AUPCI A.U.P.C.I ASOCIACIÓN URUGUAYA DE PROTECCION CONTRA INCENDIO

Transcription

1 A.U.P.C.I ASOCIACIÓN URUGUAYA DE PROTECCION CONTRA INCENDIO

2 The Essentials of Restaurant Fire Protection Wisconsin Federation of Insurance Co

3 Agenda Restaurant Systems Introduction Testing, Building-Fire Codes & NFPA Standards Non UL Addressed Equipment Pre-Engineered Restaurant Fire Systems Service Requirements Fire Suppression Systems 3

4 Restaurant Systems Introduction 4

5 U.S. Restaurant Fire Statistics 1 Million Restaurants in the United States >$43 Million Property Damage Annually Caused by Commercial Kitchen Fires 1 5

6 Cooking is Leading Cause for Nonresidential Building Fires FIRE FACTS 1 4% increase in cooking fires 23% decrease in intentionally set fires 22% increase in other unintentional fires Cooking Intentional Other Unintentional, Careless Heating Electrical Malfunction 6

7 Restaurant System History: Late 1950 s/early 1960 s Growing concerns escalate as restaurant damage increases from grease fires in hoods, ducts and cooking appliances Insurance industry began increasing premiums and often withheld insurance underwriting altogether Concurrently, Las Vegas, Nevada experienced rapid growth in elaborate and expensive casinos which also had a surge of devastating fires 7

8 Restaurant System History: Early to Mid 1960 s Early years - hood and duct protection only ANSUL R-100 (PS-30) introduced Mid 1960 s - Subject 300 (Pre-ANSI/UL 300) First pre-engineered fire system UL performance fire test protocol for hoods, ducts, and appliances 1964 ANSUL R-101 First UL approved restaurant system 8

9 Restaurant System History: 1970 s 1980 s Late 1970 s Wet Chemical Systems introduced Wet chemical increased cooling, enhanced cleanup 1982 Ansul R Pyro-Chem PCL 9

10 Restaurant System History: 1990 s First dual agent system PIRANHA Wet chemical discharge / water following 15x faster cool down than conventional wet chemical systems Overlapping protection began to be embraced by hood manufacturers and food service consultants Pre-UL 300 Overlapping protection (24 x 36 fryer coverage modularized for all equipment) UL 300 Overlapping protection requires testing UL

11 Restaurant System History: UL 300 / Others s to Present UL 300 standard approved and implemented UL 300 required that all systems to be retested/listed in 1994 making dry chemical systems obsolete Late 1990 s Dry chemical system components no longer supported Existing dry chemical systems lose UL listings Codes & standards reflect UL 300 requirements Local jurisdictions have various levels of upgrade requirements Fire system manufacturers have varied upgrade recommendations NFPA 96 revised to require UL 300 compliance 1997 Subject UL 197 approved for testing re-circulating hoods / appliances UL 710B Replaces UL 197 (Re-circulating Hoods) 2004 Subject UL 199E approved for testing sprinklers & water spray nozzles for fryers 11

12 Testing Building & Fire Codes & NFPA Standards 12

13 Consistent Code Requirements Kitchen Ventilation / Fire Protection NFPA Standards and International Building and Fire Codes Requirements pertaining to testing, construction, use and protection of kitchen ventilation and cooking equipment are consistent within the U.S. National Fire Protection Association (NFPA) NFPA 96 (Ventilation & Fire Equipment) NFPA 17A (Wet Chemical Fire Systems) NFPA 10 (Portable Fire Extinguishers) International Code Council (ICC) IFC (International Fire Code) IBC (International Building Code) Consistent requirements help: Reduce ambiguity Create understanding across regions/jurisdictions Deliver consistent product, service and installation processes Create consumer confidence 13

14 Overview: NFPA 17A (2013 edition) Fire Protection Requirements for Wet Chemical Systems NFPA 17A Standard for Wet Chemical Extinguishing Systems (2013 Edition) covers the following: Components System Requirements Plans & Acceptance Tests Inspection, Maintenance & Recharging NFPA 17A Standard for Wet Chemical Extinguishing Systems 2013 Edition 14

15 Overview: NFPA 96 (2014 edition) Ventilation & Fire Protection Requirements General Requirements Hoods & Grease Removal Devices in Hoods Exhaust Duct Systems & Air Movement Auxiliary Equipment Fire Extinguishing Equipment Use, Inspection Testing & Maintenance Recirculating Systems Solid Fuel Cooking Operations Downdraft Appliance Ventilation Systems NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations (2014 Edition) 15

16 Overview: NFPA 96 Chapter 10 - Fire Protection Requirements NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2014 Edition 16

17 Codes & Standards Consistency Must be adopted before they are binding NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2014 Edition NFPA 17A Standard for Wet Chemical Extinguishing Systems 2013 Edition NFPA 10 Standard for Portable Fire Extinguishers 2013 Edition Building and Fire Codes, and/or NFPA Standards, must be adopted by State and/or Local Jurisdictions before they are binding Restaurant Fire Suppression Systems are developed to comply with these standards reducing the potential for fire hazards in commercial cooking operations 17

18 Testing / Codes & Standards Third Party Testing In Extreme Conditions 18

19 Testing / Codes & Standards UL 300 Revisions ANSI/UL 300 testing procedures Outlines performance testing of preengineered fire suppression system for UL 300 Listing For each hood, duct & appliance test, restaurant fire suppression system must: Completely extinguish fire Cause no splashing Significant changes to commercial cooking operations contribute to higher retained heat and reduced cooling capabilities 19

20 UL 300 Fire Extinguishing Equipment Testing & Hazard Specific Conventional Type Equipment UL 300 Listings vs Hazard Specific Listings UL 300 Listed Conventional Type Equipment Appliances/Ventilation Appliance Types Fryers and tilt braising pans, griddles, ranges, gas radiant, electric, lava rock, natural, and wood char-broilers, upright broilers, salamander broilers, chain broilers, and woks Ventilation Equipment Hood 4 ft. width x length to be determined by fire system manufacturer Ducts with various perimeters/diameters at various lengths as specified by the fire system manufacturer ( 75 ft. = unlimited length) Hazard Specific / Appliance specific UL 300 Listed Non conventional Equipment can be tested with UL for Hazard Specific UL 300 Listing. Hazard Specific listing includes type, manufacturer s make, and model(s) of the appliance or equipment. 20

21 UL 300 Testing Performance Requirements (Fryer example) 1) Energy Efficient Cooking Equipment (Commercially Available) More Robust Heating - heating rate at least 12 F / min. Insulation cooling rate not to exceed 5 F / min. 2) Vegetable Oil Utilized High Auto-ignition Temperatures Lower Levels of Fatty Acid - Reduced Saponification. 3) Two Minute Pre-Burn Time (Fryer) (2) Minute Pre-Burn - begins after auto-ignition. Fuel Source - to remain ON until agent discharge Longer burn time = higher oil temperatures. 4) Fryers UL No Re-ignition for 20 minutes Or until grease/oil temperature is below 60º F below observed auto-ignition temperature. 5) Splash Testing After successful fire testing, splash testing is required. No splashing grease droplets in excess of 3/16 in. diameter 21

22 UL 300 (Revised Dec. 16, 2014) Cooking Equipment w /Obstructions (Hazard Specific Listings) NEW Pressure Fryer Lid with Basket 22

23 Recently Updated UL 300 Requirement NFPA 96 (2014) 23

24 Upgrade to UL 300 State Mandates More Than 20 Years After UL 300 Adoption Only 6 states mandate all restaurants to be compliant (Blue) 8 states leave legacy compliance to local jurisdictions (Gray) 36 states subject to local AHJ compliance (Green) Currently, all states mandate UL300 compliance to new installations. NFPA 96 (2014) Requires existing as well. Copyright 2014 Tyco Fire Products LP. All rights reserved 24

25 Why Upgrade to UL 300? Protect people, property and revenue streams Insurability at a reasonable cost Protect business from costly litigation Comply with local jurisdictional code

26 Non UL Addressed Equipment 26

27 NFPA 96 (2014) Cooking Equipment Not Addressed in UL 300 Equipment not addressed in ANSI/UL shall be protected in accordance with: Applicable NFPA Standard(s) All local building and fire codes Fire system s manufacturer s recommendations Approved by AHJ 27

28 NFPA 96 (2014) Cooking Equipment Not Addressed in UL 300 Restaurant Fire Risk Reduction 28

29 NFPA 96 (2014) Cooking Equipment Not Addressed in UL 300 Horizontal Chain-Broiler/Pizza oven protection 29

30 NFPA 96 (2014) Cooking Equipment Not Addressed in UL

31 NFPA 96 (2014) Cooking Equipment Not Addressed in UL 300 Partial List Steam Kettles Tandoor Oven Gyro Machine Stock Pots Bar-b-que Pits (5 cu. ft. max.) Wood broiler w/spits Bar-b-que Pits (over 5 cu. ft.) Toasters Clam Shell Grill Pig Smoker Hibachi Downdraft Mongolian Griddle Rotisseries (carousel and not carousel) Chain Pizza Ovens Rotisserie/Broiler Combo (Gas Fired, Wood Fired or Both) Rice Cookers Standard Pressure Fryers Pressure Fryers (with basket obstructions) Candy Cookers Brazilian Gas/Wood Grills Baine Marie Standard Ovens Combination Griddle Top/Drawer (pull out) Griddle-Broiler Chain Broilers w/catalytic Convertors Chinese Smoker Standard Range/Wok Range Combo Cheese Melter Meat Glazing Operations Conveyor Fryers (over 6 sq. ft. max.) Baffle Non-water-wash Hoods Water-wash Hoods Pollution Control Units (PCUs) UVC Filtering Units Open Hearth Pizza Ovens (Wood, Gas, or both) (With/without doors) In Duct Filters or Dampers 31

32 NFPA 96 (2014) Cooking Equipment Not Addressed in UL 300 Cooking Equipment NOT Specifically Addressed in UL 300 1) UL 300 includes Specific performance test requirements for listing conventional appliance & ventilation type equipment, (most often used in Commercial Cooking). Cooking or ventilation processes that do not have performance test requirements addressed in UL 300 need to be reviewed to determine level of fire risk, and whether fire protection is needed. NFPA 96, Equipment that: 1. Produce grease-laden vapors, and Might be a source of ignition in the hood, grease removal device, or duct 32

33 UL 300 Fire Extinguishing Equipment Hazard Specific Listings Fire system manufacturers work directly with UL to obtain hazard specific listings for Equipment NOT included in UL 300 UL 300 Approved Hose UL 300 Ranges/Shelves UL 300 Equipment with Obstruction 33

34 UL ANSUL Fire Extinguishing Equipment Hazard Specific Listings FRYERS Dean Industries Gas Fryer, Model 2424 GTI, 120,000 BTU/hr. Rating Far West Hospitality Products Gas Fryer, Model PAR-1-20, BTU/hr. Rating Frymaster 14 KW 208V Electric Fryer, Model MACH 14 Frymaster Energy Efficient RE 14 Fryer McDonald Fryer (Nozzle Heights of Less Than 20 inches) Henny Penny Mono Rail Center Lift System Models 690, 691, 692 Henny Penny Dual Lift System Models 580, 581, 582, 590, 591, 592, 682, 691 Henny Penny Dual Lift System Model PXE-100 Pitco SPINFRESH Fryer Models MEII, MGII, SE14, SE14R,SE14X,SG144S,SG14RS Belshaw Century Fryers Models C100, C200, C200G, C300G, C400G, C600G Dunkin Donuts Fryer Model DD400CGF Krispy Kreme Fryers Models 55M, 65 D/H, 110 D/H, 110M, 150 D/H, 220M, 600 D/H, and 1000 D/H BROILERS Garland Electric Dual-Side Clamshell Broiler Model CXBE12 Duke Chain Broiler Model FBB Nieco Broiler Model 940, 950, 960, 962, 960, 980, 9015, 9025, 1424, MPB94 and MPB84 Nieco Broiler Model JF94E, JF62, JF63, JF92, JF93, JF143, JF64G, JF84G, JF94G Bakers Pride Broiler Model CH6, CH8, CH10, XX6, XX8, XX10 (With wood smoker box) MagiKitch n Gas Radiant Broiler Model FM-RMB-660, FM-RMB-648, FM-RMB-636 (With wood smoker box) Marshall Air Chamber Broiler Model 2001BK Marshall Air Electric Broiler Model FR14B Auto-Broil 34

35 NFPA 96 (2014) Other Equipment Not Addressed in ANSI/UL PCUs Protection has been recommended by manufacturers with conventional wet chemical systems NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations 2014 Edition 35

36 Pre-Engineered Restaurant Fire Suppression Systems 36

37 Global Markets /Global Approvals Needed Global Markets 37

38 Testing / Codes & Standards Standard UL300 Standards for Safety Canada ULC Standard ORD C United States NFPA Standard 96 UL Standard 300 UL Standard 1254 IAPMP Standard PS NFPA Standard 17A EMEA LPS 1223 Pressure Equipment Directive (97/23/ECP) Ukraine State Certifications Centre MOE VdS Approval ANPI OKF Orszagos Katasztrofavedeimi Foigazgatosag (National Directorate General for Disaster) INDIA NBC Russia Fire Academy of Russia China GA S. Korea KFI Japan Kentei Singapore PSB ISO-15371:2009 Lloyd s Register MED Approval UL and USCG Approval Type Approvals for ABS and DNV 38

39 TFPP Restaurant Systems ANSUL ANSUL PYRO-CHEM Protecting 95% of Industry s Top 100 Restaurant Chains Fine and Casual Dining Stadiums, Casino/Hotels Industry s Most Robust Suppression System High Hazard/Risk Applications Exclusive with Hilton and Marriot Hotels Number 2 in the Industry Popular with Independent Restaurants Chain Restaurant Presence Hospitals Stadiums Lodging 39

40 TFPP Restaurant Systems Stored Pressure and Cartridge Operated Systems 40

41 TFPP Restaurant Systems Cartridge Operated Systems Tank(s) - Agent filled and non-pressurized until system actuation & discharge Cartridge(s) - Sealed CO 2 or N 2 providing expellant gas pressure at time of actuation Hermetically sealed and leak tested simulating 127 years within tolerance. 800 or 1800 psi Releasing Device Supports cartridge Mechanically or electrically activated Allows consistent &regulated tank / nozzle pressure Provides shutdown and remote alarm interface 41

42 TFPP Restaurant Systems Stored Pressure Systems Tank(s) - Agent filled and pressurized Generally N 2 ~ º F Discharge outlet is contained within tank valve Releasing Device Attached to tank valve Or remote N 2 cylinder for multiple tank operation Mechanically or electrically activated Provides shutdown and remote alarm interface 42

43 TFPP Restaurant Systems R-102 Pre-Engineered Fire Suppression Systems Cartridge Operated 43

44 TFPP Restaurant Systems R-102 Fire Suppression Systems Offers Appliance Specific or Overlapping Protection 44

45 TFPP Restaurant Systems PIRANHA Fire Suppression Systems Cartridge Operated Hybrid System Overlapping Protection High Height Nozzle Location Hybrid (Dual Agent) concept Provides Superior Cooling 15 x Faster Cool Down than Conventional Wet Chemical Systems 45

46 The PIRANHA Advantage The primary advantage of the hybrid system over single-agent wet chemical systems is a significantly higher safety margin in the suppression of grease fires. It cools cooking oils up to 15 times faster Testing revealed the hybrid approach required 60% less chemical agent less than singeagent wet chemical systems Awareness needs to be increased around PIRANHA facts such as the system can be connected to sprinkler or potable water sources vs. sprinkler systems 46

47 Restaurant Fire Suppression Systems R-102 & PIRANHA Agents Ansulex Low ph Dense stable foam blanket Not compatible with water (water destroys foam blanket) Insulates hot oil resulting in slower cool-down rate. PRX Less dense foam blanket Compatible with water, tempering shortening to mitigate volumetric expansion of water. Large unstable bubbles release heat in form of steam, but are continually re-vitalized with water spray. 47

48 TFPP Restaurant Systems PIRANHA - Wet Chemical Initial PRX wet chemical discharge 1) Quick fire knockdown 2) Saponification Creates large bubbles that are continuously renewed by water discharge 3) Agent tempers violent reaction between water and super-heated oil Subsequent water discharge 1) Water continues Until water is shut off, or Optional 10 min. auto-water shutdown 2) Constantly renews foam blanket 4) Superior cooling Generally 15 x faster than conventional single agent wet chemical systems 48

49 TFPP Restaurant Systems Kitchen Knight II Pre-Engineered Fire Suppression Systems Stored Pressure 49

50 Sequence Of Operation 1) A faulty limit switch in a fryer cause an overheat condition, auto-igniting the cooking oil. 50

51 Sequence Of Operation 2) Heat, generated from the fire transfers to a fusible link, causing it to separate, resulting in slack in the detection cable. 51

52 Sequence Of Operation 3) If the system utilizes cartridge operation, the resulting slack will trip a release mechanism, puncturing a seal in a cartridge. 52

53 Sequence Of Operation 3) If the system utilizes a stored pressure tank, the resulting slack will trip a release mechanism, opening up the tank valve. 53

54 Sequence Of Operation 4) N2 Or CO2 Gas Pressure In The Tank, Allows Agent To Discharge Through Piping & Nozzles Into Pre-Determined Hazard Areas. 54

55 Restaurant Projects 55

56 Ceiling Ventilation Project

57 Ceiling Ventilation Project Background Ceiling ventilation is used for high end installations in the various markets and is in need of a more aesthetically pleasing fire suppression solution Primarily found in Europe however rapidly expanding into other regions of the world Vaulted Dome Double Extraction Plenum Single Extraction Plenum Aerosol Separator / Blind panels Lighting Built in Supply Air Diffusors Supply Air Duct System Exhaust Air Duct System 57

58 Ceiling Ventilation Project (High Nozzle Height) Project objective: Nozzle placement at higher vertical heights (90 to 120 above the finished floor) Features: PIRANHA - System Only P41 Nozzle (Pt. No ) 54 in. to 60 in. above appliance surface P34 Nozzle (Pt. No ) 60 in. to 84 in. above appliance surface Overlapping Scheme 25.5 in. spacing Center to Center Nozzle location must be located forward of the center-line and within the outlined section per manual UL Certified Exceptions: No back shelves allowed with new scheme No Class A Broilers (Mesquite, Lava, and Charcoal) Protects Woks up to 18 in. 58

59 Taking Restaurant Fire Suppression to New Heights Nozzles remain out of view while providing the same reliable protection UL Certified Aesthetic design complements décor Eliminates visible nozzle drop piping Reduces potential for nozzle redirection or obstruction Simplifies hood cleaning and service Easy to upgrade existing systems In some applications the nozzles may be installed above the cooking appliance line directly in the hood seals penetrating the top of the hood 59

60 Product Detail P34 Nozzle PN Pack Nozzle vertical heights: above the appliance surface P41 Nozzle PN Pack Nozzle vertical heights: above the appliance surface 60

61 Design Detail Overlapping Appliance Nozzle and Hazard Zone Locations High Proximity The nozzles located within the outlined section forward of the centerline or aim-line of the selected hazard zone. Note: The centerline of the hazard zone or aim-line cannot exceed 16 in. (406 mm) from either the front or back edge of the zone. Exception: Fryer, griddle, braising pan/tilt skillet. The hazard zone must be located from front to rear so that its 32 in. (813 mm) depth covers the depth of all the cooking hazards of the protected appliances. Exception: If depth of the cooking hazard of a fryer, griddle or braising pan/tilt skillet exceeds 32 in. (813 mm), position the hazard appliance so that its rear edge is located a maximum of 4 in. (101 mm) beyond the rear of the hazard zone. Nozzle spacing remains the same as the AP Nozzles 61

62 Design Detail 62

63 PIRANHA High Nozzle Height Option Before After 63

64 Service Requirements Fire Suppression System Recharging Monthly Inspections Semi-Annual/ Annual Maintenance 12-Year Inspection & Maintenance 64

65 Inspection, Testing, and Maintenance NFPA 17A, Chapter 7 Maintaining fire system integrity and hand portable effectiveness Fire suppression system(s) and hand portable(s) MUST be: installed and serviced regularly By properly trained and authorized service companies. 65

66 Inspection, Testing, and Maintenance NFPA 17A, Chapter 7 NFPA 17A, Chapter 7 Inspection, Maintenance and Service At lease semiannually,.. maintenance shall be conducted in accordance with the manufacturer s listed installation and maintenance manual. A Regular service contracts with the equipment Manufacturer or an authorized installation or maintenance Company is recommended Monthly - Owner responsibility Semi-annually Distributor maintenance Annually Additional checks (12) year - Hydrostatic test requirements/other ANSUL- Owner Operator Video is available Owner s daily responsibility Description of semi-annual and annual Distributor Maintenance 66

67 Inspection, Testing, and Maintenance NFPA 17A, Chapter 7 / NFPA 96, Chapter 11 Service by Trained and Certified Distributor 67

68 Inspection, Testing, and Maintenance NFPA 17A Semi-Annual Maintenance Trained / Authorized Distributors Maintenance, Recharge Hold current certification (1-2 day class, 3 yr. certification duration) Licensed by State and/or local jurisdiction(s) Direct access to manufacturer s technical updates, bulletins, original parts, etc. Design & maintenance manual / updates Technical service support William Klingenmaier, employee of Tyco Fire Protection Products Completed a training course in: ANSUL R-102 Restaurant Systems Training Date: April 8, 2015 Expiration Date: April 8, 2016 TYCO FIRE PROTECTION PRODUCTS, MARINETTE, WI

69 Inspection, Testing, and Maintenance NFPA 17A / NFPA 96 Maintenance Service Requirements Semi-Annually In accordance with Manufacturer s Installation and Maintenance manual and bulletins NFPA 17A NFPA 96 69

70 Inspection, Testing, and Maintenance PCU Semi-Annual Maintenance PCU protection/system also needs to be inspected and maintained. Filter media Grease buildup Nozzles Detection Fuselink replacement 70

71 Inspection, Testing, and Maintenance NFPA 17A 12 Year Service 7.5 Hydrostatic Testing Wet chemical containers Mfg. date on tank collar, bottom, label, etc. Auxiliary pressure containers Exception (1) 2 in. diameter and < 2 ft. length Exception (2) DOT 3E Hose assemblies, or hose replacement Wet chemical agent replaced 71

72 Inspection, Testing, and Maintenance NFPA 17A 12 Year Service 12 Year Service Manufacturers may require additional service procedures Service performed by certified and trained distributor ANSUL - Mild steel tanks replaced with stainless steel tank ANSUL Cartridges de-pressurized and replaced ANSUL Regulator test Perform remainder of semi-annual examination 72

73 Inspection, Testing, and Maintenance NFPA 17A After Service Examination Review system status with manager or owner / operator after service 73

74 Inspection, Testing, and Maintenance Typical Inspection Issues / Mistakes Fire Suppression Systems DO Require Code Inspection This won t work! (dry chemical release w/wet chemical tank and NO regulator) Good reason for restaurant owners to use trained and authorized service companies Bad electrical 74

75 Inspection, Testing, and Maintenance Typical Inspection Issues / Mistakes Fire Suppression Systems DO Require Code Inspection Broken detection line Extension cord 75

76 The Essentials of Restaurant Fire Protection Questions? 76

77 77