Modern high-temperature kitchen equipment, in combination with the use of considerable volumes of flammable, high-temperature vegetable oils, presents a bigger challenge for fire extinguishing than ever before. In case the oil catches fire it is impossible to extinguish it by common portable fire extinguishers. There is a threat of the fast spread of the fire which might lead to serious injuries and damage to the kitchen equipment. Moreover, fire propagation through ventilation ductwork poses a risk of further fire spread into the remaining parts of the building.