ISO INTERNATIONAL STANDARD 15371 Third edition 2015-11-15 Ships and marine technology Fire- extinguishing systems for protection of galley cooking equipment Navires et technologie maritime - Systemes d'extinction d'incendie des équipements de cuisine Reference number ISO 15371:2015(E) SO International Organization for Standardization @ IS0 2015 ZHEJIANG INSTOFSTANDARDIZATION C15956617 vided by IHS under Not for Resale, 2016/3/29 05:49:38 ted without license from IHS IS0 15371:2015(E) COPYRIGHTPROTECTEDDOCUMENT IS0 2015, Published in Switzerland All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form written permission. Permission can be requested from either ISO at the address below or ISO's member body in the country of the requester. ISo copyright office Ch: de Blandonnet 8 . CP 401 CH-1214 Vernier, Geneva, Switzerland Tel: +4122 749 0111 Fax +4122 749 09 47 [email protected] www.iso.org Internatinair PrganizationforStandardization ensee-ZHEJIANG INST.OF STANDARDIzARoISQ15- All rights reserved Not for Resale, 2016/3/29 05:49:38 etworking permitted without license from IHS IS0 15371:2015(E) Contents Page Foreword ..V Introduction. ...vi 1 Scope. 2 Terms and definitions 3 Components 3.1 General ..4 3.2 Detectors... ..4 3.3 Discharge nozzles .5 3.4 Operating devices 3.5 Manual actuators. .5 3.6 Shut-off devices .5 3.7 Pipe, fittings, tubing and hose. .6 3.8 Extinguishing agent .6 3.9 Indicators... ..6 4 System requirements .6 4.1 General. .6 4.2 Use ..6 4.3 Applications .6 4.4 System actuation 4.5 Supervision ..8 4.6 System location. ..8 4.7 Discharge nozzles .8 4.8 Special requirements. ..8 4.9 Protection of common exhaust duct .9 5 Test methods. .9 5.1 Cooking appliance extinguishing tests .9 5.1.1 General .9 5.1.2 Deepfatfryer .10 5.1.3 Griddle 11 5.1.4 Rangetop. .12 5.1.5 Gas radiant char-broiler ..12 5.1.6 Electric char-broiler. ..13 5.1.7 Lava, pumice or synthetic rock char-broiler ..13 5.1.8 Natural charcoal broiler .13 5.1.9 Mesquite wood char-broiler .14 5.1.10 Upright broiler .14 5.1.11 Chain broiler. .14 5.1.12 Wok .15 5.2 Splash tests. .15 5.2.1 Deep fat fryer extinguishing splash tests. ..15 5.2.2 Deep fat fryer cooking temperature splash test ..16 5.2.3 Range top extinguishing splash tests ..17 5.2.4 Range top cooking temperature splash tests ..17 5.2.5 Wok extinguishing splash test. .18 5.2.6 Wok cooking temperature splash tests ..18 5.3 Hood and duct (full scale) extinguishing test ..19 5.3.1 General .19 5.3.2 pooH .19 5.3.3 Filterand frame ..19 5.3.4 Duct. .20 5.4 Extinguishing system unit test 21 5.4.1 Preparation .21 iii ISee=ZHEJIANG INST OF STANDARDIZATION C1 5956617 ed withoutlicensefrom IHS Not for Resale, 2016/3/29 05:49:38