• The UL 300 Standard and Wet Chemical Kitchen Fire Suppression Systems
• UL 300 Informational Video
• The NFPA 96 Standard for Steam Cleaning Frequencies

Yes, we can. Underwriters Laboratories (UL) has adopted a fire-testing standard (UL 300) to improve fire protection in restaurant cooking areas. Certain fire suppression systems currently installed in restaurant cooking areas may not provide adequate fire protection due to changes in commercial cooking methods. The two changes in commercial food preparation techniques that have had the most impact on fire protection in recent years for restaurants like yours are the use of vegetable cooking oils for frying and the use of energy-efficient appliances. The standard type of oil used to fry foods is now vegetable oil, which burns at a higher temperature than animal fats and creates fires that are more difficult to extinguish. Energy-efficient cooking appliances such as highly insulated fryers help reduce fuel consumption and improve cooking times by maintaining a more consistent temperature. They also help keep cooking oils and metal appliances hotter longer and make fire extinguishment more difficult. The new UL 300 standard now considers cooking appliance design, cooking agent ignition characteristics, and worst-case fire suppression scenarios.

Appliances affected by the UL 300 test protocol changes include fryers, griddles, ranges, char broilers (gas radiant, electric, lava rock), and woks. The UL 300 standard did not change plenum, hood, and duct test protocols and did not affect chain broilers, upright broilers, and charcoal or mesquite cooking methods.

Only wet chemical fire suppression systems, with their increased supply of extinguishing agent, were effective in extinguishing UL 300 test fires. Dry chemical suppression systems and water spray devices were not effective. Testing by fire equipment manufacturers showed that while dry chemical systems could knock down the UL 300 test fires, the fires would re-flash and continue to burn due to a lack of cooling. No listings, to date, have been obtained for dry chemical systems tested to the UL 300 standard. Some manufacturers have even established dates when repair parts will no longer be available for their older dry chemical systems. Also, testing by the Fire Equipment Manufacturers Association (FEMA) showed that water spray devices took a little over six minutes to extinguish a test fire, versus three seconds for wet chemical fire suppression systems.

There can be several reasons why we would need to upgrade your fire suppression system. Among the most common is that the system does not meet the UL 300 standard. The highlight of this standard is the move from a dry chemical extinguishing agent to a wet chemical form. You can tell if your system is not compliant by looking for the UL 300 listed stamp on the system components.

For the systems we work on, the most common parts are the cylinder, mechanical control head, manual release, heat detectors, gas valve, grease-tight seals, and nozzles.

This varies based on the time of service and the type of system. Typically, the steps e for a typical single-tank restaurant system include:

Semi-Annual (Six Months)

• Check that the restaurant equipment has not changed. The nozzles and their placements are specific to each piece of equipment.
• Inspect the system for mechanical damage.
• Inspect the system for grease accumulation on nozzles or inside fire system piping and actuation lines.
• Disconnect the control head to prevent actuation during the next steps of the inspection.
• Remove old fire system links and replace with a test link to prepare for a system test.
• Depending on jurisdiction and type of system, install test cylinder filled with air and actuation cartridge.
• Remove and discard old actuation cartridge.
• Perform system test by cutting the test link. The technician will now verify that air flowed through all of the nozzles, that the gas valve cut off gas to the cooking equipment, and that the actuation line is clear of grease and functioning properly.
• Install new actuation cartridge, links, and nozzles where necessary.
• Inspect cylinder for proper compliance with hydrostatic test dates and that it is maintaining the proper pressure. The technician will also check the cylinder for visible damage.
• Reconnect the cylinder

12 Years

• Remove tank from system and perform hydrostatic testing.
• After hydro-testing, refill cylinder with new wet chemical extinguishing agent.

Interstate Fire & Safety prides itself on performing comprehensive inspections that meet or exceed local codes during each inspection. If you have any questions about a service performed at your facility, please contact us.

This depends on the type of extinguisher you have and the time of service. Following is an outline of what to expect. Not all required steps are included: 

Annual (1 Year)

• Check that the placement of the extinguisher is compliant with NFPA standards and local fire codes.
• Check for proper signage as required by local codes.
• Inspect the extinguisher for visible signs of damage.
• Inspect the date of manufacture. If the extinguisher manufacture date is 6 years or older then the extinguisher must have a full six-year service. If the extinguisher is over 12 years of age, then it must be hydro-tested.
• Blow out the extinguisher hose or nozzle to remove any potential obstructions.
• Check the weight of and charge level of the extinguisher.

Six Years

• Discharge extinguisher.
• Disassemble extinguisher and discard old fire extinguishing agent.
• Inspect the extinguisher cylinder for internal damage.
• Replace all O-rings, the valve stem, and the hose.
• Reassemble extinguisher.
• Recharge the extinguisher with new agent. Check for any leaks using leak detection agent.

Interstate Fire & Safety prides itself on performing comprehensive inspections that meet or exceed local codes during each inspection. If you have any questions about a service performed at your facility, please contact us.

Many things impact the performance of a kitchen exhaust system. Each hood system should be designed based on the cooking hazards, room size, air conditioning system, local and national fire codes, and the length of the duct runs. With a system that’s installed properly, the excessive buildup of smoke in the kitchen can be the result of excessive grease buildup in the duct, a leak in the duct system, make up air failure, or fan failures. If your system is not exhausting properly, please contact us.

According to the fire code, the NFPA, and International Kitchen Exhaust Cleaning Association (IKECA), restaurant steam cleaning must be done by certified technicians. We have the tools and experience needed to perform this service correctly. We are also fully licensed and insured in NY, NJ, CT, and MA.

As a full-service fire protection company, we’d be happy to help you. 

The tags we use have been certified by National Association of Fire Equipment Distributors (NAFED), and most authorities having jurisdiction (AHJs). The technician punches out the date of inspection, as required by local codes. These tags expire after one year for fire extinguisher inspections and after six months for restaurant fire systems.