Kitchen Hood Suppression
Commercial kitchen suppression under BYKHY Article 57
Overview
Kitchen hood suppression systems automatically extinguish grease fires at the hood, duct and cooking-appliance level in commercial kitchens. A-Pro installs wet chemical systems, gas shut-off and detection integration.
How it works
Wet Chemical Suppression
Potassium-based agent specific to grease fires; saponifies the surface into a sealing blanket.
Automatic Gas Shut-off
Gas/electric supply is cut automatically when suppression triggers.
Duct & Plenum Protection
Dedicated nozzle protection for hood, exhaust duct and cooking surfaces.
Detection & Alarm
Heat detection, audible-visual alarm and gas detection integration.
Our delivery process
- 01
Survey & Equipment Audit
Inventory of hood, duct and cooking appliances with risk assessment.
- 02
Nozzle & Flow Design
Nozzle count and layout for cooking surface, plenum and duct.
- 03
Design & Approval
Gas shut-off, detection integration and code/fire-department approval.
- 04
Supply & Installation
Wet chemical unit, nozzle line and gas shut-off valve installation.
- 05
Testing & Commissioning
Trigger, gas shut-off and alarm scenario function test.
- 06
Maintenance & Recharge
Readiness via periodic checks and post-discharge recharge.
Maintenance & periodic inspection
Kitchen suppression systems are exposed to grease and heat, so they need regular checks; A-Pro provides periodic maintenance and recharge when required.
- Six-monthly system function and trigger check
- Nozzle blow-off cap and blockage inspection
- Wet chemical tank pressure and shelf-life check
- Automatic gas shut-off valve and micro-switch test
- Post-discharge cleaning and recharge
Frequently asked questions
Which kitchens require hood suppression?+
BYKHY Article 57: mall kitchens, high-rise kitchens, catering factories and kitchens serving over 100 people.
Why not a normal water system?+
Water causes dangerous splatter in hot grease fires; wet chemical agent blankets the surface for safe suppression.
Why is gas shut-off needed?+
Article 57 requires an automatic gas shut-off valve and gas detection together with suppression.
How often should it be checked?+
Six-monthly periodic inspection is recommended for commercial kitchen suppression; A-Pro runs this under a maintenance contract.
What happens after a discharge?+
The system is cleaned, the wet chemical tank is recharged, and it is recommissioned with a function test.
Related systems
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