If you own a restaurant the kitchen is the center of your livelihood since all the food that brings customers is made here. With heat comes the risk of fire. Whenever a fire starts you need to suppress it as soon as possible. In a kitchen water is not a good option because it may spread the grease fires. Extinguishers on the other hand will ruin produce and food. Restaurant fire suppression systems come in handy because they are efficient and quick.
Appropriately preparing your staff, tidying up oil spills, and having extinguishers accessible when fire breaks out in different areas is vital. However, you can reduce your fire potential by a huge percent by having a suppression system installed. Along these lines, a fire suppression system turns out to be your first line of protection.
Various brands have different features for protecting your kitchen against fires. However, the basic features are pretty much the same. The system is connected to the hood above the cooking station and the line delivering gas. This means that when the system is tripped gas supply is shut off to kill the source of fuel and the secondary element puts out the remaining flames.
Nozzles are introduced through the ventilation framework in the hood over the cooking station. Whenever triggered, these nozzles release the suppressant. This is usually a chemical that is made specifically to fight oil fires. As the stifled flames makes a lot of smoke, the hood works to expel the smoke from the kitchen.
A decent framework ought to be anything but difficult to utilize. Much the same as sprinkler establishments in business structures the system is triggered by flames and too much heat being detected. Different frameworks have distinctive methods for identifying fires and you ought to be sharp when this is being talked about by the establishment experts. The two-prong approach of turning off the fuel source and suppressing the flames decreases misfortunes.
It is important that an option of activating the system manually is availed. When triggers are not activated the nozzles will remain off and the fire will definitely spread. An operator can manually turn on the nozzles to put out flames before any damage is caused.
Though not all restaurants have a system to put out flames in place, it is important for all commercial kitchens to have one as a safety precaution. When you have a system installed flames can be killed without having to shutdown the kitchen. Staff can proceed to clean up and resume normalcy without customers being alarmed or the fires burning out of control.
You need professionals to design the right system for your restaurant. This is because they come in a wide range of sizes and features. The safety of your workers and clients should be your top priority. With a good system you can safeguard your investment and keep the business safe.
Appropriately preparing your staff, tidying up oil spills, and having extinguishers accessible when fire breaks out in different areas is vital. However, you can reduce your fire potential by a huge percent by having a suppression system installed. Along these lines, a fire suppression system turns out to be your first line of protection.
Various brands have different features for protecting your kitchen against fires. However, the basic features are pretty much the same. The system is connected to the hood above the cooking station and the line delivering gas. This means that when the system is tripped gas supply is shut off to kill the source of fuel and the secondary element puts out the remaining flames.
Nozzles are introduced through the ventilation framework in the hood over the cooking station. Whenever triggered, these nozzles release the suppressant. This is usually a chemical that is made specifically to fight oil fires. As the stifled flames makes a lot of smoke, the hood works to expel the smoke from the kitchen.
A decent framework ought to be anything but difficult to utilize. Much the same as sprinkler establishments in business structures the system is triggered by flames and too much heat being detected. Different frameworks have distinctive methods for identifying fires and you ought to be sharp when this is being talked about by the establishment experts. The two-prong approach of turning off the fuel source and suppressing the flames decreases misfortunes.
It is important that an option of activating the system manually is availed. When triggers are not activated the nozzles will remain off and the fire will definitely spread. An operator can manually turn on the nozzles to put out flames before any damage is caused.
Though not all restaurants have a system to put out flames in place, it is important for all commercial kitchens to have one as a safety precaution. When you have a system installed flames can be killed without having to shutdown the kitchen. Staff can proceed to clean up and resume normalcy without customers being alarmed or the fires burning out of control.
You need professionals to design the right system for your restaurant. This is because they come in a wide range of sizes and features. The safety of your workers and clients should be your top priority. With a good system you can safeguard your investment and keep the business safe.
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Get a summary of the things to keep in mind when picking an installer of restaurant fire suppression systems and more information about an experienced installer at http://www.pfssnyc.com/restaurant-fire-suppression-system now.
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