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8 V C",I <br /> Open flames, red-ho cooking surfaces: and a heavily grease-laden env,ronment combine to <br /> make the modern co merciai kitchen a potentially dangerous fire hazard. Restaurant kitchen <br /> fires spread quickly and have proven to be very <br /> difficult to extinguish, making them the leading <br /> cause of structural fire dan►age in <br /> the United States. <br /> _ Protecting the modern commercial kitchen from the <br /> F ever-present danger of cooking oil and grease fires <br /> ` is the reason we developed a restaurant fire <br /> -mot <br /> suppression system- The Buckeye Kitchen Mister— <br /> System. Utilizing sta# -of-the-art misting technology, the Kitchen Mister System has proven to <br /> be the most effective fixed-kitchen fire extinguishing system ever developed that extinguishes <br /> deadly kitchen fires before spreading, <br /> System Cylinders <br /> The models BFR-5, FR--10, BFR-15 and BFR-20 <br /> cylinders are designated by flow-point capacity <br /> instead of the amours of agent they hold. <br /> Recharge is available in 5 and 10 flow-point <br /> containers to reduce error. <br /> The Kitchen Mister Shielded Cable - <br /> Interface is used to connect the Buckeye Shielded <br /> Cable to any standard 1/2 inch conduit connection • <br /> device. The use of th Buckeye Shielded Cable +' <br /> ;� +ram• <br /> instead of conduit anc corner pulleys for •+++ <br /> connecting the gas v Ive, remote pull station, and <br /> fusible link line to the ysterls Releasing Module r <br /> reduces installation time by up to So% <br /> Discharge Nozzles <br /> All five Kitchen Mister model- number-stamped nozzles come equipped with a color <br /> identification band for easy identification of the nozzle even when installed in difficult locations: <br /> red, blue, green, white or yellow. <br /> i <br />