Kitchen Fire Suppression System for Restaurants 12L Nitrogen-Driven

When kitchen oil pot fires occur, rising temperatures trigger thermal detectors at 183-185°C, automatically releasing fire extinguishing agents through atomizing nozzles. The system then activates water flow for approximately two minutes to cool surfaces and prevent re-ignition.

Personnel can manually trigger the system by removing safety pins and activating drive valves to release extinguishing agents from high-pressure cylinders when automatic systems fail or during early fire detection.

As a fail-safe, manual operation of drive valve handles directly releases extinguishing agents when both automatic and manual methods fail.

Specialized agents displace oxygen around flames, particularly effective for grease fires where oxygen exclusion rapidly suppresses combustion.

Water mist and wet chemical solutions absorb heat energy, lowering fuel temperatures below ignition points without spreading grease.

Potassium-based agents create saponification layers that seal fuel surfaces, while dry chemicals disrupt combustion at molecular levels.