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Passive and Fixed Fire Protection Controls for Commercial Cooking Operations

Fires in commercial cooking operations are common due to the production of combustible vapours, accumulation of fat/oil residues, over-temperature and ignition/fire spread to the building structure.

The applicable standards including NFPA 96 are designed to prevent fires and control fire spread in addition to direct extinguishment of fires.

The practical requirements to meet all the applicable standards are not always well understood and shortcoming in the installations and failure to control fires are still common.

The presentation will include:

  1. Review of basic building code and NFPA 96 installation requirements for kitchen equipment and ventilation,
  2. Review of basic fixed fire suppression system installation requirements,
  3. Special equipment such as UV filtration, ecology units, pizza ovens, smokers, silencers, and recirculation hoods,
  4. Common installation challenges and issues, including AHJ requirements, and
  5. Upcoming changes in codes and standards.

 

speakers list:

  1. Allan Hughes – Fluid Mechanical – Cooking equipment and ventilation requirements,
  2. Brian Fraser – Celerity Engineering – Fire extinguishing systems and upcoming changes,
  3. Bruce Sychuk – SMACNA-BC – discussion of installation issues and practices,

Date:  September 18, 2018
Time: Registration and Reception 5:30pm
Location: False Creek Yacht Club (1661 Granville Street)
Cost: Members - $35; Non-members $40. Please bring cash or a cheque payable to BC Society of Fire Protection Engineers to cover the cost of dinner.
Registration Deadline: September 15, 2018

Free parking is available in the Yacht Club parking lot.

Start date: 
Tuesday, September 18, 2018 - 17:30

Signups closed for this Event

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