Hood Suppression Systems

Protecting Kitchens, Staff, and Service

Beyond active fire suppression, a properly functioning hood system is vital for maintaining a clean, breathable, and compliant work environment. These systems are designed to extract smoke, steam, and grease-laden air, which reduces the risk of long-term grease buildup in ductwork—a leading cause of catastrophic restaurant fires. Staying up to date with semi-annual inspections and cleanings ensures your business remains in good standing with health departments, fire marshals, and insurance providers. Investing in a high-quality hood system isn’t just about meeting code; it’s about ensuring that a flare-up on the line doesn’t put your staff out of work or your restaurant out of business.

• The Saponification Effect: The system discharges a special chemical that reacts with hot grease to create a foam blanket, cutting off the fire’s oxygen.
• Dual Activation: Systems can be triggered manually via a “pull station” or automatically when a “fusible link” melts from excessive heat.
• Integrated Shutdown: When the system fires, it is designed to automatically shut off the gas and electric supply to the appliances below.
• Nozzle Precision: Every nozzle is aimed at a specific “hazard” (fryer, range, or broiler) to ensure total coverage of the cooking surface.
• Maintenance Schedule: Due to grease accumulation, NFPA 96 standards require professional service every 6 months.