Kitchen Equipment

[jbachoua]

Where and in what code is the requirement for all electrical equipment that is located under a (commercial) kitchen hood must be de-energized on discharge of fire suppression system related to the hood?

 

[charlie b]

It's not in the NEC. My guess would be fire code. Sorry I can't be more help.

 

[muckusmc]

The IMC under commercial kitchen equipment

 

[iwire]

This is from the 2003 IMC

A manual actuation device shall be located at or 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. (IBC 904.11.1)

The actuation of the fire suppression system shall automatically shut down the fuel or electrical power supply to the cooking equipment. (IBC 904.11.2)

Portable fire extinguishers shall be provided within a 30-foot travel distance of commercial-type cooking equipment. Cooking equipment involving vegetable or animal oils and fats shall be protected by a Class K rated portable extinguisher. (IFC 904.11.5)

Automatic fire-extinguishing systems shall be connected to the building fire alarm system where a fire alarm system is required by another section of this code or is otherwise installed. (IBC 907.13)

Notice it does not require all power to be shut down, only power supplying cooking units.

 

[jbachoua]

Thanks for your responses...I'll look into this some more now that I have a code reference.

 

[celtic]

[SIZE=-1]NFPA 96[/SIZE] [SIZE=-1]
Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations

..may be of interest as well.
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