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The class of fire determines the type of extinguishing agent used. Commercial kitchens use five types of automatic extinguishing systems:
Automatic sprinklers
The building should install sprinklers according to NFPA standards. Sprinklers protecting cooking equipment require separate control valves.
Dry chemical systems
Dry chemicals such as sodium or potassium bicarbonate can extinguish Class B and C fires. These systems extinguish fires by interrupting the chemical reaction. However, because hot surfaces are not cooled, reignition can occur.
Wet chemical systems
Wet chemicals are water-based solutions made of potassium carbonate and are used to extinguish Class A and B fires. The solution mixes with grease and forms a soapy mixture that cools and smothers the fire. There is less chance of reignition.
Carbon dioxide (CO2) systems
These systems function by flooding the fire area with carbon dioxide, smothering the fire. Because of increasing concerns of dangerous health effects at high exposure levels, CO2 systems are becoming rare.
Combination systems
This refers to a combination of two or more systems, such as sprinklers and dry chemical. Combination systems must be compatible, or they won‘t function properly.
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