KITCHEN FIRE SUPPRESSION SYSTEM

Protect Your Kitchen With KitchenShield Automatic Fire Suppression

Electric and gas-operated cooking appliances in the kitchen use large amounts of flammable ingredients and are in particularly high danger of ignition and fire outbreak. 

The WCK Kitchen Fire Suppression System is an automatic pre-engineered system designed to protect the kitchen area, including ducts and plenums, as well as all cooking appliances, such as deep fat fryers, woks, griddles, salamanders, chain broilers and more. 

This system caters to the needs of both small and large kitchens such as those in hotels, restaurants, hospitals and public institutions.

Features and Benefits

• Fast detection - Quickly detects fires to minimize damage and injuries

• Stainless Steel friendly - The extinguishing liquid has a low acid level (below pH:9) and protecting stainless steel surfaces

• Dual action - Simultaneously extinguishes the fire while interrupting the energy supply

• Environmentally friendly - Water-based agent not harmful to the environment

• Custom made solutions - Custom designing, modeling, testing, and manufacturing of fire suppression systems to meet customers’ diverse requirements

• Mechanical system - No need for extra N2 cylinders to operate the system, it runs on a wet chemical.

• Multiple cylinder - Largest amount of cylinders (up to 6 unites) and longest distance between them in one system in the market

  
  

Certifications

UL 300 Listed - Fire extinguishing systems for protection of restaurant cooking areas

CE Marked • ANSI NFPA Standard 17A - Wet chemical extinguishing system standard 

ANSI NFPA Standard 96 - Standard for ventilation control and fire protection of commercial cooking operations

IS0 9001:2008 - Quality assurance certification

System Components

Fusible Link: Melted by heat, the two halves of the link will separate, triggering the extinguishing agent.

Detector Bracket: To support the fusible link and the continuous cable while it is under tension.

Mechanical Release Module (MRM): Accomplished when a fusible link separates in a fire condition and releases tension on the cable, causing a spring-loaded trigger to activate the cylinder discharge valve.

Nozzles: Liquid agent stored under pressure; when activated it is transmitted through supply lines and discharged through nozzles.

Manual Pull Station: Each WCK system is equipped with at least one manual pull station, providing a means of activating the system manually if desired.

Extinguishing Agent: The extinguishing agent is based on a potassium compound that extinguishes cooking oil fires by means of cooling and saponification.

Applications

Effectively Protects - Ducts - Plenums - Cooking Appliances - Deep Fat Fryers - Woks - Griddles - Salamanders - Chain Broilers

Recommended For - Small and Large Kitchens - Hotels - Public Institutions - Hospitals - Restaurants

Download KitchenShield Brochure

KitchenShield Brochure

We would love to have one of our engineers work with you in customizing the perfect WCK Kitchen Fire Suppression System. If you would like a quote or additional information, fill out the form below and we will contact you directly.