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• • • December 2008 Section 1 General Information Page 1 - 1 • Amerex Restaurant Fire Suppression System (EX4658) • GENERAL INFORMATION • The Amerex KP / ZD Series Restaurant Wet Chemical Fire Suppression System is designed and has been • tested to provide fire protection for commercial cooking operations covering the hood, ducts, plenum and appliances. Amerex Restaurant Fire Suppression Systems are a pre-engineered type as defined in NFPA • 17A — Standard for Wet Chemical Extinguishing Systems. It is manufactured by the Amerex Corporation, • Trussville, Alabama. • It is essential that all installations of the Amerex KP I ZD Series Systems be performed in compliance with this • manual. Those individuals responsible for the design, installation, operation and maintenance of the Amerex Restaurant Fire Suppression System must be trained by Amerex and hold a current Amerex • Certificate. All piping limitations, nozzle coverages, detector placements, etc. have been proven and • established through exhaustive testing by Underwriters Laboratories, Inc. Use of components other than those referenced in this manual, or installations exceeding limitations stated in this manual will void all of the • Amerex KP I ZD Series System listings. • LISTINGS: • The Amerex KP/ZD Series Fire Suppression Systems are a listed pre-engineered fire extinguishing systems. 411 The KP &ZD systems are listed with Underwriters Laboratories, Inc. —USA per UL 300 fire test specification; Underwriters Laboratories of Canada, Inc. per ULC/ORD 1254.6 — 1995 and Loss Prevention Certification • Board — UK per LPS 1223 rev. B. Testing required for listings under these standards involve live fire tests under specific conditions involving commercial kitchen hoods, ducts and appliances. Each test fire is allowed • to reach its maximum intensity before agent is discharged. Each test was repeated using both maximum and • minimum piping, variations in agent storage cylinder pressure to simulate maximum and minimum temperature ratings. Duct fire tests were extinguished with fans off and fans on; dampers open and closed. • Splash tests for various appliances were conducted to assure that discharge of the agent would not cause r♦ excessive splashing of hot grease to provide greater employee safety during commercial cooking operations. • UL Standard 300 introduces a series of tests by specifically addressing the use of high efficiency fryers, • ranges,woks and the unique fire extinguishing challenges that these appliances present. • DESIGN: • The Amerex KP Series Pre-Engineered Fire Suppression Systems consist of mechanical and electrical components to be installed by an Authorized Factory Trained and Certified Amerex Restaurant Fire O Suppression Systems distributor. The system is composed of an Agent Cylinder/Discharge Valve charged • with Amerex Kitchen Wet Chemical Agent and a Mechanical Release Module (MRM or MRM II) or Pneumatic Release Module-'(PRM). The quantity of detectors, fusible links, nozzles, corner pulleys, pulley tees and • manual pull stations will vary depending on kitchen design. • The system operates either automatically if actuated by a detector or manually if actuated by a manual pull • station. Upon system operation, energy sources for the cooking appliances are required to be shut off immediately. Electrical shutdown devices or suitable gas valves are referenced in this manual. Other • equipment such as audible/visual signaling devices can be added where required. • The Amerex Restaurant Fire Suppression System suppresses fire in commercial cooking equipment by 411 spraying Amerex Wet Chemical Agent in a pre-determined manner onto cooking appliances and into exhaust . ducts, filters and plenum areas. The primary means of fire suppression is either by saponification of surface grease or by cooling the surface of oils and hot metal surfaces with fine droplets of agent, reducing the 411 temperature of the oil and appliance below the auto-ignition point. O Upon system discharge, the exhaust fans should be left on to aid in dispersal of the liquid suppressant that • results in cooling the plenum and duct. Any integral make-up or supply air should be automatically shut off • `-`' along with all cooking appliances. Some local Authorities Having Jurisdiction require exhaust fans to be shut down by the fire suppression system. Check local fire codes, AHJ and Department of Health in the specific area that the system is being installed for'special installation requirements. • The Amerex Restaurant Fire.Suppression System agent storage cylinders and cartridge shall not be installed • in environments below 32° F or above 120° F (0°C to 49° C).