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
SIST EN 17446:2021
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
SIST EN 17446:2021 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST EN 17446:2021
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SIST EN 17446:2021
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.
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SIST EN 17446:2021
EN 17446:2021 (E)
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
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EN 17446:2021 (E)
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.
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EN 17446:2021 (E)
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.
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SIST EN 17446:2021
EN 17446:2021 (E)
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.
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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
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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 that will determine the scope of the obtained results
3.13
tilt skillet
cooking 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
3.17
protected kitchen area
surface enclosing all the cooking appliances located under the projection of a hood, including the
associated filters, plenum and air extract ducts
3.18
pre-engineered kitchen fire-extinguishing system
performance tested system in accordance with the limitations prescribed by the manufacturer and
included in the system manual
4 Design and system requirements
4.1 General
The system shall be designed according to the fire extinguishing system manual. The system manual shall
be based on the parameters determined from the requirements of this document.
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.
Each system shall consist of at least the following elements:
— extinguishing agent storage unit plus actuation mechanism (mechanical or electrical);
— nozzles;
— detection system associated to the actuation mechanism;
— manual actuation mechanism;
— pipe layout to feed the extinguishing agent discharge nozzles;
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— fuel/power supply shut down.
The system shall be dedicated to the protected equipment.
Where power supplies are essential to maintain the operation of the system, a secondary power supply
should be provided independent of the primary supply.
The secondary power supply should be of sufficient capacity and resilience to maintain the system for at
least the operation time identified in the manufacturer’s manual and be capable of operating safely in fire
conditions for the appropriate period of time.
Extinguishing media supply shall be permanently available to the kitchen fire protection system. Where
the agent supply is external to the equipment, e.g. mains water supply, it shall not be possible to reduce
the supply when the system is in operation. During installation it has to be established that sufficient
water flow and water pressure (with all possible demand on the same source in use) is available. The
extinguishing system needs to be connected directly into the water main or sprinkler system supply and
a test connection included to allow routine testing to confirm adequate flow and pressure.
The equipment shall be suitable for use within the minimum ambient temperature range of (+5, +60) °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, the hood
and air extract duct entrances.
For hoods with an inner physical separation, both sides of the separation shall be protected.
Hoods that are connected without an inner physical separation, as they are vulnerable to fire spread, shall
be protected with a simultaneous system activation and discharge to all hazard areas.
The protected length of duct from the cooking appliance ignition source shall be specified in the
manufacturer’s design manual.
4.2 Components
4.2.1 General
The system shall only use components as used in the testing and as specified in the manufacturer’s
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.
4.2.2 Agent container assembly
Where containers are used in these systems they shall be designed to meet the requirements of relevant
national standards.
Agent container, valve and seals shall be made of material suitable for use with:
— the agent in terms of corrosion and chemical compatibility.
When tested in accordance with EN 3-7:2004+A1:2007, Clause 14:
— external corrosion.
When tested in accordance with EN 3-7:2004+A1:2007, Clause 14:
— pressure resistance.
When tested in accordance with EN 3-8.
Where applicable, means shall be provided to indicate that each container is correctly charged.
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Each container shall have a permanent nameplate or other permanent marking specifying the
extinguishant, tare and gross mass, and the super pressurization level (where applicable) of the
container.
The containers used in these systems shall be designed to meet the requirements of relevant national
standards.
4.2.3 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 designed to prevent clogging, or other means within the system shall be employed.
Nozzles shall be resistant to:
— corrosion;
— extinguishing agent;
— environmental conditions;
— temperature conditions and fire.
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 not interfere in the agent discharge in a way that affects the performance of
the system and shall be included in the fire testing. Additionally, it shall not create an increased danger
of fire spread or to the people, due to splashing.
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.
4.2.4 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.
Pipework and fittings shall comply with the appropriate national standards.
4.2.5 Hose and hose fittings
Hoses and hose fittings, shall not be used where they are exposed to the fire and be of materials having
physical and chemical characteristics compatible with the extinguishing agent. They shall withstand the
maximum operating pressures (at maximum storage temperature) occurring during the discharge. Hoses
and hose fittings used in the system shall be installed as described in the system manual.
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4.2.6 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.
4.2.7 Manual activation device(s)
4.2.7.1 General
Each system shall be equipped with at least one manual activation device (see 4.4.4). Operation of the
manual activation device shall lead to immediate activation and complete discharge (in accordance with
the system design manual) of the system.
The construction and materials used for the manual activation device (including the marking - see 4.4.5)
shall be suitable for the typical commercial kitchen environment including frequent cleaning.
4.2.7.2 Mechanical activation devices
The operating mechanism of the manual activation device (pull ring, handle, lever, push button or strike
knob) shall be suitable for manual operation.
The operating mechanism shall be provided with a safety device to prevent inadvertent operation. The
release of the safety device shall involve an operation distinct from that of the operating mechanism.
The manual activation device shall be fitted with an indicating element which clearly shows whether the
manual activation device may have been operated. It shall not be possible to restore, re-insert or re-install
the indicating element. Wire seals and frangible elements are examples of acceptable indicating elements.
4.2.7.3 Electrical activation devices
For systems with an electrical manual push button actuation system, it shall be fitted with a protective
cover to prevent inadvertent operation. The protective cover shall have a wire seal or equivalent
indicating element. The manual activation device shall have an Ingress Protection (IP) rating of 54 or
higher.
4.2.8 Special requirements
For all penetrations through a protected air extract duct or hood an appropriate oil tight fitting shall be
used.
Simultaneously to the system activation, all fuel or electrical power sources generating heat at the
protected equipment shall be disconnected.
4.3 Detection and 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 system.
The automatic detection and manual activation system shall be in accordance with the system manual.
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:
— output to audible and visual fire alarm;
— output to control and indicating equipment;
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EN 17446:2021 (E)
— output to shut off the electric power and/or gas supply for the cooking appliances;
— output to shut off ventilation fans, and close ventilations dampers.
A readily accessible means for the manual activation of the system shall be located in the evacuation
route.
4.4 Location of system components and detection/activation elements
4.4.1 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 damage, bad weather or direct sunlight. In case this is not possible, protection
systems such as cabinets 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 system manual, 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, automatic nozzles keeping the extinguishing agent
pressurized inside the distribution network, shall not be installed.
4.4.2 Discharge nozzles
All discharge nozzles shall be located so that damage and incorrect nozzle aiming are minimized and are
always to be installed within the limitations in the system manual.
4.4.3 Detection
The fire detection devices for cooking appliances shall be installed in accordance with the manufacturer’s
instructions.
Automatic fire detection devices shall be provided, as a minimum:
— along the entire length of the hood;
— in the hood plenum, at the entry of the air exhaust duct(s).
The detection system shall be suitable for kitchen environments and shall be located and installed in such
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.
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4.4.4 Manual activation devices
The manual activation device shall be installed in an easily accessible place and height and be in the path
of egress. If there are more than one means of egress, additional manual activation devices shall be
provided. The horizontal distance between the manual activation device and any of the protected cooking
appliances shall be at least 2 m, if technically possible. If necessary, protective measures against
mechanical damage shall be installed. Such protective measures shall in no way obstruct the operation of
the manual activation device.
4.4.5 Signage
Near each manual activation device, signage shall be placed with at least the following information:
— the text “kitchen fire extinguishing system”;
— operating instructions for the manual activation device, preferably with pictograms.
2
The signage shall be at least 100 cm , with contrasting colours. Text height shall be at least 12 mm,
pictograms shall be at least (25 × 25) mm. Any text shall be in the local language(s).
If more than one extinguishing system is installed, additional signage may be required to indicate which
system is activated by each manual activation device.
4.5 Moving and relocating equipment
To ensure correct nozzle aiming, cooking appliances shall have the appropriate means to ensure correct
positioning in relation to the discharge nozzles during the usual tasks in the kitchen. The protection
offered should be checked to ensure it is still applicable if appliances are permanently relocated.
5 Commissioning, installation and maintenance
The system is designed to be installe
...
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
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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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oSIST prEN 17446:2020
prEN 17446:2019 (E)
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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