Fixed Extinguishing Systems
Fixed Extinguishing Systems
Fixed extinguishing systems are used as added protection for a high hazard area or appliance. Even though your building may have a fire sprinkler system, the extinguishing system can protect the appliance to prevent the spread of fire and the possible need for the sprinkler system to activate.
Fixed extinguishing systems are used in commercial kitchens, such as restaurants and hospitals, as well in spray paint used in auto body shops or powder coating booths . The main difference in the protection is in the agent.
Commercial Kitchen/UL 300 Systems
The agent used in commercial kitchens is a wet agent. Before 1994, most systems used a dry powder agent. Since 1994, UL 300 became Federally enacted, requiring all new systems installed to use a new wet agent. Studies found that due to the use of vegetable oils in the fryers, the heat output was greater. The dry chemical was not capable of extinguishing this type of fire. All new systems must meet this standard.
Most Fire Departments and Insurance Companies are pushing to have existing dry chemical systems replaced with a UL 300 system, either by mandate or incentive. By law, State Licensed Fire Extinguishing Contractors are unable to install a dry chemical system. Also, replacement parts for these systems are no longer made. If your system activates, we are no longer able to service it. At this point, you will usually need to have a new UL 300 system installed.
Paint Booth Systems
Systems in paint booths are usually dry chemical. Sometimes fire sprinklers are used instead. The nozzles in these dry chemical systems are unlike the kitchen systems in that they are all one size.
Inspection Requirements and Frequency
Regulations in accordance with NFPA 17 and NFPA 96, as well and the Uniform Fire Code all require semi-annual inspection frequency on these fixed extinguishing systems by a State Licensed Fire Extinguishing Contractor. During this inspection, some of the items checked on the system are adequate system pressure, that the system is properly set to activate, as well as the fusible links. Fusible links are required to be changed on an annual basis. The CO2 cartridge used in most systems is required to be changed annually. Also, in commercial kitchen systems, the nozzles are checked for proper placement.
The nozzles in kitchen systems are specialized for the appliance it protects. Nozzle placement is a very critical factor. It is very important that if you move around any of the appliances, you call Ideal Fire Control first to see if your system will be able to protect your cook line adequately by those changes.
After each inspection, the Licensed Contractor is required to send a report on the system(s) to the Local Fire Authorities.
Hood Cleaning
The Fire Code requires regular cleaning of the hood, duct, fans, grease-removal devices and other appurtenances of the hood. Cleanings must be done at intervals that prevent the accumulation of grease. This is a very specialized service; make sure the company hired for this job is knowledgeable in providing you with the best cleaning possible. If your hood is cleaned at a regular interval, it is likely a fire can be avoided in your kitchen. For our Arizona customers, we recommend Ragans Steam Specialties.
Contact us:
Ideal Fire Control
4072 S Tennessee Pl
Tucson, AZ 85714
(520) 624-5066
Fixed extinguishing systems are used as added protection for a high hazard area or appliance. Even though your building may have a fire sprinkler system, the extinguishing system can protect the appliance to prevent the spread of fire and the possible need for the sprinkler system to activate.
Fixed extinguishing systems are used in commercial kitchens, such as restaurants and hospitals, as well in spray paint used in auto body shops or powder coating booths . The main difference in the protection is in the agent.
Commercial Kitchen/UL 300 Systems
The agent used in commercial kitchens is a wet agent. Before 1994, most systems used a dry powder agent. Since 1994, UL 300 became Federally enacted, requiring all new systems installed to use a new wet agent. Studies found that due to the use of vegetable oils in the fryers, the heat output was greater. The dry chemical was not capable of extinguishing this type of fire. All new systems must meet this standard.
Most Fire Departments and Insurance Companies are pushing to have existing dry chemical systems replaced with a UL 300 system, either by mandate or incentive. By law, State Licensed Fire Extinguishing Contractors are unable to install a dry chemical system. Also, replacement parts for these systems are no longer made. If your system activates, we are no longer able to service it. At this point, you will usually need to have a new UL 300 system installed.
Paint Booth Systems
Systems in paint booths are usually dry chemical. Sometimes fire sprinklers are used instead. The nozzles in these dry chemical systems are unlike the kitchen systems in that they are all one size.
Inspection Requirements and Frequency
Regulations in accordance with NFPA 17 and NFPA 96, as well and the Uniform Fire Code all require semi-annual inspection frequency on these fixed extinguishing systems by a State Licensed Fire Extinguishing Contractor. During this inspection, some of the items checked on the system are adequate system pressure, that the system is properly set to activate, as well as the fusible links. Fusible links are required to be changed on an annual basis. The CO2 cartridge used in most systems is required to be changed annually. Also, in commercial kitchen systems, the nozzles are checked for proper placement.
The nozzles in kitchen systems are specialized for the appliance it protects. Nozzle placement is a very critical factor. It is very important that if you move around any of the appliances, you call Ideal Fire Control first to see if your system will be able to protect your cook line adequately by those changes.
After each inspection, the Licensed Contractor is required to send a report on the system(s) to the Local Fire Authorities.
Hood Cleaning
The Fire Code requires regular cleaning of the hood, duct, fans, grease-removal devices and other appurtenances of the hood. Cleanings must be done at intervals that prevent the accumulation of grease. This is a very specialized service; make sure the company hired for this job is knowledgeable in providing you with the best cleaning possible. If your hood is cleaned at a regular interval, it is likely a fire can be avoided in your kitchen. For our Arizona customers, we recommend Ragans Steam Specialties.
Contact us:
4072 S Tennessee Pl
Tucson, AZ 85714
(520) 624-5066