12L kitchen fire extinguisher CMDS20-2-YH and CMDS13-1-YH
Brand:Xingjin Certification:CAL, CMA, CNAS, ILAC-MRA, CCC , Number of tanks : 12L × 2, 12L × 1, Fire fighting range : 8m-12m, 4m-6m, Spray time : ≥ 5 minutes , capacity : 20kg, 10kg , Storage pressure (20
℃): 7MPa , Fire extinguishing time : ≤9 seconds , Kitchen fire fighting equipment
Descriptions
Commercial kitchen equipment fire extinguishing equipment can be divided two types: dry type and wet type. In general, the dry type kitchen equipment fire extinguishing equipment mainly uses fine dry powder as the extinguishing agent. The wet type kitchen appliance fire extinguishing device is mainly filled with water-based extinguishing agent. Adopt wet type fire extinguishing equipment, which depends on a certain amount of extinguishant to extinguish the fire. It mainly relies on contact with the surface of cooking oil at high temperature to create a saponification reaction, and at the same time absorb a lot of heat, create a foam cover, isolate oxygen, and conduct fire. The method to prevent the re-evaporation of the oil pot is to reduce the oil temperature below 363℃ by cooling water injection.
Applications
Kitchen fire fighting equipment is mainly used at the following construction sites: hotels, kitchens, stadium catering centers, large/medium/small catering houses, fast food catering houses, airport catering centers, office and hospital kitchens, large office building restaurants, kitchens of industrial and mining enterprises, college canteens, etc.
Cấu tạo
The whole kitchen equipment fire extinguishing device includes the following components: fire extinguishing group (steel tank, siphon extinguishing agent), trigger valve, pipeline (extinguishant discharge line, cooling line, cut-off line). gas), nozzle (special injection nozzle), valve (gas shut-off valve, liquid check flow valve and water flow valve), fire detector (molten metal temperature sensor), panne control.
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Mô hình chữa cháy
Working
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Simulation
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