When it comes to getting a Restaurant Kitchen Fire Suppression System Permit NYC commercial cooking operators trust Master Fire.
The installation or operation of appliances, systems, or equipment that pose a fire hazard or are used to handle hazardous material require a fire permit. FDNY requires the Hood/Duct/AES system permit application must be filed for each Tenant, separately by locally licensed installers and there is to be no installation or materials on site for the part of the project unless there is a valid permit issued by their office.
City and State laws mandate that every restaurant installs suitable fire suppression mechanisms directly over their cooking equipment. Every restaurant owner must invest in a high-quality kitchen fire suppression system. The extinguishing agents provide automatic as well as fast fire extinguishing as well as prevent fire re-flash.
NYC restaurant kitchens are equipped with any number and combination of ranges, broilers, fryers and ovens. Such commercial cooking equipment operates at very high temperatures and in close contact with fats, cooking oils, as well as other combustibles. You can see why commercial kitchens provide an ideal environment for fire.
UL 300 Kitchen Fire Suppression systems are wet chemical fire suppression systems used to protect hoods, ducts, and cooking appliances from fire hazards. They are often referred to as “pre-engineered” systems, which means that they come from the manufacturer with specific specifications that are unique to that system. As such, their installation, repair and maintenance requires a properly trained and qualified technician that has been certified by the system’s manufacturer. The Ansul R-102 system in particular is designed to protect areas associated with ventilating equipment, including hoods, ducts, plenums, and filters. It also protects auxiliary grease extraction equipment and cooking equipment such as various types of fryers, griddles, range tops, broilers, char-broilers, and woks.
Wet chemical fire suppression systems such as those made by Ansul and Kidde, work by releasing chemical agents that react with oil to create a thick foam that covers the entire cooking surface, smothering the burning oil until the appliance cools below the oil’s flash point. Their effectiveness is not limited to fires that involve oil. The type of chemicals they use are very effective on all types of fires in a commercial kitchen.
Regardless, it is always best to hire a company that has built up a track record in the field to install your fire extinguishing system in New York.
Master Fire is the turnkey fire protection services company NYC Restaurants turn to for a fire suppression system permit.
If you want to know more about the City of New York’s Fire Suppression System Permit application process check out their website here: https://www1.nyc.gov/site/fdny/business/all-certifications/all-certifications.page
Remember, when it comes to getting a Restaurant Kitchen Fire Suppression System Permit, NYC commercial cooking operators trust Master Fire.