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Texas Fire Marshals' Conference October 17 to 21, 2011

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

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Texas Fire Marshals' Conference October 17 to 21, 2011

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  1. Texas Fire Marshals' Conference October 17 to 21, 2011

  2. Codes & Standards for Kitchen Fire Suppression Systems A review of NFPA 96, 17A, and UL-300 Presenting Today’s Program Jim Murphy

  3. 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

  4. Fire Loss Data – Eating and Drinking Establishments

  5. Eating and Drinking Establishment Fire Data (Summary from NFPA Fire Analysis – November 2010) • Property Damage $229 million • Annual Civilian Injuries 100 • Ave. Annual Number of Reported Fires (2004-2008) 8.160 (Approximate) • Annual Civilian Deaths 3 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

  6. Breakdown of Cooking EquipmentNFPA Data from the 2003 Report

  7. Codes & Standards that ApplyIn addition to NFPA 96 & 17A

  8. 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

  9. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations 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.

  10. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations 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.

  11. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 3 -General Definitions • 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 ArresterA device or method that minimizes the passage of air-borne sparks and embers into a plenum, duct, and flue.

  12. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 3 -General Definitions • “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.

  13. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 3 -General Definitions • 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.

  14. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 3 -General Definitions • 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.

  15. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations 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.

  16. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations 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.

  17. NFPA 96Temporary Concessions Tent Fire in Polk County Florida - 2001

  18. 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 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

  19. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations 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.

  20. If you want steel exhaust hoods then we install steel exhaust hoods

  21. 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

  22. 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

  23. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations 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.

  24. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 6 Grease Removal Devices • 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

  25. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations Chapter 6 Grease Removal Devices 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

  26. NFPA 96Grease Removal Devices • Filters • …The filters shall be constructed so that filters cannot be installed in the Wrong Orientation

  27. NFPA 96Grease Removal Devices • Grease Filters • Extracted grease drains down the filters to the holes in the bottom Drain Holes

  28. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations 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.

  29. 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

  30. Improper Clearances • Do it yourself duct • Not welded • Wrong gauge steel • Not liquid tight

  31. 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 …

  32. NFPA 96Openings/Clean-Outs • Clean-Outs • A sign shall be placed on all access panels stating the following ACCESS PANEL DO NOT OBSTRUCT

  33. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations 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

  34. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations 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.

  35. NFPA 96Duct Construction/Installation Exhaust To Property Line,Building or Electric Service 10’ Air Intake 40” 18” 10’ Building

  36. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations 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.

  37. 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

  38. Improper Installation • Fan not 10’ above grade • Exhaust and Makeup air fan not properly separated • Fan curb attached directly to vinyl siding

  39. Improper Termination • Placement • Curb sits on wooden base • No cleaning provisions • Clearance to combustibles, wires, window

  40. Improper Termination • Improper installation of down-blast fan • Fire Hazards • Overdue for a cleaning

  41. Improper Termination • Clearance to combustible issue

  42. Proper Installation • Hinged Upblast Fan • Proper housing • 40” Above Roofline • UL listed for Kitchen Exhaust • Wired per NEC

  43. Proper Installation • Correct installation on a limited combustible wall using a UL listed Hood Assembly

  44. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations 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

  45. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations 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.

  46. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations 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.

  47. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations 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. • 9.3.4If the equipment provides a source of ignition, it shall be provided with detection to operate the fire-extinguishing system protecting the equipment.

  48. NFPA 96 – Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations 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

  49. Appliances

  50. Appliances Split Vat Fryer Single Vat Fryer

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