The innovations and evolutions in commercial cooking have created innovative and ever-evolving approaches to fire protection on the part of the system manufacturer’s design and development groups. Give your chefs the freedom to choose their own cooking equipment and methods with a fire suppression system that can meet today’s fire protection challenges while retaining the flexibility needed to meet new challenges in the future.
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U.S. fire departments responded to an estimated average of 8,160 structure fires at eating and drinking establishments per year during 2004-2008. These fires caused annual averages of
Leading Causes of Structure Fires in Eating and Drinking Establishments 2004-2008
Source: U.S. Structure Fires in Eating and Drinking Establishments, Ben Evarts, NFPA Fire Analysis and Research, Quincy, MA, November 2010