Commercial Kitchen Fire Suppression Systems

Commercial kitchens face fire risks that are very different from most other businesses. Open flames, high cooking temperatures, grease and grease-laden vapors make a properly maintained fire suppression system an essential part of protecting your employees, customers and property.

Borem Fire provides inspection, maintenance and service for commercial kitchen hood fire suppression systems, often referred to as Ansul systems, throughout Lakeland, Bartow, Plant City, Mulberry, Winter Haven, Auburndale, Polk County and surrounding Central Florida communities.

Whether you operate a restaurant, school cafeteria, church kitchen or other commercial cooking facility, our team can help keep your system properly maintained and ready to perform when needed.

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Commercial Kitchen Fire Suppression Systems

Fire extinguishers require ongoing maintenance to remain reliable and ready for use.

Your kitchen hood suppression system is designed to respond quickly when a fire occurs around commercial cooking equipment.

Unlike a standard fire extinguisher, the system is built directly into the cooking area and is designed to protect appliances, hoods, plenums and other areas where a kitchen fire can spread.

Borem Fire provides recurring service and maintenance to help ensure the system remains operational and compliant with applicable fire safety requirements.

Service may include:

System inspections
Semiannual maintenance
System testing
Inspection of nozzles and piping
Inspection of detection components
Fusible link replacement when required
Inspection of manual pull stations
System recharge after discharge
Replacement of damaged or outdated components
System troubleshooting and repairs
Documentation and service tags

If we identify a problem, we will explain what needs attention and why before recommending the appropriate next step.

Why Commercial Kitchen Suppression Systems Need Regular Service

A kitchen fire suppression system can sit unused for years, but it still has to work immediately if a fire occurs.

Grease buildup, changes to cooking equipment, damaged components, blocked nozzles or outdated parts can affect how the system performs.

Regular service helps verify that:

The system is properly charged
Detection components are functioning
Nozzles are correctly positioned and unobstructed
Manual activation devices operate properly
Cooking equipment remains appropriately protected
System components are in serviceable condition
Required service and maintenance are up to date

NFPA 96 establishes fire-safety requirements for commercial cooking operations and requires maintenance of fire-extinguishing systems at least every six months by qualified personnel.

Keeping up with this service can also help prevent an unexpected issue when your system is reviewed by a fire inspector, insurance representative or other authority.

Six-Month Kitchen Suppression System Service

For many commercial kitchens, fire suppression system maintenance is not an occasional task.

It is part of the regular operating schedule.

Borem Fire provides the semiannual service required for commercial kitchen hood suppression systems, helping restaurant owners and facility managers stay ahead of their next inspection instead of discovering an overdue system at the worst possible time.

We can inspect the system, complete required maintenance and identify any components that need repair or replacement.

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Ansul System Service — and More

“Ansul system” has become a common way to refer to commercial kitchen hood fire suppression, but Ansul is only one manufacturer.

Borem Fire has experience servicing many of the most common commercial kitchen suppression system brands, including:

Ansul
Amerex
Badger
Range Guard
Kidde
Pyro-Chem
Protex
Guardian

If you are unsure what type of system is installed in your kitchen, send us the manufacturer information or tell us what you know about the equipment and we can help determine your service needs.

Who Needs Commercial Kitchen Fire Suppression Service?

Borem Fire works with businesses and organizations that operate commercial cooking equipment, including:

Restaurants
Bars and grills
Cafeterias
Schools
Churches
Hotels
Assisted living and healthcare facilities
Catering kitchens
Food-service operations
Institutional kitchens
Other commercial cooking facilities

NFPA 96 addresses ventilation control and fire protection for commercial cooking operations, including cooking equipment, exhaust hoods, grease removal devices, exhaust systems and fire-suppression systems.

Changed Your Cooking Equipment?

This is one of the most important times to have your kitchen suppression system evaluated.

Changing a fryer, range, griddle or other cooking appliance can change the fire hazard beneath the hood. A suppression system that was designed around the previous kitchen layout may no longer provide the appropriate protection after equipment is moved, added or replaced.

If your cooking line has changed, Borem Fire can evaluate the existing suppression system and determine whether modifications are needed.

Frequently Asked Questions

How often does my commercial kitchen suppression system need to be serviced?

Commercial kitchen fire-extinguishing systems generally require professional maintenance at least every six months. NFPA 96 establishes the semiannual maintenance requirement, although additional service may be necessary depending on the system, manufacturer requirements or conditions in the kitchen.

Is an Ansul system the same thing as a kitchen hood fire suppression system?

Ansul is a manufacturer of commercial kitchen fire suppression equipment. Because Ansul systems are so common, people often use “Ansul system” as a general term for kitchen hood suppression systems. Borem Fire services Ansul as well as several other major brands.

Does my restaurant need a kitchen hood fire suppression system?

Requirements depend on the cooking equipment, hood system, type of cooking operation and applicable fire and building codes. Commercial cooking operations that produce grease-laden vapors commonly require an approved fire suppression system. Borem Fire can help you determine what applies to your facility.

What happens during a kitchen suppression system inspection?

The technician evaluates the system and its components to help confirm that it remains operational and properly configured for the cooking equipment being protected. Required maintenance and testing are performed as applicable, and any deficiencies are identified.

Do I need the system checked if I replace or move kitchen equipment?

You should have the system evaluated when the cooking line changes. Moving, adding or replacing appliances can affect the coverage provided by the existing suppression system.

Can Borem Fire service a system installed by another company?

Yes. Borem Fire can service many common commercial kitchen suppression system brands regardless of who originally installed the equipment.

What happens if my kitchen suppression system discharges?

After a system discharge, the suppression system needs to be professionally inspected, serviced and recharged before it can be returned to normal operation. Borem Fire can evaluate the system and determine what is required.

Need Commercial Kitchen Suppression System Service?

Whether your six-month service is due, your cooking equipment has changed, your system needs repair, or you simply are not sure when it was last inspected, Borem Fire can help.

Tell us about your kitchen and the system you have, and our team will provide clear recommendations and straightforward pricing.

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