Building Services and Systems
Systems inside the building
IFC Chapter 6 regulates building services that can start or spread fire: electrical, mechanical, fuel gas, LP-gas, commercial cooking, elevators, boilers, and refrigeration. The exam tests maintenance, clearances, shutoffs, and the interface with fire protection.
Core rules
- Electrical equipment must be installed and maintained per the referenced electrical code; extension cords cannot replace permanent wiring.
- Fuel-gas and LP-gas systems need approved installation, leak checks, and accessible shutoff valves; LP-gas storage has separate quantity and location limits.
- Commercial cooking that produces grease-laden vapors requires a Type I hood, grease duct, and automatic extinguishing system; fuel and power must shut off on system activation.
- Elevator recall and standby power are coordinated with smoke detection; machine rooms and hoistways cannot become storage.
- Boilers and refrigeration systems require inspection, relief devices, and ventilation; refrigerant quantities are limited by occupancy and system type.
Worked example
A restaurant adds a charbroiler under a new hood. Because the appliance produces grease-laden vapors, a Type I hood is required. The hood must have an automatic extinguishing system, manual pull station, and fuel/power shutoff. The duct must be grease-tight and cleaned on a schedule based on use. A Type II hood would be wrong here because it is not designed for grease. The plan reviewer also checks that the hood does not obstruct sprinkler coverage and that the fire alarm interface is tested.
Traps
Using a Type II hood for cooking grease; omitting the fuel shutoff; storing items in elevator machine rooms; and treating a boiler or refrigeration inspection as a one-time event.