Fire Suppression Systems … Wet Or Dry? You Must Determine When You Inspect
There are two basic fire suppression systems: wet and dry.
Kitchen suppression systems require inspection and testing every 6 months/semi-annual per NFPA 17. Pre-engineered systems such as the wet chemical fire suppression systems are mainly used in commercial kitchens in restaurants and catering facilities.
The dry chemical suppression systems are mostly used in small industrial applications such as open and closed spray booths, open tank and storage areas where highly flammable liquids such as paints are stored.
The wet systems are are most commonly used in commercial kitchens in restaurants and catering facilities Ansul is a large manufacturer of wet fire suppression systems.
DOWNLOAD information on the Ansul R102 system. Know the physical characteristics of a wet system and a dry system.