§ 11-289. Protection of hood and duct ventilation systems and related commercial cooking appliances.

(a)

Generally. All occupancies containing cooking equipment in commercial, industrial, institutional, assembly, and similar cooking applications, other than installations for residential use, shall:

(1)

Have hoods, ducts, and grease removal equipment installed in conformance with this Division and other applicable provisions of this County Code; and

(2)

Have installed and maintain an automatic fire extinguishing system approved by the Fire Chief or authorized representative.

(b)

Installation of automatic fire extinguishing systems. The system shall be installed by a contractor who has been certified by the manufacturer as competent to install the equipment. Such certification shall be available to the Fire Chief or authorized representative.

(c)

Plans and specifications. Working plans and specifications shall be submitted to the Fire Chief or authorized representative for review and approval prior to installation. The plans shall include:

(1)

A diagram of the area and equipment to be protected, including the dimensions of the hood and duct and all surfaces and appliances;

(2)

Manufacturer and model number of the system or systems proposed; and

(3)

A diagram of system piping and all component parts, including:

(A)

Size and length of piping and pipe schedule;

(B)

Size and number of elbows and tees;

(C)

Model numbers and location of nozzles;

(D)

Location and temperature of fusible links;

(E)

Location of system canister;

(F)

Location of manual means of activation; and

(G)

Location and identity of any auxiliary equipment including gas and power (electric) shutoffs.

(d)

Installation manual provided. At least one (1) current manufacturer's installation manual shall be provided to the Fire Chief for each system installed.

(e)

Change from approved plans. Where field conditions necessitate change from the approved plans, the Fire Chief or authorized representative shall be consulted.

(f)

Inspection.

(1)

A final inspection of the installed system shall be made by the Fire Chief or authorized representative, which shall include witnessing of a test of the automatic and manual operating devices.

(2)

The Fire Chief or authorized representative shall be notified twenty-four (24) hours prior to the test.

(3)

Extinguishing systems shall be inspected at intervals required by the Fire Chief or authorized representative.

(4)

The periodic inspection required in paragraph (3), above, shall be accomplished by a licensed fire extinguisher dealer or representative. Said inspection shall generate, on a form approved by the Fire Chief or authorized representative, a report on the condition of the system. The report shall be signed by this inspector and shall be forwarded to the Office of the Fire Marshal within five (5) days after inspection or servicing.

(g)

Cleaning. All ducts, hoods, and grease collection equipment shall be cleaned not less than four (4) times a year.

(CB-107-1979; CB-80-2006; CB-47-2010)