NFPA 17A - System Requirements
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1. Where two or more hazards can be simultaneously involved in fire by reason
of their proximity the hazards shall be protected by either of the following:: (1)
Individual systems installed on each hazard to operate simultaneously
(2) A single system designed and installed to protect all hazards that can be simultaneously involved (17a 5.1.2.3)
2. Wet chemical fire-extinguishing systems for use in cooking operations shall: -
comply with ANSI/UL 300. Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment
(17a 5.1)
3. Hazards and equipment that can be protected using wet chemical extinguish-
ing systems shall include the following:: (1) Restaurant, commercial and institutional hoods
(2) Plenums, ducts, and filters with their associated cooking appliances
(3) Special grease removal devices
(4) Odor control devices
(5) Energy recovery devices installed in the exhaust system (17a 5.1.1)
4. NFPA 96. Standard for Ventilation Control, and Fire Protection of Commercial
Cooking Operations and the manufacturer's design, installation, and mainte-
nance manual shall be consulted for: system limitations and applications for which wet chemical
extinguishing systems for commercial cooking operations are considered satisfactory protection. (17a 5.1.2)
5. Equipment. Listed or otherwise, that provides secondary filtration or air pol-
lution control and that is installed in the path of travel of exhaust products shall
be provided: with an approved automatic fire suppression system installed in accordance with the automatic fire
suppression system manufacturer's instructions and in accordance with NFPA 96. Standard for Ventilation Control and
Fire Protection of Commercial Cooking Operation's. (17a 5.1.2.1)
6. Each protected cooking appliance individual hood, and branch exhaust duct
directly connected to the hood shall: be protected by a system or systems designed and installed
for simultaneous operation. (17a 5.1.2.2)
7. Any hazard that will allow fire propagation from one area to another shall: -
constitute a single fire hazard (17a 5.1.2.4)
8. All systems shall have: both automatic and manual methods of actuation (17a 5.2.1)
9. The automatic and manual means of system actuation, external to the control
head or releasing devices, shall be: separate and independent of each other so that a failure of one
will not impair the operation of the other (17a 5.2.1.1)
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, NFPA 17A - System Requirements
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10. When a listed releasing mechanism is used employing a single line for me-
chanical detection and remote manual control, the remote manual control: shal
be installed inline, prior to all detection devices, so malfunction of one does not impede operation of the other. (17a
5.2.1.2)
11. An audible or visual indicator shall be provided to show that: the system has
operated, that personnel response is needed, and that the system is in need of recharge. (17a 5.2.1.8)
12. The extinguishing system shall be connected to the fire alarm system, if
provided, in accordance with the require-ments of NFPA 72, National fire Alarm
and Signaling Code, so that the actuation of the extinguishing system: will sound
the fire alarm. (17a 5.2.1.9)
13. A readily accessible means for manual actuation shall be: be located in a path of
egress. (17a 5.2.1.10)
14. When manual actuation is used for cooking-related protection, the manual
actuation device shall be in¬stalled: no more than 48 in. (1200 mm) and no less than 42 in. (1067
mm) above the floor. (17a 5.2.1.10.1)
15. The manual actuation device shall clearly identify: the hazard protected. (17a 5.2.1.10.2)
16. At least one manual actuation device shall be located in accordance with
NFPA 96. Standard for Ventilation Control and Fire Protection, of Commercial
Cooking Operations, or as directed by the authority having jurisdiction, within-
: the limitations of the manufacturer's design, installation, and maintenance manual. (17a 5.2.1.11)
17. Automatic systems protecting only common exhaust ducts shall: not require a
manual actuator. (17a 5.2.1.12)
18. The means for manual actuation shall be: mechanical and shall not rely on electrical power
for actuation. (17a 5.2.1.13)
19. Electrical power shall be permitted to be used for manual actuation: if electrica
supervision and a reserve power supply are provided in accordance with 5.31. (17a 5.2.1.14)
20. Where electrical power is required to operate the fixed automatic fire-extin-
guishing system: the system shall be monitored by a supervisory alarm with a reserve power supple provided.
(17a 5.3.1)
21. Where supervision of any or all of the following is provided it shall be de-
signed and installed to give an indication of trouble in the following:: (1) Automatic
detection system
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1. Where two or more hazards can be simultaneously involved in fire by reason
of their proximity the hazards shall be protected by either of the following:: (1)
Individual systems installed on each hazard to operate simultaneously
(2) A single system designed and installed to protect all hazards that can be simultaneously involved (17a 5.1.2.3)
2. Wet chemical fire-extinguishing systems for use in cooking operations shall: -
comply with ANSI/UL 300. Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment
(17a 5.1)
3. Hazards and equipment that can be protected using wet chemical extinguish-
ing systems shall include the following:: (1) Restaurant, commercial and institutional hoods
(2) Plenums, ducts, and filters with their associated cooking appliances
(3) Special grease removal devices
(4) Odor control devices
(5) Energy recovery devices installed in the exhaust system (17a 5.1.1)
4. NFPA 96. Standard for Ventilation Control, and Fire Protection of Commercial
Cooking Operations and the manufacturer's design, installation, and mainte-
nance manual shall be consulted for: system limitations and applications for which wet chemical
extinguishing systems for commercial cooking operations are considered satisfactory protection. (17a 5.1.2)
5. Equipment. Listed or otherwise, that provides secondary filtration or air pol-
lution control and that is installed in the path of travel of exhaust products shall
be provided: with an approved automatic fire suppression system installed in accordance with the automatic fire
suppression system manufacturer's instructions and in accordance with NFPA 96. Standard for Ventilation Control and
Fire Protection of Commercial Cooking Operation's. (17a 5.1.2.1)
6. Each protected cooking appliance individual hood, and branch exhaust duct
directly connected to the hood shall: be protected by a system or systems designed and installed
for simultaneous operation. (17a 5.1.2.2)
7. Any hazard that will allow fire propagation from one area to another shall: -
constitute a single fire hazard (17a 5.1.2.4)
8. All systems shall have: both automatic and manual methods of actuation (17a 5.2.1)
9. The automatic and manual means of system actuation, external to the control
head or releasing devices, shall be: separate and independent of each other so that a failure of one
will not impair the operation of the other (17a 5.2.1.1)
1/5
, NFPA 17A - System Requirements
Study online at https://quizlet.com/_hvv6v0
10. When a listed releasing mechanism is used employing a single line for me-
chanical detection and remote manual control, the remote manual control: shal
be installed inline, prior to all detection devices, so malfunction of one does not impede operation of the other. (17a
5.2.1.2)
11. An audible or visual indicator shall be provided to show that: the system has
operated, that personnel response is needed, and that the system is in need of recharge. (17a 5.2.1.8)
12. The extinguishing system shall be connected to the fire alarm system, if
provided, in accordance with the require-ments of NFPA 72, National fire Alarm
and Signaling Code, so that the actuation of the extinguishing system: will sound
the fire alarm. (17a 5.2.1.9)
13. A readily accessible means for manual actuation shall be: be located in a path of
egress. (17a 5.2.1.10)
14. When manual actuation is used for cooking-related protection, the manual
actuation device shall be in¬stalled: no more than 48 in. (1200 mm) and no less than 42 in. (1067
mm) above the floor. (17a 5.2.1.10.1)
15. The manual actuation device shall clearly identify: the hazard protected. (17a 5.2.1.10.2)
16. At least one manual actuation device shall be located in accordance with
NFPA 96. Standard for Ventilation Control and Fire Protection, of Commercial
Cooking Operations, or as directed by the authority having jurisdiction, within-
: the limitations of the manufacturer's design, installation, and maintenance manual. (17a 5.2.1.11)
17. Automatic systems protecting only common exhaust ducts shall: not require a
manual actuator. (17a 5.2.1.12)
18. The means for manual actuation shall be: mechanical and shall not rely on electrical power
for actuation. (17a 5.2.1.13)
19. Electrical power shall be permitted to be used for manual actuation: if electrica
supervision and a reserve power supply are provided in accordance with 5.31. (17a 5.2.1.14)
20. Where electrical power is required to operate the fixed automatic fire-extin-
guishing system: the system shall be monitored by a supervisory alarm with a reserve power supple provided.
(17a 5.3.1)
21. Where supervision of any or all of the following is provided it shall be de-
signed and installed to give an indication of trouble in the following:: (1) Automatic
detection system
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