Kitchen Fire Suppression System Dedicated Induction Kit

The specialized fire extinguishing agent for cooking oil is a specially formulated mixture of low-pH water and organic salts. It achieves rapid fire suppression by chemically reacting with cooking oil to generate a non-flammable foam layer, thereby cutting off the oxygen supply. This extinguishing agent is characterized by being non-toxic, odorless, non-polluting, and easy to clean, meeting the high standards of environmental protection and safety required in modern kitchens.

• Temperature Detector (Thermal Element): Typically uses fusible alloy or glass bulb thermal sensors. When the temperature reaches the set value (usually 160°C-260°C), it automatically melts or breaks, triggering the fire suppression system.
• Fire Suppressant Storage Cylinder: Stores specialized fire extinguishing agents (e.g., wet chemical fire suppressant).
• Release Valve: Automatically opens when activated by the detection system, discharging the fire suppressant through the piping.
• Manual Activation Device (Emergency Button): Installed in a visible location for manual fire suppression activation by personnel.
• Nozzle/Spray Pipe: Positioned over high-risk fire areas such as stove tops and range hoods to ensure even distribution of the suppressant over the fire source.
• Mechanical/Electric Control Unit: Receives signals from detectors, automatically shuts off gas/power (via a linked valve), and activates the suppressant release.

The working principle of kitchen fire suppression typically involves three key mechanisms:

Kitchen fires, especially grease or oil fires (Class F), require oxygen to sustain combustion. Fire extinguishers or suppression systems release agents (e.g., wet chemicals, foam, or carbon dioxide) to displace oxygen around the flames. For example, a fire blanket physically blocks oxygen, while CO₂ gas forms an inert layer over burning oil.

Agents like water (in automatic sprinklers) or wet chemical solutions absorb heat energy, lowering the fuel temperature below its ignition point. Water mist systems are particularly effective as they rapidly cool flames and surrounding surfaces without spreading grease.

Dry chemical extinguishers (e.g., ABC powder) or specialized wet chemicals disrupt the combustion process at a molecular level. For grease fires, wet agents (potassium acetate/citrate) create a soap-like layer (saponification) that seals the fuel surface, preventing re-ignition.

• Preventing Re-ignition
• Environmentally Friendly and Safe
• Strong Applicability
• High-Efficiency Fire Suppression

Kitchen Equipment Fire Suppression Device is mainly used at the following sites: hotel and restaurant kitchens, catering centers of stadiums, large/medium/small restaurants, fast food restaurants, catering centers of airports, kitchens of offices and hospitals, large office building restaurants, kitchens of industrial and mining enterprises, and college cafeterias.

We pack products with first polyfoam and then the wooden cases. Once products are too big or customers require a pallet for products, we will make products a pallet. The following pictures are the common packing of products: