Restaurant Hood Systems and Fire Suppression

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Restaurant and kitchen hood fire suppression systems are required by law to be inspected, serviced, tested and certified at semi annual intervals. Outdated equipment must be made current to comply with fire code laws.

Restaurant Grease Hood

terminology keywords: Stainless Steel, Kitchen Exhaust Hood, Grease Hood, Galvanized Restaurant Grease Hood, Box Exhaust Canopy

The National Fire Code (NFC) dictates that the Hood should be 6 inches larger on all sides compared to all of the equipment that is under it.

Canopy hoods are now commonly constructed of 16 and 18 gauge steel. Joints are welded liquid tight without seams, utilizing an automatic wire feed mig welder.

Hood to Fan Ductwork

terminology keywords:

Hood Exhaust Fan

terminology keywords: Upblast Exhaust Fan, Exhaust Vent

Make Up Air Supply Fan

terminology keywords: Return Air, Make Up Air Vent

Make-up Air (MUA) Fans blow air into the facilities to compensate (make-up) for the air being pulled out by the Exhaust Fan.

Hood Fire Suppression

terminology keywords: Ansul Suppression System, Wet Chem, Piro-Chem, Range Guard

Portable Fire Extinguisher

terminology keywords: Potassium Acetate Agent

Fire extinguishers designed specifically for kitchens are now available from most suppliers. A survey prepared by the National Association of Fire Equipment Distributors recently revealed that hand operated portables extinguished over 90% of the fire incidents in commercial facilities. In most cases the fire was completely extinguished before fire department personnel arrived on the scene.

 

 

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