draft - Office of the State Fire Marshal - State of California

DRAFT
Commercial cooking equipment that produce grease laden vapors shall be provided with a Type I Hood, in
accordance with the California Mechanical Code, and an automatic fire extinguishing system that is listed and labeled
for its intended use as follows:
1. Wet chemical extinguishing system, complying with UL 300.
2. Carbon dioxide extinguishing systems,
3. Automatic fire sprinkler systems.
All existing dry chemical and wet chemical extinguishing systems shall comply with UL 300, no later than the second
required servicing of the system following the effective date of this section,
Exception Public schools kitchens, without deep-fat fryers, shall be upgraded to a UL 300 compliant system during
state funded modernization projects that are under the jurisdiction of the Division of the State Architect
All systems shall be installed in accordance with the California Mechanical Code, appropriate adopted standards,
their listing and the manufacturers’ installation instructions.
Exception: Factory-built commercial cooking recirculating systems that are tested, listed, labeled and installed in
accordance with UL 710B. and listed, labeled and installed in accordance with Section 304.1 of the International
Mechanical Code.
904.11.5 Portable fire extinguishers for commercial cooking equipment. Portable fire extinguishers shall be
provided within a 30-foot (9144 mm) travel distance of commercial-type cooking equipment. Cooking equipment
involving solid fuels or vegetable or animal oils and fats shall be protected by a ClassKrated portable extinguisher in
accordance with Sections 904.11.5.1 or 904.11.5.2, as applicable and maintained in accordance with Title 19,
California Code of Regulations, Title 19, Division 1, Chapter 3.
904.11.5.2 Class K portable fire extinguishers for deep fat fryers. When hazard areas include deep fat fryers,
listed Class K portable fire extinguishers shall be provided in accordance with Title 19, California Code of
Regulations, Title 19, Division 1, Chapter 3 and as follows:
1. For up to four fryers having a maximum cooking medium capacity of 80 pounds (36.3 kg) each: One Class K
portable fire extinguisher of a minimum 1.5 gallon ( 6 L) capacity.
2. For every additional group of four fryers having a maximum cooking medium capacity of 80 pounds (36.3 kg) each:
Additional Class K portable fire extinguishers of a minimum 1.5 gallon (6 L) capacity shall be provided.
3. For individual fryers exceeding 6 square feet (0.55 m 2 ) in surface area: Class K portable fire extinguishers shall be
installed in accordance with the extinguisher manufacturer’s recommendations.
904.11.6 Operations and maintenance. Commercial cooking systems shall be operated and maintained in
accordance with Title 19, California Code of Regulations, Title 19, Division 1, Chapter 5 and this section.
905.2 Installation standard. Standpipe systems shall be installed in accordance with this section and NFPA 14 as
amended in Chapter 47
905.3 Required installations. Standpipe systems shall be installed where required by Sections 905.3.1 through
905.3.710.1 905.3.10.1 and in the locations indicated in Sections 905.4, 905.5 and 905.6. Standpipe systems are
allowed to be combined with automatic sprinkler systems.
Exception: Standpipe systems are not required in Group R-3 occupancies.
905.3.1 Height. In other than Group R-3 and R-3.1 occupancies, Cclass III standpipe systems shall be installed
throughout at each floor where any of the following occur:
1. Bbuildings where the floor level of the highest story is located more than 30 feet (9144mm) above the lowest level
of fire department vehicle access,. or
2. Buildings that are four or more stories in height.
Office of the State Fire Marshal 46 of 191 April 30, 2009
2009 Annual Rulemaking Cycle
Express Terms – CCR, Title 24, Part 9
2010 California Fire Code (2009 IFC)