Defender Fire Suppression Systems
Defender products protect many food service kitchens throughout the UK. The Fire Suppression System incorporates a flexible design with an extremely effective ANSULEX Low pH Liquid Agent. ANSULEX quickly knocks down flames and cools hot surfaces, while generating a tough vapor securing blanket that helps prevent reflash.
The system is designed to protect areas associated with ventilating equipment, including hoods, ducts, plenums, and filters. It also protects auxiliary grease extraction equipment and cooking equipment such as various types of fryers, griddles, range tops, broilers, char-broilers and woks. The system is ideally suited for commercial kitchens in fast food chains, retail food courts, diners, convenience stores, catering facilities, mobile food trucks, hotels and casinos, stadiums, schools, hospitals and more.
Here’s a few additional benefits of the Defender system:
We are here if you need a Fire Suppression design, quote, install or review of current equipment and service.
Do I have to have a Kitchen Fire Suppression system by Law?
Due to a change in legislation (Regulatory Reform Order – RRO), a Fire Certificate for a building is no longer issued by a fire officer. The responsibility now sits with the ‘responsible person’. A full risk assessment must be carried out on all aspects of a business with each process being evaluated.
A commercial kitchen will be identified as a significant fire risk in any risk assessment. The risk within a commercial kitchen clearly cannot be entirely removed as the food still needs to be cooked and so the responsible person must choose the most effective means of managing the risk.
Since the introduction of the Regulatory Reform Order (RRO) there have been several recorded cases of prison sentences being issued for failure to comply with the legislation.
It may also be a requirement of a buildings insurance policy to have a fire suppression system. Insurance companies are increasingly specifying fire suppression for their clients. There may also be benefits to policy terms if systems are installed.
How are the Systems Activated, will they go off while I’m cooking?
A stainless steel cable is installed through ½” conduit and pulley elbows to a manual pull station sited on the path of egress from the kitchen. In the event of fire, the pull station is activated; pulling the stainless cable and activating the discharge gas cylinder which in turn pushes the wet chemical agent out of each discharge nozzle.
Automatic fusible link detectors are mounted above each cooking appliance and in the mouth of each extract duct. Stainless steel cable is held under tension through each detector and back to the activation gas cylinder. Fusible links are set to melt at a specific temperature (typically 500 F above normal cooking temperature). When the fusible link melts, the tension in the cable is released discharging the wet chemical.