The vent hood system and exhaust system are part of the Fire Suppression System; they don’t just get rid of smoke and fumes that gather in the kitchen. Vent hoods captures flames and fumes, which may stop a kitchen fire from occurring.

The exhaust fan and make-up or return air fan both must be turned ON while cooking.

In a real fire, you have the option to use a fire extinguisher. You may also pull the emergency pull station.

In case of a fire, everything will shut down. The gas valve will shut off the gas to the appliances under the hood as well as all other electrical supply to any equipment.

Simultaneously, when the gas shuts off, the return-air fan that brings fresh air back into the building also shuts off. This means that there isn’t more oxygen coming in to feed the fire, and helping to smother it. All while this is going on, the fire extinguishing agent or chemical should also be discharged onto the fire.

All of this happens very quickly! It may not be loud or disruptive to other areas within the restaurant. Employees and customers may not even notice or be aware of the problem in the kitchen. In some municipalities, you may be required to have a warning device or a connection from your fire system to the security and fire system for the whole building.

Your commercial kitchen must have a heat detection thermostat to connect with the electrical and fire system.

Keep up with regular maintenance and keep your commercial kitchen vent hood clean. The cleaner the filters are, the less work the fans have to do. Clogged or dirty filters make the fans work harder than they should and additionally, with the build up grease, it may become a fire hazard.