Custom Search
|
|
|
||
 DRY AND WET CHEMICAL EXTINGUISHING SYSTEMS
SECTION 4.
MANUAL AND AUTOMATIC DRY CHEMICAL SYSTEMS: All open griddles,
4.1
deep fat fryers, charbroilers, plenums and ducts shall be protected with
automatic dry or wet chemical system(s). The protection for plenum and duct
may be deleted if an approved grease extractor is provided in the hood.
SYSTEMS: All systems shall be arranged to sound the building fire
4.2
alarm system (where existing) and shut down power (gas and/or electric
sources) to protected applicances under the protected hood. When a building
does not have an alarm system, the dry chemical system must alert the fire
department directly (where an exterior alarm reporting system exists). When
approved wet type grease extractors are provided, these systems shall be
arranged to automatically activate upon the dry or wet chemical system discharge.
SODIUM BICARBONATE TYPE DRY CHEMICAL: Use only sodium bicarbonate
4.3
type dry chemical where cooking appliances are protected.
FINAL ACCEPTANCE TEST : Final acceptance test must use substitute
4.4
gas in accordance with NFPA 17 (1990 edition).
MANUAL STATIONS : All manual stations shall be distinct (i.e.,
4.5
signs, different color) from any building manual alarm stations and stations
for other extinguishing systems. Locate the manual station in the path of
egress from the hazard.
DRY CHEMICAL SYSTEMS: The designer shall provide a separate
4.6
specification section for dry chemical systems.
WET CHEMICAL SYSTEMS:
4.7
Approved vet chemical systems may be used
in lieu of dry chemical systems.
11
|
 
|
|
|
||
