How the system works
Wet chemical systems protect commercial cooking equipment and grease accumulation areas in hoods and exhaust ducts according to the system design. On activation, dedicated nozzles discharge the agent at designated points. The agent cools the oil surface and forms a layer that helps prevent reignition.
Component selection and protection scope
ANTIFIRE reviews the equipment layout, hood dimensions and exhaust path before defining protection points. The system includes agent storage, detection and release mechanisms, nozzles, piping and manual actuation. We also review interfaces for shutting off power or fuel in line with project requirements.
Supply, installation and maintenance with ANTIFIRE
ANTIFIRE supplies and installs the system and tests detection, release and interfaces within the agreed scope. For existing systems, we inspect nozzles and connections, check the coverage against the current cooking equipment and document any corrective work.
Request a site survey or quotation
Send the facility location, photos of the cooking equipment and hood, and any available drawings through Submit your request.