The Commercial Kitchen Fire Suppression System is an Automatic Pre-engineered and self-activating standalone system; designed to protect the kitchen area without any loss using WET CHEMICAL agent to design for quicker flame knockdown and faster suppression. It exceeds stringent UL 300 standard and complies with NFPA Standards 96 and 17A.
Today’s high-temperature, high-efficiency cooking appliances, plus the use of hotter burning vegetable oils, poses a greater fire suppression challenges. Commercial Kitchen Fire Suppression Systems meet the challenge and are the top choice of food service kitchens worldwide.
The system is specifically designed for the challenging demands posed by cooking applications. By offering one of the most flexible system configurations in the industry, it provides efficient, economical protection for all types of cooking facilities and design layouts. Our customized approach allows you to specify the type of detection, control and cylinder sizes to fit your application.
The system features an aesthetic stainless steel enclosure to complement the kitchen design, ease of recharge and post-fire cleanup, reliable gas cartridge operation. A flexible agent distribution hose allows appliances to be moved for cleaning purposes without disconnecting the fire suppression system piping.
The Wet Chemical Extinguishing agent is a potassium carbonate based solution which is discharged as fine droplets into a protected area. The main extinguishing action is by cooling caused by the heat of vaporization. The fine spray discharge prevents the dangerous splash of hot grease or thermal shock damage to cooking appliances.
Wet Chemical Systems use wet agents to suppress commercial cooking fires. This method of fire protection helps prevent major fire damage from happening in your commercial cooking area.
The wet chemical fire suppression systems effectively work because the liquid spray hits a burning surface and quickly reacts with fats and oils to produce foam that cools the surface to prevent the re-igniting of a fire.
Re-ignition is prevented by saponification, a process in which the wet chemical agent combines with the grease to form a soapy layer at the surface of grease to seal off the fuel from the oxygen, allowing the grease to cool to below it’s auto-ignition temperature.
The wet Chemical Systems must comply with NFPA 17a (standard for wet chemical extinguishing systems) and NFPA 96 (Standard for Ventilation Control and Fire Protection for Commercial Cooking Operations).The system is designed to protect cooking equipment such as various types of fryers, griddles, range tops, broilers, char-broilers and woks. It also detects and suppresses fire in ventilating equipment including hoods, ducts, plenums and auxiliary grease extraction devices.
LISTING and APPROVALS
The system is UL/ULC listed; CE marked; COA, LPCB, TFRI, MED, DNV, ABS and Lloyd’s Register approved and meets NFPA 96 and NFPA 17A requirements
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