Commercial Kitchens hood and shunt trip breakers

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I don't know this section of the Codes well, but I know that our fire marshals in the City require make-up, all recepts under the hood (if they even exist), and hood lights to be off when the ANSUL trips. I've never argued the point or asked where that comes from, it's just SOP.

On the other hand, I've never noticed any gas valves being hooked into the ANSUL systems- but maybe it's hooked in someplace else in the box that I just never noticed. Or maybe they aren't as strict on the gas guys. Seems like that would be more important than shutting off eight 60w incandescants.
 
jerm said:
I don't know this section of the Codes well, but I know that our fire marshals in the City require make-up, all recepts under the hood (if they even exist), and hood lights to be off when the ANSUL trips. I've never argued the point or asked where that comes from, it's just SOP.

On the other hand, I've never noticed any gas valves being hooked into the ANSUL systems- but maybe it's hooked in someplace else in the box that I just never noticed. Or maybe they aren't as strict on the gas guys. Seems like that would be more important than shutting off eight 60w incandescants.
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most gas lines have a big red mechanical valve that is cable controlled, usually you can see what looks like emt with funny looking pulleys routed around to a red hand pull station on the wall, usually located near an exit.
 
jerm said:
On the other hand, I've never noticed any gas valves being hooked into the ANSUL systems- but maybe it's hooked in someplace else in the box that I just never noticed. Or maybe they aren't as strict on the gas guys. Seems like that would be more important than shutting off eight 60w incandescants.
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The gas is also tied in to a shunt at the gas main when the ANSUL goes the gas is shut off usually pneumatically.
 
We, too, upon trip must have the intake shut down and exhaust powered, regardless of the switch position(s); lights and all electrical off, too. Some gas valves are mechanical and some are electric (with the manual-reset box). More seem to also require a horn-strobe these days, too.

It's easy to find a mechanical gas valve. Follow each of the EMT runs with the pullies in the elbows. (They don't have to ream their cuts, I've noticed.) One is for manual pull stations, one is for links above the grease-catchers. If there's a third one, it's for the gas valve.
 
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2006 International Mechanical Code states that all electrical devices under a class 1 hood must disconnect upon fire system activation.
This code also requires a temperature sensor in hood or duct.
 
muckusmc said:
This code also requires a temperature sensor in hood or duct.
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okay, does the sensor just have to be installed, or does it have to actually tied into the controls somehow, whats the purpose of it?
 
Here's the new operating notes - Exhaust and make/up fans come on automatically if temperature in exhaust duct reaches set temp (normally 135 degrees - sensor) Wall switch operates both fans manually. Make/up fan shuts down on alarm but exhaust fan(s) stay running. All electrical devices under hood are disconnected on alarm and horn/strobe(s) activate(s).
 
Sorry - the purpose of the sensor is to start the fans automatically if someone forgets to turn the switch on. It should be wired before the switch and tied to the common on the micro switch in the fire system.
 
Try this

schematic.jpg
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muckusmc said:
2006 International Mechanical Code states that all electrical devices under a class 1 hood must disconnect upon fire system activation.
This code also requires a temperature sensor in hood or duct.
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I really don't read it that way. The IMC refers us to the IBC and the IFC for guidance on that. They both read exactly the same, and even the code sections are the same in both documents. They say:

IBC, 904.11.2 System interconnection. The actuation of the
fire suppression system shall automatically shut down the
fuel or electrical power supply to the cooking equipment.
The fuel and electrical supply reset shall be manual.

IFC, 904.11.2 System interconnection. The actuation of the fire
suppression system shall automatically shut down the fuel
or electrical power supply to the cooking equipment. The
fuel and electrical supply reset shall be manual.
 
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480sparky said:
So who gets to pick?
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I think it's reasonable to assume that they both need to shut down. Seems like poor wording. I just checked a few paper copies of some older versions, and they read the same for at least two cycles back. I'm not sure what the proposal procedure is for the I-codes.
 
mdshunk said:
I think it's reasonable to assume that they both need to shut down. Seems like poor wording. I just checked a few paper copies of some older versions, and they read the same for at least two cycles back. I'm not sure what the proposal procedure is for the I-codes.
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I agree, poor choice of words. But if someone got to choose, I'd bet the farm it wouldn't be me.
 
Sorry guys,
I should have specified.
That is what the AHJ in Hamilton, NJ required.
He said that how he read it. Probably a little different in different jurisdictons.
 
LarryFine said:
We, too, upon trip must have the intake shut down and exhaust powered, regardless of the switch position(s); lights and all electrical off, too. Some gas valves are mechanical and some are electric (with the manual-reset box). More seem to also require a horn-strobe these days, too.

It's easy to find a mechanical gas valve. Follow each of the EMT runs with the pullies in the elbows. (They don't have to ream their cuts, I've noticed.) One is for manual pull stations, one is for links above the grease-catchers. If there's a third one, it's for the gas valve.
Click to expand...

I forgot to add: if the exhaust fan is shut down even manually, the gas must cut off, which is why electric valves are becoming the standard.

Needles to say, the restauranteurs hate this with a passion. Relighting pilots several times a day grates on one's nerves real fast.
 
Commercial Kitchen Shut Downs

Commercial Kitchen Shut Downs

I have always gone from the NFPA 17A 4.4.3.1 for Wet Chemical systems
(fuel and electrical power, producing heat, of equipment "protected" by the system; Those appliances protected with a nozzle.)

I have always understood if it is a Water Fire System, all power under the hood is to shut down...not sure where to find that ruling other than maybe the NFPA 96...or manufactures requirments.

As we all know, however, it is the Authority Having Jurisdiction, or customers request, sometimes, (that is above and beyond the requirments), that can dictate the rules.

This maybe late, hope it helps...
Gow Fire
 
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