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NFPA 17A is the National Fire Protection Association’s Standard for Wet Chemical Extinguishing Systems, the rulebook for how the fire suppression system over a commercial kitchen’s cooking line is designed, installed, inspected and maintained. Where NFPA 96 says a kitchen hood needs a fire suppression system, NFPA 17A says how a wet chemical one must … Read more
The right fire extinguisher for an electrical fire is one with a C on its label, which means it has been tested not to carry electricity back to the person using it. In Boss Fire’s experience, practically every business extinguisher it services is an ABC dry chemical unit, which carries that C rating. For server … Read more
This guide gives a high-level comparison of eight common UL 300 commercial cooking fire suppression systems, ranked from Boss Fire Protection’s field experience in Dallas-Fort Worth kitchens. All listed systems are approved for commercial kitchen use when properly designed, installed, and maintained. Differences typically affect cost, flexibility, serviceability, and long-term convenience rather than basic fire-extinguishing … Read more
