15 - 20 June, Hannover/Germany
When preparing meals in large kitchens and catering establishments, large quantities of hot fat and oil are in use. Even when handled with the utmost care, they pose a considerable fire risk. An unnoticed failure in the overheating protection can easily cause a major fire. This problem has been recognised in legislation, and deep fryers with a fat volume in excess of 50 litres now require a fire-extinguishing system. protecfire offers a competitively priced and effective solution for this.In the case of fire, the pneumatic trigger elements are automatically activated by the increasing temperature. The trigger temperature is set at around 30°C above the maximum expected operating temperature. The triggering of the system causes a rise in pressure in the pilotline which serves as a signal for the extinguishing process. Our fire-fighting system is based on the principle of a fine-spray extinguishing system which atomises the extinguishing agent as a fine mist with the aid of our own specially developed nozzles. In the extinguishing process, the surface of solids and cooking oil is thoroughly wetted and impregnated. A protective film is formed on flammable, liquid fat, blanketing fire areas with a sustainable gas-proof layer.-pressure less system-one type of nozzle for all applications-distance from the nozzle can be up to 1.83m-no caps needed for protection due to patented nozzles-easy and fast installation-VdS approval
The extinguishing system will be automatically activated by a pneumatic trigger in the event of a critical rise in temperature (e.g. 30° above the maximum expected ...
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The protecfire ...
Fire extinguishing system for busses and trucks