SynC · Topic
These are the standards in the SynC Standards library that cover Kitchen Hood Suppression. Each one is a complete, plain-language specification: the scope it applies to, the requirements that govern it, and a structured equipment datasheet listing the values a project has to decide — ratings, materials, setpoints, and the standards each is verified against. All of it is free to read without an account and published under CC BY-SA 4.0.
A standard usually carries several topics, so most of the entries below also appear under neighbouring subjects. The topics each one carries are listed on its own page.
Pre-engineered, wet-chemical, fixed-nozzle fire-extinguishing systems that protect commercial cooking operations — the cooking appliances, the hood plenum, and the exhaust duct — in restaurants, institutional and commercial kitchens, cafeterias, and similar food-service occupancies. Covers the potassium-based wet-chemical agent and its storage cylinder, the cartridge (nitrogen) actuation and regulated-release mechanism, the appliance-specific nozzle and distribution-piping network sized by flow points, automatic detection by fusible links or thermal detectors and manual pull-station actuation, the fuel and power shutoff interlock (gas valve and electric-appliance shutoff) and exhaust-fan operation on discharge, the interface to the building fire alarm system, and the listing, acceptance testing, and semiannual inspection and maintenance program (including fusible-link replacement). The system shall be listed to UL 300 and shall comply with NFPA 96 and NFPA 17A. Applicable to systems protecting fryers, ranges, griddles, broilers, char-broilers, woks, tilt skillets, and similar grease-producing appliances under a Type I (grease) hood.