Kitchen Fire Suppression Systems

7/25/2019 Kitchen Fire Suppression Systems

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Kitchen Fire Suppression Systems

&

LPC Certification Scheme and ProposedChanges

Alan Elder

Sales Director, Engineered & Pre-Engineered Systems,EMEA, Tyco Fire Protection Products



• Three elements needed for a fire

1. Fuel

2. Oxygen

3. Heat

• These elements in a certain combination

• Chain reaction Fire

• Extinguish a Fire

• Remove or reduce any one or a

combination of the elements

• stop chain reaction Fire Tetrahedron

How to Extinguish a Fire

2

http://upload.wikimedia.org/wikipedia/commons/9/99/Fire_tetrahedron.svg



ChainReaction

Heat

FuelOxygen

Breaking the Chain Reaction

Heat

FuelOxygen

ChainReaction



Typical Protection Scheme



• Kitchen fires can start at any time

• Kitchen fires can lead to the loss of a whole property

• Kitchen fires easily spread into other neighbouring areas

• Kitchen fires difficult to extinguish

5

Why do we need Kitchen Fire Suppression Systems?



Most restaurants do not re-open again after a kitchen fire

Most of the responsibility of a kitchen fire is with the operator or

owner of the property!

Business Interruption (very often whole property affected)

Liability towards other tenants, visitors, third parties…

Damages due to fire and firefighting

Bad publicity

Gives impression of poor house-keeping

6

Minimize Business Interruption and Other Risks



Statistics

7



Major Causes

Cooking Equipment

42.2%

Electrical

13.1%

Intentional

10.7%

Other Equipment

9.7%

Heating Equipment

6.5%

Appliance, Tool, AC

5.1%

Smoking Materials

4.6%

Open Flame, torch

3.3%

Exposure

1.8%

Natural Causes 1.5%Other Heat Sources

1.5%

Source: US Fire Administration Fire Loss Data – Published by the National Fire Protection Association – June ‘03https://www.ansul.com/en/Products/kitchen_sys/Ansul_Restaurant_Interactive/Documents/EatingandDrinkingEstablishments.pdf



Property Use Fires Civilian

Deaths

Civilian

Injuries

Property

Damage

Eating &

Drinking

8,520 3 113 $ 190 M

Overview of the U.S. Structure Fire

2000–2004 Annual Average

Source: U.S. Eating and Drinking Establishment Property Structure Fires, Jennifer Flynn, National

Fire Protection Association, Quincy, MA, February 2007.

9 https://www.ansul.com/en/Products/kitchen_sys/Ansul_Restaurant_Interactive/Documents/EatingandDrinkingEstablishments.pdf



Five Year Average number of fires each year in Eating &Drinking

Establishments = 8,520

Equivalent to 163 Fires per WEEK

23 fires will have occurred in Eating &Drinking establishments

during today

Overview of the U.S. Structure Fire

2000–2004 Annual Average

10Source: U.S. Eating and Drinking Establishment Property Structure Fires, Jennifer Flynn, National Fire Protection Association, Quincy, MA, February 2007.https://www.ansul.com/en/Products/kitchen_sys/Ansul_Restaurant_Interactive/Documents/EatingandDrinkingEstablishments.pdf





Rules and Regulations

1

2



• France INTE0500763A

• Spain CTE (DBSI)_2006

• Denmark Dedicated protection for fryers

Danish translation of CEA 4001:2006

• Norway Insurances demanding fire suppression system

• Portugal Artigo 194

• US UL 300, NFPA 17A, NFPA 96

• UK No legal basis, but LPS 1223 well known

13

Requirements Across Different Countries



• Legislation

• Insurances

• Fire brigades

• In-house specifications from

• Hotel & restaurant chains

• Property owners & operators

14

Where do Requirements Come From?



• The core safety hazard is located in the hood and extract duct

• Cooking appliance are primarily ignition sources for the further

distribution of the fire

• Independent from the amount of cooking oil

• Independent from the power consumption of the appliances/

kitchen

• Independent from the kitchens footprint (e.g. m²)

Risk Potential and Risk Measurement



The main risk is in the ventilation hood

and exhaust duct!

16



Risk Factors

• Poor cleaning of the ventilation system?

• Common ducts?

• Structural construction & condition of the exhaust ducting?

• Reliability of fire dampers?

17



• The fire hazard is largely depending on working procedures in the

kitchen

• Depending on the temperature grease and grease residues will self

ignite

• The way of cooking?

Risk Factors

18



• Size of damage or loss in case of a fire incident?

• Financially?

•

For health and safety?• Relation of costs for fire prevention compared with costs of a fire?

… play in the specification of a kitchen fire protection system?

19

Risk factors – which role do…



The Role of Standards

20

NFPA 17AStandard for

Wet Chemical

ExtinguishingSystems

XXXX Edition



• Underwriters Laboratories: UL 300

(Test standard for commercial cooking appliances)

• National Fire Protection Association

• NFPA 17A (2009) “Wet Chemical” systems

• NFPA 96 (2008) Ventilation Control and Fire Protection

of Commercial Cooking Operations

• LPCB / LPS 1223 LPS 1223: issue 2.2

• VdS Testing of kitchen protection equipment

21

Widely Accepted Standards



UL 300

Test - Standard

UL 300 test oriented

Main subjects are:

• Extinguishing tests for cooking

commercial appliances

• Extinguishing tests for kitchen

hoods and exhaust ducts (full

scale)

http://www.ul.com/



UL 300 Testing – Hood and Duct

Ansul Test Centre

Marinette – worst case

testing scenarios



Fryer Protection



Splash Test:

• @ Cooking Temperature

• after 2 minute pre-burn

Agent

UL 300 Testing – Splash Test for Fryers

Grease



UL 300 Testing – Splash Test for Fryers

After successful fire testing, splash testing is required.

No splashing grease droplets in excess of 3/16 in. dia.



Chain Broilers / Char Broilers

Gas Radiant

Lava Rock

Natural Charcoal

Wood (Mesquite, Apple, Hickory, Oak, Cherry)

Broiler Protection



UL 300 Testing…Broilers



LPS 1223

• Design Requirements• System Manual Requirements

• Authorized Installer Requirements

• Quality Management

• Extinguishing Performance Tests

• Extinguishing Agent Distribution Test• Component Examination and Tests

29



• LPS 1223, NFPA 17A and UL 300 provide a solid basis in which

to determine the design and layout of kitchen fire suppression

systems

• Pre-engineered systems tested according to these Standards

have proven to suppress fires successfully

Pre-Engineered Kitchen Fire Suppression Systems



Versus Third Party Test Protocols

• Many do not follow test protocols

• No ‘Worst Case Testing’

• No comparability

• No repeatability

• No examination of competence

31

Certificates of Witnessed Extinguishments



Internet-links for Standards

These are the links where you can purchase the relevant NFPA and UL standards and download

LPS 1223:

NFPA 17A , Standard for Wet Chemical Extinguishing Systems

• https://www.nfpa.org/aboutthecodes/AboutTheCodes.asp?DocNum=17A

NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations

• https://www.nfpa.org/aboutthecodes/AboutTheCodes.asp?DocNum=96#

UL300 Standard for Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking

Equipment

• http://ulstandardsinfonet.ul.com/catalog/stdscatframe.html

•http://www.comm-2000.com/category.aspx?sendingPageType=BigBrowser&CatalogID=Standards&CategoryID=UL+Stand

ards(ULStandards2)

The LPS standards you can download under:

LPS 1223: Issue 2.2 - Requirements and testing procedures for the LPCB Certification and Listing of

fixed fire extinguishing systems for catering equipment

• ://www.redbooklive.com/pdf/LPS1223-2_2.pdf

https://www.nfpa.org/aboutthecodes/AboutTheCodes.asp?DocNum=17A

https://www.nfpa.org/aboutthecodes/AboutTheCodes.asp?DocNum=96

http://ulstandardsinfonet.ul.com/catalog/stdscatframe.html

http://www.comm-2000.com/category.aspx?sendingPageType=BigBrowser&CatalogID=Standards&CategoryID=UL+Standards(ULStandards2)



http://www.redbooklive.com/pdf/LPS1223-2_2.pdf

http://www.redbooklive.com/pdf/LPS1223-2_2.pdf




http://ulstandardsinfonet.ul.com/catalog/stdscatframe.html

https://www.nfpa.org/aboutthecodes/AboutTheCodes.asp?DocNum=96

https://www.nfpa.org/aboutthecodes/AboutTheCodes.asp?DocNum=17A



Fixed installed kitchen fire suppression systems

vs.

“other means to extinguish the fire”

33



• Portable Extinguishers

•

Fire Blankets• Fire Brigade

3

4

“Other Fire Extinguishing Means”



• Needs to be F-class

• Only if kitchen is manned?

• Operator needs to be skilled how to use the portableextinguisher?

• Not suitable for hood, duct and obstructed areas?

•

Do not shut down cooking appliances

• Operator positioning?

• Recommended back-up protection!

3

5

Portable Extinguishers



• May not always be suitable for use!

• Are prohibited for fires on fryers at Germany

•

Do not shut down cooking appliances

36

Fire Blankets



• How long will the fire brigade take to arrive?

• What are the fire brigades tasks?

• What will the kitchen, the restaurant and the building look like

afterwards?

37

Fire Brigades



Heathrow Airport T1 (1997)

http://www.encyclopedia.com/doc/1P2-760028.html

A fire that started in a fast-food restaurant at

Heathrow Airport delayed hundreds of flights at

the world's busiest airport yesterday and snarled

air traffic across Europe. No injuries werereported.

The fire started before dawn in a ventilation shaft

above a deep-fat fryer at a xxxxx xxxxx Terminal 1

and quickly spread through the air ducts.

Flames leapt through the terminal roof for two

hours. Firefighters worked for 3 1/2 hours before

bringing it under control, extinguishing it two

hours later. The fire temporarily shut down three

of the airport's four ...3

8





Vilnius Shopping Mall (2009)

39



• What does all this mean for you?

• Can you count on the existing rules and legislation?

•

What is most important for you?

4

0

Conclusions



LPS 1223 Installer Scheme

Proposed Revisions



LPS 1223: Proposed Revisions

Proposal to Separate Product & Installer Requirements



Proposal to Separate Product & Installer Requirements

Why?

• Clarify and refine product standard to reflect product requirements

and manufacturer specific processes and responsibilities

• Improve visibility of system designers, installers, service companies

to end users & product manufacturers

PROPOSAL BEFORE EXPERT GROUP B




Product Based – Scheme Under Review

• Development of new test requirements based on experience

• Duct protection & fire suppression tests

• Additional equipment types (salamanders, broilers, woks, grills

etc.)

• Closer to UL300?

Scheme document to be produced to clarify requirements




Product Based – Scheme Under Review

• Review of authorised agents *

• Review of ‘in service’ failures *

• Assessment of installers *• Two fire extinguishment tests *

• Maximum and minimum flow distribution tests *

• Component checking against drawings *

• Review of manufacturer container / cartridge test records *

• Container strength and pressure tests **

• Cartridge strength and pressure tests **

• * Annual review ** Bi-annual review

• Timing: revision to be published late Spring / early Summer




Installer Scheme – Under Development

• Listing of approved installers

• Clear visibility of which products are in scope,

• Identify staff proficiency, for example in:design, installation, maintenance

• Cross match competencies of installer company staff v training records

held by manufacturer

• Technical assessments & site audits

• Use of genuine parts in servicing & maintenance

• ISO 9000

Timing: to be finalised following issue of revised product scheme =

coming this year




FIA SUPPORTS THIRD PARTY ACCREDITATION

Questions /considerations:

Do you have any concerns / suggestions?

One thing appears certain:

LPC needs to promote LPS1223

and any related installer schemes

actively for them to be successful
