Kidde Fire Systems (Western Canada Only) | |
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| What Is the Fire Risk?
Commercial cooking areas, ranging from fast-food restaurants to institutional kitchens cannot afford an interruption in operation caused by a fire. Insurance statistics prove that if a restaurant has a fire, it may never reopen. Those that do resume operation have lost time and money in the form of personal injury treatment, equipment replacement and higher insurance rates.
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| What Are the Fire Hazards?
Commercial kitchens contain all the elements necessary for a fire. Grease, fuels and cooking oils provide the fuel. Oxygen is always available and a spark can come from a variety of sources, ranging from an open cooking flame to electrical shorts. Fire can occur on cooking surfaces and in hard-to-reach areas like hoods, vents and ductwork. In recent years, the development of high-efficiency cooking appliances and a switch to vegetable cooking oils have increased the threat and occurrence of fires that are more difficult to extinguish.
What are the Recommended Methods of Fire Protection?
24-Hour Automatic Detection and Suppression
Since many commercial kitchens operate long hours and are staffed with people untrained in fire fighting, it is imperative to have a fire protection system that combines both automatic fire detection and suppression.
Kidde Wet Chemical Fire Suppression Systems are pre-engineered to fit each application (cooking appliance surfaces, vents, hoods or ductwork) while blending seamlessly into the esthetics and operation of any kitchen layout. Kidde Systems use a special wet chemical agent that provides quicker flame knockdown, faster fire suppression and superior fire prevention. The foamy Kidde wet chemical agent residue can be wiped up quickly with a damp cloth after a fire so that the kitchen can resume normal operations faster.
The Kidde Wet Chemical System also offers unmatched coverage using fewer discharge nozzles and flow points, resulting in more efficient fire suppression with less hardware cost.
What are the Fire Protection Codes & Standards for Commercial Cooking facilities?
Kidde Wet Chemical Systems are designed to exceed the stringent standard of Underwriters Laboratories (UL-300 -- Fire Extinguishing Systems for Protection of Restaurant Cooking Areas) and comply with NFPA 17A (Wet Chemical Extinguishing Systems), NFPA 96 (Commercial Cooking Operations, Ventilation Control and Fire) and major insurance company guidelines.
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| Payment Methods |
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| Description | Kidde Fire Systems (Western Canada Only) |
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