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Restaurant Suppression Issues: Kitchen Suppression Systems

Posted by WSRB on June 4, 2012

In the past, dry chemical extinguishing agents were used to extinguish kitchen fires. This was mainly because of issues with dumping water on burning oil or grease. The dry chemical agents suppressed fire through a process known as saponification. The process consisted of a chemical reaction between the extinguishing agent and the burning material’s surface. The result is a thin foam barrier or “blanket” across the burning surface which eliminated oxygen. It worked great for a while, and the systems were also reliable and cost-effective to install.

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Topics: Insurance underwriting, loss cost, Commercial Kitchen Safety

Restaurant Suppression Issues: Suppression System Nozzle Caps

Posted by WSRB on April 26, 2012

One of the most common items we find in restaurant suppression systems that cause a loss of credit is the lack of or removal of the caps on the extinguishing system spray nozzles.

Cooking vapors carry oils and grease as they rise. The hood and vent system draws these vapors up, cleans them and exhausts them out the roof fan system. In between the filter and the cooking are fire extinguishing system spray nozzles.

The actual spray nozzle opening is very small and designed to cover a certain area with fire extinguisher. To keep the opening from partially or completely clogging, the system is delivered with a small cap that pops off when the system is triggered.

Removal of this cap or failure to replace it if it is dislodged will compromise and defeat your client's system, causing loss of suppression credit, not to mention your customer's business.

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Topics: loss cost, property risk inspections, Inspections, Commercial Kitchen Safety