Restaurant Fire Suppression Systems


Sales – Service – Installation – Inspections


Because it is a statistical fact that there are a lot of fires in commercial cooking facilities, restaurant fire suppression systems have changed to protect the modern kitchen. Having a good fire protection system in a restaurant or institutional cooking facility is more important than ever before.





In the last 10 years major developments have changed the ways of commercial cooking. Cooking equipment currently manufactured uses more efficient burners, resulting in much higher heating rates. More cooking is done with vegetable oil instead of animal fats. Vegetable oils have a much higher auto ignition temperature. Fryers are now made with improved insulation that slows the cooling rate, but which also increases the risk of a re-flash in the event of fire.


The bottom line? It's much more important to have a good fire suppression system. At Selkirk Security we will provide you with the Kidde liquid agent fire suppression system.


The restaurant fire suppression system is actuated by fusible links located above the cooking appliances. The links melt during a fire, causing cartridge to fire propelling gas into the extinguishing liquid agent tank. The distribution piping system carries the agent to nozzles located above the cooking appliances, in the plenum above the filters, and in the duct above the plenum.


Service on your restaurant fire suppression system is as important as the equipment itself. At Selkirk Security our technicians use the UL 300 Report Sheet during the semi-annual service of your system.


When updating your restaurant fire suppression system to the latest technology, be sure and change your fire extinguishers, too. Fire extinguishers designed specifically for kitchens are now available. Please note that changes by the National Fire Protection Association (NFPA) to standard #10 now require this special "K Class" hand portable fire extinguisher in cooking areas.





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