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, Burien,
Des Moines, Federal Way, Lakewood, Tulalip, Puyallup, Tacoma, Lacey, Olympia, Everett, Marysville, Bremerton, Poulsbo
Serving the Greater Puget Sound area in Washington State.

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


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What is UL300?
The new testing requirements for Fire Suppression Systems for the protection of restaurant cooking areas required to receive Underwriters Laboratories (UL) approval.

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 which increases the danger of fire reflashing after your old suppression system has discharged.  Local fire officials and/or insurance carriers may require an upgrade to comply with the change mandated in Nov 1994. Restaurant owners know this 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 will depend on several factors. The types and number of appliances we are protecting under the hood determines the number of nozzles and flow points that are required to push the correct amount of chemical out to extinguish the fire. So if a tank has a maximum of 8 flow points available but your appliances call for 10 flow points then the size of the tank must be enlarged to provide adequate 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 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 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 tank will be installed to cover that contingency. Better to have a tank with room to grow than a tank that won’t cover the appliances you need to protect. Never should your appliances be moved around on your cook line unless you plan on a repiping of the nozzles. Nozzles are specfic to the appliance they protect.
If you need a repipe 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

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