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Kitchen Fire System

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MOQ : 1 Unit

Kitchen Fire System Specification

Fire Class
Class K (Kitchen oil fires), Class F (Fats and Cooking Oil)

Coating Type
Corrosion-resistant powder coating

Technology
Wet Chemical Suppression System

Features
Automatic detection & activation, Quick response, Non-toxic suppressant, Minimal residue

Coverage Area
Depends on nozzle arrangement; up to 10-20 sq. meters

Fire Extinguisher Type
Wet Chemical Cylinder

Working Temperature
0C to 55C

Shape
Cylindrical Cylinder

Voltage
24V DC (for detection & control panel)

Mounting Type
Floor Standing or Wall Mounted

Operating Pressure
12-20 bar

Connectivity Type
Wired; Control Panel Connected

Installation Type
Wall Mounted, Overhead Hoods

Control Type
Automatic & Manual Control

Application
Commercial Kitchens, Hotels, Restaurants, Canteens, Food Courts

Max Flow Rate
Varies by system design; typical 13-20 LPM

Capacity
9-12 liters

Diameter
50 mm (Typical pipeline)

Pressure
Operating: 12-20 bar

Maintenance
Annual Inspection Recommended

Cylinder Material
Steel

Discharge Time
Approx. 10-15 seconds per nozzle

Alarm Interface
Integrated with Kitchen Alarm System

Nozzle Material
Stainless Steel

Suppression Agent
Potassium Acetate-based Wet Chemical

Response Time
Rapid (within seconds of detection)

Manual Override
Mechanical Pull Station Available

System Life
10 years (typical, with regular maintenance)"},{

Detection Method
Heat Sensing Cable or Thermo Bulb

Kitchen Fire System Trade Information

Minimum Order Quantity
1 Unit

Payment Terms
Cash in Advance (CID)

Supply Ability
100 Units Per Month

Delivery Time
7 Days

Main Domestic Market
All India

About Kitchen Fire System

Discover our featured Kitchen Fire System, designed for the ultimate protection in commercial kitchens! For a limited time, enjoy the best price on this spectacular safety solution, complete with a radiant stainless steel nozzle and a noteworthy potassium acetate-based wet chemical agent. The system's rapid heat-sensing cable or thermo bulb detects fire within seconds, activating a powerful discharge for swift extinguishment. Suitable for restaurants, hotels, canteens, and food courts, this system offers both automatic and manual control, minimal residue, and 10-year system life (with annual inspection).

Versatile Fire Prevention for Commercial Kitchens

The Kitchen Fire System is widely used for suppressing fires in restaurants, hotels, food courts, and canteens, ensuring safety at crucial sites where cooking oil and fats present high fire risks. Its radiant features, such as automatic detection, quick suppression, and a non-toxic, minimal-residue agent, make it ideal for both new kitchen setups and retrofits. Designed to activate both automatically and manually, the system safeguards all critical cooking stations efficiently.

Packaging, Sample Policy, and Order Process

Every Kitchen Fire System is securely packaged, ensuring product integrity and swift domestic market delivery after quotation approval. For order completion, our team offers detailed system specifications and reliable support, tailored to your requirements. Sample units are available upon request. Our sample policy is transparent and customer-friendly: sample quotations are promptly provided, enabling confident procurement decisions before full-scale purchase.

FAQ's of Kitchen Fire System:

Q: How does the Kitchen Fire System detect and suppress fire?

A: The system uses either a heat-sensing cable or a thermo bulb to rapidly detect temperature changes. When a fire is detected, it activates an integrated kitchen alarm and releases a potassium acetate-based wet chemical through stainless steel nozzles, suppressing the fire within 10-15 seconds per nozzle.

Q: What types of fires can this Kitchen Fire System handle?

A: This system is specifically designed for Class K and Class F fires-those involving kitchen oils and fats-making it perfect for commercial kitchens, restaurants, and food preparation areas.

Q: Where can this fire suppression system be installed?

A: It is suitable for installation above cooking ranges, in overhead hoods, or on walls within commercial kitchens such as restaurants, food courts, hotels, and canteens.

Q: What is the recommended maintenance process for the system?

A: Annual inspection is recommended to ensure optimal performance and longevity. Regular maintenance helps maintain the system's functionality over its typical 10-year lifespan.

Q: How does the manual override function work?

A: In addition to automatic activation, the system features a mechanical pull station allowing manual discharge, giving users immediate fire suppression control if required.

Q: When can a sample unit be requested and what is the process?

A: Sample units can be requested during the quotation phase. Our team will provide transparent pricing and guidance, allowing you to evaluate the system before placing a full order.

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