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Presentation to AIRM Technical Session - Engineers Ireland · PDF filePresentation to...
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“Hazards Associated
with Commercial
Cooking Operations”
Presentation
to
Engineers Ireland
B. Bourke BSc MSc F.I.Fire E. Fire Eng. Tech.
MCIOB, Registered Building Surveyor.
Understanding the
Hazards
Multidimensional
Human Factor, catering staff, building management. (concerned with providing good food)
Food preparation area, range tops,
(concerned with food hygiene)
Ventilation Equipment
Maintenance (called in when something
doesn’t work)
These people are working with heat and may not be aware of the hazards, for example of not maintaining equipment.
Origin and Development of
Standards (Commercial cooking operations)
First considered by NFPA in 1946 (this
was mainly as a result of fire losses in the
newly emerging fast food industry)
This first standard became NFPA 96 (which
has undergone many revisions over the
years the latest being 2013)
Wet chemical extinguishing systems first
considered by NFPA in 1983 this became
NFPA17A( NFPA17 Dry Chemical)
When specifying it is the norm to quote
NFPA96/17A
Standards
NFPA 96: “Standard for Ventilation Control and
fire Protection of Commercial Cooking
Operations” 2013 Ed.
NFPA 17A: “Standard for Wet Chemical
Extinguishing Systems” 2009 Ed.
HVCA: “Standard for Kitchen Ventilation
Systems DW171”
LPS 1223:
VdS (Germany)
France
Portugal
Ireland
“Requirements and testing
procedures for LPCB Certification and
listing of fixed fire extinguishing
systems for catering equipment”
Testing of kitchen protection
equipment.
INTEO500763A
Artigo 194
No national standard (use
international standards)
pr EN 16282 PT7
2011
“Equipment for commercial kitchens”
“Installation and use of fixed fire
suppression”
pr EN 50613
ASHRAE
“Tests on devices for fire prevention
and suppression on hobs
.
Development of
Wet Chemical
Innovation in commercial food preparation techniques e.g.
Vegetable cooking oils.
Energy efficient appliances.
Leading to; Increased fire losses, failure of ‘BC’ dry chemical.
In Nov 1994 UL launched UL300 “Fire Testing of Fire Extinguishing
Systems for Protection of Restaurant Cooking Areas”
UL300 considers Cooking Appliance Design Cooking agent ignition characteristics Worst case scenarios
Plenum Hood and Duct (existing standard)
Myths Associated with
Wet Chemical Systems
System is stand alone
Does not need any interface
False Wet chemical systems are a component of an
integrated system (NFPA 96)
Very basic fire safety principals are “upon
discovering a fire raise the alarm”
“where possible isolate power supply prior to
fighting the fire”
Wet chemical systems require annunciation and power
isolation
Guidance
LPC/FPA Recommendations for fish and chip frying
ranges (16A)
LPC/FPA Recommendations for cooking equipment
(16B)
NHS Estates HTM 2025 Pts. 1 to 4 “Ventilation in
Healthcare premises”
Building
Services
Research &
information
Ass. (BSR1A)
LB65/94 “Ventilation of Kitchens”
Association
of British
Insurers
BSRIA
“Fire Risk Assessment Catering Extract
Ventilation”
HSE “Maintenance, examination and testing of
local exhaust ventilation”
HVCA TR/17, DW144, TR/19
BS 5588 PT9 “Code of practice for ventilation and air
conditioning ductwork”.
International building Code/ Fire code
Fire Containment Theory
Assumptions:
Exhaust system of liquid-tight solidly welded construction, is not heavily contaminated with grease.
Exhaust system extracts and drains the maximum amount of grease in order to limit amount of fuel in the ductwork.
Exhaust system is regularly cleaned.
Fire containment, is the responsibility of the exhaust system, not the fire suppression system (which should be considered an extinguishing system).
Grease fire can reach temps of 1260C
Cooking area is enclosed in fire resisting
construction
Fire Protection of
Commercial Cooking
Operations
Types of Canopies (hoods)
Ventilated Ceiling
Typical Water Wash Plenums
Fire Protection of
Commercial Cooking
Operations
Exhaust System (canopy, filters, ductwork)
Cooking Equipment
Maintenance
Fire Extinguishing System
Fire Fighting Equipment
Responsibility (rests with owner)
Training
Components
Fire Protection of
Commercial Cooking
Operations
Exhaust System
NB Fire Dampers not permitted on exhaust system. Yes on supply air.
Fire Protection of
Commercial Cooking
Operations
Shall be designed and installed in accordance with NFPA 96/17A
Shall be both automatic and manual
Shall comply with UL300
Shall be provided with fuel shut off
Shall be provided with system annunciation
Shall be installed by a certified installer.
Fire Extinguishing System
Fire Extinguishing
Systems
Extinguishing Agent
Extinguishers shall use agents that
saponify, class B shall not be used.
Wet chemical (Trade name Ansulex) “An aqueous solution of organic or inorganic salts or a combination thereof that forms an extinguishing agent” (NFPA17A)
Extinguishing Mechanism: When applied results in a rapid spreading of vapour suppressing foam on the fuel surface. The foam extinguishes and secures the flame by forming a barrier between the liquid fuel and oxygen. The cooling effect lowers the temperature (by at least 10 degrees C) and decreases fuel vapour release (NFPA17A) (Saponification?)
Other Factors
A la carte use of standards (mismatch)
No electrical interfaces (fire alarm, power isolation)
Incorrect fire fighting equipment
No training
No fire safety management
Cooking operation is not code compliant
e.g.
Fire Extinguishing Systems
Two Types
Single shot
Continuous discharge
Single shot
System comprises of a pre-determined
number of agent tank or tanks
sufficient to suppress and control a fire
in the protected area.
Appliance specific nozzle location
Fire Extinguishing Systems
Two Types
Overlapping Protection
Allows for relocation of cooking equipment
Non appliance specific
Suitability of Fire Fighting
Equipment
Incompatibility of Agents
What is
wrong
here?
Cooking
Range
Class F Fire
fighting
equipment
Class ABC
& B
Classification of Fire
BS 7937:2000 Classifies a class F fire as “fire in cooking appliance that involves combustible cooking media. (vegetable or animal oils and fats)
(Class K in American system)
Suitability of extinguishing agent
ABC Dry Powder has never been suitable
UL fire testing demonstrates BC dry powder
is ineffective.
EN3Pt 7 2007 considers it “hazardous for
powder and CO2 fire extinguishers to be
used on class F fires”.
Suitability of Fire Fighting
Equipment
Fire Blankets
Fire test described in BS:EN 1869:1997 allows
a 2 min pre burn. However, the gas supply is
isolated when the fuel ignites at approx 350to
370(AIT) Blanket is positioned and left in
place for 17 mins.
Many reports of fire blankets not working
possibly because the fire point would be in
excess of 370c or intervention has not been
immediate
Germany has banned the use of fire blankets
in commercial cooking operations.
Reported 70,000 fires in a 5 year period.
(Both commercial and domestic)
Conclusion: Hazards:
The main hazard is the ventilation canopy and extract system (the core safety hazard)
Cooking equipment is primarily an ignition source
Other Factors:
Poor cleaning of extract system Poor duct design i.e. 90 change in
direction, use of screws to secure ductwork rather than welding or liquid seal rivets.
Structural construction and
conditions for the exhaust ductwork i.e. horizontal ductwork
Poor installation
Other Factors:
Largely dependent on kitchen working procedures e.g. oil changes in fryers
Cooking methods (woks can lead
to large flames) Higher cooking temperatures leads to more grease being transferred into vapour.
Dependant on temperature of
grease and grease residues.
Conclusions cont’d
Fires in commercial cooking operations (CCO) is a complex subject
Greater fire safety is achieved at the design stage where all parties are consulted and the information is communicated to the builders owners and users.
Fire in CCO can be devastating so we should be more pro-active in prevention
Fire Protection of
Commercial Cooking
Operations
Ansul
Range Guard
Pyrochem
Amerex
Buckeye
Nobel
Wet Chemical Fire Suppression
Distributors
In this project the feature is for a full
view of the cooking operation.
Commercial cooking operations:
Are areas of special fire risk [TGD”B”]
“Desirable that kitchen be separated
from their associated restaurant by
fire resisting construction.”
(BS5588-6:1991)
Building
Regulations
Where it is impracticable to comply
fully with TGD”B” –
“Alternative solutions may be
considered”
“Compensating fire safety
measures may also be necessary”
e.g. Enhanced levels of life safety
protection
Building
Regulations
Traditionally fire resisting roller
shutters have been used to complete
the enclosure of the kitchen in the
event of a fire.
It was considered this solution was
not viable and so innovation has been
introduced.