Pyro-Chem KITCHEN KNIGHT II - Manual

OWNER’S GUIDE
PYRO-CHEM
®
KITCHEN KNIGHT
®
II
RESTAURANT FIRE SUPPRESSION SYSTEM
UL EX 3830 1-22-2009 Page 1
The National Fire Protection Association (NFPA) recom-
mends that employees be instructed in personal safety and
the operation of the system. PYRO-CHEM
®
provides this
owner's guide with each Restaurant Fire Suppression
System.
This owner's guide has been provided to help you under-
stand:
• How your restaurant system works
• Your responsibilities for maintenance
• What to do in case of fire
This owner's guide is not intended to cover all requirements
detailed in the Installation, Operation, Recharge,
Inspection, and Maintenance Manual, Part No. 551274.
This guide is solely for the use of the end-user to become
more knowledgeable with the fire suppression system and
the steps necessary in the event of a fire.
Should the end-user want to find out more information
concerning the KITCHEN KNIGHT
®
II Restaurant Fire
Suppression System, your authorized distributor can furnish
a detailed Installation, Operation, Recharge, Inspection,
and Maintenance Manual.
YOUR ROLE IN FIRE PROTECTION
Your PYRO-CHEM Fire Suppression System is of the
highest quality. It has been carefully engineered to be reli-
able, manufactured to exacting standards, and custom
designed to protect your particular hazard.
If properly maintained, your system should provide years of
protection. However, the primary objective of this guide is to
provide enough basic information to help you to prevent a
disastrous fire. By observing some fundamental rules, you
can greatly reduce the risk of serious fire damage.
1. Keep all kitchen equipment free of grease build-up.
2. Never use flammable solvents or cleaners. Flammable
residues could be left in the hazard area.
3. Never store flammable materials near cooking equip-
ment or gas flue areas.
4. Make certain obstructions, such as utensils, pots, pans,
cooking materials, etc. are not stored in areas that can
obstruct the fire suppression system discharge.
5. Operate your exhaust system whenever the appliance
is pre-heating, heating, cooking or cooling. This helps to
prevent excessive heat build-up which could actuate
the system.
6. Never operate filter-equipped exhaust systems without
the filters in place. Excessive grease may build up in
the hood and duct system. Cooking with filters removed
can impact air movement and/or temperatures, which
may result in system discharge. Use only UL listed
filters.
7. Never restrict air intake passages; this can reduce the
efficiency of your exhaust system. Cooking with filters
that contain excessive amounts of grease can impact
air movement and/or temperatures, which may result in
system discharge.
8. Operate all UL tested grease extractors by the manu-
facturer's instructions to ensure effective grease
removal from the hood and duct system.
9. Never tamper with the system components (i.e., detec-
tors, nozzles, agent tank assembly(s) or control
head(s).
10. Before you revise your kitchen equipment layout or
make changes which affect the basic configuration of
the protected area, contact your trained, authorized
PYRO-CHEM distributor for a system update evalua-
tion. The system is made up of components tested
within limitations contained in the detailed installation
manual. The system designer must be consulted when-
ever changes are planned for the system or area of
protection.
11. Do not allow anyone except an authorized
PYRO-CHEM distributor to perform maintenance on
your PYRO-CHEM system. Maintenance to your
system must be performed semi-annually. It is essential
that the system be maintained properly.
12. Post operating instructions in an obvious place in the
kitchen and make sure your employees know what to
do in case of fire.
13. Make certain that hand portable extinguishers are prop-
erly placed and compatible with the restaurant system.
Class K extinguishers must be provided for hazards
where there is a potential for fires involving combustible
cooking media (vegetable or animal oils and fats). An
authorized PYRO-CHEM distributor can assist your
needs.
PN551017(4)