Kitchen Hood Suppression Systems: What You Need to Know

What is a Kitchen Hood Suppression System?

A kitchen hood suppression system is designed to automatically put out or control fires in commercial kitchens. It activates when it detects a fire through fusible links installed behind grease filters, and it can also be manually activated. Manual activation is mechanical, not electrical, unlike your building’s manual fire alarm pull stations. It should not require more than 40 pounds of force and no more than 14 inches of movement to activate manually.

Key Questions to Consider

·      Does your kitchen staff know the correct procedures for grease fires under the kitchen hood?

·      Are they aware of the built-in suppression system to control fires for the equipment under the hood?

·      Do they understand the correct sequence of using the built-in suppression system and the Class K fire extinguisher?

What Happens When the Hood Suppression System is Activated?

1. Discharges Wet Chemical Agent: The system sprays a wet chemical agent to put out the fire. Unlike fire sprinkler systems, every nozzle under the hood activates, protecting the equipment, hood, and grease duct.

2. Power Shutoff: All electric or power sources under the hood turns off.

3. Fuel Shutoff: Gas supply to the cooking equipment is automatically disconnected.

4. Make-Up Air Shutoff: The air supply to the hood is shut down.

5. Exhaust System Stays On: This helps remove smoke and heat.

6. Building Fire Alarm Activates: The building’s fire alarm system is activated.

The 6 items listed above happens almost simultaneously to control and extinguish the fire effectively.

When to Use a Class K Fire Extinguisher?

A Class K fire extinguisher is a backup to the hood suppression system. It should “not” be your first option. The hood suppression system, whether activated automatically or manually, should always be your first line of defense.

Why is the Hood Suppression System the First Option?

The code requires it, and for good reason. When the suppression system activates, it does more than just release a chemical agent. Remember items 1 through 6 listed above… shuts off power and gas, stops make-up air, keeps the exhaust on, and triggers the fire alarm, offering multiple layers of fire control.

Important Tips and Requirements

· Location of Class K Fire Extinguishers: According to NFPA 10, your Class K fire extinguisher should be near the hazard but no more than 40 feet away. Ensure it is in a clear path and easy to reach after the suppression system has been activated.

· Placard Requirements: NFPA 96 requires a placard near each extinguisher stating that the fire protection system should be activated before using the fire extinguisher.

· Staff Training: Regularly train and educate your staff on fire procedures for grease fires. Consider the turnover rate in your kitchen staff; more turnover means more training is needed. Even experienced staff need continuous training and education.

· System Maintenance: Ensure your hood suppression system is inspected, tested, and maintained according to all standards and code requirements.

Keeping your kitchen safe requires knowledge, preparation, and regular maintenance. Make sure your staff is trained and your equipment is up to code to handle any potential fire emergency effectively.

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***The code chase is in NFPA 101, NFPA 17A, and NFPA 96***

The following codes are the currently adopted codes by CMS.

• NFPA 101 Life Safety Code 2012 Edition

Does your occupancy allow commercial cooking? If yes…

Go to your occupancy and find Cooking Facilities

It refers you to 9.2.3.

9.2.3 is Commercial Cooking Equipment and this refers you to NFPA 96

• NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Operations 2011 Edition

Chapter 10 Fire-Extinguishing Equipment

o   8.2.3.1 requires the exhaust fan to stay on during fire extinguishing activation

o   8.3.2 requires makeup air to be shut off during fire extinguishing activation

o   10.2.2* requires a placard for the fire extinguisher on when to use it

o   10.2.6 refers you to NFPA 17A

o   10.4.1 requires all fuel and electrical to be shut off

o   10.6.2 requires building fire alarm to activate

• NFPA 17A Standard for Wet Chemical Extinguishing Systems 2009 Edition

Chapter 4 Components

o   4.4.2.1 the manual activation requirement of not more than 40 lbs

o   4..4.2.2 the manual activation requirement of movement no more than 14-inches

o   4.4.3.1 requires all fuel and electrical to be shut off

o   4.6.1* the product is a wet chemical (NOT a powder)

o   5.2.1 requires the system to activate by manual and automatic

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