fire extinguishers manufactured after January 1, 2002, shall not be equipped with “extended wand–type” discharge devices.

4.3.2.1 Fire extinguishers installed specifically for the protection of cooking appliances that use combustible cooking media (animal, vegetable oils and fats) prior to June 30, 1998, shall not be required to comply with 4.3.2. (Also see 4.3.2.3.)

4.3.2.2* A placard shall be conspicuously placed near the extinguisher that states that the fire protection system shall be activated prior to using the fire extinguisher.

NFPA 10 Portable Extinguishers

4.3.2.3 Existing dry chemical extinguishers without a Class K listing that were installed for the protection of Class K hazards shall be replaced with an extinguisher having a Class K listing when the dry chemical extinguishers become due for either a 6 year maintenance or hydrostatic test

Fire Extinguishing Fire Extinguishing EquipmentEquipment– ShallShall include both include both

automatic fire automatic fire extinguishing systems extinguishing systems asas primary protectionprimary protection

– And portable fire And portable fire extinguishers as extinguishers as secondary protectionsecondary protection

PlacardPlacard– A placard identifying the A placard identifying the

use of the extinguisher as use of the extinguisher as A SECONDARYA SECONDARY backup backup means to the automatic means to the automatic fire suppression system fire suppression system shallshall be conspicuously be conspicuously placed near placed near EACH EACH portable fire extinguisher portable fire extinguisher in the cooking areain the cooking area

Class “K” Fire Test

Follows UL 300 Standard test protocol– Large “high efficiency” fryer (80 LB capacity)– Vegetable oil with anti-foaming agents– Auto-ignition temperature of 6850F or more– No re-flash permitted– Three consecutive successful extinguishment

Class “K” Extinguisher Use

Traditional dry chemical extinguishers can not cool the appliance

Reflash can occur in less than 60 seconds


Exhaust systems shall be operated whenever cooking equipment is turned on.

Instructions for manually operating the system shall be posted conspicuously in the kitchen and shall be reviewed with employees by the management.

Cooking equipment shall not be operated while its fire-extinguishing system or exhaust system is nonoperational or otherwise impaired.

Chapter 11 – Use and Maintenance of Equipment


– An Inspection and servicing of the fire-extinguishing system and listed exhaust hoods containing a constant or fire-actuated water system shall be made at least every six months by properly trained and qualified persons.

– All actuation components shall be checked for proper operation during the inspection in accordance with the manufacturer’s listed procedures.

– Fusible links (including fusible links on fire damper assemblies) and automatic sprinkler heads shall be replaced at least semi-annually, or more frequently if necessary where required by the manufacturer.

– Year of mfg. And date of installation shall be marked on system inspection tag. The tag shall be signed or initialed by the installer.


Inspection

System out of hydro Manufacturer out of

business UL listing not valid Malfunctioning fryer No remote pull Combustible wall

Inspection

Duct Nozzle New Duct Nozzle found

during an inspection, had not been checked on a routine 6 month schedule

Inspection Fusible Links

Bottom - New UL “Listed” Fusible Link

Top Link in service for 6 months may fuse at 600 or 700 degrees

What to look for during inspections


11.3 The entire exhaust system shall be inspected by properly trained, qualified, and certified company or person(s) acceptable to the AHJ in accordance with Table 11.3



Table 11.3Chapter 11 – Use and Maintenance of Equipment

Type or Volume of Cooking FrequencySystems serving solid fuel

cooking operations Monthly

Systems serving highvolume cooking operations

such as 24 hr. cooking,charbroiling or wok cooking

Quarterly

Systems serving moderatevolume cooking operations

Semi-annually

Systems serving low volumecooking operations such as

churches, day camps,seasonal, or senior centers

Annually


Upon inspection, if found to be contaminated with deposits from grease-laden vapors, the entire exhaust system shall be cleaned by a properly trained, qualified, and certified company or person(s) acceptable to the authority having jurisdiction in accordance with Section 11-3.



Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to bare metal at frequent intervals prior to surfaces becoming heavily contaminated with grease or oily sludge.

After the exhaust system is cleaned to bare metal, it shall not be coated with powder or other substance.

After cleaning, … shall place or display in the kitchen area a label indicating the date cleaned and the name of the servicing company, and the areas not cleaned.

Where required, certificates of inspection and cleaning shall be submitted to the AHJ



Components of the fire-extinguishing system shall not be rendered inoperable during the cleaning process

Cleaning chemicals shall not be applied on fusible links or other detection devices of the automatic extinguishing system



12.1.1 Cooking equipment shall be approved based on one of the following criteria:

1.1. Listing by a testing laboratoryListing by a testing laboratory2.2. Test data acceptable to the AHJTest data acceptable to the AHJ

12.1.2.1 All listed appliances shall be installed in accordance with the terms or their listings and the manufacturer’s instructions.

Chapter 12 – Minimum Safety Requirements for Cooking Equipment


Cooking appliances requiring protection shall not be moved, modified, or rearranged without prior reevaluation of the fire extinguishing system by the system installer or servicing agent, unless otherwise allowed by the design of the fire extinguishing system.Cooking appliances moved to perform maintenance and cleaning provided the appliances are returned to their original positioning prior to cooking operations, and any disconnected fire extinguishing system nozzles attached to the appliances are reconnected in accordance with the manufacturer's listed design manual.



Annex - The effectiveness of an automatic extinguishing system is affected by the placement of the nozzles. For this reason, it is essential that the cooking appliances are situated in the area in which they were when the extinguishing equipment was designed and installed. If an appliance is moved from under the equipment for cleaning or other reason, it should be replaced to its original position prior to initiating a cooking operation.



All deep fat fryers shall be installed with at least a 16 in. space between the fryer and surface flames from adjacent cooking equipment. (previously NFPA 96, 1994 9-1.2.2)

Where a steel or tempered glass baffle plate is installed at a minimum 8 in. (203 mm) in height between the fryer and surface flames of the adjacent appliance the requirement does not apply

If the fryer and the surface flames are at different planes the minimum height shall be measured from the higher of the two.



14.1.6 Solid fuel cooking operations shall have spark arresters to minimize the passage of airborne sparks and embers into plenums and ducts.

14.1.7 Where the solid fuel cooking operation is not located under a hood, a spark arrester shall be provided to minimize the passage of sparks and embers into flues and chimneys

Chapter 14 – Solid Fuel Cooking Operations

Flame Gard Inc.

Type 1 Filter with arrestor


14.7.1 Solid fuel cooking operations that produce grease laden vapors shall be protected by listed fire-extinguishing equipment.

Where acceptable to the authority having jurisdiction, solid fuel burning cooking appliances constructed of solid masonry or reinforced portland or refractory cement concrete and vented in accordance with NFPA 211, Standard for Chimneys, Fireplaces, Vents, and Solid Fuel-Burning Appliances, Chapters 3 and 4, shall not require automatic fire extinguishing equipment.



14.7.8 All solid fuel appliances (whether or not under a hood) with fire boxes of 5 cu ft (0.14 m 3 ) volume or less shall at least have a 2-A-rated type water-type or a 6 L wet chemical fire extinguisher listed for Class K fires in accordance with NFPA in the immediate vicinity of the appliance.



14.7.10.1 Solid fuel appliances with fire boxes exceeding 5 cu ft (0.14 m 3 ) Shall be provided with a fixed water pipe system with a hose in kitchen capable of reaching the firebox.

The system shall have a minimum operating pressure of 40 psi and shall provide a minimum of 5 gpm.

The nozzle cannot produce a solid stream.



14.8 Solid fuel appliances shall be inspected, cleaned, and maintained in accordance with procedures outlined in Chapter 11, and with 18.8.1 through 14.8.5

14.9 Fuel Storage, Handling, and Ash Removal–Install appliances on noncombustible floors that extend 3 feet in all directions from the appliance

–Fuel storage shall not exceed a one-day supply where stored in the same room as the appliance – not stored closer than 3’ to appliance – not in the path of ash removal – shall be protected with sprinkler systems or a fixed pipe system 14.7.1 through 14.7.12

–Combustible or flammable liquids shall not be used to assist ignition.


NFPA 17A – Wet Chemical Extinguishing Systems

2009 Current Edition 2002 Edition cited by many

Jurisdictions (time to catch up)

Distributors work with most conservative / most current or face legal issues


Design considerations applicable to wet chemical systems.

System design principles applicable to the products of one manufacturer are not applicable to the products of another manufacturer.

Minimum requirements are specified for restaurant, commercial, and institutional hoods, plenums, ducts and associated cooking appliances.

The Authority having jurisdiction shall determine compliance with standard.

Scope Of NFPA Pamphlet a

* Pre-engineered System. – Predetermined flow rates, nozzle pressures, and quantities of

liquid agent.

– Specific pipe size, maximum and minimum pipe lengths, (maybe expressed in equivalent feet) flexible hose specifications, number of fittings, and number and types of nozzles

– The hazards protected are specifically limited as to type and size

– Prescribed by a testing laboratory, based on actual fire tests.

– Limitations contained in the manufacturer’s listed installation and maintenance manual, which is part of the listing.”

General Definitions


Inspection. Inspection is a “quick check” by system owner to give reasonable assurance that the system is fully charged and operable.

Maintenance. “Maintenance is a thorough check by a trained person to give maximum assurance that the extinguishing system will operate as intended It includes a through examination and any necessary repair or replacement of system components.”

Manufacture’s listed manual. The pamphlet referenced as part of the listing… .

General Definitions


Trained. “One who has undergone the instructions necessary to safely design and install and reliably perform the maintenance and recharge service.”

Qualifications. “ Only persons properly trained shall be considered competent to design, install, and service pre-engineered wet chemical systems.”

General Definitions


OfficeOffice

WarehouseWarehouse

Fully LicensedFully Licensed

Earl’s ExtinguishersEarl’s Extinguishers

Only components referenced or permitted in the manufacturer’s listed manual ... shall be used.

Discharge nozzles, shall be listed for their intended use. – strainers – corrosion-resistant materials– permanently marked – be provided with suitable devices to prevent grease and other foreign

material into the piping. Operating devices, Shall be listed Manual Actuators

– Provided with operating instructions and identify the hazard it protects

Components


Restaurant Systems

ComponentsComponents– Must beMust be ListedListed In In

The Manufacturer’s The Manufacturer’s ManualManual for use in for use in the particular the particular system being system being serviced or installedserviced or installed

Ansul Gas Valve Is Listed With Ansul Ansul Gas Valve Is Listed With Ansul andand Amerex Systems Amerex Systems

Restaurant Systems ComponentsComponents– If components are If components are

NotNot from the same from the same manufacturermanufacturer• System is System is NotNot UL UL

listedlisted• No fire testingNo fire testing• No 500 cycle No 500 cycle

mechanical testingmechanical testing• No warranties are No warranties are

in placein placePyro-Chem Corner Pulley Pyro-Chem Corner Pulley FSI NozzlesFSI Nozzles – – Ansul Fusible Link BracketAnsul Fusible Link Bracket

Pipe and Fittings – Galvanized pipe and fittings shall not be used. – In accordance with manufacturer’s manual.

Wet Chemical.– Shall be listed for that particular system and recommended by

manufacturer of the system.CAUTION: Wet chemical solutions of different manufacturer’s shall not

be mixed. Wet Chemical

Caution No. 2 Wet chemical, … can have corrosive effects on electrical components and cooking equipment. Prompt cleanup will minimize staining or corrosion.

Components


Wet chemical fire extinguishing system shall comply with standard UL 300.

See the manufacturer’s listed manual for system limitations and applications

Each protected cooking appliance, individual hood, and branch exhaust duct directly connected to the hood shall be protected by a system or systems designed for simultaneous operation

Where two or more hazards may be simultaneously involved in fire by reason of proximity, shall be protected by individual systems installed to operate simultaneously

System Requirements, Applications


Components 4.4.2


Manual actuators shall not require a force of more than 40 lb (178 N).

Manual actuators shall not require a movement of more than 14 in. (356 mm) to secure operation.

All manual actuators shall be provided with operating instructions.

These instructions shall be permitted to include the use of pictographs and shall have lettering at least ¼ in. (6.35 mm) in height. (See 5.2.1.4.)

All remote manual operating devices shall be identified as to the hazard they protect.

Restaurant Systems Remote ReleaseRemote Release

– UL Allows for aUL Allows for a MaximumMaximum of 40 lbs. of 40 lbs. of pull of pull oror push to push to trip the systemtrip the system

– UL Allows for a UL Allows for a MinimumMinimum of ½” of of ½” of travel or a travel or a MaximumMaximum of 14” of of 14” of traveltravel

System locationCylinders to located within temperature listed range.Not located where subject to damage.Accessible for inspection, maintenance, and recharge.Located near the hazard not where they will be exposed to the fire.

Nozzles– Discharge nozzles shall be so connected and supported that

they will not be readily put out of alignment.

System Requirements


Restaurant Systems Agent CylindersAgent Cylinders

– Agent cylinders must Agent cylinders must be located outside of be located outside of the hazardthe hazard

– Locating cylinders Locating cylinders within the hazard can within the hazard can cause damage to the cause damage to the agent cylindersagent cylinders

Special Requirements– Detection shall be provided above each appliance or

group of appliances protected by a single nozzle.

Exception: Appliances located directly below an exhaust duct opening and placed within the first 12 inches of the entrance to the duct.

– Hood or duct penetrations shall have a liquid tight seal.

– Automatic protection shall be provided for all common exhaust ducts. (see Appendix).

System Requirements


Restaurant Systems

DetectionDetection– System detection System detection

may be by may be by thermostats, fusible thermostats, fusible links, or pressurized links, or pressurized temperature temperature sensitive tubingsensitive tubing

PRM – Pneumatic PRM – Pneumatic Releasing ModuleReleasing Module

KP Restaurant Fire Suppression SystemsKP Restaurant Fire Suppression Systems

PRM DETECTOR TUBINGPRM DETECTOR TUBING

KP Restaurant Fire Suppression SystemsKP Restaurant Fire Suppression Systems

Linear Fusible Link Detection NetworkLinear Fusible Link Detection Network

MRM

HOOD

24” MAX. DIST.FROM END OF HOOD

24” MAX. DIST.LINK TO LINK

24” MAX. DIST.FROM END OF HOOD

HANDY CONDUIT BOX2 1/8” X 4”

TERMINAL CONNECTOR& EMT FITTING

TERMINAL CABLE SEGMENT

LINK TO LINKCABLE SEGMENT

LINK TO MRMCABLE SEGMENT

PLENUM

DUCT

CABLE EYE BOLT SUPPORTREQUIRED ON EACH SIDE OF THE DUCT

CE

NTE

R O

F

LIN

K

CE

NTE

R O

F

LIN

K

CE

NTE

R O

F

LIN

K

ZONE OF PROTECTIONZONE OF PROTECTIONNozzle PN14178Nozzle PN14178

CENTERLINE TOTAL FLOOD NOZZLES17”

34” DEPTH ZONE of PROTECTION

HOOD DEPTH

6” MAX.

20” MAX 20” MAX

LENGTH OF HOOD

ZD Restaurant Fire Suppression SystemZD Restaurant Fire Suppression System

Manual Page: 3-7 Manual Page: 3-7 APPLIANCE PROTECTIONAPPLIANCE PROTECTION

Special Requirements– Movable cooking equipment shall be

provided with a means to ensure correct positioned in relation to the appliance discharge during cooking operations

System Requirements


Approval of plans are required they shall be submitted to the authority having jurisdiction for approval before work starts. The completed system shall be tested by trained personal as required by the manufacturer’s listed manual. The tests shall determine that the system has been properly install and will function as intended (see Appendix).

Plans and Acceptance Tests


Restaurant Systems Appliance CoverageAppliance Coverage

– Proof of proper Proof of proper coverage must be coverage must be provided from the provided from the installerinstaller

– When in doubt When in doubt request a copy of the request a copy of the pages from of the pages from of the manufacturer’s manufacturer’s listedlisted installation manualinstallation manual

Installer Designed Illegal SystemInstaller Designed Illegal System

Recharge. After any discharge, or if insufficient charge is noted during inspection or maintenance procedure shall be conducted per MLM– Piping shall be flushed in accordance to MLM

Inspection, Maintenance, and Recharging


Owners Inspection– Conducted on monthly basis in accordance

with MLM• (h) (h) The hood, duct, and protected cooking The hood, duct, and protected cooking

appliances have not been replaced, appliances have not been replaced, modified, or replaced.modified, or replaced.



A trained person who has undergone the instructions necessary to perform the maintenance and recharge service reliably and has the applicable manufacturer’s manual and service bulletins shall service the wet chemical system at intervals not more than 6 months apart as outlined .



Wet chemical containers shall be subject to a hydrostatic pressure test at intervals not exceeding 12 years.

Wet chemical agent removed from the containers prior to hydrostatic testing shall be discarded.



To protect the hazard during hydrostatic testing, if there is no connected reserve, alternate protection acceptable to the AHJ shall be provided.



Wet chemical solutions are relatively harmless and normally have no lasting significant effects on skin, respiratory system, or clothing. They may produce mild, temporary irritation, but symptoms usually will disappear when contact is eliminated. Irritation of the eyes should be treated by flushing with tap water for 15 minutes or longer. Any condition or prolonged irritation should be referred to a physician for treatment.

Annex - Explanatory Material


Disposal of wet chemical is best handled by flushing with water.

Investigated to determine not to produce splash.

Annex - Explanatory Material


Power Ventilator for Restaurant Cooking Equipment UL 762, YZHW

Hood and Grease Duct Accessories UL 1978, YYXS

Grease Filters UL 1046, AKUS

Grease Duct Enclosures UL 2221, YYET Grease Ducts UL 1978, YYGQ

Through Penetration Fire Stop System UL 1479, XHEZ

Luminaries UL 1598, IETX

Fire Extinguishing System UL 300, GMXH, GOAS

Exhaust Hood UL 710, YXZR, YYCW

Cooking Equipment UL 197, KNGT, KNNS ANSI Z83, LGQX UL 795, LBOZ UL 2162, LCJX, LVTT

Commercial Cooking

UL Categories and Standards

UL 300 Standard “Fire Extinguishing Systems For The Protection of Restaurant Cooking Areas” – Effective November 21, 1994

Attempt to make fire testing more realistic.– Shut-off of fuel (heat) source at time of discharge instead of at time of

ignition.

– Two minute pre-burn. Two minutes of extra heat input.

– All claims must be tested.

– Extinguishment tests at both maximum And minimum nozzle heights.

– Splash tests required on certain appliances.

UL 300 – Update

UL 300 – Update

Standard Changes from November 1994– Grease Auto-ignition Temperature Increased

from 650°F to 685°F.

– Tilt Skillet / Braising Pan Protect as Fryer.

UL 300 – Update

Video from FEMA Shows comparison of UL-300 protocol to Subject

300 protocol for fryer testing Also shows sprinkler system using EA-1 sprinkler

head (no longer UL listed for fryer coverage)

Available from FEMA for $3 on CD – multiple languages

For more information:

Jim Murphy

Amerex Corporation

[email protected]

(804) 639-2271

http://www.Amerex-Fire.com

*******************************************************************Fire Equipment Manufacturers’ Association

CD’s include the UL-300 video, extinguisher education and rack hose training

www.femalifesafety.org/ (216) 241-7333

http://www.amerex-fire.com/

http://www.femalifesafety.org/

Follow up to this Presentation

The following slides are not part of today’s presentation but might be useful in identifying deficiencies in fire suppression system installations.

An electronic copy of today’s presentation was furnished and might be a better way to review the following slides.

Find the Deficiencies Find the Deficiencies in the Following Slidesin the Following Slides

Improper InstallationsImproper InstallationsImproper MaintenanceImproper Maintenance

www.fsfc.ufl.edu

8/09/02 FSFC 1620 143

8/09/02 FSFC 1620 144

Actuation lineActuation line

No distribution pipe No distribution pipe to nozzlesto nozzles

This system was left This system was left for six months until for six months until another company another company found it on the semi-found it on the semi-annual inspectionannual inspection

This System Was on This System Was on the Ground Floor of a the Ground Floor of a Large ResortLarge Resort

8/09/02 FSFC 1620 145

8/09/02 FSFC 1620 146

Pipe is bentPipe is bent

Nozzles not pointing Nozzles not pointing into broilerinto broiler

No nozzle capsNo nozzle caps

8/09/02 FSFC 1620 147

8/09/02 FSFC 1620 148

Nozzle over Nozzle over warmerwarmer

No nozzles over No nozzles over two grillstwo grills

Nozzle cap offNozzle cap off

Too many flow Too many flow points on one points on one branch linebranch line

8/09/02 FSFC 1620 149

8/09/02 FSFC 1620 150

Plastic bins on top of Plastic bins on top of hoodhood

Shelf blocking coverageShelf blocking coverage

No nozzle in the Under No nozzle in the Under Shelf broiler [the Shelf broiler [the griddle]griddle]

Obsolete Dry Chemical Obsolete Dry Chemical SystemSystem

8/09/02 FSFC 1620 151

8/09/02 FSFC 1620 152

Nozzle covering appliance Nozzle covering appliance outside of hoodoutside of hood

Remote pull next to hazardRemote pull next to hazard

8/09/02 FSFC 1620 153

8/09/02 FSFC 1620 154

Duct needs cleaningDuct needs cleaning

Fusible link cable is Fusible link cable is broken jamming the broken jamming the cablecable

This was the only link This was the only link in the systemin the system

Conduit is full of Conduit is full of greasegrease

This System Was in a This System Was in a HospitalHospital

8/09/02 FSFC 1620 155

8/09/02 FSFC 1620 156

Fryers are not Fryers are not under the hoodunder the hood

Fire system is Fire system is over the hazardover the hazard

Obsolete Dry Obsolete Dry Chemical Chemical SystemSystem

Remote release Remote release is on face of is on face of hoodhood

8/09/02 FSFC 1620 157

8/09/02 FSFC 1620 158

No deficienciesNo deficiencies

8/09/02 FSFC 1620 159

8/09/02 FSFC 1620 160

Duct needs cleaningDuct needs cleaning

No nozzle in ductNo nozzle in duct

Fusible link is not in Fusible link is not in the entrance to the the entrance to the ductduct

Duct is pop-riveted Duct is pop-riveted to the hoodto the hood

Mesh filtersMesh filters

Broiler is not Broiler is not protectedprotected

8/09/02 FSFC 1620 161

8/09/02 FSFC 1620 162

Nozzles are not aimed at Nozzles are not aimed at the midpoint of each fryerthe midpoint of each fryer

8/09/02 FSFC 1620 163

8/09/02 FSFC 1620 164

Nozzle aimed at wallNozzle aimed at wall

8/09/02 FSFC 1620 165

8/09/02 FSFC 1620 166

No No deficienciesdeficiencies

8/09/02 FSFC 1620 167

8/09/02 FSFC 1620 168

No coverage in No coverage in broilerbroiler

Coverage of stove Coverage of stove blocked by the blocked by the broiler and the shelfbroiler and the shelf

8/09/02 FSFC 1620 169

8/09/02 FSFC 1620 170

Apron hanging over Apron hanging over remote pull stationremote pull station

8/09/02 FSFC 1620 171

8/09/02 FSFC 1620 172

Filters need cleaningFilters need cleaning

The shelf blocks the The shelf blocks the chemical from reaching chemical from reaching the appliances the appliances

No coverage of the No coverage of the salamander broilersalamander broiler

8/09/02 FSFC 1620 173

8/09/02 FSFC 1620 174

Charcoal broiler cannot Charcoal broiler cannot be used under the same be used under the same hood as grease hood as grease producing appliancesproducing appliances

ABC fire extinguisher ABC fire extinguisher rated 2A-10BCrated 2A-10BC

Class A hazardClass A hazard

8/09/02 FSFC 1620 175

8/09/02 FSFC 1620 176

Cylinder is mounted Cylinder is mounted to the hood with to the hood with screwsscrews

No quick seal No quick seal

Remote pull is Remote pull is higher than 60”higher than 60”

Obsolete SystemObsolete System

8/09/02 FSFC 1620 177

8/09/02 FSFC 1620 178

Wrong nozzle over Wrong nozzle over the char broilerthe char broiler

Nozzle heights are Nozzle heights are wrongwrong

No nozzles over the No nozzles over the salamandersalamander

Grill coverage is Grill coverage is blocked by shelfblocked by shelf

8/09/02 FSFC 1620 179

8/09/02 FSFC 1620 180

Only 3 appliance Only 3 appliance nozzlesnozzles

Wrong nozzles over the Wrong nozzles over the char broiler char broiler

Nozzle is covered with Nozzle is covered with foilfoil

Salamander is not Salamander is not coveredcovered

Coverage is blocked to Coverage is blocked to the griddle and char the griddle and char broilerbroiler

8/09/02 FSFC 1620 181

8/09/02 FSFC 1620 182

This plug is This plug is where 4 nozzles where 4 nozzles used to beused to be

8/09/02 FSFC 1620 183

8/09/02 FSFC 1620 184

No links on this side of No links on this side of the hood the hood

No nozzles over these No nozzles over these appliancesappliances

(Range, tilt skillet, or in (Range, tilt skillet, or in the upright broiler)the upright broiler)

8/09/02 FSFC 1620 185

8/09/02 FSFC 1620 186

The control head The control head cartridge of a Pyro cartridge of a Pyro Chem system can Chem system can only fire three only fire three cylinderscylinders

This system has four This system has four cylinderscylinders

This System Would This System Would Never Have Never Have DischargedDischarged

8/09/02 FSFC 1620 187

8/09/02 FSFC 1620 188

System is a Pyro-System is a Pyro-Chem systemChem system

Both nozzles are Both nozzles are Kidde plenum Kidde plenum nozzlesnozzles

Char broiler is next Char broiler is next to the fryerto the fryer

8/09/02 FSFC 1620 189

8/09/02 FSFC 1620 190

No nozzles in No nozzles in the double the double upright broilerupright broiler

8/09/02 FSFC 1620 191

8/09/02 FSFC 1620 192

Nozzle aimed wrongNozzle aimed wrong

Nozzle heights are Nozzle heights are wrong wrong

No nozzles in No nozzles in salamandersalamander

8/09/02 FSFC 1620 193

Nozzle Nozzle positions are positions are wrongwrong

Filters are not Filters are not at minimum 45 at minimum 45 degree angledegree angle

8/09/02 FSFC 1620 195

8/09/02 FSFC 1620 196

Hose used to Hose used to connect second connect second cylindercylinder

Cardboard stored Cardboard stored under hoodunder hood

8/09/02 FSFC 1620 197

8/09/02 FSFC 1620 198

No nozzles in the No nozzles in the salamandersalamander

Coverage is blocked to Coverage is blocked to the griddle by the the griddle by the salamandersalamander

8/09/02 FSFC 1620 199

8/09/02 FSFC 1620 200

One nozzle over first One nozzle over first applianceappliance

Three nozzles over top Three nozzles over top of the broilersof the broilers

No nozzles in broilersNo nozzles in broilers

No nozzles over stoveNo nozzles over stove

Charcoal next to stove Charcoal next to stove and broilerand broiler

8/09/02 FSFC 1620 201

8/09/02 FSFC 1620 202

Ansul systemAnsul system

No scissors in fusible No scissors in fusible link housingslink housings

No duct nozzlesNo duct nozzles

Pyro-Chem nozzlesPyro-Chem nozzles

8/09/02 FSFC 1620 203

8/09/02 FSFC 1620 204

Ansul nozzle on Ansul nozzle on a Range Guard a Range Guard systemsystem

8/09/02 FSFC 1620 205

8/09/02 FSFC 1620 206

Duct is screwed to Duct is screwed to the wall and uses the wall and uses the wall as the the wall as the ductduct

8/09/02 FSFC 1620 207

8/09/02 FSFC 1620 208

Duct is riveted to Duct is riveted to the plenumthe plenum

Grease is leaking Grease is leaking out of the ductout of the duct

8/09/02 FSFC 1620 209

8/09/02 FSFC 1620 210

Grease is leaking Grease is leaking from the fanfrom the fan

8/09/02 FSFC 1620 211

8/09/02 FSFC 1620 212

Wood shingles Wood shingles attached to ductattached to duct

Grease is leaking Grease is leaking from the fan and from the fan and duct and flowing into duct and flowing into the rain gutter and the rain gutter and down the down down the down spoutspout

NFPA 96 requires NFPA 96 requires Safe access to clean Safe access to clean fans and ductsfans and ducts

8/09/02 FSFC 1620 213

8/09/02 FSFC 1620 214

The hood is made of The hood is made of plywoodplywood

The hood has no filtersThe hood has no filters

The fryer is outside the The fryer is outside the hoodhood

8/09/02 FSFC 1620 215

8/09/02 FSFC 1620 216

No fusible link detector in No fusible link detector in the duct openingthe duct opening

8/09/02 FSFC 1620 217

8/09/02 FSFC 1620 218

Improper clearance for ductImproper clearance for duct

Duct is not proper gaugeDuct is not proper gauge

Duct flange is rivetedDuct flange is riveted

Paper towels stored on top of hoodPaper towels stored on top of hood

Paper towels under fryers to Paper towels under fryers to contain the greasecontain the grease

Wire and plug to fryers not codeWire and plug to fryers not code

Cardboard on floor to catch the Cardboard on floor to catch the grease that splatters on the floorgrease that splatters on the floor

8/09/02 FSFC 1620 219

8/09/02 FSFC 1620 220

Fryer nozzles not Fryer nozzles not protecting the fryerprotecting the fryer

Fryer outside of the Fryer outside of the hoodhood

Open flame next to Open flame next to fryerfryer

Kitchen Is on the Kitchen Is on the Ground Floor of a Ground Floor of a Large Multi- Story Large Multi- Story HotelHotel

For more information:

Jim Murphy

Amerex Corporation

[email protected]

(804) 639-2271

http://www.Amerex-Fire.com

*******************************************************************Fire Equipment Manufacturers’ Association

CD’s include the UL-300 video, extinguisher education and rack hose training

www.femalifesafety.org/ (216) 241-7333

http://www.amerex-fire.com/

http://www.femalifesafety.org/

texas fire marshals' conference october 17 to 21, 2011

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