Kitchen Hood Fire Suppression System

In the last 10 years major developments have changed the ways of commercial cooking. Cooking equipment currently manufactured uses more efficient burners, resulting in much higher heating rates. More cooking is done with vegetable oil instead of animal fats. Vegetable oils have a much higher auto ignition temperature. Fryers are now made with improved insulation that slows the cooling rate, but which also increases the risk of a re-flash in the event of fire. Kitchen fires are much harder to extinguish than they were 10 or 20 years ago.
The piranha hood system features fast flame knockdown with the power of a wet chemical suppression agent, and the cooling capability of water. Tests using the piranha double agent system have shown dramatically increased fire suppression system performance.
The piranha hood system offers the following advantages:
revolutionary wet chemical+water kitchen fire suppression system
twice the coverage of conventional single-agent hood systems
cools cooking oils 15 times faster than simple wet chemical kitchen fire suppression systems
flexible nozzle coverage compared to the older hood systems
smaller and fewer agent storage tanks
please note that changes by the national fire protection association (nfpa) to standard #10 now require a special "k class" hand portable fire extinguisher in cooking areas. See our nfpa #10 update for more information.
We will need following information to quote the best rates to you…
drawings for kitchen room
dimensions for exhaust duct and number of ducts and type of duct (round or square) on each hood.
Cross section details of exhaust hood.
Type of plenum (single bank or v-bank)
dimensions for each equipment
details regarding cylinder location.
Completion period for the project expected
location of the project