Kitchen Hood Fire Suppression System
Automatic protection for fryers, ranges, hoods and exhaust ducts — the places where restaurant fires start and spread. Designed, installed and serviced by FIRENET for kitchens across Pune.
Cooking-oil fires need a different kind of protection
Commercial kitchens combine open flames, very hot cooking oil and grease-laden exhaust ducts. A fryer fire can spread into the hood and duct within seconds, and water makes an oil fire dramatically worse. A kitchen hood suppression system detects the fire automatically, shuts off the gas or power to the cooking appliances and discharges a wet chemical agent over the appliances, into the hood plenum and into the duct.
The wet chemical reacts with hot cooking oil to form a soap-like layer that smothers the fire and helps prevent re-ignition. FIRENET designs systems around your cooking line — appliance types and positions, hood length and duct layout — using listed systems designed for commercial kitchens (commonly tested to UL 300), and services them so they are ready when needed.
Kitchens we protect
- Restaurants, cafés and QSR outlets
- Hotel and banquet kitchens
- Industrial and corporate canteens
- Cloud kitchens and food courts in malls
- Hospital and institutional kitchens
What the System Includes
Automatic Detection
Heat-sensitive detection above appliances and in the duct triggers the system without power.
Appliance, Hood & Duct Nozzles
Nozzles positioned for each fryer, range and griddle, plus the hood plenum and exhaust duct.
Gas / Power Shut-Off
Fuel or power to cooking appliances is cut automatically when the system operates.
Manual Pull Station
Lets staff release the system immediately from a safe exit route.
K-Type Extinguisher
A wet chemical portable extinguisher and fire blanket as the first line of defence.
Servicing & Recharge
Periodic inspection, link replacement and recharge after any discharge.
Every Part of the Cooking Line
Fires rarely stay on the appliance. Complete protection covers the whole path grease and flames can take.
| Area | Why it needs protection | What we provide |
|---|---|---|
| Fryers | Hot oil can auto-ignite and burn intensely | Dedicated appliance nozzles |
| Ranges, woks and griddles | Open flames and oil splashes | Appliance nozzles sized to the cooking surface |
| Hood plenum & filters | Grease collects and ignites | Plenum nozzles |
| Exhaust duct | Fire can spread through the building via the duct | Duct nozzle and detection |
| Fuel supply | Burning gas keeps feeding the fire | Automatic gas shut-off valve |
Regular hood and duct cleaning is essential — suppression systems are designed on the assumption that grease is kept under control.
How we deliver it
Kitchen survey
Appliances, hood, duct and gas line documented.
Design & quote
Nozzle layout and agent quantity matched to your cooking line.
Install
Cylinder, piping, nozzles, detection, pull station and shut-off installed — often outside service hours.
Test & train
System functions tested and kitchen staff trained on what to do.
Service
Periodic inspections and recharge support.
Frequently Asked Questions
Requirements vary, but fire authorities, mall operators, hotel chains and insurers widely require hood suppression for commercial kitchens with fryers and heavy cooking. We can advise based on your premises.
The wet chemical agent is designed for kitchens and can be cleaned up after a discharge. Food exposed to the agent should be discarded, and the kitchen can usually resume once cleaned and the system is recharged.
Kitchen suppression systems are typically inspected by a trained technician every six months, with fusible links and other parts replaced as recommended by the manufacturer.
In most cases, yes. We plan the installation outside service hours or in stages to minimise disruption.
What Our Clients Say
Need a reliable kitchen suppression system?
Free site assessment, a clear written quote and documentation you can hand to the fire authority or your insurer.