Dry or Wet Chemical Systems For Range Hood Protection
1. All open griddles, deep fat fryers, charbroilers and associated hoods
must be protected with manual and automatic extinguishing system(s). The
protection. for duct only may be deleted if an approved grease extractor is
provided in the duct. Grease extraction system shall be interlocked to
activate upon operation of extinguishing system.
2. All systems must be arranged to sound the building fire alarm system
(where existing) and shut down all appliances under any protected hood. When
a building does not have an alarm system, the system must alert the fire
department directly (where an exterior alarm reporting system exists).
3. Final acceptance test must include discharge of the agent or
4. All manual stations shall be distinct (i.e., signs, different color)
from manual alarm stations and stations for other extinguishing systems.
5. Electrical power to hood exhaust fans shall not be shut off unless
specifically required by U.L. listing or F.M. approval of the extinguishing
E. Fire Pumps
1. All pumps shall be diesel unless the installation can comply with
Chapter 6 of NFPA No. 20. (Two separate, reliable sources of electric power.)
2. All pump installations must have remote pump running and supervisory
alarms in a constantly occupied location, (generally fire dispatch) as per
3. Each pump controller shall have individual pressure sensing lines.
All pumps shall be automatic start and manual stop. Automatic shutdown,
except upon complete exhaustion of reservoir water, is prohibited.
4. All salt water pumps must have special metallurgy or coating systems
in accordance with manufacturer's recommendations.
5. Controllers must be listed (UL or FM), as per NFPA 20.(Not
6. Provide test headers and flow meters for all pumps. (A common meter
and header is acceptable for multiple pumps at same location). Arrange flow
meter to discharge through test header. When taking suction from static
source, also arrange the meter to discharge back to source.
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