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• 40 • • I December 2008 Section 1 General Information Page 1 -6 • Amerex Restaurant Fire Suppression System (EX 4658) • SALAMANDER BROILER: See upright broiler. • SAPONIFICATION: The reaction of fats and/or oils to alkaline materials, producing soap-like foam. Fire • extinguishing agents based on sodium bicarbonate, potassium bicarbonate, potassium acetate and potassium • carbonate will cause saponification when discharged onto hot grease. Rendered animal fat and oils containing high percentages of saturated fat saponify better than cooking oils containing low percentages of saturated fat, SERIES DETECTOR: Any detector located between the Mechanical Release Module (MRM or MRM II) and the terminal detector. • SUPPLY LINE: That portion of the agent distribution network piping that runs from the agent cylinder assembly outlet or distributor block to the first tee. • SUPPLY BRANCH LINE: All pipe and fittings leaving the first tee in the system and ending with the last • nozzle in the last nozzle branch line. • TERMINAL DETECTOR: The last detector (or only detector) in the detection network. It is at this point that • the cable for the detection network ends or is terminated. • TEST LINK: This device is used in place of a fusible link in order to easily test the detection network. The test • link is easily cut, simulating a fusible link separating under fire conditions. It is usually located on the terminal Aik• detector and is used solely for test purposes. UPRIGHT BROILER: A cooking appliance using intense radiant heat and conductive heat with the foot and/or • the radiant heat source not being limited for a horizontal mode. Most of these cooking appliances incorporate a removable drip tray and may be used specifically for holding or warming foods. • VENT CHECK: A device installed in the actuation network that is used to safely relieve pressure and to • prevent a slow, unwanted build-up of pressure in the actuation network. ZONE of PROTECTION — A horizontal foot print below and within the perimeter of the hood, in which the • cooking appliances are to be positioned. The discharge nozzles within the "Zone of Protection" are spaced at • pre-determined intervals to provide protection for eligible appliances within the"Zone of Protection"without the need for re-aiming or repositioning of nozzles. An exception to this practice is for dedicated appliances such • as the upright broiler. Dedicated appliances require appliances specific nozzles protection, which will require • further review after movement of the appliance for possible re-aiming or repositioning of nozzle(s). • • • • • • • II • • • • •