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Current affairs


with the ‘house’ fire alarm covering the rest of a premises, such as the restaurant, lounges and bedrooms at a hotel. Where a BAFE certificate of compliance is


issued for a kitchen fire protection system that is interfaced to other building systems in this way (including fuel shut off valves, kitchen extraction systems etc), the certificate cannot be issued without evidence of it integrating with the entire system to ensure operational effectiveness. As a practical example, maintenance providers will be expected to identify the critical component parts within fire protections systems and be able to colour code items such as cylinders, nozzles and fusible links. This allows these parts to be identified according to their age and point within the system’s maintenance cycle during maintenance procedures. For instance, if a part is meant to be colour coded blue, and yet is red, this will indicate that it was not changed at the last inspection visit – thereby helping ensure the overall system’s integrity and operational conformance, and reducing the potential for unreliability etc.


Standards integration


SP206 incorporates relevant standards, regulations and guides, including UL 300 (for safety fire testing of fire extinguishing systems for the protection of commercial cooking equipment – the standard to which installation criteria are used as a guide), LPS 1223 (the standard to which installation criteria are used as a guide), and EN 16282-7 (covering equipment for commercial kitchens, components for ventilation in commercial


kitchens, and the installation and use of fired fire suppression systems). It is important to note that the scheme does not provide third party system equipment approval, but the working group that developed SP206 did involve suppression equipment manufacturers such as representatives from Ansul, Amerex Fire International and Nobel Fire Systems. They were joined by the certification bodies NSI and BSI, individual industry experts, trade bodies, and insurers, including group chairman Dr Jim Glockling, who is director of RISCAuthority and technical director of the FPA. The creation of SP206 started in summer 2016 with initial enquiries into demand, especially regarding the nature and scale of the scheme. This continued with a development process from January 2017, which produced a first draft document for comment by interested parties and related revisions early in 2018, prior to its official launch as a finalised certification scheme. Competency among kitchen fire protection


systems providers is at the top of the agenda for the SP206 scheme. That crucial concept, promoted by the wider effects of the Grenfell Tower fire in 2017, means that such serious incidents will hopefully have a positive and long term legacy by promulgating higher standards of safety and protection for those operating commercial kitchens, as well as their customers and others using the buildings in which these culinary premises operate


Chris Auger is scheme manager at BAFE. For more information, view page 5


44 DECEMBER 2018/JANUARY 2019 www.frmjournal.com


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