Licensed exclusively to Tim Cruickshank.

Copying and network storage prohibited.

ISBN 9
978-0-626-2
27024-7
SANS 18
850:20
014
Edition
E 2

SO
OUTH AFRIC
A CAN N
NATIO
ONAL
L STAN
NDAR
RD

Thee desig
gn and
d manufactu ure of commmercia
al
kitc
chen extract
e tion/ve
entilattion sy
ystems
s

W
WARNING G
This
T stand
dard refere
ences othe
er
docume ents norm
matively.

Publishhed by SABS Standards Division

1 Dr Lattegan Road Groenkloof
G Private Bag
g X191 Pretorria 0001
Tel: +27
7 12 428 7911
1 Fax: +27 12 344 1568
[Link] [Link]
© SABS S
 Licensed exclusively to Tim Cruickshank.
Copying and network storage prohibited.

SANS 1850:2014
Edition 2

Table of changes
Change No. Date Scope

Acknowledgement
The SABS Standards Division wishes to acknowledge

– the valuable assistance derived from publications by the Building and Engineering Services
Association of the United Kingdom,

– BRE Global Limited, United Kingdom, for permission to use LPS 1263, Requirements for the
LPCB approval and listing of the fire performance of grease filters used in commercial kitchen
extract systems. Issue 1.2.

Foreword
This South African standard was approved by National Committee SABS/TC 021/SC 01, Fire
safety – Fixed fire detection and extinguishing systems, in accordance with procedures of the SABS
Standards Division, in compliance with annex 3 of the WTO/TBT agreement.

This document was published in March 2014.

This document supersedes SANS 1850:2003 (edition 1).

No assessment or approval against LPS 1263 (or any SANS standard) may explicitly or implicitly
purport to be an approval by BRE or any of its associated companies or brands (including the Loss
Prevention Certification Board (LPCB)) and in no case shall any certification mark or logo of BRE or
LPCB be applied.

Annex A forms an integral part of this document.

© SABS
 Licensed exclusively to Tim Cruickshank.
Copying and network storage prohibited.

SANS 1850:2014
Edition 2

Contents
Page

Acknowledgement

Foreword

1 Scope ...................................................................................................................................... 3

2 Normative references .............................................................................................................. 3

3 Definitions ............................................................................................................................... 3

4 Requirements for the design of extraction systems ............................................................... 5

4.1 General........................................................................................................................... 5
4.2 Canopies ........................................................................................................................ 5
4.3 Baffle filters ................................................................................................................... 10
4.4 Grease draws ................................................................................................................ 11
4.5 Height ............................................................................................................................. 11
4.6 Ducting system ............................................................................................................... 11
4.7 Joints .............................................................................................................................. 12
4.8 Integrity........................................................................................................................... 12
4.9 Route .............................................................................................................................. 12

5 Fire dampers ........................................................................................................................... 12

6 Risers ..................................................................................................................................... 12

7 Solid fuel oven extractions (pizza or tandoori oven) ............................................................... 13

8 Fans ....................................................................................................................................... 13

9 Attenuators .............................................................................................................................. 13

10 Make-up air ............................................................................................................................. 13

11 Fire extinguishing equipment and suppression systems ....................................................... 14

12 Procedures for use, inspection and cleaning of equipment .................................................... 15

Annex A (normative) Notes to purchasers ................................................................................ 18

Bibliography .............................................................................................................................. 18

© SABS 1
 Licensed exclusively to Tim Cruickshank.
Copying and network storage prohibited.

SANS 1850:2014
Edition 2

This page is intentionally left blank

2 © SABS
 Licensed exclusively to Tim Cruickshank.
Copying and network storage prohibited.

SANS 1850:2014
Edition 2

The design and manufacture of commercial kitchen

extraction/ventilation systems

1 Scope
This standard specifies the requirements for the design, manufacture, installation and inspection
(including fire safety requirements) for the extraction and ventilation systems of commercial
kitchens.

Commercial kitchens include all kitchens, other than kitchens in dwelling houses or domestic
residences, where commercial grade cooking equipment and appliances are used.

2 Normative references
The following referenced documents are indispensable for the application of this document. For
dated references, only the edition cited applies. For undated references, the latest edition of the
referenced document (including any amendments) applies. Information on currently valid national
and international standards can be obtained from the SABS Standards Division.

ISO 7165, Fire fighting – Portable fire extinguishers – Performance and construction.

Loss Prevention Standard. LPS 1263, Requirements for the LPCB approval and listing of the fire
performance of grease filters used in commercial kitchen extract systems. Issue 1.2

NFPA 17A, Standard for wet chemical extinguishing systems.

UL 199E, Fire testing of sprinklers and water spray nozzles for protection of deep fat fryers.

UL 300, Fire testing of fire extinguishing systems for protection of commercial cooking equipment.

UL 1046, Grease filters for exhaust ducts.

3 Definitions
For the purposes of this document, the following definitions apply.

3.1
access panel
panel that is cut into the ducting system for the purpose of cleaning; the panel consists of a frame, a
removable cover and a permanent seal

© SABS 3
 Licensed exclusively to Tim Cruickshank.
Copying and network storage prohibited.

SANS 1850:2014
Edition 2

3.2
attenuator
device that reduces the sound level in the system

3.3
baffle filter
device that is designed to remove grease contamination particles of size between five microns and
10 microns from the extracted air before the air enters the ducting system

NOTE Baffle filters comprise a number of interlocking vanes which, when assembled, form a two-pass grease
removal device. The pressure drop remains constant and the blades provide a barrier in the event of a flash
fire. Baffle filters should be fabricated entirely from stainless steel.

3.4
canopy
equipment that is designed to capture cooking fumes

3.5
competent person
person who is qualified by virtue of his education, training and experience

3.6
extraction system
system that consists of a canopy, baffle filters, ducting, a fan and a silencer

3.7
fire damper
device that, when actuated by an appropriate detector, will automatically close an air duct and
restrict the passage of fire, hot gases and smoke

3.8
fire suppression system
system that is designed to suppress fires and complies with an acceptable standard

NOTE Acceptable standards are ISO, EN, BS, NFPA, UL, FM and SANS standards.

3.9
fusible link
two metal strips that are connected by a material designed to melt at a specific temperature and
that holds the fire damper open

3.10
grease draw
drawer usually mounted within the canopy to catch any dripping of oil and grease from the baffle
filters

3.11
grease tight
descriptive of a condition that does not permit the passage of any liquid at any temperature

3.12
make-up air
air that replaces extracted air; the replacement can be either natural or mechanical

4 © SABS
 Licensed exclusively to Tim Cruickshank.
Copying and network storage prohibited.

SANS 1850:2014
Edition 2

3.13
plenum box
area in the system that balances air from the canopy spigot

3.14
riser
ducting that transports the exhaust air to the outside of the building

3.15
spigot
duct between the canopy and ducting or plenum box

4 Requirements for the design of extraction systems

4.1 General
All systems shall be designed, installed and commissioned by a competent person.

4.2 Canopies

4.2.1 Types of canopy

For health, safety and hygienic reasons, only stainless steel shall be used in the manufacture of
canopies.

A number of types and styles of extract canopy have been developed. Canopies can broadly be
classified as follows:

a) overhead wall type canopy (see figure 1(a));

b) overhead island type canopy (see figure 1(b));

c) low level wall type canopy (see figure 1(c));

d) passover type canopy (see figure 1(d));

e) counter type canopy (see figure 1(d));

f) condensate canopy (see figures 1(f) and 1(g)); and

g) open hood canopy. (see figure 1(h);

© SABS 5
 Licensed exclusively to Tim Cruickshank.
Copying and network storage prohibited.

SANS S 1850:201
14
Edition
n2

1 2
Type of can
nopy Des
scription and
d requirementts

Typical boox canopy, w

wall-mountedd to be
2 000 mm m to 2 100 mmm above finis
shed
floor level.

Shall be used
u for all ccooking and frying
f
equipmennt including ccombo steam mers
and conveeyor type pizzza ovens.

Fig
gure 1(a) — Overhead
O wall-mounted
w d canopy

Typical boox canopy, issland mounteed to be

2 000 mm m to 2 100 mm m above finis
shed
floor level.

Shall be used
u for all ccooking and frying
f
equipmennt including ccombo steam mers
and conveeyor type pizzza ovens.

Figu
ure 1(b) — Overhead
O island mounte
ed canopy

Typical low level canoopy, wall or is

sland
mounted tot be 2 000 m mm to 2 1000 mm
above finished floor leevel.

Shall be used
u for all coooking and frying
f
equipmen nt.

em shall havee a (wet che

This syste emical)
fire suppression systeem fitted.

Figu
ure 1(c) — Low
L level wa
all or island mounted
canopyy

6 © SABS
 Licensed exclusively to Tim Cruickshank.
Copying and network storage prohibited.

S
SANS 1850
0:2014
Ed
dition 2

Figure 1 (continued
d)

1 2
Type of can
nopy Des
scription and
d requirementts

Typical pa assover or coounter type canopy,

c
to be in lin
ne with hatchh and equipm
ment
design.

Shall be used
u for all coooking and frying
f
equipmen nt

em shall havee a (wet che

This syste emical)
fire suppression systeem fitted.

Figu
ure 1(d) — Passover
P or counter typ
pe canopy

Standard make-up airr type canopy y with

make-up air perforatedd front panel which
sed for all coooking and fry
can be us ying
equipmennt including ccombo steam mers
and conve
eyor type pizzza ovens.

Not more than 30 % too 35 % of tottal

Figu
ure 1(e) — Sttandard make-up air typ
pe canopy make-up air shall be ddelivered throough
the front panels,
p the reest through low
velocity do
own-blow difffusers from the
ceiling.

Standard condensate type canopy y which

shall only be used for dishwasherss and
her cooking eequipment.
not for oth

ate configuraation
Single pla

Figu
ure 1(f) — Sttandard con ndensate typ
pe canopy
(single pla
ate)

© SABS 7
 Licensed exclusively to Tim Cruickshank.
Copying and network storage prohibited.

SANS S 1850:201
14
Edition
n2

Figure 1 (conclude
ed)

1 2
Type of can
nopy Des
scription and
d requirementts

Standard condensate type canopy y which

shall only be used for dishwashers
s and
no other cooking
c equippment.

Double plate configuraation

Figu
ure 1(g) — Sttandard conndensate typ
pe canopy
(double plate)

Standard open hood ty type canopy with

baffle platte that coverss the spigot. This
type shall only be use d for heat
extraction.

Figu
ure 1(h) — Standard
S open hood typ
pe canopy

Figure
F 1—C
Canopy type
es and usag
ge

4.2.2 Integral ma
ake-up air facility
f (see
e figure 1(e
e))

Most sttyles of canoopy can be provided witth an integra

al make-up air
a facility. A make-up air facility
can takke the form of
o

ont face perfo

a) a fro forated diffus
ser,

ont face grill,

b) a fro

c) a grrill and louvre

es for spot co
ooling.

8 © SABS
 Licensed exclusively to Tim Cruickshank.
Copying and network storage prohibited.

SANS 1850:2014
Edition 2

4.2.3 Canopy size and installation (see figure 2)

[Link] The dimensions of a canopy are invariably determined by the size of the catering
equipment that it serves.

[Link] Unless restricted by walls, the plan dimensions of the canopy shall always exceed the plan
dimensions of the catering equipment by a minimum of 250 mm on each free side, and by 250 mm
at the front and rear. It shall be noted that the overhang dimensions are to the inside of the
condensation or stiffening (gutter) channel, (see figure 2) or the supply plenum. Appropriate
dimensions shall be added when the overall canopy size is being specified. Where restricted by the
wall, the canopy shall be fitted against the wall.

[Link] For certain types of baking ovens and combi steamers the overhang at the front should be
increased to a minimum of 600 mm to cope with the steam or fumes released when the door of the
appliance is opened.

[Link] Canopies of height less than 400 mm might be less efficient than canopies of normal height
because of the reduced collection volume and therefore, where there is a restricted soffit height,
consideration should be given to increasing the face velocity to compensate for the decreased
height irrespective of the design duty calculated. It is also recommended that the size of the canopy
be increased to aid capture when the ideal flow rate cannot be achieved subject to 4.3.6.

[Link] Deep fryers shall be so positioned that there is an overhang of at least 350 mm from any
free side.

4.2.4 Material thickness

Canopies shall be constructed of material of a minimum thickness 0,9 mm or 1,2 mm if the length of
the canopy exceeds 3 m. The grade of stainless steel to be used shall be 304 or 430 (see note
below).

NOTE The type and grade of steel used should be compatible with any corrosive products from the cooking
process or present in the environment in which the system is located.

4.2.5 Joints and seams

[Link] All internal components shall be adequately sealed against grease and liquid.

[Link] All external corners shall be adequately sealed against grease and liquid.

[Link] All joints over which air will flow shall be made as smooth as possible to prevent grease
build-up and to enhance cleaning.

[Link] Recesses where grease can accumulate shall be avoided.

© SABS 9
 Licensed exclusively to Tim Cruickshank.
Copying and network storage prohibited.

SANS S 1850:201
14
Edition
n2

Dim
mensions in millimetres

Key

D depth
FFL finished floorr level
H height
L length

Figu
ure 2 — Can
nopy size and
a installa
ation
(Typica l design dime
ensions)

4.3 B
Baffle filterrs

4.3.1 S
Standard cyyclonic type stainless ssteel baffle filters shall be used to remove grease
contam
mination.

4.3.2 Baffle filters shall be accessible for m

maintenance from the fron
nt of the canoopy.

4.3.3 Baffle filterss shall be de

esigned and installed in such a way as to preveent any grea
ase from
g onto the co
dripping ooking surfac
ce.

4.3.4 Baffle filters shall be tested for flamee exposure and

a grease removal efficiiency in acco
ordance
PS 1263 or UL
with LP U 1046 by a recognized testing autho ority.

4.3.5 The velocityy of air flow through the baffle slits shall
s be not less than 1,22 m/s and not more
8 m/s to avo
than 2,8 oid excessive
e grease spilllage into the air-stream and
a duct.

10 © SABS
 Licensed exclusively to Tim Cruickshank.
Copying and network storage prohibited.

SANS 1850:2014
Edition 2

4.3.6 The frame size of baffle filters shall not exceed 500 mm × 500 mm.

4.4 Grease draws

All canopies shall be fitted with an internal gutter and grease draw of capacity large enough to not
require constant attention, or some other device to contain any run-off safely. Such a device should
have a maximum capacity of 500 mL.

4.5 Height (see figure 2)

4.5.1 The height of the canopy is often governed primarily by the ceiling height. The underside of
the front part of the canopy should be located between 2 m and 2,1 m above the finished floor level.
The top of the canopy should project into the ceiling by a minimum of 25 mm to allow the false
ceiling trim to be fitted. If this is not possible, a bulkhead shall be fitted between the top of the
canopy and the ceiling on all open sides. (See figure 2.)

4.5.2 Where a canopy is installed at a level higher than 2,1 m, the overhang dimension shall be
increased at a minimum rate of 1:1, i.e. 100 mm per 100 mm increase in height (proportional) on
each open side of the canopy.

4.5.3 The distance between the lowest edge of the grease filter and the top of the cooking surface
should be a minimum of 900 mm. This is to avoid the risk of excessive temperatures or fire in the
filter which could cause the extracted grease to vaporize and pass through the ductwork. This
dimension may vary with the type of cooking appliance and may be reduced where a fire
suppression system is fitted. (See figure 2.)

4.6 Ducting system

4.6.1 Material and thickness

[Link] All exhaust ducting in kitchen ventilation systems shall be a minimum thickness of 1 mm in
the case of galvanized steel or a minimum of 0,9 mm in the case of stainless steel.

[Link] Galvanized steel is the preferred metal.

NOTE Stainless steel may be used where the ducting can be seen below the ceilings.

4.6.2 Ducting size, shape and installation

[Link] So as not to unduly increase the fire hazard, all ducts should be located within the kitchen
compartment and lead directly to the exterior of the building. Ducts shall not penetrate any fire
resisting occupancy or division separating element.

[Link] Ducting systems shall not be connected to any other ventilation system in the building or to
another exhaust system.

[Link] Horizontal ducts should be installed in such a way that low lying areas, where oil and
grease residue can collect, will be avoided.

[Link] Ducts should have a minimum clearance of 500 mm to combustible construction. Subject to
approval by the enforcing authority, this may be reduced where suitable non-combustible insulated
or fire resisting barriers are provided.

© SABS 11
 Licensed exclusively to Tim Cruickshank.
Copying and network storage prohibited.

SANS 1850:2014
Edition 2

[Link] Ducting shall be of minimum dimensions 400 mm × 450 mm to enable cleaning to be

carried out by cleaning personnel. (See [Link].)

[Link] Access panels shall be installed at a maximum of 3 m centres, at each change of direction
and at the top and bottom of risers to facilitate inspection and cleaning. The panels and frames
should be constructed of the same material as that of the ductwork.

[Link] In the case of dimensions less than those in [Link] inspection hatches shall be provided at
a maximum of 2 m centres.

[Link] Access panels should be fitted at the sides of ducts, at a minimum of 10 mm above the
base of the duct to minimize the risk of grease leakage.

[Link] Access panels should be provided on either side of in-line components such as volume
control dampers, attenuators, horizontal ducts, vertical risers and extraction fans.

[Link] Due consideration should be given to providing physical unobstructed and safe access to
all access panels. Openings should not be obstructed by other building services, stored equipment
or the fabric of the building. The panel and aperture should also be free of any sharp edges.

[Link] No spiral or round ducting shall be used in any extraction system.

4.6.3 Ducting air velocity

Ducting air velocity shall be a minimum of 5 m/s and a maximum of 9 m/s.

4.7 Joints
Joints, metal flanges and corners shall be folded sheet metal flanges and corners. Suitable gaskets
and seals for all connections, including access panels, which are non-porous, non-combustible,
impervious to grease or cooking oils and capable of withstanding elevated temperatures, should be
provided. It shall be the contractor’s responsibility to ensure that joints are grease tight.

4.8 Integrity
The exhaust ducting shall be completely separate from any other air flow system such as those of
toilet, smoking area or parking garage fume exhaust systems.

4.9 Route

4.9.1 The ducting system shall be taken to the closest outside wall or roof.

4.9.2 Each kitchen shall have a dedicated extraction system.

5 Fire dampers
Fire dampers shall not be used in the kitchen extraction systems.

6 Risers
Risers shall be built in such a way as to ensure that they will not be a nuisance where they exhaust
or they shall extend by 300 mm above the roof top.

12 © SABS
 Licensed exclusively to Tim Cruickshank.
Copying and network storage prohibited.

SANS 1850:2014
Edition 2

7 Solid fuel oven extractions (pizza or tandoori oven)

7.1 Wood burning ovens shall be provided with a suitable dedicated extraction and ventilation
system.

7.2 Where there is a risk of airborne sparks being produced, a suitable spark arrester shall be
fitted to prevent embers from entering the extraction duct.

7.3 The cleaning procedure for wood burning ovens should include scraping of the combustion
chamber to the original surface, inspection for damage or deterioration and cleaning and inspection
of associated ducting.

7.4 Solid fuel oven ducting shall be manufactured from steel with a minimum thickness of 1 mm
and shall have its own ducting system.

8 Fans
8.1 General
Care should always be taken with the location of supply and extraction fans to ensure there will be
sufficient space for regular cleaning and maintenance. Limited space shall not restrict selection of
the correct fan. No flexible connections shall be used in any extraction system.

Kitchen ventilation systems have relatively high resistances against which a fan has to operate. The
fan should be selected to handle the design resistance with a minimum additional 10 % pressure
margin to suit possible extensions to the original kitchen plan. Regulation of the air flow should be
achieved by either variable speed control if the selected fan is suitable, or by the use of balancing
dampers.

Lightweight multi-vane or plastic-type impellers are not recommended.

8.2 Position
To facilitate effective and safe cleaning and inspection, all removable and serviceable components
shall be easily accessible and easy to be removed.

8.3 Centrifugal fan

Where a centrifugal fan is used, adequate inspection doors shall be installed for cleaning and
inspection.

9 Attenuators
The noise level of extraction systems shall be in accordance with levels laid down by the local
authority. Local authorities usually refer to BS 4142 as the basis of their criteria.

10 Make-up air
10.1 In order for the kitchen extraction system to function correctly, it is essential that allowance
be made for the provision of replacement air. This should be achieved either by mechanically
introducing supply air, or by making provision for natural air.

© SABS 13
 Licensed exclusively to Tim Cruickshank.
Copying and network storage prohibited.

SANS 1850:2014
Edition 2

10.2 Where a natural ducted inlet for relief air is selected, the inlet should be as short as possible
and at a high level.

10.3 Where mechanical introduction of supply air is selected, the system shall provide a maximum
of 85 % of the total extracted volume with the remaining 15 % infiltrating naturally into the kitchen
from surrounding areas (this ratio may vary in production kitchens). The mechanical or "fan-
assisted" method should ensure that the kitchen remains under negative pressure, thus preventing
the potential transfer of kitchen odours and smoke to areas outside the kitchen.

10.4 Make-up air may be introduced into the kitchen by means of the canopy (make-up air type),
or through a ventilated ceiling, or through the ventilation system, or by a combination of the three
methods. If make-up air canopies are used, only 30 % to 35 % of the total supply air shall be
introduced to the canopy and the rest through low velocity (0,9 m/s to 1,2 m/s) down draft ceiling
diffusers.

10.5 The fan-powered system provides positive control and should be the preferred method used.
With natural infiltration of air the following problems may occur:

a) unfiltered air might enter the kitchen;

b) air might be drawn from dirty areas;

c) draughts and discomfort might be caused in cold weather;

d) uncontrolled air movement might affect the cooking process and the efficiency of the canopy.

10.6 Where a natural make-up air system is selected, the resistance shall be included in the
overall system resistance against which the extraction fan will have to operate.

11 Fire extinguishing equipment and suppression systems

11.1 The extent of fire protection required should be determined by a fire risk assessment which
addresses the type and extent of hazard, impact on the safety of human beings, protection of
property and business continuity as identified at the time of the assessment.

11.2 At least one type F extinguisher shall be supplied for use during cooking operations which
involve deep frying units. The size and rating of the extinguisher should be commensurate with the
oil capacity of the frying unit. Type F extinguishers shall comply with the requirements of ISO 7165
or an equivalent standard.

11.3 Automatic fire suppression systems shall be of a type listed and approved for the protection
of commercial cooking equipment (e.g. UL 300, UL 199E and NFPA 17A).

11.4 The protected area shall include the area under the hood and above the cooking equipment,
the area above or behind the filters and the opening of the hood into the branch duct.

11.5 Automatic fire suppression systems shall be designed and installed in accordance with
recognized standards. The systems shall be suitable for use in commercial kitchens and shall cover
the cooking equipment, the area behind the filter of the canopy and the spigots.

Testing, maintenance and inspection should be in accordance with the manufacturer’s

recommendations and published standards.

14 © SABS
 Licensed exclusively to Tim Cruickshank.
Copying and network storage prohibited.

SANS 1850:2014
Edition 2

11.6 End users shall be supplied with a copy of the manufacturer’s instruction and maintenance
manual, a suitable schematic isometric diagram of the system and a design, installation and
commissioning certificate or certificates that state the standards in accordance with which the
system has been designed and that confirm that the design and installation of the systems are in
accordance with the relevant standard or standards.

11.7 Hoods provided with a listed fire suppression system in a sprinkler protected area are not
considered obstructions to sprinkler coverage and will not require sprinkler protection below the
hood.

11.8 Where both portable fire extinguishers and a fixed fire suppression system are provided, the
fixed system should be considered the primary means of fire control and portable fire extinguishers
secondary.

12 Procedures for use, inspection and cleaning of equipment

12.1 Operating procedures

12.1.1 Extractions system shall be operated in commercial and industrial kitchens whenever
cooking equipment under the canopy is activated.

12.1.2 Kitchen extraction system shall not be operated with the baffle filters removed.

12.1.3 Openings provided for air exhausted through ventilating equipment shall not be restricted
by covers or dampers except for the sole purpose of system air-balancing.

12.1.4 Instructions for the manual operation of the fire extinguishing system shall be posted
conspicuously in the kitchen and shall be reviewed periodically with employees by management.

12.1.5 Exhaust canopies shall be operated in accordance with the instructions and listed
procedures of the manufacturer.

12.1.6 Cooking equipment shall not be operated while its fire extinguishing system is non-
operational or otherwise impaired.

12.1.7 Staff should receive regular training regarding the hazards associated with commercial
cooking equipment and local fire action procedures.

12.1.8 All cooking appliances used shall be listed and approved as suitable for commercial
cooking operations.

12.1.9 The effect on extraction and any fire suppression system should be considered before any
rearrangement of appliances are carried out under the hood in relation to their positioning at the
time of the design of the extraction and fire suppression systems.

12.1.10 The need to shut down heat sources and the extraction system should be addressed in
the fire risk assessment and as agreed upon with the relevant fire and rescue service and insurer.

12.2 Inspection

12.2.1 The fire extinguishing system and exhaust canopy that contain a constant or fire-actuated
system shall be inspected and serviced in accordance with the manufacturer’s instructions by
properly trained persons.

© SABS 15
 Licensed exclusively to Tim Cruickshank.
Copying and network storage prohibited.

SANS 1850:2014
Edition 2

12.2.2 All actuation components, including remote manual pull stations, mechanical or electrical
devices, detectors, actuators, and fire-actuated dampers, shall be checked for proper operation
during the inspection in accordance with the manufacturer's listed procedures.

12.2.3 Fusible links (including fusible links on fire-actuated damper assemblies) and automatic
sprinkler heads shall be replaced at least annually or more frequently, if necessary, to ensure
proper operation of the system. Other detection devices shall be serviced or replaced in accordance
with the manufacturer's recommendations.

12.2.4 Certificates of inspection and maintenance shall be forwarded to the owner of the system
and shall be kept readily available for inspection.

12.3 Cleaning

12.3.1 The extraction system shall be inspected and cleaned at intervals not exceeding
six months or more frequently, if required.

12.3.2 After the exhaust system has been cleaned to bare metal, it shall not be coated with
powder or other substances.

12.3.3 After cleaning has been completed, the cleaning contractor shall

a) place or display, within the kitchen area, a certificate that indicates the date on which the
cleaning was done and the name of the servicing company. It shall also indicate areas that were
not cleaned,

b) provide a report that contains the following:

1) a list of the system(s) cleaned;

2) photographic records (taken before and after cleaning);

3) a list of additional work carried out (if any);

4) a Material Safety Data Sheet for any chemicals used;

5) recommendations for future cleaning requirements;

6) observations on the condition of the ducting system;

7) reference to any un-cleaned areas with a written explanation as to why the areas could not
be accessed or cleaned (or both).

12.3.4 Components of the fire extinguishing system shall not be rendered inoperable during the
cleaning process.

12.3.5 Care shall be taken not to apply cleaning chemicals on fusible links or other detection
devices of the automatic extinguishing system.

12.3.6 After cleaning procedures have been completed, all electrical switches and system
components shall be returned to an operable state.

12.3.7 All access panels (doors) and cover plates shall be refitted.

16 © SABS
 Licensed exclusively to Tim Cruickshank.
Copying and network storage prohibited.

SANS 1850:2014
Edition 2

12.3.8 Air flow dampers and diffusers shall be positioned to their original positions as before
cleaning.

12.3.9 No flammable solvents or other flammable cleaning aids shall be used.

© SABS 17
 Licensed exclusively to Tim Cruickshank.
Copying and network storage prohibited.

SANS 1850:2014
Edition 2

Annex A
(normative)

Notes to purchasers
The following requirements shall be specified in tender invitations and in each order or contract:

a) the size of the canopy (see 4.2.3);

b) the material thickness of the canopy (see 4.2.4);

c) the noise level (see clause 9);

d) the provision of a suitable schematic isometric diagram of the system (see 11.6), and

e) certification as proof of compliance with SANS 1850 and the local authority fire safety by-laws.

Bibliography
BS 4142, Method for rating industrial noise affecting mixed residential and industrial areas.

DW/172, Specification for kitchen ventilation systems. 1999. Heating and ventilating contractors’
association.

NFPA 96, Standard for ventilation control and fire protection of commercial cooking operations.

SANS 10105-1, The use and control of fire-fighting equipment – Part 1: Portable and wheeled
(mobile) fire extinguishers.

TR/19 HVCA, Guide to good practice internal cleanliness of ventilation systems. 2005. Heating and
ventilating contractors’ association.

18 © SABS
 Licensed exclusively to Tim Cruickshank.
Copying and network storage prohibited.

SABS – Standards Division

The objective of the SABS Standards Division is to develop, promote and maintain South African
National Standards. This objective is incorporated in the Standards Act, 2008 (Act No. 8 of 2008).

Amendments and Revisions

South African National Standards are updated by amendment or revision. Users of South African
National Standards should ensure that they possess the latest amendments or editions.

The SABS continuously strives to improve the quality of its products and services and would
therefore be grateful if anyone finding an inaccuracy or ambiguity while using this standard would
inform the secretary of the technical committee responsible, the identity of which can be found in
the foreword.

The SABS offers an individual notification service, which ensures that subscribers automatically
receive notification regarding amendments and revisions to South African National Standards.
Tel: +27 (0) 12 428 6883 Fax: +27 (0) 12 428 6928 E-mail: sales@[Link]

Buying Standards

Contact the Sales Office for South African and international standards, which are available in both
electronic and hard copy format.
Tel: +27 (0) 12 428 6883 Fax: +27 (0) 12 428 6928 E-mail: sales@[Link]
South African National Standards are also available online from the SABS website
[Link]

Information on Standards

The Standards Information Centre provides a wide range of standards-related information on both
national and international standards. The Centre also offers an individual updating service called
INFOPLUS, which ensures that subscribers automatically receive notification regarding
amendments to, and revisions of, international standards.
Tel: +27 (0) 12 428 7911 / 0861 27 7227 Fax: +27 (0) 12 428 6928 E-mail: info@[Link]

Copyright

The copyright in a South African National Standard or any other publication published by the SABS
Standards Division vests in the SABS or, in the case of a South African National Standard based on
an international standard, in the organization from which the SABS adopted the standard under
licence or membership agreement. In the latter case, the SABS has the obligation to protect such
copyright. Unless exemption has been granted, no extract may be reproduced, stored in a retrieval
system or transmitted in any form or by any means without prior written permission from the SABS
Standards Division. This does not preclude the free use, in the course of implementing the
standard, of necessary details such as symbols, and size, type or grade designations. If these
details are to be used for any purpose other than implementation, prior written permission must be
obtained.

Details and advice can be obtained from the Manager – Standards Sales and Information Services.
Tel: +27 (0) 12 428 6883 Fax: +27 (0) 12 428 6928 E-mail: sales@[Link]