A properly-maintained fire suppression system is an important part of any commercial kitchen’s equipment if they have grills or deep-fat fryers.  Cooking releases grease into the air, and it collects on surfaces which can spread an open flame quickly.  Just one of many suppression system manufacturers is ANSUL, a term used to describe a variety of manufacturers’ systems.

The equipment is mounted in a kitchen’s hood system above grills and deep-fat fryers, with pipes leading to nozzles aimed at the cooking equipment. Release of fire suppression chemicals is triggered automatically by sensors detecting a fire.  The chemicals cut off oxygen to a fire, extinguishing the flames.  Wet chemical systems are proven far superior to dry chemicals, hand-held extinguishers, and other products.

Some insurance companies require a wet fire suppression system professionally-serviced at least once every six months, and anytime it is activated.  Quick extinguishing of kitchen fires is important not only for protection of property, but also for liability for your clients’ customers and employees.

Please contact Erickson-Larsen Inc. today for a quote on your clients’ restaurant or commercial kitchen.  Our brokerage dept. can help you with clients that perform the servicing and cleaning of kitchen fire suppression systems.  We can help you tailor an insurance package to meet their needs.

We have markets that can provide a variety of coverages for your clients. We also have specialized applications to help you collect the information needed. Please contact our experienced team at E&L for specific requirements and questions, visit our website:  www.ericksonlarseninc.com.

Disclaimer: This post is intended for general information purposes only.  The information contained is not intended to constitute and should not be considered legal or professional advice, nor does it represent that coverage does or does not exist for any particular claim or loss under any policy.