Ansul-Extinguishing Systems
In all areas of gastronomy, be it fast-food restaurants or company canteens, or even the haute cuisine, deep-fat fryers are used. Scalding fat or oil could easily be inflamed in an open device and is a source of danger for staff and installations. The failure of the overheating control device in deep-fat fryers, tipper frying pans and grill-plates can lead to temperatures of 350 °C. At this temperature oil becomes self inflammable. At this point extinguishing with CO2-extinguishers becomes dangerous for human beings. The application of extinguisher blankets is not possible and even forbidden by the trade associations.
The ANSUL-Extinguishing Systems from G&S Brandschutz spray the extinguishing agent ANSUL directly on the burning surface and into the flue. As a consequence this extinguishes the source of fire and hinders the spreading of the fire via the flue.
On contact of the extinguishing agent, with the fat, a foam cover is produced which hinders the contact with oxygen, cools off the fat and so suppresses the release of inflammable gases.
The triggering of the fire extinguishing process can be done automatically by detectors or else by a manual triggering devise. Kitchen appliances can be switched off via integrated electrical switchgear and herewith, further heating can be avoided.
Areas of Application:
- fast-food gastronomy
- hot-dog stalls
- canteens
- canteen kitchens
- large deep-fat fryers
- large dipper frying pans
- grillrooms
Advantages of the ANSUL-extinguishing installations:
- non toxic, not unhealthy
- nearly residue free
- quick and easy cleaning
- hygienically safe
- VdS-approved
- approved by trade unions (BGN)
- capable of being integrated in kitchens and
ventilation systems of all large scale producers
