Chapter One Commercial Kitchen Fires
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1 Table of Contents Table of Contents Chapter One Commercial Kitchen Fires COMMERCIAL KITCHEN FIRES... 2 The Commercial Kitchen Fire Problem... 2 Unreported Fires... 2 Cooking By-Products... 3 Grease Accumulation Severity... 4 Grease Buildup on Fire-Extinguishing Systems... 5 How Kitchen Fires Can Start/Spread... 6 Where Fires Start... 7 Chapter Two Principles of Commercial Cooking PRINCIPLES OF COMMERCIAL COOKING... 3 Exhaust System Configurations... 3 General Construction Requirements... 4 Metals... 4 Clearances to Combustibles... 5 Type I vs. Type II Exhaust Systems... 7 Air Movement... 7 Exhaust Air... 8 Makeup Air... 8 Air for Combustion and Ventilation... 9 Exhaust Flow Rates... 9 Testing and Balancing Fire Containment Theory Fire Containment Exhaust System Fire Control Concepts Chapter Three Fire Science FIRE SCIENCE... 2 Physics of Combustion... 2 Fire Tetrahedron... 3 Fuel... 3 Heat... 3 Oxygen (Oxidizing Agent)... 3 Uninhibited Chemical Chain Reaction... 3 Ignition of Solid and Liquid Fuels... 4 Heat Transfer and Heat Flux Phillip Ackland Holdings Ltd. Table of Contents Page 1
2 A Guide for Commercial Kitchen Fires Heat Transfer and Heat Flux... 4 Conduction... 5 Convection... 5 Radiation... 5 Cooking Oils and Grease Residue Ignition... 6 Cooking Oils and Spontaneous Ignition Hazards... 6 Ignition Properties of Cooking Oils and Fats... 6 Cooking Oil Fires and Extinguishing System Effectiveness... 8 Ignition of Grease Accumulations in Exhaust Systems... 9 Heat Transfer NFPA 921 Notes Chapter Four Codes and Responsibilities CODES AND RESPONSIBILITIES... 1 Codes and Standards... 2 Codes and Standards Organizations... 2 National Fire Protection Association... 3 NFPA Code and Standard Definitions... 4 Equipment Approval and Listing Definitions... 4 NFPA NFPA International Code Council... 7 International Mechanical Code... 7 ICC versus NFPA Listing Agencies... 8 Installation Challenges... 9 Trade Responsibilities General Areas of Responsibility Chapter Five Cooking Fuels COOKING FUELS... 1 Cooking Methods... 2 Cooking Fuel Sources... 2 Gas... 2 Electric Systems... 4 Solid Fuels... 5 Conclusion Chapter Six Appliances APPLIANCES... 3 Cooking Sources... 3 Appliance Codes... 3 Appliance Docking... 4 Appliance Models... 4 Table of Contents Page Phillip Ackland Holdings Ltd.
3 Table of Contents Appliance Models... 4 Charbroilers Gas... 5 Charbroilers Electric... 5 Chain Broilers... 5 Conveyor Ovens... 7 Salamander and Upright Broiler... 7 Griddle Top Cooking... 8 Woks... 8 Open Burner Ranges and Ovens... 8 Deep Fat Fryers... 9 Noncompliant Appliances Chapter Seven Hoods HOODS... 2 Type I Hoods... 2 Construction Requirements... 3 Type I Listed Hoods... 3 Components of the Exhaust Hood... 4 Common Hood Designs... 4 Hood Designs... 4 Canopy Hoods... 4 Backsplash Clearance... 6 Galley (AKA Proximity) Hoods... 7 Non-Typical Hood Designs... 8 Eyebrow Hoods... 8 Pass-over Hoods... 8 Down Draft Appliance Systems... 8 Ventilated Ceiling Exhaust... 9 Noncompliant Hoods... 9 Water Wash Type Hoods Water Wash Hoods Filtration Primary Filtration Baffle Filter Solid Fuel Spark Arrester Filters Cartridge Filters or Removable Extractors Multi-Stage Filters Disposable Grease Removal Devices Noncompliant Filters Hood Dampers Fire Dampers Access Above Dampered Hoods Hood Air Balancing Dampers Noncompliant Dampers Phillip Ackland Holdings Ltd. Table of Contents Page 3
4 A Guide for Commercial Kitchen Fires Advanced Technology Hoods Energy Management Systems Recirculating Hoods or Ventless Systems Chapter Eight Fire Extinguishing Systems FIRE-EXTINGUISHING SYSTEMS... 3 Introduction... 3 General Standards... 3 UL and ULC/ORD NFPA 96 and 17A Fire-Extinguishing System Requirements... 4 Locations That Require Protection... 5 Wet Chemical Fire-Extinguishing Systems... 6 How Fixed Pipe Fire-Extinguishing Works... 8 Installation of Fire-Extinguishing Systems... 8 Wet Chemical Extinguishing Components Mechanical or Electrical Systems Detection System Distribution System Automatic Water Sprinklers Portable Fire Extinguishers Staff Training K-Class Noncompliant Extinguishing Systems Obsolete Wet Chemical Systems Noncompliant Manual Pull Stations Plugged Piping Noncompliant Dry Chemical Systems Chapter Nine Ducts DUCTWORK... 2 Installation... 2 Telescoping and Bell Type Connections... 3 Exterior Installations... 4 Long Horizontal Ducting... 4 Multiple Duct Exhaust Systems... 5 Listed Duct Fire Dampers... 6 Clearances to Combustibles... 6 Protection from Heat (Enclosures)... 7 Listed Duct Enclosures... 8 Engineered Systems within Ducts Air Pollution Control Units (APCU) Heat Recovery Units (HRU) Table of Contents Page Phillip Ackland Holdings Ltd.
5 Table of Contents Heat Recovery Units (HRU) Duct Safety and Monitoring Systems Noncompliant Ductwork Access Duct Openings for Cleaning and Inspections Listed Access Panels Fire Doors Access into Sub-Ceilings Noncompliant Access Panels Access Summary Summary Chapter Ten Fans FANS... 2 Terminations... 2 Rooftop Terminations... 2 Wall Termination... 3 General Fan Requirements... 4 Fan Types... 4 Upblast Fan... 4 Utility Fan... 6 In-Line Fan... 7 Noncompliant Fans... 7 Unsafe Terminations... 9 Canvas Collars on Utility Fans... 9 Down-Blast Fans Unsafe Electrical Hinging and Access Roofing Issues Roofing Materials Grease Containment Systems Inferior Roof Protection Chapter Eleven Service Providers SERVICE PROVIDERS... 1 Service Requirements... 2 The Development of Certification... 3 Defining Competency... 3 Trained... 4 Company Qualified... 4 Crew Leader Qualifications... 4 Certified... 4 Appliance Maintenance Phillip Ackland Holdings Ltd. Table of Contents Page 5
6 A Guide for Commercial Kitchen Fires Appliance Maintenance... 4 Listed Systems Maintenance... 5 Water Wash Hood Service Technicians... 5 Ultraviolet Hoods Maintenance... 8 Fire-Extinguishing Servicing... 9 Who is Qualified to Service?... 9 Fire-Extinguishing Check Points Frequency of Service Non-Compliance Tags Fire-Extinguishing Forms Poor Suppression Servicing Servicing Portable Fire Extinguishers Servicing Fire Dampers Summary of Fire-Extinguishing System Servicing Kitchen Exhaust Cleaning Introduction Exhaust Cleaner s Responsibilities Inspecting for Cleanliness Exhaust Cleaner After Service Follow-Up Reporting Chapter Twelve Inspections INSPECTIONS... 2 Pre-Construction Inspections... 2 Introduction... 2 The Planning Flow... 2 Building and Ventilation Component Construction References... 3 Areas and Components That Require Design and Code Compliance... 4 Preliminary Plan Review... 4 Specifications... 7 Equipment Cut or Specification Sheets... 7 Shop Drawings... 7 Supporting Architectural and MEP Documents... 8 Pre-Occupancy Inspections... 8 Prior to Occupancy Permit... 9 Pre-Operational Inspection Checklist... 9 Start-up and Installation Post Operational Inspections Introduction Non-Compliant Components The Kitchen Exhaust Inspection Sheet Inspection Sheet Explanation Questions to Ask Service Providers Inspection After a Fire Table of Contents Page Phillip Ackland Holdings Ltd.
7 Chapter Thirteen Methodology of Investigation Chapter Fourteen Conducting the Investigation Table of Contents METHODOLOGY OF INVESTIGATION... 2 Purpose of Fire Investigations... 2 Scientific Method of Investigation... 2 Basic Scientific Methodology... 3 Fire Origin Determination... 4 Fire Cause Determination... 6 Legal Considerations... 7 Preservation of Evidence... 8 Spoliation... 9 CONDUCTING THE INVESTIGATION... 3 Introduction... 3 Planning the Investigation... 4 Basic Incident Information... 4 Safety... 6 Tool Kit... 7 Historical Documents... 8 Pre-Inspection Interviewing Physical Evidence Documenting the Scene Photography and Video Drawings and Sketches Note Taking The Fire Scene Examination General Approach The Exterior Documenting Building Fire Protection Systems The Interior Hand Notes from On-Site Investigation Fire-Extinguishing Systems Chapter Fifteen Analysis and Reporting ANALYSIS AND REPORTING CHAPTER... 2 Documenting Fire Origin and Cause Responsibility... 2 The Four Elements of Fire Cause... 2 The First Fuel Ignited... 2 The Source and Form of the Heat of Ignition... 3 The Oxidant... 3 The Ignition Sequence Phillip Ackland Holdings Ltd. Table of Contents Page 7
8 A Guide for Commercial Kitchen Fires The Ignition Sequence... 3 Process of Elimination... 4 Classification of Fire Cause... 5 Determining Responsibility... 6 The Human Element... 6 Human Factors in Commercial Kitchen Ignition... 7 Kitchen Staff Response to Fire... 7 Incendiary Fires... 8 Time Lines... 9 Selecting the Final Hypothesis (Opinion) Writing the Report Fire Expert Report Outline Report Writing Tips Summary Chapter Sixteen Interviewing INTERVIEWING... 1 Introduction... 2 The Interview... 3 Word Interpretations... 3 Fire-Extinguishing Components... 3 Exhaust System Components... 3 The Investigative Interview... 4 Questions for Fire Officials... 4 Questions for Fire Investigators... 5 Background Questions for Restaurant and Kitchen Management... 6 Questions for Kitchen Staff... 8 Specific Appliances... 9 Questions for the Exhaust Cleaning Company Questions on Fixed Pipe Fire-Extinguishing Systems Other Trades Summary Chapter Seventeen Case Studies CASE STUDIES... 2 Case # Case # Case # Case # Case # Case # Table of Contents Page Phillip Ackland Holdings Ltd.
9 Table of Contents Case # Case # Case # Case # Case # Case # Case # Case # Case # Case # Case # Case # Chapter Eighteen Appendix APPENDIX... 2 Articles... 2 NFPA 921 Guide for Fire & Explosion Investigations, 2011 Edition... 2 Oklahoma State Senate Adopts Resolution Urging the use of NFPA 921 and the Scientific Method... 4 Ignition & Combustion: Some Scientific Principles... 5 Investigation for Subrogation Excerpts From Scientific Protocols for Fire Investigation Must Fire Investigators Prepare a Written Investigation Report? References Appendix A References A.1 Technical References B.1 List of Abbreviations C.1 Definitions Resources Phillip Ackland Holdings Ltd. Table of Contents Page 9
10 A Guide for Commercial Kitchen Fires Table of Contents Page Phillip Ackland Holdings Ltd.
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