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60 Years of Commercial Kitchen Fire Suppression

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Journal Article by ASHRAE, 2014

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Description

Fire suppression systems for commercial kitchens have progressed significantly in the past 60 years to keep up with increasing challenges such as: higher power appliances for faster cooking or cooking larger volumes of food; increased numbers of deep fat fryers, particularly in the quick service sector; expansion of natural gas and solid fuel charbroilers for flavor enhancement; and overall expansion of the number of food service facilities. This article discusses significant evolution over the last half century in fire suppression systems for commercial cooking applications.

Citation: ASHRAE Journal, vol. 56, no. 5, Jun 2014

Product Details

Published:
2014
Number of Pages:
11
File Size:
1 file , 320 KB
Product Code(s):
D-AJ14June02