Fire Inspection and �Code Enforcement
8th Edition�Inspector II
Chapter 9 — Fire Hazard�Recognition
�Learning Objective 1
Evaluate hazardous conditions involving building systems.
9–1
Building systems present unique challenges inspectors need to research before inspections.
9–2
Heating, Ventilating, and Air Conditioning Equipment/Systems
Cooking Equipment
Industrial Furnaces and Ovens
Powered Industrial Trucks
Tents
Be familiar with heating, ventilating, and air conditioning (HVAC) equipment and systems.
9–3
Air heating or cooling
Air humidifying or dehumidifying
Air filtering or cleaning
Inspectors are responsible for verifying several HVAC items.
9–4
Qualified personnel are properly inspecting and maintaining the HVAC system
Unit clearances are maintained
Operating instructions for the equipment are provided
Know the major components of HVAC systems.
9–5
Heaters
Air conditioners
Fans
Ducts
Heat exchangers
Thermostatic controls
Know the two primary hazards HVAC systems pose.
9–6
Fire hazards from heating appliances (greater hazard)
Spread of fire and products of combustion through the air handling system
Inspectors need to know the common causes of fires related to heating appliances.
9–7
Improperly adjusted or worn fan drive belts
Clogged filters
Combustible lint or debris near the burners
Poorly maintained motors
Inspectors should take note of HVAC system rooms or mechanical equipment rooms.
9–8
Only authorized personnel should have access
Type and size of refrigeration or heating equipment will determine the fire separation requirements
Fire-resistive construction and the appropriate protective openings should be used
Look for combustible storage inside the room; generally, this storage is not permitted
Consult the appropriate codes for issues with HVAC system rooms
Inspectors need to understand furnaces.
9–9
Most common
Gravity furnaces
Forced-air furnaces
Know the fire problems presented by warm-air furnaces.
9–10
Inadequate clearances
Lack of proper limit control
Heat-exchanger burnouts
Improper installations
Improper maintenance procedures
Most floor furnaces are designed and approved for installation under combustible floors.
9–11
They require temperature-limit controls and proper clearances from miscellaneous combustibles
Must have safety controls that turn off the fuel source if the pilot light is extinguished
Must be properly vented so they cannot contribute to carbon monoxide buildup
Mostly found in single-family dwellings built before the 1960s
Some commercial occupancies may use them
Warn individuals with floor furnaces not to cover the register
Inspectors should also be aware of wall furnaces.
9–12
Self-contained electric, indirect-fired gas, or oil heaters installed within or on a wall
Gas or oil heaters may have a direct vent to the exterior or be equipped with an indirect vent or chimney
Found in residential occupancies and small office spaces
A boiler is a pressure vessel used for a variety of industrial processes.
9–13
Generating steam to power machinery
Providing heat required by industrial processes
In nonindustrial applications, boilers provide heating and hot water through a system of radiators
Found in both single- and multi-family residences
More prevalent in old structures, newer, more efficient systems are on the market
Manufacturers must strictly adhere to all applicable codes when building boilers.
9–14
Many manufacturers use the American Society of Mechanical Engineers (ASME) Boiler and Pressure Vessel Codes
All boilers should meet fire and explosion prevention requirements
The entire system will include interlocks, detectors, alarms, sensors to turn off fuel
Know what to verify when inspecting boilers for compliance.
9–15
Check for ASME nameplate
Verify inspection history via an up-to-date inspection tag or certificate
Note the pressure relief device
Inspectors need to know the two common type of boilers.
9–16
Fire-tube boilers
Water-tube boiler
NOTE
Most large boilers are of the water-tube type.
9–17
Know what fuels are usually used in boilers.
9–18
Natural gas
Coal
Oil
Understand the hazards associated with boilers.
9–19
Depend on a number of fuel and malfunction possibilities
Gases can build in the system and ignite
Main hazard in natural-gas-fired boilers is the leaking of gas and the buildup of fuel-rich mixtures if a burner fails
Coal-fired boilers present hazards when debris is mixed with coal
(Cont.)
Understand the hazards associated with boilers.
9–20
Oil-fired hazards come from the fuels, oil leaks, or interruptions in the oil flow caused by water or sludge in the fuel
Coal dust accumulation in areas adjacent to the unit’s fire box
Failure of the vessel
Deterioration or modification of unit exhaust
Operator training is an important part of any hazard reduction plan.
9–21
Workers who are educated in the process and function of the equipment around them will be better able to eliminate a potential hazardous situation
In some circumstances, workers are more knowledgeable than inspectors regarding the boilers
Workers can provide the inspectors with useful information during an inspection
Together, workers and inspectors can identify and report hazardous issues as well as promote solutions
Unit heaters are self-contained devices that are thermostatically controlled.
9–22
May be mounted on the floor or suspended from a wall or ceiling
Consult guidelines in NFPA® 1 Fire Code and the International Fire Code (IFC)
Model fire codes regulate the type and amount of fuel to operate the heaters
Can use propane, natural gas, kerosene, or electricity
NOTE
The heating element and fan are enclosed in a common operating unit. The inspector should verify that heaters are located with appropriate clearances from combustibles. An inspector should also look for proper storage and handling of the fuel source.
9–23
Room heaters are self-contained units designed to heat the immediate surrounding area.
9–24
They use the circulation of radiant heat as the heating medium
Usually incorporate manual or thermostatically controlled drafts
Require that nearby floors and walls be properly protected
Be familiar with different types of room heaters.
9–25
Wood and coal stoves
Electric and gas logs
Electric baseboard heaters
Open-front heaters
Understand the hazards of room heaters.
9–26
Overfiring the device
Careless handling of fuel and ashes
Inadequate clearances from fuel cans or other combustible materials
Accumulation of creosote in flues and chimneys as applicable
Use of insufficient extension cords with electric heaters
Refueling with the wrong fuel
Solid-fuel room heaters are free-standing appliances that vent to the exterior.
9–27
Primarily found in single-family dwellings
May also be found in restaurants, apartment clubhouses, or bars where a living-room atmosphere is desired
Know what to look for when inspecting room heaters.
9–28
Solid fuels for wood or coal stoves are stored a safe distance from the stoves
Provisions are made for safely removing and storing ashes and cinders
All chimneys and flues are kept clear of excessive creosote
Combustibles are stored a safe distance from heating units
All heating appliances have proper industry approvals; labeled accordingly
All heating sources are vented and provided with adequate ventilation according to manufacturer’s instructions
Portable heating equipment can be found in nearly every type of occupancy.
9–29
Kerosene
Electricity
Propane
Also includes natural gas and oil
Understand the hazards related to portable heaters.
9–30
Easily misused, placed in poor locations, damaged, poorly maintained
Heaters placed close to combustibles
Lack of adequate ventilation
Many communities have enacted laws regulating or prohibiting certain types of heaters in certain occupancies
Be familiar with the locally adopted code requirements
Be familiar with manufacturers’ requirements
If prohibited, it must be removed from service and taken from the premises
NOTE
The 2012 edition of the International Fire Code® (IFC) and the International Building Code® (IBC) contain requirements for the installation of CO detection in new and existing Group-R and Group-I occupancies. These would include hotels, dormitories, apartment buildings, hospitals, and nursing homes. These alarms must be installed and maintained in accordance with NFPA® 720, Standard for the Installation of Carbon Monoxide (CO) Detection and Warning Equipment® as well as the manufacturer’s instructions. The inspector must be familiar with these requirements and exceptions.
9–31
Know what to verify when portable heaters are permitted and in use.
9–32
Heater is well maintained; in safe working condition
Equipped with safety switches that turn the heating element off if the heater tips over
The appropriate fuel, if applicable, is used for the heater
(Cont.)
Know what to verify when portable heaters are permitted and in use.
9–33
Electric heaters are only plugged into an electrical receptacle/circuit that is designed to carry the current required to operate the heater
Located away from the route of egress from the structure
Placed a safe distance from any flammable or combustible materials
Fuel for kerosene heaters is stored outside the structure; heater is refilled outside the structure
Understand the hazards related to air conditioners.
9–34
Most commercial refrigerants have a classified level of toxicity and flammability as defined in American National Standards Institute (ANSI) and the American Society of Heating, Refrigeration, and Air-Conditioning Engineers (ASHRAE)
ANSI/ASHRAE Standard 34, Designation and Safety Classification of Refrigerants
Refrigerants are assigned to one of two toxicity classes (A or B) based on what would be a permissible exposure
Remember that they may be dealing with a refrigerant that is not very flammable but is very toxic
Ventilation systems are mechanical air-moving or air-distribution systems.
9–35
These systems are tied into both the heating appliance and the air conditioning equipment
No cooling or heating of the air occurs within the system
Quality and characteristics of the air remain unchanged
Primary fire safety concern is the potential for the transmission of fire, smoke, and products of combustion through the air distribution system
NOTE
An inspector must recognize the difference between an air conditioning system and a ventilation system.
9–36
Know the types of filters used in HVAC systems and the hazards they pose.
9–37
Fibrous media filters/renewable media filters
Electronic air cleaners
Understand the classification systems for filters.
9–38
Basis
Class 1
Class 2
REVIEW QUESTION
Identify fire and life safety hazards presented by heating, ventilation, and air conditioning systems.
9–39
Facilities with cooking equipment represent a large percentage of occupancies inspectors will enter.
9–40
Inspection focus
Type I hoods
Type II hoods
Recognize hazards associated with cooking equipment.
9–41
Cleanliness and functionality
No grease accumulation
Proper provisions for grease removal; regularly scheduled cleaning
Clearance of at least 18 inches (450 mm) from any combustible material
Fire extinguishers should be accessible and personnel should have been trained
Extinguishers should be compatible with the suppression system
Know what to look for when inspecting ventilation-hood systems.
9–42
Verify general cleanliness and maintenance of the cooking area and ductwork
Examine the system for any obvious damage, including mechanical damage
Verify that nozzles are properly oriented toward the protected hazard
(Cont.)
Know what to look for when inspecting ventilation-hood systems.
9–43
Verify all parts of the system to confirm that they are in their proper locations and connected
Inspect manual actuators for obstructions
Inspect the tamper indicators and seals to verify that they are intact
Check the maintenance tag or certificate for proper placement
(Cont.)
Know what to look for when inspecting ventilation-hood systems.
9–44
Verify that a detector or fusible link is provided for each protected cooking appliance located under the hood
Fusible links that control the activation of the fire extinguishing system should be replaced at least annually
Fusible links that appear to be distorted from frequent exposure to heat may need to be replaced more often
Know safety requirements for solid-fuel cooking equipment like grills and smokers.
9–45
Becoming very common in many restaurants
Includes wood-fired brick ovens and meat grilling or smoking equipment
Must be installed on combustible floors that extend 3 feet (900 mm) from the outside of the appliance in every direction
Requires grease removal devices
Requires a ventilation hood system to exhaust smoke and gases; spark arrestors must be located inside the hoods ahead of the filter system
(Cont.)
Know safety requirements for solid-fuel cooking equipment like grills and smokers.
9–46
Only a one-day supply of solid fuel is allowed in the same room as the appliance
Ashes must be removed from the firebox regularly so that the buildup of ashes does not interfere with the draft
Ashes must be disposed of in an approved container separate from containers containing other combustible waste
NOTE
Restaurants that operate open-air patios may also have propane or butane heaters or wood-burning fireplaces. These heaters or fireplaces may be in contact with or near awnings or other combustible materials, creating an exposure hazard through radiant heat or burning embers.
9–47
Understand items for to look for in fire suppression systems.
9–48
Courtesy of George Apple, Cosumnes Fire Department
A vital part of commercial cooking equipment
Be familiar with the systems in use in jurisdiction
Make sure cooking appliances protected by the system have not been changed or switched out
Verify an instruction sign for manual system operation is present
Verify employees have been trained to perform manual operations
Verify system has been maintained per NFPA® standards
Many commercial cooking establishments utilize wet-chemical systems.
9–49
Must meet the requirements in NFPA® 17A, Standard for Wet Chemical Extinguishing Systems
Requirements for these systems are also contained in UL Standard 300, Fire Testing of Fire Extinguishing Systems for Protection of Restaurant Cooking Areas
NOTE
An inspector should be aware that changes in the type of cooking oil used in fryers can require that a dry-chemical system be replaced by a wet-chemical system that is designed to control Class K fires. The adopted code may allow the continued use of the dry-chemical system as long as the system can be serviced and maintained.
9–50
REVIEW QUESTION
List some of the conditions inspectors must look for when inspecting cooking equipment like ventilation hoods.
9–51
There are several reasons industrial furnaces and ovens fail.
9–52
Inadequately trained operators
Lack of proper maintenance
Improper application of equipment
Know how industrial ovens and furnaces are classified.
9–53
Class A
Class B
(Cont.)
Know how industrial ovens and furnaces are classified.
9–54
Class C
Class D
Understand the fire and explosion hazards of industrial furnaces and ovens.
9–55
Failing to maintain required clearances
Ventilation systems, including makeup air and exhaust systems
Heat, gas, and smoke removal systems
Temperatures required for operation
Material handling equipment
Be familiar with proper housekeeping techniques that reduce hazards in industrial furnaces and ovens.
9–56
Remove combustible items from the area around the oven or furnace
Remove general dirt and debris on a regular basis
Maintain required clearances
Check/verify all automated controls and alarms
Be familiar with components commonly found on safety controls.
9–57
Switches
Valves
Relays
Controllers
Detectors
Interlocks
NOTE
It is important to check the schedule and the extent of the inspection, testing, and maintenance programs.
9–58
Understand the importance of interlocking systems.
9–59
It is important to interlock the entire system so that in the event of a malfunction, the equipment will deactivate and remove the remaining fuel from the system
Deactivation of the heating system by any safety feature or safety device requires that an operator manually intervene to reestablish normal system operation
REVIEW QUESTION
Name some of the special considerations inspectors need to be aware of when it comes to industrial furnaces and ovens.
9–60
Be familiar with different types of powered industrial trucks.
9–61
Personnel transportation vehicles
Special material handling vehicles
Emergency response vehicles
Be familiar with fuels used in powered industrial trucks.
9–62
Diesel
Gasoline
Liquefied petroleum gas (LPG) �(Most common)
Compressed natural gas (CNG)
Electric batteries (Most common)
Dual fuels (gasoline/LPG)
Be familiar with fuels used in powered industrial trucks.
9–63
Powered vehicles are found at industrial settings as well as in malls, schools, and even golf courses
Numerous age-restricted communities are encouraging vehicle use of this type
Power lifts can be found in convention centers, in hotels, and on construction sites
Requirements for powered industrial trucks are contained in most of the model fire codes
Know what conditions to watch for during inspections.
9–64
Chargers
Liquid- or gas-fueled vehicles
(Cont.)
Know what conditions to watch for during inspections.
9–65
Repairs
Industrial trucks
REVIEW QUESTION
What conditions should an inspector be alert to when inspecting facilities that use industrial trucks?
9–66
Understand what to look for when inspecting tents.
9–67
Tents must be made of flame-resistant materials that are approved and tagged as such
Inspectors need to know specifics about tent requirements.
9–68
Materials that go inside the tent or on the tent such as banners or decorations must be treated with or made of flame-retardant material
Adopted building code includes permanent tents
Temporary tents fall under the jurisdiction of the adopted fire code
(Cont.)
NOTE
While 180 days within a 12-month period is a typical time for a tent to be considered to be temporary; local policy or practice may differ.
9–69
Inspectors need to know specifics about tent requirements.
9–70
All tents must meet the requirements of the large-scale test contained in NFPA® 701, Standard Methods of Fire Tests for Flame Propagation of Textiles and Films
Tents must be tagged or certified that they meet the requirements
Inspectors should not attempt to test the flammability of materials on their own
Tents must be located according to the requirements of the adopted fire and building codes
(Cont.)
Inspectors need to know specifics about tent requirements.
9–71
Specified distances from property lines, vehicles, and other tents
Means of egress requirements as contained in the locally adopted building and fire codes
Storage and handling of flammable or combustible liquids in accordance with fire code requirements
Electrical installments in accordance with locally adopted codes (including extension cords)
Pyrotechnics and open flames are prohibited in any tents or temporary membrane structures
Access for emergency vehicles
(Cont.)
NOTE
When multiple tents are put together, the increased area under consideration may involve additional safety requirements and permits.
9–72
Inspectors need to know specifics about tent requirements.
9–73
Combustible vegetation must be cleared both inside the tent and up to 10 feet (3 m) around the outside of the tent
The inspecting authority agrees if vegetation has been removed properly
Hay, straw, and shavings may require treatment with fire-retardant chemicals or limited to amounts sufficient for daily care and feeding of animals
Sawdust may need to be treated with fire-retardant chemicals or kept damp, depending on code requirements
REVIEW QUESTION
Name some of the provisions required for tents.
9–74
�Learning Objective 2
Distinguish among hazardous processes that contribute to increased fire risk.
9–75
There are a number of potential hazardous processes an inspector may encounter.
9–76
Welding
Dipping and quenching operations
Application of flammable finishes
Dry cleaning operations
Dust hazards
Numerous locations may house multiple hazardous processes.
9–77
Manufacturing facilities
Auto repair and painting shops
Fabrication businesses
Furniture repair shops
Dry cleaning operations
Semiconductor/electronic manufacturing
Distilleries
Construction/ demolition sites
Commercial operations
Some operations can generate ignition sources or hazardous atmospheres.
9–78
Welding
Cutting
Grinding
Painting
Replacing roof coverings
Inspectors should be aware of these processes and their potential locations.
9–79
Some will be contained at specific facilities designed for their operations
Others may be present during inspections of other types of occupancies
There are locations where these hazardous processes may exist only during the use of the process; require a permit to perform
Be familiar with the code requirements for these processes
Recognize any code infractions when they are encountered