Commercial Kitchen Fire Suppression Systems

kitchen suppression system inspection and service
kitchen suppression system inspection and service
kitchen suppression system inspection and service

Service Fire Equipment has a solution to any of your commercial kitchen suppression system needs. We sell, install, inspect, re-certify, recharge and provide maintenance and repairs.

Restaurant Fire Containment & Suppression Systems

Restaurant fire containment systems are more elaborate than small household systems.

A sound commercial kitchen fire suppression system is necessary to guard against loss from fire.

Systems vary depending on:

  • kitchen hood type
  • type of fire
  • form of cooking (grilling, deep frying, etc.)

The major differences between commercial and residential kitchen fire suppression systems are the cost implication, and scale of the installed system.

Wet Chemical Systems

This system uses a wet chemical agent - usually potassium acetate or potassium carbonates formulation, to put out grease based fires.

Liquid spray is directed onto the burning surface and a reaction occurs between the hot oil and the chemical agent resulting in a vapor suppressing blanket that contains the fire and prevents it from spreading. Additionally, the wet chemical has a cooling effect on the burning surface.

Carbon Dioxide Systems

Carbon dioxide extinguishing systems are designed to provide a uniform distribution of carbon dioxide. The system is designed to run automatically once activated and measures for ventilation must be considered with this system.

Automatic Sprinkler System

These are primarily designed to discharge water on a burning surface in large quantities so as to drench surrounding combustible materials and cooling the fire source. This system is normally applied on kitchen areas where deep fryers are extensively used. When using this system, ensure that the sprinkler heads are tested and certified as required by the relevant regulating bodies.

Importance of Inspections

Fire inspections must be carried out by a company who is fully trained and has the capability to thoroughly carry out the inspection and/or re-certification.

Some basic areas of concern:

  • inspect kitchen hoods for grease accumulation
  • have kitchen hoods cleaned by certified personnel (at least every 6 months)
  • extract fan and exhaust ducts should be cleaned to prevent grease buildup

If you are looking for an estimate, inspection, re-certification, system upgrades to UL300, maintenance, repairs, or re-charges, just contact us.

Cost of Kitchen Suppression System Inspection

There are many variables that go into pricing a kitchen suppression system inspection. The cost for inspections depends on the following:

  • Number of systems
  • Number of activation AUTOMANs
  • Number of vent-a-hoods the system protects
  • How large the vent-a-hoods are
  • Number of fusible links attached to the link line

Other factors that will be considered when pricing your inspection will be the dates of the system tanks (they could be due for a hydrostatic test), damage checks and whether the system has proper coverage for the appliance below. Contact us today for a FREE assessment.

Cost of Kitchen Suppression System Installation

Installations will take many of the same factors listed under Inspections (above) into account. Pricing an install requires us to visit your business. We must be on-site to see what we are pricing. It is impossible to provide an accurate price over phone/email. Contact us today for a FREE assessment.

Contact Us

Service Fire Equipment
1429 W 6th Street
Irving, TX 75060
972-253-3456
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