Kitchen Hood Fire Suppression System

Suppresses the fire using proven fire suppressant agents

Nozzles

Liquid agent stored under pressure when activated is transmitted through supply lines and discharged through nozzles

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 active the cylinder discharge calve

Fire Extinguishing Agent

a special formulated potassium compound for use in fats and cooking oil fires

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
Automatic Fire Detection & Suppression system that was designed for kitchen-hoods in public restaurants, Hotels, Hospitals and more. Lehavot’s systems is installed in more than 10,000 locations around the world. The system is
  • UL - 300 listed
  • CE
  • NFPA 17A NFPA36