A bushing shield is used primarily but not exclusively in a commercial kitchen fire suppression system where pipes and EMT (electric metallic tube) carry detection line cables from a fusible link to a detection control. The bushing shield includes a guide bushing and a vapor barrier. The bushing shield minimizes grease vapors and foreign contaminant migration into a pipe or EMT of the commercial kitchen fire suppression system by forming a barrier, while simultaneously allowing the detection line cable to slide back and forth as intended by the fire suppression system manufacturer.

A fusible mechanical linkage includes a tensioner having an aperture and a spool with guides arranged on an end of the spool opposite the aperture. The guides define a cable seat between one another. A fusible alloy is arranged between the spool and the tensioner, the fusible alloy fixing the spool to the tensioner below a predetermined temperature, the fusible alloy allowing tension carried by an actuation cable received in the cable seat to rotate the spool relative to the tensioner above the predetermined temperature. Fire suppression systems and methods adjusting actuation cables in fire suppression systems are described.

A conduit fitting is provided herein. The conduit fitting may be configured to couple to an electrical mechanical tubing (EMT) often used in a fire suppression system. The conduit fitting may include a first cylindrical section and a second conical section. The first cylindrical section and the second conical section can both include a slit extending partially through the conduit fitting.

A fire suppression system includes a delivery system that is configured to receive fire suppressant agent from a reservoir and provide the fire suppressant agent to an area at a flow rate, according to some embodiments. In some embodiments, the delivery system is further configured to provide a first quantity of fire suppressant agent to an area at a first flow rate during a first time interval. In some embodiments, the delivery system is further configured to provide a second quantity of fire suppressant agent to the area at a second flow rate during a second time interval. In some embodiments, the second flow rate is less than the first flow rate. In some embodiments, the first and the second quantity of fire suppressant agent are provided to the area via a nozzle.

An actuation mechanism of a fire suppression system includes a first input having a first tension, a second input having a second tension, and an output. When the actuation mechanism is in an inactive configuration, the first input and the second input cooperate to maintain a third tension in the output.

A fire suppression assembly includes a dome that is positionable over a stove top or a cooking pot in which a fire has started. The dome is comprised of a fluid impermeable material to inhibit oxygen from feeding the fire thereby facilitating the fire to extinguish. A receiver is coupled to and extends away from the dome. A handle is pivotally coupled to the receiver to be gripped for placing the dome over the stove top or the cooking pot. The handle is positionable in a first position has the handle extending upwardly from the receiver. Conversely, the handle is positionable in a second position has the handle extending laterally away from the receiver.

A cooking device safety system includes a stovetop cooking device with a first sensor to detect the presence of an object on or adjacent to a burner; a second sensor to detect a condition of the burner; a transceiver to send a signal from the first and/or the second sensor to a remote device; a microcontroller with a timer; and a signal output device. A method for providing a safe cooking device environment includes detecting a status of a cooking device and detecting the presence of an object on or in the cooking device. When the cooking device has an activated status and an object is detected, the system detects whether a threshold cooking time has been exceeded. If the threshold has been exceeded, the system produces an alert via a signal output device; and/or sends an alert to a remote device; and/or inactivates the cooking device.

A glass-ceramic cooking apparatus and a method relating to temperature limiting control of the glass heating area for preventing cooking oil ignition is disclosed. The apparatus comprises at least one glass surface, at least one heat source under the glass to create a heating area on the glass, one temperature sensor and one control unit for each heat source, wherein the sensor measures the temperature on the underside the glass heating area, and the control unit is electrically connected with the heat source, compares the measured glass temperature with predetermined upper and lower temperature limits that are based on a corresponding relationship between the heating area temperature and the cooking oil temperature within the cooking vessel, and then reduces or increases the output power of the heating source, so that the maximum temperature of the cooking oil in the cooking vessel can be limited in a range that is below the cooking oil ignition point while a minimum temperature can still be maintained for a desired cooking performance.

A manual activation system includes a bracket rotatable about a first axis between a first configuration and a second configuration and a pulley movable between an inactive position and an active position. The pulley is mounted to the bracket and is rotatable about a second axis. A tension member is wrapped about the pulley and has a tensile force acting on the pulley. An activation member is configured to cooperate with the bracket to selectively oppose the tensile force.

A method of suppressing a kitchen fire includes detecting a fire and identifying a location of the fire with a tracking system, aiming a nozzle at the location, and releasing an agent through the nozzle at the location.