What is required?

The kitchen where the suppression system is being installed would need to be closed. The appliances have to be completely cool before we can start the installation work in the area. The majority of the pipe-work is hidden within the canopy or above the canopy, so there is as little showing as possible. Any piping that will be showing is stainless steel, but if not on show it doesn’t have to be stainless steel as it’s not in a cooking area, so behind that it can be EMT (Electrical Metallic Tubing) work, which is just metal. Usually it’s only the end rods of the piping that connect to the discharge points that are on show, as the majority of the pipe-work is within the canopy.

The process of the installation is to start by doing a site survey and understand what’s required. We will then advise on what we think is best for the area you want to cover.  We will look at the types of cooking appliances you use as well as the size of the canopy and extracts, as this determines the size of the tanks you will need.

There are different types of discharge nozzles; there is not just one. Discharge nozzles all have a flow range which determines how much area can be covered per nozzle. Once all aspects are looked at the flow rate and amount of nozzles required will determine the size of the suppression installation.