Access Fire Protection Services, Inc. FM200 Your Access to fire protection, FM200
8a-SDB, veteran owned minority business, OMWBE certified MBE-DBE, locally owned and operated
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Fire Prevention Systems for: Seattle, Bellevue, Kent, Auburn, Renton, Covington,
Issaquah, Redmond, Tacoma, Everett, Marysville, Bremerton, Poulsbo
Serving the Greater Puget Sound area in Washington State.

For a free no obligation quote call 425-413-2648

UL300 KITCHEN FIRE SUPPRESSION SYSTEM INSTALLATION & MAINTENANCE

Kitchen Fire Video


See how fast a kitchen fire can spread
without the right tools.

What is UL300?
The new commercial kitchen requirements for Rangehood Fire Suppression Systems for the fire protection of restaurant cooking areas required to receive Underwriters Laboratories (UL) approval. This includes an automated wet chemical fire suppression system and automatic fuel shutoffs for both electric and gas appliances under all restaurant exhaust hoods where grease can be used for cooking..

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 that increases the danger of fire reflashing after the old dry chemical rangehood fire suppression systems had discharged. Local fire officials and/or insurance carriers may require an upgrade to comply with the UL300 standard mandated in Nov 1994 for all commercial rangehood fire suppression systems to provide adequate fire protection. Restaurant owners know this kitchen fire suppression system 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 for kitchen fire suppression will depend on several factors. The types and number of appliances we are protecting under the rangehood determines the number of nozzles and flow points that are required to push the correct amount of pressurized chemical out to extinguish the fire. So if a fire suppression tank has a maximum of 8 flow points available but your appliances require 10 flow points then the size of the fire suppression tank must be enlarged to provide adequate fire 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 in the UL300 standard 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 UL300 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 fire suppression tank will be installed to cover that contingency. Better to have a fire suppression tank with room to grow than a fire suppression tank that won’t cover the appliances you need to protect. All appliances must remain under the exhaust hood for full fire protection. Never should your appliances be moved around on your cook line unless you plan on a repiping of the nozzles. Nozzles are specific to the appliance they protect.
If you need a repipe or new kitchen fire suppression system we will be happy to give you a quote call us at 425 413 2648.

  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.
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Access Fire Protection Services, Inc.
P.O. Box 7573, Covington, WA 98042
Kent/Auburn (253) 872-7727
Issaquah/Maple Valley (425) 413-2648

Toll Free (877) 413-2647 • Fax (425) 413-2649
email: admin@accessfireprotection.com

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