Commercial cooking areas are high risk areas, and wet chemical suppression systems offer 24-hour automatic or manual protection for ducts, plenums, hoods and cooking surfaces, or any other place which involves regular cooking in a professional kitchen.
The system works by automatically detecting the fire via fusible heat links, or it can be manually triggered to release by a pull station.
The wet chemical agent is then dispensed via the nozzles in the canopy, cooker hood, or above the risk area to extinguish the fire with immediate effect.
Cleaning up is fuss-free, ensuring minimum down-time.
If you have any questions, feel free to contact us.