The basic function of a Kitchen Fire Suppression System is to automatically detect and extinguish a fire. The wet chemical distribution technique, along with dual, independent activation capability, automatic fusible link or manual release provides efficient, reliable protection the moment a fire is detected. In addition to a Kitchen Fire Suppression System, a portable pressurized K-Class extinguisher must also be present. Expanded, ancillary capability provides automatic shutdown for gas equipment, propane, and electrical system shutdown as well.

The installation, Inspection/Verification of Kitchen/Restaurant Fire Suppression systems is covered by various NFPA standards such as NFPA-17, The Standard for Dry Chemical Extinguishing Systems; NFPA-17A, Standard for Wet Chemical Extinguishing Systems and NFPA-96, The Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. Commercial cooking areas, ranging from fast-food restaurants to institutional kitchens, cannot afford an interruption in operation caused by a fire. Insurance statistics prove that if a restaurant or commercial kitchen experiences a fire event, runs the risk of never reopening; and those that do open, do so at a lost time and revenue due to injury claims, equipment replacement and higher insurance premiums.

Commercial kitchens contain all the three elements needed to complete the fire triangle; fire can occur on cooking surfaces and in hard-to-reach areas like hoods and plenums. Given these circumstances, the lack of a sound Fire Protection Strategy is a luxury a business can ill afford.
In partnership with the System Manufaturer Representative (i.e Distributor), we can provide a wide range of services to ensure the proper Installation, Inspection, Preventive Maintenance and Verification of your Kitchen/Restaurant Fire Suppression Systems. Call us today (780)972-4739 let us take care of all your Kitchen/Restaurant Suppression & Fire Protection Needs.

A Restaurant Fire Suppression System may seem as if it is fully operational. But the truth is, you can't tell if a system is working properly by way of a cursory visual inspection; you may not know how ,or even if it will function until an emergency condition occurs—at which point may be is too late. A bi-yearly Kitchen/Restaurant Suppression Systems Testing, Inspection & Preventive Maintenance Program,(completed in partnership with a Manufacturer Representative) can help ensure the system will provide the protection your building location requires and your customers expect.
 »» Hood Suppression Systems Inspection
 »» Preventive Maintenance

A Pre-engineered Kitchen Fire Suppression System should be designed to meet spacific Fire Protection needs and should tested to ULC & NFPA applicable Standards for Fire Protection of Restaurant Cooking Areas.
 »» Hood Systems Installation

Kitchen/Restaurant Fire Suppression Systems must also vefified in accordance with the NFPA-96, NFPA-17, and NFPA-17A Standards. To Learn More...
 »» Systems Verification