Ships and marine technology — Fire-extinguishing systems for protection of galley cooking equipment
ISO 15371:2015 applies to the design, testing, and operation of pre-engineered fire extinguishing systems to protect the galley hoods, ducts, fryers and other grease-laden appliances. Pre-engineered fire-extinguishing system units are also required to comply with requirements for the construction and components performance as applicable to specific types, designs, sizes and arrangements. ISO 15371:2015 also provides minimum requirements for the testing and evaluation of components.
Navires et technologie maritime — Systèmes d'extinction d'incendie des équipements de cuisine
Standards Content (Sample)
Ships and marine technology — Fire-
extinguishing systems for protection
of galley cooking equipment
Navires et technologie maritime — Systèmes d’extinction d’incendie
des équipements de cuisine
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COPYRIGHT PROTECTED DOCUMENT
© ISO 2015, Published in Switzerland
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form
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ii © ISO 2015 – All rights reserved
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1 Scope . 1
2 Terms and definitions . 1
3 Components . 4
3.1 General . 4
3.2 Detectors . 4
3.3 Discharge nozzles . 5
3.4 Operating devices . 5
3.5 Manual actuators . . 5
3.6 Shut-off devices . 5
3.7 Pipe, fittings, tubing and hose . 6
3.8 Extinguishing agent . 6
3.9 Indicators . 6
4 System requirements . 6
4.1 General . 6
4.2 Use . 6
4.3 Applications . 6
4.4 System actuation . 7
4.5 Supervision . 8
4.6 System location . 8
4.7 Discharge nozzles . 8
4.8 Special requirements . 8
4.9 Protection of common exhaust duct . 9
5 Test methods . 9
5.1 Cooking appliance extinguishing tests . 9
5.1.1 General. 9
5.1.2 Deep fat fryer .10
5.1.3 Griddle .11
5.1.4 Range top .12
5.1.5 Gas radiant char-broiler .12
5.1.6 Electric char-broiler .13
5.1.7 Lava, pumice or synthetic rock char-broiler .13
5.1.8 Natural charcoal broiler .13
5.1.9 Mesquite wood char-broiler .14
5.1.10 Upright broiler .14
5.1.11 Chain broiler .14
5.1.12 Wok .15
5.2 Splash tests .15
5.2.1 Deep fat fryer extinguishing splash tests .15
5.2.2 Deep fat fryer cooking temperature splash test .16
5.2.3 Range top extinguishing splash tests .17
5.2.4 Range top cooking temperature splash tests .17
5.2.5 Wok extinguishing splash test .18
5.2.6 Wok cooking temperature splash tests .18
5.3 Hood and duct (full scale) extinguishing test .19
5.3.2 Hood .19
5.3.3 Filter and frame .19
5.3.4 Duct .20
5.4 Extinguishing system unit test .21
5.4.1 Preparation .21
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5.4.2 General test procedures .22
5.4.3 Fuel ignition and extinguishing system unit operation .23
5.4.4 Plenum testing .23
5.4.5 Conditions of acceptability.23
6 Installation, operation and maintenance instruction manual .23
7 Owner’s manual.25
8 Test report .26
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ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2. www.iso.org/directives
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received. www.iso.org/patents
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation on the meaning of ISO specific terms and expressions related to conformity
assessment, as well as information about ISO’s adherence to the WTO principles in the Technical
Barriers to Trade (TBT), see the following URL: Foreword - Supplementary information
The committee responsible for this document is ISO/TC 8, Ships and marine technology, Subcommittee
SC 1, Lifesaving and fire protection.
This third edition cancels and replaces the second edition (ISO 15371:2015). Subclauses 2.25, 2.26,
4.4.13, and 18.104.22.168 b) have been editorially revised to clarify requirements.
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While this International Standard provides the marine industry with a means for evaluating the
effectiveness of fire-extinguishing systems for a variety of grease-laden cooking appliances that may be
found in a galley, it is also referenced by the International Maritime Organization (IMO) International
Convention for the Safety of Life at Sea (SOLAS), 1974, as amended, and provides organizations who
are party to SOLAS with a means of ensuring conformance of deep-fat cooking equipment with the fire
suppression requirements prescribed in SOLAS.
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INTERNATIONAL STANDARD ISO 15371:2015(E)
Ships and marine technology — Fire-extinguishing systems
for protection of galley cooking equipment
This International Standard applies to the design, testing, and operation of pre-engineered fire
extinguishing systems to protect the galley hoods, ducts, fryers and other grease-laden appliances.
Pre-engineered fire-extinguishing system units are also required to comply with requirements for
the construction and components performance as applicable to specific types, designs, sizes and
arrangements. This International Standard also provides minimum requirements for the testing and
evaluation of components.
A product that contains features, characteristics, components, materials or systems that are new
or different from those covered by the requirements in this International Standard and that involve
a risk of fire, electric shock, or injury to persons, shall be evaluated using the appropriate additional
component and end product testing.
NOTE Only deep-fat cooking equipment, among the types of galley cooking equipment covered by this
International Standard, are required by SOLAS chapter II-2 Regulation 10.6.4 to have fixed fire-extinguishing
2 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
equipment used in conjunction with the extinguishing system
EXAMPLE Auxiliary equipment can be used to shut down power, fuel or ventilation to the hazard area being
protected or to initiate alarm or signalling devices.
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.
vegetable shortening incorporating an antifoaming agent
container that incorporates a valve and that provides storage for the extinguishing agent and expellant
gas until the valve is actuated
Note 1 to entry: For cartridge-operated units, this assembly includes the extinguishing-agent storage container
and cartridge mechanism.
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deep fat fryer
commercially available electric cooking appliance in which cooking greases in depth are used
device that is used to distribute the extinguishing agent over or into a specific area
ratio of the quantity of the extinguishing agent discharged from a nozzle to the discharge time measured
to within ±1 s, expressed in kg/s
time interval between the first appearance of the extinguishing agent at the nozzle and the time at
which the discharge becomes predominantly gaseous or ceases
continuous enclosed passageway for the transmission of air and cooking vapours
nitrogen air or other gas used to facilitate the discharge of the extinguishing agent
extinguishing system unit
identified components that can be assembled into a system for the discharge of an extinguishing agent
through fixed piping and nozzles for the purpose of extinguishing fires
container that provides storage for an expellant gas only
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
device provided as part of an exhaust system to direct and capture grease vapours and exhaust gases
from a cooking appliance
mechanical or electrical device that shows when an extinguishing system or one of its critical
components is ready to operate or has already operated
visual examination of the system or portion thereof to verify that it appears to be in operating condition
and is free of physical damage
low quality fatty beef steak
beef steak containing 20 % to 30 % fat or gristle, well marbled and uniform in size
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work, including, but not limited to, repair, replacement and service, performed to ensure that the
equipment operates properly
manual means of actuation
means of system actuation in which a system is discharged by manual means
manufacturer’s installation and maintenance manual
document containing the design, installation and maintenance instructions which is prepared and
approved as a complimentary part of the extinguishing system
multiple-vat deep fat fryer
multiple electric fryers that are mechanically joined together
Note 1 to entry: Each vat incorporates a separately controlled heating source.
pressure developed in a fully charged container conditioned at 21 °C for at least 24 h
operable pressure range
pressure range corresponding to the pressures in the storage container at the specified minimum and
maximum temperatures for which the extinguishing system is intended to be operable
mechanical, electrical or pneumatic devices involved in the operation of a system
〈automatic〉 operation without human intervention
Note 1 to entry: Methods of automatic operation include, but are not limited to, heat, rate of temperature rise,
smoke or pressure change.
〈manual〉 operation of a system or its components through human action
pamphlet containing the manufacturer’s recommendations for proper inspection and operation, which
is prepared and approved as a complimentary part of the extinguishing system
volume of enclosed space between the grease filters and the portion of the hood above the grease filters
in a hood and duct system
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system that is tested in accordance with the limitations prescribed by the manufacturer for the
maximum and minimum pipe lengths, accessories, number of fittings, number and types of nozzles,
nozzle placement, types of fire risk and the maximum dimensions, volumes and areas of the appliances,
hoods and ducts to be protected
Note 1 to entry: The hazards protected by these systems are specifically limited as to type and size by testing on
Note 2 to entry: The limitations on hazards that are permitted to be protected by these systems and piping and
nozzle configurations are those contained in the manufacturer’s installation and maintenance manual.
container that provides storage for the extinguishing agent and expellant gas
fire extinguishing system or any part thereof covered by the requirements of this International Standard
device that operates simultaneously with the extinguishing system to shut off fuel and power to the
appliances protected by the system and other appliances required to be shut off upon operation of the
status indication communicated by electrical or other means
split-vat deep fat fryer
electric fryer that incorporates a divided partition which splits the fryer in sections
Note 1 to entry: Each split-vat fryer incorporates a separately controlled heating source.
cooking devices which are intended to braise, simmer, sauté, or fry foods
cooking devices which are intended to braise, simmer, sauté, or fry foods
Only system components referenced or permitted in the manufacturer’s installation and maintenance
manual or alternative components that have been approved for use with the specific extinguishing
system shall be used.
Detectors shall be approved devices that are capable of detecting fire.
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3.3 Discharge nozzles
3.3.1 Discharge nozzles shall be approved for their intended use.
3.3.2 Nozzles shall be provided with an internal strainer or a separate approved strainer located
immediately up-stream of the nozzle.
3.3.3 Nozzles shall be constructed of brass, stainless-steel, or other corrosion-resistant materials, or
be protected inside and out against corrosion.
3.3.4 Nozzles shall be made of non-combustible materials and shall withstand the expected fire
exposure without deformation.
3.3.5 Nozzles shall be permanently marked for identification.
3.3.6 All discharge nozzles shall be provided with caps or other suitable devices to prevent the
entrance of grease vapours, moisture, or other foreign materials into the piping.
3.3.7 The caps or other protection devices shall blow off, open or blow out upon agent discharge.
3.4 Operating devices
3.4.1 Operating devices shall be designed for the service they will encounter and shall not be rendered
inoperative by, or be susceptible to, accidental operation.
3.4.2 Operating devices shall be designed to function properly through a temperature range from 0 °C
to 49 °C, or marked to indicate the temperature limitations.
3.5 Manual actuators
3.5.1 Manual actuators shall not require a force of more than 178 N.
3.5.2 Manual actuators shall not require a movement of more than 356 mm to secure operation.
3.5.3 All manual actuators shall be provided with operating instructions. These instructions may
include the use of pictographs, and shall have lettering at least 6 mm in height.
3.5.4 All remote manual operating devices shall be marked to identify the hazard against which
3.6 Shut-off devices
3.6.1 On activation of any cooking equipment or hood/duct fire extinguishing system, all sources of
fuel and electric power that produce heat to all equipment protected by the system shall be shut off
3.6.2 Gas appliances not requiring protection but located under the same ventilation equipment shall
also be shut off.
3.6.3 Exhaust fans and dampers are not required to be shut off on system actuation if the fire-
extinguishing system has been tested under both zero and high-velocity flow conditions.
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3.6.4 If the expellant gas is used to pneumatically operate the shut-off devices, the gas shall be sourced
prior to its entry into the agent storage cylinder.
3.6.5 Shut-off devices shall require manual resetting prior to fuel or power being restored.
3.7 Pipe, fittings, tubing and hose
3.7.1 Pipe and associated fittings shall be of non-combustible material having physical and chemical
characteristics compatible with the extinguishing agent.
3.7.2 The pressure rating of the pipe, fittings and connection joints shall withstand the maximum
expected pressure in the piping system.
3.7.3 Pipe, tubing, hose and fitting materials and types shall be in accordance with the manufacturer’s
installation and maintenance manual.
3.8 Extinguishing agent
3.8.1 The agent used shall be identified for the particular system in the operation and maintenance
manual as recommended by the manufacturer of the system.
3.8.2 Agents from different manufacturers shall not be mixed.
3.9.1 Systems shall be provided with an audible or visual indicator to show that the system is in a
ready condition or is in need of recharging.
4 System requirements
4.1.1 Fire-extinguishing systems shall meet the requirements of 5.4.
4.2.1 Equipment that can be protected against hazard includes:
a) cooking hoods, plenums, ducts, and filters with their associated cooking appliances, including deep
fat fryers, ranges, broilers, griddles and similar grease-laden appliances;
b) special grease removal devices;
c) energy recovery devices installed in the exhaust system.
4.3.1 The manufacturer’s installation and maintenance manual shall be consulted for the system’s
limitations and applications for which the approved system is considered satisfactory protection.
4.3.2 Each protected cooking appliance, individual hood and branch exhaust duct directly connected
to the hood, shall be protected by a system or systems designed for simultaneous operation.
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4.3.3 Where two or more hazards can be simultaneously involved in fire by reason of their proximity,
the hazards shall be protected by either of the following:
a) individual systems installed to operate simultaneously;
b) a single system designed to protect all hazards that can be simultaneously involved.
4.3.4 Any hazard that will allow fire propagation from one area to another shall constitute a single fire
4.4 System actuation
4.4.1 All systems shall have a manual method of actuation or both manual and automatic actuations.
4.4.2 The automatic and manual means of system actuation, external to the control head or releasing
device, shall be separate and independent of each other so that a failure of one will not impair the
operation of the other.
4.4.3 When a releasing mechanism is used, employing a single line for the mechanical detection and
the remote manual control, the remote manual control shall be installed inline, prior to all detection
devices, so that a malfunction of one does not impede operation of the other.
4.4.4 Automatic detection and system actuation shall be in accordance with the manufacturer’s
installation and maintenance manual.
4.4.5 The devices necessary for the proper operation of the system shall function simultaneously with
the system operation.
4.4.6 Operation of any manual actuator shall be all that is required to bring about the full operation
of the system.
4.4.7 At least one manual actuator shall be provided for each system.
4.4.8 All operating devices shall be designed, located, installed or protected so that they are not
subject to mechanical, environmental or other conditions that could render them in