Which type of detectors can be used in some wet chemical systems besides fusible-link heat detectors?

• A. Electronic heat detectors (not using fusible links)
• B. Ionization detectors
• C. Photoelectric detectors
• D. CO detectors

Answer: (A)

In wet chemical kitchen suppression systems, the triggering mechanism is heat-based. While a fusible-link heat detector is a traditional option, some installations use electronic heat detectors. These detectors sense temperature rise with an electronic sensor (like a thermistor or a temperature switch) and send a signal when a preset temperature is reached. They’re advantageous in grease-heavy kitchens because they offer reliable operation, can be reset after a trip, and are less prone to false trips from cooking vapors or corrosion that might affect a fusible link. Smoke detectors (ionization or photoelectric) aren’t used to activate this type of extinguishing system, since the system responds to heat, not smoke. CO detectors aren’t appropriate for triggering a wet chemical release either.