Evolve Mechanical Solutions was hired to review the installation and design of an existing commercial kitchen in the lower mainland. Below is the results of our findings along side the NFPA-96 reference :

1.  Duct tape is not an approved method for restraining the fire wrap. 

7.7.3.2 Any damage to the covering or enclosure shall be repaired, and the covering or enclosure shall be restored to meet its intended listing and fire resistance rating and to be acceptable to the authority having jurisdiction.

2.  Wrap must be protected from damage/ alternatively the room may be locked off and not used as storage. 

7.7.3.1 Measures shall be taken to prevent physical damage to any covering or enclosure material.

3.  Grease ducts many not have dips or traps to collect grease.  This grease will build up over time and be fuel for a potential fire. 

7.1.4.4 All ducts shall be installed without forming dips or traps.

7.1.4.3* Drains shall be provided at low points in horizontal ducts.

4.  Grease duct access panels missing on elbows. These are required so that if grease is building up on the elbow it may be properly cleaned.

7.3.1 Openings (access panels) shall be provided at the sides or at the top of the duct, whichever is more accessible, and at changes of direction (elbows).

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Photos above are of the kitchen exhaust louvre and the base building Mechanical drawings.  The drawings show a 18 gauge stainless steel 45 degree upturn louvre, which is correct and to code.

5.  What was installed is not to code: an aluminum down blast louvre.  The risk here is that in the event of a fire; flames and smoke may be exhausted out this louvre.  If a pedestrian or employee was outside this louvre during a fire they may be injured. 

7.8.3 Wall Terminations. Wall terminations shall be arranged with or provided with the following properties:

(4) The exhaust flow shall be directed perpendicularly outward from the wall face or upward.


 

Photo above is of the cooking appliances under the kitchen exhaust hood.

6.  Oven on left side of hood is required to be under the hood if: 

i) cooking raw meat

ii) gas fired appliance 

iii) oven is electric and greater than 6kW


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

7.  Make-up air connection to hood on right side is blocked off.  This may be reducing the required amount of fresh outdoor air being supplied to the kitchen effecting the performance of the hood.

 

James Hicks P. Eng.

Evolve Mechanical Solutions Inc.

604-837-8594

#fail #restaurant