Frequently Asked Questions
According to the ADCD a restaurant is considered as a high-risk area, which should be equipped with all safety equipment which is in proper working condition. Starting from the cylinder area which should be equipped with a gas detector which detects the gas leakages and hazards associated with the cylinder followed by the kitchen which should be equipped with a kitchen hood system in the high-risk area (above the cooking area) supported by the sprinkler and heat detectors in kitchen followed by the dining area with the smoke detectors and all the fire alarm systems should be integrated with the 247 system (hassantuk) of the ADCD.
According to the civil defence regulation all the buildings shops and the villas should be equipped with proper functional fire protection system.in addition to that there should be an approved fire protection service provider who is providing the proper maintenance of the systems installed in the premises.
As a part of enhancing the safety, and make the people secure from fire by ensuring safety with full efficiency. In order to achieve the same a 24/7 monitoring system has been introduced by the ADCD which is developed to reduce the time loss during the time of an incident there by assuring the maximum safety.