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Design, Supply, installation, and Authorities submission of Fire rated Boxup works. - KPA

Design, Supply, installation, and Authorities submission of Fire rated Boxup works.

OUR SERVICESThe kitchen exhaust systems should incorporate these following standards for the safety of the individuals as well as the building:

To minimise the chances of fire, NFPA 96 specifies precautionary and procedural fire regulatory standards for both large and small commercial cooking operations.
As cooking uses a lot of oil which can be carried by the exhaust air and cause it to accumulate on to the drawers,cabinets and other kitchen stuff and can permanently stick there with time and also collect inside ducts causing a major fire attraction. The National Fire Protection Association (NFPA) 96 outlines the frequency with which a professional expert must always inspect your vent hood system, and the areas which must be cleaned.

According to NFPA 12, Standard on Carbon Dioxide Extinguishing Systems:

“This standard contains requirements for carbon dioxide fire-extinguishing systems to help ensure that such equipment will function as intended throughout its life. It is intended for those who purchase, design, install, test, inspect, approve, list, operate, or maintain these systems”.

According to NFPA 13, Standard for the Installation of Sprinkler Systems:

“The industry benchmark for design and installation of automatic fire sprinkler systems, NFPA 13 addresses sprinkler system design approaches, system installation, and component options to prevent fire deaths and property loss”.

According to NFPA 17, Standard for Dry Chemical Extinguishing Systems:

“This standard includes the minimum requirements to ensure that dry chemical fire extinguishing systems will function as intended throughout their life to protect life and property from fire. It is intended for the use and guidance of those who purchase, design, install, test, inspect, approve, list, operate, or maintain such equipment”.

According to NFPA 17A, Standard for Wet Chemical Extinguishing Systems:

“This standard includes the minimum requirements to ensure that pre-engineered wet chemical fire extinguishing systems will function as intended throughout their life to protect life and property from fire. It is intended for the use and guidance of those who purchase, design, install, test, inspect, approve, list, operate, or maintain such equipment”

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Additionally NFPA requires you to follow these safety standards and protocols:
  • The system must be properly fitted to eliminate all residue and grime.
  • It must be easy to maintain and should not be in close proximity to highly combustible objects.
  • Only the most appropriate and effective filter can be equipped at a range of about 18 inches from the stove top.
  • The hood must be installed in the centre point of the cooking area and intended to capture all grease-laden vapours and cooking wastes.
  • The supply air plenum must be equipped with fire actuated dampers.
  • The ideal size of carbon steel should be 0.054 inches or more and for stainless steel must be 043 inches or more for the ductwork.
  • The insulation material used must have a flame-spread rating of 25 or less.
  • Frying equipment must always be fitted from at least a 16-inch distance between the fryer and any neighbouring appliances with flames.
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