1. 1 CXS490 - Pre-Engineered Fire Protection Systems Kitchen Systems

2. 2 3.3.1.2.(2) Cooking equipment designing to conform to Part 6 6.2.2.6. Commercial cooking equipment provided will be designed,constructed and installed per NFPA 96 Check Applicable Edition 9.10.1.4.(1) Also refers to Part 6 Ontario BC Requirements

3. 3 2.6.1.12.(1) Cooking equipment provided with exhaust & Fire Protection System to NFPA 96 2.6.1.12.(2) Existing exhaust & Fire Protection Systems may be Approved by the Chief Fire Official 2.6.1.13 Maintained to NFPA 96 standards Commercial Exhaust Systems Ontario FC Requirements

4. 4 2.6.1.14.(1) Instructions for operating the Fire Extinguishing System posted conspicuously in Kitchen area 2.6.1.14.(2) Instructions included in the Fire Safety Plan 6.8.1.1. Once installed suppression systems are to be maintained under this article 9.9.2.19.5 Cooking area separated from rest of building 45 min or protected by fixed Fire Protection System Ontario FC Requirements

5. 5 Hood Chapter 2 Grease removal device Chapter 3 Duct system Chapter 4 Fire System Chapter 7 1-3.1(a) The exhaust hood & filtration systems can be: -Dry -Water wash -Ion -Pollution control unit 5 NFPA 96 Requirements

6. 6 Exhaust ducts may be: 16-gauge (no 18) carbon steel 20 or 18-gauge stainless steel Kitchen Hood capture heat, smoke and grease-laden vapours directs these into the exhaust ductwork to the building’s exterior and solidly connected to a listed & rated utility or up-blast exhaust fan. NFPA 96 Requirements

7. 7 Ducts Seams, joints & penetrations – liquid tight or continuous welded exterior joints Clearance 457 mm (18 inches) to combustibles 152 mm (6 inches) to shaft interior 75 mm (3 inches) to limited/drywall 0 mm (0 inches) to non-combustibles Ducts & Clearance

8. 8 Type I Grease producing cooking equipment Type II Non-grease laded; lighter weight,folded galvanized metal, or aluminum, or stainless steel Must project beyond cooking equipment 152 mm (6 inches) on both sides Hood

9. 9 Devices in Hoods mechanical filter not allowed ≥ 457 mm (18 inches) from cooking surface ≥ 1219 mm (48 inches) to filters over fuel fired charcoal broilers Grease Removal

10. 10 Listed Steel or equivalent rigidity Tight fitting – held in place Not less than 45º angle to horizontal Drip tray underneath filter rack to a grease cup Spark arrester prior to grease removal devices for solid fuel Grease Filters

11. 11 Baffle Filter Impingement Modular Extractor Dry Cartridge Water Wash Hood Hot or Cold Water with a cleaning agent added Grease Removal Devices

12. 12 Not connected to other vent or exhaust system Without dips or traps Openings provided at sides, top and changes in direction 508 mm x 508 mm (20” x 20”) opening for personnel entry or opening to allow for cleaning every 3.66 m (12 ft) (per 4-3.4.1) Welded 16 gauge carbon steel or 18 gauge stainless steel Note: There is 5 to 10 times more grease in horizontal ducts and elbows! 12 Duct Systems

13. 13 Access panels on the exterior of the building located at the top of the vertical riser Ducts not supported by roof or exhaust hood Horizontal ducts to slope to canopy No drip pockets Properly fastened to top of steel joists Hangers equal or heavier gauge Hoods hung separate from exhaust ducts Duct to fan – flexible connector not permitted Duct Systems

14. 14 Fans Rated for commercial cooking vapours Up Blast or BIRM (Backward Incline Restaurant Model) Cooking equipment Fat Fryers ≥ 406 mm (16”) from surface flames of adjacent equipment (9-1.2.2) Allows steel or tempered glass baffle ≥ 203 mm (8”) high to reduce clearance (9-1.2.3) Fan & Cooking Equipment

15. 15 Every six months Trained and qualified Proper operation of all actuator components Fusible links replaced annually, or more frequently Date of Fusible links on inspection report Temperature and Location on Inspection report Inspection & Service

16. 16 Nozzles Properly aimed Capped and Clean Clear of grease and oil Manual Pulls 1.5 m or less to centre of the pull ring Nozzles& Manual Pulls

17. 17 Fuel Shutoff Automatically activated by extinguishing system Turns off all sources of fuel or electrical appliances Manually reset or electrically through reset relay box Filters Cleaned weekly by the owner or changed by a cleaning company Nozzles& Manual Pulls

18. 18 Operation of the extinguishing system must operate the F/A when provided or required due to occupancy type Electrical power operating extinguishing system supervised (7-3.1.4) Fire Alarm Connection

19. 19 showing date of cleaning on premises Areas not cleaned noted on the report for the AHJ Vent Cleaning Service

20. 20 Solid fuel cooking – monthly High volume – quarterly 24 hours operation, charbroiling or wok Moderate volume – semi-annually Low volume – annually Church, day camp, seasonal or seniors centre Inspections

21. 21 Appliances functional & maintained in order Proper nozzles & properly aimed Nozzles capped & clean Detector/Link line clear or clean of grease or carbon EMT clear of grease Check link manufacturer, rating & date stamp Hood penetrations properly sealed Gas valve accessible & not located under hazard Check cylinder assembly for corrosion & leakage Check Pull Station height & located in egress path General Inspections

22. 22 Wet Chemical or alkali based dry chemical portable extinguisher provided to protect commercial cooking equipment (6.2.6.12.) Must comply with NFPA 10 1.3 m maximum distance in the egress path Warning sign: ACTIVATE THE FIRE SUPPRESSION SYSTEM FIRST Extinguisher

23. 23 ULC/ORD 1254.6c/UL 300 Water 6 ½ min Wet Chemical cannot meet 20 minute re-flash requirement Dry Chemical Carbon Dioxide Existing may be acceptable Approved by the Chief Fire Official (CFO) Upgrade if changes to cooking equipment High efficiency better insulated 5 times more chemical required Extinguishing Media

24. 24 Each nozzle has a flow number describes the flow capacity also determines number of cylinders required System Flows

25. 25 1W up to perimeter of 687 mm (27”) up to diameter of 216 mm (8 ½”) at widest point Used with 5.68 to 11.36 L (1.5 to 3 Gallon) systems 2W up to perimeter of 1905 mm (75”) up to diameter of 610 mm (24”) at widest point 2WH up to perimeter of 1905 mm (75”) up to diameter of 610 mm (24”) at widest point System Flows

26. 26 Nozzle aimed into duct 51 to 108 mm into duct (2 – 8”) Locate nozzle at intersection of diagonals If duct between 1905 to 3810 mm (75 – 150”) perimeter, divide duct into two If more divide by 1905 (75”) Duct Nozzles

27. 27 25 to 508 mm (1 - 20”) above the top of filter or 108 to 160 mm (8-12”) from the face of filter and within 51 mm (2”) of the centre-line One nozzle can protect up to 2.44 m (8’) as long as the filter width does not exceed 508 mm (20”) Filter Nozzles

28. 28 Nozzles rating cannot exceed the longest side or the maximum area With deep fat fryers nozzle height ranges established Appliance Nozzles

29. 29 Each cylinder has established number of flows points 1.5 gallon is six (6) flow and 3 gallon is eleven (11) flows Cylinder Flows

30. 30 3/8” pipe Supply line Max 12.2 m (40’) Maximum rise 1.8 m (6’) Maximum elbows 9 Maximum Tees 1 Maximum Flows 5 Duct line Max 1.8 m (6’) Maximum rise 1.22 m (4’) Maximum elbows 4 Maximum Tees 1 Maximum Flows 2 Example 1.5 Gallon - 6 Flow Points

31. 31 Plenum line Max 1.22 m (4’) Maximum rise 0.61 m (2’) Maximum elbows 4 Maximum Tees 1 Maximum Flows 2 Appliance line Max 3.05 m (10’) Maximum rise 0.61 m (2’) Maximum elbows 6 Maximum Tees 3 Maximum Flows 3 Example 1.5 Gallon - 6 Flow Points

32. 32 Diagram - Flows