Fire-extinguishing equipment for the protection of grease removal devices, hood exhaust plenums, and exhaust duct systems shall be provided. [NFPA 96:10.1.1]
Cooking equipment that produces grease-laden vapors and is capable of being a source of ignition of grease in the hood, grease removal device, or duct shall be protected by fire-extinguishing equipment. [NFPA 96:10.1.2]
Fire-extinguishing equipment shall include both automatic fire-extinguishing systems as primary protection and portable fire extinguishers as secondary backup. [NFPA 96:10.2.1]
A placard shall be conspicuously placed near the fire extinguisher that states that the fire protection system shall be activated prior to using the fire-extinguisher. [NFPA 96:10.2.2]
Commercial cooking equipment that produce grease laden vapors shall be provided with a Type I Hood, in accordance with this Code, and an automatic fire extinguishing system that is listed and labeled for its intended use as follows:
- Wet chemical extinguishing system (NFPA 17A, Standard for Wet Chemical Extinguishing Systems), complying with UL 300, Fire Testing of Fire Extinguishing Systems for Protection of Restaurant Cooking Equipment. All existing dry chemical and wet chemical extinguishing systems shall comply with UL 300, Fire Testing of Fire Extinguishing Systems for Protection of Restaurant Cooking Equipment.
- Carbon dioxide extinguishing systems (NFPA 12, Standard on Carbon Dioxide Extinguishing Systems).
- Automatic fire sprinkler systems (NFPA 13, Standard for the Installation of Sprinkler Systems).
- Automatic fire-extinguishing equipment provided as part of listed recirculating systems in accordance with UL 710B. [NFPA 96:10.2.5]
- [DSA-SS and DSA-SS/CC] Public schools kitchens, without deep-fat fryers, shall be upgraded to a UL 300, Fire Testing of Fire Extinguishing Systems for Protection of Restaurant Cooking Equipment, compliant system during state funded modernization projects that are under the jurisdiction of the Division of the State Architect.
An abandoned pipe or conduit from a previous installation shall be removed from within the hood, plenum, and exhaust duct. [NFPA 96:10.2.7.1]
Penetrations and holes resulting from the removal of conduit or piping shall be sealed with listed or equivalent liquid-tight sealing devices. [NFPA 96:10.2.7.2]
The addition of obstructions to spray patterns from the cooking appliance nozzle(s) such as baffle plates, shelves, or a modification shall not be permitted. [NFPA 96:10.2.7.3]
Changes or modifications to the hazard after installation of the fire-extinguishing systems shall result in re-evaluation of the system design by a properly trained, qualified, and certified person(s). [NFPA 96:10.2.7.4]
Grease removal devices, hood exhaust plenums, and exhaust ducts requiring protection in accordance with Section 513.1 shall be permitted to be protected by a listed fixed baffle hood containing a constant or fire-actuated water wash system that is listed and in accordance with UL 300 or other equivalent standards and shall be installed in accordance with the requirements of their listing. [NFPA 96:10.2.8.1]
The water for listed, fixed baffle hood assemblies shall be permitted to be supplied from the domestic water supply where the minimum water pressure and flow are provided in accordance with the terms of the listing. [NFPA 96:10.2.8.3]
The water supply shall be controlled by a supervised water supply control valve. [NFPA 96:10.2.8.4]
The water wash in the fixed baffle hood specifically listed to extinguish a fire shall be activated by the cooking equipment extinguishing system. [NFPA 96:10.2.8.5]
A water-wash system approved to be used for protection of the grease removal device(s), hood exhaust plenum(s), exhaust duct(s), or combination thereof shall include instruction and electrical interface for simultaneous activation of the water-wash system from an automatic fire-extinguishing system, where the automatic fire-extinguishing system is used for cooking equipment protection. [NFPA 96:10.2.8.6]
Where the fire-extinguishing system provides protection for the cooking equipment, hood, and duct, activation of the water-wash shall not be required. [NFPA 96:10.2.8.7]
The water required for listed automatic fire-extinguishing systems shall be permitted to be supplied from the domestic water supply where the minimum water pressure and flow are provided in accordance with the terms of the listing. The water supply shall be controlled by a supervised water supply control valve. Where the water supply is from a dedicated fire protection water supply in a building with one or more fire sprinkler systems, separate indicating control valves and drains shall be provided and arranged so that the hood system and sprinkler system are capable of being controlled individually. [NFPA 96:10.2.9]
Valves controlling the water supply to listed fixed baffle hood assemblies, automatic fire-extinguishing systems, or both shall be listed indicating type of valve and shall be supervised open by one of the following methods:
- Central station, proprietary, or remote station alarm service.
- Local alarm service that will cause the sounding of an audible signal at a constantly attended point.
- Locking valves open.
- Sealing of valves and approved weekly recorded inspection. [NFPA 96:10.2.10]
Fixed pipe extinguishing systems in a single hazard area shall be arranged for simultaneous automatic operation upon actuation of any one of the systems. [NFPA 96:10.3.1]
Simultaneous operation shall not be required where the one fixed pipe extinguishing system is an automatic sprinkler system. Where an automatic sprinkler system is used in conjunction with a water-based fire-extinguishing system served by the same water supply, hydraulic calculations shall consider both systems operating simultaneously. [NFPA 96:10.3.2, 10.3.2.1]
Simultaneous operation shall be required where a dry or wet chemical system is used to protect common exhaust ductwork by NFPA 17A, Wet Chemical Extinguishing Systems.
Upon activation of a fire-extinguishing system for a cooking operation, sources of fuel and electric power that produce heat to equipment requiring protection by that system shall automatically shut off. [NFPA 96:10.4.1]
Exception: Solid-fuel cooking operations.
Exception: Solid-fuel cooking operations.
Steam supplied from an external source shall not be required to automatically shut off. [NFPA 96:10.4.2]
A gas appliance not requiring protection, but located under ventilating equipment where protected appliances are located, shall be automatically shut off upon activation of the extinguishing system. [NFPA 96:10.4.3]
Shutoff devices shall require manual reset. [NFPA 96:10.4.4]
A readily accessible means for manual activation shall be located between 42 inches and 48 inches (1067 mm and 1219 mm) above the floor, be accessible in the event of a fire, be located in a path of egress, and clearly identify the hazard protected. Not less than one manual actuation device shall be located not less than 10 feet (3048 mm) and not more than 20 feet (6096 mm) from the protected exhaust system(s) within the path of egress or at an alternative location acceptable to the Authority Having Jurisdiction. Manual actuation using a cable-operated pull station shall not require more than 40 pounds-force (lbf) (178 N) of force, with a pull movement not to exceed 14 inches (356 mm) to activate the automatic fire extinguishing system. The automatic and manual means of system activation external to the control head or releasing device shall be separate and independent of each other so that failure of one will not impair the operation of the other except as permitted in Section 513.5.1. [NFPA 96:10.5.1 - 10.5.2]
The manual means of system activation shall be permitted to be common with the automatic means where the manual activation device is located between the control head or releasing device and the first fusible link. [NFPA 96:10.5.3]
An automatic sprinkler system shall not require a manual means of system activation. [NFPA 96:10.5.4]
The means for manual activation shall be mechanical or rely on electrical power for activation in accordance with Section 513.5.4. [NFPA 96:10.5.5]
Electrical power shall be permitted to be used for manual activation where a standby power supply is provided or where supervision is provided in accordance with Section 513.7. [NFPA 96:10.5.6]
Upon activation of an automatic fire-extinguishing system, an audible alarm or visual indicator shall be provided to show that the system has activated. [NFPA 96:10.6.1]
Where a fire alarm signaling system is serving the occupancy where the extinguishing system is located, the activation of the automatic fire-extinguishing system shall activate the fire alarm signaling system. [NFPA 96:10.6.2]
Where electrical power is required to operate the fixed automatic fire-extinguishing system, the system shall be provided with a reserve power supply and be monitored by a supervisory alarm except as permitted in accordance with Section 513.7.1. [NFPA 96:10.7.1]
Where a fixed automatic fire-extinguishing system includes automatic mechanical detection and actuation as a backup detection system, electrical power monitoring and reserve power supply shall not be required. [NFPA 96:10.7.2]
System supervision shall not be required where a fire-extinguishing system(s) is interconnected or interlocked with the cooking equipment power source(s) so that where the fire-extinguishing system becomes inoperable due to power failure, sources of fuel or electric power that produce heat to cooking equipment serviced by that hood shall automatically shut off. [NFPA 96:10.7.3]
System supervision shall not be required where an automatic fire-extinguishing system, including automatic mechanical detection and actuation, is electrically connected to a listed fire-actuated water-wash system for simultaneous operation of both systems. [NFPA 96:10.7.4]
Hoods containing automatic fire-extinguishing systems are protected areas; therefore, these hoods are not considered obstructions to overhead sprinkler systems and shall not require floor coverage underneath. [NFPA 96:10.8.1]
A single detection device, listed with the extinguishing system, shall be permitted for more than one appliance where installed in accordance with the terms of the listing. [NFPA 96:10.8.2]
Where required, complete drawings of the system installation, including the hood(s), exhaust duct(s), and appliances, along with the interface of the fire-extinguishing system detectors, piping, nozzles, fuel and electric power shutoff devices, agent storage container(s), and manual actuation device(s), shall be submitted to the Authority Having Jurisdiction. [NFPA 96:10.9.1]
Installation of systems shall be performed by persons properly trained and qualified to install the specific system being provided. The installer shall provide certification to the Authority Having Jurisdiction that the installation is in agreement with the terms of the listing and the manufacturer's installation instructions, approved design, or both. [NFPA 96:10.9.2]
Portable fire extinguishers shall be selected and installed in kitchen cooking areas in accordance with Chapter 3, Title 19 California Code of Regulations and shall be specifically listed for such use. Class K fire extinguishers shall be provided for cooking appliances hazards that involve combustible cooking media such as vegetable oils, animal oils, and fats.
Portable fire extinguishers shall be provided for other hazards in kitchen areas and shall be selected and installed in accordance with Chapter 3, Title 19 California Code of Regulations.
Portable fire extinguishers shall be maintained in accordance with NFPA 10. [NFPA 96:10.10.4]
Portable fire extinguishers listed specifically for use in the kitchen cooking areas shall also be permitted.