FprEN 17446

Fire extinguishing systems in commercial kitchens - System design, documentation, and test requirements

This document establishes the minimum requirements applicable to the design, installation, functioning, test and maintenance of fixed automatic fire extinguishing systems for kitchen protection that covers the cooking appliances, the hood, the plenum and the air extract ducts. This document also provides requirements for the construction and components performance as applicable to specific types, designs, sizes and arrangements of pre-engineered kitchen fire-extinguishing systems.
This document does not cover household kitchens or industrial food production equipment.
The detailed test procedures for the plenum and air extract ducts are contained in CEN/TS xxxxx.
Closed plenum type ventilated ceilings designed similar to standard hoods are included in this document. Open plenum type ventilated ceilings are excluded and require an engineered solution for the plenum protection. Protection for appliances below open or closed plenum ventilated ceilings are included.

Brandbekämpfungsanlagen für Großküchen - Planung und Prüfanforderungen

Dieses Dokument legt die Mindestanforderungen fest, die für die Konstruktion, Montage, Funktion, Prüfung und Instandhaltung von ortsfesten automatischen Feuerlöschanlagen zum Schutz von Küchen gelten, welcher die Kochgeräte, die Haube, den Luftkasten und die Abluftleitungen abdeckt. Diese Norm stellt auch Anforderungen an den Bau und die Leistungsfähigkeit von Bestandteilen bereit, die für bestimmte Arten, Ausführungen, Größen und Anordnungen von vorgeplanten Küchen Feuerlöschanlagen gelten.
Dieses Dokument behandelt keine Küchen in Privathaushalten oder Ausrüstungen der industriellen Lebensmittelproduktion.
Die ausführlichen Prüfverfahren für den Luftkasten und die Abluftleitungen sind in CEN/TS xxxxx enthalten.
Geschlossene Lüftungsdecken, die in ähnlicher Weise wie Standard Hauben ausgeführt sind, sind in diesem Dokument enthalten. Offene Lüftungsdecken sind nicht enthalten und erfordern eine technische Lösung für den Schutz des Luftkastens. Der Schutz von Geräten unterhalb offener oder geschlossener Lüftungsdecken ist enthalten.

Systèmes d’extinction d’incendie dans les cuisines professionnelles - Exigences de calcul et d’essai

Le présent document établit les exigences minimales applicables à la conception, à l’installation, au fonctionnement, aux essais et à l’entretien des installations fixes automatiques de lutte contre l’incendie pour les appareils de cuisine, la hotte, le plénum et les conduits d’extraction.
Le présent document fournit également les exigences relatives à la construction et aux performances des éléments applicables aux types, conceptions, dimensions et dispositions spécifiques des installations préfabriquées de lutte contre l’incendie pour les cuisines.
Le présent document ne s’applique pas aux cuisines ménagères ni aux équipements industriels de production alimentaire.

Gasilni sistemi v profesionalnih kuhinjah - Načrtovanje in preskusne zahteve

General Information

• Status: Not Published
• ICS: 13.220.20 - Fire protection
• Technical Committee: CEN/TC 191 - Fixed firefighting systems
• Drafting Committee: CEN/TC 191/WG 6 - Gas extinguishing Systems and components
• Current Stage: 5060 - Closure of Vote - Formal Approval
• Due Date: 03-Jun-2021
• Completion Date: 03-Jun-2021
• Ref Project: kSIST FprEN 17446:2021 - Fire extinguishing systems in commercial kitchens - Design and test requirements

Standards Content (sample)

SLOVENSKI STANDARD
oSIST prEN 17446:2020
01-februar-2020
Gasilni sistemi v profesionalnih kuhinjah - Načrtovanje in preskusne zahteve
Fire extinguishing systems in commercial kitchens - Design and test requirements
Brandbekämpfungsanlagen für Großküchen - Planung und Prüfanforderungen

Systèmes d’extinction d’incendie dans les cuisines professionnelles - Exigences de

calcul et d’essai
Ta slovenski standard je istoveten z: prEN 17446
ICS:
13.220.20 Požarna zaščita Fire protection
97.040.99 Druga kuhinjska oprema Other kitchen equipment
oSIST prEN 17446:2020 en,fr,de

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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oSIST prEN 17446:2020
DRAFT
EUROPEAN STANDARD
prEN 17446
NORME EUROPÉENNE
EUROPÄISCHE NORM
November 2019
ICS 13.220.20
English Version
Fire extinguishing systems in commercial kitchens -
Design and test requirements

Systèmes d'extinction d'incendie dans les cuisines Brandbekämpfungsanlagen für Großküchen - Planung

professionnelles - Exigences de calcul et d'essai und Prüfanforderungen

This draft European Standard is submitted to CEN members for enquiry. It has been drawn up by the Technical Committee

CEN/TC 191.

If this draft becomes a European Standard, 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.

This draft European Standard was established by CEN 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, Turkey and

United Kingdom.

Recipients of this draft are invited to submit, with their comments, notification of any relevant patent rights of which they are

aware and to provide supporting documentation.

Warning : This document is not a European Standard. It is distributed for review and comments. It is subject to change without

notice and shall not be referred to as a European Standard.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels

© 2019 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 17446:2019 E

worldwide for CEN national Members.
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Contents Page

European foreword ...................................................................................................................................................... 4

Introduction .................................................................................................................................................................... 5

1 Scope .................................................................................................................................................................... 6

2 Normative references .................................................................................................................................... 6

3 Terms and definitions ................................................................................................................................... 6

4 Design .................................................................................................................................................................. 8

5 System requirements .................................................................................................................................... 8

5.1 General................................................................................................................................................................ 8

5.2 System activation ............................................................................................................................................ 8

5.3 Location of system components ................................................................................................................ 9

5.3.1 Extinguishing agent storage ........................................................................................................................ 9

5.3.2 Discharge nozzles ........................................................................................................................................... 9

5.3.3 Detection ............................................................................................................................................................ 9

5.3.4 Special requirements .................................................................................................................................. 10

6 Components .................................................................................................................................................... 10

6.1 Agent container assembly.......................................................................................................................... 10

6.2 Discharge nozzles ......................................................................................................................................... 10

6.3 Pipe and fittings ............................................................................................................................................. 11

6.4 Extinguishing agent ...................................................................................................................................... 11

7 Commissioning and installations maintenance ................................................................................. 11

8 Test methods .................................................................................................................................................. 11

8.1 Extinguishing tests in kitchen appliances ............................................................................................ 12

8.1.1 General.............................................................................................................................................................. 12

8.1.2 Extinguishing test on deep fat fryers ..................................................................................................... 13

8.1.3 Griddle .............................................................................................................................................................. 15

8.1.4 Range top ......................................................................................................................................................... 15

8.1.5 Gas broiler ....................................................................................................................................................... 16

8.1.6 Electric broiler ............................................................................................................................................... 17

8.1.7 Lava, pumice or synthetic rock broiler ................................................................................................. 17

8.1.8 Charcoal broiler ............................................................................................................................................. 17

8.1.9 Wood broiler .................................................................................................................................................. 18

8.1.10 Upright broiler ............................................................................................................................................... 18

8.1.11 Chain broiler ................................................................................................................................................... 19

8.1.12 Wok .................................................................................................................................................................... 19

8.2 Splash tests ...................................................................................................................................................... 20

8.2.1 General.............................................................................................................................................................. 20

8.2.2 Deep fat fryer extinguishing splash test ............................................................................................... 21

8.2.3 Deep fat fryer cooking temperature splash test ................................................................................ 21

8.2.4 Range top extinguishing splash test ....................................................................................................... 22

8.2.5 Range top cooking temperature splash test........................................................................................ 22

8.2.6 Wok extinguishing splash test ................................................................................................................. 23

8.2.7 Wok cooking temperature splash test .................................................................................................. 24

8.3 Hood and duct (full scale) extinguishing tests ................................................................................... 24

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8.3.1 General ............................................................................................................................................................. 24

8.3.2 Tested hazard................................................................................................................................................. 25

8.3.3 Fuel .................................................................................................................................................................... 28

8.3.4 Actuation sequence ...................................................................................................................................... 28

8.4 Plenum extinguishing tests ....................................................................................................................... 29

8.4.1 General ............................................................................................................................................................. 29

8.4.2 Tested hazard................................................................................................................................................. 29

8.4.3 Fuel .................................................................................................................................................................... 29

8.4.4 Actuation sequence ...................................................................................................................................... 30

8.5 Agent Distribution test ............................................................................................................................... 30

8.5.1 Aim ..................................................................................................................................................................... 30

8.5.2 Preperation of the test installation ........................................................................................................ 30

8.5.3 Agent distribution test ................................................................................................................................ 30

9 Test report ...................................................................................................................................................... 31

10 Safety ................................................................................................................................................................. 31

10.1 General ............................................................................................................................................................. 31

10.2 Hazards to personnel .................................................................................................................................. 32

10.2.1 Extinguishing agent ..................................................................................................................................... 32

10.2.2 Noise .................................................................................................................................................................. 32

10.2.3 Turbulence ...................................................................................................................................................... 32

10.2.4 Overpressure.................................................................................................................................................. 32

10.2.5 Other effects ................................................................................................................................................... 32

10.3 Safety in normally occupied zones ......................................................................................................... 33

10.4 Safety from electrostatic discharges...................................................................................................... 33

Bibliography ................................................................................................................................................................. 34

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European foreword

This document (prEN 17446:2019) has been prepared by Technical Committee CEN/TC 191 “Fixed

firefighting systems”, the secretariat of which is held by BSI.
This document is currently submitted to the CEN Enquiry.
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Introduction

This standard has been developed with the purpose of establishing a common base for fire protection of

commercial kitchens (for example, the ones used in restaurants, hotels and hospitals), attending to the

appliances usually found in them and independently from the typology of the fire extinguishing system

used. This approach focused in hazard protection rather than in the definition of the system, allows

achieving a same free hazard protection level independently from the type of system used.

The standard does not consider the requirements for the components that constitute the different types

of fire extinguishing systems to which it applies. This circumstance does not reduce the importance to

the need that components are designed to ensure functionality and reliability of the system, both for

those having existing standards and for those that at this moment do not count with them.

Summarizing, the standard offers a full set of requirements to carry out the design, installation and

maintenance of fire protection systems for kitchens, together with test protocols applicable to any

system, which shall be completed when required, with specific requirements in relationship with the

components constituting a system for each typology.

It is important to understand that the protection of the cooking areas only without including the hood,

plenum or the exhaust ducts may become incomplete because the possibility of fire causing the ignition

of the grease present in them, and to which an extinguishing agent discharge not including these points,

will not be capable to extinguish it. The existence of fire in the exhaust ducts can cause its propagation

to other parts of the building.
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1 Scope

This document establishes the minimum requirements applicable to the design, installation,

functioning, test and maintenance of fixed automatic fire extinguishing systems for kitchen protection

that covers the kitchen appliances, the hood, the plenum and the exhaust ducts.

This document also provides requirements for the construction and components performance as

applicable to specific types, designs, sizes and arrangements of pre-engineered kitchen fire-

extinguishing systems.

This document does not cover household kitchens or industrial food production equipment.

2 Normative references
There are no normative references in this document.
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.

ISO and IEC maintain terminological databases for use in standardization at the following addresses:

— IEC Electropedia: available at http://www.electropedia.org/
— ISO Online browsing platform: available at http://www.iso.org/obp
3.1
extinguishing agent
substance whose action causes the extinction of a fire
3.2
kitchen appliance

cooking device that has, or is capable of having, a surface of liquid grease or one in which cooking with

grease is involved

EXAMPLE Deep fat fryer, griddle, range, chain-broiler, electric char-broiler, charcoal broiler, mesquite

broiler, gas radiant char broiler, wok, tilt skillet/braising pan and similar appliances.

Note 1 to entry: The protected area is limited to the cooking area of the appliance only.

3.3
hood

device part of an exhaust system that directs and captures grease and oil vapours and also the

combustion gases from a cooking appliance
3.4
deep fat fryer

kitchen appliance where the food is fried submerged in a fixed vat filled with oil exposed to an intense

radiant or convective heat source
Note 1 to entry: It may have one or several vats arranged adjoining each other.
3.5
expellant gas
means used to discharge the extinguishing agent from its container
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3.6
grease

melted animal fat, vegetable shortening, or other type of oily substance used to or as a result from the

preparation of foods
3.7
range top

kitchen appliance where the food is cooked and is directly exposed to a heat source

3.8
system manual

manufacturer’s documentation where the design, installation, functioning and maintenance of the

system are defined
3.9
griddle

kitchen appliance where the food is not directly exposed to the fire but on a flat surface intensely heated

by radiation or convection
3.10
broiler

kitchen appliance where the food is on a grill, directly exposed to an intense heat source by radiation,

and perhaps by convection, where nor the food, nor the radiation source have to be necessarily in the

horizontal position
3.11
plenum
hood space behind the filters
3.12
tested hazard

kitchen appliance, hood or plenum where the fire is generated during the tests described in this

standard and that will determine the scope of the obtained results
3.13
tilt skillet

kitchen appliance consisting in a large dimension vessel exposed to an intense heat source, which can

move from one side to the other tilting on an axis, where the food is cooked, boiled, sautéed or fried

3.14
extinguishing system

components fitted to each other forming a fixed system that discharges an extinguishing agent for the

purpose of extinguishing fires in kitchens
3.15
discharge time

time during which the discharge of the extinguishing agent occurs without interruptions in it, without

including the residual expellant gas discharge, if applicable
3.16
wok
bottom domed round frying pan
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3.17
protected area

surface enclosing all the kitchen appliances located under the projection of a hood, including the

associated filters, plenum and ductwork
4 Design

The system shall be designed according to the fire extinguishing system suppliers manual. The manual

shall be based on the parameters determined from the requirements of this standard.

A full system review shall be conducted to the fire extinguishing system prior to any change which

could affect the operation and/or efficacy of the kitchen equipment.
5 System requirements
5.1 General
The system is typically made up of:

— extinguishing agent storage unit plus triggering mechanism (mechanical or electrical); its location

shall be close to the kitchen without direct exposure to heat exceeding the temperatures specified

by the manufacturer;
— detection system associated to the triggering mechanism;
— manual triggering mechanism;
— pipe layout to feed the extinguishing agent discharge nozzles;
— fuel/power supply shut down.

The equipment shall be suitable for use within the minimum ambient temperature range of (+ 5, + 50)

°C. The equipment operating temperature range shall be specified in the manufacturer’s design manual.

The system shall be designed to provide simultaneous discharge to the protected appliances and

associated ductwork.

Hoods with an inner physical separation or attached to each other shall be dealt with as separate

protected areas.

The protected length of duct from the cooking appliance ignition source shall not exceed 23 m. The

coverage as determined by the duct test (see 8.4).
5.2 System activation

All systems shall have both automatic and manual activation methods. These activation methods shall

be independent from each other in order to avoid the failure of one of them preventing the functioning

of the other.

The automatic detection and manual activation system shall be in accordance with the system manual.

Any systems using a combined detection and agent distribution network shall be capable of full agent

discharge simultaneously from all nozzles upon activation.

All activation devices shall be designed, located, installed or protected in such a way that they are not

subjected to adverse mechanical or environmental conditions that may render the system inoperative

or that may cause an unwanted activation of the system. The system shall have the necessary electrical

switches to be able to integrate the following signals and actions in an alarm panel:

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— to activate an audible and visual signal at the protected room that warns about the convenience of

leaving the zone;

— to pick up the “extinction activated” signal that allows starting the necessary security protocols in

the whole building;

— to actuate over the electric power and/or gas supply shutting off device for the kitchen appliances.

A readily accessible means for the manual activation of the system shall be located in the evacuation

route.
5.3 Location of system components
5.3.1 Extinguishing agent storage

Extinguishing agent and expellant gas containers shall be located in places where the range of ambient

temperature is within the specified values in the system manual, avoiding those locations where wide

and continuous variations of temperature are foreseen that may result in a premature degradation of

the extinguishing agent and therefore, in a considerable decrease of its extinguishing capacity.

In the event the extinguishing agent might freeze at low temperatures, it shall be conditioned so that the

container temperature is always at least 5 °C over the extinguishing agent freezing temperature.

Systems in which the extinguishing agent partially or wholly may be located in zones susceptible to be

exposed to high temperatures are not considered suitable (for example, inside the hood), provided this

situation may cause the degradation and therefore, loss of the extinguishing agent effectiveness.

In case the ambient temperature is expected to be out of the range of temperatures specified by the

manufacturer of the system, a protection system to keep the assembly temperature within that range

shall be provided.

Extinguishing agent and expellant gas containers shall not be located where they can be exposed to

mechanical and chemical damages, bad weather or sun direct action. In case this is not possible,

protection systems such as enclosures or guards shall be provided. Likewise, the extinguishing agent

and expellant gas containers sets shall be readily accessible for their inspection, maintenance and

recharge and shall be located according to the instructions indicated by the manufacturer of the system,

and in no case where they may be exposed to fire.

If the extinguishing agent or any of its components may be degraded by continuous exposure to the

usual temperatures to which it may be subjected, closed type nozzles keeping the extinguishing agent

pressurized inside the distribution network, shall not be installed, in any case.

5.3.2 Discharge nozzles

All discharge nozzles shall be located so that the possible damages are minimized, avoiding its wrongful

alignment and having to be always within the limitations and restrictions indicated in the system

manual.
5.3.3 Detection

The detection system shall be capable of detecting fires occurring on any of the cooking appliances and

within the extract hood.

The detection systems shall be suitable for kitchen environments and have detection thresholds

appropriate for areas of different temperature within kitchen ventilation hoods.

The detection system shall be tested with the kitchen fire extinguishing system it is installed and used

with.
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All detection elements shall be located and installed in such a way that they are not subjected to adverse

mechanical or environmental conditions that may render the system inoperative or that may cause an

unwanted activation of the system.

Glass bulbs are not applicable as detection elements in kitchen fire extinguishing systems.

Glass bulbs can be subject to micro cracks resulting from mechanical damage such as may arise from

kitchen ventilation system cleaning.
5.3.4 Special requirements

For all penetrations through a protected exhaust duct or hood an appropriate oil tight fitting shall be

used.

Movable kitchen appliances shall have the appropriate means to ensure its correct positioning in

relation to the discharge nozzles during the usual tasks in the kitchen.

Simultaneously to the system activation, all those fuel or electrical power sources generating heat at the

protected equipment shall be disconnected.
6 Components
6.1 General

The system shall only use components as used in the testing and as specified in the manufacturer’

manual. There shall be no substitution of components.

All system components shall be designed to function under the intended conditions and within their

range of temperatures of utilization.
6.2 Agent container assembly

Agent container, valve and seals shall be made of material suitable for use with:

— the agent in terms of corrosion;
— pressure resistance;
— chemical compatibility.

NOTE The Container material is typically stainless steel. The valve material is typically brass or stainless

steel.
6.3 Discharge nozzles

Nozzles shall be manufactured from non-combustible materials and they shall withstand the intended

fire exposure without observed deformation or without its extinguishing performances being reduced

Nozzles shall be resistant to:
— corrosion;
— extinguishing agent;
— environmental conditions;
— stress corrosion in systems where the nozzles is under constant pressure;
— temperature conditions and fire resistance;
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When tested in accordance with design manual

Open nozzles shall be provided with a protective cover protecting the nozzle opening against grease

migration.
The protective cover shall be made of material suitable for use with:
— agent in terms of corrosion;
— temperature conditions and fire resistance;
— blow-off pressure;
— vibration;
— stress corrosion.
6.4 Pipe and fittings

Pipe and fittings shall be of non-combustible material and with physical and chemical characteristics

compatible with the extinguishing agent. They shall withstand the maximum operating pressures (at

maximum storage temperature) occurring during the discharge.
6.5 Extinguishing agent

The extinguishing agent used shall be defined in the fire test report. Extinguishing agents with different

formulations or provided by different manufacturers shall not be used or mixed. The instructions

provided in the system manual shall be followed.
7 Commissioning and installations maintenance

The system shall be installed, commissioned and maintained in accordance with the manufacturer’s

manual.

The maintenance shall be carried out in accordance with the manufacturer’s manual and shall include a

system review at least every six months. Where there is a change to any kitchen equipment which could

affect the operation and/or efficacy of the fire extinguishing system, then a system revie

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