2009 NFPA 17A PDF

Buy NFPA 17A: WET CHEMICAL EXTINGUISHING SYSTEMS from SAI Global. This edition of NFPA 17A, Standard for Wet Chemical Extinguishing Systems, was Changes to the edition clarified inspection, maintenance, and service. Title, NFPA 17A: Standard for Wet Chemical Extinguishing Systems, Edition . Publisher, NationalFireProtectionAssoc. ISBN, ,

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Flammable solvents or other flammable cleaning aids shall not be used. A Class K rated extinguisher shall be provided within a maximum of 30 ft. The ash shall be carried to a separate heavy metal container or dumpster used exclusively for the purpose. Annual Fuel Usage Report. If the floor of the chamber is of a metal that is subject to rapid corrosion from water, then a noncombustible, corrosion-resistant pan shall be placed just outside the cleanout door for this purpose.

For existing hood extinguishing systems, where changes in the cooking media, positioning of cooking equipment or replacement of cooking equipment occur, plans shall be submitted to the OCFA for the automatic fireextinguishing system and shall comply with the applicable provisions.

Long-handled tongs, hooks, and other required devices shall be provided and used to safely add fuel, adjust the fuel position, and control the fire without the 17w having to reach into the firebox. Where acceptable to the authority having jurisdiction, fuel storage areas shall be permitted to be protected with a fixed water pipe system with a hose capable of reaching all parts of the area.

Additional extinguishers may be required based on travel distance for solid fueled equipment or multiple fryers with a 6 ft2 surface area or greater. Solid cooking appliances shall be inspected, cleaned, and maintained in accordance with the following per NFPA All gas fueled, electrically powered, and heat-producing equipment located under the hood shall shut down upon activation of the extinguishing system. Wet chemical systems shall be provided with an audible or visual indicator to show that the system is in a ready condition or is in need of recharging.


All interior surfaces of the exhaust systems shall be made accessible for cleaning and inspection purposes. Please note, if a full manual is not available, the inspection may be discontinued and a rescheduling fee will apply.

NFPA 17A: Standard for Wet Chemical Extinguishing Systems, Edition – Google Books

Placement is at discretion of the inspector. Filters and filtration devices installed in a hood shall be cleaned. Solid Fuel Handling and Ash Removal 1. OCFA final inspection required. Matches and other portable ignition sources shall not be stored in the vicinity of the solid fuel appliance.

No solid fuel cooking device of any type shall be permitted for 1a7 fat frying involving more than 1 qt. Ash, cinders, and other fire debris shall be removed from the firebox at regular intervals to prevent interference with the draft to the fire and to minimize the length of time the access door is open. A heavy metal container or cart minimum 16 gauge with a cover shall be provided for the removal of ash.

Other Safety Nfa 1. Fuel shall not be stored above any heat-producing appliance or vent or closer than 3 ft to any portion of a solid fuel appliance constructed of metal or to any other cooking appliance that could ignite the fuel. Fuel shall not be stored in the path of the ash removal.

The distance is measured from the edge of hood. Choose and use number operations to solve time problems.

notes for hood extinguishing systems

Fuel shall be permitted to be stored in an area with walls, floor, and ceiling of combustible or limitedcombustible construction. Where more than one manual actuator hfpa is installed, they shall be identified with a permanent sign indicating which extinguishing system each will activate.

The complete technical manual shall be made available to the inspector. Portable fire extinguishers shall be conspicuously located along normal paths of travel where they are readily accessible. Swivel nozzles shall be rotated to a predetermined aiming point and then tightened to hold that angle. If during the inspection it is found that the hood, grease removal devices, fans, ducts or other appurtenances have an accumulation of grease, such components shall be cleaned.


School Transportation Fuel Worksheet. Fuel shall be permitted to be stored closer than the requirements of Item 2 above where a solid fuel appliance or other cooking appliance is listed or approved for less clearance to combustibles.

Where storage is in the same room as the solid 17s appliance or in the same room as the fuel-loading or clean-out doors, fuel storage shall not exceed a 1-day supply.

A shut down of all electrical and gas cooking equipment shall also be demonstrated. Fuel shall be separated from all flammable liquids, all ignition sources, all chemicals, and all food supplies and packaging goods.

Math June 1, Combustible or flammable liquids shall not be used to assist ignition. Piping shall be rigidly supported to prevent movement shall not be able to sway for cleaning. Where listed, metal-fabricated solid fuel cooking appliances shall be installed in accordance with 117a terms of their listings nfpx with the applicable requirements of this standard.

Variables in the Airlines Data nffpa. Ash Removal Process 1. A separate fire alarm plan is not required. All ash shall be removed from the chamber a minimum 177a once a day.

Spark arrester screens located at the entrance of nf;a flue or in the hood assembly shall be cleaned prior to their becoming heavily contaminated and restricted. Any significant deterioration or defect that might weaken the chamber or reduce its insulation capability shall be immediately repaired.

Phasing of inspections may require additional fees.

Tools shall be provided so that ash removal can be accomplished without having to reach into the chamber. Fusible links shall be replaced at least semiannually. Storage of Solid Fuel 1. Movable cooking equipment shall be provided with a means to ensure that it is correctly positioned in relation to the appliance discharge nozzle during cooking operations.

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