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Kitchen Fire Suppression System

FEATURE:SNG21-03


Risk of fire hazard proves to be very dangerous in the modern commercial kitchen. Fire in kitchen is generally due to burning of oil. However oil & fats burn at relatively high temperature and hence once they catch fire, extinguishing them is very difficult. Open flames, red hot cooking surfaces and a heavily grease-laden environment help the kitchen fire to spread quickly and have proven to be very difficult to extinguish. With the aim to protect modern kitchen from such risk we have developed SYNERGY KITCHEN FIRE SUPPRESSION SYSTEM. The system is developed according to the NFPA & UL standards. It can be widely used in the kitchens of the Hotels, institutes, Restaurants and hospitals etc.



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FEATURE:SNG21-03


Risk of fire hazard proves to be very dangerous in the modern commercial kitchen. Fire in kitchen is generally due to burning of oil. However oil & fats burn at relatively high temperature and hence once they catch fire, extinguishing them is very difficult. Open flames, red hot cooking surfaces and a heavily grease-laden environment help the kitchen fire to spread quickly and have proven to be very difficult to extinguish. With the aim to protect modern kitchen from such risk we have developed SYNERGY KITCHEN FIRE SUPPRESSION SYSTEM. The system is developed according to the NFPA & UL standards. It can be widely used in the kitchens of the Hotels, institutes, Restaurants and hospitals etc.



System Design & Operation
1. The system consist of wet agent tank enclosed in S.S. box, heat sensing cable, Nozzles, and Piping.
2. Optional(Temperature Sensor, Control Panel, Temperature Meter)
3. The system consist of automatic as well as manual actuation.
4. On actuation system starts spraying Synergy low PH-liquid fine suppressant on plenum area, cooking surface, exhaust duct system with predetermined flow rate.
5. On contact with hot grease, it forms a layer of soap like foam one the surface (saponification), acting an insulation between hot grease and atmosphere; thus cutting down Oxygen Supply.
6. Immediately waterline system is activated and allow water to flow onto the same hazard area, continuously refurbishing foam blanket and cooling the hot appliances to prevent reignition.
7. The system is capable of shutting sown other appliances on system actuation, if required.
8. Additional equipments such as gas shutoff valves, alarm, warning lights etc. can be integrated with the system.

Main Advantages
Pre-Activation Alarm
It is the only system capable of giving an alarm approx 30°before activation temperature of the system can be integrated to BMS as well.

Dual extinguishing agent
The fire will be put off by the wet chemical solution. Water is then discharged to prevent re-ignition and enables puling cooling of cooking surface.

Dual Detection

Thermocouples
This enables continues monitoring of temperature 

Heat Sensing Cable
Acts like a heat detection source at any point in the entire length