Commercial Kitchen Fire Suppression System FAQs

A fire is more likely to occur in a restaurant than in most other types of business. Due to the almost constant use of high heat during cooking, a fire could break out for any number of reasons. Regardless of the cause of the fire, it is important to put it out as quickly as possible. With a commercial kitchen fire, water typically is not an option due to the fact that grease fires spread with the introduction of water. Kitchen fire suppression systems provide a specialized method of extinguishing fire quickly and efficiently with minimal damage to your structure and food stock.

If you are shopping for a commercial kitchen suppression system or are researching the restaurant business and want to know how to effectively protect your investment, the fire protection experts at Fire Pros can help. Call (800) 968-2871 or conveniently contact us online today.

Fire Suppression System Frequently Asked Questions

What is the difference between fire suppression and fire protection?

Fire protection is a term used to describe an industry and its mechanisms. Fire protection includes fire alarm and detection systems, fire suppression systems, fire sprinkler systems, and fire extinguishers. Fire suppression is the actual system used to suppress or extinguish fires within your building.

Do I need a fire suppression system in my restaurant?

Yes. Cooking equipment is the main catalyst for structure fires, in both residential and commercial buildings. Open flames, high temperatures, cooking fuels, and a fast-paced environment make commercial kitchens an optimal environment for flash fires. It’s vital to have a system that extinguishes the fire without entirely shutting down the kitchen, which provides the opportunity for your staff to clean up and get back to work with the least amount of disruption possible.

What products are used to extinguish a fire in my kitchen?

Restaurant fire suppression systems must adhere to the UL 300 standard. UL 300 requires a wet chemical in kitchen suppression systems. If your system is activated, the chemical sprays onto the fire below and causes a chemical reaction called “saponification.” Any fat on the grill or in the fryer essentially turns into a soap-like substance, which immediately stops fire by depriving it of fuel.

What type of fire extinguisher should I use in my commercial kitchen?

In a commercial kitchen, a Class K fire extinguisher should be used to extinguish small fires and prevent re-flashing.

When should I upgrade my fire system?

If you change the configuration of your kitchen or add equipment, you may need to upgrade your fire suppression system. Frequently, a system requires an upgrade if it does not meet the UL 300 standard. You can check to see if your system is compliant by checking for a UL 300 stamp on the system mechanisms.

What if I don’t get my system inspected regularly?

If the fire marshal performs a surprise inspection and your inspection has lapsed, they can shut down your operations until you get an inspection. It’s also possible, without regular maintenance, for grease to build up and damage your system and cause expensive repairs.

If you have additional questions or would like to learn more, reach out to the fire protection specialists at Fire Pros by calling (800) 968-2871.

Why Choose Fire Pros for Your Commercial Kitchen Fire Suppression System?

With over 30 years of experience, Fire Pros is a fire protection company that’s dedicated to keeping our customers safe by offering fire extinguishers, emergency exit lighting, and other fire safety services. We also provide 24-hour emergency service to help our customers maintain fire safety in their commercial buildings. Our team of expertly trained fire suppression experts is immensely proud of our great reviews and our “customers first” reputation.

We’re ready to help you protect your business and your employees from kitchen fires, and can customize a suppression system to fit any business model or structure. Contact us at (800) 968-2871 to schedule a consultation.