More and more insurance companies are requesting this be carried out as they recognise that kitchens in buildings are one of the biggest fire risks with potential to become a very expensive claim for them should the worst happen.
Commercial Kitchens utilise high temperature cooking oils, slow cooking appliances and deep-fat fryers all of which represent a difficult and unique challenge to maintaining a safe working environment and compliance to Health and Safety legislation.
Restaurant suppression systems are fixed extinguishing systems designed to quickly detect and suppress kitchen fires using advanced extinguishing agents specifically designed to effectively combat kitchen fires and limit damage so that the operation of the kitchen can be quickly reinstated once the fire has been safely extinguished.
Nozzles placed under the cooker canopies and over each risk area propel a water-based agent with a chemical foam type mix over the risk. This is usually triggered by a fusible link (a thermal link fixed to a cable which connects to an actuator which when it breaks releases the agent through the pipework and nozzles) or a manual pull station.
The agent is usually situated near the risk in a box. This is basically a large automatically operated fire extinguisher. Pipework from the nozzles terminate at this point and a valve operates the release. Once the system is triggered the agent is propelled from this valve/cylinder to the nozzles.
The agent is a water-based chemical which acts like a foam extinguisher. This is to ensure any flammable liquids are covered by the foam to avoid a boil over from any oven/fryer that may still be switched on which stops the oil from re-igniting.
To ensure system functionality and compliance to British and European Standards, Biannual maintenance visits are required.