1 CXS490 - Pre-Engineered Fire Protection Systems Kitchen Systems.

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CXS490 - Pre-Engineered Fire Protection Systems

Kitchen Systems

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3.3.1.2.(2)Cooking equipment designing to conformto Part 6

6.2.2.6.Commercial cooking equipment provided will be designed,constructed and installed per NFPA 96Check Applicable Edition

9.10.1.4.(1)Also refers to Part 6

Ontario BC Requirements

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2.6.1.12.(1)Cooking equipment provided with exhaust &Fire Protection System to NFPA 96

2.6.1.12.(2)Existing exhaust & Fire Protection Systemsmay be Approved by the Chief Fire Official

2.6.1.13Maintained to NFPA 96 standardsCommercial Exhaust Systems

Ontario FC Requirements

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2.6.1.14.(1)Instructions for operating the Fire ExtinguishingSystem posted conspicuously in Kitchen area

2.6.1.14.(2)Instructions included in the Fire Safety Plan

6.8.1.1.Once installed suppression systems are to bemaintained under this article

9.9.2.19.5 Cooking area separated from rest of building 45 minor protected by fixed Fire Protection System

Ontario FC Requirements

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Hood Chapter 2Grease removal device Chapter 3Duct system Chapter 4Fire System Chapter 7

1-3.1(a) The exhaust hood & filtration systems can be:

- Dry- Water wash- Ion- Pollution control unit

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NFPA 96 Requirements

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Exhaust ducts may be:16-gauge (no 18) carbon steel20 or 18-gauge stainless steel

Kitchen Hood capture heat, smoke andgrease-laden vapours• directs these into the exhaust ductwork to the building’s exterior and• solidly connected to a listed & rated utility or up-blast exhaust fan.

NFPA 96 Requirements

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DuctsSeams, joints & penetrations – liquid tightor continuous welded exterior joints

Clearance457 mm (18 inches) to combustibles152 mm (6 inches) to shaft interior75 mm (3 inches) to limited/drywall0 mm (0 inches) to non-combustibles

Ducts & Clearance

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Type IGrease producing cooking equipment

Type II Non-grease laded;lighter weight,folded galvanized metal, oraluminum, or stainless steel

Must project beyond cooking equipment152 mm (6 inches) on both sides

Hood

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Devices in Hoods

• mechanical filter not allowed• ≥ 457 mm (18 inches) from cooking surface• ≥ 1219 mm (48 inches) to filters over fuel fired charcoal broilers

Grease Removal

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• Listed• Steel or equivalent rigidity• Tight fitting – held in place• Not less than 45º angle to horizontal• Drip tray underneath filter rack to a grease cup• Spark arrester prior to grease removal devices for solid fuel

Grease Filters

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Baffle Filter Impingement

ModularExtractor Dry Cartridge

Water WashHood Hot or Cold Water with a cleaning agent added

Grease Removal Devices

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• Not connected to other vent or exhaust system• Without dips or traps• Openings provided at sides, top and changes in direction• 508 mm x 508 mm (20” x 20”) opening for personnel entry or• opening to allow for cleaning every 3.66 m (12 ft) (per 4-3.4.1)

Welded 16 gauge carbon steel or 18 gaugestainless steelNote: There is 5 to 10 times more grease in horizontal ducts and elbows! 1

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Duct Systems

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• Access panels on the exterior of the building located at the top of the vertical riser• Ducts not supported by roof or exhaust hood• Horizontal ducts to slope to canopy• No drip pockets• Properly fastened to top of steel joists• Hangers equal or heavier gauge• Hoods hung separate from exhaust ducts• Duct to fan – flexible connector not permitted

Duct Systems

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Fans• Rated for commercial cooking vapours Up Blast or• BIRM (Backward Incline Restaurant Model)

Cooking equipmentFat Fryers• ≥ 406 mm (16”) from surface flames of adjacent equipment (9-1.2.2)• Allows steel or tempered glass baffle ≥ 203 mm (8”) high to reduce clearance (9-1.2.3)

Fan & Cooking Equipment

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• Every six months• Trained and qualified• Proper operation of all actuator components• Fusible links replaced annually, or more frequently • Date of Fusible links on inspection report• Temperature and Location on Inspection report

Inspection & Service

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Nozzles• Properly aimed • Capped and Clean• Clear of grease and oil

Manual Pulls• 1.5 m or less to centre of the pull ring

Nozzles& Manual Pulls

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Fuel Shutoff• Automatically activated by extinguishing system• Turns off all sources of fuel or electrical appliances• Manually reset or electrically through reset relay box

Filters• Cleaned weekly by the owner or• changed by a cleaning company

Nozzles& Manual Pulls

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• Operation of the extinguishing system must operate the F/A when provided or required due to occupancy type• Electrical power operating extinguishing system supervised (7-3.1.4)

Fire Alarm Connection

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• showing date of cleaning on premises• Areas not cleaned noted on the report for the AHJ

Vent Cleaning Service

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• Solid fuel cooking – monthly• High volume – quarterly • 24 hours operation, charbroiling or wok• Moderate volume – semi-annually• Low volume – annually • Church, day camp, seasonal or seniors centre

Inspections

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• Appliances functional & maintained in order• Proper nozzles & properly aimed• Nozzles capped & clean• Detector/Link line clear or clean of grease or carbon• EMT clear of grease• Check link manufacturer, rating & date stamp• Hood penetrations properly sealed• Gas valve accessible & not located under hazard• Check cylinder assembly for corrosion & leakage• Check Pull Station height & located in egress path

General Inspections

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• Wet Chemical or alkali based dry chemical portable extinguisher provided to protect commercial cooking equipment (6.2.6.12.)• Must comply with NFPA 10• 1.3 m maximum distance• in the egress path• Warning sign:

ACTIVATETHE FIRE SUPPRESSION SYSTEM

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Extinguisher

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ULC/ORD 1254.6c/UL 300• Water 6 ½ min• Wet Chemical• cannot meet 20 minute re-flash requirement

• Dry Chemical• Carbon Dioxide

• Existing may be acceptable Approved by the Chief Fire Official (CFO)• Upgrade if changes to cooking equipment• High efficiency better insulated 5 times more chemical required

Extinguishing Media

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• Each nozzle has a flow number• describes the flow capacity• also determines number of cylinders required

System Flows

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1W• up to perimeter of 687 mm (27”)• up to diameter of 216 mm (8 ½”) at widest point• Used with 5.68 to 11.36 L (1.5 to 3 Gallon) systems

2W• up to perimeter of 1905 mm (75”)• up to diameter of 610 mm (24”) at widest point

2WH• up to perimeter of 1905 mm (75”)• up to diameter of 610 mm (24”) at widest point

System Flows

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• Nozzle aimed into duct 51 to 108 mm into duct (2 – 8”)• Locate nozzle at intersection of diagonals• If duct between 1905 to 3810 mm (75 – 150”) perimeter, divide duct into two• If more divide by 1905 (75”)

Duct Nozzles

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• 25 to 508 mm (1 - 20”) above the top of filter or • 108 to 160 mm (8-12”) from the face of filter and within 51 mm (2”) of the centre-line• One nozzle can protect up to 2.44 m (8’) as long as the filter width does not exceed 508 mm (20”)

Filter Nozzles

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• Nozzles rating cannot exceed the longest side or the maximum area• With deep fat fryers nozzle height ranges established

Appliance Nozzles

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Each cylinder has established number offlows points• 1.5 gallon is six (6) flow and• 3 gallon is eleven (11) flows

Cylinder Flows

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3/8” pipeSupply line• Max 12.2 m (40’)• Maximum rise 1.8 m (6’)• Maximum elbows 9• Maximum Tees 1• Maximum Flows 5Duct line• Max 1.8 m (6’)• Maximum rise 1.22 m (4’)• Maximum elbows 4• Maximum Tees 1• Maximum Flows 2

Example 1.5 Gallon - 6 Flow Points

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Plenum line• Max 1.22 m (4’)• Maximum rise 0.61 m (2’)• Maximum elbows 4• Maximum Tees 1• Maximum Flows 2Appliance line• Max 3.05 m (10’)• Maximum rise 0.61 m (2’)• Maximum elbows 6• Maximum Tees 3• Maximum Flows 3

Example 1.5 Gallon - 6 Flow Points

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Diagram - Flows