Kitchen Hood Suppression Systems

Kitchen sections within the buildings contain serious fire risks within themselves, separate from the building. The unexpected ignition of the fats accumulated in the interior of the hoods in the kitchens and in the cooking units creates a small fire and if it isn’t responded quickly, the fire will grow and become uncontrollable.

The kitchen hood suppression systems come into play quickly, preventing to growing of fire that is still at the ignition stage. Fire occurring in hoods is quickly detected by the detectors which are installed to inside of hood. With the activation of the system, the non-corrosive low pH potassium carbonate containing liquid which is developed specifically for fat fires spreads to the relevant area in a short time.

The wet chemical covers the burning surfaces and cuts the contact of the fire with oxygen. As soon as the system is activated, the gas supply is also interrupted by the control valve on the gas line to the cookers. Thus, the risk of explosion of the trapped gas is eliminated.

Kitchen hood suppression systems are generally pre-engineered systems with uncomplicated designs.

The required amount of liquid must be discharged into all cooking units (fryer, grill, cooker, etc.), filter parts and suction channels from the appropriate type of nozzles.

The capacity of the titchen hood extinguishing system is determined according to the nozzle types and total flow amounts.

General usage areas

  Restaurants,

  Hotels,

  Shopping malls,

  Hospitals and health institutions,

  Kitchens of industrial facilities.