Unlike typical home kitchens, restaurants rely on specialized suppression systems to address cooking hazards, particularly oils and fats. Wet chemical systems provide adequate protection against grease fires and remain highly relevant in contemporary food service operations. As beef tallow continues to make a comeback at cooking establishments around the world, it’s essential to understand the interaction between traditional fats and modern suppression technology now more than ever.
History of Fats and Fire Suppression
Starting in the 1800s, the use of beef tallow and lard (“fats”) in fryers, known as deep fat fryers, became commonplace. This is why many people still use the term to this day. Destination BBQ explains that since tallow is essentially the concentrated essence of beef fat, it presents a savory yet subtle flavor that nothing else can duplicate. While tasty, it was widely used because it was highly cost-effective, so much so that US Foods sings its praises for controlling costs and enhancing ingredient quality.
Back then, the restaurants had dry chemical suppression systems and extinguishers containing sodium bicarbonate and potassium bicarbonate, as required by NFPA 10. This was a perfect solution because beef tallow contains so much fat to react and create the soap in a process known as saponification. Beef tallow usage and dry chemical kitchen suppression systems proved to be only temporary.
Phil Sokolof, a former heart attack survivor, formed the National Heart Savers Association in the 1980s and rigorously campaigned against McDonald’s and other competitors, linking high-fat foods with heart disease. Rather than using beef tallow, which he claimed was poisonous to consumers, he recommended switching to vegetable oil. To help spread the word, Sokolof was known for buying full-page ads with his personal money. One notable headline was “McDonald’s, Your Hamburgers Have Too Much Fat!”
Changes in Cooking Oils and Their Impact
Resistance continued as places such as McDonald’s continued to use beef tallow for their fries and other menu items. This ended abruptly in 1990 as they caved to Sokolof’s demands and switched from 93% tallow/7% canola to seed oils. However, McDonald’s claimed this was due to their own ongoing research rather than Sokolof himself. According to The Carnivore Bar, customers were aware of this change not just through the news but through the lackluster taste. One of the reasons the difference was noticed was because of beef tallow’s distinct culinary profile and its stability under high heat. And as SmartBrief summarizes, since it’s a highly saturated fat, it lasts longer in fryers compared to many vegetable-based oils.
Unfortunately, this change affected fire suppression tactics as well. Come to find out, there was an increase in commercial kitchen fire incidents because dry chemical systems are less effective on seed oil fires. The solution for this was to switch to wet chemical suppression systems.
Development of Wet Chemical Systems
While wet chemical suppression systems were widely used in commercial kitchens in 1994, they were actually invented much earlier. A technical feature from the June 2014 issue of the ASHRAE Journal explains that it was developed in 1964. The U.S. Navy was partially responsible for this, as they were dealing with fires in shipboard galleys. They discovered that dry chemical systems resulted in time-consuming cleanup, reignition, and contamination. With this in mind, the first early wet chemical system with a misting nozzle and multiple wet chemical cylinders was created.
As restaurants began adopting seed oil in the 1990s, the use of wet chemical systems became the new normal. The transition was relatively simple since they’re mechanically similar to dry systems, except for the piping type, size, and nozzles. Many at the time were also well-equipped with the ability to install additional tanks for larger coverage, as well as alarms and lights for warnings. The switch to wet chemical systems in restaurants was finalized in the 1994 edition of UL 300 (Underwriters Laboratories Standard for Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment) in conjunction with NFPA 17A, Standard for Wet Chemical Extinguishing Systems, which was established with the involvement of Joseph Knapp from McDonald’s.
The Impact of UL 300 Standards
Striving for a low-fat diet became commonplace in the 1990s, which changed the effectiveness of the current dry chemical extinguishing agents. When UL 300 was updated on Nov. 21, 1994, it served as a new benchmark for kitchen fire suppression by recommending the usage of wet chemical systems with vegetable oil.
UL came to this determination because these systems not only extinguish flames but also prevent reignition and minimize residue, resulting in safer and cleaner kitchen environments. This was considered a success because traditional dry chemical systems can’t compete with their saponification and cooling properties.
However, having a compliant wet chemical extinguishing system is only one aspect of UL 300’s requirements. Markel Insurance Company states that restaurants should also:
- Install manual pull stations.
- Perform weekly cleaning of baffle filters.
- Position nozzles in the hood, duct, and over every cooking appliance.
- Implement automatic fuel shut-offs for both gas and electric equipment.
- Arrange semi-annual cleaning and maintenance of hoods and ducts by an authorized licensed service company.
- Schedule semi-annual servicing of the wet chemical extinguishing system by an authorized licensed service company.
Today, UL 300 continues to shape the safety protocols for food service establishments with an emphasis on modern suppression technologies. As the Fire Equipment Manufacturers Association (FEMA) confirms, there are currently no UL 300 listings for dry chemical systems used in commercial cooking. Although these systems can extinguish fires during UL 300 tests, they often allow re-flash because they don’t provide sufficient cooling.
Beef Tallow: A Resurging Trend
Beef tallow has been around for years, but has seen a bit of a resurgence recently due to the U.S. Health Secretary Robert F. Kennedy Jr. claiming that “seed oils are one of the most unhealthy ingredients that we have in foods.”
Critics say the extraction process of these oils strips away natural nutrients. And while rich in omega-6 fatty acids, nutritionists claim the standard Western diet already has more than enough, creating an imbalance that can lead to chronic inflammation associated with heart disease, diabetes, and arthritis. On the other hand, supporters of beef tallow say that while it’s high in saturated fat, it’s also rich in omega-3 fatty acids and conjugated linoleic acid, as well as vitamins K2, not to mention the high heat stability that reduces harmful byproducts.
On Jan. 2, 2025, Steak ‘N Shake made a statement about transitioning away from seed oils for their fries, onion rings, and chicken tenders by February. On March 13, 2025, they posted an update that on April 2, they’ll “begin using 100% Grade A Wisconsin butter, sourced from a family farm, to replace the current buttery blend, which contains seed oils. The buttery blend is currently used on select burgers and sandwiches. This change will be made in all of our restaurants.”
Steak ‘N Shake isn’t the only chain that has beef tallow in its repertoire. The Takeout reveals that many others are doing the same. Only time will tell if other restaurants follow suit.
| Restaurant | Type of Fat Used | Foods Cooked in Beef Fat |
| Smashburger | Beef tallow + canola oil | All fries, tots, sweet potato fries, Smash Tots, crispy Brussels sprouts |
| Popeyes | Beef tallow | Fried chicken, Cajun fries |
| Outback Steakhouse | Beef tallow (since 1988) | Aussie Fries, Bloomin’ Onion, other fried menu items (not steaks) |
| Portillo’s | Vegetable oil + beef tallow | Crinkle-cut fries, onion rings |
| Buffalo Wild Wings | Beef shortening | Fries, Buffalo Chicken Tots, wings, cheese curds, cauliflower wings, chicken sandwich |
Conclusion: Wet Chemical Systems and UL 300 Are Here to Stay
As culinary trends shift and beef tallow resurges, the importance of wet chemical suppression systems and UL 300 standards remains unchanged. These systems are more than capable of fully protecting life and property and effectively suppressing fires. All the while, preventing dangerous reignition, no matter the oil or fat type. For kitchen owners and operators, the takeaway is clear. Staying faithful to UL 300 compliance is necessary, from meeting regulatory requirements to ensuring a safe, clean environment. The landscape of food service will continue to evolve as it always has. But tried and proper fire safety measures will continue to be the foundation upon which innovation can thrive.
Featured image via Shutterstock.
