TL;DR
Kitchen hood suppression is the wet-chemical fire system built into a commercial cooking hood, with nozzles aimed at fryers, griddles, and the plenum and duct, fusible links or detection that release a potassium-based agent which saponifies burning grease into a smothering foam while shutting off fuel to the appliances. UL 300 is the listing standard, and NFPA 96 requires semiannual inspection by licensed companies.
What it means
Kitchen hood suppression is the wet-chemical fire system built into a commercial cooking hood, with nozzles aimed at fryers, griddles, and the plenum and duct, fusible links or detection that release a potassium-based agent which saponifies burning grease into a smothering foam while shutting off fuel to the appliances. UL 300 is the listing standard, and NFPA 96 requires semiannual inspection by licensed companies. Restaurant owners meet it through inspection tags on the hood and the manual pull station by the exit path.
Where it sits in the glossary
Kitchen hood suppression is part of the Trade jargon group inside the ProFix Directory glossary. Browse every term in this category from the glossary index.
Why Ohio homeowners should know it
This is a term Ohio homeowners encounter when reading contractor quotes, hiring paperwork, or inspection reports. Understanding it well enough to ask one good follow-up question is usually all the protection a homeowner needs.
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ProFix tools that touch this term
See also
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