Fire and Life Safety - 12 - Kitchen Hood and Duct Protection
A ventilating hood and duct system shall be provided in accordance with the Mechanical
Code for commercial type food heat processing equipment that produces grease laden vapors.
Approved fire suppression systems shall be provided for the protection of commercial-type
food heat processing equipment (NFPA 96). Note: The requirement for protection does not include
steam kettles and steam tables.
Extent of Protection: The fire suppression system used to protect ventilating hoods and
ducts and cooking appliances shall be installed to include cooking surfaces, deep fat
fryers, griddles, upright broilers, charbroilers, range tops and grills. Protection shall
also be provided for the enclosed plenum space within the hood above filters and exhaust
ducts serving the hood.
The system used for protection of commercial type cooking equipment shall be either a
system listed for application with such equipment or an automatic fixed pipe system that
is specifically designed for such application. Complete plans for fire suppression
systems shall be sybmitted to the Designated Campus Fire Marshal for review and approval
prior to starting any installation.
The installation of systems shall comply with the requirements of the Mechanical Code.
Listed systems shall be installed in accordance with their listing and the manufacturer's
instructions.
All automatic fire extinguishing systems shall be interconnected to the fuel or current
supply so that the fuel or current is automatically shut off to all equipment under the
hood when the system is actuated.
All hood and or duct fire suppression systems shall automatically trigger the building
fire alarm system.
All automatic fire extinguishing systems shall be interconnected to the building fire
alarm system, whether existing or new.
Portable fire extinguishers shall be installed near the food processing equipment. Fire
extinguishers so located shall have a minimum 40B rating.
Extinguishing systems shall be serviced every six months or after activation of the
system.
