Pyro-Chem KITCHEN KNIGHT II - Manual (Page 2)

OWNER’S GUIDE
PYRO-CHEM
®
KITCHEN KNIGHT
®
II
RESTAURANT FIRE SUPPRESSION SYSTEM
UL EX 3830 1-22-2009 Page 2
HOW THE PYRO-CHEM KITCHEN KNIGHT II SYSTEM
OPERATES
1. A fire starts in the protected area....
2. Heat sensitive fusible link detectors activate the system.
3. Appliance energy sources are automatically shut off by
accessory equipment appropriate for the type of fuel
used by your cooking equipment.
4. The fire extinguishing agent is discharged into the
plenum and duct and onto the cooking appliances.
5. The agent and the hot grease mix to form a foam. This
temporarily seals combustible vapors, helping to inhibit
re-ignition. This seal must not be disturbed.
INSPECTING YOUR KITCHEN KNIGHT II SYSTEM
Your PYRO-CHEM KITCHEN KNIGHT II system should be
inspected at least monthly.
Should you discover any
irregularities, contact an authorized PYRO-CHEM
distributor immediately.
1. Never use corrosive cleaning solutions on the fusible
links or cables. Check to make certain there is no corro-
sion to any of the detection system components.
Certain high alkaline cleaners could cause corrosion.
2. Ensure that metal fusible links are replaced semi-annu-
ally. Deterioration of these links could cause the system
to be actuated or to malfunction in case of a fire.
3. Make certain the releasing unit has not been tampered
with, and that visual inspection seals are not broken or
missing.
4. At daily intervals check your system for loose pipes and
missing or grease-covered nozzle caps. Temporarily
remove cap and check to make certain it is not brittle,
and snap back onto nozzle. Make certain nozzle caps
are in place over the ends of each nozzle.
Note: If caps are damaged or missing, contact the
authorized PYRO-CHEM distributor for immediate
replacement.
5. Check each metal blow-off cap and make certain the
cap can be turned freely on the nozzle.
6. Periodically check your visual indicator on the releasing
unit to make certain the system is in set position.
7. Have your system inspected by an authorized
PYRO-CHEM distributor at a maximum of 6 month
intervals and immediately after major hood and duct
cleaning. Often fusible links are wired shut during the
cleaning process to prevent accidental activation. This
will prevent the system from operating automatically. It's
also possible that your system might have been discon-
nected, damaged, or has accumulated excessive
deposits of grease causing your system to become
inoperative.
8. Check that the manual pull station is not obstructed,
has not been tampered with, and is ready for operation.
9. Make certain that each tank and releasing unit is
mounted in an area with a temperature range of 32 °F
to 120 °F (0 °C to 49 °C).
DUCT
Circular, square, or
rectangular sheet metal
structure to exhaust cooking
vapors to outside air.
HOOD
Collection area to funnel
grease laden vapors to the
duct. The plenum area of the
hood (behind the filters)
must be protected.
FUEL SHUT-OFF DEVICES
Equipment should be provided to ensure
fire control by automatically shutting off
energy sources to cooking equipment
(gas or electric).
COOKING APPLIANCES
All types of cooking appliances
should be protected, including deep
fat fryers, griddles, ranges, and
broilers. Radiant, lava rock, and
upright broilers should also be
protected.
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