08/27/2026
Wet chemical vs dry chemical — kitchen hood suppression explained
Kitchen hood fire suppression systems use wet chemical agents (typically potassium acetate based). Here's why wet chemical is the standard for commercial kitchens:
Dry chemical (ABC powder) knocks down the flame but doesn't cool the grease. Re-flash is almost certain.
Wet chemical does three things:
1. Knock down the flame (rapid smothering)
2. Cool the grease below its auto-ignition temperature (prevents re-flash)
3. Form a foam blanket over the grease surface (starves oxygen)
This is why NFPA 17A specifically requires wet chemical for restaurant hood systems. If a vendor offers you a dry chemical system for a commercial kitchen, they're not following the standard.
ICON installs and services UL 300 wet chemical kitchen hood systems. All our systems meet current UL 300 and NFPA 17A requirements.