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Automatic systems for professional kitchens

FIRE SAFETY AND PROTECTION IN PROFESSIONAL KITCHENS

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Today there is a wide variety of cooking equipment that increases the risks of kitchen fire:SAFETY FIRST® SF/P systems provide protection against fires caused by deep fryers, grills, high heat, salamanders and other cooking equipment that can never be spared technical or human defects.

Fire protection rules relating to buildings open to the public (Article GC8) specify that “Large kitchens, cooling compartments and each cooking island must have suppression equipment suited to the risks presented” and confirms the obligation for all buildings open to the public to put in place fire fighting facilities suited to the cooking equipment that has a risk of fire (frying pans, salamanders, fryers…)

Kitchen fires require suitable and specific means of suppression: Suppression systems put in place must have a Class F Extinguishing Agent as is the case in SAFETY FIRST® systems.

Article GC8 also allows for the installation of automatic suppression facilities directly above deep fryers specifically adapted to oil fires where buildings have open kitchens and cooking islands: SAFETY FIRST®  automatic fire suppression systems help effectively protect all cooking equipment that carries a risk of fire on three levels (frying pans, salamanders, deep fryers…).

SAFETY FIRST® AUTOMATIC FIRE SUPPRESSION SYSTEMS: THE REFERENCE

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Active and permanent guards in your kitchen, SAFETY FIRST® systems protect your staff, your kitchen and your building against the risk of kitchen fires and comply with article GC8 of the ERP safety rules for detecting and suppressing all oil bath (deep fryer) and fat fire (frying pan, rotisserie).

Whether they are mechanical or electric, stored pressure or auxiliary pressure, Standard, Tandem or Multiple, SAFETY FIRST® automatic fire suppression systems provide peace and security night and day for systems operating on three levels of protection (cooking areas, sensors, extraction conduits) to suppress a fire caused by a deep fryer, frying pan, grill, salamander, rotisserie or any other cooking equipment.

DEEP FRYER FIRE SUPPRESSION IN A FEW SECONDS

Starting the SAFETY FIRST® system manually or automatically helps:

  • Suppress the fire in a few seconds on the cooking equipment that caused it
  • Protect other equipment
  • Continue service very quickly after simply cleaning

When the system is triggered, specific sprinklers fitted above the cooking equipment in sensors and in the extraction conduits all release the extinguishing agent to suppress the fire.

When it comes into contact with hot or inflamed surfaces, the SAFETY FIRST® liquid extinguishing agent forms a soapy foam:this cools the fat, prevents a flammable vapours being released and avoids the fire starting again.

AUTOMATIC FIRE SUPPRESSION FOR PROFESSIONNAL KITCHENS

Designed to comply with the NFPA 17 A standard, SAFETY FIRST® Fire safety systems are specially designed, installed and maintained to automatically suppress fires in ventilation areas and cooking zones.

Automatic SAFETY FIRST® systems are particularly suited to large collective kitchens, to those with distinct cooking areas and in many cases to those in agribusiness industries.

SAFETY FIRST® systems come in modules and can be configured in many ways according to the cooking area to protect and technical criteria approved by our engineers.

All SAFETY FIRST® systems are configured using working drawings drawn up and validated by our engineers.

PROTECTING OUR CUSTOMERS AGAINST THE RISKS OF KITCHEN FIRES

SAFETY FIRST® teams strive to guarantee all (design offices, hotels, restaurateurs, local government, manufacturers) the highest level of quality in international procedures in terms of design, consultancy, training, service and installation of automatic and independent fire suppression systems.

In its advisory role, SAFETY FIRST® encourages its customers to protect their kitchens as a way of also protecting:

  • Their brand image
  • The safety of residents, customers, guests and staff
  • The safety of kitchen teams
  • Business continuity
  • Their assets/li>

SAFETY FIRST®, Your Kitchen’s Active and Permanent Guard