This type of cooking is called Teppan. A hibachi is a charcoal brazier. Although it is used here as a cooking grill its true purpose was as a heater under the table. Since we're big on definitions this week.
As far as a cooking appliance is concerned the units in these types of restaurants are single flat grills at a separation, unlike a cooking line. The overall food output is much less than in a typical commercial kitchen. They are also kept very clean as the customer sits around them. I'm kind of wondering how each station is any more hazardous than lighting the Baked Alaska at the table. I suppose you could have a fire after hours but what kind of fire? This isn't in a kitchen stuffed full of combustibles, it's a heat producing appliance in a seating area. And the grill itself is a special hazard so it will have some kind of UL 300 system, and even if not overhead it will still cool, shut off the heat producing part of the triangle, and form an oxygen barrier across the grill. If the fire has spread then the burning materials will be the same as those in any restaurant. I'm not seeing anything special here. Light hazard area, but most everyone I've seen has been in a mercantile building so easy enough to protect as OH2. On Fri, Feb 28, 2014 at 5:50 PM, Charles Thurston <[email protected]>wrote: > Hello Greg, > > Are they "Down Draft" type cooking surfaces or do they have an exhaust > hood over them? Either type should have a wet chem suppression UL300 for > the cooking surface and exhaust ducts. With a down draft table there is not > anything over the table to keep a lot of the heat off of the ceiling. IF > there is a fire after hours and there is a hood over the table the wet chem > UL300 system has a better chance of putting it out. If there is not a hood > the sprinkler at the ceiling will have to do it. There is one here and I > measured 130 degrees on the 10' high ceiling while they were cooking. > > Friday, February 28, 2014, 6:05:44 PM, you wrote: > > > I thought that this was on the forum previously, but I cannot find it in > > the archives. > > > In a restaurant with Hibachi grills such as in a Japanese restaurant, is > it > > considered OH1 for food prep or LH for seating? > > > The AHJ is on the fence and this is a retro-fit of a Light Hazard seating > > area so calcs may be a problem. > > > We recently had a similar situation but we were able to correct the > > situation by replacing the SSP heads spaced at 12 x 14 with ECOH heads > that > > we could calc for OH1. I do not think that we can do this in this case. > > > Thanks for your input. > > > > > -- > Best regards, > Charles Thurston mailto:[email protected] > Systems Design Manager > NICET Certified > > _______________________________________________ > Sprinklerforum mailing list > [email protected] > > http://lists.firesprinkler.org/listinfo.cgi/sprinklerforum-firesprinkler.org > -- Ron Greenman Instructor Fire Protection Engineering Technology Bates Technical College 1101 So. Yakima Ave. Tacoma, WA 98405 [email protected] http://www.bates.ctc.edu/fireprotection/ 253.680.7346 253.576.9700 (cell) Member: ASEE, SFPE, ASCET, NFPA, AFSA, NFSA, AFAA, NIBS, WSAFM, WFC, WFSC They are happy men whose natures sort with their vocations. -Francis Bacon, essayist, philosopher, and statesman (1561-1626) A problem well stated is a problem half solved. -Charles F. Kettering, inventor and engineer (1876-1958) _______________________________________________ Sprinklerforum mailing list [email protected] http://lists.firesprinkler.org/listinfo.cgi/sprinklerforum-firesprinkler.org
