Classification and introduction
1. Kitchen fire extinguishing devices are generally divided into two types: dry and wet. Dry fire extinguishing devices are generally filled with fine-grained dry powder fire extinguishing agents, and wet fire extinguishing devices are generally filled with water fire extinguishing agents.
2. The wet-type fire extinguishing device adopted by the Jiangsu Chuan kitchen fire extinguishing device, its working principle is to rely on a certain amount of fire extinguishing agent to contact the surface of high temperature edible oil, and a saponification reaction occurs. When a large amount of heat is absorbed, a foam covering layer is formed, thereby achieving the purpose of extinguishing oxygen by extinguishing fire. In order to prevent the re-ignition of the oil pan, the device relies on spraying cooling water to reduce the oil temperature below the spontaneous ignition point of the oil.
Composition of kitchen fire extinguishing system
1. The system is mainly composed of kitchen equipment fire extinguishing device control panel, bottle unit (steel bottle, siphon fire extinguishing agent, driving bottle), pipeline, valve, (water flow solenoid valve, liquid check valve, gas shut-off valve) temperature sensing device, And nozzles and other components.
The temperature-sensing device transmits a detection signal to the control panel, outputs a start and output gas shut-off valve operation signal, stops the gas supply, and simultaneously outputs a dynamic signal, activates the drive valve, drives the gas into the fire extinguisher bottle group, and sends the fire extinguishant through the siphon. The atomizing nozzle sprays to achieve the fire extinguishing effect. At the same time, the fire extinguishing agent is sprayed through the exhaust hood nozzle and the flue nozzle to extinguish the flame in the exhaust hood and the flue. After the fire extinguishing agent is sprayed, the cooker oil pan and the flue are cooled by a water flow solenoid valve mechanism.