Extinguishing Systems

The class of fire determines the type of extinguishing agent used. Commercial kitchens use five types of automatic extinguishing systems:

Automatic sprinklers
The building should install sprinklers according to NFPA standards. Sprinklers protecting cooking equipment require separate control valves.

An automatic extinguishing system is located under the hood area

 

Dry chemical systems
Dry chemicals such as sodium or potassium bicarbonate can extinguish Class B and C fires. Those systems extinguish fires by interrupting the chemical reaction. However, because hot surfaces aren't cooled, reignition can occur.

Dry chemical system

 

Wet chemical systems
Wet chemicals are water-based solutions made of potassium carbonate and are used to extinguish Class A and B fires. The solution mixes with grease and forms a soapy mixture that cools and smothers the fire. There's less chance of reignition.

Dry chemical system

 

Carbon dioxide (CO2) systems
These systems function by flooding the fire area with carbon dioxide, smothering the fire. Because of increasing concerns of dangerous health effects at high exposure levels, CO2 systems are becoming rare.