1. presented by John Lewandowski and Mike Larabel Inspection, Testing, and Maintenance of Kitchen Hood Systems Michigan Fire Inspectors Society Winter Educational Seminar – February 4-5, 2014

2. INSPECTION, TESTING AND MAINTENANCE Who requires installation? – Michigan Building Code (904.2.1) “Each required commercial kitchen exhaust hood and duct system required by Section 609 of the International Fire Code or Chapter 5 of the International Mechanical Code to have a Type I hood shall be protected with an approved automatic fire-extinguishing system installed in accordance with this code.”

3. Mechanical Code Section 506 – Compliance with NFPA 96 – Type I – “A kitchen hood for collecting and removing grease vapors and smoke. Such hoods are equipped with a fire suppression system.” – 507.2.1 – “Type I hoods shall be installed where cooking appliances produce grease or smoke as a result of the cooking process.”

4. Mechanical Code Section 509.1 – “Commercial cooking appliances required by Section 507.2.1 to have a Type I hood shall be provided with an approved automatic fire suppression system complying with the International Building Code and the International Fire Code.”

5. Inspection, Testing and Maintenance NFPA 96 – 2014, Chapter 11 – 11.1.4 –Instructions for manually operating the system shall be conspicuously posted in the kitchen and reviewed with employees. – 11.1.6 – Cooking appliances cannot be operated while system is impaired. – 11.1.6.1 – Where system or exhaust is non- operational; tag system, notify owner, notify AHJ.

6. Inspection, Testing and Maintenance 11.2.2 – All actuation and control components tested per manufacturer’s specifications. – Remote manual pull – Actuators – Detectors – Mechanical and Electrical Devices

7. Inspection, Testing and Maintenance 11.2.3 – ITM Standards (17A, 25) as well as applicable installation and maintenance manuals for the listed system and service bulletins shall be followed. 11.2.4 – Replace fusible links and sprinkler heads semi-annually. 11.2.5 – Mark tag with year of manufacture and date of installation.

8. Inspection, Testing and Maintenance – 11.2.5.1 – Tag signed or initialed by installer. – 11.2.5.2 – Fusible links destroyed after replacement. 11.6 – Hoods must be inspected for grease and cleaned when deposits occur.

9. Inspection, Testing and Maintenance 12.1.2.2 – Appliances requiring protection cannot be moved or re-positioned without evaluation unless allowed by design of the fire suppression system. 12.1.2.3 – Appliances can be moved for cleaning/service. Must have acceptable method to ensure proper repositioning.

10. Inspection, Testing and Maintenance NFPA 17A, 2013 – 6.3 – Plans for AHJ Size, length, location of piping Description and location of nozzles Location and function of detection devices Operating devices Auxiliary equipment Electrical circuitry

11. Inspection, Testing and Maintenance 6.4.8 - Operational tests per manufacturer’s design and specifications. 6.4.9.1 – Releasing control panel – verify connection to a dedicated circuit and properly labeled. 6.45.9.2 – Verify releasing control panel is accessible and restricted from unauthorized personnel.

12. Inspection, Testing and Maintenance 7.1 – Owner responsible for ITM. 7.2.1 – Monthly – verify system location, manual pulls unobstructed, tamper seals intact, maintenance tag in place, no physical damage or conditions preventing operation, pressure gauge in proper range, nozzle blowoff caps intact and undamaged, the hazard and equipment has not changed.

13. Inspection, Testing and Maintenance 7.2 – Deficiencies must be corrected – Records of inspection must be maintained – Qualified service technician must complete corrections.

14. Inspection, Testing and Maintenance 7.3 – Maintenance – Must be trained and pass a test – Technician must service systems every 6 months or after discharge – Service conducted in compliance with manufacturer’s design, installation, and maintenance manual

15. Inspection, Testing and Maintenance 7.3.3.1 – Maintenance to include: – Hazard has not changed – Examine agent container, expellant container, detectors, releasing devices, piping, hose assemblies, nozzles, signals, all auxiliary equipment, and liquid level of all non- pressurized systems – Verify agent distribution piping not obstructed

16. Inspection, Testing and Maintenance 7.3.3.5 – Deficiencies must be repaired – Records must be maintained – Tag must be affixed to system – service date, type of service, signed or initialed – Systems must be recharged and serviced following discharge

17. Inspection, Testing and Maintenance IFC – 904.2.1, 904.11 – Manual actuation Minimum 10 ft., Maximum 20 ft. from kitchen exhaust system, 42 – 48” above floor, clearly identify hazard protected, max. force of 40#, max movement of 14” – System Interconnection – must shut down fuel or electrical power supply and must be manually reset

18. Inspection, Testing and Maintenance IFC – 904.11.5 – Portable fire extinguishers located within 30 ft. of commercial-type cooking equipment. – Solid fuel, vegetable or animal oils and fats protected by a Class K rated extinguisher based on cooking equipment size and quantity of cooking medium

19. Inspection, Testing and Maintenance IFC – 904.11.6 – Serviced at least every 6 months Certificate of Inspection forwarded to fire code official upon completion – Fusible links and automatic sprinkler heads replaced at least annually (Except frangible bulbs)