Restaurant Fire Protection Compliance

By Michael H. Acquilano, President, FireServ

 

There are many types of fire and life safety equipment that are required in a typical commercial restaurant. These include portable fire extinguishers, sprinkler and fire alarm systems. This equipment has proven to save lives and reduce property damage.

However, due to the nature of cooking in the restaurant, the most important protection is required in or around the cooking appliances. According to certain national statistics, in a typical year, 5,100 fires are started by cooking appliances. Given that only 20% of fires are officially reported, the number could be higher. The kitchen range hood fire protection system provides an effective automatic, as well as manual means of dealing with a cooking area fire situation.

Restaurant Fire Suppression Systems

It is important to note that a common mistake is to refer to the kitchen fire suppression system as an “Ansul” system. This is similar to calling tissue “Kleenex.” Like Kleenex, Ansul is just one brand of fire suppression system. Other manufacturers include Amerex, Kidde, Range Guard and Pyro-Chem.

In the event of a fire over the cooking appliances or in the ductwork, the first line of defense is the fire suppression system. Engaging the manual pull station can activate the fire system or more commonly, the system will automatically discharge when the fire reaches a certain temperature. The discharge of the system will also shut off the gas and turn off any electrical appliances. The kitchen should also have a K-Class type portable fire extinguisher, which is designed specifically for use over cooking surfaces. Activating the system first in this situation is contrary to what is taught about portable fire extinguishers being the first option in the event of fire. You should never try to fight a cooking equipment fire with a portable fire extinguisher without first discharging the system.

In basic terms, the automatic system works as follows: the increase in the intensity of the fire sets off fusible links that are designed to snap in half at a certain temperature (typically 360 or 500 degrees). This separation of the link(s) triggers the actuation mechanism, which releases the contents of the system cylinder through piping and nozzles. The wet chemical agent discharges into the plenum and duct area and onto the cooking appliances, effectively knocking down the fire and coating the surface. This coating facilitates saponification, which is a cooling down of the cooking median that prevents reignition.

Once the system has been activated and done its job, restaurant personnel must call their authorized fire suppression contractor. The system cylinder must be recharged and the system must be put back into service. The restaurant must not begin cooking again without the system in proper working order, as it cannot operate without proper protection.

Before a fire situation happens, it is very important that the restaurant has already put into place a “proactive” approach to fire safety. This approach, as it relates specifically to kitchen range hood fire suppression systems, should start upon either moving into an existing space or building a new restaurant. Either the general contractor or your maintenance/facilities department should provide plans for the kitchen to a licensed kitchen range hood fire suppression contractor. The contractor will then propose the size and type of system needed and what is required by the local AHJ in terms of drawings, permits and witnessing performance tests prior to opening.

Typically, the AHJ will follow the guidelines set forth in the National Fire Protection Association (NFPA) Standard for Wet Chemical Fire Extinguishing Systems, NFPA-17A, UL-300 and manufacturer’s specifications. The layout of a particular appliance line and duct system will determine the amount of protection required.

With the advent of UL (Underwriter’s Laboratories)-300 in 1994, there is basically one type of extinguishing agent found in fire suppression systems: alkaline-based wet chemical. The UL-300 standard was created to meet the new types of appliances and the higher temperature cooking oils. It made the old dry type systems obsolete. Most AHJ’s allowed the dry systems to stay in place until either the cooking appliance line or duct system was altered or the system came due for hydrotesting.

UL recognized the need for a safer and more reliable fire-extinguishing agent based on the desire for healthier vegetable cooking oil and the improvement on the power generated by the standard types of appliances. With this in mind, your kitchen fire suppression contractor should be following the specifications of UL-300 not only for new installations, but also when servicing existing systems.

As part of the “proactive” fire safety approach, it is important that the restaurant has put a training program in place for managers and other associates on how to properly use the fire suppression system and fire extinguishers. This information should be passed on to each new employee. Your fire suppression contractor will be able to assist you in providing the proper learning materials for such a program.

In addition, a maintenance program must be put in place. This requires participation by both designated store employees and your fire suppression contractor. Per NFPA-17A, store personnel should perform a monthly quick check of the fire system. This “inspection” includes making sure system cylinders are in their proper locations, pull stations are unobstructed, nozzle blow-off caps are in place and the cooking appliance line has not been altered. This quick check should also include seeing that the safety seal on the cylinder and pull station is not broken, the pressure gauge reading is in the operable range and the contractor’s service tag is in place. The restaurant should also have a hood-cleaning contractor performing quarterly (or more frequently, if needed due to heavy grease build-up) cleaning of the hood and duct system per the requirements of NFPA-96.

Per NFPA-17A and manufacturer’s requirements, on a semiannual basis, the fire suppression contractor must perform an on-site “maintenance” of each system. To do a proper service, no cooking can be done during this time (heat will prevent technician from being able to have access to appliance line and duct system). This maintenance includes all aspects of the monthly inspection described earlier, plus a thorough examination of all mechanical parts and checking the releasing devices, piping, hose assemblies and nozzles. A trip test should be performed to determine proper mechanical operation of the system, including fuel shutdown and any auxiliary functions. Most importantly the fusible links must be checked for grease build-up and changed per manufacturer’s specifications, which is typically semiannually. It also includes filling out a system report and noting the need for repairs and/or testing. The month and year of these services is noted on a tag affixed to the system cylinder and pull station.

The fire protection industry, in conjunction with local AHJ’s is continually working together to educate the public on the importance of kitchen range hood fire suppression systems. The effect of extinguishing a fire at its early stages can prevent injury and death, as well as minimize property damage.

In conclusion, safety and the prevention of loss of life shall be the two most important issues. Therefore, it must be stressed that kitchen range hood fire suppression systems and Class K fire extinguishers are intended to put out a fire in its initial stages. No store employee should try to put out a fire that is blazing. Fires spread quickly and the smoke and gases emitted from the fire can be toxic. If there is any doubt about the employee’s ability to put out the fire, he or she should back out of the store exit immediately, attempting to close the door behind them to limit spreading the fire, then wait for the local Fire Department to arrive.

Author Bio

Michael H. Acquilano is the President of FireServ, which provides nationwide fire protection compliance for retailers. He has been in the fire protection industry since 1989. FireServ is based in Brooklyn, New York.

Fire Extinguisher Service

By Michael H. Acquilano, President, FireServ

There are many types of fire and life safety equipment that are required in a typical retail store. These include sprinkler and fire alarm systems, which are triggered automatically in the event of fire. These systems have proven to save lives and reduce property damage.

However, before these systems even have a chance to activate, there is an effective “manual” means of dealing with a fire situation: the portable fire extinguisher. In the event of a small fire in your store, the first things store personnel should do is make sure everyone in the store is safe, have the store evacuated and call the local fire department to make them aware of the situation. Then, if the fire is small and contained, the fire extinguisher can be used to extinguish the fire in a quick and effective manner. According to national statistics, 94% of the time an extinguisher is used, it puts out the fire within two minutes.

Fire Extinguisher Inspections

Before a fire situation happens, it is very important that the store has already put into place a “proactive” approach to fire safety. This approach, as it relates specifically to portable fire extinguishers, should start upon either moving into an existing space or building a new store. Either the General Contractor or your Fire Extinguisher Contractor should find out from the local Authority Having Jurisdiction (AHJ) the placement and type of extinguishers required.

Typically, the AHJ will follow the guidelines set forth in the National Fire Protection Association (NFPA) Standard for Portable Fire Extinguishers, NFPA-10. Although the layout of a particular store or special hazards may call for more protection, the average store requires one extinguisher every 3000 square feet or part there of and no more than 75 feet of travel distance between each unit.

There are different types of extinguishing agents found in fire extinguishers, such as water, carbon dioxide, clean agents and dry chemical. The most common type unit found in retail stores is the multi purpose dry chemical type. This type is important because it is classified “ABC,” which means it can be used on the main three types of fires:

A – Ordinary Combustibles (wood, paper, cloth and many plastics)

B – Flammable Liquids (gas, oil and grease)

C – Electrical Equipment (computers, fuse boxes, circuit breakers, machinery and appliances)

Once the proper type of extinguisher is selected, it should be installed in a visible area so that the top of the unit is no more than 5 feet from the floor and the bottom is no less than 4 inches from the floor. It is also recommended that an arrow sign be placed above the extinguisher to further enhance its visibility. The unit should be tagged by a Fire Extinguisher Contractor that, if required, is licensed by the proper city or state authorities.

Although the extinguishers’ operating instructions are located on the front of the unit, it is important that the store has already put a training program in place for managers and other associates on how to properly use the fire extinguisher and where each unit is located in the store. This information should be passed on to each new employee. Your Fire Extinguisher Contactor will be able to assist you in proving the proper learning materials for such a program.

The most common usage instruction is the “PASS” method:

P – Hold extinguisher upright and pull ring pin

A – Start back 20 feet aim at base of fire

S – Squeeze lever

S – Sweep side to side

Now that the extinguishers are in place and personnel is aware of them, a maintenance program must be put in place. This requires participation by both designated store employees and your Fire Extinguisher Contractor. Per NFPA-10, store personnel should perform a monthly quick check of the fire extinguisher, noting the date and initials of the person performing the inspection on the monthly inspection tag (provided by Fire Extinguisher Contractor) attached to the unit. This “inspection” includes making sure extinguishers are in their proper locations, unobstructed, and operating instruction labels facing forward. This quick check should also include seeing that the safety seal is not broken and the pressure gauge reading is in the operable range.

On at least an annual basis, the Fire Extinguisher Contractor must perform an on-site “maintenance” of each extinguisher. This service includes all aspects of an inspection, plus a thorough examination of all mechanical parts and checking the discharge hose and nozzle for obstructions. It also includes recording and noting the need for 6-Year Maintenance or Hydrostatic Testing. These services involve taking the extinguisher apart and checking all related parts, agents and accessories. The month and year of these services is noted on a label affixed to the fire extinguisher.

The Fire Extinguisher Industry, in conjunction with local AHJ’s is continually working together to educate the public on the importance of portable fire extinguishers. The effect of extinguishing a fire at its earliest stage can prevent injury and death, as well as minimize property damage. Statistics have shown that 93% of deaths and 95% of property damage occurs after the fire grows beyond its early stage. The extinguisher is not only a reliable method of fire prevention, but a cost effective one as well. Retailers should note that the cost of new portable fire extinguishers is less than one cent per square foot.

In conclusion, safety and the prevention of loss of life shall be the two most important issues. Therefore, it must be stressed that fire extinguishers are intended to put out a small fire in its initial stages. No store employee should try to put out a fire that is blazing. Fires spread quickly and the smoke and gases emitted from the fire can be toxic. If there is any doubt about the employee’s ability to put out the fire, he or she should back out of the store exit immediately, attempting to close the door behind them to limit oxygen in the building, then wait for the local Fire Department to arrive.

Author Bio

Michael H. Acquilano is the President of FireServ, which provides nationwide fire protection compliance for retailers. He has been in the fire protection industry since 1989. FireServ is based in Brooklyn, New York.

Restaurant Facility Management Association – “Facilitator Magazine” – the primary printed resource for industry professionals who are looking for the latest news, information and innovation relevant to the restaurant facilities field.