Fire Suppression

Commercial kitchen fire suppression guidance on hood systems, nozzles, fusible links, and NFPA 96 compliance across Dallas-Fort Worth from Boss Fire Protection.

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This guide provides a high-level, client-safe comparison of common UL 300 commercial cooking fire suppression systems. 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 ability. Manufacturer Breakdown – Pros, Cons, and What They Mean for … Read more

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For commercial property owners and facility managers, maintaining reliable fire protection systems is not optional. It is a legal requirement and a critical safety responsibility. When equipment malfunctions or fails inspection, you face an important question. Should you repair the existing system, or invest in a full replacement? The right choice affects your budget, your … Read more

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Every day, restaurant kitchens across the country face one of the most dangerous workplace hazards, fire. With open flames, high-temperature cooking equipment, and grease-laden vapors filling the air, commercial kitchens are environments where fires can start in seconds and spread rapidly. For restaurant owners, kitchen managers, and hospitality professionals, understanding how to protect your operation … Read more

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Commercial Fire Suppression Link

Discover the critical role of fusible links in ensuring fire safety and why their regular inspection is paramount for protecting your establishment. Why it matters Fusible links are essential in helping your suppression system detect fires automatically in your commercial kitchen. To follow the rules set by NFPA 17A, you must change these links every … Read more

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Restaurant Fire Suppression System

One of the most vital components in you commercial kitchen, has the most mystery behind it. Boss Fire Protection would like to take the mystery out of commercial fire safety by giving you the knowledge necessary to manage your systems properly. use our beginner friendly resources to educate your teams, so you can create a safety driven culture in your facility.

The Ansul R - 102 restaurant fire suppression system is a pre-engineered, wet chemical, cartridge-operated, regulated pressure type with a fixed nozzle agent distribution network. The system is capable of automatic detection and actuation as well as remote manual actuation. Additional equipment is available for building fire alarm panel connections, electrical shutdown and/or interface, and mechanical or electrical gas line shut-off applications.

Regulated Release System - System Diagram

  • 1. Pull Station - Wire that is ran from the pull station to the regulated release. In the event of a fire, if the use of the detection line does not trigger release of the chemical agent, the remote pull station would need to be pulled to activate the system. Please note that when pulling the remote pull station handle, the wire can have up to 12” of slack. Make sure to pull until the system triggers.

 

  • 2. Detection line - Starts directly behind the micro - switch and runs to the associated hoods connecting to each fusible link in the system. The detection line is set with a tension bar and spring for means of automatic activation for the wet chemical system. There should be a minimum 1/4- inch to maximum 3/8-inch clearance from the hammer to the hammer base. In the event of a fire, your fusible link will melt, triggering the hammer to drop, releasing the chemical agent to extinguish the fire.

 

  • 3. Gas valve - Wire that comes down on the right side of the micro - switch into the air plunger. The line is installed with hand tight tension and set off by the compressed air released by the cartridge. This shuts off all gas under the vent hood when the regulated release is triggered. Eliminating a potential source of fuel if there is a fire.

 

  • 4. Micro Switch - The micro switch ties into the electrical breaker to shut off all electrical supply under the associated vent hoods and fresh air makeup. This small device plays an important role in the system by eliminating any additional fuel to the fire. Once triggered this device also sets off fire alarm system to notify the fire department for notification to respond.

 

  • 5. Cartridges - Ties into the regulated release and is made to puncture the seal of the cartridge upon actuation and fill bottles with compressed air and send chemical through system piping. Cartridges must be changed out or hydro - tested every twelve years by DOT specifications. This should be inspected and kept up with by your fire suppression inspection company.

 

  • 6. Actuator - Regulates compressed air that runs through the control head in the event of a fire. Hoses distribute the compressed air from the actuator to the bottles. The compressed air then pressurizes the bottles containing the wet chemical agent. This helps regulate the follow of the wet agent through the system for proper discharge.

 

  • 7. Bottles - Contain the chemical agent that flows through the wet chemical piping in the event of a fire. Its pushed through the piping by the compressed air that is release by the cartridges through the actuator and hoses. Bottles must be hydro - static tested every 12 years.

Wet Chemical Piping

Your fire suppression system uses piping and nozzles to help ensure that the proper amount of wet chemical agent gets to each appliance under your hood system in the event of a fire. This ensures that high risk appliances get more chemical than a lower risk appliance. All piping from fire suppression system start at the housing cabinet and transition to the hoods in which they are designed to provide coverage. Piping is typically ran from the housing cabinet and bottles, through the sub-ceiling of your facility to the top of each vent hood the system it is protecting.

Check out another video in our series for more information. Boss Fire Protection offers complimentary consultations for all your fire extinguisher and fire suppression sales and service needs.

 

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Restaurant Fire Suppression Pull Station

One of the most important devices on your fire suppression system is the pull station. This is the manual means of operation for the employees or business owners to set off the fire suppression system in case of a fire. The remote pull station is mounted on the path of egress towards the exit of … Read more

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Commercial Kitchen Cook Line

As a restaurant grows and expands, the kitchen grows too. Suddenly, the fryers aren’t big enough, and more cooking gadgets are needed. So, the restaurant buys new equipment and starts using it. The problem is, if your existing fire protection system isn’t designed for it or can’t handle the new equipment, you’re left with little … Read more

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Kitchen Fire Suppression Dirty Link Detection Line

Your kitchen’s fire suppression system has a special way of detecting fires or excessive heat behind the vent hood filters. This important detection line is the only automatic way your vent hood wet chemical system knows when to kick in and keep your kitchen safe. Trained technicians are the ones who keep an eye on … Read more

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Kitchen Fire Suppression System Clogged Nozzle

Making sure your kitchen’s fire suppression system works right is a big deal for business owners. There’s this important part called the Nozzle Cap that stops grease from piling up in the system. If these caps aren’t on properly, your system might not work if there’s a fire. When us certified technicians check things twice … Read more