FIRE DEPARTMENT Kitchen Range Hood Fire Suppression System Acceptance Test Project Name: Project Address: Installer Name: Installer Address: Date of Inspection: DOCUMENTATION NO Plans have been reviewed by the Fishers Fire Department. If NO, obtain plans and reschedule acceptance test. The installer has certified that the system has been installed in accordance with the approved plans and the manufacturer s listed installation and maintenance manual. The owner has been provided with a copy of the manufacturers listed installation and maintenance manual or listed owner s manual. HOOD INSTALLATION NO A Type I hood is installed in accordance with manufacturer s installation instructions. All seams, joints and penetrations of the hood enclosure that directs and captures grease-laden vapors and exhaust gases have a liquid tight continuous external weld or are sealed by labeled devices. Insulation materials other than electrical insulation has a flame spread rating of twenty-five (25) or less. The inside edge of the a canopy hood overhangs or extends a horizontal distance of not less than six (6) inches beyond the edge of the cooking surface on all exposed sides. Hood has a vertical distance between the lip of the canopy hood and the cooking surface does not exceed four (4) feet. n-canopy hoods shall be located a maximum of three (3) feet above the cooking surface with an overhang of three (3) inches on exposed ends. The front of the hood is set back a maximum of twelve (12) inches from the cooking surface. Filters are of a baffle-type. Mesh filters are not permitted. Filters are tight fitting and firmly held in place and installed at an angle not less than 45 degrees. Make-up air is provided at a rate to prevent negative pressure in the commercial cooking areas The exhaust duct is free of wiring or wiring systems. FFD-INSP-06-16 1
Hoods and ducts shall have a clearance of at least 18 inches from combustible materials, 3 inches to limited combustible materials, and 0 inches to noncombustible material. If these distances cannot be met then one of the exceptions in the Indiana Mechanical Code shall be met. FIRE SUPPRESSION SYSTEM System Manufacturer: System Model: TYPE OF SYSTEM: Wet Chemical Dry Chemical Wet Chemical w/ Water Spray Carbon Dioxide AMOUNT OF AGENT: LBS./GAL Number of Agent Containers Date Agent Mfg. PIPING: All penetrations in the ductwork are sealed by a liquid-tight continuous external weld or a labeled device. NOZZLES: Total Number of zzles Duct Plenum Surface Discharge nozzles are labeled for the purpose and are provided with caps to prevent entrance of grease vapors into piping. DETECTION DEVICES: Fusible links are positioned above each piece of equipment or groups of equipment protected by a single nozzle. Number of 360 degree links: Number of 500 degree links: EQUIPMENT INSTALLATION A Class K wet chemical fire extinguisher is provided no more than thirty (30)feet from the cooking area. Movable cooking equipment is provided with a means to ensure that it is correctly positioned in relation to the appliance discharge nozzle during cooking operations. List the equipment protected by the kitchen fire suppression system: Deep Fryers Grills Range Top (no. of burners) Char-broilers Upright Broiler Other: FFD-INSP-06-16 2
(draft equipment layout below) EXPELLANT: Carbon Dioxide Cartridge - wt. Pressurized Cylinder - PSI Nitrogen Cartridge - PSI Other - SHUTDOWN DEVICES System is equipped with an electrical shutdown device. Shunt Trip Breaker Contactor System is equipped with a fuel shutdown device. Mechanical Gas Valve Size Electric Gas Valve Size MANUAL RELEASE: Manual activation device is accessible and located not more than five (5) feet above the floor. Manual activation does not require a force of more than 40 lb or a movement of more than 14 inches to secure operation. Remote pulls are identified as to the hazard they protect. HYDROSTATIC TEST: Date of current hydrostatic test ACCEPTANCE TESTING FFD-INSP-06-16 3
Manual pull successfully activated system. Air pressure not less than twenty (20) PSI was used to test the pipe continuity. Test link was used to simulate mechanical system activation via detection device. Did all shutdown devices work during acceptance tests. The exhaust fan continued to run when the system was tripped. Make-up air shut down once fire suppression system activated. N/A The building is equipped with a fire alarm system. The extinguishing system activates the fire alarm system when operated. If, the alarm receipt location was notified before the system was tested. Name of the person at alarm receipt location: Was the alarm activation satisfactory. Smoke test confirms good air balance between the exhaust and supply airflow. System passed acceptance tests. System was left in service and fully operational. Remarks: Fishers FD Representative Date Fire Suppression System Installer Date FFD-INSP-06-16 4
Fire Department Dry/Wet Chemical &Powder System Installer Certification Building Permit #: Date: Business Name: Address: Owner/Occupant System Installer System Supplier Contact: Telephone #: Approved plans on site? Certification of System Installation: Complete this section after system is installed but prior to conducting operational acceptance tests. This system installation was inspected by (person) on and was found to comply with the installation requirements of: Please check: NFPA 17 17A 96 Indiana Fire Code, Indiana Building Code, Indiana Mechanical Code Manufacturer s Instruction/Specifications (provide) Other (specify & provide) Print Name: Signed: Organization: Date: Certification of System Operation: All operations features and functions of this system were tested by (person) on and found to be operating properly in accordance with the requirements of: Please check: NFPA 17 17A 96 Indiana Fire Code, Indiana Building Code, Indiana Mechanical Code FFD-INSP-06-16 5
Job Specs Manufacturer s Instructions (provide) Other (specify & provide) Print Name: Signed: Organization: Date: FFD-INSP-06-16 6