As the kitchen is a crucial place for food processing, it is essential to use non-toxic, pollution-free, and non-corrosive fire extinguishers to prevent contamination of food and potential harm to human health. The fire extinguisher should first extinguish the open flames in the fryer, hood, or flue, and then use fine water mist to absorb heat and prevent reignition, achieving rapid fire suppression. While water alone can extinguish fires, it will take much longer and may also expand the burning area (hot oil will splatter when it meets water, potentially causing injury).
Upon the burning of the wok on the kitchen stove, the intense heat from the flames causes the thermally sensitive fusible metal cable release to disengage; the temperature-sensing detection system activates the kitchen fire suppression system's release device, pressurizes the extinguishing agent storage container, and simultaneously triggers all auxiliary starting or electric cutoff devices, as well as the alarm联动装置; the liquid extinguishing agent is sprayed through nozzles onto the surface of the kitchen stove equipment, as well as the interior of the exhaust hood, oil filter net, and exhaust pipe. This extinguishing agent quickly extinguishes the flame in the wok and forms a covering layer that suppresses the combustion of oil vapors, preventing reignition. Approximately 3-5 seconds after the system's extinguishing agent is depleted, the valves on the system automatically open the water spray valve, allowing water to flow through the extinguishing agent piping and nozzles, rapidly cooling and rinsing the surface of the oil and stove equipment.
The Kitchen Stove Automatic Fire Extinguishing System is suitable for kitchens in public buildings such as hotels, restaurants, dining halls, government agencies, schools, and corporate entities that meet the following criteria: ① Kitchens located in underground structures; ② Kitchens within or adjacent to the city with a floor area of ≥500m²; ③ Kitchens in high-rise buildings with dining areas of ≥100m²; ④ Kitchens in single and multi-story buildings with dining areas of ≥200m².
