ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 15371 was prepared by Technical Committee ISO/TC 8, Ships and marine technology, Subcommittee SC1, Lifesaving and fire protection.
This second edition cancels and replaces the first edition (ISO 15371:2000). Clause 5 has been technically revised along with minor editorial corrections throughout this International Standard.
While this International Standard provides the marine industry with a means for evaluating the effectiveness of fire-extinguishing systems for a variety of grease-laden cooking appliances that may be found in a galley, it is also referenced by the International Maritime Organization (IMO) International Convention for the Safety of Life at Sea (SOLAS), 1974, as amended, and provides organizations who are party to SOLAS with a means of ensuring conformance of deep-fat cooking equipment with the fire suppression requirements prescribed in SOLAS.
Ships and marine technology — Fire-extinguishing systems for protection of galley cooking equipment
Scope
This International Standard applies to the design, testing, and operation of pre-engineered fire extinguishing systems to protect the galley hoods, ducts, fryers and other grease-laden appliances.
Pre-engineered fire-extinguishing system units are also required to comply with requirements for the construction and components performance as applicable to specific types, designs, sizes and arrangements. This International Standard also provides minimum requirements for the testing and evaluation of components.
A product that contains features, characteristics, components, materials or systems that are new or different from those covered by the requirements in this International Standard and that involve a risk of fire, electric shock, or injury to persons, shall be evaluated using the appropriate additional component and end-product testing.
NOTE Only deep-fat cooking equipment, among the types of galley cooking equipment covered by this International Standard, are required by SOLAS chapter II-2 Regulation 10.6.4 to have fixed fire-extinguishing systems.
For the purposes of this document, the following terms and definitions apply.
Auxiliary equipment equipment used in conjunction with the extinguishing system
EXAMPLE Auxiliary equipment can be used to shut down power, fuel or ventilation to the hazard area being protected or to initiate alarm or signalling devices.
Cooking appliance cooking device that has, or is capable of having, a surface of liquid grease or one in which cooking with grease is involved
EXAMPLE Deep fat fryer, griddle, range, chain-broiler, electric char-broiler, charcoal broiler, mesquite broiler, gas radiant char broiler, wok, tilt skillet/braising pan and similar appliances.
NOTE The protected area is limited to the cooking area of the appliance only.
Cooking grease grease
vegetable shortening incorporating an antifoaming agent
Cylinder/valve assembly
Container that incorporates a valve and that provides storage for the extinguishing agent and expellant gas until the valve is actuated
NOTE For cartridge-operated units, this assembly includes the extinguishing-agent storage container and cartridge mechanism.
Deep fat fryer
commercially available electric cooking appliance in which cooking greases in depth are used
Discharge nozzle
device that is used to distribute the extinguishing agent over or into a specific area
Discharge rate
ratio of the quantity of the extinguishing agent discharged from a nozzle to the discharge time measured to within ± 1 s, expressed in kg/s
Discharge time
time interval between the first appearance of the extinguishing agent at the nozzle and the time at which the discharge becomes predominantly gaseous or ceases
Duct System
Continuous enclosed passageway for the transmission of air and cooking vapours
Expellent gas
Nitrogen air or other gas used to facilitate the discharge of the extinguishing agent
Extinguishing system unit
identified components that can be assembled into a system for the discharge of an extinguishing agent through fixed piping and nozzles for the purpose of extinguishing fires Gas cartridge
container that provides storage for an expellant gas only
Grease filter
component of a grease vapour removal system that deflects the air and vapours passing through it in such a manner as to result in the grease vapours concentrating, condensing, or both, for the purpose of grease collection
Hood
Device provided as part of an exhaust system to direct and capture grease vapours and exhaust gases from a cooking appliance
Indicator
Mechanical or electrical device that shows when an extinguishing system or one of its critical components is ready to operate or has already operated
Inspection
Visual examination of the system or portion thereof to verify that it appears to be in operating condition and is free of physical damage
Low quality fatty beef steak
Beef steak containing 20 % to 30 % fat or gristle, well marbled and uniform in size
Maintenance
Work, including, but not limited to, repair, replacement and service, performed to ensure that the equipment operates properly
Manual means of actuation
Means of system actuation in which a system is discharged by manual means
Manufacturer's installation and maintenance manual
Document containing the design, installation and maintenance instructions which is prepared and approved as a complimentary part of the extinguishing system
Multiple-vat deep fat fryer
Multiple electric fryers that are mechanically joined together
NOTE Each vat incorporates a separately controlled heating source.
Operable pressure
Pressure developed in a fully charged container conditioned at 21 °C for at least 24 h
Operable pressure range
Pressure range corresponding to the pressures in the storage container at the specified minimum and maximum temperatures for which the extinguishing system is intended to be operable
Operating devices
Mechanical, electrical or pneumatic devices involved in the operation of a system
Operation
⟨automatic operation⟩ operation without human intervention
NOTE Methods of automatic operation include, but are not limited to, heat, rate of temperature rise, smoke or pressure change.
Operation
⟨manual operation⟩ operation of a system or its components through human action
Owner's manual
Pamphlet containing the manufacturer's recommendations for proper inspection and operation, which is prepared and approved as a complimentary part of the extinguishing system
Plenum
Volume of enclosed space between the grease filters and the portion of the hood above the grease filters in a hood and duct system
Pre-engineered system
System that is tested in accordance with the limitations prescribed by the manufacturer for the maximum and minimum pipe lengths, accessories, number of fittings, number and types of nozzles, nozzle placement, types of fire risk and the maximum dimensions, volumes and areas of the appliances, hoods and ducts to be protected
NOTE 1 The hazards protected by these systems are specifically limited as to type and size by testing on actual fires.
NOTE 2 The limitations on hazards that are permitted to be protected by these systems and piping and nozzle configurations are those contained in the manufacturer's installation and maintenance manual.
Pressure vessel pressure cylinder
container that provides storage for the extinguishing agent and expellant gas
Product
Fire extinguishing system or any part thereof covered by the requirements of this International Standard
Shut-off device
Device that operates simultaneously with the extinguishing system to shut off fuel and power to the appliances protected by the system and other appliances required to be shut off upon operation of the system
Signal
Status indication communicated by electrical or other means
Split-vat deep fat fryer
Electric fryer that incorporates a divided partition which splits the fryer in sections
NOTE Each split-vat fryer incorporates a separately controlled heating source.
Tilt skillets/braising pans
Cooking devices which are intended to braise, simmer, sauté, or fry foods
Only system components referenced or permitted in the manufacturer's installation and maintenance manual or alternative components that have been approved for use with the specific extinguishing system shall be used.
Detectors shall be approved devices that are capable of detecting fire.
Discharge nozzles shall be approved for their intended use.
Nozzles shall be provided with an internal strainer or a separate approved strainer located immediately up-stream of the nozzle.
Nozzles shall be constructed of brass, stainless-steel, or other corrosion-resistant materials, or be protected inside and out against corrosion.
Nozzles shall be made of non-combustible materials and shall withstand the expected fire exposure without deformation.
Nozzles shall be permanently marked for identification.
All discharge nozzles shall be provided with caps or other suitable devices to prevent the entrance of grease vapours, moisture, or other foreign materials into the piping.
The caps or other protection devices shall blow off, open or blow out upon agent discharge.
Operating devices shall be designed for the service they will encounter and shall not be rendered inoperative by, or be susceptible to, accidental operation.
Operating devices shall be designed to function properly through a temperature range from X°C to X°C, or marked to indicate the temperature limitations.
Manual actuators shall not require a force of more than XXX KG.
Manual actuators shall not require a movement of more than XXX mm to secure operation.
All manual actuators shall be provided with operating instructions. These instructions may include the use of pictographs, and shall have lettering at least XX mm in height.
All remote manual operating devices shall be marked to identify the hazard against which they protect.
Shut-off devices
On activation of any cooking equipment or hood/duct fire extinguishing system, all sources of fuel and electric power that produce heat to all equipment protected by the system shall be shut off automatically.
Gas appliances not requiring protection but located under the same ventilation equipment shall also be shut off.
Exhaust fans and dampers are not required to be shut off on system actuation if the fire-extinguishing system has been tested under both zero and high-velocity flow conditions.
If the expellant gas is used to pneumatically operate the shut-off devices, the gas shall be sourced prior to its entry into the agent storage cylinder.
Shut-off devices shall require manual resetting prior to fuel or power being restored.
Pipe and associated fittings shall be of non-combustible material having physical and chemical characteristics compatible with the extinguishing agent.
The pressure rating of the pipe, fittings and connection joints shall withstand the maximum expected pressure in the piping system.
Pipe, tubing, hose and fitting materials and types shall be in accordance with the manufacturer's installation and maintenance manual.
The agent used shall be identified for the particular system in the operation and maintenance manual as recommended by the manufacturer of the system.
Agents from different manufacturers shall not be mixed.
Systems shall be provided with an audible or visual indicator to show that the system is in a ready condition or is in need of recharging.
Fire-extinguishing systems shall meet the requirements of XX.
Equipment that can be protected against hazard includes:
The manufacturer's installation and maintenance manual shall be consulted for the system's limitations and applications for which the approved system is considered satisfactory protection.
Each protected cooking appliance, individual hood and branch exhaust duct directly connected to the hood, shall be protected by a system or systems designed for simultaneous operation.
Where two or more hazards can be simultaneously involved in fire by reason of their proximity, the hazards shall be protected by either of the following:
Any hazard that will allow fire propagation from one area to another shall constitute a single fire hazard.
All systems shall have a manual method of actuation or both manual and automatic actuations.
The automatic and manual means of system actuation, external to the control head or releasing device, shall be separate and independent of each other so that a failure of one will not impair the operation of the other.
When a releasing mechanism is used, employing a single line for the mechanical detection and the remote manual control, the remote manual control shall be installed inline, prior to all detection devices, so that a malfunction of one does not impede operation of the other.
Automatic detection and system actuation shall be in accordance with the manufacturer's installation and maintenance manual.
The devices necessary for the proper operation of the system shall function simultaneously with the system operation.
Operation of any manual actuator shall be all that is required to bring about the full operation of the system.
At least one manual actuator shall be provided for each system.
All operating devices shall be designed, located, installed or protected so that they are not subject to mechanical, environmental or other conditions that could render them inoperative or cause inadvertent operation of the system.
An audible or visual indicator shall be provided to show that the system has operated, that personnel response is needed and that the system is in need of recharge.
The extinguishing system shall be connected to the fire alarm system, if provided, so that actuation of the extinguishing system will sound the fire alarm as well as provide the function of the extinguishing system.
A readily accessible means for manual actuation shall be located in a path of egress. When manual activation is used for cooking related protection, the manual activation device shall be installed no more than XXX mm, nor less than XX mm above the floor and shall clearly identify the hazard against which it protects.
Automatic systems protecting common exhaust ducts shall not require a remote manual actuator.
The means for the mechanical actuator(s) shall be mechanical and shall not rely on electrical power for actuation.
Electrical power shall be permitted to be used for the manual actuation if a reserve power supply is provided or if supervision in accordance with 4.5 is provided.
Where supervision of any of the following is provided, it shall be designed to provide an indication of problems or failure:
Signals indicating the failure of the supervised devices or equipment shall give prompt and positive indication of any failure and shall be distinctive from signals indicating operation or hazardous conditions.
Agent containers and expellant gas assemblies shall be located within the temperature range specified in the manufacturer's installation and maintenance manual.
If ambient temperatures outside the manufacturer's operating temperature range are expected, protection shall be provided to maintain the temperature within the approved range.
Agent containers and expellant gas assemblies shall not be located where they could be subjected to mechanical, chemical, or other damage.
Where damage due to chemical or mechanical exposure is expected, protective devices such as enclosures or guards shall be provided.
Agent containers and expellant gas assemblies shall be accessible for inspection, maintenance, and recharge.
Agent containers and expellant gas assemblies shall be located near the hazard or hazards protected but not where they will be exposed to the fire.
Discharge nozzles
All discharge nozzles shall be designed and subsequently located, installed, or protected so that they are not subjected to mechanical, environmental, or other conditions that would render them inoperative.
Discharge nozzles shall be connected and supported.
Systems protecting two or more hoods or plenums, or both, shall be installed to ensure the simultaneous operation of all systems protecting the hoods, plenums and associated cooking appliances located below the hoods.
A single detection device shall be permitted for more than one appliance when installed according to the system's approval detection arrangements.
At least one heat detector or fusible link shall be installed within each exhaust duct opening in accordance with the manufacturer's approval.
A heat detector or fusible link shall be provided above each protected cooking appliance and in accordance with the manufacturer's approval. Heat detectors or fusible links located at or within 300 mm into the exhaust duct opening and above the protected appliance shall be permitted to meet this requirement.
Where the pipe or other conduit penetrates a duct or hood, the penetration shall have a liquid tight continuous external weld or shall be sealed by an approved device.
Common exhaust ducts shall be protected by one of the following methods:
A heat detector or fusible link shall be located at each branch duct-to-common duct connection.
Actuation of any branch duct-to-common duct exhaust duct heat detector or fusible link shall actuate the common duct system only, or when all independent systems are connected to a fire alarm control panel.
All sources of fuel or heat to the appliances served by the common exhaust duct shall be shut down upon actuation of any protection system.
Ignition sources contained within any exhaust system shall be protected and have a separate detection system in accordance with the manufacturer's recommendations and the approval testing.
Moveable cooking equipment shall be provided with a means to ensure that it is correctly positioned in relation to the appliance discharge nozzles during cooking operations.
General
An extinguishing system unit shall meet the coverage and nozzle placement limitations for each type of cooking appliance with which it is intended to be used. When the coverage and nozzle placement limitations from the results of successful deep fat fryer testing meet the requirements for any other cooking appliance installations, further testing is not required. For cooking appliances with different nozzle coverage and placement limitations, fire tests are required.
Specific fire extinguishing test methods are given in Additional testing on splashing during the discharge of a system, in accordance with shall also be provided.
For hood, duct and broiler testing only, grease is to be new or used vegetable shortening, or rendered animal fat.
When tested with a cooking appliance, the extinguishing system unit shall:
Unless otherwise noted, each fire test shall be conducted using the minimum quantity of agent and the minimum discharge rate condition which is achieved by assembling the extinguishing system using its maximum piping limitations with respect to the number of fittings and the size and length of the pipe in accordance with the manufacturer's installation instructions.
The cylinder/valve assembly shall be filled to its rated capacity and the cylinder or gas cartridge pressurized with the expellant gas to the normal operating pressure at XX°C. The cylinder/valve assembly or gas cartridge used for these tests shall be conditioned for at least 16 h at the minimum storage temperature specified in the manufacturer's installation instructions. As an alternative to the conditioning, stored pressure units may be under-pressurized to simulate the pressure at the minimum operating temperature.
Extinguishing tests shall be conducted with both the maximum and minimum nozzle heights, with each nozzle positioned in the most difficult location and orientation allowed by the manufacturer's installation instruction with respect to fire extinction. Splash tests shall be conducted at the minimum nozzle height, with the nozzle positioned in the most difficult locations and orientations allowed by the installation instructions.
The length and width of the cooking area of the appliance being tested shall correspond to the maximum area coverage and dimension limitations specified in the installation instructions.
Multiple-appliance protection for single discharge nozzle coverage shall be tested as per the manufacturer's installation instructions.
A larger appliance shall not be protected with multiple nozzles unless:
The following are exceptions to the requirements of this subclause.
Prior to the conduct of each extinguishing test, the appliance shall be cleaned and provided with new cooking grease.
Deep fat fryer
The deep fat fryer used for this test shall be a commercially available natural gas, propane, or electric deep fat fryer, at least XX mm deep, having a cooking surface area as specified in the manufacturer's installation instructions. For a deep fat fryer with an integral drip board, or the like, the calculated cooking area, along with the drip area, shall be as indicated in the manufacturer's installation instructions.
NOTE On certain electric fryers, the heating elements can be damaged due to the high temperatures during the fire testing; therefore, natural gas or propane fuelled units are commonly used for the fire tests.
All deep fat fryers tested in accordance with, and XXX to XXX Shall demonstrate an average heating rate of not less than x °C per minute and an average cooling rate of not more than xxx °C per minute. The average heating and cooling rates shall be determined by heating the liquid grease in an uncovered fryer at the fryer's maximum energy input. The time required to heat the grease from xxx °C to xxx °C shall be used to calculate the rise in temperature of the appliance. When the temperature of the liquid grease reaches xxx °C, the fryer's energy source shall be immediately shut off. The temperature of the cooling liquid grease shall then be monitored. When the temperature of the grease returns to xxx °C, the cooling rate, in °C per minute, shall be measured between the temperatures of xxx °C and xxx °C. The fryer shall be tested with an ambient temperature of (xx ± x) °C throughout the duration of the test. The thermocouple monitoring the grease temperature shall be installed as indicated in XXX.
Multiple-vat and split-vat deep fat fryers shall be separately tested with the discharge nozzle positioned in the most difficult location and orientation allowed by the manufacturer's installation manual.
Split-vat fryers shall be tested wherein one or more of the vats adjacent to the vat to be spontaneously ignited are filled with liquid cooking grease and heated to xxx °C to xxx °C. Energy shut-off for all the vats shall occur when the extinguishing system is actuated.
If saponified foam from the adjacent vat(s) rolls over into the burning vat after system actuation, the grease temperature of the adjacent vat(s) shall be reduced to the point where foam rollover does not occur or a means shall be provided to prevent foam from rolling over into the burning vat.
The fryer shall be filled with new, unused liquid grease until the grease level is xxx mm below the top edge of the fryer. The liquid grease shall have an auto-ignition temperature not less than xxx °C when tested with the deep fat fryers of the type specified in XXX. During the testing, the auto-ignition temperature shall not be less than XXX °C and the commencement of the timing of the two minute free burn shall start at an oil temperature of XXX °C. For a deep fat fryer with an internal drip board, or the like, the grease level shall be at the fryer wall/drip board interface, when the grease is at a temperature of XXX °C to XXX °C. In no case shall the grease level for any type of fryer be more than XX mm below the top of the vat when the grease temperature is between XXX °C to XXX °C.
The grease temperature during testing shall be measured with a thermocouple located XX mm below the grease surface. The thermocouple shall be located not closer than XX mm to any side of the fryer.
The liquid grease in the fryer shall be heated by its heating source until auto-ignition occurs. If the grease temperature reaches XXX°C and the grease has not ignited, it shall be ignited manually. The fire shall burn freely with the fryer's heating source remaining on for a period of not less than two minutes. After the free-burn period, the heating source shall be shut off and the extinguishing system shall be manually discharged.
Upon complete discharge of the extinguishing agent, the deep fat fryer shall have complied with the requirements in XXX.
Griddle
The griddle used for the fire test is to be constructed of sheet metal at least XX mm thick and is to be XX mm deep.
The griddle is to be filled with liquid grease to a depth of 6 mm.
The liquid grease in the griddle is to be heated by the griddle's heating source until spontaneous ignition occurs. After the cooking area is fully involved in flames, the fire is to burn freely for a minimum of one minute, with the heating source remaining on, after which the heating source is to be shut off and the extinguishing system unit is to be discharged.
Upon complete discharge of the extinguishing agent, the griddle shall comply with the requirements of XXX.
Range top
The range top used for the test is to be a commercially available electric, natural gas or propane fired range top or a commercial range top burner constructed to simulate variable range top configurations. When a manufacturer references protection for a range top incorporating a back shelf, a back shelf of the maximum size and located at the minimum height as specified in the manufacturer's installation instructions is to be used for the test. The cooking surfaces of the range top are to be the maximum as specified for coverage in the manufacturer's installation, operation and maintenance manual.
The following test vessels are to be used for the tests:
Separate extinguishment tests are to be conducted using each test vessel.
For the test with the cast iron skillet, the skillet is to be filled with liquid grease to a depth of XX mm. For the test with the stainless steel pot, the pot is to be filled with liquid grease to a depth of XXX mm. The grease level is to be measured when the grease temperature is between XXX°C to XXX °C.
The liquid grease is to have an auto-ignition temperature of not less than XXX°C. The auto-ignition temperature shall not be less than XXX°C when the two minute free burn commences at an oil temperature of XXX °C. The grease temperature is to be measured with a thermocouple located XXX mm below the grease surface and not closer than 75 mm to the test vessel wall.
The test vessel is to be positioned on a burner in a location determined to be the most difficult to achieve fire extinguishment. For the skillet test, the XXX mm pot is to be located adjacent to the skillet in a location determined to be the most difficult with respect to achieving fire extinguishment. The range top burner for the test vessel is to be adjusted to the maximum intensity position and the grease continuously heated until auto-ignition occurs. After auto-ignition, the fire is to burn freely with the burner at its maximum intensity for a period of not less than two minutes. After the free-burn period of not less than two minutes, the heating source is to be shut off and the extinguishing system unit is to be discharged.
Upon complete discharge of the extinguishing agent, the range top shall comply with the requirements of Defender Restaurant Fire Suppression System or Defender Kitchen Fire Suppression System.
Gas radiant char-broiler
A commercially available gas radiant char-broiler or a char-broiler constructed to simulate a commercially available gas radiant char-broiler is to be used for the test. The char-broiler is to have a drip pan at least XXX mm deep located below the heating source. An extinguishing system unit is capable of being used with an electric char-broiler based on a successful extinguishment test using a gas radiant char-broiler using identical coverage and nozzle placement limitations.
A thin plastic sheet, such as plastic food wrap, containing steaks and grease is to be placed on a flat surface at a location away from the char-broiler. The plastic sheet is to be covered with XX mm of semi-solid grease. Low quality fatty beef steaks are then to be placed on top of the grease-laden plastic sheet so as to cover an area equal to XX % to XX % of the char-broiler grate area. The drip pan is to be filled with XX mm of liquid grease.
The char-broiler's radiant panels are to be heated with the burners at their maximum intensity so that they are hot enough to ignite drops of liquid grease. When this occurs, the plastic sheet, grease and steaks are to be placed on the broiler's grill in the normal cooking position. The char broiler is to become quickly involved in flames. The heating source is to be shut off and the extinguishing system discharged after the cooking area has been fully covered with flames for one minute and the peak flame height is at least XXX mm.
Upon complete discharge of the extinguishing agent, the gas radiant char-broiler shall comply with the requirements in Defender Restaurant Fire Suppression System.
Electric char-broiler
A commercially available electric char-broiler, or a char-broiler constructed to simulate a commercially available electric char-broiler is to be used for the test.
The test is to be conducted in the same manner as the gas radiant test specified in Defender Restaurant Fire Suppression System to Defender Kitchen Fire Suppression System.
Lava, pumice or synthetic rock char-broiler
Identical coverage and nozzle placement limitations for lava rock, pumice stone or synthetic rock type char-broilers is to be used based on a successful extinguishment test of a lava rock type char-broiler. A gas or electrically heated char-broiler is to be used, and an extinguishing system unit can be used with either heat source based on a successful extinguishment test using either heat source.
A commercially available lava, pumice or synthetic rock char-broiler, or a char-broiler constructed to simulate a commercially available lava, pumice or synthetic rock char-broiler, is to be used for the test.
This test is to be conducted in the same manner as the gas radiant test specified in XXX to XXX, except that the lava, pumice, or synthetic rock is to be heated in lieu of heating the gas radiant panels. The grate is to be covered with two layers of lava, pumice, or synthetic rock, whichever is being used for test purposes.
Natural charcoal broiler
A commercially available charcoal broiler or a charcoal broiler constructed to simulate a commercially available charcoal broiler is to be used for the test.
A thin plastic sheet, such as plastic food wrap, containing steaks and grease is to be placed on a flat surface at a location away from the charcoal broiler. The plastic sheet is to be covered with 6 mm of semi-solid grease. Low quality fatty beef steaks are then to be placed on top of the grease-laden plastic sheet so as to cover an area equal to XX % to XX % of the cooking area.
The fuel grate is then to be covered with charcoal briquettes to the maximum depth limitation specified in the installation instructions. In any case, the charcoal depth is not to be less than two layers of briquettes.
The charcoal briquettes are then to be heated until they are covered with ash. When this occurs, the plastic sheet, grease and steaks are to be placed on the broiler's grill in the normal cooking position. The broiler shall become quickly involved in flames. The fire is to burn freely until the cooking area is fully involved in flames having a height of XXX mm, and the fire is to be allowed to burn for at least XX seconds. When the cooking area is fully involved in flames and after XX seconds or longer of flaming, the extinguisher system unit is to be discharged.
Upon complete discharge of the extinguishing agent, the charcoal broiler shall comply with the requirements in Defender Kitchen Fire Suppression System.
Mesquite wood char-broiler
A commercially available mesquite wood char-broiler or a char-broiler constructed to simulate a commercially available mesquite wood char-broiler is to be used for the test. The test is to be conducted using the type of mesquite wood that is intended to be used with the char-broiler.
The test is to be conducted in the same manner as the natural charcoal broiler test specified in XXX to XXX except that the fuel depth is to be the maximum specified by the manufacturer, and in no case less than XXX mm, and mesquite wood is to be used instead of charcoal.
Upright broiler
A commercially available upright broiler or an upright broiler constructed to simulate a commercially available upright broiler is to be used for the test. The broiling chamber is to be located at or about the mid-height of the broiler and is to incorporate a broiling grate. A drip pan is to be placed directly below the broiling chamber. The bottom of the broiling chamber is to slope downward towards the drip pan and have an opening to allow the drainage of the grease from the broiling chamber. The broiling chamber is also to incorporate a completely enclosed warming chamber directly above the broiling chamber. The broiling chamber is to be connected by internal passages to the top of the broiler to provide for exhaust of the grease-laden vapours. The broiler is to incorporate a grease trap.
The drip pan below the broiler chamber is to be filled with preheated grease. The inner surfaces of the broiling chamber, the exhaust passages, and the grease trap in the back of the broiler are to be coated with the liquid grease to obtain a minimum loading of XXX kg/m2.
Following the grease loading, low quality fatty beef steaks are to be placed on the broiler grate so as to cover an area of between XXX % and XXX % of the cooking area.
The grease in the drip pan and broiling chamber is to be heated with a torch until the broiler is well involved in flames. This usually requires two to three minutes. After complete flame coverage of the drip pan, the broiler is then to burn freely for an additional XX to XX seconds, after which the extinguishing system unit is to be discharged.
Upon complete discharge of the extinguishing agent, the upright broiler shall comply with the requirements in Defender Restaurant Fire Suppression System.
Chain broiler
A commercially available chain broiler or a chain broiler constructed to simulate a commercially available chain broiler is to be used for the test. The bottom of the broiling chamber is to slope downward toward a drip pan and have an opening to allow the drainage of the grease from the broiler chamber.
The drip pan below the broiler chamber is to be filled with preheated grease. The inner surfaces of the broiler chamber, cooking portion and grease trap are to be coated with liquid grease to obtain a minimum loading of XX kg/m2. Grease is also to be sprayed on all areas of the chain by causing the chain to rotate. When this is complete, XX % to XX % of the chain's cooking area is to be covered with fatty hamburgers (i.e. meat that is XX % lean) and the chain rotation stopped.
The grease in the drip pan and the broiler chamber is to be heated with the broiler's burners and a torch or with a torch only until the broiler is well involved in flames. This usually requires two to three minutes. The broiler is then to burn freely for an additional XX to XX seconds after which the extinguishing system unit is to be discharged.
Upon complete discharge of the extinguishing agent, the chain broiler shall comply with the requirements in Defender Restaurant Fire Suppression System.
Wok
The minimum and maximum wok sizes specified in the manufacturer's installation, operation and maintenance instruction manual are to be tested. The wok sizes are to be determined by the minimum and maximum height and diameter.
The heating source used for the tests is to be a commercially available electric, natural gas, or propane fired range top.
Separate extinguishment tests are to be conducted using the smallest and the largest representative wok.
Each wok is to be tested with a liquid grease level at a depth that provides a XX mm freeboard measured from the top edge of the wok, or a minimum grease level of XX mm, whichever provides greater depth of grease. The grease level is to be measured when the grease temperature is between XXX°C to XXX °C.
The liquid grease is to have an auto-ignition temperature of not less than XXX °C when the two minute free burn commences at an oil temperature of XXX °C. The grease temperature is to be measured with a thermocouple located XXX mm below the grease surface not closer than XX mm to the test vessel wall.
The wok is to be positioned on a burner in a location determined to be the most difficult to achieve fire extinguishment. For the minimum size wok test, a maximum size wok is to be located adjacent to the test wok representing the location most difficult to achieve fire extinguishment. The range top burner for the test wok is to be adjusted to a maximum intensity position and the grease continuously heated until auto-ignition occurs. After auto-ignition, the fire is to burn freely with the burner at maximum intensity for a period of not less than two minutes. After the free-burn period of not less than two minutes, the heating source is to be shut off and the extinguishing system unit is to be discharged.
Upon complete discharge of the extinguishing agent, the wok shall comply with the requirements in Defender Kitchen Fire Suppression System.
Deep fat fryer extinguishing splash tests
When tested as described in XXX to XXX, an extinguishing system unit shall:
The deep fat fryer used for this test shall be as specified in XXX.
The splash test shall be conducted using the maximum discharge rate condition for the test nozzle or nozzles.
NOTE: The maximum discharge rate condition is generally obtained by using the maximum piping diameter, the minimum piping length, the minimum number of tees and elbows and the cylinder or gas cartridge conditioned to the maximum operating temperature for which the extinguishing system is intended.
The nozzle shall be located at the minimum height specified by the manufacturer's installation manual and positioned in the orientation most likely to create splashing of the hot grease.
The fryer is to be filled with liquid grease as specified in XXX.
The grease temperature during testing shall be measured with a thermocouple installed as specified in Defender Kitchen Fire Suppression System.
The liquid grease is to be heated as specified in Defender Restaurant Fire Suppression System.
The fire shall burn freely until the cooking area is fully involved in flames having a height of approximately XXX mm and shall be allowed to burn for at least two minutes. At the end of two minutes, the heat source is to be shut off and the extinguishing system unit released manually.
When the cooking area is fully involved in flames, the extinguishing system unit shall be discharged and the discharge effects observed to determine compliance with the requirements in XXX. Foaming over the edge of the fryer and dispersion of residual extinguishing agent on the surrounding surface area in the vicinity of the discharge nozzle is acceptable.
Upon complete discharge of the extinguishing agent, the deep fat fryer shall comply with the requirements in Defender Restaurant Fire Suppression System.
Deep fat fryer cooking temperature splash test
When tested as described in XXX to XXX, an extinguishing system unit shall not splash grease droplets in excess of XX mm diameter.
The deep fat fryer used for the tests is to be as specified in Defender Restaurant Fire Suppression System.
The test is to be conducted using the maximum discharge rate condition for the test nozzle or nozzles. The maximum discharge rate condition is obtained by using the maximum pipe diameter, minimum piping length and minimum number of tees and elbows, with the cylinder or gas cartridge conditioned to the maximum operating temperature for at least XX hours or pressurized to the maximum pressure corresponding to the maximum operating temperature for which the extinguishing system unit is intended.
The nozzle shall be located at the minimum height specified by the manufacturer's installation manual and positioned in the orientation most likely to create splashing of the hot grease.
The fryer is to be filled with liquid grease until the grease level is XX mm below the top edge of the fryer. The grease level is to be measured when the grease temperature is between XXX °C to XXX °C
The grease temperature during the test is to be measured with a thermocouple as indicated in XXX.
A flat metallic surface at least XX mm wide having not more than a XX mm deep layer of sodium bicarbonate dry chemical placed on top of the surface is to be prepared around the front and sides of the fryer to detect splashing grease. The liquid grease in the fryer is to be heated by its heating source until a grease temperature of XXX °C to XXX °C is achieved. The extinguishing system unit is then to be discharged for three to five seconds. The metallic surface is to be removed from around the fryer at the end of the discharge to prevent foaming over the edge from contaminating the results.
The discharge effects are to be observed to determine compliance with the requirements in XXX. Foaming over the edge of the fryer and dispersion of residual extinguishing agent on the surrounding area in the vicinity of the discharge nozzle is acceptable.
Range top extinguishing splash tests
When tested as described in XXX to XXX, an extinguishing unit shall:
The range top used for this test is to be as specified in XXX and the cast iron skillet as specified in XXX a).
The test is to be conducted using the maximum discharge rate condition for the test nozzle or nozzles. The maximum discharge rate condition is obtained by using the maximum pipe diameter, minimum piping length and minimum number of tees and elbows, with the cylinder or gas cartridge conditioned to the maximum operating temperature for at least 16 hours or pressurized to the maximum pressure corresponding to the maximum operating temperature for which the extinguishing system unit is intended.
The cast iron skillet is to be filled with liquid grease as specified in Defender Kitchen Fire Suppression System.
The grease temperature during the testing is to be measured as specified in Defender Restaurant Fire Suppression System.
The cast iron skillet is to be positioned on a burner located so as to result in splashing of grease. The range top burner for the skillet is to be adjusted to the maximum intensity position and the grease heated with the skillet uncovered until auto-ignition occurs. After auto-ignition, the fire is to burn freely with the burner at its maximum intensity for a period of not less than two minutes, after which the heat source is to be shut off and the extinguishing system unit discharged.
The discharge effects are to be observed to determine compliance with the requirements in XXX.
Range top cooking temperature splash tests
When tested as described in XXX to XXX, an extinguishing system unit shall not splash grease droplets in excess of XXX mm diameter.
The test requirements specified in XXX, XXX and XXX are to be used for the test.
The test is to be conducted using the maximum discharge rate condition for the test nozzle or nozzles. The maximum discharge rate condition is obtained by using the maximum pipe diameter, minimum piping length and minimum number of tees and elbows, with the cylinder or gas cartridge conditioned to the maximum operating temperature for at least 16 hours or pressurized to the maximum pressure corresponding to the maximum operating temperature for which the extinguishing system unit is intended.
The cast iron skillet is to be filled with liquid grease until the grease level is XXX mm below the edge of the skillet. The grease level is to be measured when the grease temperature is XXX °C to XXX °C.
A flat metallic surface at least XXX mm wide having not more than a XXX mm deep layer of sodium bicarbonate dry chemical placed on top of the surface is to be prepared around the front and sides of the range top to detect splashing grease. The liquid grease in the skillet is to be heated by its heating source until a grease temperature of XXX °C to XXX °C is achieved. The extinguishing system unit is then to be discharged for three to five seconds.
The discharge effects are to be observed to determine compliance with the requirements in XXX.
Wok extinguishing splash test
When tested as described in XXX to XXX, an extinguishing unit shall:
The wok used for this test is to be as specified in Defender Nozzle.
The test is to be conducted using the maximum discharge rate condition for the test nozzle or nozzles. The maximum discharge rate condition is obtained by using the maximum pipe diameter, minimum piping length and minimum number of tees and elbows, with the cylinder or gas cartridge conditioned to the maximum operating temperature for at least 16 hours or pressurized to the maximum pressure corresponding to the maximum operating temperature for which the extinguishing system unit is intended.
The wok is to be filled with liquid grease as specified in Defender Nozzle.
The grease temperature during the testing is to be measured as specified in Defender Nozzle.
The wok is to be positioned on a burner located so as to result in splashing of grease. The range top burner for the wok is to be adjusted to the maximum intensity position and the grease heated with the wok uncovered until auto-ignition occurs. After auto-ignition, the fire is to burn freely with the burner at its maximum intensity for a period of not less than two minutes, after which the heat source is to be shut off and the extinguishing system unit discharged.
The discharge effects are to be observed to determine compliance with the requirements in Defender Nozzle.
Wok cooking temperature splash tests
When tested as described in XXX to XXX, an extinguishing system unit shall not splash grease droplets in excess of XXX mm diameter.
The woks used for this test are to be a specified in Defender Remote Pull Station.
The test requirements specified in XXX to XXX are to be used for the test.
The test is to be conducted using the maximum discharge rate condition for the test nozzle or nozzles. The maximum discharge rate condition is obtained by using the maximum pipe diameter, minimum piping length and minimum number of tees and elbows, with the cylinder or gas cartridge conditioned to the maximum operating temperature for at least 16 hours or pressurized to the maximum pressure corresponding to the maximum operating temperature for which the extinguishing system unit is intended.
The wok is to be filled with liquid grease until the grease level is XXX mm below the top edge of the wok. The grease level is to be measured when the grease temperature is XXX °C to XXX °C.
A flat metallic surface at least XXX mm wide having not more than a XXX mm deep layer of sodium bicarbonate dry chemical placed on top of the surface is to be prepared around the front and sides of the range top to detect splashing grease. The liquid grease in the skillet is to be heated by its heating source until a grease temperature of XXX °C to XXX °C is achieved. The extinguishing system unit is then to be discharged for three to five seconds.
The discharge effects are to be observed to determine compliance with the requirements in Defender activation System.
General
An extinguishing system unit intended to protect the hood and duct of a galley cooking area is to be tested as described below.
Hood
The hood dimensions are to be the maximum as specified in the installation instructions. Refer to Figure
The hood is to be at least XXX m wide, increasing in increments of xxx m only.
The hood is to be XXX m, XXX m, XXX m, XXX m, XXX m, XXX m, XXX m or XXX m long. Hoods longer than XXX m are to be in increments of XXX m only.
The hood is to be constructed of sheet metal having a minimum thickness of 2 mm.
Filter and frame
The filter frame is to be a “ V ” type extending the full length of the hood. The bottom portion of the filter frame is to be constructed of XXX mm by XXX mm angle iron having a minimum thickness of XXX mm. Steel mesh type filters are to be installed at a (XXX ± 10)° inclined position on both sides of the “ V ”. During the extinguishing tests, the cooking appliance is to be located below the hood and filters. The hood and filters are to extend beyond each end of the appliance.
The filter frame is not required to be a “ V ” type when another type of filter frame configuration, such as one using a single bank of filters, is specified in the installation instructions.
Duct
The duct is to be rectangular or round, and an extinguishing system unit tested using a rectangular duct can be used in a round duct having a circumference equal to or less than the perimeter of the of the rectangular duct. An extinguishing system unit to be used with round ducts only is to be tested using a round duct only.
The duct perimeter is to be the maximum specified in the installation instructions.
The perimeter of a rectangular duct is to be XXX m or less, XXX m, XXX m, XXX m, XXX m or XXX m or larger. The diameter of a circular duct is to be XXX m, XXX m, XXX m, XXX m, or XXX m or larger. A rectangular duct is to be installed with the longest side horizontal and the ratio between vertical and horizontal is to be XXX ± XX %.
The duct is to be XXX m, XXX m, or XXX m long or other intermediate lengths as specified by the manufacturer of the extinguishing system unit. If the XXX m length is used, the extinguishing system unit should be capable of being installed without limitation to the maximum duct length. Access ports are to be provided at least every XXX m along the duct to permit the inspection and greasing of the duct. Duct sections are to be provided with gaskets to prevent the leakage of grease at the point of connection. The gasket material is to be made of a material that withstands the heat exposure generated during the test. The duct is to be supported at least every XXX m to help maintain the duct integrity.
The duct is to have a downward slope toward the hood of XXX mm to XXX mm for every XXX m of duct length so that a stream of liquid grease, for test purposes, flows from the duct onto the filters. The duct is to have a 0 mm to XXX mm high riser to connect the hood and the horizontal run of the duct. At the point at which the horizontal run of the duct connects to the riser, a XXX mm high dam is to be used on the bottom of the duct to allow an amount of grease to remain in the duct throughout the test period.
At the outlet of the duct, an exhaust blower and damper is to be provided to permit adjustment of air velocity through the filters and the duct.
TR