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image for IN THE FAST-PACED ENVIRONMENT OF A<br /> COMMERCIAL KITCHEN, HEAT IS A GIVEN.<br /> <br /> KEEP THE HEAT WHERE IT BELONGS.

IN THE FAST-PACED ENVIRONMENT OF A
COMMERCIAL KITCHEN, HEAT IS A GIVEN.

KEEP THE HEAT WHERE IT BELONGS.

A Proven Recipe for Fire Protection

Nardini will help you prepare for and mitigate the risks of fire — whether your business is just starting out, is already established and you are working to bring it up to code, or is looking for an extra level of protection. 

Here’s how it works

After hearing about your specific needs and challenges, one of our trained experts will craft a customized plan to protect your commercial kitchen from the risks of fire. Some of our solutions include:

  • Customized fire suppression systems
  • Class K fire extinguishers
  • Heat detection designed for your specific cooking appliances

If any any of your fire detection or suppression equipment needs service, we’ll take care of that too—even if you didn’t buy it from us.

Types of Kitchen Fire Suppression Systems

Fires in commercial kitchens can start in the blink of an eye. We design our kitchen fire protection solutions to minimize the impact of these events. In the United States, different flammable/combustible materials carry unique Fire Class ratings:

Class  Fire Risk Suppression Solution
A Nonmetallic solids Various methods are effective
B Gases/liquids Dry chemicals
C Electrical equipment Any suppression that doesn’t use conductive substances
D Metals Specialized suppression for metallic substances
K Cooking Fats/oils Oxygen removal/water mist

 

Every restaurant is different, so it’s crucial to customize a restaurant fire suppression system to meet the exact needs of your business. We are here to help you identify your risks.

 

Up-to-Code Restaurant Fire Suppression Systems

The three main codes restaurant owners in the US need to be aware of are:

  • UL 300: Standard for Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment
  • NFPA 17A: Standard for Wet Chemical Extinguishing Systems
  • NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations

Ensure that your building is up to these codes with the right fire suppression systems. Our team is here to help you plan and install the solutions you need, from kitchen hood fire suppression system installations to adding fire extinguishers throughout your restaurant.

 

By the Numbers

 

5,900

Restaurant building fires are reported to U.S. fire departments each year, causing an average of $172 million in property loss.

75%

Less property damage occurs in fires at eating and drinking establishments where suppression systems are present (compared to fires with no automatic extinguishing equipment present).

TOP 5

Major causes of structure fires in eating and drinking establishments include cooking equipment, heating equipment, electrical distribution and lighting equipment, smoking materials, and intentional.
    

What you can expect from working together

A collaboration with Nardini means that you’ll:

  • Be set up for success with fire marshal inspections
  • Have peace of mind that your kitchen and staff are protected with a customized plan and expert guidance
  • Spend less time worrying about fire-related issues, so that you can focus on what you do best 
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