At American Fire & Security we are continually servicing and maintaining kitchen hood systems and fire doors. One of the most important items for either one of these systems are the fusible links. Per NFPA and the manufacturers standards most fusible link systems must be inspected and maintained every 6 months.
What are Fusible Links?
Fusible links are temperature sensitive fire protection devices designed to be part of a fire protection system. The system is activated when the ambient temperature increases to the point that causes the fusible link to “break-apart”. At the point of breakage, it releases the pre-loaded fire protection device, thus restricting the spread of fire. Fusible links are manufactured under the most rigid quality procedures to assure the highest possible degree of uniformity and “break-away” reliability.
The fusible link is one of the simplest forms of heat detection devices. When links are used in a restaurant system, their purpose is to cause the system to function and extinguish the fire. Fusible links used in this manner are actually releasing devices that are heat actuated. They cause the system to automatically operate at a predetermined “fixed” temperature.
How do they work?
Links are employed to restrain the operation of the system until a fire occurs. Each link is connected by a cable to the restaurant system releasing mechanism. When a high temperature is reached, the two halves of the link separate. When the cable tension is released by the separation of the link, the system operates and wet chemical flows out the discharge nozzles into the fire area.
Why is it important to replace our fusible links?
Fusible Links are one of the most critical components of a kitchen fire suppression system. Many factors can inhibit the fusible link from working properly. NFPA requires the fusible links to be replaced semi-annually, but other factors such as grease build up, could cause the need for them to be replaced sooner.
For more information on Fusible Links or to schedule your next Kitchen Hood System or Fire Door inspection feel free to contact us at (937) 262-7937 or visit our web site!
NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, was recently updated.
The newly released 2014 edition has a requirement that impacts old dry chemical systems. Effective January 1, 2014, all automatic fire extinguishing systems for the protection of commercial cooking equipment are required to meet ANSI/UL 300, Standard for Fire Testing of Fire Extinguishing Systems for the Protection of Commercial Cooking Equipment (2005, revised 2010), or an equivalent standard. This means that existing pre-engineered dry chemical systems protecting this hazard will need to be removed and replaced.
Pre-engineered wet chemical fire suppression systems that are listed to UL 300 are the most common means for protecting commercial cooking equipment, because they are effective, reliable, and economical. They are also the only pre-engineered systems that meet the stringent listing criteria of this Underwriters Laboratories fire test standard. For these reasons, any restaurant looking to replace an existing dry chemical system will most likely request the installation of a UL 300 wet chemical system.
The reference for this deadline is NFPA 96, 2014 edition, paragraph 10.2.3.2. NFPA issued the updated standard on August 1, 2013, with an effective date of August 21, 2013.
For more information call (937) 262-7937 or visit our web site today!