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    This document discusses fire protection for commercial cooking facilities. It begins by outlining the risks of restaurant fires and their major causes, particularly from cooking equipment. It then discusses pre-engineered fire suppression systems, including their types, agents, codes/standards, and intended/non-intended protection areas. The document provides details on UL 300 listing requirements and NFPA minimum system requirements. It also summarizes typical system sequence of operation and highlights Tyco/Ansul brand systems, including their R-102 and Piranha models. It concludes with a brief mention of new NFPA hand portable extinguisher requirements.

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    Documentation Ansul

    Uploaded by

    kdsessions
    150 views40 pages
    This document discusses fire protection for commercial cooking facilities. It begins by outlining the risks of restaurant fires and their major causes, particularly from cooking equipment. It then discusses pre-engineered fire suppression systems, including their types, agents, codes/standards, and intended/non-intended protection areas. The document provides details on UL 300 listing requirements and NFPA minimum system requirements. It also summarizes typical system sequence of operation and highlights Tyco/Ansul brand systems, including their R-102 and Piranha models. It concludes with a brief mention of new NFPA hand portable extinguisher requirements.

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    This document discusses fire protection for commercial cooking facilities. It begins by outlining the risks of restaurant fires and their major causes, particularly from cooking equipment. It then discusses pre-engineered fire suppression systems, including their types, agents, codes/standards, and intended/non-intended protection areas. The document provides details on UL 300 listing requirements and NFPA minimum system requirements. It also summarizes typical system sequence of operation and highlights Tyco/Ansul brand systems, including their R-102 and Piranha models. It concludes with a brief mention of new NFPA hand portable extinguisher requirements.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    150 views40 pages

    Documentation Ansul

    Uploaded by

    kdsessions
    This document discusses fire protection for commercial cooking facilities. It begins by outlining the risks of restaurant fires and their major causes, particularly from cooking equipment. It then discusses pre-engineered fire suppression systems, including their types, agents, codes/standards, and intended/non-intended protection areas. The document provides details on UL 300 listing requirements and NFPA minimum system requirements. It also summarizes typical system sequence of operation and highlights Tyco/Ansul brand systems, including their R-102 and Piranha models. It concludes with a brief mention of new NFPA hand portable extinguisher requirements.

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    of 40

    Protection of Commercial Cooking facilities

    John Robertson, Business Development Manager


    Asia Pacific

    Restaurant Fire Risk Reduction

    Restaurant Fires
    History of Commercial Kitchen Protection
    Restaurant Fire Suppression System Types /
    Agents
    Pre-Engineered Systems
    UL 300 Standard
    National Fire Protection Association (NFPA)
    Related Codes & Standards
    NFPA Minimum Requirements
    Typical System Sequence of Operation
    Tyco Brands - Restaurant Systems
    2

    confidential

    Restaurant Fires
    Why Protect Restaurants with Fire Suppression
    Systems?

    confidential

    Restaurant Fires
    Results: Restaurants with no or poorly serviced
    R t
    Restaurant
    t Fi
    Fire Suppression
    S
    i
    S
    Systems
    t

    confidential

    Restaurant Fires
    Causes of Eating & Drinking
    Establishment Fires Include:

    Incendiary
    y / Suspicious
    p

    Heating Equipment

    Electrical Distribution

    Cooking Equipment

    Source: NFIRS, NFPA Survey - March 98

    confidential

    Restaurant Fires
    Major Causes
    Other Equipment 8.9%

    Incendiary/Suspicious 12.2%
    Smoking Materials 4.1%

    Exposure 1.7%

    Heating Equipment 6.0%

    Natural Causes 1
    1.3%
    3%
    Unknown 7.6%
    Other Heat Source 1.1%
    Open Flame 3.0%

    Cooking Equipment
    37.5%

    Appliances 5.0%

    Electrical Distribution 11.5%

    Source: NFIRS
    NFIRS, NFPA Survey-March 98
    98

    confidential

    Restaurant Fires
    Cooking Equipment Fires
    Ignition sources:
    Stoves / Ranges
    Deep fat fryers / woks
    Ovens or microwave
    ovens
    Grease hoods or ducts
    d cts
    Open fired charcoal,
    wood, or gas grills
    Food
    F d warming
    i
    appliances
    li
    Source: NFIRS, NFPA Survey - March 98

    confidential

    Restaurant Fire Risk Reduction

    To reduce the risk of


    injury, property damage,
    & business downtime, a
    listed pre-engineered
    restaurant fire
    suppression system
    and the proper hand
    portable fire
    extinguishers are
    required.

    confidential

    Restaurant Fire Risk Reduction


    Fire system integrity and hand portable effectiveness is
    dependent upon proper installation and regular servicing.
    servicing

    confidential

    Pre-engineered Systems
    Pre-Engineered Fire Suppression Systems

    Cartridge
    C t id Operated
    O
    t d
    Stored Pressure

    10

    confidential

    Pre-engineered Systems

    Cartridge
    g Operated
    p
    Systems
    y

    11

    confidential

    Tanks are agent filled and nonpressurized until system


    actuation.
    A sealed CO2 cartridge (800 psi/55
    Bar) or N2 cartridge (1800 psi/125
    Bar) supplies the expellant gas
    pressure at the time of actuation.
    A regulated mechanical releasing
    device, attached to the cartridge,
    allows regulated pressure to
    pressurize
    i the
    th tank.
    t k

    Pre-engineered Systems
    Pre-engineered System (NFPA 17A-2002 Definition))
    A-4.5.1, Pre-engineered systems do not need calculations
    for flow-rate, pressure drop, and nozzle pressure since they
    have been tested for fire extinguishment with minimum and
    maximum piping limitations.
    These limitations have been PERFORMANCE TESTED &
    verified by testing laboratories (UL) and are published in the
    manufacturers (UL 300) listed installation and maintenance
    manual.
    manual

    12

    confidential

    Fire Systems Intended Protection


    Intended Protection

    13

    Grease Fires
    G
    Fi
    on Griddles
    G iddl
    Grease or Oil Fires in Skillets or
    Pots on Open Burner or Covered
    Burner Ranges
    Overheated Fryers, Woks, or Tilt
    Skillets
    Flare-Ups
    Flare
    Ups on Char
    Char-Broilers
    Broilers or in
    Upright Broilers/Salamanders
    Plenums and Ducts

    confidential

    Fire Systems Non-Intended Protection


    Non-Intended Protection

    14

    Electrical Panels or Outlet


    O tlet
    Boxes
    Storage Areas
    Appliance Gas Flues
    Any Area Outside Cook Zone

    confidential

    Pre-engineered Systems - Agents


    Fire Suppression Systems / Agents

    15

    confidential

    Wet Chemical
    Wet Chemical / Water (Hybrid)
    Dry Chemical (Older & Obsolete)
    Sprinkler (De-listed)

    Pre-engineered Systems - Agents


    Wet Chemical System Agents

    16

    An aqueous solution of organic


    salt, interrupts the chain reaction
    of the combustion process.
    The mixture of the alkaline
    solution & the hot grease creates
    a dense foam blanket
    (Saponification) which isolates
    (Saponification),
    the flammable cooking grease
    vapors from oxygen.
    Water in solution,
    solution as well as
    resulting steam help to cool the
    grease.

    confidential

    Pre-engineered Systems - Agents


    Wet Chemical / Water System Agents
    (Hybrid Systems)

    17

    confidential

    An aqueous solution of inorganic salts


    interrupting the chain reaction of the
    combustion process.
    process
    Saponification - foam blanket with larger
    bubbles (less dense).
    Water in solution, as well as the resulting
    steam help to cool the grease.
    After the chemical is fully discharged,
    water from domestic or sprinkler lines
    continue to cool heated oils and
    surrounding areas (15 x faster than
    conventional wet chemical systems).

    Codes & Standards

    Design
    g
    Installation
    Operation
    Testing
    Maintenance

    confidential

    NFPA 96
    Standard for
    Ventilation Control
    and Fire Protection
    off Commercial
    C
    i l
    Cooking Operations
    XXXX Edition

    NFPA 17A
    Standard for
    Wet Chemical
    Extinguishing
    Systems
    XXXX Edition

    NFPA 10
    Standard for
    Portable
    Fire
    Extinguishers
    XXXX Edition

    Overview UL300

    UL300 is A Test Document,


    Written by UL, Outlining
    Test Procedures For
    Obtaining A UL300 Listing

    19

    confidential

    Overview UL300

    UL300
    For each hood, duct, & appliance test, the
    restaurant fire suppression system must:
    1) Completely extinguish the fire, and . . .
    2) Cause no splashing.

    20

    confidential

    Overview UL 300 Revisions


    Significant

    changes to commercial cooking


    operations contribute the higher heat and
    reduced cooling capabilities.
    capabilities

    21

    confidential

    Overview UL 300 Revisions

    1) Energy Efficient Cooking Equipment


    Gas
    G Burners
    B
    Electrical Heating Elements
    Insulation

    22

    confidential

    Overview UL 300 Revisions

    2)) Vegetable
    g
    Oil vs. Rendered Animal Fat
    Higher Auto-ignition Temperatures 260C vs. 363C
    Lower Levels of Fatty Acid, Result in Reduced Saponification.

    23

    confidential

    NFPA Minimum System Requirements


    Automatic Operation

    24

    confidential

    Automatic Detection
    Automatic Actuation

    NFPA Minimum System Requirements


    Manual Operation

    25

    confidential

    NFPA Minimum System Requirements


    Automatic Shutdown

    26

    confidential

    All Gas Operated


    All Heating Elements

    Sequence Of Operation
    1) A faulty limit switch in a fryer cause an overheat
    condition auto
    condition,
    auto-igniting
    igniting the cooking oil.
    oil

    27

    confidential

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

    28

    confidential

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

    29

    confidential

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

    30

    confidential

    Pre-engineered Systems - Agents


    Wet Chemical / Water Hybrid System Operation

    31

    confidential

    Sequence Of Operation
    5) Expellant gas pressure, and/or
    a snap action switch(es) may
    operate or de-energize other
    equipment.

    32

    confidential

    Tyco Restaurant Systems


    ANSUL R-102
    Synonymous with Restaurant Fire Suppression

    33

    confidential

    R-102
    PIRANHA

    Tyco Restaurant Systems


    ANSUL R-102

    34

    The Industries Leading Brand


    Globally

    Cartridge Operated
    Dependable
    Stainless Enclosure
    Stainless Steel Cylinders
    Low PH Ansulex Agent
    g
    Global Distribution Network
    Estimator Program

    confidential

    Tyco Restaurant Systems


    ANSUL R-102

    35

    Protecting 95% of Industrys Top 100 Restaurant Chains


    Fine and Casual Dining

    confidential

    Tyco Restaurant Systems


    ANSUL PIRANHA

    Industrys Most Robust Suppression System


    Hi h Hazard/Risk
    High
    H
    d/Ri k Applications
    A li i
    Exclusive with Hilton Hotels

    Stadiums

    Hospitals
    Lodging
    36

    confidential

    Tyco Restaurant Systems


    ANSUL PIRANHA

    37

    15 Times Faster Cooling


    Capability

    Agent (PRX) and Water Hybrid


    Technology

    Cartridge Operated

    Three size
    Th
    i systems
    t

    combinations unlimited

    Stainless Enclosure
    Choice for High Risk High Hazard
    Areas

    confidential

    Hand Portable Extinguishers


    New NFPA 10 Requirement (1998)
    Class K Hand Portable Extinguishers

    38

    confidential

    Maintenance Requirements

    Good
    G
    d fire
    fi protection
    t ti
    is
    i best
    b t served
    d when
    h
    knowledgeable and competent people consider
    all aspects of sound fire protection principles.

    39

    confidential

    Thank You

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