Originally Posted by MouSe
When I worked at McDonald'* we had an Ansul kitchen fire suppression system. One for the grill, and on for each of the fry vats.
I was told that if any of them were pulled that they'd have shut the store down for like a day because it would take so long to clean up the foam. Truth?
Oh yeah! Big smelly mess....
We also have to flush the Ansul system with a concentrate because the Ansul-X chemical is highly corrosive on black pipe.
It will also corrode any non stainless steal surface. That is why the kitchen shuts down after a fire system dumps.
Oh btw the chemical is liquid coming out of the nozzles; then turns to foam over the grease and smothers the fire. That is how it works so well.
On a side note though...the systems are also setup to shut down all electrical under the hood because the Ansul-X is 100 times more conductive than water is on electrical.
The exhaust fan is wired to stay on though; because if restaurant owners don't have there hoods cleaned the grease from frying coats the inside of the exhaust duct all the way up to the roof. Making for a really bad fire if the duct catches on fire. So the fan staying on is good because than the chemical will be taken up the duct putting out any fire started.
I've seen a few systems go off in training class. Pretty cool how it works. Big mess!