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Advanced Fire Detection Applications and Techniques 1657089403
Advanced Fire Detection Applications and Techniques 1657089403
Combustion products fall into four categories: heat, gases, light, and smoke.
• How much light is being released from the fire? Visible, UV, IR?
A prescriptive design using spot-type smoke detectors will generally follow 30 foot spacing
between the detectors. This spacing is customary in the fire alarm industry.
17.7.4.2.3.1*
In the absence of specific performance-based design criteria, one of the following requirements shall apply:
(1) The distance between smoke detectors shall not exceed a nominal spacing of 30 ft (9.1 m) and there shall be
detectors within a distance of one-half the nominal spacing, measured at right angles from all walls or partitions
extending upward to within the top 15 percent of the ceiling height.
(2)* All points on the ceiling shall have a detector within a distance equal to or less than 0.7 times the nominal 30 ft
(9.1 m) spacing (0.7S).
Spacing
30 Feet Spacing
Taken from A.17.6.3.1.1(d), NFPA 72, 2022 Edition. Copyright © National Fire Protection Association
Tuesday, 28 June 2022
Taken from A.17.6.3.1.1(h), NFPA 72, 2022 Edition. Copyright © National Fire Protection Association
Tuesday, 28 June 2022
Also hallways…
Taken from A.17.6.3.1.1(g), NFPA 72, 2022 Edition. Copyright © National Fire Protection Association
Tuesday, 28 June 2022
What if the application is not a typical one?
Unusual
Freezer Ceilings
High Ceilings
“The ACD-V carbon monoxide (CO) sensing cell serves the dual purpose
of supplementing smoke detection in combination with the photodiode
arrangement and monitoring colorless, odorless and deadly carbon
monoxide levels for life safety. When the carbon monoxide exceeds the
poisonous levels, the sensor transmits an interrupt to the control panel
indicating a CO alarm.”
Carbon Monoxide (CO), Combustible Gases (EX), and/or Nitrogen Dioxide (NO2) is often present in enclosed
parking garages. Mechanical ventilation is typically used to exhaust dangerous gases and bring fresh air into
the space.
OSHA - TWA: 50 ppm (CO) is the maximum allowable concentration for a worker’s continuous
exposure in any eight hour period.
NIOSH - TWA: 35 ppm (CO) is the maximum allowable concentration for a worker to be exposed to
in any eight hour period.
ACGIH - TWA: 25 ppm (CO) is the maximum allowable concentration for a worker’s continuous
exposure in any eight hour period.
Output Modules
L@titude
What is the best type of detection to use for earliest warning of li-ion fires?
Off-gas detection provides the earliest warning of a possible Thermal Runaway condition
Smoke and Heat detection will work – but off-gassing usually precedes smoke and fire
A FRA - Fire Risk Assessment - can be used as a tool for identifying what is important to fire safety.
• Define the Problem: is the purpose to identify the level of risk? Or to identify how to lower the risk?
Or perhaps something else? What is the likelihood and consequences of a fire? What are the
customer’s concerns?
• Elements of Risk: what is the exposed target; people, property, environment, or mission? What is
the fire stimuli that the target is vulnerable to; heat, smoke, gases, explosions?
• Methods: the method used should be outlined, and its appropriateness to the objectives of the FRA
should be documented.
“In 2018, U.S. fire departments responded to a total of 2,889,000 false alarms.” (Statista Research
Department)
Cooking is one of the leading causes of unwanted fire alarms: burnt food, unattended cooking, detectors too
close or in the same room as cooking operations, cooking taking place in areas where it is not permitted,
fans not in operation during cooking, and steam from cooking.
Ensure that cooking equipment is installed properly and that ancillary cooking equipment is located in
proper places. For example, office areas protected with smoke detectors are not good locations for
coffee pots and microwaves.
Smoke detectors should not be placed too close to or in the same room as cooking equipment.
If permitted, change the smoke detector to a heat detector, or move the cooking appliances to a
different location.
Construction causes many unwanted alarms. Construction dust, hot work, fumes, and other construction
work cause alarm activation.
Smoke and heat detectors placed too close to alternate heating appliances can cause unwanted alarms.
Improperly maintained heating appliances can cause improper or incomplete combustion, causing smoke and
life-threatening high CO conditions.
Dust from cleaning and certain cleaning solutions can cause smoke detector activation.
Avoid installing spot-type smoke detectors in areas such as laundry areas (high lint and dust), close to
exterior doors (smoking, vehicle exhaust, dust and wind), and high-ceiling applications
The 7th Edition of UL 268 includes flaming and smoldering polyurethane fire tests, and cooking nuisance
testing using a broiling hamburger.
UL 268 7th Edition detectors provide the highest performance in detecting fire emergencies while
proving high immunity to unwanted alarms from cooking
• Heat (temperature)
• Gases (CO, CO2, HCN, SO2, H2, and more)
• Light (visible, IR and UV radiation)
• Smoke (aerosol, soot)
Can an AI multi-sensor be developed to evaluate all of these and identify a real fire vs. an unwanted alarm?
Perhaps IoT fire detectors that communicate with one another and the FACP to identify real fires as a “team”?
Fire detection integrated with acoustic sensing and security cameras? Fire-detecting robots??
And it must continue to develop, to satisfy current needs; and new applications
• Green buildings
Bill Denney
Hochiki America Corporation
bdenney@hochiki.com
www.hochikiasiapacific.com
sales@hochikiasiapacific.com
https://www.facebook.com/hochikiasiapacific