The primary function of a Commercial Kitchen Ventilation (CKV) Hood System is to serve as a fire control and safety device. All Type I CKV Hoods are required to have a Fire Suppression System that meets current standards and codes. Streivor offers three types of Restaurant Fire Suppression Systems: Pyro-Chem Kitchen Knight II, Ansul R102, and Ansul Piranha, all of which meet these requirements. These pre-engineered Wet Chemical Extinguishing Systems are all UL 300 Listed and are designed to maximize hazard protection, reliability, and installation efficiency. Each fire suppression system complies with Standards 17A, Standard for Wet Chemical Extinguishing Systems, and NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations.