Patriot Fire Defense

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Pre-engineered Fire Suppression System

Pre-engineered Fire Suppression Systems

Pre-engineered Fire Suppression System

321-751-0777

When you run a busy kitchen or any business that requires Pre-engineered Fire Suppression System, survival depends on the ability to quickly detect and suppress fires. Patriot Fire Defense and Patriot Fire Systems provides total hood fire system expertise to address this unique safety hazard.

Our network of experts bring together all the elements you need for fully integrated hood ventilation and fire protection systems in your commercial or home based business. Our Pre-engineered Kitchen Hood Fire Suppression System services include:

  • Engineering Services
  • Design and CAD drawings
  • On-Site Coordination and Installation
  • Test and Final Inspection
  • Semi-Annual Maintenance and Service
  • Revamp and Upgrading Existing Fire Systems to UL-300

Our Pre-engineered Fire Suppression System expertise includes:

  • Ansul R-102 UL-300 Restaurant Suppression System (Ansul Fire System)
  • Amerex KP, ZD, IS Fire Systems
  • Buckeye Kitchen Mister UL-300 Fire Suppression System
  • Kidde HDR and WHDR UL-300 Kitchen Hood Suppression System
  • Range Guard and Badger Fire Suppression System
  • PemAll Fire Suppression System
  • Protex Fire Suppression Systems
  • PyroChem Suppression Systems (PCL)
  • Fireboy
  • Seafire

We offer same day service and delivery for most equipment within the following counties:  Brevard County,   Space CoastOrange CountySeminole CountyOsceola CountyIndian River County  and  Saint Lucie County.

We service small to large  cities including  OrlandoMelbournePalm BayMerritt IslandCocoaCocoa BeachCape CanaveralIndialantic,  Indian Harbour BeachMelbourne BeachMimsPort Saint JohnRockledgeSatellite BeachTitusville, West Melbourne, Lake Mary, Altamonte Springs, Longwood, Sanford, Oviedo, Winter Springs, Casselberry, Apopka, Winter Garden, Winter Park, Maitland, Belle Isle, Oakland, Edgewood, Windermere, Eatonville, Bay Lake, Lake Buena Vista, Kissimmee and  St Cloud.

Ansul R102 Pre-engineered Fire Suppression System:

ANSUL R-102 systems are offered in two basic designs: appliance-specific, in which nozzles are aimed at specific hazard areas of each appliance; and overlapping, where nozzles are arranged to overlap and provide a “fire-free zone” throughout a group of appliances. Depending on the kitchen line-up, your trained ANSUL distributor can design, install and service a system that offers the ultimate protection for specific facilities.

  • Diners and Restaurants
  • Fast-Food Chains
  • Retail Food Courts
  • Convenience Stores
  • Hotel Kitchens
  • School, College, and University Cafeterias

Piranha Pre-engineered Fire Suppression System:

The only agent-plus-water fire suppression hybrid on the market today, Ansul Piranha systems outperform all conventional single-agent systems on a number of fronts. Ansul Piranha systems attack fire using the rapid flame knockdown and securing capabilities of PRXTM Liquid Fire Suppressant. Then, the superior cooling effects of water follow, quickly cooling the cooking media and further helping to prevent re-flash. Ansul Piranha systems employ the best firefighting attributes of two extinguishing agents…

  • The fast flame knockdown and securing power of wet chemical.
  • The fast cool-down capability of water.
  • Twice the coverage of conventional single-agent systems
  • Cools down cooking oils 15 times faster than wet chemical systems
  • Flexible overlapping nozzle coverage for most appliance arrangements
  • Smaller and fewer agent storage tanks required per system

Applications Best Suited for Ansul Piranha Fire Suppression System

  • Casual & Fine Dining
  • Fast-Food Chains
  • Culinary Schools
  • Sports Complexes and Stadiums
  • Four- and Five-Star Lodging Facilities

In UL300 testing, the Ansul Piranha system cooled hot grease 15 times faster than single-agent wet systems, required 60% less chemical agent, covered hazard areas better and provided a cost-effective means to protect the cooking equipment.

Ansul Piranha systems are available in various sizes that can be combined for multiple configurations to expand the suppression system coverage. Depending on your type of facility, we will design a system that offers you the ultimate in fire protection.

Tests using the “Double-Agent” Concept have shown dramatically increased firefighting performance.

Cobra Pre-engineered Fire Suppression System

The NEW COBRA Commercial Kitchen Fire Suppression System combines two proven Amerex protection schemes—ZD “Zone Defense” Overlapping and KP Appliance Specific—into one uniquely engineered system backed by years of real-environment research. Not only does COBRA offer appliance-specific coverage for fixed appliance situations, total flooding zone of protection makes it easily adaptable to kitchen and appliance reconfiguration. So even when your kitchen footprint changes, your system can be adapted for maximum protection. No restaurant system ever has had such flexibility, making the COBRA system, not only the most effective, but the most cost-effective choice over its lifetime.

Features

  • Amerex Cobra exclusive design!
  • Cobra system will fit in all major OEM hood and cabinets
  • Cartridge operated concept in one convenient size
  • Stainless Steel type finish – looks great in the kitchen!
  • Only 2 cartridge sizes featuring a pressure gauge – An Amerex exclusive
  • Field refillable cartridges with a simple recharge procedure ? Cartridge without puncture disc
  • Cartridges are capable of being monitored for pressure
  • Lightweight aluminum, no corrosion or rusting
  • 12 year hydro test

Amerex KP Pre-engineered Fire Suppression System

The Amerex KP Restaurant System is a pre-engineered, wet chemical, stored-pressure type with a fixed nozzle agent distribution network. The system agent is Amerex KP liquid fire suppressant, a potassium acetate based solution that suppresses cooking grease fires both through saponification and cooling. The agent has a pH of 9 or less and does not harm stainless steel surfaces.

When a fire starts, the detection network, consisting of fusible links or pneumatic tubing, will automatically detect the fire or the manual pull station can be used, releasing a low pH agent throughout the hood, duct and onto the appliances. Either method of actuation will interrupt gas or electrical power to the appliances preceding system discharge. The Amerex KP agent quickly suppresses the fire and cools the fuel while securing the vapors with a smothering foam reaction.

Applications Best Suited for Amerex KP Restaurant Fire Suppression System

  • Casual Dining
  • Fast-Food Chains
  • Cruise Ships
  • School Cafeterias

Amerex ZD Pre-engineered Fire Suppression System

The Amerex ZD Restaurant Fire Suppression adds greater flexibility by letting you reconfigure a kitchen or move appliances without moving nozzles. Because of its adaptability, this system is the most cost effective choice over the life of the system.

Applications Best Suited for Amerex ZD Restaurant Fire Suppression System

  • Casual Dining
  • Fast-Food Chains
  • Cruise Ships
  • School Cafeterias

Buckeye Kitchen Mister Pre-engineered Fire Suppression System

Open flames, red-hot cooking surfaces, and a heavily grease-laden environment combine to make the modern commercial kitchen a potentially dangerous fire hazard. Kitchen fires spread quickly and have proven to be very difficult to extinguish, making them the leading cause of structural fire damage in the United States.

Protecting the modern commercial kitchen from the ever-present danger of cooking oil and grease fires is the reason we developed The Buckeye Kitchen Mister™ System. Utilizing state of the art misting technology, the Kitchen Mister System has proven to be the most effective fixed kitchen fire extinguishing system ever developed, extinguishing potentially deadly kitchen fires fast, before they can spread.

That’s why the Kitchen Mister System is quickly becoming the preferred choice of fire protection professionals throughout the world.

Simplicity Of Design

The constant changes and complicated requirements of most restaurant systems have made design and installation errors a concern of fire protection professionals globally. The uncomplicated design of the Kitchen Mister System all but eliminates design and installation errors by combining common sense features and the elimination of confusing design requirements.

Faster Installations

By eliminating the labor-intensive task of installing conduit, corner pulleys, and detector brackets, the Kitchen Mister System dramatically reduces installation time.

The Kitchen Mister System is approved for use with Buckeye Shielded Cable instead of traditional conduit and corner pulleys for all system inputs and outputs. This, combined with the elimination of conduit and fusible link brackets in the plenum area, makes installing the Kitchen Mister System quick and easy.

Kidde WHDR Wet Chemical Pre-engineered Fire Suppression System

The Kidde WHDR Pre-engineered Fire Suppression is designed specifically for commercial kitchen applications. By offering the most flexible system configurations in the industry, Kidde provides the most efficient protection for all cooking applications and facilities. You can specify the type of detection, control and cylinder size to fit your application.

  • Ventilation
  • Fryers
  • Char-Broilers
  • Ranges
  • Woks
  • Griddles

The Kidde WHDR system uses Kidde APC wet chemical agent, which extinguishes fire by:

  • Saponifying the surface grease (converting it into combustion-resistant soap)
  • The cooling effects of water vaporization
  • Interrupting the chemical chain reaction of combustion

PyroChem’s Kitchen Knight II System The fire extinguishing agent is a potassium carbonate-based water solution that knocks the flame down, cuts off air to the burning grease and cools the hazard area to ensure the fire stays out.

PyroChem’s Kitchen Knight II System offers:

  • Automatic detection and actuation controls provide 24-hour protection.
  • Dedicated manual pull station allows immediate actuation at the first sign of fire and provides backup to the automatic detection system.
  • Premium extinguishing agent provides rapid flame knockdown and helps prevent re-ignition.
  • Pressurized D.O.T. rated steel cylinders ready for release in the event of a fire.
  • Pressure gauge on the agent cylinder allows visual inspection of system status.
  • Fully assembled and 100% tested mechanical control head, cylinder valve, and gas shut-off valve provide reliable operation.
  • Flexible piping configurations allow for a streamlined design that will not interfere with kitchen workflow. The system can be mounted in out-of-the-way areas to preserve valuable kitchen space.
  • Flexible conduit allows for ease of installation. The conduit is easily hidden behind existing pipes or behind the wall.
  • Protective chrome nozzle caps help protect against contamination and blockage by grease or other cooking byproducts that can inhibit the proper discharge of extinguishing agent.

The KITCHEN KNIGHT II system is available in a variety of sizes economically suited to fit specific needs, and designed with the flexibility to accommodate changes to appliance layout or the expansion of a cooking area.

 

Keywords: Kitchen Fire System

PASSIONATE PROTECTION FOR THE HEART OF YOUR FACILITY

It’s a fact: your kitchen is one of your facility’s most at-risk locations, especially when it comes to a potential grease fire. But water can actually spread a grease fire, so a well functioning suppression system is vital. Cintas technicians are trained to perform certain NFPA required inspections in these suppression systems, and they’re passionate about helping you stay ready for these common hazards.

R-102 Restaurant Fire Suppression System

ANSUL products protect more food service kitchens from fire than any other brand. The R-102 Fire Suppression System incorporates a flexible design with an extremely effective ANSULEX Low pH Liquid Agent. This agent quickly knocks down flames and cools hot surfaces, while generating a tough vapor securing blanket that helps prevent re-flash.

 

PIRANHA DUAL AGENT RESTAURANT FIRE SUPPRESSION SYSTEM

The PIRANHA Dual Agent Restaurant Fire Suppression System employs the best firefighting attributes of two extinguishing agents: the fast flame knockdown and securing power of wet chemical and the fast cool-down capability of water. The system provides protection for settings such as casual and fine dining, fast food chains, culinary schools, sports complexes and stadiums, and four- and five-star lodging facilities.

The only agent-plus-water fire suppression hybrid on the market today, the PIRANHA System outperforms all conventional single-agent systems. The system attacks fire using the rapid flame knockdown and the securing capabilities of PRX Liquid Fire Suppressant. After that, water follows, quickly cooling the cooking media and further helping to prevent reflash.

Tests have shown dramatically increased firefighting performance:

  • Twice the coverage of conventional single-agent systems
  • 15 times faster than conventional single-agent systems in cooling down cooking oils
  • 60 percent less chemical agent required and covers hazard areas better
  • Flexible overlapping nozzle coverage for most appliance arrangements
  • Smaller and fewer agent storage tanks required per system

 

R-102 RESTAURANT FIRE SUPPRESSION SYSTEM­ – OVERLAPPING

Overlapping Appliance Protection is one of the two design options available with the R-102 Restaurant Fire Suppression System. The design is flexible and simple. Nozzles are installed in a straight line with a maximum nozzle spacing of 25.5 in. (647 mm) and a height of 40-45 in. (1016-1143 mm) above the cooking surface. The nozzles are not aimed individually at specific appliances but instead are aimed at the hazard zone centerlines. These overlapping discharge patterns create a continuous zone of protection in which all appliances within this area are protected.

The R-102 system discharges ANSULEX Liquid Fire Suppressant, which quickly knocks down flames and cools hot surfaces, while generating a tough vapor securing blanket that helps prevent reflash

The R-102 system is designed to protect areas associated with ventilating equipment, including hoods, ducts, plenums, and filters. It also protects auxiliary grease extraction equipment and cooking equipment such as various types of fryers, griddles, range tops, broilers, char-broilers, and woks.

The R-102 system is ideally suited for commercial kitchens in fast food chains, retail food courts, diners, convenience stores, catering facilities, mobile food trucks, hotels and casinos, stadiums, schools, hospitals, and more.

 

PIRANHA DUAL AGENT RESTAURANT FIRE SUPPRESSION SYSTEM – INCREASED NOZZLE HEIGHTS

​High proximity nozzles now offered with PIRANHA systems help to meet the need for more aesthetically pleasing cooking and dining environments. The new UL listed nozzle design allows appliance protection nozzles to be installed up to 84 in. (2133 mm) above the cooking hazard, nearly flush with the top of the hood, and out of view while providing the same reliable protection that PIRANHA systems have always offered.

Added benefits of high proximity nozzles include:

  • UL listed for multiple appliances
  • Complements kitchen décor
  • Reduces potential for nozzle redirection or obstruction
  • Reduces potential for grease accumulation around the nozzle
  • Eliminates visible nozzle drop piping
  • Helps simplify cleaning and service
  • Easy to upgrade existing systems

Common applications for PIRANHA systems include airports, casual and fine dining restaurants, catering facilities, culinary schools, expo kitchens, four- and five-star lodging facilities, hospitals, nursing homes, sports complexes and stadiums.​​

 

UL 300 Is Now The Standard. Have You Updated Your Kitchen Fire Suppression System?

If your restaurant or commercial kitchen is older than 20 years, you’re probably in need of a kitchen fire suppression system upgrade to meet UL 300 requirements and ensure your cooking equipment is truly protected from today’s hotter oils and better-insulated appliances.

As of January 1, 2014, standards written by the National Fire Protection Association require all kitchen systems must be UL 300-compliant. You can find out more about UL 300 requirements in our previous post “UL 300: Good Reasons to Upgrade in Your Kitchen.”

The updated NFPA standard creates much greater urgency for anyone currently not meeting the criteria.

“What happens is that states adopt the NFPA standards, and those become part of the code,” said Stan Oman, pre-engineered systems trainer for Koorsen Fire & Security. “At that point, restaurant owners have no choice in the matter, but what happens if everybody waits? Then there aren’t enough hours in the day for technicians to upgrade those systems that need it.”

The greater danger remains a false sense of security from having an out-of-date fire suppression system.

“Restaurant owners are busy, and they know they have a fire system on the wall and hope everything’s fine,” Oman said. “But the fact is that every manufacturer of systems before UL 300 had to test their system with the newer cooking equipment, and every system failed.”

The newer standards require wet-chemical systems, more nozzles, and a manual pull station. (You can read more about UL 300 specifications here.)

Make sure you’re keeping you business, customers, and employees safe; make sure you’re compliant. If your system hasn’t been upgraded in 20 years, there’s no more time for sitting on the fence about an upgrade. For more info on upgrading, inspecting, and servicing your kitchen fire suppression systems, contact a Koorsen Fire & Security associate today.

Keywords: restaurant fire suppression systems

 The Quick Guide to Restaurant Fire Suppression Systems

For restaurant owners, their kitchen is the heartbeat of their livelihood. It’s where their greatest chefs labor away and where the delicious food that keeps customers coming back time and time again is created. But where there is heat, there is the risk of fire.

Fires are more likely to occur in a restaurant than nearly any other kind of business. With continual exposure to high heat, fires can break out for a variety of reasons. Regardless of why a fire starts out, what is important is suppressing the fire as quickly as possible. Water typically is not an option, as grease fires spread with the inclusion of water, while extinguishers may ruin all of the food and produce inside of the kitchen when unnecessary. Restaurant fire suppression systems offer a unique way of putting out a fire quickly and efficiently. If you are currently on the market for a suppression system, or are interested in the restaurant business and want to know how best to protect your financial investment, the best restaurant fire suppression systems give you this capability.

 

Restaurant Fire Suppression Systems are Your First Line of Defense

According to the National Restaurant Association, 57% of all restaurant fires involve cooking equipment. This means the fire can be contained if you have a suppression system installed. Properly training your staff, cleaning up grease, and having a fire extinguisher readily available when fire breaks out in other conditions is still important, but you can cut down your fire potential by nearly 60%. Therefore, fire suppression system instantly becomes your first line of defense. You just need to know more about it and how it works.

The Basics on Restaurant Fire Suppression Systems

Different brands provide slightly different features. For the most part though, a suppression system will provide you with the typical basic features. The suppression system connects to both the hood over your cooking station and  the gas line running through the cooking station. If the fire suppression system is tripped, the gas line automatically shuts off. This kills the fuel source of the fire. Now, depending on the fire (such as a grease fire), it may still burn on and threaten to spread. Due to this, there is a secondary element to the system, designed to put out the remaining flames.

Nozzles are installed through the ventilation system in the hood over your cooking station. When tripped, the nozzles discharge a specially designed fire suppressant. The suppressant is a water based chemical with a special compound designed to combat grease fires. As the extinguished fire creates a considerable amount of smoke, the hood kicks on, removing the smoke from the kitchen.

Easy to Use With Manual Options

Restaurant fire suppression systems are generally easy to use. Much like the sprinkler system running through professional buildings, the suppression kicks on when it detects flames and growing heat. Different systems do have different ways of detecting a fire, so be sure to look into this when discussing the installation with a service provider. Once tripped, the two-prong approach kicks in quickly to kill the fuel source while dousing the flames. This keeps potential financial loss to a minimum, with only the food on the cooking surface destroyed.

Manual activation should come as an option. As is the case of fires when a sprinkler system is present, if the designated trigger is not activated, the nozzle system may not turn on until the fire has spread beyond the cooking surface. To prevent this from happening, a manual activation point on the restaurant fire suppression systems allows an operator to turn on suppression, killing the flames quickly.

When is a Fire Suppression System Necessary?

Not all restaurants have a fire suppression system. When is it necessary to have such a system installed? In any commercial kitchen, it does not matter the location, it is a safety precaution. From a football stadium to fast food kitchens and really anywhere else in between, kitchen fires can quickly burn out of control. With most fires starting on the cooking surface, having a system in place that kills the fire without shutting down the kitchen allows staff members to clean up and get back to work, without customers ever knowing of the situation in the kitchen.

Finding the Right Restaurant Fire Suppression Systems

Suppression systems come in many different size variants. Such a system is usually installed into the current hood of a kitchen. This gives the installation service providers the ability to adjust the size of the system and the amount of liquid fire suppressant readily available. While no two restaurants are exactly alike, most kitchens share similar traits, so having this kind of setup installed is not difficult and can be customized to fit the restaurant’s needs.

Employee safety is a priority for any employer. As a business owner, it is your job to provide the best product in the safest manner possible. Restaurant fire suppression systems allow you to do just that, while protecting your financial and real estate investments from fire damage.

 

 

 

 

 

Keywords: commercial kitchen hood fire suppression systems

Choosing the Right Commercial Hood Suppression System

When purchasing any new system for your commercial kitchen it

is important to do as much research as possible. But as a new business owner or even just a person who doesn’t know about fire suppression systems, it can be confusing to pick out new systems. Here are some elements of a traditional exhaust system you should look at while shopping for a commercial hood suppression system.

Ventilation Hoods

The largest piece of a commercial hood suppression system is the ventilation hood. But did you know there are actually two different types of hoods? The first hood is a heat exhaust hood that is intended to vent fumes and smoke and equipment that produces high levels of heat. This type of hood is used to vent things that cook at high temperatures like pizza ovens or double-stacked ovens. The second type of hood is a grease exhaust hood. Grease exhaust hoods are used to ventilate exhaust and heat but they feature a slotted hood filter that helps to trap grease, exhaust, and soot. These hoods are intended for use over griddles, deep fryers, and char-broilers. It is important to check with national, state, and local ordinances to ensure your new hood is compliant with the laws in your area.

Exhaust Fans

Every commercial hood system requires a commercial exhaust fan to keep your kitchen properly ventilated. Your fan can either be mounted on the roof of the building or on the wall depending on the building and kitchen layout. Exhaust fans vary in power. Higher powered units are intended to vent larger kitchens or ones with extensive fry stations. You can also choose a model that have an upblast or downblast exhaust in accordance with the local laws. These types of fans help to ensure the exhaust is not directed somewhere it shouldn’t be like at neighboring buildings.

Make-up Air Fans

Since exhaust fans constant draw air out of the kitchen, a make-up fan may be required to improve circulation in the kitchen. These make-up fans are usually placed near the exhaust fan and its primary function is to pump air back into the kitchen. This air is pumped back down into the kitchen to create a steady flow of air that works to channel exhaust into the hoods and to keep the air clean.

Vents, Curbs, and Caps

Every commercial hood systems require some ducts to function correctly. While the hoods funnel exhaust through the vents that lead to the fans, there are also vents that lead back to the kitchen from the fans. Both of these vents for the fan units need a curb, where the vents meet the roof or wall, and a cap, where the fans meet the vents.

Fire Suppression Systems

Fire suppression systems are mandatory in commercial exhaust systems. These systems lead from a tank of fire suppressants to a series of pipes at the end of a sprinkler system resting above the cooking area. These units can be activated both manually and automatically by a heat sensor. Depending on the equipment used in your kitchen, you may require a custom high heat fire suppression system as high heat from different equipment can trigger the heat sensors on average fire suppression system.

There are many different parts of your new commercial hood suppression systems. For more information on purchasing your own from Fireline, call us today!

Commercial Kitchen Fire Protection with Fireline

We offer an array of portable fire extinguishers, fire alarms, and sprinkler systems to keep commercial kitchens safe. Fireline offers the highest quality alarm systems to keep your business safe from fires and carbon monoxide poisoning. We also offer fire suppression systems as well to help keep commercial fires controlled should they break out. Our trained technicians will work with you to determine which air sampling smoke detection system is best for your business. We will also help install and maintain the system for your commercial building.

 

Keywords: pre-engineered fire suppression systems

 

Pre-Engineered Fire Suppression Systems

An Educational Overview

Pre-engineered fire suppression systems provide immediate response to fire during those initial critical minutes.

Dry Chemical Systems
Dry chemical fire suppression systems yse dry chemical commpounds that suppress fire effectiveley and provide efficient coverage, are easy to install and maintain in any industrial setting. They require recharging after operation. Dry chemical agents come in ABC or BC. In applications where a dedicated water supply is not available, dry checmical is an easy, affordable alternative to water and some other agents.

Dry chemical systems must comply with NFPA 17, Standard for Dry Chemical Extinguishing Systems, and NFPA 33, Standards for Spray Application Using Flammable and Combustible Materials and also tested to the new real world criteria of UL 1254, Standard for Pre-Engineered Dry Chemical Extingushing System Units revised as of September 29, 1998.

Wet Chemical Systems
A wet agent system is an effective way for suppressing commerial cooking fires before major damage occurs. When a wet chemical agent is applied in a concetrated liquid spray to a burning surface, it reacts quickly with the cooking media (fats or oils) to produce a foam blanket covering the surface. This reaction, combined with the cooling effect of the wet chemical agent, also reduces the possibility of fire re-flash.

Wet Chemical Systems must comply with the NFPA 17a, Standard for Wet Chemical Extinguishing Systems, and NFPA 96, Stnadard for Ventilation Control and Fire Protection for Commercial Cooking Operations, and also be tested and listed to ANSI/UL 300 Standard for Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment.