A-1 Fire & Safety L.L.C. Lic # 244


Fire Suppression System

How Does the System Work? 

There are two ways in which the Automatic Extinguishing System activates.
The First  one is manually: the System has a pull station (manual release), in case of emergency, when fire happens, somebody needs to pull the pull station in order to activate the System. Some pull stations have a safety pin, attached with a tamper seal. In order to activate the System it is necessary to release the pin, to remove the pin and then to pull the station.
The Second way is automatic: one of the fusible links (sensors, detectors) melts in the limit temperature they rate for (typically 325 degrees), and this creates a chain reaction, which causes the System to be activated. When the wet chemical discharges from the agent cylinder/tank in Suppression System, it flows from the nozzles and reaches the hot grease or oil and mixes with them, which creates a foam blanket, which isolates the grease fire from the oxygen which causes the fire to be extinguished. In addition when the System is activated it shuts of the gas valve, and trips the electric breaker to cooking equipment. Without any fuel source or oxygen the fire will be extinguished fast.

  What is UL 300 Standard?

UL 300 definition: "Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment:. This new standard test by UL (Underwriters Laboratories, INC.) has been adopted by AHJ (Authorities Having Jurisdiction) for commercial cooking facilities like: resturants, hotels, catering companies, churches, synagogues, schools, and anyone who cooks for the public. Basically the UL 300 test covers the performance of the Pre-Engineered Fire Extinguishing Systems in order to protect the cooking area in commercial kitchens.

  How will I know that my System is UL 300 Compliant?

If the System in your location is Dry Chemical, it is not UL 300 Compliant. Wet Chemical Systems must have UL 300 printed on the cylinder.  As of 1994 all systems must meet UL 300 Requirements. If you are not sure if your system is in compliance with UL 300 standard, please give us a call for assistance.  

Why is it important that all Hoods are cleaned and maintained?

Cooking grease accumulates in the hood, ducts, exhaust fans and stainless steel above and behind the appliances. Even if there are filters to catch the grease they will never catch all the grease; the vapors get inside the ducts. These vapors are like gasonline; in high temperatures they are combustible. Also it is important to clean all nozzle orfices and caps, in order to keep the system in good operating order.

For Questions or Concerns Please Call 1-800-322-0096 or email

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