Wet Chemical Fire Suppression
Automatic hood, plenum and appliance nozzles discharge a potassium-based agent that cools and blankets hot oils and grease—stopping flame spread and preventing re-ignition.
Overview
- Deep fryers, ranges, grills, ovens and woks
- Hoods, plenums and exhaust ducts
- Make-up air interlocks and gas shutoff
- High-temperature oils can re-ignite after knock-down
- Flames spread fast via filters and ductwork
- Targeted nozzles minimize collateral damage
- Fast, automatic activation with manual pull back-up
- Saponification forms a cooling, oxygen-blocking layer
- Clear restoration steps and quick kitchen recovery
How It Works
When discharged, the potassium-based agent reacts with hot fats to create a soapy crust (saponification) that cools the surface and seals vapors—stopping re-ignition.
- Dedicated nozzles for each appliance type
- Plenum and duct nozzles protect the exhaust path
- Local alarms and shutdowns reduce escalation
Automatic thermal links or detectors trigger discharge; a manual pull station provides immediate override. Gas/electric supply is shut down during the event.
- Pre-engineered detection with clear indicators
- Fan/make-up air interlocks and time-delay controls
- Post-event procedures for safe re-opening
Design & Coverage
We map appliances, hood dimensions and duct runs, then select certified nozzles and cartridges to match each hazard and flow requirement.
- Hood width/height/depth and filter arrangement
- Appliance types, locations and heat outputs
- Duct length, bends and access panels
- Appliance-specific tips and aiming angles
- Clearance from heat sources and obstructions
- Labeling and test-cap provisions
- Layouts, nozzle schedules and interlock lists
- Commissioning plan and acceptance tests
- Maintenance and reset procedures
System Components
| Component | Function | Notes |
|---|---|---|
| Agent Cylinder/Tank | Stores potassium-based wet chemical. | Cartridge- or stored-pressure types. |
| Release Mechanism | Automatic thermal link and manual pull. | Detection line, actuator and check valves. |
| Nozzles & Piping | Direct agent to appliances, hood and duct. | Appliance-specific tips and flow orifices. |
| Interlocks | Shut down gas/electric, fans and make-up air. | Prevents spread and re-ignition. |
| Indicators & Signage | Local alarm, status and reset guidance. | Clear access to pulls and cylinders. |
Compliance & Training
- Routine link checks and cartridge inspections
- Hood/duct cleaning schedule coordination
- Post-discharge cleanup and reset procedures
- Manual pull and emergency power/gas shutoff
- Local alarm recognition and evacuation steps
- Use of K-class handheld extinguishers nearby
Industries & Applications
Line and prep kitchens with mixed appliances.
High-throughput kitchens and banquet operations.
Commissaries, canteens and central kitchens.
Protect Your Kitchen Around the Clock
Send hood drawings, appliance list and photos—we’ll design a compliant wet chemical layout with clear interlocks and commissioning.