Description
Be it a Restaurant chain, a Hotel or cafeteria, commercial kitchens in these places contain elements that can cause a sudden fire. That’s why understanding commercial kitchen fire protection and fire prevention and safety is crucial to preventing death in the event of a fire.
K-type fires are caused when edible cooking oil or fat is heated to a certain temperature where flammable gases start to form.
This is precisely where a specialist K-type fire extinguisher is important. They are extremely effective in putting out fires in restaurant ventilation equipment -hoods and ductwork, as well as in a variety of cooking appliance fires such as deep fat fryers, griddles, range tops, and several types of boilers thanks to their stainless steel body. Dousing K-type fires is easy and safe thanks to their excellent flame knockdown, surface cooling, and fire-securing capabilities.
APPLICABLE ON FIRES INVOLVING
| Model | AS WC - 2 | AS WC - 4 | AS WC - 6 |
|---|---|---|---|
| Capacity (in Ltr.) | 2 | 4 | 6 |
| Filling Ratio | 0.667 | 0.667 | 0.667 |
| Type of Extinguishing Media | Wet Chemical | Wet Chemical | Wet Chemical |
| Expellant | Nitrogen | Nitrogen | Nitrogen |
| Min. Effec. Discharge (%) | 95 | 95 | 95 |
| Min. Throw (in mtr.) | 1 | 2 | 2 |
| Min. Discharge Time (in sec) | More than 8 | More than 8 | More than 8 |
| Operating Temp. Range (in Celsius) | (+)5 to (+)60 | (+)5 to (+)60 | (+)5 to (+)60 |
| Operating Valve | squeeze Grip | squeeze Grip | squeeze Grip |
| Hydraulic Test | 35 | 35 | 35 |
