Commercial Kitchen Fire Hood Suppresion

  • 09 Apr 2013 8:53 PM
    Message # 1264621
    Deleted user

    In order to make an adequate inspection of the electrical wiring of a commercial kitchen fire hood, I visited NFPA and read on line NFPA 96 Standard for Ventilation, Control and Fire Protection of Commercial Cooking Operations but I could find no code references in NFPA 70. I would imagine that the qualified installer/distributor of the fire hood would have written requirements of the electrical wiring available to the AHJ. Is there anywhere else to look for info? Thanks

  • 13 Apr 2013 6:38 PM
    Reply # 1268010 on 1264621
    You should be getting direction from the design professional about how they want it wired as respects to whether they want the fan(s) and make-up air to run or fans only etc. Sometimes they want the fans to draw the fire suppressant up into the stack. Sometimes they want all air circulation to stop, including bathroom exhaust fans. The wiring method might not be called out but the NEC covers that. The interlocks are important. Typically the equipment under the hood gets gas and electric turned off and the fan(s) continue to run along with the MUA.

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