Best Sprinklers for Kitchen Fire Protection?

10/5/2023

Which sprinklers are appropriate for kitchen fire protection?

What about in a hood versus near a hood?

Thanks in advance.

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7 Comments

Anthony

10/5/2023 08:05:57 am

Any standard coverage sprinkler will be fine in a commercial kitchen. I personally like the concealed heads as they're often easier to clean, remain free of that grease dust build up that every ATC ceiling gets in a kitchen. Also they wont get knocked by the buss boy with a stack of hotel pans.

No sprinkler should be in a hood, that should be protected by an Ansul system.

Near the hood if there's an open flame make sure the correct temperature is selected. I'd suggest the whole kitchen be installed with at least 175 °F heads maybe 286 near any grills. Note most coolers have a defrost cycle too, high temp heads can be a good idea there as well.

Glenn Berger

10/5/2023 08:13:53 am

Concur with Anthony fo sprinklers on the outside of the hood. Newer wet chemical system are equipped with a sprinkler connection that gets operated after the wet chem system is exhausted.

Dan Wilder

10/5/2023 09:16:29 am

Not sure about best, but best practice....

Any new install of a kitchen hood that complies with IMC 2018 & newer has to comply with UL300 which means an Ansul (or similar) and often referencing NFPA 96, typical not a wet system within the hood. I have seen systems that require a wet fire protection tie in that mixes in a surfactant upon discharge but still not direct water spray onto the potential fire area or uses that process as a secondary measure.

Outside the hood, Anthony has it with the intermediate/high temp sprinklers within the kitchen and accompanying cooler/freezers. Watch out for dish washing areas and the steam release from the commercial dish wash stations as these are typically further from the actual appliances.

UL chart with links
https://code-authorities.ul.com/wp-content/uploads/sites/46/2020/08/Commercial-Cooking-Hood-system_wlinks_FINAL_08092020.pdf

System I dealt with for a large commercial kitchen. It had pressure max requirements (static and flow), provide a flow switch, and I had to add the water usage like a hose stream to all my overhead calculations in addition to the actual hose stream allowances (manual is at the bottom right side of the page).

https://www.captiveaire.com/CatalogContent/FireSuppression/Core/index.asp?catid=343

10/5/2023 09:48:59 am

What about section 13:8.9 in the 2022 edition? This entire section is about Commercial-Type Cooking Equipment and Ventilation.

Fernando Katayama

10/5/2023 10:03:57 am

What about to use "MisteryHood" deep fat fryer sprinklers?

MOHAMMAD MAGWA link

10/16/2023 02:06:30 am

Where is water ?

James Art

10/21/2023 09:25:37 pm

DS:
I see no such section?
IS this in the 22 edition?

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Best Sprinklers for Kitchen Fire Protection?

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