Kitchen Suppression Systems

UL 300 In 1994, Underwriters Laboratory (UL) issued a new standard, UL 300, for the fire testing of fire suppression systems protecting commercial cooking operations. The two changes in commercial food preparation techniques that had the biggest impact on revising the fire test standard were the change from animal fats for frying foods to the use of vegetable oils, and the introduction of "energy efficient" cooking appliances. Vegetable oils burn at a higher temperature than animal fats and energy efficient cooking appliances, like those found in "high-efficiency" fryers, help keep fires hotter for a longer period of time. Commercial cooking fires had gotten more difficult to extinguish over time. UL redesigned its test standard to better reflect current cooking conditions and to reflect "worst case" fire suppression scenarios. As a result, no fire suppression system manufacturers submitted their older, Dry Chemical Kitchen Systems for testing under the UL 300 standard. Since 1994, most of these manufacturers have withdrawn their support of Dry Chemical Kitchen Systems, resulting in a lack of repair parts, proper recharge chemical and technical support. All kitchen fire suppression systems manufactured after 1994 must comply with the UL 300 Standard. To meet that standard, system manufacturers have increased the amount of wet chemical agent applied to cooking appliances to reinforce the cooling effect of Wet Chemical Kitchen Systems - an important tool in extinguishing modern cooking fires.If any of the following is true of your restaurant cooking area it is time to upgrade your fire protection system: If your restaurant cooking area fire protection system was manufactured after November 21, 1994 ; or Any changes are made to the original installation of cooking appliances and the hoods/ducts within the protection area, or the addition of cooking appliances required protection, or a change to vegetable-based cooking oils; or The manufacturer of the restaurant cooking area fire protection system or another fire protection expert recommends upgrading the system; or The local enforcement authorities, insurance company, or other authority requires or recommends upgrading the system.

Protex II Systems

The Protex II Restaurant Kitchen Fire Suppression System has been designed for protecting kitchen hood, plenum, exhaust duct, grease filters, and cooking appliances (such as fryers, griddles, rangetops, upright broilers, charbroilers and woks) from grease fires. The versatile state-of-the-art wet chemical distribution technique, combined with dual, independent activation capability - automatic fusible link or manual release - provides efficient, reliable protection the moment a fire is detected. Once initiated, the pressurized wet chemical extinguishing agent cylinder discharges a potassium carbonate solution through a pre-engineered piping network and out the discharge nozzles. The wet chemical discharge pattern is maintained for a duration of time to ensure suppression and inhibit re-ignition. Expanded capability provides remote manual actuation, gas equipment shutdown, and electrical system shutdown. This optional equipment will enhance the basic system functions and be applicable when designing custom configurations to suit a particular customer's needs and/or comply with local codes.