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Commercial Kitchen Fire Suppression UL300 System Submittal




This policy applies to pre-engineered fixed extinguishing systems protecting cooking surfaces in all occupancies where Berkeley Fire Prevention Division has authority.



To regulate the installation of UL 300 fixed extinguishing systems in both new and existing hood and vent exhaust systems.



The introduction of modern, better insulated cooking equipment, changes in cooking oils (animal fats to vegetable oils). These changes require a more effective fire protection system/agent to achieve extinguishment. Today's commercial cooking equipment, primarily deep fryers, in combination with vegetable oils cook at much higher temperatures making fires hotter and more difficult to control. It is the intent of the Berkeley Fire Prevention Division to minimize the possibility of uncontrollable fires resulting from the incorrect application of extinguishing agents.



Berkeley Fire Code (BFC 19-48),

NFPA 96 “Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations”

NFPA 17A “Standard for Wet Chemical Extinguishing Systems”

California State Fire Marshal’s Web Site:  http://osfm.fire.ca.gov

California Fire Code 2007 edition, Section 904.11, “ Commercial cooking equipment that produces grease laden vapors shall be provided with a Type 1hood, in accordance with the California Mechanical Code, and an automatic fire-extinguishing system that is listed and labeled for its intended use as follows:

 1. Wet-chemical extinguishing system, complying with UL 300.

2. Carbon dioxide extinguishing systems.

3. Automatic fire sprinkler systems.

 All existing dry-chemical and wet-chemical extinguishing systems shall comply with UL 300, no later than the second required servicing of the system following the effective date of this section.”



What is UL 300?

UL 300 is a pre engineered wet chemical system that is the accepted industry standard for “Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment”. Underwriters Laboratories Inc. (UL) is an independent, not-for-profit product-safety testing and certification organization. 

How do I know if a system meets UL 300 standards?

According to Underwriters Laboratory, there is only one way to verify that a system meets UL 300. First, check with UL that the model number is listed as UL 300 compliant. Then, verify that all components have been installed as specified by the manufacturer’s manual.

Another indicator of a UL 300 system is the type of discharge nozzle. All UL 300 compliant systems use a wet extinguishing agent. Wet system nozzles are narrow ¾” to 1” in diameter and are typically covered with red, orange or yellow plastic caps to keep them clean. Wet chemical nozzles will be located directly over each cooking surface. Discharge nozzles for a dry chemical system (not UL compliant) are fairly large, 2” in diameter and may cover more than one cooking appliance.

What is a Class K Extinguisher?

In commercial kitchens, the Class K fire extinguisher is intended to be a secondary device to be employed after the wet chemical hood and duct fire suppression system operates automatically or manually. Potassium acetate is the extinguishing agent used in Class K fire extinguishers because of its ability to cool and form a crust over the burning oils. A class “K” Fire Extinguisher shall be provide for hazards where there is a potential for fires involving combustible vegetable or animal oils and fats?

How Far Should a Class “K” Fire Extinguisher be located?

A Class “K” Fire Extinguisher shall be within 30 feet of travel distance of areas with heat processing equipment for food, using combustible cooking media.



  • Apply for a Permit for installation of an existing or new system.
  • Submit three sets of drawings
  • Pay Permit Fee

 New Installations:

New installations shall conform to the UL 300 standard. Systems shall be installed in compliance with all applicable sections of the International Fire Code (IFC), NFPA 96, NFPA 17A and in accordance with the manufacturer’s specifications.


Existing Commercial Kitchen Fire Suppression System Installations:

  1. Cooking lines (deep fat fryer, tilt skillet, tilt braising pan, range): Existing non-UL 300 fixed extinguishing system installations protecting cooking lines must be upgraded to UL 300 systems. Existing systems will be allowed to remain after January 1, 2007 (the 1st inspection) and scheduled to be upgraded by the second inspection to meet the following conditions:
  2. The system coverage meets protection specifications for the cooking equipment.
  3. The hood shall remain unmodified.
  4. The cooking equipment shall not be changed or altered.
  5. Installation of a class K portable fire extinguisher in accordance with NFPA 10.
  6. IF a business owner is found to be out of compliance by having no existing system, he/she has the opportunity to enter into a stipulated agreement with the Berkeley Fire Prevention Office, agreeing to bring the fixed extinguishing system into compliance.
  7. A written request from the business owner shall be sent to this BFD/FP Office indicating the desire for additional time to comply with the upgrade requirement. This request shall include the target date for completion.
  8. A Stipulated Agreement shall be developed and signed specifying the requirements noted above, the targeted compliance date, and the actions to be taken if the agreement is violated.
  9. The agreement can be mailed or hand-delivered to the client for signature. Once signed by the client, the BFD Inspector shall countersign the agreement and route it through the property folder. A signed copy shall be delivered to the client directly or by mail.



  • There are primarily two types of acceptance test to be conducted independent of each other: Manual Pull Station Test and Link interruption.
  • All heat sources are to extinguish upon activation.
  • The UL 300 system may have the opportunity to be interconnected to a fire alarm (excluding flow alarms) through a separate zone that supports the building / facility existing central monitoring service.
  • Inspect each type of nozzle, flow, points / system calculations, and required length from nozzle to heat source are subject to inspection & acceptance.
  • Verification of fusible links as identified in submittals. 
  • Address any obstructions (shelves, hanging cooking equipment) that may impede the discharge and application of the system.


  • 6 Month inspection of Hood
  • 6 Month Hood Filter maintenance cleaning program
  • Annual Inspection – “K” Extinguisher by a California State Fire Marshal Licensed Contractor
  • 5 Year Certification Test by a California State Fire Marshal Licensed Contractor









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