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
