Restaurant hood fire-suppression systems are a crucial tool to protect your people, property and profits.
In the often-stylish world of restaurants, hood systems that can help prevent or minimise the impact of fires are not exactly the most glamorous product.
They are a potential life-saver, though, and may mean the difference between staying open or going out of business in the event of a fire incident. At their best, these safety systems provide around-the-clock fire detection and suppression, with extinguishing agents such as wet chemical and water mist technology.
Strategically positioned discharge nozzles that douse blazes or fire re-flash are a critical line of defence.
How they work
Restaurant fires more often than not start in the kitchen, where deep-fat fryers, cooking ranges and cooking grills represent a real hazard. Flammable cooking oil or grease can build up in hoods and ducts and cause a blaze.
The detection system is installed in the plenum hood directly above the cooking equipment. When the detection system is activated the electrical and/or gas supplies are shut off and the release of an extinguishing agent causes a discharge out of the pre-determined nozzles.
Grease fires are especially difficult to put out, which is why having a suppression system adequately designed, installed and maintained is so vital. Wet chemical agent work well reacting with the oil/grease causing saponification.
Tailor your solution
Hood fire-suppression systems are used in a range of commercial kitchens, from restaurants and sports stadiums to events venues and fast-food outlets.
However, there are several types of kitchen suppression systems from which to choose, so it is imperative that venue owners and managers consult with experienced fire-suppression experts before buying a system. Qualified technicians can suggest the best fit for your establishment, and outline how the systems can be safely and efficiently incorporated into your kitchen. They can also get you up to speed on the relevant fire codes and regulations.
Two options on the market are the highly regarded Amerex KP-PRM and the Ansul R-102 restaurant fire-suppression systems, both of which have been installed successfully in many kitchens around the world. The former uses linear pneumatic detection technology and a fast-reaction, low-pH, wet chemical suppression agent that targets cooking fat and grease fires, while the latter uses a sophisticated suppression agent that has three vital characteristics: fast flame knockdown; vapour securement; and the ability to cool hot surfaces and cooking oils. Both systems meet all the relevant Australian and international standards.
Don’t set and forget
Proper installation and regular maintenance of restaurant hood fire-suppression systems will provide the best safety outcomes for your business.
Remember that commissioning and ongoing testing of such systems after installation is a legal requirement designed to improve safety outcomes and ensure that all components of any new system are working properly. It is highly recommended that foam stocks are tested regularly so they work properly in an emergency.
Up-front communication with your chosen fire-suppression experts and ongoing support from them should ensure that your restaurant and its staff are operating in the securest environment possible. Be informed – and stay safe.