What type of extinguishing system is commonly found in commercial kitchens?

In commercial kitchens, wet chemical systems are specifically designed to combat fires that involve cooking oils and greases, which are particularly prevalent in such environments. These systems use a specially formulated wet chemical agent that, when discharged, not only cools the flames but also reacts chemically to create a barrier between the fuel and the oxygen, effectively preventing re-ignition.

The unique composition of wet chemical agents allows them to target the nature of kitchen fires, which can produce intense heat and can be difficult to extinguish with water, as using water can cause flare-ups. Thus, wet chemical systems are often used in compliance with fire safety regulations specifically tailored for high-risk locations, such as commercial kitchens, making them the preferred choice in these settings.

In contrast, while water mist and dry powder systems may be suitable for other types of fires, they are not as effective as wet chemical systems for grease fires common in kitchens. CAB systems, which involve a combination of foam, aqueous film-forming foam (AFFF), and mist, are also not exclusively designed for the specific challenges presented by cooking oil fires.