The last thing you want in your restaurant kitchen is an out-of-control fire. That‘s why it‘s mandatory to install a kitchen–hood fire–suppression system in commercial kitchens across the USA. Typically, the cost of this type of system is around $2,000 to $6,500, depending on several factors.
Firstly, we must consider your kitchen.
- How large is the restaurant, and what type is it? Do you own a food truck or a stylish restaurant?
- How many stoves and kitchen hoods do you have? It‘s usually a safe bet to assume that a large steakhouse has more cooking appliances and larger hoods than a mom-and-pop diner or a taco truck.
- Are you building a new kitchen or renovating an existing one? If it‘s the latter, you must install it during the hours when the restaurant is closed to reduce upheaval.
- What appliances should you protect using which systems? Deep fat fryers need a different suppression system compared to a grill.
Then consider the kitchen fire protection brand. Many companies specialize in this product, so you need one that integrates into your kitchen with the least possible disruption yet fulfills all your company requirements and legal obligations.
How Much Does a Kitchen Hood Fire Suppression System Cost?
There are plenty of kitchen–hood fire–suppression system suppliers in the North American market. Below we outline their pricing for different sized models for your commercial kitchen.
These kitchen–hood fire–suppression system prices are accurate as of the time of writing (March 2021), but we’ve approximated them to the nearest $100. You should use the data we have collated below as a starting point for your research.
Ansul is a part of Tyco Fire Protection Products and has its head office in Wisconsin. The company started life in 1915, producing chemicals for the refrigeration market. Fire suppression chemicals didn‘t get going until the late 1940s with a new fire extinguisher design. In the early 1960s, the company developed the first automatic fire suppression systems for restaurants and mining vehicles.
The trade name Ansul is probably one of the most recognizable brand names in this market. Their products can detect and extinguish a fire on all types of cooking equipment, from ranges and grills to broilers and fryers.
The company‘s products for restaurants include:
- Restaurant Electric Detection Technology (RED), which continually monitors for fire.
- Portable fire extinguishers for use with solid fuel and combustible vegetable & animal fats.
- And four different fire suppression systems designed for various applications.
Ansul Kitchen–Hood Fire–Suppression System Costs & Models
Generally, Ansul system costs vary depending on the cooking area size. You should contact a professional supplier for specific component prices such as a fire alarm, vent or kitchen hood, and Ansul system.
|Ansul Pre-Pipe Fire System 4ft to 8ft||$3,200 to $3,500|
|Ansul Pre-Pipe Fire System 9ft to 12ft||$3,900 to $4,300|
|Ansul Pre-Pipe Fire System 13ft to 18ft||$4,800 to $5,200|
|Ansul Pre-Pipe Fire System 19ft to 20ft||$5,200 to $6,000|
Superior Hoods Fire Suppression Systems are made in the USA and supply varying sized products for your cooking area. Established in 1992 by a licensed HVAC contractor, the company provides complete kitchen extraction and fire suppression systems. The hood systems are certified by NSF and made to the NFPA Code 96 specifications. Additionally, your hood system will be installed to all applicable laws, codes, and standards by licensed HVAC contractors.
The company‘s products for restaurants include:
- An ETL–approved stainless steel exhaust hood with make-up air vent.
- Concession hoods suitable for trailers, food trucks, or other kitchens with confined space.
- Make-up air hoods channeling air directly to the hood from outside.
- Exhaust-only hoods, custom made to suit your kitchen.
- Exhaust fans to suit your conditions.
All hoods come with fire suppression systems already installed.
Superior Hood, Kitchen Hood Fire Suppression System Costs & Models
Generally, the costs of fire–suppression systems from Superior Hoods vary depending on the cooking area size. You should contact a professional supplier for specific component prices, such as a fire alarm, vents, or kitchen extraction systems.
|Superior Hoods Fire Suppression 4ft to 8ft||$2,200 to $2,300|
|Superior Hoods Fire Suppression 9ft to 12ft||$2,300 to $3,300|
|Superior Hoods Fire Suppression 13ft to 16ft||$3,400 to $4,000|
Based in Ashland, Massachusetts, Kidde Fire Systems started in 1917 and has a worldwide installation and service engineer network.
The company specializes in all types of fire detection and suppression equipment for a variety of environments.
The company‘s certifications and approvals for commercial cooking environments include:
- UL 300.
- ULC/ORD-C1254.6 listing.
- NYC COA.
- American Bureau of Shipping.
- ISO 15371
The Kidde Wet–Chemical Fire–Suppression Kitchen System offers your commercial kitchen 24–hour protection for cooking surfaces, plenums, hoods, and ducts.
The system uses thermo-bulb detectors to monitor the area for fires. Once detected, the system closes down the heat source. Then, an alarm triggers, discharging the wet chemical suppressant. This chemical is particularly effective for fires caused by oil and grease. The system decreases kitchen downtime so you can be up and running as soon as possible. Finally, the company supplies systems to all kinds of commercial kitchens, including food trucks and other concession stands.
Kidde Kitchen–Hood Fire–Suppression System Costs & Models
Generally, Kidde suppression system costs vary depending on the cooking area size. For specific component prices and custom–built products, you should contact a professional supplier.
|Kidde Pre-Pipe Fire System (concession) 4ft to 8ft||$2,100 to $2,300|
|Kidde Pre-Pipe Fire System 4ft to 8ft||$2,400 to $2,600|
|Kidde Pre-Pipe Fire System (concession) 9ft to 12ft||$2,700 to $2,900|
|Kidde Pre-Pipe Fire System 9ft to 12ft||$3,000 to $3,300|
|Kidde Pre-Pipe Fire System 13ft to 18ft||$4,000 to $4,400|
|Kidde Pre-Pipe Fire System 19ft to 20ft||$4,400 to $5,100|
Hood Installation Costs
Like all equipment, commercial kitchen fire–suppression system installation costs depend on the area’s size, the type of cooking surface, the number of features included in the system, and the brand name. So, it‘s almost impossible to estimate a price without knowing the full particulars of your kitchen.
Generally, the cost of a fire suppression system, installed and fully working ready to use, varies from around $2,000 to $6,500.
Fire suppression systems are built–in and integrated with your hood. Therefore, if you have an existing hood, it‘s best to contact and work with your present hood supplier.
As well as the installation costs, there are others that you must include in your budgeting:
- Consider the extra costs involved with the cleaning and maintenance of the fire suppression system. These costs include cleaning the vent hood, deep fryer hood, and so on. Grease build-up will block the jets and prevent the suppression system from discharging when needed.
- Cleaning in a kitchen area should be second nature for public health reasons. But extra cleanliness and thorough cleaning will stop the build-up of grease, which prevents the suppression system from being triggered, making it easier to put out any fires that start. If you have a high throughput kitchen, clean the hood, nozzles, and filters daily; otherwise, weekly should be enough.
- Employee training. Not only explaining how the suppression system works but kitchen fire safety and cleanliness in general.
- The fire suppression system should handle all types of kitchen fire. However, you should have a back-up Class K fire extinguisher suitable for extinguishing burning oils and grease.
- Hire a reputable fire protection company that can inspect the equipment and organize a kitchen hood cleaning service.
Fire–Suppression System Price Factors
A commercial kitchen comprises various sized cooking surfaces that need constant monitoring, especially if you use oils and produce greasy fumes. Ideally, if one surface catches on fire, the others should be unaffected, minimizing kitchen downtime and food waste.
- The size of your kitchen is the over-riding factor that affects a fire suppression system’s price. If you want to save money, you might need to situate the hoods and suppressors carefully. This might mean grouping the hot surfaces together to make the best use of one hood suppression system. On the other hand, a large kitchen with many cooking surfaces might need separate hoods and extraction systems.
- The kitchen size also affects the number of nozzles, brackets, hood penetration seals, detection brackets, and suppression tanks.
- What appliances need to be covered? The most at-risk surfaces are those using or producing hot oils and fats. Usually, these include griddles, fryers, and grills. However, others at risk include specialty appliances such as open-faced broilers and pizza ovens.
- The number of nozzles and hoods determines how much work you need to do for the regular inspections. NFPA 96 specifies that an average commercial kitchen requires a fire suppression system inspection every six months. Moreover, you must have this done by a licensed fire protection company.
- Check for clogged and damaged nozzles and carry out other visual inspections of the kitchen hood every month. This includes nozzle caps, suppressor tanks, and lines.
How Does Fire Suppression Technology Work?
Each brand has its own detailed way of working. But, every kitchen-fire suppression system has the same three elements.
- Remove the fire’s triggers. That’s heat.
- Turn off the fire‘s fuel. That‘s gas or solid fuel, and oxygen.
- Stop the fire from spreading.
Usually, a commercial kitchen fire suppression system operates at two locations: the hood and the gas or electricity line.
When a fire breaks out, the following steps take place:
- The detectors in the hood sense the heat or flames from the fire.
- The system immediately turns off the gas or electricity to the cooker. Thus, removing the heat from the fire. And, in the case of gas, it prevents the fuel from escaping and causing an explosion.
- Simultaneously, nozzles in the hood discharge a water-based suppressant liquid with an added chemical to stop an oil fire. The chemical solution has multiple purposes:
- It smothers the fire to prevent oxygen from reaching it.
- In some cases, the chemical converts the fats to a non-flammable substance.
- And the water cools the fire by turning into steam.
- Finally, the ventilation system removes smoke from the area and vents to the outside air.
There is also a manual activation control in case the automatic trigger doesn’t engage.
Types of Fire Suppression Systems
Two types of fire suppression systems are commonly in use when dealing with kitchen fires.
The wet chemical system is the commonest method. A chemical reaction, called saponification, takes place with the fat fueling the fire. The system provides a strong alkaline substance, usually potassium hydroxide, which reacts chemically with the oils. The fats convert into a non-flammable soap (Not the kind for washing, so don’t wash your face with it). Different types of fat need varying levels of alkalinity. Therefore, a wet system will have a saponification value specifying the types of fire it’s suitable for.
Dry chemical systems cover the surface of a burning liquid with a non-flammable solid, usually a powder. The burning liquid is therefore starved of oxygen and extinguished. The dry chemical is also electrically non-conductive, so it’s okay to use on electrical fires.
A kitchen–hood fire–suppression system is a very useful piece of equipment. But, you should also have a few other items to help prevent fires from breaking out.
Canopy hood lamps
These are unbreakable LED lightbulbs that provide good illumination. They are low-energy bulbs, so don’t heat up and cause a fire if coated in grease. Furthermore, they should be certified to NFPA and NEC. Typical prices are around $65.
You can buy a range of different types of filters for use in both Type 1 and Type 2 Hoods. The various types include mesh filters, grease filters, ventless hood filters, and charcoal filters. Prices range from $25 to $100, depending on the style.
Dry chemical extinguishers are suitable for smothering fat and electrical fires. These cost between $65 and $120. Moreover, a wet chemical fire extinguisher (including chemical foam) for other fire types costs around $260 to $280. Fire extinguishers come in varying sizes, so choose a size to suit your kitchen. Ask for advice from a certified fire protection professional about which type of extinguisher is suitable for your circumstances.
This accessory alerts staff and customers that a fire has started. They produce a flashing strobe light and a siren noise. You can buy models with variable volumes and strobe patterns for between $200 and $220.
Commercial Fire Suppression System Regulation
As you’d expect, the federal, state and local government specifies regulations and codes that a commercial kitchen must follow.
The NFPA specifies requirements for installing, maintaining, and inspecting fire suppression systems in commercial kitchens.
Wet chemical suppression systems
The NFPA Section 17A describes a wet chemical extinguisher’s requirements when using it inside a commercial kitchen. The requirements are a minimum standard to ensure that pre-engineered systems provide adequate protection. You can buy the guide at this link.
Ventilation control & fire protection
NFPA 96 specifies the standard of ventilation control and fire protection in commercial kitchens. It provides fire safety and ventilation requirements when designing, installing, operating, inspecting, and maintaining all commercial cooking equipment.
Commercial kitchens need regular inspections. NFPA 96 governs the fire–suppression equipment inspection schedule requirements. But, they vary depending on what you cook, how often, and with what fuel.
For example, commercial kitchens using solid fuel, such as charcoal or wood, must have monthly inspections. In comparison, restaurants using a gas hob with an extractor hood should be inspected quarterly. Additionally, other low-volume commercial kitchens might need annual inspections.
As well as codes specified for commercial kitchen–hood fire–suppression systems, restaurants must also comply with the local fire codes. Contact your local city hall to find out about these.
Suppose you are responsible for a commercial kitchen. In that case, whether it‘s in a restaurant or a food truck, you must have suitable fire suppression systems in place to safeguard your staff, customers, and your property.
Suppose you need help updating an old system or are building a new kitchen and don‘t know what a kitchen–hood fire–suppression system costs. Complete the form on this page, and you‘ll receive quotes from 2 or 3 local certified contractors.
Jason is a B2B sales veteran spanning 3 decades and Founder of ApprovedCosts. Jason has scaled sales and marketing teams at a variety of enterprises and is a recognized expert in the field. Jason holds an MBA from NYU Stern School of Business.