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They discharge a chemical solution which when mixed with hot oils and fats it forms a thick foam that cools and mats the flames. This foam also makes it possible to prevent the appearance of fire reignition through cooling of surfaces surrounding the fire. Wet chemical systems are generally mounted overhead and nozzles pointed at high risk locations over cooking equipment. These are systems we can activate ourselves or are set to activate automatically, to respond to any fire outbreak without delay. They are an important part of commercial kitchens as they keep with safety standards and prevent severe case scenarios from happening.
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