Basic Kitchen Equipment

Knife
A knife (plural knives) is a tool with a cutting edge or
blade, hand-held or otherwise, with most having a handle.
Some types of knives are used as utensils, including knives
used at the dining table (e.g., butter knives and steak knives)
and knives used in the kitchen (e.g., paring knife, bread
knife, cleaver).
Cutting Board
A cutting board is a durable board on which to place
material for cutting. The kitchen cutting board is commonly used
in preparing food; other types exist for cutting raw materials such
as leather or plastic. Kitchen cutting boards are often made of
wood or plastic and come in various widths and sizes. There are
also cutting boards made of glass, steel, or marble, which are
easier to clean than wooden or plastic ones such as nylon or
corian, but tend to damage knives due to their hardness.

Mixing Bowls
Mixing Bowl is a bowl used for mixing of ingredients.

Wooden Spoon
Wooden spoons are generally preferred for cooking
because of their versatility. Some cooks prefer to use wooden
spoons when preparing risotto because they do not transfer
heat as much as metal spoons. Unlike metal spoons, they can
also be safely used without scratching non-stick pans.

Measuring Cups

A measuring cup or measuring jug is a kitchen utensil

used primarily to measure the volume of liquid or bulk solid
cooking ingredients such as flour and sugar, especially for
volumes from about 50 mL (2 fl oz) upwards. The cup will usually
have a scale marked in cups and fractions of a cup, and often
with fluid measure and weight of a selection of dry foodstuffs.
Measuring cups are also used to measure washing powder, liquid
detergents or bleach, with a measuring cup not also used for
food.
Measuring Spoons
A measuring spoon is a spoon used to measure an
amount of an ingredient, either liquid or dry, when cooking.
Measuring spoons may be made of plastic, metal, and other
materials. They are available in many sizes, including the
teaspoon and tablespoon.

Colander
A colander (or cullender) is a bowl-shaped kitchen utensil with holes in it used for
draining food such as pasta or rice. A colander is also used to rinse vegetables.
The perforated nature of the colander allows liquid to drain through while retaining
the solids inside. It is sometimes also called a pasta strainer or kitchen sieve.
Conventionally, colanders are made of a light metal, such as aluminium or thinly
rolled stainless steel. Colanders are also made of plastic, silicone, ceramic, and
enamelware.
The word colander comes from the Latin colum meaning sieve.

Spatula
A spatula is "a small implement with a broad, flat, flexible
blade used to mix, spread and lift material" including foods, drugs,
plaster and paints. It derives from the Latin word for a flat piece of
wood or splint (a diminutive form of the Latin spatha, meaning
broadsword), and hence can also refer to a tongue depressor.

Frying Pan

A frying pan, frypan, or skillet is a flat-bottomed

pan used for frying, searing, and browning foods. It is
typically 200 to 300 mm (8 to 12 in) in diameter with
relatively low sides that flare outwards, a long handle,
and no lid.

Whisk
A whisk is a cooking utensil to blend ingredients
smooth, or to incorporate air into a mixture, in a
process known as whisking or whipping. Most whisks
consist of a long, narrow handle with a series of wire
loops joined at the end. The wires are usually metal, but
some are plastic for use with nonstick cookware.
Whisks are commonly used to whip egg whites
into a firm foam to make meringue, or to whip cream
into whipped cream.

Peeler
A peeler (potato peeler or vegetable peeler) is a kitchen tool consisting of a slotted
metal blade attached to a handle that is used to remove the outer skin or peel of certain
vegetables, often potatoes and carrots, and fruits such as apples, pears, etc. A paring knife
may also be used to peel vegetables. A peeler differs from a knife in that the blade has a slot
cut into it, which is sharpened on the inside edge, while the other side prevents the blade
from cutting too far into the vegetable.

Pastry Blender
A pastry blender is a kitchen tool used to mix a hard
(solid) fat into flour in order to make pastries. The tool is
usually made of narrow metal strips or wires attached to a
handle, and is used by pressing down on the items to be mixed
(known as "cutting in"). It is also used to break these fats
(shortening, butter, lard) into smaller pieces.
Rolling Pin

A rolling pin is a cylindrical food preparation utensil

used to shape and flatten dough. Two styles of rolling pin
are found: rollers and rods. Roller types consists of a thick
cylinder with small handles at each end; rod type rolling
pins are usually thin tapered batons. Rolling pins of
different styles and materials offer advantages over another,
as they are used for different tasks in cooking and baking.

Grater
A grater (also known as a shredder) is a kitchen utensil used to grate
foods into fine pieces.

Mixer
A mixer is a kitchen utensil which uses a gear-driven
mechanism to rotate a set of beaters in a bowl containing the
food to be prepared. It automates the repetitive tasks of stirring,
whisking or beating. When the beaters are replaced by a dough
hook, a mixer may also be used to knead.
A mixer may be a handheld mechanism known as an
eggbeater, a handheld motorized beater, or a stand mixer. Stand
mixers vary in size from small counter top models for home use
to large capacity commercial machines. Stand mixers create the
mixing action by rotating the mixing device vertically: planetary
mixers, or by rotating the mixing container: spiral mixers.
Wok
A wok is a versatile round-bottomed cooking vessel,
originating from China. The use of the wok is very
prevalent
in South China (particularly Guangdong
Province). It is one of the most common cooking utensils in
China
and
also
found
in
parts
of
East, South and Southeast Asia, as well as becoming a
popular niche cookware in all the world.
Woks are used in a range of different Chinese cooking techniques, including stir
frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing,
making soup, smoking and roasting nuts. Wok cooking is done with a long handle
called chahn (spatula) or hoak (ladle). The long handles of these utensils allow cooks to
work with the food without burning their hands.

Saute Pan
A saut pan is the one that has straight sides. It has a
larger surface area, which makes it ideal for tasks like
searing meat or reducing a pan sauce.

Casserole Dish
A casserole is a large, deep dish used both in the oven
and as a serving vessel. The word is also used for the food
cooked and served in such a vessel, with the cookware itself
called a casserole dish or casserole pan.

Funnel
A funnel (portmanteau filtration + tunnel) is a pipe with a wide,
often conical mouth and a narrow stem. It is used to channel liquid or
fine-grained substances into containers with a small opening. Without a
funnel, spillage would occur.
Funnels are usually made of stainless steel, aluminium, glass, or
plastic. The material used in its construction should be sturdy enough to
withstand the weight of the substance being transferred, and it should
not react with the substance.

Ladle
A ladle (dipper) is a type of serving spoon used for soup, stew, or
other foods. Although designs vary, a typical ladle has a long handle
terminating in a deep bowl, frequently with the bowl oriented at an angle
to the handle to facilitate lifting liquid out of a pot or other vessel and
conveying it to a bowl.

Industrial Kitchen Equipment

Range
A kitchen stove, usually called a gas range (especially but not
only in US English), range, cooker, or oven is a kitchen appliance
designed for the purpose of cooking food. Kitchen stoves rely on the
application of direct heat for the cooking process and may also
contain an oven, used for baking.
In the industrialized world, as stoves replaced open fires and
braziers as a source of more efficient and reliable heating, models
were developed that could also be used for cooking, and these came
to be known as kitchen stoves.

Oven
An oven is a thermally insulated chamber used
for the heating, baking or drying of a substance, and
most commonly used for cooking.

Grill
A grill is a device used for cooking food.
With a grill, food is usually roasted. Some
grills use charcoal or wood, and other grills
use propane gas to cook the food.
Using wood or charcoal makes smoke
and changes the flavor of the food. Using gas
does not. Some people only like one type, and
some people like both kinds of grilling.
The heat may be applied underneath
the food, or above, or both. A barbecue is a
typical machine for outdoor cooking using
coke or other fuel for providing heat from
underneath. Overhead grilling is more usual indoors, especially in professional kitchens.

Deep-fryer
A deep fryer (also known as a frier, deep fat
fryer or fryolator) is a kitchen appliance used for
deep frying.
While commonly used in commercial
kitchens, household models are available and have
become common.

Griddle
A griddle is a cooking device consisting of a broad flat surface heated by gas,
electricity, wood, or coal, with both residential and commercial applications. In
industrialized countries, a griddle is most commonly a flat metal plate, elsewhere typically a
brick slab or tablet.

Dishwasher

A dishwasher is a mechanical device

for cleaning dishware and cutlery. Unlike
manual dishwashing, which relies largely on
physical scrubbing to remove soiling, the
mechanical dishwasher cleans by spraying
hot water, typically between 55 and 75 C
(130 and 170 F), at the dishes, with lower
temperatures used for delicate items.
A mix of water and detergent is
circulated by a pump. Water is pumped to
one or more rotating spray arms, which
blast the dishes with the cleaning mixture.
Once the wash is finished, the water is
drained, more hot water is pumped in and a
rinse cycle begins. After the rinse cycle
finishes and the water is drained, the dishes are dried using one of several drying methods
(e.g. a heating element at the bottom of the tub, fans, Zeolites based drying, etc.). Typically
a rinse aid is used to eliminate water spots for streak-free dishes and glassware.
Rotisserie
Rotisserie is a style of roasting where
meat is skewered on a spit a long solid rod
used to hold food while it is being cooked over a
fire in a fireplace or over a campfire, or roasted
in an oven. This method is generally used for
cooking large joints of meat or entire animals,
such as pigs or turkeys. The rotation cooks the
meat evenly in its own juices and allows easy
access for continuous self-basting.
Rotisserie can also refer to a mechanical
device used for rotisserie cooking, or to a
restaurant specializing in spit-roasted meat.
The word comes from French where it first
appeared in Paris shops around 1450. Additionally, in restaurants employing the
Escoffierian brigade de cuisine, the rotisseur is the chef responsible for all spit-roasted,
oven roasted, grilled and in some cases fried foods. It is commonly known in Latin America
as "A la brasa".

Salamander
Salamanders are kitchen devices used for broiling, browning, caramelizing, glazing,
grilling and toasting. They are used to finish off foods, rather than cook them.

Basic Food Preparation Equipment

Cookie Cutter
A cookie cutter in American English and biscuit cutter in Commonwealth English is a
tool to cut out cookie/biscuit dough in a particular shape. They are often used for seasonal
occasions when well-known decorative shapes are desired, or for large batches of cookies
where simplicity and uniformity are required. Cookie cutters have also been used for,
among other uses, cutting and shaping tea sandwiches.

Food Processor
A food processor is a kitchen appliance used to facilitate
repetitive tasks in the preparation of food. Today, the term almost
always refers to an electric-motor-driven appliance, although there are
some manual devices also referred to as "food processors".
Food processors are similar to blenders in many forms. The
primary difference is that food processors use interchangeable blades
and disks (attachments) rather than a fixed blade. Also, their bowls
are wider and shorter, a more proper shape for the solid or semi-solid
foods usually worked in a food processor. Usually, little or no liquid is
required in the operation of the food processor, unlike a blender,
which requires a certain amount of liquid for the particles to move
around the blade.

Stick Blenders
These are medium to heavy-duty versions of the domestic stick
blender, but are very much bigger and very powerful. They can pulse
large quantities of foods very quickly and have a wide range of uses,
helping sauce and puree making in every kitchen, from hospitals to
Asian restaurants.

Peeler
A peeler (potato peeler or vegetable peeler) is a kitchen tool
consisting of a slotted metal blade attached to a handle that is
used to remove the outer skin or peel of certain vegetables, often
potatoes and carrots, and fruits such as apples, pears, etc. A
paring knife may also be used to peel vegetables. A peeler differs
from a knife in that the blade has a slot cut into it, which is
sharpened on the inside edge, while the other side prevents the
blade from cutting too far into the vegetable.
Baking Pan
It is often used for baking bread rolls, pastries and flat
products such as cookies, sheet cakes, swiss rolls and pizzas.
These pans, like all bakeware, can be made of a variety of
materials, but are primarily aluminum or stainless steel. The
most basic sheet pan is literally a sheet of metal.

Garlic Press
A garlic press (also known as a garlic crusher in Australia
and New Zealand), is a kitchen utensil to crush garlic cloves
efficiently by forcing them through a grid of small holes, usually
with some type of piston. Many garlic presses also have a device
with a matching grid of blunt pins to clean out the holes.

Lemon Squeezer
A lemon squeezer is a small kitchen utensil designed to
extract juice from lemons or other citrus fruits such as oranges,
grapefruit, or lime. It is designed to separate and crush the pulp of
the fruit in a way that is easy to operate. Lemon squeezers can be
made from any solid, acid-resistant material, such as plastic,
glass, metal (usually aluminium) or ceramic.

Meat Grinder
A meat grinder or meat mincer is a kitchen appliance for
fine chopping ('mincing') of, or mixing of raw or cooked meat,
fish, vegetables or similar food. It replaces tools like the
mincing knife, for example, which has been used to produce
minced meat, filling etc. The producer puts the minced food
into a funnel, which is placed on the top of the grinder. From
there the material goes on a horizontal screw conveyor. This
screw conveyor, that can be powered by a hand wheel or an
electric motor, squashes and partially mixes the food. At the
end of the screw conveyor there is a knife installed directly in
front of the fixed hole plate. At this opening the minced meat
comes out of the machine. The fineness of the meat depends on the size of the holes of the
plate.
Mortar and Pestle
A mortar and pestle is a kitchen device used since ancient
times to prepare ingredients or substances by crushing and
grinding them into a fine paste or powder. The mortar is a bowl,
typically made of hard wood, ceramic or stone. The pestle is a
heavy and blunt club-shaped object, the end of which is used for
crushing and grinding. The substance to be ground is placed in
the mortar and ground, crushed or mixed using a pestle.

Ladle
A ladle (dipper) is a type of serving spoon used for soup,
stew, or other foods. Although designs vary, a typical ladle has a
long handle terminating in a deep bowl, frequently with the bowl
oriented at an angle to the handle to facilitate lifting liquid out
of a pot or other vessel and conveying it to a bowl.

Spatula
A spatula is "a small implement with a broad, flat, flexible
blade used to mix, spread and lift material"] including foods, drugs,
plaster and paints.
Spatulas are usually used to level out a dry measuring cup. It
is a tool with 2 flat edges on a flexible blade. A spatula is usually
short and about 8 inches long. A spatula also refers to a turner which
is used to flip over pancakes and meat patties.

Tong
A kitchen utensil used to grasp food so it can be moved
from one location to another to be flipped, rotated, adjusted,
or retrieved from areas that may be hot or simply best
handled with a Tong.

Stock Pot
Stock pot is a generic name for one of the most common
types of cooking pot used worldwide. A stock pot is traditionally
used to make stock or broth, which can be the basis for cooking
more complex recipes. It is a wide pot with a flat bottom,
straight sides, a wide opening to the full diameter of the pot,
two handles on the sides, and a lid with a handle on top.

Blender
A blender (sometimes called a liquidiser in British English) is a
kitchen and laboratory appliance used to mix, pure, or emulsify food
and other substances. A stationary blender consists of a blender jar
with a rotating metal blade at the bottom, powered by an electric
motor in the base. Some powerful models can also crush ice. The
newer immersion blender configuration has a motor on top connected
by a shaft to a rotating blade at the bottom, which can be used with
any container.

How to Season New Wok

Wash and dry the wok. Use a sponge or cloth and wash the wok in hot, soapy water to
remove machine oil, dirt, dust, and other grime. Rinse the wok under hot water. Pat it dry
with a towel, and set it aside to air dry while you prepare your ingredients.

Before you season the wok, its a good idea to ventilate your space. You'll be heating
the wok to a high temperature, and it may let off smoke and fumes. Open a couple
windows, and turn on your range fan or a standing fan.

Preheat the wok. Turn the heat on your stove burner to high and place the wok on the
heat. Wait for 30 seconds, and then start dripping small amounts of water into the wok.
When the wok is ready, the water will evaporate almost immediately on contact.

Some newer woks dont allow the water to evaporate. If thats the case with your wok,
just preheat the wok for one minute.

Add the oil. Remove the wok from the heat and pour in the oil. Use the handles to hold the
wok, and swirl the wok gently to distribute the oil evenly over its inside surface. Return the
wok to the heat.
The best types of oils or fats for wok seasoning include peanut, canola, grapeseed,
palm, and lard.
Cook the vegetables on a lower heat. Add the ginger and scallions to the wok and turn
the heat down to medium. Cook the vegetables for 15 to 20 minutes, stirring regularly. As
the scallions and ginger cook, use the back of a spoon to mash them against the sides of
the wok so they release their flavors.
You can add another tablespoon (15 ml) of oil if the vegetables start to dry out during
cooking.
Remove the wok from the heat when the color changes. As the wok heats up, the metal
may start to become light brownish-yellow, possibly with some shades of blue and black.
When this happens, remove the wok from the heat.
If your wok doesnt change color at all during the cooking process, remove it from the
heat after 20 minutes. Not all woks will change color.
Cool, rinse, and dry the wok. Remove the scallion and ginger from the wok and set it
aside to cool. You can either discard the vegetables, or throw them into a soup or other
savory dish.
When the wok is cool enough to touch, rinse it under hot water and clean it with a
sponge or cloth. Do not use soap, as this will remove the seasoning layer you just
applied.[6]
Dry the wok as best you can with a towel, and then place it on the stove over low
heat. Allow the wok to warm up for about two minutes, until all the water has
evaporated. This will ensure rust doesnt form.
Repeat as necessary. The more fatty foods and oil you cook in your wok, the better and
more established the seasoning layer will become. You can re-season your wok anytime you
like, especially if you feel it isn't as non-stick and flavorful as you'd like. Over time, your
wok will develop a black patina, and this is an indication that its fully seasoned.
When your wok is still new, avoid cooking acidic foods in it until the seasoning layer
is fully established.

How to Clean a Seasoned Wok

Soak the wok. After cooking in your wok, set it aside to cool for a few minutes. When the
wok is no longer hot to the touch, soak it in clean, hot water. You may only need to soak it
for a few seconds, but for tough, baked on food, soak it for up to 30 minutes.
Use only clean and fresh water on your wok. Dont use soaps, detergents, or other
cleansers, as these can damage the seasoning.
Dont put a seasoned carbon steel wok in the dishwasher. Always wash it by hand.

Scrub and rinse. When the wok has had time to soak, rub it with a clean, wet sponge to
remove food particles. If necessary, give it a gentle scrub with the green side of a kitchen
sponge or a scratch-free scrubber. Once youve removed all the food debris from the wok,
rinse it under clean, hot water to remove any leftover particles.
Dont use scouring pads or abrasive scrubbers on a seasoned wok, as they will
damage the seasoning.
Dry the wok. Pat the wok dry with a clean kitchen towel. Transfer the wok to the stove and
warm it over medium-low heat for a few minutes. When all the water has evaporated,
remove the wok from the heat and set it aside to cool.
Drying the wok with heat is more reliable than with a towel, and will help prevent
rust.
Apply a layer of oil before storing. If you dont use your wok every day, you can help
protect the seasoning in between uses with a layer of oil. With a clean cloth or paper towel,
coat the surface of the wok with a thin layer of cooking oil or shortening.
Wipe away excess oil with the cloth before storing the wok.

Remove rust. Pour some liquid dish soap onto the rusted area and scrub it with steel wool
until the rust is gone. Rinse the wok under hot water to remove the soap and rust particles.
Dry the wok with a towel, then heat it over medium-low heat until its completely dry.
To re-season the wok, add some cooking oil or shortening to the warm wok. Swirl the
oil around, then remove the wok from the heat. Use a cloth to rub the oil into the
surface of the wok, and wipe away the excess before storing.
Avoid using steel wool on your wok unless its to remove rust, because this removes
the seasoning layer as well.

Fire Suppression System

In the USA Fire Suppression systems are governed by the codes under the NFPA. Fire
Suppression Systems are commonly used on heavy power equipment. Suppression systems
use a combination of dry chemicals and/or wet agents to suppress equipment fires.
Suppression systems have become a necessity to several industries as they help control

damage and loss to equipment. Common means of detection are through heat sensors,
wiring, or manual detection (depending on system selection).

TYPES

Fire sprinkler systems (wet, dry, pre-action and deluge)

A fire sprinkler system is an active fire protection
method, consisting of a water supply system, providing
adequate pressure and flow rate to a water distribution
piping system, onto which fire sprinklers are connected.
Although historically only used in factories and large
commercial buildings, systems for homes and small
buildings are now available at a cost-effective price. Fire
sprinkler systems are extensively used worldwide, with
over 40 million sprinkler heads fitted each year. In
buildings completely protected by fire sprinkler systems,
over 96% of fires were controlled by fire sprinklers alone.
1. Wet System
A wet pipe sprinkler system is fixed fire protection using piping filled with
pressurized water supplied from a dependable source (either municipal or
connected to a fire pump). Heat sensitive automatic sprinklers spaced and located
in accordance with recognized installation standards are used to detect a fire.
When a fire occurs, the heat sensing device (located on the sprinkler head itself)
operates (fuses) allowing the flow of water. Upon operation, the sprinklers
distribute the water over a specific area to control or extinguish the fire. As the
water flows through the system, a flow alarm is initiated to indicate the system is
operating. Only the individual sprinklers activated by heat immediately over or
adjacent to the fire operate, minimizing water damage. Since the piping system is
normally pressurized with water, the system piping temperature should be
maintained above 32F [0C]. Please contact Janus Fire systems with any
application questions.

2. Preaction Systems
These systems require independent detection systems to be used in conjuction
with closed pipe sprnkler systems. The detection system may be hydraulic,
pneumatic or electric, and may be actuated by smoke, heat, optical detectors, or be
manual actuation. Detection systems typically operate before the sprinklers fuse and
give an alarm. Preaction systems are usually supervised with air pressure. The
purpose of the supervision is to monitor the integrity of the system. If the sprinkler
head is broken or fused, or the piping is network is broken, the pressure will be

reduced in the piping and an alarm will sound. There will also be an alarm due to low
air supply pressure.
3. Deluge Systems
Deluge systems are used where there are typically fast growing and/or high
risk hazards. These types of environments are best suited for the use of a deluge type
sprinkler system or spray system. A deluge system consists of a fixed piping system, a
automatic sprinkler control valve (deluge valve) and open-head sprinklers (sprinklers
without a heat-sensing device like the aforementioned systems). When the detection
system is activated, typically by heat detectors( (due to the type of environment), the
automatic sprinkler control valve (deluge valve) will open and introduce pressurized
water into the piping and all nozzles will discharge onto the hazard. There is a greater
risk of water damage should an accidental discharge occur, as all the nozzles are
open.
4. Dry Systems
A Dry Pipe Sprinkler System, as are the other systems noted above, is a
automatically operated sprinkler system. is a fire-protection system which utilizes
water as an extinguishing agent. The system piping from the Dry Pipe Valve to the
heat actuated sprinklers is filled with pressurized air or nitrogen. The system enables
the system piping to remain dry until an automatic sprinkler is actuated.
A Dry Pipe System is primarily used to protect unheated structures or areas
where the piping may be subjected to freezing. The system can be installed in any
structure to automatically protect the structure contents and/or personnel from loss
due to fire as with a wet pipe sprinkler system. When a fire occurs, the heat produced
will operate a sprinkler causing the air pressure in the piping system to escape.
When the pressure trip-point is reached, the dry-pipe valve opens allowing water to
flow through the system piping and through the actuated sprinkler. At the same time
a water motor alarm or electric pressure switch to sound an electric alarm. The water
will continue to flow and the alarm will continue to sound until the system is
manually shut off.

Gaseous agents
Gaseous fire suppression is a term to describe
the use of inert gases and chemical agents to
extinguish a fire. Also called Clean Agent Fire
Suppression. These Agents are governed by the
National
Fire
Protection
Association
(NFPA)
Standard for Clean Agent Fire Extinguishing
Systems NFPA 2001 in the USA, with different
standards and regulations in other parts of the
world. The system typically consists of the agent,
agent storage containers, agent release valves, fire
detectors, fire detection system (wiring control panel, actuation signaling), agent

delivery piping, and agent dispersion nozzles. Less typically, the agent may be
delivered by means of solid propellant gas generators that produce either inert or
chemically active gas.

Wet and dry chemical agents

A fire extinguisher, or extinguisher, is an active fire protection
device used to extinguish or control small fires, often in emergency
situations. It is not intended for use on an out-of-control fire, such
as one which has reached the ceiling, endangers the user (i.e., no
escape route, smoke, explosion hazard, etc.), or otherwise requires
the expertise of a fire department. Typically, a fire extinguisher
consists of a hand-held cylindrical pressure vessel containing an
agent which can be discharged to extinguish a fire. Fire
extinguishers manufactured with non-cylindrical pressure vessels
also exist, but are less common.

Fully Automatic Vehicle Fire Suppression Systems

Automatic fire suppression systems control and extinguish fires without

human intervention. Examples of automatic systems include fire sprinkler system,
gaseous fire suppression, and condensed aerosol fire suppression. When fires are
extinguished in the early stages loss of life is minimal since 93% of all fire-related
deaths occur once the fire has progressed beyond the early stages.
Types of Automatic Systems
Engineered Fire Suppression Systems are design specific and most
commonly used for larger installations where the system is designed for a particular

application. Examples include large marine and land vehicle applications, server
rooms, public and private buildings, industrial paint lines, dip tanks and electrical
switch rooms. Engineered systems use a number of gaseous or solid agents with
many of them being specifically formulated. Some are even stored as a liquid and
discharged as a gas.
Pre-Engineered Fire Suppression Systems use pre-designed elements to
eliminate the need for engineering work beyond the original product design. Typical
industrial solutions use a wet or dry chemical agent, such as potassium
carbonate or monoammonium phosphate (MAP), to protect relatively smaller spaces
such as distribution boards, battery rooms, engine bays, wind turbines, hazardous
goods and other storage areas. A number of residential designs have also emerged
that typically employ water mist and target retrofit applications.

Manual Vehicle Fire Suppression Systems

A Vehicle Fire Suppression System is a fire suppression system installed on any
type of vehicle. They are especially prevalent in the mobile heavy equipment segment.
These systems are designed to protect mobile equipment from fire damage and related
losses. These pre-engineered systems are designed per the parameters of the
individual machine. Vehicle systems are broken down into these stages: Detection,
Actuation, and Distribution. The vehicle system has become a vital safety feature to
several industries and is most commonly used in the mining, forestry, landfill, and
mass transit industries.

Gas Line