Restaurant Hood Suppression Systems
Fires in restaurant cooking equipment can be devastating, causing extensive damage and an interruption in daily business. The threat of fire is always present in a restaurant, so it is critical to have the proper protection for your facility. These systems provide fire protection to cooking appliances and the hood area above the grease filters including the exhaust ducts. This protection prevents the fire from spreading to the entire building.
Westminster Fire Extinguisher Service can design and install a pre-engineered fire suppression system for your commercial cooking equipment in any application. We represent the top manufacturers of fire suppression systems to ensure compliance, safety and investment.
Contact Westminster Fire Extinguisher Service for your existing fire suppression system. We can provide the necessary maintenance and inspections on your existing system to ensure it meets the necessary standards and provides proper protection. These systems can often be expanded and modified to grow with your establishment as you add appliances or make changes. We can provide an expert evaluation of your existing system to consider all options for upgrade and repair.
Maintenance on kitchen fire suppression systems must be conducted semi-annually in accordance with the NFPA and manufacturer’s requirements. A hydrostatic pressure test on the system cylinder must be conducted every 12 years.
We offer a full inventory of replacement grease filters, shields and related hood accessories for periodic maintenance as part of our total solution service package.
K-Class fire extinguishers are required for hazards where there is a potential for fires involving combustible cooking media (vegetable or animal oils and fats.) They are used in restaurants, daycares, schools, churches, or any location where a kitchen is located. Class K extinguishers feature a potassium acetate-based agent, which discharges as a fine mist. It extinguishes fire by forming a soapy layer on the surface of the burning oil, thus suppressing oxygen to the fire and also cooling the oil.
K-Class fire extinguishers are required to be in place, even if the kitchen does not have a fryer.
UL 300 is the standard that sets forth requirements for restaurant fire suppression systems. This standard was introduced in 1994 and requires all systems to be a wet-chemical based agent. The update came as a result of a change in cooking media being used (a shift from animal based cooking oils to vegetable based cooking oils) and the usage of more efficient cooking appliances (an appliance that is more efficient from an energy usage standpoint is often more challenging to extinguish a fire in). The requirements of the UL300 standard address these and other areas, to ensure that systems being installed and maintained will truly provide the proper protection and extinguish fires properly, as designed.
A wet-chemical K-Class fire extinguisher is also required to be hung and easily accessible in the kitchen. This type fire extinguisher works in conjunction with the fire suppression system and provides supplemental protection.