Equipment for commercial kitchens - Components for ventilation in commercial kitchens - Part 7: Installation and use of fixed fire extinguishing systems

This document establishes technical requirements and guidelines for the installation and operational use of fixed fire extinguishing systems specifically designed for components within commercial kitchen ventilation systems. The specification addresses critical safety measures to prevent and control fire incidents in professional cooking environments, focusing on the integration of suppression mechanisms with ventilation ducts and extraction equipment. It outlines procedures for the proper configuration of detection devices, actuation mechanisms, and agent distribution networks tailored to high-heat zones. The text details performance criteria for system components, ensuring effective coverage over grease-laden airflow paths while maintaining compatibility with existing kitchen infrastructure. Guidelines for maintenance, inspection routines, and system verification are included to sustain operational reliability over the equipment lifecycle. This specification serves as a reference for engineers, installers, and facility managers responsible for fire safety compliance in commercial culinary settings, emphasizing the prevention of fire spread through ventilation channels.