Küchenlöschmittel

Küchenlöschmittel, commonly translated as kitchen extinguishing agent or kitchen fire extinguisher, refers to specialized fire suppression systems designed for use in commercial kitchens. These systems are crucial for combating fires involving cooking oils and fats, which are highly flammable and can produce intense, difficult-to-extinguish flames. Unlike water, which can spread a grease fire, kitchen extinguishing agents are formulated to cool the fuel and form a soapy foam blanket that smothers the flames by separating the fuel from the oxygen.

The most common type of kitchen extinguishing agent is based on wet chemical agents. These agents typically contain potassium acetate, potassium carbonate, or potassium citrate. When discharged onto a grease fire, the wet chemical undergoes a process called saponification, where it reacts with the hot cooking oil or fat to create a foam. This foam not only cools the burning material but also prevents reignition by forming a vapor barrier.

Kitchen extinguishing systems are usually installed as part of a larger fire suppression system that includes heat detectors, piping, nozzles strategically placed above cooking appliances, and a control head. The system is activated either automatically by the heat from the fire or manually by pulling a release mechanism. They are a vital component of fire safety in restaurants, catering facilities, and any establishment where deep-frying or extensive cooking with oils and fats occurs. Regular inspection and maintenance are essential to ensure the system's readiness and effectiveness in the event of a fire.