Fire System Installation Questions

I'm opening a restaurant in Salt Lake City. What fire protection do I need?

At minimum, you need three things before you open: a UL 300 wet chemical fire suppression system over all grease-producing cooking equipment (under a Type I hood), Class K fire extinguishers within 30 feet of cooking equipment, and ABC fire extinguishers for the rest of the building spaced so no point is more than 75 feet from one.

You also need your hood and ductwork constructed to NFPA 96 standards (welded steel, proper slope, access panels), a fire alarm system if required by your occupancy type, illuminated exit signs, emergency lighting, and clear egress paths. The Salt Lake City Fire Prevention Bureau and the health department both inspect before you can open.

What fire protection systems are required for new restaurant construction in Utah?

For new construction, the building code and fire code work together. You need:

• Type I hood over all grease-producing cooking equipment, per NFPA 96
• Automatic fire suppression system (UL 300 wet chemical) protecting all equipment under the Type I hood, per NFPA 17A
• Hood ductwork constructed to NFPA 96 (welded steel, proper slope, access panels every 20 feet, cleanout access from floor to roof)
• Gas shutoff valve integrated with the suppression system
• Class K fire extinguisher within 30 feet of cooking
• ABC fire extinguishers throughout the building per IFC Section 906.3
• Fire sprinkler system if required by building size and occupancy (IFC Chapter 9)
• Fire alarm system per occupancy type

All fire suppression work must be performed by a Utah State Fire Marshal-licensed contractor.

Do I need a fire suppression system if I'm remodeling an existing restaurant kitchen?

If you are adding or changing grease-producing cooking equipment, you need to verify that the existing suppression system covers the new layout. If nozzle positions no longer align with the cooking equipment, the system must be modified or replaced. If the previous kitchen did not have a suppression system (older buildings sometimes lack them), you must install one as part of the remodel.

The fire marshal reviews remodel plans. Even if you are only replacing cooking equipment with the same type, it is worth having the suppression system evaluated to confirm coverage. A nozzle aimed at a fryer that has been moved six inches may not provide proper coverage.

What permits do I need for fire suppression system installation in Salt Lake City?

Salt Lake City requires a Fire Suppression System Permit ($57 base fee plus scope fees), processed through Building Services at 475 S 300 E. You may also need a building permit for structural modifications, an electrical permit for alarm connections, and a mechanical permit for hood and duct work.

Plans must be submitted through the Citizen Access Portal. After plan approval, the permit is issued and you must give the Fire Prevention Bureau 3 working days advance notice before any inspection. The system is inspected during construction and at completion before the fire marshal issues final approval.

Source: Salt Lake City Building Permits, Fire System Fee Worksheet (PDF)

How long does it take to get a fire suppression system installed and permitted in Utah?

Plan on 4 to 8 weeks from plan submission to final approval. The timeline breaks down to plan review (1-3 weeks depending on complexity and the city's current queue), permit issuance (a few days after approval), installation (1-3 days for a typical restaurant kitchen), and final inspection (scheduled with 3 working days notice).

The biggest variable is plan review time. Salt Lake City publishes their current review queue status. Start the permit process early, especially if you have a lease start date or opening timeline.

What are the hood and duct requirements for commercial cooking in Utah?

NFPA 96 (adopted by Utah) requires that Type I hoods and their ductwork be constructed of welded steel with proper slope for grease drainage. Access panels must be provided every 20 feet (every 10 feet at direction changes) so the entire duct system can be cleaned from the hood to the roof or building exit.

Ductwork must have a clearance of at least 18 inches from combustible construction (or 3 inches if a listed and labeled duct enclosure is used). The exhaust fan must be rated for grease-laden air and located at or near the roof discharge point.

What is the process for getting a fire suppression system installed in Utah?

1. Consult with a licensed fire suppression company about your kitchen layout and equipment
2. The company designs the system: nozzle placement, agent volume, piping layout, gas shutoff integration
3. Submit plans to the local building department for fire code review
4. Obtain the fire suppression system permit
5. Licensed technicians install the system
6. Schedule inspection with 3 working days notice
7. Fire marshal or inspector verifies compliance
8. Final approval issued
9. Semi-annual inspection schedule begins

How do I choose between Ansul, Kidde, and Pyro-Chem systems for my restaurant?

All three manufacturers produce UL 300 listed wet chemical systems that meet NFPA 17A requirements. The differences are in component availability, agent capacity options, and technician familiarity. Ansul (R-102) is the most widely installed brand in the Salt Lake City market. Kidde and Pyro-Chem are equally effective and code-compliant.

We service all three brands and can recommend the best fit based on your kitchen layout, number of cooking stations, and budget. The most important factor is proper installation and regular maintenance, not the brand name.

What does a fire suppression system installation cost for a Utah restaurant?

Cost varies based on the number of cooking stations, hood size, ductwork complexity, and whether it is a new installation or a replacement. A typical single-hood restaurant kitchen with 2-4 cooking stations generally costs between $3,000 and $8,000 for the suppression system. Larger kitchens with multiple hoods, longer duct runs, or complex layouts cost more.

This does not include the hood and ductwork itself, which is typically handled by a mechanical contractor. We provide free on-site estimates so you know the exact cost before committing.

Does the fire marshal need to approve my system before I open?

Yes. The Salt Lake City Fire Prevention Bureau (or your local fire authority) must inspect and approve the installed system before you can operate the kitchen. This is separate from the health department inspection. Both must pass before opening. The fire inspection verifies that the system is installed per the approved plans, all components are functional, and the system activates properly during a test.