COMPONENTS OF KITCHEN FIRE SUPPRESSION SYSTEMS

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Fire suppression is just what it sounds like: to put an end to a burning fire. Fire is comprised of four components: fuel, heat, oxygen, and an uninhibited chain reaction (the feedback of heat to fuel to produces gaseous fuel used in flames).
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Removal of one or more of these components will put out a fire. Fires and fire extinguishers are classified according to fuel type. Class K fires focus on combustible cooking media such as animal or vegetable fats and oils. In modern commercial kitchens dangerous fire hazards can include red-hot cooking surfaces, open flames, and a heavily grease-laden environment.

As the leading cause of structural fire damage in India, businesses in the food service industry are required to have systems for ventilation control and fire protection. There should be four types of fire suppression systems found in commercial kitchens, according to the National Fire Protection Agency (NFPA):
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  1. Carbon dioxide extinguishing systems, NFPA 12, focus on hoods and duct systems to remove flammable gases.
  2. Automatic sprinkler systems, NFPA 13, include spray nozzles in exhaust ducts, duct collars, and plenum chambers; as well as foam-water sprinkler or spray systems, NFPA 16.
  3. Dry-chemical extinguishing systems, NFPA 17, interrupt the chemical reaction by removing access to oxygen. They can also be used on flammable liquid fires involving live electrical equipment. Most dry-chemical systems are being replaced with wet-chemical systems.
  4. Wet-chemical extinguishing systems, NFPA 17A.2, are the most common ways to extinguish commercial cooking oil fires. The wet chemical system saponifies the fire. Saponification is the conversion of fat or oil into soap by adding a strong alkali.
Should any of the systems be activated, they should also automatically turn off the electrical power supply or fuel to the cooking equipment.
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In addition to these systems, every kitchen, commercial or residential should have a Class K portable fire extinguisher. These systems are required to be regularly inspected by certified professionals.
Class-k-fires

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