2.02 Submittal Requirements for Kitchen Hood and Duct Extinguishing Systems

Reference: 2007 C.B.C. Section 111.3, 2007 C.F.C. Section 904, 2002 NFPA 17, 17A, 10 and 96

All commercial-type cooking equipment must be protected by a fire extinguishment system. All new extinguishing equipment must conform to UL Standard 300.
This bulletin describes the information to be provided when plans are submitted for a building permit to install or modify a kitchen hood and duct fire suppression system. Working plans shall be drawn to an indicated scale (not smaller than 1/8" = 1"), on sheets of uniform size (11" x 17" minimum), including a kitchen floor plan showing exits. Two sets are needed with the designers' wet signature on each page. These items must be included in the plans:

(A) Names of owner and occupant;
(B) Address of building, including assessor's block and lot number;
(C) Contractor's name, address, telephone number, and license number;
(D) Point of compass;
(E) Symbol list;
(F) Drawing showing kitchen layout, including exits, pantry and access to dining area; This should include hood, duct, plenum, and appliance dimensions; Indicate the actual surface dimension being protected as well as the size of the unit (e.g. 36" griddle with 30" x 24" cooking surface); All appliances must be locked in place; If the appliance is moveable for cleaning, permanent markers shall be installed to ensure that the appliance is returned to its proper design location.
(G) Location of all parts of the system:
Panels; Piping (size and length); Nozzles (type and distance to the appliance); Mechanical fuel shut-off devices; Agent storage container (type and size); Manual pull station and related cable (show installation height above floor); Detection devices and related cables; Type K portable fire extinguisher.
(H) Attach to the plans the manufacturers' specification sheets for all the above. Highlight all proposed parts (Use the same terminology on the plans as is in the design manual i.e.  range not  stove or  burner ); All parts must be installed according to the manufacturers' specifications; All listed systems must be UL Standard 300.
(I) Pipe length calculations (both actual and equivalency); Indicate actual, maximum and minimum lengths of pipe and equivalent lengths; Show the actual and maximum vertical rise; Show branch line limitations;
(J) Flow point calculations;
(K) If the building has a fire alarm system, show how the hood suppression system is connected to the system (any activation shall be indicated by alarm status at the FACP);
(L) Alarm or indicator that shows system has activated;

GENERAL INFORMATION

(1) The system shall be tested and inspected every 6 (six) months. This must be documented.
(2) The entire hood plenum and blower section must be cleaned to prevent the accumulation of grease. A log must be kept.
(3) Most fusible links and sprinkler heads must be replaced annually.
(4) A Class K fire extinguisher shall be located within 30 feet of the cooking appliances. For existing systems, see the next section.
(5) The installation shall conform to NFPA 17A and/or NFPA 96, the Underwriters Laboratory Standard 300, and the requirements of the system's manufacturer.

EXISTING DRY CHEMICAL SYSTEMS

1. California Fire Code Section 904.11 requires all existing dry-chemical and wet chemical extinguishing systems to be upgraded to comply with the U. L. 300 standard no later than the second required servicing of the system following the effective date of this code, January 1, 2008. This section requires all of these systems to upgraded before or at least by January 1, 2009.