Kitchen Hood Suppression
Wet chemical fire suppression systems installed in commercial kitchen exhaust hoods to extinguish cooking fires.
In Detail
Kitchen hood fire suppression systems (also called kitchen fire suppression or pre-engineered wet chemical systems) are designed to suppress fires in commercial cooking equipment. Modern systems use wet chemical agents (typically potassium carbonate or potassium acetate) that cool the burning oil and create a foam blanket to prevent reignition. These systems are required by NFPA 96 in all commercial cooking operations. Inspection requirements include semi-annual inspection and functional testing by a trained technician, checking nozzle alignment and coverage, verifying detection link/fusible link integrity, testing manual pull stations, checking agent cylinder pressure, and verifying gas line and electrical shutoff activation. Kitchen hood suppression is a high-margin service due to the semi-annual requirement and the 600K+ restaurant market.
Related Terms
NFPA 96
The standard for ventilation control and fire protection of commercial cooking operations, including kitchen hood suppression systems.
Fire Suppression System
Any system designed to detect and suppress or extinguish fires, including sprinklers, clean agents, wet chemical, and dry chemical systems.
Inspection Frequency
The required intervals at which fire protection systems must be inspected and tested per applicable NFPA standards.