Service Disabled Veteran Owned Business OMWBE certified MBE, DBE, SBE, SDVOSB

Locally Owned and Operated

Serving the Greater Puget Sound area in Washington State.

In King, Pierce, Snohomish, Kitsap and Thurston counties

Mobile Industrial - Commercial Service only

UL300 KITCHEN FIRE SUPPRESSION SYSTEM INSTALLATION & MAINTENANCE

What is UL300?

The new testing requirements for Fire Suppression Systems for the protection of restaurant cooking areas required to receive Underwriters Laboratories (UL) approval.

All kitchen suppression systems no longer manufactured lose their UL300 Status because replacement parts cannot be obtained so they must be replaced with UL300 standard systems.  All dry systems manufactured before 1994 must be replaced to prevent fire re-ignition.

Kitchen make up air (air that flows into the kitchen to compensate for the roof fan pulling air out) must shut down at system discharge.  Roof fan must stay on.  Based on the determination of the local authority, alarm systems if present must be notified if the kitchen suppression system discharges.  All appliances must be completely under the rangehood for proper protection.  The number of flow points (chemical to protect each appliance) and nozzles must match the required flow points and nozzle codes required for each specific appliance.  If an appliance is moved a repipe may be required.  If the flow points are exceeded the system tank may be required to be replaced to accommodate the larger need.  All appliances must have fuel shut off valves that trigger at suppression system discharge.  All energized circuits under the hood must shut off at discharge.  This is why a certified technician familiar with the UL300 and NFPA17 codes needs to service and maintain your kitchen systems.  Non compliance with these UL300 codes can cause non payment of insurance claims.

 

 

Why Upgrade to the UL300?

Newer appliances use much higher heat, and the change to vegetable cooking oils (instead of animal fats) results in much higher auto-ignition temperatures which increases the danger of fire re-flashing after your old suppression system has discharged.  Local fire officials and/or insurance carriers may require an upgrade to comply with the change mandated in Nov 1994. Restaurant owners know this upgrade is required to maintain safety so why not contact Access Fire Protection to get a bid for this service today?

 

What does an UL300 upgrade cost?

The price for upgrading to the UL300 standard will depend on several factors. The types and number of appliances we are protecting under the hood determines the number of nozzles and flow points that are required to push the correct amount of chemical out to extinguish the fire. So if a tank has a maximum of 8 flow points available but your appliances call for 10 flow points then the size of the tank must be enlarged to provide adequate protection which affects the cost. Keep in mind some nozzles are 1.5 flow points and some are 2 flow points depending on the appliance being protected. This is why a trained and certified technician must see your cook line or review your plans to determine exactly what appliances we are protecting so we know what is needed to meet code requirements. Contact us for a free no obligation quote at 425 413 2648. If you will be planning on enlarging your kitchen in the future be sure to tell our technician so the appropriate size tank will be installed to cover that contingency. Better to have a tank with room to grow than a tank that won’t cover the appliances you need to protect. Never should your appliances be moved around on your cook line unless you plan on a re-piping of the nozzles. Nozzles are specific to the appliance they protect.

If you need a re-pipe we will be happy to give you a quote call us at 425 413 2648.

 

 

For more information on type K Fire Extinguishers click here.

 

 

For more information on Kitchen Code Requirements click here.

 

  1. Agent Storage Cylinder: Used for storing wet extinguishing agent. The extinguishing agent will be examined every 6 months and the cylinder hydrostatically tested every 12 years.
  2. Releasing Mechanism: Used to open the valve thereby allowing the agent to discharge from the cylinder. All components are test fired, and inspected semi-annually.
  3. Automatic Detection: A fusible link or heat detector will be provided above each cooking appliance and at the entrance to the duct. Links will be replaced semi-annually.
  4. Nozzles: Discharge agent into the duct and plenum areas as well as downward toward appliances.
  5. Supply Piping: Distributes extinguishing agent to discharge nozzles.
  6. Emergency Manual Release Station: Every system is required to have at least one pull station to allow for manual operation of the system.
  7. Automatic Fuel Shutoff: During system discharge the fuel to all protected appliances must be shut off. Automatic gas valves stop the flow of fuel to gas-fed appliances, contactors and shunt-trip breakers to electric appliances.
  8. Hand Portable Fire Extinguishers: By code all kitchens are required to have fire extinguishers containing sodium bicarbonate or potassium bicarbonate with minimum 40B:C rating or wet chemical class "K" rated.

Kitchen Fire Video

Access Fire Protection Services, Inc.

PO Box 443, Gig Harbor, WA 98335

Office North (425) 413-2648

Office South (253) 872-7727

email: admin@accessfireprotection.com