Other than a pest infestation or the discovery that the daily “blue plate special” is the cause of a salmonella outbreak, the worst fear of any restaurant is a fire. In any restaurant, the risk of fire is always present from an overheated deep fryer full of vegetable oil to a grease laden filter over an open gas flame grill.
If you are new to the restaurant business or need some help with your fire protection needs, then National Hood Exhaust and Fire Group in Pittsburgh can help with all aspects of fire suppression.
Restaurants are vulnerable to four types of fires:
- Combustible materials like paper or wood cause class A fires.
- Flammable gasses like butane or methane cause class C fires.
- Class F fires are from cooking oils.
- The fourth type is from any electrical source but once the cause is removed from the fire classification changes to one the other three classifications.
Processes of Extinguishing Fire
A dry foam fire extinguisher will work on every type of fire except for grease or cooking oil fire while a water extinguisher is the absolute worst option for grease or electrical fire. The only option for a grease or cooking oil fire is to have a wet chemical extinguisher that can smother the fire and cool the oil to put out the flames.
While traditional extinguishers will prove useful, there will be a delay from the time the fire ignites to the time the extinguisher can be utilized.
Wet Chemical Fire Suppression
Modern restaurants today will have a wet chemical fire suppression system in place that will automatically deploy when sensors detect heat above a set temperature limit. This reduces the time from the initial flame to the spray of the wet chemical and relegates the fire extinguisher to serve as a second line of defense.
How Wet Chemical Fire Suppression Works
A typical wet chemical fire suppression system begins with a pressurized cylinder filled with a potassium-based solution. A detection line containing the heat sensors will run through the ductwork and hood system, over the deep fryer, ovens, and heat producing cooking appliances. Think of the detection line as the system input. A suppression line can be thought of as the system output, and it is the delivery pathway from the cylinder to the spray nozzles that direct the chemical to the fire.
All wet chemical fire suppression systems are triggered in two ways:
- First one is the automatic system uses a fusible link that holds a cable under tension. Heat will cause the link to break which releases the pressure on the cable and activates the system.
- The second method is a manual pull station located in an area where a person can reach it easily. In rare cases, the manual pull system might be quicker than the automatic system if a person is near the station when a fire begins.
Finally, National Hood Exhaust and Fire Group in Pittsburgh is a full-service company that can help any restaurant owner install and service their wet chemical fire suppression system.
We serve all of Pittsburgh, and we will guide you through all the inspections to comply with the UL-300 standards. We can train your employees in fire safety and perform your hood and exhaust cleaning which is a great way to prevent fires. This will allow you to concentrate on your menu of daily specials served to happy customers.Restaurant Fire Protection Pittsburgh