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| Kitchen Hood System |
| Overview |
Prior to 1960’s, many restaurant
fires went unchecked. To meet this challenge UL-300
standard was evolved. As restaurant fire protection
systems evolved, so have the kitchens they protect.
The preparation of low cholesterol and low fat foods
require the use of hot burning vegetable oils. Highly
insulated, slow cooling appliances have also become
more commonplace. As a result, fires in today’s
appliances are more difficult to extinguish and
secure than in the past.
The kitchen hood system is an automatic system,
designed to protect the cooking equipment, hoods,
ducts, plenums and filters. This system has rapid
flame knock down and superior cooling effects
of water. |
| Target Industry Segment |
Restaurants, Hospitals, Hotels,
Schools, Airports, Industries, Residential Apartments |
| System Description |
High Heat from a fire in an appliance
causes a fusible link detector to separate. The
detection system triggers the releasing panel, which
in turn releases the agent. The liquid agent flows
through the pipe and is discharged through the nozzles
onto the appliance surfaces and into the hood, plenum
and ductwork. This wet chemical agent knocks down
the flame in a matter of seconds and reacts with
the hot grease to form a vapor-suppressing blanket.
After a time delay, the agent tank valve automatically
switches from agent to water flow. Following the
same path as the agent through the pipe and nozzles,
the water discharge rapidly cools the fuel and surrounding
surfaces.
A gas solenoid provided in the gas supply pipeline
cuts off the supply prior to discharge of agent.
A time delay of ten seconds is provided before
the fire mode or non-operational modes are activated
to prevent premature shutdown of gas and electricity
due to temporary water pressure surges or losses.
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| Standards & Compliance |
CIL, NFPA |
| Alliances & Partners |
Ansul |
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| KEY CUSTOMERS |
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ITPL |
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WIPRO |
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MOTOROLA |
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HONEYWELL INDIA |
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HUAWEI |
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VERIFONE |
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EMBASSY BUILDERS |
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ASHOK LEYLAND |
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MOLEX |
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