Tell us what you need. We respond during business hours, Monday-Friday 8am-5pm CT.
Commercial kitchen fire suppression guidance on hood systems, nozzles, fusible links, and NFPA 96 compliance across Dallas-Fort Worth from Boss Fire Protection.
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
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
A kitchen fire suppression system connects to the building fire alarm through a micro switch in the system’s release, so the moment the hood system fires, the building alarm sounds too. NFPA 96 requires that connection wherever a fire alarm system serves the occupancy the kitchen is in, and it requires the system to shut … Read more
A sprinkler system protects a whole building with water, while a fire suppression system protects one particular hazard, such as a commercial cooking line or a server room, with an agent chosen for that hazard. In Boss Fire’s experience about 9 in 10 restaurants have both, because new construction has to have sprinklers and the … Read more
A smoker, a wood-fired oven, a charcoal grill or a wood-burning broiler all fall under NFPA 96’s solid fuel cooking rules, which are stricter than the rules for a gas or electric line. The appliance usually needs its own exhaust system, spark arresters, listed water-based fire protection, a water extinguisher or Class K extinguisher close … Read more
The gas shut-off valve on a hood system is the part that stops the fire from being fed. When the kitchen fire suppression system fires, the valve closes the gas to every appliance under the hood, and it stays closed until someone resets it by hand. Checking that it closes is part of every fire … Read more
A Type I hood is the grease hood a commercial kitchen needs over any appliance that gives off grease or smoke, and the building codes expect it to carry an automatic fire suppression system. The hood captures the grease-laden vapor, the duct carries it out, and the suppression system protects the appliances, the hood plenum … Read more
The cost of a commercial kitchen fire suppression system is set by the cooking line it protects, not by a catalog price. The appliances under the hood, the length of hood and duct, and the number of agent tanks all move the figure. So do the gas and power shutoff and what the local fire … Read more
