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WHDR Wet Chemical Kitchen System

The WHDR™ system has been extensively tested and approved according to the most demanding standard for kitchen extinguishing: the UL-300 standard. Distributors and installers of the system have received training in the design, installation and maintenance of these systems and must regularly renew that training.

Extinguishing effect

The extinguishing agent is an aqueous solution of potassium carbonate.  By spraying this mixture through the nozzles, the fire is suffocated because the heat immediately converts the liquid into steam, which expels the air from the area around the fire.  Recrudescence is prevented by the formation of a soapy foam that breaks the contact between the oil and the oxygen in the air.  The burning surface is quickly cooled and the chemical chain reaction of the fire is broken.

There are three reservoirs of different sizes and multiple reservoirs can be used together in the same system. The filled reservoirs are permanently under a pressure of approximately 12 bar, obtained with nitrogen.  A manometer allows you to check that pressure.
The valves must be opened with a control pressure.  It is a propellant bottle with Nitrogen, which can be opened with the mechanism in the control box, which will provide that pressure.   The release mechanism is built into the stainless steel cabinet, which we provide as standard for the WHDR-10 EU, WHDR-15 EU and WHDR-23 EU reservoirs.


The command to extinguish can come from a heat detection element (fusible link or glass cartridge) or can be given manually by means of a pull control.  Both the detection elements and the pull-hand control are connected to the release mechanism via a shielded stainless cable.

We provide a double electric changeover switch as standard in the control box (max. 15A at 125/250V alternating voltage). The contacts of these switches must be used to interrupt the power supply to the protected devices.

7 types of nozzles are used.  These can be distinguished by their letter marking and by their appearance and the rings on the body. Depending on the nature and dimensions of the extractor hood plenum, extraction duct or appliance, the installation manual determines which nozzle to use and where to place it. Each nozzle is chrome-plated and has a built-in stainless steel filter and the ingress of grease is prevented by a protective film.

Except in exceptional cases, 'fusible leads' or glass cartridges are used for detection.  These heat detection elements are connected to each other and to the release mechanism at the reservoir with a stainless cable.  When changing direction, the cable is guided over bearing wheels.
The most commonly used detection elements are those at 182°C, but there are also those that respond at higher or lower temperatures: 74°C, 100°C, 141°C, 232°C and 260°C.

We always use stainless steel elements for the pipe system. The stainless cable of the fusible links and the manual control is also protected by stainless pipe.

The systems are "UL-" and "ULC-listed", comply with the UL300 standard  and with NFPA regulations nos. 17A “Chemical Extinguishing Systems Act” and 96 “Ventilation Control and Fire Protection of Commercial Cooking Operations”.  We build the systems so that they comply with the European standard EN 16282-7. 
The system is CE-compliant and the reservoirs comply with the TPED (Transportable Pressure Equipment Directive).
The systems with the three reservoirs also have ANPI approval after successful testing according to Technical Note 113 and according to certification scheme 5 of ISO/IEC 17067:2013.

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