FP-KFirefighting Systems
Kitchen hood fire suppression for restaurants and cafés
We design an automatic suppression system over the cooking line and inside the hood and duct, install it, interlock it with the gas shut-off and test it — then inspect it under the maintenance contract. It protects the kitchen from its most dangerous fires, and restaurant licences ask for it.
At a glance
- Provided by
- Osool Al-Salama Fire Systems & Contracting, an engineering company in Al Khobar since 2011
- Where
- The Eastern Province: Al Khobar, Dammam, Dhahran, Jubail and Al Ahsa, from our office in Al Khobar
- For
- Restaurants and cafés, hotel and hospital kitchens, central kitchens — any kitchen frying or grilling under a commercial hood
How the system works
Detection
Heat links inside the hood over each appliance part at high temperature and release the system automatically.
The agentWet chemical
A cylinder of wet chemical sprayed from nozzles aimed at each appliance and into the hood and duct: it puts out the oil and forms a layer that stops reignition.
Gas shut-off
A valve cuts the gas to the cooking line the moment the system fires, so the fire isn't fed.
Manual release
A pull station at the kitchen exit so staff can fire the system themselves, with a Class K extinguisher close by.
What restaurants need
- 01
The official restaurant requirements refer fire protection to the Saudi Fire Code SBC 801.
وزارة البلديات والإسكان: اشتراطات المطاعم 1446هـ - 02
The code covers automatic suppression for commercial cooking; the international code it is based on (IFC) requires it under hoods over grease-producing cooking such as frying and grilling.
الكود السعودي للحماية من الحرائق SBC 801 - 03
A Class K extinguisher within about 9 m of frying equipment, plus dry-powder extinguishers for the rest of the premises.
الكود السعودي للحماية من الحرائق SBC 801 - 04
What your premises specifically need shows on Salamah or at the Civil Defense inspection.
منصة سلامة
03What we provide
- A kitchen survey: appliances, hood size and duct route
- Nozzle layout and cylinder size designed to your cooking line
- Installation, gas shut-off interlock and the manual pull station
- Commissioning and handover, with a briefing for staff
- Periodic inspection and recharge under the annual contract, plus Class K and powder extinguishers
Inspection and upkeep
Common practice under the US standards NFPA 17A and NFPA 96; what your premises need is set by Civil Defense:
- Inspection by a specialist every six months, with heat links replaced and the tag updated.
- Recharge after any discharge, even accidental.
- Hood and grease-duct cleaning on a schedule set by cooking volume — grease build-up is the first cause of kitchen fires.
- Any change to the appliances or their positions needs the nozzle layout reviewed.
Questions about this service
Related guides
Is hood suppression mandatory for restaurants?
The restaurant requirements refer to the Saudi Fire Code, which covers automatic suppression for commercial cooking. In practice, a kitchen frying or grilling under a commercial hood usually needs it; what your premises need shows on Salamah or at the inspection.
A café with no frying — does it need the system?
The system is tied to grease-producing cooking under a commercial hood. A café serving drinks and items that aren't fried or grilled may not need it, but still needs the other safety equipment. Send us your kitchen equipment and we'll tell you.
Does the system shut off the gas automatically?
Yes. We interlock the system with a valve that cuts the gas to the cooking line the moment it fires; kitchen requirements also call for a clear, reachable main shut-off valve.
How often is the hood system inspected?
Under NFPA 17A practice: a specialist inspection every six months, with heat links replaced and the tag updated, and a recharge after any discharge. The annual maintenance contract covers it.
I have an existing system — can you inspect or maintain it?
Yes. We inspect and test the existing system, tell you its condition and what it needs (recharge, parts), and add it to a maintenance contract if you wish.
Let's start with what your facility needs
Send your request and one of our engineers will contact you to discuss the facility and the right systems, then arrange the site survey and quote with you.
- A technical consultation or a site survey
- A quote for a new project or an existing building
- A maintenance contract for existing systems
Or reach us directly
Request a consultation or a quote
A short form that goes straight to our sales team. No drawings needed at this stage.