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WET CHEMICAL SYSTEMS – RESTAURANT PROTECTIONAutomatic Fire & Integrated Solutions, Wet Chemical Restaurant Fire Fighting systems are based on many years experience in the design, supply, installation and commissioning of fire fighting systems.
The systems are ideally suited to meet the demands associated with today’s busy catering facilities An important characteristic of grease fires is auto-ignition. Cooking grease at room temperature is not a problem. Its vapours, for example, are not easily ignited. However, when heated to auto-ignition temperature - extinguishing the fire alone and removing the heat source may not prevent re-ignition. Re-ignition can occur until the liquid is cooled below its auto-ignition temperature.
It is the principal requirement of fire extinguishing and the prevention of re-ignition that makes the Wet Chemical system the ideal solution.
The Wet Chemical Extinguishing agent is a potassium carbonate based solution which is discharged as fine droplets into a protected area. The main extinguishing action is by cooling caused by the heat of vapourisation. The fine spray discharge prevents the dangerous splash of hot grease or thermal shock damage to cooking appliances.
Re-ignition is prevented by saponification, a process in which the wet chemical agent combines with the grease to form a soapy layer at the surface of grease to seal off the fuel from the oxygen, allowing the grease to cool to below it’s auto-ignition temperature.
The system operates at a nominal pressure of 12 bar (175p.s.i.) providing a fine spray discharge lasting for a nominal 45 seconds.
The unique nature of the Wet Chemical Extinguishing Agent eliminates many of the piping limitations commonly associated with dry chemical systems.
For further information on Wet Chemical Kitchen Fire Suppression Systems Design/Installation/Servicing or if you require a quotation or free site survey please contact any of the Fire Suppression Division.