(a) All cooking appliances such as electric or gas-fired ranges, deep-fat fryers, broilers, roasting ovens, candy kettles, chicken cookers, doughnut fryers and other commercial cooking appliances used by establishments in this City preparing or serving food to the public (on a regular basis), including private clubs, shall be provided with a hood and ventilating facilities, as required by the Building Code of the City.
Fire protection shall be provided by means of an automatic fire extinguishing system providing protection above and below the filter area, the exhaust plenum behind the filters, the entire length of the exhaust duct, the deep-fat fryers, doughnut fryers, chicken cookers and candy kettles, according to performance standards and specifications of the National Fire Protection Association.
The normal manual control for actuation shall be located so as to be conveniently and easily accessible at all times, including at the time of fire. This control shall cause the complete system to operate in its normal fashion.
All hazards venting through a common duct are to be protected simultaneously.
(b) Actuation of a CO2 system must automatically close damper and shut off forced ventilating fans, actuation of a dry chemical type system and a karabaloy system must necessitate that dampers be open and forced ventilating fans be operating in a manner as to carry extinguishing agent into exhaust duct.
Actuation of any of the above mentioned systems will shut off the master fuel valve or power switch to all cooking equipment associated with the hood; these must be of the type that require manual resetting.
Plans and specifications shall be submitted to the Bureau of Fire Prevention and Investigation and to the Fire Chief for approval before installation may proceed.
Automatic fire extinguishing systems shall be inspected and full-flow tested with the extinguishing agent which the system is designed for, before acceptance and annually thereafter, by the manufacturer or their authorized agent, and a report of its test and inspection shall be sent to the Bureau of Fire Prevention and Investigation. All testing shall be done under the direct supervision of the Bureau of Fire Prevention and Investigation. A puff test may be substituted at the discretion of the Bureau of Fire Prevention and Investigation.
If, upon inspection by the Bureau of Fire Prevention and Investigation, any such cooking appliances are found not to be protected by an automatic extinguishing system, as required by this section, the Fire Chief shall order the owner, tenant or operator of such facilities to submit plans and specifications to the Bureau of Fire Prevention and Investigation for the installation of such system and shall order the installation of such system according to approved plans. Such plans and specifications shall be submitted within six months of receipt of such order and the installation of the system shall be completed within one year of receipt of such order, except that the Fire Chief may grant an extension of such time limits for delays caused by factors beyond the control of the person or persons so ordered.
(Ord. 2022-32. Passed 4-12-22.)