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Commercial Cooking Suppression Systems

A commercial cooking suppression system is a pre-engineered system designed to provide a manual/automatic suppression system for commercial cooking operations. Since most commercial cooking requires the use of large grills, deep fat fryers and other grease producing appliances, it is a requirement of the fire code to have a system that can provide adequate ventilation and suppression in the event of a fire. Most systems provide positive and negative ventilation that allows the vapors to be captured and vented from the building. These systems are also designed to turn off the gas and electric used by the cooking appliances. Although small fires may happen under the hood from normal cooking, the system is designed to extinguish and contain large often unattended cooking fires.

Plan Review Requirements 
    1. Provide three (3) sets of paper plans for approval. 
        a. One set of manufacturers parts detail shall be provided with plans. 
            i. Provide arrows to indicate part specifications, no highlighters. 
    2. Two stamped sets will be returned to contractor. 
        a. One of these sets shall remain at the premise upon completion and testing. 
    3. Provide a current copy of state license issued by the Texas Department of Insurance. 
    4. Provide a current copy of Certificate of Liability Insurance, naming City of Tomball as certificate holder. 
    5. All systems shall be installed in a workmanship manner in accordance with NFPA standards. 
    6. Provide a completed Suppression and Detection application.

General Requirements 
    1. Title block shall include the following information 
        a. Project name 
        b. Project address 
        c. Contractor name, address, and license number. 
        d. Scale 
        e. Date 
        f. Legend 
        g. Floor plans drawn to a common scale 
        h. Elevations, ceiling heights 
        i. Locations of cooking appliances 
        j. Gas valve location 
        k. Ductwork detail 
        l. Remote pull location 
        m. Location of fire extinguisher (Class K) 
        n. Size and quantity of extinguishing agent 
        o. Compliant with UL300 Standards 
        p. Provide 12v electric bell.
            i. Tied to building fire alarm, if provided 
        q. Type and quantity of nozzles 
        r. Sequence of events

NO WORK may begin without prior approval of plans and required permit has been submitted for payment.

These criteria may not apply to all alarm types. If you have specific questions about design, planning or installation, contact the Fire Marshal's Office for more information.