RESTAURANT FIRE EXTINGUISHER REQUIREMENTS


HomeFire Suppression Systems Restaurant Fire Suppression Systems Restaurant Fire Extinguisher Requirements

K-Class fire extinguishers are required for hazards where there is a potential for fires involving combustible cooking media (vegetable or animal oils and fats.) They are used in restaurants, daycares, schools, churches, or any location where a kitchen is located. Class K extinguishers feature a potassium acetate-based agent which discharges as a fine mist. It extinguishes fire by forming a soapy layer on the surface of the burning oil, thus suppressing oxygen to the fire and also cooling the oil.

K-Class fire extinguishers are required to be in place, even if the kitchen does not have a fryer.

UL 300 is the standard that sets forth requirements for restaurant fire suppression systems. This standard was introduced in 1994 and requires all systems to be a wet-chemical based agent. The update came as a result of a change in cooking media being used (a shift from animal based cooking oils to vegetable based cooking oils) and the usage of more efficient cooking appliances (an appliance that is more efficient from a usage and energy standpoint is often more challenging to extinguish a fire in). The requirements of the UL300 standard address these and other areas, to ensure that systems being installed and maintained will truly provide the proper protection and extinguish fires properly, as designed. 

A wet-chemical K-Class fire extinguisher is also required to be hung and easily accessible in the kitchen. This type fire extinguisher works in conjunction with the fire suppression system and provides supplemental protection. 

Service and maintenance provided on restaurant fire suppression systems is based on a combination of requirements from:

  • UL300 Standard
  • NFPA Pamphlet 17, 17a and 96
  • Manufacturer’s requirement