Introduction :
Risk of fire hazard proves to be very dangerous in the modern commercial kitchen. Fire in kitchen is generally due to burning of oil. However oil & fats burn at relatively high temperature and hence once they catch fire, extinguishing them is very difficult. Open flames, red hot cooking surfaces and a heavily grease- laden environment help the kitchen fire to spread quickly and have proven to be very difficult to extinguish. With the aim to protect modern kitchens from such risks we have developed SYNERGY KITCHEN FIRE SUPPRESSION SYSTEM. The system is developed according to the NFPA & UL Standards. It can be widely used in the Kitchens of the Hotels, Institutes, Restaurants, and Schools etc.
 
System Design :
The Kitchen Fire Suppression System is designed to provide fire protection in hoods and ducts of cooking appliances for restaurants.
The basic system consists of wet agent tank enclosed in a cylinder mounting box, Temperature Sensors, Heat sensing cable, Control panel, Nozzles, piping, & water storage tank (optional) etc.
The system provides automatic actuation with an option of being actuated manually through a remote manual pull station.
The system is also capable of shutting down other appliances on system actuation, if required.
Additional equipments such as remote manual pull station, mechanical and electrical gas valves, pressure switches, electrical switches & accessories such as alarms, warning lights, etc. can be integrated with the system.
As the fire is detected Control Panel activates the wet agent tank and wet agent is discharged extinguishing the fire.
Single and Multi Wet Agent tank system is available.
   
 
Kitchen Fire Suppression System- Activated
 
System Operation :
The SKFS System suppresses fire by spraying the SYNERGY Low pH Liquid Fire Suppressant on the plenum area, the filters, cooking surfaces, and the exhaust duct system with a predetermined flow rate.
When the liquid agent is discharged onto a cooking appliance fire, it cools the grease surface, and reacts with the hot grease (saponification) forming a layer of soap-like foam on the surface of the fat.
This layer acts as insulation between the hot grease and the atmosphere, thus helping to prevent the escape of combustible vapors.
The system is designed as a hybrid (agent and water) system.
Upon actuation, agent is discharged onto the hazard area. Immediately following discharge, the waterline system is activated and it allows water to flow onto the same hazard areas, continually refurbishing the foam blanket and cooling the hot appliance to prevent reignition.
 
Control Panel
Digital Temperature display
Battery Back-up
System Low Pressure Indicator
Emergency Activation Switch
Automatically Shuts off the Gas Supply Valve on activation
Turn off other devices as required.
Battery Charging Indicator
Fault Indicator
Pre Audio Visual alarm before Activation
 
Agent Properties :
Appearance : Light Blue
Freeze Point : -24 oC
Boiling Point : 230 oC
Specific Gravity : 1.2 – 1.5 g/cm3
pH : 8.5 – 11
 
Suitable For Following Kitchen Appliances :
Fryer - Single Nozzle Protection
Multiple Nozzle Fryer Protection
Tilt Skillet/Braising Pan
Range Protection
Griddle Protection
Chain Broiler Protection
Overhead Chain Broiler Protection
Upright/Salamander Broiler Protection
Gas-Radiant/Electric Char-Broiler protection
Lava-Rock (Ceramic) Char-Broiler protection
Natural Charcoal Broiler Protection
Alternate Ceramic/Natural Charcoal Char-Broiler Protection
Wood Fueled Char-Broiler Protection
Wok Protection
 
 
FIRE EXTINGUISHERS
 
FIRE SUPPRESSION SYSTEMS
 
HYDRANTS
 
TEST EQUIPMENT
 
PRODUCTION EQUIPMENT
 
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