Commercial kitchens are one of the highest fire-risk environments in any building. Open flames, hot oils, grease buildup, and continuous cooking make restaurants especially vulnerable to fast-spreading fires. That’s why restaurant suppression systems installation in BC is not optional for most kitchens, it’s a code requirement designed to protect people, property, and businesses.
If you’re opening a new restaurant, renovating a kitchen, or preparing for an inspection, understanding how suppression systems are installed and approved can save you time, money, and serious setbacks.
A restaurant fire suppression system is a specialized fire protection system designed specifically for commercial cooking equipment. Unlike standard sprinklers, these systems are built to handle grease and oil fires, which behave very differently from ordinary fires.
Kitchen fires can ignite and spread in seconds. Suppression systems:
Automatically detect fires
Discharge wet chemical agents to smother flames
Shut off fuel or power to cooking equipment
Prevent fire from spreading into ducts and ceilings
Most restaurant fires begin when grease ignites on:
Fryers
Grills
Ranges
Broilers and ovens
Without suppression, flames can travel into the exhaust hood and ductwork, quickly affecting the entire building.
In British Columbia, restaurant suppression systems are required under the BC Fire Code for most commercial kitchens.
Suppression systems are typically mandatory when:
Grease-producing cooking equipment is present
Commercial hoods and ducts are installed
Restaurants exceed specific equipment heat outputs
Local fire authorities and insurance providers often require:
Professionally installed systems
Fire department inspection and approval
Ongoing inspection and maintenance records
Without approval, restaurants may face delayed openings, failed inspections, or forced shutdowns.
Wet chemical systems are the industry standard for commercial kitchens. They:
Cool burning grease
Create a foam layer to prevent re-ignition
Are safe for food-service environments
A complete system protects:
Cooking appliances
Hood plenums
Exhaust ducts
Proper installation is critical for both performance and compliance.
Installation starts with:
Evaluating kitchen layout
Identifying all heat-producing equipment
Designing nozzle coverage for each appliance
Nozzles must be:
Precisely positioned
Matched to equipment type
Installed according to manufacturer and fire code standards
The system is integrated to:
Trigger automatically during a fire
Shut down gas or electrical supply
Activate alarms if required
After installation:
The system is tested
Documentation is reviewed
The fire department confirms compliance
Only approved systems can be placed into service.
Restaurants must schedule:
Semi-annual or annual testing
Maintenance after equipment changes
Incorrect nozzle placement can leave appliances unprotected, leading to failed inspections or ineffective suppression.
Adding or replacing cooking equipment without updating the suppression system is a common violation and inspection failure.
Professional restaurant suppression systems installation ensures:
Full BC Fire Code compliance
Proper equipment coverage
Faster inspections and approvals
Reduced fire risk and liability
Experienced installers also coordinate directly with fire authorities to streamline the approval process.
Restaurant suppression systems installation in BC is a critical step in protecting your kitchen, staff, and business from devastating fire damage. A properly installed and approved system not only meets fire code requirements but also helps ensure uninterrupted operations and peace of mind.
Contact Otis Fire today for professional restaurant suppression system installation, inspection, and code-compliant support across British Columbia and the Lower Mainland.
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