ISO 15371:2009

INTERNATIONAL ISO
STANDARD 15371
Second edition
2009-03-15
Ships and marine technology —
Fire-extinguishing systems for
protection of galley cooking
equipment
Navires et technologie maritime — Systèmes d'extinction d'incendie
des équipements de cuisine
Reference number
©
ISO 2009
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ii © ISO 2009 – All rights reserved

Contents Page
Foreword. iv
Introduction . v
1 Scope . 1
2 Terms and definitions. 1
3 Components . 4
3.1 General. 4
3.2 Detectors . 4
3.3 Discharge nozzles. 5
3.4 Operating devices. 5
3.5 Manual actuators . 5
3.6 Shutoff 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 . 7
4.5 Supervision . 7
4.6 System location . 8
4.7 Discharge nozzles. 8
4.8 Special requirements. 8
4.9 Protection of common exhaust duct . 8
5 Test methods. 9
5.1 Cooking appliance extinguishing tests. 9
5.2 Splash tests. 15
5.3 Hood and duct (full scale) extinguishing test. 18
5.4 Extinguishing system unit test. 20
6 Installation, operation and maintenance instruction manual. 22
7 Owner's manual . 24
8 Test report . 25

Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies
(ISO member bodies). The work of preparing International Standards is normally carried out through ISO
technical committees. Each member body interested in a subject for which a technical committee has been
established has the right to be represented on that committee. International organizations, governmental and
non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the
International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 15371 was prepared by Technical Committee ISO/TC 8, Ships and marine technology, Subcommittee
SC 1, Lifesaving and fire protection.
This second edition cancels and replaces the first edition (ISO 15371:2000). Clause 5 has been technically
revised along with minor editorial corrections throughout this International Standard.

iv © ISO 2009 – All rights reserved

Introduction
While this International Standard provides the marine industry with a means for evaluating the effectiveness of
fire-extinguishing systems for a variety of grease-laden cooking appliances that may be found in a galley, it is
also referenced by the International Maritime Organization (IMO) International Convention for the Safety of
Life at Sea (SOLAS), 1974, as amended, and provides organizations who are party to SOLAS with a means of
ensuring conformance of deep-fat cooking equipment with the fire suppression requirements prescribed in
SOLAS.
INTERNATIONAL STANDARD ISO 15371:2009(E)

Ships and marine technology — Fire-extinguishing systems
for protection of galley cooking equipment
1 Scope
This International Standard applies to the design, testing, and operation of pre-engineered fire extinguishing
systems to protect the galley hoods, ducts, fryers and other grease-laden appliances.
Pre-engineered fire-extinguishing system units are also required to comply with requirements for the
construction and components performance as applicable to specific types, designs, sizes and arrangements.
This International Standard also provides minimum requirements for the testing and evaluation of components.
A product that contains features, characteristics, components, materials or systems that are new or different
from those covered by the requirements in this International Standard and that involve a risk of fire, electric
shock, or injury to persons, shall be evaluated using the appropriate additional component and
end-product testing.
NOTE Only deep-fat cooking equipment, among the types of galley cooking equipment covered by this International
Standard, are required by SOLAS chapter II-2 Regulation 10.6.4 to have fixed fire-extinguishing systems.
2 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
2.1
auxiliary equipment
equipment used in conjunction with the extinguishing system
EXAMPLE Auxiliary equipment can be used to shut down power, fuel or ventilation to the hazard area being
protected or to initiate alarm or signalling devices.
2.2
cooking appliance
cooking device that has, or is capable of having, a surface of liquid grease or one in which cooking with
grease is involved
EXAMPLE Deep fat fryer, griddle, range, chain-broiler, electric char-broiler, charcoal broiler, mesquite broiler, gas
radiant char broiler, wok, tilt skillet/braising pan and similar appliances.
NOTE The protected area is limited to the cooking area of the appliance only.
2.3
cooking grease
grease
vegetable shortening incorporating an antifoaming agent
2.4
cylinder/valve assembly
container that incorporates a valve and that provides storage for the extinguishing agent and expellant gas
until the valve is actuated
NOTE For cartridge-operated units, this assembly includes the extinguishing-agent storage container and cartridge
mechanism.
2.5
deep fat fryer
commercially available electric cooking appliance in which cooking greases in depth are used
2.6
discharge nozzle
device that is used to distribute the extinguishing agent over or into a specific area
2.7
discharge rate
ratio of the quantity of the extinguishing agent discharged from a nozzle to the discharge time measured to
within ± 1 s, expressed in kg/s
2.8
discharge time
time interval between the first appearance of the extinguishing agent at the nozzle and the time at which the
discharge becomes predominantly gaseous or ceases
2.9
duct
duct system
continuous enclosed passageway for the transmission of air and cooking vapours
2.10
expellent gas
nitrogen air or other gas used to facilitate the discharge of the extinguishing agent
2.11
extinguishing system unit
identified components that can be assembled into a system for the discharge of an extinguishing agent
through fixed piping and nozzles for the purpose of extinguishing fires
2.12
gas cartridge
container that provides storage for an expellant gas only
2.13
grease filter
component of a grease vapour removal system that deflects the air and vapours passing through it in such a
manner as to result in the grease vapours concentrating, condensing, or both, for the purpose of grease
collection
2.14
hood
device provided as part of an exhaust system to direct and capture grease vapours and exhaust gases from a
cooking appliance
2.15
indicator
mechanical or electrical device that shows when an extinguishing system or one of its critical components is
ready to operate or has already operated
2 © ISO 2009 – All rights reserved

2.16
inspection
visual examination of the system or portion thereof to verify that it appears to be in operating condition and is
free of physical damage
2.17
low quality fatty beef steak
beef steak containing 20 % to 30 % fat or gristle, well marbled and uniform in size
2.18
maintenance
work, including, but not limited to, repair, replacement and service, performed to ensure that the equipment
operates properly
2.19
manual means of actuation
means of system actuation in which a system is discharged by manual means
2.20
manufacturer's installation and maintenance manual
document containing the design, installation and maintenance instructions which is prepared and approved as
a complimentary part of the extinguishing system
2.21
multiple-vat deep fat fryer
multiple electric fryers that are mechanically joined together
NOTE Each vat incorporates a separately controlled heating source.
2.22
operable pressure
pressure developed in a fully charged container conditioned at 21 °C for at least 24 h
2.23
operable pressure range
pressure range corresponding to the pressures in the storage container at the specified minimum and
maximum temperatures for which the extinguishing system is intended to be operable
2.24
operating devices
mechanical, electrical or pneumatic devices involved in the operation of a system
...