Kitchen Fire Suppression Calculator

Estimate wet chemical fire suppression nozzle count, agent volume, and tank sizing based on cooking equipment and hood dimensions.

Number of Fryers

Griddle/Range Length (ft)

Charbroiler Length (ft)

Hood Length (ft)

Tab to move between fields

Total Nozzles Required

Agent Needed (gallons)7.5

Tank Size (gallons)6

Tanks Needed2

Est. Piping (linear ft)23

Manual Pull Stations1

Est. System Cost ($)$4,250.00

How to Use This Calculator

Enter the number of deep fryers and linear feet of griddle/range.
Input linear feet of charbroiler (higher fire risk -- 1 nozzle per 2 ft).
Enter the hood length in feet.
Review the total nozzle count, agent gallons required, and tank size.
Use the estimated system cost and piping footage for budget planning and contractor bids.

How the result changes with Griddle/Range Length (ft)

Number of Fryers: Number of deep fryers (1 nozzle per fryer).
Griddle/Range Length (ft): Total linear feet of griddles and ranges (1 nozzle per 4 ft).
Charbroiler Length (ft): Linear feet of charbroiler (1 nozzle per 2 ft due to higher fire risk).
Hood Length (ft): Total length of the exhaust hood covering the cooking line.

Total Nozzles Required: Total fire suppression nozzles including appliance, plenum, and duct nozzles.
Agent Needed (gallons): Wet chemical agent volume required.
Tank Size (gallons): Recommended standard tank size.
Tanks Needed: Number of agent tanks (multiple for large systems).
Est. Piping (linear ft): Estimated piping from tank to nozzles.
Manual Pull Stations: Required manual activation pull stations.
Est. System Cost ($): Rough cost estimate for the suppression system installed.

Identify Input Parameters
4 parameters
Number of Fryers = 2, Griddle/Range Length (ft) = 4, Charbroiler Length (ft) = 0, Hood Length (ft) = 10 = 4 input(s) provided
Calculate Total Nozzles Required
Total Nozzles Required
5 = 5
Calculate Agent Needed
Agent Needed = fryerNozzles * 2.0 +
7.5 = 7.5
Calculate Tank Size
Tank Size
6 = 6