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Should I have sprinkler in open-kitchen restaurant when already hood suppression?

Question asked by sigurdurbjarni on Feb 20, 2019
Latest reply on Feb 23, 2019 by milt.werner

Does anyone of you have a formed idea on how you would handle a sprinkled building with a fire cell within as an open kitchen restaurant with different cooking equipment from different mini-restaurants and a seating area in the same fire cell? (for example's reason say 300 m2 or 3300 ft2).
I am thinking you would need to sprinkler it all and additionally you would have a special manual suppression system in the hoods.
What do you think?
A discouraging thing is to see how water poured on oil behaves, that it can participate in spreading the fire by spreading the oil.
Additional bonus question: Which kind of cooking appliances should have hood and suppression systems; deep-frying pans, frying pans, wok-pans, pizza ovens?
(I am thinking in global terms although I am under European norms here in Iceland, you can comment on how it is done in US as it might help anyhow).

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