Annex F(Clause 6)

Atrium

F-1 Atrium Requirements

a) In order for an atrium to be permitted in buildings, the following shall be complied:

1. Atrium shall be permitted in buildings of Type 1 and Type 2 construction only.

2. The use of combustible furnishings and decorations on the floor of the atrium shall be limited and sparsely distributed.

b) Smoke detectors shall be provided on the underside of each floor protruding into the atrium, at the atrium roof and adjacent to each return air intake from the atrium. Within atrium space, beam type or aspirating type smoke detectors shall be used to ensure detection of smoke, considering factors such as stratification of smoke.

c) Where the ceiling of the atrium is more than 17 m above the floor, water based protection (automatic sprinklers) at the ceiling of atrium is not required.

d) Hydrants shall be available at the floor of

the atrium and also at the adjoining upper spaces/floors of the atrium.

Sprinklers are required to be installed for coverage of glass areas of retail, tenant and other areas adjoining the exit access corridor and atrium. Sprinklers shall be at a distance of 450 mm to 600 mm enabling cooling of such glass and limiting the extent of fire and smoke to the atrium (see Fig. 16). This provision does not allow similar sprinkler installation arrangement to offset fire compartmentation requirements, in which case fire barrier is required as per relevant provisions of this Part.

Atrium in business occupancy shall be planned with 6 air changes per hour (ACPH) while atrium in hotels and assembly occupancy shall be planned with 8 ACPH smoke extraction system.

Such air changes shall be planned in atrium for a height of $15\mathrm{m}$ from the top.

f) Smoke exhaust fans shall be capable of operating effectively at $250^{\circ}$ C for 120 min.

PART 4 FIRE AND LIFE SAFETY

FIG. 16 SPRINKLER PROTECTION OF GLASS FOR FLOOR OPEN TO ATRIUM

g) Makeup air supply points shall be located beneath the smoke layer and on the lower levels connected by the atrium.

h) Makeup air shall be provided by fans, openings to outside to allow infiltration, or the combination thereof.

j) It is recommended that makeup air be designed at 85 percent to 95 percent of the exhaust flow rate, not including the leakage through these small paths.

k) The makeup air shall not cause door-opening force to exceed allowable limits.

m) The makeup air velocity shall not exceed $1.02\mathrm{m / s}$ where the makeup air could come

into contact with the plume unless a higher makeup air velocity is supported by engineering analysis.

n) Atrium smoke management system fans shall be provided with emergency power.

p) If so required by the Authority, an engineering analysis should be performed which demonstrates that the smoke system for the atrium is designed to keep the smoke layer interface 1 800 mm above the highest occupied floor level of exit access, open to the atrium, for a period equal to 1.5 times the calculated egress time or 20 min, whichever is greater.

G-0GENERAL

The provisions given herein are applicable to those commercial kitchens serving in centrally air conditioned buildings such as kitchens of starred hotels, food courts, malls, banquet halls and restaurants.

Electricity, gas and in some cases solid fuels such as wood or charcoal are the energy sources used to power a commercial kitchen.

The potential hazards posed by the commercial cooking facilities are as follows:

a) On cooking appliances using oil as fuel — The oil can self-ignite due to overheating of the cooking appliances or through open flames.

b) Full grease residues trapped in the hoods due to non-cleaning of filters and dusts periodically and exhaust ventilation system can ignite through overheated air flues or open flames.

c) Faulty electrical equipment and electrical installation are more likely to spark, and failure of thermostat and safety switches that may lead to overheat and consequent fire.

d) Flammable materials in the vicinity of open flames or heat sources

G-1 Terms Associated with Cooking Operations

a) Types of restaurants/food preparation facilities — Buffet restaurants, cafeterias, coffee shops, entertainment facilities (nightclubs, dinner theatres), and ethnic, fast food, speciality and traditional restaurants, corporate canteens, casinos, educational facilities, schools and universities, hospitals, care homes, mental homes and prisons.

b) Ventilation/grease extraction equipment — Exhaust hoods, grease removal devices, exhaust ductwork, exhaust fans, dampers and other ancillary components or systems that are involved in the capture, containment, and control of grease-laden cooking effluent.

c) Cooking appliances — Ranges, deep fat fryers, microwave ovens, griddles, grills, pressurized fryers, potato chip fryers, woks, broilers, doughnut fryers, barbecue/smokers, ovens, Tandoors, steam kettles, appliances initializing grease and cooking oils, etc.

G-2 Fire Protection Systems

a) A kitchen fire suppression system needs to be installed whenever cooking appliances are using LPG/PNG/oil/electricity and/or dry fuel like wood or charcoal for cooking and/or can ignite the exhaust or fat for cooking and/or can ignite the ventilation system. Cooking equipment that produces grease-laden vapours and that might be a source of ignition of grease in the hood, grease removal device, or duct shall be protected by fire-suppression equipment.

b) The initial fire hazard is the cooking appliance itself. However, once the exhaust ventilation system is involved in fire due to propagation from the appliances, the exhaust system becomes the more severe hazard due to the potential of fire propagation outside the cooking space.

c) The requirement for kitchen fire suppression systems shall be directly linked to measurements that actually represent the risk. Some other contributory factors could be but not necessarily — connected load (kW), area occupied by kitchen equipment, volume of cooking oil and other flammables, inter distances between equipment, cooking media, etc.

d) Grease laden hoods can be ignited by heat penetrating the outside of the kitchen hood. Any penetration to the outside of a hood, shall be either welded or fitted with an approved sealing device so as not to allow cooking grease and oil to migrate to the outer portion of the hood.

e) If sprinkler protection is specified for a building, it needs careful consideration of the likely consequences if certain portion of the building is omitted from the scope of protection, for example, no water should get on the cooking appliances (especially the fryer). Removing this protection from a high hazard area logically requires this area to be protected by a more suitable solution, dedicated to this special hazard.

G-3 Fire Separation Requirements

a) Where a kitchen is required for the preparation of food and/or where ‘open flame’ cooking appliances are used and/or where fryers

PART 4 FIRE AND LIFE SAFETY

(with no open flames) are used, the kitchen shall be separated from other parts of the same building by compartment wall and floor having fire resistance of at least 60 min.

b) Food serving areas shall be fire separated from the kitchens/cooking areas by fire rated elements having a resistance of at least 60 min. Doors shall have fire resistance of 60 min rating and fitted with automatic self-closing device.

c) In open type kitchen cooking area, sitting area needs to be segregated by 60 min fire rated glass or drop fire curtains [see also G-3(d) and G-5.2(b)].

d) Where the flue or exhaust duct passes through the compartment wall or floor, the flue or duct shall be encased by non-combustible construction and no damper shall be permitted to be installed in such flue or duct. Also such flue or ductwork shall be clear from combustible materials.

e) If the commercial kitchen/cooking is situated in a building that is not sprinkler protected, the floor area of the kitchen/cooking shall not exceed $50 \, m^{2}$ .

f) Commercial kitchen/cooking using LPG as fuel for the ‘open flame’ cooking activities shall not be allowed to be located at the basements. As regards LPG cylinder storage, attention is drawn to good practice [4(14)] and Part 8 ‘Building Services, Section 2 Electrical and Allied Installations’ of the Code for compliance requirements

g) It is advisable to locate the kitchen/cooking operations on the external periphery of the building so that in the event of mechanical ventilation failure, it can be naturally ventilated.

G-4 Life safety and egress requirements shall be governed by the requirements under life safety (see 4). In case the requirements under this annex differs from those under 4, this annex shall take precedence.

G-5 Fire Safety Requirements

G-5.1 General

a) The following equipment must always be kept in working condition:

1. Cooking equipment,

2. Hoods,

3. Exhaust ducts (if provided),

4. Fans,

5. Fire extinguishing systems,

6. Fire detection and alarm system, and

7. Gas leakage detectors (if gas is used as fuel).

b) An automatic fixed suppression system shall be installed to protect all cooking equipment producing grease laden vapours and that might be a source of ignition of grease in the hood, grease removal device.

c) Fire-suppression equipment shall be provided for the protection of grease removal devices, hood exhaust plenums, and exhaust duct systems.

d) All fire suppression systems and components installed shall be in accordance with relevant Indian and/or International Standards.

G-5.2 Protection of Cooking Equipment (General)

a) Cooking equipment shall be protected with the following:

1. Automatic wet chemical fire suppression system for the protection of hoods (OR) other equivalent approved systems like water mist applications for kitchen fires.

2. Automatic sprinkler system for non-cooking areas (not in the vicinity of cooking areas or inside hoods).

3. Exhaust ducts shall be protected by automatic high temperature sprinklers designed as per good practice [4(20)].

b) Due diligence shall be exercised before considering protection with sprinkler/water mist installation particularly for the protection of fryers. No sprinklers shall be provided within 3 m of cooking equipment and kitchen hoods. Area sensitive to sprinklers shall be protected with wet chemical suppression systems or other approved systems for the type of protection. Water mist systems, if approved for use for the type of application (that is, commercial cooking equipment) by fire tests, may also be considered.

c) Kitchen hoods independent suppression systems shall discharge wet chemicals to all areas of a kitchen range extract hood that is potentially coated in grease. The system shall also discharge over deep fat cooking pans or other potential fire source. The system shall be activated by heat detectors located above the appliances/within hoods and in the entrance to exhaust duct. Additional detectors behind equipment in the duct may be

necessary. These may be of fusible link type. Extinguishing systems shall also incorporate manually actuating devices which shall be located in easily accessible locations in the means of egress.

d) The operational sequence shall be as follows:

1. On detection of fire in the hood and upon actuation of fire suppression system, any power or gas supplies serving the kitchen equipment must be cut-off and isolated automatically.

2. Pressure regulating stations shall be designed and installed at critical locations for excess flow shut off valves.

3. Seismic shut off valve at the main distribution point shall also be provided.

4. The exhaust fan shall not stop and continue operating, even after activation of the system. The supply fan shall switch off.

5. Gas leakage detectors shall be provided in all kitchens that link to a gas solenoid valve for emergency shut off. Suitable gas detection system (based on type of gas used LPG or PNG) integrated with fire detection and alarm system must be provided in addition to heat/multi-criteria detectors and sprinklers.

6. Manually operating devices shall immediately activate fire suppression system, which in turn shall shut off other systems like fuel supply/power supply, etc. Manual system shall operate mechanically and not rely on electrical power for activation, unless this is from an emergency power source as described in this Code.

G-5.3 Cooking Equipment Exhaust Ventilation

a) Hoods/ducts containing automatic fire suppression systems are protected areas; therefore, these hoods are not considered obstructions to overhead sprinkler systems and shall not require floor coverage underneath thereof.

b) Sprinkler installation shall comply with various provisions contained in accepted

standard [4(28)]. The temperature rating of sprinklers shall be so selected that it is $30^{\circ}$ C above the anticipated maximum temperature within cooking/kitchen areas. Sprinklers provided inside the exhaust ducts shall be of $141^{\circ}$ C temperature.

c) Provision of cleaning of the kitchen exhaust every six months to ensure that the carbon soot accumulated in the exhaust duct is cleaned to avoid the chances of outbreak of fire shall be made.

d) Independent exhaust ducts shall be provided for equipment using dry fuel like wood/charcoal which produce spark and are likely to ignite the grease which might have accumulated in the common duct. Alternatively, approved spark arrestors may be provided before the duct from equipment using dry fuel meets the main duct. These spark arrestors shall be so provided that these are easily accessible and removable for cleaning.

G-5.4 Cooking Equipment

a) Cooking equipment (such as deep fat fryers, rangers, griddles, and broilers) that may be a source of ignition shall be provided in accordance with the provision of G-5.2(a).

b) The operation of any sprinkler within the kitchen or cooking area shall automatically shut off all sources of fuel and heat to all equipment requiring protection. Any gas appliance not requiring protection but located under ventilating equipment shall also be shut off. All shutdown devices shall be of the type that requires manual resetting prior to fuel or power being restored.

c) An approved indicating valve (flow indicating switch) shall be installed in the water supply line feeding to the sprinklers protecting the cooking and extraction ventilating system.

d) A system test connection shall be provided to verify proper operation of equipment specified in item G-5.2(d)(4).

e) Sprinklers shall be inspected at least twice in a year and cleaned, if found coated with grease and other particles during their use and thus their thermal sensing elements desensitized.

f) Any penetrations to the outside of a hood, be either welded or fit with a sealing device (certified by national/international approval bodies) to not allow cooking grease, oil to migrate to the outer portion of the hood. The fitment arrangements shall be of approved type. Gaskets for the panels shall be certified to withstand a temperature of $815.6^{\circ}$ C ( $1\ 500^{\circ}$ F).

G-5.5 Rooftop Terminations — Exhaust Systems

a) The exhaust system shall terminate either outside the building with a fan or duct or through the roof or to the roof from outside with minimum 3 m of horizontal clearance from the outlet to the adjacent buildings, property lines and air intakes.

b) There shall be a minimum of 1.5 m of horizontal clearance from the outlet (fan housing) to any combustible structure.

c) There shall be a vertical separation of $1.0\mathrm{m}$ below any exhaust outlets for air intakes within $3.0\mathrm{m}$ of the exhaust outlet.