Restaurant Fire Suppression System

Restraunt SystemWe service, install and repair restaurant fire suppression systems which are pre-engineered, wet chemical, stored-pressure type with a fixed nozzle agent distribution network. All systems installed meet UL 300 regulations and standards.

Purpose:

The combination of the Amerex KP system and an Amerex Model B260 wet chemical extinguisher provides restaurants with a “ONE – TWO” attack against the threat of business loss due to cooking operation fires.

Activation:

Every system is customized according to the customer’s needs and includes both manual and automatic activations.

  • Manual: Every restaurant system can be activated manually, through a mechanical pull station.
  • Automatic: All systems are also automatically activated through either a pneumatic or fusible link releasing system (see below for more information).

Options of Discharge Activation Devices:

  • Pneumatic Release: use of continuous tubing to detect heat and potential fire ignitions which set off the release of the wet chemical agent.
    • Benefits: allows for a more thorough detection process. Tubing is only replaced every three years.
  • Fusible Link Release: use of a series of heat detecting links which are placed in strategic locations. When detected, they will set off the wet chemical agent. Fusible links are replaced on a semi-annual basis.

Zone Defense:

Allows the customer to easily move and/or add appliances under the hood without making a change to the fire suppression system

  • How it works: Equally spaced nozzles provide overlapping spray which allows the mobility of appliances. All nozzles are pre-spaced, to create a zone in which any appliance with a horizontal cooking surface is protected. This allows for the quick and easy rearrangement of appliances to accommodate cooking line preferences.