Fire Protection for Office Kitchenette 1

[Selfentitled]

I'm looking at a break room in an office building with a refrigerator, microwave, and most importantly - electric range (residential grade). I've been asked to research the requirements for fire protection in this room. Does this room require a smoke detector or exhaust hood over the range? From what I gather, NFPA 96 does not apply since this equipment is not used for commercial cooking operations..

Any help would be much appreciated!

 

[cdafd]

Normally not

Now if they cook every day have a Paula deen deep fat fryer, may be another story

Would suggest fire extinguisher in the room at minimum

Normally no detector or hood required

Maybe buy this for a little added protection ;;;

http://www.stovetopfirestop.com/index.php?page=Products

 

[DRWeig]

The fire inspectors in my area require a residential-style exhaust hood, and one of the following two choices:

1. Approved fire supression system (I'm going to discuss cdafd's suggestion with them, looks like an inexpensive alternative).

2. Highly visible permanent sign prohibiting cooking oils, fats, fry/saute cooking of any type, and anything else flammable.

Baking cookies, heating soups, boiling pasta -- the stuff that usually happens in the office environment -- don't merit a suppression system.

Good on ya,

Goober Dave

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[cdafd]

DRW

they do work, we have had a couple apartment saves because of them

very low tech, but sometimes that is better

 

[DRWeig]

Thank you cdafd,

Saving folks is why we do this, isn't it?

Good on ya,

Goober Dave

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