A fire needs three things to thrive: oxygen, heat, and fuel. Once the system detects a fire, the nozzles above the appliance will discharge wet chemicals. These wet chemicals are engineered to quickly put out fires by covering the flames and starving them of oxygen. As soon as the system trips, the gas line to the appliance will also be immediately cut off, depriving the fire of fuel. This two-pronged approach quickly puts out a kitchen fire without affecting other cooking stations. This means that you don’t lose all of the food being prepared in your kitchen, just the food that was burned in the fire. Since fires produce a lot of smoke, the hood automatically turns on to remove the smoke from your kitchen. Kitchen hood suppression systems respond automatically to fires, which minimizes loss.