A wet-chemical fire suppression system meeting UL 300 Standards is required by the California Fire Code anytime grease laden vapors are produced during the cooking process. It applies to all occupancy groups except single family dwellings. If you fry hamburgers, potatoes, or only one slice of bacon, you need a Class 1 hood as defined by the California Mechanical Code and a UL 300 fire suppression system.

Why UL 300?

UL 300 recognizes that the majority of restaurants changed the cooking oil from animal fats to vegetable oils over the past decade. Vegetable oils heat to higher temperatures creating a greater challenge to the old Ansul and Pyrochem suppression systems. We cannot guarantee that the old systems will put out the fire.

Submit plans and fees (2008/09 fees effective July 20, 12008) for new fire suppression systems to the Fire Prevention Division, 345 North El Dorado Street, Stockton, CA 95202. Three sets of plans should be provided along with the fee for up to a (4) four nozzle system or for five or more nozzles (we count the number of pull stations to determine the number of systems). The fee includes plan check and inspection.

A permit to install a hood and construct the protected exhaust shaft must be obtained from the Building Department, also located in the Permit Center, 345 North El Dorado Street.

The 2001 California Fire Code Section 1005.2.7 and local City of Stockton Ordinance  4-012 requires that all locations with commercial hoods, both new and existing, be equipped with a K-class fire extinguisher.

California Fire Code Section 1005.2.4.2 requires the shutdown of all electrical located under the hood (not in the hood). Shutdown of makeup or supply air is recommended with system actuation. Likewise, exhaust fans in the ventilation system should remain on during the system discharge as this helps disperse chemical in the hood and exhaust shaft. Note: both Ansul and Pyrochem state their equipment is UL 300 listed with or without makeup air or exhaust fan shutdown.