SIST EN 17446:2021
(Main)Fire extinguishing systems in commercial kitchens - System design, documentation, and test requirements
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 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.
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 Küchengeräte, 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 Feuerlöschanlagen für vorgefertigte Küchen gelten.
Dieses Dokument behandelt keine Küchen in Privathaushalten oder Ausrüstungen der industriellen Lebensmittelproduktion.
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 sistema, dokumentacija in preskusne zahteve
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
01-oktober-2021
Gasilni sistemi v profesionalnih kuhinjah - Načrtovanje sistema, dokumentacija in
preskusne zahteve
Fire extinguishing systems in commercial kitchens - System design, documentation, 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: EN 17446:2021
ICS:
13.220.20 Požarna zaščita Fire protection
97.040.99 Druga kuhinjska oprema Other kitchen equipment
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
EN 17446
EUROPEAN STANDARD
NORME EUROPÉENNE
August 2021
EUROPÄISCHE NORM
ICS 13.220.20
English Version
Fire extinguishing systems in commercial kitchens -
System design, documentation, 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 European Standard was approved by CEN on 4 July 2021.
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, Turkey 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
© 2021 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 17446:2021 E
worldwide for CEN national Members.
Contents Page
European foreword . 3
Introduction . 4
1 Scope . 5
2 Normative references . 5
3 Terms and definitions . 5
4 Design and system requirements . 7
4.1 General. 7
4.2 Components . 8
4.3 Detection and system activation . 10
4.4 Location of system components and detection/activation elements . 11
4.5 Moving and relocating equipment . 12
5 Commissioning, installation and maintenance . 12
6 System manual . 12
7 Test methods . 14
7.1 General. 14
7.2 Extinguishing tests in cooking appliances . 15
7.3 Splash tests . 24
7.4 Hood and air extract duct entrance . 28
7.5 Plenum extinguishing tests . 32
7.6 Agent distribution test . 32
8 Test report . 33
9 Safety . 34
9.1 General. 34
9.2 Hazards to personnel . 34
9.3 Safety in normally occupied zones . 35
9.4 Safety from electrostatic discharges . 35
Bibliography . 36
European foreword
This document (EN 17446:2021) 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 February 2022, and conflicting national standards shall
be withdrawn at the latest by February 2022.
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.
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, Turkey and the United
Kingdom.
Introduction
This document 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 fire hazard protection level independently from the type of system used.
This document 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, this document 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 air extract ducts may become incomplete because of 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 air extract ducts can cause its
propagation to other parts of the building.
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
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 17749.
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.
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 3-7:2004+A1:2007, Portable fire extinguishers — Part 7: Characteristics, performance requirements
and test methods
EN 3-8, Portable fire extinguishers — Part 8: Additional requirements to EN 3-7 for the construction,
resistance to pressure and mechanical tests for extinguishers with a maximum allowable pressure equal to
or lower than 30 bar
EN 1860-2, Appliances, solid fuels and firelighters for barbecueing — Part 2: Barbecue charcoal and
barbecue charcoal briquettes — Requirements and test methods
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 https://www.electropedia.org/
— ISO Online browsing platform: available at https://www.iso.org/obp
3.1
extinguishing agent
substance whose action causes the extinguishment of a fire
3.2
cooking 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
cooking appliance where the food is fried submerged in a fixed vat filled with oil exposed to an intense
radiant or convective heat source
3.4.1
multiple vat fryer
fryer that incorporates vats that are mechanically joined together, where each vat incorporates a
separately controlled heating source
3.4.2
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.
3.5
expellant gas
means used to discharge the extinguishing agent from its container
3.6
grease
melted animal fat, vegetable shortening, or other type of oily substance used in, or as a result from, the
preparation of foods
3.7
range top
cooking 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
cooking 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
cooking appliance where the food is on a grill, directly exposed to an intense heat source by radiation,
and perhaps by convection, where neither 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, and the air extract duct during the tests
described in this document and t
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.