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UL300 ANSUL Wet Chemical Restaurant Systems
Restaurant fires traditionally have been some of the most dangerous, simply because fires can start on a cooking appliance, or in an exhaust hood or ductwork and quickly spread to the ventilation system, involving the entire building. Statistical data continues to show that many of the restaurants that have a fire never re-open. The new healthy cooking oils along with the steady stream of new high efficiency cooking appliances that are entering the kitchens are operating at higher temperatures and have created an even greater fire hazard in today´s kitchen.
UL-300 Wet Chemical Automatic Fixed Fire Suppression Systems
“Wet chemical fire-extinguishing systems shall comply with standard UL 300, Fire Testing of Fire Extinguishing Systems for Protection of Restaurant Cooking Areas... Hazards and equipment that can be protected using wet chemical extinguishing systems include the following:
- Restaurant, commercial, and institutional hoods
- Plenums, ducts, and filters with their associated cooking appliances
- Special grease removal devices
- Odor control devices
- Energy recovery devices installed in the exhaust system
Each protected cooking appliance, individual hood, and branch exhaust duct directly connected to the hood shall be protected by a system or systems designed for simultaneous operation... All systems shall have both automatic and manual methods of actuation... The extinguishing system shall be connected to the fire alarm system, if provided, in accordance with the requirements of NFPA 72®, National Fire Alarm Code®, so that the actuation of the extinguishing system will sound the fire alarm as well as provide the function of the extinguishing system.”
-NFPA 17A - 5.1,5.2
Specialized automatic systems, often referred to as Restaurant Fire Suppression systems, are designed to protect the following areas associated with cooking equipment; ventilating equipment including hoods, ducts, plenums, and filters; fryers; griddles and range tops; upright, natural charcoal, or chain-type broilers; electric, lava rock, mesquite or gas-radiant char-broilers and woks.
The system is typically utilized in restaurants, hospitals, nursing homes, hotels, schools, airports, and other similar facilities.
The system is capable of automatic detection and actuation and/or remote manual actuation. Additional equipment is available for mechanical or electrical gas line shut-off applications.
The detection portion of the fire suppression system allows for automatic detection by means of specific alloy rated fusible links, which, when the temperature exceeds the rating of the link, the link separates, allowing the regulated release to actuate.
Read NAFED's article on UL300.
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R-102
 Click here to view ANSUL R-102 video.
ANSUL R-102 Fire Suppression Systems discharge ANSULEXĆ Liquid Fire Suppressant, quickly knocking down flames and cooling hoot surfaces, while generating a tough vapor securing blanket that prevents reflash. With nearly neutral pH, R-102 systems are exceptionally friendly to cooking equipment. ANSUL R-102 systems are offered in two basic designs: appliance-specific, in which nozzles are aimed at specific hazard areas of each appliance; and overlapping, where the nozzles are arranged to overlap and provide a „fire-free zone„ throughout a group of appliances.
- Ansulex Low pH liquid fire suppressant, which rapidly suppresses fires, cools hot surfaces to prevent fire reflash, and cleans up fast.
- Stainless steel enclosure, which blends into the surroundings of today's modern kitchens.
View Brochure (PDF), Data-Sheet (PDF), Owner's Manual (PDF)
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Piranha
Click here to view ANSUL PIRANHA video.
The only agent-plus-water fire suppression hybrid on the market today, ANSUL PIRANHA systems outperform all conventional single-agent systems on a number of fronts. ANSUL PIRANHA systems attack fire using the rapid flame knockdown and securing capabilities of PRXTM Liquid Fire Suppressant. Then, the superior cooling effects of water follow, quickly cooling the cooking media and further halping to prevent reflash.
In UL300 testing, the ANSUL PIRANHA system cooled hot grease 15 times faster than single-agent wet systems, required 60% less chemical agent, covered hazard areas better and provided a cost-effective means to protect the cooking equipment.
ANSUL PIRANHA systems are also available with fully self contained water units to simplify installation, especially in areas where the minimum 33 psi water-pressure is not available (only 22 psi required for some smaller systems). The Self-Contained Water Supply offers three minutes of water discharge to help assure hot oils and greases remain well below re-ignition temperatures.
ANSUL PIRANHA systems are available in various sizes that can be combined for multiple configurations to expand the suppression system covered. Click here to view Ansul.com
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Kitchen Knight II
Click here to view KitchenKnight video.
Cooking appliances today allow for the potentially dangerous mixture of flammable oils and greases with high efficiency heat sources, creating an environment in which fire is always a threat. Ventilating systems deposit grease from exhausted vapors throughout the hood, filters and ducts. Electrical power lines and gas service lines add fuel to the hazard area, and must be shut off in case of fire. Alarms and other electrical devices must be activated. The Pyro-Chem KITCHEN KNIGHT II system can protect all these diverse hazard areas and perform all the necessary auxiliary functions.
- UL and ULC Approved
- Complies with NFPA Standard 17A and 96
- Meets the requirements of the Building Officials and Code Administrators
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| Captive-Aire
Captive-Aire designs, engineers, manufactures and delivers quality, fully integrated, solutions for the kitchen ventilation market. Captive-Aire will recommend the appropriate models and sizes of our products to provide you with an excellent solution. We understand the importance of providing the correct kitchen ventilation system design for each unique application.
Providing You with: Commercial Kitchen Ventilation, Exhaust Fans, Heaters, Make-Up Air
When determining requirements for a ventilation system, here are a few items that must be considered:
- Aesthetics requirements
- Local code requirements
- Equipment size, type, location
- Kitchen layout (walls, doors, pass and drive though windows)
- HVAC coordination
- Location and design temperature of the job site
- Air volume ‚ building and HVAC system design
- Returns properly located in the ceiling away from food prep areas
- Excellent system designs ensure comfortable cooks and diners with an energy efficient system.
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Dry Chemical Gas Station Systems
Click here to view ATTENDANT I & II video.
Modern Automobile fueling areas are designed with high-speed self-service pumps, enabling customers to fuel their vehicles faster than ever before. However, the same modern equipment that makes fueling quick and easy also makes the fueling area more susceptible to fire.
Accidents Do Happen
Customers might drive away without returning the nozzle to the pump or use the nozzle incorrectly resulting in a spill. Modern high-volume pumps can discharge a large quantity of flammable liquid onto the fueling area very quickly. Burning cigarettes, running engines, sparks and other heat sources can ignite the flammable liquids and/or vapors very quickly.
Protect Your Customers and Your Investment
ALL STATE FIRE EQUIP of WNY will install a Pyro-Chem Fire Suppression System specifically designed for today's modern fueling stations.
ATTENDANT I & II
- Automatic Detection & Control provides 24-hour protection
- Manual activation allows immediate actuation at the first sign of fire and provides separate backup to the automatic detection
- A variety of systems and piping configurations ensure that we can cover virtually any fueling area layouts
- Electrical connections allow for pump shut-off and audio/visual alarms
- Meet or exceed UL1254, NFPA17 and NFPA30 codes & standards
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Hand Portable Fire Extinguishers
Classification of Fires
Extinguishers are classified according to the type of fire for which they are suitable. The five classes are A, B, C, D and K. Extinguishers have a numerical rating which serves as a guide to the amount of fire they will handle. Click here for more details.
Fire Extinguisher Selection Guide
Effective fire safety depends on having the appropriate fire fighting equipment for the type of fire, knowing where to place it and how to use it. For fire fighting purposes we have broken down fires into five classifications. Once you have identified the type of hazard, click on the appropriate extinguisher for more details.
One of the most cost effective and efficient items of safety equipment your facility needs are high quality fire extinguishers. ALL STATE FIRE EQUIP of WNY offers the highest quality hand portable and wheeled fire extinguishers. When fire strikes your facility it is too late to plan for an emergency. By using our Total Solutions Capabilities plan, your company will be ready in the event of a possible disaster.
If you have a kitchen hood fire suppression system you also have fire extinguishers on site. ALL STATE FIRE EQUIP of WNY has the capability to inspect the fire extinguishers while we are inspecting your kitchen hood system. We will save you time and money by eliminating the coordination problems that arise when dealing with multiple companies to provide service on your fire protection equipment.
When updating your Ansul System to the latest technology, be sure and upgrade your fire extinguishers. Fire extinguishers designed specifically for kitchens are also available. Please note that changes by the National Fire Protection Association (NFPA) to standard #10 require this “Class K” hand portable fire extinguisher in cooking areas.
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