Kitchen Suppression System

The Kitchen Fire Suppression System is specifically crafted to offer fire protection within the hoods and ducts of restaurant cooking appliances. Its fundamental components include a wet agent tank enclosed in a cylinder mounting box, Temperature Sensors, Heat sensing cable, Control panel, Nozzles, piping, and an optional water storage tank. This system ensures automatic activation and also allows for manual initiation through a remote manual pull station. Additionally, it has the capability to shut down other appliances upon system activation, if deemed necessary.

Supplementary equipment, including a remote manual pull station, mechanical and electrical gas valves, pressure switches, electrical switches, and accessories like alarms and warning lights, can be seamlessly integrated with the system. Upon fire detection, the Control Panel activates the wet agent tank, releasing the wet agent to extinguish the fire. The system offers both Single and Multi Wet Agent tank configurations, effectively applying fire suppressant to the plenum area, filters, cooking surfaces, and the exhaust duct system at a predetermined flow rate. When the liquid agent is discharged onto a cooking appliance fire, it not only cools the grease surface but also reacts with the hot grease, forming a protective layer of soap-like foam.

This protective layer serves as insulation, effectively preventing the release of combustible vapors by creating a barrier between the hot grease and the surrounding atmosphere. The system is ingeniously designed as a hybrid, employing both agent and water components. Upon activation, the agent is discharged onto the hazard area. Subsequently, the waterline system is triggered, facilitating the continuous flow of water onto the same hazard areas. This dual action ensures the ongoing replenishment of the foam blanket and the cooling of hot appliances, mitigating the risk of reignition.

The potential fire hazard in modern commercial kitchens is a serious concern, primarily arising from the combustion of oil. Given that oils and fats burn at high temperatures, extinguishing such fires proves challenging. Open flames, intensely hot cooking surfaces, and a heavily grease-laden environment contribute to the rapid spread of kitchen fires, making them exceptionally difficult to extinguish. To address these risks, we have developed a system aligned with NFPA and UL Standards, specifically tailored for use in hotel kitchens, institutes, restaurants, schools, and similar settings.