The cooking line is the leading cause of all restaurant building fires, which is why being prepared and having a proper restaurant fire suppression system is crucial. According to studies conducted by the NFPA, leading types of equipment involved in restaurant building fires include deep fryers and ranges.
When deciding on the right safety equipment and fire suppression system for your restaurant’s kitchen, keep in mind the areas where fires are most likely to occur. Due to their importance, Fire and Safety Code requires that some commercial properties have them installed.
Once a Kitchen Hood suppression system is required, it has to be installed and maintained as per NFPA 17A: Standard for Wet Chemical Extinguishing Systems and NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations.
