Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment

Designation Number:
ANSI/CAN/UL/ULC 300
Standard Type:
National Standard of Canada - Domestic
Standard Sub-Type
Joint Canada-U.S. National Standard
Standard Development Activity:
Amendment Revision
ICS code(s):
13.220.20
Status:
Proceeding to development
SDO Comment Period Start Date:
SDO Comment Period End Date:
Posted On:

Scope:

These requirements cover the performance during fire tests of pre-engineered fire extinguishing system units intended for the protection of commercial cooking equipment for restaurants, cafeterias and other similar venues. For installation requirements, see the following documents: NFPA 17, Standard for Dry Chemical Extinguishing Systems; NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations; NFPA 17A, Standard for Wet Chemical Extinguishing Systems; and the National Building Code of Canada. Note that local authorities having jurisdiction should be consulted prior to installation.

Pre-engineered fire extinguishing system units, agents, or both shall also comply with the requirements for construction and performance as applicable to specific types, designs, sizes, and arrangements. Such additional requirements include ANSI/CAN/UL/ULC 1254 and are not within the scope of these requirements for fire tests.

The term "product" as used in this standard refers to all fire extinguishing systems or any part thereof covered by the requirements unless specifically noted otherwise.

Project need:

We are proposing to add an Exception to 6.2.7 to allow fryer appliances to have a rate less than 12°F (7.2°C) temperature rise per minute as measured when the grease temperature is between 500 and 600°F (260 and 316°C) when the fryer appliance is specifically indicated by model number in the manufacturer’s installation instructions. Larger fryer appliances might have a rate less than 12°F (7.2°C) temperature rise per minute when measured as described and could be acceptable if the specific fryer appliance model is successfully tested. The proposed Exception to 6.2.7 is similar to the Exception to 6.2.2 regarding the cooling rate, which is included below for reference. 6.2.2 All deep fat fryers tested in accordance with 6.2.1 and 6.2.3 – 6.2.8 shall demonstrate an average cooling rate of not more than 5°F (2.8°C) per min. The liquid grease in an uncovered fryer is to be heated at the fryer's maximum energy input. When the temperature of the liquid grease reaches 600°F (316°C) the fryer's energy source is to be immediately shut off and the cooling rate of the liquid grease (°F per min) is to be measured [when the temperature of the grease returns to 600°F (316°C) between the temperatures of 600 and 500°F (316 and 260°C)]. The fryer is to be tested with an ambient temperature of 70 ±10°F (21 ±5°C) throughout the duration of the test. The thermocouple monitoring the liquid grease temperature is to be installed as indicated in 6.2.6. Exception: When compliance with the deep fat fryer requirements is demonstrated using a specified cooling rate greater than 5°F (2.8°C) per min, the protection of a deep fat fryer with a cooling rate exceeding 5°F (2.8°C) per min is permitted. Fryers with a cooling rate exceeding 5°F (2.8°C) per min shall be specifically indicated by model number in the manufacturer's installation instructions.

Note: The information provided above was obtained by the Standards Council of Canada (SCC) and is provided as part of a centralized, transparent notification system for new standards development. The system allows SCC-accredited Standards Development Organizations (SDOs), and members of the public, to be informed of new work in Canadian standards development, and allows SCC-accredited SDOs to identify and resolve potential duplication of standards and effort.

Individual SDOs are responsible for the content and accuracy of the information presented here. The text is presented in the language in which it was provided to SCC.