BS EN 17446:2021

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Fire extinguishing systems in commercial kitchens. System design, documentation, and test requirements

Published By	Publication Date	Number of Pages
BSI	2021	40

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Categories: 13.220.20 - Fire protection, BSI

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Description

This document establishes the minimum requirements applicable to the design, installation, functioning, test and maintenance of fixed automatic fire extinguishing systems for kitchen protection that covers the cooking appliances, the hood, the plenum and the air extract ducts. This document also provides requirements for the construction and components performance as applicable to specific types, designs, sizes and arrangements of pre-engineered kitchen fire-extinguishing systems.

This document does not cover household kitchens or industrial food production equipment.

The detailed test procedures for the plenum and air extract ducts are contained in CEN/TS 17749 .

Closed plenum type ventilated ceilings designed similar to standard hoods are included in this document. Open plenum type ventilated ceilings are excluded and require an engineered solution for the plenum protection. Protection for appliances below open or closed plenum ventilated ceilings are included.

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PDF Pages	PDF Title
2	undefined
7	1 Scope 2 Normative references 3 Terms and definitions
9	4 Design and system requirements 4.1 General
10	4.2 Components 4.2.1 General 4.2.2 Agent container assembly
11	4.2.3 Discharge nozzles 4.2.4 Pipe and fittings 4.2.5 Hose and hose fittings
12	4.2.6 Extinguishing agent 4.2.7 Manual activation device(s) 4.2.7.1 General 4.2.7.2 Mechanical activation devices 4.2.7.3 Electrical activation devices 4.2.8 Special requirements 4.3 Detection and system activation
13	4.4 Location of system components and detection/activation elements 4.4.1 Extinguishing agent storage 4.4.2 Discharge nozzles 4.4.3 Detection
14	4.4.4 Manual activation devices 4.4.5 Signage 4.5 Moving and relocating equipment 5 Commissioning, installation and maintenance 6 System manual
16	7 Test methods 7.1 General
17	7.2 Extinguishing tests in cooking appliances 7.2.1 General
19	7.2.2 Extinguishing test on deep fat fryers 7.2.2.1 Tested hazard 7.2.2.2 Fuel
20	7.2.2.3 Actuation sequence 7.2.3 Griddle 7.2.3.1 Tested hazard 7.2.3.2 Fuel 7.2.3.3 Actuation sequence
21	7.2.4 Range top 7.2.4.1 Tested hazard 7.2.4.2 Fuel 7.2.4.3 Actuation sequence
22	7.2.5 Gas broiler 7.2.5.1 Tested hazard 7.2.5.2 Fuel 7.2.5.3 Actuation sequence 7.2.6 Electric broiler 7.2.6.1 Tested hazard 7.2.6.2 Fuel 7.2.6.3 Actuation sequence
23	7.2.7 Lava, pumice or synthetic rock broiler 7.2.7.1 Tested hazard 7.2.7.2 Fuel 7.2.7.3 Actuation sequence 7.2.8 Charcoal broiler 7.2.8.1 Tested hazard 7.2.8.2 Fuel 7.2.8.3 Actuation sequence 7.2.9 Wood broiler 7.2.9.1 Tested hazard 7.2.9.2 Fuel
24	7.2.9.3 Actuation sequence 7.2.10 Upright broiler 7.2.10.1 Tested hazard 7.2.10.2 Fuel 7.2.10.3 Actuation sequence 7.2.11 Chain broiler 7.2.11.1 Tested hazard 7.2.11.2 Fuel
25	7.2.11.3 Actuation sequence 7.2.12 Wok 7.2.12.1 Tested hazard 7.2.12.2 Fuel 7.2.12.3 Actuation sequence
26	7.3 Splash tests 7.3.1 General 7.3.1.1 Types of test 7.3.1.2 Field of applicability of results 7.3.1.3 Requirements
27	7.3.1.4 Samples subjected to test 7.3.2 Deep fat fryer extinguishing splash test 7.3.2.1 Tested hazard 7.3.2.2 Fuel 7.3.2.3 Actuation sequence
28	7.3.3 Deep fat fryer cooking temperature splash test 7.3.3.1 Tested hazard 7.3.3.2 Fuel 7.3.3.3 Actuation sequence 7.3.4 Range top extinguishing splash test 7.3.4.1 Tested hazard 7.3.4.2 Fuel 7.3.4.3 Actuation sequence
29	7.3.5 Range top cooking temperature splash test 7.3.5.1 Tested hazard 7.3.5.2 Fuel 7.3.5.3 Actuation sequence 7.3.6 Wok extinguishing splash test 7.3.6.1 Tested hazard 7.3.6.2 Fuel 7.3.6.3 Actuation sequence
30	7.3.7 Wok cooking temperature splash test 7.3.7.1 Tested hazard 7.3.7.2 Fuel 7.3.7.3 Actuation sequence 7.4 Hood and air extract duct entrance 7.4.1 General 7.4.1.1 Aim 7.4.1.2 Types of test
31	7.4.1.3 Field of applicability of results 7.4.1.4 Requirements 7.4.1.5 Samples subjected to test
32	7.4.2 Tested hazard 7.4.2.1 General 7.4.2.2 Hood 7.4.2.3 Filter 7.4.2.4 Air extract duct
33	7.4.2.5 Damper and exhaust blower 7.4.2.6 Deep fat fryer 7.4.3 Fuel 7.4.3.1 Fuel in the hood, filters and air extract duct
34	7.4.3.2 Fuel in the deep fat fryer 7.5 Plenum extinguishing tests 7.5.1 General 7.5.1.1 Types of test 7.5.1.2 Field of applicability of results 7.5.1.3 Requirements 7.5.1.4 Samples subjected to test 7.5.2 Tested hazard 7.5.3 Fuel 7.6 Agent distribution test 7.6.1 Aim 7.6.2 Preparation of the test installation
35	7.6.3 Agent distribution test 8 Test report
36	9 Safety 9.1 General 9.2 Hazards to personnel 9.2.1 Extinguishing agent 9.2.2 Noise 9.2.3 Turbulence
37	9.2.4 Overpressure 9.2.5 Other effects 9.3 Safety in normally occupied zones 9.4 Safety from electrostatic discharges

Additional information

Status	Under Review
Pages	40
Publication Date	2021-08-25
ISBN	978 0 580 99823 2
Standard Number	BS EN 17446:2021
Title	Fire extinguishing systems in commercial kitchens. System design, documentation, and test requirements
Identical National Standard Of	EN WI 00191328
Descriptors	Fire extinguishing foam systems, Fire extinguishing materials, Dry-powder fire extinguishers, Fire load, Fire precautions, Fire prevention, Fire protection, Fire spread prevention, Safety devices, Testing, Fire
Publisher	BSI
Committee	FSH/18/6
ICS Codes	13.220.20 - Fire protection

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BS EN 17446:2021

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