286's?  I would hope the ceiling temp surrounding the hood would never
get any where near the 165 temp.  We had to use high temp heads near the
exit path for some older style pizza ovens as the blast of heat released
when the door was opened could fuse the 165 heads but they were not
exhausted at that spot.

But the open grilles are highly ventilated and the ones I've seen are
all protected with dry chem.  Considering the cook is standing over the
grille the whole time he is cooking, I would hope that the temp would
not be anywhere near the 165 deg. temp. let alone needing a 286.  

Go out to dinner and take an infra-red temp gun and shoot some real-life
temperatures just for research.  Oh yeah and try and enjoy the dinner.  

I'd be curious to find out what the release temps are for the dry chem
systems within the hood.  

Craig L. Prahl, CET
Fire Protection Group
Mechanical Department
CH2MHILL
Lockwood Greene
1500 International Drive
PO Box 491, Spartanburg, SC  29304-0491
Direct - 864.599.4102
Fax - 864.599.8439
[EMAIL PROTECTED]
http://www.lg.com


-----Original Message-----
From: [EMAIL PROTECTED]
[mailto:[EMAIL PROTECTED] On Behalf Of Greg
McGahan
Sent: Tuesday, December 18, 2007 4:22 PM
To: [email protected]
Subject: Hibachi hoods and sprinklers

Does anyone have any experience with sprinklers close to hoods in
Hibachi restaurants? 

We frequent one locally with 165 degree sprinklers and the sprinklers
have never gone off. We just finished one and the hood people are saying
that we better use 286 deg heads anywhere close to the Hibachi hoods.

Any comments/advice?

Greg

 

Living Water Fire Protection, LLC

1160 McKenzie Road

Cantonment, FL 32533

850-937-1850

Fax: 850-937-1852

 

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