When it comes to fires, commercial kitchens are considered a high-risk environment. From appliances that use open flames to cook foods, to those that produce flammable grease, commercial kitchens can become dangerous if not properly cleaned and maintained. Ranges, broilers, fryers and ovens operate at high temperatures in close contact with combustibles such as fat, oils and grease, making commercial kitchens an ideal environment for fire.
Because of this high-risk environment, the National Fire Protection Association has listed standards for ventilation control and fire protection guidance for commercial kitchens. These requirements are in place to minimize fire risk and keep both employees and customers safe in the chance that a fire does break out. This includes portable fire extinguishers as well as wet chemical restaurant fire suppression systems.
What Is A Fire Suppression System?
Wet chemical fire suppression systems work by releasing a chemical agents that reacts with oil to create a thick foam covering the cooking surface. In the same way a fire extinguisher releases a foam, a wet chemical fire suppression system smothers the fire until the appliance cools and the fire is put out. These types of systems are not just effective on oil and grease fires, but are effective for all types of commercial kitchen fires.
Fire Suppression Systems For Kitchen Hoods
The NFPA requires an automated fire suppression equipment for all grease-removal devices like hood exhausts and exhaust duct systems in commercial kitchens, as well as cooking equipment that produces vapors or exhaust that may have grease in it. These are kitchen hood fire suppression systems to protect your kitchen, staff and customers from fire hazard. These are often “pre-engineered” systems that are made in a specific way, and need to be installed correctly and maintained properly by an industry professional.
These systems should be able to be both automatic and manually activated, as well as automatically shut off all sources of fuel and electrical power to the equipment. The system should be customized for the kitchen, so that there is the proper amount of coverage for the size of the kitchen, as well as the appliances used. Fire suppression systems need to be maintained regularly by an industry professional.
Additional Safety Measures
Even though your commercial kitchen has a fire suppression system, it is still imperative that you regularly have your ductwork and kitchen hoods cleaned by an industry professional. This regular cleaning removes debris and grease, minimizing the risk of a fire in these areas. If it’s time for your regular commercial kitchen maintenance, contact the team at Airpro Indoor Air Solutions to schedule your appointment today.
Give Us A Call For Your Hawaii HVAC Needs!