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.