Pyro-chem KITCHEN KNIGHT II Manuel d'utilisateur télécharger pdf (Page 3)

OWNER’S GUIDE

YRO-CHEM

® K

ITCHEN KNIGHT

® I

RESTAURANT FIRE SUPPRESSION SYSTEM

UL EX 3830 1-22-2009 Page 3

INSPECTING YOUR KITCHEN KNIGHT II SYSTEM

(Continued)

10. Make certain the agent storage tank is not in an area in

which the temperature can exceed 120 °F (49 °C) or

can be heated to a temperature exceeding 120 °F

(49 °C) due to conductivity through heated discharge

piping.

IN THE EVENT OF FIRE IN THE PROTECTED AREA

1. Evacuate others from the premises. In a loud, clear

voice say: "WE HAVE A FIRE – PLEASE LEAVE THE

BUILDING CAREFULLY, BUT QUICKLY."

01633PC

2. If the automatic actuation has not yet taken place,

operate the system manually as follows:

• Pull handle or pull ring straight out on manual pull

station with enough force to actuate the fire suppres

sion system.

007803

Once the fire suppression system is actuated, equip-

ment to shut of

f the fuel supply to the cooking appli-

ances will operate.

3. Call the local fire department or emergency number.

001635

4. Stand by with a KITCHEN ONE® Wet Chemical hand

portable fire extinguisher.

If you need to use it:

a. Pull pin

b. Stand back 10 ft (3.1 m)

c. Aim at base of fire, squeeze handle and sweep side

to side

001636

CAUTION

1. Do not attempt to extinguish a grease fire with a

hand portable fire extinguisher before the Fire

Suppression System has been manually or auto-

matically actuated.

2. Do not discharge wet chemical agent from the

KITCHEN ONE Wet Chemical hand portable fire

extinguisher unless the fire suppression system

will not operate or a re-flash has occurred.

3. Do not attempt to use a Class ABC Multipurpose

Dry Chemical, CO

, or Water type hand portable

fire extinguisher in/on an application with burning

cooking oil or grease.

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OWNER’S GUIDE 1

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Pyro-chem KITCHEN KNIGHT II Manuel d'utilisateur Page 3

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