Kitchen Wet Chemical System

The more common method is to use a wet chemical fire suppression system. It is the type that is typically found in restaurants and other commercial kitchens. This method is better suited to cooking fires that can be sparked by hot oil or grease. They are rarely volatile at cooler room temperatures.

When they overheat and catch fire, the liquid suppression system can spray fine droplets over a larger area, instantly cooling the grease or other fuel and dampening the flames. The cooling effect lowers the temperature of the affected substance below its ignition temperature, which helps to suppress the flames and prevent re-ignition.

Key Features

  • Quick & Easy installation directly above high-risk cooking areas:

The flexible sensor tubing is easily installed directly inside the extractor hood – directly above cooking areas.. When in service, the tubing is pressurized with dry nitrogen to 16 bar. The dynamics of pressurization make the tubing more reactive to heat.

  • Early fire detection:
If a flame-up occurs, the heat of the fire causes the pressurized Sensor tube to burst at the hottest spot (approx. 175°C).
  •  Instant suppression:

The sudden tube depressurization actuates the special pressure differential valve and instantly floods the cooking area with Class F extinguishing agent. The fire is quickly suppressed just moments after it began… minimizing damage and downtime.

Applications: Protection of

The good news is AITO has capable technician that can possess the required abilities and information.

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