Why do I need a commercial kitchen suppression?

Oil, grease and fat are highly flammable, and in the event of a kitchen fire can quickly get out of control. In order to smother the fire and not spread it, special suppression systems are needed for this specific type of application.  A properly covered commercial kitchen should have three things, a vented hood system, a chemical suppression system (in the hood) and Class K fire extinguishers. This system will quickly put out a fire,  protect expensive equipment from extensive damage, protect people from serious injury and keeps your kitchen "down" minimally. 

How do kitchen suppression systems work?

A series of pipes and nozzles are installed in your kitchen hood above your cooking equipment, and those nozzles are piped to a cylinder with a chemical fire suppressant designed particularly for kitchen fires. In the event of a fire, the fuse links will melt at a pre-determined temperature and release the fire suppressant on to the fire on the cooking surface, plenum and duct, and extinguish the fire. Additionally, when the system is activated it simultaneously shuts off the gas or electric supply that runs the kitchen equipment. In some cases this will also trip the fire alarm in the building. 

What is a Class K fire extinguisher and do I need one for my commercial kitchen?

Class K fire extinguishers are have a specially formulated liquid that puts out oil/grease/cooking fires by both smothering and cooling grease, which also prevents re-ignition .You are required by law (NFPA Code) to have a Class K fire extinguisher in addition to your kitchen suppression system in all commercial kitchens. These extinguishers provide kitchen specific coverage outside of the suppression system.

How often does my kitchen hood system need to be inspected?

NPFA requires that kitchen hood suppression systems be inspected to the manufacturers specifications semi-annually at minimum.

How often does my kitchen hood need to be cleaned?

NPFA 96 requires that kitchen hood surfaces and vents be cleaned/scrubbed down to the bare metal frequently enough that there is no grease or oil build up. Heavily used kitchens will require this more often.

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