Texas Fire Marshals' Conference

Texas Fire Marshals' Conference
October 17 to 21, 2011

Kitchen Fire Suppression Systems
Codes & Standards for Kitchen Fire Suppression Systems A review of NFPA 96, 17A, and UL-300 Presenting Today’s Program Jim Murphy

National Restaurant Association
Industry Forecast National Restaurant Association 2011 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

157 Fires per week 22 Fires per day
Eating and Drinking Establishment Fire Data (Summary from NFPA Fire Analysis – November 2010) Property Damage $229 million Annual Civilian Injuries 100 Ave. Annual Number of Reported Fires ( ) 8.160 (Approximate) Annual Civilian Deaths 3 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 Fires per day

Breakdown of Cooking Equipment NFPA Data from the 2003 Report

Codes & Standards that Apply In addition to NFPA 96 & 17A

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

Scope Of NFPA Pamphlet a
NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Scope Of NFPA Pamphlet a 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.

Chapter 3 -General Definitions
NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 3 -General Definitions 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.

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

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 3 -General Definitions “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.

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 3 -General Definitions 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.

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 3 -General Definitions 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.

Chapter 4 -General Requirements
NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 4 -General Requirements 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) Fans Fire suppression systems 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
NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations 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.

NFPA 96 Temporary Concessions
Tent Fire in Polk County Florida Mobile Concessions: The cooking tent caught fire and the only fire protection that was available was buckets of water. This was an actual fire, if the wind had been blowing the other direction who knows how many other tents or lives might have been lost.

Chapter 4 - General Clearance of 18” or to 3” – sheet metal, mineral wool bats & wire mesh or ceramic blanket, 1” spacer …on the wall ..to the floor ..same as 4.2.1 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 listed device. Internal weld is permitted provided it is formed or ground smooth.

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

Fire Dampers 5.3.4 Dampers A fire actuated damper “Shall” be installed in the supply air plenum at each point where the supply air duct penetrates the continuously welded shell of the assembly. Shall be listed Maximum Temperature of link 286°F

Hood Size Hoods shall be sized and configured to provide for capture and removal of grease laden vapors. 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
NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations 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.

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 6 Grease Removal Devices Distance from cooking equipment “Shall be as great as possible but not less than 18 inches. Char-broilers “Shall” maintain a minimum vertical distance of 48 inches. If no exposed flame and where flue gases bypass filters then not less than 6 inches clearance A baffle plate can be used but still needs 18 inches and it must be at least 6” from filters

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 6 Grease Removal Devices 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 96 Grease Removal Devices
Filters …The filters shall be constructed so that filters cannot be installed in the Grease Removal Devices (Filters): The filters must be designated which way to install them or the hood must be designed so that they cannot be installed incorrectly. Installed like this the filter does nothing but collect grease and hold it. Wrong Orientation

NFPA 96 Grease Removal Devices
Grease Filters Extracted grease drains down the filters to the holes in the bottom Grease Removal Devices (Filters): As the grease laden fumes pass through the filters they extract some of the grease and it drains down the filters to the holes in the bottom. Drain 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 Hoods Per 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 96 Openings/Clean-Outs
A sign shall be placed on all access panels stating the following ACCESS PANEL DO NOT OBSTRUCT Access Panels: Signs shall be on all access panel stating not to obstruct access to these panels. They must be accessible for hood and duct cleaning. Here is an example of two access panels. See the signs on them?

Chapter 7 Duct Construction / Installation
NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations 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) 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
NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Duct Construction / Installation Termination of Exhaust Ducts 7.8.2 Rooftop Minimum of 10 ft. clearance from the outlet to adjacent buildings, property lines, and air intakes. Minimum of 18 inches above roof with the exhaust discharge a minimum of 40 inches above the roof surface, with the flow directed up and away from the surface of the roof. Hinged upblast fan supplied with flexible weather-proof electrical cable “Shall” be provided. This allows for proper inspection and cleaning.

NFPA 96 Duct Construction/Installation
Exhaust To Property Line,Building or Electric Service 10’ Air Intake 40” 18” 10’ Ducts: Fire Protection Handbook page fig. 7-9A & NFPA A minimum of 10 ft of clearance from the outlet to adjacent buildings, property lines, and air intakes. Where space limitations absolutely prevent a 10 ft horizontal separation from air intake, a vertical separation shall be permitted, with the exhaust outlet being a minimum of 3 ft above any air intake located within 10 ft horizontally. The exhaust flow directed up and away from the surface of the roof a minimum of 40 in. above the roof surface Remember: You need 10’ from property lines, buildings, and air intakes. You have to be 3’ above an air intake if you can’t be 10’ away. Your exhaust has to discharge 40” above the roof surface. And there has to be a curb at least 16” above the roof surface for the exhaust fan to sit on. Building

Duct Construction / Installation
NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Duct Construction / Installation Wall Terminations - “Shall” be provided with the following properties Through a non combustible wall with a minimum of 10 ft. of clearance from the outlet to adjacent buildings, property lines, grade level, combustible construction, electrical equipment or lines, and the closest point of any air intake or operable door or window at or below the plane of the exhaust termination. Exhaust flow directed perpendicularly outward from the wall face or upward.

Termination Duct 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 Termination Improper installation of down-blast fan
Fire Hazards Overdue for a cleaning

Improper Termination 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 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. 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 The air velocity through any duct shall not be less than 500 ft. per minute. … 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. When its fire extinguishing system discharges, makeup air supplied internally to a hood shall be shutoff.

Chapter 9 Auxiliary Equipment
NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations 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. 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
NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations 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
NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Fire Extinguishing 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. IMC IBC

Appliances

Appliances Split Vat Fryer Single Vat Fryer

Other Codes / Standards for Cooking Appliances
Electric Appliances UL construction NEC 422 – circuit, overcurrent, disconnects IFC interlocks NEC 110.3(B) – clearances per markings Gas Appliances ANSI Z83 – construction; Z21.69 quick disconnects IFC disconnects/interlocks Solid Fuel Appliances UL 2162 – construction IMC – floors IMC – exhaust hood

NFPA 54 – National Fuel Gas Code
Chapter 9 Installation of Specific Equipment 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. 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 54 – National Fuel Gas Code
Chapter 7 Inspection, Testing, & Purging Where repairs or additions are made following the pressure test, the affected piping shall be tested. Minor repairs and additions are not required to be pressure tested provided that the work is inspected and connections are tested with a non corrosive leak detecting fluid or other leak detecting method approved by the AHJ. The test pressure shall be no less than 1½ times the proposed working pressure but not less than 3 psi.

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

NFPA 1 – Fire Prevention Code
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)

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

Chapter 10 – Fire Extinguishing Equipment
NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 10 – Fire Extinguishing Equipment 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 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.

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 Systems NFPA 13, Standard for the Installation of Sprinkler systems NFPA 17, Standard for Installation of Dry Chemical Extinguishing Systems NFPA 17A, Standard for Wet Chemical Extinguishing Systems IMC 509.1, IBC , IFC , ANSI/UL-300 All require systems per NFPA 96 (which calls to NFPA 17A)

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 10 – Fire Extinguishing Equipment Any abandoned pipe or conduit from a previous installation shall be removed… The addition of obstructions to spray patterns from the cooking appliance nozzles such as baffle plates, shelves, or any modifications shall not be permitted.

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 10 – Fire Extinguishing Equipment Grease removal devices, hood exhaust plenums, and exhaust ducts requiring protection in accordance with , 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.

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Fire Extinguishing Equipment 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 96 Fire Extinguishing Equipment
…Containing a constant or fire-actuated water spray system that is listed to extinguish a fire in the grease removal devices, hood exhaust plenums, and exhaust ducts Fire Extinguishing Equipment: Regular filters cannot be used on a water wash hood.

NFPA 96 Fire Extinguishing Equipment
The Water Supply Shall be monitored by an annunciated low water pressure switch Fire Extinguishing Equipment: The water supply must be monitored for low pressure.

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 10 – Fire Extinguishing Equipment 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.

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 10 – Fire Extinguishing Equipment 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.

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

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 10 – Fire Extinguishing Equipment 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.

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 10 – Fire Extinguishing Equipment 10.7 System Supervision 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.

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 10 – Fire Extinguishing Equipment 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.

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 10 – Fire Extinguishing Equipment 10.9 Review and Certification 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

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 10 – Fire Extinguishing Equipment Installation of systems shall be performed only by persons properly trained and qualified to install the specific system being provided. 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 Serviced Here
Fresh Sushi

Certification of systems
Fuel shut off operable gas/electric Fully functioning Accessories tested Pull Station Detection Building Alarm

Portable Fire Extinguishers * 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.

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 7 – Fire Extinguishing Equipment 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 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. 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 (Also see ) * 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
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

Shall include both automatic fire extinguishing systems as primary protection And portable fire extinguishers as secondary protection Fire Extinguishing Equipment: Fire systems shall provide the primary means of protection, portable fire extinguishers shall provide secondary protection. Even if the kitchen has a system it still needs fire extinguishers. A high hazard for the “A” and a K Class extinguisher for the grease.

Placard 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 Fire Extinguishing Equipment: A placard shall be placed near each portable fire extinguisher and this placard shall identify the portable fire extinguisher as the secondary means of protection. This means a placard on all extinguishers. The K Class and the ABC extinguisher too. The ABC extinguisher should not be used on fryer grease fires because of the depth of the grease and ABC does not saponify.

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

Chapter 11 – Use and Maintenance of Equipment
NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 11 – Use and Maintenance of Equipment 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.

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

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 11 – Use and Maintenance of Equipment 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

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 11 – Use and Maintenance of Equipment Table 11.3

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 11 – Use and Maintenance of Equipment 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.

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 11 – Use and Maintenance of Equipment 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

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 11 – Use and Maintenance of Equipment 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

Chapter 12 – Minimum Safety Requirements for Cooking Equipment
NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 12 – Minimum Safety Requirements for Cooking Equipment Cooking equipment shall be approved based on one of the following criteria: Listing by a testing laboratory Test data acceptable to the AHJ All listed appliances shall be installed in accordance with the terms or their listings and the manufacturer’s instructions.

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

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 11 – Minimum Safety Requirements for Cooking Equipment 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.

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 12 – Minimum Safety Requirements for Cooking Equipment 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, ) 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.

Chapter 14 – Solid Fuel Cooking Operations
NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 14 – Solid Fuel Cooking Operations Solid fuel cooking operations shall have spark arresters to minimize the passage of airborne sparks and embers into plenums and ducts. 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 Flame Gard Inc. Type 1 Filter with arrestor

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 14 – Solid Fuel Cooking Operations 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.

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 14 – Solid Fuel Cooking Operations 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.

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 14 – Solid Fuel Cooking Operations 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.

NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 14 – Solid Fuel Cooking Operations 14.8 Solid fuel appliances shall be inspected, cleaned, and maintained in accordance with procedures outlined in Chapter 11, and with through 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 through 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

Scope Of NFPA Pamphlet a 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.

General Definitions * 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.”

Warehouse Earl’s Extinguishers Fully Licensed Office

Components 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

Restaurant Systems Components
Must be Listed In The Manufacturer’s Manual for use in the particular system being serviced or installed Components: The parts must be listed in the manufacturer’s manual and it’s use us described in detail. Some manufacturer’s have cross listed other manufacturer’s parts and have tested these parts to perform in their systems. They are listed in their manuals. Ansul Gas Valve Is Listed With Ansul and Amerex Systems

Restaurant Systems Components
If components are Not from the same manufacturer System is Not UL listed No fire testing No 500 cycle mechanical testing No warranties are in place Components: Whose system is this? The cylinder is an FSI, the corner pulleys are from Pyro-Chem, the nozzles are FSI, and the fusible links are Ansul. None of these parts have been tested as a complete unit and no one knows if it will operate at all. There were no fire tests, no 500 cycle tests and certainly there are no warranties. Pyro-Chem Corner Pulley FSI Nozzles – Ansul Fusible Link Bracket

Components 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.

System Requirements, Applications 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

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

Restaurant Systems Remote Release
UL Allows for a Maximum of 40 lbs. of pull or push to trip the system UL Allows for a Minimum of ½” of travel or a Maximum of 14” of travel Restaurant Systems System Component Installation: UL allows for a maximum of 40 lbs. of push or pull to trip the fire system. It is important to test this resistance because grease can build up in the conduit or the pulleys may become inoperable. UL also allows for a minimum of ½” of travel or a maximum of 14” of travel. A service technician must use a scale to test the resistance.

System Requirements System location Cylinders 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.

Restaurant Systems Agent Cylinders
Agent cylinders must be located outside of the hazard Locating cylinders within the hazard can cause damage to the agent cylinders Location of Components: Agent cylinders must be located outside of the hood. If the cylinders are located within the hazard the cylinders may be damaged by excessive heat or fire. In this picture the fryers are located directly under the cylinder. The fryers are also outside the hood canopy. The ceiling tiles were removed allowing the grease laden vapors to travel into the attic. The open flame char-broiler was located next to the fryers. The fire inspector told the restaurant owner that there must be at least 18” between the liquid fryers and the open flames of the broiler. So they moved the fryers 18” which placed them outside of the hood and under the system cylinder.

System Requirements 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).

Restaurant Systems Detection
System detection may be by thermostats, fusible links, or pressurized temperature sensitive tubing System Component Installation: Detection may be accomplished by fusible links, thermostats, or other means. Metal alloy type fusible links melt and separate when exposed to fire. Glass bulb links are designed to break when exposed to fire. Pressurized tubing is a plastic UL Listed tubing. The tubing is designed to melt at 435 degrees. When the tubing melts the small pressurized cylinder looses pressures discharging the system. This type of detection is new to the restaurant type of system but has been used in vehicle fire systems for many years.

PRM – Pneumatic Releasing Module
PRM DETECTOR TUBING KP Restaurant Fire Suppression Systems

KP Restaurant Fire Suppression Systems
Linear Fusible Link Detection Network MRM HOOD 24” MAX. DIST. FROM END OF HOOD LINK TO LINK HANDY CONDUIT BOX 2 1/8” X 4” TERMINAL CONNECTOR & EMT FITTING TERMINAL CABLE SEGMENT CABLE SEGMENT LINK TO MRM PLENUM DUCT CABLE EYE BOLT SUPPORT REQUIRED ON EACH SIDE OF THE DUCT CENTER OF LINK KP Restaurant Fire Suppression Systems

ZONE OF PROTECTION Nozzle PN14178
APPLIANCE PROTECTION Manual Page: 3-7 ZONE OF PROTECTION Nozzle PN14178 LENGTH OF HOOD CENTERLINE TOTAL FLOOD NOZZLES 17” 34” DEPTH ZONE of PROTECTION HOOD DEPTH 6” MAX. 20” MAX ZD Restaurant Fire Suppression System 51

System Requirements Special Requirements Movable cooking equipment shall be provided with a means to ensure correct positioned in relation to the appliance discharge during cooking operations

Plans and Acceptance Tests 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).

Restaurant Systems Appliance Coverage
Proof of proper coverage must be provided from the installer When in doubt request a copy of the pages from of the manufacturer’s listed installation manual Appliance Coverages: An installer designed this illegal system. It consists of an Amerex 10lb. portable fire extinguisher connected to a Kidde SW nozzle. The store owner was instructed in case of fire to pull the pin and hold down the handle. The pipe was connected to the cylinder by cutting the extinguisher hose and inserting an air hose adapter into the end of the extinguisher hose and securing the adapter with a radiator clamp. The nozzle is aimed across the hood at the back wall. The installer charged the store owner $ for the system. Installer Designed Illegal System

Inspection, Maintenance, and Recharging 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) The hood, duct, and protected cooking appliances have not been replaced, modified, or replaced.

Inspection, Maintenance, and Recharging 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 .

Inspection, Maintenance, and Recharging 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.

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

Annex - Explanatory Material 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.

Commercial Cooking UL Categories and Standards
Power Ventilator for Restaurant Cooking Equipment UL 762, YZHW Grease Duct Enclosures UL 2221, YYET Grease Ducts UL 1978, YYGQ Through Penetration Fire Stop System UL 1479, XHEZ Hood and Grease Duct Accessories UL 1978, YYXS Luminaries UL 1598, IETX Exhaust Hood UL 710, YXZR, YYCW Grease Filters UL 1046, AKUS Fire Extinguishing System UL 300, GMXH, GOAS Cooking Equipment UL 197, KNGT, KNNS ANSI Z83, LGQX UL 795, LBOZ UL 2162, LCJX, LVTT

UL 300 – Update 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.

Standard Changes from November 1994
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 (804) ******************************************************************* Fire Equipment Manufacturers’ Association CD’s include the UL-300 video, extinguisher education and rack hose training (216)

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 in the Following Slides
Improper Installations Improper Maintenance

8/09/02 FSFC 1620

Actuation line No distribution pipe to nozzles This system was left for six months until another company found it on the semi-annual inspection This System Was on the Ground Floor of a Large Resort 8/09/02 FSFC 1620

8/09/02 FSFC 1620

Pipe is bent No nozzle caps Nozzles not pointing into broiler 8/09/02 FSFC 1620

8/09/02 FSFC 1620

Nozzle over warmer No nozzles over two grills Nozzle cap off Too many flow points on one branch line 8/09/02 FSFC 1620

8/09/02 FSFC 1620

Plastic bins on top of hood
Shelf blocking coverage No nozzle in the Under Shelf broiler [the griddle] Obsolete Dry Chemical System 8/09/02 FSFC 1620

8/09/02 FSFC 1620

Nozzle covering appliance outside of hood
Remote pull next to hazard 8/09/02 FSFC 1620

8/09/02 FSFC 1620

This System Was in a Hospital
Duct needs cleaning Fusible link cable is broken jamming the cable This was the only link in the system Conduit is full of grease 8/09/02 FSFC 1620

8/09/02 FSFC 1620

Remote release is on face of hood
Fire system is over the hazard Obsolete Dry Chemical System Fryers are not under the hood 8/09/02 FSFC 1620

8/09/02 FSFC 1620

No deficiencies 8/09/02 FSFC 1620

8/09/02 FSFC 1620

Duct needs cleaning No nozzle in duct Duct is pop-riveted to the hood Fusible link is not in the entrance to the duct Mesh filters Broiler is not protected 8/09/02 FSFC 1620

8/09/02 FSFC 1620

Nozzles are not aimed at the midpoint of each fryer
8/09/02 FSFC 1620

8/09/02 FSFC 1620

Nozzle aimed at wall 8/09/02 FSFC 1620

8/09/02 FSFC 1620

No deficiencies 8/09/02 FSFC 1620

8/09/02 FSFC 1620

No coverage in broiler Coverage of stove blocked by the broiler and the shelf 8/09/02 FSFC 1620

8/09/02 FSFC 1620

Apron hanging over remote pull station
8/09/02 FSFC 1620

8/09/02 FSFC 1620

Filters need cleaning The shelf blocks the chemical from reaching the appliances No coverage of the salamander broiler 8/09/02 FSFC 1620

8/09/02 FSFC 1620

Charcoal broiler cannot be used under the same hood as grease producing appliances
ABC fire extinguisher rated 2A-10BC Class A hazard 8/09/02 FSFC 1620

8/09/02 FSFC 1620

Cylinder is mounted to the hood with screws
No quick seal Remote pull is higher than 60” Obsolete System 8/09/02 FSFC 1620

8/09/02 FSFC 1620

Wrong nozzle over the char broiler
Nozzle heights are wrong No nozzles over the salamander Grill coverage is blocked by shelf 8/09/02 FSFC 1620

8/09/02 FSFC 1620

Only 3 appliance nozzles
Wrong nozzles over the char broiler Nozzle is covered with foil Salamander is not covered Coverage is blocked to the griddle and char broiler 8/09/02 FSFC 1620

8/09/02 FSFC 1620

This plug is where 4 nozzles used to be
8/09/02 FSFC 1620

8/09/02 FSFC 1620

No links on this side of the hood
No nozzles over these appliances (Range, tilt skillet, or in the upright broiler) 8/09/02 FSFC 1620

8/09/02 FSFC 1620

The control head cartridge of a Pyro Chem system can only fire three cylinders
This system has four cylinders This System Would Never Have Discharged 8/09/02 FSFC 1620

8/09/02 FSFC 1620

System is a Pyro-Chem system
Both nozzles are Kidde plenum nozzles Char broiler is next to the fryer 8/09/02 FSFC 1620

8/09/02 FSFC 1620

No nozzles in the double upright broiler
8/09/02 FSFC 1620

8/09/02 FSFC 1620

Nozzle aimed wrong Nozzle heights are wrong No nozzles in salamander 8/09/02 FSFC 1620

8/09/02 FSFC 1620

Nozzle positions are wrong
Filters are not at minimum 45 degree angle

8/09/02 FSFC 1620

Hose used to connect second cylinder
Cardboard stored under hood 8/09/02 FSFC 1620

8/09/02 FSFC 1620

No nozzles in the salamander
Coverage is blocked to the griddle by the salamander 8/09/02 FSFC 1620

8/09/02 FSFC 1620

One nozzle over first appliance
Three nozzles over top of the broilers No nozzles in broilers No nozzles over stove Charcoal next to stove and broiler 8/09/02 FSFC 1620

8/09/02 FSFC 1620

Ansul system No scissors in fusible link housings No duct nozzles Pyro-Chem nozzles 8/09/02 FSFC 1620

8/09/02 FSFC 1620

Ansul nozzle on a Range Guard system
8/09/02 FSFC 1620

8/09/02 FSFC 1620

Duct is screwed to the wall and uses the wall as the duct
8/09/02 FSFC 1620

8/09/02 FSFC 1620

Duct is riveted to the plenum
Grease is leaking out of the duct 8/09/02 FSFC 1620

8/09/02 FSFC 1620

Grease is leaking from the fan
8/09/02 FSFC 1620

8/09/02 FSFC 1620

Wood shingles attached to duct
Grease is leaking from the fan and duct and flowing into the rain gutter and down the down spout NFPA 96 requires Safe access to clean fans and ducts 8/09/02 FSFC 1620

8/09/02 FSFC 1620

The hood is made of plywood
The hood has no filters The fryer is outside the hood 8/09/02 FSFC 1620

8/09/02 FSFC 1620

No fusible link detector in the duct opening
8/09/02 FSFC 1620

8/09/02 FSFC 1620

Improper clearance for duct
Duct is not proper gauge Duct flange is riveted Paper towels stored on top of hood Paper towels under fryers to contain the grease Wire and plug to fryers not code Cardboard on floor to catch the grease that splatters on the floor 8/09/02 FSFC 1620

8/09/02 FSFC 1620

Fryer nozzles not protecting the fryer
Fryer outside of the hood Open flame next to fryer Kitchen Is on the Ground Floor of a Large Multi- Story Hotel 8/09/02 FSFC 1620

*******************************************************************
For more information: Jim Murphy Amerex Corporation (804) ******************************************************************* Fire Equipment Manufacturers’ Association CD’s include the UL-300 video, extinguisher education and rack hose training (216)

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