Kitchen Hood Fire Suppression Systems

Kitchen fires are among the most dangerous because a fire that starts in any cooking unit or chimney can quickly spread through the air ducts to the entire building or restaurant. Research indicates that most restaurants that have survived a significant fire cannot be reopened. This is due to the fact that the owner of the restaurant or building is harmed not only in terms of the property but also in terms of reputation by risking the lives of their customers.

As soon as cooking oils are ignited, the temperature rises excessively, which makes them privileged fires. Oil mist, which is extremely flammable, causes oil fires. As a result, it can only be controlled by reducing the oil's temperature and reducing its contact with oxygen.

 

Fires in kitchen cooking units and hoods are put out using automatic extinguishing systems with liquid chemical-type extinguishers. It is installed near the kitchen hood unit in a liquid cylinder. The special liquid covering the surface cuts the contact of the burning surface with oxygen and takes the fire under control with its cooling effect. Fire detection is provided by fusible metal detectors mounted on a wireline mechanically connected to the cylinder head. The system is completely mechanically activated. ⁠⁠⁠⁠⁠⁠⁠ If desired, the fire alarm system can be informed that the system has been activated.

The main criteria in system design are hood plenum size, number and type of chimneys, and types, numbers, and sizes of cooking units. Different types and sizes of cooking units require different amounts of extinguishing liquid, different spray patterns, and therefore different types of nozzles. In the event of a fire in one of the cooking units or hood chimneys, the liquid is discharged through all nozzles. With the guidance of these statistics, it is possible to calculate the minimum amount of liquid the system will require in the event of a fire and design the system's piping by choosing the appropriate cylinder.