Which Commercial Kitchens Need a Fire Suppression System?

In the United States, nearly all restaurants and commercial kitchens are required to have a fire suppression system. The specific requirements are outlined in the National Fire Protection Association (NFPA) code 96 [NFPA 96].

Here’s a breakdown of which kitchens need a fire suppression system:

• Any Kitchens with a fire risk: This applies to any commercial kitchen that has cooking equipment that produces grease-laden vapors. This includes just about all restaurants, cafeterias, hospital kitchens, and even seasonal kitchens in event venues.
• Specific equipment: Even if the overall kitchen doesn’t have a lot of grease-producing equipment, NFPA 96 requires suppression systems for specific high-risk areas like grease removal devices, exhaust hoods and ducts, and broilers/furnaces. In other words, unless your restaurant exclusively does cold prep, there’s a need for a Fire Suppression System.

In short, it’s very likely that any commercial kitchen will need to have some form of fire suppression system. Which means that the remaining variable is which type of system is best for your kitchen’s specific needs in order to maintain compliance with local codes and regulations.

What Type of Fire Suppression Systems do Commercial Kitchens Require?

Restaurants and commercial kitchens require wet chemical fire suppression systems that are designed to tackle fires in kitchens, particularly those involving grease. They work by discharging a potassium carbonate solution that cools the fire, forming a soapy layer that will prevent the fire from re-igniting. A breakdown of their key features:

• Effectiveness: Wet chemical systems are highly effective against Class A (ordinary combustibles) and Class F (fats and oils) fires. These are the fire dangers which are most common in restaurants and commercial kitchens, which is why they are required.

• Operation: These systems use pressurized cylinders containing the wet chemical agent. When triggered, either manually or automatically, the solution is released through a network of pipes and nozzles, effectively dousing the fire and preventing additional flare ups.

• The Key Advantages of a Wet Chemical Fire Suppression System for Restaurants

  • Quick fire knockdown: The wet agent effectively smothers flames and cools the burning surfaces.
  • Re-ignition prevention: The saponification process creates a soapy layer that prevents grease from reigniting.
  • Clean-up: Wet chemical residue is easier to clean up compared to dry chemical agents.

Beyond having the correct fire suppression system installed, it’s critical to remember that regular inspection and maintenance are crucial to ensuring your system functions properly.

What Kind of Maintenance do Restaurant Fire Suppression Systems Require?

Restaurant fire suppression systems, particularly those in kitchens, require a two-pronged approach to maintenance:

Regular Inspections by Licensed Professionals:

NFPA 96 recommends bi-annual (every six months) inspections by a qualified fire suppression company. Professionals, like those at Done Right Hood & Fire Safety will thoroughly examine your system’s various critical components, ensuring that they’re all in proper working order. We also check for any damage, leaks, or obstructions that might hinder operation.

In-house Maintenance by Restaurant Staff:

Monthly Visual Inspections: Beyond having your fire suppression system inspected by professionals, your staff should conduct monthly visual inspections to identify any obvious issues. This includes checking for:

• Physical damage to nozzles, piping, or pressure gauges.
• Tamper seals or indicators that appear broken or disturbed.
• Obstructions around the system components, especially near the nozzles.

Finally, it’s important to remember that fire suppressions need to be cleaned to ensure they remain functional. The frequency of cleaning depends on the volume of cooking you do.