It is most commonly used in buildings where there is no risk of freezing, to ensure that its supply is not compromised, as there is always water in the system.
It is mainly used to create a consistent floating cover over flammable and combustible liquids to prevent or extinguish fires by cooling the fuel.
It is a system in which pipes are filled with compressed air or nitrogen instead of water. This air keeps a remote valve known as the dry pipe valve in the closed position.
Restaurant extinguishing systems are fixed extinguishing systems designed to quickly detect kitchen fires and suppress them using advanced extinguishing agents.
Water is supplied to the pipes only when the system is activated by a fire alarm or smoke detector or by a manual draw station that signals the deluge valve to open, allowing water to flow freely to the sprinkler groups.
When it detects fire, the pre-acting valve is released, water flows into the pipes and the system essentially becomes a wet pipe system.
Since there is water in the pipes, a sprinkler head must be released to activate and drain the water.
Dry chemical systems are used in areas where the water supply is not readily available. They use a sodium bicarbonate-based dry powder and more fire suppression than any other substance.
It is used to extinguish electrical fires by releasing a large amount of gas in a certain room. Most commonly found in server and server rooms, electrical transformers and communication rooms, a gas extinguishing system is responsible for maintaining the integral functions of your business.
The water mist extinguishing system has the unique ability to deliver water as a fine atomized mist. The water mist quickly turns into steam, which suffocates the fire and prevents any more oxygen from reaching it.