Gaseous suppression systems are designed to rapidly extinguish fires and can either be clean agent chemical type, a carbon dioxide (CO2) type, or an inert gas type. They are ideally suited for high-risk areas where sensitive equipment is located such as computer server rooms, data centres, switch rooms, etc. where the rapid knockdown of a fire will help minimise damage to vital equipment and the consequent loss of business productivity. Clean agent gasses extinguish the fire by removing heat and by interfering with the free radicals (chemical reactions) in a fire. CO2 and inert gas systems work by removing oxygen from the fire.
To ensure that gas suppression systems will work efficiently the room/area in which the system is deployed should be sealed sufficiently so that the gas cannot escape when discharged. An annual room integrity test (RIT) must be carried out to confirm that the room/area is free from leakage.
Water mist systems comprise high pressure and specialised sprinkler heads which combine to form fine water droplets, which then increases the overall surface area of the water being deployed and as such, a much smaller water supply is needed in comparison to standard sprinkler systems. These small, atomised water droplets suppress a fire by removing heat and reducing oxygen levels through water evaporation, together with the reduction of radiant heat through absorption by the water droplets themselves.
Water mist technology has advanced to the point where it is even possible to protect IT data rooms and other electronic facilities without risk to the electronic equipment within the room. Room sealing is not an issue and room integrity testing is not required.
Kitchen suppression systems are permanent fixed systems that provide cover for cooking appliances in commercial kitchens. For areas over 0.4sqm it is advisable that a fixed system is put in place as this will avoid having multiple portable fire extinguishers to give the necessary cover. The suppression system operates either by way of thermal detection or manually, using a manual release mechanism. Discharge pipework and nozzles are positioned throughout the kitchen fume hood(s) and extractor(s) to provide cover for specific risks such as deep-fat fryers, griddles, range tops, ducts, grease extraction units, etc. The extinguishing agent is stored in tanks which are usually mounted on walls adjacent to, or within, the kitchen area. The extinguishing agent when in contact with the burning oil will cool the upper level of oil and then form a soap like blanket excluding oxygen (saponification) and extinguish the flames.
Through our specialist partnered contractors we can provide service and maintenance of gas, water-mist and kitchen suppression systems, in accordance with relevant British and other compliance standards, such as:
BS 5306-4+A1 (Specification for carbon dioxide systems)
BS 5306-5 (Halon 1211 & 1301 Design/Installation/Testing/Maintenance)
BS EN 15004-1 (Gas extinguishing systems. Design/Installation/Maintenance)
BS EN 16282-7 (Equipment for commercial kitchens. Installation and use of fixed fire suppression systems) / NFPA 96 (Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations) / UL300 (Standard for Fire Testing of Fire Extinguisher Systems for Protection of Commercial Cooking Equipment.
N.B. The electrical element of gaseous and water mist suppression system maintenance (control panel and smoke detectors) is undertaken by our technicians in conjunction with our specialist contractors and is as per BS 5839-1 & BS 6266.
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