1 Scope

NOTE This standard covers the design documentation, agent and equipment, installation, testing, commissioning, and maintenance of pre-engineered wet-chemical fire-extinguishing systems that protect commercial cooking operations. (1.1)

NOTE A commercial cooking operation produces grease-laden vapors that accumulate on cooking surfaces, in the hood plenum, in the grease-removal devices, and in the exhaust duct, and a fire in such an operation involves a deep-seated cooking-oil (Class K) fuel that ordinary extinguishing agents cannot reliably control. (1.2)

NOTE The wet-chemical system addresses that hazard by discharging a low-pH, potassium-based liquid agent directly onto the cooking surfaces and into the hood and duct, where it both cools the fuel and reacts with the hot oil to form a soap-like foam blanket (saponification) that smothers the fire and resists re-ignition of the heated oil. (1.3)

NOTE These systems are pre-engineered: the agent cylinder, the cartridge actuation, the regulated release, the distribution piping limits, and the nozzle types and coverage are evaluated and listed together as a fixed assembly. (1.4)

1.5 The designer shall configure a system within the limits of the manufacturer's listed design and installation manual rather than performing an open-ended hydraulic design.

1.6 The system shall be sized by flow points — each nozzle is assigned a flow-point value according to its type and the appliance or coverage it protects, and the total flow points of all nozzles determine the agent cylinder size required.

NOTE This standard establishes the performance, listing, safety, installation, and maintenance requirements that any such listed system shall satisfy; it does not design a particular system, and it remains agnostic as to manufacturer. (1.7)

NOTE The single most important characteristic of a commercial cooking suppression system is that protection is appliance-specific: the agent is delivered by nozzles aimed at each cooking appliance, at the hood plenum, and at the exhaust-duct opening, and the nozzle type, quantity, location, height, and aiming are conditions of the listing tied to the specific appliances actually present and their physical arrangement. (1.8)

NOTE Because the protection is matched to the appliances, any change to the cooking line — moving, adding, removing, or replacing an appliance, or changing an appliance's size or type — can leave the system non-compliant even though every component still functions. (1.9)

1.10 The system shall be re-surveyed and recommissioned whenever the protected appliances change, treated as a permanent condition of the installation and not a one-time construction activity.

NOTE The scope extends from the agent storage cylinder and its cartridge actuation and regulated-release assembly, through the distribution piping and the discharge nozzles, to the protected appliances, hood plenum, and exhaust duct; and it includes the automatic detection (fusible links or thermal detectors), the manual pull station, the mechanical or electrical release, the fuel and power shutoff interlocks (gas valve and electric-appliance shutoff), the exhaust-fan interlock, and the connection to the building fire alarm system. (1.11)

1.12 All work shall comply with UL 300 (the fire-test listing basis), NFPA 96 (Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations), and NFPA 17A (Standard for Wet Chemical Extinguishing Systems), with the building and fire codes as adopted, and with the listed-system manufacturer's design and installation manual.

2 Referenced Standards

2.1 Design, equipment, installation, and testing shall comply with the current adopted editions of the following standards and codes.

Standard	Title
UL 300	Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment
NFPA 96	Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations
NFPA 17A	Standard for Wet Chemical Extinguishing Systems
NFPA 72	National Fire Alarm and Signaling Code (alarm and supervisory interface)
NFPA 70	National Electrical Code (wiring and electric-appliance shutoff)
NFPA 10	Standard for Portable Fire Extinguishers (Class K extinguisher backup)
NFPA 54 / ANSI Z223.1	National Fuel Gas Code (gas shutoff interlock)
UL 1254	Pre-Engineered Dry Chemical Extinguishing System Units (referenced for distinction)
UL 2092	Pre-Engineered Wet Chemical Extinguishing System Units (system unit listing)
IBC	International Building Code
IFC	International Fire Code
IMC	International Mechanical Code (hood and exhaust construction)

2.2 Where the contract documents, the adopted building or fire code, the listed-system manufacturer's design and installation manual, or a referenced standard conflict, the more stringent requirement shall govern unless the Engineer of Record directs otherwise in writing.

2.3 A pre-engineered wet-chemical system is a listed assembly: the listed design and installation manual establishes the agent cylinder sizes, flow-point limits, pipe and fitting limits, and nozzle coverage and aiming that are conditions of the listing and shall not be exceeded even where this standard or the drawings would otherwise permit it.

3 Submittals

3.1 Action Submittals

3.1.1 The Contractor shall submit the following for the Engineer of Record's review and the Authority Having Jurisdiction's approval before any equipment is procured or any portion of the system is installed.

Working drawings showing the hood(s), the cooking line with every appliance identified by type and dimensions, the exhaust-duct opening(s), the agent cylinder location, the routing and size of all distribution piping, the type and location and aiming of every nozzle, the location of every fusible link or detector, the manual pull station, the mechanical/electrical release, and the gas valve and electrical shutoff
A flow-point calculation listing each nozzle, its assigned flow points, the total system flow points, and the agent cylinder size selected to satisfy that total, prepared from the listed-system manufacturer's design and installation manual
An appliance schedule cross-referencing each protected appliance to the nozzle(s) protecting it, the nozzle type and flow point, and the required nozzle height and aiming, demonstrating compliance with the listed coverage and the appliance limits established by UL 300
Detection layout showing each fusible-link or thermal-detector location and its temperature rating, the detector spacing in the duct and plenum and over each appliance, and the detection-line routing to the release
Sequence of operations showing detection and manual actuation, agent discharge, the fuel shutoff (gas valve and/or electric-appliance power), the exhaust-fan operation on discharge, and the alarm and supervisory signals transmitted to the building fire alarm system
Product data and listing documentation for the agent, the cylinder and cartridge/regulated-release assembly, the nozzles and caps, the detection components, the pull station, the mechanical gas valve or electrical shutoff means, and the system unit, including the UL 300 fire-test listing and the UL 2092 system listing
Coordination documentation confirming the Class K portable fire extinguisher provision (NFPA 10) and the placard required by NFPA 96 instructing personnel to actuate the system manually before using a portable extinguisher

Action Submittals Requiredcheckbox

☑ Working drawings (hood, appliances, piping, nozzles, detection, shutoffs)

☐ Flow-point calculation and cylinder sizing

☐ Appliance schedule cross-referenced to nozzle coverage

☐ Detection layout with fusible-link/detector ratings

☐ Sequence of operations (discharge, fuel/power shutoff, fan, alarm)

☐ Product data and listing documentation (UL 300, UL 2092)

☐ Class K extinguisher and NFPA 96 placard coordination

NOTE Commercial cooking suppression submittals are the primary basis for plan review, and the appliance schedule and the nozzle-and-coverage layout are the heart of the package. (3.1.2)

3.1.3 Because the protection is appliance-specific, the submittal shall identify every protected appliance by type and size and shall demonstrate that each is covered by a listed nozzle arrangement.

3.2 Closeout Submittals

3.2.1 The following shall be submitted at substantial completion, before the system is placed in service and accepted.

Signed acceptance test report documenting the detection, manual actuation, agent-line continuity (puff/flow test), fuel and power shutoff, exhaust-fan operation, and alarm-interface functions verified per NFPA 17A and NFPA 96
As-built working drawings reflecting the final appliance arrangement, nozzle locations and aiming, piping routing, and detector locations as installed
The system tag/certificate recording the installing company, the date of installation and acceptance, the cylinder agent type and quantity, and the next required semiannual service date
Operation and maintenance data, including the agent type and cylinder fill, the cartridge replacement and hydrostatic-retest schedule, the fusible-link replacement interval, the semiannual inspection scope per NFPA 17A and NFPA 96, and instructions for re-survey on any appliance change
Owner's instruction record confirming kitchen staff were trained in manual actuation, fuel shutoff, and the use of the Class K extinguisher only after system actuation

Closeout Submittals Requiredcheckbox

☑ Acceptance test report (detection, discharge, shutoff, fan, alarm)

☐ As-built working drawings with nozzle aiming and locations

☐ System tag/certificate with next service date

☐ Operation and maintenance data and recommissioning instructions

☐ Owner staff instruction record

4 Quality Assurance

4.1 Designer and Installer Qualifications

4.1.1 The system shall be designed, installed, and commissioned by personnel trained and certified by the manufacturer of the listed system being installed, in accordance with NFPA 17A.

Designer / Installer Qualification Basisradio

● Manufacturer-certified designer/installer for the listed system + state license

○ NICET pre-engineered/special-hazards certification + state license

○ As accepted by AHJ — submit documentation for review

NOTE A pre-engineered wet-chemical system is valid only when configured and installed within the limits of the manufacturer's listed design and installation manual; only a person trained on that specific listed system can correctly assign flow points, select the cylinder, and position and aim the nozzles for the actual appliances present. (4.1.2)

4.1.3 The Contractor shall hold the licensing required by the state and local jurisdiction for fire suppression system work.

4.1.4 The individual performing the design shall hold the qualifications the AHJ requires.

4.2 Listing and Approval

4.2.1 The complete system — agent, cylinder, cartridge and regulated-release assembly, piping limits, nozzles, and detection — shall be a listed pre-engineered system evaluated together and tested to UL 300, the fire-test standard that establishes the system's ability to extinguish fires on commercial cooking appliances and to resist re-ignition of heated cooking oil.

System Listing / Test Basisradio

● UL 300 listed pre-engineered wet-chemical system (UL 2092 unit)

○ UL 300 listed system with additional FM approval (insurer requirement)

4.2.2 The system unit shall be listed to UL 2092.

4.2.3 Components shall not be mixed across listings; a nozzle, cartridge, cylinder, or quantity outside the listed system invalidates the flow-point design and the listing.

4.2.4 UL 300 compliance is mandatory for all new commercial cooking suppression.

NOTE UL 300 has been the listing basis for these systems since the mid-1990s, when wet-chemical systems replaced the dry-chemical and other agents that could not reliably protect high-efficiency appliances and deep-fat fryers. (4.2.5)

4.3 Coordination with Other Trades

NOTE The protected appliances and their exact positions are set by the kitchen-equipment supplier and the architectural layout; the hood, plenum, and duct are built by the mechanical trade; the gas supply and its shutoff valve are the plumbing/gas trade's; the electric-appliance power and its shunt-trip or contactor shutoff are the electrical trade's; and the alarm interface is the fire alarm trade's. (4.3.1)

4.3.2 The Contractor shall coordinate early and continuously with the kitchen-equipment supplier, the mechanical (hood and exhaust) contractor, the plumbing/gas contractor, the electrical contractor, and the fire alarm contractor.

4.3.3 Because the suppression nozzles must be aimed at the appliances as actually installed, the Contractor shall not lay out nozzles until the final appliance schedule and positions are confirmed.

4.3.4 The Contractor shall re-survey if the layout changes during construction.

4.3.5 The gas-piping shutoff arrangement shall be coordinated with Natural Gas PipingNatural Gas PipingResolves to the current edition.sync/natural-gas-piping, and the alarm and supervisory interface with Fire Alarm SystemsFire Alarm SystemsResolves to the current edition.sync/fire-alarm-systems.

5 Environmental and Service Conditions

5.1 Temperature Range

NOTE Wet-chemical agent is a water-based liquid solution and is subject to freezing. (5.1.1)

5.1.2 The agent cylinder, cartridge, detection, and piping shall be within the temperature range for which the listed system is rated.

5.1.3 The cylinder and the agent lines shall not be located where they may be exposed to temperatures below the listed minimum, and shall not be exposed to the elevated temperatures near cooking equipment beyond the listed maximum.

Ambient Temperature Range at Cylinder and Agent Linesrange

°F

324070100120130

5.1.4 The fusible-link or detector temperature rating shall be selected for the expected temperature in the duct and plenum and over each appliance so that the links hold under normal cooking conditions and release promptly on fire.

6 System Type and Agent

6.1 Pre-Engineered Wet-Chemical Basis

6.1.1 The system shall be a pre-engineered, fixed-nozzle, cartridge-operated, regulated-pressure wet-chemical extinguishing system.

6.1.2 Engineered systems custom-designed for a specific hazard, and other agent types (dry chemical, carbon dioxide), are not within this scope; new commercial cooking protection shall use a listed wet-chemical system.

6.1.3 The system shall protect the cooking appliances, the hood plenum, and the exhaust duct as an integrated whole, and shall discharge to all of these areas simultaneously when actuated by detection anywhere in the system.

6.2 Extinguishing Agent

NOTE The agent extinguishes a cooking-oil fire by two mechanisms working together: it cools the fuel and surfaces below the auto-ignition temperature, and it reacts with the hot cooking oil to form a thick soap-like foam (saponification) that seals the fuel surface and prevents the re-release of flammable vapors. (6.2.1)

6.2.2 The agent shall be a listed low-pH, potassium-based wet-chemical solution (commonly potassium acetate, potassium carbonate, or potassium citrate based) as supplied for the listed system.

Wet-Chemical Agentradio

● Listed low-pH potassium-based wet-chemical agent (per UL 300 system)

NOTE Saponification is what allows a wet-chemical system to hold a deep-fat fryer fire, where the oil remains hot enough to re-ignite for a long time after the flame is knocked down. (6.2.3)

6.2.4 The agent shall be the type and quantity supplied for the listed system; substitution of agent invalidates the listing.

6.3 Cooking Medium and Appliance Efficiency

NOTE High-efficiency cooking appliances (for example energy-efficient deep-fat fryers that retain heat and hold a larger, hotter oil reservoir) and the modern vegetable-based cooking oils that have higher auto-ignition temperatures and longer cool-down times were the reason UL 300 superseded the earlier test standard: older dry-chemical systems could knock down the flame but could not keep the hot oil from re-igniting. (6.3.1)

6.3.2 The design shall account for the cooking medium and the efficiency of the protected appliances.

Predominant Cooking Medium / Appliance Hazardselect

Deep-fat frying (vegetable oil) — fryers

Griddles, ranges, and broilers (grease-producing)

Char-broiler / upright broiler (high heat)

Wok / range-top high-temperature cooking

Per drawings — appliance schedule (deferred by default)

6.3.3 The listed system and its nozzle selection shall be appropriate for the appliances and the cooking medium present.

6.3.4 The appliance schedule shall identify any high-efficiency appliance so that the correct nozzle and flow-point allowance is applied.

7 Appliance Protection and Nozzle Coverage

7.1 Appliance-Specific Protection

7.1.1 Protection is appliance-specific: a nozzle is listed to protect a defined appliance type within defined size and position limits (for example a fryer of a given maximum surface area, or a range of a given maximum width), and shall be installed at the listed height above the appliance and aimed at the listed point.

Protected Areascheckbox

☑ Each cooking appliance (fryer, range, griddle, broiler, etc.)

☐ Hood plenum (above the grease filters)

☐ Each exhaust-duct opening / collar

7.1.2 Each cooking appliance, each hood plenum, and each exhaust-duct opening shall be protected by nozzles selected, located, aimed, and assigned flow points in accordance with the listed system and UL 300.

7.1.3 Appliances shall not be protected by nozzles outside their listed coverage, and the hood plenum and the duct opening shall each receive their dedicated nozzle(s).

7.1.4 The Contractor shall confirm that every appliance on the line is within a listed nozzle's coverage and shall not leave any grease-producing appliance under the hood unprotected.

7.2 Nozzle Type, Height, and Aiming

NOTE A grease-clogged nozzle is a common cause of a failed discharge. (7.2.1)

7.2.2 Nozzles shall be of the type, orifice, and flow-point rating established by the listed system for the area each protects, and shall be installed at the height and orientation and aimed at the point required by the listing.

7.2.3 Each nozzle shall be fitted with the listed blow-off cap or cover that keeps grease and cooking vapors out of the orifice during normal operation and blows off cleanly on discharge.

Nozzle Blow-Off Capsradio

● Listed blow-off cap on every nozzle (keeps grease out; clears on discharge)

7.2.4 Nozzles shall be positioned clear of obstructions that would deflect the agent away from the protected surface and shall not be relocated or re-aimed in the field except as the listing permits.

Nozzle Coverage and Aimingradio

● Per listed nozzle type, height, aiming, and flow point for each protected area

7.3 Re-Survey and Recommissioning on Appliance Change

NOTE Because the nozzles are aimed at specific appliances in specific positions, a change to the cooking line can leave an appliance outside its nozzle's coverage or leave a nozzle aimed at empty space, producing a system that appears intact but will not protect the kitchen. (7.3.1)

7.3.2 The system shall be re-surveyed and recommissioned whenever a protected appliance is moved, added, removed, replaced, or changed in size or type, in accordance with NFPA 96 and NFPA 17A.

Appliance-Change Recommissioning Requirementradio

● Required — re-survey and recommission on any appliance move/add/remove/replace/resize

7.3.3 The Owner shall be informed in writing that any change to the cooking line — including swapping a fryer for a range, widening an appliance, or shifting the line to make room for new equipment — requires a qualified contractor to re-survey the layout and reconfigure, relocate, or add nozzles and detection before the appliance change is placed in service.

NOTE This requirement is a permanent operating condition, not a one-time construction step. (7.3.4)

8 Agent Storage and Distribution

8.1 Agent Cylinder

NOTE A cylinder too small for the total flow points cannot deliver the required agent to every nozzle. (8.1.1)

8.1.2 The wet-chemical agent shall be stored in a listed cylinder that is part of the listed system, located where it is accessible for inspection, weighing, service, and recharge and within the piping limits of the system.

8.1.3 The cylinder size shall be selected to satisfy the total system flow points.

8.1.4 The cylinder shall be secured against movement and protected from physical damage and from temperatures outside its listed range.

8.1.5 Where the total flow points exceed the capacity of a single cylinder, multiple cylinders shall be manifolded as the listed system permits.

Agent Cylinder Arrangementradio

● Single cylinder sized for total flow points

○ Multiple cylinders manifolded (large or multi-hood system)

8.2 Cartridge Actuation and Regulated Release

NOTE The cartridge is normally sealed and is punctured by the release mechanism on actuation; the regulator establishes the controlled discharge pressure so that each nozzle delivers its rated flow. (8.2.1)

8.2.2 The system shall be actuated by a stored-pressure expellant cartridge (commonly nitrogen) that, on release, pressurizes the agent cylinder through a regulated-release assembly and expels the agent through the distribution piping to the nozzles at the regulated pressure the listed system requires.

8.2.3 The cartridge shall be the type, charge, and size supplied for the listed system, shall be within its service date, and shall be installed and pressurized only as the final commissioning step after detection and the mechanical/electrical release have been verified.

Actuation Cartridgeradio

● Listed nitrogen expellant cartridge with regulated release (per system)

8.3 Distribution Piping and Nozzles

NOTE The total piping volume, the number and type of fittings, and the run lengths govern whether each nozzle delivers its rated agent — not an open hydraulic calculation. (8.3.1)

8.3.2 Distribution piping shall be the type, size, and material required by the listed system, and the total piping volume, the number and type of fittings, and the run lengths shall be within the limits the manufacturer's design and installation manual establishes for the cylinder size.

Distribution Pipingradio

● Per listed-system limits — pipe size, material, fitting count, and run length within manual

8.3.3 The piping shall be reamed and blown clear of cuttings and debris before assembly, supported to resist the discharge reaction, and pitched and arranged so it drains and does not trap agent.

8.3.4 Pipe and fittings shall be the listed materials; the system shall not deviate from the listed pipe limits in volume, fitting count, or run length.

8.4 System Sizing by Flow Points

8.4.1 The flow-point total is the controlling sizing parameter; adding a nozzle (for a new appliance or expanded coverage) increases the total and may require a larger cylinder or an additional cylinder.

Total System Flow Pointsrange

flow points

1481216202430

Per drawings

8.4.2 The system shall be sized by the flow-point method of the listed system: each nozzle is assigned a flow-point value according to its type and the area it protects, the flow points of all nozzles are summed, and the agent cylinder size is selected to supply that total within the listed piping limits.

8.4.3 The flow-point calculation shall be shown on the submittal and shall be re-run whenever nozzles are added or removed.

9 Detection and Actuation

9.1 Automatic Detection

9.1.1 Detection shall be by fusible (eutectic-alloy) links held on a tensioned detection line, or by listed thermal detectors, as the listed system provides.

Automatic Detection Typeradio

● Fusible (eutectic-alloy) links on a tensioned detection line

○ Listed thermal (heat) detectors

NOTE On release of any link or detector, the tension is lost (or the detector signals), the release mechanism operates, and the system discharges. (9.1.2)

9.1.3 Automatic detection shall be provided in the exhaust duct, in the hood plenum, and over each protected cooking appliance, so that a fire anywhere in the protected system actuates discharge.

Detection Coveragecheckbox

☑ Exhaust duct opening

☐ Hood plenum

☐ Over each protected cooking appliance

9.1.4 Each link or detector shall carry a temperature rating selected for its location so that it holds under normal cooking and exhaust temperatures but releases promptly on fire; links in the duct and over high-heat appliances carry higher ratings than links in cooler locations.

Fusible-Link Temperature Ratingselect

Per location per listed system (duct higher than appliance)

165°F (lower-temperature locations)

212°F

280°F

360°F (duct / high-heat)

450°F+ (high-temperature duct)

Per drawings

9.2 Manual Actuation

Manual Pull Stationradio

● Mechanical pull station on the egress path, 10–20 ft from appliances (NFPA 17A)

9.2.1 A manual pull station shall be provided that discharges the system immediately, independent of and overriding the automatic detection.

9.2.2 The pull station shall be located along the path of egress from the cooking area, not less than 10 ft and not more than 20 ft from the protected appliances (per NFPA 17A), at a height reachable by staff, and where it is plainly visible and unobstructed so a person leaving the area can actuate the system on the way out.

9.2.3 The manual means shall be mechanical so that it operates on loss of building power.

10 Interlocks and Ancillary Functions

10.1 Fuel and Power Shutoff on Discharge

NOTE A mechanical gas valve is commonly preferred where standing pilots are present because it operates without electrical power; an electrically operated valve is acceptable where it fails closed on loss of power or on actuation. (10.1.1)

10.1.2 On discharge, the system shall shut off the fuel and the electric power to all cooking appliances served by the hood, in accordance with NFPA 96 and NFPA 17A.

10.1.3 Gas-fired appliances shall be shut off by a listed mechanical or electrical gas valve that closes on system actuation and remains closed until manually reset, so that fuel gas is not fed to a fire the agent has just extinguished.

Gas Appliance Shutoffradio

● Mechanical gas valve (closes on actuation; no power required; manual reset)

○ Electrically operated gas valve (fails closed on actuation/power loss; manual reset)

○ Not applicable — no gas appliances under hood

10.1.4 Electrically powered cooking appliances shall be de-energized on actuation by a shunt-trip breaker or contactor.

Electric Appliance Shutoffradio

● Shunt-trip breaker / contactor de-energizes electric appliances on actuation

○ Not applicable — no electric cooking appliances under hood

NOTE Leaving the heat source energized after discharge is a leading cause of re-ignition of a cooking-oil fire. (10.1.5)

10.2 Exhaust-Fan Operation on Discharge

NOTE Keeping the exhaust fan running maintains the draft that carries heat, smoke, and any unburned vapors up the duct and out of the building, and the agent is delivered into that moving airstream by the duct and plenum nozzles; an arbitrary fan shutdown can allow heat and products of combustion to spill back into the kitchen. (10.2.1)

10.2.2 The exhaust fan shall be arranged in accordance with NFPA 96 with respect to its operation on discharge.

10.2.3 The exhaust fan shall continue to operate after the extinguishing system has discharged unless fan shutdown is specifically required by a listed component of the ventilation system or by the design of the listed extinguishing system.

Exhaust Fan on Dischargeradio

● Fan continues to operate on discharge (NFPA 96 default)

○ Fan shuts down on discharge — only where required by listed component/system design

10.2.4 The exhaust fan shall also be interlocked to operate whenever any heat-producing cooking appliance under the hood is in use, per NFPA 96.

10.3 Fire Alarm System Interface

NOTE The detailed building notification and reporting functions are covered in Fire Alarm SystemsFire Alarm SystemsResolves to the current edition.sync/fire-alarm-systems; this standard governs only the interface from the cooking suppression system. (10.3.1)

10.3.2 The system shall transmit its actuation and supervisory condition to the building fire alarm system, in accordance with NFPA 96, NFPA 17A, and NFPA 72.

Fire Alarm Interfacecheckbox

☑ Discharge (alarm) signal to building fire alarm system

☐ Supervisory/trouble signal (system disabled, low/discharged cartridge)

☐ Dedicated local alarm where no building fire alarm system exists

10.3.3 On discharge the system shall signal an alarm to the building fire alarm system so that occupant notification and off-premises reporting occur.

10.3.4 The system shall transmit a supervisory or trouble signal for an abnormal condition such as a discharged or low cartridge or a system taken out of service.

10.3.5 Where the building has no fire alarm system, an audible and visible alarm dedicated to the cooking suppression system shall sound on discharge.

11 Class K Portable Fire Extinguisher

11.1 A cooking-oil fire shall first be addressed by the fixed system and the portable extinguisher is a supplement, not a substitute.

Class K Portable Extinguisherradio

● Provided per NFPA 10 with NFPA 96 'use after system actuation' placard

11.2 A listed Class K portable fire extinguisher shall be provided for the cooking area in accordance with NFPA 96 and NFPA 10, located on the path of egress and within the travel distance NFPA 10 requires for cooking-oil hazards.

11.3 A placard shall be conspicuously posted instructing personnel that the portable Class K extinguisher is to be used only after the automatic fixed system has been actuated.

NOTE The portable extinguisher provision is part of the complete protection of the cooking operation even though it is a separate appliance. (11.4)

12 Testing and Commissioning

12.1 Acceptance Test

12.1.1 Actuation shall be verified without discharging agent by operating the release through a test means in accordance with the manufacturer's instructions; agent shall not be discharged for acceptance unless specifically required.

Acceptance Test Scopecheckbox

☐ Automatic detection actuates the system

☐ Manual pull station actuates the system independently

☑ Agent-line continuity (puff/flow) test — nozzles clear

☐ Gas valve closes / electric appliances de-energize

☐ Exhaust-fan operation on discharge verified

☐ Alarm and supervisory signals to fire alarm system verified

☐ Actuation verified without agent discharge

12.1.2 The complete system shall be tested and commissioned at acceptance in accordance with NFPA 17A and NFPA 96, with the AHJ witnessing where required.

12.1.3 The acceptance test shall verify the automatic detection (link/detector release operates the system), the manual pull station (operates the system independently), the agent-line continuity by a puff/flow test of compressed gas that confirms each nozzle is clear and unobstructed before the cartridge is installed, the fuel shutoff (gas valve closes and electric appliances de-energize), the exhaust-fan operation on discharge, and the alarm and supervisory signals transmitted to the building fire alarm system.

13 Installation

13.1 The Contractor shall install the system in accordance with this standard, the approved working drawings, UL 300, NFPA 96, NFPA 17A, NFPA 70, and the listed-system manufacturer's design and installation manual.

13.2 Where these conflict, the more stringent governs, and no installation shall deviate from the conditions of the listing.

13.3 Piping shall be installed to the listed limits, reamed and cleaned, and supported to resist discharge reaction.

13.4 Nozzles shall be installed at the listed heights and aiming for the appliances actually present, with blow-off caps fitted.

13.5 Detection links/detectors shall be installed at the locations and ratings shown, with the detection line tensioned per the manufacturer.

13.6 The cartridge shall be installed and the system armed only as the final commissioning step after all functions are verified.

13.7 Signage

Signagecheckbox

☑ Manual-actuation / Class K 'use after actuation' placard (NFPA 96)

☐ Manual pull station identification

☐ Fuel/power shutoff reset identification

13.7.1 A placard shall be posted instructing personnel to manually actuate the fixed system and to use the portable Class K extinguisher only after actuation, in accordance with NFPA 96.

13.7.2 The manual pull station shall be identified, and the gas/electric reset means shall be identified so that the system is correctly restored after a discharge or test.

13.7.3 Signs shall be permanent and legible.

14 Inspection and Maintenance

14.1 Semiannual Inspection and Maintenance Program

Inspection and Maintenance Intervalradio

● Semiannual professional service (NFPA 17A/NFPA 96) plus monthly owner inspection

14.1.1 The system shall be inspected and maintained by a qualified contractor at intervals not exceeding six months (semiannually), in accordance with NFPA 17A and NFPA 96.

14.1.2 At each semiannual service the contractor shall examine the agent cylinder and confirm its weight/charge and service date, examine and operate the detection and the release, verify the fuel and power shutoff and the exhaust-fan operation, examine every nozzle and confirm its blow-off cap is in place and the nozzle is clear and still aimed at the appliance it protects, confirm that the current cooking-equipment layout is still within the nozzle coverage, and re-tag the system with the date of service and the next due date.

14.1.3 The building owner shall also perform the monthly owner inspection NFPA 17A requires (a visual check that the system is in place, the gauge/seal is intact, and nothing obstructs the nozzles or pull station) between professional services.

14.2 Fusible-Link Replacement

NOTE Fusible links and metal-alloy detection elements are replaced at each semiannual service, not merely inspected, because the alloy fatigues and accumulates grease over time and a link that does not release promptly defeats the automatic detection. (14.2.1)

14.2.2 Fusible (eutectic-alloy) links and metal-alloy detection elements shall be replaced at least semiannually, in accordance with NFPA 96.

Fusible-Link / Detection Element Replacementradio

● Fusible links replaced at least semiannually (NFPA 96)

○ Listed thermal detectors — inspect and test semiannually (no link replacement)

14.2.3 Where the system uses listed thermal detectors rather than fusible links, the detectors shall be inspected and tested at the semiannual interval per the manufacturer's instructions.

14.2.4 Replacement links shall match the temperature rating required for each location.

14.3 Cartridge and Hydrostatic Service

Cartridge and Hydrostatic Maintenancecheckbox

☑ Cartridge inspected semiannually; replaced/recharged per listed schedule

☐ Cylinders/cartridges hydrostatically retested per NFPA 17A / DOT schedule

☐ Full recharge and reset after any discharge before return to service

14.3.1 The expellant cartridge shall be inspected at each semiannual service and replaced or recharged on the schedule the listed system requires.

14.3.2 Agent cylinders, cartridges, and other pressure components shall be hydrostatically retested on the schedule NFPA 17A and DOT require for their type, and a component whose retest is out of date shall not remain in service.

14.3.3 After any discharge the system shall be recharged, the cartridge replaced, the nozzles cleaned and re-capped, and the detection reset and re-tensioned before the system is returned to service, and the cooking operation shall not resume protected until the system is restored.

15 Delivery, Storage, and Handling

Cylinder / Cartridge Delivery Conditionradio

● Factory-charged, marked, retest/service current; armed only at final commissioning

15.1 The agent cylinder and cartridge shall be delivered factory-charged, with the agent type and quantity and the cartridge charge marked, and with the actuation secured for transport.

15.2 The cylinder shall be kept upright or as the manufacturer requires, capped, secured, and protected from physical damage and from temperatures outside its listed range until installed; the wet-chemical agent shall not be exposed to freezing.

15.3 The cartridge shall be kept secured and shall be installed and the system armed only as the final commissioning step after the detection, release, and shutoff functions have been verified, so the system cannot discharge during handling and installation.

15.4 The Contractor shall verify the hydrostatic-retest currency of the cylinder and the service date of the cartridge on receipt and shall not install a component whose service or retest is out of date.

16 Warranty

16.1 The Contractor shall warrant the system installation against defects in materials and workmanship for a period of not less than one year from substantial completion, or for the period stated in the contract documents if longer.

16.2 Any defect in the detection, release, cartridge, cylinder, piping, nozzles, or shutoff interlocks, and any failure of the installed coverage to protect a properly scheduled appliance, shall be corrected at the Contractor's expense, including the cost of agent and cartridge expended in correcting the defect.

16.3 Correction of a deficiency that requires re-surveying the appliance line and reconfiguring nozzles and detection shall be performed and re-verified at the Contractor's expense.

17 Spare Parts

NOTE A discharged system leaves the cooking operation unprotected until it is recharged. (17.1)

17.2 The Contractor shall provide the spare components recommended by the listed-system manufacturer for keeping the system in service, in accordance with NFPA 17A and the contract documents.

17.3 As a minimum, the Contractor shall provide spare fusible links of each temperature rating installed, spare nozzle blow-off caps, and the means to return the system to service after a discharge with minimum downtime (a spare cartridge and an agent recharge source).

Spare Parts and Recharge Provisionscheckbox

☐ Spare fusible links of each installed temperature rating

☐ Spare nozzle blow-off caps

☐ Spare expellant cartridge

☑ Agent recharge source identified for prompt return to service

17.4 The Owner shall be advised of the agent recharge source and the cartridge and hydrostatic-retest schedule so the system is maintained ready throughout its life.