Pre-engineered kitchen fire suppression systems protect the hood, duct and cooking appliances in the kitchen. When a fire starts, the detection network will automatically detect a fire and release chemical throughout the hood, and on the appliances. Also, a manual pull station can be used to release the chemical over the fire. As the system is discharged, gas and/or electric cooking power will be shut-down to the appliances. Maintenance on kitchen fire suppression systems must be conducted at least semi-annually in accordance with Fire Code and NFPA 17A requirements as well as the manufacturer's listed installation and maintenance manual.
Manufacturers & Brands Available
There are several system manufacturers and brands available. All systems operate, generally, in the same manner and are pre-engineered to specific designs. The automatic wet chemical system is designed to protect the cooking appliances located under the exhaust hood.
Limited Amount of Liquid Chemical
An important aspect to keep in mind is that each system has a limited amount of liquid chemical. The system size is not only an important consideration at the time of kitchen design, but is just as important when introducing new appliances to an existing kitchen/hood.
If the size, design and installation are not per the manufacturer's specification and listing, proper fire protection may not be achieved.
Please contact your service contractor with system specific questions. The Lafayette Fire Prevention Bureau is also a code and standard resource and can answer system code requirement questions.
When Are Wet Chemical Fire Suppression Systems Required?
All Type I hoods require an automatic fire suppression system. (Indiana Fire Code 2014 904.2.1 Commercial hood and duct systems)