Restaurants & Commercial Kitchens
Hood suppression, the right extinguishers and licence readiness.
At a glance
- Key risks to assess
- Protection above cooking equipment and inside exhaust ducts; The right extinguisher type for cooking-oil fires; Gas shut-off on activation; Hood cleaning and maintenance scheduling
- Typical solutions
- Kitchen hood suppression system; Extinguishers rated for cooking-oil fires; Periodic maintenance contract
- Related services
- Firefighting & Suppression Systems; Safety Equipment & Supplies; Inspection & Maintenance; Municipal (Balady) Readiness
- Note
- Final requirements depend on activity, area and classification, and are confirmed after reviewing the facility's data.
A commercial kitchen combines high heat, oils and grease; a fault in the hood or ducting can escalate quickly. We focus on protection at the cooking line and on what the activity needs for licence readiness.
Risks and requirements
- 01Protection above cooking equipment and inside exhaust ducts
- 02The right extinguisher type for cooking-oil fires
- 03Gas shut-off on activation
- 04Hood cleaning and maintenance scheduling
Suitable technical solutions
- Kitchen hood suppression system
- Extinguishers rated for cooking-oil fires
- Periodic maintenance contract
Final solutions are confirmed after reviewing the facility's data and applicable requirements.
- 02Firefighting & Suppression SystemsSprinkler networks, hydrants, hose reels, pumps and specialised suppression.
- 07Safety Equipment & SuppliesExtinguishers, emergency lighting, exit signs and alarm devices — quoted on request.
- 04Inspection & MaintenancePreventive and corrective maintenance, periodic inspection and documented contracts.
- 06Municipal (Balady) ReadinessPreparing the safety-related technical side of commercial licence requirements.
How we start
- 01
Facility data
Activity, area and available drawings.
- 02
What applies
Sector-specific requirements and risks.
- 03
Site visit
When needed to confirm current conditions.
- 04
Scope & offer
Prioritised solutions and clear cost.
Are extinguishers enough in a kitchen?
It depends on the kitchen size, equipment and applicable requirements. Many commercial kitchens need a dedicated hood suppression system in addition to extinguishers. We confirm after a visit.
Do requirements differ between facilities in the same sector?
Yes. Area, height, classification and the materials and activities on site all change what applies. That is why we always start from your facility's data before recommending anything.
Let's review what your facility needs
Send your facility details in a few minutes. We review them and get back to you with the right scope — before any commitment.