Commercial Kitchen EPO Station

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AHE Tom

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In what code section does it state the an EPO station is required in a commercial kitchen
I remember working on commercial kitchens in the past (10 years ago) and they all had EPO station to disconnect the kitchen equipment power


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Tom
 
I believe what you are talking about is a ANSUL system for a Commercial Kitchen hood.

The International Fire Code section 904.11.1 requires a manual actuation device located near a means of egress from the cooking area a minimum of 10 feet and a maximum of 20 feet from the kitchen exhaust system. This actuation device will actuate the fire suppression system and de-energize any electrical equipment located under the kitchen hood.

Chris
 
AHE Tom said:
These EPO buttons were not for fire system, but shut down power to the panel serving the kitchen equipment
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904.11.2 of the International Fire Code requires the actuation of the fire extinguishing system to automatically shut down the fuel or electrical power supply to the cooking equipment.

So what I usually see is an ANSUL button close to the door leaving a commercial kitchen that activates the fire suppression system and also disconnects the power to the kitchen equipment.

I am not aware of any code requirement for just a EPO button to shut down the power to the kitchen equipment without also initiating the fire suppression system.

Chris
 
raider1 said:
904.11.2 of the International Fire Code requires the actuation of the fire extinguishing system to automatically shut down the fuel or electrical power supply to the cooking equipment.

So what I usually see is an ANSUL button close to the door leaving a commercial kitchen that activates the fire suppression system and also disconnects the power to the kitchen equipment.

I am not aware of any code requirement for just a EPO button to shut down the power to the kitchen equipment without also initiating the fire suppression system.

Chris
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What Chris said. We do about one kitchen suppression system every 2 weeks or so, and I have never heard of a separate EPO being required in a commercial kitchen. Maybe this is a spec thing that the owner requires? Local amendment? AHJ's whim?
 
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