The automatic fire-extinguishing system for commercial
cooking systems shall be of a type recognized for protection of commercial
cooking equipment and exhaust systems of the type and arrangement protected.
Preengineered automatic dry- and wet-chemical extinguishing systems shall be
tested in accordance with UL 300 and listed and
labeled for the intended application. Other types of automatic
fire-extinguishing systems shall be listed and
labeled for specific use as protection for commercial cooking
operations. The system shall be installed in accordance with this code, its
listing and the manufacturer's installation instructions. Automatic
fire-extinguishing systems of the following types shall be installed in
accordance with the referenced standard indicated, as follows: [F]
1. Carbon dioxide extinguishing systems, NFPA
12.
2.
Automatic sprinkler
systems, NFPA 13.
3.
Foam-water sprinkler system or foam-water spray systems, NFPA 16.
4. Dry-chemical extinguishing systems, NFPA
17.
5. Wet-chemical extinguishing
systems, NFPA 17A.
Exception: Factory-built commercial cooking
recirculating systems that are tested in accordance with UL 710B and
listed, labeled and installed in accordance
with Section 304.1 of the International Mechanical
Code.
904.11.1
Manual
system operation. A manual actuation device shall be located at or near
a
means of egress from the cooking area a minimum of 10 feet
(3048 mm) and a maximum of 20 feet (6096 mm) from the kitchen exhaust system.
The manual actuation device shall be installed not more than 48 inches (1200
mm) or less than 42 inches (1067 mm) above the floor and shall clearly identify
the hazard protected. The manual actuation shall require a maximum force of 40
pounds (178 N) and a maximum movement of 14 inches (356 mm) to actuate the fire
suppression system. [F]
Exception:
Automatic sprinkler
systems shall not be required to be equipped with manual actuation
means.
904.11.2
System
interconnection. The actuation of the fire suppression system shall
automatically shut down the fuel or electrical power supply to the cooking
equipment. The fuel and electrical supply reset shall be manual. [F]
904.11.3
Carbon dioxide systems.
When carbon dioxide systems are used, there shall be a nozzle at the top of the
ventilating duct. Additional nozzles that are symmetrically arranged to give
uniform distribution shall be installed within vertical ducts exceeding 20 feet
(6096 mm) and horizontal ducts exceeding 50 feet (15 240 mm).
Dampers shall be installed at either the top or the bottom of
the duct and shall be arranged to operate automatically upon activation of the
fire-extinguishing system. Where the
damper is installed at
the top of the duct, the top nozzle shall be immediately below the
damper. Automatic carbon dioxide fire-extinguishing systems
shall be sufficiently sized to protect against all hazards venting through a
common duct simultaneously. [F]
904.11.3.1
Ventilation system. Commercial-type cooking equipment protected by
an automatic carbon dioxide-extinguishing system shall be arranged to shut off
the ventilation system upon activation. [F]
904.11.4
Special provisions for
automatic sprinkler systems.
Automatic sprinkler
systems protecting commercial-type cooking equipment shall be supplied
from a separate, readily accessible, indicating-type control valve that is
identified. [F]
904.11.4.1
Listed
sprinklers. Sprinklers used for the protection of fryers shall be tested
in accordance with UL 199E, listed for that application and
installed in accordance with their listing. [F]
