This Standard sets out requirements for the safety, design, installation, testing and maintenance of fixed fire extinguishing systems used in kitchens (fixed, relocatable, or mobile) and other cooking areas.Such systems comprise the following:(a) Standard systems.(b) Pre-engineered systems.(c) Custom designed systems.This Standard applies to unenclosed cooking appliances employed in restaurant, commercial, industrial, and institutional situations, and which may have an open surface of cooking oil or fat e.g. deep fryers, griddles, grillers, range tops, etc. This Standard also applies to hoods and ducts associated with such appliances.Enclosed ovens, water boilers, etc., are excluded from the requirements of this Standard. Requirements for inspection and maintenance are specified in Appendix C.