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(065) 6245 0300
Blk 3016 Bedok North Ave 4 #04-20 Eastech BuildingSingapore 489947
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It’s an unacceptable to Restaurants, Hotels, or other institutional kitchens to have an interruption in operation caused by a fire. Commercial kitchens are prone to the element for fire. Residues of grease are always around. And from these sources fire can ignite anytime on cooking surfaces and in hard-to-reach areas like hoods, plenums, vents and ductwork.
As years goes by, the development of high-efficiency cooking appliances which have increased the threat and occurrence of fires that are more difficult to extinguish. Since many commercial kitchens operate long hours and are staffed with people untrained in firefighting, it is a must to have a fire protection system that combines both automatic fire depletion and suppression.
The PIRANHA Dual Agent Restaurant Fire Suppression System employs the best firefighting attributes of two extinguishing agents: the fast flame knockdown and securing power of wet chemical and the fast cool-down capability of water. The system provides protection for settings such as casual and fine dining, fast food chains, culinary schools, sports complexes and stadiums, and four- and five-star lodging facilities.
Fires within office, industrial, commercial and institutional facilities require special attention.But not all fires are literally to be depleted with water or liquid chemical agent. These hazards include computer rooms, clean rooms, telephone switches, art and historical applications and any facility where water damage from sprinklers must be avoided at all costs. A variety of approaches and chemicals are available to provide a custom solution to your special hazard.
The SAPPHIRE clean agent system quickly suppresses fires and protects sensitive equipment without causing harm to people or the environment.
The high pressure enables the water mist to penetrate into afirein liquidform andresult in evaporation in locations where it is of most use.
High pressure water mist alsoeffectively fillsup the protected spaceand providessuperior cooling, hence protecting surrounding equipmentand structures.
The system operates at working pressures of 7 to 16 bar, producing droplets of water through an engineered discharge nozzle, with different nozzle types for different protected hazards.
The finemist generated following operation is designed to limit fire growth atan early stage, before thefirecan fully develop. The benefits gained include up to a five fold reduction in the water required, without any detrimental effecton fire fighting capability.
