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Texas Fire Marshals' Conference October 17 to 21, 2011.

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Presentation on theme: "Texas Fire Marshals' Conference October 17 to 21, 2011."— Presentation transcript:

1 Texas Fire Marshals' Conference October 17 to 21, 2011

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

3 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

4 Fire Loss Data – Eating and Drinking Establishments

5 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

6 Breakdown of Cooking Equipment NFPA Data from the 2003 Report

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

8  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

9  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

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

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

12  “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

13  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. Chapter 3 -General Definitions

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

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

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

17 NFPA 96 Temporary Concessions Tent Fire in Polk County Florida - 2001

18 NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 4 - General Clearance 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

19 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.Penetrations shall be permitted to be sealed by a listed device. Internal weld is permitted provided it is formed or ground smooth.Internal weld is permitted provided it is formed or ground smooth. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations

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

21 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.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

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

23 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

24 –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 NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 6 Grease Removal Devices

25 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 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations

26 NFPA 96 Grease Removal Devices  Filters –…The filters shall be constructed so that filters cannot be installed in the Wrong Orientation

27 NFPA 96 Grease Removal Devices  Grease Filters –Extracted grease drains down the filters to the holes in the bottom Drain Holes

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

29 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

30 Improper Clearances  Do it yourself duct  Not welded  Wrong gauge steel  Not liquid tight

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

32 NFPA 96 Openings/Clean-Outs  Clean-Outs –A sign shall be placed on all access panels stating the following ACCESS PANEL ACCESS PANEL DO NOT OBSTRUCT DO NOT OBSTRUCT

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

34 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 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.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.Hinged upblast fan supplied with flexible weather- proof electrical cable “Shall” be provided. This allows for proper inspection and cleaning. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations

35 NFPA 96 Duct Construction/Installation 10’ Air Intake 10’ 40” Exhaust 18” Building To Property Line,Building or Electric Service

36 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 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.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.Exhaust flow directed perpendicularly outward from the wall face or upward. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations

37 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

38 Improper Installation  Fan not 10’ above grade  Exhaust and Makeup air fan not properly separated  Fan curb attached directly to vinyl siding

39 Improper Termination  Placement  Curb sits on wooden base  No cleaning provisions  Clearance to combustibles, wires, window

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

41 Improper Termination  Clearance to combustible issue

42 Proper Installation  Hinged Upblast Fan  Proper housing  40” Above Roofline  UL listed for Kitchen Exhaust  Wired per NEC

43 Proper Installation  Correct installation on a limited combustible wall using a UL listed Hood Assembly

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

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

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

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

48  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

49 Appliances

50 Split Vat FryerSingle Vat Fryer

51 Other Codes / Standards for Cooking Appliances  Electric Appliances UL 197 - construction UL 197 - construction NEC 422 – circuit, overcurrent, disconnects NEC 422 – circuit, overcurrent, disconnects IFC 904.11.2 - interlocksIFC 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

52 –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 54 – National Fuel Gas Code Chapter 9 Installation of Specific Equipment

53 –7.1.1.3 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. –7.1.4.2 The test pressure shall be no less than 1½ times the proposed working pressure but not less than 3 psi. NFPA 54 – National Fuel Gas Code Chapter 7 Inspection, Testing, & Purging

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

55 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

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

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

58 NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations  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 Fire Extinguishing Equipment IMC 509.1, IBC 904.11, IFC 904.11, ANSI/UL-300 All require systems per NFPA 96 (which calls to NFPA 17A)

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

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

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

62 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

63 NFPA 96 Fire Extinguishing Equipment  The Water Supply –Shall be monitored by an annunciated low water pressure switch

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

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

66

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

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

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

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

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

72 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

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

74

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

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

77 NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations  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 ] Chapter 7 – Fire Extinguishing Equipment

78 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.

79 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

80  Fire Extinguishing Equipment –Shall include both automatic fire extinguishing systems as primary protection –And portable fire extinguishers as secondary protection

81  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

82 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 685 0 F or more –No re-flash permitted –Three consecutive successful extinguishment

83 Class “K” Extinguisher Use  Traditional dry chemical extinguishers can not cool the appliance  Reflash can occur in less than 60 seconds

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

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

86 Inspection  System out of hydro  Manufacturer out of business  UL listing not valid  Malfunctioning fryer  No remote pull  Combustible wall

87

88 Inspection  Duct Nozzle New  Duct Nozzle found during an inspection, had not been checked on a routine 6 month schedule

89 Inspection Fusible Links  Bottom - New UL “Listed” Fusible Link  Top Link in service for 6 months may fuse at 600 or 700 degrees

90 What to look for during inspections

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

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

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

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

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

96 NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations  12.1.1 Cooking equipment shall be approved based on one of the following criteria : 1.Listing by a testing laboratory 2.Test 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

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

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

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

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

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

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

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

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

105 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

106 NFPA 17A – Wet Chemical Extinguishing Systems  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

107 * 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 NFPA 17A – Wet Chemical Extinguishing Systems

108  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 NFPA 17A – Wet Chemical Extinguishing Systems

109  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 NFPA 17A – Wet Chemical Extinguishing Systems

110 Office Warehouse Fully Licensed Earl’s Extinguishers

111  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 NFPA 17A – Wet Chemical Extinguishing Systems

112 Restaurant Systems  Components –Must be Listed In The Manufacturer’s Manual for use in the particular system being serviced or installed Ansul Gas Valve Is Listed With Ansul and Amerex Systems

113 Restaurant Systems  Components –If components are Not from the same manufacturer System is Not UL listedSystem is Not UL listed No fire testingNo fire testing No 500 cycle mechanical testingNo 500 cycle mechanical testing No warranties are in placeNo warranties are in place Pyro-Chem Corner Pulley FSI Nozzles – Ansul Fusible Link Bracket

114  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 NFPA 17A – Wet Chemical Extinguishing Systems

115  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 NFPA 17A – Wet Chemical Extinguishing Systems

116 Components 4.4.2 NFPA 17A – Wet Chemical Extinguishing Systems  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.

117 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

118  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. System Requirements NFPA 17A – Wet Chemical Extinguishing Systems

119 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

120  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 NFPA 17A – Wet Chemical Extinguishing Systems

121 Restaurant Systems  Detection –System detection may be by thermostats, fusible links, or pressurized temperature sensitive tubing

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

123 KP Restaurant Fire Suppression Systems Linear 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 BOX 2 1/8” X 4” TERMINAL CONNECTOR & EMT FITTING TERMINAL CABLE SEGMENT LINK TO LINK CABLE SEGMENT LINK TO MRM CABLE SEGMENT PLENUM DUCT CABLE EYE BOLT SUPPORT REQUIRED ON EACH SIDE OF THE DUCT CENTER OF LINK CENTER OF LINK CENTER OF LINK

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

125  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 NFPA 17A – Wet Chemical Extinguishing Systems

126  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 NFPA 17A – Wet Chemical Extinguishing Systems

127 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 Installer Designed Illegal System

128  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 NFPA 17A – Wet Chemical Extinguishing Systems

129  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.(h) The hood, duct, and protected cooking appliances have not been replaced, modified, or replaced. Inspection, Maintenance, and Recharging NFPA 17A – Wet Chemical Extinguishing Systems

130  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 NFPA 17A – Wet Chemical Extinguishing Systems

131  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 NFPA 17A – Wet Chemical Extinguishing Systems

132  To protect the hazard during hydrostatic testing, if there is no connected reserve, alternate protection acceptable to the AHJ shall be provided. Inspection, Maintenance, and Recharging NFPA 17A – Wet Chemical Extinguishing Systems

133  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 NFPA 17A – Wet Chemical Extinguishing Systems

134  Disposal of wet chemical is best handled by flushing with water.  Investigated to determine not to produce splash. Annex - Explanatory Material NFPA 17A – Wet Chemical Extinguishing Systems

135 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

136  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

137  Standard Changes from November 1994 –Grease Auto-ignition Temperature Increased from 650°F to 685°F. –Tilt Skillet / Braising Pan Protect as Fryer.

138 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

139

140 For more information: Jim Murphy Amerex Corporation JMurphy@Amerex-Fire.com (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/www.femalifesafety.org/ (216) 241-7333

141 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.

142 Find the Deficiencies in the Following Slides Improper Installations Improper Maintenance www.fsfc.ufl.edu

143 8/09/02FSFC 1620143

144 8/09/02FSFC 1620144 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

145 8/09/02FSFC 1620145

146 8/09/02FSFC 1620146 Pipe is bent Nozzles not pointing into broiler No nozzle caps

147 8/09/02FSFC 1620147

148 8/09/02FSFC 1620148 Nozzle over warmer No nozzles over two grills Nozzle cap off Too many flow points on one branch line

149 8/09/02FSFC 1620149

150 8/09/02FSFC 1620150 Plastic bins on top of hood Shelf blocking coverage No nozzle in the Under Shelf broiler [the griddle] Obsolete Dry Chemical System

151 8/09/02FSFC 1620151

152 8/09/02FSFC 1620152 Nozzle covering appliance outside of hood Remote pull next to hazard

153 8/09/02FSFC 1620153

154 8/09/02FSFC 1620154 Duct needs cleaning Fusible link cable is broken jamming the cable This was the only link in the system Conduit is full of grease This System Was in a Hospital

155 8/09/02FSFC 1620155

156 8/09/02FSFC 1620156 Fryers are not under the hood Fire system is over the hazard Obsolete Dry Chemical System Remote release is on face of hood

157 8/09/02FSFC 1620157

158 8/09/02FSFC 1620158 No deficiencies

159 8/09/02FSFC 1620159

160 8/09/02FSFC 1620160 Duct needs cleaning No nozzle in duct Fusible link is not in the entrance to the duct Duct is pop-riveted to the hood Mesh filters Broiler is not protected

161 8/09/02FSFC 1620161

162 8/09/02FSFC 1620162 Nozzles are not aimed at the midpoint of each fryer

163 8/09/02FSFC 1620163

164 8/09/02FSFC 1620164 Nozzle aimed at wall

165 8/09/02FSFC 1620165

166 8/09/02FSFC 1620166 No deficiencies

167 8/09/02FSFC 1620167

168 8/09/02FSFC 1620168 No coverage in broiler Coverage of stove blocked by the broiler and the shelf

169 8/09/02FSFC 1620169

170 8/09/02FSFC 1620170 Apron hanging over remote pull station

171 8/09/02FSFC 1620171

172 8/09/02FSFC 1620172 Filters need cleaning The shelf blocks the chemical from reaching the appliances No coverage of the salamander broiler

173 8/09/02FSFC 1620173

174 8/09/02FSFC 1620174 Charcoal broiler cannot be used under the same hood as grease producing appliances ABC fire extinguisher rated 2A-10BC Class A hazard

175 8/09/02FSFC 1620175

176 8/09/02FSFC 1620176 Cylinder is mounted to the hood with screws No quick seal No quick seal Remote pull is higher than 60” Obsolete System

177 8/09/02FSFC 1620177

178 8/09/02FSFC 1620178 Wrong nozzle over the char broiler Nozzle heights are wrong No nozzles over the salamander Grill coverage is blocked by shelf

179 8/09/02FSFC 1620179

180 8/09/02FSFC 1620180 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

181 8/09/02FSFC 1620181

182 8/09/02FSFC 1620182 This plug is where 4 nozzles used to be

183 8/09/02FSFC 1620183

184 8/09/02FSFC 1620184 No links on this side of the hood No nozzles over these appliances (Range, tilt skillet, or in the upright broiler)

185 8/09/02FSFC 1620185

186 8/09/02FSFC 1620186 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

187 8/09/02FSFC 1620187

188 8/09/02FSFC 1620188 System is a Pyro- Chem system Both nozzles are Kidde plenum nozzles Char broiler is next to the fryer

189 8/09/02FSFC 1620189

190 8/09/02FSFC 1620190 No nozzles in the double upright broiler

191 8/09/02FSFC 1620191

192 8/09/02FSFC 1620192 Nozzle aimed wrong Nozzle heights are wrong No nozzles in salamander

193 8/09/02FSFC 1620193

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

195 8/09/02FSFC 1620195

196 8/09/02FSFC 1620196 Hose used to connect second cylinder Cardboard stored under hood

197 8/09/02FSFC 1620197

198 8/09/02FSFC 1620198 No nozzles in the salamander Coverage is blocked to the griddle by the salamander

199 8/09/02FSFC 1620199

200 8/09/02FSFC 1620200 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

201 8/09/02FSFC 1620201

202 8/09/02FSFC 1620202 Ansul system No scissors in fusible link housings No duct nozzles Pyro-Chem nozzles

203 8/09/02FSFC 1620203

204 8/09/02FSFC 1620204 Ansul nozzle on a Range Guard system

205 8/09/02FSFC 1620205

206 8/09/02FSFC 1620206 Duct is screwed to the wall and uses the wall as the duct

207 8/09/02FSFC 1620207

208 8/09/02FSFC 1620208 Duct is riveted to the plenum Grease is leaking out of the duct

209 8/09/02FSFC 1620209

210 8/09/02FSFC 1620210 Grease is leaking from the fan

211 8/09/02FSFC 1620211

212 8/09/02FSFC 1620212 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

213 8/09/02FSFC 1620213

214 8/09/02FSFC 1620214 The hood is made of plywood The hood has no filters The fryer is outside the hood

215 8/09/02FSFC 1620215

216 8/09/02FSFC 1620216 No fusible link detector in the duct opening

217 8/09/02FSFC 1620217

218 8/09/02FSFC 1620218 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

219 8/09/02FSFC 1620219

220 8/09/02FSFC 1620220 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

221 For more information: Jim Murphy Amerex Corporation JMurphy@Amerex-Fire.com (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/www.femalifesafety.org/ (216) 241-7333


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