EN 14972-12:2024
(Main)Fixed firefighting systems - Water mist systems - Part 12: Test protocol for commercial deep fat cooking fryers for manually activated open nozzle systems
Fixed firefighting systems - Water mist systems - Part 12: Test protocol for commercial deep fat cooking fryers for manually activated open nozzle systems
This document specifies the evaluation of the fire fighting performance of water mist systems used for fire protection of commercial deep fat cooking fryers.
This document covers the area of the fryer and its close vicinity only and does not include surrounding areas beyond that the system is intended to cover.
This document includes protection of the cooking area, filters, exhaust hood, and duct against fires originating from the fryer.
This document covers only manually operated systems.
Ortsfeste Brandbekämpfungsanlagen - Wassernebelsysteme - Teil 12: Prüfprotokoll für kommerzielle Frittier- und Fettbackgeräte für manuell betätigte offene Düsensysteme
Dieses Dokument legt die Bewertung der Brandbekämpfungsleistung von Wassernebelsystemen fest, die zum Brandschutz von kommerziellen Frittier- und Fettbackgeräten eingesetzt werden.
Dieses Dokument bezieht sich nur auf den Bereich des Frittiergeräts und seine unmittelbare Umgebung und umfasst nicht die umliegenden Bereiche, für die das System nicht ausgelegt ist.
Dieses Dokument umfasst den Schutz des Kochbereichs, der Abscheider, der Abzugshaube und des Kanals vor Bränden, die von dem Frittiergerät ausgehen.
Dieses Dokument deckt nur manuell betriebene Systeme ab.
Installations fixes de lutte contre l’incendie - Systèmes à brouillard d’eau - Partie 12 : Protocole d’essai des systèmes à buses ouvertes activées manuellement pour les friteuses commerciales de cuisson de matières grasses
Le présent document spécifie l’évaluation de la performance au feu des systèmes à brouillard d’eau utilisés pour la protection incendie des friteuses à usage collectif.
Le présent document couvre uniquement la zone de la friteuse et ses environs immédiats et n’inclut pas les zones environnantes situées au-delà de la zone destinée à être couverte par le système.
Le présent document inclut la protection de la zone de cuisson, des filtres, de la hotte aspirante et du conduit contre les incendies prenant naissance dans la friteuse.
Le présent document traite uniquement des systèmes à commande manuelle.
Vgrajeni gasilni sistemi - Sistemi s pršečo vodo - 12. del: Protokol preskušanja sistemov za komercialne cvrtnike za ročno aktiviran sistem z odprtimi šobami
Ta dokument določa zahteve glede požarnega in razpršilnega preskušanja za ročno upravljane sisteme s pršečo vodo, ki se uporabljajo za zaščito komercialnih cvrtnikov, kuhinjskih nap in kanalov. To ne vključuje zahtev za sisteme, namenjene za zaščito neposredne okolice, razen zahtev, zajetih s sistemom s pršečo vodo.
General Information
Standards Content (Sample)
SLOVENSKI STANDARD
01-september-2024
Vgrajeni gasilni sistemi - Sistemi s pršečo vodo - 12. del: Protokol preskušanja
sistemov za komercialne cvrtnike za ročno aktiviran sistem z odprtimi šobami
Fixed firefighting systems - Water mist systems - Part 12: Test protocol for commercial
deep fat cooking fryers for manually activated open nozzle systems
Ortsfeste Brandbekämpfungsanlagen - Wassernebelsysteme - Teil 12: Prüfprotokoll für
kommerzielle Frittier- und Fettbackgeräte für manuell betätigte offene Düsensysteme
Installations fixes de lutte contre l’incendie - Systèmes à brouillard d’eau - Partie 12 :
Protocole d’essai des systèmes à buses ouvertes activées manuellement pour les
friteuses commerciales de cuisson de matières grasses
Ta slovenski standard je istoveten z: EN 14972-12:2024
ICS:
13.220.20 Požarna zaščita Fire protection
97.040.20 Štedilniki, delovni pulti, Cooking ranges, working
pečice in podobni aparati tables, ovens and similar
appliances
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EN 14972-12
EUROPEAN STANDARD
NORME EUROPÉENNE
July 2024
EUROPÄISCHE NORM
ICS 13.220.20; 97.040.20
English Version
Fixed firefighting systems - Water mist systems - Part 12:
Test protocol for commercial deep fat cooking fryers for
manually activated open nozzle systems
Installations fixes de lutte contre l'incendie - Systèmes Ortsfeste Brandbekämpfungsanlagen -
à brouillard d'eau - Partie 12 : Protocole d'essai des Wassernebelsysteme - Teil 12: Prüfprotokoll für
systèmes à buses ouvertes activées manuellement pour kommerzielle Frittier- und Fettbackgeräte für manuell
les friteuses commerciales de cuisson de matières betätigte offene Düsensysteme
grasses
This European Standard was approved by CEN on 17 June 2024.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and
United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2024 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 14972-12:2024 E
worldwide for CEN national Members.
Contents Page
European foreword . 3
1 Scope . 5
2 Normative references . 5
3 Terms and definitions . 5
4 General requirements . 6
5 Deep fat fryer, hood and duct mock-up requirements . 6
5.1 Deep fat fryer . 6
5.2 Deep fat fryer mock-up . 7
5.3 Duct mock-up . 7
5.4 Hood mock-up . 9
6 Test equipment requirements . 9
7 Instrumentation requirements .10
8 Testing Criteria .11
8.1 Deep fat fryer extinguishing tests .11
8.2 Deep fat fryer extinguishing splash tests .11
8.3 Deep fat fryer cooking temperature splash tests .11
8.4 Duct extinguishing tests.11
8.5 Hood extinguishing tests .11
9 Performance Tests .12
9.1 Test procedure for deep fat fryer extinguishing and extinguishing splash tests .12
9.2 Test procedure for deep fat fryer cooking temperature splash tests .13
9.3 Test procedure for duct and hood extinguishing tests .13
10 Test report .16
European foreword
This document (EN 14972-12:2024) has been prepared by Technical Committee CEN/TC 191 “Fixed
firefighting systems”, the secretariat of which is held by BSI.
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by January 2025, and conflicting national standards shall
be withdrawn at the latest by January 2025.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
The EN 14972 series, published under the general title Fixed firefighting systems — Water mist systems,
consists of the following parts. This list includes standards that are in preparation, and other standards
can be added. For the current status of published standards, refer to www.cencenelec.eu.
— Part 1: Design, installation, inspection and maintenance;
— Part 2: Test protocol for shopping areas for automatic nozzle systems;
— Part 3: Test protocol for office, school classrooms and hotel for automatic nozzle systems;
— Part 4: Test protocol for non-storage occupancies for automatic nozzle systems;
— Part 5: Test protocol for car garages for automatic nozzle systems;
— Part 6: Test protocol for false floors and false ceilings for automatic nozzle systems;
— Part 7: Test protocol for commercial low hazard occupancies for automatic nozzle systems;
— Part 8: Test protocol for machinery in enclosures exceeding 260 m for open nozzle systems;
— Part 9: Test protocol for machinery in enclosures not exceeding 260 m for open nozzle systems;
— Part 10: Test protocol for atrium protection with sidewall nozzles for open nozzle systems;
— Part 11: Test protocol for cable tunnels for open nozzle systems;
— Part 12: Test protocol for commercial deep fat cooking fryers for manually activated open nozzle
systems;
— Part 13: Test protocol for wet benches and other similar processing equipment for open nozzle systems;
— Part 14: Test protocol for combustion turbines in enclosures exceeding 260 m for open nozzle systems;
— Part 15: Test protocol for combustion turbines in enclosures not exceeding 260 m for open nozzle
systems;
— Part 16: Test protocol for industrial oil cookers for open nozzle systems;
— Part 17: Test protocol for residential occupancies for automatic nozzle systems.
Any feedback and questions on this document should be directed to the users’ national standards body.
A complete listing of these bodies can be found on the CEN website.
According to the CEN-CENELEC Internal Regulations, the national standards organisations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia,
Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland,
Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Republic of North
Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and the United
Kingdom.
1 Scope
This document specifies the evaluation of the fire fighting performance of water mist systems used for
fire protection of commercial deep fat cooking fryers.
This document covers the area of the fryer and its close vicinity only and does not include surrounding
areas beyond that the system is intended to cover.
This document includes protection of the cooking area, filters, exhaust hood, and duct against fires
originating from the fryer.
This document covers only manually operated systems.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments) applies.
EN 14972-1:2020, Fixed firefighting systems — Water mist systems — Part 1: Design, installation,
inspection and maintenance
3 Terms and definitions
For the purposes of this document, the terms and definitions given in EN 14972-1 and the following apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https://www.iso.org/obp
— IEC Electropedia: available at https://www.electropedia.org/
3.1
cooking grease
vegetable shortening incorporating an antifoaming agent
3.2
deep fat fryer
cooking appliance where the food is fried submerged in a fixed vat filled with oil exposed to an intense
radiant or convective heat source
3.3
discharge rate
ratio of the quantity of the extinguishing agent discharged from a nozzle to the discharge time measured
to within ±1 s
Note 1 to entry: Expressed in litres/minute.
3.4
grease filter
component of a grease vapour removal system that deflects the air and vapours passing through it in such
a manner as to result in the grease vapours concentrating, condensing, or both, for the purpose of grease
collection
3.5
hood
device part of an exhaust system that directs and captures grease and oil vapours and also the combustion
gases from a cooking appliance
3.6
hood plenum chamber
volume of enclosed space between the grease filters and the portion of the hood above the grease filters
in a hood and duct system
3.7
multiple-vat fryer
fryer that incorporates vats that are mechanically joined together, where each vat incorporates a
separately controlled heating source
3.8
split-vat deep fat fryer
fryer that incorporates a divided partition which splits the fryer in sections, where each split-vat fryer
incorporates a separately controlled heating source
Note 1 to entry: It may have one or several vats arranged adjoining each other.
4 General requirements
4.1 The water mist system shall successfully complete all described performance tests for their specific
applications without manual firefighting intervention. Each application shall be tested individually.
4.2 System components, component locations, operating conditions and test hall details shall remain
unaltered throughout all of the performance tests for a given application.
4.3 All fire tests should be conducted following the manufacturer’s instructions in regard to nozzle
placement, spray flux, and spray duration.
5 Deep fat fryer, hood and duct mock-up requirements
5.1 Deep fat fryer
The deep fat fryer used for the deep fat fryer tests shall be a commercially available natural gas, propane,
or electric deep fat fryer, at least 230 mm deep, having a cooking surface area as specified in the
manufacturer’s installation instructions. For a deep fat fryer with an integral drip board, or the like, the
calculated cooking area, along with the drip area, shall be as indicated in the manufacturer's installation
instructions.
Multiple-vat and split-vat deep fat fryers shall be separately tested.
NOTE On certain electric fryers, the heating elements can be damaged due to the high temperatures during the
fire testing; therefore, natural gas or propane fuelled units are commonly used for the fire tests.
The deep fat fryer shall be such that, at an ambient temperature of (21 ± 5) °C:
a) adjusting the deep fat fryer to its maximum power setting, the average value of rise in temperature
per minute when the temperature of the oil goes from (260 ± 5) °C to (315 ± 5) °C, shall not be less
than 7 °C/min;
b) adjusting the deep fat fryer to its maximum power setting a
...
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