In professional kitchens, the greatest risk lies in fryers, grills and the grease built up in the hood and the extraction duct. A grease fire spreads quickly and cannot be put out with water. That is why automatic suppression systems exist, designed for this situation.
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Runs under the hood and bursts in the heat of a fire, with no electricity needed.
Sits in a cabinet and, when the tube's pressure drops, discharges the liquid agent to the nozzles.
They cover the fryer, grill, cooker and extraction duct, where built-up grease can catch fire.
Lets you trigger the system by hand, from a safe point by the exit.
When the system fires, it cuts the fuel and power to the appliances.
Extracts fumes and grease. The duct is one of the highest-risk areas in a professional kitchen.
What the law requires and what it recommends
| Measure | Status |
|---|---|
| Extinguisher for oils and fats (minimum rating 25F) and fire blanket | Mandatory in risk C kitchens (Article 163(5) of RT-SCIE, the technical fire-safety regulation for buildings) |
| Emergency shut-off of fuel and power | Mandatory in kitchens above 20 kW (Article 90) |
| Automatic gas detection | Mandatory in risk C premises where gas appliances operate (Article 184) |
| Automatic suppression on the hood | Recommended: the regulation does not expressly require it, but insurers and projects usually do |
A kitchen is a risk C location when the cooking appliances have a total useful power above 20 kW.
How the system decides to discharge
A pressurised heat-sensitive detection tube runs beneath the hood. When the heat of a fire bursts it, the pressure drops and the cylinder valve opens. The extinguishing agent comes out through the nozzles and covers the equipment and the duct. At the same time, the gas and electricity are cut off. It does not need electricity to discharge, so it works even if the power fails.
Maintenance
The system must be inspected periodically by a registered company, the nozzles protected against grease (with their caps) and the hood and duct cleaned regularly. A dirty duct is fuel waiting to burn.
Can I use extinguishers alone in the kitchen?
That is the legal minimum in risk C kitchens, with the extinguisher suitable for fats and the fire blanket. An automatic system adds protection where the fire starts, even with nobody present.
Does the system suit any kitchen?
It is sized to fit: the number of appliances and the length of the hood and duct. That is why it is specified during a site visit.