Fire Suppression Systems for Commercial Kitchens

FIRE PROTECTION ENGI NEERING | COMMERCIAL KITCHEN DESIGN | COMMERCIAL

KITCHEN FIRE SUPPRES SION

As we have discussed in some of our recent articles, commercial kitchens

have special requirements that must be considered by MEP design
engineers. This also applies for fire suppression systems, since kitchens
have more flammable substances and potential fire sources compared with
most other commercial locations.

Before discussing fire suppression in commercial kitchens, it is important to

understand that not all fires are equal. Since there are many types of
flammable substances, the resulting fires also exhibit different properties.
The fire classes in the USA are summarized in the following table:
Fire Flammable/Combustible
Class Substance or Fire Source
Non-metallic solids like wood,
A
paper, and textiles.
B Liquids and gases
C Electrical fire
D Metals
K Cooking oils and fats
Although cooking oils and fats are technically flammable liquids (Class B),
they are in a class of their own (Class K) due to the special conditions
found in commercial kitchens.
Suitable Suppression Methods
The majority of suppression
methods can be used.
Stop or inhibit the chemical chain
reaction producing the fire. This is
typically accomplished with dry-
chemical fire suppression.
Fire suppression methods that do
NOT use conductive substances
like water.
Specialized suppression methods,
specific for flammable metals
Oxygen supply removal or water
mist.

There are also European and Asian fire classification systems. There is
some overlap between the classes among systems, but there are also
important differences. When you see a fire class specification, make sure
you also check the classification system being used.

Design a reliable fire suppression system for your kitchen.

Contact Us
Basic Principles of Commercial Kitchen Fire Suppression
Wet chemical fire suppression systems are normally used in commercial
kitchens, and the UL 300 standard requires them for compliance. These
suppression systems extinguish fires with the combination of oxygen
depletion and water-based cooling:

• The chemical agent includes an alkali substance, which forms a soap

after reacting with fats - the process is called saponification. A foam
layer forms above the burning oil or fat, interrupting the oxygen
supply. Some common agents are potassium acetate, potassium
carbonate and potassium citrate.
• There is also a water content in the fire suppression agent, which
cools oils and fats below their ignition temperature.

Kitchen fire suppression systems are connected to both equipment hoods

and gas supply lines. Once the system activates, it interrupts the gas
supply in addition to releasing the chemical agent; burning fats and oils are
much more dangerous is gas is being released nearby. Equipment hoods
are then used to remove the smoke resulting for fire suppression.
Commercial kitchen fires can quickly burn out of control unless effective fire
suppression is present. Consider that kitchens are used in a various types
of buildings with many occupants, including restaurants, hotels and event
venues. In addition to being a mandatory safety measure, kitchen fire
suppression provides a practical benefit: fires are normally extinguished
quickly, before they can disrupt overall kitchen operations.
Which Standards Apply for Commercial Kitchen Fire Suppression?
In the USA, the main standards for fire suppression systems in commercial
kitchens are the following:

• UL 300: Standard for Fire Testing of Fire Extinguishing Systems for

Protection of Commercial Cooking Equipment
• NFPA 17A: Standard for Wet Chemical Extinguishing Systems
• NFPA 96: Standard for Ventilation Control and Fire Protection of
Commercial Cooking Operations

UL 300 Standard
The UL 300 standard was developed by Underwriters Laboratories in 1994,
to establish suitable fire protection requirements for modern commercial
kitchen equipment. The foodservice industry was evolving and cooking
equipment was being modernized, so fire protection requirements had to
be updated accordingly. Although commercial kitchens were becoming
more efficient, they were also becoming more dangerous and fires had
become more difficult to control.

The main requirement in the UL 300 standard is using wet chemical agents
to suppress commercial kitchen fires. Other relevant requirements covered
by UL 300 are the following:

• Installing fire suppression nozzles in hoods and ducts, and over

individual cooking equipment.
• Installing a manual pull station to activate the fire alarm, located
inside the kitchen area.
• Automatic shut-off for the energy source in all appliances, electrical
and gas-fired.
• Fire suppression system inspection and servicing: Twice per year, by
a licensed fire protection firm.
 • Hood and ductwork cleaning and maintenance: Twice per year, also
by a licensed contractor. Baffle filters must be cleaned each week, or
as recommended depending on the type of cooking.

NFPA Standards 17A and 96

The NFPA 17A standard applies for pre-engineered wet chemical fire
extinguishing systems, throughout all project stages: design, installation,
commissioning, operation, inspection, testing and maintenance. In general,
the standard deals with wet chemical systems that use fixed nozzles and
release the chemical agent with pressurized gas. The requirements
provided are applicable to all wet chemical systems regardless of
manufacturer differences, such as component design and the specific
chemical agent used.

The NFPA 96 standard provides ventilation control requirements to

complement the operation of fire suppression systems in commercial
kitchens. The standard covers equipment such as exhaust hoods,
ductwork, fans and air dampers. Commercial kitchen ventilation has special
requirements due to the presence of cooking ingredient, grease and oil
droplets in the air.

Final Recommendations
Commercial kitchen equipment provides efficiency in cooking operations,
but it also comes with greater fire risks than a smaller residential kitchen.
Fires from cooking oil and fat belong in a class of their own, due to the
special requirements of commercial kitchens and the risk of rapid
spreading.

Keep in mind that, where there is a commercial kitchen, there is also a

crowd of people being served. Meeting safety and hygiene requirements is
of utmost importance, and the best recommendation is working
with qualified design professionals.