What is the applicable code and standard for Wet chemical extinguishing systems?
NFPA 17A, Standard for Wet Chemical Extinguishing Systems, provides requirements for designing, installing, operating, testing, and maintaining these systems through their life cycle.
What is a wet chemical fire suppression system?
Wet Chemical Fire Suppression This extinguishing method is specific to the cooking fires that may occur in residential and commercial settings. The suppressant is a liquid substance that, when sprayed onto the affected area, cools the flames immediately.
What does NFPA 96 mean?
Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. NFPA 96 provides preventive and operative fire safety requirements intended to reduce the potential fire hazard of both public and private commercial cooking operations.
What is the NFPA code for kitchen hoods?
Section 4.2 of NFPA 96 states where enclosures are not required, hoods, grease removal devices, exhaust fans, and ducts are required to have a minimum clearance of 18 inches to combustible material, 3 inches to limited-combustible material, and 0 inches to noncombustible material.
What are the 2 common dry chemicals used in dry chemical systems?
What Chemicals Does a Dry Chemical Fire Suppression System Use? There are two main chemicals employed by dry chemical fire suppression systems: sodium bicarbonate and mono-ammonium phosphate.
What is the minimum distance that storage can be kept below sprinkler heads?
18-inches
Question 1: 29 CFR 1910.159(c)(10) in part states, “The minimum vertical clearance between sprinklers and material below shall be 18-inches (45.7 cm).” Does this apply only to materials placed directly below the sprinkler heads?
What is a Type 1 hood system?
Type 1 hoods are designed to be used with appliances that produce greasy by- products and smoke created while cooking. Type 1 hoods primarily deal with the removal of grease particles from the air they are often referred to as Grease Hoods.
How often should restaurant hoods be cleaned?
The National Fire Protection Agency (NFPA) 96 Standard requires your kitchen exhaust system be professionally cleaned between once per month and once per year depending on the volume of food cooked, the type of food served, and the type of fuel used.
What does the letter B on a 5 B fire extinguisher indicate?
“B” LIQUIDS Fire extinguishers with a Class B rating are effective against flammable liquid fires. These can be fires where cooking liquids, oil, gasoline, kerosene, or paint have become ignited.