Fire Suppression Systems

Kitchen hood fire suppression systems

RangeGuardBadger Fire Systems guard against facility damage, potential injury of personnel and patrons and lost profits due to business interruption. Badger Fire Systems assure quick fire detection and suppression, 24-hour, continual fire protection, superior wet chemical coverage that quickly suppresses fires and prevents re-flash and quick clean up. Badger Fire Systems exceeds UL 300 standards and are designed to easily fit in any kitchen layout.

Technical Specifications:

  •  Rapid fire detection with state-of-the-art heat detectors
  •  Removal of heat source as Badger Fire Systems automatically turns off appliances
  •  Immediate fire suppression which quickly snuffs flames and prevents reflash
  •  Quick, easy clean up once appliances have cooled, the agent can be easily wiped away from equipment20140322_093435

Features:

  • Six temperature heat detectors available for precise hazard specification
  • Operating and storage temperature 0F (-18C) to 120F (49C)
  • Valves incorporate pressure gauges for at a glance readiness status
  • Cylinders can be piped together to minimize installation cost

badger logoListings/Approvals:

  • Listed by Underwriters Laboratories, Inc., tested to UL 300
  • Listed by Underwriters Laboratories of Canada, tested to ULC/ORD-1254C.6
  • Conforms to NFPA standards 17A 96
  • New York City MEA approval
  • DOT rated steel cylinders

Stove


The UL 300 Standard

The two changes in commercial food preparation techniques that have had the most impact on the protection in recent years are the use of vegetable cooking oils for frying and the use of “energy efficient” appliances.

Over the years, the use of animal fats for frying foods has given way to the use of vegetable oils that help lower fat and cholesterol content of food. Vegetable oils burn at a higher temperature than animal fats and create fires that are more difficult to extinguish.

Energy efficient cooking appliances are now used extensively in restaurants. Highly insulated fryers help reduce fuel consumption and improve cooking times by maintaining a more consistent temperature. They also help keep cooking oils and metal appliances hotter longer and make fire extinguishment more difficult.

In the past, fire suppression systems were not tested with these specific hazards in mind, so new test protocols had to be developed. On November 21, 1994, Underwriters Laboratories adopted a new standard, UL 300 – Fire Testing of Fire Extinguishing Systems for Protection of Restaurant Cooking Areas. All manufacturers wanting to sell UL listed fire suppression systems after that date had to resubmit their systems to UL for testing.

The UL 300 standard now considers cooking appliance design; cooking agent ignition characteristics and “worst case” fire suppression scenarios. The new testing procedures are more difficult to pass than previous procedures, but more realistically simulate existing fire hazards in restaurants.

Significant changes in the design of fire suppression systems were required to pass the UL tests. UL 300 test protocols produce a more intense fire that is more difficult to extinguish and far more difficult to secure against reflash than previous test protocols. During preliminary testing, it became apparent that cooling is a critical factor in successful extinguishment and containment of “modern” restaurant cooking fires. To achieve the required cooling effect, the design of the fire suppression systems was altered to increase the amount of wet chemical extinguishing agent* used. For example, manufacturers, on average, had to use five times wet chemical extinguishing agent to extinguish UL 300 test fires involving fryers.

Appliances affected by the UL 300 protocol changes include fryers, griddles, ranges, charbroilers (gas radiant, electric, lava rock), and woks. The UL 300 standard did not change plenum, hood and duct test protocols and did not affect chain broilers, upright broilers, charcoal and mesquite cooking methods.