Wet chemical fire suppression systems are used to protect commercial kitchens. The extinguishing agent is stored as a liquid and discharged through pipe and nozzles for the protection of cooking appliances, the plenum in the canopy and exhaust ducts. The agent extinguishes fire by cooling and forms a froath like soap, referred to as saponification; cuts off oxygen to burning oil.
This kitchen arrangement, as seen with a Lehavot UL listed and LPCB approved wet chemical system; for which Rottguard are the authorized Irish distributors is used for training purposes. The system has colour coded nozzles and a release mechanism that requires no pressurized
pressurized cartridges, making it easier to install and less expensive to maintain.
This image shows a fusible link and the agent discharge nozzles for the protection of the plenum in the canopy and the exhause duct. The drawing on the back wall represents a design for an installed system. It is recommended that apart from interfacing with the fire detection and alarm system within a building in which they are installed, that the wet chemical system also controls the gas and electrical supplies to cooking appliances.
This is a typical Rottguard design drawing for a wet chemical system before being installed. Such drawings are also required by the manufacture, to ensure compliance with their pre-engineered system design manual.