Commercial Fire Suppression Systems

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Service Fire Equipment has a solution to any of your kitchen suppression system needs. We sell, install, inspect, re-certify, recharge and provide maintenance and repairs.

Commercial Kitchen Protection

Restaurant fire containment systems are more elaborate than small household systems.

A sound commercial kitchen fire suppression system is necessary to guard against loss from fire.

Systems vary depending on:

  • kitchen hood type
  • type of fire
  • form of cooking (grilling, deep frying, etc.)

The major differences between commercial and residential kitchen fire suppression systems are the cost implication, and scale of the installed system.

Wet Chemical Systems

This system uses a wet chemical agent - usually potassium acetate or potassium carbonates formulation, to put out grease based fires.

Liquid spray is directed onto the burning surface and a reaction occurs between the hot oil and the chemical agent resulting in a vapor suppressing blanket that contains the fire and prevents it from spreading. Additionally, the wet chemical has a cooling effect on the burning surface.

Carbon Dioxide Systems

Carbon dioxide extinguishing systems are designed to provide a uniform distribution of carbon dioxide. The system is designed to run automatically once activated and measures for ventilation must be considered with this system.

Automatic Sprinkler System

These are primarily designed to discharge water on a burning surface in large quantities so as to drench surrounding combustible materials and cooling the fire source. This system is normally applied on kitchen areas where deep fryers are extensively used. When using this system, ensure that the sprinkler heads are tested and certified as required by the relevant regulating bodies.

Importance of Inspections

Fire inspections must be carried out by a company who is fully trained and has the capability to thoroughly carry out the inspection and/or re-certification.

Some basic areas of concern:

  • inspect kitchen hoods for grease accumulation
  • have kitchen hoods cleaned by certified personnel (at least every 6 months)
  • extract fan and exhaust ducts should be cleaned to prevent grease buildup

If you are looking for an estimate, inspection, re-certification, system upgrades to UL300, maintenance, repairs, or re-charges, just contact the experts at Service Fire Equipment.