Fire Suppression

Dubai Civil Defence (DCD) is the authority for Dubai; equivalent Civil Defence departments govern each emirate. The installing contractor must be DCD-licensed, drawings must be submitted for NOC before work begins, and a final inspection is required to obtain the Civil Defence Completion Certificate that completes your fit-out approvals.

UL 300 is the US standard that certifies wet-chemical fire-suppression agents and nozzles specifically for commercial kitchen Class K fires caused by hot cooking oils. DCD and the UAE Fire & Life Safety Code recognise UL 300 (alongside NFPA 96 and NFPA 17A) as the accepted benchmark, so only UL 300-listed equipment satisfies the Civil Defence inspection.

DCD regulations require a minimum of two inspections per year carried out by a licensed contractor. Each visit includes a visual system check, detection-link inspection, nozzle cleaning, cylinder pressure verification, and a service report. Systems must also be recharged immediately after any discharge or within 24 hours if triggered accidentally, as required by UAE fire safety law.

Any equipment that produces grease-laden vapours -- deep fryers, woks, ranges, griddles, broilers, char grills, and rotisseries -- must be protected by an automatic suppression system under NFPA 96 and UAE DCD regulations. Even a single countertop fryer in a small restaurant triggers the requirement if it is positioned under an exhaust hood.

With a complete drawing package submitted by a DCD-licensed contractor, the typical timeline is three to five weeks from NOC submission to final Completion Certificate. Delays occur when drawings are incomplete or equipment layouts change mid-project. Make My Restaurant's standardised submission format and established DCD relationships keep the process within that window across all UAE emirates.

Wet-chemical systems use potassium-based agents specifically formulated for Class K cooking-oil fires and are the only type DCD accepts for modern commercial kitchens. The 2025 edition of NFPA 96 eliminated grandfather clauses for older dry-chemical systems, meaning any restaurant still running pre-UL 300 dry-chemical equipment must upgrade to a wet-chemical unit to remain legally compliant.

Yes. NFPA 96 and DCD requirements mandate a gas shut-off interlock so the system automatically cuts the fuel supply the moment it activates, preventing reflash. The system must also integrate with the kitchen exhaust hood and ventilation controls. Make My Restaurant coordinates interlock wiring with your MEP contractor and gas supplier during installation to meet this requirement.

UAE fire safety law requires the system to be inspected and recharged by a licensed contractor within 24 hours of any discharge -- whether accidental or live. The kitchen cannot legally reopen until the system is back in service and a service report is filed. Make My Restaurant's AMC programme includes an emergency-response call-out to minimise kitchen downtime after any discharge event.

Yes, but relocation is treated as a new installation by DCD. Revised layout drawings must be submitted and a new NOC obtained before work begins. Nozzle positions must be recalculated to cover the updated equipment arrangement per NFPA 17A placement rules. Make My Restaurant handles the redesign, revised submission, and re-commissioning as part of a single refurbishment package.

Each emirate has its own Civil Defence authority -- Sharjah Civil Defence and Abu Dhabi Civil Defence -- with approval processes mirroring Dubai's in most respects. Systems must still be UL 300-listed and NFPA 96-compliant, but submission procedures and fee structures differ. Make My Restaurant has direct experience with all seven emirate authorities and manages localised submissions from its Dubai and Sharjah offices.

Installed cost varies by kitchen size and equipment count. A single-canopy setup in a small restaurant typically starts from AED 8,000 -- 15,000 all-inclusive of design, materials, installation, and DCD fees. Larger multi-hood kitchens in hotels or food courts will cost more. Contact Make My Restaurant at +971 58 570 7110 or info@makemyrestaurant.com for a site-specific quotation.