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Kitchen Knight II
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RESTAURANT FIRE SUPPRESSION SYSTEM
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The Pyro-Chem Kitchen Knight® II Restaurant Kitchen
Fire Suppression System is a pre-engineered solution to protect
appliances, kitchen hoods, and ducts. The system is
designed to maximize hazard protection, reliability, and
installation efficiency. Automatic or manual system activation
releases a throttle discharge of potassium carbonate solution on
the protected area in the form of fine droplets to suppress the
fire and help prevent re-ignition after the discharge is complete.
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- UL and ULC Approved
- Complies with NFPA Standard 17A and 96
- Meets the requirements of the Building Officials and Code Administrators
- Approved by the City of New York Material and
Equipment Acceptance Division
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The Pyro-Chem Kitchen Knight® II Restaurant Kitchen
Fire Suppression System has been designed for protecting kitchen
hood, plenum, exhaust duct, grease filters, and cooking
appliances (such as fryers, griddles, rangetops, upright
broilers, charbroilers and woks) from grease fires. The versatile
state-of-the-art wet chemical distribution technique, combined
with dual, independent activation capability - automatic fusible
link or manual release - provides efficient, reliable protection
the moment a fire is detected. Once initiated, the pressurized
wet chemical extinguishing agent cylinder discharges a potassium
carbonate solution through a pre-engineered piping network and
out the discharge nozzles. The wet chemical discharge pattern is
maintained for a duration of time to ensure suppression and
inhibit re-ignition.
Expanded capability provides remote manual actuation,
gas equipment shutdown, and electrical system shutdown. This
optional equipment will enhance the basic system functions and be
applicable when designing custom configurations to suit a
particular customer's needs and/or comply with local codes.
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The fire suppression system should be of the stored
pressure, wet chemical pre-engineered fixed nozzle type
manufactured by Pyro-Chem. A carbon dioxide cartridge is
designed in compliance with Military Specification
"MIL-C-601G", and shall be used as the pneumatic
releasing device for the system. The cartridge shall be an
integral part of the control head assembly. The wet chemical
storage cylinder shall be D.O.T.- rated for stored pressure of
225 psig, and a pressure gauge shall be provided on the cylinder
valve for visual inspection. The system shall be capable of
automatic and manual actuation. Automatic actuation shall be
provided by an appropriate number of fuse link detectors mounted in
series on a stainless steel wire input line to the control head.
Manual actuation shall be provided by turning a handle on the
primary head and/or by an optional remote pull station with a
dedicated stainless steel input line to the control head.
The system shall have been tested to the UL Standard
for Fire Extinguishing Systems for Protection of Restaurant
Cooking Area, UL300, and Listed by Underwriters Laboratories,
Inc. It shall be installed in accordance with the National Fire
Protection Association Standard No. 17A Wet Chemical Extinguisher
Systems, and No. 96 Standard for the Installation of Equipment
for the Removal of Smoke and Grease Laden Vapors from Commercial
Cooking Equipment, and comply with all local and/or state codes
and standards.
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Pyro-Chem
One Stanton Street
Marinette, WI� 54143
Phone:� 1-800-526-1079
www.pyrochem.com
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