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Last Updated: Apr 25, 2025 | Study Period: 2024-2030
Fire suppression systems are compatible with restaurant electric detection (RED) technology, an electric, completely supervised, and monitored technology. Through the simplification of the protection of high-volume, commercial cooking settings, RED Technology offers assurance and safety.
The system is perfectly suited for usage in catering establishments, cafeterias, casual and fine dining, fast food restaurants, food courts, hotels, casinos, sports arenas, and other multi-kitchen facilities.
The Global Restaurant Electric Detection (RED) Technology market accounted for $XX Billion in 2022 and is anticipated to reach $XX Billion by 2030, registering a CAGR of XX% from 2024 to 2030.
For an immersive and secure dining experience, Kobe Teppanyaki Lounge instals ANSUL restaurant electric detection technology. Teppanyaki, a kind of Japanese cooking, takes customers on an immersive, all-sensory journey.
On metal cooking utensils and over open flames, ingredients are assembled. As the dinner is being prepared, specially trained chefs entertain their audience with theatrics and funny one-liners. Inches away from the cook station, customers alternate between being spectators and participating. The encounter removes the barrier between the customer and the cook. Safety is crucial when customers are thus near.
To create a restaurant concept that would reduce aesthetic distractions and focus attention on the culinary performance of Japanese teppanyaki, (KTL) teamed up with Calgary-based Datum Construction and Millwork. Electrical wiring was hidden throughout the 2,850 square foot area behind a network of PVC trenches running underneath the flooring. Japanese metal-top cook stations were chosen because they lacked overhead exhaust hoods.
In addition to offering diners wide sightlines, the hoodless form presented a special challenge to the design and installation team. An essential characteristic for teppanyaki grilling is the ability of ANSUL® RED to discern between cooking flames and a genuine fire hazard.
The adoption of a multi-zoned setup minimises downtime and cleanup in the event of a system discharge by ensuring that fire suppression only deploys where it is required. The system and appliance operation communicated to shut down the concerned cooking stations in the case of a fire, taking safety one step further.
| Sl no | Topic |
| 1 | Market Segmentation |
| 2 | Scope of the report |
| 3 | Abbreviations |
| 4 | Research Methodology |
| 5 | Executive Summary |
| 6 | Introduction |
| 7 | Insights from Industry stakeholders |
| 8 | Cost breakdown of Product by sub-components and average profit margin |
| 9 | Disruptive innovation in the Industry |
| 10 | Technology trends in the Industry |
| 11 | Consumer trends in the industry |
| 12 | Recent Production Milestones |
| 13 | Component Manufacturing in US, EU and China |
| 14 | COVID-19 impact on overall market |
| 15 | COVID-19 impact on Production of components |
| 16 | COVID-19 impact on Point of sale |
| 17 | Market Segmentation, Dynamics and Forecast by Geography, 2024-2030 |
| 18 | Market Segmentation, Dynamics and Forecast by Product Type, 2024-2030 |
| 19 | Market Segmentation, Dynamics and Forecast by Application, 2024-2030 |
| 20 | Market Segmentation, Dynamics and Forecast by End use, 2024-2030 |
| 21 | Product installation rate by OEM, 2023 |
| 22 | Incline/Decline in Average B-2-B selling price in past 5 years |
| 23 | Competition from substitute products |
| 24 | Gross margin and average profitability of suppliers |
| 25 | New product development in past 12 months |
| 26 | M&A in past 12 months |
| 27 | Growth strategy of leading players |
| 28 | Market share of vendors, 2023 |
| 29 | Company Profiles |
| 30 | Unmet needs and opportunity for new suppliers |
| 31 | Conclusion |
| 32 | Appendix |
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