Kitchen hood extinguishing systems

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goldstar

goldstar

Senior Member
Location
New Jersey
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Electrical Contractor
If any of you have information on electrical work for kitchen hood extinguishing systems I would greatly appreciate you sharing it here in the Forum. I've wired several of these before and each one seems to have its own characteristics. I'm currently looking to do work at a small pizza shop. The extinguishing system is currently installed and I'm guessing the extinguisher manufacturer has a JB with a set of dry contacts in it for me to use (but I'm not sure). There is an exhaust and make-up air fan associated with the installation. I know that the exhaust fan has to shut down and the make-up air fan has to turn on when the system is activeted. What I'm basically looking for is the following :
  • Do I have to build my own control system ?
  • Are there basic control products available for sale that have the necessary features built in ?
  • There is no FA system in the building - do I need a horn/strobe to sound when the system is activeted ?
Thanks in advance.:cool:
 
I know that the exhaust fan has to shut down and the make-up air fan has to turn on when the system is activeted.

If my memory serves correctly, that is backwards.

Locally it;'s about 50/50...half the ones I see are "factory" control cabinets for all the hood electrical and half require the electrician to install the necessary relays, etc.

I've never seen a requirement to add any FA devices.
 
augie47 said:
I know that the exhaust fan has to shut down and the make-up air fan has to turn on when the system is activeted.

If my memory serves correctly, that is backwards.

Locally it;'s about 50/50...half the ones I see are "factory" control cabinets for all the hood electrical and half require the electrician to install the necessary relays, etc.

I've never seen a requirement to add any FA devices.
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augie47 is correct, the exhaust fan must stay on, and the makeup air must turn off when the suppression system is activated. In fact, you need an automatic means to ensure that the exhaust fan comes on when the cook line is in operation. This is usually a Detect-A-Fire heat sensor installed in the exhaust duct set to 100F and wired in parallel with the exhaust fan circuit to turn the exhaust fan on even if the kitchen help forgets to turn the fan on manually.

Usually, Ansul in conjunction with Captive-Aire is the primary manufacturer providing control panels. Everyone else is roll-your-own.

Yes, if there is no fire alarm system on the premises, you must provide a notification appliance that operates when the suppression system goes off to inform those on the premises that the system has activated. System Sensor makes a transformer base for use with their 24VDC horn strobes.
 
There's a dozen ways to build them if that's what you want to do

First one I did was on a remodel at a Taco Bell about 12 years ago. I didn't know anything about shunt trip breakers, so I used contactors and an ice cube relay in conjunction with the micro switch in the ansul system.

Last one I did was a French market/ restaurant that had two kitchens, and I was provided true control boxes which made everything a lot easier.... Circuits in, circuits out, shunt trip output, micro switch input, and some other stuff that didn't get used
 
augie47 said:
I know that the exhaust fan has to shut down and the make-up air fan has to turn on when the system is activeted.

If my memory serves correctly, that is backwards.

Locally it;'s about 50/50...half the ones I see are "factory" control cabinets for all the hood electrical and half require the electrician to install the necessary relays, etc.

I've never seen a requirement to add any FA devices.
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Sorry I'm just getting back on this thread. You are 100% correct. The older I get the more brain farts I experience. :cool:
 
gadfly56 said:
augie47 is correct, the exhaust fan must stay on, and the makeup air must turn off when the suppression system is activated. In fact, you need an automatic means to ensure that the exhaust fan comes on when the cook line is in operation. This is usually a Detect-A-Fire heat sensor installed in the exhaust duct set to 100F and wired in parallel with the exhaust fan circuit to turn the exhaust fan on even if the kitchen help forgets to turn the fan on manually.

Usually, Ansul in conjunction with Captive-Aire is the primary manufacturer providing control panels. Everyone else is roll-your-own.

Yes, if there is no fire alarm system on the premises, you must provide a notification appliance that operates when the suppression system goes off to inform those on the premises that the system has activated. System Sensor makes a transformer base for use with their 24VDC horn strobes.
Click to expand...
Thanks for that info. I've spoken to both the hood installation company and the extinguishing company and both said that the audio/visual signals are not a requirement. In speaking with some of my colleagues they said it is a requirement. It makes sense that it should be provided.
 
goldstar said:
Thanks for that info. I've spoken to both the hood installation company and the extinguishing company and both said that the audio/visual signals are not a requirement. In speaking with some of my colleagues they said it is a requirement. It makes sense that it should be provided.
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Hit 'em with this next time, from NFPA 17A (also shows a cross reference to NFPA 96).

5.2.1.8
Upon activation of an automatic fire-extinguishing system, an audible alarm or visual indicator shall be provided to show that the system has actuated. [96:10.6.1]
 
gadfly56 said:
5.2.1.8
Upon activation of an automatic fire-extinguishing system, an audible alarm or visual indicator shall be provided to show that the system has actuated. [96:10.6.1]
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I've read this over several times and I'm having a problem with "automatic". This is a manually operated system and there is no FA system in the building. In your opinion would the audio/visual requirement still apply ?
 
The automatic part will be done via a fishable link in the cable system.
Then the bottle fires and put hood in shut down and alarm.
 
Tulsa Electrician said:
The automatic part will be done via a fishable link in the cable system.
Then the bottle fires and put hood in shut down and alarm.
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^^^^What he said. All UL300 systems are automatic in the sense that the fusible link opens without manual intervention and causes the agent to be released. All such systems must also have a manual means of activation. They all also have provisions for installing a microswitch for use as an alarm point on a fire alarm system in conjunction with an addressable module or wired into a conventional zone or wired as a switch leg for a dedicated notification appliance. The micro switch is activated mechanically by the suppression system control head when a fusible link gives way, or the manual pull station is yanked.

You will note that 5.2.1.8 doesn't mention a fire alarm control unit, only that "...an audible or visual indicator shall be provided...". That could be from a fire alarm system, or a separate bell, chime, or other device acceptable to the AHJ.
 
goldstar said:
I've read this over several times and I'm having a problem with "automatic". This is a manually operated system and there is no FA system in the building. In your opinion would the audio/visual requirement still apply ?
Click to expand...
The results of a discharged system should be enough of an alarm, should you not have noticed you had a fire and discharge in the first place. JMO. If not the cook needs to get off their cellphone.
 
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