Pyro-Chem PCL-160, PCL-600, PCL-300, PCL-460 Technical Manual

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KITCHEN KNIGHT II RESTAURANT FIRE SUPPRESSION SYSTEM (PCL-160/300/460/600)

DESIGN, INSTALLATION, RECHARGE, AND MAINTENANCE MANUAL

TECHNICAL MANUAL

•Components

•Design

•installation

•maintenanCe

•ReCHaRge

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US / INTERNATIONAL

Tyco Safety Products One Stanton Street Marinette, WI 54143-2542

800-526-1079 715-732-3465

BULLETIN

CANADA Tyco Safety Products 871 Equestrian Court Unit 1A, 2nd Floor Oakville, ON L6L 6L7 Canada 877-992-6785 905-847-0217

Bulletin Number: 2320

Date: July 8, 2008

TO: All PYRO-CHEM® Restaurant System Distributors and OEM’s FROM: Product Management – Restaurant Systems SUBJECT: KITCHEN KNIGHT

® II Nieco Broiler Protection – Model MPB 94 - with Catalyst Only

PYRO-CHEM is pleased to announce KITCHEN KNIGHT II appliance-specific fire protection for the Nieco Broiler Model MBP 94 for low profile applications. This design was tested to offer overhead coverage protection versus the chain broiler protection currently being utilized. This bulletin is a temporary supplement to the KITCHEN KNIGHT II Technical Manual (PN551274-4) dated March 1, 2006 and is not intended to replace the requirements and limitations outlined in the current manual. The information contained in this bulletin will be added to the manual upon the next printing.

Nieco Broiler: Model MPB 94 (109,590 Btu/hr Maximum) The following nozzle position and coverage limitations must be followed:

Nozzle quantity............One

Nozzle type..................2L

Nozzle height...............20 in. (508 mm)

Nozzle location............6 1/2 in. (165 mm) inside from outside edge of the appliance top

Nozzle aim point.........Aimed at center of catalyst

2L NOZZLE

BACK

6 1/2 IN. (165 mm)

FROM OUTSIDE

EDGE OF THE

APPLIANCE

TOP VIEW

FRONT

008095

6 1/2 IN. (165 mm)

FROM OUTSIDE EDGE

OF THE APPLIANCE

PRODUCT

OUTPUT

BACK

SIDE VIEW

FRONT

PRODUCT

INPUT

008096

If you should have any questions pertaining to this bulletin, please contact your Territory Sales Manager or call Technical Services at 1-800-526-1079 or 1-715-732-3465.

ULEX 3830

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KITCHEN KNIGHT II Restaurant Fire Suppression Manual

This manual is intended for use with PYRO-CHEM KITCHEN KNIGHT II Restaurant Fire Suppression Systems.

Those who install, operate, recharge, or maintain these fire suppression systems should read this entire manual. Specific sections will be of particular interest depending upon one’s responsibilities.

Design, installation, recharge, and maintenance of the system must conform to the limitations detailed in this manual and performed by an individual who attended a PYRO-CHEM training program and became trained to install, recharge, design, and maintain the PYRO-CHEM system.

Fire suppression systems are mechanical devices. They need periodic care. Maintenance is a vital step in the performance of your fire suppression system. As such it must be performed in accordance with NFPA 96 (Standard for the Installation of Equipment for the Removal of Smoke and Grease-Laden Vapors from Commercial Cooking Equipment) and NFPA 17A (Standard on Wet Chemical Extinguishing Systems) by an authorized PYRO-CHEM distributor. To provide maximum assurance that the fire suppression system will operate effectively and safely, maintenance must be conducted at six-month intervals, or earlier if the situation dictates. Twelve-year maintenance must include agent tank hydrostatic testing.

FOREWORD

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PART NO. 551274-06

PYRO-CHEM, KITCHEN KNIGHT, and the product names listed in this material are marks and/or registered marks. Unauthorized use is strictly prohibited.

Page 6

EXPLANATION OF SAFETY ALERTS

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KITCHEN KNIGHT II Restaurant Fire Suppression Manual

Indicates a hazardous situation in which a person will experience serious personal injury or death if the situation is not avoided.

Indicates a hazardous situation in which a person could experience serious personal injury or death if the situation is not avoided.

Indicates a hazardous situation in which a person could experience minor or moderate personal injury if the situation is not avoided.

DANGER

WARNING

CAUTION

Addresses practices not related to personal injury, such as a system part malfunctioning, property damage, or system failure.

NOTICE

Addresses general practices or observations related to system function that are not related to personal injury.

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KITCHEN KNIGHT II Restaurant Fire Suppression Manual

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REVISION RECORD

DATE PAGE REV. NO. DATE PAGE REV. NO.

2014-NOV-10 Complete manual has

been reformatted along with several revised pages that contain updated technical information. For clarity, all pages have been changed to Revision 06, regardless of previous revision number. Technical information changes have been noted with a revision indicator (u).

Indicates revised information. Indicates change in page sequence.

Page 8

KITCHEN KNIGHT II Restaurant Fire Suppression ManualREVISION RECORD

UL EX3830 ULC EX3830 PAGE 2 REV. 06 2014-NOV-10

DATE PAGE REV. NO. DATE PAGE REV. NO.

Indicates revised information. Indicates change in page sequence.

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KITCHEN KNIGHT II Restaurant Fire Suppression Manual

TABLE OF CONTENTS

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SECTION PAGES

1. GENERAL INFORmATION

INTRODUCTION 1-1 Temperature Limitations 1-1 UL Listing 1-1 ULC Listing 1-1 MEA Approval 1-1

2. COmPONENTS

CYLINDERS & VALVE 2-1 WET VALVE REBUILDING EQUIPMENT 2-1 Wet Valve Seal Rebuilding Kit 2-1 Pressure Regulator Assembly 2-2 Pressure Regulator Rebuilding Kit 2-2 Model VT-1 Tool 2-2 CYLINDER BRACKETING 2-2 EXTINGUISHING AGENT 2-2 MCH3 MECHANICAL CONTROL HEAD 2-3 ECH3 ELECTRICAL CONTROL HEAD 2-3 NMCH3 MECHANICAL CONTROL HEAD 2-3 EN-MCU3 ENCLOSURE 2-3 EN-S ENCLOSURE 2-4 16 GRAM CO2 CARTRIDGE 2-4 MB-P2 MOUNTING BRACKET 2-4 PNEUMATIC ACTUATING CYLINDERS 2-4 Model PAC-10 2-4 DETECTION EQUIPMENT 2-5 Model FLK-1 2-5 Model FLK-1A 2-5 Model FLH-1 2-5 A-PC Fusible Links 2-6 Thermal Detectors 2-6 Flexible Conduit 2-6 RPS-M – REMOTE PULL STATION 2-7 “QUIK-SEAL” ADAPTOR 2-7 “COMPRESSION-SEAL” ADAPTOR 2-7 “HOOD SEAL” ADAPTOR ASSEMBLY 2-7 GAS SHUT-OFF VALVES 2-8 GV Shut-off Valve 2-8 EGVSO Gas Shut-off Valve 2-8 CORNER PULLEYS 2-9 SBP-1 Corner Pulley 2-9 CBP-1 Corner Pulley 2-9 WBP-1 Corner Pulley 2-9 TEE PULLEY 2-9 WIRE ROPE 2-9 ELECTRICAL SWITCHES 2-10 SM-120 SOLENOID MONITOR 2-10 PIPE AND FITTINGS 2-10 AGENT DISTRIBUTION HOSE AND 2-11 RESTRAINING CABLE KIT 2-11 STAINLESS STEEL ACTUATION HOSE 2-11

SECTION PAGES

NOZZLES 2-11 RUBBER BLOW-OFF CAPS 2-11 SWIVEL ADAPTOR 2-11 NOZZLE AIMING DEVICE 2-12 HORN/STROBE ASSEMBLY 2-12 COMPONENTS LIST 2-13

3. SYSTEm DESIGN

GENERAL 3-1 NOZZLE COVERAGE AND PLACEMENT 3-1 Duct Protection 3-1 Modularizing Duct 3-2 Transition Ducts 3-3 Electrostatic Precipitator 3-3 Plenum Protection 3-3 Appliance Protection 3-4 Design Chart 3-4 Fryers 3-5 Range (Small) 3-6 High-Proximity Backshelf 3-7 Range (Large) 3-7 Nozzle Positioning Table 3-7 Small Wok 3-9 Large Wok 3-9 Small Griddle 3-10 Large Griddle 3-10 Radiant/Electric Char-Broiler 3-11 Lava Rock Char-Broiler 3-11 Natural Charcoal Char-Broiler 3-12 Mesquite Char-Broiler 3-12 Salamander Broiler 3-12 Upright/Salamander Broiler 3-13 Chain Broiler 3-13 Tilt Skillet/Braising Pan 3-14 SPECIFIC APPLICATION BY MODEL 3-15 Henny Penny Fryer – Models 690, 691, 692 3-15 Henny Penny Fryer – Models 580, 3-16

581, 582, 590, 591, 592, 680, 682 Nieco Broiler – Model MPB-84 3-17 Nieco Broiler – Model JF94E 3-17

Baker’s Pride Broilers 3-18

PIPING LIMITATIONS 3-18 General Piping Requirements 3-19 Design Steps 3-19 DETECTOR PLACEMENT 3-23 Exhaust Duct(s) 3-23 Electrostatic Precipitator 3-23 Cooking Appliance(s) 3-24

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TABLE OF CONTENTS

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KITCHEN KNIGHT II Restaurant Fire Suppression Manual

SECTION PAGES

4. SYSTEm INSTALLATION

GENERAL 4-1 CYLINDER INSTALLATION 4-1 CONTROL HEAD INSTALLATION 4-1 Single Cylinder Installation 4-1 Multiple Cylinder Installation 4-2 DETECTOR INSTALLATION 4-4 Fusible Link Detection 4-4 Fusible Links Without Hangers 4-5 Fusible Links With Link Hangers 4-6 Thermal Detection 4-6 SETTING THE CONTROL HEAD 4-7 MCH3/NMCH3 Control Head 4-7 ECH3 Control Head 4-7 SOLENOID MONITOR INSTALLATION 4-8 In Detection Circuit 4-8 Solenoid Monitor When Used as a 4-8

Reset Relay REMOTE PULL STATION INSTALLATION 4-8 GAS SHUT-OFF VALVE INSTALLATION 4-10

Mechanical Gas Shut-off 4-10

Valve Installation Electrical Gas Shut-off Valve Installation 4-11 PULLEY TEE INSTALLATION 4-11

ELECTRICAL (SNAP-ACTION) SWITCH 4-11 INSTALLATION

PIPE AND NOZZLE INSTALLATION 4-12 INSTALLATION INSTRUCTIONS FOR 4-13

CASTERED/MOVEABLE EQUIPMENT USING AGENT DISTRIBUTION HOSE

Critical Installation Requirements 4-13 AGENT DISTRIBUTION HOSE INSTALLATION 4-13 General Requirements 4-13 Installation Requirements 4-13 Restraining Cable Installation 4-14 Final Installation Guidelines and 4-15

Checkout Procedures Agent Distribution Hose/Restraining 4-16

Cable Six-Month Maintenance Blank Page 4-17 SYSTEM CHECKOUT AFTER INSTALLATION 4-18 Model MCH3/NMCH3 Mechanical 4-18

Control Head Model ECH3-24/120 Electrical 4-18

Control Head Testing Thermal Detectors 4-18 Testing Remote Pull Station 4-18 Completing System Checkout 4-19 ENCLOSURE INSTALLATION INSTRUCTIONS 4-19

– MODEL EN-MCU3 AND MODEL EN-S Enclosure Mounting 4-19 Fusible Link Detector Installation 4-20

SECTION PAGES

Setting the EN-MCU3 4-20 Remote Pull Station Installation 4-20 Gas Shut-off Valve Installation 4-20 Electrical (Snap-Action) Switch Installation 4-21 Cylinder Installation 4-21 Single Cylinder Installation 4-21 Multiple Cylinder Installation 4-22 System Checkout After Installation 4-22 FLEXIBLE CONDUIT INSTALLATION 4-23 Design Requirements 4-23 Installation Requirements 4-24 Connecting Flexible Conduit to Control 4-24

Head, Electrical Box, Pull Station, or Mechanical Gas Valve

Connecting Flexible Conduit to Pulley 4-26 Elbows, Pulley Tees, or Union Fittings

Installing Flexible Conduit Through a 4-27 Conduit Offset

Flexible Conduit Splicing 4-29 Testing Pull Station/Mechanical Gas Valve 4-31

5. SYSTEm mAINTENANCE

GENERAL 5-1 SEMI-ANNUAL MAINTENANCE 5-1 ANNUAL MAINTENANCE 5-1 12-YEAR MAINTENANCE 5-2

6. SYSTEm REChARGE

GENERAL 6-1 SYSTEM CLEANUP 6-1 SYSTEM RECHARGE 6-1

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KITCHEN KNIGHT II Restaurant Fire Suppression Manual

SECTION 1 – GENERAL INFORMATION

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INTRODUCTION

This manual is intended for use with PYRO-CHEM

KITCHEN

KNIgHT II Restaurant Fire Suppression Systems. Those who install, operate, recharge, or maintain these fire suppression systems should read this entire manual. Specific sections will

be of particular interest depending upon one’s responsibilities.

Fire suppression systems are mechanical devices. They need periodic care. Maintenance is a vital step in the performance of your fire suppression system. as such, it must be performed in accordance with NFPa 96 (Standard for the Installation of Equipment for the Removal of Smoke and grease-Laden Vapors from Commercial Cooking Equipment) and NFPa 17a (Standard on Wet Chemical Extinguishing Systems) by an authorized PYRO-CHEM distributor. To provide maximum assurance that the fire suppression system will operate effectively and safely, maintenance must be conducted at six-month intervals, or earlier if the situation dictates. Twelve-year maintenance must include agent tank hydrostatic testing.

The PYRO-CHEM KITCHEN KNIgHT II Pre-Engineered System utilizes a wet chemical agent specifically designed to suppress restaurant cooking area fires. The system provides automatic actuation and can be manually actuated through a remote mechanical pull station. Upon actuation, the system discharges a pre-determined amount of agent to the duct, plenum, and cooking appliances. The agent acts to suppress fires in three ways:

1. The chemical chain reaction causing combustion is interrupted by both the agent itself and the resulting steam formation.

2. The agent cools the fire bringing it below auto-ignition temperature.

3. The agent reacts with hot grease forming a soap-like layer (saponification) that helps prevent the escape of combustible vapors, thus preventing re-ignition.

The shutdown of all sources of fuel and electric power that produce heat to all equipment protected by the system is required upon system actuation. Make up or supply air fans, integral to the exhaust hood(s) being protected, shall be shut down upon system actuation. Exhaust fan(s) in the ventilation system should remain on during system discharge as they assist the dispersion of chemical through the ventilating system. The system is UL Listed with or without exhaust fan shutdown.

The KITCHEN KNIgHT II and the KITCHEN KNIgHT Restaurant Fire Suppression System are compatible as long as separate installation guidelines are followed per each system design manual. Exception: The actuation limitations for the KITCHEN KNIgHT II system may be utilized for the KITCHEN KNIgHT system. also, control heads, prior to Model No. 3, may be utilized on KITCHEN KNIgHT II systems, provided that the limitations used with those control heads are followed.

Temperature Limitations

The operating temperature range of the PYRO-CHEM KITCHEN KNIgHT II System is 32 °F (0 °C) minimum to 120 °F (49 °C) maximum.

UL Listing

The PYRO-CHEM KITCHEN KNIgHT II Restaurant Fire Suppression System has been tested to the UL Standard for Fire Extinguishing Systems For Protection of Restaurant Cooking areas, UL300 and Listed by Underwriters Laboratories, Inc.

ULC Listing

The PYRO-CHEM KITCHEN KNIgHT II Restaurant Fire Suppression System is listed by Underwriters Laboratories of Canada (ULC). The ULC Listing No. is EX3830.

MEA Approval

The PYRO-CHEM KITCHEN KNIgHT II Restaurant Fire Suppression System has been approved for use by MEa (Material and Equipment acceptance Division) for New York City. The MEa Certification No. is 249-03-E.

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SECTION 1 – GENERAL INFORMATION

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NOTES:

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

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KITCHEN KNIGHT II Restaurant Fire Suppression Manual

CYLINDERS & VALVE

The PYRO-CHEM KITCHEN KNIgHT II System has available four different size cylinders: Models PCL-160 (Part No. 553163), PCL-300 (Part No. 551194), PCL-460 (Part No. 551193), and PCL-600 (Part No. 551196). Cylinder sizes are expressed in terms of extinguishing agent capacity (i.e., the PCL-300 uses

3.0 gallons (11.4 L) of extinguishing agent). The cylinder is

manufactured, tested, and meets DOT requirements. Cylinders come pre-filled with extinguishing agent and are charged with dry nitrogen to a pressure of 225 psig @ 70° F (15.5 bar @ 21 °C). Cylinder and valve assembly dimensions are shown in Figure 2-1.

SECTION 2 – COMPONENTS

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FIguRE 2-2

006212PC

WET VALVE REBuILDINg EQuIPMENT Wet Valve Seal Rebuilding Kit

after system discharge, the valve assembly must be rebuilt to ensure proper future operation. The Wet Valve Seal Re build ing Kit (Part No. 550698) should be used. It includes all components necessary to properly rebuild the valve. See Figure 2-3.

Max. a B C D Flow Weight Mounting Model in. in. in. in. Point lb Bracket No. (mm) (mm) (mm) (mm) Capacity (kg) Used

PCL-160 8.00 17.75 23.50 15.44 5 34 MB-15 (203) (451) (597) (392) (15.4)

PCL-300 8.00 25.06 30.81 22.75 10 53 MB-15 (203) (637) (783) (578) (24.0)

PCL-460 10.00 25.06 30.81 22.75 15 83 MB-15 (254) (637) (783) (578) (37.6)

PCL-600 10.00 35.81 41.56 33.50 20 108 MB-1 (254) (910) (1056) (851) (49.0)

FIguRE 2-1

002841PC

all cylinders utilize the same Wet Valve assembly (Part No.

551175). The wet valve assembly is a pressure sealed poppet

type valve designed to provide rapid actuation and discharge of agent. See Figure 2-2.

Item Part No. Description 1 Valve Body 2 550705 Conical Spring 3 550707 Piston 4 550716 Neck O-Ring 5 551236 Pressure gauge 6 550028 Stem O-Ring 7 550802 Wet Valve

adaptor

Item Part No. Description 8 550386 Shrader Valve

Ass’y

9 550714 Valve Cap O-Ring 10 550715 Piston O-Ring 11 550989 Valve Stem 12 551256 Pressure

Regulator 13 551261 Seal 14 17851 6-32x3/8 Screw

FIguRE 2-3

002906PC

Item Part Number Description 1 550705 Conical Spring 2 550716 Neck O-Ring 3 550028 Stem O-Ring 4 550715 Piston O-Ring 5 550989 Valve Stem 6 550714 Valve Cap O-Ring

Pressure Regulator Assembly

The pressure regulator assembly (Part No. 550985) is available if the complete regulator requires replacement (e.g. possible thread damage).

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SECTION 2 – COMPONENTS

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WET VALVE REBuILDINg EQuIPMENT (Continued) Pressure Regulator Rebuilding Kit

after system discharge and at hydrotest intervals, the pressure regulator must be rebuilt to ensure proper future operation. The Pressure Regulator Rebuilding Kit (Part No. 551061) should be used. It includes all components and instructions necessary to properly rebuild the regulator. See Figure 2-4.

IN VaLVE BODY

SEaL (PaRT NO. 551261)

#6-32 X 3/8 IN. SCREW (PaRT NO. 17851)

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

INTERNaL O-RINg (PaRT NO. 402745)

EXTERNaL O-RINg (PaRT NO. 551273)

SPRINg (PaRT NO. 551176)

#8-32 X 3/8 IN. HOLDINg SCREW (PaRT NO. 419045)

PISTON O-RINg (PaRT NO.

12837)

PISTON

FIguRE 2-4

006103PC

Model VT-1 Wet Valve Tool

The Model VT-1 Wet Valve Tool (Part No. 550788) is designed to facilitate the rebuilding of the wet valve assembly. It should be used to hold the wet valve piston while unscrewing the cap and stem assembly. See Figure 2-5.

B C

Model No. a B C MB-15 15.69 in. 4.0 in. 3.13 in.

(399 mm) (102 mm) (7.9 mm) MB-1 20.44 in. 4.0 in. 2.13 in.

(519 mm) (10\2 mm) (5.4 mm)

FIguRE 2-6

006842PC

EXTINguISHINg AgENT

The agent used in PYRO-CHEM KITCHEN KNIgHT II Systems is a potassium carbonate based solution that is extremely effective for grease-related kitchen fires. This agent is available for cylinder recharging in 1.6 gallon and 3.0 gallon containers. For MSDS information, contact Tyco Fire Protection Products or visit www.pyrochem.com.

1.6 gallon Shipping assembly – Part No. 553176

3.0 gallon Shipping assembly – Part No. 551188

FIguRE 2-5

002907PC

CYLINDER BRACKETINg

Vertical bracketing of the PCL-160, PCL-300 and PCL-460 is provided by the Model MB-15 Bracket Kit (Part No. 550054). Vertical bracketing of the PCL-600 is provided by the Model MB-1 Bracket Kit (Part No. 550053). See Figure 2-6. These kits must be ordered separately with each cylinder/valve assembly. Cylinder installation instructions are provided in the installation section of this manual.

CAuTION

Precautions must be taken when handling and transferring wet agents as they are caustic in nature. goggles must be worn at all times. If any agent gets into the eyes, they should be flushed with clean water for 15 minutes and a physician contacted. If any agent contacts the skin, it should be flu shed with cold water to prevent irritation. The agent is electrically conductive. Care must be taken to thoroughly clean up any agent discharged around electrical appliances before turning the power on.

after system discharge, agent must be cleaned up immediately with hot, soapy water to prevent corrosion of affected surfaces.

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KITCHEN KNIGHT II Restaurant Fire Suppression Manual

MODEL MCH3 – MECHANICAL CONTROL HEAD

The Model MCH3 Mechanical Control Head (Part No. 551200) is a fully mechanical control head which can be connected to the PCL-160/300/460/600 cylinder valve. This control head will support a fusible link detection system, a remote mechanical pull station (Model RPS-M), and a mechanical or electric gas shutoff valve. a micro electric switch (Model MS-SPDT, MS-DPDT, MS-3PDT, or MS-4PDT) can be ordered separately and field installed. It is equipped with a local manual control handle that allows for mechanical system actuation. Operation of the local manual control requires removing the pull pin and rotating the handle clockwise. The Model MCH3 control head can actuate a maximum of five cylinders with the 16 gram CO

cartridge. See

Figure 2-7.

MODEL MCH3 CONTROL HEAD

PULL PIN, TURN HANDLE

FIRED

SET

PYRO-CHEM ONE STANTON STREET MARINETTE, WI 54143-2542

 TO RELEASE FIRE  SUPPRESSION SYSTEM

SECTION 2 – COMPONENTS

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FIguRE 2-8

004789PC

MODEL NMCH3 – MECHANICAL CONTROL HEAD

The Model NMCH3 Mechanical Control Head (Part No. 551203) is a fully mechanical control head which can be connected to the PCL-160/300/460/600 cylinder valve. This control head will support a fusible link detection system, a remote mechanical pull station (Model RPS-M), and a mechanical or electric gas shutoff valve. an electrical (snap-action) switch (Model MS-SPDT, MS-DPDT, MS-3PDT, or MS-4PDT) can be ordered separately and field installed. There is no local manual actuation for the Model NMCH. The Model NMCH3 control head can actuate a maximum of five cylinders with the 16 gram CO

cartridge.

FIguRE 2-7

004790PC

MODEL ECH3 – ELECTRIC CONTROL HEAD

The Model ECH3 electric control head is an electrically operated control head which can be connected to the PCL-160/300/460/600 cylinder valve. This control head will support an electric thermal detection system, a remote mechanical pull station (Model RPS-M), and an electric gas shut-off valve. It will not support a fusible link detection system. an electric (snap-action) switch (Model MS-DPDT) is included.

The Model ECH3 control head is available in both 120VaC (Model ECH3-120 (Part No. 551202)) and 24VDC (Model ECH3-24 (Part No. 551201)). It is equipped with a local manual control handle that allows for mechanical system actuation. Operation of the local manual control requires removing the pull pin and rotating the handle clockwise. The Model ECH3 control head can actuate a maximum of five cylinders with the 16 gram CO

cartridge. See Figure 2-8.

Note: When utilizing electric detection, it is recommended that the Model ECH3-24 electric control head be used with either the aUTOPULSE 542R Control Panel (Part No. 433607) or the aUTOPULSE Z-10 Control Panel (Part No. 430525). If the ECH3-120 control head is to be utilized, it must be used with Solenoid Monitor, Model SM-120 (Part No. 550302), along with a UL Listed 1a, 120VaC power supply (by others), in accordance with NFPa 17a, NFPa 96, and the local authority having jurisdiction.

FIguRE 2-9

006843PC

MODEL EN-MCu3 ENCLOSuRE

The Model EN-MCU3 Enclosure (Part No. 551208) is used for vertical mounting of a single PCL-160, PCL-300 or PCL-460. The EN-MCU3 also includes a mechanical control unit, eliminating the need for a Model MCH3 control head. See Figure 2-10.

Note: The PCL-600 cannot be mounted in an EN-MCU3.

FIguRE 2-10

002845PC

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SECTION 2 – COMPONENTS

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KITCHEN KNIGHT II Restaurant Fire Suppression Manual

MODEL EN-S ENCLOSuRE

The Model EN-S Enclosure (Part No. 550966) is used for vertical mounting of a single PCL-160, PCL-300 or PCL-460 when it is used as a secondary agent cylinder in a system. Dimensions are the same as the Model EN-MCU3 enclosure (see Figure 2-10). The EN-S has no control mechanism, and must be used in conjunction with a Model EN-MCU3 enclosure or a Model MCH3/ECH3 control head. Note: The PCL-600 cannot be mounted in an EN-S enclosure.

16 gRAM CO2 CARTRIDgE

The 16 gram CO

Cartridge (Part No. 551059) is required to

pneumatically actuate the tank valve. The cartridge is installed in the control head on top of the tank valves. The cartridge shipping assembly contains six cartridges.

MODEL MB-P2 – CONTROL HEAD MOuNTINg BRACKET

The Model MB-P2 Mounting Bracket (Part No. 550853) must be used to mount the Model MCH3, NMCH3, or ECH3 control heads if the control head is not mounted directly on a cylinder valve. See Figure 2-11.

PNEuMATIC ACTuATINg CYLINDERS Model PAC-10

The Model PaC-10 (Part No. 550104) is a pneumatic actuating cylinder that can actuate a maximum of ten agent cylinders simultaneously. The Model PaC-10 includes a DOT 4Ba350 cylinder pressurized with dry nitrogen to 350 psig @ 70° F (24.1 bar @ 21 °C), a brass valve with pressure gauge, and a wall mounting bracket. a Model MCH3, NMCH3, or ECH3 control head must be purchased separately and connected to the PaC-10 to open the valve. See Figure 2-12.

FIguRE 2-12

002847PC

FIguRE 2-11

002846PC

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KITCHEN KNIGHT II Restaurant Fire Suppression Manual

SECTION 2 – COMPONENTS

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DETECTION EQuIPMENT Model FLK-1 Assembly

The Model FLK-1 assembly (Part No. 550131) includes a 10 in. (254 mm) steel bracket, two 1/2 in. EMT connectors, two cable crimps, and two “S” hooks. Fusible links must be ordered separately. See Figure 2-13.

Model FLK-1A Assembly

The Model FLK-1a assembly (Part No. 550132) includes an 8 in. (203 mm) steel bracket, two 1/2 in. EMT connectors, two cable crimps, and two “S” hooks. Fusible links must be ordered separately.

Model FLH-1 Assembly

The Model FLH-1 Fusible Link Hanger assembly (Part No.

550876) is an accessory designed to simplify the installation of fusible links in the fusible link line. It can be used with the Model FLK-1 fusible link kit (kits must be ordered separately). The fusible link hanger makes it possible to install fusible links without cutting and crimping loops in the fusible link line for each link. They are available in packages of 25 (FLH-25) only. See Figure 2-14.

FIguRE 2-13

FIguRE 2-14

002849PC

002850PC

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KITCHEN KNIGHT II Restaurant Fire Suppression Manual

A-PC Fusible Links

The a-PC fusible link is designed to separate at a specific temperature, releasing tension from the fusible link line, causing system actuation. See Figure 2-15.

Note: When possible, temperature readings should be taken at each detector location to determine optimum fusible link temperature ratings. Temperature can be recorded using either a Maximum Registering Thermometer (Part No. 15240) temperature tape (by others), or any other accurate thermometer that will record the maximum temperature experienced at the detector location.

FIguRE 2-15

002851PC

after determining the maximum ambient temperature at the fusible link location, select the correct fusible link according to the temperature condition chart below:

Fusible Link Shipping To Be Used assembly Temperature Where Temperature Part No. Rating Does Not Exceed

439227 (10) 165 °F (74 °C) 100 °F (38 °C) 439228 (10) 212 °F (100 °C) 150 °F (66 °C) 439229 (10) 280 °F (138 °C) 225 °F (107 °C) 439230 (10) 360 °F (182 °C) 290 °F (143 °C) 439231 (10) 450 °F (232 °C) 360 °F (182 °C) 439232 (25) 500 °F (260 °C) 400 °F (204 °C)

Thermal Detectors

Rate-compensating thermal detectors are normally open, mechanical contact closure switches designed to operate at a factory preset temperature. They are available in four preset temperatures which meet NFPa standards and are UL Listed and FM approved. after determining the maximum ambient temperature at the thermal detector location, select the correct thermal detector according to the temperature condition chart below:

Thermal Maximum Detector ambient Model No. Temperature Part Number

TD-225 155 °F (68 °C) 13976 TD-325 255 °F (124 °C) 13975 TD-450 380 °F (193 °C) 13974 TD-600 530 °F (277 °C) 13971

Note: a transient rush of warm air up to 40 °F (4 °C) per minute may expand the shell, but not enough to trigger the unit. Temperature increases over 40 °F (4 °C) per minute however, may initiate an alarm condition.

6 IN. LEaDS (152 mm))

1/2 – 14 NPT

4.9 IN.

1 IN. HEX

5/8 IN. (16 mm)

3.7 IN. (93 mm)

(124 mm)

FIguRE 2-16

007354

Flexible Conduit

Flexible Conduit can be used with the Mechanical Pull Station assemly (Part No. 551074) and Mechanical gas Valves. Flexible Conduit eliminates the need for rigid EMT conduit in the mechanical pull station and gas valve lines, significantly reducing the overall installation time.

Part No. Description 434525 Flexible Conduit – 500 ft (152.4 m) 435959 Flexible Conduit – 500 ft (152.4 m) and

Wire Rope – 500 ft (152.4 m) 439104 Pre-Fed Flexible Conduit assembly –

50 ft (15.2 m) 435979 Flexible Conduit Strain Relief (50-Pack) 434347 Flexible Conduit Insert (50-Pack) 436063 Conduit Offset (6-Pack) 436150 P-Clip (50-Pack) 79827 Compression Union, 1/2 in. 55813 1/2 in. Compression Connector

Page 19

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

SECTION 2 – COMPONENTS

UL EX3830 ULC EX3830

2014-NOV-10 REV. 06 PagE 2-7

MODEL RPS-M – REMOTE MECHANICAL PuLL STATION

Remote manual control for the Model MCH3, NMCH3, or ECH3 control head is provided by the Model RPS-M Remote Mechanical Pull Station (Part No. 551074). It is connected to the system control head by stainless steel cable. This cable is enclosed in 1/2 in. EMT conduit with corner pulleys or flexible conduit with bends and/or corner pulleys at each change in direction. The remote mechanical pull station shall be located at the point of egress. See Figure 2-17.

FIguRE 2-17

002852PC

“QuIK-SEAL” ADAPTOR

The “Quik-Seal” adaptor is a listed mechanical bulkhead fitting that produces a liquid-tight seal around both distribution piping and detection conduit which runs through restaurant hoods and ducts. The “Quik-Seal” adaptor accepts threaded pipe or conduit. The adaptor is available for 3/8 in. and 1/2 in. pipe or conduit sizes. When using with EMT conduit, a conduit connector must be installed in each end of the adaptor. The “Quik-Seal” adaptor Shipping assembly can be ordered in single or package of 24. See Figure 2-18.

Shipping assembly Hole Size Size Part No. Qty. Required

3/8 in. 550857 1 1 1/8 in. 1/2 in. 550859 1 1 1/8 in. 3/8 in. 550858 24 1 1/8 in. 1/2 in. 550860 24 1 1/8 in.

aDaPTOR BODY gaSKET

LOCKWaSHER

“COMPRESSION-SEAL” ADAPTOR

This adaptor is a mechanical bulkhead fitting that produces a liquid-tight seal around pipe and conduit when installing distribution piping and detection conduit through restaurant hoods and ducts. The “Compression-Seal” adaptor is a straight-through design requiring no cutting or threading of conduit or pipe. The adaptor is available for EMT conduit size of 1/2 in. (Part No.

79152). See Figure 2-19. “Compression-Seal” adaptor Shipping assembly must be ordered as stated below:

Shipping assembly Hole Size Size Part No. Qty. Required

1/2 in. EMT Conduit 79153 24 1 1/8 in.

COMPRESSION NUT

gaSKET

NUT

aDaPTOR BODY

LOCKWaSHER

FIguRE 2-19

“HOOD SEAL” ADAPTOR ASSEMBLY

This adaptor is a mechanical bulkhead fitting that produces a liquid-tight seal around 1/2 in. EMT conduit when installing the detection line through restaurant hoods and duct. The adaptor accepts a high temperature pulley elbow and, when used, correctly positions the elbow or conduit in line with the conduit adaptor hole in the detector bracket. The “Hood Seal” eliminates the need for multiple elbows when penetrating the top of a hood when installing the detection line. “Hood Seal” adaptors are available in quantities of six as Shipping assembly Part No.

423253. See Figure 2-20.

SEaL NUT

SEaL aDaPTOR BODY

PULLEY ELBOW (NOT PaRT OF aSSEMBLY)

USE ONLY PULLEY ELBOW (PaRT NO. 423250)

WaSHER

gaSKET

000156

FIguRE 2-20

000156

NUT

FIguRE 2-18

000154

Page 20

SECTION 2 – COMPONENTS

UL EX3830 ULC EX3830 PagE 2-8 REV. 06 2014-NOV-10

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

gAS SHuT-OFF VALVES Note: gas valves are approved for indoor use only.

gV Mechanical gas Shut-off Valve

a gas shut-off valve is required on all systems used to protect a gas fueled cooking appliance to stop gas flow in the event of system actuation. a mechanical gas valve can be used with the Model MCH3 and Model NMCH3 control heads. It is connected to the system control head by stainless steel cable. This cable is enclosed in 1/2 in. EMT conduit with a corner pulley at each change in direction. The valves are rated for natural and LP gas (see Figure 2-21). Mechanical gas valves are available in the following sizes:

Note: Maximum operating pressure for all sizes of gV Mechanical gas Valve is 5 psi (0.4 bar).

Valve Part Model No. Size Dim. “a” Number

gV-75 3/4 in. 3/8 in. (9.5 mm) 550593 gV-100 1 in. 3/8 in. (9.5 mm) 550594 gV-125 1-1/4 in. 15/32 in. (12 mm) 550595 gV-150 1-1/2 in. 15/32 in. (12 mm) 550596 gV-200 2 in. 15/32 in. (12 mm) 551049 gV-250 2-1/2 in. 29/32 in. (23 mm) 550185 gV-300 3 in. 29/32 in. (23 mm) 550186

EgVSO Electric gas Shut-off Valve

a gas shut-off valve is required on all systems used to protect a gas fueled cooking appliance to stop gas flow in the event of system actuation. a UL Listed electric gas valve can be used with either the Model MCH3 or ECH3 control head. The valves are rated for natural and LP gas. Valves are available in 120VaC (see Figure 2-22). Electric gas valves are available in the following sizes:

Valve Part Model No. Size Dim. “a” Number

EgVSO-75 3/4 in. 50 psi (3.5 bar) 13707 EgVSO-100 1 in. 25 psi (1.7 bar) 13708 EgVSO-125 1-1/4 in. 25 psi (1.7 bar) 550360 EgVSO-150 1-1/2 in. 25 psi (1.7 bar) 13709 EgVSO-200 2 in. 25 psi (1.7 bar) 13710 EgVSO-250 2-1/2 in. 5 psi (0.3 bar) 550363 EgVSO-300 3 in. 5 psi (0.3 bar) 17643

FIguRE 2-21

002853PC

FIguRE 2-22

006844PC

Note: a UL Listed manual reset relay is required when using an electric gas valve. The PYRO-CHEM KITCHEN KNIgHT II Model SM-120 solenoid monitor must be used for this purpose.

Page 21

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

SECTION 2 – COMPONENTS

UL EX3830 ULC EX3830

2014-NOV-10 REV. 06 PagE 2-9

CORNER PuLLEYS Model SBP-1

a corner pulley is used whenever a change in stainless steel cable direction is required. The Model SBP-1 Corner Pulley (Part No. 415670) is equipped with a set screw fitting for connection to 1/2 in. EMT conduit. See Figure 2-23.

FIguRE 2-23

000160

Model CBP-1

a corner pulley is used whenever a change in stainless cable direction is required. The Model CBP-1 (Part No. 423250) is a grease-tight corner pulley designed for areas likely to experience excessive deposit build-up. It is equipped with a compression fitting for connection to 1/2 in. EMT conduit. See Figure 2-24.

Note: The Model CBP-1 is not a liquid tight seal for penetration of hoods and/or ducts.

TEE PuLLEY

The Tee Pulley (Part No. 427929) is used to change the direction of two wire ropes by 90°. It must be used in areas where the temperatures are within the range of 32 °F to 130 °F (0 °C to 54 °C). Pulley tees can be used in mechanical gas valve actuation lines and remote manual pull station lines. Pulley tees cannot be used within a detection line. See Figure 2-26.

CAuTION

The Tee Pulley must never be used to connect multiple fusible link lines to a single control head.

FIguRE 2-26

WIRE ROPE

The 1/16 in. diameter stainless steel wire rope must be used with actuators, detectors and gas valve components requiring a wire rope connection. The stainless steel wire rope is supplied in 50 ft (15.2 m) lengths with Part No. 15821, and 500 ft (152.4 m) lengths with Part No. 79653. Refer to the Components List for part numbers on crimps, stop sleeves, and S-hooks.

000447

FIguRE 2-24

000161

Model WBP-1

a corner pulley is used whenever a change in stainless cable direction is required. The Model WBP-1 (Part No. 550982) is a weather-proof corner pulley designed for areas likely to be exposed to moisture. It is equipped with female pipe threads for connection to 1/2 in. rigid conduit. See Figure 2-25.

FIguRE 2-25

006194PC

Page 22

SECTION 2 – COMPONENTS

UL EX3830 ULC EX3830 PagE 2-10 REV. 06 2014-NOV-10

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

ELECTRICAL SWITCHES

The electrical switches are intended for use with electric gas valves, alarms, contactors, lights, contractor supplied electric power shut-off devices and other electrical devices that are designed to shut-off or turn on when the system is actuated.

NOTE

No electrical connections shall be made inside the control head. all electrical wiring shall exit the control head through the knock-out on the side of the box. all electrical connections must be made in an approved electrical box.

Switches are available in kits: One Switch Kit (Part No. 551154); Two Switch Kit (Part No. 551155); Three Switch Kit (Part No.

551156), and Four Switch Kit (Part No. 551157). Mounting hardware and 12 in. wire assemblies are provided with each kit. Each switch has a set of single-pole, double-throw contacts rated:

UL/cUL/CSa Rating ENEC Rating 250 VaC, 21a Resistive IE4T105µ approved

250 VaC, 2 HP 250V, 21a Resistive 125 VaC, 1 HP 8a Motor Load

COMMON (RED)

N.O. (BLaCK)

See NFPa 72, “National Fire alarm Code,” Initiating Devices section, for the correct method of wiring connection to the fire alarm panel.

MODEL SM-120 SOLENOID MONITOR

The Model SM-120 Solenoid Monitor (Part No. 550302) is used in conjunction with the Model ECH3-120 control head to supervise the actuation and detection circuits. In the event of a problem in the circuit, a light on the monitor goes out. Two sets of NO/NC dry contacts are provided. The unit mounts directly to a three-gang wall outlet box. The Model SM-120 acts as a reset relay when used with an electric gas valve. Electric gas valve wiring instructions are provided in the installation section of this manual. See Figure 2-29.

Note: When utilizing electric detection, it is recommended that the Model ECH3-24 electric control head be used with either the aUTOPULSE 542R Control Panel (Part No. 433607) or the aUTOPULSE Z-10 Control Panel (Part No. 430525). If the ECH3-120 control head is to be utilized, it must be used with Solenoid Monitor Model SM-120 (Part No. 550302), along with a UL Listed 1a, 120VaC secondary power supply (by others) in accordance with NFPa 17a, NFPa 96, and the local authority Having Jurisdiction (aHJ). When the Solenoid Monitor Model SM-120 (Part No. 550302) is used as a reset relay with an electric gas valve, a UL Listed 1a, 120VaC secondary power supply is not required.

N.C. (BROWN)

FIguRE 2-27

001612

The alarm Initiating Switch Kit (Part No. 550077) can be fieldmounted within the control head. This switch must be used to close a supervised circuit to the building main fire alarm panel when the control head actuates. This action will signal the fire alarm panel that there was a system actuation in the kitchen area. The switch kit contains all necessary mounting components along with a mounting instruction sheet. The switch is rated 50 ma, 28VDC. See Figure 2-28.

TOWaRD REaR OF CONTROL HEaD

SPaCER

WHEN SPaCER aND SWITCH aRE PROPERLY MOUNTED, THIS DIVIDER MUST BE BETWEEN THE N.O. aND N.C. TERMINaLS

COM

N.O.

N.C.

FIguRE 2-29

002860PC

PIPE AND FITTINgS

Pipe and fittings must be furnished by the installer. Schedule 40 stainless steel, chrome plated, or black pipe and fittings must be used. galvanized pipe and fittings are not to be used.

FIguRE 2-28

004890

Page 23

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

AgENT DISTRIBuTION HOSE AND RESTRAININg CABLE KIT

The agent Distribution Hose and Restraining Cable Kit (Part No.

435982) consists of a 5 ft (1.5 m) long agent Distribution Hose, a 3 ft (0.9 m) long Restraining Cable, and a Restraining Cable Hardware Package. The agent Distribution Hose can be utilized with castered appliances found in commercial kitchens. The hose allows for movement of the appliance for cleaning without having to disconnect any fire suppression system discharge piping.

STAINLESS STEEL ACTuATION HOSE

The Stainless Steel actuation Hose is used to connect the actuation line compression tees and can also be connected end to end. The hose has the same thread, 7/16-20, as the fittings. See Figure 2-30.

Hose Part No. Length

417582 8 in. (203 mm) 31809 16 in. (406 mm) 32336 24 in. (610 mm) 430815 42 in. (1067 mm)

Fitting Part No. Description

31810 Male Elbow (7/16-20 x 1/4 in. NPT) 31811 Male Tee (7/16-20 x 7/16-20 x 1/4 in. NPT) 32338 Male Straight Connector (7/16-20 x 1/4 in. NPT)

SECTION 2 – COMPONENTS

UL EX3830 ULC EX3830

2014-NOV-10 REV. 06 PagE 2-11

FIguRE 2-31

006171PC

RuBBER BLOW-OFF CAPS

The Rubber Blow-Off Cap helps keep the orifice of the nozzle free of grease or other substances that could interfere with agent distribution. a retaining strap attaches the blow-off cap to the nozzle. See Figure 2-32. Rubber Blow-Off Caps must be ordered as a Shipping assembly (Part No. 550016) which contains 12 blow-off caps.

7/16-207/16-20

FIguRE 2-30

000433

NOZZLES

Nozzles have been developed for appliance, plenum, and duct applications. all nozzles have a specific flow point value and are supplied with metal blow-off caps to prevent clogging. Each nozzle is stamped with the model number. See Figure 2-31. application limitations are provided in the design section of this manual.

Part No. Description Flow No. 551029 1H Nozzles, 10-pack 1

551026 1L Nozzles, 10-pack 1 551028 2H Nozzles, 10-pack 2 551027 2L Nozzles, 10-pack 2 551038 2D Nozzles, 10-pack 2

FIguRE 2-32

000009

SWIVEL ADAPTOR

The Swivel adaptor (Part No. 418569) consists of a swivel nut, swivel body, and swivel ball. all are chrome-plated. The swivel adaptor allows the nozzle to be rotated approximately 30° in all directions. Swivel adaptors can be ordered as a single Swivel adaptor or Swivel adaptor Shipping assembly (Part No.

423572) which contains 25 swivel adaptors. See Figure 2-33.

3/8 – 18 NPT FEMaLE THREaD

30°

ROTaTION

3/8 – 18 NPT MaLE THREaD

FIguRE 2-33

000003

Page 24

SECTION 2 – COMPONENTS

UL EX3830 ULC EX3830 PagE 2-12 REV. 06 2014-NOV-10

NOZZLE AIMINg DEVICE

The Nozzle aiming Device (Part No. 551265) is required to properly aim each nozzle to the correct aiming point. The device clamps to the nozzle and emits a small laser light that reflects on the surface that it is aiming at. The nozzle can then be rotated to point at a predetermined aiming point and then tightened to hold that angle. The aiming device requires an adaptor (Part No.

550926) to attach it to the nozzle. The adaptor must be ordered separately. See Figure 2-34.

aDaPTOR (ORDER SEPaRaTELY)

NOZZLE aIMINg DEVICE

FIguRE 2-34

006520

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

HORN/STROBE ASSEMBLY

The Horn/Strobe assembly (Part No. 434528) includes the following specifications:

Strobe Regulated Voltage Maximum RMS Candela Per

Voltage Range Current UL 1638 (VRMS) (VRMS) (aMPS) —35C 25C

120 96-132 .070 7.5cd 15cd

Page 25

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

SECTION 2 – COMPONENTS

UL EX3830 ULC EX3830

2014-NOV-10 REV. 06 PagE 2-13

MODEL NO. DESCRIPTION PART NO.

PCL-160 1.6 gaLLON CYLINDER aSSEMBLY 553163 PCL-300 3.0 gaLLON CYLINDER aSSEMBLY 551194 PCL-460 4.6 gaLLON CYLINDER aSSEMBLY 551193 PCL-600 6.0 gaLLON CYLINDER aSSEMBLY 551196 PaC-10 PNEUMaTIC aCTUaTINg CYLINDER 550104 PCL-300 CaNaDIaN – 3.0 gaLLON 551195

CYLINDER aSSEMBLY PCL-460 CaNaDIaN – 4.6 gaLLON 551192

CYLINDER aSSEMBLY PCL-600 CaNaDIaN – 6.0 gaLLON 551197

CYLINDER aSSEMBLY PaC-10 CaNaDIaN – PNEUMaTIC 551125

aCTUaTINg CYLINDER MB-1 MOUNTINg BRaCKET (FOR PCL-600) 550053 MB-15 MOUNTINg BRaCKET 550054

(FOR PCL-160/300/460) MB-P2 MOUNTINg BRaCKET 550853

(FOR MCH3 ECH3-24/120) MCH3 MECHaNICaL CONTROL HEaD 551200 NMCH3 MECHaNICaL CONTROL HEaD 551203

(NO HaNDLE) EN-MCU3 ENCLOSURE (FOR PRIMaRY 551208

CYLINDER) EN-S ENCLOSURE (FOR SECONDaRY 550966

CYLINDER) ECH3-24 24VDC ELECTRICaL 551201

CONTROL HEaD ECH3-120 120VaC ELECTRICaL 551202

CONTROL HEaD – – – 8 IN. (203 mm) SS aCTUaTION HOSE 417582 – – – 16 IN. (406 mm) SS aCTUaTION HOSE 31809 – – – 24 IN. (610 mm) SS aCTUaTION HOSE 32336 – – – 42 IN. (1067 mm) SS 430815

aCTUaTION HOSE – – – MaLE ELBOW 31810 – – – MaLE TEE 31811 – – – MaLE STRaIgHT CONNECTOR 32338 1H WET NOZZLE (PaCK OF 10) 551029 1L WET NOZZLE (PaCK OF 10) 551026 2H WET NOZZLE (PaCK OF 10) 551028 2L WET NOZZLE (PaCK OF 10) 551027 2D WET NOZZLE (PaCK OF 10) 551038 – – – SWIVEL aDaPTOR (PaCK OF 25) 423572 – – – RUBBER BLOW-OFF CaPS 550016

(PaCK OF 12) RPS-M REMOTE MECHaNICaL 551074

PULL STaTION

MODEL NO. DESCRIPTION PART NO.

FLK-1 10 IN. (254 mm) FUSIBLE LINK BRaCKET KIT 550131

FLK-1a 8 IN. (203 mm) FUSIBLE LINK BRaCKET KIT 550132

FLH-25 25 x FUSIBLE LINK HaNgER 550876 – – – FUSIBLE LINK – 165 °F (74 °C) (10) 439227 – – – FUSIBLE LINK – 212 °F (100 °C) (10) 439228 – – – FUSIBLE LINK – 280 °F (138 °C) (10) 439229 – – – FUSIBLE LINK – 360 °F (182 °C) (10) 439230 – – – FUSIBLE LINK – 450 °F (232 °C) (10) 439231 – – – FUSIBLE LINK – 500 °F (260 °C) (25) 439232 SM-120 120VaC SOLENOID MONITOR 550302 TD-225 THERMaL DETECTOR 225 °F (107 °C) 13976 TD-325 THERMaL DETECTOR 325 °F (163 °C) 13975 TD-450 THERMaL DETECTOR 450 °F (232 °C) 13974 TD-600 THERMaL DETECTOR 600 °F (316 °C) 13971 EgVSO-75 ELECTRIC gaS SHUT-OFF 13707

VaLVE 3/4 IN. EgVSO-100 ELECTRIC gaS SHUT-OFF 13708

VaLVE 1 IN. EgVSO-125 ELECTRIC gaS SHUT-OFF 550360

VaLVE 1-1/4 IN. EgVSO-150 ELECTRIC gaS SHUT-OFF 13709

VaLVE 1-1/2 IN. EgVSO-200 ELECTRIC gaS SHUT-OFF 13710

VaLVE 2 IN. EgVSO-250 ELECTRIC gaS SHUT-OFF 550363

VaLVE 2-1/2 IN. EgVSO-300 ELECTRIC gaS SHUT-OFF 17643

VaLVE 3 IN. gV-75 MECHaNICaL gaS SHUT-OFF 550593

VaLVE 3/4 IN. gV-100 MECHaNICaL gaS SHUT-OFF 550594

VaLVE 1 IN. gV-125 MECHaNICaL gaS SHUT-OFF 550595

VaLVE 1-1/4 IN. gV-150 MECHaNICaL gaS SHUT-OFF 550596

VaLVE 1-1/2 IN. gV-200 MECHaNICaL gaS SHUT-OFF 551049

VaLVE 2 IN. gV-250 MECHaNICaL gaS SHUT-OFF 550185

VaLVE 2-1/2 IN. gV-300 MECHaNICaL gaS SHUT-OFF 550186

VaLVE 3 IN. MS-SPDT ELECTRICaL SWITCH – 551154

SINgLE POLE DOUBLE THROW MS-DPDT ELECTRICaL SWITCH – 551155

DOUBLE POLE DOUBLE THROW

Page 26

SECTION 2 – COMPONENTS

UL EX3830 ULC EX3830 PagE 2-14 REV. 06 2014-NOV-10

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

MODEL NO. DESCRIPTION PART NO.

MS-3PDT ELECTRICaL SWITCH – 3 POLE 551156

DOUBLE THROW

MS-4PDT ELECTRICaL SWITCH – 4 POLE 551157

DOUBLE THROW

– – – aLaRM INITIaTINg SWITCH 550077

-6 6 x CO2 CaRTRIDgE (16 gM) 551059

– – – O-RINg, aCTUaTOR aSSEMBLY 55531 CBP-1 COMPRESSION BEaRINg 423250

CORNER PULLEY SBP- 1 SCREW BEaRINg CORNER PULLEY 415670 WBP-1 WEaTHER PROOF BEaRINg 550982

CORNER PULLEY TP-1 TEE PULLEY 427929 – – – WET VaLVE CaP 550831 – – – CONICaL SPRINg (WET VaLVE) 550705 – – – PRESSURE gaUgE (WET VaLVE) 551236 – – – PRESSURE REgULaTOR aSSEMBLY 550985 – – – WET VaLVE REBUILDINg KIT 550698 – – – PRESSURE REgULaTOR 551061

REBUILD KIT VT-1 VaLVE TOOL (WET VaLVE) 550788 – – – NECK O-RINg (WET VaLVE) 550716 – – – PISTON (WET VaLVE) 550707 – – – PISTON O-RINg (WET VaLVE) 550715 – – – VaLVE CaP O-RINg (WET VaLVE) 550714 RL-160 1.6 gaLLON RECHaRgE 553176 RL-300 3.0 gaLLON RECHaRgE 551188 PCL-300T TEST TaNK 551024 PCL-460T TEST TaNK 550902 PCL-600T TEST TaNK 550901 – – – RUBBER BLOW-OFF CaP 550016 – – – 10 x WET NOZZLE CaP 551528 – – – 10 x WET NOZZLE STRaINER 551529 – – – 10 x WET NOZZLE O-RINg 551530 – – – VaLVE STEM O-RINg 550028 – – – COMPLETE WET VaLVE aSSEMBLY 551175 PCL-aK RECHaRgE aDaPTOR KIT 551240 – – – MEaSURINg STICK 551039 – – – STaINLESS STEEL WIRE ROPE,

50 FT (15.2 m) 15821 – – – STaINLESS STEEL WIRE ROPE,

500 FT (152.4 m) 79653 WC-100 OVaL SLEEVE CRIMPS 550122

(100 PER PaCKagE) – – – STOP SLEEVES (PaCK OF 10) 24919

MODEL NO. DESCRIPTION PART NO.

– – – FLUSHINg CONCENTRaTE (32 OZ (907.2 g)) 553568

– – – FLEXIBLE CONDUIT – 500 FT (152.4 m) 434525 – – – FLEXIBLE CONDUIT – 500 FT (152.4 m) 435959

aND WIRE ROPE – 500 FT (152.4 m) – – – PRE-FED FLEXIBLE CONDUIT 439104

aSSEMBLY – 50 FT (15.2 m) – – – FLEXIBLE CONDUIT STRaIN RELIEF 435979

(50 PaCK) – – – FLEXIBLE CONDUIT INSERT (50 PaCK) 434347 – – – CONDUIT OFFSET (6-PaCK) 436063 – – – P-CLIP (50-PaCK) 436150 – – – COMPRESSION UNION, 1/2 IN. 79827 – – – COMPRESSION CONNECTOR, 1/2 IN. 55813 – – – HENNY PENNY NOZZLE KIT 553389 – – – COMPRESSION-SEaL aDaPTOR 79153 – – – agENT DISTRIBUTION HOSE aND 435982

TETHER KIT

–

– – HYDROTEST aDaPTOR 552181

– – – HORN/STROBE aSSEMBLY 434528

Page 27

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830

2014-NOV-10 REV. 06 PagE 3-1

GENERAL

The KITCHEN KNIgHT II Restaurant Fire Suppression System may be used on a number of different types of restaurant cooking appliances and hood and duct configurations. The design information listed in this section deals with the limitations and parameters of this pre-engineered system. Those individuals responsible for the design of the KITCHEN KNIgHT II system must be trained and hold a current PYRO-CHEM certificate in a KITCHEN KNIgHT II training program.

NOZZLE COVERAGE AND PLACEMENT

This section will provide guidelines for determining nozzle type, positioning, and quantity for duct, plenum, and appliance protection.

Duct Protection

It is not required that the fan be shut down or the exhaust duct be dampered for the system to operate properly.

all duct protection is UL Listed without limitation of maximum duct length (unlimited length). This includes all varieties of ductworks both horizontal and vertical including ducts that run at angles to the horizontal and ducts with directional bends.

Duct protection requires that a nozzle be positioned to discharge into the duct. Two nozzles are available for duct protection.

The Model IL Duct Nozzle (Part No. 551026) is a one flow nozzle. a single IL nozzle is capable of protecting square or rectangular ducts with a maximum perimeter of 50 in. (1270 mm) (maximum side of 16 3/4 in. (425 mm)), with the diagonal being a maximum of 18 3/4 in. (476 mm). It can also protect a round duct with a maximum diameter of 16 in. (406 mm).

The Model 2D Duct Nozzle (Part No. 551038) is a two flow nozzle. a single 2D nozzle is capable of protecting square or rectangular ducts with a maximum perimeter of 100 in. (2540 mm), with the diagonal being a maximum of 37 3/8 in. (949 mm). It can also protect a round duct with a maximum diameter of 31 7/8 in. (809 mm).

When two 2D duct nozzles are used to protect a single duct, the cross sectional area of the duct must be divided into two equal symmetrical areas. The nozzle must then be installed on the centerline of the area it protects and aimed directly into the duct opening.

The nozzle(s) must be installed on the centerline of the duct, with the tip located 0 to 6 in. (0 to 152 mm) into the opening, and aimed directly into the duct opening. See Figure 3-1.

In installations where a UL listed damper assembly is employed, the duct nozzle can be installed beyond the 6 in. (152 mm) maximum, to a point just beyond the damper assembly that will not interfere with the damper. Exceeding the maximum of 6 in. (152 mm) in this way will not void the UL listing of the system.

0-6 IN. (0-152 mm) INTO DUCT

IL OR 2D NOzzLE

1/2 W

1/2 L

006172PC

FIGuRE 3-1

Page 28

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830 PagE 3-2 REV. 06 2014-NOV-10

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

NOZZLE COVERAGE AND PLACEMENT (Continued) Duct Protection (Continued) Modularizing Ducts –

DUCT SIzES gREaTER THaN 100 IN. (2540 mm) PERIMETER

• Ducts over 100 in. perimeter must be modularized using 2D

nozzles (Part No. 551038)

• No round duct option available

• Follow the design chart to determine maximum module size

for each 2D nozzle

• When determining number of nozzles required, it is sometimes

an advantage to check the chart using the shortest side as Side “a” and then recheck it using the longest side as Side “a.” This comparison may reveal a need for a lesser quantity of nozzles one way versus the other way.

When working with Chart 3-1, the quantity of nozzles determined must be equally divided within the duct area.

CHART 3-1

SIDE

CHART 3-2

26 28 30 32 34 36 38 40 42 44 46 48 50 52 54 56 58 60 62 64 66 68 70 7227 29 31 33 35 37 39 41 43 45 47 49 51 53 55 57 59 61 63 65 67 69 71

64 66 69 71 74 76 79 81 84 86 89 91 94 97 99 4 5 6 7 8 9

10 11 12 13 14 15 16 17 18 19

“A”

20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36

in. cm

102 104 107 109 112114 11 7119 122124 127130 132135 137 140 142 145 147 150 152 155 157 160 163 165 168 170173 175 178 180183

SIDE “B”

When working with Chart 3-2, one half of the quantity of nozzles determined must be equally positioned in the top half of the area of the duct and the remaining half of the nozzles must be positioned in the bottom half of the duct area.

Example: The duct to be protected has a Side “a” of 40 in. (1016 mm) and a Side “B” of 60 in. (1524 mm). Referring to the design chart, this duct requires 4 nozzles. One half of 4 = 2. Therefore, 2 nozzles must be equally positioned in each of the two duct areas. See Figure 3-2.

SIDE “B”

60 IN.

(1524 mm)

40 IN.

(1016 mm)

SIDE

“A”

20 IN.

(508 mm)

20 IN.

(508 mm)

30 IN. (762 mm) 30 IN. (762 mm)

FIGuRE 3-2

in.

10 13 15 18

FIGuRE 3-1b

20 23 25 28 30 33 36 38

765

41 43 46 48 51 53 56 58 61 64 66 69 71 74 76 79 81 84 86 89

006523

36 37 38 39 40 41 42 43 44 45 46 47 48

in. cm

NOTE: NOzzLE qUaNTITIES LISTED IN CHaRT 3-2 MUST BE EqUaLLY DIVIDED INTO EaCH OF THE TWO DUCT MODULES.

91 94 97

99 102 104

107 109 112 114 117 119 122

006522

Page 29

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830

2014-NOV-10 REV. 06 PagE 3-3

NOZZLE COVERAGE AND PLACEMENT (Continued) Duct Protection (Continued) Transition Ducts – The protection of non-standard ducts should

be reviewed by the authority having jurisdiction. PYRO-CHEM KITCHEN KNIgHT II recommends that transition ducts be protected as follows:

a. Transition ducts – larger to smaller In cases where the duct/plenum interface opening is larger

than the final exhaust duct, measure the perimeter/diameter of the duct halfway between the largest and smallest section (or the average perimeter/diameter). The nozzle is to be located within 0 to 6 in. (0 to 152 mm) of the duct/plenum interface (not at the point where the measurement was taken), centered under the final exhaust duct opening. See Figure 3-3.

Note: Nozzles to protect ducts with a transition that is

more than 4 ft (1.2 m) in height, will be required to be positioned in the opening of the transition from the hood 2 in. to 8 in. (51 mm to 203 mm) into the opening using standard duct nozzle design parameters.

c. Multiple risers In cases of multiple rises, each riser is protected as an indi-

vidual duct. See Figure 3-5.

DUCT

006175PC

PLENUM

FIGuRE 3-5

Electrostatic Precipitator – Ducts utilizing electrostatic precip-

itators must be protected above and below the unit. Standard duct nozzles are used in this application. See Figure 3-6.

2D NOzzLE

PRECIPITaTOR

PERIMETER MEaSUREMENT

1/2 WaY INTO TRaNSITION

006173PC

FIGuRE 3-3

b. Transition ducts – smaller to larger In cases where the duct/plenum interface opening is smaller

than the final exhaust duct, measure the perimeter/diameter of the final exhaust duct. The nozzle(s) is to be located within 0 to 6 in. (0 to 152 mm) of the duct/plenum interface, centered in the opening. See Figure 3-4.

PERIMETER MEaSUREMENT

2D NOzzLE

PLENUM

006176PC

FIGuRE 3-6

Plenum Protection

The Model 1H nozzle (Part No. 551029) is a one flow nozzle used for plenum protection. a single 1H nozzle can protect a plenum (with single or V-bank filters) 10 ft (3.0 m) long by 4 ft (1.2 m) wide. Dividing the length into sections equal to or less than 10 ft (3.0 m) in length and positioning a nozzle at the start of each section can be done to protect longer plenums.

On V-bank plenums, the nozzle(s) must be located at the center of the V-bank width, 1/3 of the vertical height of the filters. On single filter bank plenums, the nozzle must be located 2 in. (50 mm) from the back edge of the filter, 1/3 down from the vertical height. For either application, the nozzle must be located within 6 in. (152 mm) of the end of the plenum (or module) and aimed directly down the length of the plenum. The nozzles may point in the opposite directions as long as the entire plenum area is protected, and the 10 ft (3.0 m) limitation is not exceeded. See Figure 3-7.

006174PC

FIGuRE 3-4

Page 30

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830 PagE 3-4 REV. 06 2014-NOV-10

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

NOZZLE COVERAGE AND PLACEMENT (Continued) Plenum Protection (Continued)

000207

10 FT (3.0 m)

MaXIMUM

1/2 W

1/3 H

IN.-6 IN. (0 mm-152 mm)

10 FT (3.0 m) MaX.

10 FT (3.0 m)

MaXIMUM

V BANk

2 IN. (50

SINGLE BANk

10 FT (3.0 m) MaX.

006177aPC

10 FT (3.0 m)

MaXIMUM

30 FT

(9.1 m)

INCORRECT

1/3 H

)

000208

006177bPC

FIGuRE 3-7

Appliance Protection Note: When protecting appliances which are larger than single

nozzle coverage, multiple nozzles can be used. Larger appliances can be divided into several modules, each

equal to or smaller than single nozzle coverage. Exception: Fryers must not exceed a maximum of 864 in.2 (55741 mm2).

For modularizing fryers, refer to “FRYER – MULTIPLE NOzzLE PROTECTION.”

TABLE 3-1: APPLIANCE PROTECTION Appliance Maximum Cooking

Type Hazard Area per Nozzle

Fryer Without 19 in. x 19 1/2 in. maximum Drip Board (482 mm x 495 mm) Fryer With 18 in. x 27 3/4 in. (457 mm x 704 mm)

Drip Board maximum; 19 1/2 in. x 25 3/8 in.

(495 mm x 644 mm) maximum

Small Range Maximum area of 336 in.

(21677 mm2) with the longest side to be a maximum of 28 in. (711 mm)

Large Range Maximum area of 784 in.

(50580 mm2) with the longest side to be a maximum of 28 in. (711 mm)

Small Wok 24 in. (609 mm) diameter x 6 in. (152 mm)

deep maximum

Large Wok 30 in. diameter x 8 in. deep

(762 mm x 203 mm) maximum

Small Maximum area of 1080 in. (69677 mm

)

griddle with the longest side to be a maximum of

36 in. (914 mm)

Large Maximum area of 1440 in.

(92903 mm2)

griddle with the longest side to be a maximum of

48 in. (1219 mm)

gas Radiant/ Maximum area of 624 in.

(40257 mm2)

Electric with the longest side to be a maximum of Char-Broiler 26 in. (660 mm)

gas Radiant/ Maximum area of 864 in.

(55741 mm2)

Electric with the longest side to be a maximum of Char-Broiler 36 in. (914 mm)

Lava Rock Maximum area of 624 in.

(40257 mm2)

Char-Broiler with the longest side to be a maximum of

26 in. (660 mm)

Natural Maximum area of 480 in.

(30967 mm2)

Charcoal with the longest side to be a maximum of Broiler 24 in. (609 mm)

Mesquite Maximum area of 480 in.

(30967 mm2)

Char-Broiler with the longest to be a maximum of

24 in. (609 mm)

Upright/ Maximum area of 1064 in.

(68645 mm2) Salamander with the longest side to be a maximum of Broiler 36 in. (914 mm)

Chain Broiler Maximum area of 1026 in.

(66193 mm2)

with the longest side to be a maximum of 38 in. (965 mm)

Page 31

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830

2014-NOV-10 REV. 06 PagE 3-5

NOZZLE COVERAGE AND PLACEMENT (Continued) Appliance Protection (Continued)

1. Fryers without Drip Board (19 in. x 19 1/2 in. maximum)

(482 mm x 495 mm)

Two nozzles are available for fryer protection: High proxim-

ity and low proximity.

The Model 2H nozzle is used for high proximity fryer protec-

tion. This nozzle is a two flow nozzle. The nozzle must be located anywhere within the perimeter of the hazard area, 24 in. to 48 in. (610 mm to 1219 mm) above the cooking surface of the appliance and aimed at the center of the cooking area. See Figure 3-8.

The Model 2L nozzle is used for low proximity fryer protec-

tion. This nozzle is a two flow nozzle. The nozzle must be located anywhere on the perimeter of the hazard area, 13 in. to 24 in. (330 mm to 609 mm) above the cooking surface of the appliance and aimed at the center of the cooking area. See Figure 3-8.

HazaRD

aREa

2H, 2L

13 IN.

(330 mm)

48 IN. (1219 mm)

24 IN.

(609 mm)

006178PC

EDgE OF HazaRD aREa

FRYERS wITHOuT

DRIPBOARDS

006229PC

HIgH PROXIMITY NOzzLE LOCaTED aNYWHERE wITHIN THE PERIMETER

LOW PROXIMITY NOzzLE LOCaTED aNYWHERE ON THE PERIMETER

FIGuRE 3-8

1a. Fryers with Drip Board

The maximum single nozzle protection dimensions depend

on the dimensions of the fry pot only.

For fry pots with maximum dimensions of 18 in. (457 mm)

on the longest side and 324 in.

(20903 mm2) max. area, use overall dimensions of 27 3/4 in. (704 mm) on the longest side and 500 in.

(32258 mm2) max. area.

For fry pots with maximum dimensions exceeding 18 in. x

324 in. in. (495 mm) on the longest side and 371 in.

(457 mm x 20903 mm2), but no greater than 19 1/2

(23935 mm2) max area, use overall dimensions of 25 3/8 in. (644 mm) on the longest side and 495 in.

(31935 mm2) area.

Two nozzles are available for fryer protection: High proxim-

ity and low proximity.

The Model 2H Nozzle (Part No. 551028) is used for high

proximity fryer protection. This nozzle is a two flow nozzle. The nozzle must be located anywhere within the perime- ter of the hazard area, 24 in. to 48 in. (610 mm to 1219 mm) above the cooking surface of the appliance and aimed at the center of the cooking area. See Figure 3-9.

The Model 2L nozzle is used for low proximity fryer protection. This nozzle is a two flow nozzle. The nozzle must be located anywhere on the perimeter of the hazard area, 13 in. to 24 in. (330 mm to 609 mm) above the cooking surface of the appliance and aimed at the center of the cooking area. See Figure 3-9.

006230PC

HIgH PROXIMITY NOzzLE LOCaTED aNYWHERE wITHIN THE PERIMETER

LOW PROXIMITY NOzzLE LOCaTED aNYWHERE ON THE PERIMETER

HazaRD

aREa

2H, 2L

13 IN. (330 mm)

48 IN. (1219 mm)

24 IN. (609 mm)

EDgE OF HazaRD aREa

006178PC

FRYERS wITH DRIPBOARDS

FIGuRE 3-9

1.b Fryers – Multiple Nozzle Protection

Fryers exceeding the coverage of a single nozzle can

be divided into modules. Each module must not exceed the maximum area allowed for a single nozzle. However, when utilizing multiple nozzle protection, the longest side allowed for a fryer with drip board can be used, regardless of whether the fryer has a drip board or not.

The maximum size fryer that can be modularized is 864 in.

(55741 mm

Design requirements for multiple nozzle fryers are broken

down as follows:

1. If the fryer includes any dripboard areas, measure both the internal length (front to back) and width of the frypot portion. Then measure the internal length and width of the overall hazard area including any dripboard areas.

Determine the area of both the frypot and the area of the

overall vat by multiplying corresponding length and width dimensions.

2. Divide the frypot or overall vat into modules, each of which can be protected by a single nozzle, based on the maximum dimension and area coverage of the nozzle as specified in Table 3-2: Design.

• If the module considered does not include any portion

of the dripboard, use only the maximum frypot area and maximum dimension listed in Table 3-2: Design.

• If the module considered includes any dripboard areas,

use both the maximum frypot area and dimension listed in Table 3-2: Design, and the maximum overall area and dimension listed in Table 3-2: Design.

3. None of the maximum dimensions may be exceeded.

If either the maximum frypot or the overall sizes are exceeded, the area divided into modules will need to be redefined with the possibility of an additional nozzle.

Page 32

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830 PagE 3-6 REV. 06 2014-NOV-10

NOZZLE COVERAGE AND PLACEMENT (Continued) Appliance Protection (Continued) TABLE 3-2: DESIGN

Longest Side

Option 1 27 3/4 in.

(704 mm)

Option 2 25 3/8 in.

(644 mm)

2. Small Range (336 in.

Vat Coverage

324 in (20903 mm2)

371 in (23935 mm2)

(21677 mm2) maximum, 28 in.

Coverage with Drip

500 in (32258 mm

495 in2 (31935 mm2)

)

(711 mm) longest side maximum). Use this when nozzle is center located.

Two nozzles are available for small range protection: High

proximity and low proximity.

The Model 1H Nozzle (Part No. 551029) is used for high

proximity small range protection. This nozzle is a one flow nozzle. When using high proximity protection, the range cannot be under a backshelf. This nozzle must be located on the front/back centerline of the appliance, 40 in. to 50 in. (1016 mm to 1270 mm) above the cooking surface, and aimed directly down within the “Nozzle Location area” depending on the size of the hazard area. See Table 3-3: Nozzle Flexibility Placement below. See Figure 3-10.

TABLE 3-3: NOZZLE FLEXIBILITY PLACEMENT (When

using nozzle flexibility, the maximum width that can be protected is 12 in. (304 mm))

Length – L Width – W Front/Rear in. (mm) in. (mm) in.* (mm)*

12 (304) 12 (304) 8 (203) 13 (330) 12 (304) 7 1/2 (190) 14 (355) 12 (304) 7 (177) 15 (381) 12 (304) 6 1/2 (165) 16 (406) 12 (304) 6 (152) 17 (431) 12 (304) 5 1/2 (139) 18 (457) 12 (304) 5 (127) 19 (482) 12 (304) 4 1/2 (114) 20 (508) 12 (304) 4 (101) 21 (533) 12 (304) 3 1/2 (88) 22 (558) 12 (304) 3 (76) 23 (584) 12 (304) 2 1/2 (63) 24 (609) 12 (304) 2 (50) 25 (635) 12 (304) 1 1/2 (38) 26 (660) 12 (304) 1 (25) 27 (685) 12 (304) 1/2 (12) 28 (711) 12 (304) 0 (0)

* Distance from centerline, either toward front or toward back, of hazard area,

starting from the reference point.

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

REFERENCE POINT

12 IN. (304 mm) MaXIMUM WIDTH (W)

C L

28 IN. (711 mm) MaXIMUM LENgTH (L)

006180PC

40 IN. (1016 mm)

HIGH PROXIMITY

50 IN. (1270 mm)

NOzzLE LOCaTION aREa

FIGuRE 3-10

The Model 1L Nozzle (Part No. 551026) is used for low proximity small range protection. This nozzle is a one flow nozzle.

The range can be equipped either with or without a backshelf. Either type requires the same nozzle requirements. The

nozzle must be located 22 in. (558 mm) from either end of the hazard area centered from left to right. It must be 13 in. to 24 in. (331 mm to 609 mm) above cooking surface, and aimed at a point one half the distance of whatever the height dimension of the nozzle is. When determining nozzle and aim point locations, both measurements are to be taken from the same end of the hazard area. Example: The nozzle is mounted 20 in. (508 mm) above the cooking surface. The aim point from the edge of the hazard would then be 10 in. (254 mm) which is one half the nozzle mounting height dimension. See Figure 3-11. Note: Nozzles must be placed at or below the shelf, within the nozzle height limitations.

EDgE OF HazaRD aREa (FRONT OR BaCK)

22 IN.

(558 mm)

1/2 (H)

22 IN.

(558 mm)

13 IN.

(331 mm)

HazaRD SURFaCE

(H)

(609 mm)

006181PC

24 IN.

(H)

FIGuRE 3-11

Page 33

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830

2014-NOV-10 REV. 06 PagE 3-7

NOZZLE COVERAGE AND PLACEMENT (Continued) Appliance Protection (Continued) 2a. High-Proximity Backshelf Protection – When using the

2L nozzle for range protection with high-proximity backshelf, the maximum length of burners being protected must not exceed 28 in. (711 mm) and the maximum area of the burners must not exceed 336 in.2 (21677 mm2). The backshelf must be a minimum of 18 in. (458 mm) above the top of the range and may overhang the burner by a maximum of 11 in. (279 mm).

Note: although most shelves exceed 11 in. (279 mm) in

overall depth, make sure the shelf does not exceed 11 in. (279 mm) overhang of the burner.

Nozzle must be located on the front edge of the front burner

and aimed at a point 10 in. (254 mm) forward from the back edge of the back burner on the front-to-rear centerline. Nozzle must be mounted 24 in. to 35 in. (610 mm to 889 mm) above the hazard surface. See Figure 3-12.

SHELF CaN OVERHaNg BURNER(S) a MaXIMUM OF 11 IN. (279 mm)

18 IN.

(457 mm)

MIN.

24-35 IN.

(610-889 mm)

MaX. 28 IN.

(711 mm)

34 IN.

(864 mm)

006411

48 IN.

(1219 mm)

FIGuRE 3-13

Example: a four burner range has a hazard size of 20 in.

(508 mm) in length and 27 in. (685 mm) in width. Follow down the Range Length in Table 3-4: Nozzle Positioning until you come to 20 in. (508 mm). Continue down this column until the correct width appears in the width column. When the width of 27 in. (685 mm) is reached, read across to the radius column to determine the size of radius allowed, for positioning of the nozzle, from the hazard area centerline. In this example, the correct radius is 3 in. (76 mm). The nozzle can be aimed straight down anywhere within a 3 in. (76 mm) radius of the hazard area centerline.

10 IN. (254 mm) FROM BaCK

FRONT TO REaR CENTERLINE

HIgH PROXIMITY BaCK SHELF PROTECTION WITH THE 2L NOzzLE. aREa OF PROTECTION PER NOzzLE: MaX. LENgTH OF BURNER gRaTES 28 IN. (711 mm) aND MaX. aREa OF BURNER gRaTES NOT TO EXCEED 336 IN. (21677 mm)

006845

BURNER

FIGuRE 3-12

3. Larger Burner Range (784 in.

(50580 mm2) maximum,

28 in. (711 mm) longest side maximum)

One nozzle is available for large range protection: High

proximity.

The Model 2L Nozzle (Part No. 551027) is used for high

proximity large range protection. This nozzle is a two flow nozzle. when using high proximity protection, the range cannot be under a backshelf. This nozzle must be located 34 in. to 48 in. (864 mm to 1219 mm) above the cooking surface, and aimed directly down within the mounting area, based on the hazard size, as described in the Nozzle Positioning Chart. See Figure 3-13.

TABLE 3-4: NOZZLE POSITIONING Range Range

Length - L width – w Radius – R in. (mm) in. (mm) in. (mm)

18 (457) 18 (457) 7 1/8 (180) 18 (457) 19 (482) 6 3/4 (171) 18 (457) 20 (508) 6 3/8 (161) 18 (457) 21 (533) 6 (152) 18 (457) 22 (558) 5 5/8 (142) 18 (457) 23 (584) 5 1/4 (133) 18 (457) 24 (609) 4 3/4 (120) 18 (457) 25 (635) 4 3/8 (111) 18 (457) 26 (660) 4 (101) 18 (457) 27 (685) 3 5/8 (92) 18 (457) 28 (711) 3 1/8 (79)

Page 34

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830 PagE 3-8 REV. 06 2014-NOV-10

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

NOZZLE COVERAGE AND PLACEMENT (Continued) Appliance Protection (Continued) TABLE 3-4: NOZZLE POSITIONING (Continued) Range Range

Length - L width – w Radius – R in. (mm) in. (mm) in. (mm)

19 (482) 18 (457) 6 3/4 (171) 19 (482) 19 (482) 6 3/8 (161) 19 (482) 20 (508) 6 (152) 19 (482) 21 (533) 5 5/8 (142) 19 (482) 22 (558) 5 1/4 (133) 19 (482) 23 (584) 4 7/8 (123) 19 (482) 24 (609) 4 1/2 (114) 19 (482) 25 (635) 4 1/8 (104) 19 (482) 26 (660) 3 3/4 (95) 19 (482) 27 (685) 3 1/4 (82) 19 (482) 28 (711) 2 7/8 (73)

20 (508) 18 (457) 6 3/8 (161) 20 (508) 19 (482) 6 (152) 20 (508) 20 (508) 5 5/8 (142) 20 (508) 21 (533) 5 1/4 (133) 20 (508) 22 (558) 4 7/8 (123) 20 (508) 23 (584) 4 1/2 (114) 20 (508) 24 (609) 4 1/8 (104) 20 (508) 25 (635) 3 3/4 (95) 20 (508) 26 (660) 3 3/8 (85) 20 (508) 27 (685) 3 (76) 20 (508) 28 (711) 2 5/8 (66)

21 (533) 18 (457) 6 (152) 21 (533) 19 (482) 5 5/8 (142) 21 (533) 20 (508) 5 1/4 (133) 21 (533) 21 (533) 5 (127) 21 (533) 22 (558) 4 5/8 (117) 21 (533) 23 (584) 4 1/4 (107) 21 (533) 24 (609) 3 7/8 (98) 21 (533) 25 (635) 3 1/2 (88) 21 (533) 26 (660) 3 1/8 (79) 21 (533) 27 (685) 2 3/8 (60) 21 (533) 28 (711) 2 1/4 (57)

22 (558) 18 (457) 5 5/8 (142) 22 (558) 19 (482) 5 1/4 (133) 22 (558) 20 (508) 4 7/8 (123) 22 (558) 21 (533) 4 5/8 (117) 22 (558) 22 (558) 4 1/4 (107) 22 (558) 23 (584) 3 7/8 (98) 22 (558) 24 (609) 3 1/2 (88) 22 (558) 25 (635) 3 1/8 (79) 22 (558) 26 (660) 2 3/4 (69) 22 (558) 27 (685) 2 3/8 (60) 22 (558) 28 (711) 2 (50)

23 (584) 18 (457) 5 1/4 (133) 23 (584) 19 (482) 4 7/8 (123) 23 (584) 20 (508) 4 1/2 (114) 23 (584) 21 (533) 4 1/4 (107) 23 (584) 22 (558) 3 7/8 (98)

Range Range Length - L width – w Radius – R in. (mm) in. (mm) in. (mm)

23 (584) 23 (584) 3 1/2 (88) 23 (584) 24 (609) 3 1/8 (79) 23 (584) 25 (635) 2 7/8 (73) 23 (584) 26 (660) 2 1/2 (63) 23 (584) 27 (685) 2 1/8 (53) 23 (584) 28 (711) 1 5/8 (41)

24 (609) 18 (457) 4 3/4 (120) 24 (609) 19 (482) 4 1/2 (114) 24 (609) 20 (508) 4 1/8 (104) 24 (609) 21 (533) 3 7/8 (98) 24 (609) 22 (558) 3 1/2 (88) 24 (609) 23 (584) 3 1/8 (79) 24 (609) 24 (609) 2 7/8 (73) 24 (609) 25 (635) 2 1/2 (63) 24 (609) 26 (660) 2 1/8 (53) 24 (609) 27 (685) 1 3/4 (44) 24 (609) 28 (711) 1 3/8 (34)

25 (635) 18 (457) 4 3/8 (111) 25 (635) 19 (482) 4 1/8 (104) 25 (635) 20 (508) 3 3/4 (95) 25 (635) 21 (533) 3 1/2 (88) 25 (635) 22 (558) 3 1/8 (79) 25 (635) 23 (584) 2 7/8 (73) 25 (635) 24 (609) 2 1/2 (63) 25 (635) 25 (635) 2 1/8 (53) 25 (635) 26 (660) 1 3/4 (44) 25 (635) 27 (685) 1 3/8 (34) 25 (635) 28 (711) 1 (25)

26 (660) 18 (457) 4 (101) 26 (660) 19 (482) 3 3/4 (95) 26 (660) 20 (508) 3 3/8 (85) 26 (660) 21 (533) 3 1/8 (79) 26 (660) 22 (558) 2 3/4 (69) 26 (660) 23 (584) 2 1/2 (63) 26 (660) 24 (609) 2 1/8 (53) 26 (660) 25 (635) 1 3/4 (44) 26 (660) 26 (660) 1 3/8 (34) 26 (660) 27 (685) 1 (25) 26 (660) 28 (711) 3/4 (19)

27 (685) 18 (457) 3 5/8 (92) 27 (685) 19 (482) 3 1/4 (82) 27 (685) 20 (508) 3 (76) 27 (685) 21 (533) 2 3/4 (69) 27 (685) 22 (558) 2 3/8 (60) 27 (685) 23 (584) 2 1/8 (53) 27 (685) 24 (609) 1 3/4 (44) 27 (685) 25 (635) 1 3/8 (34) 27 (685) 26 (660) 1 (25) 27 (685) 27 (685) 3/4 (19) 27 (685) 28 (711) 3/8 (9)

Page 35

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830

2014-NOV-10 REV. 06 PagE 3-9

NOZZLE COVERAGE AND PLACEMENT (Continued) Appliance Protection (Continued) TABLE 3-4: NOZZLE POSITIONING (Continued) Range Range

Length - L width – w Radius – R in. (mm) in. (mm) in. (mm)

28 (711) 18 (457) 3 1/8 (79) 28 (711) 19 (482) 2 7/8 (73) 28 (711) 20 (508) 2 5/8 (66) 28 (711) 21 (533) 2 1/4 (57) 28 (711) 22 (558) 2 (50) 28 (711) 23 (584) 1 5/8 (41) 28 (711) 24 (609) 1 3/8 (34) 28 (711) 25 (635) 1 (25) 28 (711) 26 (660) 3/4 (19) 28 (711) 27 (685) 3/8 (9) 28 (711) 28 (711) 0 (0)

4. Small wok (24 in. (609.6 mm) diameter x 6 in. (152 mm) depth maximum)

Two nozzles are available for small wok protection: High

proximity and low proximity.

The 1H nozzle (Part No. 551029) is used for high proximity

wok protection. This nozzle is a one flow nozzle. The nozzle must be located anywhere on the perimeter of the appliance, 24 in. to 48 in. (609.6 mm to 1219 mm) above the top edge of the wok and aimed at the center of the wok. See Figure 3-14.

The 1L nozzle (Part No. 551026) is used for low proximity

wok protection. This nozzle is a one flow nozzle. The nozzle must be located anywhere on the perimeter of the appliance, 13 in. to 24 in. (331 mm to 609.6 mm) above the top edge of the wok and aimed at the center of the wok. See Figure 3-14.

1H, 1L

48 IN.

(1219 mm)

24 IN.

(609.6 mm)

13 IN.

(331 mm)

5. Large wok (greater than 24 in. to 30 in. (609.6 mm to 762 mm) diameter x 8 in. (203 mm) depth maximum)

Two nozzles are available for large wok protection: High

proximity and low proximity.

The 2H nozzle (Part No. 551028) is used for high proximity

wok protection. This nozzle is a two flow nozzle. The nozzle must be located anywhere on the perimeter of the appliance, 24 in. to 48 in. (609.6 mm to 1219 mm) above the top edge of the wok and aimed at the center of the wok. See Figure 3-15.

The 2L nozzle (Part No. 551027) is used for low proximity

wok protection. This nozzle is a two flow nozzle. The nozzle must be located anywhere on the perimeter of the appliance, 13 in. to 24 in. (331 mm to 609.6 mm) above the top edge of the wok and aimed at the center of the wok. See Figure 3-15.

2H, 2L

48 IN.

(1219 mm)

24 IN.

(609.6 mm)

13 IN.

(331 mm)

NOzzLE LOCaTED

006183PC

ON PERIMETER

30 IN. (762 mm) DIaMETER MaXIMUM

FIGuRE 3-15

6. Small Griddle (1080 in.

(69677 mm2) x 36 in. (914 mm)

longest side maximum)

Two nozzles are available for small griddle protection: High

proximity and low proximity.

The 1H nozzle (Part No. 551029) is used for high proximity

griddle protection. This nozzle is a one flow nozzle. The nozzle must be located above any corner of the hazard surface, 24 in. to 48 in. (609.6 mm to 1219 mm) above the cooking surface of the appliance and aimed at a point 12 in. (304 mm) over and 12 in. (304 mm) in from the corner below the nozzle. See Figure 3-16.

006183PC

NOzzLE LOCaTED ON PERIMETER

24 IN. (609.6 mm) DIaMETER MaXIMUM

FIGuRE 3-14

Page 36

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830 PagE 3-10 REV. 06 2014-NOV-10

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

NOZZLE COVERAGE AND PLACEMENT (Continued) Appliance Protection (Continued)

The 1L nozzle (Part No. 551026) is used for low proximity

griddle protection. This nozzle is a one flow nozzle. The nozzle must be located above any corner of the hazard surface, 10 in. to 24 in. (254 mm to 609.6 mm) above the cooking surface of the appliance and aimed at a point 12 in. (304 mm) over and 12 in. (304 mm) in from the corner below the nozzle. See Figure 3-16.

EDgE OF HazaRD aREa

NOzzLE (aNY CORNER)

48 IN.

(1219 mm)

24 IN. (609.6

mm)

1H, 1L

10 IN.

(254 mm)

12 IN. (304 mm)

(304 mm)

12 IN. (304 mm)

12 IN.

aIM POINT

HazaRD SURFaCE

006184PC

FIGuRE 3-16

6a. Small Griddle (1080 in.2 (69677 mm2) x 36 in. (914 mm)

longest side maximum) Alternate Protection

Two nozzles are available for small griddle alternate

protection: High proximity and low proximity.

The 2H nozzle (Part No. 551028) is used for high proximity

griddle protection. This nozzle is a two flow nozzle. The nozzle must be located 0 to 6 in. (0 to 152 mm) from short side of the hazard surface, 24 in. to 48 in. (609.6 mm to 1219 mm) above the cooking surface of the appliance and aimed at the center of the hazard area. See Figure 3-17.

The 2L nozzle (Part No. 551027) is used for low proximity

griddle protection. This nozzle is a two flow nozzle. The nozzle must be located 0 to 6 in. (0 to 152 mm) from the short side of the hazard surface, 13 in. to 24 in. (331 mm to

609.6 mm) above the cooking surface of the appliance and aimed at the center of the hazard area. See Figure 3-17.

6 IN. (152 mm)

EDgE OF HazaRD aREa

1/2 L

6 IN. (152 mm)

NOzzLE LOCaTION zONE

48 IN.

(1219 mm)

2H, 2L

24 IN.

(609.6 mm)

13 IN.

(331 mm)

1/2 L

FIGuRE 3-17

7. Large Griddle (1440 in.2 (92903 mm2) x 48 in. (1219 mm) longest side maximum)

Two nozzles are available for large griddle protection: High

proximity and low proximity.

The 2H nozzle (Part No. 551028) is used for high proximity

griddle protection. This nozzle is a two flow nozzle. The nozzle must be located above any corner of the hazard surface, 24 in. to 48 in. (609.6 mm to 1219 mm) above the cooking surface of the appliance and aimed at a point 12 in. (304 mm) over and 12 in. (304 mm) in from the corner below the nozzle. See Figure 3-18.

The 2L nozzle (Part No. 551027) is used for low proximity

griddle protection. This nozzle is a two flow nozzle. The nozzle must be located above any corner of the hazard surface, 10 in. to 24 in. (254 mm to 609.6 mm) above the cooking surface of the appliance and aimed at a point 12 in. (304 mm) over and 12 in. (304 mm) in from the corner below the nozzle. See Figure 3-18.

EDgE OF HazaRD aREa

NOzzLE (aNY CORNER)

48 IN.

(1219 mm)

24 IN. (609.6

mm)

2H, 2L

10 IN.

(254 mm)

12 IN. (304 mm)

aIM POINT

HazaRD SURFaCE

12 IN.

(304 mm)

006184PC

FIGuRE 3-18

Page 37

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830

2014-NOV-10 REV. 06 PagE 3-11

NOZZLE COVERAGE AND PLACEMENT (Continued) Appliance Protection (Continued)

8. Radiant/Electric Char-Broiler (624 in.2 (40257 mm2) x 26 in. (660 mm) longest side maximum)

Note: Radiant charbroilers are distinguished by the use of

heated metal strips (radiants) that are used for cooking.

Two nozzles are available for radiant char-broiler protection.

High proximity and low proximity.

The 1H nozzle (Part No. 551029) is used for high proximity

radiant char-broiler protection. This nozzle is a one flow nozzle. The nozzle must be located anywhere within the perimeter of the hazard area, 24 in. to 48 in. (609.6 mm to 1219 mm) above the cooking surface of the appliance and aimed at the center of the broiler surface. See Figure 3-19.

The 1L nozzle (Part No. 551026) is used for low proximity

radiant char-broiler protection. This nozzle is a one flow nozzle. The nozzle must be located anywhere on the perimeter of the hazard surface, 13 in. to 24 in. (331 to

609.6 mm) above the cooking surface of the appliance and aimed at the center of the broiler surface. See Figure 3-19.

1H NOzzLE LOCaTED ANYwHERE wITHIN THE PERIMETER FOR HIgH PROXIMITY PROTECTION

1L NOzzLE LOCaTED ANYwHERE ON THE PERIMETER

48 IN.

(1219 mm)

24 IN.

(609.6 mm)

1H, 1L

(331 mm)

13 IN.

FOR LOW PROXIMITY PROTECTION

RADIANT BROILER

EDgE OF HazaRD aREa

006187PC

FIGuRE 3-19

9. Radiant/Electric Char-Broiler (864 in.

(55741 mm2) x

36 in. (914 mm) longest side maximum)

Two nozzles are available for radiant char-broiler protection:

High proximity and low proximity.

The 2H nozzle (Part No. 551028) is used for high proximity

radiant char-broiler protection. This nozzle is a two flow nozzle. The nozzle must be located above any corner of the hazard surface, 36 in. to 48 in. (915 mm to 1219 mm) above the cooking surface of the appliance and aimed at the center of the broiler surface. See Figure 3-20.

EDgE OF

48 IN.

(1219 mm)

36 IN.

(915 mm)

NOzzLE (aNY CORNER)

HazaRD aREa

The 2L nozzle (Part No. 551027) is used for low proximity

radiant char-broiler protection. This nozzle is a two flow nozzle. The nozzle must be located anywhere on the perimeter of the hazard surface, 13 in. to 36 in. (331 mm to 914 mm) above the cooking surface of the appliance and aimed at the center of the broiler surface. See Figure 3-21.

NOzzLE LOCaTED aNYWHERE aLONg

36 IN.

(914 mm)

13 IN.

(331 mm)

PERIMETER OF HazaRD aREa

LOw PROXIMITY RADIANT BROILER

006186PC

EDgE OF HazaRD aREa

FIGuRE 3-21

10. Lava Rock Char-Broiler (624 in.

(40257 mm 2) x 26 in.

(660 mm) longest side maximum)

Note: Synthetic rock charbroilers are distinguished by the

use of lava, pumice, or synthetic rocks that are used for cooking.

One nozzle is available for lava rock char-broiler protection:

High proximity and low proximity.

The 2L Nozzle (Part No. 551027) is used for high proximity

lava rock char-broiler protection. This nozzle is a two flow nozzle. The nozzle must be located anywhere within the perimeter of the hazard area, 24 in. to 35 in. (609.6 mm to 889 mm) above the cooking surface of the appliance and aimed at the center of the broiler surface. See Figure 3-22.

The 2L nozzle (Part No. 551027) is used for low proximity

lava rock char-broiler protection. This nozzle is a two flow nozzle. The nozzle must be located anywhere on the perimeter of the hazard surface, 15 in. to 24 in. (381 mm to

609.6 mm) above the cooking surface of the appliance and aimed at the center of the broiler surface. See Figure 3-22.

2L NOzzLE LOCaTED ANYwHERE wITHIN THE PERIMETER FOR HIgH PROXIMITY PROTECTION

2L NOzzLE LOCaTED ANYwHERE ON THE PERIMETER FOR LOW PROXIMITY PROTECTION

LAVA ROCk CHAR-BROILER

EDgE OF HazaRD aREa

006187PC

35 IN.

(889 mm)

24 IN. (609.6

mm)

15 IN.

(381 mm)

FIGuRE 3-22

HIGH PROXIMITY RADIANT BROILER

006185PC

FIGuRE 3-20

Page 38

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830 PagE 3-12 REV. 06 2014-NOV-10

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

NOZZLE COVERAGE AND PLACEMENT (Continued) Appliance Protection (Continued)

11. Natural Class “A” Charcoal Char-Broiler (480 in.

) x 24 in. (609.6 mm) longest side maximum)

(30967

Note: Class “a” (natural) charbroilers are distinguished by

the use of charcoal, mesquite chips, chunks, and/or logs that are used for cooking.

Two nozzles are available for natural charcoal char-broiler

protection. High proximity and low proximity. The maximum depth of fuel (charcoal) must not exceed 6 in. (152 mm).

The 1H nozzle (Part No. 551029) is used for high proximity

natural charcoal char-broiler protection. This nozzle is a one flow nozzle. The nozzle must be located anywhere within the perimeter of the hazard area, 24 in. to 35 in. (609.6 mm to 889 mm) above the cooking surface of the appliance and aimed at the center of the broiler surface. See Figure 3-23.

The 1L nozzle (Part No. 551026) is used for low proximity

natural charcoal char-broiler protection. This nozzle is a one flow nozzle. The nozzle must be located anywhere on the perimeter of the hazard surface, 15 in. to 24 in. (381 mm to

609.6 mm) above the cooking surface of the appliance and aimed at the center of the broiler surface. See Figure 3-23.

1H NOzzLE LOCaTED ANYwHERE wITHIN THE PERIMETER FOR HIgH PROXIMITY PROTECTION

1L NOzzLE LOCaTED ANYwHERE ON THE PERIMETER FOR LOW PROXIMITY PROTECTION

1L, 1H

35 IN.

(889 mm)

24 IN. (609.6

mm)

15 IN.

(381 mm)

1H NOzzLE LOCaTED ANYwHERE wITHIN THE PERIMETER FOR HIgH PROXIMITY PROTECTION

1L NOzzLE LOCaTED ANYwHERE ON THE PERIMETER FOR LOW PROXIMITY PROTECTION

MESquITE CHAR-BROILER

EDgE OF HazaRD aREa

006187PC

1L, 1H

35 IN.

(889 mm)

24 IN. (609.6

(mm)

15 IN.

(381 mm)

FUEL DEPTH MUST NOT EXCEED 6 IN. (152 mm)

FIGuRE 3-24

13. Salamander Broiler (internal broiler dimensions of 31 in.

(787 mm) x 15.5 in. (393 mm) and a maximum grate opening of 31 in. (787 mm) x 7.75 in. (196 mm)

The 1H nozzle (Part No. 551029) is used for broiler protec-

tion. This is a one-flow nozzle. The nozzle must be centered 12 to 14 in. (305 mm to 355 mm) in front of the salamander and positioned 16 to 18 in. (407 mm to 457 mm) above the top of the salamander. The nozzle must be aimed to the center of the opening above the salamander cooking grate. See Figure 3-25.

1H NOzzLE (PaRT NO. 551029)

FUEL DEPTH MUST NOT EXCEED 6 IN. (152 mm)

NATuRAL CHARCOAL CHAR-BROILER

006187PC

EDgE OF HazaRD aREa

FIGuRE 3-23

12. Mesquite Char-Broiler (480 in.2 x (30967 mm2) 24 in.

(609.6 mm) longest side maximum)

Two nozzles are available for mesquite char-broiler protec-

tion. High proximity and low proximity. The maximum depth of fuel (wood) must not exceed 6 in. (152 mm).

The 1H nozzle (Part No. 551029) is used for high proximity

mesquite char-broiler protection. This nozzle is a one flow nozzle. The nozzle must be located anywhere within the perimeter of the hazard area, 24 in. to 35 in. (609.6 to 889 mm) above the cooking surface of the appliance and aimed at the center of the broiler surface. See Figure 3-24.

The 1L nozzle (Part No. 551026) is used for low proximity

mesquite charcoal char-broiler protection. This nozzle is a one flow nozzle. The nozzle must be located anywhere on the perimeter of the hazard surface, 15 in. to 24 in. (381 mm to 609.6 mm) above the cooking surface of the appliance and aimed at the center of the broiler surface. See Figure 3-24.

aIM aT CENTER OF THE TOP BROILER OPENINg WHEN THE gRaTE IS LOCaTED IN THE MIDDLE POSITION

NOzzLE LOCaTION zONE

2 IN. (50 mm)

aIM aT CENTER OF THE TOP BROILER OPENINg WHEN THE gRaTE IS LOCaTED IN THE MIDDLE POSITION

12 IN. (305 mm)

16 IN. (407 mm)

008435

008436

FIGuRE 3-25

Page 39

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830

2014-NOV-10 REV. 06 PagE 3-13

NOZZLE COVERAGE AND PLACEMENT (Continued) Appliance Protection (Continued) 13a. upright/Salamander Broiler (internal chamber 1064 in.

x 36 in. (68645 mm2 x 914 mm) longest side maximum)

One nozzle is available for upright/salamander broiler

protection.

The 1L nozzle (Part No. 551026) is used for broiler protec-

tion. This nozzle is a one flow nozzle. The nozzle must be located above the grate, at the front edge of the appliance, outside the broiling chamber, and pointed at the back opposite corner of the broiler chamber. The nozzle must be aimed parallel to the broiler grate surface. See Figure 3-26.

1L NOzzLE aIMED aT BaCK OPPOSITE CORNER

SALAMANDER BROILER

14. Chain Broiler (internal chamber 1026 in.

(66193 mm2) x

38 in. (965 mm) longest side maximum) One nozzle is available for chain broiler protection. The 1L nozzle (Part No. 551026) is used for broiler protec-

tion. This nozzle is a one flow nozzle. The nozzle must be

located 1 in. to 3 in. (26 mm to 76 mm) above the surface

of the chain, at the front edge of the appliance, and pointed

at the opposite diagonal corner. The nozzle must be aimed

parallel to the chain surface. See Figure 3-27.

1L NOzzLE aIMED aT OPPOSITE DIagONaL CORNER

1L NOzzLE aIMED aT BaCK OPPOSITE CORNER

BROILER CHaMBER

uPRIGHT BROILER

006189PC

FIGuRE 3-26

006190PC

1-3 IN. (26-76 mm)

FIGuRE 3-27

Page 40

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830 PagE 3-14 REV. 06 2014-NOV-10

NOZZLE COVERAGE AND PLACEMENT (Continued) Appliance Protection (Continued)

15. Tilt Skillet/Braising Pan

Protection for tilt skillet or braising pans is to be based

upon the coverage limitations provided for deep fat fryer protection. Coverage limitations are based on fryer sizes including drip boards. Exception: Tilt skillets and braising

pans may exceed the maximum of 6 ft

(0.5 m2) total when modularizing. Tilt skillets and braising pans generally utilize a hinged cover. Fryer protection nozzles are to be placed toward the front of the appliance to minimize the potential for the tilt skillet or braising pan cover to interfere with the nozzle discharge. See Figure 3-28.

COVER MUST NOT INTERFERE WITH NOzzLE DISCHaRgE

2 FT (0.6 m)

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

000011

4 FT (1.2 m)

THE NOzzLE IS TO BE PLaCED TOWaRD THE FRONT OF THE aPPLIaNCE TO MINIMIzE THE POTENTIaL FOR THE SKILLET OR BRaISINg PaN COVER TO INTERFERE WITH THE NOzzLE DISCHaRgE.

COVER MUST NOT INTERFERE WITH EDgE OF DISCHaRgE PaTTERN

FRYER NOzzLE USED FOR TILT SKILLET OR BRaISINg PaN PROTECTION MUST BE POSITIONED NEaR THE FRONT EDgE OF THE PaN aND aIMED aT THE FRONT TO BaCK CENTERLINE OF THE PaN. THE DISCHaRgE FROM THE NOzzLE(S) MUST COMPLETELY CLEaR THE PaN COVER WITH aN UNOBSTRUCTED VIEW TO THE BaCK OF THE PaN.

FOR MINIMUM aND MaXIMUM NOzzLE HEIgHTS, REFER TO FRYER NOzzLE PaRaMETERS

000071

FIGuRE 3-28

Page 41

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

SPECIFIC APPLICATION BY MODEL Henny Penny Fryer – Mono Rail Center Lift System –

Models 690, 691, 692

• Nozzle Type: One – 2H (upper position) and One – 2F (lower position)

• Nozzle Location:

2H Nozzle (upper position): From the Tee Block; nozzle tip

located 16 in. (406 mm) up from base of fryer surface and 5 in. (127 mm) in from right side of appliance back shroud – aimed to discharge at center point of fry vat. See Figure 3-29.

2F Nozzle (lower position): Running down from the Tee

Block to the base of the fryer, nozzle tip is located 2 in. (50 mm) from back side of fry vat, and 8 in. (203 mm) in from the right side of appliance back shroud. See Figure 3-29.

The 2F nozzle is a flat spray nozzle and the spray must be horizontal to that of the edge of the back lip of the fry vat.

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830

2014-NOV-10 REV. 06 PagE 3-15

• System Coverage:

Each fryer requires a minimum of one PCL 300 agent Tank

discharging through the two two-flow nozzles (2H and 2F).

• Piping Limitations – Follow the limitations for the PCL 300 agent Tank.

aIMINg POINT

NOTE: VaT DIMENSIONS –

16 IN. (406 mm) WIDTH

20 1/4 IN. (514 mm) LENgTH 28 1/2 IN. (723 mm) DEPTH

MaXIMUM LID HEIgHT aBOVE VaT 15 IN. (381 mm)

TEE BLOCK

7 9/16 IN. (192 mm)

16 13/16 IN.

(427 mm)

TOP VIEw

2 IN.

(508 mm)

5 IN.

(127 mm)

16 IN.

(406 mm)

8 IN.

(203 mm)

FRONT VIEw

(TEE BLOCk LOCATION)

007516

SIDE VIEw

FIGuRE 3-29

Page 42

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830 PagE 3-16 REV. 06 2014-NOV-10

SPECIFIC APPLICATION BY MODEL (Continued) Henny Penny Fryer – Dual Lift System – Models 580, 581,

582, 590, 591, 592, 680, 682, 691

• Nozzle Type: One – 2H (upper position) and One – 2F (lower position)

• Nozzle Location:

2H Nozzle (upper position): From the Tee Block; nozzle tip

located 16 in. (406 mm) up from base of fryer surface and 5 in. (127 mm) in from left side of appliance back shroud – aimed to discharge at center point of fry vat. See Figure 3-30.

2F Nozzle (lower position): Running down from the Tee

Block to the base of the fryer, nozzle tip is located 2 in. (50 mm) from back side of fry vat, and 8 in. (203 mm) in from the left side of appliance back shroud. See Figure 3-30.

The 2F nozzle is a flat spray nozzle and the spray must be horizontal to that of the edge of the back lip of the fry vat.

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

• System Coverage:

Each fryer requires a minimum of one PCL 300 agent Tank

discharging through the two two-flow nozzles (2H and 2F).

• Piping Limitations – Follow the limitations for the PCL 300 agent Tank.

NOTE: VaT DIMENSIONS –

16 IN. (406 mm) WIDE

20 1/4 IN. (514 mm) LENgTH 28 1/2 IN. (723 mm) DEPTH

MaXIMUM LID HEIgHT aBOVE VaT 15 IN. (381 mm)

7 9/16 IN. (192 mm)

16 13/16 IN.

(427 mm)

TEE BLOCK

TOP VIEw

aIMINg POINT

2 IN.

(50 mm)

5 IN.

(127 mm)

16 IN.

(406 mm)

8 IN.

(203 mm)

FRONT VIEw

(TEE BLOCk LOCATION)

007515

SIDE VIEw

FIGuRE 3-30

Page 43

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

SPECIFIC APPLICATION BY MODEL (Continued) Nieco Broiler – Model MPB 84 with Catalyst ONLY Nozzle Type: 2L Nozzle quantity: One Nozzle Height: 20 in. (508 mm) Nozzle Location: 6.5 in (165 mm) from any edge of the appliance top Nozzle Direction: aim at center of opening (see Figure 3-31)

BACk

6 1/2 IN. (165 mm) FROM OUTSIDE EDgE OF THE aPPLIaNCE

TOP VIEw

008095

FRONT

6 1/2 IN. (165 mm) FROM OUTSIDE EDgE OF THE aPPLIaNCE

PRODUCT OUTPUT

2L NOzzLE

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830

2014-NOV-10 REV. 06 PagE 3-17

PRODUCT INPUT

Note that in applications that cannot utilize an overhead application, standard chain broiler protection is acceptable using the 1L nozzle installed at the opening.

Nieco Broiler – Model JF94E Electric Broiler with Catalyst High Proximity Protection (see Figure 3-32) Nozzle Type: 2H Nozzle quantity: Two Nozzle Height: 20 in. (508 mm) Nozzle Location: 6.5 in. (165 mm) from front or back edge of hazard

Nozzles positioned 15 in. (381 mm) apart

Nozzle Aim Point: Center of catalyst

(2) – 2H NOzzLE

20 IN.

6 1/2 IN. (165 mm) FROM EDgE

PRODUCT OUTPUT

(508 mm)

NOzzLE HEIgHT

FRONTBACk

PRODUCT INPUT

BACk

(2) – 2H NOzzLE

BACk

15 IN.

(381 mm)

6 1/2 IN. (165 mm) FROM EDgE

SIDE VIEw

008096

aIM CENTER

15 IN.

(381 mm)

aIM CENTER

FRONT

008429

FIGuRE 3-31

FRONT

8 IN.

(203 mm)

8 IN.

(203 mm)

SIDE VIEw

008434

TOP VIEw

FIGuRE 3-32

Page 44

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830 PagE 3-18 REV. 06 2014-NOV-10

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

SPECIFIC APPLICATION BY MODEL (Continued)

Baker’s Pride Broiler – Models CH6, CH8, CH10, XX6, XX8,

XX10 (with wood Smoker Box and Chip Holders) Nozzle Type: 2H Nozzle quantity: Three Nozzle Height: 33 in. (839 mm) to 35 in. (889 mm)

above the hazard surface

Nozzle Location: Each nozzle is to protect 1/3 of the

cooking area and located in the horizontal center of the respective cooking area; 1 in. (25 mm) forward of the longitudinal

center line of the cooking area See Figure 3-33 Nozzle Aiming Point: Horizontal center of the respective

cooking area, 1 in. (25 mm) forward

of the longitudinal center line of the

cooking area See Figure 3-33 Note: Smoker Box and Chip Holders cannot exceed logs 4 in.

(101 mm) in diameter and a maximum allowable wood depth of 4 in. (101 mm).

2H NOzzLES

1 IN. (25 mm) FORWaRD OF CENTERLINE OF COOKINg aREa

CENTER LINE OF RESPECTIVE COOKINg aREa

2H NOzzLES

NOzzLE HEIgHT

33 IN. - 35 IN.

(839 mm - 889 mm)

PIPING LIMITATIONS

Once the nozzle placement and quantity of tanks has been determined, it is necessary to determine the piping configurations between the tank and the nozzles. This section contains the guidelines and limitations for designing the distribution piping so that the wet chemical agent will discharge from the nozzles at a proper flow rate. These limitations must also be referred to when selecting the mounting location for the tanks.

The maximum pipe lengths are based on internal pipe volume. Each size tank is allowed a minimum and maximum total volume of piping, calculated in milliliters.

There is no need to distinguish between what portion of the piping is supply line and what portion is branch line. Only the total volume of the complete piping network has to be considered.

TABLE 3-5: VOLuME

1/4 in. pipe = 20.5 mls/ft 3/8 in. pipe = 37.5 mls/ft 1/2 in. pipe = 59.8 mls/ft 3/4 in. pipe = 105.0 mls/ft

Note: agent Distribution hose equals 300 mls per hose. TABLE 3-6: TANkS

Maximum Volume allowed Between First Nozzle and Last Nozzle (milliliters)

Tank Size

1.6 gallon

Maximum Maximum Flow Numbers

Pipe

Volume

(milliliters)

5 1500 600

PCL-160

1 IN. (25 mm)

FORWaRD OF

CENTERLINE OF

COOKINg aREa

1/3 OF

COOKINg

aREa

RESPECTIVE COOKINg aREa

1/3 OF

COOKINg

aREa

HORIzONTaL CENTER OF

1/3 OF

COOKINg

aREa

008496

COOKINg

aREa

008497

FIGuRE 3-33

3.0 gallon

10 1910 1125

PCL-300

4.6 gallon

14 3400 3000

PCL-460

4.6 gallon

15 2600 2000

PCL-460

6.0 gallon PCL-600

19 4215 1688

per side

20 3465 1313

per side

* all piping, including nozzle drops, must be included in the

piping calculations.

Minimum Pipe Volumes for a Fryer, Range, and Wok Cylinder Size Entire System at or before appliance PCL 160 239 ml - 1 Flow Pt 180 ml - 1 Flow Pt PCL 300 300 ml - 4 Flow Pts 239 ml - 2 Flow Pts PCL 460 660 ml - 10 Flow Pts 180 ml - 2 Flow Pts PCL 600 960 ml - 14 Flow Pts 120 ml - 2 Flow Pts

Page 45

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

General Piping Requirements

1. Split piping and straight piping are both allowed on a PCL-160, PCL-300 and PCL-460 system.

2. PCL-600 systems must use split piping only, with no nozzle located before the split, and with a maximum of 14 flow points per side. 1/2 in. minimum piping must be used up to the first split.

3. Maximum volume for 1/4 in. pipe between a nozzle and the preceding tee is 410 mls.

4. Maximum flow numbers for 1/4 in. pipe is six.

5. Maximum number of elbows between a nozzle and the preceding tee is five.

6. Maximum of 25 elbows are allowed in the total piping system.

7. Maximum difference in elevation between the tank outlet and any nozzle, or the tank outlet and the highest or lowest horizontal pipe run, is 10 ft (3.0 m).

8. No traps are allowed in the piping network.

9. Pipe lengths are measured from center to center of fittings.

10. The internal equivalent length volume of fittings does not have to be considered as part of the total pipe volume.

11. When utilizing different size pipe in the system, the largest size must start first and the additional pipe must decrease as it approaches the nozzle.

12. Elbow(s) or swivel adaptors located at the nozzles do not have to be counted in the 25 elbow maximum requirement.

13. Reducing bushings are allowed when reducing to a smaller pipe size.

14. additional piping requirements when protecting a range, wok, or a fryer:

• PCL-160 – Minimum of 239 ml and one flow number

required in total system. Of that minimum, 180 ml must be utilized at or before the range, wok, or fryer.

• PCL-300 - Minimum of 300 ml and four flow numbers

required in total system. Of that minimum, 239 ml and two flow numbers must be utilized at or before the range, wok, or fryer.

• PCL-460 – Minimum of 660 ml and ten flow numbers

required in total system. Of that minimum, 180 ml and two flow numbers must be utilized at or before the range, wok, or fryer.

• PCL-600 – Minimum of 960 ml and fourteen flow

numbers required in total system. Of that minimum, 120 ml and two flow numbers must be utilized at or before the range, wok, or fryer.

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830

2014-NOV-10 REV. 06 PagE 3-19

SUPPLY PIPE MUST ENTER BULL SIDE OF TEE

SPLIT PIPING (REquIRED ON PCL600 SYSTEMS)

STRAIGHT PIPING

006191PC

FIGuRE 3-34

Design Steps Step No. 1 Determine number of flow points required based

on duct size, plenum size and type, and size of all appliances.

Step No. 2 Determine size and quantity of tanks required. Refer

to Rule No. 14 in general Piping Requirements to determine the maximum amount of flow numbers allowed per each tank size.

Step No. 3 Layout nozzles, piping diagram, and tank location.

Determine pipe lengths as accurate as possible. Make certain maximum number of elbows is not exceeded. Note: Tanks cannot be manifolded

together. Each tank must have a separate piping network.

Step No. 4 add all the lengths of each pipe run and multiply

by the mls/ft listed in the Table 3-5: Volume. If the sum falls within the acceptable range noted in the general Piping Requirements, that pipe size is acceptable. If the calculated volume is too large, recalculate the volume using the ml per foot of a smaller pipe size. Pipe sizes can be mixed but Rule No. 11 of the general Piping Requirements must be followed.

Step No. 5 Check to make certain minimum volumes,

maximum volumes and maximum volume allowed between first nozzle and last nozzle is not exceeded (Table 3-6: Tanks). Check each rule in general Piping Requirements to make certain none have been exceeded. If any requirement is exceeded, change to a different pipe size and recalculate.

Page 46

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830 PagE 3-20 REV. 06 2014-NOV-10

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

Design Steps (Continued) Example

The cooking area that requires protection consists of a single 56 in. (1422 mm) perimeter exhaust duct, a 10 ft (3.0 m) long “V” bank plenum, two 18 in. (457 mm) wide x 24 in. (609 mm) fryers, a 30 in. (762 mm) x 36 in. (914 mm) wide griddle, and a 24 in. (609 mm) diameter wok. See Figure 3-35.

10 FT (3.0 m)

14 IN. (355 mm)

TWO 18 IN. (457 mm) X 24 IN.

(609 mm) FRYERS

ONE 30 IN. (762 mm) X 36 IN.

(914 mm) gRIDDLE

ONE 24 IN. (609 mm)

DIaMETER WOK

006192PC

Step No. 3 Make an accurate sketch of the cooking lineup

and the hood. Sketch in the tank location and all the piping required for the total system. Make certain all pipe lengths and number of elbows are as accurate as possible. Check the general Piping Requirements on Page 3-19 to determine that the minimum and maximum requirements are met. See Figure 3-36.

6 IN.

3 FT

2 FT

006193PC

2 FT 2 FT

5 FT

6 IN.

14 FT

2 FT

1.5 FT 6 IN.

1 FT

6 IN.

2 FT

2 FT 2 FT

2 FT 2

FIGuRE 3-36

FIGuRE 3-35

Step No. 1 Determine number of flow points required.

• 56 in. (1422 mm) perimeter duct requires one,

two flow nozzle

• 10 ft (3.0 m) “V” bank hood requires one, one

flow nozzle

• 18 in. x 24 in. (457 mm x 609 mm) fryer requires

one, two flow nozzle

• 18 in. x 24 in. (457 mm x 609 mm) fryer requires

one, two flow nozzle

• 30 in. x 36 in. (762 mm x 914 mm) griddle

requires one, one flow nozzle

• 24 in. (609 mm) diameter wok requires one, one

flow nozzle

TOTAL FLOw NuMBERS – NINE Step No. 2 Determine size and quantity of tanks required.

Referring to Rule No. 14 in general Piping Requirements (Page 3-19), a PCL-300 and a PCL-460 can supply ten flows, therefore, a PCL-300 can be utilized.

Page 47

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830

2014-NOV-10 REV. 06 PagE 3-21

Design Steps (Continued) Step No. 4 Total all pipe lengths. Refer to Table 3-5: Volume.

Chose a given pipe size and multiply the ml per foot by the total length of all the pipe. If the sum falls within the acceptable range noted in Table 3-6: Tanks, that pipe size is acceptable. If the calculated volume is too large, recalculate the volume using the ml per foot of a smaller pipe size. See Figure 3-37.

add section a-B = 0.5 ft + 5 ft + 14 ft + 2 ft +

0.5 ft = 22 ft (0.2 m + 1.5 m + 4.3 m + 0.6 m +

0.2 m = 6.8 m) add section B-C = 1.5 ft (0.5 m) add section C-D = 1 ft (0.3 m) add section D-E = 2 ft (0.6 m) add section E-F = 0.5 ft (0.2 m) add section F-L = 3 ft + 2 ft + 2 ft = 7 ft (0.9 m +

0.6 m + 0.6 m = 2.1 m) add section B-g = 0.5 ft (0.2 m) add section C-H = 2 ft + 2 ft = 4 ft (0.6 + 0.6 =

1.2 m) add section D-I = 2 ft + 2 ft = 4 ft (0.6 + 0.6 =

1.2 m) add section E-J = 0.5 ft + 0.5 ft = 1 ft (0.15 m +

0.15 m = 0.3 m) add section F-K = 2 ft + 2 ft = 4 ft (0.6 m + 0.6 m

= 1.2 m)

Total length of all pipe = 47.5 ft (14.5 m)

Refer to Table 3-5: Volume. The pipe size chosen

is 3/8 inch. The volume per foot of 3/8 in. pipe is

37.5 ml. Multiply 37.5 by the total pipe length of

47.5 ft.

37.5 ml x 47.5 ft = 1781 ml total volume The maximum volume allowed for a PCL-300 is

1910 ml, therefore, 3/8 in. pipe is acceptable for this system.

6 IN.

1.5 FT

6 IN.

14 FT

5 FT

6 FT

2 FT

1 FT

2 FT

3 FT

2 FT

006193PC

2 FT

FIGuRE 3-37

Page 48

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830 PagE 3-22 REV. 06 2014-NOV-10

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

Design Steps (Continued) Step No. 5 Check to make certain minimum volumes and

maximum volume allowed between first nozzle and last nozzle are not exceeded (Table 3-6: Tanks). Check each rule in “general Piping Require ments” on Page 3-19 to make certain none have been exceeded. If any requirement is exceeded, change to a different pipe size and recalculate. See Figure 3-38.

Refer to Table 3-6: Tanks Minimum Pipe Volume for PCL-300 is 300 milli-

liters protecting a fryer, wok, or range (Example

system pipe volume is 1781 milliliters, therefore OK)

Maximum Pipe Volume for PCL-300 is 1910

milliliters (Example system pipe volume is 1781 milliliters, therefore OK)

Maximum Volume Allowed Between First

Nozzle and Last Nozzle for PCL-300 is 1125 milliliters (Example system, the amount of 3/8 in.

piping between g and L, is 25.5 ft. and 25.5 ft x

37.5 mls/ft = 956.3 ml, therefore, OK)

Refer to General Piping Requirements

1. Split piping and straight piping are both allowed on PCL-300 and PCL-460 systems.

(Example system OK)

2. PCL-600 systems must use split piping

only, with no nozzle located before the split, and with a maximum of fourteen flow points per side. 1/2 in. minimum piping must be used up to the first split. (Example

system N/a)

3. Maximum volume for 1/4 in. pipe between

a nozzle and the preceding tee is 410 mls.

(Example system N/a)

4. Maximum flow numbers for 1/4 in. pipe is six. (Example system N/a)

5. Maximum number of elbows between a nozzle and the preceding tee is five. (Example system has a maximum number of two, therefore, OK)

6. Maximum of 25 elbows are allowed in the total piping system. (Example system has 11 elbows, therefore, OK)

7. Maximum difference in elevation between

the tank outlet and any nozzle, or the tank outlet and the highest or lowest horizontal pipe run, is 10 ft (3.0 m) (Example system

has 5.5 ft (1.6 m), therefore, OK)

8. No traps are allowed in the piping network. (Example system has no traps, therefore, OK)

9. Pipe lengths are measured from center to center of fittings. (Example system pipe lengths were measured from center to center of fittings, therefore, OK)

10. The internal equivalent length volume of

fittings does not have to be considered as part of the total pipe volume. (Example

system OK)

11. when utilizing different size pipe in the

total system, the largest size must start first and the additional pipe must decrease as it approaches the nozzle. (Example

system N/a)

12. Elbow(s) or swivel adaptors located at the

nozzles do not have to be counted in the 25 elbow maximum requirement. (Example

system OK)

13. Additional piping requirements when

protecting a range, wok, or a fryer:

• PCL-300 - Minimum of 300 ml and four

flow numbers required in total system. Of that minimum, 239 ml and two flow numbers must be utilized at or before the range, wok, or fryer. (Example system has

1781 ml and ten flow numbers, therefore, OK. The example system has 1050 ml and three flows including the fryer, therefore, OK)

• PCL-460 – Minimum of 660 ml and ten flow

numbers required in total system. Of that minimum, 180 ml and two flow numbers must be utilized at or before the range, wok, or fryer.

• PCL-600 – Minimum of 960 ml and fourteen

flow numbers required in total system. Of that minimum, 120 ml and two flow numbers must be utilized at or before the range, wok, or fryer.

GEN. PIPING

TANk CHART

MINIMUM/MaXIMUM PIPE VOLUME

GEN. PIPING

RULE NO. 10

GEN. PIPING

RULE NO. 7

TANk CHART

MaX. VOL. BETWEEN FIRST aND LaST NOzzLE

RULE NO. 1, 8, 9

GEN. PIPING

RULE NO. 6

GEN. PIPING

RULE NO. 13

006193PC

GEN. PIPING

RULE NO. 5

TANk CHART

MaX. VOL. BETWEEN FIRST aND LaST NOzzLE

GEN. PIPING

RULE NO. 12

FIGuRE 3-38

Page 49

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830

2014-NOV-10 REV. 06 PagE 3-23

DETECTOR PLACEMENT

Detectors are required over cooking appliances and in the duct(s) of protected ventilation hoods.

Exhaust Duct(s)

Each exhaust duct must have at least one detector installed in the duct entrance, located in the air stream of the cooking vapors at a maximum of 12 ft (3.6 m) into the duct. See Figure 3-39.

12 FT (3.6 m) MaXIMUM

Electrostatic Precipitator

If an electrostatic precipitator is located at or near the base of the exhaust duct, it is necessary to locate a detector below the precipitator, at the base of the duct, and also locate one in the duct, just above the precipitator. See Figure 3-40.

When installing the detector bracket and system conduit, make certain they do not interfere with the operation of the precipitator.

FIGuRE 3-40

000268

FIGuRE 3-39

NOTICE

When gas appliances are used and the flue gases from the burner are exhausted into the duct, the detector must be kept out of the air stream of these exhaust gases. These gases can be very hot and could actuate the system unnecessarily .

Duct openings that are long and narrow or large enough to require multiple duct nozzles may require additional detectors.

006884PC

Page 50

SECTION 3 – SYSTEM DESIGN

UL EX3830 ULC EX3830 PagE 3-24 REV. 06 2014-NOV-10

DETECTOR PLACEMENT (Continued) Cooking Appliance(s)

Each cooking appliance with a continuous cooking surface not exceeding 48 in. x 48 in. (1219 mm x 1219 mm) shall be protected by one detector. Cooking appliances with a continuous cooking surface exceeding 48 in. x 48 in. (1219 mm x 1219 mm) shall be protected by one detector per 48 in. x 48 in. (1219 mm x 1219 mm) cooking area. Detectors used for cooking appliances must be located above the protected appliance toward the exhaust duct side of the appliance. The detector should be located in the air stream of the appliance to enhance system response time.

If the cooking appliance is located under an exhaust duct where a detector has been mounted, it is normally not necessary to utilize another detector for that cooking appliance, provided the detector is not more than 12 in. (304 mm) into the duct and the appliance has no larger cooking surface than 48 in. x 48 in. (1219 mm x 1219 mm). See Figure 3-41.

Note: If two appliances are located under a duct opening where a detector has been mounted and both appliances together do not exceed a cooking surface of 48 in. x 48 in. (1219 mm x 1219 mm) and the detector is located above both the protected appliances, it is not necessary to utilize an additional detector provided the duct detector is not more than 12 in. (304 mm) into the duct opening.

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

aPPLIaNCE REqUIRES SEPaRaTE DETECTOR

aPPLIaNCE COVERED BY DETECTOR UNDER DUCT

aPPLIaNCE REqUIRES SEPaRaTE DETECTOR

FIGuRE 3-41

000269

Each cooking appliance with a continuous cooking surface not exceeding 48 in. x 48 in. (1219 mm x 1219 mm) can be protected by a minimum of one detector. Cooking appliances with a continuous cooking surface exceeding 48 in. x 48 in. (1219 mm x 1219 mm) must be protected by at least one

detector per 48 in. x 48 in. (1219 mm x 1219 mm) cooking area. Detectors used for cooking appliances must be located

above the protected appliance toward the exhaust duct side of the appliance. The detector should be located in the air stream of the appliance to enhance system response time.

Page 51

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

SECTION 4 – SYSTEM INSTALLATION

UL EX3830 ULC EX3830

2014-NOV-10 REV. 06 PagE 4-1

GENERAL

The installation information listed in this section deals with the limitations and parameters of this pre-engineered system. Those individuals responsible for the installation of the KITCHEN KNIgHT II system must be trained and hold a current PYROCHEM certificate in a KITCHEN KNIgHT II training program.

Pipe and fittings for the discharge piping, conduit (EMT), pipe straps, pipe hangers, mounting bolts, and other miscellaneous equipment are not furnished as part of the PYRO-CHEM KITCHEN KNIgHT II Restaurant Fire Suppression System. These items must be furnished by the installer.

Before attempting any installation, unpack the entire system and check that all necessary parts are on hand. Inspect parts for damage. Verify that cylinder pressure is within the acceptable range as shown on the gauge.

CYLINDER INSTALLATION

The cylinder and valve assembly is shipped with an anti-recoil plug in the valve discharge port.

CAUTION

The anti-recoil plug must remain in the valve discharge port until the discharge piping is connected to the valve.

CONTROL HEAD INSTALLATION Single Cylinder Installation

For single cylinder system installations the Model MCH3/ECH3/ NMCH3 Control Head can be installed directly onto the cylinder valve. When the control head is properly aligned in the desired position, tighten the knurled locking ring to secure the assembly. See Figure 4-2.

The cylinder must be mounted vertically. The Models PCL-300 and PCL-460 cylinders must be mounted using a Model MB-15 Mounting Bracket Kit. The Model PCL-600 cylinder must be mounted using a Model MB-1 Mounting Bracket Kit.

The bracket must be securely anchored to the wall using bolts or lag screws. The wall to which the bracket is attached must be sufficiently strong to support the cylinder. The bracket should never be fastened to dry wall or similar material. If this type of wall is encountered, studs must be located and the bracket fastened to them. See Figure 4-1.

FIGURE 4-1

002945PC

FIGURE 4-2

006214PC / 003647PC

Page 52

SECTION 4 – SYSTEM INSTALLATION

UL EX3830 ULC EX3830 PagE 4-2 REV. 06 2014-NOV-10

CONTROL HEAD INSTALLATION (Continued) Multiple Cylinder Installation

1. Multiple Cylinder actuation Using MCH3/ECH3/NMCH3

Control Head

The Model MCH3/ECH3/NMCH3 Control Head can be used to pneumatically actuate a maximum of five agent cylinders with a 16 gram CO2 cartridge. When a control head is used for multiple cylinder actuation, it cannot be mounted directly onto a cylinder valve. The control head must be installed remotely using a Model MB-P2 Control Head Mounting Bracket. The bracket must be anchored to the wall using bolts or lag screws.

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

a single Model MCH3/ECH3/NMCH3 Control Head can actuate:

1. Up to four cylinders with a maximum of 25 ft (7.6 m) of copper or stainless steel pneumatic tubing or stainless steel actuation hose when using an o-ring (Part No. 55531) installed in place of the Teflon washer and the 16 gram CO2 cartridge.

2. Up to five cylinders with a maximum of 18 ft (5.4 m) of copper or stainless steel pneumatic tubing or stainless steel actuation hose when using an o-ring (Part No. 55531) installed in place of the Teflon washer and the 16 gram CO

cartridge.

CAUTION

Do not screw the control head directly to a wall as this will warp the control head, not allowing the mechanism to actuate.

In order to actuate the agent cylinder(s) from a control head, a 1/4 in. NPT x 45° 1/4 in. flare type fitting (conforming to SaE J513c) or Male Straight Connector (Part No. 32338) must be screwed into the base of the control head actuator. Pneumatic tubing or stainless steel actuation hose is then used to connect the control head to the valve cap assembly of each agent cylinder valve. See Figure 4-3.

NOTICE

Pneumatic tubing (copper) used for remote cylinder actuation shall have an outside diameter of 1/4 in. with a minimum wall thickness of 1/32 in. (0.8 mm). This is commonly known as refrigeration-type copper tubing. all tubing fittings shall be of the 1/4 in., 45° flare type conforming to SaE J513c.

Compression type fittings are not acceptable.

MCH3, NMCH3, OR ECH3 CONTROL HEaD

CAUTION

Confirm the Teflon washer in the control head actuator assembly has been replaced with the o-ring (Part No. 55531) and the 16 gram CO2 cartridge is installed for four and five cylinder single control head actuation.

The actuation line must be tested for any leaks by using a hand held or electric vacuum pump. The pump should be used to draw a vacuum on the actuation line at the fitting closest to the control head. a vacuum should be pulled to 20 in. (508 mm) of mercury. Leaks exceeding 5 in. (127 mm) of mercury within 30 seconds are not allowed. If the gauge on the vacuum pump indicates a leak in the line, examine the actuation line for loose fittings or damage. Correct any leaks and retest.

1/4 IN. OD COPPER TUBINg OR S.S. aCTUaTION HOSE

MaX. 18 FT (5.4 m) FOR FIVE CYLINDER aCTUaTION

45° 1/4 IN. FLaRED TUBINg NUT WITH COPPER TUBINg

1/4 IN. NPT X 45° 1/4 IN. FLaRE TYPE FITTINg (SaE J513c) OR MaLE STRaIgHT CONNECTOR (PaRT NO. 32338)

TO REMaININg CYLINDERS

FIGURE 4-3

004428PC

Page 53

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

CONTROL HEAD INSTALLATION (Continued)

2. Multiple Cylinder actuation Using Model PaC-10 Pneumatic actuation Cylinder

The Model PaC-10 Pneumatic actuation Cylinder must be used if more than five agent cylinders require simultaneous actuation. The Model PaC-10 must be used in conjunction with a Model MCH3/ECH3/NMCH3 Control Head. The control head is mounted on the Model PaC-10 valve assembly.

The Model PaC-10 is shipped complete with a mounting bracket. The bracket must be securely anchored to the wall using bolts or lag screws. The wall to which the bracket is attached must be sufficiently strong to support the pneumatic cylinder. The bracket should never be fastened to dry wall or similar material. If this type of wall is encountered, studs must be located and the bracket fastened to them. See Figure 4-4.

SECTION 4 – SYSTEM INSTALLATION

UL EX3830 ULC EX3830

2014-NOV-10 REV. 06 PagE 4-3

In order to actuate the agent cylinders from a Model PaC-10 Pneumatic actuation Cylinder, a 3/4 in. NPT x 1/4 in. NPT

bushing must be screwed into the pneumatic cylinder’s discharge

port. a 1/4 in. NPT x 45° 1/4 in. flare type fitting (conforming to SaE J513c) must then be screwed into this bushing. The Male Straight Connector (Part No. 32338) is used with stainless steel actuation hose. Pneumatic tubing or stainless steel actuation hose is then used to connect the PaC-10 pneumatic cylinder to the valve cap assembly of each agent cylinder valve. See Figure 4-5.

NOTICE

Compression type fittings are not acceptable.

FIGURE 4-4

002874PC

The Model PaC-10 pneumatic cylinder can actuate a maximum of ten agent cylinders with a maximum of 100 ft (30.4 m) of pneumatic tubing.

FIGURE 4-5

004427PC

Page 54

SECTION 4 – SYSTEM INSTALLATION

UL EX3830 ULC EX3830 PagE 4-4 REV. 06 2014-NOV-10

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

CONTROL HEAD INSTALLATION (Continued)

2. Multiple Cylinder actuation Using Model PaC-10 Pneumatic actuation Cylinder (Continued)

If the system design requires the use of two control heads for multiple cylinder actuation, a maximum of 25 ft (7.6 m) of tubing is allowed between the two control heads and the PaC-10 cylinder. See Figure 4-6. If a PaC-10 cylinder is not utilized, there is a maximum of 25 ft (7.6 m) of tubing for the two control heads and up to four cylinders or a maximum of 18 ft (5.4 m) of tubing for the two control heads and five cylinders.

DETECTOR INSTALLATION Fusible Link Detection

Fusible links are always used in conjunction with the Model MCH3 Mechanical Control Head. after mounting the cylinder and control head, the fusible link line can be installed. The first step to installing the fusible link line is to install the detector bracket(s) over all protected appliances and in each duct. See Section 3 – System Design for detector placement guidelines.

Note: Only A-PC-style Fusible Links can be used.

Connect the fusible link brackets together using 1/2 in. conduit and the conduit connectors supplied in the detector kit (Model FLK-1). a PYRO-CHEM KITCHEN KNIgHT II corner pulley must be used whenever a change in conduit direction is necessary. The conduit is connected to the control head through a knockout in the upper left-side corner.

In general, fusible links centered in the detector brackets are connected in series using 1/16 in. (1.6 mm) diameter stainless steel cable. The spring plate in the control head maintains tension on this series of fusible links. If the tension is released for any reason (e.g. a fusible link separates), the control head will operate and actuate the system.

FIGURE 4-6

006858

Page 55

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

SECTION 4 – SYSTEM INSTALLATION

UL EX3830 ULC EX3830

2014-NOV-10 REV. 06 PagE 4-5

DETECTOR INSTALLATION (Continued) Fusible Link Detection (Continued)

Maximum limitations for the fusible link detection line are as follows:

Fusible links can be installed with or without fusible link hangers (see Section 2 – Components for description).

Fusible Link Line Limitations When Used with Model EN-MCU3, MCH3, and NMCH3 Control Heads and CBP-1, SBP-1, and WBP-1 Pulley Elbows

Maximum # of detectors: 20 Maximum length of cable: 150 ft (45.7 m) Maximum # of pulleys: 40

Fusible Links Without Hangers

Begin installing links at the terminal bracket. The link is connected to the far side of the terminal bracket using an “S” hook. The “S” hook must be crimped closed after the link is installed. a tight loop is then made in the cable and secured by the crimp provided. This loop is connected to the other side of the terminal link (see Figure 4-7) and the cable fed through the conduit to the next bracket. The cable proceeding from the terminal link will be used to connect the series links (see Figure 4-8). Series links must be centered in their detector brackets.

after the last link in the series is connected, the cable should be fed through the conduit back to the control head. Thread the cable through the hole in the fusible link ratchet wheel. The line must then be crimped, and the crimp positioned inside the center of the ratchet wheel.

NOTICE

Crimps must always be used in conjunction with two cable lengths. Loops are the accepted method of connecting the cable to mechanical components. The crimp must never be used on a single cable. Exception: Single cable crimp allowed in detection and gas valve ratchet wheel using Stop Sleeve (Part No. 26317) (Packages of 10: Part No.

24919).

The fusible link line can now be put into a set position by applying tension to the fusible link line. This is accomplished by using a 1/2 in. hex wrench on the fusible link line ratchet wheel. The ratchet wheel will be ratcheted in a clockwise direction until the spring plate makes contact with the top of the control head box. The fusible link line is now in a set position. See Figure 4-9.

FIGURE 4-9

006215PC

FIGURE 4-7

002849aPC

FIGURE 4-8

002849bPC

Page 56

SECTION 4 – SYSTEM INSTALLATION

UL EX3830 ULC EX3830 PagE 4-6 REV. 06 2014-NOV-10

DETECTOR INSTALLATION (Continued) Fusible Link Installation Using Model FLH-1 Fusible Link

Hangers

Beginning at the control head, feed the stainless steel cable through the conduit and brackets to the terminal bracket in one continuous length. allow approximately 2.5 in. (64 mm) of slack at each bracket for the installation of the fusible link hangers. at the terminal link, a tight loop is made in the cable and secured by the crimp provided. The cable is attached to the far side of the terminal bracket using an “S” hook. The “S” hook must be crimped closed after the cable is installed. See Figure 4-10.

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

after the last hanger/link in the series is connected, the cable should be fed through the hole in the fusible link ratchet wheel. The line must then be crimped, and the crimp positioned inside the center of the ratchet wheel.

NOTICE

24919).

FIGURE 4-10

002877PC

Begin installing the fusible link hangers at the terminal bracket and work toward the control head. Loop the cable through the oval opening in the hanger and hook the fusible link on the loop. See Figure 4-11.

Note: Only A-PC-style Fusible Links can be used.

FIGURE 4-11

002878PC

Hook the bottom of the link onto the bottom leg of the hanger. See Figure 4-12.

Check to ensure that the fusible link hanger(s) remain centered in the bracket after the fusible link line is set. See Figure 4-13.

NOTICE

If wire rope requires splicing, a splice is to be a minimum of 12 in. (305 mm) from any pulley elbow or conduit adaptor to avoid interference.

FIGURE 4-12

002879PC

Center the hanger/link in the fusible link bracket by sliding it along the link line. This is easily accomplished before any tension is applied to the link line. Repeat this procedure for all fusible links.

FIGURE 4-13

002849bPC

Thermal Detection

Thermal detectors are always used in conjunction with the Model ECH3 Electrical Control Head. after mounting the cylinder and control head, the thermal detector(s) can be installed. Install the thermal detector(s) in the plenum area of the ventilation hood over all protected appliances and in each duct. See Section 3 – System Design for detector placement guidelines. Follow the instructions included with the detector for proper detector mounting procedures.

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SETTING THE CONTROL HEAD Model MCH3/NMCH3 Mechanical Control Head

Once the fusible link line is set, the control head can be placed in the set position. Set the control head using the proper procedure of ratcheting the detection line to raise the spring plate parallel to the top of the control head box prior to placing the latching arm in the slide plate. The slide plate is moved from right to left, ensuring the bolt extending from the cam arm is in the slot provided in the slide plate. Continue moving the slide plate to the left until the latching arm is in the locked position. Insert the pull pin into the hole in the slide plate above the latching arm. This will lock the control head in the set position, eliminating accidental actuation during the rest of the installation procedure. See Figure 4-14.

NOTICE

No electrical connections shall be made inside the con trol head. all electrical wiring shall exit the control head through the knockout on the side of the box. all electrical connections must be made in an approved electrical box.

Connect one of the black wires on the solenoid in the control head to the red wire of the Model MS-SPDT Electrical (snap-action) Switch. The brown wire from the electrical (snap-action) switch is then connected to one side of the first thermal detector in series. Connect the other side of the first thermal detector in series and the remaining black wire on the solenoid in the control head to the appropriate power source after installing the Model SM-120 Solenoid Monitor.

CAUTION

The solenoid must never be wired “hot” (not through the electrical (snap-action) switch). If wired this way, the non-field replaceable solenoid will be damaged and the complete control head will require replacement.

NOTICE

FIGURE 4-14

Note: Tension must be set on fusible link detection line before

control head can be set.

Model ECH3 Electrical Control Head

Once the thermal detectors have been installed, the control head can be placed in the set position. To set the control head, the slide plate is moved from right to left, ensuring the bolt extending from the cam arm is in the slot provided in the slide plate. Continue moving the slide plate to the left until the latching arm is in the locked position. Insert the pull pin into the hole in the slide plate above the latching arm. This will lock the control head in the set position, eliminating accidental actuation during the rest of the installation procedure.

Once the Model ECH3 Electrical Control Head is in the set position, it can be connected to the detection/actuation circuit.

WARNING

Before working on any electrical wiring, make certain main power has been disconnected. Failure to disconnect main power could cause personal injury or death if contact is made with energized wires. all electrical wiring and connections to be made in accordance with the authority having jurisdiction and all local electrical codes.

006219PC

a Model SM-120 Solenoid Monitor must always be used with an Electrical Control Head to supervise the actuation/detection circuit.

Where electrical detection and/or actuation is provided, supervision shall be provided in accordance with NFPa-17a.

alarms and indicators along with a supervised backup power source shall be provided in accordance with NFPa 72, The National Fire alarm Code.

Electrical wiring and equipment shall be installed in accordance with NFPa 70, National Electric Code or the requirements of the authority having jurisdiction.

The Model ECH3-24 Electrical Control Head requires a 24VDC power supply with a minimum 2a rating. The Model ECH3-120 Electrical Control Head requires a 1a, 120VaC power supply.

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SOLENOID MONITOR INSTALLATION Solenoid Monitor Installation in Detection Circuit

after installing the thermal detectors and the control head, the Model SM-120 Solenoid Monitor can be installed. The Solenoid Monitor is connected to the wires leading from the last thermal detector. It should be mounted in a location where it can be readily observed.

The Solenoid Monitor is an end-of-line device that supervises the actuation/detection circuit. It is comprised of a push-type switch with a built-in indicator light, a plug-type relay, a relay socket, and a cover plate. The light, when illuminated, indicates that the detection/actuation circuit is in the normal condition. The Solenoid Monitor also provides two sets of dry contacts. The

Solenoid Monitor’s cover plate is used to mount the Solenoid

Monitor in a standard 6 in. x 4 in. x 3 in. (152 mm x 102 mm x 76 mm) deep electrical box. See Figure 4-15.

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

all wire for circuits using the Model SM-120 shall be 14 gauge minimum, or as required by local code.

after the Solenoid Monitor has been installed, the detection/ actuation circuit can be connected to the appropriate power source and energized. To energize the detector/actuation circuit, depress the switch on the Solenoid Monitor. The light will illuminate to indicate that the circuit is properly installed. If the light fails to illuminate, the wiring must be checked.

Solenoid Monitor When Used as a Reset Relay

The Model SM-120 can be used as a reset relay when required. a reset relay is required whenever an electrical gas shut-off valve is used in conjunction with the PYRO-CHEM KITCHEN KNIgHT II Restaurant Fire Suppression System. For typical wiring connections, see Figure 4-16.

REMOTE PULL STATION INSTALLATION

NOTICE

FIGURE 4-15

002881PC

For flexible conduit/pull station installation instructions, refer to Pages 4-21 through 4-30.

The Model RPS-M Remote Mechanical Pull Station is used for remote mechanical actuation of all system releasing devices. It is to be located near an exit in the path of egress from the hazard area no more than 4 ft (1.2 m) above the floor.

NOTICE

a Model RPS-M Remote Mechanical Pull Station must be used for manual activation of a Model EN-MCU3 or a Model NMCH3 releasing device. If the PYRO-CHEM Releasing Panel is being utilized, then the RPS-E2 Electric Pull Station may be used for manual activation.

FIGURE 4-16

002882PC

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KITCHEN KNIGHT II Restaurant Fire Suppression Manual

REMOTE PULL STATION INSTALLATION (Continued)

The Pull Station can be surface mounted or flush mounted. For flush mounting a RaCO #232 4 in. (102 mm) deep electrical box or equivalent must be used (dealer supplied). It is connected to the releasing device using 1/16 in. (1.6 mm) diameter stainless steel cable. The cable enters the pull station box through the center hole in the bottom, top, either side, or the center back hole. The cable enters the control head through the top-center knockout. The cable must be enclosed in 1/2 in. EMT conduit with a PYRO-CHEM KITCHEN KNIgHT II corner pulley at each change in conduit direction. Maximum limitations for the Model RPS-M Remote Mechanical Pull Station are as follows:

Model RPS-M Cable Run Limitations When Used with Model ECH3, MCH3, EN-MCU3, and NMCH3 Control Heads and CBP-1, SBP-1, and WBP-1 Pulley Elbows

Maximum length of cable: 150 ft (45.7 m) Maximum # of pulleys: 40

after mounting the pull station box and conduit, feed the stainless steel cable from the releasing device, through the conduit, and into the pull station box. Feed the cable through the bushing and through the hole provided in the pull handle. Loop the cable through the pull handle and secure it with the crimp provided (see Figure 4-17).

SECTION 4 – SYSTEM INSTALLATION

UL EX3830 ULC EX3830

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Cut and thread the cable through the hole in the latching arm of the control head and pull the cable tight. Crimp the cable approximately 6 in. to 8 in. (152 mm to 203 mm) below the latching arm. Note: NFPa-17a requires the pull length to be no more than 14 in. (355 mm).

NOTICE

24919).

Pull the pull handle until the crimp touches the latching arm. See Figure 4-18. Coil the excess cable in the pull box and attach the cover plate with the four screws provided. Insert the pull handle into the cover plate and insert the plastic break rod.

Note: Excess wire rope must be coiled in the pull station box, not in the control head.

FIGURE 4-17

002884PC

FIGURE 4-18

006216PC/003647PC

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KITCHEN KNIGHT II Restaurant Fire Suppression Manual

GAS SHUT-OFF VALVE INSTALLATION

all gas valves are designed for indoor installation only. all gas valve installation and testing shall be made in accordance with the authority having jurisdiction.

WARNING

To reduce the risk of explosion due to leaking gas, make certain that the gas line is turned off before connecting the gas valve. Failure to comply could result in serious personal injury or death.

Mechanical Gas Shut-Off Valve Installation TEMPERATURE LIMITATIONS: Maximum ambient and fluid

temperature is 120 °F (49 °C).

POSITIONING: Valve may be mounted in any position. PIPING:

CAUTION

To prevent damage to valve, DO NOT OVER-TIgHTEN PIPE CONNECTIONS. Connect piping to valve in accordance with markings on valve body. Pipe compound should be applied to male pipe threads only. When tightening pipe, do not use valve as a lever. To avoid strain on valve, assure all piping is aligned and supported properly.

Gas Valve Cable Run Limitations When Used with Model MCH3, EN-MCU3, and NMCH3 Control Heads and CBP-1, SBP-1, and WBP-1 Pulley Elbows

Maximum length of cable: 100 ft (30.4 m) Maximum # of pulleys: 30

Remove the gas valve cover and thread the stainless steel cable through the conduit back to the control head. Thread the cable through the hole in the gas valve ratchet wheel. The line must then be crimped, and the crimp positioned inside the center of the ratchet wheel.

NOTICE

24919).

at the gas valve, loop the cable through the valve stem and secure it with the crimp provided (see Figure 4-19).

STRAINER INSTALLATION: For the protection of the gas valve, install a strainer or suitable filter in the inlet piping, as close to the gas valve as possible. Periodic cleaning of strainers recommended.

PREVENTIVE MAINTENANCE:

1. Keep medium flowing through valve as free from foreign

material as possible.

2. Keep valve filter/strainer clean.

IMPROPER OPERATION:

1. Incorrect Pressure: Pressure to valve must be within range

specified on nameplate.

2. Leakage: If leakage is detected, contact an authorized

PYRO-CHEM distributor immediately.

The Model MCH3/NMCH3 Control Head is used to operate the mechanical gas shut-off valve. This valve is located in the fuel gas supply line to the cooking appliance(s). The valve body has an arrow which indicates direction of gas flow through the valve. The gas shut-off valve is spring loaded and requires five pounds of force to hold it open. This force is supplied by a 1/16 in. (1.6 mm) diameter stainless steel cable that is connected to the control head.

after the valve is installed in the gas line, 1/2 in. conduit must be run from the top center knockout of the gas valve box to the middle right-hand knockout in the control head. a PYRO-CHEM KITCHEN KNIgHT II corner pulley is used wherever a change in conduit direction is required.

FIGURE 4-19

002886PC

CAUTION

Do not over-tension wire rope going from control head to gas valve at gas valve ratchet wheel. Over-tensioning may cause the valve to not close properly, resulting in the fuel supply not completely shutting off.

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KITCHEN KNIGHT II Restaurant Fire Suppression Manual

GAS SHUT-OFF VALVE INSTALLATION (Continued)

The gas valve line can now be put into a set position by applying tension to the gas valve line. This is accomplished by using a 1/2 in. hex wrench on the gas valve ratchet wheel. The ratchet wheel will be ratcheted in a clockwise direction until the gas valve is fully open. See Instruction Sheet (Part No. 550571) included in gas valve shipping assembly, for detailed information. Secure the gas valve cover plate to the gas valve box with the four screws provided. The gas valve line is now in a set position. See Figure 4-20.

SECTION 4 – SYSTEM INSTALLATION

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2014-NOV-10 REV. 06 PagE 4-11

CAUTION

The pulley tee must never be used to connect multiple fusible link lines to a single control head.

12 IN. (305 mm) MINIMUM FROM CRIMP SLEEVE TO PULLEY TEE

FIGURE 4-20

006217PC

Electrical Gas Shut-off Valve Installation

WARNING

The Model MCH3/ECH3/NMCH3 Control Head is used to operate the electrical gas shut-off valve. This valve is located in the fuel gas supply line to the cooking appliance(s). The valve body has an arrow which indicates direction of gas flow through the valve. a reset relay (Solenoid Monitor, Model SM-120) must always be used with an electrical gas shut-off valve. For proper wiring of the electrical gas shut-off valve, see Figure 4-16.

Note: Valve must be installed so that the solenoid is above the horizontal pipe line with no more than a 5 degree lean either way.

FIGURE 4-21

001091

ELECTRICAL (SNAP-ACTION) SWITCH INSTALLATION

See NFPa 72, “National Fire alarm Code,” Initiating Devices section, for the correct method of wiring connection to the fire alarm panel.

The Model MS-SPDT, MS-DPDT, MS-3PDT, or MS-4PDT Electrical (Snap-action) Switch is available for use where an electrical output is required. These switches can be field installed in the control head. See Figure 4-22 and Figure 4-23 and refer to Instruction Sheet (Part No. 551159) included with switch shipping assembly, for detailed mounting instructions.

FIGURE 4-22

006218PC

PULLEY TEE INSTALLATION

The Pulley Tee is used to connect two mechanical gas valves or two remote mechanical pull stations to a single control head. The cable proceeding from the control head must always enter the branch of the pulley tee. See Figure 4-21.

a pulley tee that is used to close two gas valves can only be used to close gas valves with similar stem travel. gas valves from 3/4 in. up to 1 1/2 in. can be used on the same pulley tee. a 2 in. gas valve can be used only with another 2 in. gas valve. gas valves from 2 1/2 in. up to 3 in. can be used on the same pulley tee. as an example, using a 3/4 in. gas valve with a 3 in. gas valve will not allow the 3 in. valve to fully open.

FIGURE 4-23

003647PC

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KITCHEN KNIGHT II Restaurant Fire Suppression Manual

ELECTRICAL (SNAP-ACTION) SWITCH INSTALLATION (Continued)

NOTICE

The Model ECH3 Control Head is supplied with a Model MS-DPDT Electrical (Snapaction) Switch. The DPDT switch is a double switch with two sets of normally open (N.O.) and normally closed (N.C.) contacts. One set of contacts on the switch must be used in the actuation/ detection circuit and cannot be used for electrical output.

NOTICE

These switches may be used to provide an electrical signal to the main breaker and/or operate electrical accessories pro vided the rating of the switch is not exceeded. Wiring con nections are shown in Figure 4-24. The contact ratings for the switch are as follows:

Contact Ratings For Electrical (Snap-Action) Switches

21 amps 1 HP, 125, 250, 277 VaC

or 2 HP, 250, 277 VaC

FIGURE 4-24

The alarm Initiating Switch (Part No. 550077) must be used to close a supervised circuit to the building main fire alarm panel when the control head actuates. This will signal the fire alarm panel that there was a system actuation in the kitchen area. This switch can be field installed in the control head. Refer to Instruction Sheet (Part No. 550081) included with the switch shipping assembly, for detailed mounting instructions. Wiring connections are shown in Figure 4-25. The switch is rated at 50ma, 28VDC.

002903PC

FIRE aLaRM CONTROL PaNEL END-

FIRE aLaRM

CONTROL PaNEL

INITIaTINg

CIRCUIT

ININOUT

CORRECT – SEPaRaTE INCOMINg aND OUTgOINg CONDUCTORS

OF-LINE RESISTOR (BY OTHERS)

aLaRM INITIaTINg SWITCH

OUT

FIGURE 4-25

004891/004905

PIPE AND NOZZLE INSTALLATION

all pipe ends shall be thoroughly reamed after cutting and all oil and foreign matter removed from the pipe. The following procedures must be followed:

1. Use Schedule 40 black iron, chrome-plated, or stainless steel pipe and fittings. Do not use hot-dipped galvanized iron pipe or fittings in the agent distribution piping.

2. Before assembling the pipe and fittings, make certain all ends are carefully reamed and blown clear of chips and scale. Inside of pipe and fittings must be free of oil and dirt.

3. The distribution piping and fitting connections, located in the hood or the protected area, must be sealed with pipe tape. When applying pipe tape, start at the second male thread and wrap the tape (two turns maximum) clockwise around the threads, away from the pipe opening.

4. Do not over-tighten, but be sure the pipe is snug. Do not back-off sections of pipe to make them fit better. If the pipe was cut too short, re-cut another pipe to the proper length.

CAUTION

Do not apply Teflon tape to cover or overlap the pipe opening, as the pipe and nozzles could become blocked and prevent the proper flow of agent.

Do not use thread sealant or pipe joint compound.

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PIPE AND NOZZLE INSTALLATION (Continued)

all piping shall be securely fastened by means of pipe hangers and/or pipe straps. The spacing requirements for hangers/straps depend on the pipe size being utilized. Refer to the Spacing

Guidelines Chart below. Pipe Hanger Spacing Guidelines

Distribution Maximum Spacing Distance Pipe Size Hanger to Hanger in. ft (m)

1/4 4 (1.2) 3/8 5 (1.5) 1/2 6 (1.8) 3/4 8 (2.4)

a union should be installed in the discharge piping, as close to the cylinder valve as possible, to permit disconnection and removal for inspection and service. Dry air or nitrogen should be blown through the discharge piping to remove chips and other debris prior to installation of nozzles.

Nozzles shall be installed in accordance with the limitations described in Section 3 – System Design. Blow-off caps are provided for each nozzle. These will prevent dirt and grease from clogging the nozzle.

INSTALLATION INSTRUCTIONS FOR CASTERED/ MOVEABLE EQUIPMENT USING PYRO-CHEM AGENT DISTRIBUTION HOSE

CAUTION

The following instructions must be followed in their entirety. Failure to do so may result in the KITCHEN KNIgHT II Fire Suppression System not functioning properly due to incorrect installation.

Critical Installation Requirements

1. Design and installation must be performed by qualified personnel.

2. The agent Distribution Hose shall not be concealed within or run through any wall, floor, or partition, and shall not have any direct exposure to excessive heat or radiant flame from the cooking appliances.

3. Strong cleaning solutions or chemical substances must not come in contact with the agent Distribution Hose. These may include acids, solvents, fluxes with zinc chloride, or other chlorinated chemicals. In case of contact, rinse down the agent Distribution Hose with water and dry thoroughly.

4. Contact with foreign objects, sharp edges, wiring, or substances must be avoided.

5. Bending and flexing of agent Distribution Hose on moveable appliances (e.g. those factory equipped with casters) should be limited to pulling and pushing the appliances in or out for cleaning or maintenance. The hose shall never be installed or bent tighter than a 3 in. (77 mm) radius (6 in. (152 mm) dia meter) loop.

6. The agent Distribution Hose must not be kinked, twisted, or have sharp bends when installed or when equipment is pulled away from the wall.

7. Make sure that all fittings are tightened properly.

8. adequate means must be provided to limit the movement of castered appliances. a 36 in. (914 mm) long Restraining Cable supplied with the agent distribution hose is required to be used for all castered appliances using the agent Distribution Hose. (Refer to Restraining Cable Installation Instructions.)

9. The Restraining Cable requires periodic maintenance to ensure proper operation.

10. The Restraining Cable must be attached to the wall and appliance anytime the distribution hose is connected to the appliance.

11. Do not over-extend the agent Distribution Hose when moving equipment (for cleaning, maintenance, etc.).

AGENT DISTRIBUTION HOSE INSTALLATION INSTRUCTIONS

Before proceeding, CAREFULLY read all instructions, including all CRITICAL INSTALLATION REQUIREMENTS.

General Requirements

1. The agent Distribution Hose (Part No. 434462) (which is part of Discharge Hose and Tether Kit (Part No. 435982)), is 1/2 in. (12.7 mm) diameter x 60 in. (1524 mm) long and is provided with two male NPT swivels for ease of installation.

2. Maximum of six agent Distribution Hoses can be used in each agent distribution piping network on PCL-460 and PCL-600 systems and a maximum of three agent Distribution Hoses can be used in each agent distribution piping network on PCL-160 and PCL-300 systems.

3. agent Distribution Hose can only be used for castered appliances or appliances setting on castered supports.

Installation Requirements

1. agent Distribution Hose must be connected to 3/8 in. NPT black iron, chrome-plated, or stainless steel fittings. The connection from hose to fitting requires a 1/2 in. x 3/8 in. reducing coupling. all agent Distribution Hose connections must be sealed with pipe tape. When applying pipe tape, start at the second male thread on the swivel ends of the hose. Wrap the tape (two turns maximum) clockwise around the threads, away from the hose end fitting opening.

2. all connections of distribution piping to agent Distribution Hose for castered appliances, with distribution nozzles installed/affixed to the appliance, must be located behind the cooking equipment in an area protected from obstructions and possible wear or damage.

3. 3/8 in. schedule 40 pipe will need to be run from the hose connection to the distribution nozzle(s) installed/affixed to the appliance. Pipe must be installed and adequately secured at a height at or below the cooking surface of the appliance. See Figure 4-31.

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KITCHEN KNIGHT II Restaurant Fire Suppression Manual

Installation Requirements (Continued)

4. all existing distribution pipe and fitting limitations must be observed and followed. Each flex distribution hose used is to be considered as 300 ml when calculating the milliliters per system.

5. all hose-to-pipe connection fittings are to be oriented in a vertical down position.

6. The hose connections must be positioned below an elevation where the hose could be exposed to the radiant or convected heat generated by normal cooking operations

(such as the horizontal plane of appliance’s cooking

surface), or to heat from appliance exhaust. as a minimum height, the hose connection shall be no lower than 30 in. (762 mm) from the floor. The distribution piping shall be supported and secured per local plumbing practices.

7. Hose ends are to be offset 6-8 in. (152-203 mm) center to center of fittings (see Figure 4-26) to maximize hose life expectancy and facilitate appliance movement. With the appliance in its normal operating position, check the hose bend to make certain the bend is not less than a 3 in. (76 mm) bend radius (6 in. (152 mm) diameter).

OVERHEAD VIEW

FLEX HOSE

aPPLIaNCE

a L L

PIPE (NOT SUPPLIED IN KIT)

Restraining Cable Installation Important: a Restraining Cable shall always be permanently

attached to the appliance and wall directly behind the appliance when the agent Distribution Hose is installed. Removal of this cable shall only occur when the agent Distribution Hose is not installed to the appliance.

See Figure 4-27 for mounting the Restraining Cable to the wall. See Figure 4-28 for mounting the Restraining Cable to the back of an appliance.

RESTRAINING CABLE – WALL-MOUNTED OPTION

SHEET METaL WaLL STUD

RESTRAINING CABLE – APPLIANCE-MOUNTED OPTION

BaCK OF aPPLIaNCE

NUT

EYE BOLT

WaSHER

COVERED

WaLLS

SCREW EYE BOLT

NYLON LOCK NUT

WaSHER

WaLL MOUNT BRaCKET

(4) SELF TaPPINg SHEET METaL SCREWS

FIGURE 4-27

008088

TETHER 6-8 IN. (152-203 mm) OFFSET

CENTER TO CENTER

PIPE (SUPPLIED ONLY WITH HENNY PENNY FRYER NOzzLE KIT (PaRT NO. 553389))

FIGURE 4-26

007828

RESTRAINING CABLE – HENNY PENNY-MOUNTED OPTION

BaCK OF aPPLIaNCE

PHILIPS SCREW

EYE NUT

WaSHER

FIGURE 4-28

FIGURE 4-29

008089

008090

1. The Restraining Cable must be connected from the appliance to the wall or some other structurally sound object capable of restraining the castered appliance from being able to be pulled or pushed out to a point that will result in strain or stress to the agent Distribution Hose.

2. The Restraining Cable should be installed in line with the agent Distribution Hose.

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Restraining Cable Installation (Continued)

3. For sheet metal covered walls, the Restraining Cable assembly includes four 3/4 in. x #8 self tapping sheet metal screws, and a Restraining Cable Bracket. Securely attach the Restraining Cable Bracket to the sheet metal covered wall using the 3/4 in. x #8 self tapping metal screws provided.

4. For mounting to wall studs, the Restraining Cable assembly includes one screw eye lag bolt, 5/16 in. x 2.5 in. (64 mm) long.

5. Locate a structural area (frame) on the rear side of the equipment that is in line with the wall attachment. Note: It may be necessary to contact the appliance manufacturer for a suitable location. Drill a 5/16 in. (7.9 mm) diameter hole. Use caution when drilling hole, so that internal components are not damaged.

6. The Restraining Cable assembly also includes a 5/16 in. threaded eye-bolt, 5/16 in. hex head nut, 5/16 in nylon lock nut, and two 5/16 in. flat washers. Thread the included hex nut onto the eye-bolt. Slide one washer onto the eye-bolt threads next to the nut. Then, slide the eye-bolt through the drilled hole and place a washer and nylon locknut onto the eye-bolt on the inside frame of the equipment. Tighten securely.

7. attach one of the snap hooks (included in the Restraining Cable package) on the end of the Restraining Cable to the wall bracket and the other snap hook to the eye-bolt. See Figure 4-30. after snap-hooking the assembly, seal the Restraining Cable Loops to the wall bracketry and appliance connection hardware with Lead Wire Seal (Part No. 197).

Note: For the Henny Penny Pressure Fryers that utilize

the PYRO-CHEM Henny Penny Fryer Nozzle Kit (Part No.

553389) the 5/16 in. philips screw supplied in the Henny Penny Fryer Nozzle Kit, the 5/16 in. eye nut, and 5/16 in. washer included in the Restraining Cable assembly Kit, must be used. See Figure 4-29.

Final Installation Guidelines and Checkout Procedures

after the agent Distribution Hose and the Restraining Cable is properly installed, carefully push the appliance back to its normal operating position. Check that the hose does not have sharp bends, and is not kinked, twisted, or caught on anything behind the appliance.

1. Verify the Restraining Cable limits the travel of the appliance and prevents the application of any pull force or bending stress on the agent Distribution Hose or hose-topipe connections.

2. Make certain there are no sharp bends and kinks in the hose when pulling out the cooking equipment.

3. The agent Distribution Hose should always be in a vertical natural loop, never having any bends less than a 3 in. (77 mm) radius (6 in. (152 mm) diameter), hose twists, or sharp bends. See Figure 4-31. If any of these conditions exist, the hose and/or hose connections will require installation modifications.

SIDE VIEW

ACCEPTABLE HOSE ORIENTaTION

agENT

DISTRIBUTION

3/8 IN

PIPINg

W a

L L

MIN.

30 IN.

(762 mm)

B – STaPLE BRaCKET

I – SNaP HOOK

a – RESTRaININg CaBLE

B – STaPLE BRaCKET

C – 3/4 IN. X #8 SCREWS (4)

D – EYE BOLT

E – 5/16 IN HEX NUT

EYE BOLT FaSTENINg HaRDWaRE

RESTRAINING CABLE

INSTALLATION PACkAGE

I – SNaP HOOK

D – EYE BOLT

F – 5/16 IN NYLON LOCK NUT

g – 5/16 IN X 5/16 IN WaSHERS (2)

H – SCREW EYE BOLT

I – SNaP HOOK

FIGURE 4-30

007829

SHaRP BENDS TWISTINg FaTIgUE

UNACCEPTABLE HOSE ORIENTaTION

FIGURE 4-31

007830

4. Return the appliance to its normal operating position in accordance with NFPa 96. Means shall be provided to verify that the appliance returns to its original designed positioning. Failure to do so may result in undue stress and fatigue of the hose and hose connections.

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Agent Distribution Hose/Restraining Cable Six Month Maintenance

1. Carefully pull or push out the appliance and verify that the Restraining Cable limits the travel of the appliance and prevents the application of any pull force or bending stress on the agent Distribution Hose or hose-to-pipe connections.

2. Check the Restraining Cable to verify it is not frayed and is securely fastened to the appliance and the wall or restraining location.

3. Check the hose and hose fittings and verify that the hose remains in a vertical natural loop with no noticeable fatigue at hose end couplings, no hose twists, no hose kinking or sharp bends. See Figure 4-31.

4. Check the outer hose covering for signs of damage, checking, tears, or wear. If any of these signs are observed, replace the hose.

5. Return the appliance to its normal operating position. again, check the hose and hose fittings to verify that the hose does not have sharp bends, and is not kinked, twisted, or caught on anything behind the appliance. If any of these conditions exist, the hose and/or hose connections will require installation modifications.

6. With the appliance in its normal operating position, check the hose bend to make certain the bend is not less than a 3 in. (76 mm) bend radius (6 in. (152 mm) diameter). If less, replace hose.

7. Verify that the appliance is returned to its original desired location. Failure to do so may result in undue stress and fatigue of the hose and hose connections.

8. 12-Year Maintenance – Hydrostatic test required at 220 psi (15.2 bar) for hose assembly.

Note: agent Distribution Hose patent pending.

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

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(Page Intentionally Left Blank)

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KITCHEN KNIGHT II Restaurant Fire Suppression Manual

SYSTEM CHECkOUT AFTER INSTALLATION

1. Model MCH3/NMCH3 Mechanical Control Head

Before putting the system into service, all components must be checked for proper operation. During this checkout, assure that the carbon dioxide pilot cartridge is not installed in the control head actuator. Remove the pull pin from the hole in the slide plate.

To check satisfactory operation of the control head, cut the terminal link or the “S” hook holding the link. This will relieve all tension on the fusible link line and operate the control head. The slide plate will move fully to the right. The gas valve cable will be released, causing the gas valve to close. any auxiliary equipment connected to the dry contacts of the solenoid monitor and/or the electrical (snap-action) switch in the control head will operate.

If any of these events fail to occur, the problem must be investigated and repaired.

Repair the terminal link and put the fusible link line back into the set position. This is accomplished by using a 1/2 in. hex wrench on the fusible link line ratchet wheel. The ratchet wheel will be ratcheted in a clockwise direction until the spring plate makes contact with the top of the control head box.

Note: Tension must be set on fusible link detection line before control head can be set.

Once the fusible link line is set (refer to Pages 4-4 through 4-6 for fusible link installation details), the control head can be placed in the set position. To set the control head, the slide plate is moved from right to left, ensuring the bolt extending from the cam arm is in the slot provided in the slide plate. Continue moving the slide plate to the left until the latching arm is in the locked position.

Once the control head is set, pull the pull handle on the remote pull station to assure that the control head operates. If the control head operates normally, the control head can be reset as described above. Insert the pull pin into the hole in the slide plate above the latching arm. Replace the pull station handle, pull pin, and nylon tie.

Ensure that the gas valve is fully open by ratcheting the gas valve ratchet wheel.

CAUTION

Before screwing the 16 gram carbon dioxide pilot cartridge into the actuator, ensure that the actuator has an o-ring washer installed.

Using a felt-tipped marker, write the date of installation on the carbon dioxide pilot cartridge. Screw the cartridge into the control head actuator until hand-tight. Never use a wrench to tighten the cartridge into the actuator.

Remove the pull pin from the hole in the slide plate and install the control head cover. Insert the pull pin through the local manual control handle and into the bushing. Secure the pull pin with the nylon tie provided.

2. Model ECH3-24/120 Electrical Control Head

Before putting the system into service, all components must be checked for proper operation. During this checkout, ensure that the CO2 pilot cartridge is not installed in the control head actuator. Remove the pull pin from the hole in the slide plate.

CAUTION

Make certain to remove the CO2 cartridge. Failure to do so during testing will result in system actuation.

Testing Thermal Detectors

1. Remove the electric control head cover.

2. Test each detector individually and reset control panel and recock release mechanism after each test. (Refer to proper aUTOPULSE control panel reset instructions).

3. Using a heat gun positioned approximately 12 in. (305 mm) from the detector, apply heat to the detector for about one minute. Overheating will cause damage to the detector. applying heat to the detector will cause the control head to operate or will cause the aUTOPULSE control panel to go into an alarm condition, and activate the control head. When the control head operates, the following will take place: a) The slide plate will move fully to the right; b) The indicator light on the solenoid monitor will go out; and c) any auxiliary equipment connected to the dry contacts of the solenoid monitor and/or the snap-action switch in the control head will operate. If any of these events fail to occur, the problem must be investigated and repaired.

4. after all the thermal detectors have cooled, the aUTOPULSE control panel can be reset (refer to proper aUTOPULSE control panel reset instructions) and the control head can be placed in the set position. To set the control head, the slide plate must be moved from right to left, ensuring the bolt extending from the cam arm is in the slot provided in the slide plate. Continue moving the slide plate to the left until the latching arm is in the locked position.

Testing Remote Pull Station

1. Once the control head is set, pull the pull handle on the remote pull station to assure that the control head operates. If the control head operates normally, the control head can be reset as described in Step 4 in the “Testing Thermal Detectors” section on this page.

2. Insert the pull pin into the hole in the slide plate above the latching arm.

3. Replace the pull station handle, pull pin, and break rod.

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SYSTEM CHECkOUT AFTER INSTALLATION (Continued) Completing System Checkout

1. Make certain the aUTOPULSE control panel is reset and the control head is re-cocked and set. If the Model SM-120 Solenoid Monitor is used instead of an aUTOPULSE control panel, energize the actuation/detection circuit by depressing the push button on the solenoid monitor.

2. Using a felt-tipped marker, write the date of installation on the CO2 pilot cartridge. Ensure that the actuator has an o-ring installed, and screw the cartridge into the control head actuator until hand tight. Continue installation of cartridge by turning an additional 1/4 turn using a wrench or pliers. Use caution not to damage cartridge.

Note 1: Four to five threads should be showing when the

cartridge in engaged properly. It is important that no more than five threads be showing.

Note 2: The cartridge and o-ring shall be replaced annually.

CAUTION

Do not over-tighten cartridge. Over-tightening can result in premature puncturing of the cartridge seal.

3. Remove the pull pin from the hole in the slide plate and install the control head cover. Insert the pull pin through the local manual control handle and into the bushing. Secure the pull pin with the tie provided.

ENCLOSURE INSTALLATION INSTRUCTIONS – MODEL EN-MCU3 AND MODEL EN-S

Enclosure Mounting

The Model EN-MCU3 and/or EN-S Enclosure must be securely anchored to the wall using bolts or lag screws. The wall to which the enclosure is attached must be sufficiently strong. The enclosure should never be fastened to drywall or similar material. If this type of wall is encountered, studs must be located and the enclosure fastened to them.

Three center mounting holes allow either enclosure to be mounted on a single stud. Four corner mounting holes are also available. See Figure 4-32.

NOTICE

Refer to NFPa-17a for additional inspection requirements.

FIGURE 4-32

002946PC

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Fusible Link Detector Installation

The Model EN-MCU3 Enclosure can support a fusible link detection system. The Model EN-S Enclosure cannot support a fusible link detection system and must be used in conjunction with the Model EN-MCU3 Enclosure or a Model MCH3/ECH3/ NMCH3 Control Head.

after mounting the enclosure, the fusible link line can be installed. The first step to installing the fusible link line is to install the detector brackets. These brackets must be installed in the plenum area of the ventilation hood over all protected appliances and in each duct. See Section 3 – System Design for detector placement guidelines. Connect the fusible link brackets together using 1/2 in. EMT conduit and the conduit connectors supplied in the detector kit (Model FLK-1/1a). PYRO-CHEM KITCHEN KNIgHT II corner pulleys must be used whenever a change in conduit direction is necessary. The conduit is connected to the enclosure through a top knockout.

See “Fusible Link Detector Installation” section (Pages 4-4 – 4-7) for fusible link installation guidelines. Before attaching the stainless steel cable to the fusible link line ratchet wheel, it must be run below the fusible link line pulley in the enclosure. See Figure 4-33.

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

The fusible link line can now be put into a set position by tensioning the fusible link line. This is accomplished by using a 1/2 in. hex wrench on the fusible link line ratchet wheel. The ratchet wheel will be ratcheted in a clockwise direction until the spring plate is parallel to the top of the enclosure. The fusible link line is now in a set position.

Note: Tension must be set on fusible link detection line before control head can be set.

Once the fusible link line is set, the Model EN-MCU3 Enclosure can be placed in the set position. To set the Model EN-MCU3, the slide plate is moved from right to left, ensuring the bolt extending from the cam arm is in the slot provided in the slide plate. Continue moving the slide plate to the left until the latching arm is in the locked position. Insert the pull pin into the hole in the slide plate above the latching arm. This will lock the control mechanism in the set position, eliminating accidental actuation during the rest of the installation procedure. See Figure 4-33.

Remote Pull Station Installation

The Model RPS-M Remote Mechanical Pull Station is used for remote manual actuation of the Model EN-MCU3 It is to be located near an exit in the path of egress from the hazard. Height and location of pull station should be determined in accordance with the authority Having Jurisdiction.

The Pull Station is connected to the Model EN-MCU3 using 1/16 in. (1.6 mm) diameter stainless steel cable. The cable enters the Model EN-MCU3 through a knockout in the top of the enclosure. See Figure 4-33.

See “Remote Pull Station Installation” section (Pages 4-8 – 4-9) for remote pull station installation guidelines.

FIGURE 4-33

002947PC

Setting the Model EN-MCU3

after the last link in the series is connected, the cable should be fed through the conduit back to the Model EN-MCU3. It must be fed under the fusible link line pulley and through the hole in the fusible link ratchet wheel. The line must then be crimped, and the crimp positioned inside the ratchet wheel.

NOTICE

24919).

Gas Shut-off Valve Installation

The Model EN-MCU3 can be used to operate a mechanical gas shut-off valve. This valve is located in the fuel gas supply line to the cooking appliance(s). The valve body has an arrow which indicates direction of gas flow through the valve. The gas shut-off valve is spring loaded and requires five pounds of force to hold it open. This force is supplied by a 1/16 in. diameter (1.6 mm) stainless steel cable that is connected to the Model EN-MCU3.

See “gas Shut-off Valve Installation” section (Page 4-11 – 4-12) for gas valve shut-off installation guidelines.

after the valve is installed in the gas line, 1/2 in. conduit must be run from the top center knockout of the gas valve box to the top or bottom knockout in the enclosure. See Figure 4-32. a PYROCHEM KITCHEN KNIgHT II corner pulley is used wherever a change in conduit direction is required.

Remove the gas valve cover and thread the stainless steel cable through the conduit back to the Model EN-MCU3. If the cable enters the enclosure through the bottom knockout, the cable must be run over the gas valve line pulley (see Figure 4-34). If the cable enters the enclosure through the top knockout, the cable must be run under the gas valve line pulley (see Figure 4-35). Thread the cable through the hole in the gas valve ratchet wheel. The line must then be crimped, and the crimp positioned inside the center of the ratchet wheel.

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Gas Shut-off Valve Installation (Continued)

CAUTION

The gas valve cable must always utilize the gas valve pulley and exit the top or bottom of the enclosure. The gas valve

cable cannot exit the side of the enclosure.

at the gas valve, loop the cable through the valve stem and secure it with the crimp provided (see Figure 4-19).

The gas valve line can now be put into a set position by applying tension to the gas valve line. This is accomplished by using a 1/2 in. hex wrench on the gas valve ratchet wheel. The ratchet wheel will be ratcheted in a clockwise direction until the gas valve is fully open. Secure the gas valve cover plate to the gas valve box with the four screws provided. The gas valve line is now in a set position. See Figure 4-34 and/or Figure 4-35.

CAUTION

Electrical (Snap-Action) Switch Installation

See NFPa 72, “National Fire alarm Code,” Initiating Devices section, for the correct method of wiring connection to the fire alarm panel.

These switches may be used to provide an electrical signal to the main breaker and/or operate electrical accessories provided the rating of the switch is not exceeded. Wiring connections for the Model MS-SPDT are shown in Figure 4-24. The contact ratings for both switches are as follows:

Contact Ratings For Electrical (Snap-Action) Switches:

21 amps

1 HP, 125, 250, 277 VaC or 2 HP, 250, 277 VaC

Three knockouts are provided for electrical (snap-action) switch wiring. The upper right-side knockout must be used when the gas valve line exits the bottom of the enclosure (see Figure 4-34). The lower right-side knockout must be used when the gas valve line exits the top of the enclosure (see Figure 4-35). an additional knockout located on the top of the enclosure is also provided (see Figure 4-32) and may be used in either situation.

NOTICE

No electrical connections shall be made inside the control head. all electrical wiring shall exit the control head through the knockout on the side of the box. all electrical connections must be made in an approved electrical box.

Cylinder Installation

1. Single Cylinder Installation – PCL-300/460

The Model EN-MCU3 can be used for single cylinder installations. It can support either the Model PCL-300 or PCL-460 cylinder assemblies. The cylinder must be placed in the enclo-

FIGURE 4-34

002948PC

sure with the discharge port to the left. No additional mounting

bracket is required when the Model EN-MCU3 is used.

In order to actuate the agent cylinder from the Model EN-MCU3s control mechanism, pneumatic tubing must be used to connect the actuator to the valve cap assembly of the agent cylinder valve. a 1/8 in. NPT x 1/4 in., 45° flare type elbow is included and must be installed in the actuator of the Model EN-MCU3 Enclosure. See Figure 4-36.

NOTICE

Pneumatic tubing (copper) used for cylinder actuation shall have an outside diameter of 1/4 in. (6.4 mm) with a minimum wall thickness of 1/32 in. (0.8 mm). This is commonly known as refrigeration-type copper tubing. all tubing fittings shall be of the 1/4 in., 45° flare

FIGURE 4-35

002949PC

type conforming to SaE J513c. Compression

type fittings are not acceptable.

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Cylinder Installation (Continued)

2. Multiple Cylinder Installation – PCL-300/460

The Model EN-S can be used in conjunction with the Model EN-MCU3 Enclosure or Model MCH3/ECH3 Control Head for multiple cylinder installations. a single Model EN-MCU3 can be used to pneumatically actuate a maximum of five agent cylinders with the 16 gram CO2 cartridge. One agent cylinder can be installed in the Model EN-MCU3 Enclosure; the additional agent cylinder(s) can either be mounted in a Model EN-S Enclosure or with a Model MB-15 Mounting Bracket. When an enclosure is used, the cylinders must be placed in the enclosure(s) with the discharge port to the left. No additional mounting bracket is

required when a cylinder is installed in the Model EN-MCU3 or EN-S Enclosure.

In order to actuate the agent cylinders from the Model EN-MCU3, pneumatic tubing must be used to connect the EN-MCU3 actuator to the valve cap assembly of each agent cylinder valve. Pneumatic tubing or stainless steel actuation hose must be run from the actuator in the Model EN-MCU3 to the Model EN-S(s) through the side knockouts. a 1/4 in., 45° flare x 1/4 in., 45° flare x 1/8 in. NPT tee is included with the Model EN-S and must be installed in the Model EN-MCU3 actuator. See Figure 4-37.

NOTICE

Pneumatic tubing (copper) used for remote cylinder actuation shall have an outside diameter of 1/4 in. (6.4 mm) with a minimum wall thickness of 1/32 in. (0.8 mm). This is commonly known as refrigeration-type copper tubing. all tubing fittings shall be of the 1/4 in., 45° flare type conforming to SaE J513c.

Compression type fittings are not acceptable.

a single Model EN-MCU3 can actuate up to four cylinders with 25 ft (7.6 m) of pneumatic tubing or stainless steel actuation hose or a maximum of five cylinders with up to 18 ft (5.4 m) of pneumatic tubing or stainless steel actuation hose.

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

To check satisfactory operation of the control mechanism, cut the terminal link or the “S” hook holding the link. This will relieve all tension on the fusible link line and operate the control mechanism. The slide plate will move fully to the right. The gas valve cable will be released, causing the gas valve to close. any auxiliary equipment con nect ed to the dry contacts of the solenoid monitor and/or the electrical (snap-action) switch in the Model EN-MCU3 will operate.

If any of these events fail to occur, the problem must be investigated and repaired.

Note: Tension must be set on fusible link detection line before control head can be set.

Once the fusible link line is set, the control mechanism can be placed in the set position. To set the control mechanism, the slide plate is moved from right to left, ensuring the bolt extending from the cam arm is in the slot provided in the slide plate. Continue moving the slide plate to the left until the latching arm is in the locked position. Once the control mechanism is set, pull the pull handle on the remote pull station to assure that the control head operates. If the control mechanism operates normally, the control mechanism can be reset as described above. Insert the pull pin into the hole in the slide plate above the latching arm. Replace the pull station handle, pull pin, and nylon tie.

To test the thermal detectors, use a heat gun. Hold the gun approximately 12 in. (305 mm) from the detector for about one minute. Do not overheat. Overheating can cause damage to detector. allow detector to cool after testing.

assure that the gas valve is fully open by ratcheting the gas valve ratchet wheel. Do not overtighten.

CAUTION

System Checkout After Installation

Before putting the system into service, all components must be checked for proper operation. During this checkout, ensure that

Before screwing the 16 gram carbon dioxide pilot cartridge into the actuator, ensure that the actuator has an o-ring washer installed.

the carbon dioxide pilot cartridge is not installed in the Model EN-MCU3 actuator. Remove the pull pin from the hole in the slide plate.

002950PC

FIGURE 4-36 FIGURE 4-37

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System Checkout After Installation (Continued)

Using a felt-tipped marker, write the date of installation on the carbon dioxide pilot cartridge. Screw the cartridge into the Model EN-MCU3 actuator until hand-tight.

Install cartridge per the following: a. It is recommended that the cartridges first be fully hand

tightened and then further tightened 1/4 to 3/4 turn using a needle-nose Vise-grips. Note: Use caution not to damage

cartridge with Vise-Grips.

Note 1: Four to five threads should be showing when the

cartridge is engaged properly. It is important that no more than five threads be showing.

Note 2: The cartridge and o-ring shall be replaced annually.

CAUTION

Do not over-tighten cartridge. Over-tightening can result in premature puncturing of the cartridge seal.

Remove the pull pin from the hole in the slide plate. Secure the Model EN-MCU3 or EN-S cover with the screws provided.

FLEXIBLE CONDUIT INSTALLATION

Flexible conduit allows for quicker installations and the convenience of being able to route the cable over, under, and around obstacles.

Flexible conduit is designed for use with PYRO-CHEM® restaurant systems. Flexible conduit can be used as a substitute for standard EMT conduit or can be used with EMT conduit.

NOTICE

Flexible conduit CANNOT be used in detection systems. Flexible conduit is intended for indoor use only.

• The maximum distance from a PYRO-CHEM control head to

a mechanical gas valve is 75 ft (22.8 m) with a maximum of 4-90° bends in the flexible conduit and four pulley elbows.

• Any portion of the flexible conduit system can be substituted

with EMT conduit provided the proper connections are used to join the two types of conduit.

• All bends in the flexible conduit system must have a minimum

bend diameter of 6 in. (153 mm).

• When the flexible conduit is used to make 90° bends between

a control head and a mechanical gas valve, the bends must start at the control head. No pulley elbows can be used between the bends. If more than 360° of bends are needed, then pulley elbows can be used.

• When the flexible conduit is used to make 90° bends between

a control head and a pull station, the bends must start at the control head. No pulley elbows can be used between the bends. If more than 360° of bends are needed, then pulley elbows can be used.

• Only PYRO-CHEM pull stations utilizing a composite (black)

bushing on the back side of the pull station cover can be used with flexible conduit.

• When not utilizing a Conduit Offset (Part No. 436063) 2-45°

bends in the flexible conduit are allowed between the strain relief on top of the control head and the location where the flexible conduit is supported. Note: This is allowed on pull

station installations only.

• When installing flexible conduit, conduit should be secured at

intervals not to exceed 5 ft (1.5 m) and before and after each bend. Flexible conduit CaNNOT slide in the clamp(s) used for mounting. Make certain mounting clamp(s) do not pinch the

flexible conduit. The following style clamp (‘P’ clip) (Part No.

436150) is a suitable type for use on flexible conduit.

Design Requirements

• Prior to starting the flexible conduit installation, the detection

system must be complete and attached to the control head.

• Flexible conduit cannot be utilized in detection systems.

• Flexible Conduit Inserts (Part No. 434347) can ONLY be used

with the flexible conduit system.

• The maximum distance from a PYRO-CHEM control head to

a mechanical pull station is 140 ft (42.6 m) with a maximum of 360° (for example, 3-90° and 2-45° bends, 2-90° and 4-45° bends, etc.) bends in the flexible conduit, one pulley tee (refer to Design, Installation Manual for detailed splicing instructions), two splices, and 15 pulley tees. Note: When installing flexible conduit, make sure to feed wire rope through conduit directly from the spool of wire rope. DO NOT pre-cut wire rope. Feeding pre-cut rope through flexible conduit will cause excessive kinks in the rope, making it difficult to install.

FIGURE 4-38

008141

TABLE 4-1

Manual Mechanical Pull gas Valve Detection

90° Cable Bends 4 4 N/a Bend Diameter – in. (mm) 6 (152) 6 (152) N/a Mechanical Corner Pulley 15 4 N/a Conduit Secured Max. ft (m) 5 (1.5) 5 (1.5) N/a Conduit Max. Length ft (m) 140 (42.6) 75 (22.8) N/a Conduit Offset or 2-45° 1 0 N/a Bends (Only between the

strain relief fitting and support location)

Pulley Tees 1 0 N/a Splices 2 0 N/a

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FLEXIBLE CONDUIT INSTALLATION (Continued) Installation Instructions

Note: Do not add any type of lubricants inside or on the flexible

conduit. Make certain stainless steel wire rope is clean and debris-free.

The flexible conduit should be routed along the same path that EMT conduit would normally be run. Stainless steel wire rope should be routed through the flexible conduit as it is in EMT conduit.

CAUTION

Flexible conduit must not be located within 6 in. (152 mm) of the hood or in areas exceeding 130 °F (54 °C). also, do not route flexible conduit in areas where conduit can be crushed, pinched, or broken.

Flexible conduit can be used to connect a PYRO-CHEM control head to a remote pull station or mechanical gas valves.

Before starting the system installation, take a few minutes to plan the layout of the system. This will minimize the amount of components needed to complete the installation. Once the path of the flexible conduit has been determined, verify that the layout does not exceed the design requirements.

Connecting the Flexible Conduit to the PYRO-CHEM Control Head, Electrical Box, Pull Station, or Mechanical Gas Valve

1. Layout the flexible conduit and secure it in place. Note: If inner liner is crimped, turn a drywall screw into the end to open it. See Figure 4-39.

2. Starting at the PYRO-CHEM control head, connect the conduit connector using the supplied nut. Use only PYROCHEM Conduit Fittings (Part No. 55813). See Figure 4-40.

FIGURE 4-40

008068

3. Unscrew the nut from the EMT conduit connector and remove the compression ring. Discard ring. See Figure 4-41.

NUT

DISCaRD RINg

IF SLIgHTLY CRIMPED, TURN IN DRYWaLL SCREW TO OPEN

FIGURE 4-39

007985

FIGURE 4-41

008070

4. Thread the stainless steel wire rope through the EMT conduit connector and flexible conduit insert. Make certain thread in flexible conduit insert is facing out toward end of connector. See Figure 4-42.

FLEXIBLE CONDUIT INSERT THREaDS MUST FaCE OUT

FIGURE 4-42

008071

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Connecting the Flexible Conduit to the PYRO-CHEM Control Head, Electrical Box, Pull Station, or Mechanical Gas Valve (Continued)

5. Tighten the nut to the connector body, locking the flexible conduit insert in place. See Figure 4-43.

TIgHTEN CONNECTOR NUT TO LOCK IN FLEXIBLE CONDUIT INSERT

FIGURE 4-43

008072

6. Loosen the nut on the strain relief and thread the wire rope through the strain relief. See Figure 4-44.

LOOSEN NUT

8. Thread the wire rope through the flexible conduit. See Figure 4-46. (If a splice is required in the flexible conduit, proceed to “Splicing Installation Instructions.”)

FIGURE 4-46

008075

9. Slide the flexible conduit into the strain relief until it is approximately 1/16 in. (1.6 mm) from the bottom of the flexible conduit insert. See Figure 4-47.

STOP FLEXIBLE CONDUIT aPPROXIMaTELY 1/16 IN. (1.6 mm) FROM THE BOTTOM OF INTERNaL FLEXIBLE CONDUIT INSERT

FIGURE 4-44

008073

7. Tighten the body of the strain relief to the conduit connector. See Figure 4-45.

TIgHTEN STRaIN RELIEF INTO CONDUIT CONNECTOR

FIGURE 4-45

008074

FIGURE 4-47

008076

10. Tighten the strain relief nut onto the strain relief. See Figure 4-48.

TIgHTEN NUT ON STRaIN RELIEF

FIGURE 4-48

008077

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KITCHEN KNIGHT II Restaurant Fire Suppression Manual

Connecting Flexible Conduit to Pulley Elbows, Pulley Tees, or Union Fittings

1. Unscrew the nut from pulley elbow, pulley tee, or EMT conduit connector and remove the compression ring. Discard ring. See Figure 4-49.

DISCaRD RINg

FIGURE 4-49

007995

2. Thread the stainless steel wire rope through the EMT conduit connector and flexible conduit insert. Make certain thread in flexible conduit insert is facing out toward end of connector. See Figure 4-50.

4. Loosen the nut on the strain relief and thread the wire rope through the strain relief. See Figure 4-52.

LOOSEN NUT OF STRaIN RELIEF

FIGURE 4-52

007998

5. Tighten the body of the strain relief to the conduit connector. See Figure 4-53.

TIgHTEN STRaIN RELIEF INTO CONDUIT CONNECTOR

THREaDS FaCINg aWaY FROM BODY OF FITTINg

FIGURE 4-50

007996

3. Tighten the nut to the connector conduit body, locking the flexible conduit insert in place. See Figure 4-51.

FLEXIBLE CONDUIT INSERT LOCKED IN PLaCE

FIGURE 4-53

007999

6. Push the wire rope into the flexible conduit. See Figure 4-54.

FLEXIBLE CONDUIT

FIGURE 4-51

007997

FIGURE 4-54

008000

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Connecting Flexible Conduit to Pulley Elbows, Pulley Tees, or Union Fittings (Continued)

7. Slide the flexible conduit into the strain relief until it is approximately 1/16 in. (1.6 mm) from the bottom of the flexible conduit insert. See Figure 4-55.

SLIDE FLEXIBLE CONDUIT aPPROXIMaTELY 1/16 IN. (1.6 mm) FROM BOTTOM OF FLEXIBLE CONDUIT INSERT

FIGURE 4-55

008001

8. Tighten the strain relief nut onto the strain relief. See Figure 4-56.

TIgHTEN STRaIN RELIEF NUT

Installing Flexible Conduit Through a Conduit Offset

1. Starting at the PYRO-CHEM control head, connect the conduit connector using the supplied nut. Use only PYRO-CHEM Conduit Fittings (Part No. 55813). See Figure 4-57.

FIGURE 4-57

008068

2. Install Conduit Offset (Part No. 79825) into conduit connector and tighten nut. See Figure 4-58.

FIGURE 4-56

008002

9. Complete the same procedures on the other end of the conduit fitting as described in Step 1 through Step 8 above.

FIGURE 4-58

008069

3. Install compression union to opposite end of conduit offset. Tighten securely. See Figure 4-59.

FIGURE 4-59

008040

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KITCHEN KNIGHT II Restaurant Fire Suppression Manual

Installing Flexible Conduit Through a Conduit Offset (Continued)

4. Install the conduit required to get above the ceiling. See Figure 4-60.

FIGURE 4-60

008041

5. Install compression union to top of conduit riser. See Figure 4-61.

7. Remove strain relief nut and install strain relief body into compression union. See Figure 4-63.

FIGURE 4-63

008044

8. Install union nut over strain relief body and tighten nut. See Figure 4-64.

FIGURE 4-61

008042

6. Remove union nut and ring. Discard ring. Do not reinstall nut at this time. See Figure 4-62.

FIGURE 4-62

008043

FIGURE 4-64

008045

9. Install strain relief nut onto strain relief body. Do not tighten nut at this time. See Figure 4-65.

FIGURE 4-65

008046

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Installing Flexible Conduit Through a Conduit Offset (Continued)

10. Push flexible conduit completely through conduit offset. Flexible conduit should stop flush or +/– 1/2 in. (12.7 mm) from bottom of conduit of conduit fitting in PYRO-CHEM control head. See Figure 4-66.

FIGURE 4-66

008047

11. Tighten nut on strain relief on top of conduit riser. See Figure 4-67.

Flexible Conduit Splicing (Allowed on Pull Station Installations Only)

Note: Wire rope cannot be spliced together, only the flexible conduit.

Flexible conduit can be spliced together using EMT Compression Fitting Union (Part No. 79827) only for the pull connection.

1. Remove rings from both ends of compression union. See Figure 4-68.

FIGURE 4-68

008061

2. Install strain relief nut, strain relief, compression union nut, flexible conduit insert and compression union over the flexible conduit with wire rope installed. See Figure 4-69.

FIGURE 4-67

008048

12. Complete the remainder of the flexible conduit and wire rope installation to the pull station or the gas valve.

FIGURE 4-69

008049

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KITCHEN KNIGHT II Restaurant Fire Suppression Manual

Flexible Conduit Splicing (Allowed on Pull Station Installations Only) (Continued)

3. Tighten compression union nut onto union body, locking flexible conduit insert in place. See Figure 4-70.

FIGURE 4-70

008050

4. Install strain relief body into compression union and tighten. See Figure 4-71.

6. Starting on the opposite end of the compression union, remove the nut. See Figure 4-73.

FIGURE 4-73

008053

7. Install strain relief nut, strain relief, and compression union nut on remaining section of flexible conduit and install flexible conduit insert on wire rope. See Figure 4-74.

FIGURE 4-71

008051

5. Push flexible conduit into strain relief until it is approximately 1/16 in. (1.6 mm) from the bottom of the flexible conduit insert, then tighten strain relief nut onto strain relief body. See Figure 4-72.

FIGURE 4-72

008052

FIGURE 4-74

008054

8. Push wire rope completely through remaining section of flexible conduit. See Figure 4-75.

FIGURE 4-75

008055

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Flexible Conduit Splicing (Allowed on Pull Station Installations Only) (Continued)

9. Tighten compression union nut onto union body, securing flexible conduit insert in place. See Figure 4-76.

FIGURE 4-76

008056

10. Tighten strain relief body into compression union. See Figure 4-77.

12. Complete the remainder of the flexible conduit and wire rope installation.

13. To test all installations, refer to the proper sections in the KITCHEN KNIgHT II System Manual (Part No. 551274).

Testing Pull Station/Mechanical Gas Valve

To test all installations, refer to Page 4-18 for detailed testing information.

FIGURE 4-77

008057

11. Push flexible conduit into strain relief until it is approximately 1/16 in. (1.6 mm) from bottom of the flexible conduit insert, then tighten strain relief nut onto strain relief body. See Figure 4-78.

FIGURE 4-78

008058

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NOTES:

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

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SECTION 5 – SySTEm maINTENaNCE

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GENERaL

The maintenance information listed in this section deals with the limitations and parameters of this pre-engineered system. Those individuals responsible for the maintenance of the KITCHEN KNIgHT II system must be trained and hold a current PYROCHEM certificate in a KITCHEN KNIgHT II training program.

SEmI-aNNUaL maINTENaNCE

1. Check that the hazard area has not changed.

2. Check that the system has not been tampered with, i.e., nozzles removed, nozzles not aimed properly, piping not supported properly, blow off caps in place.

3. Check the entire system for mechanical damage.

4. Check all nozzle orifices to make certain they are not plugged. apply a small amount of Dow Corning No. III silicone grease across the opening of the nozzle tip. Replace blow off caps or o-ring if necessary.

Note: Rubber blow-off caps that have been installed in the

system for one year or more must be replaced.

5. Check the solenoid monitor.

CaUTION

Before continuing, remove the cover from the control head and insert the safety pin in the hole in the slide plate above the latching arm. This will secure the system, preventing accidental discharge.

If the control head cover requires replacement, it must only be replaced with the NMCH cover plate which does not have a handle on the control head cover for local actuation.

6. Disconnect the control head or pneumatic tubing from the valve cap assembly of each agent cylinder. Remove the carbon dioxide pilot cartridge in the control head. Remove the safety pin from the slide plate. actuate the control head to ensure it is functioning properly. Make certain the gas shut-off valve and remote pull station are functioning properly.

Test the functionality of the control head with the cover in

place to verify there is no binding. If binding occurs, turn the indicator mounting bolt until there is 1/16 (1.6 mm) clearance between the front edge of the control head back box and white indicator surface.

7. Inspect the pulley elbows for excessive grease buildup. Clean elbows if necessary. Replace fusible links. (They must be replaced semi-annually per NFPa 96.) Visually inspect thermal detectors.

Note: Refer to Section 4 – System Installation for control

head assembly resetting procedures.

8. Reinstall the carbon dioxide pilot cartridge, reconnect the control head, and replace the control head cover and nylon tie. See detailed cartridge installation instructions listed on Page 4-20 (System Installation).

CaUTION

Before screwing the carbon dioxide pilot cartridge into the actuator, ensure that the actuator has an o-ring installed. If actuator is utilizing a Teflon washer, replace with o-ring (Part No. 55531).

9. Inspect the cylinder pressure. Tap the gauge lightly to ensure the needle is moving freely. If the gauge shows a loss in pressure indicated by the needle being below the green band, the tank should be removed and recharged per the SYSTEM RECHaRgE section of Chapter VI (System Recharge) in this manual.

aNNUaL maINTENaNCE

1. Inspect as per semi-annual maintenance instructions. Do not reconnect control head at this time.

2. Disconnect the discharge piping from the valve outlet. Using air or nitrogen, blow out the piping. Replace all nozzle caps.

3. Fixed temperature sensing elements of the fusible alloy type must be replaced, at a maximum semi-annually, or more frequently if necessary, to assure proper operation of the system.

4. Test thermal detectors and remote pull stations per SYSTEM CHECKOUT aFTER INSTaLLaTION section located in Chapter IV (System Installation) of this manual. Per NFPa 72, two or more detectors per circuit should be tested. Note individual detector location and date of testing. Within five years, all detectors in system must be tested.

5. Replace the carbon dioxide pilot cartridge and o-ring (Part No. 55531).

6. Record the date of installation on the cartridge with a felttipped marker.

7. See detailed cartridge installation instructions listed on Page 4-20 (System Installation).

CaUTION

Before screwing the carbon dioxide pilot cartridge into the actuator, ensure that the actuator has an o-ring installed.

8. Reconnect the control head. Replace the control head cover and nylon tie.

NOTICE

Methods and frequency of inspection, testing and maintenance of detectors should be in accordance with NFPa-72.

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12-yEaR maINTENaNCE

along with the required annual maintenance requirements, the tanks must be removed from the system and properly discharged. all tank and hose assemblies must be hydrostatically tested per the requirements of NFPa-17a. The tank must be refilled with fresh agent. Refer to the PYRO-CHEM Hydrostatic Test Instructions Manual (Form No. PC2013008) for additional hydrostatic testing information.

NOTICE

Refer to the nameplate on tank for hydrostatic pressure requirements.

CaUTION

Precautions must be taken when handling and transferring wet agents as they are cautic in nature. goggles must be worn at all tmes. If any agent gets into the eyes, they should be flushed with clean water for 15 minutes and a physician contacted. If any agent contacts the skin, it should be flushed with cold water to prevent irritation. The agent is electrically conductive. Care must be taken to thoroughly clean up any agent discharged around electrical appliances before turning the power on.

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

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SECTION 6 – SySTEm REChaRgE

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gENERaL

The recharge information listed in this section deals with the limitations and parameters of this pre-engineered system. Those individuals responsible for the recharge of the KITCHEN KNIgHT II system must be trained and hold a current PYROCHEM certificate in a KITCHEN KNIgHT II training program.

SySTEm CLEaNUP

CaUTION

Before attempting any cleanup, make certain that all fuel sources to the equipment to be cleaned have been shut off. Make certain that the exhaust hood and all appliance electrical controls have been de-energized to avoid any chance of electrical shock resulting from the cleaning process of electrically conductive alkaline liquid agent and/or its residue.

Make certain all surfaces to be cleaned have cooled down to room temperature.

Do not use water to clean any appliances that contain hot grease or cooking oils. Doing so may result in violent steaming and/or spattering.

SySTEm REChaRgE

NOTICE

Determine the cause of system discharge and correct immediately before performing system recharge.

CaUTION

The complete piping system must be flushed after a

discharge. Flushing Concentrate (Part No. 79656) must be used when flushing the system. The concentrate is shipped in a 32 oz (0.95 L) container. a PCL-160 tank requires half of a container. a PCL-300 tank requires one container of concentrate. a PCL-460 requires one and a half containers, and a PCL-600 requires two containers. To prepare the system for flushing:

a. Pour the required amount of flushing concentrate into

the tank.

b. Fill the tank approximately half full with warm, clear

water. agitate the tank for a few seconds and then add more warm water to bring the level to the required fill line using the Measuring Stick (Part No. 551039).

c. Reinstall valve and pickup tube. Hand tighten to 12.5

ft-lb (16.9 Nm) maximum torque.

CaUTION

1. after discharge, inspect the entire system for mechanical damage. If the tank has sustained any mechanical damage, it must be hydrostatically tested before refilling.

2. Disconnect the 1/4 in. actuation tubing or the control head from the top of the tank valve.

3. Relieve the pressure from the top chamber of the tank valve by depressing the core of the valve in the valve cap assembly. By performing this operation, the valve will close.

4. Slowly remove the valve and siphon tube. If there is any residual pressure left in the tank, it will bleed out through the pressure relief slot in the valve threads.

Do NOT use a wrench or other tool to tighten the valve. Do NOT use a pipe extension on the valve outlet for the purpose of providing additional torque.

d. Pressurize tank to 225 psi (15.5 bar) at 70 °F (21 °C) and

reinstall to piping network.

6. With nozzles in place, attach control head and manually actuate the tank. allow the tank to completely discharge through the piping network.

7. after the discharge is completed, the entire piping network must be blown out with air or nitrogen until no more mist is visual coming out of the nozzles.

8. Remove, clean, and reinstall all nozzles.

9. Remove the tank from the system. Slowly remove the valve and siphon. If there is any residual pressure left in the tank, it will bleed out through the pressure relief slot in the valve threads. The valve and pressure regulator (located in outlet of valve) must be cleaned and rebuilt after each discharge. To rebuild the valve, use Rebuilding Kit (Part No. 550698). To rebuild the pressure regulator, use Rebuilding Kit (Part No. 551061). Each kit includes an instruction sheet listing detailed rebuilding instructions.

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SySTEm REChaRgE (Continued)

10. Fill tank with required amount of KITCHEN KNIgHT agent – 3 gal (11.4 L) (Part No. 551188), or 1.6 gal (6.1 L) (Part No.

553176), using Measuring Stick (Part No. 551039). Tank should be filled to a tolerance of –0/+1/8 in. (–0/+3.1 mm) from the mark level on the measuring stick.

NOTICE

During filling, the agent temperature should be 60 °F to 80 °F (16 °C to 27 °C).

NOTICE

The pressure gauge attached to the tank valve should not be used to determine when the charging pressure has been reached. a calibrated external gauge must be used.

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

NOTICE

a pressure regulator must be used for charging the tank assembly when the pressure source is higher than the tankrated operating pressure of 225 psi (15.5 bar).

The pressure regulator in the valve outlet must be removed before pressurizing.

11. Reinstall valve and pickup tube. Hand tighten to 12.5 ft-lb (16.9 Nm) maximum torque. Pressurize Shrader valve assembly with 150 psi (10.3 bar) of nitrogen. Install Recharge adaptor (Part No. 551240), into the valve outlet and pressurize with nitrogen to 225 psi (15.5 bar) at 70 °F (21 °C). Wait 10 minutes and verify the pressure in the tank is at 225 psi (15.5 bar). Relieve the pressure from the Shrader valve assembly (this will cause the valve to close) and then disconnect the recharge adaptor. Reinstall pressure regulator into valve outlet.

CaUTION

If pressure is not relieved from Shrader valve assembly before the recharge adaptor is removed, the tank will discharge.

12. Replace all fusible links by following the instructions listed in the Installation Section.

13. Reset control head(s), accessories, pull stations and gas valves by following the instructions listed in the Installation Section.