One of a couple reasons solid fuel and gas fired appliances are not allowed to be connected to the same flue system.
A simple question I've used with various exhaust systems: "Does system as designed have variety?" Does it vent different types of uses, do connections have different protection or design requirements, or mix passive versus forced ventilation? Usually if you look you find a single ventilation system is not allowed to have variety. I know variety is not a code term. See your mechanical code. Bruce > On Aug 8, 2016, at 11:21, rongreenman . <[email protected]> wrote: > > That makes sense. And 200s can't hurt. Just pointing out not some bog deal > like around a fan forced heating unit. The worse thing about pizza ovens is > the wood ones that get bootlegged into the grease ducts that don't get > cleaned enough. Fireball that wrecked eight floors of ducting (bulging but > the welds held) in a high-rise. And at the Seattle Center food court the > witnesses said the fireball traveling done the duct sounded like a freight > train in the ceiling. > > >> On Mon, Aug 8, 2016 at 10:09 AM, Travis Mack, SET <[email protected]> >> wrote: >> 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]> >>>> 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 >>>> 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 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 >>>>> >>>>> >>>>> >>>>> From: Sprinklerforum >>>>> [mailto:[email protected]] On Behalf Of >>>>> Travis Mack, SET Sent: Monday, August 08, 2016 12:56 PM To: >>>>> [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 >>>>> 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 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 >>>>> >>>>> Phone: 704.896.9989 >>>>> >>>>> Fax: 704.896.1935 >>>>> >>>>> >>>>> >>>>> >>>>> _______________________________________________ >>>>> Sprinklerforum mailing list >>>>> [email protected] >>>>> http://lists.firesprinkler.org/listinfo.cgi/sprinklerforum-firesprinkler.org >>>>> >>>>> >>>>> >>>>> _______________________________________________ >>>>> Sprinklerforum mailing list >>>>> [email protected] >>>>> http://lists.firesprinkler.org/listinfo.cgi/sprinklerforum-firesprinkler.org >>>> _______________________________________________ Sprinklerforum mailing >>>> list [email protected] >>>> http://lists.firesprinkler.org/listinfo.cgi/sprinklerforum-firesprinkler.org >>> >>> -- >>> Ron Greenman >>> 4110 Olson Dr., NW Gig Harbor, WA 98335 [email protected] 253.576.9700 >>> A problem well stated is a problem half solved. -Charles F. Kettering, >>> inventor and engineer (1876-1958) >>> >>> _______________________________________________ >>> Sprinklerforum mailing list >>> [email protected] >>> http://lists.firesprinkler.org/listinfo.cgi/sprinklerforum-firesprinkler.org >> >> _______________________________________________ >> Sprinklerforum mailing list >> [email protected] >> http://lists.firesprinkler.org/listinfo.cgi/sprinklerforum-firesprinkler.org > > > > -- > Ron Greenman > > 4110 Olson Dr., NW > Gig Harbor, WA 98335 > > [email protected] > > 253.576.9700 > > A problem well stated is a problem half solved. -Charles F. Kettering, > inventor and engineer (1876-1958) > _______________________________________________ > Sprinklerforum mailing list > [email protected] > http://lists.firesprinkler.org/listinfo.cgi/sprinklerforum-firesprinkler.org
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