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LPC Certification Scheme and Proposed
Changes
Alan Elder
Sales Director, Engineered & Pre-Engineered Systems,
EMEA, Tyco Fire Protection Products
Fire Tetrahedron
Heat
Heat
Chain
Chain
Reaction
Reaction
Oxygen
Oxygen
Fuel
Fuel
Statistics
Major Causes
Open Flame, torch
3.3%
Exposure
1.8%
Smoking Materials
4.6%
Cooking Equipment
42.2%
Appliance, Tool, AC
5.1%
Heating Equipment
6.5%
Other Equipment
9.7%
Intentional
10.7%
Electrical
13.1%
Source: US Fire Administration Fire Loss Data Published by the National Fire Protection Association June 03
https://www.ansul.com/en/Products/kitchen_sys/Ansul_Restaurant_Interactive/Documents/EatingandDrinkingEstablishments.pdf
Fires
Civilian
Deaths
Eating &
Drinking
8,520
Civilian
Injuries
113
Property
Damage
$ 190 M
Source: U.S. Eating and Drinking Establishment Property Structure Fires, Jennifer Flynn, National
Fire Protection Association, Quincy, MA, February 2007.
https://www.ansul.com/en/Products/kitchen_sys/Ansul_Restaurant_Interactive/Documents/EatingandDrinkingEstablishments.pdf
Source: U.S. Eating and Drinking Establishment Property Structure Fires, Jennifer Flynn, National Fire Protection Association, Quincy, MA, February 2007.
10https://www.ansul.com/en/Products/kitchen_sys/Ansul_Restaurant_Interactive/Documents/EatingandDrinkingEstablishments.pdf
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INTE0500763A
Spain
CTE (DBSI)_2006
Denmark
Norway
Portugal
Artigo 194
US
UK
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Risk Factors
Poor cleaning of the ventilation system?
Common ducts?
Structural construction & condition of the exhaust ducting?
Reliability of fire dampers?
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Risk Factors
The fire hazard is largely depending on working procedures in the
kitchen
Depending on the temperature grease and grease residues will self
ignite
The way of cooking?
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NFPA 17A
Standard for
Wet Chemical
Extinguishing
Systems
XXXX Edition
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NFPA 96 (2008)
VdS
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UL 300
Test - Standard
UL 300 test oriented
Main subjects are:
Fryer Protection
Grease
Agent
Splash Test:
@ Cooking Temperature
after 2 minute pre-burn
Broiler Protection
Chain Broilers / Char Broilers
Gas Radiant
Lava Rock
Natural Charcoal
Wood (Mesquite, Apple, Hickory, Oak, Cherry)
UL 300 TestingBroilers
LPS 1223
Design Requirements
System Manual Requirements
Authorized Installer Requirements
Quality Management
Extinguishing Performance Tests
Extinguishing Agent Distribution Test
Component Examination and Tests
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Portable Extinguishers
Fire Blankets
Fire Brigade
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Portable Extinguishers
Needs to be F-class
Only if kitchen is manned?
Operator needs to be skilled how to use the portable
extinguisher?
Not suitable for hood, duct and obstructed areas?
Do not shut down cooking appliances
Operator positioning?
Recommended back-up protection!
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5
Fire Blankets
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Fire Brigades
How long will the fire brigade take to arrive?
What are the fire brigades tasks?
What will the kitchen, the restaurant and the building look like
afterwards?
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Conclusions
What does all this mean for you?
Can you count on the existing rules and legislation?
What is most important for you?
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* Annual review
** Bi-annual review