After remodeling, the hood, duct, and WCFS should be?

• A. Removed entirely
• B. Reassessed and possibly modified to maintain coverage and compliance
• C. Left as-is
• D. Replaced with residential equipment

Answer: (B)

Remodeling can change the layout, equipment footprint, grease load, and airflow in a commercial kitchen, which can affect how well the hood, ductwork, and wet chemical fire suppression system protect the space. Because of that, the entire system should be reassessed and, if needed, modified to maintain proper coverage and code compliance. This means checking that the hood size and clearance, duct routing, and grease containment still match the original design, and that the wet chemical suppression system still provides complete nozzle coverage for all cooking appliances, with any changes properly integrated into the system’s listing and the control components. If changes are found, adjustments may be required to reestablish full protection.

Removing the system entirely would leave an unprotected kitchen; leaving it as-is after changes can create gaps in protection or violate codes; and replacing commercial equipment with residential gear would not meet the fire protection needs of a commercial kitchen.