A method of designing a fire suppression system that includes displaying one or more components of the fire suppression system on a visual display wherein the displayed one or more components of the fire suppression system are formatted so as to printable in a form acceptable for a majority of state and local regulatory authorities empowered to regulate installation of the fire suppression.
Kitchen hood fire suppression system design calculation.
The design concept suppression equipment review.
The project shall conform to the following.
Conform to a minimum of the latest edition of nfpa 2001 for clean agent systems nfpa 17a for wet chemical suppression systems and nfpa 17 for dry chemical suppression systems.
Fss ansul r 102m fire suppression system for professional kitchens factory installed kitchen fires are among the most dangerous and frightening fires.
With the calculation sheets below you will be able to design the kitchen hoods according to.
Understanding the design concept using the design tools hardware familiarity.
Where are wet chemical systems used.
True innovation in the design of this kitchen fire suppression system is the possibility to eliminate all conduit inside the.
The design of all fire suppression systems.
According to the national restaurant association 57 of all restaurant fires originate from cooking equipment.
Fm may require design in excess of nfpa requirements.
This means that preventing restaurant kitchen fires and grease fires can be as simple as installing a kitchen hood suppression system.
Appliances associated plenums ducts.
Training course objectives how to design and quote the basic system.
Because of the simple design the system is quickly and easily installed and maintained.
To protect your restaurant and its occupants you ll want to invest in a kitchen fire suppression system.
A fire can begin on a cooking appliance or in a hood and quickly spread through the entire kitchen restaurant or building via the exhaust ductwork.