FM Conflitch Code Kitchen Fire Suppression System

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 Today’s 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. Annual Number of  Property Damage

Reported Fires (2004-2008) $229 million
8.160 (Approximate)  Annual Civilian
 Annual Civilian Deaths 3 Injuries 100
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
 2008 Current Edition

 Scope & Purpose
 Current Edition - Adoption by AHJ ?
 Need to be familiar with it’s contents even
where IFC is used for enforcement
Scope Of NFPA Pamphlet a

 To provide the minimum fire safety requirements (preventative
and operative) related design, installation, operation,
inspection, and maintenance of all public and private cooking
operations.
 Purpose – to reduce the potential fire hazard of cooking
operations, irrespective of the type of cooking equipment used
 In those cases where the AHJ determines that the existing
situation presents an unacceptable degree of risk, the AHJ
shall be permitted to apply retroactively any portion of this
standard.
Chapter 3 -General Definitions
 Approved.“Acceptable to the authority having
jurisdiction.”
– NFPA does not approve, inspect, or certify
 Authority Having Jurisdiction. (referred to as AHJ)
“ The organization, office, or individual responsible for
approving equipment, an installation, or a procedure.”
 Listed. Equipment or material included in a list
published by an organization acceptable to the AHJ
 Shall. “Indicated a mandatory requirement.”
– Note: Should indicates a recommendation.

 Grease Filter. A removable component
designed to capture grease and direct it to a safe
collection point
 Grease Filter Mesh Type. This filter is not
tested, listed, or acceptable for commercial cooking
operations due to the increased fire hazard.
 Spark Arrester A device or method that
minimizes the passage of air-borne sparks and
embers into a plenum, duct, and flue.
 “Liquid tight” Constructed and

performing in such a manner as not to
permit the passage of any liquid at any
temperature.
 “Grease tight” Constructed and
performing in such a manner as not to
permit the passage of any grease under
normal cooking conditions.
 Hood, Fixed Baffle.
A listed unitary exhaust
hood design where the
grease removal device is a
non-removable assembly
that contains an integral
fire activated water-wash
fire system listed for this
purpose.

 High Limit Control Device – An operating device
installed and serving as an integral part of a fryer that
provides secondary limitation of the grease
temperature …
 Single Hazard Area – Where two or more hazards
can be simultaneously involved in fire by reason of
their proximity as determined by the authority having
jurisdiction.
Chapter 4 -General Requirements
 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.
Chapter 4 -General Requirements
 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
Tent Fire in Polk

County Florida -
2001
Chapter 4 - General
Clearance of 18” or to 3” –
sheet metal, mineral wool
bats & wire mesh or
ceramic blanket, 1” spacer
4.2.4.3 …on the wall ..to

the floor ..same as 4.2.1
4.2.4.2 In the event of a fire

within exhaust system
…shall be inspected by
qualified personnel to
determine … structurally
sound
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
5.2 Hood Size Hoods shall be sized and

configured to provide for capture and removal
of grease laden vapors.
5.4 Listed Hood Assemblies. … installed in
accordance with the terms of their listing…
Note that the IMC requires a 6” overlap of the

hood to the appliances
Chapter 6 Grease Removal Devices
 6.1.1 Listed grease filters …

shall be provided.
 6.1.2 Filters (UL 1046)
 6.1.3 Mesh filters “Shall” NOT
be used.
NFPA 96 – Standard for Ventilation Control & Fire
Protection of Commercial Cooking Operations

– 6.2.1.1 Distance from cooking equipment “Shall be as
great as possible but not less than 18 inches.
– 6.2.1.2 Char-broilers “Shall” maintain a minimum
vertical distance of 48 inches.
– 6.2.1.3 If no exposed flame and where flue gases
bypass filters then not less than 6 inches clearance
– 6.2.2.2 A baffle plate can be used but still needs 18
inches and it must be at least 6” from filters

6.2.4 Filters shall be equipped with a drip tray
beneath their lower edges. The tray shall be
kept to the minimum size needed to collect
grease and shall be pitched to drain into an
enclosed metal container having a capacity
not exceeding one gallon.
Grease filters that require a specific orientation
to drain grease shall be clearly so designated
…cannot be installed in the wrong direction
NFPA 96
Grease Removal Devices
 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
Chapter 7 Duct Systems
 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.
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
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
Chapter 7 Duct Construction / Installation
7.5.1 Ducts “Shall be constructed of and

supported by carbon steel not less than 16
gauge (18 ga. Stainless steel)
7.5.2.1 All seams, joints, penetrations,and hood
to duct collar connections shall have a
liquidtight continuous external weld.
See details for duct to hood connections
Duct Construction / Installation
Termination of Exhaust Ducts
7.8.2 Rooftop
• Minimum of 10 ft. clearance from the outlet to
adjacent buildings, property lines, and air intakes.
• Minimum of 18 inches above roof with the exhaust
discharge a minimum of 40 inches above the roof
surface, with the flow directed up and away from
the surface of the roof.
• Hinged upblast fan supplied with flexible weather-
proof electrical cable “Shall” be provided. This
allows for proper inspection and cleaning.
NFPA 96
Duct Construction/Installation
Exhaust
To Property 10’
Line,Building or
Electric Service
Air Intake
40”
18”
10’
Building
Duct Construction / Installation
7.8.3 Wall Terminations - “Shall” be provided with the following

properties
• Through a non combustible wall with a minimum of 10 ft. of
clearance from the outlet to adjacent buildings, property lines,
grade level, combustible construction, electrical equipment or
lines, and the closest point of any air intake or operable door
or window at or below the plane of the exhaust termination.
• Exhaust flow directed perpendicularly outward from the wall
face or upward.
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
 Fan not 10’ above

grade
 Exhaust and Makeup
air fan not properly
separated
 Fan curb attached
directly to vinyl siding
Improper Termination
 Placement
 Curb sits on wooden
base
 No cleaning
provisions
 Clearance to
combustibles, wires,
window
 Improper installation
of down-blast fan
 Fire Hazards
 Overdue for a
cleaning
 Clearance to
combustible issue
Proper Installation
 Hinged Upblast Fan

 Proper housing
 40” Above Roofline
 UL listed for Kitchen
Exhaust
 Wired per NEC
Proper Installation
 Correct installation
on a limited
combustible wall
using a UL listed
Hood Assembly
Chapter 8 Air Movement

 8.1.1.1 Approved upblast fans with motors
surrounded by the airstream shall be hinged, supplied
with flexible weatherproof electrical cable and service
hold-open retainers, and listed for this use.
 8.1.2.1 In-Line Exhaust Fans – motors outside
airstream – belts, pulleys protected with greasetight
housing.
 8.1.4 Exhaust fan housings shall be constructed of
carbon steel not less than 16 gauge or stainless 18
gauge or per the terms of the listing
Chapter 8 Air Movement

 8.2.1.1 The air velocity through any duct shall not be
less than 500 ft. per minute.
 8.2.3.1 … exhaust fan shall continue to run after the
extinguishing system has been activated …
 8.3.1 “Shall” be adequate to prevent negative
pressures in the commercial cooking area from
exceeding 0.02 in. water column.
 8.3.2 When its fire extinguishing system discharges,
makeup air supplied internally to a hood shall be shutoff.
Chapter 9 Auxiliary Equipment
 9.1.1 Dampers shall not be installed in exhaust ducts

or duct systems
– 9.1.2 Where specifically listed for such use or where required as
part of a listed or approved device or system.
 9.2.3.1 Lighting … shall be listed for use over
commercial cooking appliances …
 9.2.4 NFPA 70 (electrical requirements). No wiring in
ducts.
Chapter 9 Auxiliary Equipment

 9.3.3 Any equipment, listed or otherwise, that provides
secondary filtration or air pollution control and that is installed
in the path of travel of exhaust products shall be provided with
an approved automatic fire-extinguishing system for the
protection of the component sections of the equipment and
shall include protection of the ductwork downstream of the
equipment, whether or not the equipment is provided with a
damper.
 9.3.4 If the equipment provides a source of ignition, it shall be
provided with detection to operate the fire-extinguishing
system protecting the equipment.
Fire Extinguishing Equipment

 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
and that might be a source of ignition of grease in the
hood, grease removal device, or duct shall be protected
by fire-extinguishing equipment.
IMC 509.1 IBC 904.11.1 904.11.2

Appliances
Appliances
Split Vat Fryer Single Vat Fryer

Other Codes / Standards for Cooking Appliances
 Electric Appliances
• UL 197 - construction
• NEC 422 – circuit, overcurrent, disconnects
• IFC 904.11.2 - interlocks
• NEC 110.3(B) – clearances per markings
 Gas Appliances
• ANSI Z83 – construction; Z21.69 quick disconnects
• IFC 904.11.2 disconnects/interlocks
 Solid Fuel Appliances
• UL 2162 – construction
• IMC 301.6 – floors
• IMC 507.2.3 – exhaust hood
NFPA 54 – National Fuel Gas Code
Chapter 9 Installation of Specific Equipment

– 9.12.1 Listed floor mounted food service equipment,
such as ranges for hotels and restaurants, deep fat
fryers ….shall be installed at least 6” from combustible
material.
– 9.12.2 Unlisted floor-mounted food service equipment
shall be installed to provide a clearance to
combustible material of not less than 18 in. (460 mm)
at the sides and rear of the equipment and from the
vent connector and not less than 48 in. above cooking
tops and at the front of the 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
50.4.3.5 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 UL 300.
Exception' Automatic fire-extinguishing equipment provided as part
of listed recirculation systems complying with standard UL 197,
Standard for Commercial Electric Cooking Appliances.
(Note: IFC contains same language)
Checking for the UL 300 Label
The Tank Label Indicates That This System Meets The

Requirements Of UL 300, NFPA 17A, & NFPA 96
Chapter 10 – Fire Extinguishing Equipment

 10.2.2 A placard identifying the use of the extinguisher
as a secondary backup means to the automatic fire
suppression system shall be conspicuously placed
near each portable fire extinguisher in the cooking area
 10.2.4 Grease removal devices, hood exhaust
plenums, exhaust ducts, and cooking equipment not
addressed in UL300 or other equivalent test standards,
shall be protected with an automatic fire-extinguishing
system in accordance with the applicable NFPA
Standard and all local building and fire codes , and
shall be approved by the authority having jurisdiction.

 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, Standard for Wet Chemical Extinguishing Systems
IMC 509.1, IBC 904.11, IFC 904.11, ANSI/UL-300

All require systems per NFPA 96 (which calls to NFPA 17A)
 10.2.7.1 Any abandoned pipe or conduit from a previous

installation shall be removed…
 10.2.7.3 The addition of obstructions to spray patterns from
the cooking appliance nozzles such as baffle plates,
shelves, or any modifications shall not be permitted.

 10.2.8.1 Grease removal devices, hood exhaust
plenums, and exhaust ducts requiring protection in
accordance with 10.1.1, shall be permitted to be protected
by a listed fixed baffle hood containing a constant or fire-
actuated water system that is listed and is compliance with
UL-300 or other equivalent standards and shall be installed
in accordance of their listings.
 Each such area not provided with a listed water-wash
extinguishing system shall be provided with a fire-
extinguishing system listed for the purpose.
 The water for listed fixed baffle hood assemblies shall be

permitted to be supplied from the domestic water supply
when the minimum water pressure and flow are provided in
accordance with the terms of the listing. The water supply
shall be monitored by a supervised water supply control
valve.
 The water wash in the fixed baffle hood, specifically listed to
extinguish a fire, shall be activated by the cooking
equipment extinguishing system.
NFPA 96
– …Containing a constant
or fire-actuated water
spray system that is
listed to extinguish a
fire in the grease
removal devices, hood
exhaust plenums, and
exhaust ducts
NFPA 96
 The Water
Supply
– Shall be
monitored by
an
annunciated
low water
pressure
switch

 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.
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.
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.
 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.
 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.
 10.8 Special Design and Application.

 Hoods containing automatic fire extinguishing systems
are protected areas; therefore, these hoods are not
considered obstructions to overhead sprinkler systems
and shall not require floor coverage underneath.
 A single listed detection device shall be permitted
for more than one appliance when installed in
accordance with the terms of the listing.
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.
When Drawings
required they are
prepared with the
advise of the AHJ
and include
sufficient details to
satisfy the AHJ.
They can range
from a simple 8 ½
x 11 hand sketch
to AutoCAD

 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.
Certification of systems
 Fuel shut off operable

gas/electric
 Fully functioning
 Accessories tested
– Pull Station
– Detection
– Building Alarm
 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.
 10.10.5 Other fire extinguishers in the kitchen area shall be

installed in accordance with NFPA 10, Standard for
Portable Fire Extinguishers.
[ Note that NFPA 10 States - Portable Fire Extinguisher shall be

installed in the kitchen cooking areas in accordance with NFPA 10,
Table 3-3.1 for Extra (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
wand–type” 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
 4.3.2.3 Existing dry chemical extinguishers

without a Class K listing that were installed
for the protection of Class K hazards shall be
replaced with an extinguisher having a Class
K listing when the dry chemical extinguishers
become due for either a 6 year maintenance
or hydrostatic test
 Fire Extinguishing
Equipment
– Shall include both
automatic fire
extinguishing
systems as primary
protection
– And portable fire
extinguishers as
secondary protection
 Placard
– A placard identifying the
use of the extinguisher
as A SECONDARY
backup means to the
automatic fire
suppression system
shall be conspicuously
placed near EACH
portable fire
extinguisher in the
cooking area
Class “K” Fire Test
 Follows UL 300 Standard test protocol

– Large “high efficiency” fryer (80 LB capacity)
– Vegetable oil with anti-foaming agents
– Auto-ignition temperature of 6850F or more
– No re-flash permitted
– Three consecutive successful extinguishment
Class “K” Extinguisher Use
 Traditional dry chemical extinguishers

can not cool the appliance
 Reflash can occur in less than 60
seconds
Chapter 11 – Use and Maintenance of Equipment

 Exhaust systems shall be operated whenever
cooking equipment is turned on.
 Instructions for manually operating the system shall
be posted conspicuously in the kitchen and shall be
reviewed with employees by the management.
 Cooking equipment shall not be operated while its
fire-extinguishing system or exhaust system is
nonoperational or otherwise impaired.
– An Inspection and servicing of the fire-extinguishing system and listed
exhaust hoods containing a constant or fire-actuated water system
shall be made at least every six months by properly trained and
qualified persons.
– All actuation components shall be checked for proper operation
during the inspection in accordance with the manufacturer’s listed
procedures.
– Fusible links (including fusible links on fire damper assemblies) and
automatic sprinkler heads shall be replaced at least semi-annually, or
more frequently if necessary where required by the manufacturer.
– Year of mfg. And date of installation shall be marked on system
inspection tag. The tag shall be signed or initialed by the installer.
Inspection
 System out of hydro

 Manufacturer out of
business
 UL listing not valid
 Malfunctioning fryer
 No remote pull
 Combustible wall
Inspection
 Duct Nozzle New

 Duct Nozzle found
during an inspection,
had not been checked
on a routine 6 month
schedule
Inspection Fusible Links
 Bottom - New UL
“Listed” Fusible Link
 Top Link in service for

6 months may fuse at
600 or 700 degrees
What to look for during inspections

 11.3 The entire 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

Table 11.3
Ty pe o r Vo lu m e o f Co o k in g Fre qu e n c y
S ys t em s s er vin g s olid fu el Mon t h ly
cook in g op er a t ion s
S ys t em s s er vin g h igh Q u a r t er ly
volu m e cook in g op er a t ion s
s u ch a s 2 4 h r . cook in g,
ch a r b r oilin g or wok cook in g
S ys t em s s er vin g m od er a t e S em i-a n n u a lly
volu m e cook in g op er a t ion s
S ys t em s s er vin g low volu m e An n u a lly
cook in g op er a t ion s s u ch a s
ch u r ch es , d a y ca m p s ,
s ea s on a l, or s en ior cen t er s

 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.

 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
 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
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
manufacturer’s instructions.
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.
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.
Chapter 12 – Minimum Safety Requirements for

Cooking Equipment
 All deep fat fryers shall be installed with at least a 16 in.
space between the fryer and surface flames from adjacent
cooking equipment. (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.
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
Flame Gard Inc.

Type 1 Filter with arrestor

 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.
 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.

14.7.10.1 Solid 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.

 14.8 Solid 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
 2009 Current Edition

 2002 Edition cited by many
Jurisdictions (time to catch
up)
 Distributors work with most
conservative / most current
or face legal issues
Scope Of NFPA Pamphlet a
 Design considerations applicable to wet chemical
systems.
 System design principles applicable to the products of
one manufacturer are not applicable to the products of
another manufacturer.
 Minimum requirements are specified for restaurant,
commercial, and institutional hoods, plenums, ducts
and associated cooking appliances.
 The Authority having jurisdiction shall determine
compliance with standard.
General Definitions
* 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 manufacturer’s listed installation
and maintenance manual, which is part of the listing.”
General Definitions
 Inspection. Inspection is a “quick check” by system
owner to give reasonable assurance that the system is
fully charged and operable.
 Maintenance. “Maintenance is a thorough check by a
trained person to give maximum assurance that the
extinguishing system will operate as intended It
includes a through examination and any necessary
repair or replacement of system components.”
 Manufacture’s listed manual. The pamphlet
referenced as part of the listing… .
General Definitions
 Trained. “One who has undergone the instructions
necessary to safely design and install and reliably
perform the maintenance and recharge service.”
 Qualifications. “ Only persons properly trained
shall be considered competent to design, install,
and service pre-engineered wet chemical systems.”
Warehouse
Earl’s Extinguishers
Fully Licensed Office

Components
 Only components referenced or permitted in the manufacturer’s
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
– 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
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.
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
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
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
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
KP Restaurant Fire Suppression Systems

Linear Fusible Link Detection Network
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
KP Restaurant Fire Suppression Systems

APPLIANCE PROTECTION 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

System Requirements
 Special Requirements
– Movable cooking equipment shall be
provided with a means to ensure correct
positioned in relation to the appliance
discharge during cooking operations
Plans and Acceptance Tests
 Approval of plans are required they shall be
submitted to the authority having jurisdiction for
approval before work starts. The completed
system shall be tested by trained personal as
required by the manufacturer’s listed manual.
The tests shall determine that the system has
been properly install and will function as intended
(see Appendix).
Restaurant Systems
 Appliance Coverage
– Proof of proper
coverage must be
provided from the
installer
– When in doubt
request a copy of
the pages from of
the manufacturer’s
listed installation
Installer Designed Illegal System
manual
Inspection, Maintenance, and Recharging
 Recharge. After any discharge, or if

insufficient charge is noted during
inspection or maintenance procedure shall
be conducted per MLM
– Piping shall be flushed in accordance to MLM
 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.
 A trained person who has undergone the

instructions necessary to perform the
maintenance and recharge service reliably and
has the applicable manufacturer’s manual and
service bulletins shall service the wet chemical
system at intervals not more than 6 months apart
as outlined .
 Wet chemical containers shall be subject

to a hydrostatic pressure test at intervals
not exceeding 12 years.
 Wet chemical agent removed from the
containers prior to hydrostatic testing shall
be discarded.
 To protect the hazard during hydrostatic

testing, if there is no connected reserve,
alternate protection acceptable to the AHJ
shall be provided.
Annex - Explanatory Material
 Wet chemical solutions are relatively harmless and
normally have no lasting significant effects on skin,
respiratory system, or clothing. They may produce
mild, temporary irritation, but symptoms usually will
disappear when contact is eliminated. Irritation of the
eyes should be treated by flushing with tap water for
15 minutes or longer. Any condition or prolonged
irritation should be referred to a physician for
treatment.
Annex - Explanatory Material
 Disposal of wet chemical is best handled by

flushing with water.
 Investigated to determine not to produce
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, LCJX, LVTT
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
 Standard Changes from November

1994
– Grease Auto-ignition Temperature Increased
from 650°F to 685°F.
– Tilt Skillet / Braising Pan Protect as Fryer.
UL 300 – Update
Video from FEMA

 Shows comparison of UL-300 protocol to Subject
300 protocol for fryer testing
 Also shows sprinkler system using EA-1 sprinkler
head (no longer UL listed for fryer coverage)
 Available from FEMA for $3 on CD – multiple

languages
For more information:
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
 The following slides are not part of today’s

presentation but might be useful in
identifying deficiencies in fire suppression
system installations.
 An electronic copy of today’s presentation
was furnished and might be a better way to
review the following slides.
Find the Deficiencies
in the Following Slides
Improper Installations
Improper Maintenance
www.fsfc.ufl.edu
8/09/02 FSFC 1620 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 FSFC 1620 144

8/09/02 FSFC 1620 145
Pipe is bent
No nozzle caps
Nozzles not pointing

into broiler
8/09/02 FSFC 1620 146

8/09/02 FSFC 1620 147
Nozzle over
warmer
No nozzles over
two grills
Nozzle cap off
Too many flow

points on one
branch line
8/09/02 FSFC 1620 148

8/09/02 FSFC 1620 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 FSFC 1620 150

8/09/02 FSFC 1620 151
Nozzle covering appliance
outside of hood
Remote pull next to hazard
8/09/02 FSFC 1620 152

8/09/02 FSFC 1620 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
Conduit is full of
grease
8/09/02 FSFC 1620 154

8/09/02 FSFC 1620 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 FSFC 1620 156

8/09/02 FSFC 1620 157
No deficiencies
8/09/02 FSFC 1620 158

8/09/02 FSFC 1620 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 FSFC 1620 160

8/09/02 FSFC 1620 161
Nozzles are not aimed at
the midpoint of each fryer
8/09/02 FSFC 1620 162

8/09/02 FSFC 1620 163
Nozzle aimed
at wall
8/09/02 FSFC 1620 164

8/09/02 FSFC 1620 165
No
deficiencies
8/09/02 FSFC 1620 166

8/09/02 FSFC 1620 167
No coverage in
broiler
Coverage of stove
blocked by the
broiler and the shelf
8/09/02 FSFC 1620 168

8/09/02 FSFC 1620 169
Apron hanging over
remote pull station
8/09/02 FSFC 1620 170

8/09/02 FSFC 1620 171
Filters need cleaning
The shelf blocks the
chemical from reaching
the appliances
No coverage of the
salamander broiler
8/09/02 FSFC 1620 172

8/09/02 FSFC 1620 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 FSFC 1620 174

8/09/02 FSFC 1620 175
Cylinder is mounted
to the hood with
screws
No quick seal
Remote pull is
higher than 60”
Obsolete System
8/09/02 FSFC 1620 176

8/09/02 FSFC 1620 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 FSFC 1620 178

8/09/02 FSFC 1620 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 FSFC 1620 180

8/09/02 FSFC 1620 181
This plug is
where 4 nozzles
used to be
8/09/02 FSFC 1620 182

8/09/02 FSFC 1620 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 FSFC 1620 184

8/09/02 FSFC 1620 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 FSFC 1620 186

8/09/02 FSFC 1620 187
System is a Pyro-
Chem system
Both nozzles are
Kidde plenum
nozzles
Char broiler is next
to the fryer
8/09/02 FSFC 1620 188

8/09/02 FSFC 1620 189
No nozzles in
the double
upright broiler
8/09/02 FSFC 1620 190

8/09/02 FSFC 1620 191
Nozzle aimed wrong
Nozzle heights are
wrong
No nozzles in
salamander
8/09/02 FSFC 1620 192

8/09/02 FSFC 1620 193
Nozzle
positions are
wrong
Filters are not

at minimum 45
degree angle
8/09/02 FSFC 1620 195
Hose used to
connect second
cylinder
Cardboard stored
under hood
8/09/02 FSFC 1620 196

8/09/02 FSFC 1620 197
No nozzles in the
salamander
Coverage is blocked to
the griddle by the
salamander
8/09/02 FSFC 1620 198

8/09/02 FSFC 1620 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 FSFC 1620 200

8/09/02 FSFC 1620 201
Ansul system
No scissors in fusible
link housings
No duct nozzles
Pyro-Chem nozzles
8/09/02 FSFC 1620 202

8/09/02 FSFC 1620 203
Ansul nozzle on
a Range Guard
system
8/09/02 FSFC 1620 204

8/09/02 FSFC 1620 205
Duct is screwed to
the wall and uses
the wall as the
duct
8/09/02 FSFC 1620 206

8/09/02 FSFC 1620 207
Duct is riveted to
the plenum
Grease is leaking
out of the duct
8/09/02 FSFC 1620 208

8/09/02 FSFC 1620 209
Grease is leaking
from the fan
8/09/02 FSFC 1620 210

8/09/02 FSFC 1620 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 FSFC 1620 212

8/09/02 FSFC 1620 213
The hood is made of
plywood
The hood has no filters
The fryer is outside the
hood
8/09/02 FSFC 1620 214

8/09/02 FSFC 1620 215
No fusible link detector in
the duct opening
8/09/02 FSFC 1620 216

8/09/02 FSFC 1620 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 FSFC 1620 218

8/09/02 FSFC 1620 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 FSFC 1620 220

For more information:
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

FM Conflitch Code Kitchen Fire Suppression System

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Texas Fire Marshals' Conference

October 17 to 21, 2011

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

Presenting Today’s Program

National Restaurant Association

• Forecast $604 Billion in Sales – 4% of US GDP

• 960,000 Restaurant Locations

 Ave. Annual Number of  Property Damage

In 2010 NFPA reports that 18 Firefighters died responding to or returning

157 Fires per week 22 Fires per day

 2008 Current Edition

Scope Of NFPA Pamphlet a

Chapter 3 -General Definitions

Chapter 3 -General Definitions

 “Liquid tight” Constructed and

Chapter 3 -General Definitions

Tent Fire in Polk

4.2.4.3 …on the wall ..to

4.2.4.2 In the event of a fire

5.2 Hood Size Hoods shall be sized and

Note that the IMC requires a 6” overlap of the

Chapter 6 Grease Removal Devices

 6.1.1 Listed grease filters …

Chapter 6 Grease Removal Devices

Chapter 6 Grease Removal Devices

Chapter 7 Duct Systems

Chapter 7 Duct Construction / Installation

7.5.1 Ducts “Shall be constructed of and

Duct Construction / Installation

7.8.3 Wall Terminations - “Shall” be provided with the following

 Fan not 10’ above

 Hinged Upblast Fan

Chapter 8 Air Movement

Chapter 8 Air Movement

Chapter 9 Auxiliary Equipment

 9.1.1 Dampers shall not be installed in exhaust ducts

Chapter 9 Auxiliary Equipment

Fire Extinguishing Equipment

IMC 509.1 IBC 904.11.1 904.11.2

Split Vat Fryer Single Vat Fryer

Chapter 9 Installation of Specific Equipment

Fire Extinguishing Equipment

50.4.3.5 In existing systems, when changes in

The Tank Label Indicates That This System Meets The

Chapter 10 – Fire Extinguishing Equipment

Fire Extinguishing Equipment

IMC 509.1, IBC 904.11, IFC 904.11, ANSI/UL-300

Chapter 10 – Fire Extinguishing Equipment

 10.2.7.1 Any abandoned pipe or conduit from a previous

Chapter 10 – Fire Extinguishing Equipment

Fire Extinguishing Equipment

 The water for listed fixed baffle hood assemblies shall be

Chapter 10 – Fire Extinguishing Equipment

10.4 Fuel Shutoff

Fire Extinguishing Equipment

A readily accessible means for manual activation shall be located

The manual means of system activation, shall be permitted to be

Chapter 10 – Fire Extinguishing Equipment

 10.6 System Annunciation

 10.7 System Supervision

 10.8 Special Design and Application.

Chapter 10 – Fire Extinguishing Equipment