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Who pays for a restaurant’s hood suppression system is decided by the lease, and when the lease is silent, NFPA 96 puts the duty on the owner of the system. The standard says responsibility for inspecting, testing and maintaining the kitchen’s fire protection belongs to the system’s owner unless it has been handed in writing … Read more
Cooking causes about two in three restaurant fires. The U.S. Fire Administration found that cooking started 64% of reported restaurant fires, with heating and electrical malfunctions about 7% each, and that restaurant fires peak between 10 and 11 in the morning, while kitchens heat up for lunch. Behind the word cooking sit a few repeat … Read more
A paint booth fire suppression system in an auto body repair shop is a dry chemical system that discharges a fire-stopping powder over the booth, and over the room where paint is mixed, when a fire breaks out. Boss Fire Protection provides and services Monarch dry chemical systems for auto body paint booths across Dallas-Fort … Read more
UL 300 is the Underwriters Laboratories fire test that a commercial kitchen’s fire suppression system is listed to today, and a system built before that test took its current form in November 1994 can knock a grease fire down and still let it reignite minutes later. If a fire marshal, an inspector, or an insurance … Read more
A commercial kitchen fire suppression system in Dallas-Fort Worth must be inspected at least once every six months, under NFPA 96, by a licensed fire suppression technician, not by kitchen staff and not on an annual schedule. That single requirement drives everything below: what gets checked, who is allowed to check it, and what happens … Read more
Kitchen fire suppression repair means diagnosing and fixing whatever is stopping a wet chemical system from doing its one job: putting agent on a grease fire the moment one starts. It is a different visit from a routine inspection. A repair starts from a known problem, a failed inspection, a red tag, a discharge, or … Read more
An ANSUL system is the automatic wet chemical fire suppression system mounted above a commercial kitchen’s cooking line, built to sense a grease fire within seconds and put it out before anyone has time to reach for an extinguisher. ANSUL is a brand name, not a generic term for any kitchen suppression system. It is … Read more
