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Alternative Automatic Fire Extinguishing Systems

Portable fire extinguishers shall be provided within a 30-foot travel distance of commercial-type cooking equipment.

Cooking equipment involving vegetable or animal oils and fats shall be protected by a Class K rated portable extinguisher.  Automatic fire extinguishing systems used with commercial cooking equipment must have protective caps covering the discharge nozzles to prevent grease from building up and clogging them.  Cooking equipment including vent hoods must be cleaned periodically.  Excessive grease builds up and acts as a layer of fuel on the cooking equipment.  These systems must be inspected and tagged periodically.  This insures that the system is in operating condition.