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Kitchen Fire Suppression System Calculator

Design and calculate wet chemical systems compliant with NFPA standards

All calculations are based on NFPA 96 and NFPA 17A standards for wet chemical kitchen fire suppression systems.

Project Information

Hood & Duct Configuration

meters
meters
meters

Appliance Selection

Select the appliances under the hood:

System Summary

Hood Area
3.6 m²
Plenum Nozzles
2
Duct Nozzles
1
Appliance Nozzles
0
Total Nozzles
3
Cylinders Required
1
Agent Weight
5.7 kg
Piping Length
11 m
Estimated System Cost
$4,850.25
in USD
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Safety Compliance Check

Checking safety requirements... Validating against NFPA standards

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Quick Help

  • One nozzle required per plenum section
  • One nozzle required per duct opening
  • Standard nozzle coverage: 600mm × 600mm area
  • Cylinder selection based on max nozzles per cylinder
  • Piping estimate: 2m per nozzle + 5m main run

Expert Configuration

%
PSI

Emergency Response Guidelines

Kitchen Fire Emergency

  • Activate manual release station immediately
  • Evacuate all personnel from the area
  • Call emergency services (911/112)
  • Do not re-enter until cleared by fire department

System Maintenance

  • Monthly visual inspection of all components
  • Annual professional inspection required
  • Test manual release station quarterly
  • Keep area around cylinders clear (1m radius)

Staff Training

  • Train all kitchen staff on system operation
  • Conduct fire drills every 6 months
  • Post emergency procedures in kitchen
  • Maintain training records

Contact & Support

Email: contact@amjathkhan.com

Phone: +91-9750816163

Website: amjathkhan.com

Social Media

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