DISCOVER OUR AUTOMATIC FIRE EXTINGUISHING SYSTEM FOR INDUSTRIAL KITCHENS FROM 420 EUROS

We have an automatic fire extinguishing system for extractor hoods and wall-mounted kitchen hoods with a high power of up to 250 cm. Our automatic fire extinguishing system has undergone a TECHNICAL SUITABILITY EVALUATION with favorable resolution ETI No. 2007. It is a guaranteed system that complies with the latest UNE 23510:2017 standard for automatic fire extinguishing systems in industrial kitchens. This kit can be installed easily and quickly in all types of professional, industrial, collective, and commercial kitchens.

We offer an automatic kitchen hood extinguishing system that ensures, in addition, the detection of fires and comprehensive protection of the entire assembly without the need for user presence for activation. It is an autonomous and independent system that does not require electrical power or any other alternative energy for its operation.

Maximum guaranteed efficiency once the existence of the fire is detected. The high power and effectiveness of its extinguishing agent, potassium carbonate, result in extinguishing in a few seconds, making it a very safe and harmless system that can be cleaned easily and quickly.

The agent with additives extinguishes the flames by acting as a sprayed foam of the latest generation. A very resistant compound that enhances its effectiveness, preventing the reignition of the fire and reducing the fire extinction times.

In compliance with UNE 23510:2017. System with DITE (ETI 2007)

This industrial fire extinguishing system consists of everything necessary for installation in: EXTRACTOR HOOD for smoke WALL of 250 cm.

Our Industrial Kitchen Extinguishing System is composed of the following materials:

• 1 unit EXTINGUISHER: 9-liter cylinder of potassium carbonate. (Biodegradable foaming agent of the latest generation, harmless and interacting with great power in the presence of fats in the kitchen.)
• 1 unit TRIGGER BUTTON.
• 1 unit PNEUMATIC VALVE.
• 7 units REDUCER 1/2″ male to 1/4″ male.
• 1 unit FLEXIBLE CONNECTION HOSE 1/2″ female 1/2″ male.
• 1 unit METALLIC SUPPORT double strap and great robustness for the 9-liter cylinder.
• THERMAL TUBE: Tube made of the latest generation polymer material sensitive to heat. The thermal cable allows quick, continuous, and effective detection. It is manufactured to change its structure at a temperature of 140 ºC. The thermal tube must be pressurized with nitrogen or helium gas at a pressure between 15 to 20 bars at the time of installation. Pressurization is done quickly, cleanly, and simply with the internal pressure of the extinguisher.
• 6 units DIFFUSER NOZZLES 15º.
• BRACKETS for 15 Ø pipe and thermal tube.

INSTALLATION :

The design and installation of this fire-fighting equipment must be carried out under the UNE 23510:2017 standard, which regulates, guarantees, and ensures the correct detection and extinguishing of fires. The placement of diffuser nozzles must be done so that they provide protection to the cooking areas or elements located below, but also to the entire hood and extraction system, which must also be protected. Fire protection must be total, offering it to the appliance itself, elements located below, and horizontal extraction ducts to prevent the spread of fire to other areas. The system uses an extinguishing line as shown in the product image with pipes in 2 branches and diffusers. On the other hand, a fire detection line using a pressurized thermal tube sensitive to heat that reacts at 140 ºC. These systems have been designed with the aim of minimizing the risk of fire in the kitchen and achieving optimal extinguishing or lack of reignition. In laboratory tests, the discharge and extinction times of the tested equipment and different system devices have shown exceptional performance.

DIFFUSERS LOCATION

FILTER AND MOTOR ZONE

2 diffuser nozzles are placed directly on both sides of the appliances and directed towards the center of the hood to optimally protect the area of the filters and motor if it is incorporated.

COOKING ZONE

In this installation area, elements such as stoves, fryers, griddles, ovens, pans, and other food cooking equipment are located.

EXTRACTION ZONE

Location in the extraction ducts. It involves installing one diffuser nozzle for every 3 meters of extraction pipe installed horizontally to prevent the spread of the fire. In these ducts, it is common to find the accumulation of grease, which can serve as combustible materials in the event of ignition.

DISCOVER OUR AUTOMATIC FIRE EXTINGUISHING SYSTEM FOR INDUSTRIAL KITCHENS FROM 420 EUROS

We have an automatic fire extinguishing system for extractor hoods and wall-mounted kitchen hoods with a high power of up to 250 cm. Our automatic fire extinguishing system has undergone a TECHNICAL SUITABILITY EVALUATION with favorable resolution ETI No. 2007. It is a guaranteed system that complies with the latest UNE 23510:2017 standard for automatic fire extinguishing systems in industrial kitchens. This kit can be installed easily and quickly in all types of professional, industrial, collective, and commercial kitchens.

We offer an automatic kitchen hood extinguishing system that ensures, in addition, the detection of fires and comprehensive protection of the entire assembly without the need for user presence for activation. It is an autonomous and independent system that does not require electrical power or any other alternative energy for its operation.

Maximum guaranteed efficiency once the existence of the fire is detected. The high power and effectiveness of its extinguishing agent, potassium carbonate, result in extinguishing in a few seconds, making it a very safe and harmless system that can be cleaned easily and quickly.

The agent with additives extinguishes the flames by acting as a sprayed foam of the latest generation. A very resistant compound that enhances its effectiveness, preventing the reignition of the fire and reducing the fire extinction times.

In compliance with UNE 23510:2017. System with DITE (ETI 2007)

This industrial fire extinguishing system consists of everything necessary for installation in: EXTRACTOR HOOD for smoke WALL of 250 cm.

Our Industrial Kitchen Extinguishing System is composed of the following materials:

• 1 unit EXTINGUISHER: 9-liter cylinder of potassium carbonate. (Biodegradable foaming agent of the latest generation, harmless and interacting with great power in the presence of fats in the kitchen.)
• 1 unit TRIGGER BUTTON.
• 1 unit PNEUMATIC VALVE.
• 7 units REDUCER 1/2″ male to 1/4″ male.
• 1 unit FLEXIBLE CONNECTION HOSE 1/2″ female 1/2″ male.
• 1 unit METALLIC SUPPORT double strap and great robustness for the 9-liter cylinder.
• THERMAL TUBE: Tube made of the latest generation polymer material sensitive to heat. The thermal cable allows quick, continuous, and effective detection. It is manufactured to change its structure at a temperature of 140 ºC. The thermal tube must be pressurized with nitrogen or helium gas at a pressure between 15 to 20 bars at the time of installation. Pressurization is done quickly, cleanly, and simply with the internal pressure of the extinguisher.
• 6 units DIFFUSER NOZZLES 15º.
• BRACKETS for 15 Ø pipe and thermal tube.

INSTALLATION :

The design and installation of this fire-fighting equipment must be carried out under the UNE 23510:2017 standard, which regulates, guarantees, and ensures the correct detection and extinguishing of fires. The placement of diffuser nozzles must be done so that they provide protection to the cooking areas or elements located below, but also to the entire hood and extraction system, which must also be protected. Fire protection must be total, offering it to the appliance itself, elements located below, and horizontal extraction ducts to prevent the spread of fire to other areas. The system uses an extinguishing line as shown in the product image with pipes in 2 branches and diffusers. On the other hand, a fire detection line using a pressurized thermal tube sensitive to heat that reacts at 140 ºC. These systems have been designed with the aim of minimizing the risk of fire in the kitchen and achieving optimal extinguishing or lack of reignition. In laboratory tests, the discharge and extinction times of the tested equipment and different system devices have shown exceptional performance.

DIFFUSERS LOCATION

FILTER AND MOTOR ZONE

2 diffuser nozzles are placed directly on both sides of the appliances and directed towards the center of the hood to optimally protect the area of the filters and motor if it is incorporated.

COOKING ZONE

In this installation area, elements such as stoves, fryers, griddles, ovens, pans, and other food cooking equipment are located.

EXTRACTION ZONE

Location in the extraction ducts. It involves installing one diffuser nozzle for every 3 meters of extraction pipe installed horizontally to prevent the spread of the fire. In these ducts, it is common to find the accumulation of grease, which can serve as combustible materials in the event of ignition.