Wet Chemical Fire Suppression Systems

Kitchen Hood
The systems are ideally suited to meet the demands associated with today’s busy catering facilities an important characteristic of grease fires is auto-ignition. Cooking grease at room temperature is not a problem. Its vapours, for example, are not easily ignited.

However, when heated to auto-ignition temperature extinguishing the fire alone and removing the heat source may not prevent re-ignition. Re-ignition can occur until the liquid is cooled below its auto-ignition temperature.

It is the principal requirement of fire extinguishing and the prevention of re-ignition that makes the Wet Chemical system the ideal solution.

Our Wet Chemical Restaurant Fire Fighting systems are based on many years experience in the design, supply, installation and commissioning of fire fighting systems.

Wet Chemical – Extinguishing Action

The Wet Chemical Extinguishing agent is a potassium carbonate based solution which is discharged as fine droplets into a protected area. The main extinguishing action is by cooling caused by the heat of vapourisation. The fine spray discharge prevents the dangerous splash of hot grease or thermal shock damage to cooking appliances.

Re-ignition is prevented by saponification, a process in which the wet chemical agent combines with the grease to form a soapy layer at the surface of grease to seal off the fuel from the oxygen, allowing the grease to cool to below it’s auto-ignition temperature.

Installation: The Installation of fixed fire fighting equipment in busy catering facilities requires extensive experience in the scheduling and performance of this type of work. Our experience in the installation of restaurant fire fighting systems ensures a minimum of disruption. Pipework for Wet Chemical systems may be black, chrome plated or stainless steel to suit the particular requirements of the application.

Application: The system operates at a nominal pressure of 12 bar (175p.s.i.) providing a fine spray discharge lasting for a nominal 45 seconds.

The unique nature of the Wet Chemical Extinguishing Agent eliminates many of the piping limitations commonly associated with dry chemical systems.

Clean-Up: Wet Chemical agent unlike Dry Powder may be quickly cleaned up following a discharge resulting in shorter down time of the cooking range.

Storage: Wet Chemical system utilise storage containers in a range of sizes to suit the individual requirements of the hazard.

Controls: The Wet Chemical system may be controlled manually or automatically using electrical detection equipment or mechanical fusible link devices.


• Safe and reliable fire protection
• Ease of design and flexibility of installation
• Flexibility and reliability of important safety system

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