What type of fire suppression system is most commonly found in commercial kitchens, and what are its key features?

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Commercial kitchens rely on an automatic, integrated fire suppression approach. The best option describes a system that is preengineered and deployed to cover cooking areas, automatically releasing a suppression agent in response to heat to control a grease fire, while also cutting power to the cooking equipment to prevent reignition. This automatic detection and response, combined with the power shutoff, is what makes it the standard protection in these environments. In practice, kitchen systems use a wet chemical agent designed to saponify fats and oils and produce rapid cooling, with the release triggered by fusible links or heat detectors so staff don’t have to intervene. The other choices require manual action, cover noncommercial uses, or rely on portable devices that don’t provide the continuous, integrated protection needed for a busy kitchen.