Scribd Logo
Upload

Welcome to Scribd!

  • 3K views

    Kitchen UL 300

    Uploaded by

    Special_Donk
    (1) Commercial cooking equipment producing grease-laden vapors must have a Type I hood and automatic fire extinguishing system. Approved systems are wet chemical complying with UL 300, carbon dioxide, or existing sprinklers. (2) Inspections must verify the fire extinguishing system is approved and has received six-month service. Nozzle coverage over protected appliances and proper spacing or baffling between fryers and open flames is required. (3) Systems not compliant with UL 300 by January 1, 2009 require a violation notice but should not be entered into the inspection program. Questions can be directed to the listed fire prevention contacts.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Kitchen UL 300

    Uploaded by

    Special_Donk
    3K views18 pages
    (1) Commercial cooking equipment producing grease-laden vapors must have a Type I hood and automatic fire extinguishing system. Approved systems are wet chemical complying with UL 300, carbon dioxide, or existing sprinklers. (2) Inspections must verify the fire extinguishing system is approved and has received six-month service. Nozzle coverage over protected appliances and proper spacing or baffling between fryers and open flames is required. (3) Systems not compliant with UL 300 by January 1, 2009 require a violation notice but should not be entered into the inspection program. Questions can be directed to the listed fire prevention contacts.

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    (1) Commercial cooking equipment producing grease-laden vapors must have a Type I hood and automatic fire extinguishing system. Approved systems are wet chemical complying with UL 300, carbon dioxide, or existing sprinklers. (2) Inspections must verify the fire extinguishing system is approved and has received six-month service. Nozzle coverage over protected appliances and proper spacing or baffling between fryers and open flames is required. (3) Systems not compliant with UL 300 by January 1, 2009 require a violation notice but should not be entered into the inspection program. Questions can be directed to the listed fire prevention contacts.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    3K views18 pages

    Kitchen UL 300

    Uploaded by

    Special_Donk
    (1) Commercial cooking equipment producing grease-laden vapors must have a Type I hood and automatic fire extinguishing system. Approved systems are wet chemical complying with UL 300, carbon dioxide, or existing sprinklers. (2) Inspections must verify the fire extinguishing system is approved and has received six-month service. Nozzle coverage over protected appliances and proper spacing or baffling between fryers and open flames is required. (3) Systems not compliant with UL 300 by January 1, 2009 require a violation notice but should not be entered into the inspection program. Questions can be directed to the listed fire prevention contacts.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 18
    At a glance
    Powered by AI
    The key takeaways are that commercial cooking equipment producing grease-laden vapors must have a Type I hood and UL 300 compliant wet chemical automatic fire-extinguishing system. Vegetable oils require higher heat than animal fats and can cause fires to re-ignite without a UL 300 system.

    The three approved automatic fire-extinguishing systems are wet chemical systems complying with UL 300, carbon dioxide systems, and automatic fire sprinkler systems complying with NFPA 13.

    Appliances that require nozzle protection directly over them include salamander broilers, griddles, char broilers, woks, ranges, deep-fat fryers, and tilting skillets. All appliances must be under a Type I hood with nozzles located in the duct and plenum.

    Approved Commercial Cooking Systems and UL 300 Regulation

    Newport Beach Fire Department Fire Prevention Division

    Objective
    Provide information regarding the inspection of commercial cooking systems:
    Recognize whether the re extinguishing system is one of the approved systems. Verify the re extinguishing system received its six month service.
    Nozzle coverage exists over appliances. Baffle is provided for fryer if appliance is beside an open ame.

    Introduction
    While animal fats were once commonly used, they have since been largely replaced with vegetable oils. Vegetable oils require a higher heat to cook the food and retain heat longer than animal fats. Dry chemical and UL 300 non-compliant wet chemical extinguishing agents are unable to keep the re suppressed long enough for the equipment and oil to cool adequately. The agent dissipates and the result is a reignition of the re. A UL 300 compliant system uses a wet chemical extinguishing agent that takes longer to dissipate and allows the equipment and oils to cool adequately, preventing re-ignition.

    References
    California Fire Code
    Chapter 9 Section 904.11 Commercial Cooking Systems

    National Fire Code


    NFPA 17A Wet Chemical Extinguishing Systems NFPA 96 Ventilation Control and Fire Protection of Commercial Cooking Operations

    California Mechanical Code


    Chapter 5 Part II Commercial Hoods and Kitchen Ventilation

    Fire Protection
    Commercial cooking equipment that produces grease laden vapors shall be provided with a Type I hood and an automatic re-extinguishing system. [California Fire Code Section 904.11] Fire-extinguishing equipment shall include both automatic and manual methods of actuation. [NFPA 17A Section 5.2]
    Manual Pull Station Fusible Link

    Fire Extinguishers
    A Class K portable re extinguisher is required within 30 feet of all commercial cooking equipment.
    Typically adjacent to the manual activation station for the fire extinguishing system, which is in the path of egress.

    Appliance Protection
    Appliances that require nozzle protection directly over the appliance:
    Salamander Broilers/Cheese Melters Griddles Char Broilers Woks Ranges Deep-Fat Fryers Tilting Skillets

    Appliances that do not require nozzle protection directly over the appliance:
    Baking Ovens Steam Kettles Enclosed Pizza Ovens

    ALL APPLIANCES SHALL BE UNDER A TYPE I HOOD WITH NOZZLES LOCATED IN THE DUCT AND PLENUM.

    UL 300 Regulation
    The California State Fire Marshals Office is requiring all noncompliant systems to be converted to the UL 300 Standard. All businesses must comply with the regulation no later than the second required servicing of the system after January 1, 2008. Therefore, beginning January 1, 2009, all kitchen suppression systems must be UL 300 compliant.

    Fire-Extinguishing Systems
    Approved Automatic Fire-Extinguishing
    (1) Wet Chemical Extinguishing Systems Complying with UL 300 (2) Carbon Dioxide Extinguishing Systems

    Fire Extinguishing Systems


    Approved Automatic Fire-Extinguishing Systems
    (3) Automatic Fire Sprinkler System [NFPA 13] Existing sprinkler systems protecting commercial cooking equipment do not require replacement with a UL 300 compliant wet chemical system.

    If this type of protection is found, email the business information to Fire Prevention for further review. DO NOT ISSUE A VIOLATION NOTICE

    Non-Compliant System

    Notice the large size of the discharge nozzle, approx. 2 in diameter.

    Compliant UL 300 System

    Notice the small size of the discharge nozzle, approx. 3/4 1 in diameter.

    Compliant UL 300 Label


    Check agent cabinet or agent tank for label.

    Sample Labels

    Non-Compliant Procedure
    Any business found to be non-compliant with the UL 300 Standard:
    Issue a Violation Notice just for non-compliance with the UL 300 Standard and send to Fire Prevention. [California Fire Code Section 904.11] DO NOT enter the violation into the Fire Inspection Program.

    Continue to inspect the business and follow-up on any other violations.

    Additional Inspection Information


    During an inspection, ensure the following is present:
    Minimum of 16 between fryer and surface ames of adjacent appliances is required
    (NFPA 96 Section 12.1.2.4)

    OR
    A steel or tempered glass baffle plate shall be installed at a minimum of 8 in height between the fryer and surface ames of the adjacent appliance.
    (NFPA 96 Section 12.1.2.5)

    Additional Inspection Information Maintenance


    Extinguishing systems shall be serviced every six months and immediately after system activation. {Licensed C-16 Fire Protection
    Contractor}
    Six month service tag

    All actuation components must be inspected. Fusible links must be replaced annually. Nozzles must have protective caps to prevent grease from accumulating in the nozzles.

    Summary
    Verify the re extinguishing system is one of the three approved.
    Issue a Violation Notice if non-compliant with UL 300 Standard, or Verify compliant system has been serviced within six months.

    Verify discharge nozzle coverage is present for appliances requiring protection and that all appliances are under a Type I hood. If fryer is beside an open ame appliance, ensure proper spacing or baffle is provided.

    QUESTIONS?
    Contact Fire Prevention:
    Ron Larson Nadine Morris Kim Fleitman (949) 644-3113 (949) 644-3105 (949) 644-3107

    You might also like