What is the typical flow requirement for a commercial kitchen hood suppression system?

The typical flow requirement for a commercial kitchen hood suppression system is indeed 300 gallons per minute. This flow rate is essential for effectively extinguishing fires that could start in a cooking environment, where grease and high heat are common.

A suppression system's design is based on the need to deliver sufficient water volume to quickly saturate and extinguish flames. In a commercial kitchen, the fire hazards posed by cooking equipment—such as fryers and griddles—demand a specific flow rate to ensure full coverage and effectiveness of the suppression agents applied.

This choice aligns with industry standards, which take into account the type of cooking operations, potential fire load, and the area that requires protection. Systems with different flow rates, such as 100 or 500 gallons per minute, would not meet the fire suppression requirements for typical commercial kitchen operations, either underestimating or overestimating the necessary capability to address a kitchen fire effectively.