I've seen a few false activations...they were in pizza kitchens. I guess
there is a lot of hot air that escapes when they open the oven.
NFPA 13 allows the use of intermediate temp heads throughout, so it is
just easier to go that way.
Travis Mack, SET
MFP Design, LLC
2508 E Lodgepole Drive
Gilbert, AZ 85298
480-505-9271
fax: 866-430-6107
email:[email protected]
http://www.mfpdesign.com
https://www.facebook.com/pages/MFP-Design-LLC/92218417692
Send large files to us via: https://www.hightail.com/u/MFPDesign
LinkedIn: https://www.linkedin.com/in/travismack
On 8/8/2016 10:06 AM, rongreenman . wrote:
Really no need to worry as the fan is pulling the hottest are up the
duct and there will be cooler air from other areas moving into the
area to replace the exhausted air. I've never seen a sprinkler go off
in a kitchen unless there was a fire that was outside of the hood
perimeter or one that escaped the hood perimeter because the hood
system failed to extinguish the fire.
On Mon, Aug 8, 2016 at 10:00 AM, Travis Mack, SET <[email protected]
<mailto:[email protected]>> wrote:
We just keep the entire kitchen at 200. No point in mixing
sprinklers. Confusing to fitter and maintenance later.
Travis Mack, SET
MFP Design, LLC
2508 E Lodgepole Drive
Gilbert, AZ 85298
480-505-9271 <tel:480-505-9271>
fax:866-430-6107 <tel:866-430-6107>
email:[email protected] <mailto:email:[email protected]>
http://www.mfpdesign.com
https://www.facebook.com/pages/MFP-Design-LLC/92218417692
<https://www.facebook.com/pages/MFP-Design-LLC/92218417692>
Send large files to us via:https://www.hightail.com/u/MFPDesign
<https://www.hightail.com/u/MFPDesign>
LinkedIn:https://www.linkedin.com/in/travismack
<https://www.linkedin.com/in/travismack>
On 8/8/2016 9:57 AM, Brian Harris wrote:
Thanks Travis. How far away from the hood until you’re back to
155 degree heads?
*Brian Harris, CET*
BVS Systems Inc.
bvssytemsinc.com <http://bvssystemsinc.com/>
*From:*Sprinklerforum
[mailto:[email protected]
<mailto:[email protected]>] *On
Behalf Of *Travis Mack, SET *Sent:* Monday, August 08, 2016 12:56
PM *To:* [email protected]
<mailto:[email protected]> *Subject:* Re:
Kitchen Hoods
50° above highest expected ambient.
We just do 200F sprinklers in all areas as a minimum.
Travis Mack, SET
MFP Design, LLC
2508 E Lodgepole Drive
Gilbert, AZ 85298
480-505-9271 <tel:480-505-9271>
fax:866-430-6107 <tel:866-430-6107>
email:[email protected] <mailto:email:[email protected]>
http://www.mfpdesign.com
https://www.facebook.com/pages/MFP-Design-LLC/92218417692
<https://www.facebook.com/pages/MFP-Design-LLC/92218417692>
Send large files to us via:https://www.hightail.com/u/MFPDesign
<https://www.hightail.com/u/MFPDesign>
LinkedIn:https://www.linkedin.com/in/travismack
<https://www.linkedin.com/in/travismack>
On 8/8/2016 9:55 AM, Brian Harris wrote:
What are the guidelines for high temp/intermediate temp heads
spaced around the perimeter of a commercial kitchen hood? I
didn’t see anything specific about it in 13.
*Brian Harris, CET*
BVS Systems Inc.
Sprinkler Division
bvssystemsinc.com <http://bvssystemsinc.com/>
Phone: 704.896.9989 <tel:704.896.9989>
Fax: 704.896.1935 <tel:704.896.1935>
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