Things are heating up like never before in today’s commercial kitchens. Appliances heat up faster and cool down slower. And vegetable-based cooking oils burn much hotter, much faster. The need for fire protection that can respond to these unique challenges is undeniable. The NEW COBRA Commercial Kitchen Fire Suppression System from Amerex rises to these unique challenges with exceptional performance, adaptability, and style. Contemporary stainless steel design throughout the system complements sleek kitchen appliances. 60” nozzle heights don’t interfere with cooking. COBRA is the first commercial kitchen fire suppression system with fully electronic actuation—the NEW STRIKE Electronic Control System.
QUALITY WITHOUT COMPROMISE
The best commercial kitchens are uncompromising when it comes to the quality and reliability of their appliances. At Amerex, we believe the same should be true when it comes to protecting these investments from one of the greatest threats in commercial kitchens— fire. The NEW COBRA Commercial Kitchen Fire Suppression System is proof that we do not compromise. There’s no other system like it. No other company has it. No commercial kitchen should be without it.
SERVING COMMERCIAL KITCHENS EVERYWHERE
Fast Food Chains
TWO PROVEN SYSTEMS...TOGETHER IN ONE POWERHOUSE OF PROTECTION
The NEW COBRA Commercial Kitchen Fire Suppression System combines two proven Amerex protection schemes—ZD “Zone Defense” Overlapping and KP Appliance Specific—into one uniquely engineered system backed by years of real-environment research. Not only does COBRA offer appliance-specific coverage for fixed appliance situations, total flooding zone of protection makes it easily adaptable to kitchen and appliance reconfiguration. So even when your kitchen footprint changes, your system can be adapted for maximum protection. No restaurant system ever has had such flexibility, making the COBRA system, not only the most effective, but the most cost-effective choice over its lifetime.
Features and Benefits
Stainless tubing and plated fittings – looks great!
Push-to-lock fittings, an Amerex exclusive! (no threading or reaming pipe)
Quick and Easy Installation – Easy to fit, mount and clean
Only 5 nozzles: duct, plenum, COBRA Zone of Protection, & Salamander/upright Broiler
Zone of Protection standard, nozzle height of 60 inches, no nozzle drops in the cooks way
Metal only nozzle caps
Detection – 2 Options
Pneumatic - PRM
Field proven technology – PRM tubing
Covers the entire hood and plenum, regardless of appliance lay out
No conduit to get greased up or cable to seize
Easy to clean and maintain
Electric – Strike Panel
Amerex COBRA exclusive with stainless steel enclosure!
Fully listed as a release panel to UL 864 with small footprint – 9 1/2” x 7 1/2” x 2 1/2”
Both thermal wire and spot detection available
Stand alone – completely battery-powered, including battery back-up
No requirement for dedicated 110 VAC Power supply
History buffer of events
No cable to seize or fusible links to replace – entire system is electric
“Plug and Play” design for quick and fool-proof installation
Two detection circuits
Two zone release circuits
Ease to mount, clean and maintain
Remote pull station constantly supervised – no cable or pulleys
Spot detection for high temperature appliances or for PCU coverage
Linear wire detection for the length of the hood, fast installation, fully supervised, and very low maintenance
Electrical supervisory contacts for use by building fire alarm system
Agent Cylinders and Cartridges
Amerex Cobra exclusive design!
Cobra system will fit in all major OEM hood and cabinets
Cartridge operated concept in one convenient size
Stainless Steel type finish – looks great in the kitchen!
Only 2 cartridge sizes featuring a pressure gauge – An Amerex exclusive
Field refillable cartridges with a simple recharge procedure
Cartridge without puncture disc
Cartridges are capable of being monitored for pressure
Lightweight aluminum, no corrosion or rusting
12 year hydro test
COBRA COMES WITH A POWERFUL STRIKE
When fire threatens, one of the best weapons this COBRA has is its STRIKE. An exclusive feature of the NEW COBRA Commercial Kitchen Fire Suppression System is the NEW STRIKE Electronic Control System (ECS). It can be tied into auxiliary controls such as a building’s alarm system, has a stainless steel enclosure and can be placed anywhere within 100 feet of the agent tank for maximum flexibility.
NEW STRIKE ELECTRONIC CONTROL SYSTEM (ECS) FEATURES:
Small footprint – 9 1/2”x7 1/2”x2 1/2”
Two detection circuits
Two suppression zone release circuits
Easy to mount, clean and maintain the detection
Remote pull station constantly supervised—no cables or pulleys
No fuse links, brackets, conduit or pulley elbows
Spot detection for high temperature appliances or for detection at PCUs
Linear wire detection, one line for the length of the hood, fast installation, fully supervised, low maintenance—no splicing
Fail-safe gas shut off capability
Electrical supervisory contacts for use by building fire alarm system
Electrical contacts provided for shutdown of electric appliances
As a restaurant owner, you know that restaurant fire safety equipment is installed for employee/patron safety and to prevent catastrophic damage. And that the care and use of the safety equipment is your responsibility. However, you need to know that it is extremely important to understand how the equipment works and that scheduling regular inspections and maintenance helps ensure the equipment is functional and will perform when needed during a fire emergency.
The latest statistical information was developed from data collected from 2007 to 2009 in the U.S. Fire Administration’s (USFA’s) National Fire Incident Reporting System (NFIRS). Here are some highlights of those statistics:
An estimated 5,900 restaurant building fires occur annually in the United States
These fires result in an estimated 75 injuries and $172 million in property loss
The leading cause of all restaurant building fires is cooking
Commercial fryers and ranges are the leading appliances involved in those fires
Nearly all of those cooking fires (91%) are small, confined fires with limited damage
These statistics show a large number of fires in restaurant cooking areas. They also show the fires are normally stopped before they have a chance to spread beyond the point of origin. A major contributing factor of confining fires and limiting damage is likely that restaurants have dedicated fire extinguishing systems, portable fire extinguishers, and other safety equipment.
Restaurant Fire Suppression Systems
The system operates automatically. A fire involving a cooking appliance will trigger a releasing mechanism (link) and the system will discharge chemical to extinguish the fire. The fire system also automatically shuts off heat sources to the appliances. Once the system operates, an interlock will help prevent rekindling of the fire.
The system can also be discharged manually at a pull station. Typically, they are all marked with the word “PULL”, and they have a placard indicating which appliances are covered. It’s a good idea to have a metal guard installed around each pull station. The guards prevent accidental trips of the system. Most systems already have the guards installed, but check to make sure you have them as accidental discharges can be costly.
The chemical supplied in these systems work on cooking oil fires. The liquid chemical spray creates foam, which smothers the fire. Left undisturbed, the foam will keep the fire out and allow the appliances to cool until there is no possibility of re-flash. If a fire occurs, make sure employees don’t disturb the foam until the fire department determines it’s safe to resume cooking operations.
Hood Fire Suppression System Checks
To help make sure the system is going to work, here are the things you and your staff should check:
Each manual pull station is clearly identified for the protected appliance(s)
Nothing has changed (no new appliances or relocated appliances)
Protective caps on piping nozzles are not missing (missing caps allow grease to clog nozzles) Missing nozzles?
Make sure your employees know to pull the manual release whenever an appliance fire occurs and to call you if nozzle caps are ever missing. Also make sure you schedule regular servicing of the system every six months including replacement of the system links, which are critical for the system to work automatically. If a system tag ever shows a date older than 6 months, the system is overdue for link replacement and maintenance and you need to contact your fire equipment company. If you’re in the South Florida area, our technicians are licensed and insured to inspect, repair, maintain and service fire suppression systems and extinguishers. Schedule your service today!
Lights for the Appliance Hood
Light fixtures in kitchen hoods are designed for safety. These fixtures have special globes and often have metal guards installed to protect them from damage. The globes may be tempered glass or come with a shatterproof plastic coating. The globes intended for this application will not discolor with heat. If a globe or guard is missing, contact your local fire equipment company.
Signs for the Exhaust Fan
The kitchen exhaust fan must be operated whenever cooking appliances are in use. The fan is connected to the hood and duct exhaust system and keeps cooking odors from migrating to the dining area. From a safety standpoint, the system captures, contains, and removes combustible grease vapors. To help ensure the fans are turned on each time appliances are used, a sign is required to be posted.
Specially designed fire extinguishers have been developed and the chemical in those extinguishers match the chemical in the fire system. Here are the things owners and staff should check with those extinguishers:
Fire extinguishers rated “Class K” are installed for the protection of cooking appliances
At least one Class K extinguisher is within 30 ft of cooking appliances and is easily reachable
Placardsare installed that say discharge the system before using a fire extinguisher
Fire Extinguishers for Solid Fuel Cooking
Appliances that use charcoal, mesquite, or similar fuels are called solid fuel cooking appliances. Those appliances are required to have either water extinguishers or Class K extinguishers. Either type of extinguisher will effectively handle a fire involving a solid fuel appliance.
Fire Extinguishers for the Dining Area
Additional fire extinguishers are provided for the protection of both the building structure and the safety of patrons. In the dining areas of restaurants, the combustibles are furniture, paper, and fabrics, which are called common combustible materials. Typically, ABC dry chemical extinguishers are strategically placed so the travel to an extinguisher is within 75 ft from any point, including traveling around fixed objects. The fire equipment company has the knowledge to determine the right size, number, and strategic locations of extinguishers for the dining areas. Schedule your service today!
Annual Fire Extinguisher Maintenance
Fire extinguisher maintenance is required on an annual basis by trained technicians permitted to service the extinguishers. Extinguisher technicians follow the manufacturer’s service manuals and comply with NFPA regulations. They not only perform the annual maintenance, but they know when to perform necessary re-charging and hydrostatic testing of the cylinders. The service tags are easy to read. If the tag shows that the 12month service is due, it’s time to contact the fire equipment company, but typically that’s not necessary since they perform these regular service calls as routine.
The restaurant owner has an obligation for the care and use of safety equipment. To fulfill this obligation, the owner should give attention to regular inspections of the safety equipment and offer training to restaurant employees in the operation of the fire system and correct use of portable fire extinguishers. Every employee needs to know how to call the fire department and do so for every fire, no matter how small. Restaurant employees also need knowledge of how the fire system and other safety equipment works before a fire occurs. In order to make sure the equipment will work when it’s needed, they will need to make sure regular inspections and maintenance are performed by the fire equipment company. Only then will the restaurant be ready for a fire emergency. Following this guidance will help ensure the safety of all employees and patrons. Additionally, they can expect a quick return to business operations and revenue generation should a fire emergency occur.
A fire extinguisher is an essential tool for your home but it can be difficult to know which one will be the most effective.
Types of Fire
Common household fires fall under Class A, B, or C fires. Class A Fires consist of ordinary combustibles such as wood, paper, trash or fabric. Class B Fires consist of flammable liquid or gas such as gas or natural gas. Water in any form should never be used for this type of fire as it can cause the flames to spread. Type C Fires are electrical. They are caused by short circuits or an overload on electric cables. Water should not be used on this type of fire either.
What Should I Use?
The best option is a multipurpose or an ABC fire dry powder fire extinguisher to cover all of your bases. The important thing to look for is the UL rating when choosing an extinguisher for your home. The UL rating can be found on the side of the fire extinguisher or in the specifications online. For example, Amerex’s B402 5lb ABC fire extinguisher has a rating of 3A:40B:C versus a fire extinguisher for your local big box home improvement store has a rating of 2A:10B:C.
OSHA explains it simply – the UL rating is broken down into Class A and Class B:C ratings. These numerical ratings allow you to compare the relative extinguishing effectiveness of various fire extinguishers. For example, an extinguisher that is rated 4A:20B:C indicates the following:
The A rating is a water equivalency rating. Each A is equivalent to 1 1/4 gallons of water. 4A = 5 gallons of water.
The B:C rating is equivalent to the amount of square footage that the extinguisher can cover, handled by a professional. 20 B:C = 20 square feet of coverage.
C indicates it is suitable for use on electrically energized equipment.
Size Does Matter
Fire extinguisher weight descriptions refer to the amount/weight of extinguishing agent inside the cylinder and do not include the weight of the cylinder.
Usually bigger is better, but if it’s too heavy for someone in your house like an elderly person or a child to use, you may want to take the following into consideration:
Experts advise to learn how to use your fire extinguisher before an emergency occurs. Use the acronym PASS to help you remember how to use your extinguisher and the order of steps you need to take to extinguisher the fire.
P – Pull the extinguisher’s safety pin. A – Aim the chemical at the source of the flames not the flames themselves. Stand back at least 6 feet from the fire (or as directed on the extinguisher’s label). S – Squeeze the trigger. Hold the extinguisher upright. S – Sweep the flame source until the extinguisher is empty.
A rechargeable extinguisher can be refilled after use.