Catering Insight asked kitchen fire suppression system manufacturers and installers to look ahead at the direction they think the sector is going in.

For Nobel Fire Systems’ MD, Ian Bartle, the future will mean making systems more intuitive and robust.

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“As technology moves forward, more is expected of a fire system to monitor and advise the condition of a system, both locally and remotely via wifi and apps,” he predicted.

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“The base level mechanical systems with slow acting fusible links or tube type detection will always be around, but the move is towards faster acting systems that pick up a fire and deploy the suppression system faster, limiting any damage much more rapidly.

“Technically more advanced electrical systems that become part of the kitchen’s safe working environment rather than a unsightly add-ons represent the future.”

According to Jan Waldow, product manager for pre-engineered systems at Tyco Fire Protection Products: “Demand for restaurant fire suppression systems will continue to grow, and authorities will assess whether installation companies and their engineers are adequately trained and certified to install, commission, service and maintain this technology.

“These factors will play a key role in ensuring high quality systems which provide effective protection for restaurant kitchens.”

Regarding technological aspects, he forecast: “Fire suppression systems of the future will evolve with customer needs, for example by collecting real-time sensor data to optimise equipment performance, predictive maintenance, multi-property asset data and cost management.