Good morning peers, I would like to ask to anyone whom had had the experience working on sprinkler systems for commercial-type cooking equipment.
I need to protect hoods and ducts for a commercial kitchen located in one of the basements in a high-rise hospital. The whole hospital is fully sprinklered by NFPA 13 including the kitchen. NFPA 13-2022 states in 8.9.1 "In cooking areas protected by automatic sprinklers, additional sprinklers or automatic spray nozzles shall be provided to protect commercial-type cooking equipment and ventilation systems that are designed to carry away grease-laden vapors unless otherwise protected". To my understanding, otherwise protected means the use of an alternative, listed and approved fire suppression system for the cooking equipment by NFPA 96, for example an ANSUL R-102 restaurant system employing wet chemicals to protect cooking surfaces, hoods, and a limited extension of ducts and duct collars. But a little ahead, NFPA 13-2022 art. 8.9.3.4 says: "Sprinklers or automatic spray nozzles shall be required in ducts". Even if the kitchen ceiling is protected by sprinklers, and there is an approved and listed fire suppression system protecting cooking surfaces (grills, deep-fat fryers, etc), hoods, duct collars and some extension of the duct, is it still mandatory to install sprinklers or spray nozzles inside the full extension of the duct? Any information you could share will be really appreciated. Best to all of you! Daniel Alberto Bobadilla COORDINADOR DE DISEÑO Avenida La Pulida con 12 de octubre, casa #3, frente a Banesco, al lado del Restaurante Chillin. Tels.: +507 394-3141 / 3140 / Cel.: +507 6448-6664 [email protected]<mailto:[email protected]> [Texto Descripción generada automáticamente con confianza baja]www.firepropanama.com<http://www.firepropanama.com>
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