What type of fire suppression system is typically used in commercial kitchens?

In commercial kitchens, the most appropriate fire suppression system is the wet chemical system. This type of system is specifically designed to combat the types of fires commonly found in cooking environments, particularly those fueled by cooking oils and fats (Class K fires).

Wet chemical agents work effectively by cooling the flames and forming a barrier between the oxygen and the hot cooking oils, which helps to prevent re-ignition. These systems are typically activated automatically in the event of a fire and can be manually triggered as well. The design of wet chemical systems often includes nozzles positioned above cooking surfaces to ensure coverage where it is most needed.

Other options are less suitable for commercial kitchens. For example, deluge systems, which release large quantities of water over designated areas, are better suited for industrial applications where rapid suppressive action over a large area is required. Dry-pipe systems use compressed air to hold back water, releasing it when a fire is detected, but they are more common in spaces where excessive water damage could occur if the system activated prematurely. Carbon dioxide systems are effective in enclosed areas where suffocation of the fire is needed, but they are not ideal for cooking environments due to the risk of asphyxiation for personnel.

For these reasons, the