AS 3772-1990

1 - AS 3772-1990 FIRE PROTECTION OF COOKING AREAS
4 - PREFACE
5 - CONTENTS
6 - SECTION 1 SCOPE AND GENERAL
6 - 1.1 SCOPE.
6 - 1.2 REFERENCED DOCUMENTS.
7 - 1.3 DEFINITIONS.
7 - 1.3.1 Extinguishant
7 - 1.3.2 Wet chemical extinguishing agent
7 - 1.3.3 Approved
7 - 1.3.4 Fire extinguishing powder
7 - 1.3.5 Standard systems
7 - 1.3.6 Pre-engineered systems
7 - 1.3.7 Custom designed systems
7 - 1.4 PERSONNEL.
7 - 1.5 HEALTH AND SAFETY.
7 - 1.6 GENERAL FIRE PROTECTION REQUIREMENTS.
7 - 1.6.1 Hoods and ducting.
7 - 1.6.2 Portable fire extinguishers.
7 - 1.6.3 Fire blankets.
7 - 1.6.4 Fire detectors.
7 - 1.6.5 Hose reels.
7 - 1.6.6 Fire hydrants.
8 - SECTION 2 COMMON DESIGN AND INSTALLATION REQUIREMENTS FOR FIXED FIRE EXTINGUISHING SYSTEMS
8 - 2.1 DESIGN AND CONSTRUCTION.
8 - 2.1.1 Coverage.
8 - 2.1.2 Control system.
9 - 2.1.3 Pipes and fittings.
9 - 2.2 DISCHARGE NOZZLES.
9 - 2.2.1 Location.
9 - 2.2.2 Strength.
9 - 2.2.3 Material.
9 - 2.2.4 Installation.
9 - 2.2.5 Marking.
9 - 2.2.6 Protection.
9 - 2.3 SYSTEM DETECTORS.
9 - 2.3.1 Types.
9 - 2.3.2 Location.
9 - 2.4 INDICATORS.
9 - 2.5 SYSTEMS PROTECTING SHARED PLENUMS.
9 - 2.6 QUANTITY OF EXTINGUISHANT.
10 - 2.7 EXTINGUISHANT STORAGE CONTAINERS.
10 - 2.8 PRELIMINARY DATA AND SPECIFICATIONS.
10 - 2.9 PRE-ENGINEERED SYSTEMS.
10 - 2.10 DRAWINGS.
10 - 2.11 SYSTEM MANUALS.
10 - 2.12 SAFETY WARNINGS
11 - SECTION 3 CARBON DIOXIDE SYSTEMS
11 - 3.1 GENERAL.
11 - 3.2 HEALTH AND SAFETY.
11 - 3.3 LOCATION OF NOZZLES AND QUANTITY OF DISCHARGE.
12 - SECTION 4 FIRE EXTINGUISHING POWDER SYSTEMS
12 - 4.1 GENERAL.
12 - 4.1.1 Composition.
12 - 4.1.2 Monoammonium phosphate extinguishing powder.
12 - 4.2 HEALTH AND SAFETY.
12 - 4.2.1 General.
12 - 4.2.2 Warning signs.
12 - 4.3 RATE AND DURATION OF DISCHARGE.
12 - 4.4 ARRANGEMENT OF PIPEWORK.
14 - SECTION 5 WET CHEMICAL SYSTEMS
14 - 5.1 GENERAL.
14 - 5.2 HEALTH AND SAFETY.
14 - 5.2.1 General.
14 - 5.2.2 Warning signs.
14 - 5.3 RATE AND DURATION OF DISCHARGE.
14 - 5.4 SYSTEM FLUSHING
15 - SECTION 6 SPRINKLER AND WATER SPRAY SYSTEMS
15 - 6.1 GENERAL.
15 - 6.2 HEALTH AND SAFETY.
15 - 6.2.1 General.
15 - 6.2.2 Warning signs.
15 - 6.3 RATE AND DURATION OF DISCHARGE.
16 - APPENDIX A - EXTINGUISHING SYSTEM PERFORMANCE REQUIREMENTS
16 - A1 GENERAL.
16 - A2 SIMULATED DEEP FRYER SPECIFICATIONS.
16 - A3 HOOD AND DUCT DIMENSIONS.
16 - A4 FUEL LOADING.
17 - A5 TEST METHODS.
17 - A5.1 Detector actuation.
17 - A5.2 Manual actuation.
17 - A6 PERFORMANCE REQUIREMENTS.
17 - A7 OBSERVATIONS DURING TEST.
18 - APPENDIX B - COMPONENT PERFORMANCE REQUIREMENTS
18 - B1 GENERAL.
18 - B2 EXTERNAL CORROSION.
18 - B3 CONTAINERS FOR EXTINGUISHING AGENTS AND EXPELLANT GASES.
18 - B3.1 Pressure tests.
18 - B3.2 Leakage tests.
18 - B4 EXTINGUISHING POWDER COMPACTION.
18 - B5 DETECTORS.
18 - B5.1 Fusible link detectors.
18 - B5.2 Glass bulb detectors.
18 - B5.3 Heat detectors.
18 - B5.4 Line detectors.
18 - B5.5 Other detector types.
18 - B6 NOZZLE FIRE EXPOSURE.
19 - B7 REPORTING.
20 - APPENDIX C - INSPECTION, MAINTENANCE, AND RECORDS
20 - C1 COPE.
20 - C2 BASIS OF SYSTEM.
20 - C3 MAINTENANCE LEVEL 1.
20 - C4 MAINTENANCE LEVEL 2.
20 - C5 MAINTENANCE LEVEL 3.
20 - C6 MAINTENANCE LEVEL 4.
20 - C7 MAINTENANCE TAGS.
21 - C8 RECORDS.

Specifies ancillary fire protection equipment such as portable fire-extinguishers and fire blankets, but is principally concerned with performance specifications for fixed fire-extinguishing systems utilizing carbon dioxide, extinguishing powders, wet chemicals, or water sprays. Minimum requirements for inspection and maintenance are also given herein.

This Standard sets out requirements for the safety, design, installation, testing and maintenance of fixed fire extinguishing systems used in kitchens (fixed, relocatable, or mobile) and other cooking areas.Such systems comprise the following:(a) Standard systems.(b) Pre-engineered systems.(c) Custom designed systems.This Standard applies to unenclosed cooking appliances employed in restaurant, commercial, industrial, and institutional situations, and which may have an open surface of cooking oil or fat e.g. deep fryers, griddles, grillers, range tops, etc. This Standard also applies to hoods and ducts associated with such appliances.Enclosed ovens, water boilers, etc., are excluded from the requirements of this Standard. Requirements for inspection and maintenance are specified in Appendix C.

Obsolescent 23-08-2005