Fires occurring in hoods, hood chimneys and cooking units pose a great risk. Any fire that may occur may be drawn into the chimneys of buildings, causing the danger to grow. In such fires, kitchen hood extinguishing systems with chemical liquid extinguishers are used.

Hoods, which are used to clean the air in the environment, take the air inside out of the room. Thus, they accumulate flammable substances, especially oil, in their bodies. The density of flammable substances such as oil, which are not cleaned for a long time, increases day by day and the possibility of a fire increases.

It is very difficult to extinguish ignited liquids such as oil accumulated in the hood with other fire extinguishing systems and requires special applications. These practices took their place in the Turkish Fire Protection Regulation issued in 2009. (ARTICLE 57- (1) Except for residences, an automatic extinguishing system should be installed on the hoods of kitchens located in shopping malls, high-rise buildings and kitchens serving more than 100 people at a time, and gas detection, gas cut-off and warning installations should be installed according to the characteristics of the gas used in the stoves. ) Thanks to this regulation, hood extinguishing systems have become much more important and have begun to be widely used.

Areas of use of the system include restaurants, hotels, industrial facilities, shopping malls, airports, schools and hospitals where hoods, filters and chimneys, stoves, ranges, grills and other similar cooking elements are located.