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Wet Chemical Systems - Restaurant Protection Wet Chemical Restaurant Fire Fighting systems are based on many years experience in the design, supply, installation and commissioning of fire fighting systems. The systems are ideally suited to meet the demands associated with today’s busy catering facilities an important characteristic of grease fires is auto-ignition. Cooking grease at room temperature is not a problem. Its vapours, for example, are not easily ignited. However, when heated to autoignition temperature extinguishing the fire alone and removing the heat source may not prevent re-ignition. Reignition can occur until the liquid is cooled below its auto-ignition temperature. It is the principal requirement of fire extinguishing and the prevention of reignition that makes the Wet Chemical system the ideal solution. Wet Chemical - Extinguishing Action The Wet Chemical Extinguishing agent is a potassium carbonate based solution which is discharged as fine droplets into a protected area. The main extinguishing action is by cooling caused by the heat of vapourisation. The fine spray discharge prevents the dangerous splash of hot grease or thermal shock damage to cooking appliances. Re-ignition is prevented by saponification, a process in which the wet chemical agent combines with the grease to form a soapy layer at the surface of grease to seal off the fuel from the oxygen, allowing the grease to cool to below it’s auto-ignition temperature.Installation The Installation of fixed fire fighting equipment in busy catering facilities requires extensive experience in the scheduling and performance of this type of work. Our experience in the installation of restaurant fire fighting systems ensures a minimum of disruption. Pipework for Wet Chemical systems may be black, chrome plated or stainless steel to suit the particular requirements of the application.Application The system operates at a nominal pressure of 12 bar (175p.s.i.) providing a fine spray discharge lasting for a nominal 45 seconds. The unique nature of the Wet Chemical Extinguishing Agent eliminates many of the piping limitations commonly associated with dry chemical systems.Clean-Up Wet Chemical agent unlike Dry Powder may be quickly cleaned up following a discharge resulting in shorter down time of the cooking range.Storage Wet Chemical system utilise storage containers in a range of sizes to suit the individual requirements of the hazard.Controls The Wet Chemical system may be controlled manually or automatically using electrical detection equipment or mechanical fusible link devices.Restaurant Fire Suppression Systems When it comes to protecting your kitchen equipment from fire… Gielle products protect more food service kitchens than any other brand. The Gielle Wet Chemical System offers 24-hour automatic or manual protection for commercial cooking areas; ducts, plenums, hoods and cooking surfaces. Wet chemical agent designed for quicker flame knockdown and faster suppression.Features: • Safe and reliable fire protection • Ease of design and flexibility of installation• Flexibility and reliability of important safety system
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 Installing a wet chemical suppression system can protect your restaurant and its occupants. Most restaurant fires originate from cooking equipment. Fires in cooking areas can cause thousands of dollars in damage and shut down operations for days or weeks or longer. Installing a wet chemical suppression system is less expensive than repairing fire and smoke damage. Advantages of Wet Chemical Wet chemical fire suppression systems provide quicker flame knock down than a dry chemical system. The fine droplets suppress the fire and help prevent re-ignition after the discharge is complete. The easy clean-up is another advantage of a wet chemical system. After a fire has been extinguished the area can be cleaned up using a cloth to wipe away the residue. Extinguishing Action Once initiated, the pressurized wet chemical extinguishing agent cylinder discharges a potassium carbonate solution through a pre-engineered piping network and out the discharge nozzles. The discharge of fine droplets over the fire area is maintained for a duration of time to ensure suppression and inhibit re-ignition. The main extinguishing action is the cooling caused by the heat of vaporization. The fine spray discharge prevents the dangerous splash of hot grease or thermal shock damage to cooking appliances. Re-ignition is prevented by saponification, a process in which the wet chemical agent combines with the grease to form a soapy layer at the surface of grease to seal off the fuel from the oxygen, allowing the grease to cool to below its auto-ignition temperature. Limited Amount of Liquid Chemical It is important to choose the right size system with the needed amount of liquid chemical to extinguish a fire. The system size is not only an important consideration at the time of kitchen design, but is just as important when introducing new appliances to an existing kitchen/hood. If the size, design and installation are not per the manufacturer’s specification and listing, adequate fire protection may not be achieved. Call Fire Control Systems today to discuss your wet chemical suppression system needs. Wet Chemical fire extinguishers are an aqueous option, commonly alkali steel salts. This extinguishant is designed for fires entailing cooking oils and animal fats. How to Identify A Wet Chemical Fire ExtinguisherWet chemical extinguishers come in an all-red cylinder with an oatmeal coloured band around the top. Where To Use A Wet Chemical Fire ExtinguisherThe Wet chemical fire extinguisher is suitable for class A as well as Class F fires. Highly recommended for commercial kitchens where it is more likely for a fire to ignite, involving cooking oils, grease and fats. They are the only types of extinguishers that are recommended to fight Class F fires. Commercial kitchens are also recommended to have fire blankets and CO2 extinguishers for greater coverage. How Does A Wet Chemical Fire Extinguisher Work?Wet chemical fire extinguishers contain an odourless, clear fluid. It has a chemical reaction that turns the cooking fat into a soapy substance while at the same time preventing it from reigniting. Advantages Of Wet Chemical Fire ExtinguishersA wet chemical fire extinguisher provides a fast reduction in the event of a class F fire, leaving a soapy barrier that continues to control the ignition point after the fine mist is expelled from the extinguisher, reducing the chances of the fire reigniting. With the pressure of the extinguisher being low, it eliminates the risk of the cooking fats and oils being splashed around which could potentially cause the fire to spread or result in injury. Clean up after use is quick and easy. Disadvantages Of Wet Chemical Fire ExtinguishersThe solution inside a wet chemical fire extinguisher is alkaline. Consequently will corrode some metals, especially aluminium. The solution could also irritate the eyes and the skin. Immediate clean up is highly recommended. Not suitable for electrical fires. How Often Should I Test My Wet Chemical Extinguisher?Wet Chemical Fire extinguishers should be serviced every 12 months by a professional, per NZS 4503:2005. Extinguishers need to be tested at least once every six months in environments deemed’ hostile’. A hostile environment could mean that your work type has more associated fire hazards than usual. Every Five years, fire extinguishers require a hydrostatic pressure test to make sure your device is operating effectively and recharged when an extinguisher is discharged. Wet chemicals require additional testing every three years. How To Use Wet Chemical Fire ExtinguishersLike all other fire extinguishers, you need to remember the PASS-word. Pull the pin Aim at the base of the fire. Squeeze the handle. Sweep from side to side. |
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