The kitchen hood extinguishing system is used in prevention of fires that may occur in hood sections of cook stoves in kitchens of businesses like hotels, restaurants, hospitals, military buildings, factory dining halls, where very heavy works are carried out around the clock. Oils, accumulating in hoods in time, may become a layer and cause fire to occur. This system, as in the gaseous extinguishing, contains fire detection circuit and extinguishing circuit. When fire is detected, the foam, which in pressurized status is contained in the tube, passes through the pipeline and is transferred through nozzles to the areas that need to be quenched.
In this type of extinguishing systems, the extinguishing operation is performed in a short period of time, because the nozzles are directly steered towards the sections that need to be quenched.