SynC · Topic
Kitchen Hood Suppression
These are the standards in SynC Standards that cover Kitchen Hood Suppression. Each one is a complete, plain-language specification: the scope it applies to, the requirements that govern it, and a structured equipment datasheet listing the values a project has to decide, with the standards each is verified against. All of it is written and maintained by SynC, free to read without an account, and published under CC BY 4.0.
A standard usually carries several topics, so most of the entries below also appear under neighbouring subjects. The topics each one carries are listed on its own page.
Standards
- Commercial Kitchen Hood Fire Suppression
Pre-engineered, wet-chemical, fixed-nozzle fire-extinguishing systems that protect commercial cooking operations — the cooking appliances, the hood plenum, and the exhaust duct — in restaurants, institutional and commercial kitchens, cafeterias, and similar food-service occupancies. Covers the potassium-based wet-chemical agent and its storage cylinder, the cartridge (nitrogen) actuation and regulated-release mechanism, the appliance-specific nozzle and distribution-piping network sized by flow points, automatic detection by fusible links or thermal detectors and manual pull-station actuation, the fuel and power shutoff interlock (gas valve and electric-appliance shutoff) and exhaust-fan operation on discharge, the interface to the building fire alarm system, and the listing, acceptance testing, and semiannual inspection and maintenance program (including fusible-link replacement). The system shall be listed to UL 300 and shall comply with NFPA 96 and NFPA 17A. Applicable to systems protecting fryers, ranges, griddles, broilers, char-broilers, woks, tilt skillets, and similar grease-producing appliances under a Type I (grease) hood.