Difference between revisions of "Restaurant Hood Systems and Fire Suppression"
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== Hood to Fan Ductwork == | == Hood to Fan Ductwork == | ||
terminology keywords: | terminology keywords: | ||
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| + | Code in many states requires 18 gauge ductwork if it is steel, 22 gauge if it is stainless. Galvanized ductwork can be at a minimum gauge of 18 as long as it can be welded. 16 gauge is sometimes used because it is easier to weld the seams. Welded grease tight seams are required. | ||
== Hood Exhaust Fan == | == Hood Exhaust Fan == | ||
| − | terminology keywords: Upblast Exhaust Fan, Exhaust Vent | + | terminology keywords: Upblast Exhaust Fan, Exhaust Vent, Direct Drive Centrifugal Upblast Exhaust Fan |
== Make Up Air Supply Fan == | == Make Up Air Supply Fan == | ||
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Fire extinguishers designed specifically for kitchens are now available from most suppliers. A survey prepared by the National Association of Fire Equipment Distributors recently revealed that hand operated portables extinguished over 90% of the fire incidents in commercial facilities. In most cases the fire was completely extinguished before fire department personnel arrived on the scene. | Fire extinguishers designed specifically for kitchens are now available from most suppliers. A survey prepared by the National Association of Fire Equipment Distributors recently revealed that hand operated portables extinguished over 90% of the fire incidents in commercial facilities. In most cases the fire was completely extinguished before fire department personnel arrived on the scene. | ||
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| + | == Gas Valve Cut Off == | ||
| + | terminology keywords: Gas Valve, Gas Valve Disconnect, Mechanical Shutoff Valve, Ansul Gas Valve | ||
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| + | Shuts off gas to cooking equipment in the event of fire. | ||
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Revision as of 14:10, 3 July 2008
Restaurant and kitchen hood fire suppression systems are required by law to be inspected, serviced, tested and certified at semi annual intervals. Outdated equipment must be made current to comply with fire code laws.
Contents
Restaurant Grease Hood
terminology keywords: Stainless Steel, Kitchen Exhaust Hood, Grease Hood, Galvanized Restaurant Grease Hood, Box Exhaust Canopy
The National Fire Code (NFC) dictates that the Hood should be 6 inches larger on all sides compared to all of the equipment that is under it.
Canopy hoods are now commonly constructed of 16 and 18 gauge steel. Joints are welded liquid tight without seams, utilizing an automatic wire feed mig welder.
Hood to Fan Ductwork
terminology keywords:
Code in many states requires 18 gauge ductwork if it is steel, 22 gauge if it is stainless. Galvanized ductwork can be at a minimum gauge of 18 as long as it can be welded. 16 gauge is sometimes used because it is easier to weld the seams. Welded grease tight seams are required.
Hood Exhaust Fan
terminology keywords: Upblast Exhaust Fan, Exhaust Vent, Direct Drive Centrifugal Upblast Exhaust Fan
Make Up Air Supply Fan
terminology keywords: Return Air, Make Up Air Vent
Make-up Air (MUA) Fans blow air into the facilities to compensate (make-up) for the air being pulled out by the Exhaust Fan.
Hood Fire Suppression
terminology keywords: Ansul Suppression System, Wet Chem, Piro-Chem, Range Guard
Portable Fire Extinguisher
terminology keywords: Potassium Acetate Agent
Fire extinguishers designed specifically for kitchens are now available from most suppliers. A survey prepared by the National Association of Fire Equipment Distributors recently revealed that hand operated portables extinguished over 90% of the fire incidents in commercial facilities. In most cases the fire was completely extinguished before fire department personnel arrived on the scene.
Gas Valve Cut Off
terminology keywords: Gas Valve, Gas Valve Disconnect, Mechanical Shutoff Valve, Ansul Gas Valve
Shuts off gas to cooking equipment in the event of fire.
