Double Bottles Automatic Protection Restaurant Fire Suppression System

The design of kitchen fire suppression systems aims to respond quickly to fires, extinguishing them in their initial stages. When a fire occurs in the kitchen, the heat generated by the flames raises the temperature inside the kitchen. When the temperature reaches the preset threshold of the fire suppression system, the thermal detector responds promptly, triggering the automatic activation of the suppression system.

The system then releases fire extinguishing agents, which are precisely sprayed onto the cooking oil and inside the hood through atomizing nozzles. These agents either chemically react with the burning oil or form a covering layer to cut off the air supply, thereby quickly extinguishing the flames.

During the fire suppression process, the kitchen fire suppression system demonstrates highly efficient collaborative capabilities. In the early stages of the fire, after the fire extinguishing agent is rapidly sprayed, the water flow linkage valve immediately opens, spraying water onto the stove and inside the hood to rapidly cool them down. This entire process takes only a few seconds, effectively preventing the fire from reigniting and ensuring the safety of the kitchen.

To better address common cooking oil fires in kitchens, the fire suppression system is equipped with a specialized fire extinguishing agent designed for cooking oils. This agent is non-toxic, odorless, non-polluting, and easy to clean, ensuring safety while also considering post-use cleanup. It can quickly extinguish fires caused by flammable materials like grease and effectively prevent the fire from reigniting.

1. Thermal Fusible Metal Cable Release Device: When the oil pot on the kitchen stove catches fire, the intense heat from the flames will cause the thermal fusible metal cable release device to heat up and detach.
2. Thermal Detection System: Simultaneously, the thermal detection system will detect the flames or high temperature, triggering the release mechanism of the kitchen fire suppression system. During this step, the system pressurizes the fire extinguishing agent storage container and activates all auxiliary electric shut-off devices (such as gas shut-off valves) and alarm linkage devices.

1. Fire Extinguishing Agent Spray: Once the release mechanism is activated, liquid fire extinguishing agents (such as foam, dry powder, or other specialized agents) are sprayed through nozzles onto the surfaces of kitchen stove equipment, as well as inside the exhaust hood, grease filter, and exhaust ducts. These specialized agents can quickly extinguish flames in the oil pot and form a covering layer to suppress the combustion of oil vapors, thereby preventing re-ignition.
2. Type of Fire Extinguishing Agent: Some kitchen fire suppression systems use high-pressure gas to propel the fire extinguishing agent. In this case, a mechanical actuator pierces the high-pressure gas cylinder, releasing high-pressure gas into a pressure-reducing valve. The gas then enters the top of the fire extinguishing agent cylinder, pushing the agent through delivery pipes to the nozzles for spraying.

1. Water Spray Valve Activation: After the system's extinguishing agent is sprayed, the water spray valve on the system will automatically open after approximately 3 to 8 seconds.
2. Water Flow Flushing: Water flows through the fire extinguishing agent pipes and nozzles, rapidly cooling and flushing the oil and stove equipment surfaces, ensuring the fire source is completely extinguished and preventing re-ignition.

1. Manual Reset: Some kitchen fire suppression systems require manual reset after extinguishing a fire, such as manually resetting the gas emergency shut-off valve to reopen.
2. System Inspection: After each use or periodically, conduct system inspections to ensure the device is in good working condition, the fire extinguishing agent is sufficient, and all components are tightly connected without leaks.

• Rapid Response
• Automated Operation
• Effective Cooling and Re-ignition Prevention
• Environmentally Friendly and Safe
• Wide Applicability
• Self-Diagnostic Function

1. Commercial Catering Establishments: Restaurants and Canteens, Hotels and Guesthouses

2. Public Institutions and Enterprises: Schools and Hospitals, Government and Enterprise Units Food

3. Special Locations: High-Rise Buildings, Special Industries

4. Other Regulated Locations: High-Risk Fire Units, Large commercial complex

We pack products with first polyfoam and then the wooden cases. Once products are too big or customers require a pallet for products, we will make products a pallet. The following pictures are the common packing of products: