Kitchen Fire Suppression (Ansul)
This is being specified more by insurance companies as they recognise that a kitchen in a building is one of the major risks of a fire/disaster and a potential large claim.
Flammable liquids, gases, food, oil and ignition sources are a major concern for insurance companies, and owners of hotels and restaurants are now recognising this risk.
This system sometimes needs interfacing with duct work dampers to stop the fire spreading through the building.
Nozzles placed under the cooker canopies and over each risk propel a water-based agent with a chemical foam type mix over the risk. This is usually triggered by a heat link (a thermal link fixed to a wire which breaks and then releases the valve) or a manual pull switch.
Other systems are triggered from automatic fire detection and back to a fire extinguisher panel. The detection and most equipment in this area needs to be stainless steel to avoid corrosion and the damage/effects of heat.
The agent is usually situated near the risk in a box. This is basically a large fire extinguisher. Pipework from the nozzles terminate at this point and a valve operates the release. Once the system is triggered the agent is propelled from this valve/cylinder to the nozzles.
The agent is a water-based chemical which acts like a foam extinguisher. This is to ensure any flammable liquids are covered by the foam to avoid a boil over from any oven/fryer that may be still switched on, and stops the oil from re-igniting.
Watermist systems can be used for kitchens and can be a more cost-effective solution to Ansul systems and other water chemical systems. However, careful design is needed and approval from insurers.
It’s important to remember that unapproved companies cannot install or even source Ansul fire suppression equipment, so you must ensure the company you deal with are fully approved. Ansul are also now employing inspectors to perform random audits of Ansul system installations to ensure specifications are met and they are only approving the most credible and reliable companies as designers and installers.
- Easy to use.
- No damage.
- No electronics/electrical work on most systems.
- No large cylinder storage requirements – goes next to risk in a box
- Usually has to be installed late at night when kitchens not working – some kitchens take hours to cool down.
- Need to fit install round kitchen staff.
- Expensive compared to water mist.
- Can be messy and take longer to clean up compared to water mist systems.
- Have to use stainless steel pipe-work and fittings.
- No British Standards to work to.
- Fryers and Ovens, grease making appliances (Local app)
What’s the next step?
If you’re thinking of installing a new fire suppression system, looking to upgrade your existing suppression system or need a maintenance schedule for your system then why not book one of our Fire Suppression Consultants to visit your business and conduct a free site survey?
Or if you’re not ready for a visit just yet why not download our FREE Fire Suppression Buyers’ Guide? This comprehensive guide covers all you need to know about your legal requirements, types of fire suppression systems, what you need to consider, the laws you must comply with when installing a suppression system on your business premises and much more.