Fire Marshal Inspection

Get ready to navigate the fire safety maze and uncover essential insights for acing your Fire Marshal Inspection, ensuring your property’s protection is up to code! At Boss Fire Protection, we value your safety and peace of mind above all else. As part of our commitment to ensuring your property’s fire safety, we wanted to … Read more

Restaurant Fire Suppression System

One of the most vital components in you commercial kitchen, has the most mystery behind it. Boss Fire Protection would like to take the mystery out of commercial fire safety by giving you the knowledge necessary to manage your systems properly. use our beginner friendly resources to educate your teams, so you can create a safety driven culture in your facility.

The Ansul R - 102 restaurant fire suppression system is a pre-engineered, wet chemical, cartridge-operated, regulated pressure type with a fixed nozzle agent distribution network. The system is capable of automatic detection and actuation as well as remote manual actuation. Additional equipment is available for building fire alarm panel connections, electrical shutdown and/or interface, and mechanical or electrical gas line shut-off applications.

Regulated Release System - System Diagram

  • 1. Pull Station - Wire that is ran from the pull station to the regulated release. In the event of a fire, if the use of the detection line does not trigger release of the chemical agent, the remote pull station would need to be pulled to activate the system. Please note that when pulling the remote pull station handle, the wire can have up to 12” of slack. Make sure to pull until the system triggers.

 

  • 2. Detection line - Starts directly behind the micro - switch and runs to the associated hoods connecting to each fusible link in the system. The detection line is set with a tension bar and spring for means of automatic activation for the wet chemical system. There should be a minimum 1/4- inch to maximum 3/8-inch clearance from the hammer to the hammer base. In the event of a fire, your fusible link will melt, triggering the hammer to drop, releasing the chemical agent to extinguish the fire.

 

  • 3. Gas valve - Wire that comes down on the right side of the micro - switch into the air plunger. The line is installed with hand tight tension and set off by the compressed air released by the cartridge. This shuts off all gas under the vent hood when the regulated release is triggered. Eliminating a potential source of fuel if there is a fire.

 

  • 4. Micro Switch - The micro switch ties into the electrical breaker to shut off all electrical supply under the associated vent hoods and fresh air makeup. This small device plays an important role in the system by eliminating any additional fuel to the fire. Once triggered this device also sets off fire alarm system to notify the fire department for notification to respond.

 

  • 5. Cartridges - Ties into the regulated release and is made to puncture the seal of the cartridge upon actuation and fill bottles with compressed air and send chemical through system piping. Cartridges must be changed out or hydro - tested every twelve years by DOT specifications. This should be inspected and kept up with by your fire suppression inspection company.

 

  • 6. Actuator - Regulates compressed air that runs through the control head in the event of a fire. Hoses distribute the compressed air from the actuator to the bottles. The compressed air then pressurizes the bottles containing the wet chemical agent. This helps regulate the follow of the wet agent through the system for proper discharge.

 

  • 7. Bottles - Contain the chemical agent that flows through the wet chemical piping in the event of a fire. Its pushed through the piping by the compressed air that is release by the cartridges through the actuator and hoses. Bottles must be hydro - static tested every 12 years.

Wet Chemical Piping

Your fire suppression system uses piping and nozzles to help ensure that the proper amount of wet chemical agent gets to each appliance under your hood system in the event of a fire. This ensures that high risk appliances get more chemical than a lower risk appliance. All piping from fire suppression system start at the housing cabinet and transition to the hoods in which they are designed to provide coverage. Piping is typically ran from the housing cabinet and bottles, through the sub-ceiling of your facility to the top of each vent hood the system it is protecting.

Check out another video in our series for more information. Boss Fire Protection offers complimentary consultations for all your fire extinguisher and fire suppression sales and service needs.

 

Fire Safety Tips for The Workplace

A Dallas-Fort Worth commercial kitchen keeps its staff and its customers safe with three things, and none of them is a poster on the wall. Employees have to have physically pulled the manual station that fires the suppression system, not just been shown where it hangs; the dining room’s exit path cannot depend on one … Read more

Restaurant Fire Suppression System

A restaurant fire suppression system inspection is a semi-annual, point-by-point walkthrough of every part that has to work together to stop a grease fire: the detection line, the fusible links, the nozzles, the cylinder, the pull station and the gas shutoff. Boss Fire Protection performs this inspection across Dallas-Fort Worth commercial kitchens, and this article … Read more

Restaurant Fire Suppression Pull Station

One of the most important devices on your fire suppression system is the pull station. This is the manual means of operation for the employees or business owners to set off the fire suppression system in case of a fire. The remote pull station is mounted on the path of egress towards the exit of … Read more

Commercial Kitchen Cook Line

A restaurant fire suppression system is not designed to protect a kitchen in general. It is designed to protect the exact appliance line underneath it, and changing one appliance can leave a fully charged, freshly tagged fire suppression system unable to put a fire out. The part of the design that decides this is nozzle … Read more

Kitchen Fire Suppression Dirty Link Detection Line

A kitchen fire suppression system does not sense fire through the hood. It senses heat through a steel cable, the detection line, running inside sealed conduit above the cooking line and holding the system’s fusible links under spring tension. When grease works its way inside that conduit, the cable can stiffen or bind enough that … Read more

Kitchen Fire Suppression System Clogged Nozzle

A nozzle cap is the small removable cover fitted over the discharge opening of a kitchen fire suppression nozzle. Its only job is keeping grease, moisture and cooking debris out of that opening between service visits, so the extinguishing agent leaves the nozzle in the exact pattern the system was designed and listed to spray. … Read more

K Class Fire Extinguisher

A Class K fire extinguisher is the portable unit built for fires in cooking oils, animal fats and grease, the fuel a commercial fryer or griddle burns through every shift. NFPA 10, the Standard for Portable Fire Extinguishers, requires one within 30 feet of the cookline in any commercial kitchen, working alongside the hood suppression … Read more

Kitchen Fire Suppression Inspection

A photo documented kitchen fire suppression inspection is an ordinary NFPA 96 inspection with one difference. The technician photographs each item while checking it, and those photographs go into the written report the owner keeps, rather than only a signed tag on the wall. That difference matters because a tag proves someone visited. A dated … Read more