As per NFPA, Kitchen Cooking Oil fires cannot be extinguished by water, CO2 , foam or dry powder because these fires require fire suppressant with quick cooling capabilities for knocking out fire while ensuring that the fire will not spill. In todays commercial kitchens, higher temperature cooking oils and high efficiency- slow cooling appliances such as deep fat fryers have combined to make fire suppression more challenging than in years past. But the fact remains: the need to protect people and property from fire is crucial. And the systems more food service operations trust to do this are Piranha and R-102 Restaurant Fire Suppression Systems from Ansul, the leading brand in Kitchen Fire Suppression Systems. Ansul systems conform to NFPA sections 17A, 96 and 10 besides being UL listed under UL 300.