The Wet Chemical based LPCB Certified Kitchen Suppression System incorporates both manual and automatic protection by a pneumatic detection and actuation technique. All sensitive areas susceptible to fire such as fire due to overheated cooking oil in vessels/deep fat fryer and oil residual deposits in the extraction system of kitchen hoods are covered by a pressurized heat sensing tube. The heat sensing tube is connected to the head of the indirect low pressure valve mounted on the top of pressurised agent container. In case of fire, the heat sensing tube punctures at a pre-determined temperature, releasing the pressure of the tube and activating the indirect valve. The extinguishing agent thus released is spread through distribution piping from the nozzle provided to cover the kitchen hood, vessels, plenum and duct. It is available in 9 liters, 15 liters, 22.5 liters and 30 liters.