Presentation on theme: "Components Water main DCVA – Double Check Valve Assembly Fire Department Connection (FDC) Indicator Valve Assembly Post Indicator Valve (PIV)"— Presentation transcript:
Locations of FDCs Within 50 feet of structure. Within 50 feet of a fire hydrant. (Outside of the Downtown Sub area) Can be combination or single use. Painted Labeled for type and address (If needed) As the downtown sub-area becomes more densely developed, you will see more wall mounted connection and control points.
Post Indicator Valve. Wall Post Indicator Valve. Outside Screw and yoke Purpose: To control the flow of water to the fire protection system. Visible indicator of the position of the device. OPEN/SHUT Visible screw threads Security Chains Tamper device
Feed from main Check Valve Control Valve FDC PIV Fire Line
Purpose To control and distribute the water to the suppression devices. To allow reporting to a notification device of tampering or water flow. Risers come in many forms, from a standard wet pipe riser to much more complicated systems.
Water is in the system at all times. Released by the activation of a sprinkler head.
Used for areas subject to freeze. The piping above the valve assembly has no water in it. Usually has an air compressor to hold back the water from entering the pipes in non-alarm conditions.
Valve Cap Hinge Water Inlet Dry area of riser Latch Pressurized Air Face Bolt
Heat from combustion breaks the bulb or fusible link on a sprinkler head. Pressurized air in the branch and main lines travels through the system escaping through the opened sprinkler head or heads. Air from the system leaves the main chamber of the riser valve. Release of the pressurized air allows for the valve to lift off the inlet. Water moves from the main line into the system lines.
Time constraints for air to leave the system and water to reach the sprinkler head. NFPA 13 – 60 seconds of less for water delivery. If the system takes too long… An “Accelerator” may be needed. Air compressor to keep pressure in the system and keep the main alarm valve from opening. Signal to alarm system when system goes “WET”.
Usually used for areas within a building that may need special application due to sensitive equipment or where accidental activation is undesired. Pre-action systems are hybrids of wet, dry, and deluge systems, depending on the exact system goal. There are two main sub-types of pre-action systems: single interlock, and double interlock.
Single interlock systems are similar to dry systems except that these systems require that a “preceding” fire detection event, typically the activation of a heat or smoke detector, takes place prior to the “action” of water introduction into the system’s piping by opening the pre- action valve, which is a mechanically latched valve.
Double interlock systems are similar to deluge systems except that automatic sprinklers are used. These systems require that both a “preceding” fire detection event, typically the activation of a heat or smoke detector, and an automatic sprinkler operation take place prior to the “action” of water introduction into the system’s piping.
Activation of either the fire detectors alone, or sprinklers alone, without the concurrent operation of the other, will not allow water to leave the piping system. Because water does not enter the piping until a sprinkler operates, double interlock systems are considered as dry systems in terms of water delivery times, and similarly require a larger design area.
In these systems, sprinklers are open at all times. There is NO fusible link or temperature sensitive bulb.
A fire detection device controls the main valve. Very similar to a pre-action system. When the system is activated, the valve opens, allowing large amounts of water to flow through all of the sprinklers. They are usually used in facilities that contain hazardous materials such as: flammable liquids, chemicals, and explosives.
A system of pipes and connection points. Mainly used to extend the reach of hose lines. Typical connections are 2 ½ inch and 1 ½ inch. Connections are normally located in stairwells. Can also be found in hallways, roofs and places where the spacing between access points exceeds 300 feet.
Systems can be as complicated as the building and its contents require.
System can be normally dry. Supplied by water from a fire apparatus. System can be normally wet. Supplied by water from the fire line. Supplemented with water from a fire apparatus. System can be a combination. Combined with the sprinkler system.
Class I – A Class I standpipe system shall provide a 2 1/2 inch hose connection for use primarily by trained personnel or by the fire department during initial response. This class has no hose attached.
Class II – A Class II standpipe system shall provide 1 1/2 inch hose stations to supply water for use primarily by trained personnel or by the fire department during initial response. These are typically found in cabinets with 100’ of hose.
Class III – A Class III standpipe system shall provide 1 1/2 inch hose stations to supply water for use by trained personnel and a 2 1/2 inch hose connection to supply a larger volume of water for use by fire departments and those trained in heavy fire streams. Many times these connections will provide a 2-1/2 inch reducer to a 1-1/2 hose connection.
FM-200 An extinguishing system that utilizes a chemical extinguishing agent. The agent is less hazardous than Halon. Leaves no residue on equipment. Uses a interlock release system. Usually smoke detectors. Countdown timer to allow for escape from the room prior to release. Manual activation and abort buttons. Visual and audible alarms.
NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations NFPA 13 Standard for the Installation of Sprinkler Systems NFPA 17 Standard for Dry Chemical Extinguishing Systems NFPA 17A Standard for Wet Chemical Extinguishing Systems UL 300 Standard for Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment UL 710 Standard for Exhaust Hoods for Commercial Cooking Equipment These are just some of them.
Why do we need hood extinguishing systems? What are some of the hazards associated with kitchen cooking? How frequently are hoods to be cleaned? How frequently are the suppression components to be serviced? What types of extinguishing agents are used?
NFPA 96 Cleaning schedule Monthly - Facilities that serve solid fuel cooking need to be cleaned. Quarterly - Facilities that serving high volume cooking like 24hr restaurants and wok cooking. Semi- Annual - Facilities that serve moderate volume cooking to be cleaned. Annually - Facilities that serve low volume cooking like churches, day camps, senior centers.
Concerns of a dirty hood system. Build up of grease from grease laden vapors. Producing a highly combustible fuel load. Grease is a corrosive material that over time can weaken or destroy structural members. Rapid fire spread.
Activation process Detection of a fire Fusible link Shut down of gas supply and/or electricity of heat sources Shut down of make-up air. Notification to FA panel Fire alarm activated. Activation of suppression chemical. Extinguishment of fire.
Each device is in constant communication with the panel. Panel can identify the location and condition of the device. Can monitor other devices such as VESDA and Special extinguishing systems and Smoke Control.
New technology is now replacing some of the long standing modes of communicating with the monitoring station. POTS - Copper wire Digital Dialer DAC – Digital Alarm Communicator STU – subscriber terminal unit New technology must meet NFPA 72 standards RF – Radio Frequency Cellular – cell system IPDAC – Internet VOIP
Can be used where due to sensitive equipment, early detection is needed.
How it works Constantly “sniffing” the air. Uses a high efficiency aspirator. Detects minuscule amounts of smoke by the use of a laser. Alerts in a pre-alarm and alarm manner. Multiple levels of alarm are available before a full alarm is activated.