Академический Документы
Профессиональный Документы
Культура Документы
Jim Murphy
Industry Forecast
Ave.AnnualNumberof PropertyDamage
ReportedFires(2004-2008) $229million
8.160(Approximate) AnnualCivilian
AnnualCivilianDeaths3 Injuries100
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.
NUMBER
CAUSE OF FIRES OF % OF FIRES
FIRES
Stove 4,700 15.4%
Deep Fat Fryer 1300 11.3%
Oven 500 4.1%
Open Fired Grill 400 3.2%
Grease Hood or Duct 300 3.1%
Portable Cooking or Warming Unit 100 1.0%
Unclassified 400 3.2%
Codes & Standards that Apply
In addition to NFPA 96 & 17A
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
2008CurrentEdition
Scope&Purpose
CurrentEdition-AdoptionbyAHJ?
Needtobefamiliarwithitscontentseven
whereIFCisusedforenforcement
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
ScopeOfNFPAPamphleta
Toprovidetheminimumfiresafetyrequirements(preventative
andoperative)relateddesign,installation,operation,
inspection,andmaintenanceofallpublicandprivatecooking
operations.
Purposetoreducethepotentialfirehazardofcooking
operations,irrespectiveofthetypeofcookingequipmentused
InthosecaseswheretheAHJdeterminesthattheexisting
situationpresentsanunacceptabledegreeofrisk,theAHJ
shallbepermittedtoapplyretroactivelyanyportionofthis
standard.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter3-GeneralDefinitions
Approved.Acceptabletotheauthorityhavingjurisdiction.
NFPAdoesnotapprove,inspect,orcertify
AuthorityHavingJurisdiction.(referredtoasAHJ)
Theorganization,office,orindividualresponsibleforapproving
equipment,aninstallation,oraprocedure.
Listed.Equipmentormaterialincludedinalistpublishedby
anorganizationacceptabletotheAHJ
Shall.Indicatedamandatoryrequirement.
Note:Shouldindicatesarecommendation.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter3-GeneralDefinitions
GreaseFilter.Aremovablecomponentdesignedto
capturegreaseanddirectittoasafecollectionpoint
GreaseFilterMeshType.Thisfilterisnottested,
listed,oracceptableforcommercialcookingoperations
duetotheincreasedfirehazard.
SparkArresterAdeviceormethodthatminimizesthe
passageofair-bornesparksandembersintoaplenum,
duct,andflue.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter3-GeneralDefinitions
LiquidtightConstructedand
performinginsuchamannerasnotto
permitthepassageofanyliquidatany
temperature.
GreasetightConstructedand
performinginsuchamannerasnotto
permitthepassageofanygreaseunder
normalcookingconditions.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter3-GeneralDefinitions
Hood,FixedBaffle.
Alistedunitaryexhaust
hooddesignwherethe
greaseremovaldeviceisa
non-removableassembly
thatcontainsanintegral
fireactivatedwater-wash
firesystemlistedforthis
purpose.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter3-GeneralDefinitions
HighLimitControlDeviceAnoperatingdevice
installedandservingasanintegralpartofafryerthat
providessecondarylimitationofthegrease
temperature
SingleHazardAreaWheretwoormorehazards
canbesimultaneouslyinvolvedinfirebyreasonof
theirproximityasdeterminedbytheauthorityhaving
jurisdiction.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter4-GeneralRequirements
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.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter4-GeneralRequirements
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
TentFireinPolk
CountyFlorida-
2001
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter4-General
Clearanceof18orto3
sheetmetal,mineralwool
bats&wiremeshor
ceramicblanket,1spacer
4.2.4.3onthewall..to
thefloor..sameas4.2.1
4.2.4.2Intheeventofafire
withinexhaustsystem
shallbeinspectedby
qualifiedpersonnelto
determinestructurally
sound
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter5 Hoods
5.1Construction
18GaugeSteelbothConstructedandSupported(20
GaugeStainlesssteel)
Allseams,joints,penetrations,Shallhavea
continuousexternalweld.
Penetrationsshallbepermittedtobesealedbya
listeddevice.
Internalweldispermittedprovideditisformedor
groundsmooth.
Ifyouwantsteel
exhausthoods
thenweinstall
steelexhaust
hoods
Fire Dampers
5.3.4Dampers
Afireactuateddamper
Shallbeinstalledinthe
supplyairplenumateach
pointwherethesupplyair
ductpenetratesthe
continuouslyweldedshell
oftheassembly.
Shallbelisted
MaximumTemperatureoflink286F
NFPA 96 Standard for Ventilation Control & Fire Protection of
Commercial Cooking Operations
5.2HoodSizeHoodsshallbesizedandconfiguredto
provideforcaptureandremovalofgreaseladen
vapors.
5.4ListedHoodAssemblies.installedin
accordancewiththetermsoftheirlisting
NotethattheIMCrequiresa6overlapofthehoodto
theappliances
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
6.1.1Listedgreasefilters
shallbeprovided.
6.1.2Filters(UL1046)
6.1.3MeshfiltersShallNOT
beused.
NFPA 96 Standard for Ventilation Control & Fire
Protection of Commercial Cooking Operations
Filters
Thefiltersshall
beconstructedso
thatfilterscannot
beinstalledinthe
Wrong
Orientation
NFPA 96
Grease Removal Devices
GreaseFilters
Extracted
greasedrains
downthefilters
totheholesin
thebottom
DrainHoles
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter7DuctSystems
7.1General
Shallnotpassthroughfirewalls
Shallleadasdirectlyaspossibletothe
outsideofthebuilding.
Shallnotbeinterconnectedwithanyother
buildingventilationorexhaustsystem.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter7Duct
Systems
7.2Clearance
of18to3
sheetmetal,
mineralwool
bats,wire
mesh,1spacer
SameasHoods
Per4.2
Improper Clearances
Doityourselfduct
Notwelded
Wronggaugesteel
Notliquidtight
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
7.3Openings
Openings/Clean-outs
Shallbeprovidedatthesidesoratthetopof
theduct,whicheverismoreaccessible,andat
changesofdirection.
AccessPanelsper7.4.3
Openingsforinstallation,servicing,and
inspectionoflistedfireprotectiondevicesandfor
ductcleaningshallbeprovidedinductsand
enclosures
NFPA 96
Openings/Clean-Outs
Clean-Outs
Asignshallbe
placedonall
accesspanels
statingthefollowing
ACCESSPANEL
DONOT
OBSTRUCT
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter7DuctConstruction/Installation
7.5.1DuctsShallbeconstructedofand
supportedbycarbonsteelnotlessthan16
gauge(18ga.Stainlesssteel)
7.5.2.1Allseams,joints,penetrations,andhood
toductcollarconnectionsshallhavea
liquidtightcontinuousexternalweld.
Seedetailsforducttohoodconnections
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
DuctConstruction/Installation
TerminationofExhaustDucts
7.8.2Rooftop
Minimumof10ft.clearancefromtheoutlettoadjacent
buildings,propertylines,andairintakes.
Minimumof18inchesaboveroofwiththeexhaust
dischargeaminimumof40inchesabovetheroof
surface,withtheflowdirectedupandawayfromthe
surfaceoftheroof.
Hingedupblastfansuppliedwithflexibleweather-proof
electricalcableShallbeprovided.Thisallowsfor
properinspectionandcleaning.
NFPA 96
Duct Construction/Installation
Exhaust
ToProperty 10
Line,Buildingor
ElectricService
AirIntake
40
18
10
Building
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
DuctConstruction/Installation
7.8.3WallTerminations-Shallbeprovidedwiththefollowing
properties
Throughanoncombustiblewallwithaminimumof10ft.of
clearancefromtheoutlettoadjacentbuildings,propertylines,
gradelevel,combustibleconstruction,electricalequipmentor
lines,andtheclosestpointofanyairintakeoroperabledoor
orwindowatorbelowtheplaneoftheexhausttermination.
Exhaustflowdirectedperpendicularlyoutwardfromthewall
faceorupward.
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
Fannot10above
grade
ExhaustandMakeup
airfannotproperly
separated
Fancurbattached
directlytovinylsiding
Improper Termination
Placement
Curbsitsonwooden
base
Nocleaning
provisions
Clearanceto
combustibles,wires,
window
Improper Termination
Improperinstallation
ofdown-blastfan
FireHazards
Overduefora
cleaning
Improper Termination
Clearanceto
combustibleissue
Proper Installation
HingedUpblastFan
Properhousing
40AboveRoofline
ULlistedforKitchen
Exhaust
WiredperNEC
Proper Installation
Correct installation
on a limited
combustible wall
using a UL listed
Hood Assembly
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter8AirMovement
8.1.1.1Approvedupblastfanswithmotors
surroundedbytheairstreamshallbehinged,supplied
withflexibleweatherproofelectricalcableandservice
hold-openretainers,andlistedforthisuse.
8.1.2.1In-LineExhaustFansmotorsoutside
airstreambelts,pulleysprotectedwithgreasetight
housing.
8.1.4Exhaustfanhousingsshallbeconstructedof
carbonsteelnotlessthan16gaugeorstainless18
gaugeorperthetermsofthelisting
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter8AirMovement
8.2.1.1Theairvelocitythroughanyductshallnotbe
lessthan500ft.perminute.
8.2.3.1exhaustfanshallcontinuetorunafterthe
extinguishingsystemhasbeenactivated
8.3.1Shallbeadequatetopreventnegativepressures
inthecommercialcookingareafromexceeding0.02in.
watercolumn.
8.3.2Whenitsfireextinguishingsystemdischarges,
makeupairsuppliedinternallytoahoodshallbeshutoff.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter9AuxiliaryEquipment
9.1.1Dampersshallnotbeinstalledinexhaustductsorduct
systems
9.1.2Wherespecificallylistedforsuchuseorwhererequiredaspartofalisted
orapproveddeviceorsystem.
9.2.3.1Lightingshallbelistedforuseovercommercial
cookingappliances
9.2.4NFPA70(electricalrequirements).Nowiringinducts.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter9AuxiliaryEquipment
9.3.3Anyequipment,listedorotherwise,thatprovides
secondaryfiltrationorairpollutioncontrolandthatisinstalled
inthepathoftravelofexhaustproductsshallbeprovidedwith
anapprovedautomaticfire-extinguishingsystemforthe
protectionofthecomponentsectionsoftheequipmentand
shallincludeprotectionoftheductworkdownstreamofthe
equipment,whetherornottheequipmentisprovidedwitha
damper.
9.3.4Iftheequipmentprovidesasourceofignition,itshallbe
providedwithdetectiontooperatethefire-extinguishing
systemprotectingtheequipment.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
IMC509.1IBC904.11.1904.11.2
Appliances
Appliances
SplitVatFryer SingleVatFryer
Other Codes / Standards for Cooking Appliances
ElectricAppliances
UL197-construction
NEC422circuit,overcurrent,disconnects
IFC904.11.2-interlocks
NEC110.3(B)clearancespermarkings
GasAppliances
ANSIZ83construction;Z21.69quickdisconnects
IFC904.11.2disconnects/interlocks
SolidFuelAppliances
UL2162construction
IMC301.6floors
IMC507.2.3exhausthood
NFPA 54 National Fuel Gas Code
10.2.7.1Anyabandonedpipeorconduitfromaprevious
installationshallberemoved
10.2.7.3Theadditionofobstructionstospraypatternsfrom
thecookingappliancenozzlessuchasbaffleplates,
shelves,oranymodificationsshallnotbepermitted.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter 10 Fire Extinguishing Equipment
10.2.8.1Greaseremovaldevices,hoodexhaustplenums,
andexhaustductsrequiringprotectioninaccordancewith
10.1.1,shallbepermittedtobeprotectedbyalistedfixed
bafflehoodcontainingaconstantorfire-actuatedwatersystem
thatislistedandiscompliancewithUL-300orotherequivalent
standardsandshallbeinstalledinaccordanceoftheirlistings.
Eachsuchareanotprovidedwithalistedwater-wash
extinguishingsystemshallbeprovidedwithafire-extinguishing
systemlistedforthepurpose.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Fire Extinguishing Equipment
Thewaterforlistedfixedbafflehoodassembliesshallbe
permittedtobesuppliedfromthedomesticwatersupply
whentheminimumwaterpressureandflowareprovidedin
accordancewiththetermsofthelisting.Thewatersupply
shallbemonitoredbyasupervisedwatersupplycontrol
valve.
Thewaterwashinthefixedbafflehood,specificallylistedto
extinguishafire,shallbeactivatedbythecooking
equipmentextinguishingsystem.
NFPA 96
Fire Extinguishing Equipment
Containingaconstant
orfire-actuatedwater
spraysystemthatis
listedtoextinguisha
fireinthegrease
removaldevices,hood
exhaustplenums,and
exhaustducts
NFPA 96
Fire Extinguishing Equipment
TheWater
Supply
Shallbe
monitoredby
anannunciated
lowwater
pressureswitch
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
Manual Activation
Fuelshutoffoperable
gas/electric
Fullyfunctioning
Accessoriestested
PullStation
Detection
BuildingAlarm
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.
NFPA 96 Standard for Ventilation Control & Fire Protection
Chapter of
7 Commercial Cooking Operations
Fire Extinguishing Equipment
10.10.5 Otherfireextinguishersinthekitchenareashallbe
installedinaccordancewithNFPA10,StandardforPortable
FireExtinguishers.
[NotethatNFPA10States-PortableFireExtinguishershallbe
installedinthekitchencookingareasinaccordancewithNFPA10,
Table3-3.1forExtra(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 wandtype 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.
NFPA 10 Portable Extinguishers
4.3.2.3Existingdrychemicalextinguishers
withoutaClassKlistingthatwereinstalled
fortheprotectionofClassKhazardsshall
bereplacedwithanextinguisherhavinga
ClassKlistingwhenthedrychemical
extinguishersbecomedueforeithera6year
maintenanceorhydrostatictest
FireExtinguishing
Equipment
Shallincludeboth
automaticfire
extinguishingsystems
as primaryprotection
Andportablefire
extinguishersas
secondaryprotection
Placard
Aplacardidentifyingthe
useoftheextinguisher
asASECONDARY
backupmeanstothe
automaticfire
suppressionsystemshall
beconspicuouslyplaced
nearEACHportablefire
extinguisherinthe
cookingarea
Class K Fire Test
FollowsUL300Standardtestprotocol
Largehighefficiencyfryer(80LBcapacity)
Vegetableoilwithanti-foamingagents
Auto-ignitiontemperatureof6850Formore
Nore-flashpermitted
Threeconsecutivesuccessfulextinguishment
Class K Extinguisher Use
Traditionaldrychemicalextinguishers
cannotcooltheappliance
Reflashcanoccurinlessthan60
seconds
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter 11 Use and Maintenance of Equipment
Exhaustsystemsshallbeoperatedwhenever
cookingequipmentisturnedon.
Instructionsformanuallyoperatingthesystemshall
bepostedconspicuouslyinthekitchenandshallbe
reviewedwithemployeesbythemanagement.
Cookingequipmentshallnotbeoperatedwhileits
fire-extinguishingsystemorexhaustsystemis
nonoperationalorotherwiseimpaired.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter 11 Use and Maintenance of Equipment
AnInspectionandservicingofthefire-extinguishingsystemand
listedexhausthoodscontainingaconstantorfire-actuatedwater
systemshallbemadeatleasteverysixmonthsbyproperlytrained
andqualifiedpersons.
Allactuationcomponentsshallbecheckedforproperoperation
duringtheinspectioninaccordancewiththemanufacturerslisted
procedures.
Fusiblelinks(includingfusiblelinksonfiredamperassemblies)and
automaticsprinklerheadsshallbereplacedatleastsemi-annually,or
morefrequentlyifnecessarywhererequiredbythemanufacturer.
Yearofmfg.Anddateofinstallationshallbemarkedonsystem
inspectiontag.Thetagshallbesignedorinitialedbytheinstaller.
Inspection
Systemoutofhydro
Manufactureroutof
business
ULlistingnotvalid
Malfunctioningfryer
Noremotepull
Combustiblewall
Inspection
DuctNozzleNew
DuctNozzlefound
duringaninspection,
hadnotbeenchecked
onaroutine6month
schedule
Inspection Fusible Links
Bottom-NewUL
ListedFusibleLink
TopLinkinservicefor
6monthsmayfuseat
600or700degrees
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
11.3Theentire 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
Ty
p
S e
yS
s o
r
tc
e
m
o
y
s
tk
eV
o
s
s
i
n
ml
e
g
su
r
o
sm
v
i
n
p
e
re
g
e
r
v
io
f
s
a
nC
o
l
i
t
i
g
ho
o
d
n
s
i
gf
hk
i
n
u
e
lg F
r
e
M
Q
uq
o
au
e
n
t
r
tn
c
h
l
y
e
r
l
yy
v
o
cv
hl
s
au
r m
c
h
b
r
oa
ic
o
s
l
n2
gk
4
oi
n
hg
o
r
.
wp
c
o
ke
r
o
k
ca
t
n
oi
ko
n
s
g
,
i
ng
SS
o
yy
l
ss
t
u
t
e e
m
m
e
sss
c
o
s
ee
rr
k
vv
i
n
i
ng
o
g
lm
po
d
e
r
w
ve
a
t
o
lr
i
ua
t
e
o
n
s
me S
e
m
A
ni
-
a
nn
un
u
a
a
l
yly
cock
ihn
g
u o
p
rch a
t
es,d
ai
o
nss
yca
mu
c
pha
s,s
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
FlameGardInc.
Type1Filterwitharrestor
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter 14 Solid Fuel 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.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter 14 Solid Fuel Cooking Operations
2009CurrentEdition
2002Editioncitedbymany
Jurisdictions(timetocatch
up)
Distributorsworkwithmost
conservative/mostcurrent
orfacelegalissues
NFPA 17A Wet Chemical Extinguishing Systems
ScopeOfNFPAPamphleta
Designconsiderationsapplicabletowetchemical
systems.
Systemdesignprinciplesapplicabletotheproductsof
onemanufacturerarenotapplicabletotheproductsof
anothermanufacturer.
Minimumrequirementsarespecifiedforrestaurant,
commercial,andinstitutionalhoods,plenums,ducts
andassociatedcookingappliances.
TheAuthorityhavingjurisdictionshalldetermine
compliancewithstandard.
NFPA 17A Wet Chemical Extinguishing Systems
GeneralDefinitions
* 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 manufacturers listed installation
and maintenance manual, which is part of the listing.
NFPA 17A Wet Chemical Extinguishing Systems
GeneralDefinitions
Inspection.Inspectionisaquickcheck bysystemowner togive
reasonableassurancethatthesystemisfullychargedand
operable.
Maintenance.Maintenanceisathoroughcheckby a trained
persontogivemaximumassurancethattheextinguishingsystem
willoperateasintendedItincludesathroughexaminationand
anynecessaryrepairorreplacementofsystemcomponents.
Manufactureslistedmanual. Thepamphletreferencedaspartof
thelisting.
NFPA 17A Wet Chemical Extinguishing Systems
GeneralDefinitions
Trained.Onewhohasundergonetheinstructions
necessarytosafelydesignandinstallandreliably
performthemaintenanceandrechargeservice.
Qualifications.Onlypersonsproperlytrained
shallbeconsideredcompetenttodesign,install,
andservicepre-engineeredwetchemicalsystems.
Warehouse
EarlsExtinguishers
Components
Mustbe ListedIn
TheManufacturers
Manualforusein
theparticular
systembeing
servicedorinstalled
AnsulGasValveIsListedWithAnsul
andAmerexSystems
Restaurant Systems Components
Ifcomponentsare
Notfromthesame
manufacturer
SystemisNotUL
listed
Nofiretesting
No500cycle
mechanicaltesting
Nowarrantiesare
inplace
Pyro-ChemCornerPulleyFSINozzles
AnsulFusibleLinkBracket
NFPA 17A Wet Chemical Extinguishing Systems
Components
Pipe and Fittings
Galvanizedpipeandfittingsshallnotbeused.
Inaccordancewithmanufacturersmanual.
Wet Chemical.
Shallbelistedforthatparticularsystemandrecommendedby
manufacturerofthesystem.
CAUTION: Wet chemical solutions of different manufacturers 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.
NFPA 17A Wet Chemical Extinguishing Systems
SystemRequirements,Applications
Wet chemical fire extinguishing system shall comply with
standard UL 300.
See the manufacturers 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
NFPA 17A Wet Chemical Extinguishing Systems
Components4.4.2
Manualactuatorsshallnotrequireaforceofmorethan
40lb(178N).
Manualactuatorsshallnotrequireamovementofmore
than14in.(356mm)tosecureoperation.
Allmanualactuatorsshallbeprovidedwithoperating
instructions.
Theseinstructionsshallbepermittedtoincludetheuseof
pictographsandshallhaveletteringatleastin.(6.35
mm)inheight.(See5.2.1.4.)
Allremotemanualoperatingdevicesshallbeidentifiedas
tothehazardtheyprotect.
RemoteRelease
Restaurant Systems
ULAllowsfora
Maximumof40lbs.
ofpullorpushto
tripthesystem
ULAllowsfora
Minimumofof
travelora
Maximumof14of
travel
NFPA 17A Wet Chemical Extinguishing Systems
SystemRequirements
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
AgentCylinders
Agentcylindersmust
belocatedoutsideof
thehazard
Locatingcylinders
withinthehazardcan
causedamagetothe
agentcylinders
NFPA 17A Wet Chemical Extinguishing Systems
SystemRequirements
Special Requirements
Detection shall be provided above each appliance or
group of appliances protected by a single nozzle.
Exception:Applianceslocateddirectlybelowanexhaustduct
openingandplacedwithinthefirst12inchesoftheentranceto
theduct.
Hoodorductpenetrationsshallhavealiquidtightseal.
Automaticprotectionshallbeprovidedforallcommonexhaust
ducts.(seeAppendix).
Restaurant Systems
Detection
Systemdetection
maybeby
thermostats,fusible
links,orpressurized
temperature
sensitivetubing
PRM Pneumatic
Releasing Module
PRM DETECTOR TUBING
LINKTOLINK
CABLESEGMENT
LINKTOMRM
24 MAX. DIST. 24 MAX. DIST.
CABLESEGMENT
FROM END OF HOOD LINK TO LINK
CENTEROF
CENTEROF
LINK
LINK
DUCT
MRM
PLENUM
CENTEROF
LINK
TERMINALCABLE CABLEEYEBOLTSUPPORT
SEGMENT REQUIREDONEACHSIDE
24 MAX. DIST.
TERMINALCONNECTOR OFTHEDUCT
FROM END OF HOOD
&EMTFITTING
HANDYCONDUITBOX
21/8X4
HOOD
ZONE OF PROTECTION
Nozzle PN14178
LENGTH OF HOOD
HOOD DEPTH
6 MAX.
34 DEPTH ZONE
20 MAX 20 MAX
of PROTECTION
CENTERLINE
TOTAL FLOOD
17
NOZZLES
Recharge.Afteranydischarge,orif
insufficientchargeisnotedduring
inspectionormaintenanceprocedureshall
beconductedperMLM
PipingshallbeflushedinaccordancetoMLM
NFPA 17A Wet Chemical Extinguishing Systems
Inspection, Maintenance, and Recharging
OwnersInspection
Conductedonmonthlybasisinaccordance
withMLM
(h) Thehood,duct,andprotectedcooking
applianceshavenotbeenreplaced,
modified,orreplaced.
NFPA 17A Wet Chemical Extinguishing Systems
Inspection, Maintenance, and Recharging
Atrainedpersonwhohasundergonethe
instructionsnecessarytoperformthe
maintenanceandrechargeservicereliablyand
hastheapplicablemanufacturersmanualand
servicebulletinsshallservicethewetchemical
systematintervalsnotmorethan6monthsapart
asoutlined.
NFPA 17A Wet Chemical Extinguishing Systems
Inspection, Maintenance, and Recharging
Wetchemicalcontainersshallbesubject
toahydrostaticpressuretestatintervals
notexceeding12years.
Wetchemicalagentremovedfromthe
containerspriortohydrostatictestingshall
bediscarded.
NFPA 17A Wet Chemical Extinguishing Systems
Inspection, Maintenance, and Recharging
Toprotectthehazardduringhydrostatic
testing,ifthereisnoconnectedreserve,
alternateprotectionacceptabletotheAHJ
shallbeprovided.
NFPA 17A Wet Chemical Extinguishing Systems
Annex - Explanatory Material
Wetchemicalsolutionsarerelativelyharmlessand
normallyhavenolastingsignificanteffectsonskin,
respiratorysystem,orclothing.Theymayproducemild,
temporaryirritation,butsymptomsusuallywilldisappear
whencontactiseliminated.Irritationoftheeyesshould
betreatedbyflushingwithtapwaterfor15minutesor
longer.Anyconditionorprolongedirritationshouldbe
referredtoaphysicianfortreatment.
NFPA 17A Wet Chemical Extinguishing Systems
Annex - Explanatory Material
Disposalofwetchemicalisbesthandledby
flushingwithwater.
Investigatedtodeterminenottoproduce
splash.
Commercial
Cooking Power Ventilator for
UL Categories and Standards Restaurant Cooking
Equipment
Grease Duct Enclosures UL 2221, YYET UL 762, YZHW
Grease Ducts UL 1978, YYGQ
StandardChangesfromNovember
1994
GreaseAuto-ignitionTemperatureIncreased
from650Fto685F.
TiltSkillet/BraisingPanProtectasFryer.
UL 300 Update
VideofromFEMA
ShowscomparisonofUL-300protocoltoSubject
300protocolforfryertesting
AlsoshowssprinklersystemusingEA-1sprinkler
head(nolongerULlistedforfryercoverage)
AvailablefromFEMAfor$3onCDmultiple
languages
Formoreinformation:
JimMurphy
AmerexCorporation
JMurphy@Amerex-Fire.com
(804)639-2271
http://www.Amerex-Fire.com
*******************************************************************
FireEquipmentManufacturersAssociation
CDsincludetheUL-300video,extinguishereducationandrackhosetraining
www.femalifesafety.org/(216)241-7333
Follow up to this Presentation
Thefollowingslidesarenotpartoftodays
presentationbutmightbeusefulin
identifyingdeficienciesinfiresuppression
systeminstallations.
Anelectroniccopyoftodayspresentation
wasfurnishedandmightbeabetterwayto
reviewthefollowingslides.
Find the Deficiencies
in the Following Slides
Improper Installations
Improper Maintenance
www.fsfc.ufl.edu
8/09/02 FSFC1620 143
Actuation line
No distribution pipe
to nozzles
No nozzles over
two grills
Conduit is full of
grease
Fire system is
over the hazard
Obsolete Dry
Chemical
System
Duct is pop-riveted
to the hood
Mesh filters
Broiler is not
protected
Obsolete System
Kitchen Is on the
Ground Floor of a
Large Multi- Story
Hotel
JimMurphy
AmerexCorporation
JMurphy@Amerex-Fire.com
(804)639-2271
http://www.Amerex-Fire.com
*******************************************************************
FireEquipmentManufacturersAssociation
CDsincludetheUL-300video,extinguishereducationandrackhosetraining
www.femalifesafety.org/(216)241-7333