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Chapter 2 - Principle of Operation, Page 2-16_________________________________________________
Fire Extinguishing Systems
The National Fire Protection Association Standard 96 (NFPA-96) and the International Fire Code (IFC)
requires the use of a Fire Extinguishing System to cover the cooking surfaces, Ventilator exhaust plenums
(the area above the ESP Cells), and the exhaust duct (Refer to Figure 2-17-1). Upon activation of the Fire
Extinguishing System the follow will occur:
1. Fire extinguishing agent will discharge through the cooking equipment nozzles, the plenum nozzles
and the duct nozzle(s) (Refer to Figure 2-17-1).
2. The protected cooking equipment and possibly other cooking equipment will shut off. Refer to the
above referenced codes for specific equipment that must shut off.
3. If the Fire Extinguishing System is wired to a building fire alarm system the alarm will activate.
4. If the Fire Extinguishing System is wired to a building management system it will notify of a fire
condition.
5. The Fire Extinguishing System should be wired to the Gaylord Command Center. If wired the
following will occur:
a) If the exhaust and supply fan were on, the exhaust fan would stay on and the supply fan would
shut off. It the exhaust and supply fans were off, the exhaust fan would come on and the supply
fan would stay off.
b) If the Ventilator Wash Cycle was on it would shut off.
6. After discharge, the Fire Extinguishing System must be recharged and certified by a fire system
contractor before the cooking equipment can be turned back on.
For Operation and Maintenance of the Fire Extinguishing System, refer to the system manufacture's
Owner's Manual.
Important: NFPA-96 requires inspection and certification of Fire Extinguishing Systems every 6 months.
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