COMMERCIAL KITCHEN HOOD PROTECTION
Wet Chemical Kitchen Fire Suppression System in Selangor and Kuala Lumpur
Cooking oil fires behave differently from ordinary fires. Throwing water on burning oil makes it worse, and a fire that starts on a range can spread into the hood and exhaust duct within seconds.
24/7 CARELINE
What we do
✓ Installation
✓ Testing & Commissioning
✓ Maintenance
✓ Repair & Recharge
Based in Sungai Buloh. Klang Valley daily, projects nationwide across Malaysia.
✓ Free site visit ✓ Written service report ✓ 24/7 careline
What Is a Wet Chemical Suppression System and Why Do You Need It?
A wet chemical suppression system protects the cooking line automatically. Fire Infinity Engineering Services installs, tests, maintains and repairs wet chemical kitchen hood systems for restaurants, cafés, hotels, food courts, canteens and central kitchens.
We are based in Sungai Buloh and serve the Klang Valley daily, with projects nationwide. Every job starts with a free site visit, so we can see your cooking line, hood and duct before we quote.
A wet chemical system is fixed above the cooking equipment. When it detects fire, it releases a wet chemical agent through nozzles over the appliances, into the hood and into the duct. The agent knocks down the flames and reacts with hot oil to form a layer that helps stop the fire from reigniting.
Cooking oil and fat fires are Class F fires. Wet chemical is the correct agent for them, which is why it is used for commercial kitchen hoods rather than water, foam or CO2.
UBBL 1984, Part VIII – covers fire detection and extinguishment, with the Tenth Schedule setting requirements by building type.
Fire Services Act 1988 (Act 341) – designated premises must hold a valid fire certificate (Perakuan Bomba), renewed every year. Operating without one is an offence under section 33, with a fine of up to RM50,000, up to 5 years in jail, or both.
A kitchen system that is serviced and in working order helps you keep your premises safe and your paperwork in order.
Components of a Wet Chemical Kitchen System
Agent cylinder
Stores the wet chemical agent, usually mounted beside the hood.
Discharge nozzles
Positioned over each appliance, inside the hood and into the exhaust duct.
Fire detection
Heat detection along the hood that triggers the system automatically.
Manual pull station
Lets kitchen staff release the system by hand.
Fuel shut-off
The system can be linked to cut gas or power to the cooking line on discharge.
Wet chemical extinguisher and fire blanket
Recommended backup for small fires at the range.
Our Wet Chemical Services
01
Installation
We design the nozzle layout around your actual cooking line, so every fryer, wok burner and griddle under the hood is covered, then install the cylinder, pipework, detection and manual release.
02
Testing & Commissioning
Before handover we test detection, release and fuel shut-off functions and walk your kitchen team through what to do if the system discharges.
03
Maintenance
Grease, heat and steam are hard on kitchen equipment. We inspect cylinders, nozzles, detection and pipework on a schedule and give you a written service report after each visit.
04
Repair & Recharge
After a discharge, or when parts are damaged, we clean up, recharge the cylinder and restore the system. We also adjust systems when you change or move cooking equipment.
SERVICE & MAINTENANCE
Wet Chemical service & maintenance contracts
Monthly, quarterly or annual servicing to keep your wet chemical ready, with a written service report after every visit. Breakdowns are covered by our 24/7 careline.
Scheduled testing
Every device and component checked on a fixed schedule.
Written service report
Clear records after every visit for your files and inspections.
Repairs & parts
Faults found during servicing are quoted and fixed quickly.
24/7 careline
Call or WhatsApp +6017-965 0023 when something breaks.
How we work
1
Free site visit
We check your hood, duct, cooking equipment and layout.
2
Quotation
A clear written quotation with the recommended scope.
3
Installation
Scheduled around your operating hours to keep downtime low.
4
Testing & commissioning
Full function test before handover.
5
Handover documents & maintenance plan
Records, staff briefing and a service schedule.
Who we serve
Restaurants, cafés and food courts
Busy cooking lines with fryers and wok burners.
Hotels and central kitchens
Large hoods and long exhaust ducts.
Factories and canteens
Staff canteens and food production kitchens.
Property managers
F&B tenants in malls and commercial buildings.
AREAS WE COVER
Klang Valley daily. Projects nationwide.
From our base in Sungai Buloh we serve the whole Klang Valley every day, and we take on projects in every state across Malaysia.
Why choose Fire Infinity
Free site visit and consultation
We check before we quote.
24/7 careline
For discharges and urgent faults.
Written service report
After every maintenance visit.
One contractor for the whole kitchen
We also handle Fire Extinguisher, Fire Blanket & Smoke Curtain and Fire Suppression System work.
FAQ
Wet Chemical: frequently asked questions
Why can't I use water on a cooking oil fire?
Water on burning oil can cause a violent flare-up that spreads the fire. Cooking oil fires are Class F and need a wet chemical agent.
Does a wet chemical system protect the exhaust duct?
Yes. Nozzles are placed over the appliances, in the hood and into the duct, because grease fires often travel into the ductwork.
What happens after the system discharges?
The kitchen must be cleaned and the cylinder recharged before the system is ready again. Call our 24/7 careline and we will restore it.
Do I still need fire extinguishers in the kitchen?
Yes. A wet chemical extinguisher and a fire blanket near the cooking line are recommended for small fires.
How often should the system be serviced?
On a regular maintenance schedule. We will recommend a service interval during the site visit based on how heavily your kitchen is used.
More questions? See all fire safety FAQs or WhatsApp us.
BAHASA MELAYU
Sistem Pencegah Kebakaran Kimia Basah untuk Dapur Komersial
Kebakaran minyak masak tidak boleh dipadam dengan air. Sistem kimia basah dipasang di atas peralatan memasak dan akan melepaskan bahan kimia basah secara automatik ke atas dapur, ke dalam hud dan saluran ekzos apabila api dikesan.
Fire Infinity Engineering Services memasang, menguji, menyelenggara dan membaiki sistem kimia basah untuk restoran, kafe, hotel, medan selera, kantin dan dapur pusat. Kami berpangkalan di Sungai Buloh, melayani Lembah Klang setiap hari serta projek di seluruh Malaysia.
Perkhidmatan Kami
Pemasangan – susun atur muncung mengikut peralatan memasak anda.
Ujian dan pentauliahan – pengesanan, pelepasan dan pemutus bekalan gas diuji sebelum serahan.
Penyelenggaraan – pemeriksaan berjadual dan laporan servis bertulis.
Pembaikan dan isi semula – selepas sistem dilepaskan atau apabila komponen rosak.
Soalan Lazim
Kenapa tidak boleh guna air untuk kebakaran minyak masak?
Air boleh menyebabkan api marak dan merebak. Kebakaran minyak masak ialah Kelas F dan perlu dipadam dengan bahan kimia basah.
