- Application : Commercial kitchen
Industry : Kitchens
System : BlazeCut C Series
- Accessories : BlazeTube, pressure switch, beacon/buzzer, remote pneumatic actuator
Commercial kitchens, whether within a cafeteria, restaurant or a hotel, include many fire hazards from the natural environment of open flames, multiple heat producing appliances, use of flammable oils and greases. Neglected cleaning, crowded spaces, high paced service and other, increase the probability of a fire event. Understanding these hazards and how you can minimize the risk can help prevent property damage, business downtime, and more importantly, injury or loss of life. Therefore, an uninterrupted and power independent extinguishing systems are highly recommended.
What we did
Commercial kitchens are rooms where usually there is not much free spaces to work with. Because of electrical appliances scattered around, cupboards, piping and so on, the installation of suppression system can be challenging. Thorough preparation of the initial design is a must. Fitted was BlazeCut C Series ILP system for commercial kitchens consisting of multiple cylinder connected in series. For pneumatic connection of cylinders and fire detection, heat sensitive BlazeTube was fitted to cover all the kitchen appliances, hoods and ducts. Distribution of the foam extinguishing agent is provided by stainless steel tubes and braided hoses. Several kitchen specific nozzles with 40° and 15° dispersal patterns take care of coverage of the potential fire hazards in the location. For emergency initiation of the extinguishing system, a remote pneumatic actuator and beacon/buzzer combo were installed on an easily accessible place near the exit from the kitchen.