Fire Suppression Systems
Buildings at Syracuse University are equipped with various types of fire suppression systems. These include fire sprinkler systems, clean agent extinguishing systems, and cooking hood systems. The following sections discuss each type of fire suppression equipment:
Sprinkler Systems
The purpose of a water sprinkler system is to contain and to minimize the spread. Sprinkler heads are normally activated by heat. Generally, if one is activated not all of the sprinklers in a building will discharge. There are two main types of sprinklers on campus wet and dry. A wet system always has water in the pipes and is the type of system most used. A dry system has air in the pipes and is used where the temperature is below freezing.
To ensure that sprinklers are effective in the event of a fire:
- Maintaining a minimum of 18 inches of clearance below the sprinkler head is required to any equipment or stored items
- Do not hang drapes, curtains, tarps, etc. that will interfere with the spray pattern of the sprinkler
- Never attach or hang anything from sprinkler piping or sprinkler heads
- Do not paint or damage sprinkler heads in any manner
Notify Fire and Life Safety (315.443.5474 or bataroll@syr.edu) if you need to work on or around sprinkler systems. FLSS staff can review the work being done and shut the sprinkler system as needed. Also contact FLSS if you notice a leak on any sprinkler systems. Sprinkler pipes will freeze and break, causing water damage! If you notice an area with sprinklers that is below freezing, notify FLSS so staff can check on the area.
Clean Agent Fire Extinguishing Systems
Special work areas such as computer server rooms or bulk chemical storage rooms may contain specialized gaseous fire extinguishing systems such as carbon dioxide FM 200 or Halon 1301 in addition to water-based fire suppression systems. These systems work by displacing the oxygen in the room to a level that will no longer support a fire. These systems are tested annually.
Kitchen Hood Suppression Systems
Commercial cooking operations as well as common kitchens in residence halls utilize automatic kitchen fire suppression systems to control/extinguish cooking fires. These systems are monitored by the building fire alarm system. Kitchen hood systems utilize both automatic as well as manual initiation via the activation of a pull station. In addition, code requires the installation of a Class K portable fire extinguisher within a specified distance to the kitchen hood suppression systems. These hoods are tested twice a year. (In the summer and winter break).