I will try and find the picture I have of the last installation I saw protected by sprinklers. The "sprinkler" in the exhaust duct was about the size of a baseball - layer after layer of hardened grease. It did not operate during the fire, which took out a chunk of the roof to the tune of ~$400K. And I am not suggesting that wet chem techs are any more, or less, responsible than sprinkler contractors, just that these installations tend to get overlooked. On the installation side, if you do go with sprinkler protection, be sure someone puts in access panels so that you, or whoever is doing the work, can clean or replace the sprinks when needed. Oh, since 96 now requires fusible links to be replaced every 6 months, you may want to consider glass bulb sprinks, nice robust ones of the correct temp!
Dave David A. de Vries, P.E., CSP Firetech Engineering Incorporated --- On Mon, 5/3/10, Chris Cahill <[email protected]> wrote: From: Chris Cahill <[email protected]> Subject: RE: Kitchen Hoods To: [email protected] Date: Monday, May 3, 2010, 4:47 PM I now regret bringing the fryer into this. It's interesting how this forum will pick a piece of a thread and run that way. Just an observation, I assume it related to the written form where we lose a great deal of communication. IT IS THE BEST PLACE ON THE NET OF ITS KIND IMHO. I did say originally there was/is NO FRYER. I probably should have emphasized that in the first sentence not buried in the second paragraph. This is an existing school. Haven't had a fryer in 20 years they say. Could they in the future, sure. But fried food is bad for you in case you didn't know. WHAT ABOUT THE CHILDREN! Oh and the existing hood has had nothing in it forever. Some how we think the ITM guy for the wet chem is better than our industry? Why would one think that? I'm sure they have their share of low bid guys just like us and who do you think a school would use even if they did ITM? Oh and I have 16 brand new EA-1's from 1996 about 8' from my seat. For the last 5 years they have been stored in a climate controlled office in a safe, yes I'm serious. But again no fryer, no EA-1, no problem, well sort of. I do appreciate the comments thus far which supports my thinking this is a bad idea. But my real question was more curiosity about any actually doing non-fryer cooking hoods with sprinklers these days. Trying to convince the PE is the task at hand. Before I pushed too hard I didn't want to get caught with "well in the other 49 states this is routine". And Dave, they don't come in 1" that I could find. But I guess I could put 2 - 1/2" together in parallel to get to the 1" needed, lol. Chris Cahill, P.E. Fire Protection Engineer Sentry Fire Protection, Inc. 763-658-4483 763-658-4921 fax Email: [email protected] Mail: P.O. Box 69 Waverly, MN 55390 Location: 4439 Hwy 12 SW Waverly, MN 55390 _______________________________________________ Sprinklerforum mailing list [email protected] http://fireball.firesprinkler.org/mailman/listinfo/sprinklerforum For Technical Assistance, send an email to: [email protected] To Unsubscribe, send an email to:[email protected] (Put the word unsubscribe in the subject field) _______________________________________________ Sprinklerforum mailing list [email protected] http://fireball.firesprinkler.org/mailman/listinfo/sprinklerforum For Technical Assistance, send an email to: [email protected] To Unsubscribe, send an email to:[email protected] (Put the word unsubscribe in the subject field)
