Kitchen Hood Tube-Based Suppression System

Commercial kitchens handle large volumes of hot fat and oil, and fat self-ignites at around 350°C — a temperature deep fryers, grills and burners reach easily. This tube-based system responds the moment the first small flame occurs: fine nozzles spray a Class F wet-chemical agent over the equipment, blocking oxygen with a film over the fat while the water content in the agent cools it below its self-ignition point, preventing the reignition that plain smothering agents can't stop. Pneumatic triggering means the system needs no electrical supply, and a manual release is fitted alongside the automatic heat-sensing tube.