asociaciÓn uruguaya de proteccion contra incendio · 2016-11-18 · nfpa 17a . standard for wet...

AUPCI AUPCI

A . U . P. C . I ASOCIACIÓN URUGUAYA

DE PROTECCION CONTRA

INCENDIO

AUPCI

The Essentials of Restaurant Fire Protection

09.09.2015

Wisconsin Federation of Insurance Co

3 Safer. Smarter. Tyco.TM

AUPCI AUPCI Agenda

Restaurant Systems Introduction Testing, Building-Fire Codes & NFPA Standards Non UL Addressed Equipment Pre-Engineered Restaurant Fire Systems Service Requirements – Fire Suppression Systems


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Restaurant Systems

Introduction


AUPCI AUPCI U.S. Restaurant Fire Statistics

>$43 Million Property Damage Annually Caused by Commercial Kitchen Fires1

1 Million Restaurants in

the United States


AUPCI AUPCI Cooking is Leading Cause for Nonresidential Building Fires

• 4% increase in cooking fires

• 23% decrease in intentionally set fires

• 22% increase in other unintentional fires

FIRE FACTS1

Cooking Intentional Other Unintentional, Careless Heating Electrical Malfunction


AUPCI AUPCI Restaurant System History: Late 1950’s/Early 1960’s

• Growing concerns escalate as restaurant damage increases from grease fires in hoods, ducts and cooking appliances

• Insurance industry began increasing premiums and often withheld insurance underwriting altogether

• Concurrently, Las Vegas, Nevada experienced rapid growth in elaborate and expensive casinos which also had a surge of devastating fires


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Early years - hood and duct protection only • ANSUL R-100 (PS-30) introduced Mid 1960’s - Subject 300 (Pre-ANSI/UL 300) • First pre-engineered fire system UL performance

fire test protocol for hoods, ducts, and appliances 1964 – ANSUL R-101 • First UL approved restaurant system

Restaurant System History: Early to Mid 1960’s


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Late 1970’s – Wet Chemical Systems introduced • Wet chemical increased cooling, enhanced cleanup • 1982 – Ansul R-102 • 1986 – Pyro-Chem PCL

Restaurant System History: 1970’s – 1980’s


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1997 - First dual agent system PIRANHA • Wet chemical discharge / water following • 15x faster cool down than conventional wet chemical systems • Overlapping protection began to be embraced by hood

manufacturers and food service consultants • Pre-UL 300 Overlapping protection (24” x 36” fryer coverage

modularized for all equipment) • UL 300 Overlapping protection requires testing

Restaurant System History: 1990’s

UL 300


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1994 - UL 300 standard approved and implemented • UL 300 required that all systems to be retested/listed in 1994

making dry chemical systems obsolete

Late 1990’s • Dry chemical system components no longer supported • Existing dry chemical systems lose UL listings • Codes & standards reflect UL 300 requirements • Local jurisdictions have various levels of upgrade requirements • Fire system manufacturers have varied upgrade recommendations 2014 - NFPA 96 revised to require UL 300 compliance _____________________________________________

1997 – Subject UL 197 approved for testing re-circulating hoods / appliances 2004 - UL 710B Replaces UL 197 (Re-circulating Hoods)

2004 – Subject UL 199E approved for testing sprinklers & water spray nozzles for fryers

Restaurant System History: UL 300 / Others - 1990’s to Present


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Testing Building & Fire Codes & NFPA

Standards


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National Fire Protection Association (NFPA) • NFPA 96 (Ventilation & Fire Equipment) • NFPA 17A (Wet Chemical Fire Systems) • NFPA 10 (Portable Fire Extinguishers)

International Code Council (ICC) • IFC (International Fire Code) • IBC (International Building Code)

Consistent requirements help: • Reduce ambiguity • Create understanding across regions/jurisdictions • Deliver consistent product, service and

installation processes • Create consumer confidence

Consistent Code Requirements Kitchen Ventilation / Fire Protection NFPA Standards and International Building and Fire Codes Requirements pertaining to testing, construction, use and protection of

kitchen ventilation and cooking equipment are consistent within the U.S.


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NFPA 17A Standard for

Wet Chemical Extinguishing

Systems 2013 Edition

Inspection, Maintenance & Recharging

Plans & Acceptance

Tests

NFPA 17A Standard for Wet Chemical Extinguishing Systems (2013 Edition) covers the following:

Overview: NFPA 17A (2013 edition) Fire Protection Requirements for Wet Chemical Systems

System Requirements

Components


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NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations (2014 Edition)

Overview: NFPA 96 (2014 edition) Ventilation & Fire Protection Requirements

General Requirements

Exhaust Duct Systems & Air Movement

Hoods & Grease Removal Devices in Hoods

Auxiliary Equipment

Fire Extinguishing Equipment

Use, Inspection Testing & Maintenance

Recirculating Systems

Solid Fuel Cooking Operations

Downdraft Appliance Ventilation Systems


AUPCI Overview: NFPA 96 Chapter 10 - Fire Protection Requirements

NFPA 96 Standard for

Ventilation Control and Fire Protection of

Commercial Cooking Operations

2014 Edition


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• Building and Fire Codes, and/or NFPA Standards, must be adopted by State and/or Local Jurisdictions before they are binding

• Restaurant Fire Suppression Systems are developed to comply with these standards reducing the potential for fire hazards in commercial cooking operations

NFPA 10 Standard for Portable Fire

Extinguishers 2013 Edition

NFPA 17A Standard for

Wet Chemical Extinguishing

Systems 2013 Edition




2014 Edition

Codes & Standards Consistency Must be adopted before they are binding


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In Extreme Conditions

Testing / Codes & Standards Third Party Testing


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ANSI/UL 300 testing procedures • Outlines performance testing of pre-

engineered fire suppression system for UL 300 Listing

• For each hood, duct & appliance test, restaurant fire suppression system must:

• Completely extinguish fire • Cause no splashing

• Significant changes to commercial cooking operations contribute to higher retained heat and reduced cooling capabilities

Testing / Codes & Standards UL 300 Revisions


AUPCI UL 300 Fire Extinguishing Equipment Testing & Hazard Specific

UL 300 Listed “Conventional Type Equipment”– Appliances/Ventilation • Appliance Types – Fryers and tilt braising pans, griddles,

ranges, gas radiant, electric, lava rock, natural, and wood char-broilers, upright broilers, salamander broilers, chain broilers, and woks

• Ventilation Equipment – Hood 4 ft. width x length to be determined by fire system manufacturer Ducts with various perimeters/diameters at various lengths as specified by the fire system manufacturer (≥ 75 ft. = unlimited length)

“Hazard Specific” / Appliance specific UL 300 Listed • Non conventional Equipment can be tested with UL for

“Hazard Specific” UL 300 Listing. • Hazard Specific listing includes type, manufacturer’s make,

and model(s) of the appliance or equipment.

“Conventional Type Equipment” UL 300 Listings vs “Hazard Specific” Listings


AUPCI AUPCI UL 300 Testing Performance Requirements (Fryer example)

1) Energy Efficient Cooking Equipment (Commercially Available) • More Robust Heating - heating rate at least 12° F / min. • Insulation – cooling rate not to exceed 5° F / min.

2) Vegetable Oil Utilized • High Auto-ignition Temperatures 685°- 725° • Lower Levels of Fatty Acid - Reduced Saponification.

3) Two Minute Pre-Burn Time (Fryer) • (2) Minute Pre-Burn - begins after auto-ignition. • Fuel Source - to remain “ON” until agent discharge • Longer burn time = higher oil temperatures.

4) Fryers • UL 300 - No Re-ignition for 20 minutes • Or until grease/oil temperature is below 60º F

below observed auto-ignition temperature.

5) Splash Testing • After successful fire testing, splash testing is required. • No splashing grease droplets in excess of 3/16 in. diameter


AUPCI UL 300 (Revised Dec. 16, 2014) Cooking Equipment w/Obstructions (Hazard Specific Listings)

Pressure Fryer Lid with Basket

NEW


AUPCI AUPCI Recently Updated UL 300 Requirement NFPA 96 (2014)


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Copyright © 2014 Tyco Fire Products LP. All rights reserved

Only 6 states mandate all restaurants to be compliant (Blue)

8 states leave legacy compliance to local jurisdictions (Gray)

36 states subject to local AHJ compliance (Green)

Currently, all states mandate UL300 compliance to new installations. NFPA 96 (2014) Requires existing as well.

More Than 20 Years After UL 300 Adoption…

Upgrade to UL 300 State Mandates

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Protect people, property and revenue streams

Why Upgrade to UL 300?

Insurability at a reasonable cost

Protect business from costly litigation

Comply with local jurisdictional code


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Non UL Addressed Equipment


AUPCI NFPA 96 (2014) Cooking Equipment Not Addressed in UL 300

Equipment not addressed in ANSI/UL 300 . . . shall be protected in accordance with:

• Applicable NFPA Standard(s) • All local building and fire codes • Fire system’s manufacturer’s recommendations • Approved by AHJ


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Restaurant Fire Risk Reduction

NFPA 96 (2014) Cooking Equipment Not Addressed in UL 300


AUPCI AUPCI NFPA 96 (2014) Cooking Equipment Not Addressed in UL 300

Horizontal Chain-Broiler/Pizza oven protection


AUPCI AUPCI NFPA 96 (2014) Cooking Equipment Not Addressed in UL 300


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Partial List • Steam Kettles • Tandoor Oven • Gyro Machine • Stock Pots • Bar-b-que Pits (5 cu. ft. max.) • Wood broiler w/spits • Bar-b-que Pits (over 5 cu. ft.) • Toasters • Clam Shell Grill • Pig Smoker • Hibachi Downdraft • Mongolian Griddle • Rotisseries (carousel and not carousel) • Chain Pizza Ovens • Rotisserie/Broiler Combo (Gas Fired, Wood Fired

or Both) • Rice Cookers • Standard Pressure Fryers

• Pressure Fryers (with basket obstructions) • Candy Cookers • Brazilian Gas/Wood Grills • Baine Marie • Standard Ovens • Combination Griddle Top/Drawer (pull out) • Griddle-Broiler • Chain Broilers w/Catalytic Convertors • Chinese Smoker • Standard Range/Wok Range Combo • Cheese Melter • Meat Glazing Operations • Conveyor Fryers (over 6 sq. ft. max.) • Baffle Non-water-wash Hoods • Water-wash Hoods • Pollution Control Units (PCUs) • UVC Filtering Units • Open Hearth Pizza Ovens (Wood, Gas, or both)

(With/without doors) • In Duct Filters or Dampers



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Cooking Equipment – NOT Specifically Addressed in UL 300 1) UL 300 includes Specific performance test requirements for

listing “conventional appliance & ventilation type” equipment, (most often used in Commercial Cooking). Cooking or ventilation processes that do not have performance

test requirements addressed in UL 300 need to be reviewed to determine level of fire risk, and whether fire protection is needed.

• NFPA 96, 10.1.2 – Equipment that: 1. Produce grease-laden vapors, and . . . 2. Might be a source of ignition in the hood, grease

removal device, or duct



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Fire system manufacturers work directly with UL to obtain “hazard specific” listings for “Equipment NOT included in UL 300”

UL 300 Approved Hose UL 300 Ranges/Shelves UL 300 Equipment with Obstruction

UL 300 Fire Extinguishing Equipment Hazard Specific Listings


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UL 300 - ANSUL Fire Extinguishing Equipment Hazard Specific Listings FRYERS

Dean Industries Gas Fryer, Model 2424 GTI, 120,000 BTU/hr. Rating Far West Hospitality Products Gas Fryer, Model PAR-1-20, 63000 BTU/hr. Rating Frymaster 14 KW – 208V Electric Fryer, Model MACH 14 Frymaster Energy Efficient RE 14 Fryer McDonald Fryer (Nozzle Heights of Less Than 20 inches) Henny Penny Mono Rail Center Lift System – Models 690, 691, 692 Henny Penny Dual Lift System – Models 580, 581, 582, 590, 591, 592, 682, 691 Henny Penny Dual Lift System – Model PXE-100 Pitco SPINFRESH Fryer – Models MEII, MGII, SE14, SE14R,SE14X,SG144S,SG14RS Belshaw Century Fryers – Models C100, C200, C200G, C300G, C400G, C600G Dunkin Donuts Fryer Model DD400CGF Krispy Kreme Fryers – Models 55M, 65 D/H, 110 D/H, 110M, 150 D/H, 220M, 600 D/H, and 1000 D/H

BROILERS

Garland Electric Dual-Side Clamshell Broiler – Model CXBE12 Duke Chain Broiler – Model FBB Nieco Broiler Model 940, 950, 960, 962, 960, 980, 9015, 9025, 1424, MPB94 and MPB84 Nieco Broiler – Model JF94E, JF62, JF63, JF92, JF93, JF143, JF64G, JF84G, JF94G Bakers Pride Broiler – Model CH6, CH8, CH10, XX6, XX8, XX10 (With wood smoker box) MagiKitch’n Gas Radiant Broiler – Model FM-RMB-660, FM-RMB-648, FM-RMB-636 (With wood smoker box) Marshall Air Chamber Broiler – Model 2001BK Marshall Air Electric Broiler– Model FR14B Auto-Broil


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2014 Edition

Protection has been recommended by manufacturers with conventional wet chemical systems

NFPA 96 (2014) Other Equipment Not Addressed in ANSI/UL 300 - PCUs


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Pre-Engineered Restaurant Fire

Suppression Systems


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Global Markets

Global Markets /Global Approvals Needed


AUPCI Testing / Codes & Standards Standard UL300 – Standards for Safety

Canada ULC Standard ORD – C1254.6

United States NFPA Standard 96 UL Standard 300

UL Standard 1254 IAPMP Standard PS 108-98

NFPA Standard 17A

EMEA LPS 1223

Pressure Equipment Directive (97/23/ECP)

VdS Approval ANPI OKF

Orszagos Katasztrofavedeimi Foigazgatosag (National Directorate General for Disaster)

Ukraine

State Certifications Centre MOE

China GA 498-2012

Russia Fire Academy

of Russia

ISO-15371:2009 Lloyd’s Register MED Approval UL and USCG Approval Type Approvals for ABS and DNV

Japan Kentei

S. Korea KFI

Singapore PSB

INDIA NBC


AUPCI AUPCI TFPP Restaurant Systems ANSUL

• Protecting 95% of Industry’s Top 100 Restaurant Chains

• Fine and Casual Dining • Stadiums, Casino/Hotels

• Industry’s Most Robust Suppression System

• High Hazard/Risk Applications • Exclusive with Hilton and Marriot

Hotels

Hospitals Stadiums

Lodging

ANSUL

• Number 2 in the Industry • Popular with Independent Restaurants • Chain Restaurant Presence

PYRO-CHEM


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Stored Pressure and

Cartridge Operated Systems

TFPP Restaurant Systems


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• Tank(s) - Agent filled and non-pressurized until system actuation & discharge

• Cartridge(s) - Sealed CO2 or N2 providing expellant gas pressure at time of actuation

• Hermetically sealed and leak tested simulating 127 years within tolerance.

• 800 or 1800 psi • Releasing Device

• Supports cartridge • Mechanically or electrically activated • Allows consistent &regulated tank / nozzle

pressure • Provides shutdown and remote alarm

interface

Cartridge Operated Systems



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Stored Pressure Systems • Tank(s) - Agent filled and pressurized

• Generally N2 ~ 225 psig @ 70º F • Discharge outlet is contained within tank

valve

• Releasing Device • Attached to tank valve • Or remote N2 cylinder for multiple tank

operation • Mechanically or electrically activated • Provides shutdown and remote alarm

interface



AUPCI AUPCI TFPP Restaurant Systems R-102 Pre-Engineered Fire Suppression Systems

Cartridge Operated


AUPCI AUPCI TFPP Restaurant Systems R-102 Fire Suppression Systems

Offers Appliance Specific or Overlapping Protection


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PIRANHA Fire Suppression Systems

Cartridge Operated – Hybrid System • Overlapping Protection • High Height Nozzle Location • Hybrid (Dual Agent) concept Provides

Superior Cooling • 15 x Faster Cool Down than Conventional

Wet Chemical Systems



AUPCI AUPCI The PIRANHA Advantage

• The primary advantage of the hybrid system over single-agent wet chemical systems is a significantly higher safety margin in the suppression of grease fires. It cools cooking oils up to 15 times faster

• Testing revealed the hybrid approach required 60% less chemical agent less than singe-agent wet chemical systems

• Awareness needs to be increased around PIRANHA facts such as the system can be connected to sprinkler or potable water sources vs. sprinkler systems


AUPCI AUPCI Restaurant Fire Suppression Systems R-102 & PIRANHA Agents

Ansulex Low pH – Dense stable foam blanket

• Not compatible with water (water destroys foam blanket)

• Insulates hot oil resulting in slower cool-down rate.

PRX – Less dense foam blanket • Compatible with water, tempering

shortening to mitigate volumetric expansion of water.

• Large unstable bubbles release heat in form of steam, but are continually re-vitalized with water spray.


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PIRANHA - Wet Chemical

Initial PRX wet chemical discharge 1) Quick fire knockdown 2) Saponification

Creates large bubbles that are continuously renewed by water discharge

3) Agent tempers violent reaction between water and super-heated oil

Subsequent water discharge 1) Water continues

• Until water is shut off , or Optional 10 min. auto-water shutdown

2) Constantly renews foam blanket 4) Superior cooling

• Generally 15 x faster than conventional single agent wet chemical systems



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Kitchen Knight II Pre-Engineered Fire Suppression Systems

Stored Pressure



AUPCI AUPCI Sequence Of Operation 1) A faulty limit switch in a fryer cause an overheat condition,

auto-igniting the cooking oil.


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2) Heat, generated from the fire transfers to a fusible link, causing it to separate, resulting in slack in the detection cable.

Sequence Of Operation


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3) If the system utilizes cartridge operation, the resulting slack will trip a release mechanism, puncturing a seal in a cartridge.



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3) If the system utilizes a stored pressure tank, the resulting slack will trip a release mechanism, opening up the tank valve.



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4) N2 Or CO2 Gas Pressure In The Tank, Allows Agent To Discharge Through Piping & Nozzles Into Pre-Determined Hazard Areas.



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Restaurant Projects


AUPCI AUPCI Ceiling Ventilation Project - 13719


AUPCI AUPCI Ceiling Ventilation Project

Background • Ceiling ventilation is used for high end installations in the various

markets and is in need of a more aesthetically pleasing fire suppression solution

• Primarily found in Europe however rapidly expanding into other regions of the world

1. 1. Vaulted Dome

2. 2. Double Extraction Plenum 3. 3. Single Extraction Plenum 4. 4. Aerosol Separator / Blind

panels 5. 5. Lighting Built in 6. 6. Supply Air Diffusors 7. 7. Supply Air Duct System 8. 8. Exhaust Air Duct System


AUPCI AUPCI Ceiling Ventilation Project (High Nozzle Height)

Project objective: Nozzle placement at higher vertical heights (90” to 120” above the finished floor) Features: • PIRANHA - System Only • P41 Nozzle (Pt. No. 442088) – 54 in. to 60 in. above appliance surface • P34 Nozzle (Pt. No. 442153) – 60 in. to 84 in. above appliance surface • Overlapping Scheme – 25.5 in. spacing Center to Center • Nozzle location must be located forward of the center-line and within the outlined

section per manual • UL Certified

Exceptions:

▪ No back shelves allowed with new scheme ▪ No Class A Broilers (Mesquite, Lava, and Charcoal) ▪ Protects Woks up to 18 in.


AUPCI AUPCI Taking Restaurant Fire Suppression to New Heights

Nozzles remain out of view while providing the same reliable protection • UL Certified • Aesthetic design complements décor • Eliminates visible nozzle drop piping • Reduces potential for nozzle redirection or

obstruction • Simplifies hood cleaning and service • Easy to upgrade existing systems

In some applications the nozzles may be installed above the cooking appliance line directly in the hood seals penetrating the top of the hood


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P34 Nozzle PN 442088 – 10 Pack Nozzle vertical heights: 60” – 84” above the appliance surface

P41 Nozzle PN 442153 – 10 Pack Nozzle vertical heights: 54” – 60” above the appliance surface

Product Detail


AUPCI AUPCI Design Detail Overlapping Appliance Nozzle and Hazard Zone Locations – High Proximity The nozzles located within the outlined section forward of the centerline or aim-line of the selected hazard zone. Note: The centerline of the hazard zone or aim-line cannot exceed 16 in. (406 mm) from either the front or back edge of the zone. Exception: Fryer, griddle, braising pan/tilt skillet. The hazard zone must be located from front to rear so that its 32 in. (813 mm) depth covers the depth of all the cooking hazards of the protected appliances. Exception: If depth of the cooking hazard of a fryer, griddle or braising pan/tilt skillet exceeds 32 in. (813 mm), position the hazard appliance so that its rear edge is located a maximum of 4 in. (101 mm) beyond the rear of the hazard zone. Nozzle spacing remains the same as the AP Nozzles


AUPCI AUPCI Design Detail


AUPCI AUPCI PIRANHA High Nozzle Height Option

Before After


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Service Requirements –

Fire Suppression System

12-Year Inspection & Maintenance

Monthly Inspections

Semi-Annual/ Annual

Maintenance

Recharging


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Maintaining fire system integrity and hand portable effectiveness • Fire suppression system(s) and hand portable(s) MUST be:

• installed and serviced regularly • By properly trained and authorized service companies.

Inspection, Testing, and Maintenance NFPA 17A, Chapter 7


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NFPA 17A, Chapter 7 – Inspection, Maintenance and Service 7.3.3 At lease semiannually, . . maintenance shall be conducted in accordance

with the manufacturer’s listed installation and maintenance manual. A.7.3.3 Regular service contracts with the equipment Manufacturer or an authorized installation or maintenance Company is recommended

• Monthly - Owner responsibility • Semi-annually – Distributor maintenance • Annually – Additional checks • (12) year - Hydrostatic test requirements/other

ANSUL- Owner Operator Video is available • Owner’s daily responsibility • Description of semi-annual and

annual Distributor Maintenance

Inspection, Testing, and Maintenance NFPA 17A, Chapter 7


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Service by Trained and Certified Distributor

Inspection, Testing, and Maintenance NFPA 17A, Chapter 7 / NFPA 96, Chapter 11


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Trained / Authorized Distributors – Maintenance, Recharge • Hold current certification (1 - 2 day class, 3 yr. certification duration) • Licensed by State and/or local jurisdiction(s) • Direct access to manufacturer’s technical updates, bulletins, original parts, etc. Design & maintenance manual / updates Technical service support

Inspection, Testing, and Maintenance NFPA 17A – Semi-Annual Maintenance

William Klingenmaier , employee of

Tyco Fire Protection Products

Completed a training course in:

ANSUL R-102 Restaurant Systems

Training Date: April 8, 2015

Expiration Date: April 8, 2016 TYCO FIRE PROTECTION PRODUCTS, MARINETTE, WI 54143 715-735-7411


AUPCI AUPCI Inspection, Testing, and Maintenance NFPA 17A / NFPA 96 Maintenance Service Requirements – Semi-Annually • In accordance with Manufacturer’s Installation and Maintenance manual and bulletins

NFPA 17A NFPA 96


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PCU protection/system also needs to be inspected and maintained. Filter media Grease buildup Nozzles Detection

• Fuselink replacement

Inspection, Testing, and Maintenance PCU – Semi-Annual Maintenance


AUPCI AUPCI Inspection, Testing, and Maintenance NFPA 17A – 12 Year Service

7.5 Hydrostatic Testing Wet chemical containers

• Mfg. date on tank collar, bottom, label, etc. Auxiliary pressure containers

• Exception (1) ≤ 2 in. diameter and < 2 ft. length • Exception (2) DOT 3E

Hose assemblies, or hose replacement Wet chemical agent replaced


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– 12 Year Service – Manufacturers may require additional service procedures

• Service performed by certified and trained distributor • ANSUL®- Mild steel tanks replaced with stainless steel tank

• ANSUL®– Cartridges de-pressurized and replaced • ANSUL®– Regulator test

• Perform remainder of semi-annual examination

Inspection, Testing, and Maintenance NFPA 17A – 12 Year Service


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Review system status with manager or owner / operator after service

Inspection, Testing, and Maintenance NFPA 17A – After Service Examination


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Fire Suppression Systems DO Require Code Inspection This won’t work! (dry chemical release w/wet chemical tank and NO regulator)

• Good reason for restaurant owners to use trained and authorized service companies Bad electrical

Inspection, Testing, and Maintenance Typical Inspection Issues / Mistakes


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Broken detection line Extension cord

Fire Suppression Systems DO Require Code Inspection

Inspection, Testing, and Maintenance Typical Inspection Issues / Mistakes


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Questions?

The Essentials of Restaurant Fire Protection


AUPCI

asociaciÓn uruguaya de proteccion contra incendio · 2016-11-18 · nfpa 17a . standard for wet...

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