Loss Prevention Hot Topics: Kitchen Fire Suppression Systems

In 1994, the Underwriter’s Laboratory (UL) changed the kitchen hood fire suppression system standard from a dry chemical suppression agent to a wet, more efficient method (UL 300). The reason for this change is due to the use of more energy efficient kitchen food preparation equipment and healthier vegetable cooking oils…the new vegetable oils burn at a much higher temperature than the animal fats that were previously used. In addition, the use of the energy efficient fryers, griddles, ranges, charbroilers (gas radiant, electric, lava rock) and woks allow for fires to maintain heat for longer periods of time resulting in the fires being harder to extinguish with a dry chemical system. The manual-pull actuation for the kitchen fire suppression system should be used as the first response to a fire, because the actuation of the system also shuts off power or gas to the appliance.

Warning: Not all wet fire suppression systems meet UL 300 requirements…so be careful of the system you select.     

Important Dates and Changes Concerning Kitchen Fire Suppression Systems

• Not later than January 1, 2008, all kitchen hood fire suppression systems must meet UL 300 standards. As of April 1, 2006, all systems not in compliance with UL 300 and NFPA 17-A guidelines should be yellow tagged, stating that the system does not meet the UL standard and that the system may not extinguish a typical fire within the hood system.
• Starting January 1, 2008, all hood fire suppression systems not meeting UL standard 300 will be red tagged. It is advised to start checking and modifying your kitchen hood systems now to ensure they are in compliance before the January 1, 2008 deadline. State and local fire authorities can issue fines ranging up to $1000 per day to a district not in compliance. 
• Another change in the UL 300 standard addresses fire extinguishers for use in kitchens. A class “K” portable fire extinguisher is now required in all commercial kitchens. The class “K” portable fire extinguisher has the capability of extinguishing small kitchen fires created by vegetable or animal oils and saturated fats and is to be used as a back-up fire fighting system. The class K portable extinguisher comes in a number of sizes and can be selected to meet your kitchen requirements.

If your district has any questions, please contact your local fire authorities or TASB Loss Prevention Services at 800.482.7276 extension 6305.