These fryers are usually outside the tested size for range hoods systems ( wet 
or dry) The market is
not large enough to pay for the UL testing. The usual solution is an engineered 
system preferably CO2
although Dry chemical can be used. 

C. Burton Ford
Designer- NICET Certified: Fire Alarm, 
Special Hazards, Sprinkler Design 
&Sprinkler Inspections
NFPA CFPS
Cintas Fire Protection-D-47
Warminster, PA 18974
Phone 267-487-1000
Fax 267-487-1010
-----Original Message-----
From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On
Behalf Of [EMAIL PROTECTED]
Sent: Tuesday, November 25, 2008 1:27 PM
To: [email protected]
Subject: RE: Hot oil kettles - Large

DC is the usual for fryers and other cooking protection.  Never deluge. Plus 
area sprinkler protection
if required by code.

Also take a look at Victaulic's Vortex system.


Craig L. Prahl, CET
Fire Protection Specialist
Mechanical Department
CH2MHILL
Lockwood Greene
1500 International Drive
PO Box 491, Spartanburg, SC  29304-0491
Direct - 864.599.4102
Fax - 864.599.8439
[EMAIL PROTECTED]
http://www.ch2m.com


-----Original Message-----
From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On
Behalf Of Fletcher, Ron
Sent: Tuesday, November 25, 2008 12:44 PM
To: [email protected]
Subject: Hot oil kettles - Large

A customer has asked what types of systems are available to use with covered 
hot oil kettles used for
frying potato chips. There are water deluge and water mist. Does anyone know 
about using CO2 or dry
chemical costs pro's and cons etc... Has anyone ever put in a Marioff mist 
system?

Ron Fletcher
Aero Automatic Sprinkler
Phoenix, AZ

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