|Edition Number:||3||SCC Approved:||--|
|Edition Date:||2005-05-20||DOD Approved:||--|
|Price Code:||A||ANSI Approved:||2014-12-16|
1.1 These requirements cover the performance during fire tests of pre-engineered fire extinguishing system units intended for the protection of commercial cooking equipment for restaurants, cafeterias and other similar venues. For installation requirements, see the following documents: NFPA 17, Standard for Dry Chemical Extinguishing Systems; NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations; and NFPA 17A, Standard for Wet Chemical Extinguishing Systems. Note that local authorities having jurisdiction should be consulted prior to installation.
1.2 Pre-engineered fire extinguishing system units, agents, or both are required to comply also with the requirements for construction and performance as applicable to specific types, designs, sizes, and arrangements; and all such additional requirements which apply are not within the scope of these requirements for fire tests.
1.3 The term "product" as used in this standard refers to all fire extinguishing systems or any part thereof covered by the requirements unless specifically noted otherwise.