Description

This Standard specifies ancillary fire protection equipment such as portable fire-extinguishers and fire blankets, but is principally concerned with performance specifications for fixed fire-extinguishing systems utilizing carbon dioxide, extinguishing powders, wet chemicals, or water sprays. Minimum requirements for inspection and maintenance are also given herein.

Scope

This Standard sets out requirements for the safety, design, installation, testing and maintenance of fixed fire extinguishing systems used in kitchens (fixed, relocatable, or mobile) and other cooking areas.

Such systems comprise the following:

• (a) Standard systems.
• (b) Pre-engineered systems.
• (c) Custom designed systems.

This Standard applies to unenclosed cooking appliances employed in restaurant, commercial, industrial, and institutional situations, and which may have an open surface of cooking oil or fat e.g. deep fryers, griddles, grillers, range tops, etc. This Standard also applies to hoods and ducts associated with such appliances.

Enclosed ovens, water boilers, etc., are excluded from the requirements of this Standard. Requirements for inspection and maintenance are specified in Appendix C.