We 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.
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.
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.
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.