Is a wet chemical fire suppression system mandatory for a kitchen hood?
The Fire Code expressly requires a wet chemical fire extinguishing system on the exhaust hood where restaurants share a kitchen exhaust system, and requires approved types based on standards such as NFPA 17A. The Code's rationale also expects most kitchen hoods to have their own suppression. Many landlords require hood suppression in their fit-out rules regardless. Confirm with your fire safety Qualified Person and the landlord's guidelines early.
From the RRD Field Guide, checked against the sources cited in F&B and Commercial Kitchen Fit-Out Approvals in Singapore: SFA, NEA, PUB, SCDF, EMA and the Landlord. General information, not advice for your project.
The fuller picture
A Singapore F&B fit-out needs the use cleared first (URA, HDB or JTC), then SFA's approval of the kitchen layout before renovation, an NEA-compliant exhaust with air cleaning, a PUB-compliant grease trap, SCDF approval for fire safety works such as exhaust ducts, hood suppression and LPG, gas work by EMA-licensed gas service workers, and the landlord's fit-out approval.
More questions on this topic
- Can I start renovating my restaurant before SFA approves the layout?
- Do I need URA approval to open a restaurant?
- Does every F&B outlet need a grease trap?
- Can I keep LPG cylinders inside my kitchen?
- Who can install gas piping and appliances in a commercial kitchen?
- How often must kitchen exhaust ducts be cleaned?
- What are the most common reasons F&B fit-outs are delayed?