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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 and/or electric
sources) to protected appliances 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 water spray grease extractors are provided, these
systems shall be arranged to automatically activate upon discharge of dry
or wet extinguishing chemical system(s).
4.3 SODIUM BICARBONATE TYPE DRY CHEMICAL: Use only sodium
bicarbonate type dry chemical where cooking appliances are protected.
4.4 FINAL ACCEPTANCE TEST: Final acceptance test must use substitute
gas in accordance with NFPA 17 (1990 edition). Actual discharge of the dry
or wet type chemical system(s) is not normally permitted.
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.
4.6 DRY CHEMICAL SYSTEMS: The designer shall provide a separate
specification section for dry chemical systems.
4.7 WET CHEMICAL SYSTEMS: Approved wet chemical systems may be used
in lieu of dry chemical systems.
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