ISO 15371:2015

INTERNATIONAL ISO
STANDARD 15371
Third edition
2015-11-15
Ships and marine technology — Fire-
extinguishing systems for protection
of galley cooking equipment
Navires et technologie maritime — Systèmes d’extinction d’incendie
des équipements de cuisine
Reference number
©
ISO 2015
© ISO 2015, Published in Switzerland
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ii © ISO 2015 – All rights reserved

Contents Page
Foreword .v
Introduction .vi
1 Scope . 1
2 Terms and definitions . 1
3 Components . 4
3.1 General . 4
3.2 Detectors . 4
3.3 Discharge nozzles . 5
3.4 Operating devices . 5
3.5 Manual actuators . . 5
3.6 Shut-off devices . 5
3.7 Pipe, fittings, tubing and hose . 6
3.8 Extinguishing agent . 6
3.9 Indicators . 6
4 System requirements . 6
4.1 General . 6
4.2 Use . 6
4.3 Applications . 6
4.4 System actuation . 7
4.5 Supervision . 8
4.6 System location . 8
4.7 Discharge nozzles . 8
4.8 Special requirements . 8
4.9 Protection of common exhaust duct . 9
5 Test methods . 9
5.1 Cooking appliance extinguishing tests . 9
5.1.1 General. 9
5.1.2 Deep fat fryer .10
5.1.3 Griddle .11
5.1.4 Range top .12
5.1.5 Gas radiant char-broiler .12
5.1.6 Electric char-broiler .13
5.1.7 Lava, pumice or synthetic rock char-broiler .13
5.1.8 Natural charcoal broiler .13
5.1.9 Mesquite wood char-broiler .14
5.1.10 Upright broiler .14
5.1.11 Chain broiler .14
5.1.12 Wok .15
5.2 Splash tests .15
5.2.1 Deep fat fryer extinguishing splash tests .15
5.2.2 Deep fat fryer cooking temperature splash test .16
5.2.3 Range top extinguishing splash tests .17
5.2.4 Range top cooking temperature splash tests .17
5.2.5 Wok extinguishing splash test .18
5.2.6 Wok cooking temperature splash tests .18
5.3 Hood and duct (full scale) extinguishing test .19
5.3.1 General.19
5.3.2 Hood .19
5.3.3 Filter and frame .19
5.3.4 Duct .20
5.4 Extinguishing system unit test .21
5.4.1 Preparation .21
5.4.2 General test procedures .22
5.4.3 Fuel ignition and extinguishing system unit operation .23
5.4.4 Plenum testing .23
5.4.5 Conditions of acceptability.23
6 Installation, operation and maintenance instruction manual .23
7 Owner’s manual.25
8 Test report .26
iv © ISO 2015 – All rights reserved

Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2. www.iso.org/directives
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received. www.iso.org/patents
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation on the meaning of ISO specific terms and expressions related to conformity
assessment, as well as information about ISO’s adherence to the WTO principles in the Technical
Barriers to Trade (TBT), see the following URL: Foreword - Supplementary information
The committee responsible for this document is ISO/TC 8, Ships and marine technology, Subcommittee
SC 1, Lifesaving and fire protection.
This third edition cancels and replaces the second edition (ISO 15371:2015). Subclauses 2.25, 2.26,
4.4.13, and 5.1.1.2 b) have been editorially revised to clarify requirements.
Introduction
While this International Standard provides the marine industry with a means for evaluating the
effectiveness of fire-extinguishing systems for a variety of grease-laden cooking appliances that may be
found in a galley, it is also referenced by the International Maritime Organization (IMO) International
Convention for the Safety of Life at Sea (SOLAS), 1974, as amended, and provides organizations who
are party to SOLAS with a means of ensuring conformance of deep-fat cooking equipment with the fire
suppression requirements prescribed in SOLAS.
vi © ISO 2015 – All rights reserved

INTERNATIONAL STANDARD ISO 15371:2015(E)
Ships and marine technology — Fire-extinguishing systems
for protection of galley cooking equipment
1 Scope
This International Standard applies to the design, testing, and operation of pre-engineered fire
extinguishing systems to protect the galley hoods, ducts, fryers and other grease-laden appliances.
Pre-engineered fire-extinguishing system units are also required to comply with requirements for
the construction and components performance as applicable to specific types, designs, sizes and
arrangements. This International Standard also provides minimum requirements for the testing and
evaluation of components.
A product that contains features, characteristics, components, materials or systems that are new
or different from those covered by the requirements in this International Standard and that involve
a risk of fire, electric shock, or injury to persons, shall be evaluated using the appropriate additional
component and end product testing.
NOTE Only deep-fat cooking equipment, among the types of galley cooking equipment covered by this
International Standard, are required by SOLAS chapter II-2 Regulation 10.6.4 to have fixed fire-extinguishing
systems.
2 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
2.1
auxiliary equipment
equipment used in conjunction with the extinguishing system
EXAMPLE Auxiliary equipment can be used to shut down power, fuel or ventilation to the hazard area being
protected or to initiate alarm or signalling devices.
2.2
cooking appliance
cooking device that has, or is capable of having, a surface of liquid grease or one in which cooking with
grease is involved
EXAMPLE Deep fat fryer, griddle, range, chain-broiler, electric char-broiler, charcoal broiler, mesquite
broiler, gas radiant char broiler, wok, tilt skillet/braising pan and similar appliances.
Note 1 to entry: The protected area is limited to the cooking area of the appliance only.
2.3
cooking grease
grease
vegetable shortening incorporating an antifoaming agent
2.4
cylinder
valve assembly
container that incorporates a valve and that provides storage for the extinguishing agent and expellant
gas until the valve is actuated
Note 1 to entry: For cartridge-operated units, this assembly includes the extinguishing-agent storage container
and cartridge mechanism.
2.5
deep fat fryer
commercially available electric cooking appliance in which cooking greases in depth are used
2.6
discharge nozzle
device that is used to distribute the extinguishing agent over or into a specific area
2.7
discharge rate
ratio of the quantity of the extinguishing agent discharged from a nozzle to the discharge time measured
to within ±1 s, expressed in kg/s
2.8
discharge time
time interval between the first appearance of the extinguishing agent at the nozzle and the time at
which the discharge becomes predominantly gaseous or ceases
2.9
duct
duct system
continuous enclosed passageway for the transmission of air and cooking vapours
2.10
expellent gas
nitrogen air or other gas used to facilitate the discharge of the extinguishing agent
2.11
extinguishing system unit
identified components that can be assembled into a system for the discharge of an extinguishing agent
through fixed piping and nozzles for the purpose of extinguishing fires
2.12
gas cartridge
container that provides storage for an expellant gas only
2.13
grease filter
component of a grease vapour removal system that deflects the air and vapours passing through it in
such a manner as to result in the grease vapours concentrating, condensing, or both, for the purpose of
grease collection
2.14
hood
device provided as part of an exhaust system to direct and capture grease vapours and exhaust gases
from a cooking appliance
2.15
indicator
mechanical or electrical device that shows when an extinguishing system or one of its critical
components is ready to operate or has already operated
2.16
inspection
visual examination of the system or portion thereof to verify that it appears to be in operating condition
and is free of physical damage
2.17
low quality fatty beef steak
beef steak containing 20 % to 30 % fat or gristle, well marbled and uniform in size
2 © ISO 2015 – All rights reserved

2.18
maintenance
work, including, but not limited to, repair, replacement and service, performed to ensure that the
equipment operates properly
2.19
manual means of actuation
means of system actuation in which a system is discharged by manual means
2.20
manufacturer’s installation and maintenance manual
document containing the design, installation and maintenance instructions which is prepared and
approved as a complimentary part of the extinguishing system
2.21
multiple-vat deep fat fryer
multiple electric fryers that are mechanically joined together
Note 1 to entry: Each vat incorporates a separately controlled heating source.
2.22
operable pressure
pressure developed in a fully charged container conditioned at 21 °C for at least 24 h
2.23
operable pressure range
pressure range corresponding to the pressures in the storage container at the specified minimum and
maximum temperatures for which the extinguishing system is intended to be operable
2.24
operating devices
mechanical, electrical or pneumatic devices involved in the operation of a system
2.25
operation
〈automatic〉 operation without human intervention
Note 1 to entry: Methods of automatic operation include, but are not limited to, heat, rate of temperature rise,
smoke or pressure change.
2.26
operation
〈manual〉 operation of a system or its components through human action
2.27
owner’s manual
pamphlet containing the manufacturer’s recommendations for proper inspection and operation, which
is prepared and approved as a complimentary part of the extinguishing system
2.28
plenum
volume of enclosed space between the grease filters and the portion of the hood above the grease filters
in a hood and duct system
2.29
pre-engineered system
system that is tested in accordance with the limitations prescribed by the manufacturer for the
maximum and minimum pipe lengths, accessories, number of fittings, number and types of nozzles,
nozzle placement, types of fire risk and the maximum dimensions, volumes and areas of the appliances,
hoods and ducts to be protected
Note 1 to entry: The hazards protected by these systems are specifically limited as to type and size by testing on
actual fires.
Note 2 to entry: The limitations on hazards that are permitted to be protected by these systems and piping and
nozzle configurations are those contained in the manufacturer’s installation and maintenance manual.
2.30
pressure vessel
pressure cylinder
container that provides storage for the extinguishing agent and expellant gas
2.31
product
fire extinguishing system or any part thereof covered by the requirements of this International Standard
2.32
shut-off device
device that operates simultaneously with the extinguishing system to shut off fuel and power to the
appliances protected by the system and other appliances required to be shut off upon operation of the
system
2.33
signal
status indication communicated by electrical or other means
2.34
split-vat deep fat fryer
electric fryer that incorporates a divided partition which splits the fryer in sections
Note 1 to entry: Each split-vat fryer incorporates a separately controlled heating source.
2.35
tilt skillets
cooking devices which are intended to braise, simmer, sauté, or fry foods
2.36
braising pans
cooking devices which are intended to braise, simmer, sauté, or fry foods
3 Components
3.1 General
Only system components referenced or permitted in the manufacturer’s installation and maintenance
manual or alternative components that have been approved for use with the specific extinguishing
system shall be used.
3.2 Detectors
Detectors shall be approved devices that are capable of detecting fire.
4 © ISO 2015 – All rights reserved

3.3 Discharge nozzles
3.3.1 Discharge nozzles shall be approved for their intended use.
3.3.2 Nozzles shall be provided with an internal strainer or a separate approved strainer located
immediately up-stream of the nozzle.
3.3.3 Nozzles shall be constructed of brass, stainless-steel, or other corrosion-resistant materials, or
be protected inside and out against corrosion.
3.3.4 Nozzles shall be made of non-combustible materials and shall withstand the expected fire
exposure without deformation.
3.3.5 Nozzles shall be permanently marked for identification.
3.3.6 All discharge nozzles shall be provided with caps or other suitable devices to prevent the
entrance of grease vapours, moisture, or other foreign materials into the piping.
3.3.7 The caps or other protection devices shall blow off, open or blow out upon agent discharge.
3.4 Operating devices
3.4.1 Operating devices shall be designed for the service they will encounter and shall not be rendered
inoperative by, or be susceptible to, accidental operation.
3.4.2 Operating devices shall be designed to function properly through a temperature range from 0 °C
to 49 °C, or marked to indicate the temperature limitations.
3.5 Manual actuators
3.5.1 Manual actuators shall not require a force of more than 178 N.
3.5.2 Manual actuators shall not require a movement of more than 356 mm to secure operation.
3.5.3 All manual actuators shall be provided with operating instructions. These instructions may
include the use of pictographs, and shall have lettering at least 6 mm in height.
3.5.4 All remote manual operating devices shall be marked to identify the hazard against which
they protect.
3.6 Shut-off devices
3.6.1 On activation of any cooking equipment or hood/duct fire extinguishing system, all sources of
fuel and electric power that produce heat to all equipment protected by the system shall be shut off
automatically.
3.6.2 Gas appliances not requiring protection but located under the same ventilation equipment shall
also be shut off.
3.6.3 Exhaust fans and dampers are not required to be shut off on system actuation if the fire-
extinguishing system has been tested under both zero and high-velocity flow conditions.
3.6.4 If the expellant gas is used to pneumatically operate the shut-off devices, the gas shall be sourced
prior to its entry into the agent storage cylinder.
3.6.5 Shut-off devices shall require manual resetting prior to fuel or power being restored.
3.7 Pipe, fittings, tubing and hose
3.7.1 Pipe and associated fittings shall be of non-combustible material having physical and chemical
characteristics compatible with the extinguishing agent.
3.7.2 The pressure rating of the pipe, fittings and connection joints shall withstand the maximum
expected pressure in the piping system.
3.7.3 Pipe, tubing, hose and fitting materials and types shall be in accordance with the manufacturer’s
installation and maintenance manual.
3.8 Extinguishing agent
3.8.1 The agent used shall be identified for the particular system in the operation and maintenance
manual as recommended by the manufacturer of the system.
3.8.2 Agents from different manufacturers shall not be mixed.
3.9 Indicators
3.9.1 Systems shall be provided with an audible or visual indicator to show that the system is in a
ready condition or is in need of recharging.
4 System requirements
4.1 General
4.1.1 Fire-extinguishing systems shall meet the requirements of 5.4.
4.2 Use
4.2.1 Equipment that can be protected against hazard includes:
a) cooking hoods, plenums, ducts, and filters with their associated cooking appliances, including deep
fat fryers, ranges, broilers, griddles and similar grease-laden appliances;
b) special grease removal devices;
c) energy recovery devices installed in the exhaust system.
4.3 Applications
4.3.1 The manufacturer’s installation and maintenance manual shall be consulted for the system’s
limitations and applications for which the approved system is considered satisfactory protection.
4.3.2 Each protected cooking appliance, individual hood and branch exhaust duct directly connected
to the hood, shall be protected by a system or systems designed for simultaneous operation.
6 © ISO 2015 – All rights reserved

4.3.3 Where two or more hazards can be simultaneously involved in fire by reason of their proximity,
the hazards shall be protected by either of the following:
a) individual systems installed to operate simultaneously;
b) a single system designed to protect all hazards that can be simultaneously involved.
4.3.4 Any hazard that will allow fire propagation from one area to another shall constitute a single fire
hazard.
4.4 System actuation
4.4.1 All systems shall have a manual method of actuation or both manual and automatic actuations.
4.4.2 The automatic and manual means of system actuation, external to the control head or releasing
device, shall be separate and independent of each other so that a failure of one will not impair the
operation of the other.
4.4.3 When a releasing mechanism is used, employing a single line for the mechanical detection and
the remote manual control, the remote manual control shall be installed inline, prior to all detection
devices, so that a malfunction of one does not impede operation of the other.
4.4.4 Automatic detection and system actuation shall be in accordance with the manufacturer’s
installation and maintenance manual.
4.4.5 The devices necessary for the proper operation of the system shall function simultaneously with
the system operation.
4.4.6 Operation of any manual actuator shall be all that is required to bring about the full operation
of the system.
4.4.7 At least one manual actuator shall be provided for each system.
4.4.8 All operating devices shall be designed, located, installed or protected so that they are not
subject to mechanical, environmental or other conditions that could render them inoperative or cause
inadvertent operation of the system.
4.4.9 An audible or visual indicator shall be provided to show that the system has operated, that
personnel response is needed and that the system is in need of recharge.
4.4.10 The extinguishing system shall be connected to the fire alarm system, if provided, so that
actuation of the extinguishing system will sound the fire alarm as well as provide the function of the
extinguishing system.
4.4.11 A readily accessible means for manual actuation shall be located in a path of egress. When manual
activation is used for cooking related protection, the manual activation device shall be installed no more
than 1 450 mm, nor less than 1 000 mm above the floor and shall clearly identify the hazard against
which it protects.
4.4.12 Automatic systems protecting common exhaust ducts shall not require a remote manual actuator.
4.4.13 The means for the manual actuator(s) shall be mechanical and shall not rely on electrical power
for actuation, except as provided for in 4.4.14.
4.4.14 Electrical power shall be permitted to be used for the manual actuation if a reserve power supply
is provided or if supervision in accordance with 4.5 is provided.
4.5 Supervision
4.5.1 Where supervision of any of the following is provided, it shall be designed to provide an indication
of problems or failure:
a) automatic detection system;
b) electrical actuation circuit;
c) electrical power supply.
4.5.2 Signals indicating the failure of the supervised devices or equipment shall give prompt and positive
indication of any failure and shall be distinctive from signals indicating operation or hazardous conditions.
4.6 System location
4.6.1 Agent containers and expellant gas assemblies shall be located within the temperature range
specified in the manufacturer’s installation and maintenance manual.
4.6.2 If ambient temperatures outside the manufacturer’s operating temperature range are expected,
protection shall be provided to maintain the temperature within the approved range.
4.6.3 Agent containers and expellant gas assemblies shall not be located where they could be subjected
to mechanical, chemical, or other damage.
4.6.4 Where damage due to chemical or mechanical exposure is expected, protective devices such as
enclosures or guards shall be provided.
4.6.5 Agent containers and expellant gas assemblies shall be accessible for inspection, maintenance,
and recharge.
4.6.6 Agent containers and expellant gas assemblies shall be located near the hazard or hazards
protected but not where they will be exposed to the fire.
4.7 Discharge nozzles
4.7.1 All discharge nozzles shall be designed and subsequently located, installed, or protected so that they
are not subjected to mechanical, environmental, or other conditions that would render them inoperative.
4.7.2 Discharge nozzles shall be connected and supported.
4.8 Special requirements
4.8.1 Systems protecting two or more hoods or plenums, or both, shall be installed to ensure the
simultaneous operation of all systems protecting the hoods, plenums and associated cooking appliances
located below the hoods.
4.8.2 A single detection device shall be permitted for more than one appliance when installed according
to the system’s approval detection arrangements.
8 © ISO 2015 – All rights reserved

4.8.3 At least one heat detector or fusible link shall be installed within each exhaust duct opening in
accordance with the manufacturer’s approval.
4.8.4 A heat detector or fusible link shall be provided above each protected cooking appliance and
in accordance with the manufacturer’s approval. Heat detectors or fusible links located at or within
300 mm into the exhaust duct opening and above the protected appliance shall be permitted to meet
this requirement.
4.8.5 Where the pipe or other conduit penetrates a duct or hood, the penetration shall have a liquid
tight continuous external weld or shall be sealed by an approved device.
4.9 Protection of common exhaust duct
4.9.1 Common exhaust ducts shall be protected by one of the following methods:
a) Simultaneous operation of all independent hood, duct, and appliance protection systems;
b) Simultaneous operation of any hood, duct, and appliance protection system and the system(s)
protecting the entire common exhaust duct.
4.9.2 A heat detector or fusible link shall be located at each branch duct-to-common duct connection.
4.9.3 Actuation of any branch duct-to-common duct exhaust duct heat detector or fusible link shall
actuate the common duct system only, or when all independent systems are connected to a fire alarm
control panel.
4.9.4 All sources of fuel or heat to the appliances served by the common exhaust duct shall be shut
down upon actuation of any protection system.
4.9.5 Ignition sources contained within any exhaust system shall be protected and have a separate
detection system in accordance with the manufacturer’s recommendations and the approval testing.
4.9.6 Moveable cooking equipment shall be provided with a means to ensure that it is correctly
positioned in relation to the appliance discharge nozzles during cooking operations.
5 Test methods
5.1 Cooking appliance extinguishing tests
5.1.1 General
5.1.1.1 An extinguishing system unit shall meet the coverage and nozzle placement limitations for each
type of cooking appliance with which it is intended to be used. When the coverage and nozzle placement
limitations from the results of successful deep fat fryer testing meet the requirements for any other
cooking appliance installations, further testing is not required (see 5.1.2). For cooking appliances with
different nozzle coverage and placement limitations, fire tests are required.
Specific fire extinguishing test methods are given in 5.1. Additional testing on splashing during the
discharge of a system, in accordance with 5.2, shall also be provided.
For hood, duct and broiler testing only, grease is to be new or used vegetable shortening, or
rendered animal fat.
5.1.1.2 When tested with a cooking appliance, the extinguishing system unit shall:
a) result in the flame in the appliance being completely extinguished in one minute or less;
b) after 10 seconds of the release of the system, not cause a fire ball over the appliance that is larger
than the initial fire;
c) for deep fat fryers, woks and ranges, not permit reigniting of the grease for 20 minutes or until the
temperature of the grease decreases at least 33,3 °C below its observed auto-ignition temperature,
whichever is longer; and
d) for all appliances other than deep fat fryers, woks and ranges, not permit re-ignition of the grease
for five minutes.
5.1.1.3 Unless otherwise noted, each fire test shall be conducted using the minimum quantity of agent
and the minimum discharge rate condition which is achieved by assembling the extinguishing system
using its maximum piping limitations with respect to the number of fittings and the size and length of the
pipe in accordance with the manufacturer’s installation instructions.
5.1.1.4 The cylinder/valve assembly shall be filled to its rated capacity and the cylinder or gas
cartridge pressurized with the expellant gas to the normal operating pressure at 21 °C [see 6.2 k)]. The
cylinder/valve assembly or gas cartridge used for these tests shall be conditioned for at least 16 h at the
minimum storage temperature specified in the manufacturer’s installation instructions. As an alternative
to the conditioning, stored pressure units may be under-pressurized to simulate the pressure at the
minimum operating temperature.
5.1.1.5 Extinguishing tests shall be conducted with both the maximum and minimum nozzle heights,
with each nozzle positioned in the most difficult location and orientation allowed by the manufacturer’s
installation instruction with respect to fire extinction. Splash tests shall be conducted at the minimum
nozzle height, with the nozzle positioned in the most difficult locations and orientations allowed by the
installation instructions.
5.1.1.6 The length and width of the cooking area of the appliance being tested shall correspond to the
maximum area coverage and dimension limitations specified in the installation instructions.
5.1.1.7 Multiple-appliance protection for single discharge nozzle coverage shall be tested as per the
manufacturer’s installation instructions.
5.1.1.8 A larger appliance shall not be protected with multiple nozzles unless:
a) a deep fat fryer protected by multiple nozzles does not exceed a total cooking surface area of 0,55 m ;
b) the area of coverage for each nozzle does not exceed its single appliance coverage.
The following are exceptions to the requirements of this subclause.
1) When compliance with the deep fat fryer requirements is demonstrated using the specified cooking
surface area of coverage, the protection of a deep fat fryer with a total cooking surface area greater
than 0,55 m may be used.
2) The 0,55 m total surface cooking area requirement does not apply to tilt skillets/braising pans.
5.1.1.9 Prior to the conduct of each extinguishing test, the appliance shall be cleaned and provided
with new cooking grease.
5.1.2 Deep fat fryer
5.1.2.1 The deep fat fryer used for this test shall be a commercially available natural gas, propane,
or electric deep fat fryer, at least 230 mm deep, having a cooking surface area as specified in the
10 © ISO 2015 – All rights reserved

manufacturer’s installation instructions. For a deep fat fryer with an integral drip board, or the like, the
calculated cooking area, along with the drip area, shall be as indicated in the manufacturer’s installation
instructions.
NOTE On certain electric fryers, the heating elements can be damaged due to the high temperatures during
the fire testing; therefore, natural gas or propane fuelled units are commonly used for the fire tests.
5.1.2.2 All deep fat fryers tested in accordance with 5.1.2.1, and 5.1.2.3 to 5.1.2.8 shall demonstrate
an average heating rate of not less than 7 °C/min and an average cooling rate of not more than 3 °C/min.
The average heating and cooling rates shall be determined by heating the liquid grease in an uncovered
fryer at the fryer’s maximum energy input. The time required to heat the grease from 260 °C to 315 °C
shall be used to calculate the rise in temperature of the appliance. When the temperature of the liquid
grease reaches 325 °C, the fryer’s energy source shall be immediately shut off. The temperature of the
cooling liquid grease shall then be monitored. When the temperature of the grease returns to 315 °C, the
cooling rate, in °C per minute, shall be measured between the temperatures of 315 °C and 260 °C. The
fryer shall be tested with an ambient temperature of (21 ± 5) °C throughout the duration of the test. The
thermocouple monitoring the grease temperature shall be installed as indicated in 5.1.2.6.
5.1.2.3 Multiple-vat and split-vat deep fat fryers shall be separately tested with the discharge nozzle
positioned in the most difficult location and orientation allowed by the manufacturer’s installation manual.
5.1.2.4 Split-vat fryers shall be tested wherein one or more of the vats adjacent to the vat to be
spontaneously ignited are filled with liquid cooking grease and heated to 175 °C to 190 °C. Energy shut-
off for all the vats shall occur when the extinguishing system is actuated.
If saponified foam from the adjacent vat(s) rolls over into the burning vat after system actuation, the
grease temperature of the adjacent vat(s) shall be reduced to the point where foam rollover does not
occur or a means shall be provided to prevent foam from rolling over into the burning vat.
5.1.2.5 The fryer shall be filled with new, unused liquid grease until the grease level is 75 mm below
the top edge of the fryer (see 5.1.1.9). The liquid grease shall have an auto-ignition temperature not
less than 363 °C when tested with the deep fat fryers of the type specified in 5.1.2.1. During the testing,
the auto-ignition temperature shall not be less than 358 °C and the commencement of the timing of the
two minute free burn shall start at an oil temperature of 363 °C. For a deep fat fryer with an internal
drip board, or the like, the grease level shall be at the fryer wall/drip board interface, when the grease is
at a temperature of 175 °C to 190 °C. In no case shall the grease level for any type of fryer be more than
75 mm below the top of the vat when the grease temperature is between 288 °C to 315 °C.
5.1.2.6 The grease temperature during testing shall be measured with a thermocouple located 25 mm
below the grease surface. The thermocouple shall be located not closer than 75 mm to any side of the fryer.
5.1.2.7 The liquid grease in the fryer shall be heated by its heating source until auto-ignition occurs.
If the grease temperature reaches 363 °C and the grease has not ignited, it shall be ignited manually.
The fire shall burn freely with the fryer’s heating source remaining on for a period of not less than two
minutes. After the free-burn period, the heating source shall be shut off and the extinguishing system
shall be manually discharged.
5.1.2.8 Upon complete discharge of the extinguishing agent, the deep fat fryer shall have complied
with the requirements in 5.1.1.2.
5.1.3 Griddle
5.1.3.1 The griddle used for the fire test is to be constructed of sheet metal at least 2 mm thick and is to
be 25 mm deep.
5.1.3.2 The griddle is to be filled with liquid grease to a depth of 6 mm.
5.1.3.3 The liquid grease in the griddle is to be heated by the griddle’s heating source until spontaneous
ignition occurs. After the cooking area is fully involved in flames, the fire is to burn freely for a minimum
of one minute, with the heating source remaining on, after which the heating source is to be shut off and
the extinguishing system unit is to be discharged.
5.1.3.4 Upon complete discharge of the extinguishing agent, the griddle shall comply with the
requirements of 5.1.1.2.
5.1.4 Range top
5.1.4.1 The range top used for the test is to be a commercially available electric, natural gas or propane
fired range top or a commercial range top burner constructed to simulate variable range top configurations.
When a manufacturer references protection for a range top incorporating a back shelf, a back shelf of
the maximum size and located at the minimum height as specified in the manufacturer’s in
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