Fire Protection Articles

Your kitchen hood suppression system matters to your insurer because cooking starts most restaurant fires, and the system over the...

Before a new restaurant in Dallas-Fort Worth can cook for customers, its kitchen hood suppression system has to be designed,...

Who pays for a restaurant’s hood suppression system is decided by the lease, and when the lease is silent, NFPA...

Cooking causes about two in three restaurant fires. The U.S. Fire Administration found that cooking started 64% of reported restaurant...

A paint booth fire suppression system in an auto body repair shop is a dry chemical system that discharges a...

UL 300 is the Underwriters Laboratories fire test that a commercial kitchen’s fire suppression system is listed to today, and...

A commercial kitchen fire suppression system in Dallas-Fort Worth must be inspected at least once every six months, under NFPA...

Kitchen fire suppression repair means diagnosing and fixing whatever is stopping a wet chemical system from doing its one job:...

An ANSUL system is the automatic wet chemical fire suppression system mounted above a commercial kitchen’s cooking line, built to...

A kitchen fire suppression system connects to the building fire alarm through a micro switch in the system’s release, so...

A sprinkler system protects a whole building with water, while a fire suppression system protects one particular hazard, such as...

A truck covered by the federal motor carrier safety rules has to carry a fire extinguisher rated at least 5...

A smoker, a wood-fired oven, a charcoal grill or a wood-burning broiler all fall under NFPA 96’s solid fuel cooking...

What fire extinguisher service costs depends on how many extinguishers you have, what kind they are, and which of the...

When a required fire protection system is out of service, the fire code says the fire department and the fire...

Once a year every portable fire extinguisher in your building needs more than the quick look your staff give it...

A second-generation restaurant space comes with a hood, a duct and usually a fire suppression system already on the wall,...

The string of numbers and letters on a fire extinguisher label, such as 2-A:10-B:C, tells you two things. The letters...

A kitchen fire suppression inspection is priced by the system it covers, and most of what you pay for is...

The gas shut-off valve on a hood system is the part that stops the fire from being fed. When the...

The pound figure on a fire extinguisher is the weight of agent inside it, but the fire code does not...

In Texas, a commercial kitchen needs a fire suppression system whenever it cooks on appliances that produce grease-laden vapors, such...

A business should not put an old fire extinguisher in the trash or the recycling bin while it still holds...

A Type I hood is the grease hood a commercial kitchen needs over any appliance that gives off grease or...

A refillable fire extinguisher has no expiration date. It stays in service for as long as it keeps passing its...

The cost of a commercial kitchen fire suppression system is set by the cooking line it protects, not by a...

NFPA 10 never names a cabinet as the required mount, but it does require protection where an extinguisher could be...

A ventless hood still needs fire suppression. NFPA 96 calls these units recirculating systems, because they clean the air and...

NFPA 10 is the National Fire Protection Association’s Standard for Portable Fire Extinguishers, the rulebook for which extinguishers a business...

To keep fire suppression compliant across several restaurant locations, run every site on one written schedule built from NFPA 96,...

A fire extinguisher sign is required wherever the extinguisher itself cannot be seen from the normal path of travel. NFPA...

When a Dallas-Fort Worth commercial kitchen’s fire suppression system fails its inspection, the fire protection company doing the inspection is...

An ANSUL system goes off when its release mechanism is triggered, and that happens one of three ways. Heat melts...

To use a fire extinguisher, remember PASS. Pull the pin, Aim the nozzle at the base of the fire, Squeeze...

NFPA 17A is the National Fire Protection Association’s Standard for Wet Chemical Extinguishing Systems, the rulebook for how the fire...

The right fire extinguisher for an electrical fire is one with a C on its label, which means it has...

This guide gives a high-level comparison of eight common UL 300 commercial cooking fire suppression systems, ranked from Boss Fire...

To put out a grease fire in a commercial kitchen, pull the hood suppression system’s manual pull station, which floods...

For commercial property owners and facility managers, maintaining reliable fire protection systems is not optional. It is a legal requirement...

Every day, restaurant kitchens across the country face one of the most dangerous workplace hazards, fire. With open flames, high-temperature...

Don’t Ignore These 2026 Fire Code Compliance Updates. Fire safety norms are to be revamped to their fullest in 2026....

A fusible link is the part of your kitchen fire suppression system that decides when to fire. It is two...

A commercial kitchen’s fire safety comes down to a short list of things done consistently, not one big system doing...

A fire suppression company that is coasting still gets the tag signed. The tag carries a recent date, the invoice...

A commercial fire extinguisher inspection is not one task. It is three separate jobs on three separate schedules, and mixing...

Fire extinguisher classes tell you exactly one thing, what kind of fire that unit is built to put out. Grab...

A fire marshal inspection checks three things, whether the building’s fire protection equipment works, whether people can get out, and...

A restaurant fire suppression system is a fixed wet chemical system mounted above a commercial cook line that detects a...

A Dallas-Fort Worth commercial kitchen keeps its staff and its customers safe with three things, and none of them is...

A restaurant fire suppression system inspection is a semiannual, point-by-point walkthrough of every part that has to work together to...

The remote pull station is the handle that lets a person set off the kitchen fire suppression system by hand,...

A restaurant fire suppression system is not designed to protect a kitchen in general. It is designed to protect the...

A kitchen fire suppression system does not sense fire through the hood. It senses heat through a steel cable, the...

A nozzle cap is the small removable cover fitted over the discharge opening of a kitchen fire suppression nozzle. Its...

A Class K fire extinguisher is the portable unit built for fires in cooking oils, animal fats and grease, the...

A photo documented kitchen fire suppression inspection is an ordinary NFPA 96 inspection with one difference. The technician photographs each...