513.2 Types of Equipment. Fire-extinguishing equipment

shall include both automatic fire-extinguishing systems as primary protection and portable fire extinguishers as secondary backup. [NFPA 96:10.2.1]

513.2.1 Identification. A placard shall be conspicuously placed near each Class K extinguisher that states that the fire protection system shall be activated prior to using the fire extinguisher. [NFPA 96:10.2.2] 513.2.2 Standard. Commercial cooking equipment that produce grease laden vapors shall be provided with a Type I Hood, in accordance with this Code, and an auto- matic fire extinguishing system that is listed and labeled for its intended use as follows: (1) Wet chemical extinguishing system (NFPA 17A, Stan-

dard for Wet Chemical Extinguishing Systems), com- plying with UL 300, Fire Testing of Fire Extinguishing Systems for Protection of Restaurant Cooking Equip- ment. All existing dry chemical and wet chemical extinguishing systems shall comply with UL 300, Fire Testing of Fire Extinguishing Systems for Protection of Restaurant Cooking Equipment. (2) Carbon dioxide extinguishing systems (NFPA 12,

Standard on Carbon Dioxide Extinguishing Sys- tems ) . (3) Automatic fire sprinkler systems (NFPA 13, Stan-

dard for the Installation of Sprinkler Systems). All existing dry chemical and wet chemical extinguishing systems shall comply with UL 300, no later than the sec- ond required servicing of the system following the effec- tive date of this section. Exceptions: (1) Automatic fire-extinguishing equipment provided

as part of listed recirculating systems shall comply with UL 710B. [NFPA 96:10.2.5] (2) [DSA-SS and DSA-SS/CC] Public school kitchens,

without deep-fat fryers, shall be upgraded to a UL 300, Fire Testing of Fire Extinguishing Systems for Protection of Restaurant Cooking Equipment, com- pliant system during state-funded modernization proj- ects that are under the jurisdiction of the Division of the State Architect.

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2022 CALIFORNIA MECHANICAL CODE 111

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EXHAUST SYSTEMS

513.2.5.5 Water-Wash System. A water-wash system approved to be used for protection of the grease removal device(s), hood exhaust plenum(s), exhaust duct(s), or combination thereof shall include instructions and appropriate electrical interface for simultaneous activation of the water-wash system from an automatic fire-extinguishing system, where the automatic fire-extinguishing system is used for cooking equipment protection only. [NFPA 96:10.2.8.6] 513.2.5.6 Exception. Where the automatic fireextinguishing system in accordance with NFPA 17A provides protection for the hood and duct in a fixed baffle hood containing a water-wash system, the water-wash system shall be made inoperable or delayed for a minimum of 60 seconds upon operation of the automatic fire-extinguishing system. [NFPA 96:10.2.8.7] 513.2.5.7 Water Supply. The water required for listed automatic fire-extinguishing systems shall be permitted to be supplied from the domestic water supply where the minimum water pressure and flow are provided in accordance with the terms of the listing. The water supply shall be controlled by a supervised water supply control valve. Where the water supply is from a dedicated fire protection water supply in a building with one or more fire sprinkler systems, separate indicating control valves and drains shall be provided and arranged so that the hood system and sprinkler systems can be controlled individually.

[NFPA 96:10.2.9.1, 10.2.9.2] 513.2.6 Water Valve Supervision. Valves controlling the water supply to listed water-wash fire-extinguishing systems, automatic fire-extinguishing systems, or both shall be listed indicating type of valve and shall be supervised open by one of the following methods: (1) Central station, proprietary, or remote station alarm

service. (2) Local alarm service that will cause the sounding of an

audible signal at a constantly attended point. (3) Locking valves open. (4) Sealing of valves and approved weekly recorded

inspection. [NFPA 96:10.2.10]