Kitchen Suppression Systems

Pre-engineered kitchen suppression systems are your first line of defense in protecting your business and are mandatory as per NFPA. There are two different types of systems, “dry” systems and “wet” systems. “Dry” systems are designed for animal based fats used for cooking and not for vegetable-based oil. This change in cooking oil makes the “dry” system useless.

Inspections

Semi-annual and annual inspections are need on your suppression system to ensure proper function of your systems. These inspections often include examining the detector and all piping, cylinders, and tubing for any sign of a problem. A new tag and documentation will be made up each time.

Book your inspections today!