What special extinguishing equipment is needed for cooking installations using solid fuel?

by Nils Deacon, Manager, Inspections and Rating Services

Cooking installations using traditional fuels – gas and electric – mitigate fire hazard with a hood and duct system equipped with an automatic extinguishing system. In the event of a fire, the system activates and this would include the automatic fuel shut-off of the appliances.

With open, solid fuel flames, automatic fuel shut-off is not possible. If under the hood, the automatic extinguishing system may control the fire, but further protection is needed. The special equipment is a water hose.

NFPA 96 stipulates that it must be a dedicated water hose equipped with a nozzle that is not capable of producing a straight stream of water. This is to prevent the water jet from scattering the embers apart. An extinguisher that is compatible with the automatic extinguishing system (wet chemical) is also required. The hose is also used to extinguish the embers at the end of the cooking session for safe disposal.

DISCLAIMER: This information reflects the interpretation of MSO, Inc. with regard to NFPA Standards and Codes. It does not represent NFPA’s official position on the items discussed.