The following provisions shall and hereby are added to § F2910.0, Art. 29 of the Fire Prevention Code.
F-2921.0 Burning of certain materials prohibited. The burning of rubber, creosote, impregnated materials, tar paper, railroad ties, leaves, brush or building materials except untreated wood, are prohibited in the Village of Holly and the burning of garbage is prohibited unless done in an incinerator constructed for such purpose.
F-2922.0. Burning inside buildings or structures. The burning of waste materials of any kind is prohibited inside a building or structure, unless the said materials are burned in a stove, furnace or incinerator, which has a smoke pipe connected to a chimney which extends above the roof of the building or structure.
F-2923.0. Outside burning; restrictions.
(a) Waste materials, refuse, paper or other combustible materials, with the exception of lumber and seasoned firewood, shall be burned in containers of metal or masonry construction which may contain openings no larger than one inch in width on the sides and top during the burning process. Access doors for loading or cleaning shall be kept closed during the burning process.
(b) Outside burning containers used for burning waste materials, refuse, paper or other combustible materials shall not be located closer than 15 feet to any building.
(c) Outside burning in an area which is likely to be a hazard to any building or property is prohibited.
(d) Any burning of waste materials, refuse, paper, lumber, seasoned firewood, or other combustible material shall be done under the charge and supervision of a person of mature years and discretion.
(e) Under no circumstances, anything in the contrary in the code itself or contained herein notwithstanding, the burning of waste materials, refuse, paper, lumber, leaves, brush or other combustible material on any paved or blacktop village street is prohibited.
F-2924.0. Fire extinguishing equipment for the exhaust system and the cooking equipment used there with in commercial, industrial, institutional and similar cooking applications.
(1) Approved fire extinguishing equipment shall be provided for the protection of duct systems, grease removal devices and hoods. Cooking equipment which may be a source of ignition of grease in the hood, grease removal device or duct (such as fat fryers, ranges, griddles and broilers) shall also be protected by approved extinguishing equipment. If acceptable to the authority having jurisdiction, that portion of the fire extinguishing system required for protection of the duct may be omitted when all cooking equipment is served by listed grease extractors. The extinguishing equipment shall include both of the following types:
(a) Automatically operated fixed pipe systems, or other automatic systems specifically listed for the hazard. Listed fire extinguishing systems shall be installed in accordance with the terms of their listing and the manufacturer’s instructions. Other fire extinguishing equipment shall be installed in compliance with the applicable standards listed:
1. Standard on Carbon Dioxide Extinguishing Systems, NFPA No. 12.
2. Standard for the Installation of Sprinkler Systems, NFPA No. 13.
3. Standard for Foam-Water Sprinkler Systems and Foam-Spray Systems, NFPA No. 16.
4. Standard for Dry Chemical Extinguishing Systems, NFPA No. 17.
(2) Portable inert gas or dry chemical extinguisher or other types specifically listed for class B fires and having a minimum rating of 4B. See Standard for the Installation of Portable Fire Extinguisher, NFPA No. 10.
(b) Fixed pipe extinguishing equipment shall be installed to conform with the following requirements:
(1) A readily accessible means to manually actuate the fire extinguishing equipment shall be provided in a path of exit or egress and shall be clearly identified. Such means shall be mechanical and shall not rely on electric power for actuation unless a reserve power supply is provided.
(2) All fixed pipe extinguishing systems, except sprinkler systems in a single hazard area, shall be arranged for simultaneous automatic operation upon actuation of any one of the systems. Note: For the purposes of this requirement, a single hazard area is defined as one which (a) includes all cooking equipment, hoods and duct work within one hundred twenty five (125) running feet of duct from any hood served, and (b) any other cooking equipment, hoods and duct work connection by less than one hundred twenty five (125) running feet of duct from the closest hood served.
(3) The operation of any extinguishing system shall automatically shut off all sources of fuel and heat to all cooking equipment except for the fuel supply to provide gas pilots. A manual operation shall be required to re-establish the fuel or heat supply. When gaseous fuels are used, a permanent notice shall be required to re-establish the fuel or heat supply. When gaseous fuels are used, a permanent notice shall be posted at the reset device, cautioning the operator to shut off the gas at all appliances before resetting the device.
(4) Visual means shall be provided to show that the extinguishing system is energized if actuation is electrical.
(5) If required by the authority having jurisdiction, detailed information of the system shall be submitted for review.
(6) Installation of systems shall be made only by persons properly trained and qualified by the manufacturer of the system being installed. Extinguishing systems shall be inspected at least every six months. Inspections shall be made only by properly trained and qualified personnel. All actuation components, including remote manual pull stations, mechanical or electrical devices, detectors, actuator, etc., shall be checked for proper operation during the inspection. Fusible links shall be replaced annually. Certificates of inspection shall be forwarded to the Fire Chief or village superintendent.
(7) All plans and specifications shall be approved by the Michigan Inspection Bureau before installation is started.
F-2925.0 Recommended procedures for the use and maintenance of equipment.
(a) Operating procedures:
(1) Exhaust systems should be operated during all periods of cooking and should be equipped with a timing device which will continue the operation of the exhaust system for at least two hours after cooking devices are turned off to allow fat fryers and other appliances to cool.
(2) Care must be exercised not to create flash grease fires by placing solid fats on preheated cooking surfaces. Solid fats heated too rapidly can be ignited at the edges before entirely melted.
(3) Filter equipped exhaust systems should not be operated with filters removed.
(4) Openings provided for replacing air exhausted through ventilating equipment should not be restricted by covers, dampers or any other means which would reduce the operating efficiency of the exhaust system.
(5) Instructions for manually operating the fire extinguishing system should be posted conspicuously in the kitchen and should be reviewed periodically with employees by the management.
(6) Listed grease extractors should be operated in accordance with the terms of their listings and manufacturer’s instructions.
F-2926.0 Inspection.
(a) An inspection and servicing of the fire extinguishing system by qualified persons should be made at least every six months. See requirements in Section F-2924.0(b)(6).
(b) Depending on the amount of cooking equipment usage, the entire exhaust system, including grease extractors, should be inspected daily or weekly to determine if grease or other residues have been deposited within. When grease or other residues are in evidence as deposits within the hood, grease removal devices and/or ducts, the system should be cleaned in accordance with Section F-2927.0.
F-2927.0 Cleaning.
(a) Hoods, grease removal devices, fans, ducts and other appurtenances which are part of the exhaust system should be cleaned by scraping, brushing, washing or other positive means.
(b) Listed grease extractors should be operated and cleaned in accordance with their listings and the manufacturer’s instructions.
(1984 Code, § 3-07-01-020) (Ord. 27, passed 1-1-1973; Ord. 410, passed 11-2-2011)