Ventilation Hood Fire Supression

[starsandstripes]

I know powered equipment under a restaurant ventilation hood must deenergize when the fire supression system comes on, but what about the hood lights? Do they stay on, or deenergize with rest of the equipment?

 

[renosteinke]

Ventilation Hood Fire Suppression

Ventilation Hood Fire Suppression

Every source of ignition under the hood must be disconnected, and all fresh air supplies must shut down, when the system is activated.

This means the make-up air must be shut down. The gas must be shut off. Every receptacle and appliance must be turned off. And the lights get turned off as well.

The gas will have a valve that may be eletrically activated, or be a purely mechanical arrangement.

The pull station for the fire suppression system will have two sets of contacts. One set is usually used by the alarm guy; the electric is controlled by the other.

While there are a number of ways to make everything shut down, I prefer to use a number of contactors, with the coil circuit interrupted by the contact in the pull station.

 

[e57]

Most companies that do the sheet metal work will supply an Ansel Fire System, and it will have just about all the relays needed for it.

Most of the electrical items can be done with shunt trip breakers right at the panel. Or shunt trip the feeder to a panel that only has those items. I think the only thing that goes on and stays on is the fan to exaust smoke, (after shuting off any other air to the room) check on that, I might be wrong.

Or hit the library for NFPA 96

"Standard for the Installation of Equipment for the
Removal of Smoke and Grease-Laden Vapors from Commercial Cooking
Equipment"​

 

[pipemaster]

Most companies that do the sheet metal work will supply an Ansel Fire System, and it will have just about all the relays needed for it.

Most of the electrical items can be done with shunt trip breakers right at the panel. Or shunt trip the feeder to a panel that only has those items. I think the only thing that goes on and stays on is the fan to exaust smoke, (after shuting off any other air to the room) check on that, I might be wrong.

Or hit the library for NFPA 96

"Standard for the Installation of Equipment for the
Removal of Smoke and Grease-Laden Vapors from Commercial Cooking
Equipment"​

All of your questions about this can be found in the mechanical code under type 1 or 2 hoods. Type 2 hoods don't have the same requirements