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Commercial Cooking Equipment
Fire Suppression Systems Fires in cooking equipment of commercial eating establishments cause millions
of dollars in damage each year. A fire can be devastating to a food service establishment
often causing a cessation of normal business activities for days or weeks, and sometimes
permanently. Due to the nature of cooking the threat of fire is always present in a
restaurant. Having the means to stop a fire in or around a cooking appliance before it has
a chance to spread to the building is essential. Let BFPE International show you
the way to the best fire suppression solution for your establishment, before a fire
can cause any damage.
BFPE International can design, provide, and
install Commercial Cooking Equipment Fire Suppression Systems for any application. We
represent the manufactures Amerex, Ansul, Kidde,
Pyro-Chem, Range Guard of the most thoroughly tested fire suppression equipment in the
world.
Commercial Cooking Equipment Fire
Suppression Systems are a pre-engineered solution to appliance, ventilating hood and duct
fires. The systems are designed to maximize hazard protection, reliability, and
installation efficiency. With a pre-enigineered design concept, and a wide array of
available cylinder sizes BFPE International can offer the most efficient, effective
protection for every type of cooking appliance; range tops, fryers, griddles, broilers,
woks, as well as hood and duct systems.
All newly installed systems meet, and in most cases exceed,
the stringent standard of performance set by U.L. 300 (click to U.L. 300 Q & A). The systems
utilize APC (Aqueous Potassium Carbonate) wet agent. Wet agent fire suppression systems
provide quicker flame knockdown and faster fire suppression than the previously used dry
chemical agent fire suppression systems. Wet chemical based fire suppression systems are
designed to work well in today's modern commercial kitchen where equipment has become more
energy efficient and lower fat cooking oils are utilized.
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Another big advantage of a wet chemical
fire suppression system over its predecessor is the quicker after fire cleanup. After a
fire the wet chemical residue can be wiped away from appliances with a damp cloth
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Let BFPE International
work with you to determine what type of system best fits your scenario. From the method of
system actuation (manual pneumatic, manual electric, automatic heat detection), to the
placement of the agent storage cylinders (which in many cases can be completely out of
sight) BFPE International can accommodate your needs.
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Unlike some other fire
protection company's who may have sales representatives who handle many different types of
fire protection products, BFPE International has a team a dedicated sales
professionals who handle only Commercial Cooking Equipment Fire Suppression Systems. This
focus allows BFPE to offer our customers the service and attention they deserve. To
arrange for a consultation with one of our sales representatives please click on the link
below. Commercial Cooking
Equipment Test & Inspection
Maintenance and periodic testing of
commercial cooking equipment fire suppression equipment is critical in order to ensure
that the systems operate as designed in the event of a fire. Most jurisdictions and
insurance companies require that these systems are tested in accordance with NFPA 96 in
order to be in compliance with local code and/or insurance policy provisions. The service
is performed on a semi-annual basis and causes no disruption to normal business activity.
At the end of each service call the owner is provided a copy of a completed service
report and a service tag is affixed to the equipment (also proof of compliance). To
arrange for a quotation to have the semi-annual test and inspection performed or to
schedule a service please click the following link. We offer special discounts to our
customers that have the service as a part of a Total Fire Protection Service
package and members of our Premier Partnership Program.
 System Cylinder with
Mounting Bracket |
 Automatic Gas Shutoff
(electrical or mechanical) |
 A+ Control Head or
Mechanical Control Head |
 Remote Manual (Optional)
recessed or surface |
 Detection Line Enclosed in
Conduit |
 Electric Micro Switches
(Optional) |
 System Discharge Piping |
 Liquid Seal Device for Hood &
Duct Penetrations |
 Nozzle Protecting Duct |
 Corner Pulley for Change in
Directions |
 Nozzle Protecting Plenum |
 Detector with Fusible
Element |
 Appliance Nozzle (stationary
or swivel) |
 Pneumatic Control Head |
NAFED Technical Libraries
Restaurant Fire Suppression System Related
Class
K Wet Chemical Fire Extinguishers:
In 1998 the NFPA 10 Standard (Portable Fire
Extinguishers) was modified. One of the changes made was the addition of a new definition
for fires in cooking appliances that involve combustible cooking media (vegetable or
animal oils and fats). The new standard reads, "New fire extinguishers provided for
fires in cooking appliances that involve combustible cooking media (vegetable or animal
oils and fats) shall be listed and labeled for Class K fires."
Wet Chemical fire extinguishers are the best
restaurant kitchen appliance hand portable extinguisher available. The new extinguishers
are tested and approved for Class K fires. They contain a potassium acetate based, low PH
agent that was originally developed for use in pre-engineered cooking equipment fire
extinguishing systems. The Class K extinguishers are tested on commercial deep fat fryers
using the same type of fire test as UL300 pre-engineered restaurant fire extinguishing
systems. The agent discharges as a fine mist which helps prevent grease splash and fire
reflash while cooling the appliance. The safety extension wand with spray nozzle allows
the operator to stand back at a comfortable distance, yet there is no overspray which
would result in costly cleanup and downtime. There is no airborne dry chemical residue to
reduce vision and cause considerable cleanup. The Class K extinguisher is the ideal choice
for use on all cooking appliances including solid fuel charbroilers. |
