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Kitchen Hood Suppression

A hot-oil fire is not extinguished with water — it grows. Commercial kitchens need a wet-chemical system engineered for the specific class of grease fire.

Working principle

Above the flame, on watch at all times

  1. 01

    Detection

    In-hood thermal detection

  2. 02

    Discharge

    Wet chemical blankets the oil surface

  3. 03

    Saponification

    A surface layer that prevents re-ignition

  4. 04

    Shutoff

    Gas/electricity is cut automatically

Hood system working diagram

The system activates by automatic detection or via a manual pull station; the cooking-line appliances, the hood, and the duct are each protected separately.

  1. 01Suppressant tank
  2. 02Actuation module
  3. 03Pull station
  4. 04Fusible-link detection line
  5. 05Plenum nozzle
  6. 06Duct nozzle
  7. 07Appliance nozzles
  8. 08Gas shutoff valve

Who it's for

Where is it required?

In insurance and inspection processes, a hood suppression system is increasingly becoming a requirement.

  • 01Restaurant
  • 02Hotel Kitchen
  • 03Mall Food Court
  • 04Industrial Kitchen

After installation: maintenance is critical

Grease buildup can clog the nozzles; hood systems need periodic maintenance more often than other systems.

Maintenance & Service →

Let's plan a survey for your kitchen

Nozzle layout and a quote tailored to your cooking line.