Beruflich Dokumente
Kultur Dokumente
Jim Murphy
Industry Forecast
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
Chapter 4 - General
Clearance of 18” or to 3” –
sheet metal, mineral wool
bats & wire mesh or
ceramic blanket, 1” spacer
Chapter 5 Hoods
5.1 Construction
– 18 Gauge Steel – both Constructed and Supported
(20 Gauge Stainless steel)
– All seams, joints, penetrations, “Shall” have a
continuous external weld.
• Penetrations shall be permitted to be sealed by a
listed device.
• Internal weld is permitted provided it is formed or
ground smooth.
If you want steel
exhaust hoods
then we install
steel exhaust
hoods
Fire Dampers
– 5.3.4 Dampers
• A fire actuated damper
“Shall” be installed in the
supply air plenum at each
point where the supply air
duct penetrates the
continuously welded shell
of the assembly.
Shall be listed
Maximum Temperature of link 286°F
NFPA 96 – Standard for Ventilation Control & Fire Protection of
Commercial Cooking Operations
Filters
– …The filters shall
be constructed so
that filters cannot
be installed in the
Wrong
Orientation
NFPA 96
Grease Removal Devices
Grease Filters
– Extracted
grease drains
down the filters
to the holes in
the bottom
Drain Holes
NFPA 96 – Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
7.1 General
– “Shall” not pass through fire walls
– “Shall” lead as directly as possible to the
outside of the building.
– “Shall” not be interconnected with any other
building ventilation or exhaust system.
NFPA 96 – Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Chapter 7 Duct
Systems
7.2 Clearance
of 18” to 3” –
sheet metal,
mineral wool
bats, wire
mesh, 1” spacer
Same as Hoods
Per 4.2
Improper Clearances
Do it yourself duct
Not welded
Wrong gauge steel
Not liquid tight
NFPA 96 – Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
7.3 Openings
Openings / Clean-outs
– “Shall” be provided at the sides or at the top of
the duct, whichever is more accessible, and at
changes of direction.
Access Panels per 7.4.3
Openings for installation, servicing, and
inspection of listed fire protection devices and for
duct cleaning shall be provided in ducts and
enclosures …
NFPA 96
Openings/Clean-Outs
Clean-Outs
– A sign shall be
placed on all
access panels
stating the following
ACCESS PANEL
DO NOT
OBSTRUCT
NFPA 96 – Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
40”
18”
10’
Building
NFPA 96 – Standard for Ventilation Control & Fire Protection
of Commercial Cooking Operations
Placement
Curb sits on wooden
base
No cleaning
provisions
Clearance to
combustibles, wires,
window
Improper Termination
Improper installation
of down-blast fan
Fire Hazards
Overdue for a
cleaning
Improper Termination
Clearance to
combustible issue
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
Manual Activation
Bottom - New UL
“Listed” Fusible Link
Earl’s Extinguishers
Components
– Must be Listed In
The Manufacturer’s
Manual for use in
the particular
system being
serviced or installed
Ansul Gas Valve Is Listed With Ansul
and Amerex Systems
Restaurant Systems Components
– If components are
Not from the
same
manufacturer
• System is Not UL
listed
• No fire testing
• No 500 cycle
mechanical
testing
Pyro-Chem Corner Pulley FSI Nozzles –
Ansul Fusible Link Bracket • No warranties are
in place
NFPA 17A – Wet Chemical Extinguishing Systems
Components
Pipe and Fittings
– Galvanized pipe and fittings shall not be used.
– In accordance with manufacturer’s manual.
Wet Chemical.
– Shall be listed for that particular system and
recommended by manufacturer of the system.
CAUTION: Wet chemical solutions of different
manufacturer’s 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
System Requirements, Applications
Wet chemical fire extinguishing system shall comply
with standard UL 300.
See the manufacturer’s 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
Components 4.4.2
Manual actuators shall not require a force of more than
40 lb (178 N).
Manual actuators shall not require a movement of more
than 14 in. (356 mm) to secure operation.
All manual actuators shall be provided with operating
instructions.
These instructions shall be permitted to include the use
of pictographs and shall have lettering at least ¼ in. (6.35
mm) in height. (See 5.2.1.4.)
All remote manual operating devices shall be identified
as to the hazard they protect.
Remote Release
Restaurant Systems
– UL Allows for a
Maximum of 40 lbs.
of pull or push to
trip the system
– UL Allows for a
Minimum of ½” of
travel or a
Maximum of 14” of
travel
NFPA 17A – Wet Chemical Extinguishing Systems
System Requirements
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
Agent Cylinders
– Agent cylinders
must be located
outside of the
hazard
– Locating cylinders
within the hazard
can cause damage
to the agent
cylinders
NFPA 17A – Wet Chemical Extinguishing Systems
System Requirements
Special Requirements
– Detection shall be provided above each appliance
or group of appliances protected by a single
nozzle.
Exception: Appliances located directly below an exhaust
duct opening and placed within the first 12 inches of the
entrance to the duct.
– Hood or duct penetrations shall have a liquid tight seal.
– Automatic protection shall be provided for all common
exhaust ducts. (see Appendix).
Restaurant Systems
Detection
– System detection
may be by
thermostats, fusible
links, or pressurized
temperature
sensitive tubing
PRM – Pneumatic
Releasing Module PRM DETECTOR TUBING
LINK TO LINK
CABLE SEGMENT
LINK TO MRM
24” MAX. DIST. 24” MAX. DIST.
CABLE SEGMENT
FROM END OF HOOD LINK TO LINK
CENTER OF
CENTER OF
LINK
LINK
DUCT
MRM
PLENUM
CENTER OF
LINK
TERMINAL CABLE CABLE EYE BOLT SUPPORT
SEGMENT REQUIRED ON EACH SIDE
OF THE DUCT 24” MAX. DIST.
TERMINAL CONNECTOR FROM END OF HOOD
& EMT FITTING
HANDY CONDUIT BOX
2 1/8” X 4”
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
Owners Inspection
– Conducted on monthly basis in accordance
with MLM
• (h) The hood, duct, and protected cooking
appliances have not been replaced,
modified, or replaced.
NFPA 17A – Wet Chemical Extinguishing Systems
Inspection, Maintenance, and Recharging
Jim Murphy
Amerex Corporation
JMurphy@Amerex-Fire.com
(804) 639-2271
http://www.Amerex-Fire.com
*******************************************************************
Fire Equipment Manufacturers’ Association
CD’s include the UL-300 video, extinguisher education and rack hose training
www.femalifesafety.org/ (216) 241-7333
Follow up to this Presentation
Improper Installations
Improper Maintenance
www.fsfc.ufl.edu
8/09/02 FSFC 1620 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
Jim Murphy
Amerex Corporation
JMurphy@Amerex-Fire.com
(804) 639-2271
http://www.Amerex-Fire.com
*******************************************************************
Fire Equipment Manufacturers’ Association
CD’s include the UL-300 video, extinguisher education and rack hose training
www.femalifesafety.org/ (216) 241-7333