Advanced Hood Cleaning and Fire Suppression Services, Inc.

Restaurant Fire System Installation

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ProTex II Brochure


Advanced Hood Cleaning and Fire Suppression Services installs the Protex II restaurant fire suppression system designed to provide fire protection for restaurant cooking appliances, hoods, and ducts. We carry a full line of system parts and components to inspect, recharge, and service your restaurant fire suppression system. We are a 24 hour emergency service company for any unexpected emergencies you might encounter.


In 1994, Underwriters Laboratory (UL) issued a new standard, UL 300, for the fire testing of fire suppression systems protecting commercial cooking operations. Energy efficient cooking appliances and changing from animal fat oils to vegetable oils, helps keep fires hotter for a longer period of time. Commercial cooking fires have gotten more difficult to extinguish. UL redesigned its test standard to better replicate current cooking conditions. As a consequence, no fire suppression system manufacturers submitted their older, Dry Chemical Kitchen Systems for testing under the UL 300 standard. Since 1994, most of these manufacturers have withdrawn their support of Dry Chemical Kitchen Systems, resulting in a lack of repair parts, proper recharge chemical and technical support. All kitchen fire suppression systems manufactured after 1994 must comply with the UL 300 Standard. To meet that standard, system manufacturers have increased the amount of wet chemical agent applied to cooking appliances to strengthen the cooling effect of the Wet Chemical Kitchen Systems an essential tool in extinguishing cooking fires.


If any of the following is true of your restaurant cooking area it maybe time to upgrade your fire protection system: If your restaurant cooking area fire protection system was manufactured before November 21, 1994, or any changes where made to the original installation of the cooking appliances, or  hoods and ducts within the protection area, or the addition of cooking appliances required protection, or a change to vegetable-based cooking oils; or the manufacturer of the restaurant cooking area fire protection system or another fire protection expert recommends upgrading the system; or the local enforcement authorities, insurance company, or other authority requires or recommends upgrading the system.


The ProTex II Restaurant Kitchen Fire Suppression System has been designed to protect the kitchen hood, plenum, exhaust duct, grease filters, and cooking appliances (such as fryers, griddles, range tops, upright broilers, charbroilers and woks) from grease fires. The flexible state-of-the-art wet chemical distribution technique, combined with dual, independent activation ability by automatic fusible link or manual release provides efficient, dependable protection the moment a fire is detected. Once initiated, the pressurized wet chemical extinguishing agent cylinder discharges a potassium carbonate solution through a pre-engineered piping network and out the discharge nozzles. The wet chemical discharge pattern is maintained for a period of time to ensure suppression and slow down re-ignition, while at the same time all gas and electrical equipment is shutdown.

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