Cooking is one of the leading causes of fires in homes and
restaurants. Grease builds up fast, and when it gets hot, it can catch fire in
seconds. That is where kitchen hood fire systems come in. These systems are
made to stop a fire before it spreads. They protect people, property, and
equipment. But how do they work?
Let’s break it down in a simple way.
A kitchen hood fire system is a group of tools made to stop fires that start on
cooking surfaces. It sits above stoves, fryers, and grills. You have seen the
shiny metal hoods in kitchens. Inside those hoods are filters, ducts, and a
fire suppression system.
These systems are built to catch grease, smoke, and heat.
More than that, they are built to react when there is a fire. The goal is to
stop the fire fast and keep it from spreading to other parts of the kitchen or
building.
Cooking oil can catch fire in seconds. Grease is flammable.
Heat from a pan, oven, or grill can reach the point where it causes that grease
to ignite. Water will not put it out. In fact, water makes a grease fire worse.
The fire grows, and in a tight kitchen, that is dangerous.
Sprinklers alone will not stop a kitchen fire. That is why
kitchen hood systems are required in commercial kitchens. They fight fires in
the place where they start—right on the stove or fryer.
Let’s look at the parts one by one.
1. The Hood: This is the large metal box over your cooking area.
It pulls in smoke, steam, and grease. It also houses the fire suppression
nozzles.
2. Filters: These are metal screens that catch grease from
the air. The cleaner the filters are, the better the system works. Grease that
collects in the filters and ducts is fuel for a fire.
3. Ductwork: The ducts carry smoke and grease-filled air out
of the kitchen. These need to be cleaned often. If grease builds up inside, it
becomes a fire hazard.
4. Nozzles: These spray the fire-fighting chemical. They are
aimed at stoves, fryers, and other high-risk spots. The nozzles are the part
that does the actual fire-fighting.
5. Chemical Tank: This holds the fire suppressant. It is
often kept in a cabinet near the hood or in a nearby utility space. The tank is
connected to the nozzles by pipes.
6. Heat Link or Sensor: This is what triggers the system.
When it gets too hot—usually from a fire—the link melts or breaks. That sends a
signal to release the chemical.
7. Manual Pull Station: This is a backup. If someone sees a
fire, they can pull the handle and start the system by hand.
Here is what happens step by step.
Step 1: A fire starts on the stove or in a fryer. The heat
rises quickly.
Step 2: The heat melts the fusible link or trips a sensor in
the hood.
Step 3: That triggers the release of the chemical from the
tank.
Step 4: The nozzles spray the fire-fighting agent onto the
fire.
Step 5: The chemical smothers the fire. It creates a layer
over the grease that blocks oxygen.
Step 6: At the same time, the system shuts off gas or power
to the cooking equipment. That stops more fuel from feeding the fire.
Step 7: An alarm sounds. People know to get out or check the
area.
The whole process takes just seconds. That speed is what
makes these systems so effective.
Most kitchen hood systems use a wet chemical mix. It is made
to handle grease fires. The mix cools the fire and makes a soapy layer over the
grease. This layer keeps air from getting to the fire.
The chemical is not harmful to people if used right. But it
can make a mess. That is why kitchens need to be cleaned well after a fire.
Some older systems used dry chemicals. These are still found
in some places, but wet systems are more common now. They work better on grease
and are easier to clean up.
Once the system goes off, the fire is usually out within
seconds. But the kitchen is not ready for cooking right away.
- The hood and cooking area need to be cleaned.
- The system must be checked and recharged.
- A trained technician should inspect everything.
- The gas or power should stay off until the system is
reset.
In some cases, you will also need a fire department check
before starting up again. Keeping a log of inspections and maintenance helps
smooth that process.
Fire systems are not “set and forget.” They need to be
inspected often.
- Most rules say you must inspect the system every six
months.
- Filters should be cleaned at least once a week. Busy kitchens
may need daily cleaning.
- The whole hood and duct system should be deep cleaned
every three to six months, depending on how much you cook.
- The manual pull station should be tested regularly.
Keeping up with maintenance is not just about safety. It is also
a legal issue. Most cities and insurance companies require these checks.
Only trained and certified professionals should install and
service kitchen hood fire systems. These experts know local fire codes and can
place the nozzles in the right spots.
Never try to install or move a system yourself. The job
looks simple, but it is not. Mistakes can mean the system will not work when
you need it most.
Kitchen hood fire systems are not optional. They are the first
line of defense against cooking fires. They work fast, target the danger zone,
and help keep kitchens safe.
If you run a restaurant or cook for large groups, make sure
your system is working and up to date. Clean your hood, check your filters, and
schedule regular service.
When a fire breaks out, every second counts. A working
kitchen hood fire system can make the difference between a small scare and a
full-blown disaster.
