Wet chemical fire suppression systems use a suppression tank, which holds the chemical, and fixed piping with nozzles to discharge the chemical agent in the ductwork, plenum space, and cooking surfaces. It is critical that your system be designed for your unique kitchen and installed by contractors who have been certified by the system’s manufacturer. If properly installed, your wet chemical fire suppression system will provide the means for manual activation and will automatically shut off all sources of fuel and electrical power to the equipment protected by that system, including any gas appliance whether protected or not. This 2 part series of articles will discuss the installation and operational requirements for wet chemical fire suppression systems.
Training
The fact that the automatic fire suppression systems required in commercial kitchens include a manual component, underscores the need for training. It is critically important that your employees understand all the fire hazards that might be present in your kitchen. NFPA 96 requires all employees to be provided training on the proper use of portable fire extinguishers and how to manually activate your fire suppression system in the event of a fire.
Things to Know if You Modify Your Kitchen Set-up
Wet Chemical pre-engineered suppression systems are not portable systems and must be installed in accordance with their manufacturer’s instructions and the NFPA 17A NFPA 17A: Standard for Wet Chemical Extinguishing Systems. If you move, reposition, or replace any of the cooking equipment in your kitchen, you must ensure that the fire suppression system for the appliance still meets ANSI/UL requirements, both in terms of how it is installed relative to the appliance and that it is appropriate for the appliance.
In addition, if you make modifications to existing hood systems in your kitchen, you must ensure that any abandoned pipe or conduit from the previous installation is removed from within the hood, plenum, and exhaust duct and any resulting holes or other penetrations be sealed.
Any changes to your grease removal devices, hood exhaust plenums, exhaust ducts, and cooking appliances will trigger the requirement to have your wet chemical fire suppression systems re-evaluated by a qualified technician to ensure it still complies with NFPA 96 and 17A requirements.
Remember, what may seem like a minor modification could change the hazard, potentially rendering your system ineffective. For example, manufacturers of the nozzles used in wet chemical fire suppression systems specify nozzle types and locations based on the cooking appliance used. Given this, simply replacing an appliance can result in non-compliance and worse, fail to provide adequate protection.
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Since 1925, we have protected businesses throughout the area from the harms and hazards of fires. Every Jay L Harman technician is licensed and regulated by the Texas Department of Insurance State Fire Marshal’s Office. Each of these technicians continually receives the most up-to-date factory training and certifications by our manufacturers. Contact Jay L Harman Fire Equipment today. Let our friendly and knowledgeable staff tell you more about our fire suppression systems and help you find the ideal fire suppression system for your needs. Learn more about our full offering of fire extinguisher training, firefighting services, firefighting products, request a quote, ask a question or request additional information.