BS ISO 15371-2015 Ships and marine technology Fire-extinguishing systems for protection of galley cooking equipment《船舶和航海技术 厨房烹饪设备保护用灭火系统》.pdf

1、BSI Standards PublicationBS ISO 15371:2015Ships and marine technology Fire-extinguishing systemsfor protection of galleycooking equipmentBS ISO 15371:2015 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of ISO 15371:2015.It supersedes BS ISO 15371:2009 which is withdr

2、awn.The UK participation in its preparation was entrusted to TechnicalCommittee SME/32, Ships and marine technology - Steeringcommittee.A list of organizations represented on this committee can beobtained on request to its secretary.This publication does not purport to include all the necessaryprovi

3、sions of a contract. Users are responsible for its correctapplication. The British Standards Institution 2015.Published by BSI Standards Limited 2015ISBN 978 0 580 89822 8ICS 13.220.10; 47.020.99Compliance with a British Standard cannot confer immunity fromlegal obligations.This British Standard was

4、 published under the authority of theStandards Policy and Strategy Committee on 31 December 2015.Amendments/corrigenda issued since publicationDate T e x t a f f e c t e dBS ISO 15371:2015 ISO 2015Ships and marine technology Fire-extinguishing systems for protection of galley cooking equipmentNavire

5、s et technologie maritime Systmes dextinction dincendie des quipements de cuisineINTERNATIONAL STANDARDISO15371Third edition2015-11-15Reference numberISO 15371:2015(E)BS ISO 15371:2015ISO 15371:2015(E)ii ISO 2015 All rights reservedCOPYRIGHT PROTECTED DOCUMENT ISO 2015, Published in SwitzerlandAll r

6、ights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior written permission. Permission can be requested from

7、 either ISO at the address below or ISOs member body in the country of the requester.ISO copyright officeCh. de Blandonnet 8 CP 401CH-1214 Vernier, Geneva, SwitzerlandTel. +41 22 749 01 11Fax +41 22 749 09 47copyrightiso.orgwww.iso.orgBS ISO 15371:2015ISO 15371:2015(E)Foreword vIntroduction vi1 Scop

8、e . 12 Terms and definitions . 13 Components . 43.1 General . 43.2 Detectors 43.3 Discharge nozzles . 53.4 Operating devices . 53.5 Manual actuators . 53.6 Shut-off devices 53.7 Pipe, fittings, tubing and hose 63.8 Extinguishing agent 63.9 Indicators . 64 System requirements . 64.1 General . 64.2 Us

9、e . 64.3 Applications . 64.4 System actuation . 74.5 Supervision 84.6 System location . 84.7 Discharge nozzles . 84.8 Special requirements . 84.9 Protection of common exhaust duct . 95 Test methods . 95.1 Cooking appliance extinguishing tests . 95.1.1 General 95.1.2 Deep fat fryer . 105.1.3 Griddle

10、. 115.1.4 Range top . 125.1.5 Gas radiant char-broiler . 125.1.6 Electric char-broiler .135.1.7 Lava, pumice or synthetic rock char-broiler .135.1.8 Natural charcoal broiler . 135.1.9 Mesquite wood char-broiler . 145.1.10 Upright broiler 145.1.11 Chain broiler .145.1.12 Wok .155.2 Splash tests 155.2

11、.1 Deep fat fryer extinguishing splash tests .155.2.2 Deep fat fryer cooking temperature splash test 165.2.3 Range top extinguishing splash tests 175.2.4 Range top cooking temperature splash tests .175.2.5 Wok extinguishing splash test . 185.2.6 Wok cooking temperature splash tests .185.3 Hood and d

12、uct (full scale) extinguishing test 195.3.1 General. 195.3.2 Hood 195.3.3 Filter and frame .195.3.4 Duct 205.4 Extinguishing system unit test . 215.4.1 Preparation 21 ISO 2015 All rights reserved iiiContents PageBS ISO 15371:2015ISO 15371:2015(E)5.4.2 General test procedures 225.4.3 Fuel ignition an

13、d extinguishing system unit operation .235.4.4 Plenum testing 235.4.5 Conditions of acceptability. 236 Installation, operation and maintenance instruction manual 237 Owners manual258 Test report 26iv ISO 2015 All rights reservedBS ISO 15371:2015ISO 15371:2015(E)ForewordISO (the International Organiz

14、ation for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established

15、 has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.Th

16、e procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the different types of ISO documents should be noted. This document was drafted in accordance with the e

17、ditorial rules of the ISO/IEC Directives, Part 2. www.iso.org/directivesAttention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any patent rights

18、identified during the development of the document will be in the Introduction and/or on the ISO list of patent declarations received. www.iso.org/patentsAny trade name used in this document is information given for the convenience of users and does not constitute an endorsement.For an explanation on

19、 the meaning of ISO specific terms and expressions related to conformity assessment, as well as information about ISOs adherence to the WTO principles in the Technical Barriers to Trade (TBT), see the following URL: Foreword - Supplementary informationThe committee responsible for this document is I

20、SO/TC 8, Ships and marine technology, Subcommittee SC 1, Lifesaving and fire protection.This third edition cancels and replaces the second edition (ISO 15371:2015). Subclauses 2.25, 2.26, 4.4.13, and 5.1.1.2 b) have been editorially revised to clarify requirements. ISO 2015 All rights reserved vBS I

21、SO 15371:2015ISO 15371:2015(E)IntroductionWhile this International Standard provides the marine industry with a means for evaluating the effectiveness of fire-extinguishing systems for a variety of grease-laden cooking appliances that may be found in a galley, it is also referenced by the Internatio

22、nal Maritime Organization (IMO) International Convention for the Safety of Life at Sea (SOLAS), 1974, as amended, and provides organizations who are party to SOLAS with a means of ensuring conformance of deep-fat cooking equipment with the fire suppression requirements prescribed in SOLAS.vi ISO 201

23、5 All rights reservedBS ISO 15371:2015Ships and marine technology Fire-extinguishing systems for protection of galley cooking equipment1 ScopeThis International Standard applies to the design, testing, and operation of pre-engineered fire extinguishing systems to protect the galley hoods, ducts, fry

24、ers and other grease-laden appliances.Pre-engineered fire-extinguishing system units are also required to comply with requirements for the construction and components performance as applicable to specific types, designs, sizes and arrangements. This International Standard also provides minimum requi

25、rements for the testing and evaluation of components.A product that contains features, characteristics, components, materials or systems that are new or different from those covered by the requirements in this International Standard and that involve a risk of fire, electric shock, or injury to perso

26、ns, shall be evaluated using the appropriate additional component and end product testing.NOTE Only deep-fat cooking equipment, among the types of galley cooking equipment covered by this International Standard, are required by SOLAS chapter II-2 Regulation 10.6.4 to have fixed fire-extinguishing sy

27、stems.2 Terms and definitionsFor the purposes of this document, the following terms and definitions apply.2.1auxiliary equipmentequipment used in conjunction with the extinguishing systemEXAMPLE Auxiliary equipment can be used to shut down power, fuel or ventilation to the hazard area being protecte

28、d or to initiate alarm or signalling devices.2.2cooking appliancecooking device that has, or is capable of having, a surface of liquid grease or one in which cooking with grease is involvedEXAMPLE Deep fat fryer, griddle, range, chain-broiler, electric char-broiler, charcoal broiler, mesquite broile

29、r, gas radiant char broiler, wok, tilt skillet/braising pan and similar appliances.Note 1 to entry: The protected area is limited to the cooking area of the appliance only.2.3cooking greasegreasevegetable shortening incorporating an antifoaming agent2.4cylindervalve assemblycontainer that incorporat

30、es a valve and that provides storage for the extinguishing agent and expellant gas until the valve is actuatedNote 1 to entry: For cartridge-operated units, this assembly includes the extinguishing-agent storage container and cartridge mechanism.INTERNATIONAL STANDARD ISO 15371:2015(E) ISO 2015 All

31、rights reserved 1BS ISO 15371:2015ISO 15371:2015(E)2.5deep fat fryercommercially available electric cooking appliance in which cooking greases in depth are used2.6discharge nozzledevice that is used to distribute the extinguishing agent over or into a specific area2.7discharge rateratio of the quant

32、ity of the extinguishing agent discharged from a nozzle to the discharge time measured to within 1 s, expressed in kg/s2.8discharge timetime interval between the first appearance of the extinguishing agent at the nozzle and the time at which the discharge becomes predominantly gaseous or ceases2.9du

33、ctduct systemcontinuous enclosed passageway for the transmission of air and cooking vapours2.10expellent gasnitrogen air or other gas used to facilitate the discharge of the extinguishing agent2.11extinguishing system unitidentified components that can be assembled into a system for the discharge of

34、 an extinguishing agent through fixed piping and nozzles for the purpose of extinguishing fires2.12gas cartridgecontainer that provides storage for an expellant gas only2.13grease filtercomponent of a grease vapour removal system that deflects the air and vapours passing through it in such a manner

35、as to result in the grease vapours concentrating, condensing, or both, for the purpose of grease collection2.14hooddevice provided as part of an exhaust system to direct and capture grease vapours and exhaust gases from a cooking appliance2.15indicatormechanical or electrical device that shows when

36、an extinguishing system or one of its critical components is ready to operate or has already operated2.16inspectionvisual examination of the system or portion thereof to verify that it appears to be in operating condition and is free of physical damage2.17low quality fatty beef steakbeef steak conta

37、ining 20 % to 30 % fat or gristle, well marbled and uniform in size2 ISO 2015 All rights reservedBS ISO 15371:2015ISO 15371:2015(E)2.18maintenancework, including, but not limited to, repair, replacement and service, performed to ensure that the equipment operates properly2.19manual means of actuatio

38、nmeans of system actuation in which a system is discharged by manual means2.20manufacturers installation and maintenance manualdocument containing the design, installation and maintenance instructions which is prepared and approved as a complimentary part of the extinguishing system2.21multiple-vat

39、deep fat fryermultiple electric fryers that are mechanically joined togetherNote 1 to entry: Each vat incorporates a separately controlled heating source.2.22operable pressurepressure developed in a fully charged container conditioned at 21 C for at least 24 h2.23operable pressure rangepressure rang

40、e corresponding to the pressures in the storage container at the specified minimum and maximum temperatures for which the extinguishing system is intended to be operable2.24operating devicesmechanical, electrical or pneumatic devices involved in the operation of a system2.25operationautomatic operat

41、ion without human interventionNote 1 to entry: Methods of automatic operation include, but are not limited to, heat, rate of temperature rise, smoke or pressure change.2.26operationmanual operation of a system or its components through human action2.27owners manualpamphlet containing the manufacture

42、rs recommendations for proper inspection and operation, which is prepared and approved as a complimentary part of the extinguishing system2.28plenumvolume of enclosed space between the grease filters and the portion of the hood above the grease filters in a hood and duct system ISO 2015 All rights r

43、eserved 3BS ISO 15371:2015ISO 15371:2015(E)2.29pre-engineered systemsystem that is tested in accordance with the limitations prescribed by the manufacturer for the maximum and minimum pipe lengths, accessories, number of fittings, number and types of nozzles, nozzle placement, types of fire risk and

44、 the maximum dimensions, volumes and areas of the appliances, hoods and ducts to be protectedNote 1 to entry: The hazards protected by these systems are specifically limited as to type and size by testing on actual fires.Note 2 to entry: The limitations on hazards that are permitted to be protected

45、by these systems and piping and nozzle configurations are those contained in the manufacturers installation and maintenance manual.2.30pressure vesselpressure cylindercontainer that provides storage for the extinguishing agent and expellant gas2.31productfire extinguishing system or any part thereof

46、 covered by the requirements of this International Standard2.32shut-off devicedevice that operates simultaneously with the extinguishing system to shut off fuel and power to the appliances protected by the system and other appliances required to be shut off upon operation of the system2.33signalstat

47、us indication communicated by electrical or other means2.34split-vat deep fat fryerelectric fryer that incorporates a divided partition which splits the fryer in sectionsNote 1 to entry: Each split-vat fryer incorporates a separately controlled heating source.2.35tilt skilletscooking devices which a

48、re intended to braise, simmer, saut, or fry foods2.36braising panscooking devices which are intended to braise, simmer, saut, or fry foods3 Components3.1 GeneralOnly system components referenced or permitted in the manufacturers installation and maintenance manual or alternative components that have

49、 been approved for use with the specific extinguishing system shall be used.3.2 DetectorsDetectors shall be approved devices that are capable of detecting fire.4 ISO 2015 All rights reservedBS ISO 15371:2015ISO 15371:2015(E)3.3 Discharge nozzles3.3.1 Discharge nozzles shall be approved for their intended use.3.3.2 Nozzles shall be provided with an internal strainer or a separate approved strainer located immediately up-stream of the nozzle.3.3.3 Nozzles shall be constructed of brass, stainless-steel, or other corrosion-resistant