513.2 Types of Equipment

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:

1. 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.
2. Carbon dioxide extinguishing systems (NFPA 12, Standard on Carbon Dioxide Extinguishing Systems).
3. Automatic fire sprinkler systems (NFPA 13, Standard for the Installation of Sprinkler Systems).

All existing dry chemical and wet chemical extinguishing systems shall comply with UL 300, no later than the second required servicing of the system following the effective date of this section.

Automatic fire-extinguishing systems shall be installed in accordance with the terms of their listing, the manufacturer's installation instructions, and the following standards where applicable:

1. NFPA 12
2. NFPA 13
3. NFPA 17
4. NFPA 17A

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:

1. Central station, proprietary, or remote station alarm service.
2. Local alarm service that will cause the sounding of an audible signal at a constantly attended point.
3. Locking valves open.
4. Sealing of valves and approved weekly recorded inspection. [NFPA 96:10.2.10]