S.D. Admin. R. 61:15:07:06
Fire-suppression systems must be provided for the protection of commercial food heat-processing equipment. The requirement for protection does not include steam kettles and steam tables or equipment which as used does not create grease-laden vapors. The fire-suppression system used to protect ventilating hoods and ducts and cooking appliances must be installed to include cooking surfaces, deep fat fryers, griddles, upright broilers, charbroilers, range tops and grills. Protection must also be provided for the enclosed plenum space within the hood above the filters and the exhaust ducts serving the hood. That portion of the fire-suppression system required for protection of the plenum space within the hood beyond the filter and within the exhaust duct serving the hood may be omitted if grease extractors are installed. Automatic fire-extinguishing systems must be interconnected to the fuel or electrical current supply so that the fuel or current is automatically shut off to all equipment under the hood if the system is actuated. Shutoffs, valves, or switches must be of the type that require manual operation to reset. In addition, carbon dioxide systems must be similarly interconnected to shut off the ventilation fan. A readily accessible, manually activated device must be provided for dry chemical, carbon dioxide, and wet chemical systems at a location approved by the local fire official or a representative of the Department of Public Safety.
S.D. Admin. R. 61:15:07:06
General Authority: SDCL 13-25-2.
Law Implemented: SDCL 13-25-3, 13-25-4.