Fire Suppression Systems

Every Type I commercial kitchen hood requires a UL 300 listed commercial fire system.

Wet Chemical

Amerex KP and Ansul R-102 fire suppression systems use a potassium based chemical extinguishing agent. The agent reacts with hot grease to form a blanket of foam in a process called saponification that seals the hazard depriving the fire of oxygen. These systems are designed to protect hoods, ducts, plenums, filters, and cooking equipment. The wet chemical system is available in two types, Applicance Specific and Full Flood.

Appliance Specific - These systems are designed specific to appliances and require knowledge of the cooking battery under the hood. Specific nozzles and fusible links are chosen based on the type of appliance. The systems use a temperature rated fusible link to hold a scissors link together. When the fusible link melts, the scissors open and the system is activated. This is a dedicated detection system that requires permanent equipment placement; if the equipment is moved or changed, re-piping is necessary.

Full Flood - Full flood systems require no prior knowledge of the cooking battery with the exception of shelves, salamanders, and upright broilers. Full flood systems have drops evenly spaced across the length, the spacing is dependent on the manufacturer's UL listing. The detection system is either a pneumatic tube that runs the full length of the hood, or a fusible link detection with the links evenly spaced the length of the hood. The advantage of the full flood system is that cooking equipment can be moved and changed without having to alter the fire suppression piping.

Dual Agent

Ansul Piranha fire suppression uses both wet chemical and water to suppress the fire. Similar to the other systems, a wet chemical agent is used to blanket the fire with foam, followed by water, to cool the hazard. By cooling the area, the chance of a flare up is reduced. Dual agent fire suppression systems are available both as appliance specific and full flood and use a fusible link detection system.

Water Spray

The Water Spray fire suppression system is an automatic system, designed to protect the cooking equipment, hoods, ducts, plenums, and filters in facilities designed with wet-pipe sprinkler systems. Once activated, the system provides a focused continuous water mist until it is manually turned off. Water spray fire suppression only discharges onto the fire area, not over the entire cooking battery. In 1997 UL removed the listing from the EA-1 fryer nozzles. Greenheck, with several other manufacturers, has developed the Dual Tech nozzle for use over fryers. The nozzle has self-contained chemical canisters that discharge on the fryer first, followed by water. (To order, consult Greenheck.)

Downloadable Greenheck Literature
Viewable with the Adobe Acrobat Reader
(Click here for more information or to download the Acrobat reader)

Catalog:

Wet Chemical - Amerex KP Kitchen Fire Suppression Protection (377k)

Full Flood Wet Chemical - Amerex Zone Defense (370k)

Wet Chemical - Ansul R-102 (616k)

Dual Agent - Ansul - Piranha (452k)

Bulletins:

Ansulex Low pH Liquid Fire Suppressant Ansul (134k)

Mechanical Sealing Adaptors Ansul (101k)

PRX(tm) Liquid Fire Suppressant Extinguishing Data Sheet (31k)

Piranha Restaurant Fire Suppression Systems Data Sheet (148k)

Fire Protection For Restaurant and Commercial Cooking Equipment (478k)

Code and Standard Compliance for Piranha (49k)

Restaurant Fire Suppression Systems (254k)

Restaurant Fire Suppression Systems Data Sheet (Model R102 Standard) (216k)

Amerex KP Agent Data Sheet (50k)

Specification Sheets:

Amerex Zone Defense (147k)
Amerex KP (81k)
Ansul Piranha Spec (96k)
Ansul R102 Spec (89k)