§ 3.2.10. Cooking Hood Extinguishing Systems

Engineered commercial cooking exhaust hood extinguishing systems provided for protection of kitchen grease hoods and ducts will be entirely reviewed during the building permit review. . Pre-engineered systems descriptions shall include the extinguishing agent planned, the supply and exhaust air arrangement and controls, and the listing or approval agency (e.g. UL, FM). For a complete review of an engineered system to take place, the following information shall be included:

A.

Description of extinguishing system type (automatic sprinkler, carbon dioxide, dry chemical or liquid agent).

B.

Type of system design — either an engineered system or a pre-engineered system.

C.

Engineered systems shall contain full details of system design as outlined in the subsection outlining the special system type.

D.

Design shall specifically note interconnection for fuel supply shut-off, ventilation control, damper control, associated ducting system, alarm retransmission, etc.

E.

Cooking hood extinguishing systems shall be designed in accordance with the latest locally adopted editions of NFPA 13, NFPA 17, International Fire Code, International Building Code, Uniform Mechanical Code and any applicable local amendments and rules.