Commercial Kitchen Hood & Duct Extinguishing System Submittal/Inspection Requirements

Submittal Packet

When submitting Commercial Kitchen Hood & Duct Extinguishing System plans for review a minimum of the following items shall be submitted with a complete application and associated FEES:

PLAN

GENERAL
- Name of owner
- Name of designer and contractor with State Contractor’s License number
- Address
- Vicinity Map
- North Arrow
- Date
- Revision number and date (include clouded changes for resubmittals)
- Legend
Kitchen Plan View (scaled) For Each Protection Hood:
- Drawing scale and dimensions
- Hood and duct, size and material
- Nozzle locations and type
- Fusible links and temperature
- Piping runs & sizes, hanger locations
- Appliances and equipment
- Location of cylinder
- Gas valves, electrical outlets
- Location of alarm connection
- Manual Pul
Details
- Isometric piping diagram, indicating pipe length and diameter
- Pipe hanger detail(s)
- Distance to various appliance surfaces

DATA

Agent calculations in accordance with appropriate NFPA 96 standard for proposed system (UL 300)
Manufacturer's installation data sheets for:
- Protected appliances
- Cylinders
- Fusible links
- Distribution piping
- Fittings
- Nozzles
- Hangers
- Valves
- Automatic and manual activation

Inspection Requirements

The following inspections shall be scheduled and satisfactorily conducted.

All inspections shall be scheduled and attended by an employee of the installing contractor.

Bag/balloon test or equal—automatic (fusible link) and manual actuation.
Rough piping installation (pipe size/material, hanger location, link, nozzle type and location) will be inspected at the time of functional test.
Finish inspection, to include:
- Container inspection
- Nozzle type, location & spacing verification, (caps)
- Appliance location
- Type K extinguisher installation
- Signage and labeling
- Functional test of all components including alarm, ventilation, electrical and gas shut-down, automatic and manual release