Compliant with NFPA 96 & NFPA 17A
All calculations are based on NFPA 96 and NFPA 17A standards for wet chemical kitchen fire suppression systems.

Project Information

Hood & Duct Configuration

meters
meters
meters

Appliance Selection

Select the appliances under the hood:

System Summary

Hood Area
3.6 m²
Plenum Nozzles
2
Duct Nozzles
1
Appliance Nozzles
0
Total Nozzles
3
Cylinders Required
1
Agent Weight
5.7 kg
Piping Length
11 m
Estimated System Cost
$4,850.25
in USD

Safety Compliance Check

Checking safety requirements... Validating against NFPA standards

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Quick Help

  • One nozzle required per plenum section
  • One nozzle required per duct opening
  • Standard nozzle coverage: 600mm × 600mm area
  • Cylinder selection based on max nozzles per cylinder
  • Piping estimate: 2m per nozzle + 5m main run

Expert Configuration

%
PSI

Emergency Response Guidelines

Kitchen Fire Emergency

  • Activate manual release station immediately
  • Evacuate all personnel from the area
  • Call emergency services (911/112)
  • Do not re-enter until cleared by fire department

System Maintenance

  • Monthly visual inspection of all components
  • Annual professional inspection required
  • Test manual release station quarterly
  • Keep area around cylinders clear (1m radius)

Staff Training

  • Train all kitchen staff on system operation
  • Conduct fire drills every 6 months
  • Post emergency procedures in kitchen
  • Maintain training records

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