assured fire ansuls 100914
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Ansul fire suppressionTRANSCRIPT
Ansul Fire SuppressionBy Simon Stokes
Managing Director
Restaurants with inadequate fire protection run the risk of catastrophic damage
Vilnius Shopping Mall (2009) Oslo Restaurant Fire (2009)
Heathrow Airport T2 (1997) Bury St Edmunds – Fire (2012)
Case Studies of Restaurant Fires
National Fire Incident Reporting System (NFIRS) from 2007 to 2009
– An estimated 5,900 restaurant building fires annually in the US, resulting in 75 injuries and $172M in property loss.
– 59% of fires due to commercial cooking related activity
– 1 in 5 businesses suffer a major disruption every year
– 80% of all businesses affected by a major incident either never re-open or close within 18 months
CookingEquipment
42.2%
Natural Causes 1.5%
Exposure1.8% Other Heat
Sources 1.5%Open Flame, torch 3.3%
Smoking Materials 4.6%
Appliance, Tool, AC 5.1%
Heating Equipment 6.5%
Other Equipment 9.7%
Intentional10.7%
Electrical13.1%
Source: US Fire Administration Fire Loss Data – Published by NFPA – June ‘03
Statistics
Why have…Kitchen Fire Suppression Systems?
Kitchen Fire Suppression Systems are designed to protect:-
• All grease-laden vapour producing appliances – Ignition risk
• Plenum & exhaust/extract duct – Fire hazard
Why have Kitchen Fire Suppression Systems:-
• Fires are not always seen or detected
• Fires are very difficult to extinguish successfully by handheld extinguishers or even by the fire brigade
• Fires easily spread through common ducts accelerated by forced ventilation systems
Why have…Kitchen Fire Suppression Systems?
1960’s - Concerns over losses in restaurants due to grease fires in hoods, ducts and cooking appliances.
1960-62 - Ansul develops first automatic fire suppression systems to protect restaurant cooking equipment and mining vehicles based on ANhydrous SULfur Dioxide.
1982 - Ansul introduces R-102 wet chemical restaurant system for the protection of cooking equipment – appliances, hoods, and ductwork.
1994 - UL 300 Standard approved and implemented. All systems re-tested. All dry chemical systems are made obsolete.
1998 - Ansul introduces PIRANHA restaurant fire suppression system featuring the first hybrid concept using wet chemical with water follow-up.
2005 - LPS1223 Standard approved and implemented.
2014 - Planned inclusion of LPS 1223 installer scheme.
History of Fire Protection
Typical Appliances
Fryer Range Salamander
Char-broiler Chain Broiler Griddle
The Fire Triangle
How to Extinguish Class F Fires
Wet chemical (e.g. Ansulex LpH) is an aqueous potassium based solution of organic and inorganic salts• Atomized agent discharge interrupts chain
reaction of combustion
Alkaline solution mixes with hot grease• Saponification - a dense (small bubble)
stable foam blanket• Isolates flammable cooking grease vapours
from oxygen
Water in solution creates steam• Cools grease or cooking oil
below re-ignition temperatures
Application of Wet Chemical
Codes and Standards
National Fire Protection Association (NFPA)
• NFPA 96 (Ventilation & Fire Equipment)
• NFPA 17A (Wet Chemical Fire Systems)
Underwriter’s Laboratories
• UL 300 / UL 1254
Loss Prevention Certification Board
• LPS1223
NFPA 96
Standard for
Ventilation Control and
Fire Protection of
Commercial Cooking
Operations
2014 EditionNFPA 17AStandard for
Wet ChemicalExtinguishing
Systems2013 Edition
UL 300
NFPA 17A Wet Chemical Extinguishing Systems Chapter 7 – Inspection, Maintenance and Service7.3.3 At lease semi-annually, and after any system activation, maintenance
shall be conducted in accordance with the manufacturer’s listed design, installation and maintenance manual.
A.7.3.3 Regular service contracts with the equipment Manufacturer or an authorized installation or maintenance Company is recommended
• Monthly Owner Responsibility
• Six Month Service
• One Year Service – additional checks
• 12 year hydrostatic test requirements
Owner Operator Videos are availableVideos illustrate owners responsibility during routine daily checks to the system as well as services provided at 6 and 12 month by the authorised distributors
Inspection, Testing, and Maintenance NFPA 17A, Chapter 7
Thank You Any Questions ?