Fire Suppression Systems

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:

  • 1 Easy to recharge and clean up
  • 2 Low pH agent
  • 3 Non-corrosive
  • 4 Reliable gas cartridge
  • 5 Meets requirements of UL 300
  • 6 ABS and CE approved

What are Kitchen Fire Suppression Systems?

Kitchen Fire Suppression Systems consist of a liquid wet chemical agent stored in stainless steel tanks and enclosures mounted adjacent to the kitchen extract canopy.

Fixed pipe work extends from the tanks into the extraction plenum areas and above the cooking appliances. Specific discharge nozzles are installed above each hazard appliance, behind the grease filters and up into the extract ductwork.

In the event of fire, the wet chemical agent is discharged from all nozzles. The wet chemical agent attacks the fire by rapidly knocking down the flame and reacting with the heat and cooking grease to produce a saponified foam layer, starving the fire of oxygen to prevent re-flash.

Kitchen

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?

Manual Activation

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 Activation

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.

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Saucepan Boiling