How does a commercial kitchen fire suppression system work? A superior commercial kitchen fire suppression system is critical for any kitchen restaurant. According to one National Fire Protection Association (NFPA) study, cooking equipment was the leading cause of 61% of restaurant fires from 2010-2014. These fires caused 3 deaths, 110 injuries and $165 million in property damage.
A commercial kitchen fire suppression system when professionally installed by an authorized distributor provides the security to quickly extinguish a fire. When the system detects a fire, the filled stored pressure agent cylinders discharge a wet chemical agent designed to quickly extinguish the fire. An Amerex fire suppression system pairs with a variety of commercial kitchen hoods.
The Amerex Kitchen Protection System is a staple in commercial kitchens around the world. To meet NFPA guidelines and ensure quality, Amerex stringently tests this product with UL to meet UL 300 Standard for Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment.
Now, Amerex is introducing a new generation of KP products designed to provide more choices and faster installation. Here's an overview of what you can expect from the best in fire protection.
The New KP250 Agent Cylinder and flexible discharge hose provide more choices and a competitive option.
It utilizes an 8"-drawn two-piece shell with a collar and a bottom foot, rather than the three-piece shell (top and bottom dome with center section all welded together). It also uses the same valve and downtube assembly as the KP375 agent cylinder. The 8"-diameter shell with 7 flow points and an allowed 24" discharge hose that connects from the tank valve to the supply piping presents a much easier and faster installation process, saving valuable time on the job site.
The Manifold Distribution Piping for the two KP475 tanks offers a cost-efficient installation advantage.
It allows our Commercial Kitchen Protection System to deliver 28 flow numbers in one piping network to cover large hazards with minimal agent discharge piping, saving time on the job site.
The New Salamander Broiler Coverage offers the widest outboard coverage in the industry, with a nozzle positioned overhead, not piped to the broiler. It protects the biggest broiler, with much less piping.
For new coverage, Salamander/Cheese Melter, Nozzle P/N 11982 (1 Flow Point): A single P/N 11982 Nozzle is required for this application. This nozzle will protect a salamander with maximum inside chamber dimensions of 12" high x 22" deep x 46" wide (30 x 55 x 116 cm). The nozzle must be located at the left-to-right center of the salamander and aimed at the center, 1½" (3.81 cm) down from the top edge of the broiler opening.
For Existing Coverage:
Salamander/Cheese Melter, Nozzle P/N 11982 (1 Flow Point)
A single P/N 11982 Nozzle is required for this application. This nozzle location will protect salamanders and cheese melters up to 38" (96.5 cm) in length. The nozzle is to be in the middle of the opening and aimed at the rear opposite corner.
Salamander/Cheese Melter, 2 x Nozzle P/N 11984 (1 Flow Point)
Two P/N 11984 Nozzles, one-half (½) flow point each, are required for this application. This nozzle location will protect salamanders and cheese melters up to 38" (96.5 cm) in length. Both nozzles located on the same side of the salamander are positioned in the middle of the upper and lower opening, aimed to the rear opposite corner.
Offering faster and easier installation, the Conduit offset (P/N 12507) can now be installed at the gas valve as well as at the MRM or PRM. This eliminates the need for two corner pulleys, while giving you the same great capabilities you expect from Amerex.
The conduit offset is used to allow a smooth transition for cable runs into or out of the MRM & PRM and into gas valves without using pulley elbows. It may be used with the detection network, manual pull stations, or mechanical gas valve actuation network. The use of this device does not reduce the maximum number of corner pulleys allowed in the system.
Simpler to use and easier to install, the newly designed Class K fire extinguisher features a new valve and hose assembly design. The kitchen fire extinguisher that you've depended on to protect commercial kitchens for years has the same stored pressured design and stainless-steel cylinders with the exclusive crevice-free butt-welded feature. Available in two sizes; 6 liter or 2½ gallon–with attractive stainless-steel cylinders and easy-to-use hose-and-spray application nozzle. The superior fire-fighting capability of the Wet Chemical agent is placed exactly where you aim it with no dry chemical residue to clean up make this kitchen fire extinguisher easy to use.
Learn more about the New Amerex Products here
