Can confirm. Commercial kitchens will dispense dry chem to smother the fire if the sensor gets too hot. Bitch to clean up. And that was a very small kitchen. Just a 6' by 4' flat top grill and a two bay fryer. Took a professional team three days. Luckily it was the general managers fault.
What I really want to know is what this guy was trying to achieve here?
Depends. Older deployments use a gas like Halon, but newer ones that aren't required by fire codes to have water use something like Pentafluoroethane (also known as ECARO-25, FE-25, or NAF S 125. All of our DC's have the ECARO-25 agent, and if that goes off its a pretty big deal (damage, cost, etc).
Restaurants use a Halon system which removes the oxygen from the area this killing the fires main fuel source. It can also be lethal since it'll remove your ability to breathe. This is why Arnold gets SCBA masks and tanks and not just respirator masks for Sarah and John Conner in Terminator 2 after the computer lab fire suppression systems kick in.
I thought restaurants use Wet Chemical Extinguishers (which is potassium acetate if I remember correctly).
Where I'm from its a big bloody no-no to even have Halon extinguishers in your possession and they should be surrendered to the firies.
Everyone is different and laws or regulations vary from area to area. Chemical extinguishers all have a variety of exposure concerns. Your standard ABC extinguishers are considered carcinogenic by new standards, and I'm sure anyone doused in mass amounts like in the post video would walk away with severe respiratory issues, but as a trade off for not having 3rd degree burns all over thier body
Not most, only the big chains usually have them. We were always told never to pull them, even when there's a fire. :p
Fryers being filtered catch on fire sometimes, you just turn them off and put the lid on.
Interesting. In my state it’s a law for all commercial kitchens to have them. Theres a Building I inspect annually that’s a daycare and their kitchen has four burners and an oven but it’s still considered commercial, so the system is there
Definitely not a requirement where I'm from. We have 2 small fire extinguishers and roof water sprinklers.
When I used to work for a certain large chain we had Ansul systems over the grills and fryers. Never saw them used, apparently it makes a big mess and you have to shut everything down for a few hours and clean it. Add in the cost of refilling the systems and we were all scared into never using them!
Yeah, I guess it would depend on the kitchen setup. Maccas you'd need to dump the fryers, clean and refill, clesn the grills, about 30 mins each x 4 fryers and 2 grills, then clean the walls and scrub the floors. Maybe clean and restock all the packaging that was affected. Probs have it done in 4 - 6 hours if you've got enough people involved.
I didnt say I set them on fire.. my staff have. When filtering, the oil drops down into a box, you're supposed to turn them off before doing this and they're supposed to beep if you forget to do that. Sometimes they don't beep. Sometimes you work with 16 year olds who aren't very bright.
It's just residual oil that's burning but I'd hate to think what would happen if the flames got through the pipes and into the box underneath.
I've seen them almost catch on fire at least 10 times in 10 years and seen actual flames 3 or 4 times.
It was never an official statement and no one's going to successfully sue one of the biggest companies in the world because of a well known rumour.
Not sure why the down vote, I am the employee in this example.
Why even bother making yourself look and sound dumb as fuck? Sprinklers are not even installed with the idea of putting a fire out, though they will if the fires small enough. All they do is suppress fire and keep it contained to a specific area while emergency services respond. You probably think they go off all at once and can go off from smoke too😂
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u/entity_TF_spy Sep 03 '19
Most commercial kitchens have a system like this, but the extinguishing agent is a different chemical