People are starting to head back out to social settings, including a big surge in restaurants, no matter where you are in the country. Cooking at home is great, but it was the only option for many for a good part of the last two years. It is one of the biggest things that I missed during the pandemic.

Restaurants are essential in our daily lives. Kitchen fires were one of the largest categories of fires 60 years ago. With the advent of kitchen fire suppression systems in the 1960s and the further development of wet chemical agents (R-102) in the 1980s, much of this problem was extinguished. Technology hasn’t changed much since the 1980s because they worked.

Electric detection for kitchen suppression has started to take a foothold in the last few years. Benefits range widely to the restaurant owner, fire equipment distributor, and even the AHJ. Cleaning and servicing the suppression system and hood are easier than ever.

Adam Walker, Global Product Manager Johnson Controls, joins me on the latest Fire Protection Podcast to discuss Electric Detection in Kitchen Suppression and the innovation called ANSUL RED. We discuss the technology behind it and why it’s needed more than ever in our fast-paced society. Why hasn’t the fire protection industry pushed more of these systems into kitchens?

Inspection, testing, and maintenance is a big part of FED’s businesses. ANSUL RED helps out with the overall maintenance of these systems. Documenting deficiencies, servicing equipment more efficiently, and quoting customers seamlessly is a must in today’s recurring revenue model.

Check out the podcast here with Adam and Johnson Controls.