Wet chemical extinguishing systems have been approved for use in protecting commercial kitchens since the late 1960s. The first version of the wet chemical extinguishing system standard No. (NFPA 17A) issued by the American Fire Protection Foundation was issued in 1986, and the extinguishing media consists of chemicals The wet ones are either organic or inorganic salts mixed with water to form an alkaline solution that can be discharged under the pressure of the expeller gas, and due to the nature of these wet chemical liquids they do not need any additives to increase their flow, and the wet chemicals are considered non-toxic and non-carcinogenic, knowing that irritation may occur Simple in the skin and respiratory system upon exposure to these substances, but no chronic medical conditions have been reported resulting from exposure to this substance, and it is recommended to use a self-contained breathing apparatus to protect from smoke and fumes resulting from emptying this system, as spraying extinguishing media leads to wet chemicals on burning grease To an immediate reaction with the grease and the occurrence of the saponification process, which forms a cover of a foamed layer over the surface sprayed with these media, so that this medicine works Dependence on isolating oxygen from liquid fuels, which leads to extinguishing the fire, and that layer also cools the heat of burning oils so that they do not ignite again, and as a result of the development of commercial kitchens, multiple challenges have emerged that these systems overcome, including the use of vegetable oils instead of animal fats, where the properties of Vegetable oils after ignition so that their ignition temperature becomes less than their original ignition temperature, and in order to prevent re-ignition again, the total volume of the oil must be cooled below the auto-ignition temperature, and vegetable oils contain less fatty acids than animal fats, noting that these acids It is the one that interacts with the alkaline solution in wet chemicals so that it leads to the saponification process, which results in putting out the fire in the end, and modern energy-saving cooking appliances allow vegetable oils to retain their temperature for a longer period of time, and this makes the wet chemicals a more effective extinguishing medium to protect Those modern devices due to their ability to interact with fats and vegetable oils and cause saponification, as well as their effectiveness in cooling those fats and oils. C. These wet chemicals have an effect that leads to surface corrosion, but this does not prevent their use in kitchen fires because most modern cooking equipment and tools are made of corrosion-resistant materials, knowing that it is unacceptable to use these wet chemicals as a direct fire extinguishing medium for electrical equipment that has not been separated The source of electrical current is used during the extinguishing process, and wet chemicals are used as a fire medium through fixed local fire extinguishing systems, and they can also be used in manual fire extinguishing devices, and wet chemical extinguishing systems are objective systems suitable for use when there is the possibility to isolate the various hazards from each other. This is to prevent the spread of fire, and in such systems the vacuum sprinklers are directed at the source of fire or the burning surfaces directly, which may lead to the failure of the system to extinguish the fire as a result of rearranging the equipment and cooking tools after installing the extinguishing system, and the systems for extinguishing with wet chemicals are pre-designed systems. Engineering, as these systems are known to have a flow rate, spray pressure, and the required amount of chemical They are pre-defined, and these systems have pipes of predetermined diameters and lengths that are not permitted to be changed. The manufacturer’s manual explains additional specifications for flexible hoses, the number of connections, and the number and types of sprinklers used. It is important to consider that all pre-engineered systems are only able to protect the risks whose performance has been tested in Extinguish the fire with it, and the wet chemical extinguishing systems consist of:
Storage containers for the chemical
The wet chemical extinguishers are stored in plastic containers of up to 19 liters (5 gallons), and system cylinders capacity ranges from 5.7 to 11.4 liters (1.5 – 3 gallons) depending on the manufacturer.
Control units
The system is operated automatically through fuses or temperature sensors, while manual operation occurs via the use of a manual pull switch, and standard specifications No. (NFPA 17A) issued by the American Fire Protection Foundation require that detectors be installed on each equipment / device or group Of devices are protected by a single sprinkler, and those detectors are installed at the inlet and over the electrostatic precipitator (if fitted) at the base of the duct. The standard (NFPA 17A) also requires that all fuel and energy sources connected to the equipment be switched off. The heat is produced, in addition to that, it is necessary to stop the electrical energy sources also from other equipment that fall within the range of the sprinklers, in order to avoid the shocks resulting from the contact of these equipment with the wet chemicals.
Discharge network (pipes)
They shall be made of non-combustible materials and conform to the characteristics of the wet chemical through which they flowed. Pipes shall also be of black, chrome-coated, or stainless steel, provided that their thickness corresponds to those mentioned in Table 40, and the use of pipes is not permitted. Galvanized steel, and there is no need to make hydraulic calculations for pipe diameters, because the system is pre-engineered (the diameters are determined by the capacity of the used cylinder, the number of sprayers and the distances between them).
Sprinklers
They must be used in the applications that they have been tested on only, and the manufacturer may provide different sprinklers for a specific system, so that each type of sprinkler provides areas of coverage that differ from the other type, and all of these sprinklers must be directed in the correct direction to ensure the required performance. Sprinklers are chrome-plated, but they may also be manufactured from corrosion-resistant materials such as copper or stainless steel. Sprinkler nozzle caps are provided to protect their internal components from clogging due to fumes from grease and other materials.
Bavaria Kitchen Safety Guard style fire fighting system
Features:
How does the system work?
The Bavaria Kitchen Safety Guard system uses an extinguishing medium containing an active substance consisting mainly of potassium designed to extinguish smoldering liquid fires, in particular those resulting from depositing grease on surfaces. Fires associated with kitchen cooking processes are an example of this type of fire. Where the extinguishing agent works to extinguish commercial kitchen fires in one of the following ways:
The extinguishing medium disrupts the chain reaction of combustion, extinguishing the fire
The extinguishing medium is discharged into a very fine mist, so that it cools the fire below the self-ignition temperature of the fuel
The extinguishing medium reacts with the grease to form a foamy layer on top of the burning surface that works to suffocate the fire by preventing the arrival of oxygen needed for ignition in a process called saponification, which leads to extinguishing the fire and preventing re-ignition
The system works automatically as soon as the fire is detected, and the system can also be operated manually by the operating hand that is installed near the paths to escape from the danger area, where a predetermined amount of extinguishing medium is discharged into the pipelines network up to the discharge nozzles and from there to cooking equipment, pans, and ducts Air.
Accreditation and Quality Certificates:
The Bavaria Kitchen Safety Guard Local Fire System has certification and quality from the following authorities:
UL certified according to the requirements of the standard specification (UL-300) with No. (EX27451)
System features:
Simplicity of design
The constant changes and complex requirements of most kitchen extinguishing systems have made design and installation errors a source of concern for fire protection professionals worldwide, and the uncomplicated design of the Bavaria Kitchen Safety Guard system has eliminated these errors. By combining the observance of logical standards with the elimination of ambiguous design requirements.
Fast installation
The use of the Bavaria Kitchen Safety Guard in-line extinguishing system drastically reduces installation time, by providing alternatives that allow dispensing with labor-intensive activities such as installing a network of protective connection wires, change-direction reels, and thermal joint fixing mounts (fuses), the system is approved for use with Both the insulated connecting wires of the Bavaria brand, the traditional wire protection piping networks and the re-directional reels, as these wires transmit the signals entering and leaving the control unit, and combining this feature with the fact that the system does not require the use of protective pipes for the thermal connections connecting wire inside the distribution ducts Air, and only one bracket is required for indoor mounting. System installation is quick and easy.
It is preferred by the professionals
The system’s uncomplicated design eliminates design and installation errors
The use of this system reduces installation time effectively
The innovative design of this system allows for dispensing with the installation of traditional wire protection piping networks and re-directional reels
The advanced fire detection system allows for fast and easy installation
The color system discharge nozzles are easy to recognize
The flexible requirements for system piping installation allow a number of multiple ways to assemble the system
7. The vacuum nozzles of this system provide better coverage compared to similar systems
Wet chemical extinguishing systems have been approved for use in protecting commercial kitchens since the late 1960s. The first version of the wet chemical extinguishing system standard No. (NFPA 17A) issued by the American Fire Protection Foundation was issued in 1986, and the extinguishing media consists of chemicals The wet ones are either organic or inorganic salts mixed with water to form an alkaline solution that can be discharged under the pressure of the expeller gas, and due to the nature of these wet chemical liquids they do not need any additives to increase their flow, and the wet chemicals are considered non-toxic and non-carcinogenic, knowing that irritation may occur Simple in the skin and respiratory system upon exposure to these substances, but no chronic medical conditions have been reported resulting from exposure to this substance, and it is recommended to use a self-contained breathing apparatus to protect from smoke and fumes resulting from emptying this system, as spraying extinguishing media leads to wet chemicals on burning grease To an immediate reaction with the grease and the occurrence of the saponification process, which forms a cover of a foamed layer over the surface sprayed with these media, so that this medicine works Dependence on isolating oxygen from liquid fuels, which leads to extinguishing the fire, and that layer also cools the heat of burning oils so that they do not ignite again, and as a result of the development of commercial kitchens, multiple challenges have emerged that these systems overcome, including the use of vegetable oils instead of animal fats, where the properties of Vegetable oils after ignition so that their ignition temperature becomes less than their original ignition temperature, and in order to prevent re-ignition again, the total volume of the oil must be cooled below the auto-ignition temperature, and vegetable oils contain less fatty acids than animal fats, noting that these acids It is the one that interacts with the alkaline solution in wet chemicals so that it leads to the saponification process, which results in putting out the fire in the end, and modern energy-saving cooking appliances allow vegetable oils to retain their temperature for a longer period of time, and this makes the wet chemicals a more effective extinguishing medium to protect Those modern devices due to their ability to interact with fats and vegetable oils and cause saponification, as well as their effectiveness in cooling those fats and oils. C. These wet chemicals have an effect that leads to surface corrosion, but this does not prevent their use in kitchen fires because most modern cooking equipment and tools are made of corrosion-resistant materials, knowing that it is unacceptable to use these wet chemicals as a direct fire extinguishing medium for electrical equipment that has not been separated The source of electrical current is used during the extinguishing process, and wet chemicals are used as a fire medium through fixed local fire extinguishing systems, and they can also be used in manual fire extinguishing devices, and wet chemical extinguishing systems are objective systems suitable for use when there is the possibility to isolate the various hazards from each other. This is to prevent the spread of fire, and in such systems the vacuum sprinklers are directed at the source of fire or the burning surfaces directly, which may lead to the failure of the system to extinguish the fire as a result of rearranging the equipment and cooking tools after installing the extinguishing system, and the systems for extinguishing with wet chemicals are pre-designed systems. Engineering, as these systems are known to have a flow rate, spray pressure, and the required amount of chemical They are pre-defined, and these systems have pipes of predetermined diameters and lengths that are not permitted to be changed. The manufacturer’s manual explains additional specifications for flexible hoses, the number of connections, and the number and types of sprinklers used. It is important to consider that all pre-engineered systems are only able to protect the risks whose performance has been tested in Extinguish the fire with it, and the wet chemical extinguishing systems consist of:
Storage containers for the chemical
The wet chemical extinguishers are stored in plastic containers of up to 19 liters (5 gallons), and system cylinders capacity ranges from 5.7 to 11.4 liters (1.5 – 3 gallons) depending on the manufacturer.
Control units
The system is operated automatically through fuses or temperature sensors, while manual operation occurs via the use of a manual pull switch, and standard specifications No. (NFPA 17A) issued by the American Fire Protection Foundation require that detectors be installed on each equipment / device or group Of devices are protected by a single sprinkler, and those detectors are installed at the inlet and over the electrostatic precipitator (if fitted) at the base of the duct. The standard (NFPA 17A) also requires that all fuel and energy sources connected to the equipment be switched off. The heat is produced, in addition to that, it is necessary to stop the electrical energy sources also from other equipment that fall within the range of the sprinklers, in order to avoid the shocks resulting from the contact of these equipment with the wet chemicals.
Discharge network (pipes)
They shall be made of non-combustible materials and conform to the characteristics of the wet chemical through which they flowed. Pipes shall also be of black, chrome-coated, or stainless steel, provided that their thickness corresponds to those mentioned in Table 40, and the use of pipes is not permitted. Galvanized steel, and there is no need to make hydraulic calculations for pipe diameters, because the system is pre-engineered (the diameters are determined by the capacity of the used cylinder, the number of sprayers and the distances between them).
Sprinklers
They must be used in the applications that they have been tested on only, and the manufacturer may provide different sprinklers for a specific system, so that each type of sprinkler provides areas of coverage that differ from the other type, and all of these sprinklers must be directed in the correct direction to ensure the required performance. Sprinklers are chrome-plated, but they may also be manufactured from corrosion-resistant materials such as copper or stainless steel. Sprinkler nozzle caps are provided to protect their internal components from clogging due to fumes from grease and other materials.
Bavaria Kitchen Safety Guard style fire fighting system
Features:
How does the system work?
The Bavaria Kitchen Safety Guard system uses an extinguishing medium containing an active substance consisting mainly of potassium designed to extinguish smoldering liquid fires, in particular those resulting from depositing grease on surfaces. Fires associated with kitchen cooking processes are an example of this type of fire. Where the extinguishing agent works to extinguish commercial kitchen fires in one of the following ways:
The extinguishing medium disrupts the chain reaction of combustion, extinguishing the fire
The extinguishing medium is discharged into a very fine mist, so that it cools the fire below the self-ignition temperature of the fuel
The extinguishing medium reacts with the grease to form a foamy layer on top of the burning surface that works to suffocate the fire by preventing the arrival of oxygen needed for ignition in a process called saponification, which leads to extinguishing the fire and preventing re-ignition
The system works automatically as soon as the fire is detected, and the system can also be operated manually by the operating hand that is installed near the paths to escape from the danger area, where a predetermined amount of extinguishing medium is discharged into the pipelines network up to the discharge nozzles and from there to cooking equipment, pans, and ducts Air.
Accreditation and Quality Certificates:
The Bavaria Kitchen Safety Guard Local Fire System has certification and quality from the following authorities:
UL certified according to the requirements of the standard specification (UL-300) with No. (EX27451)
System features:
Simplicity of design
The constant changes and complex requirements of most kitchen extinguishing systems have made design and installation errors a source of concern for fire protection professionals worldwide, and the uncomplicated design of the Bavaria Kitchen Safety Guard system has eliminated these errors. By combining the observance of logical standards with the elimination of ambiguous design requirements.
Fast installation
The use of the Bavaria Kitchen Safety Guard in-line extinguishing system drastically reduces installation time, by providing alternatives that allow dispensing with labor-intensive activities such as installing a network of protective connection wires, change-direction reels, and thermal joint fixing mounts (fuses), the system is approved for use with Both the insulated connecting wires of the Bavaria brand, the traditional wire protection piping networks and the re-directional reels, as these wires transmit the signals entering and leaving the control unit, and combining this feature with the fact that the system does not require the use of protective pipes for the thermal connections connecting wire inside the distribution ducts Air, and only one bracket is required for indoor mounting. System installation is quick and easy.
It is preferred by the professionals
The system’s uncomplicated design eliminates design and installation errors
The use of this system reduces installation time effectively
The innovative design of this system allows for dispensing with the installation of traditional wire protection piping networks and re-directional reels
The advanced fire detection system allows for fast and easy installation
The color system discharge nozzles are easy to recognize
The flexible requirements for system piping installation allow a number of multiple ways to assemble the system
7. The vacuum nozzles of this system provide better coverage compared to similar systems
Wet chemical extinguishing systems have been approved for use in protecting commercial kitchens since the late 1960s. The first version of the wet chemical extinguishing system standard No. (NFPA 17A) issued by the American Fire Protection Foundation was issued in 1986, and the extinguishing media consists of chemicals The wet ones are either organic or inorganic salts mixed with water to form an alkaline solution that can be discharged under the pressure of the expeller gas, and due to the nature of these wet chemical liquids they do not need any additives to increase their flow, and the wet chemicals are considered non-toxic and non-carcinogenic, knowing that irritation may occur Simple in the skin and respiratory system upon exposure to these substances, but no chronic medical conditions have been reported resulting from exposure to this substance, and it is recommended to use a self-contained breathing apparatus to protect from smoke and fumes resulting from emptying this system, as spraying extinguishing media leads to wet chemicals on burning grease To an immediate reaction with the grease and the occurrence of the saponification process, which forms a cover of a foamed layer over the surface sprayed with these media, so that this medicine works Dependence on isolating oxygen from liquid fuels, which leads to extinguishing the fire, and that layer also cools the heat of burning oils so that they do not ignite again, and as a result of the development of commercial kitchens, multiple challenges have emerged that these systems overcome, including the use of vegetable oils instead of animal fats, where the properties of Vegetable oils after ignition so that their ignition temperature becomes less than their original ignition temperature, and in order to prevent re-ignition again, the total volume of the oil must be cooled below the auto-ignition temperature, and vegetable oils contain less fatty acids than animal fats, noting that these acids It is the one that interacts with the alkaline solution in wet chemicals so that it leads to the saponification process, which results in putting out the fire in the end, and modern energy-saving cooking appliances allow vegetable oils to retain their temperature for a longer period of time, and this makes the wet chemicals a more effective extinguishing medium to protect Those modern devices due to their ability to interact with fats and vegetable oils and cause saponification, as well as their effectiveness in cooling those fats and oils. C. These wet chemicals have an effect that leads to surface corrosion, but this does not prevent their use in kitchen fires because most modern cooking equipment and tools are made of corrosion-resistant materials, knowing that it is unacceptable to use these wet chemicals as a direct fire extinguishing medium for electrical equipment that has not been separated The source of electrical current is used during the extinguishing process, and wet chemicals are used as a fire medium through fixed local fire extinguishing systems, and they can also be used in manual fire extinguishing devices, and wet chemical extinguishing systems are objective systems suitable for use when there is the possibility to isolate the various hazards from each other. This is to prevent the spread of fire, and in such systems the vacuum sprinklers are directed at the source of fire or the burning surfaces directly, which may lead to the failure of the system to extinguish the fire as a result of rearranging the equipment and cooking tools after installing the extinguishing system, and the systems for extinguishing with wet chemicals are pre-designed systems. Engineering, as these systems are known to have a flow rate, spray pressure, and the required amount of chemical They are pre-defined, and these systems have pipes of predetermined diameters and lengths that are not permitted to be changed. The manufacturer’s manual explains additional specifications for flexible hoses, the number of connections, and the number and types of sprinklers used. It is important to consider that all pre-engineered systems are only able to protect the risks whose performance has been tested in Extinguish the fire with it, and the wet chemical extinguishing systems consist of:
Storage containers for the chemical
The wet chemical extinguishers are stored in plastic containers of up to 19 liters (5 gallons), and system cylinders capacity ranges from 5.7 to 11.4 liters (1.5 – 3 gallons) depending on the manufacturer.
Control units
The system is operated automatically through fuses or temperature sensors, while manual operation occurs via the use of a manual pull switch, and standard specifications No. (NFPA 17A) issued by the American Fire Protection Foundation require that detectors be installed on each equipment / device or group Of devices are protected by a single sprinkler, and those detectors are installed at the inlet and over the electrostatic precipitator (if fitted) at the base of the duct. The standard (NFPA 17A) also requires that all fuel and energy sources connected to the equipment be switched off. The heat is produced, in addition to that, it is necessary to stop the electrical energy sources also from other equipment that fall within the range of the sprinklers, in order to avoid the shocks resulting from the contact of these equipment with the wet chemicals.
Discharge network (pipes)
They shall be made of non-combustible materials and conform to the characteristics of the wet chemical through which they flowed. Pipes shall also be of black, chrome-coated, or stainless steel, provided that their thickness corresponds to those mentioned in Table 40, and the use of pipes is not permitted. Galvanized steel, and there is no need to make hydraulic calculations for pipe diameters, because the system is pre-engineered (the diameters are determined by the capacity of the used cylinder, the number of sprayers and the distances between them).
Sprinklers
They must be used in the applications that they have been tested on only, and the manufacturer may provide different sprinklers for a specific system, so that each type of sprinkler provides areas of coverage that differ from the other type, and all of these sprinklers must be directed in the correct direction to ensure the required performance. Sprinklers are chrome-plated, but they may also be manufactured from corrosion-resistant materials such as copper or stainless steel. Sprinkler nozzle caps are provided to protect their internal components from clogging due to fumes from grease and other materials.
Bavaria Kitchen Safety Guard style fire fighting system
Features:
How does the system work?
The Bavaria Kitchen Safety Guard system uses an extinguishing medium containing an active substance consisting mainly of potassium designed to extinguish smoldering liquid fires, in particular those resulting from depositing grease on surfaces. Fires associated with kitchen cooking processes are an example of this type of fire. Where the extinguishing agent works to extinguish commercial kitchen fires in one of the following ways:
The extinguishing medium disrupts the chain reaction of combustion, extinguishing the fire
The extinguishing medium is discharged into a very fine mist, so that it cools the fire below the self-ignition temperature of the fuel
The extinguishing medium reacts with the grease to form a foamy layer on top of the burning surface that works to suffocate the fire by preventing the arrival of oxygen needed for ignition in a process called saponification, which leads to extinguishing the fire and preventing re-ignition
The system works automatically as soon as the fire is detected, and the system can also be operated manually by the operating hand that is installed near the paths to escape from the danger area, where a predetermined amount of extinguishing medium is discharged into the pipelines network up to the discharge nozzles and from there to cooking equipment, pans, and ducts Air.
Accreditation and Quality Certificates:
The Bavaria Kitchen Safety Guard Local Fire System has certification and quality from the following authorities:
UL certified according to the requirements of the standard specification (UL-300) with No. (EX27451)
System features:
Simplicity of design
The constant changes and complex requirements of most kitchen extinguishing systems have made design and installation errors a source of concern for fire protection professionals worldwide, and the uncomplicated design of the Bavaria Kitchen Safety Guard system has eliminated these errors. By combining the observance of logical standards with the elimination of ambiguous design requirements.
Fast installation
The use of the Bavaria Kitchen Safety Guard in-line extinguishing system drastically reduces installation time, by providing alternatives that allow dispensing with labor-intensive activities such as installing a network of protective connection wires, change-direction reels, and thermal joint fixing mounts (fuses), the system is approved for use with Both the insulated connecting wires of the Bavaria brand, the traditional wire protection piping networks and the re-directional reels, as these wires transmit the signals entering and leaving the control unit, and combining this feature with the fact that the system does not require the use of protective pipes for the thermal connections connecting wire inside the distribution ducts Air, and only one bracket is required for indoor mounting. System installation is quick and easy.
It is preferred by the professionals
The system’s uncomplicated design eliminates design and installation errors
The use of this system reduces installation time effectively
The innovative design of this system allows for dispensing with the installation of traditional wire protection piping networks and re-directional reels
The advanced fire detection system allows for fast and easy installation
The color system discharge nozzles are easy to recognize
The flexible requirements for system piping installation allow a number of multiple ways to assemble the system
7. The vacuum nozzles of this system provide better coverage compared to similar systems
Wet chemical extinguishing systems have been approved for use in protecting commercial kitchens since the late 1960s. The first version of the wet chemical extinguishing system standard No. (NFPA 17A) issued by the American Fire Protection Foundation was issued in 1986, and the extinguishing media consists of chemicals The wet ones are either organic or inorganic salts mixed with water to form an alkaline solution that can be discharged under the pressure of the expeller gas, and due to the nature of these wet chemical liquids they do not need any additives to increase their flow, and the wet chemicals are considered non-toxic and non-carcinogenic, knowing that irritation may occur Simple in the skin and respiratory system upon exposure to these substances, but no chronic medical conditions have been reported resulting from exposure to this substance, and it is recommended to use a self-contained breathing apparatus to protect from smoke and fumes resulting from emptying this system, as spraying extinguishing media leads to wet chemicals on burning grease To an immediate reaction with the grease and the occurrence of the saponification process, which forms a cover of a foamed layer over the surface sprayed with these media, so that this medicine works Dependence on isolating oxygen from liquid fuels, which leads to extinguishing the fire, and that layer also cools the heat of burning oils so that they do not ignite again, and as a result of the development of commercial kitchens, multiple challenges have emerged that these systems overcome, including the use of vegetable oils instead of animal fats, where the properties of Vegetable oils after ignition so that their ignition temperature becomes less than their original ignition temperature, and in order to prevent re-ignition again, the total volume of the oil must be cooled below the auto-ignition temperature, and vegetable oils contain less fatty acids than animal fats, noting that these acids It is the one that interacts with the alkaline solution in wet chemicals so that it leads to the saponification process, which results in putting out the fire in the end, and modern energy-saving cooking appliances allow vegetable oils to retain their temperature for a longer period of time, and this makes the wet chemicals a more effective extinguishing medium to protect Those modern devices due to their ability to interact with fats and vegetable oils and cause saponification, as well as their effectiveness in cooling those fats and oils. C. These wet chemicals have an effect that leads to surface corrosion, but this does not prevent their use in kitchen fires because most modern cooking equipment and tools are made of corrosion-resistant materials, knowing that it is unacceptable to use these wet chemicals as a direct fire extinguishing medium for electrical equipment that has not been separated The source of electrical current is used during the extinguishing process, and wet chemicals are used as a fire medium through fixed local fire extinguishing systems, and they can also be used in manual fire extinguishing devices, and wet chemical extinguishing systems are objective systems suitable for use when there is the possibility to isolate the various hazards from each other. This is to prevent the spread of fire, and in such systems the vacuum sprinklers are directed at the source of fire or the burning surfaces directly, which may lead to the failure of the system to extinguish the fire as a result of rearranging the equipment and cooking tools after installing the extinguishing system, and the systems for extinguishing with wet chemicals are pre-designed systems. Engineering, as these systems are known to have a flow rate, spray pressure, and the required amount of chemical They are pre-defined, and these systems have pipes of predetermined diameters and lengths that are not permitted to be changed. The manufacturer’s manual explains additional specifications for flexible hoses, the number of connections, and the number and types of sprinklers used. It is important to consider that all pre-engineered systems are only able to protect the risks whose performance has been tested in Extinguish the fire with it, and the wet chemical extinguishing systems consist of:
Storage containers for the chemical
The wet chemical extinguishers are stored in plastic containers of up to 19 liters (5 gallons), and system cylinders capacity ranges from 5.7 to 11.4 liters (1.5 – 3 gallons) depending on the manufacturer.
Control units
The system is operated automatically through fuses or temperature sensors, while manual operation occurs via the use of a manual pull switch, and standard specifications No. (NFPA 17A) issued by the American Fire Protection Foundation require that detectors be installed on each equipment / device or group Of devices are protected by a single sprinkler, and those detectors are installed at the inlet and over the electrostatic precipitator (if fitted) at the base of the duct. The standard (NFPA 17A) also requires that all fuel and energy sources connected to the equipment be switched off. The heat is produced, in addition to that, it is necessary to stop the electrical energy sources also from other equipment that fall within the range of the sprinklers, in order to avoid the shocks resulting from the contact of these equipment with the wet chemicals.
Discharge network (pipes)
They shall be made of non-combustible materials and conform to the characteristics of the wet chemical through which they flowed. Pipes shall also be of black, chrome-coated, or stainless steel, provided that their thickness corresponds to those mentioned in Table 40, and the use of pipes is not permitted. Galvanized steel, and there is no need to make hydraulic calculations for pipe diameters, because the system is pre-engineered (the diameters are determined by the capacity of the used cylinder, the number of sprayers and the distances between them).
Sprinklers
They must be used in the applications that they have been tested on only, and the manufacturer may provide different sprinklers for a specific system, so that each type of sprinkler provides areas of coverage that differ from the other type, and all of these sprinklers must be directed in the correct direction to ensure the required performance. Sprinklers are chrome-plated, but they may also be manufactured from corrosion-resistant materials such as copper or stainless steel. Sprinkler nozzle caps are provided to protect their internal components from clogging due to fumes from grease and other materials.
Bavaria Kitchen Safety Guard style fire fighting system
Features:
How does the system work?
The Bavaria Kitchen Safety Guard system uses an extinguishing medium containing an active substance consisting mainly of potassium designed to extinguish smoldering liquid fires, in particular those resulting from depositing grease on surfaces. Fires associated with kitchen cooking processes are an example of this type of fire. Where the extinguishing agent works to extinguish commercial kitchen fires in one of the following ways:
The extinguishing medium disrupts the chain reaction of combustion, extinguishing the fire
The extinguishing medium is discharged into a very fine mist, so that it cools the fire below the self-ignition temperature of the fuel
The extinguishing medium reacts with the grease to form a foamy layer on top of the burning surface that works to suffocate the fire by preventing the arrival of oxygen needed for ignition in a process called saponification, which leads to extinguishing the fire and preventing re-ignition
The system works automatically as soon as the fire is detected, and the system can also be operated manually by the operating hand that is installed near the paths to escape from the danger area, where a predetermined amount of extinguishing medium is discharged into the pipelines network up to the discharge nozzles and from there to cooking equipment, pans, and ducts Air.
Accreditation and Quality Certificates:
The Bavaria Kitchen Safety Guard Local Fire System has certification and quality from the following authorities:
UL certified according to the requirements of the standard specification (UL-300) with No. (EX27451)
System features:
Simplicity of design
The constant changes and complex requirements of most kitchen extinguishing systems have made design and installation errors a source of concern for fire protection professionals worldwide, and the uncomplicated design of the Bavaria Kitchen Safety Guard system has eliminated these errors. By combining the observance of logical standards with the elimination of ambiguous design requirements.
Fast installation
The use of the Bavaria Kitchen Safety Guard in-line extinguishing system drastically reduces installation time, by providing alternatives that allow dispensing with labor-intensive activities such as installing a network of protective connection wires, change-direction reels, and thermal joint fixing mounts (fuses), the system is approved for use with Both the insulated connecting wires of the Bavaria brand, the traditional wire protection piping networks and the re-directional reels, as these wires transmit the signals entering and leaving the control unit, and combining this feature with the fact that the system does not require the use of protective pipes for the thermal connections connecting wire inside the distribution ducts Air, and only one bracket is required for indoor mounting. System installation is quick and easy.
It is preferred by the professionals
The system’s uncomplicated design eliminates design and installation errors
The use of this system reduces installation time effectively
The innovative design of this system allows for dispensing with the installation of traditional wire protection piping networks and re-directional reels
The advanced fire detection system allows for fast and easy installation
The color system discharge nozzles are easy to recognize
The flexible requirements for system piping installation allow a number of multiple ways to assemble the system
7. The vacuum nozzles of this system provide better coverage compared to similar systems
Keeping kids in check has become difficult, but with the advent of baby surveillance cameras, it has become easier to control them. The technological development that we are experiencing these days has contributed to the development of baby surveillance cameras, as they have become more accurate not only in monitoring the child and controlling his movement as much as possible, but also knowing what he needs and monitoring remotely.
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