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Chase Fire Suppression System Installation

Let Chase Fire meet all your needs for restaurant fire suppression systems. Our team of specialist at Chase Fire is the perfect choice for handling everything you need when it comes to your fire suppression system needs. Our team can install, upgrade, certify, and maintain all brands of kitchen fire suppression systems.

All of our technicians are certified by the state to perform the work at hand. Trust us to be your first choice for any fire suppression needs that your restaurant, school or hospital may encounter.

We offer a wide range of restaurant fire suppression systems including Ansul fire suppression and Kidde fire suppression systems that are exactly what you need to meet all of your kitchen fire suppression system needs. Trust us to be your first choice for all of your restaurant fire suppression system needs. You will not be disappointed.

Both system types must be re-certified every 6 months to meet insurance requirements and fire safety codes. Let us take the worry and headache out of these semi-annual inspections so that you never have to remember when they are due. We do all of that for you.

At Chase Fire, we only distribute the best fire suppression products and services in the DFW Metroplex because your safety and the safety of your employees is our top priority. We have expertise in the field and pride ourselves with our high company standards. Trust us to install your restaurant fire suppression systems exactly where you need them with one of our Ansul or Kidde fire suppression systems. Our service, integrity, and passion will speak for itself through the work we complete for your business. You will also see that we are a cut above the rest. Chase Fire can service, clean, maintain and inspect all of your kitchen fire suppression systems.

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10 Fire and Safety Concerns in your Commercial Kitchen

10 Fire and Safety Concerns in your Commercial Kitchen A food service establishment is subject to hidden and illusive safety concerns that, if not addressed may impact its survival, the safety of its staff, and the safety of its guests.  There is a lot that can go wrong in a kitchen, and cooking equipment is responsible for 57 percent of disastrous restaurant fires.  Meant as a follow up to “What to Expect from Your Annual Fire Inspection,” here are a few safety concerns to address in your commercial kitchen: Inadequate separation between open flame appliances and fryers.  In order to be compliant, there must be a 16 inch area of separation between cooking appliances, or a 16 inch vertical non-combustible metal divider must be place. Without adequate separation, oil can splash or splatter into open flames, causing a fire risk.  Always consult your fire suppression company when making any changes in your kitchen equipment layout. Combustible construction within 18 inches of hood. Combustible materials around the kitchen hood and cooking area may aid in the spread of fire. Incombustible materials such as mineral wool pad (or equivalent), provide a barrier that creates a break in the fire’s path. Fire suppression system/ fire extinguisher tags out of date.When a kitchen suppression system is serviced, a tag should be left by the servicing company indicating the service date. An out-of-date tag indicates that the system is not being serviced regularly. Suppression systems should be inspected every 6 months and extinguishers annually. The fire suppression system is not UL300 Listed.The UL300 Standard for Testing of Fire Extinguishing Systems for the Protection of...