By
Rebecca Gibson |
This article was first published in the 2018 issue of Cruise & Ferry Interiors. All information was correct at the time of printing, but may since have changed.
If a fire breaks out at sea, the consequences can be catastrophic. Now that cruise ships and passenger ferries offer multiple restaurants and cafés, it’s more important than ever that they have systems in place to quickly detect and suppress fires when they do occur.
Designed for use in catering spaces at sea and onshore, the Ansul R-102 Restaurant Fire Suppression System automatically detects and quickly extinguishes fires. It can be used to protect ventilation areas in restaurants, including cooker hoods, ducts, plenums and filters. The system also protects auxiliary grease extraction equipment and cooking appliances, such as deep-fat fryers; griddles and range tops; upright, natural charcoal, or chain-type broilers; electric, lava rock, mesquite, or gas-radiant char-broilers; and woks.
The system uses Ansulex Low pH Liquid Fire Suppressant, an equipment-friendly agent that combats grease-related fires by forming a layer of foam on the surface of the fat to seal off the fuel from oxygen and prevent flammable vapours from escaping and reigniting the flames. The liquid can be cleaned off with water, reducing damage and enabling kitchens to get back in business quickly. In addition, the fine-spray discharge of the Ansulex liquid prevents hot grease from splashing onto people or other kitchen surfaces and eliminates the risk of thermal shock.
Ansul’s system, which has been developed to be aesthetically pleasing, complies with Underwriters Laboratories 300 requirements, Underwriters Laboratories of Canada ORD-C1254.6 regulations and European Economic Area legislation.
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