Kitchen System FAQ

Maintenance and servicing of special hazard fire suppression systems should be performed by a licensed and insured special hazard fire suppression servicing company with trained and Certified Service Technicians.

NFPA 17A and the manufactures requires Semi-Annually maintenance for all commercial kitchen fire systems
Fusible links are temperature sensitive fire protection devices designed to be part of a fire protection system. The Fire Suppression System is activated when the ambient temperature increases to the point that causes the fusible link to break apart.

Fusible links are required to be changed every six (6) months.
NFPA 17A and your fire system manufacture require that all fusible links be replaced Semi-Annually (every six months) to ensure that your fire system will activate at the correct temperature.
UL-300 is the Standard for the Testing of Fire Extinguishing Systems for Protection of Restaurant Cooking Areas, effective since November 21, 1994.

All new restaurant cooking area fire protection systems manufactured after the effective date must comply with UL-300 for a UL listing.
Obvious Indicators that your kitchen exhaust hood system does not meet UL-300 would include:

No UL-300 label on the system’s cylinder(s)
Installed prior to 11/21/1994
Dry chemical extinguishing media
Dry chemical discharge nozzles – large size- 2” diameter heads
System uses water spray or CO2 to protect appliances
System uses a single nozzle to protect multiple appliances or multiple cooking surfaces

We would be happy to come out to your facility to provide a free evaluation of your fire system.
Underwriters Laboratories Inc. (UL) is an independent, not for profit product safety testing and certification organization. UL has tested products for public safety since its founding in 1894.