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UL300
ULTIMATE
AIRE HOODS
A Pleeter Ventilation
Product, UticaNY
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UL300 |
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| KITCHEN
KNIGHT II RESTAURANT FIRE SUPPRESSION SYSTEM |
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The
PyroChem
Kitchen Knight
II® Restaurant
Kitchen Fire
Suppression
System is
a pre-engineered
solution to
protect appliances,
kitchen hoods
and ducts.
The system
is designed
to maximize
hazard protection,
reliability,
and installation
efficiency.
Automatic
or manual
system activation
releases
a throttle
discharge
of potassiym
carbonate
solution on
the protected
area in the
form of fine
droplets to
suppress the
fire and help
prevent reignition
after the
discharge
is complete. |
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|
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Typical
Installation |
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| SYSTEM OPERATION | ||||
| The Pyro-Chem Kitchen Knight® II Restaurant Kitchen Fire Suppression System has been designed for protecting kitchen hood, plenum, exhaust duct, grease filters, and cooking appliances (such as fryers, griddles, rangetops, upright broilers, charbroilers and woks) from grease fires. The versatile state-of-the-art wet chemical distribution technique, combined with dual, independent activation capability - automatic fusible link or manual release - provides efficient, reliable protection the moment a fire is detected. Once initiated, the pressurized wet chemical extinguishing agent cylinder discharges a potassium carbonate solution through a pre-engineered piping network and out the discharge nozzles. The wet chemical discharge pattern is maintained for a duration of time to ensure suppression and inhibit re-ignition. Expanded capability provides remote manual actuation, gas equipment shutdown, and electrical system shutdown. This optional equipment will enhance the basic system functions and be applicable when designing custom configurations to suit a particular customer's needs and/or comply with local codes. | ||||
| SUGGESTED ARCHITECT'S SPECIFICATIONS: | ||||
| The fire suppression system should be of the stored pressure, wet chemical pre-engineered fixed nozzle type manufactured by Pyro-Chem. A carbon dioxide cartridge is designed in compliance with Military Specification "MIL-C-601G", and shall be used as the pneumatic releasing device for the system. The cartridge shall be an integral part of the control head assembly. The wet chemical storage cylinder shall be D.O.T.- rated for stored pressure of 225 psig, and a pressure gauge shall be provided on the cylinder valve for visual inspection. The system shall be capable of automatic and manual actuation. Automatic actuation shall be provided by an appropriate number of fuse link detectors mounted in series on a stainless steel wire input line to the control head. Manual actuation shall be provided by turning a handle on the primary head and/or by an optional remote pull station with a dedicated stainless steel input line to the control head. The system shall have been tested to the UL Standard for Fire Extinguishing Systems for Protection of Restaurant Cooking Area, UL300, and Listed by Underwriters Laboratories, Inc. It shall be installed in accordance with the National Fire Protection Association Standard No. 17A Wet Chemical Extinguisher Systems, and No. 96 Standard for the Installation of Equipment for the Removal of Smoke and Grease Laden Vapors from Commercial Cooking Equipment, and comply with all local and/or state codes and standards. | ||||