Years ago when restaurants began upgrading to new, high-efficiency burners that resulted in higher heating rates of cooking oils, it became apparent that new standards for fire systems were warranted. Underwriters Laboratories created those stricter standards in November 1994. Unfortunately, many restaurants today still have not upgraded their systems. These requirements were a welcome addition to fire systems companies because it increased safety in commercial kitchens.
New fryers are so well-insulated these days, that it slows the cooling rate of cooking oils below their auto-ignition point. It was discovered that the kitchen fire systems prior to UL 300 systems weren't effective at putting out fires caused by these fryers. What was worse was that traditional dry chemical systems performed much worse than the newer liquid suppression systems. UL addressed this deficiency by creating UL 300, which created a new standard for testing that mandates tougher and more realistic fire tests for ranges, fryers, griddles, newly added woks and certain types of broilers. Companies that made kitchen fire suppression systems subsequently redesigned and re-tested their systems to ensure they complied with UL 300. Under the new testing standards, no dry chemical systems have been able to pass the test.
Only wet chemical systems with greater flow rates, more flow points and more agent capacity have met UL 300 tests to date. Besides the fact that it's the law, there are several other reasons restaurants should upgrade their systems. UL 300 systems discharge only onto protected equipment, which means there is no "fallout" throughout the restaurant. This results in cost savings for cleanup in the event the system is used. Manufacturers no longer make dry chemical systems for restaurants, which means replacement parts are unavailable. An increasing number of fire equipment distributors will not service dry systems in restaurants because they fear they could be held liable if the old, outdated systems failed.
Since manufacturers no longer make the systems, they also no longer support them. Restaurant business depends on keeping the doors open and when the kitchen isn't operational, that results in lost revenue. Most restaurants don't have the luxury of being able to shut down for days or weeks for cleanup and repair in the event of a fire. That's all the more reason to upgrade these systems. Some people feel as though they can't afford to do it, so they put it off. But they can't afford to put this off, either.







