ISO 15371:2024

International
Standard
ISO 15371
Fourth edition
Ships and marine technology —
2024-06
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 2024
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Published in Switzerland
ii
Contents Page
Foreword .v
Introduction .vi
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Components . 4
4.1 General .4
4.2 Detectors.4
4.3 Discharge nozzles .4
4.4 Operating devices .4
4.5 Manual means of actuation .5
4.6 Shut-off devices .5
4.7 Pipe, fittings, tubing and hose .5
4.8 Extinguishing agent .5
4.9 Indicator .5
5 System requirements . 6
5.1 General .6
5.2 Use .6
5.3 Applications.6
5.4 System actuation .6
5.5 Supervision .7
5.6 System location .7
5.7 Discharge nozzles .8
5.8 Protection to multiple equipment .8
5.9 Protection of common exhaust duct .8
6 Test methods . 9
6.1 Cooking equipment extinguishing tests .9
6.1.1 General .9
6.1.2 Deep fat fryer .10
6.1.3 Griddle .11
6.1.4 Range top .11
6.1.5 Gas radiant char broiler . 12
6.1.6 Electric char-broiler . 12
6.1.7 Lava, pumice or synthetic rock char-broiler . 12
6.1.8 Natural charcoal broiler . 13
6.1.9 Mesquite wood char-broiler . 13
6.1.10 Upright broiler . 13
6.1.11 Chain broiler . . .14
6.1.12 Wok .14
6.2 Splash tests . 15
6.2.1 General . 15
6.2.2 Deep fat fryer extinguishing splash tests . 15
6.2.3 Deep fat fryer cooking temperature splash test . 15
6.2.4 Range top extinguishing splash tests .16
6.2.5 Range top cooking temperature splash tests .16
6.2.6 Wok extinguishing splash tests .17
6.2.7 Wok cooking temperature splash tests .17
6.3 Hood and duct (full scale) extinguishing test .18
6.3.1 General .18
6.3.2 Hood.18
6.3.3 Filter and frame .18
6.3.4 Duct .19
6.4 Extinguishing system unit test . 20

iii
6.4.1 Preparation . 20
6.4.2 General test procedures . .21
6.4.3 Fuel ignition and extinguishing system unit operation .21
6.4.4 Plenum testing . 22
6.4.5 Conditions of acceptability . 22
7 Installation and maintenance manual .22
8 Owner’s manual .24
9 Test report .25
Bibliography .26

iv
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 document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent
rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a)
patent(s) which may be required to implement this document. However, implementers are cautioned that
this may not represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO's adherence to the World Trade
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 8, Ships and marine technology, Subcommittee
SC 1, Maritime safety.
This fourth edition cancels and replaces the third edition (ISO 15371:2015), which has been technically
revised.
The main changes are as follows:
— Clause 2 and Bibliography have been added;
— Clause 3, 4.4 and 5.4 have been modified.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.

v
Introduction
This document provides the marine industry with a means for evaluating the effectiveness of fire-
extinguishing systems for a variety of grease-laden cooking equipment that can be found in a galley. This
document is also referenced in the International Maritime Organization (IMO) International Convention for
[1]
the Safety of Life at Sea (SOLAS), 1974, as amended . This document aims to provide organizations who are
party to SOLAS with a means of ensuring that deep-fat cooking equipment conforms to the fire suppression
requirements prescribed in SOLAS.

vi
International Standard ISO 15371:2024(en)
Ships and marine technology — Fire-extinguishing systems
for protection of galley cooking equipment
1 Scope
This document applies to the design, testing, and operation of pre-engineered fire extinguishing systems
that protect galley hoods, ducts, fryers and other grease-laden cooking equipment.
This document provides requirements for the construction and performance of components within pre-
engineered fire-extinguishing system units. This document 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 document and that involve a risk of fire, electric shock, or
injury to persons, can be evaluated using the appropriate additional component and end product testing.
2 Normative references
There are no normative references in this document.
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .org/
3.1
auxiliary equipment
equipment used in conjunction with the extinguishing system
Note 1 to entry: Auxiliary equipment can be used to shut down power, fuel supply or ventilation to the hazard area
being protected or to initiate alarm or signalling devices.
3.2
cooking equipment
cooking device that has, or is capable of having, a surface of liquid grease or one involving cooking with grease
Note 1 to entry: 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 equipment.
Note 2 to entry: The protected area is limited to the cooking area of the equipment only.
3.3
cooking grease
vegetable shortening incorporating an antifoaming agent

3.4
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 expellant-gas carriage operated units, this assembly includes the extinguishing agent storage
container and cartridge mechanism.
3.5
deep fat fryer
commercially available cooking equipment in which cooking grease in depth are used
3.6
discharge nozzle
device that is used to distribute the extinguishing agent over or into a specific area
3.7
discharge rate
ratio of the quantity of the extinguishing agent discharged from a nozzle to the 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 to be measured to within ±1 s)
Note 1 to entry: This rate is expressed in kg/s.
3.8
duct
duct system
continuous enclosed passage for the transmission of air and cooking vapours
3.9
expellant gas
dry nitrogen or other dry gas to facilitate the discharge of extinguishing agent from the cylinder valve
assembly
3.10
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
3.11
gas cartridge
container that provides storage for an expellant gas only
3.12
hood
device provided as part of an exhaust system to direct and capture grease vapours and exhaust gases from
a cooking equipment
3.13
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
3.14
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
3.15
low quality fatty beef steak
beef steak containing 20 % to 30 % fat or gristle, well marbled and uniform in size

3.16
maintenance
work, including but not limited to repair, replacement and service, performed to ensure that the cooking
equipment operates properly
3.17
manual means of actuation
means of system actuation in which a system is discharged by manual means
3.18
manufacturer’s installation and maintenance manual
document containing the design, installation and maintenance instructions which is a complementary part
of the extinguishing system
3.19
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.
3.20
operating devices
mechanical, electrical or pneumatic devices involved in the operation of a system
3.21
owner’s manual
pamphlet containing the manufacturer's recommendations for proper inspection and operation, which is
prepared as a complementary part of the extinguishing system
3.22
plenum
volume of enclosed space between the grease filters and the portion of the hood (3.12) above the grease
filters in a hood and duct system (3.8)
3.23
pre-engineered extinguishing 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 equipment, hoods (3.12) and ducts
(3.8) 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 (3.18).
3.24
cylinder
container that provides storage for the expellant gas and extinguishing agent, or the extinguishing agent
only when the expellant gas cartridge (3.11) is operated
3.25
product
fire-extinguishing system or any part thereof covered by the requirements of this document
3.26
shut-off device
device that operates simultaneously with the extinguishing system to shut off fuel and power to the
equipment protected by the system and other equipment required to be shut off upon operation of the system

3.27
signal
status indication communicated by electrical or other means
3.28
split-vat deep fat fryer
electric fryer that incorporates a divided partition which splits the fryer into sections
Note 1 to entry: Each split-vat fryer incorporates a separately controlled heating source.
3.29
tilt skillet
braising pan
cooking device which is intended to braise, simmer, sauté, or fry foods
4 Components
4.1 General
System components referenced or permitted in the manufacturer's installation and maintenance manual or
alternative components that are intended for use with the specific extinguishing system shall be used.
4.2 Detectors
Detectors shall be positioned for detecting fire in the galley hoods, ducts, fryers and other grease-laden
cooking equipment.
4.3 Discharge nozzles
4.3.1 The nozzles shall be provided with an internal strainer located immediately up-stream of the nozzle.
4.3.2 The nozzles shall be constructed of brass, stainless-steel, or other corrosion-resistant materials, or
be protected inside and out against corrosion.
4.3.3 The nozzles shall be made of non-combustible materials and shall withstand the expected fire
exposure without deformation.
4.3.4 The nozzles shall be permanently marked for identification.
4.3.5 All the 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.
4.3.6 The caps or other protection devices shall blow off, open or blow out upon agent discharge.
4.4 Operating devices
4.4.1 Operating devices shall be designed for the service they will encounter and shall not be rendered
inoperative by, or be susceptible to, accidental operation.
4.4.2 Operating devices shall be designed to function properly through a temperature range from 0°C to
49°C; such range shall be marked to indicate the temperature limitations.

4.5 Manual means of actuation
4.5.1 Manual means of actuation shall not require a force of more than 178 N.
4.5.2 Manual means of actuation shall not require a large movement (e.g. more than 356 mm) to secure
operation.
4.5.3 All manual actuators shall be provided with operating instructions. These instructions can include
the use of pictographs and shall have lettering at least 6 mm in height.
4.5.4 All remote manual operating devices shall be marked to identify the associated hazards.
4.6 Shut-off devices
4.6.1 Upon 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 have shut off capability.
4.6.2 Gas equipment not requiring protection but located under the same ventilation equipment shall also
be shut off.
4.6.3 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.
4.6.4 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.
4.6.5 Shut-off devices shall require manual resetting prior to fuel or power being restored.
4.7 Pipe, fittings, tubing and hose
4.7.1 Pipe and associated fittings shall be of non-combustible material having physical and chemical
characteristics compatible with the extinguishing agent.
4.7.2 The pressure rating of the pipe, fittings and connection joints shall be determined and documented
to withstand the maximum expected pressure in the piping system.
4.7.3 Pipe, tubing, hose and fitting materials and types shall be in accordance with the manufacturer's
installation and maintenance manual.
4.8 Extinguishing agent
4.8.1 The agent used shall be identified for the particular system in the operation and maintenance
manual, as recommended by the manufacturer of the system.
4.8.2 Agents from different manufacturers shall not be mixed.
4.9 Indicator
Systems shall be provided with an audible or visual indicator to show that the system is in a ready condition
or requires recharging.
5 System requirements
5.1 General
Fire-extinguishing systems shall meet the requirements of 6.4.
5.2 Use
5.2.1 Cooking equipment that can be protected against fire hazard includes:
a) cooking hoods, plenums, ducts, and filters with their associated cooking equipment including deep fat
fryers, ranges, broilers, griddles and similar cooking equipment;
b) special grease removal devices;
c) energy recovery devices installed in the exhaust system.
5.3 Applications
5.3.1 The manufacturer's installation and maintenance manual shall be consulted for the system's
limitations and the applications for which the system is considered to be satisfactorily protected.
5.3.2 Each protected cooking equipment, individual hood and branch exhaust duct directly connected to
the hood, shall be protected by a system or systems designed for simultaneous operation.
5.3.3 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.
5.3.4 Any hazard that allows fire propagation from one area to another shall constitute a single fire hazard.
5.4 System actuation
5.4.1 All systems shall have a manual method of actuation or both manual and automatic actuations. In
the case of a CO fire extinguishing system, only manual activation is allowed.
5.4.2 The automatic and manual means of system actuation, external to the control head or releasing
device, shall be separated and independent of each other so that a failure of one will not impair the operation
of the other.
5.4.3 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.
5.4.4 Automatic detection and system actuation shall be in accordance with the manufacturer's
installation and maintenance manual.
[1]
NOTE The installation of detection is required by SOLAS Convention Chapter II-2.
5.4.5 The devices necessary for the proper operation of the system shall function simultaneously with the
system operation.
5.4.6 Operation of any manual actuator shall be all that is required to bring about the full operation of
the system.
5.4.7 At least one manual actuator shall be provided for each system.
5.4.8 All operating devices shall be designed, located, installed or protected so that they are not subject
to mechanical, environmental or other conditions that can render them inoperative or cause inadvertent
operation of the system.
5.4.9 An audible or visual indicator shall be provided to show that the system has operated, that personnel
response is needed and that the system requires recharge.
5.4.10 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.
5.4.11 A readily accessible means for manual actuation shall be located in a path of egress or outside
the space of the fire hazard. When manual activation is used for cooking related protection, the manual
activation device shall be installed no more than 1 450 mm and no less than 1 000 mm above the floor. The
manual activation device shall clearly identify the hazard against which it protects.
5.4.12 Automatic systems protecting common exhaust ducts shall not require a remote manual actuator.
5.4.13 The means for the manual actuator(s) shall be mechanical and shall not rely on electrical power for
actuation.
5.4.14 Electrical power is permitted to be used for manual actuation if a reserve power supply is provided
or if supervision in accordance with 5.5 is provided.
5.5 Supervision
5.5.1 Where supervision of any of the following is provided, it shall be designed to indicate problems or
failure:
a) automatic detection system;
b) electrical actuation circuit;
c) electrical power supply.
5.5.2 Signals indicating the failure of the supervised devices or equipment shall give prompt and positive
indication of any failure. These signals shall be distinctive from signals indicating operation or hazardous
conditions.
5.6 System location
5.6.1 If ambient temperatures outside the manufacturer's operating temperature range are expected,
protection shall be provided to maintain the temperature within the specified range.
5.6.2 Agent containers and expellant gas assemblies shall not be located where they can be subjected to
mechanical, chemical, or other damage.
5.6.3 Where damage due to chemical or mechanical exposure is expected, protective devices such as
enclosures or guards shall be provided.

5.6.4 Agent containers and expellant gas assemblies shall be accessible for inspection, maintenance, and
recharge.
5.6.5 Agent containers and expellant gas assemblies shall be located near the protected area but not at the
position where they will be exposed to the fire of the protected area.
5.7 Discharge nozzles
5.7.1 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 can render them inoperative.
5.7.2 Discharge nozzles shall be connected to piping that is supported.
5.8 Protection to multiple equipment
5.8.1 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 equipment
located below the hoods.
5.8.2 A single detection device shall be permitted for more than one equipment when installed according
to the manufacturer's installation and maintenance manual.
5.8.3 At least one heat detector or fusible link shall be installed within each exhaust duct opening, in
accordance with the manufacturer's installation and maintenance manual.
5.8.4 A heat detector or fusible link shall be provided above each protected cooking equipment and in
accordance with the manufacturer's installation and maintenance manual. This requirement shall apply to
heat detectors or fusible links located at or within 300 mm from the exhaust duct opening and above the
protected equipment.
5.8.5 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.
5.9 Protection of common exhaust duct
5.9.1 Common exhaust ducts shall be protected by one of the following methods:
a) simultaneous operation of all independent hood, duct, and equipment protection systems;
b) simultaneous operation of any hood, duct, and equipment protection system and the system(s)
protecting the entire common exhaust duct.
5.9.2 A heat detector or fusible link shall be located at each branch connection to the common exhaust duct.
5.9.3 The heat detector or fusible link specified in 5.9.2 shall be installed in the common duct to detect
fire. Alternatively, independent heat detectors shall be installed in each branch of the common duct to detect
fire in the duct system.
5.9.4 All sources of fuel or heat to the equipment served by the common exhaust duct shall be shut down
upon actuation of any protection system.
5.9.5 Ignition sources contained within any exhaust system shall be protected and have a separate
detection system in accordance with the manufacturer's installation and maintenance manual.

5.9.6 Moveable cooking equipment shall be provided with a means to ensure that it is correctly positioned
in relation to the equipment discharge nozzles during cooking operations.
6 Test methods
6.1 Cooking equipment extinguishing tests
6.1.1 General
6.1.1.1 An extinguishing system unit shall meet the coverage and nozzle placement limitations for each
type of cooking equipment 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
equipment installations, further testing is not required (see 6.1.2). For cooking equipment with different
nozzle coverage, placement limitations, or with obstructions of agent discharge spray patterns, fire tests are
required.
Specific fire extinguishing test methods are given in 6.4. Additional testing on splashing during the discharge
of a system, in accordance with 6.2, shall also be provided.
For hood, duct and plenum testing only, grease shall be new or used vegetable shortening, or rendered
animal fat.
6.1.1.2 When tested with a cooking equipment, the extinguishing system unit shall:
a) result in the flame in the equipment being completely extinguished in one minute or less;
b) ensure that after 10 s from the start of the discharge of the extinguishing agent, the flames are no bigger
than those prior to the start of the discharge of the agent;
c) for deep fat fryers, woks and ranges, not permit reigniting of the grease for 20 min or until the
temperature of the grease decreases to at least 33,3 °C below its observed auto-ignition temperature,
whichever is longer; and
d) not permit re-ignition of the grease for 5 min for all equipment other than deep fat fryers, woks and ranges.
6.1.1.3 Unless otherwise noted, each fire test shall be conducted using the minimum quantity of agent
and the minimum discharge rate condition. This 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 and maintenance manual.
6.1.1.4 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 7.2 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 and maintenance manual. As an alternative to the
conditioning, stored pressure units can be under-pressurized to simulate the pressure at the minimum
operating temperature.
6.1.1.5 Extinguishing tests shall be conducted with both the maximum and minimum nozzle heights,
with each nozzle positioned in the most difficult location and orientation permitted by the manufacturer's
installation instruction regarding fire extinction. Splash tests shall be conducted at the minimum nozzle
height, with the nozzle positioned in the most difficult locations and orientations permitted by the
manufacturer's installation and maintenance manual.
6.1.1.6 The length and width of the cooking area of the equipment being tested shall correspond to
the maximum area coverage and dimension limitations specified in the manufacturer's installation and
maintenance manual.
6.1.1.7 Multiple-equipment protection for single discharge nozzle coverage shall be tested as per the
manufacturer's installation and maintenance manual.
6.1.1.8 A larger equipment 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 ; and
b) the area of coverage for each nozzle does not exceed its single equipment coverage.
c) and d) are exceptions to the requirements in a) and b).
c) 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 can be used;
d) the requirement of a total surface cooking area of 0,55 m does not apply to tilt skillets/braising pans.
6.1.1.9 Prior to the conduct of each extinguishing test, the equipment shall be cleaned and provided with
new cooking grease.
6.1.2 Deep fat fryer
6.1.2.1 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 manufacturer's
installation and maintenance manual. For a deep fat fryer with an integral drip board, the calculated cooking
area, along with the drip area, shall be as indicated in the manufacturer's installation and maintenance manual.
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.
6.1.2.2 All deep fat fryers that are tested in accordance with 6.1.2.1, and 6.1.2.3 to 6.1.2.8 shall demonstrate
an average heating rate of not less than 7 °C per minute and an average cooling rate of not more than 3 °C
per minute. 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 equipment. 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/min, 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 6.1.2.6.
6.1.2.3 Multiple-vat and split-vat deep fat fryers shall be tested separately with the discharge nozzle
positioned in the most difficult location and orientation permitted in the manufacturer's installation and
maintenance manual.
6.1.2.4 To test split-vat fryers, one or more of the vats adjacent to the vat which is spontaneously ignited
shall be filled with liquid cooking grease and heated to a temperature range of 175 °C to 190 °C. The energy
shall be shut-off for all vats 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.
6.1.2.5 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 6.1.1.9). During the testing, the auto-ignition temperature shall not be less than
358 °C and an auto-ignition shall start by the time when the oil temperature reaches 363 °C followed by
free burning for 2 min. For a deep fat fryer with an internal drip board, the grease level shall be at the fryer
wall/drip board interface when the grease is at a temperature range 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.
6.1.2.6 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.
6.1.2.7 The liquid grease in the fryer shall be heated by its heating source until auto-ignition occurs. The
fire shall burn freely with the fryer's heating source remaining on for a period of not less than 2 min. After
the free-burn period, the heating source shall be shut off and the extinguishing system shall be manually
discharged.
6.1.2.8 Upon complete discharge of the extinguishing agent, the deep fat fryer shall have complied with
t
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