Fire Suppression System

Simple and easy to maintain system effectively protects kitchens in hotels, restaurants and public institutions with high risk of fire

The system protects the duct, hood and cooking appliance areas using a continuous cable that connects all cooking devices with strategically placed detectors. Each detector comprised of four parts: detectors, bracket, two “s” links and a fusible link.

As the heat builds, the fusible link will separate at a predetermined temperature relieving tension on the cable and activating the system

  • The system is operated automatically or manually according to customer requirement
  • Temperature detection levels can be adjusted to suit the application
  • Heat detectors are installed within the plenum and are triggered only during fire, while nozzles are arranged to offer maximum extinguishing coverage of all cooking appliances
  • A manual pull station allows immediate response capabilities backing up the automatic suppression system
  • The system distributes the extinguishing agent over all protected areas while interrupting the energy supply of gas and electricity for maximum protection against re-ignition
  • Potassium hydroxide phosphate is used to extinguish cooking oil/grease fires. Upon contact with oil, the liquid creates foam preventing oxygen from reaching the fire and cooling the area
  • All system parts are attractively styled so as not to detract from the look of the kitchen while the design ensures that kitchen workspace is not disrupted
  • After system operation, the kitchen can be ready to be re-utilized within minutes
  • The system can be recharged and ready to work in short period of time after discharge

Kitchen Suppression System Components

Fusible Link

Melted by heat, the two halves of the link will separate operating the extinguishing agent

Detector Bracket

Supporting the fusible link and the continuous cable under tension

Mechanical Release Module (MRM)

Accomplished when a fusible link separates in a fire condition and releases tension on the cable causing a spring-loaded trigger to activate the cylinder discharge valve


Liquid agent stored under pressure when activated is transmitted through supply lines and discharged through nozzles

Manual Pull Station

Each system is equipped with at least one manual pull station providing a means of activating the system manually if required

Extinguishing Agent

The extinguishing agent is based on a potassium compound that extinguishes cooking oil fires by means of cooling and saponification

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