Kitchen Fire Suppression System
Automatic wet-chemical suppression systems engineered for commercial kitchens — protecting cooking ranges, fryers, griddles, and exhaust ducts. Detects heat and discharges suppressant directly onto the hazard while cutting fuel and electrical supply.
Agent Type
Wet Chemical (Potassium Carbonate)
Detection
Fusible link (280°F / 138°C)
Fire Classes
Class K (cooking oil / fat fires)
Kitchen Fire Suppression System
UL 300 / NFPA 96 / IS:15493
Working Principle
How It Works
Fusible link detectors mounted above each cooking appliance and in the exhaust duct monitor temperature continuously. On activation, the mechanical or electrical release fires a pressurised cylinder of wet chemical agent through dedicated nozzles aimed precisely at fryers, ranges, griddles, and the exhaust plenum. Simultaneously, the system automatically cuts the gas or electricity supply to the cooking equipment. The alkaline wet chemical reacts with hot cooking fat through saponification — forming a soapy foam blanket that seals the fire surface and prevents reignition.
Product Range
Available Types & Variants
What You Get
Key Features
Use Cases
Where It's Used
At a Glance
Technical Specifications
Agent Type
Wet Chemical (Potassium Carbonate)
Detection
Fusible link (280°F / 138°C)
Fire Classes
Class K (cooking oil / fat fires)
Gas Shut-Off
Automatic on activation
Certification
UL 300 / NFPA 96
Keep It Ready
Maintenance & AMC Tips
6-Monthly service inspection by a certified engineer
Replace wet chemical agent every 6 years or after any discharge
Clean nozzle caps and fusible links — do not degrease with solvent
Test manual pull station and gas/electric interlock annually
Inspect exhaust duct nozzles after every deep-clean of kitchen hood
Legal & Compliance Requirement
NFPA 96 and food service licensing regulations require automatic suppression in commercial kitchen exhaust systems. Hotel kitchens and restaurants in India require these systems for fire NOC approval. Cooking oil fires (Class K) are the leading cause of commercial building fires — standard extinguishers are ineffective, and water is extremely dangerous on fat fires, causing violent steam explosions.
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