When kitchens need more than an extinguisher
Deep-fat fryers, heavily used ranges and insurance conditions on catering sites often require a fixed suppression system over the cooking equipment, with nozzles aimed at the appliances and plenum.
The FRA and the insurer, not a sales leaflet, should drive that decision.
How it links to the building
A proper install considers gas shut-off, electric isolation, and whether the extract continues to run or shuts down as designed. Painting a cylinder silver and calling it “commercial kitchen ready” is not that.
Servicing
These systems need competent inspection on the interval the manufacturer and the risk assessment set. We service and quote replacements; we do not invent a universal monthly legal duty.
Talk to us
Kitchen fire suppression or contact. Care homes and pubs with small catering lines should say so — the design is not the same as a hotel production kitchen.
Common questions
Will a wet-chemical extinguisher replace a canopy system?
Sometimes the FRA accepts portable first-aid cover on a very small risk. A busy fryer line usually will not. We will not pretend they are interchangeable.
Do you price per nozzle online?
No. Canopy length, appliance mix and shut-off interfaces change the job.