Pyro-Chem KITCHEN KNIGHT II - Manual (Page 3)

OWNER’S GUIDE
PYRO-CHEM
®
KITCHEN KNIGHT
®
II
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."
001633PC
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 off 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
2
, or Water type hand portable
fire extinguisher in/on an application with burning
cooking oil or grease.