Type of Active Fire Protection

System
Water Based Fire
Protection System

Clean Agent Fire

Suppression System

1. Fire Pump System 1. FM-200 FSS

2. Fire Hydrant
2. Inert Gas FSS
System
(IG100, IG55,
3. Sprinkler System
IG541)
4. Stand Pipe System
3. Carbon Dioxide
CO2 FSS

Wet/Dry Chemical
Fire Extinguishing
System
1. Kitchen Wet
Chemical FSS
2. Vehicle Dry
Chemical FSS

Fire Suppression System for

Commercial Cooking
Applications
Presented
by:
KIM ASISTIO
Systems Manager
Fire Solutions, Inc.

NFPA Standards Referencing

NFPA 96 - Standard for
Ventilation Control and Fire
Protection of Commercial Cooking
Operations
NFPA 17A - Standard for Wet
Chemical Extinguishing Systems
Other References:
- Underwriters Laboratories (UL300)
Fire Solutions, Inc.

NFPA 96
Fire-extinguishing

equipment for the protection of grease

removal devices, hood exhaust plenums, and exhaust duct
systems shall be provided.

Cooking

equipment that produces grease-laden vapors

(such as, but not limited to, deep fat fryers, ranges,
griddles, broilers, woks, tilting skillets, and braising pans)
shall be protected by 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 UL 300, Fire Testing of Fire Extinguishing
Systems for Protection of Restaurant Cooking Areas,
or other equivalent standards and shall be installed in
accordance with their listing.
Fire Solutions,

Inc.

NFPA 96

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.

Any gas appliance not requiring protection, but located

under the same ventilating equipment, shall also
automatically shut off upon activation of any
extinguishing system.

A readily accessible means for manual activation shall

be located between 42 in. and 60 in. (1067 mm and
1524 mm) above the floor, located in a path of exit or
egress, and clearly identify the hazard protected.

Fire Solutions, Inc.

NFPA 96

The means for manual actuator(s) shall be

mechanical and shall not rely on electrical power
for actuation.

Installation of systems shall be performed only by

persons properly trained and qualified to install
the specific system being provided.

Portable 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 such as CO2 and
halon shall not be permitted in kitchen cooking
areas. Manufacturers recommendations shall be
followed.
Fire Solutions, Inc.

NFPA 17A

Wet chemical fire extinguishing

systems shall comply with standard UL
300.

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.
Fire Solutions, Inc.

NFPA 17A

Where two or more hazards can be

simultaneously involved in fire by reason of
their proximity, the hazards shall be
protected by individual systems installed to
operate simultaneously, or by a single
system designed to protect all hazards that
can be simultaneously involved.

Fire Solutions, Inc.

NFPA 17A

All systems shall have both automatic and

manual methods of actuation.

Automatic detection and system actuation

shall be in accordance with the manufacturers
listed installation and maintenance manual.

Operation of any manual actuator shall be all

that is required to bring about the full
operation of the system. At least one manual
actuator shall be provided for each system.
Fire Solutions, Inc.

In 1994.
With the introduction of modern, better
insulated cooking equipment, changes in
cooking oils (animal fats to vegetable oils), a
more effective fire protection system/agent
was required to achieve extinguishment.
Today's commercial cooking equipment,
primarily deep fryers, in combination with
vegetable oils cook at much higher
temperatures (which auto-ignites at 385 F)
making fires hotter and more difficult to
control.
Fire Solutions, Inc.

Thus a new requirement for Kitchen

Fire Suppression Systems came out,
the

UL-300 Standard
The upgrade meant that more nozzles
will be needed, more agent & pipe
flows were recalculated to effectively
extinguish the fire within the
commercial cooking area.
Fire Solutions, Inc.

FEATURES:
UL and ULC Approved
Complies with NFPA
Standard 17A and 96
Complies with Local
Government Fire Codes
Meets requirements of
Building Officials and
Code
Administrations

Fire Solutions, Inc.

Pressurized D.O.T. rated steel cylinders

ready for release in the event of fire.
Pressure gauge on the agent cylinder
allows visual inspection of system status.
Fully assembled and 100% tested
mechanical control head.

Fire Solutions, Inc.

Flexible piping configurations allow for a

streamlined design that will not interfere
with kitchen workflow.
Critical elements of the system such as
control head, cylinder valve assembly and
gas shut-off valve.
Protective chrome nozzle covers help
protect against contamination
and blockage by grease.
Fire Solutions, Inc.

 Pre-engineered System
Solution to appliance and ventilating
hood
and duct grease fires.
Designed to maximize:
Hazard Protection
Reliability
Installation Efficiency
Automatic or manual system activation.
Fire Solutions, Inc.

Diagram of Normal Installation

THANK YOU FOR ATTENDING!

We THANK YOU for

taking the time out of
your busy schedule to
attend this presentation.

QUESTIONS?!!
Fire Solutions, Inc.