KITCHENShield
WCK kitchen fire suppression system

Nozzles are arranged to offer maximum coverage of all installations.
Heat detectors installed within the plenum and will be triggered only during fire
The system distributes the extinguishing agents over all protected areas and interrupts the supply of gas or electricity

70 YEARS OF EXPERIENCE

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Protecting guests, staff and property with
Lehavot advanced industrial kitchen fire protection system

The KitchenShield Kitchen Fire Suppression System is an automatic pre-engineered system; designed to protect the kitchen area including the duct, fume hood and plenums, as well as all cooking appliances which use gas or electricity such as deep fat fryers, woks, griddles, salamanders, chain broilers and more.

This system caters to the needs of both small and large kitchens such as those in hotels, restaurants, hospitals and public institutions safeguarding guests, staff and property.

System

Heat detection

The Lehavot industrial kitchen detection network uses a continuous cable that connects all cooking devices. Each detector is comprised of four parts: detectors, a bracket, two “S” links, and a fusible link. At a predetermined temperature, the fusible link will separate, relieving tension on the cable and activating the system.

Fire suppressing

The Lehavot fire system suppresses the fire using proven and approved fire suppressant agents.

Re-ignition Prevention

High performance system interrupts the supply of gas or electricity, preventing fire re-ignition after the fire has been extinguished.



Features and Benefits

Simple and easy to maintain system effectively protects kitchens in hotels, restaurants, and public institutions with a high risk of fire.

  • Fast fire detection
  • Automatic and manual operation
  • Dual suppression action for appliances and energy supply (Gas and EC)
  • Maximum extinguishing coverage
  • Cost effective
  • Easy kitchen clean up following discharge
  • Stainless steel friendly fire suppressant agent
  • Water-based environmentally friendly agents
  • Fast and easy system recharge after discharge
  • Exceptional design
Components

Fusible link

The fusible links are installed within the plenum and will be triggered only during fire.

Detector bracket

Supporting the fusible link and the continuous cable under tension

Mechanical release module (MRM)

Accomplished when a fusible link separates in a fire condition and releases tension on the cable causing a spring-loaded trigger to activate the cylinder discharge valve

Nozzles

Liquid agent stored under pressure when activated is transmitted through supply lines and discharged through nozzles. The Nozzles are arranged to offer maximum coverage of all installations.

Manual Pull Station

Each Lehavot WCK system is equipped with at least one manual pull station providing a means of activating the system manually if required

Extinguishing agent

The Lehavot extinguishing agent is based on a potassium compound that extinguishes cooking oil fires by means of cooling and saponification

Certifications

All Lehavot WCK Kitchen fire suppression systems adhere to the strictest industry standards

  • CE 0029 Mark
  • UL-300 Listed: Fire Extinguishing Systems for Protection of Restaurant Cooking Areas
  • IS0 9001:2008 : Quality assurance certification
  • ANSI NFPA Standard 17A: Standard for Wet Chemical Extinguishing Systems
  • ANSI NFPA Standard 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking operations