Kitchen Fire Suppression SystemsIntroduction
The risk of fire hazard proves to be very dangerous in modern commercial kitchens. Fire in the kitchen is usually caused by burning oil. However, oil & fats burn at relatively high temperatures and therefore, once they catch fire, it is very difficult to extinguish them.
Open flames, red hot cooking surfaces and a heavily greased environment help the kitchen to spread quickly and have proven to be very difficult to extinguish.
In order to protect modern kitchens from such risks, we have developed SYNERGY KITCHEN FIRE SUPPRESSION SYSTEM.
The system is developed in accordance with the NFPA & UL standards. It can be widely used in the kitchens of hotels, institutes, restaurants , schools, etc.
The Kitchen Fire Suppression System is designed to provide fire protection in hoods and kitchen appliances for restaurants. The basic system consists of a wet agent tank enclosed in a cylinder mounting box, temperature sensors, heat sensing cable, control panel, nozzles, pipes, and a water storage tank (optional), etc.
The system provides automatic operation with the option to be manually operated via a remote manual pull station. The system is also capable of shutting down other devices on system operation, if necessary.
Additional equipment such as remote manual pull station, mechanical and electrical gas valves, pressure switches, electrical switches and accessories such as alarms, warning lights, etc. may be integrated into the system. As the fire is detected, the Control Panel activates the wet agent tank and the wet agent is discharged to extinguish the fire.Single and Multi Wet Agent tank systems are available.
The SKFS system suppresses fire by spraying the SYNERGY Low pH Liquid Fire Suppressant onto the plenum area, the filters, the cooking surfaces and the exhaust duct system with a predetermined flow rate. When the liquid agent is discharged into the cooking appliance fire, it cools the grease surface and reacts with the hot grease (saponification) forming a layer of soap-like foam on the surface of the fat.
This layer acts as an insulation between the hot grease and the atmosphere, thus helping to prevent the escape of fuel vapors.
The system is designed as a hybrid system (agent and water). The agent is discharged to the hazard area upon actuation.
Immediately after discharge, the waterline system is activated and allows water to flow to the same hazardous areas, continuously refurbishing the foam blanket and cooling the hot appliance to prevent regeneration.
Appearance : Light Blue
Freeze Point : -24 oC
Boiling Point : 230 oC
Specific Gravity : 1.2 – 1.5 g/cm3
pH : 8.5 – 11
Suitable For Following Kitchen Appliances :
Fryer - Single Nozzle Protection
Multiple Nozzle Fryer Protection
Tilt Skillet/Braising Pan
Chain Broiler Protection
Overhead Chain Broiler Protection
Upright/Salamander Broiler Protection
Gas-Radiant/Electric Char-Broiler protection
Lava-Rock (Ceramic) Char-Broiler protection
Natural Charcoal Broiler Protection
Alternate Ceramic/Natural Charcoal Char-Broiler Protection
Wood Fueled Char-Broiler Protection