NFPA 17A applies to the design, installation, operation, testing, and maintenance of wet chemical extinguishing systems. Includes minimum requirements for restaurant and institutional hoods, plenums, ducts, and associated cooking appliances.

Significant changes to the 2002 edition include revised requirements for the protection of common exhaust ducts and clarified language regarding equipment power shut-down upon operation of the extinguishing systems. (Approx. 16 pp., 2002)