Kitchen Fire Suppression Systems – UL Listed

The kitchen fire suppression system uses a fire extinguishing agent specifically designed for fires caused by grease, such as those in cooking areas. This agent interrupts the chemical chain reaction sustaining combustion, thereby extinguishing the fire. It is dispersed in the form of a fine mist, which not only extinguishes the flames but also cools the oil below its auto-ignition temperature.

The system can be activated automatically upon fire detection or manually via a remote manual station located at the exit of the hazardous area. Upon activation, a predetermined amount of fire extinguishing agent is released through the piping network and fixed nozzles, which cover the aspiration channels, air ducts, and cooking appliances.

Main characteristics of the system:

• Designed for commercial kitchens, providing protection for cooking appliances, aspirators, and air ducts
• Pre-engineered system composed of mechanical and electrical components
• Main elements include:
• Fire extinguishing agent reservoir (in cylindrical housing)
• Activation panel
• Nozzles
• Fusible link or linear heat detection cable
• Remote manual activation station

Flexible design and efficiency

The system is designed so that the nozzles are positioned evenly along the length of the appliances under the hood, providing overlapping protection. This eliminates the need for individual protection of each appliance, allowing free movement of equipment.

Automatic and manual activation

The system can be activated automatically at high temperature via a fusible link or linear heat detection cable
Possibility for manual activation via remote manual station
Function for automatic shutdown of appliances such as exhaust fans and electrical devices
Included accessories such as audio-visual alarms and additional remote manual stations

System variants:

Two variants are available, developed in accordance with NFPA & UL standards:

PRINCE GEORGE – Kitchen fire suppression system (UL Listed) – Wet chemical agent
MOLIS – Kitchen fire suppression system (UL Listed) – Wet chemical agent + Water

The difference between PRINCE GEORGE and MOLIS is in the fire extinguishing agent:

PRINCE GEORGE uses pure wet chemical fire extinguishing agent
MOLIS uses wet chemical fire extinguishing agent + water

These systems provide reliable protection for professional kitchens, meeting high safety requirements.

Electrical or mechanical activation

• A) LHDC (Linear Heat Detection Cable) and electrical control panel
• B) Fusible metal detectors, metal cable with appropriate accessories, and mechanical control panel

Both activation methods are shown below. The first method uses a linear heat detection cable and electrical control panel. When the linear heat detection cable detects a fire, it generates a signal to the control panel, which in turn activates the fire extinguisher. The fire extinguishing agent is released through the distribution outlet, piping system, and nozzles to the fire. Simultaneously, audio-visual alarms are activated, as well as a gas shut-off valve to ensure additional safety measures.

The second method involves fusible metal detectors and metal cable connected to a mechanical control panel. This system also initiates the fire suppression process when heat causes the fusible element or metal cable to melt, activating the release of the fire extinguishing agent.

The second method shows activation via fusible metal detectors. In automatic operation, the fusible metal detectors, which are heat-sensitive and placed in the hood, melt and disintegrate due to temperature increase, activating the system. In manual control, the system must be activated by pulling the manual activation handle at the activation station. Once the system is activated, the fire extinguishing agent in the cylinders is dispersed over the cooking appliances, in the plenum and air duct through the nozzles, thereby extinguishing the ignited oils.

System advantages:

• 24/7 protection: Automatic detection and activation ensure constant protection.
• Minimal downtime: The chemical is easily washed off, equipment is cleaned, and the kitchen can be restored quickly.
• Unobtrusive design: Flexible piping configurations allow optimal design and convenient installation without interfering with kitchen workflow.
• Manual activation: Manual activation allows system activation at the first signs of fire, even before automatic activation.
• Non-toxic: Does not release toxic fumes during discharge. Ideal for protecting spaces regularly used by people.
• Event logger: Multiple events are recorded, helping to detect faults or actions by logging the exact date and time of the event.”