Fire suppression systems · Kent and the South East
Fire suppression systems for commercial kitchens in Kent
Ceasefire wet-chemical fire suppression systems for commercial kitchens in Kent, designed alongside extraction, certified and signed off as a complete package. Installed by the same team that designed and installed the extraction.
Why Kent Commercial Kitchens
Suppression designed in, not bolted on
Designed alongside extraction - not added after
Fire suppression is most effective when designed as part of the extraction system. We design the suppression system at the same time as the extraction - nozzle positions, agent storage, pull stations and gas isolation all integrated from the outset. Not retro-fitted to a canopy that was never specified to accommodate it.
Ceasefire wet-chemical - the right system for commercial kitchens
Ceasefire wet-chemical systems are designed specifically for commercial kitchen environments. The agent reacts with cooking oils and fats to produce a soapy foam that suppresses the fire and prevents re-ignition - the mechanism that matters when a deep fat fryer or grill is the source.
Certified and signed off before the kitchen opens
Every system is installed, commissioned and tested before handover. Certification is issued on completion and the kitchen operator is walked through the system: pull station locations, activation procedure, reset and annual service requirements.
Gas isolation integrated from the design stage
The suppression system is interlocked with the gas supply as standard. On activation, gas is isolated automatically. This is a code requirement and we design it in from the outset - not added to the system after the gas installation is already complete.
What's included
The full suppression package
System design
Specifically, the suppression system is designed to the cooking equipment and canopy specification. Nozzle positions, agent quantity, pull station locations and gas isolation solenoid all specified before installation begins.
Ceasefire wet-chemical agent
Ceasefire wet-chemical systems for commercial kitchen environments. Agent type and quantity specified to the cooking load, equipment type and canopy size.
Nozzle and pipework installation
Additionally, suppression nozzles and distribution pipework are installed within the extraction canopy to the system design and manufacturer specification.
Gas isolation solenoid
Furthermore, a solenoid gas isolation valve is installed and interlocked with the suppression system. On activation, gas supply to the kitchen is isolated automatically.
Manual pull stations
Manual pull stations installed at kitchen exit points to the required number and positions. Clearly labelled, accessible and included in the operator handover walkthrough.
Commissioning and certification
System charged, function-tested and certified. Certification issued on completion. Operator walkthrough covering activation, reset and annual service requirements.
Selected work
See all case studies →
Recent fire suppression projects
Kings Arms, Elham
Grade II listed gastropub. Fire suppression system integrated with the bespoke twin-canopy extraction for a Robata charcoal grill - designed alongside the extraction, not added after.
View case study →
Maison Dieu, Dover
Grade I listed civic venue. Suppression system designed and installed as part of the full extraction and kitchen installation, coordinated with listed building constraints throughout.
View case study →
How it works
From system design to certified handover
System design
Specifically, suppression system designed alongside the extraction. Nozzle positions, agent specification, pull station locations and gas isolation confirmed before any installation work begins.
Installation
Specifically, pipework and nozzles installed within the canopy, pull stations positioned at exit points, gas isolation solenoid fitted and wired to the suppression control.
Commissioning
Specifically, system charged with agent and function-tested. Gas isolation interlock tested and confirmed operational. Certification issued before the kitchen is handed over for use.
Handover and training
Specifically, kitchen operator walked through the system: pull station locations, activation sequence, reset procedure and annual service requirements. Documentation provided on the day.
- CEDA Member The Catering Equipment Distributors Association — UK's voice for foodservice equipment specialists.
- ISO 9001 · 14001 · 45001 Certified The only Kent commercial kitchen design-and-install firm certified to all three.
- F-Gas Certified Certified to handle and install refrigerants in commercial refrigeration and cooling equipment.
- Gas Safe Registered All commercial gas installations carried out by Gas Safe registered engineers.
- Part of Advantage Catering Equipment Kent's design, supply and service specialists since 2003.
Ready to start?
Let's design your kitchen
Book a free site survey. We'll come to you — measure, listen, photograph, talk through the brief. No commitment to proceed.
Design, supply and service under one roof.