Commercial Kitchen Fire Suppression Systems in Michigan
Commercial-grade cooking appliances require more robust and advanced fire protection technologies than their residential counterparts. With so many heating elements operating at high temperatures throughout the day, the likelihood of a fire event can dramatically increase—especially when the right fire suppression system isn’t installed. Your commercial kitchen needs a fire suppression system that will offer not only fire protection but fire prevention methods as well.
Commercial kitchens come equipped with advanced technologies to protect against flames and mitigate damage. The suppression system works by releasing wet chemical extinguishing agents designed specifically to be able to put out fires involving cooking materials, like oil and grease. A fire suppression system helps prevent a fire from spreading and extinguishes the flames, keeping employees safe and equipment protected.
Fire Systems of Michigan installs and inspects top-quality commercial kitchen fire suppression systems from the industry’s most renowned brands. With over 40 years of fire protection experience, we’re the fire protection company you can trust.
To have your kitchen’s fire suppression system installed, contact our team today.
ANSUL Fire Suppression Systems
Fire Systems of Michigan proudly carries one of the industry’s best fire suppression system brands, ANSUL®. In fact, we’re one of the select ANSUL providers in Michigan!
ANSUL touts the industry’s only agent-plus-water fire suppression hybrid on the market and has some of the most comprehensive restaurant hood systems available, ensuring virtually fire-free commercial kitchens.
Contact our team to find out more about our ANSUL models and other available fire suppression systems for your Michigan business.
Main Types of Fire Suppression
- Gas systems
- Chemical foam
- Water mist system
- Foam deluge system
- Pneumatic heat detection tube
24-Hour Emergency Fire Services in Detroit, MI
When your commercial kitchen’s fire suppression system malfunctions, you can’t wait until the worst happens for a repair. That’s why Fire Systems of Michigan offers 24-hour emergency fire services for urgent repair and fire-safety needs. Don’t let a faulty system threaten your safety or business operations.
Contact our team to schedule emergency fire suppression repair or service.
Some of the frequently asked questions we receive include:
What kind of fire suppression system does my commercial kitchen need?
You’re familiar with fire extinguisher systems. They use water or foam to put out a fire. Fire suppression systems use CO2, chemicals, or inert gases (“clean” agents) to “smother” or suppress a fire. Every commercial kitchen is required to have Class-K fire extinguishers with a placard stating the fire suppression system should be activated before attempting to use a handheld fire extinguisher.
For commercial kitchens, a hood suppression system is mandated. Wet chemical fire suppression systems are most often used. Configurations and equipment are usually customized for each commercial kitchen application.
How often do kitchen fire suppression systems need to be inspected?
NFPA (National Fire Protection Association) advises commercial kitchen fire suppression systems inspection every 6 months.
What do I do in the event of a kitchen fire?
When a fire occurs, some people panic, and logic flies out the window. So a posted fire-safety checklist is a smart idea for every commercial kitchen:
- Any fire – Turn off the heat source and shut doors to isolate the fire from people.
- Large fire – Shut off the appliance and gas/electricity. Activate the fire suppression system and call 911. Begin evacuation.
- Small fire – Place lid on top of pan, smother with wet towel, and/or sprinkle baking soda or salt on the fire.
Preventing commercial kitchen fires is the best idea. In addition to maintenance, restaurant owners/managers should:
- Designate one kitchen worker every day to call 911 and evacuate the restaurant in an emergency.
- Designate one kitchen worker every day to shut off gas and electricity in an emergency.
- Train every kitchen worker on how to activate/use fire suppression and extinguisher systems.
- Schedule a fire-safety training class every year.
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