Fire Suppression

Fire Suppression


What are fire suppression systems?
Commercial kitchen fires are highly destructive.
The potential loss to both property and life can be disastrous.
Conventional means of tackling kitchen fires include portable extinguishers and fire blankets.

Both these methods require:

• Operatives to be present
• Operatives to be trained
• Operatives to put themselves at risk

Crucially, portable fire extinguishers and fire blankets cannot tackle flames that may have spread into kitchen canopies extract duct work. Once fire spreads into extract systems a surface coating of grease can quickly spread fire throughout a building
Kitchen Fire Suppression Systems offer a robust solution to this problem.
Fire Suppression systems consist of a liquid wet chemical agent stored in stainless steel tanks and / or enclosures mounted close to the kitchen extract canopy.

Fixed pipe work extends from the tanks into the extraction plenum areas and above the risk cooking appliances. Specific discharge nozzles or zone defence nozzles are installed above each hazard appliance, behind the grease filters and up into the extract ductwork.

In the event of fire, the wet chemical agent is automatically discharged from all nozzles. The system can also be manually activated. The wet chemical agent attacks the fire by rapidly knocking down the flame and reacting with the heat and cooking grease to produce a soap like foam layer starving the fire of oxygen and preventing a fire re-flash.

The low pH agent remains liquid where it comes into contact with appliances that are not on fire. The wet chemical agent is confined to the kitchen canopy and the appliances beneath it and can be easily and safely removed following activation.
Following a fire, kitchens can be cleaned, the wet chemical system can be recharged and trade can continue.