Commercial kitchen fire suppression systems

Your kitchen fire suppression needs to match what’s cooking beneath the canopy. Centurion arranges new systems, servicing and recharge for commercial kitchens, including support for existing Ansul R-102 installations.

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Protection for the cooking line and extraction

A kitchen fire suppression system brings detection, wet chemical discharge and appliance shut-off together. The design starts with your cooking equipment, canopy and extract ductwork.

New commercial kitchen systems

New-system options include Amerex and PAFSS KitchenGuard. The choice depends on the appliances, canopy and protection needed, with installation and ongoing support arranged through Centurion.
Wet chemical protection

Fixed nozzles deliver wet chemical to the cooking and extraction hazards covered by the design. The agent acts on burning cooking oil, helping cool it and form a layer that limits re-ignition.
Detection and manual release

Heat detection activates the system automatically. A separate manual release lets staff activate it from an accessible position, with its location and use explained at handover.
Appliance shut-off and alarm connections

Activation needs to shut down the protected cooking equipment’s heat source. Any connection to the building’s fire alarm is considered alongside that shutdown, then tested during commissioning.
Ansul R-102 servicing

Already have an Ansul fire suppression system? We can arrange servicing for existing R-102 installations. Send its records and any fault details so the specialist can establish what work is needed.
Recharge and changes to existing systems

A discharged system needs specialist attention before it can protect the kitchen again. We also arrange assessments when cooking appliances are moved or replaced, as nozzle coverage may need to change.

What’s changing in your kitchen?

A new kitchen or a refit

Suppression is easier to plan while the cooking layout is still being decided. Share the appliance schedule and extraction drawings alongside the fit-out dates. That lets the specialist check coverage and coordinate the work with the people fitting your kitchen.

The complete cooking lineInclude appliance makes, sizes and fuel types, rather than a canopy length alone.
Connections to other systemsIdentify who will provide the gas, electrical and fire alarm connections before work starts.
Access before openingAgree when the installation and testing can take place, including any interruption to cooking.

Often paired with

Fire alarms

School and care home catering

When meals have to reach pupils or residents at set times, taking cooking equipment out of use needs planning. Discuss service access with the catering team and decide how meals will be provided if work means part of the kitchen has to close.

Times the kitchen is busyTell us about meal preparation and serving times so the visit can be planned around them.
Staff who use the kitchenMake sure permanent and temporary staff know the emergency arrangements and the manual release location.
Other fire precautionsKeep suitable extinguishers and staff training within the wider fire safety plan for the kitchen.

Often paired with

Fire extinguishers

Education

A system you’ve inherited

Taking over a restaurant can mean taking over a suppression system with little paperwork. A label or cylinder on the wall doesn’t show whether the cooking line still matches its design. Share what you have so the specialist can assess its condition and coverage.

Make and service historyPhotographs of the system label and the last service report help identify the equipment.
What has moved or changedPoint out replaced fryers, extra appliances and changes to the canopy or extract duct.
Outstanding workInclude fault reports or previous recommendations, even if the system appears untouched.

An insurer has asked for suppression

An insurance renewal or inspection may set a deadline for kitchen protection. Send the actual requirement with your enquiry. It may specify a system approval, installer credentials or a servicing condition, and those details need resolving before you accept a quotation.

The insurer’s wordingShare the specification and deadline rather than relying on a general request for an approved system.
Evidence for the proposed workCheck that the quoted system and delivery arrangements meet the stated conditions.
Records after installationKeep the system documents and service reports with the other records for your premises.

Often paired with

Fire risk assessments

A system designed for the equipment you use

The fryer’s size, the fuel it uses and its position beneath the canopy all matter. The specialist checks the proposed protection against the manufacturer’s design rules, with any insurer specification considered before equipment is ordered.

Appliance and extraction coverage checked against the design
Accessible manual release and automatic detection
Cooking heat-source shutdown and agreed alarm interfaces
System documentation and maintenance requirements

Keep cleaning and staff training in place

Suppression does not replace cleaning grease from the canopy and ductwork, maintaining appliances or training staff in your emergency procedures. Keep these in your fire safety arrangements.

Planning your kitchen fire suppression installation

You stay in touch with Centurion while we arrange the specialist work. Bring the kitchen manager into the discussion early so access, cooking hours and equipment changes are understood.

Before quotation
Survey the kitchen

The specialist reviews the cooking equipment, canopy and existing system. Share any planned changes and insurer requirements.

You get: Review of the kitchen and work needed
Before work starts
Agree the design and work

Review the proposed equipment and quotation. Agree access, connections and any time the cooking equipment will be out of use.

You get: Design, quotation and installation plan
Before the system enters use
Install, test and hand over

The specialist fits and commissions the system, explains its operation and provides the records and maintenance requirements.

You get: Commissioning records and operating instructions
At the agreed service intervals
Kitchen fire suppression servicing

Arrange maintenance around the system’s instructions and your kitchen hours. Tell us about faults, discharges or changes to cooking equipment as they arise; don’t leave them until the next planned visit.

You get: Service records and any recommended repairs

Questions about kitchen fire suppression

How does a kitchen fire suppression system work?

Heat detection triggers wet chemical discharge through fixed nozzles. The agent tackles burning cooking oil and helps prevent it reigniting, while the protected equipment’s heat source is shut down. The system also has a manual release. Which appliances and parts of the extraction system are protected depends on the design; it is not blanket cover for everything in the room.

Does every restaurant need kitchen fire suppression?

There is no single rule requiring the same system in every restaurant. In England and Wales, the Fire Safety Order requires appropriate fire-fighting measures based on the risks. Your fire risk assessment and insurer’s conditions help establish what is needed. Once fitted, the system needs appropriate maintenance. A small kitchen should not be assumed exempt simply because of its size.

Can you arrange Ansul servicing?

Yes, we can arrange support for existing Ansul R-102 systems. Send the system details and previous reports, including any discharge or change to the cooking equipment. This is an existing-system service enquiry; for a new installation, we’ll discuss the suitable system options after reviewing the kitchen.

How often should kitchen suppression be serviced?

Use the schedule for the actual system, together with any additional insurer conditions. Different manufacturers specify different tasks and intervals, so a general six-monthly or annual reminder may not tell the whole story. We’ll establish the service requirements from the equipment and its records, including any components due for replacement.

Can we move appliances beneath the canopy?

Have the proposed change checked first. A nozzle may have been positioned for one appliance in a particular place. Some systems allow more flexibility within a defined zone, but that does not mean any appliance can go anywhere. Tell us what you plan to move or replace so the specialist can review the protection before the altered cooking line is used.

What happens after the system discharges?

Follow your emergency procedures if there has been a fire. Keep the protected cooking equipment out of use while the suppression system is out of commission. Contact us to arrange specialist assessment, recharge and any repairs needed. Restoring suppression is only part of the return-to-use decision; the appliances, extraction and any fire damage also need appropriate checks.

What affects kitchen fire suppression system cost?

The appliance types and layout, canopy and duct arrangement, system capacity, connections and access all affect the quotation. A new fit-out may allow pipework and shutdown connections to be coordinated with other trades; an occupied kitchen may need work in stages. Send drawings and appliance details where available so the proposed work can be priced properly.

What do LPS 1223, UL 300 and BS EN 17446 mean?

LPS 1223 and UL 300 concern testing and approval of kitchen fire suppression equipment. BS EN 17446 covers commercial kitchen system design, documentation and test requirements; the current British edition is BS EN 17446:2021+A1:2024. These references do not by themselves certify the company carrying out the work. Check the proposed system, installer competence and any insurer requirements together.