Kitchen Fire Suppression Built for
Commercial Cooking Lines.
Grease fires spread fast and standard sprinklers cannot put them out. We design, install, and service wet chemical kitchen suppression systems that meet NFPA 96 requirements and keep your kitchen protected and compliant.
Suppression Systems Designed for Restaurant Kitchens
A commercial kitchen fire suppression system has to be sized and mapped precisely to your hood, appliances, and cooking line, then kept in service without slowing down a busy kitchen.
Wet Chemical Hood Suppression
UL 300 listed wet chemical systems are engineered specifically for the grease-laden vapors produced by fryers, griddles, and char-broilers, extinguishing and cooling the fire while suppressing reflash.
- UL 300 listed wet chemical agent
- Nozzle placement per manufacturer design
- Coverage for fryers, griddles, and ranges
- Compatible with new and existing hood systems
Fusible Link & Detection Design
Heat-activated fusible links are placed above each hazard to trigger automatic discharge the moment a fire develops, without waiting for smoke or heat to spread through the kitchen.
- Fusible link placement per appliance
- Automatic and manual pull station activation
- Cable and pulley system engineering
- Cross-zoned detection for multi-appliance lines
Fuel & Electrical Shutoff
Discharge automatically shuts off gas and electrical power to cooking equipment, removing the fuel source for the fire at the same moment the suppression agent is released.
- Automatic gas valve shutoff
- Electrical shutoff for affected equipment
- Manual pull station override
- Coordination with building fire alarm
Fire Alarm Interface
Suppression discharge is wired into the building fire alarm panel so activation triggers immediate building-wide notification and signal transmission to your monitoring center.
- Discharge switch interface to fire alarm
- Building-wide notification on activation
- Central station signal transmission
- Coordinated single-event response
New Equipment & Line Changes
When you add or reposition cooking equipment, we re-engineer nozzle coverage and detection to match the new hazard layout rather than leaving a gap in protection.
- Coverage redesign for new equipment
- Nozzle relocation and re-piping
- Manufacturer compliance verification
- Permit and plan review support
Semi-Annual Inspection & Service
NFPA 96 requires semi-annual inspection of kitchen suppression systems. We schedule and perform this service before or after hours, keeping your kitchen certified without interrupting service.
- Semi-annual inspection per NFPA 96
- Agent tank and cylinder inspection
- Nozzle and piping verification
- Certification tag and documentation
Adding new cooking equipment or remodeling your kitchen line? Talk to us about suppression coverage before you install it.
Suppression Challenges Unique to Restaurants
Kitchen fires behave differently than other commercial fires. These are the suppression challenges we help restaurant owners and operators solve most often.
Grease Fires Cannot Be Fought With Water
Water spreads burning grease rather than extinguishing it. Wet chemical agent is specifically formulated to saponify grease, cooling and suppressing the fire while preventing reflash, which is why hood suppression exists as a separate system from your sprinklers.
Equipment Changes Outpacing Coverage
Adding a new fryer or repositioning a griddle without updating the suppression design leaves that appliance unprotected. Any change to the cooking line needs a corresponding review of nozzle coverage.
Missed Semi-Annual Service
NFPA 96 requires suppression inspection every six months, and a missed or expired certification tag is one of the most common health inspection and insurance compliance failures we see in restaurants.
Suppression Discharge Without Building Notification
If the suppression system is not properly interfaced with the fire alarm, a discharge may extinguish the fire without alerting staff and guests elsewhere in the building or notifying your monitoring center.
Downtime After an Accidental Discharge
An accidental or nuisance discharge shuts down cooking equipment and requires recharge and recertification before the kitchen can reopen, so proper detection design to prevent false triggers matters for revenue as much as safety.
Multi-Unit Brand Consistency
Restaurant groups with multiple locations need consistent suppression standards, service schedules, and documentation across every kitchen rather than a different vendor and certification cycle at each site.
Not sure when your suppression system was last certified? Request a service history review.
How We Protect Your Kitchen
Suppression work has to be precise and needs to happen without shutting your kitchen down. Here is how we approach restaurant suppression projects.
Hood & Equipment Assessment
We map your hood, cooking line, and appliance layout to determine hazard coverage requirements under NFPA 96.
UL 300 System Design
We design nozzle placement, detection, and shutoff to manufacturer specifications, then coordinate the fire alarm interface.
Installation Before or After Hours
Installation and equipment changes are scheduled around your service hours to minimize kitchen downtime.
Testing & Certification
We test full system function and provide certification tags and documentation ready for health inspection and insurance review.
Kitchen Suppression Done Right
A suppression system that isn’t properly designed, maintained, or interfaced with your fire alarm creates real risk. We handle every detail.
UL 300 Design Expertise
We design and install wet chemical suppression systems to current UL 300 standards, engineered specifically for your hood and cooking equipment.
Fire Alarm Integration
We correctly interface suppression discharge with your building fire alarm, ensuring notification and monitoring activate together with every discharge.
Semi-Annual Service Scheduling
We track your certification cycle and schedule required semi-annual service automatically, so your restaurant never runs on an expired tag.
Licensed Florida Fire Suppression Contractor
We hold current Florida licensing for fire suppression system design, installation, and service, giving your restaurant a documented, compliant contractor of record.
20+ Years Serving South Florida
We have supported restaurants and food service operators across Miami-Dade, Broward, Palm Beach, and Monroe counties, from single locations to multi-unit brands.
Certified, Licensed & Trusted
Frequently Asked Questions
What restaurant owners and operators ask us most about kitchen fire suppression systems.
NFPA 96 requires semi-annual inspection of kitchen fire suppression systems, meaning every six months. We track your certification cycle and schedule this service automatically so your restaurant is never operating on an expired tag.
Yes. Any new appliance, or a repositioned fryer or griddle, needs to be evaluated against your current nozzle coverage. We redesign and re-pipe coverage as needed so every hazard remains protected.
Discharge releases wet chemical agent over the protected hazard, automatically shuts off gas and electrical to the cooking equipment, and, when properly interfaced, triggers your building fire alarm and notifies your monitoring center.
Yes. We schedule semi-annual inspection and service before opening or after close whenever possible, so certification work does not interrupt your dining room or kitchen operations.
Contact us right away. The system needs to be recharged and recertified before cooking equipment can be used again, and we can typically get a technician out quickly to minimize kitchen downtime.
Yes. We provide consistent suppression design, service scheduling, and certification documentation across multiple restaurant locations, with consolidated records for multi-unit operators.
Kitchen Suppression Built for Your Line.
Whether you are opening a new kitchen, adding equipment, or need certification for an upcoming inspection, we are ready to help.
- Free system assessment and consultation
- UL 300 compliant suppression design
- Response within one business day
- Serving all of South Florida and statewide