Today's commercial cooking facilities have all the elements necessary for devastating fire disasters that can shutdown a food service establishment for a day, a month or forever. To protect the cooking facilities we recommend a Wet Chemical Fire Suppression System. This system installed out of sight remains on duty around the clock and uses a fire suppression agent that minimizes after fire clean up operations. The biggest benefit of this system is the ability to detect fire and suppress the fire in any type of cooking appliances before there is extensive damage or a costly business interruption. The system offers unmatched coverage that uses fewer discharge nozzles and flow point to protect the hazard area resulting in more efficient fire suppression with less hardware.

How the system works:

1. Fire is detected by Heat Detectors which activate the KRS-50 Control box (or the Manual Pull Station is activated)... Causing the cylinder valve to open

2. Pressure stored in the Cylinder propels the wet chemical through the system piping and out of strategically located Nozzles onto the fire, The system automatically shuts off appliances to remove the heat source.

3. Wet Chemical knocks down the flames quickly and forms a protective layer that suppresses fire and prevents fire reflash.