If you are in the food business, you would know how fire is undeniably an important aspect of your everyday routine.
Almost all of our foods have to be subjected to fire/heat in order to prepare them for safe and indulgent consumption.
The Undying Relationship Of Food And Fire
The relationship of food and fire dates back to when fire was first discovered by early humans and used by them to cook meat and other foods.
Fast forward to today, fire is still and will always be a very important element in the food business.
Yet fire is a risky element that, if not controlled and used properly, can cause havoc in your commercial kitchen.
Fire could destroy your supplies, equipment, machineries, and it could put your people and your entire business in danger.
Commercial Kitchen Fire Suppression Systems
In order to reduce the risk and damage of fire in your food business, commercial kitchen fire suppression systems must be properly put in place.
This system is set up to secure kitchen appliances such as fryers and stoves.
Nozzles which release wet chemicals that easily put out fire are installed in the kitchen hood exhaust so that fire will directly be put out.
Once fire is detected by the system, the nozzles installed will automatically release the wet chemicals to cover the flames and remove the oxygen.
Simultaneously, the fuel supply will be cut off by the system through shutting the gas line off and in the meantime, the kitchen hood will automatically blast on to suck out the smoke in your kitchen.
This carefully designed system will ensure that your entire kitchen will not be affected if a fire occurs in one station which means that your food, crew, and entire business will not be put at risk in case a fire happens.
Inspection Of The System
Standard protocols and fire codes are put in place, requiring commercial kitchens to have a fire suppression system.
Since the system will become part of your kitchen equipment, this is regularly inspected to ensure its functionality and efficiency.
During inspections, these are the main things that the regulatory entity will look at:
- If the system passes the protocols or the codes
- If there are no unwanted or untimely release of wet chemicals
- If the entire system functions properly
In detail, fire inspection professionals will check the following aspects of your system:
- Electrical interlocks
- Test dates of regulator and cylinders
- Non-pressurized and pressurized tanks
- Remote pull station
- Control components and actuators
- Link line and detectors
- Nozzles and blow-off caps