Ron
Not formally, I guess CO2 would work out cheaper if pumps are involved
but in a stand-alone system using N2 to pressurise the water there
probably would not be too much in it. My point about clean up costs
also relates to the fact that most of the oil could, after filtration
to remove carbon particles and any emulsification, probably be reused.
Stewart
On 25 Nov 2008, at 21:10, Fletcher, Ron wrote:
Thanks Stewart. Have you ever compared the cost of mist to CO2?
Ron
-----Original Message-----
From: [EMAIL PROTECTED]
[mailto:[EMAIL PROTECTED] On Behalf Of Stewart
Kidd
Sent: Tuesday, November 25, 2008 2:04 PM
To: [email protected]
Subject: Re: Hot oil kettles - Large
Mist is in common use in such facilities in Europe. Apart from
Marioff there are other manufacturers/proprietary systems including
Fogtec, Danfoss, Eusebi, Ultrafog and others. Like all applications of
this type of technology it is essential that the systems are properly
engineered for the risk.
I believe that after engine test cells, continuous deep fat fryers
were among the earliest land based uses of mist technology.
Gas systems, especially CO2, have their benefits (low clean up costs
post fire - foam and powder use requires extensive deep cleaning of
food manufacturing premises) but there is a serious risk of re-
ignition once the gas concentration dissipates
Regards
Stewart Kidd
www.risk-consultant.com
On 25 Nov 2008, at 18:49, Fletcher, Ron wrote:
Thanks Charles, we are looking at CO2. The kettles are 7.5 ft. x 20
ft.
and they have covers latched onto them when they are operating so CO2
seems like the natural choice (pun intended) but we're always looking
for new ideas.
Ron Fletcher
-----Original Message-----
From: [EMAIL PROTECTED]
[mailto:[EMAIL PROTECTED] On Behalf Of Ford,
Charles
Sent: Tuesday, November 25, 2008 11:44 AM
To: [email protected]
Subject: RE: Hot oil kettles - Large
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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