Kitchen Suppression Systems

Service Fire Equipment sells, installs, inspects, re-certifies, recharges, provides maintenance and repairs of kitchen suppression systems for the Greater Dallas area.

Contact Us now to see how we can help you with your commercial fire protection needs.

Commercial Kitchen Protection

Kitchen fires are relatively inevitable so a sound kitchen fire suppression system is necessary to guard against life and property loss. There are several types of systems which vary depending on the kitchen hood type, type of fire, and the form of cooking (whether grilling, deep frying, etc.) taking place. The major differences between commercial and residential kitchen fire suppression systems are the cost implication, and scale of the installed system. Containment systems in restaurants are more elaborate compared to small household systems.

Wet Chemical and Carbon Dioxide Systems

In this system a wet chemical agent, usually potassium acetate or potassium carbonates formulation, is used to put out fires that are grease based. 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 extinguishing systems are designed to provide a uniform distribution of carbon dioxide. The system is designed to run automatically once activated and measures are to be undertaken with regard to ventilation concerns.

kitchen suppression systems

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, such as Service Fire Equipment, who is fully trained and has the capability to thoroughly carry out the inspection and/or re-certification. Some of the basic areas of concern, for example, will be to inspect kitchen hoods for grease accumulation and have them cleaned by certified personnel. Ideally, hoods should be cleaned at least every 6 months. Also, the extract fan and exhaust ducts should be cleaned to prevent too much grease buildup.

If you are looking for cost estimate, inspection, re-certification, system upgrades to UL300, maintenance, repairs, or re-charges…give the experts at Service Fire Equipment a call today at 972-513-1767 or contact us now.#vxlb{display:none;visibility:hidden;}