Fire Extinguishing Systems for Commercial Cooking

This guideline has been prepared to assist those responsible for the design, installation, testing, and inspection of wet chemical fire extinguishing systems used to protect commercial cooking appliances to comply with NFPA 17A, Indiana Fire Code (IFC), and Indiana Mechanical Code (IMC). The following information is intended to promote compliance and to ensure that commercial-type food heating and processing operations are adequately protected in the event of a grease fire. For New Installation and Alterations, please review the Plan Review Worksheet (PDF).