049-10 Wyo. Code R. §§ 10-10 - Kitchen Hood and Duct Fire Extinguishing System
(a) Each
commercial kitchen exhaust hood and duct system required by the adopted fire
code or mechanical code to have a Type I hood shall be protected with an
approved automatic fire-extinguishing system. Prior to the installation of a
Type I hood a plan review must be submitted and approved by the fire
authority.
(b) Pre-engineered
automatic dry and wet chemical extinguishing systems shall be tested in
accordance with UL 300 and listed and labeled for the intended
application.
(c) Other types of
automatic fire-extinguishing systems shall be listed and labeled for specific
use as protection for cooking operations.
(d) A manual actuation device shall be located at or
near a means of egress from the cooking area, a minimum of ten (10) feet and a
maximum of twenty (20) feet from the kitchen exhaust system.
(e) The manual actuation device shall be
located a minimum of four and one-half (4.5) feet and a maximum of five (5)
feet above the floor.
(f) The
actuation of the fire suppression system shall automatically shut down the fuel
or electrical power supply to the cooking equipment.
(g) The fuel and electrical supply reset shall be
manual.
(h) Where a building fire
alarm system is installed, automatic fire-extinguishing systems shall be
monitored by the building fire alarm system in accordance with NFPA
72.
(i) Automatic
fire-extinguishing systems shall be serviced at least every six (6) months and
after activation of the system. The system shall have a service tag attached
stating date of service and who serviced it. Inspection shall be by qualified
individuals certified by the State of Wyoming, and a certificate of inspection
shall be forwarded to the fire official upon completion.
(j) Hoods, grease-removal devices, fans, ducts and
other appurtenances shall be cleaned at intervals necessary to prevent the
accumulation of grease.
(k)
Cleanings shall be recorded, and records shall state the extent, time and date
of cleaning. Such records shall be maintained on the premises.
(l) A portable class K rated fire
extinguisher shall be provided within a thirty (30) foot travel distance of
commercial-type cooking equipment.
Notes
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