Kitchen Hood
Fire Protection
System &
Equipment
KITCHEN FIRE SUPPRESSION SYSTEM
INTRODUCTION SYSTEM TEMPERATURE LIMITATIONS
The NAFFCO Kitchen Fire Suppression System is specii- The operating temperature limits for system cylinders
cally designed for the suppression of ire in commercial and the nitrogen cartridge are 0°C minimum and +60°C.
kitchen cooking appliances, plenums, hoods and ducts.
Each system operates automatically or may be operated
manually.
The system uses a liquid chemical as its agent. The agent
is a solution of potassium acetate involving:
• The saponiication of surface grease (turning it into
combustion-resistant soap).
• The cooling effect of water vaporization.
• The inherting effects of resultant steam formation.
• The interruption of the chemical chain reaction of
ccombustion.
AGENT SPECIFICATION
FETTEX PROPERTIES
Fire Extinguishing Agent for cooking oil and fat ires. FETTEX reacts with hot, burning cooking oil or fat.
When the ire extinguishing substance hits the surface
DESCRIPTION of the ire, the lames immediately subside. An effective
FETTEX is a special liquid ire extinguishing agent based ire extinguising, cooling blanket of foam forms which
on salt for ighting ires involving cooking oil and fat in prevents re-ignition.
deep fat fryers and frying appliances.
SPECIFICATIONS
Density 1.28 ± 0.02kg/l
Frost Resistance <-25°C
pH - value approx. 8.5
nD20 1.40 ± 0.02
Sediment Content <0.1%
+20°C 5 ± 0.5mm2/s
Viscosity
-15°C 29 ± 3.0mm2/s
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