The kitchen sections within buildings contain serious fire risks on their own. The unexpected ignition of the oils accumulated inside the hood and the cooking units underneath in kitchens can create a small fire which, if not quickly intervened, can grow and become uncontrollable.

Hood fire extinguishing systems activate quickly to prevent a fire in its early stages from growing. A fire occurring in the hood is quickly detected by its detectors. With the system's activation, a non-corrosive low pH potassium carbonate liquid, specially developed for oil fires, is rapidly spread to the relevant area. The wet chemical covering the burning surfaces cuts off the fire's contact with oxygen. When the system activates, the gas supply line to the cookers is also cut off by a control valve on the gas line, eliminating the risk of gas explosion.

Hood fire extinguishing systems are generally pre-engineered, with non-complex designs. The appropriate amount of liquid must be discharged through suitable nozzles to all cooking units (fryers, grills, stoves, etc.), filter sections, and extraction ducts. The capacity of the hood fire extinguishing system is determined based on the nozzle types and total flow rates.

Hood fire extinguishing systems activate quickly to prevent a fire in its early stages from growing. A fire occurring in the hood is quickly detected by its detectors. With the system's activation, a non-corrosive low pH potassium carbonate liquid, specially developed for oil fires, is rapidly spread to the relevant area. The wet chemical covering the burning surfaces cuts off the fire's contact with oxygen. When the system activates, the gas supply line to the cookers is also cut off by a control valve on the gas line, eliminating the risk of gas explosion.

Hood fire extinguishing systems are generally pre-engineered, with non-complex designs. The appropriate amount of liquid must be discharged through suitable nozzles to all cooking units (fryers, grills, stoves, etc.), filter sections, and extraction ducts. The capacity of the hood fire extinguishing system is determined based on the nozzle types and total flow rates.

According to the 2015 Turkey Fire Protection Regulation;
Except for residences, kitchens in shopping centers, high-rise buildings, and food factories, as well as kitchens serving more than 100 people at once, must have an automatic extinguishing system installed in the hoods, and gas detection, gas cut-off, and warning systems must be installed according to the properties of the gas used in the stoves.

General usage areas

• Restaurants,
• Hotels,
• Shopping centers,
• Hospitals and healthcare facilities,
• Kitchen sections of industrial facilities.