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Tip of the Week
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Under the Hood!
This edition of Tip of the Week, we will be looking at commercial cook tops and the required hood type suppression systems in place to extinguish potential fires that may result.
I will not go into the detail of the suppression design or set up of the hood system, but will comment on the required functions that occur after the release has taken place, specifically the interface with the Fire Alarm System and associated shutdown.
NFPA 96, Ventilation Control and Fire Protection of Commercial Cooking Operations, is the referenced standard for hood type systems. This standard is not specific for a particular occupancy, so if there is a hood system in operation the functions of system must integrate with other systems in operation. So, whether your on a fixed, floater, movable, motored vessel, plane, train or automobile, all applications of 96 must be observed.
Hood systems can be activated through manual, automatic or a combination of both.
It is what occurs after that, which is important and often overlooked.
Instantaneously, upon activation, provisions must be made to interrupt the power/fuel source to the cook top and associated cooking equipment covered by the hood system.
In addition to power interrupt, the hood system shall instantaneously and without delay activate the Fire Alarm Control Panel, if one is in operation.
If you require more information regarding the terms and explanations above, contact me by email or phone for assistance.
The above information is covered in the following Tec Trek class segments: Awareness Training (FG-
For more information regarding training schedules and course curriculum, please visit our Web Site at
or Contact Todd Olivier at (337) 298-
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Email: todd@tectrek.org