1. March 2, 2004
UL 300 and Kitchen Fire Protection Systems
Because of changes in commercial cooking methods, certain fire suppression systems currently installed
in restaurant cooking areas may not provide adequate fire protection. Underwriters Laboratories (UL)
has adopted a new fire testing standard (UL 300) to improve fire protection in restaurant areas and
applies to all units manufactured after November 21, 1994.
The two changes that have the most impact on fire protection in recent years are the use vegetable
cooking oils for frying and the use of “energy efficient” appliances. The use of vegetable oils has helped
lower the fat and cholesterol content of food but burn at a higher temperature than animal fats and
create fires that are more difficult to extinguish. Energy efficient cooking appliances help reduce fuel
consumption and improve cooking times by maintaining a more consistent temperature. They also keep
cooking oils and metal appliances hotter longer and make fire extinguishment more difficult. Significant
changes in the design of fire suppression systems were required to pass the UL tests.
Wet chemical fire suppression systems, with their increased supply of extinguishing agent and fire
smothering characteristics, are effective in extinguishing UL 300 test fires while dry chemical systems
and water spray devices were not.
The UL 300 standard, which applies to manufacturers, does not involve itself with the upgrading or
replacement of old (non-UL 300) systems.
However, restaurant operators should upgrade or replace older systems that do not work properly, that
do not provide adequate fire protection, or that do not comply with the manufacturer’s specifications or
current fire code standards.
NFPA states that non-UL 300 systems are to be changed out when the manufacturer no longer
supports them (i.e. Ansul or Kidde Dry Chemical systems) or when the system is due for hydro-testing.
Common indicators that a kitchen system does not meet UL 300:
• Systems installed prior to November 21, 1994
• No UL 300 label on cylinder
• Dry chemical extinguishing media
• Dry chemical discharge nozzles – large size – 2” in diameter
• System uses a single nozzle to protest multiple appliances, or multiple cooking surfaces
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