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 SECTION 4.
DRY and WET CHEMICAL EXTINGUISHING SYSTEMS
4.1
MANUAL and AUTOMATIC DRY CHEMICAL SYSTEMS: All open
griddles,
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.
4.2
SYSTEMS: All systems shall be arranged to sound the
building fire alarm system (where existing) and shut down power (gas
a n d / o r electric sources) to protected appliances under the protected
hood. When d 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.
4.3
SODIUM BICARBONATE TYPE DRY CHEMICAL: Use only sodium
bicarbonate type dry chemical where cooking appliances are protected.
FINAL ACCEPTANCE TEST: Final acceptance test must use
4.4
substitute gas in accordance with NFPA 17 (1985 edition).
4.5
MANUAL STATIONS: All manual stations shall be distinct
( i . e . , 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
4.4
s e p a r a t e specification section for dry chemical systems.
WET CHEMICAL SYSTEMS: Approved wet chemical systems may
4.7
be used in lieu of dry chemical Systems.
(11)
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