Commercial cooking fire protection systems are required in accordance with the current regulations adopted by the State of Minnesota found in the Minnesota Code.
Have a qualified contractor design and prepare a fire protection system plan for your kitchen. A qualified contractor can determine if the fire protection system complies with the applicable NFPA 17A and NFPA 96 codes on fire protection systems for commercial kitchens. Contact the Fire Prevention Bureau with any questions during the planning process.
· Scope of work.
· All property information (ie. Business Name, Address, Installer Contact and Phone Number).
· Graphical Information (ie. Scale, Points of Compass, Location within Building).
· Floor Plan.
· Show appliances under the hood and location of the protection nozzles (include information on type of appliance and its fuel supply).
· Location of Fusible Links and their respective Temperature.
· Class “K” Fire Extinguisher location.
· Location of Fuel Supply shut-off (ie. Gas Valve &/or Circuit Breaker).
· Location of Manual Pull Station.
STEP 1: Complete the required application.
STEP 2: Send or drop off the completed application, a hard copy of the plans, one set of electronic plans (PDF) format and Permit/Acceptance Test Fee of $150.00 to:
Fire Prevention Bureau
Winona Fire Department
451 East 3rd Street
Winona, MN 55987
Applications must be received 10 business days prior to the installation of a commercial kitchen fire protection system. Installation of systems shall be performed only by persons properly trained and qualified to install the specific system being provided. Copies of this information shall be provided upon request.
STEP 3: The fire department shall witness a system trip testing prior to final acceptance by the Fire Department. The installer of the commercial cooking fire protection system shall provide a minimum of 2 business days’ notice to the Fire Prevention Bureau prior to the performance of any inspection or test to the system.
STEP 4: Installation of the commercial kitchen fire protection system may begin after issuance of permit. Verbal notification for starting installation by the Fire Prevention Bureau may be granted before the permit is processed.
STEP 5: Remember that all commercial cooking fire protection systems shall be periodically inspected, tested and maintained in accordance with NFPA 1.
· Commercial Kitchen Fire Protection Systems must be inspected and serviced per the requirements found in NFPA 1 (Uniform Fire Code).
· Fusible links shall be replaced at least semi-annually or more frequently if necessary where required by the manufacturer. Fusible links must be tagged and show the date and installer initials.
· Exhaust systems must be cleaned by a properly qualified, trained and certified individual or company according to the table below:
NFPA 1, Table Schedule of Inspection for Grease Buildup
Type or Volume of Cooking Frequency Frequency
Systems serving solid fuel cooking operations Monthly
Systems serving high-volume cooking operations such as 24-hour cooking, charbroiling, or wok cooking Quarterly
Systems serving moderate volume cooking operations Semi-annually
Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers Annually
The installer of the commercial cooking fire protection system shall provide a minimum of two business days’ notice to the Fire Prevention Bureau prior to the performance of any inspection or test to the system. The final inspection and testing shall be completed as outlined in NFPA 96. TRIP TESTING is required at the final inspection.
Kitchen Fire Suppression System Permit Form