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Restaurant Fire Safety: Pre-Engineered Chemical Extinguishing Systems

If you are a new restaurant owner, one thing you will need before you open your doors for business are Pre-Engineered Chemical Extinguishing Systems. Your job is to make distinctive and delicious food. Your job is also to keep your customers and property safe by having a fire suppression system in your restaurant.

Some common restaurant fire suppression systems are sprinklers and carbon dioxide detectors. Another common safety measure you should incorporate in your fire safety is a pre-engineered dry chemical or wet chemical fire extinguishing system.

These fire suppression systems are made available to provide protection for your cooking appliances and associated ventilation equipment that could be major fire risks.

Components of Pre-engineered Dry And Wet Chemical Fire Extinguisher Systems

The Pre-engineered dry and wet chemical fire extinguisher systems usually are composed of the following:

-Extinguishing Agent

-Expellant Gas Storage Tank

-Piping to deliver extinguishing agent

-Nozzles to disperse the agent

-Manual/ Automatic Control Hardware

The Use of Pre-Engineered Dry and Wet Chemical Fire Extinguisher Systems

The intended purposes of Dry and Wet chemical extinguishing systems are to quickly extinguish fires and prevent fires from re-igniting.

Dry chemical extinguishing systems use sodium bicarbonate, potassium bicarbonate or ammonium phosphate as an extinguishing agent. Dry chemical extinguishing systems can be used for commercial cooking areas and automobile cooking areas.

Wet chemical extinguishing systems use a variety of chemical compositions to extinguish agents. These types of extinguishing systems can only be used for commercial cooking areas only.

Appliances that commonly catch fire in commercial cooking areas are deep fat fryers, griddles, gas/ electric radiant charbroilers, charbroilers and chain broilers.

For reliable Dry and Wet chemical extinguishing systems for your restaurant safety, use suppression systems from Fireline Corporation.

Commercial restaurant kitchens are equipped with ranges, broilers, fryers and ovens. These appliances, when combined with high temperatures and cooking oils, provide an ideal environment for a fire. The best protection against restaurant fires is the installation of a pre-engineered wet chemical restaurant suppression system. Our pre-engineered restaurant hood wet chemical systems have successfully suppressed many restaurant cooking equipment, exhaust hood and duct fires and are the industry wet chemical systems have pre-determined flow rates and quantities of extinguishing agent, as well as the specific pipe sizes and number and types of nozzles prescribed by the manufacturer. It is vitally important to have these systems designed installed by a qualified fire protection contractor. Semi-annual inspections, including fusible link replacement, are also important factors to ensure proper operation in the event of a fire.

Ask us about our Dry Chemical Fire Extinguisher and Wet Chemical Fire Extinguishers for the best commercial restaurant kitchen safety.

We are a Maryland corporation founded in 1947 by John S. Waters. Fireline remains a pioneer in the fledgling fire equipment distribution business and we have grown to encompass all facets of fire protection. Our Totally Integrated Protection Solutions provide you with a wide variety of services. We can design, install, inspect, or service any type of fire protection system. From fire alarm to fire extinguisher, we do it all.

If you have any questions about Dry Chemical Fire Extinguisher and Wet Chemical Fire Extinguishers , fire equipment, or other Fireline products and services, contact Fireline by calling 410.247.1422 or click here today!

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Source: Pre-Engineered Chemical Extinguishing Systems

This entry was posted on Tuesday, March 20th, 2012 at 1:28 pm. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.