Suppression & special hazard

Kitchen hood fire suppression

Wet-chemical suppression over commercial ranges, fryers and extract ducting, interlocked to shut the gas and the fan the moment it discharges.

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Installation photo — hood nozzles over a commercial range line

Scope: Survey → commissioning → AMC
Practice: NFPA 96 · UL 300 pattern
Typical use: Hotels, restaurants, canteens

What it is

A cooking-oil fire is not a fire an extinguisher ends

Hot cooking oil burns above its own auto-ignition temperature, so putting the flame out is not enough — the oil relights the moment the suppressant clears. A wet-chemical agent works differently: it reacts with the oil surface to form a soapy layer that seals the fuel and holds the heat down while it cools. That is why a commercial kitchen gets this system and not a water or powder one.

The other half of the risk is the extract. Grease accumulates in the hood, the filters and the duct, and a range fire that reaches the duct has a chimney to travel up. A proper design protects the appliance line, the plenum behind the filters and the duct itself, and it interlocks to the gas solenoid and the extract fan so the fuel and the draught both stop.

Nozzle selection and placement are appliance-specific — a fryer, a griddle, a four-burner range and a char-grill each need a different nozzle at a different height and aim, and a kitchen that is rearranged after handover needs the system rearranged with it. We survey the actual line, set the system out against it, prove the mechanical and electrical release and the gas and fan shutdown at commissioning, and cover the semi-annual service under the maintenance contract.

Equipment

What the installation is built from

The system is set out against the appliance line as built. Move the fryer and the nozzle over it has to move too.

Wet-chemical agent tank and cartridgeSized to the number of nozzles, with the expellant gas cartridge and the mechanical release head.

Appliance, plenum and duct nozzlesSelected per appliance and aimed at the cooking surface, the filter plenum and the duct collar.

Detection links over the lineFusible links at the hood, rated to the temperature that line actually runs at.

Manual pull stationOn the escape route out of the kitchen, so a cook can fire the system on the way out.

Gas shut-off valveMechanical or solenoid, cutting the fuel to the line on discharge — the interlock inspectors check first.

Extract fan and electrical shutdownStops the draught feeding the fire and isolates the appliances on the protected line.

Alarm interface and local sounderReports the discharge to the building fire panel rather than only to whoever is standing there.

Portable extinguishers for the kitchenWet chemical and CO₂ alongside the fixed system, which is what the fire officer expects to see.

Tell us about the project

Send the drawings or the BOQ and we will price it line by line. Most enquiries start with a site visit, because the site decides the system — not the catalogue.

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