Cooking operations that produce grease-laden vapors need automatic fire suppression at the hood, governed by IBC 904 and the UL 300 standard. A Type I hood over grease-producing equipment requires a listed wet-chemical suppression system that meets UL 300, with nozzles aimed at each cooking appliance and the duct/plenum, interlocked to shut off fuel and power to the appliances on activation. Section 904 also covers other alternative suppression — clean-agent and water-mist systems — where a specific hazard calls for them.
The common mistake is a suppression system that isn't laid out for the actual appliance lineup (nozzles not matched to the equipment below), or a pre-UL-300 system carried over on a remodel. Reviewers confirm a UL 300 wet-chemical system is provided for grease-producing equipment, that nozzle coverage matches the appliances, and that fuel/power shutoff is interlocked. This pairs directly with the Type I/II hood and equipment-schedule requirements, so it's a natural check on any foodservice project.
This guide describes the model code for general understanding and is not a substitute for the adopted code and amendments enforced by your local authority having jurisdiction. Verify all figures against your jurisdiction's codes of record.