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Texas Fire Marshals' Conference

October 17 to 21, 2011


Codes & Standards for
Kitchen Fire Suppression Systems

A review of NFPA 96, 17A, and UL-300

Presenting Todays Program


Jim Murphy
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
Fire Loss Data Eating and
Drinking Establishments
Eating and Drinking Establishment Fire Data
(Summary from NFPA Fire Analysis November 2010)

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.

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


Breakdown of Cooking Equipment
NFPA Data from the 2003 Report

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

Chapter 6 Grease Removal Devices

6.1.1Listedgreasefilters
shallbeprovided.
6.1.2Filters(UL1046)
6.1.3MeshfiltersShallNOT
beused.
NFPA 96 Standard for Ventilation Control & Fire
Protection of Commercial Cooking Operations

Chapter 6 Grease Removal Devices


6.2.1.1DistancefromcookingequipmentShallbeas
greataspossiblebutnotlessthan18inches.
6.2.1.2Char-broilersShallmaintainaminimum
verticaldistanceof48inches.
6.2.1.3Ifnoexposedflameandwherefluegases
bypassfiltersthennotlessthan6inchesclearance
6.2.2.2Abaffleplatecanbeusedbutstillneeds18
inchesanditmustbeatleast6fromfilters
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter6GreaseRemovalDevices
6.2.4Filtersshallbeequippedwithadriptray
beneaththeirloweredges.Thetrayshallbe
kepttotheminimumsizeneededtocollect
greaseandshallbepitchedtodrainintoan
enclosedmetalcontainerhavingacapacity
notexceedingonegallon.
Greasefiltersthatrequireaspecificorientation
todraingreaseshallbeclearlysodesignated
cannotbeinstalledinthewrongdirection
NFPA 96
Grease Removal Devices

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

Fire Extinguishing Equipment


Fire-extinguishingequipmentfortheprotectionof
greaseremovaldevices,hoodexhaustplenums,and
exhaustductsystemsshallbeprovided.
Cookingequipmentthatproducesgreaseladenvapors
andthatmightbeasourceofignitionofgreaseinthe
hood,greaseremovaldevice,orductshallbeprotected
byfire-extinguishingequipment.

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

Chapter 9 Installation of Specific Equipment


9.12.1Listedfloormountedfoodserviceequipment,
suchasrangesforhotelsandrestaurants,deepfat
fryers.shallbeinstalledatleast6fromcombustible
material.
9.12.2Unlistedfloor-mountedfoodserviceequipment
shallbeinstalledtoprovideaclearanceto
combustiblematerialofnotlessthan18in.(460mm)
atthesidesandrearoftheequipmentandfromthe
ventconnectorandnotlessthan48in.abovecooking
topsandatthefrontoftheequipment.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations

Fire Extinguishing Equipment


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
NFPA 1 Fire Prevention Code

50.4.3.5Inexistingsystems,whenchangesin
thecookingmedia,positioning,orreplacementof
cookingequipmentoccur,thefire-extinguishing
systemshallbemadetocomplywithUL300.
Exception' Automatic fire-extinguishing equipment provided as part
of listed recirculation systems complying with standard UL 197,
Standard for Commercial Electric Cooking Appliances.
(Note:IFCcontainssamelanguage)
Checking for the UL 300 Label

The Tank Label Indicates That This System Meets The


Requirements Of UL 300, NFPA 17A, & NFPA 96
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter 10 Fire Extinguishing Equipment
10.2.2Aplacardidentifyingtheuseoftheextinguisheras
asecondarybackupmeanstotheautomaticfire
suppressionsystemshallbeconspicuouslyplacednear
eachportablefireextinguisherinthecookingarea
10.2.4 Greaseremovaldevices,hoodexhaustplenums,
exhaustducts,andcookingequipmentnotaddressedin
UL300orotherequivalentteststandards,shallbe
protectedwithanautomaticfire-extinguishingsystemin
accordancewiththeapplicableNFPAStandardandall
localbuildingandfirecodes,andshallbeapprovedby
theauthorityhavingjurisdiction.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations

Fire Extinguishing Equipment


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,
IMCStandard for
509.1, IBC Wet Chemical
904.11, Extinguishing
IFC 904.11, ANSI/UL-300 Systems
All require systems per NFPA 96 (which calls to NFPA 17A)
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter 10 Fire Extinguishing Equipment

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

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

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

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

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

10.8 Special Design and Application.


Hoodscontainingautomaticfireextinguishingsystems
areprotectedareas;therefore,thesehoodsarenot
consideredobstructionstooverheadsprinklersystems
andshallnotrequirefloorcoverageunderneath.
Asinglelisteddetectiondeviceshallbepermitted
formorethanoneappliancewheninstalledin
accordancewiththetermsofthelisting.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter 10 Fire Extinguishing Equipment

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.
WhenDrawings
requiredtheyare
preparedwiththe
adviseoftheAHJ
andinclude
sufficientdetailsto
satisfytheAHJ.
Theycanrange
fromasimple8
x11handsketch
toAutoCAD
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter 10 Fire Extinguishing Equipment
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.
Fire Extinguishers
Serviced Here
Fr sh
es
Fre h Sushi
Certification of systems

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

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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

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

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 manufacturers
instructions.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter 12 Minimum Safety Requirements for Cooking
Equipment
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.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter 11 Minimum Safety Requirements for Cooking
Equipment
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.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter 12 Minimum Safety Requirements for
Cooking Equipment
Alldeepfatfryersshallbeinstalledwithatleasta16in.spacebetweenthefryer
andsurfaceflamesfromadjacentcookingequipment.(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.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter 14 Solid Fuel 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

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

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.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter 14 Solid Fuel Cooking Operations
14.7.10.1Solid 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.
NFPA 96 Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter 14 Solid Fuel Cooking Operations
14.8Solid 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.
NFPA 17A Wet Chemical Extinguishing Systems

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

Fully Licensed Office


NFPA 17A Wet Chemical Extinguishing Systems
Components
Only components referenced or permitted in the manufacturers 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
Restaurant Systems

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

KP Restaurant Fire Suppression Systems


Linear Fusible Link Detection Network

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

KP Restaurant Fire Suppression Systems


APPLIANCEPROTECTION Manual Page: 3-7

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

ZD Restaurant Fire Suppression System


NFPA 17A Wet Chemical Extinguishing Systems
SystemRequirements
SpecialRequirements
Movablecookingequipmentshallbe
providedwithameanstoensurecorrect
positionedinrelationtotheappliance
dischargeduringcookingoperations
NFPA 17A Wet Chemical Extinguishing Systems
PlansandAcceptanceTests
Approvalofplansarerequiredtheyshallbe
submittedtotheauthorityhavingjurisdictionfor
approvalbeforeworkstarts.Thecompletedsystem
shallbetestedbytrainedpersonalasrequiredby
themanufacturerslistedmanual.Thetestsshall
determinethatthesystemhasbeenproperlyinstall
andwillfunctionasintended(seeAppendix).
Restaurant Systems
ApplianceCoverage
Proofofproper
coveragemustbe
providedfromthe
installer
Whenindoubt
requestacopyofthe
pagesfromofthe
manufacturerslisted
installationmanual
InstallerDesignedIllegalSystem
NFPA 17A Wet Chemical Extinguishing Systems
Inspection, Maintenance, and Recharging

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

Through Penetration Fire Stop Hood and Grease Duct


System UL 1479, XHEZ Accessories
UL 1978, YYXS
Luminaries UL 1598, IETX
Exhaust Hood
Grease Filters
UL 710, YXZR, YYCW
UL 1046, AKUS
Fire Extinguishing System
UL 300, GMXH, GOAS
Cooking Equipment
UL 197, KNGT,
KNNS ANSI Z83,
LGQX UL 795,
LBOZ UL 2162,
UL 300 Update
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

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

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

8/09/02 FSFC1620 144


8/09/02 FSFC1620 145
Pipe is bent
No nozzle caps

Nozzles not pointing


into broiler

8/09/02 FSFC1620 146


8/09/02 FSFC1620 147
Nozzle over
warmer

No nozzles over
two grills

Nozzle cap off

Too many flow


points on one
branch line

8/09/02 FSFC1620 148


8/09/02 FSFC1620 149
Plastic bins on top of
hood
Shelf blocking coverage
No nozzle in the Under
Shelf broiler [the
griddle]

Obsolete Dry Chemical


System

8/09/02 FSFC1620 150


8/09/02 FSFC1620 151
Nozzle covering appliance
outside of hood

Remote pull next to hazard

8/09/02 FSFC1620 152


8/09/02 FSFC1620 153
This System Was in a
Hospital

Duct needs cleaning

Fusible link cable is


broken jamming the
cable
This was the only link
in the system
system

Conduit is full of
grease

8/09/02 FSFC1620 154


8/09/02 FSFC1620 155
Remote release
is on face of
hood

Fire system is
over the hazard
Obsolete Dry
Chemical
System

Fryers are not


under the hood

8/09/02 FSFC1620 156


8/09/02 FSFC1620 157
No deficiencies

8/09/02 FSFC1620 158


8/09/02 FSFC1620 159
Duct needs cleaning
No nozzle in duct

Duct is pop-riveted
to the hood

Fusible link is not in


the entrance to the
duct

Mesh filters

Broiler is not
protected

8/09/02 FSFC1620 160


8/09/02 FSFC1620 161
Nozzles are not aimed at
the midpoint of each fryer

8/09/02 FSFC1620 162


8/09/02 FSFC1620 163
Nozzle aimed at wall

8/09/02 FSFC1620 164


8/09/02 FSFC1620 165
No
deficiencies

8/09/02 FSFC1620 166


8/09/02 FSFC1620 167
No coverage in
broiler
Coverage of stove
blocked by the broiler
and the shelf

8/09/02 FSFC1620 168


8/09/02 FSFC1620 169
Apron hanging over
remote pull station

8/09/02 FSFC1620 170


8/09/02 FSFC1620 171
Filters need cleaning
The shelf blocks the
chemical from reaching
the appliances
No coverage of the
salamander broiler

8/09/02 FSFC1620 172


8/09/02 FSFC1620 173
Charcoal broiler cannot
be used under the same
hood as grease
producing appliances
ABC fire extinguisher
rated 2A-10BC
Class A hazard

8/09/02 FSFC1620 174


8/09/02 FSFC1620 175
Cylinder is mounted
to the hood with
screws
No quick seal
Remote pull is
higher than 60

Obsolete System

8/09/02 FSFC1620 176


8/09/02 FSFC1620 177
Wrong nozzle over
the char broiler
Nozzle heights are
wrong
No nozzles over the
salamander
Grill coverage is
blocked by shelf

8/09/02 FSFC1620 178


8/09/02 FSFC1620 179
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

8/09/02 FSFC1620 180


8/09/02 FSFC1620 181
This plug is
where 4 nozzles
used to be

8/09/02 FSFC1620 182


8/09/02 FSFC1620 183
No links on this side of
the hood
No nozzles over these
appliances
(Range, tilt skillet, or in
the upright broiler)

8/09/02 FSFC1620 184


8/09/02 FSFC1620 185
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

8/09/02 FSFC1620 186


8/09/02 FSFC1620 187
System is a Pyro-
Chem system
Both nozzles are
Kidde plenum
nozzles
Char broiler is next
to the fryer

8/09/02 FSFC1620 188


8/09/02 FSFC1620 189
No nozzles in
the double
upright broiler

8/09/02 FSFC1620 190


8/09/02 FSFC1620 191
Nozzle aimed wrong
Nozzle heights are
wrong
No nozzles in
salamander

8/09/02 FSFC1620 192


8/09/02 FSFC1620 193
Nozzle
positions are
wrong

Filters are not


at minimum 45
degree angle
8/09/02 FSFC1620 195
Hose used to
connect second
cylinder
Cardboard stored
under hood

8/09/02 FSFC1620 196


8/09/02 FSFC1620 197
No nozzles in the
salamander
Coverage is blocked to
the griddle by the
salamander

8/09/02 FSFC1620 198


8/09/02 FSFC1620 199
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

8/09/02 FSFC1620 200


8/09/02 FSFC1620 201
Ansul system
No scissors in fusible
link housings
No duct nozzles
Pyro-Chem nozzles

8/09/02 FSFC1620 202


8/09/02 FSFC1620 203
Ansul nozzle on
a Range Guard
system

8/09/02 FSFC1620 204


8/09/02 FSFC1620 205
Duct is screwed to
the wall and uses
the wall as the
duct

8/09/02 FSFC1620 206


8/09/02 FSFC1620 207
Duct is riveted to
the plenum
Grease is leaking
out of the duct

8/09/02 FSFC1620 208


8/09/02 FSFC1620 209
Grease is leaking
from the fan

8/09/02 FSFC1620 210


8/09/02 FSFC1620 211
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

8/09/02 FSFC1620 212


8/09/02 FSFC1620 213
The hood is made of
plywood
The hood has no filters
The fryer is outside the
hood

8/09/02 FSFC1620 214


8/09/02 FSFC1620 215
No fusible link detector in
the duct opening

8/09/02 FSFC1620 216


8/09/02 FSFC1620 217
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

8/09/02 FSFC1620 218


8/09/02 FSFC1620 219
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

8/09/02 FSFC1620 220


Formoreinformation:

JimMurphy
AmerexCorporation
JMurphy@Amerex-Fire.com
(804)639-2271
http://www.Amerex-Fire.com

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