Heat Detector?

I am to install some fire detection in a cafe. It will be a domestic type system to Grade D1. It is a two story detached rectangular building, 9m x 5.6m, with an open staircase to the first floor. The kitchen takes up approximately half of the ground floor space. As the whole building is affectively the escape route, smoke detectors are required on both floors. Is it worth installing a heat detector in the kitchen area? Would it provide earlier detection of a fire than the smoke detector? Normally a smoke detector would be placed centrally in the space, this would put it at the divide between the kitchen and seating areas(there is no significant dividing wall). I am a bit concerned about false alarms due to smoke from cooking and humidity. Is it worth placing the smoke detector further away from the kitchen area with a heat detector in the kitchen area?

Parents
  • If you are specifying an alarm system as opposed to installing one to some responsible persons design, it rather  sounds as if you are at least in part, responsible for the fire risk assessment. That is fine, but be aware of the responsibity this brings.

    https://www.london-fire.gov.uk/safety/the-workplace/fire-risk-assessments-your-responsibilities/oe

    https://assets.publishing.service.gov.uk/media/64257bbe3d885d000cdadf2d/A_guide_to_making_your_small_non-domestic_premises_safe_from_fire.pdf

    For example to be aware that if the escape distance from anywhere on  either floor to fresh air exceeds 25m you cannot have a simple open plan arrangement or you may need more fire exits to get that distance down,


    Now to the exam question.

    Don't install a smoke detector in an area where cooking will take place, or where the fumes from cooking are expected  (what sort of cafe ? Tea and biscuits, or frying and grilling ?) Heat detection, either absolute or rate of rise, depending quite where, is the way to go where there is cooking,.

    Areas with significant cooking get complex quite fast - does gas need to be shut off and ventilation stopped if the alarm goes off ? Do you need to detect if there is a fire in extractor ducting - chips can make extractor pipework dangerously greasy,,, 

    The basic D1 alarm may not be the right choice if it is a yes to any of those ....

    Not intending to put you off, but to stimulate a bit of thought before leaping in too deep.
    Mike

Reply
  • If you are specifying an alarm system as opposed to installing one to some responsible persons design, it rather  sounds as if you are at least in part, responsible for the fire risk assessment. That is fine, but be aware of the responsibity this brings.

    https://www.london-fire.gov.uk/safety/the-workplace/fire-risk-assessments-your-responsibilities/oe

    https://assets.publishing.service.gov.uk/media/64257bbe3d885d000cdadf2d/A_guide_to_making_your_small_non-domestic_premises_safe_from_fire.pdf

    For example to be aware that if the escape distance from anywhere on  either floor to fresh air exceeds 25m you cannot have a simple open plan arrangement or you may need more fire exits to get that distance down,


    Now to the exam question.

    Don't install a smoke detector in an area where cooking will take place, or where the fumes from cooking are expected  (what sort of cafe ? Tea and biscuits, or frying and grilling ?) Heat detection, either absolute or rate of rise, depending quite where, is the way to go where there is cooking,.

    Areas with significant cooking get complex quite fast - does gas need to be shut off and ventilation stopped if the alarm goes off ? Do you need to detect if there is a fire in extractor ducting - chips can make extractor pipework dangerously greasy,,, 

    The basic D1 alarm may not be the right choice if it is a yes to any of those ....

    Not intending to put you off, but to stimulate a bit of thought before leaping in too deep.
    Mike

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