Kitchen Suppression Inspections
We provide full kitchen hood inspections in compliance with NFPA 17A: Standard for Wet Chemical Extinguishing Systems which is the provision that applies to design, installation, operation, testing, and maintenance of pre-engineered wet chemical fire extinguishing systems that discharge wet chemical from fixed nozzles and piping by means of expellant gas. This standard requires systems to be inspected on a semi-annual basis. Our technicians are highly trained and capable of servicing all types of kitchen hood fire suppression systems.
All systems must be UL 300 compliant. Before 1994, most commercial cooking involved animal fat and the deep fryers were poorly insulated so the cooking temperatures were inconsistent. Back then, these systems were protected by a dry-chemical system which was an effective way of smothering fires. Today, things have changed and many establishments use vegetable oils and deep fryers that are well insulated and are able to retain the heat. Thus, dry chemical systems are unable to effectively smother and extinguish a fire. This is where the UL 300 systems come into play as it uses a wet chemical system that serves two purposes: 1) to smother the fire and 2) to cool the liquids so they don’t re-ignite. The following table lists the requirements for a UL 300 System:
We can survey your system to determine if it meets these requirements and help get your system up to code.
AZ OFFICE: 602.791.7533
CO OFFICE: 970.729.8113
Call us for your free quote today!