California Fire Code requires a wet-chemical fire suppression system meeting UL 300 Standards anytime grease-laden vapors are produced during the cooking process. This requirement 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.
UL 300 recognizes the majority of restaurants have changed from cooking oil containing animal fats to vegetable oils over the past decade.
The 2001 California Fire Code Section 1005.2.7 and local City of Stockton Ordinance 4-012 requires 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 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 to help 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.
Submit plans and fees for new fire suppression systems to the Fire Prevention Division:
A permit to install a hood and construct the protected exhaust shaft must be obtained from the Stockton Community Development Department Building & Life Safety Division.
For question or ready for an inspection, please contact the Fire Prevention Division.
This City of Stockton web page last reviewed on --- 12/15/2017