This document discusses kitchen fire suppression systems and their importance for restaurants. It notes that 59% of restaurant fires are caused by commercial cooking activities, which can easily spread through ventilation systems. Kitchen fire suppression systems are designed to protect all grease-laden cooking appliances and exhaust ducts. Wet chemical systems help extinguish fires by interrupting combustion and creating a foam blanket that isolates grease vapors from oxygen. National standards like NFPA 96 and 17A provide requirements for kitchen ventilation and wet chemical systems, and regular inspection and maintenance is important to ensure proper system operation.

1. Ansul Fire Suppression
By Simon Stokes
Managing Director

2. Case Studies of Restaurant Fires
 Restaurants with inadequate fire protection run the risk of catastrophic
damage
Vilnius Shopping Mall (2009) Oslo Restaurant Fire (2009)
Heathrow Airport T2 (1997) Bury St Edmunds – Fire (2012)

3. Statistics
 National Fire Incident Reporting System (NFIRS) from 2007 to 2009
– An estimated 5,900 restaurant building fires annually in the US, resulting in 75 injuries and
$172M in property loss.
– 59% of fires due to commercial cooking related activity
– 1 in 5 businesses suffer a major disruption every year
– 80% of all businesses affected by a major incident either never re-open or close within 18 months
Cooking
Equipment
42.2%
Natural Causes
1.5%
Exposure
1.8% Other Heat
Open Flame, torch Sources 1.5%
3.3%
Smoking Materials
4.6%
Appliance, Tool,
AC 5.1%
Heating Equipment
6.5%
Other Equipment
9.7%
Intentional
10.7%
Electrical
13.1%
Source: US Fire Administration Fire Loss Data – Published by NFPA – June ‘03

4. Why have…Kitchen Fire Suppression Systems?

5. Why have…Kitchen Fire Suppression Systems?
 Kitchen Fire Suppression Systems are designed to protect:-
• All grease-laden vapour producing appliances – Ignition risk
• Plenum & exhaust/extract duct – Fire hazard
 Why have Kitchen Fire Suppression Systems:-
• Fires are not always seen or detected
• Fires are very difficult to extinguish successfully
by handheld extinguishers or even by the fire
brigade
• Fires easily spread through common ducts
accelerated by forced ventilation systems

6. History of Fire Protection
1960’s - Concerns over losses in restaurants due to grease fires in hoods, ducts and cooking
appliances.
1960-62 - Ansul develops first automatic fire suppression systems to protect restaurant cooking
equipment and mining vehicles based on ANhydrous SULfur Dioxide.
1982 - Ansul introduces R-102 wet chemical restaurant system for the protection of cooking
equipment – appliances, hoods, and ductwork.
1994 - UL 300 Standard approved and implemented. All systems re-tested. All dry chemical systems
are made obsolete.
1998 - Ansul introduces PIRANHA restaurant fire suppression system featuring the first hybrid
concept using wet chemical with water follow-up.
2005 - LPS1223 Standard approved and implemented.
2014 - Planned inclusion of LPS 1223 installer scheme.

7. Typical Appliances
Fryer Range Salamander
Char-broiler Chain Broiler Griddle

8. The Fire Triangle

9. How to Extinguish Class F Fires
 Wet chemical (e.g. Ansulex LpH) is an aqueous
potassium based solution of organic and
inorganic salts
• Atomized agent discharge interrupts chain
reaction of combustion
 Alkaline solution mixes with hot grease
• Saponification - a dense (small bubble)
stable foam blanket
• Isolates flammable cooking grease vapours
from oxygen
 Water in solution creates steam
• Cools grease or cooking oil
below re-ignition
temperatures

10. Application of Wet Chemical

11. Codes and Standards
 National Fire Protection Association (NFPA)
• NFPA 96 (Ventilation & Fire Equipment)
• NFPA 17A (Wet Chemical Fire Systems)
 Underwriter’s Laboratories
• UL 300 / UL 1254
 Loss Prevention Certification Board
• LPS1223
NFPA 96
Standard for
Ventilation Control and
Fire Protection of
Commercial Cooking
Operations
NFPA 17A 2014 Edition
Standard for
Wet Chemical
Extinguishing
Systems
2013 Edition
UL 300

12. Inspection, Testing, and Maintenance
NFPA 17A, Chapter 7
 NFPA 17A Wet Chemical Extinguishing Systems
Chapter 7 – Inspection, Maintenance and Service
7.3.3 At lease semi-annually, and after any system activation, maintenance
shall be conducted in accordance with the manufacturer’s listed design,
installation and maintenance manual.
A.7.3.3 Regular service contracts with the equipment Manufacturer
or an authorized installation or maintenance Company is recommended
• Monthly Owner Responsibility
• Six Month Service
• One Year Service – additional checks
• 12 year hydrostatic test requirements
Owner Operator Videos are available
Videos illustrate owners responsibility during routine daily checks to the system
as well as services provided at 6 and 12 month by the authorised distributors

13. Thank You Any
Questions ?