Protection of Commercial Cooking facilities
John Robertson, Business Development Manager
Asia Pacific
Restaurant Fire Risk Reduction
Restaurant Fires
History of Commercial Kitchen Protection
Restaurant Fire Suppression System Types /
Agents
Pre-Engineered Systems
UL 300 Standard
National Fire Protection Association (NFPA)
Related Codes & Standards
NFPA Minimum Requirements
Typical System Sequence of Operation
Tyco Brands - Restaurant Systems
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Restaurant Fires
Why Protect Restaurants with Fire Suppression
Systems?
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Restaurant Fires
Results: Restaurants with no or poorly serviced
R t
Restaurant
t Fi
Fire Suppression
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i
S
Systems
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Restaurant Fires
Causes of Eating & Drinking
Establishment Fires Include:
Incendiary
y / Suspicious
p
Heating Equipment
Electrical Distribution
Cooking Equipment
Source: NFIRS, NFPA Survey - March 98
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Restaurant Fires
Major Causes
Other Equipment 8.9%
Incendiary/Suspicious 12.2%
Smoking Materials 4.1%
Exposure 1.7%
Heating Equipment 6.0%
Natural Causes 1
1.3%
3%
Unknown 7.6%
Other Heat Source 1.1%
Open Flame 3.0%
Cooking Equipment
37.5%
Appliances 5.0%
Electrical Distribution 11.5%
Source: NFIRS
NFIRS, NFPA Survey-March 98
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Restaurant Fires
Cooking Equipment Fires
Ignition sources:
Stoves / Ranges
Deep fat fryers / woks
Ovens or microwave
ovens
Grease hoods or ducts
d cts
Open fired charcoal,
wood, or gas grills
Food
F d warming
i
appliances
li
Source: NFIRS, NFPA Survey - March 98
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Restaurant Fire Risk Reduction
To reduce the risk of
injury, property damage,
& business downtime, a
listed pre-engineered
restaurant fire
suppression system
and the proper hand
portable fire
extinguishers are
required.
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Restaurant Fire Risk Reduction
Fire system integrity and hand portable effectiveness is
dependent upon proper installation and regular servicing.
servicing
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Pre-engineered Systems
Pre-Engineered Fire Suppression Systems
Cartridge
C t id Operated
O
t d
Stored Pressure
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Pre-engineered Systems
Cartridge
g Operated
p
Systems
y
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Tanks are agent filled and nonpressurized until system
actuation.
A sealed CO2 cartridge (800 psi/55
Bar) or N2 cartridge (1800 psi/125
Bar) supplies the expellant gas
pressure at the time of actuation.
A regulated mechanical releasing
device, attached to the cartridge,
allows regulated pressure to
pressurize
i the
th tank.
t k
Pre-engineered Systems
Pre-engineered System (NFPA 17A-2002 Definition))
A-4.5.1, Pre-engineered systems do not need calculations
for flow-rate, pressure drop, and nozzle pressure since they
have been tested for fire extinguishment with minimum and
maximum piping limitations.
These limitations have been PERFORMANCE TESTED &
verified by testing laboratories (UL) and are published in the
manufacturers (UL 300) listed installation and maintenance
manual.
manual
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Fire Systems Intended Protection
Intended Protection
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Grease Fires
G
Fi
on Griddles
G iddl
Grease or Oil Fires in Skillets or
Pots on Open Burner or Covered
Burner Ranges
Overheated Fryers, Woks, or Tilt
Skillets
Flare-Ups
Flare
Ups on Char
Char-Broilers
Broilers or in
Upright Broilers/Salamanders
Plenums and Ducts
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Fire Systems Non-Intended Protection
Non-Intended Protection
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Electrical Panels or Outlet
O tlet
Boxes
Storage Areas
Appliance Gas Flues
Any Area Outside Cook Zone
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Pre-engineered Systems - Agents
Fire Suppression Systems / Agents
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Wet Chemical
Wet Chemical / Water (Hybrid)
Dry Chemical (Older & Obsolete)
Sprinkler (De-listed)
Pre-engineered Systems - Agents
Wet Chemical System Agents
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An aqueous solution of organic
salt, interrupts the chain reaction
of the combustion process.
The mixture of the alkaline
solution & the hot grease creates
a dense foam blanket
(Saponification) which isolates
(Saponification),
the flammable cooking grease
vapors from oxygen.
Water in solution,
solution as well as
resulting steam help to cool the
grease.
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Pre-engineered Systems - Agents
Wet Chemical / Water System Agents
(Hybrid Systems)
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An aqueous solution of inorganic salts
interrupting the chain reaction of the
combustion process.
process
Saponification - foam blanket with larger
bubbles (less dense).
Water in solution, as well as the resulting
steam help to cool the grease.
After the chemical is fully discharged,
water from domestic or sprinkler lines
continue to cool heated oils and
surrounding areas (15 x faster than
conventional wet chemical systems).
Codes & Standards
Design
g
Installation
Operation
Testing
Maintenance
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NFPA 96
Standard for
Ventilation Control
and Fire Protection
off Commercial
C
i l
Cooking Operations
XXXX Edition
NFPA 17A
Standard for
Wet Chemical
Extinguishing
Systems
XXXX Edition
NFPA 10
Standard for
Portable
Fire
Extinguishers
XXXX Edition
Overview UL300
UL300 is A Test Document,
Written by UL, Outlining
Test Procedures For
Obtaining A UL300 Listing
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Overview UL300
UL300
For each hood, duct, & appliance test, the
restaurant fire suppression system must:
1) Completely extinguish the fire, and . . .
2) Cause no splashing.
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Overview UL 300 Revisions
Significant
changes to commercial cooking
operations contribute the higher heat and
reduced cooling capabilities.
capabilities
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Overview UL 300 Revisions
1) Energy Efficient Cooking Equipment
Gas
G Burners
B
Electrical Heating Elements
Insulation
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Overview UL 300 Revisions
2)) Vegetable
g
Oil vs. Rendered Animal Fat
Higher Auto-ignition Temperatures 260C vs. 363C
Lower Levels of Fatty Acid, Result in Reduced Saponification.
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NFPA Minimum System Requirements
Automatic Operation
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Automatic Detection
Automatic Actuation
NFPA Minimum System Requirements
Manual Operation
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NFPA Minimum System Requirements
Automatic Shutdown
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All Gas Operated
All Heating Elements
Sequence Of Operation
1) A faulty limit switch in a fryer cause an overheat
condition auto
condition,
auto-igniting
igniting the cooking oil.
oil
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Sequence Of Operation
2) Heat, generated from the fire transfers to a
fusible link,
link causing it to separate,
separate resulting in
slack in the detection cable.
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Sequence Of Operation
3) If the system utilizes cartridge operation, the
resulting slack will trip a release mechanism
mechanism,
puncturing a seal in a cartridge.
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Sequence Of Operation
4) N2 Or CO2 Gas Pressure In The Tank, Allows Agent
To Discharge Through Piping & Nozzles Into Pre
PreDetermined Hazard Areas.
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Pre-engineered Systems - Agents
Wet Chemical / Water Hybrid System Operation
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Sequence Of Operation
5) Expellant gas pressure, and/or
a snap action switch(es) may
operate or de-energize other
equipment.
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Tyco Restaurant Systems
ANSUL R-102
Synonymous with Restaurant Fire Suppression
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R-102
PIRANHA
Tyco Restaurant Systems
ANSUL R-102
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The Industries Leading Brand
Globally
Cartridge Operated
Dependable
Stainless Enclosure
Stainless Steel Cylinders
Low PH Ansulex Agent
g
Global Distribution Network
Estimator Program
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Tyco Restaurant Systems
ANSUL R-102
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Protecting 95% of Industrys Top 100 Restaurant Chains
Fine and Casual Dining
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Tyco Restaurant Systems
ANSUL PIRANHA
Industrys Most Robust Suppression System
Hi h Hazard/Risk
High
H
d/Ri k Applications
A li i
Exclusive with Hilton Hotels
Stadiums
Hospitals
Lodging
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Tyco Restaurant Systems
ANSUL PIRANHA
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15 Times Faster Cooling
Capability
Agent (PRX) and Water Hybrid
Technology
Cartridge Operated
Three size
Th
i systems
t
combinations unlimited
Stainless Enclosure
Choice for High Risk High Hazard
Areas
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Hand Portable Extinguishers
New NFPA 10 Requirement (1998)
Class K Hand Portable Extinguishers
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Maintenance Requirements
Good
G
d fire
fi protection
t ti
is
i best
b t served
d when
h
knowledgeable and competent people consider
all aspects of sound fire protection principles.
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Thank You
