
Hood & Nozzle Coverage
Discharge nozzles and piping positioned around protected appliances, hood and duct areas.

Automatic commercial kitchen fire suppression covering detection, wet chemical discharge, manual release, shut-down interfaces, nozzles, piping, testing and maintenance.
A kitchen hood suppression system protects high-risk cooking equipment by combining heat detection, wet-chemical discharge, dedicated nozzles, manual release and fuel or electrical shutdown interfaces.

Correct coverage depends on appliance layout, hood geometry, nozzle positioning and the system design.

Discharge nozzles and piping positioned around protected appliances, hood and duct areas.

Coverage planned around cooking appliances and grease-fire exposure.

Release mechanism and wet-chemical agent cylinder installed for automatic and manual activation.
When the detection arrangement activates, the system releases wet chemical through dedicated nozzles and can isolate the protected cooking equipment through gas or electrical interfaces.

System brand and model are selected according to project specification, kitchen layout, availability and compatibility. SST can support Defender and other suitable commercial kitchen suppression systems.