Kitchen
Fire Suppression
Systems
Purpose-built wet chemical suppression for commercial kitchens, required by NFPA 96 and essential for any food service operation with open flame or high-heat cooking equipment.
Built Specifically for the Hazards That Commercial Kitchens Produce
Cooking oil and grease fires behave differently from ordinary fires. They burn at extreme temperatures, re-ignite easily, and spread rapidly. Standard water-based suppression systems can cause a grease fire to explode on contact. Kitchen suppression systems use a wet chemical agent specifically formulated to react with hot oil — forming a foam blanket that seals the surface, absorbs heat, and prevents re-ignition.
NFPA 96 requires that all commercial cooking equipment producing grease-laden vapours be protected by a listed fire suppression system. This applies to restaurants, hotel kitchens, staff canteens, institutional kitchens, and any food service operation with open flame, deep fryers, griddles, or woks.
From Detection to Suppression in Seconds
When a kitchen fire occurs, the system responds through three automatic steps — no manual intervention required.
Detection
A thermal detector above the cooking equipment activates. The alarm sounds and the suppression sequence begins.
Suppression
Wet chemical agent discharges over the cooking equipment, reacting with hot oil to form a foam blanket that seals the surface and stops the fire.
Fuel Shut-Off
Gas or electrical supply to the cooking equipment shuts off automatically, removing the heat source and preventing re-ignition.
Where Kitchen Suppression Systems Are Required
Restaurants and Bars
Any commercial food service operation with an open kitchen, cooking line, or hood extraction system producing grease vapour.
Hotel Food and Beverage
Hotel kitchens, banquet preparation areas, poolside grills, and any food production area within a hospitality property.
Hospital and Institutional Kitchens
Catering kitchens in hospitals, care facilities, schools, and government institutions preparing food at scale for large numbers of people.
Corporate Staff Canteens
On-site staff catering operations in office buildings, industrial facilities, and corporate campuses with full cooking capability.
Food Courts and Retail Food
Individual food court operators, fast food outlets, and retail food service counters within shopping centres and mixed-use developments.
School and University Kitchens
Canteens and teaching kitchens in educational institutions, where large volumes of food are prepared and cooking hazards require automatic protection.
Kitchen suppression systems are required by law, by most commercial insurance policies, and by health authority operating licences for food service businesses in Trinidad and Tobago. Contact FML to confirm the requirements for your operation.
Protect Your
Kitchen
Before an Incident Forces You To
Tell us about your building, your system, or your challenge. Our team will assess your needs and recommend the right solution.
24-hour emergency service available.
Call us any time for critical system faults.