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HomeMy WebLinkAboutF18-0016_approved documents_1525108393.pdf 75 South Frontage Road Fire-Construction Permit 0West, TOWN OF VAIL F18-0016 TOWN Vail,CO 81657 Issued: 04/30/2018 TOWN Or VAIL Office:970.479.2139 Inspection Line:970.479.2149 Property Information Address: 715 W LIONSHEAD CIR(210107217001) (210107217001 ) Unit#: Parcel Number: 210107217001 LegalDescription: Subdivision:WEST DAY SUBDIVISION Lot:1 R908760MAP 03-10-05 R910219 BSD 03-24-05 R920513 EAS 06-24-05 R200625646 EAS 09-20-068200715212 EAS 06-11-07 R200719892EAS 07-27-07 Contacts Contact Type:Applicant Full Name:Jason Uhrich Address: 3159 BaronLn3159 Baron Ln Rifle,CO 81650 Phone: 9706254533 Contact Type:Property Owner Full Name:DIAMONDROCK VAILOWNER LLC DIAMONDROCK HOSPITALITY CO Address: Phone: None Contractor Contractor Type:Fire Protection Company: Tri County Fire Protection State License#: Phone: 970-625-4533 Projectlnformation Project Name:Vail Marriott Renovation 2017 Project Description: AMER EXHOOD FIRE SUPPRESSION SYSTEM Fees Paid Account#:001-0000.31111.00-Fire Suppression Permit Fee Fee Amount: $340.00 Account#:001-0000.21123.00 Fire Suppression Review Fee Fee Amount: $432.00 Total Paid: $772.00 Conditions Issued By:Town of V ailFireand Emergency Services Department NOTICE:By issuance of this Permitthe applicant agrees to complyto all Titles of the Town of Vail Code and all applicable State and Federal law.Failure to do so will void this Permit and the applicant shallforfeit all applicablefees. 1F_Hql wtor rzer.x� DEFENSE DESIGN, INSTALLATION, MAINTENANCE & RECHARGE MANUAL NO. 20150 AMEREX RESTAU RANT FIRE SUPPRESSION SYSTEM TESTED AND LISTED BY UNDERWRITERS LABORATORIES TO UL STANDARD 300 and UNDERWRITERS LABORATORIES OF CANADA ULC/ORD 1254.6-1995 AMEREX CORPORATION Post Office Box 81 Trussville, Alabama 35173-0081 Phone: (205) 655-3271 Fax: (205) 655-5112 e-mail: sales @amerex-fire.com web page: www.amerex-fire.com // No part of this manual may be reproduced or transmitted in any form or by any means electrical or mechanical, including photocopying or by any storage and retrieval system without the expressed permission in writing from Amerex Corporation. A Factory Trained and Authorized Distributor must perform the installation and service of any Amerex Restaurant Fire Suppression System in strict accordance with this manual. I Printed in U.S.A. December 2008 MM#20150-12/2008 December 2008 LIMITED WARRANTY Amerex warrants its Restaurant Fire Suppression Systems to be free from defects in material and workmanship for a period of three(3)years from the date of purch ase. During the warranty period, any defective part will be repaired or replaced(at Amerex option). This warranty is valid only if each system is installed, serviced and maintained by an Amerex authorized distributor in strict accordance with Amerex Manual No. 20150. All work must be performed using genuine Amerex replacement parts. This Warranty does not cover defects resulting from modification, alteration, misuse, exposure to corrosive conditions or improper installation or improper maintenance. Warranties on component items not manufactured by Amerex are provided by others whose warranty, evaluation and judgment will be final. ALL IMPLIED WARRANTIES, INCLUDING BUT NOT LIMITED TO, WARRANTIES OF FITNESS FOR PURPOSE AND MERCHANTABILITY, ARE LIMITED TO THE TIME PERIOD AS STATED ABOVE. IN NO EVENT SHALL AMEREX CORPORATION BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some states do not allow limitations on how long an implied warranty lasts or the exclusion or limitation of incidental or consequential damages, so that the above limitations or exclusbns may not apply to you. Amerex Corporation neither assumes nor authorizes any representative or other person to assume for it any obligation or liability other than as expressly set forth herein. This Warranty gives you specific legal rights,and you may also have other rights that vary from state to state. To obtain performance of th a obligation of th is Warranty, write to Amerex Corporation,P. O. Box 81, Trussville,Alabama 35173-0081, USA for instructions. THE NEW MANUAL - WHAT IS NEW? This NEW Restaurant Systems Manual carries a new part number, 20150, for it is a combining of the two previous manuals, KP Manual PN 12385 rev. "A"and ZD Manual PN 16640. The combining of the two manuals does not eliminate any of the limitations of system requirements of the original two manuals, but strives to organize the information into a comprehensive order with additional informative information for greater clarity and understanding. Some of the changes you will notice in the new manual are made to reduce cost of inventory, printing, manufacturing, ordering and returns. The first item you will notice is the change in nomenclature,KP 375 or ZD 375 Agent Cylinder Assemblies are now referred to as a Model 375 Agent Cylinder Assemble. Now there is only one part number per Model of Agent Cylinder Assembly. No longer do you have to order a different part number for a KP or ZD Agent Cylinder Assembly nor do you have to stock two cylinders the same size simply because one is for a KP system and one is for a ZD system. Closer examination of the new manual will reveal that the original configured MRM required that you purchase a MRM and an enclosure (painted or stainless steel) separately. The new MRM II is supplied pre-installed in an enclosure (painted or stainless steel) ready to mount on the wall. The new MRM II incorporates the use of a new ratcheting take up for the automatic detection line. The original MRM used a manual take up method for the cable tensioning and was part number 11977. The original MRM version is no longer in production, however if a replacement for an existing unit is needed or if you are ordering a "Cabinet"enclosure (PN 11978) you can still order part number 11977 as a replacement or to use in the"Cabinet" enclosure. The part number now supplies a MRM II unit without the enclosure, but with the new ratcheting take up. It is 100% interchangeable with the original MRM. The new manual will still contain service and maintenance instructions for the original style MRM. Anytime you see a heading that says MRM, it is referring to the original style unit. If the information is good for both style units it will say MRM / MRM II. The following arrangement, MRM / MRM II / PRM, indicates that the information is good for all three units. Due to the combining of the two manuals the following substitutions should be used as follows: KP Manual PN 12385 is superseded by Restaurant Manual PN 20150 ZD Manual PN 16640 is superseded by Restaurant Manual PN 20150 ZD 275 Agent Cyl. Asy. PN 17102 is superseded by Model 275 Agent Cyl. Asy PN 16921 ZD 375 Agent Cyl. Asy. PN 16650 is superseded by Model 375 Agent Cyl. Asy PN 13334 ZD 475 Agent Cyl. Asy. PN 17474 is superseded by Model 475 Agent Cyl. Asy PN 17397 KP/ZD 375 Mounting Bracket PN 16085 is superseded by 375 Mounting Bracket PN 17690 TABLE OF CONTENTS Section 1 — General Information UL Listing 1-1 Design 1-1 General Information Zone Defense 1-2 Definition of Terms .. 1-3 Section 2— System Components Kitchen Wet Chemical Agent 2-1 Agent Cylinder/Assembly Models 275 / 375 / 475 2-1 Cylinder Mounting Bracket 2-2 Distribution Hose (DISCONTINUED) 2-2 Agent Cylinder/Assembly Model 600 2-2 Cylinder Valve Assembly Model 600 2-3 Cylinder Mounting Bracket Model 600 2-3 Discharge Fitting Kit KP 600 2-3 Pneumatic Actuator 2-3 MRM / MRM II 2-4 PRM 2-5 Detection Tubing 2-5 End of Line Fitting 2-5 Tubing Support Clip 2-5 Low Pressure Indicator 2 -5 Nitrogen Actuation Cylinder 2-6 Enclosure MRM 2-6 Cabinet 2-6 Actuation Hose 2-7 Discharge Nozzles 2-7 Nozzle Swivel Adapter 2-7 Nozzle Caps 2-7 Detector 2-8 Test Links 2-8 Corner Pulley 2-8 Cable & Eyebolt Support 2-8 JOB & Globe Fusible Links 2-9 Conduit Offset 2-9 Linear Fusible Link Termination Kit 2-9 Cable Segment — Link to Link 2-9 Manual Pull Station 2-10 Adapters 2-10 Quick Seal Compression Fitting 2-10 Mechanical Gas Valve 2-11 Electric Gas Valve 2-11 Manual Reset Relay 2-11 Mechanical Gas Valve Kit 2-12 ASCO Mechanical Gas Valve 2-13 Ansul Mechanical Gas Valve 2-13 Snap Action Switch 2-14 Vent Plug 2-14 Section 3— KP Design Duct Protection Limitations— Single Nozzle 3-1 Duct Protection Limitations— 2 Nozzle 3-2 Duct Protection Limitations— 3 Nozzle 3-3 Transition Limitation 3-1 & 3-3 Nozzle Location & Aiming (Special for Short Vertical Rise Duct) 3-4 Duct Protection Limitation— Multiple Nozzle 3-4 Plenum Protection Limitations 3-5 KP APPLIANCE PROTECTION Fryer Protection 3-6, 7 &8 Range Burner Protection 3-9, 10, 11 & 12 Wok Protection 3-12 Griddle Protection 3-13, 14 & 15 Char-broiler Protection 3-16 Lava Rock Protection 3-16 Solid Fuel Appliances 3-17 Upright Broiler Protection 3-18 Salamander 3-18 Char-Broiler Protection 3-19 Nieco 9025 Chain Char-Broiler 3-20 Duke FBB Chain Char-Broiler 3-21 Duke Char-Broiler+ Duke Hood 3-22 Back Shelf Protection 3-23, 24, 25, 26 &27 Nozzle Application Chart 3-28 Agent Cylinder Selection 3-29 Actuation Network Limitations 3-29 General Piping Requirements 3-30 Distribution Network— Single Cylinder 3-31 Distribution Network— Twin Cylinder 3-32 KP Distribution Piping 3-33 Spot Detection Network Limitations (MRM/ MRM II) 3-34 Linear Fusible Link Limitations— Spot Detection 3-35 Linear Fusible Link Detection Network— Lanyard System 3-36 Fusible Link Selection 3 -37 PRM Limitations 3 -37 Manual Pull Station Network Limitations 3-38 Mechanical Gas Valve Applications 3-39 Electric Gas Valve Applications 3-40 Wiring Diagrams 3-41 Snap Action Switch Applications 3-42 Section 3— ZD Design System Design — General 3-43 Zone of Protection 3-44, 45 & 46 Distribution Network— Single Cylinder 3-47 Distribution Network— Twin Cylinder 3-48 Zone Defense Piping Limitations 3-49 & 50 Detection Network Limitations 3-51 Section 4— System Installation General 4-1 Installing the Agent Bracket & Assembly Model 275, 375, 475 4-1 & 4-2 Installing the Agent Bracket & Assembly Model 600 4-2 Installing the Pneumatic Actuator 4-3 Installing Cylinder Enclosure 4-3 Installing the PRM & Detection Tubing 4-4 & 5 Installing Detection Tubing Termination Fitting ..4-6 Installing the MRM / MRM II 4-7 & 8 Setting the MRM II 4 -9 Setting the MRM 4-10 Installing the Linear Fusible Link Detection Network 4-11 Installing the Manual Pull Station (MRM or PRM) 4-12 Recessed Installation of Manual Remote Pull Station 4-12 & 13 Installing the Actuation Network - Limitations 4-14 & 15 Installing the Distribution Piping Network 4-16 Installing High Temperature Blow-off Cap 4-17 Installing the Mechanical Gas Valve (MRM or PRM) 4-17, 18 & 19 Installing the Electrical Gas Valve (MRM or PRM) 4-20 Installing the Mechanical 1s Valve Kit 4-21 Installing the Snap Action Switch (MRM or PRM) 4-22 Section 5— System Testing Detection Network Testing 5-1 Manual Pull Station Testing 5-2 Mechanical Gas Valve Testing 5-2 Distribution Piping Network Testing 5-2 Electrical Gas Valve Testing 5-3 Section 6— System Maintenance Maintenance Requirements 6-1& 2 Section 7— System Reset & Recharge Reset Procedures for MRM/ MRM II 7-1 Reset Procedure for PRM 7-2 RechargeProcedure Model 275 / 375 / 475 Cylinder Asy 7-3 Recharge Procedure KP 600 7-4 & 5 Nitrogen Cylinder Recharge 7-6, 7 & 8 MSDS Sheet Kitchen Wet Chemical Agent Appendix A Appendix B SECTION 1 GENERAL INFORMATION MANUAL P/N 20150 AMEREX RESTAU RANT FIRE SUPPRESSION SYSTEM Tested and Listed by Underwriters Laboratories, Inc. to UL Standard 300 EX 4658 Tested and Listed by Underwriters Laboratories of Canada to ULC/ORD 1254.6-1995 December 2008 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/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/ZD Series System listings. LISTINGS: The Amerex KP/ZD Series Fire Suppression Systems are a listed pre-engineered fire extinguishing systems. 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 kitch en 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 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 Suppression Systems distributor. The system is composed of an Agent Cylinder/Discharge Valve charged with Amerex KitchenWet 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 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 temperature of the oil and appliance below the auto-ignition point. 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). December 2008 Section 1 General Information Page 1 -2 Amerex Restaurant Fire Suppression System (EX 4658) GENERAL INFORMATION— ZONE DEFENSE SYSTEM The Amerex ZD Series Pre-Engineered System consists of mechanical and electrical components to be installed by an Authorized Factory Trained and Certified Amerex Restaurant Fire Suppression Systems distributor. The system is composed of an Agent Cylinder Assembly charged with Amerex Kitchen Wet Chemical Agent and a Pneumatic Release Module (PRM)or an MRM, MRM II using a linear link detection network. The system operates either automatically, if actuated by a rupture in the pressurized thermal responsive tubing or by the separation of a thermal link 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 ZD and KP Series Systems use the same components and share the same UL Listings and limits for the protection of the exhaust duct, plenum and dedicated appliance protection. They do not share the same piping limitations or installation philosophy. This manual provides the unique limitations which apply to a Zone Defense Fire Suppression System. What is the basic difference between a KP and ZD System Philosophy? The Amerex Zone Defense System was developed for the kitchen that changes out it's cooking appliances frequently to accommodate the change in menu or cooks. The ZD System provides a detection system and protection system which allows for the moving and rearranging of appliances without changing the fire suppression piping or detection device locations. This is accomplished by using a detection network that will detect a fire no matter where it occurs under the hood and will extinguish cooking appliances located anywhere under the hood, as long as they are inside the "Zone of Protection". Also the appliances must be capable of being extinguished from overhead. Appliances such as upright broilers, salamanders, covered tilting skillets, chain feed pizza ovens, etc. are all appliances that cannot be extinguished from overhead,but require specific nozzles with specific aiming for the individual appliance. The use of a "back shelf" over appliances also will block the application of agent from overhead nozzles and thereforerequires the use of "Dedicated Appliance Protection"for an appliance with a back shelf. The Amerex Kitchen Protection Fire Suppression System differs from the ZD System in the manner in which it protects appliances and detects a fire under the hood. The KP System uses individual "Dedicated Appliance Protection" for each appliance under the hood requiring protection. A choice of the fire detection method may be a standard thermal link network or one of the two linear detection networks. (PRM or Linear Fusible Link). The KP & ZD Series Systems have their distinct application use in the field of kitchen protection. They both provide superior protection from the hazards of commercial cooking. December 2008 Section 1 General Information Page 1 —3 Amerex Restaurant Fire Suppression System (EX4658) DEFINITION OF TERMS ACTUATION NETWORK: Copper tubing, piping, hose,or combination of the three that allows nitrogen to be supplied from the Mechanical Release Module or Pneumatic Release Module to the Agent Cylinder Assembly(s). AGENT CYLINDER/DISCHARGE VALVE: Pressurized vessel with valve assembly containing Amerex Wet Chemical restaurant fire suppression agent and expellant gas (nitrogen/argon). AUTHORITY HAVING JURISDICTION (AHJ): The organization, office or individual responsible for "approving"equipment, an installation or a procedure. The phrase"Authority Having Jurisdiction" is used in NFPA documents in a broad manner since jurisdiction and approval agencies vary as to their responsibilities. Where public safety is primary, the "Authority Having Jurisdiction" may be a federal, state, local or other regional department or individual such as a fire chief,fire marshal, chief of a fire prevention bureau, labor department, health department, building official, electrical inspector or others having statutory authority. For insurance purposes, an insurance inspection department, rating bureau or other insurance company representative may be the "Authority Having Jurisdiction"; at government installations, the Commanding Officer or departmental official may be the"Authority Having Jurisdiction". AUXILIARY EQUIPMENT: Listed equipment used in conjunction with the Amerex Restaurant Fire Suppression System to shut down: power, fuel and make-up air. Auxiliary equipment also operates dampers, sound alarm signals or initiate fire alarm systems. "BAG TEST": A means of testing agent distribution piping to guarantee that each nozzle is discharging equal or proper amounts of agent. Upon completion of a system installation, bags are placed over each nozzle and the system is fully discharged. These bags are then weighed and compared for proper agent distribution according to the system design. BLOW-OFF CAP: A cap (made of rubber or metal with a restraining strap)that covers the nozzle tip to keep grease from plugging the orifice. BRANCH DUCT: Ductwork for exhaust from a single hood or hazard to a common duct. NITROGEN CYLINDER: A small, sealed steel cylinder containing nitrogen (refillable by distributor) used to actuate the agent cylinder/disch arge valve(s). CABLE: 1/16" diameter stainless steel cable (7 x 7 strand, 480# tensile strength)used to connect detectors, mechanical gas valves and manual pull stations to the MRM. COMMON DUCT: Ductwork for exhaust from two or more separate hazards. CONDUIT OFFSET: A factory formed section of conduit that allows the cable for manual pull stations, gas valves and detectors to make a smooth transition into the Mechanical Release Module or Pneumatic Release Module. COOKING APPLIANCE: Includes but is not limited to ranges, fryers, griddles and charbroilers. CORNER PULLEY: A device used with the detection network, mechanical gas valve and manual pull station which allows the cable to change direction 90° and still move freely for system operation. DAMPER: A valve or plate located within a duct or its terminal equipment for controlling the flow of exhaust gases and air. Damper's may also be present on cooking appliances. DEDICATED APPLIANCE PROTECTION NOZZLE: A nozzle dedicated to the protection of a cooking appliance with an enclosed cooking hazard, like an upright broiler,which cannot be protected with "zone of protection" nozzles. Therefore,must be protected with nozzles explicitly listed for that appliance. December 2008 Section 1 General Information Page 1 —4 Amerex Restaurant Fire Suppression System (EX 4658) DETECTOR: (NFPA 96 "Electrical, pneumatic, thermal, mechanical or optical sensing instrument or sub components of such instruments whose purpose is to cause an automatic action upon the occurrence of some pre-selected event".): MRM or MRM II: For our purpose this is a thermal-mechanicaldevice consisting of a detector bracket, detector linkage and fusible link which will automatically actuate the fire extinguishing system at a predetermined temperature. PRM: A pneumatic tube that will automatically actuate the fire extinguishing system at a predetermined temperature will be used with the PRM. DETECTION NETWORK: MRM or MRM II: A continuous cable run th rough EMT conduit, corner pulleys and detectors that provide a mechanical input to the mechanical release module in order to actuate the system automatically. PRM: A continuous run of pressurized thermal responsive tubing that provides a mechanical input to the pneumatic release module in order to actuate the system automatically. DETECTOR LINKAGE: The device that supports the fusible link on the cable. DISTRIBUTION NETWORK: The piping network consisting of supply lines, supply branch lines and nozzle branch lines that serve as a means to deliver agent from the agent cylinder/discharge valves th rough th e nozzles. DUCT: A continuous passageway for the transmission of air and vapors which, in addition to the containment components themselves, may include duct fittings, plenums and/or other items or air handling equipment. FLOW POINT: The term used to describe the flow capacity of each nozzle. This information is used to determine the number of agent cylinder/disch arge valves required for a specific installation. FUSIBLE LINK: A fixed temperature heat detection device used to restrain the operation of the Mechanical Release Module until the detectors designed temperature is reached. At its designated temperature, the fusible link will separate, releasing tension on the cable, causing the system to discharge. GAS TRIP ASSEMBLY: A pneumatic device mounted in the MRM, MRM II or PRM, which upon system actuation pulls the cable connected to the mechanical gas valve causing it to close and stop the flow of gas. GAS VALVE: A mechanical or electrical valve used to shut off the supply of gas to the cooking appliances when the fire suppression system discharges. Such devices are required by NFPA 96 and are to be listed with the system components. Gas valves must be manually reset. GREASE: Rendered animal fat, vegetable shortening, vegetable oils or any combination thereof,which is used for,or the result of, cooking and preparing food. Grease may be liberated and entrained in exhaust air or may be visible as a liquid or a solid. GREASE FILTER: A component of the grease vapor removal system that deflects the air and vapors passing through it in a manner that causes the grease vapor concentration and/or condensation for the purpose of collection, leaving the exiting air with a lower amount of combustible vapor. GREASE TIGHT: constructed and performing in such a manner as not to permit the passage of grease under normal cooking conditions. HOOD: A device provided for a cooking appliance(s)to direct and capture grease-laden vapors and exhaust gases, and constructed with in the requirements of NFPA 96. INPUT: An event monitored by the Mechanical Release Module (MRM or MRM II) or Pneumatic Release Module, which causes a corresponding output(s). (Example: A detector senses fire [input] and the system discharges [output]and trips the gas valve [output]). INSPECTION: A "quick check"to give reasonable assurance that the system has not been tampered with and is in a charged, operable condition. December 2008 Section 1 General Information Page 1 —5 Amerex Restaurant Fire Suppression System (EX 4658) LISTED: Equipment, materials, components and parts included in a list published by an organization acceptable to the AHJ (Auth ority Having Jurisdiction)and concerned with product evaluation, which maintains periodic inspection of production of listed equipment or materials and whose listing states either that the equipment or material meets appropriate standards or has been tested and found suitable for its use in the specified manner. The listing may not be considered valid unless so labeled. MAINTENANCE: A "thorough check"to give maximum assurance that the extinguishing system will operate as intended. Design parameters should be closely examined for hazard changes since the last inspection, parts and components should be closely examined and tested or replaced if necessary. MAKE-UP AIR: Air that is brought into the hazard from outside of the area, using a dedicated fan, to aid in the exhaust of grease-laden vapors. MANUAL PULL STATION: The device that allows the system to be manually discharged either at the hazard or from a remote location. MECHANICAL RELEASE MODULE(MRM/ MRM II): An assembly that connects and controls the actuation cartridge, the detectors, the manual pull station(s), the gas valve, the micro-switch(es) and the agent cylinder/dischargevalve(s). It receives inputs and activates appropriate outputs — including agent release, auxiliary signals and power or gas shut-off. SNAP ACTION SWITCHES: A set of dry (unpowered)electrical contacts arranged in various configurations for initiating appropriate output functions such as signal to the building fire alarm, audible/visual remote signal, electrical power shut-off,electric gas valve shut-off. NOZZLE: The device used to deliver a specific quantity, flow and discharge pattern of fire suppression agent to a specific appliance, duct size or plenum size. NOZZLE BRANCH LINE: All pipe and fittings leading from the supply branch tee to a system nozzle. OUTPUT: An action that is initiated by the mechanical release module in responding to a pre-determined input. (Examples: Agent release, power shut-off,remote signal, gas valve closure) PERIMETER INCHES: The sum of the measurement of each side of a rectangular duct opening. (Example: Duct opening measuring 18" x 9"would have 54 perimeter inches [18 + 18 + 9 + 9 = 54]) PLENUM: The space defined by the filters and the portion of the hood behind the filters. PNEUMATIC RELEASE MODULE (PRM): This single hazard control mechanism supervises and controls one Fire Suppression System. Proven, rugged mechanical components are reliably set into motion with a simple linear pneumatic detection interface. The control mechanism interfaces with mechanical manual pull station(s), actuation networks, mechanical gas valves, and offers electrical contacts for shutdown functions. Refer to the Design and Installation Manual, P/N 16546 forfurtherdetails. PRE-ENGINEERED SYSTEM: Those systems having pre-determined flow rates, nozzle pressures and quantities of agent. These systems have the specific pipe size, maximum and minimum pipe lengths, flexible hose specifications,number or fittings and number of types of nozzles prescribed by a testing laboratory. The hazards protected by pre-engineered systems are specifically limited as to type and size by a testing laboratory based on actual fire tests. Limitations on hazards that can be protected by these systems are contained in the manufacturer's installation manual, which is referenced as part of the listing. "PUFF TEST" (or"AIR TEST"): A test to determine that the distribution network piping is clear. The test is conducted by running nitrogen through the piping and confirming that all nozzles are clear. PULLEY TEE: A device similar to a corner pulley except there is a change in direction on the cable from two manual pull stations or two mechanical gas valves. It unites either two gas valves or two manual pull stations to a single control point. 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 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,wh ich will require further review after movement of the appliance for possible re-aiming or repositioning of nozzle(s). July 2009 Section 1 General Information Page 1 —7 Amerex Restaurant Fire Suppression System (EX 4658) Revision Record Page Revision Date 2-1 & 2-2 7-30-09 SECTION 2 SYSTEM COMPONENTS MANUAL P/N 20150 AMEREX RESTAU RANT FIRE SUPPRESSION SYSTEM Tested and Listed by Underwriters Laboratories, Inc. to UL Standard 300 Effective November 21, 1994 EX 4658 Tested and Listed by Underwriters Laboratories of Canada To ULC/ORD 1254.6-1995 December 2008 July 2009 Section 2 System Components Page 2— 1 Amerex Restaurant Fire Suppression System (EX 4658) SYSTEM COMPONENTS AMEREX KITCHEN WET CHEMICAL AGENT is special formulated '—' potassium acetate based solution specifically designed for use on cooking AMEREX KITCHEN grease and cooking oil fires. Amerex Kitchen Wet Chemical Recharge is WET CHEMICAL shipped in plastic pail swith each pail marked with date and batch code. AGENT Shipping weight: P/N 16924 2.75 Gal.Pail–301 bs.(13.6 kg)–CH547 f P/N 12866 3.75 Gal.Pail–42%lbs.(19.277 kg)–CH544 l P/N 17450 4.80 Gal.Pail–51.24 lbs.(23.24 kg)–CH656 P/N 15416 6.14 Gal.Pail–671 bs.(29.71 kg)–CH664 WARNING: AMEREX WET CHEMICAL AGENT IS A STRONG ALKALINE MIXTURE,SAFETY GLASSES AND GLOVES SHOULD BE WORN WHENEVER HANDLING THE AGENT. CONTACT WITH SKIN SHOULD BE AVOIDED. IN CASE OF DISCHARGE,THE SOLUTION SHOULD BE CLEANED UP PROMPTLY TO AVOID DAMAGE TO APPLIANCES,HOOD AND DUCT,ALL FOOD IN CONTACT WITH THE AGENT MUST BE DISCARDED. REFER TO THE AGENT'S MATERIAL SAFETY DATA SHEET. AGENT CYLINDER ASY. CE MARK/ EN3 -AGENT CYLINDER ASY. MODEL 275 - (P/N 16921) MODEL 275 - (P/N 19434) MODEL 375 - (P/N 13334) MODEL 375 - (P/N 16338) vA MODEL 475 - (P/N 17379) MODEL 475 - (P/N 19435) lea Model 275-16921 U.S. METRIC Height 23 5/8 in 60.0 cm Diameter 9 in 22.9 cm Weight Full 55 '/4 lb 25.06 kg Capacity 2.75 gal 10.41 L NO SEE CHART Mode1375-13334 U.S. METRIC Height 24-13/16 in 63.02 cm Diameter 10 in 25.4 cm Weight Full 64-'/2 lb 29.25 kg Capacity 3.75 gal 14.2 L Model 475-17379 U.S. METRIC Height 29 13/16 in. 75.7 cm DIAMETER Diameter 10 in 25.4 cm Weight Full 80 1/4 lb 36.4 kg Capacity 4.80 gal 18.17 L 1 4 ' 3 Amerex 275 / 375 & 475 Agent Cylinder : IIIIIIIIII 2 Assemblies have 2.72 /3.75 & 4.80 gallon ITEM DESCRIPTION pt 9 agent capacity respectively and are 1 CAP W/CHECK VALVE / shipped factory filled with Amerex Kitchen 2 CAP NUT 4 %%.I Wet Chemical Agent. The cylinders are 5 V r 3 0-RINGS (2) i,� pressurized with dry nitrogen or argon gas 4 PISTON 6 ��� to to a pressure of 240 psi (1655 kPa)at 70 °F e- `� (20°C). The gas charge is the expellant gas 5 VALVE STEM ASSY 7 I r� 1_________00 which discharges the wet chemical agent 6 SPRING(S. S.) .. through the distributor network. 8 The machined stainless steel discharge 7 RETAINER NUT 111 valve is actuated pneumatically by the 8 COLLAR 0-RING ii Mechanical Release Module. The valve 9 VALVE BODY III assembly has a 1/4 inch NPT (female) 10 240 PSI GAUGE actuation port and a discharge adapter with threads to accept a flexible discharge hose 11 DOWNTUBE or swivel adapter. July 2009 Section 2 System Components Page 2—2 Amerex Restaurant Fire Suppression System EX 4658) 375 CYLINDER MOUNTING BRACKET (P/N 16085) �,, The mounting bracket is used to secure the KP/ZD 375 Agent Cylinder Assembly to the mounting surface and to Iry connect the discharge valve to the distribution-piping -� network. The bracket consists of a formed steel assembly , ,c with vertical and horizontal supports and an integral pipe th read adapter with 1/2" NPT th reads. The pipe thread adapter may be oriented to any convenient outlet position. DISTRIBUTION HOSE (P/N 13069) The distribution hose is used to connect the agent cylinder ji,- ,,, i assembly to the distributor block (P/N 13105). The supply I [1., line is connected to the distributor block (included with / cylinder mounting bracket). i --ow-- i 6 375 AGENT CYLINDER BRACKET (P/N 17690) The mounting bracket is used to secure the KP/ZD 375 Agent Cylinder ill Assembly to the mounting surface. The bracket assembly comes with a S.S. belly strap and a swivel adapter for connection of the valve outlet to ' _ the piping network. The bracket is made from formed carbon steel metal / I and dry painted red. I MODELS 275/ 375 & 475 CYLINDER MOUNTING BRACKET(P/N 16920) The 275/375 &475 Mounting Bracket is used to secure the Models 275/375 & 475 Agent Cylinder Assembly to the mounting surface. The Cylinder Mounting Bracket is made from 1/8" th ickformed steel and painted red to resist corrosion. The assembly comes with a stainless steel belly strap and a Swivel Adapter for connection to the cylinder valve outlet. 4=111 SWIVEL ADAPTER (P/N16901) AIIIMIIII'7� ► The Swivel Adapter connects the distribution piping— 1/2" NPT to the valve outlet. KM I 1 AGENT CYLINDER ASSEMBLY MODEL 600 (P/N 15196) CE MARK/EN3 MODEL 600 (P/N 16339) Amerex MODEL 600 — 6.14 Gallon Capacity — Agent Cylinder Assembly is shipped factory filled with Amerex Kitchen Wet ` Chemical Agent. It is pressurized with dry Nitrogen or argon gas to a pressure of 240 psi (1655 kPa) at 70°F (20°C). The nitrogen charge is the expellant gas which discharges the KP agent through the distribution network. Cylinders are shipped from the factory with a shipping plate installed on the top of the valve to prevent accidental discharge and an anti-recoil plate on the valve outlet to redirect chemical flow should an accidental discharge occur. BOTH OF P/N 15196 U.S. METRIC THESE PLATES MUST BE REMOVED AT INSTALLATION. Height 27.59 in 70.08 cm KP600 Agent cylinders are DOT 4BW240, tested to 480 psi (3309 kPa) and require a hydrostatic test every twelve (12) years. The Diameter 12 in 30.5 cm operating temperature of this and other listed components is 32°F to 120°F (0°C to 49°C). The cylinder is fitted with an attachment bracket Weight full 114 lb 51.70 kg welded to the cylinder for ease of installation. The machined, forged brass discharge valve is actuated via a pneumatic actuator. The Capacity 6.14 gal 23.2 liter Mechanical Release Module supplies the N2 required for actuation of one (1) to six (6) K P600 Agent Cylinder Assemblies. December 2008 Section 2 System Components Page 2–3 Amerex Restaurant Fire Suppression System (EX 4658) MODEL 600 CYLINDER VALVE ASSEMBLY(P/N 15060) 6 5 3 The Cylinder Valve Assembly is made with a forged brass 7 \ body which has been electrolysis nickel plated. The valve 4 stem is made of stainless steel with plated parts. The valve v =, has a 240 psi pressure gauge protected by a plated forged filr brass gauge guard. The valve controls agent discharge via a % / spring loaded, internal sealing valve stem that must be �� I depressed from the top of the valve to initiate agent �� ioli discharge. rilli) 1. ITEM DESCRIPTION PART NO. I:A 1 Gauge –240 PSI 12402 1 2 Downtube Assembly 15195IS 3 Spring 100976I I` 4 Valve Stem Assembly 15063 2 1 5 Washer–Stainless Steel 10102 6 Screw 10732 1 lli 7 O-ring 10733 MODEL 600 CYLINDER MOUNTING BRACKET (P/N 15166) I The mounting bracket is used to secure the Agent Cylinder Assembly to the mounting surface. The bracket consists of a steel mounting base and stainless steel belly strap. The base 1 I is attached to the wall by appropriate means via three of the four holes. A stainless steel worm gear strap is provided to hold the cylinder against the base. MODEL 600 DISCHARGE FITTING KIT(P/N 10199) The discharge fitting kit consists of a brass fitting with an o-ring on one end, 3/4 NPTIj"."." . male pipe threads on the other and aIIIII Imo■1 stainless steel retaining flange for locking it the fitting into place. One discharge fitting kit is required for each KP600 Agent Cylinder Assembly. MODEL 600 PNEUMATIC ACTUATOR (P/N 10147) A pneumatic actuator is required for every KP600 Agent Cylinder 1 Assembly. The actuator is bolted directly to the top of the agent cylinder discharge valve. When actuation occurs at the MRM / MRM II or PRM, the pneumatic pressure from the nitrogen cylinder enters the actuator through 1/4" NPT threaded ports on either side. The actuation pressure forces the piston inside to extend and depress the valve stem of the discharge valve. The piston extends th rough a retainer washer wh ich allows a spring loaded ball plunger lic= ` — to extend and lock the piston in its extended position. Resetting is LOCKING BALL easier than the previous discontinued Actuator PIN15157. PLUNGER December 2008 Section 2 System Components Page 2—4 Amerex Restaurant Fire Suppression System (EX 4658) MECHANICAL RELEASE MODULE II (MRM II) P/N 18000: MRM II with Red-painted Steel Enclosure ,t) ¢O P/N 18001: MRM II with Stainless Steel Enclosure �b ' 40 � The new MRM II combines the same features and functionality as the original MRM along with increased O -,t detection capabilities and a far simpler means of �O � r(40 setting the detection cable tension. The MRM II is !Ws o available in the above configurations, now pre- oinstalled in its own enclosure. C o The method of setting the detection cable tension on the MRM II does not require the use of any tools (once the cable is locked down into the large, knurled wind- up spool). A large lever to the right of the spool is used to increase the cable tension. Alignment of the bottom edge of the lever with markings on a label on the mounting plate indicates when the proper tension has been achieved. In addition to being easier to set up, lowering cable tension to change out detection links is now also much simpler. The enclosure is 10" Wide x 5" Deep x 11 3/4" High. MECHANICAL RELEASE MODULE II -(P/N 11977) WITHOUT AN ENCLOSURE SPRING CAM NOTE: This version of the MRM II is a direct replacement for MRM II the old style MRM. It carries the same part number as the UP original MRM. e ` // %The Mechanical Release Module II is used to actuate the agent ,I Z cylinder discharge valve either automatically or manually by I' DOWN puncturing a nitrogen cylinder. Automatic release of agent is accomplished when a fusible link Co � u detector separates during a fire condition. This causes a spring- 111 loaded plunger to perforate the rupture disc and releases nitrogen #r(1� through the actuation hose/piping network to the agent cylinder flfr,-.._ ` ,_discharge valve(s). Manual release of agent is accomplished by pulling on a manual 10/; pull station wh ich is connected to the Mechanical Release Module II by a cable. The Mechanical Release Module II is equipped with two snap action switches, one (P/N 12524) for electrical signaling, power 0 shutdown and other auxiliary functions and a second (P/N 18312) alarm initiating snap action switch for connection to a fire alarm ��/ panel. An additional two snap action switches may be added. /r Operation of one or two mechanical gas valves may be `#i accomplished by adding a Gas Trip Assembly(P/N 12740). I� Nr.-4"-- , The cable for the gas valves, manual pull stations and detection network Gas Trip Asy- 12740 \\\ may be attached to the MRMII from ether of two sides (top or bottom). December 2008 Section 2 System Components Page 2—5 Amerex Restaurant Fire Suppression System (EX 4658L PNEUMATIC RELEASING MODULE—(PRM) (P/N 16547— PAINTED RED) il Optional Tubing Exit (P/N 16795— STAINLESS STEEL) 1 ° -'_ l:I • This single hazard control mechanism supervises 6 ga 8 0 Dimensions: and controls a Fire suppression system. Proven, Q ��/ 15" tall rugged mechanical components are reliably set into • • 17" wide motion with a simple linear pneumatic detection I- ' r: 5.02" deep interface. The control mechanism interfaces with0Yz°° �o�iiNili14141414illiiii141414P 0 mechanical manual pull station(s), actuation sIll__ networks; mechanical gas valves, and offers ,s__ electrical contacts for shutdown functions. A low pressure switch is provided for connection to an alarm panel and/or the optional low pressure 4 6 indicator. Supplied with the PRM are an End ofI I o o Line Fitting and two sealing balls. L. .. 153/" PRM TUBING SUPPORT CLIP (P/N 16501) The Tubing Support Clip is used in the pneumatic .25" DIAMETER detection network to provide a means of support for the HOLE ri it pressurized thermal responsive tubing. A Tubing Clip is required for every 18" of tubing. A Tubing Clip is also required with in one inch of the End of Line Fitting �� PRM DETECTION TUBING— '/4" DIAMETER P/N 16557 - 25' P/N 16551 - 50' P/N 16556— 75' ' P/N 16579 - 100' P/N 16552— 150' P/N 16554— 300' Pressurized thermal responsive tubing provides a mechanical movement via loss of pressurization anywhere along its entire length that results in system actuation. PRM END OF LINE FITTING(P/N 16506) The "End of Line Fitting" is installed at the end of the M pneumatic detection network. The sealing ball must be • 'll , installed in the tubing at the End of Line Fitting. One I End of Line Fitting and two Sealing Balls are supplied -----, with each PRM. December 2008 Section 2 System Components Page 2—6 Amerex Restaurant Fire Suppression System (EX 4658) NITROGEN ACTUATION CYLINDER(P/N 12856) The 10 in3 N2 Actuation Cylinder, P/N 12856, supplies nitrogen gas �!��"' pressure to the Agent Cylinder Discharge Valve through the actuation i 0 network for the purpose of opening the Agent Cylinder. The N2 SII NZTRD EN ��IIIII Actuation Cylinder is charged to 1800 psig (12410 KPa) at 70°F acTuaTzo (21°C) and contains enough nitrogen to actuate up to ten total of models 275 / 375 / 475 Agent Cylinders Assemblies in any combination OR a total of six model 600 Agent Cylinders Assemblies OR a total of six Agent Cylinders when the mix contains at least 12856 one model 600 Agent Cylinder Assemblies. A maximum distance of 100 feet(21.3 meters)to the last control head is possible when using Diameter 1.998 in 5.07 cm the specified copper tubing. Pressure is retained in the N2 Actuation Cylinder by a gold plated rupture disc. Replacement rupture discs are Length 6 3/8 in 16.19 cm available, P/N 09958. Only genuine Amerex rupture discs may be Pressure@ used when recharging Nitrogen Actuation Cylinders. Proper charge 70°F 1800 PSI 12411 kPa pressure is indicated by a pressure gauge located on the cylinder's bottom and protected by an impact resistant plastic gauge guard. The N2 Actuation Cylinder is shipped fully charged from the Amerex factory with a protective shipping cap installed on the outlet th reads. The cap must be removed at installation but must remain in place at all other times. (Retain the shipping cap to reuse when rechargingthe N2 Actuation Cylinders.) Construction of the N2 Actuation Cylinder is per DOT 3E. The cylinder is rechargeable by certified Amerex installers and does not require periodic hydro-testing. The 10 in3 Nitrogen Actuation Cylinder may be used in the MRM, MRM II or PRM. CABINET(P/N 11978) Stainless steel cabinets are available for single cylinder systems. The A cabinet will house one model 275 or 375 Agent Cylinder Assembly,the agent cylinder mounting bracket and a Mechanical Release Module which are purchased separately. 00 P/N 11978 U.S. Metric (A)Width 20'/2" 52.07 cm „ ` o e4 (B)Depth 10 'A" 27.3 cm c o o 0"`® (C)Height 26 1/4" 66.68 cm OO 275/ 375/ 475 CYLINDER ENCLOSURE (P/N 16814) B Stainless steel enclosure is available for a single model 275/375/475 Agent Cylinder Assembly.The enclosure will house a 275/375/475 Agent Cylinder Assembly and does not require the use of a cylinder mounting bracket nor a distributor. The enclosure includes a swivel adapter for connection of the cylinder to the discharge piping. P/N 16814 U.S. Metric / 1*.• (A)Width 14" 35.6 cm (B)Depth 11 1/4" 28.6 cm (C)Height 28" 71.1 cmP, c B /\ A December 2008 Section 2 System Components Page 2—7 Amerex Restaurant Fire Suppression System (EX 4658) ACTUATION HOSE (P/N 12854) — 16" E 16"or 32" , ACTUATION HOSE (P/N 16448) — 32" To aid in the installation of systems, an OPTIONAL 61II11I�� Ii' MINN actuation hose is available. This 16" or 32" hose = connects the MRM (Mechanical Release Module), MRM II or PRMPneumatic Release Module) 1/4.-NPT ( (BOTH ENDS) actuation port to the top of the APPLIANCE PART FLOW Agent Cylinder Discharge Valve(s). TYPE NO. POINTS MARKINGS Fryer& I 13729 DISCHARGE NOZZLES Griddle 13729 2 2 x FG Appliance& 11982 There are seven (7) types of nozzles listed for use with the Plenum 11982 1 1 x 38 Amerex KP/ZD Fire Suppression System. Each has a Solid fuel 11983 specific flow rate and discharge pattern.Correct installation, Charbroiler 11983 1.5 1 x 55 coverage and limitations of each nozzle are listed on the Upright Broiler 11984 "Nozzle Application Chart" in Section 3, "DESIGN" of this 11984 h ea. 05 x 71 manual. Range 14178 (4 Burner) 14178 2 2 x R MEM 984 05 16416 - Duct 16416 1 1 x D U Back Shelf 16853 1/3 16853 r ra_ _ ..... Nozzle 1/3xBS Fryer/Griddle Solid Fuel Upright Broiler P/N 13729 Charbroiler P/N 11984Backshelf Nozzle I 3/8"NPT P/N 11983 P/N16853 �III1 11982 lx �= II II II II AMEREX W47 16416EE D•m W8 Appliance&Plenum Range(4 Burners) Duct Nozzle P/N 11982 P/N 14178 P/N 16416 One Piece Internal Snap Body&Tip Filter Ring NOZZLE SWIVEL ADAPTER (P/N 16440) Retai er Swivel Adapter Body The swivel adapter (P/N 16440) is an option offered to aid the Nut �,6i.� ����///' ; installation and aiming of the system nozzles. The adapter is 'I. iIIIIIIIIII 1E�IIIIIIIIIII composed of three parts— the body, swivel adapter, and retainer �IIIIIIIIIII� ���\�������� nut. All nozzles may be used with the swivel adapter without any change in the nozzle's listing. IIIIIIIIIIII I imi mm Swivel NOZZLE CAPS IIIIIIIIIIII _ Adapter Two types of nozzle caps are available for the Amerex KP/ZD Fire Suppression Systems. The Standard Cap (P/N 12334) is provided with every nozzle assembly. This cap can be used in environments not exceeding temperatures of 350°F (176.6°C). Where exposures to temperatures exceed 350°F (176.6°C) the High Temperature Nozzle Cap must be used (P/N 12504). ra Standard Cap 0) High Temperature CapP/N 12334 P/N 12504 11 .131,-() December 2008 Section 2 System Components Page 2–8 Amerex Restaurant Fire Suppression System (EX 4658) DETECTOR BRACKET ASSEMBLY (P/N 12508) 10" (25.4 cm) Each detector bracket in the Amerex Kitchen Fire Suppression System is comprised of three parts the detector bracket, detector linkage and two EMT fittings. The fusible link is ordered separately. The bracket serves 1.I @ > as support for the linkage and is attached to a rigid i O O surface. The linkage supports the fusible link and a continuous cable run under tension. At a predetermined Fusible link not included with detector temperature the fusible link will separate, relieving tension on the cable and actuating the system. This manual will refer to series and terminal detectors. There is no difference in part numbers or dimensions between series and terminal detectors. A terminal detector is the last or only detector in the network and the cable must be "terminated"there. A series detector is any detector located between the terminal detector and the mechanical release module in the detection network. Cable Terminal End TEST LINKS(P/N 12891) \ ®® Test links are available for conducting functional tests of the detection system. This device fits the detector linkage in the same manner as the 0 0 fusible link, is normally placed on the terminal detector and can be cut, simulating a fusible link separating under fire conditions. P/N 12891 CORNER PULLEY (P/N 12309) / 13/64" Dia. Mounting The Amerex Kitchen Fire Suppression System uses a "high temperature" Holes corner pulley to change direction of the cable by 90°. This corner pulley ��// 0 may be used in environments with temperatures up to 700°F (371°C). Mounting holes are provided for anchoring the corner pulley where allowed by local codes. P/N 12309 CORNER PULLEY (P/N 16444) The Amerex Kitchen Fire Suppression System also use a "high temperature" compression corner pulley to change direction of the cable by 90°. (This 0 compression corner pulley [Brooks Model CP5] allows complete assembly of — P/N 16444 conduit and corner pulleys prior to installing the cable). PULLEY TEE (P/N 12506) o A pulley tee is used to change the direction of two cables by 90°. This P/N 12506 device can be used with mechanical gas valves and manual pull stations but not fusible link detectors. It cannot be used where temperatures T 0 exceed the range of 32° - 120°F (0° -49°C). © 00 o CABLE(P/N 12553) Cable is used to run from the MRM, MRM II or PRM, through conduit and corner pulleys to detectors, mechanical gas valves or manual pull stations. It is 1/16 inch diameter, stainless steel (7 x 7 –480# tensile strength)–available in 500 foot(152 m) spools (P/N 12553). EYEBOLT SUPPORT (P/N 17520) Eyebolt supplied with one Hex. Nut used to lock the eyebolt into finial --�-\\� position. Eyebolt is used to support bare cable run in plenum of the hood in a Linear Fusible Link Detection System. December 2008 Section 2 System Components Page 2—9 Amerex Restaurant Fire Suppression System (EX 4658) JOB LINKS Four temperature ratings of the Job Links are available. They are �� constructed of two metal struts held intension by a small, glass bulb that ruptures at the appropriate temperature rating. The detector bracket (P/N 12508) will support either the Globe Type `K' fusible links or the414411101111 Job links, and the same detector limitations apply for both types of detector. Response Max.Ambient Part No. Type Link Rating Temperature 16226 Quick 286°F 141°C 225°F 107°C Job Quick Response Link 16227 Quick 360°F 182°C _ 300°F 149°C Load Limit: 1 to 55 lb. 16445 Quick 450°F 232°C _ 375°F 191°C 16446 Quick 500°F 260°C 425°F 218°C FUSIBLE LINKS EXPOSURE LIMIT Part Link Max.Ambient Four temperature ratings of fusible links are available. No. 1 Rating Temperature They are of the electric solder type link which will melt at 12326 212°F 100°C 150°F 66°C a predetermined temperature allowing the two halves of 12327 280°F 138°C 225°F 107°C the link to separate. 12328 360°F 182°C 300°F 149°C 12329 450°F 232°C 375°F 191°C 0 ow ° wTemperature and year of manufacture mom — 0 are stamped on each link. Q � 0 N - Globe Type"K" Load Limit: Maximum Load—50 lbs. (22.68 Kg) I Minimum Load - 3 lbs. (1.37 Kg) 9.5" CONDUIT OFFSET(P/N 12507) The conduit offset is used to allow a smooth transition for cable runs into or out of the MRM, MRM II & PRM without using pulley elbows. It I may be used with the detection network, manual pull stations or I mechanical gas valve actuation network. The use of this device does I not reduce the maximum number of corner pulleys allowed in the system. THE CONDUIT OFFSET MAY ONLY BE ATTACHED TO /38" THE ENCLOSURE OF EITHER THE MRM, MRM II OR THE PRM. FUSIBLE LINK TERMINATION KIT(PN 17515) QTY. DESCRIPTION The kit consists of four major components, their part 1 EMT CONDUIT CONNECTOR 1/2" numbers and quantities per kit are provided in the — 1 CABLE SEG.—MRM TO 1sT LINK—30 FEET table. The kit contains the necessary cable segments — 1 CABLE SEG.—LINK TO TERMINATION and hardware for the beginning and end termination of the Linear Fusible Link Detection network. 1 HANDY BOX—'/2 CONDUIT BOX MRM TO 1ST LINK 0 o=„< 24 INCHES - Lowci.,,..._( LINK TO TERMINATION cC`— CABLE SEGMENT— LINK TO LINK 24„i 12"CENTERS PN17354— 24" CENTERS PN19155 -12" CENTERS two vasair The Link to Link cable segment PN17354 insures that the LINK TO LINK links in the linear fusible link detection system are spaced at the maximum 24" centers to center distance. The Link to Link cable segment PN19155 places links 12" apart center to center. It will assist in locating links in the hood duct opening when the two ducts are an odd distance apart. December 2008 Section 2 System Components Page 2— 10 Amerex Restaurant Fire Suppression System (EX 4658) MANUAL PULL STATION(P/N 11993) Every Amerex Kitchen Fire Suppression System must use KIM at least one Manual Pull Station. This device provides a , ,i� � means of discharging the system manually. Manual Pull In Cas: -of Fire Stations should be located in a PATH OF EGRESS and �I� O , mounted at a height conforming with the local Authority /7-----N35/8" Ili j�?�.� Having Jurisdiction. The Manual Pull Station may be r (9.65 cm) ilI recessed or surface mounted, see "Installation", Section 4, ,I) Page 11 for details. Pull Pin 1 ' iQ hen Pull Handl- il: MANUAL PULL STATION ADAPTER KIT(P/N 14193) 3 5/8" 2%" (for use with manual pull station P/N 11993) (9.65 cm) - (24-13 an) When recessing the manual pull station the adapter kit compensates forth e additional wall th ickness and3 provides an oversized cover for the wall opening. (13,34 cm) (4 45 GpSE OF FI cm) MANUAL PULL STATIONS(OVERSIZED - P/N 14320) z� PULL PIN 1F THEN p PULL HANDLE This Manual Pull Station may be either surface or recess I mounted. The oversized cover is large enough to cover n� the standard 4" octagonal sheetrock access hole and ‘�'� Hoop SYSTE remain attractive and functional. Manual Pull Stations 'WI"DISCH R should be located in the path of egress and mounted at a I" height conforming with the local Authority Having Jurisdiction. "QUICK-SEAL"ADAPTER (3/8" pipe— P/N 12276 — H OLE SIZE 1 1/8" DIA.) LOCK WASHER\ /GASKET SEAL (1/2" pipe—P/N 14204 — H OLE SIZE 1 1/8" DIA.) -/--\ ( 1" pipe—P/N 18252 — H OLE SIZE 1 5/8" DIA.) NUT ADAPTER BODY This listed mechanical bulkhead fitting produces a liquid tight seal around distribution piping where the piping penetrates hoods or ducts. The "quick-seal"adapter is available in 3/8" and 1/2" NPT. ,__/____/ "COMPRESSION SEAL"ADAPTER (3/8" pipe— P/N 12510 — H OLE SIZE 1 1/8" DIA.) LOCK WASHER GASKET SEAL (1/2" EMT— P/N 12512— H OLE SIZE 1 1/8" DIA.) NUT ADAPTER BODY The compression seal adapter is a "listed mechanical bulkhead" COMPRESS fitting that produces a liquid tight seal around pipe or conduit when making penetrations in a hood or duct. Unlike the quick-seal 111111111111 PIPE adapter, the compression seal adapter is not threaded to accept pipe and does not require conduit or pipe to be cut or threaded. It id Iii is available in 3/8"and 1/2" sizes. "QUICK-SEAL"COMPRESSION FITTING (1/4" TUBING — P/N 16502— H OLE SIZE 5/8" DIA.) This listed mechanical bulkhead fitting produces a liquid tight seal around the detection tubingwhere tubingpenetrates hoods. "I•I p I . December 2008 Section 2 System Components Page 2— 11 Amerex Restaurant Fire Suppression System (EX 4658) AMEREX MECHANICAL GAS SHUT-OFF VALVE All Amerex Kitchen Fire Suppression Systems protecting gas-fired cooking appliances must use a gas sh ut- off valve listed for use with the system. The Amerex Mechanical Gas Valves are held open with a latching device. Upon system discharge a piston in the MRM, MRM II or PRM will pull on a cable connected to the latch in the gas valve actuation box, releasing the latch and allowing the gas valve spring to close the valve. These valves are considered to be"Normally Closed — Held Open". The valve bodies are made of brass and threaded with female NPT threads on bob ends and are UL listed for natural gas and propane in 3/4", 1", 11/4", 1'/2", and 2" sizes. The Gas Trip Assembly PN12740 is included with all Amerex Gas Valves. 1 Part No. Size A B Pressure mg 12790 %in. = 10 5/16 in. 3 3/4 in. 12791 1 in. (26.194 cm) (9.525 cm) 10 PSIG (69 kPa) 1I A 12792 11/4 in. Max. 119/16 in. 47/8 in. j 11 12793 1 1/2 in. (29.369 cm) (12.383 cm) 12794 2 in. 12'/2 in. 6 in. (31.75 cm) (15.24 cm) B ELECTRIC GAS SHUT-OFF VALVES Part Size Manufacturer Electric gas shut-off valves operate on 110 VAC No. current which powers a solenoid holding the valve 12870 %in. _=® open against a spring. Upon system discharge 12871 1 in. current to the solenoid is interrupted by a micro switch 12872 1 %in. lim:E =METin the MRM, MRM II or PRM causing the valve to shut. A loss of electrical power will also cause an electrical 12873 1 'i2 in. ASCO gas valve to close. A Manual Reset Relay must be 12874 2 in. used with each electric gas valves. UL listed sizes are 12875 2%in. 3/4", 1", 1'/4", 11/2", 2", 2'/2", 3". 12876 3 in. MANUAL RESET RELAY(P/N 12526) Anytime an electrical gas valve is connected to an Amerex Kitchen Fire Suppression System, a Manual Reset Relay must be used. After an electrical gas valve has closed (either because of system discharge or because of power failure), the gas valve cannot be opened without manually pressing the reset button on the Manual Reset Relay. This operation is to guard against a momentary loss of power closing the valve, extinguishing the pilot lights and allowing gas to escape when power is restored. The Manual Reset Relay is UL listed and has a pilot lamp to indicate its status. RESET DESCRIPTION: MANUAL RESET RELAY CONTACT CONFIGURATION: DOUBLE POLE,SINGLE THROW MINIMUM CONTACT RATING: MTR LOAD=8 AFL,48 ALR, 120 VAC RES LOAD=8A,120 VAC PILOT DUTY 120 VA,120 VAC December 2008 Section 2 System Components Page 2— 12 Amerex Restaurant Fire Suppression System (EX 4658) MECHANICAL GAS VALVE KIT(P/N 13622) The Amerex Gas Valve Kit provides a means of converting a standard"release to close"ASCO gas shut-off valve to a "pull to close" type gas shut-off valve that has been listed with the system. The gas valve is held open by a latching device. Upon system discharge a piston in the Mechanical Release Module will pull on a cable connected to the latch on the gas valve, release the latch and allow the spring in the gas valve to close the valve. The kit must be used with the ASCO valves listed h ere to complete the UL listing of the Amerex Kitchen Fire Suppression system, ASCO valves are purchased separately. See Section 4, Page 17 & 18 for installation instructions. NOTE: P/N 13622 ASCO Mechanical Gas Valve Kit is sold separately from the Gas Valve. A gas trip assembly, P/N 12740, is also required when using any of these valves. APPLICATIONS Amerex Part No. ASCO Part No. Size 13772 HV216-585-1 3 " 13773 HV216-585-2 1" _ I 13774 HV216-585-3 1V" 13775 HV216-585-4 1'/z" 13776 HV216-585-5 2" CAUTION: This automatic gas shut—off valve is connected to an AMEREX KP RESTAURANT FIRE SUPPRESSION SYSTEM. Do not make any electrical connections inside this box. Contact your AUTHORIZED AMEREX DISTRIBUTOR for service. AMEREX CORP. LABEL P.O.BOX 81 P/N 13628 TRUSSVILLE, AL 35173 ASCO Gas Sh ut Off Valves must be purchased separately �� t II December 2008 Section 2 System Components Page 2– 13 Amerex KP Wet Chemical System (EX 4658) ASCO MECHANICAL GAS VALVES All Amerex Kitchen Fire Suppression Systems that protect any gas fired cooking appliance must use a "pull to close" type gas shut-off m valve, which is listed with the system. The valve is held open with a latching device. Upon system discharge a piston in the gas trip m assembly (sold separately)will pull on a cable connected to the latch - - - on the gas valve, release the latch and allow the spring in the valve ° to close the valve. The ASCO gas shut-off valves approved for use with Amerex Kitchen Fire Suppression Systems are listed below with appropriate part numbers. See "Installing a Mechanical Gas Valve" ❑ 6,11 in the Installation section for instruction on installation. Note: P/N 12740 Gas Trip Assembly must be purchased separately. r�� APPLICATIONS Amerex Part No. ASCO Part No. Size 13777 JV216-587-2 3/4" 11mil�' 13778 JV216-587-3 1" 13779 JV216-587-4 1'/4" 13780 JV216-587-5 1'/2" 111 13781 JV216-587-6 2" *13782 JV216-587-7 2'/2" *13783 JV216-587-8 3" *Item in stock at Amerex–Trussville,AL ANSUL MECHANICAL GAS SHUT-OFF VALVES All Amerex Kitchen Fire Suppression Systems that protect any gas fired cooking appliance must use a "pull to close" type gas shut-off valve. The valve is held open with a latching device. Upon system discharge a piston in the - ° gas trip assembly will pull on a cable connected to the = #'\latch on the gas valve, release the latch and allow the spring in the valve to close the valve. Ansul's mechanical o .1111144.gas shut-off valves are suitable for use with Amerex Kitchen Fire Suppression Fire Suppression system. These valves, when used in conjunction with P/N 12740 ih Gas Trip Assembly, perform the same functions as 1141111 Amerex's gas shut-off valves. The part numbers of the valves acceptable for this use are listed below. They are ■ ■ intended to be installed using the same installation instruction as Amerex's gas shut-off valves; see Installing a Mechanical Gas Valve in the installation section for instruction on installation. APPLICATIONS Max. Operating NOTE: P/N 12740 gas trip assembly must be purchased Ansul Part No. Size Pressure separately. 55598 3/4" 55601 1" 10 PSI 55604 1'/4" (69 kPa) 55607 11/2" 55610 2" December 2008 Section 2 System Components Page 2— 14 Amerex Restaurant Fire Suppression System (EX4658) SNAP ACTION SWITCH (P/N 12524) Snap Action Switch,designed to be mounted in the MRM/ MRM II / PRM, are used to control various output functions. These output functions may involve turning off or turning on power. Examples of output functions are sounding a visual or audible alarm, operate an electrical gas valve, send a signal to an unsupervised building fire alarm system, shut off supply air fans and energize a relay to shut off electrical appliances. Two SPDT snap action switches, one PN12524 and one PN 18312, are pre-installed in the MRM, MRM II and PRM. Up to 2 additional SPDT switches may be added for a total of our configurations — SPDT, DPDT, SPDT and 4PDT. d_r Red Common o — Yellow N.O. Non Alarm Condition Black N.C. SNAP ACTION SWITCH SINGLE POLE DOUBLE THROW P/N 12524 ALARM-INITIATING SNAP ACTION SWITCH (P/N 18312) One alarm initiating Snap Action Switch, (P/N 18312), is pre- NORMALLYOPEN- LEADS SOLDERED IN PLACE installed and is used when the system is required to be electrically connected to a fire alarm system per NFPA 17 and o NFPA 72 in a supervised, four-wire manner. It is designed to be mounted in the Mechanical Release Module (MRM/ MRM II) and the Pneumatic Release Module (PRM)only for the purpose of initiating an alarm in a supervised fire alarm system. All Snap Action Switch connections are to be made outside the -COMMON- MRM / MRM II / PRM in an approved junction box. This is a LEADS SOLDERED IN PLACE SPST; 0.25A; 30 VDC; N.O. switch. VENT PLUG(P/N 10173) The vent plug is required in the system actuation network to allow a ' II means of relieving pressure in the actuation piping after a system ■ discharge, and to prevent a slow build-up of pressure in the actuation line. SECTION 3 DESIGN MANUAL P/N 20150 AMEREX RESTAU RANT FIRE SUPPRESSION SYSTEM Tested and Listed by Underwriters Laboratories, Inc. to UL Standard 300 EX 4658 Tested and Listed by Underwriters Laboratories of Canada To ULC/ORD 1254.6-1995 December 2008 December 2008 Section 3 Design Page 3— 1 Amerex Restaurant Fire Suppression System (EX 4658) DUCT PROTECTION NOTE: An Amerex KP & ZD Kitchen Fire Suppression System have the same listed criteria for the protection of the Duct and Plenum. DUCT PROTECTION LIMITATIONS SINGLE NOZZLE (P/N 16416) The Amerex Duct Nozzle (P/N 16416) is listed to protect restaurant cooking ducts of unlimited length up to 50 perimeter inches(127 cm)or 16 diameter inches(40.6 cm) using one nozzle. The nozzle has one flow point and must be centered with in the duct, placed 2 —8 inches (5.08—20.32 cm) into the duct opening and aimed at the center of the cross section of the duct. NOTE: In no case shall the diagonal ' dimension of the duct exceed 18.8 inches teloi without additional duct nozzles. i OF VERTICAL DUCT hi/ 24"or LESS 1 • i OF HORIZONTAL DUCT tl 16"DIA.MAX. MI HOOD i AIM POINT Vertical/ Horizontal Transition with a rise of 24" or less. ( ) Special Note: For ducts with short vertical/horizontal i,_ _1i transitions reference the diagram above with respect 111 1 to nozzle aim. 2»_g» TRANSITION LIMITATIONS—SINGLE NOZZLE(P/N 16416) A transition is a section found on some exhaust systems between the hood and the duct.One Amerex duct nozzle (P/N 16416) will protect a transition at the point where the transition is 50 perimeter inches (127 cm)or less or a diameter of 16 inches (40.6 cm)or less. The nozzle has one flow point and must be placed in the center of the opening at the point wh ere the perimeter inches are 50 (127 cm)or less or wh ere the diameter inches are 16 (40.6 cm)or less and aimed at the center of the cross section on the duct.Additional duct protection is not required wh en using this method. III4 ,,c-r I UG �1RPN5I�ION TRAMS ON December 2008 Section 3 Design Page 3—2 Amerex Restaurant Fire Suppression System (EX 4658) DUCT PROTECTION LIMITATIONS — TWO NOZZLES(2 x P/N 16416) Two Amerex Duct Nozzles (P/N 16416) will protect ducts with a perimeter of 51 inches to 84 inches(129.5 — 208.3 cm) or a maximum diameter of 26 inches (66 cm). To correctly position the nozzles in a rectangular duct dividef the duct along its longest side into four equal distances. A circular duct should be divided along a centerline into four equal distances. A nozzle v4 should be placed at one quarter of the duct's width (or diameter) with both nozzles on the centerline, paced 2-8 inches (5.08 - 20.3 cm) into the ductopening and aimed at the center of the modular cross section of the duct. Each nozzle has one flow point. _0' NOTE: In no case can the diagonal dimension of each module exceed 18.8 inches (46 cm). ii I �`� 8„ 18.8" 18.8" ��`� 126"MAX.DIA. 34" DUCT PROTECTION LIMITATIONS — MULTIPLE NOZZLES(P/N 16416) Protecting ducts larger than 84 perimeter inches(208.3 cm) utilizing the single flow point nozzle (P/N 16416). Divided the perimeter by 42 (104 cm) and round up to the next whole number. Divide the duct cross section into the same number of equally sized modules. Check the modules to insure they are equal to or less than 50 perimeter inches and have a diagonal equal to or less than 18.8 inches. If they meet the criteria then place a duct nozzle in the center of each module,2"-8" into the hood/duct opening. DUCT PROTECTION LIMITATIONS 100 IN. PERIMETER TWO— 11/2 FLOW POINT NOZZLES(P/N 119 83) The Amerex Solid Fuel Appliance/Duct Nozzle (P/N 11983) is listed to protect a restaurant cooking exhaust duct of unlimited length, unlimited changes in direction and up to 100 perimeter inches (254 cm) or 32 inch diameter (81.2 cm) using two nozzles. The nozzles total three flow points and to properly position the nozzles, a rectangular duct should be divided along its longest side into four �l equal distances. A circular duct should be divided along its center 111 /4›- line into four equal distances. The nozzles are to be placed at one quarter and three quarters position of the duct width (or diameter) 1/2 with both nozzles on the center line, placed 2 - 8 1/ inches (5.08 — 20.3 cm) into the duct opening and 1/4 aimed straight up in a vertically run duct. \� p NOTE: In no case can the diagonal dimension of the duct exceed 37.2 inches (94.4 cm) without adding additional duct nozzles. NOTE: The use of one Duct Nozzle P/N 11983 is `�\� permitted for duct 50 perimeter inches or 022: 1` less in the same manner as Duct Nozzle 16416. 32"MA December 2008 Section 3 Design Page 3 - 3 Amerex Restaurant Fire Suppression System (EX 4658) DUCT PROTECTION LIMITATIONS 150 IN. PERIMETER THREE 11/2 FLOW POINT NOZZLES(3 x P/N 11983) The Amerex Solid Fuel Appliance/Duct Nozzle (P/N 11983) is listed to protect restaurant cooking exhaust ducts of unlimited length, unlimited changes in direction and up to 150 perimeter inches (381 cm) or 48 diameter inches (122 cm) using three nozzles. The nozzles total four and one-half flow points and to properly \-116 6 position the nozzles, a rectangular duct 1 s X should be divided along its longest side into six equal distances. A circular duct should be divided along its center line into six equal \.s distances. The nozzles are to be placed at one sixth, one half and five sixths positions of the duct width (or diameter) on the center 6 line, placed 2-8 inches(5.08 — 20.3 cm) into k 2A+2B+perimeter Inches the duct opening and aimed straight up for A� vertically run duct. NOTE: In no case can the diagonal dimension of the duct exceed 55.9 inches (142 cm) without adding additional duct nozzles. TRANSITION LIMITATIONS —TWO NOZZLES (P/N 11983) A transition is a section of some exhaust systems between the hood and the duct. Two Amerex solid fuel appliance/duct nozzles (P/N 11983) will protect a transition at the point wherethe transition is 100 perimeter inches(254 cm) or less or a diameter of 32 inches(94.4 cm) or less. The nozzles total threeflow points and to properly position the nozzles, a rectangular duct should be divided along its longest side into four equal distances. A circular duct should be divided along its center line into four equal distances. The nozzles are to be placed at one quarter and three quarters position of the duct width (or diameter) with both nozzles on th e center line, placed 2 - 8 inches (5.08—20.3 cm)into the duct opening and aimed straight up in a vertically run duct. Additional duct protection is not required when using this method. NOTE: In no case can the diagonal dimension of the duct exceed 37.2 inches (94.4 cm) without adding additional duct nozzles. (REFER TO PAGE 3-1 FOR PICTORIAL REPRESENTATION) December 2008 Section 3 Design Page 3—4 Amerex Restaurant Fire Suppression System (EX 4658) NOZZLE LOCATION AND AIMING FOR SHORT VERTICAL/ HORIZONTALLY TRANSITION RUN DUCTS PROTECTED BY DUCT NOZZLE 11983 The nozzles are to be located on the centerline of the vertically run duct, 2-8 inches (5.08-20.3cm) into the hood/duct opening. The aiming point is to be a point 3 (7.6cm) inches above the base of the horizontally run duct and in the same vertical plane of the nozzle. See illustration. OF VERTICAL DUCT 1 OF HORIZONTAL DUCT AIM POINT HOOD Vertical/ Horizontal Transition with a rise of 24" or less. DUCT PROTECTION— MODULAR APPLICATION OF MULTPLE NOZZLES LISTING (P/N 11983) Protecting ducts larger than the perimeter listed for a multiple nozzle coverage is a simple process. The following example shows how the listing for duct protecting a duct with a perimeter of 100 inches using two nozzles PN 11983 is applied to a duct with a perimeter larger than 100" but less than 166". We must first divide the cross sectional area of the duct into modules with a perimeter equal to or less than 100". Check the modules to insure they have a diagonal equal to or less than 37.2 inches. If all criteria is met, space the duct nozzles in each module in compliance with the multiple nozzle coverage listing and 2"-8" into the hood/duct opening. Note: In no case can the diagonal dimension 4. of each module exceed 37.2 inches (94.4 cm) without adding additional duct nozzles. 4*>414 $11fr ,1 fr 1 _ °ESS -<0,7L,Z,N goo E 1°o F-5-' 2A 2A + 2B = PERIMETER III~ '. OR II II (A+ B) 2 = PERIMETER IIS II • December 2008 Section 3 Design Page 3-5 Amerex Restaurant Fire Suppression System (EX 4658) PLENUM PROTECTION NOTE: An Amerex KP & ZD Kitchen Fire Suppression System have the same listed criteria for the protection of the Duct and Plenum. PLENUM PROTECTION LIMITATIONS - SINGLE FLOW POINT NOZZLE(P/N 11982) The Amerex Appliance, Plenum Nozzle (P/N 11982) is capable of protecting plenums up to 10 feet(3.048m) long with either a single inclined filter bank or a "V" bank filter arrangement. The filter height cannot exceed 24 inches (60.96 cm). Each plenum nozzle uses one flow point. The nozzle must be positioned 4 inches (10.16) maximum from the end wall of the hood, aimed horizontallyand positioned down 1/3 the vertical filter height from the top of the filter.The width of a "V" bank filter arrangement is limited to a maximum of 48" (122 cm). SINGLE BANK PROTECTION 48 IN. (122 cm) CENTERED BETWEEN TOP OF MAX. FILTER AND SIDE WALL OF HOOD s OF THE VERTICAL 1/2 1/2 HEIGHT DOWN FROM THE TOP OF FILTER 11 VERTICAL HEIGHT VERTICAL HEIGHT 1/3 VERTICAL HEIGHT Q DOWN FROM THE TOP OF THE FILTER& CENTERED IN THE"V"BANK 4o0' 1065t01 oy Y (3. 41811194, •0411 10001111#81010011P kenkommor. v4:fr. 1.1**:k.13%°-1.1‘ I e ' \� NOZZLE TO BE LOCATED 0-4" FROM THE END WALL CENTERED IN THE"V"BANK PLENUM PROTECTION- MULTIPLE NOZZLES 10 FT, Plenums exceeding 10 feet (3.048 m) in length may be (3.05m) protected by using multiple plenum nozzles. Each nozzle must 10 FT. I"X be protecting an area of no more than 10 feet in length. (3.05m) .0m) MA Nozzles may be positioned facing each other or facing the same direction as long as the entire plenum area is being covered. Nozzles may not face in opposite directions from a common tee. December 2008 Section 3 KP Design Page 3—6 Amerex Restaurant Fire Suppression System (EX 4658) KP APPLIANCE PROTECTION NOTE: The Amerex ZD Kitchen Fire Suppression System utilizes the same listed KP appliance protection criteria for "Dedicated Appliance Protection". FRYER PROTECTION (FULL VAT) TWO FLOW POINT NOZZLE(P/N 13729) MAXIMUM AREA: 191/2 in. (50 cm)x 25-3/8 in. (65 cm) including drainboard interface area 191/2 in. (50 cm)x 19 in. (48 cm) not including drainboard interface area The Amerex Fryer Nozzle (P/N 13729) uses two flow points and will protect a full vat fryer. If the fryer does not include a drainboard, the maximum fryer dimensions for single nozzle coverage are 19" x 19W (48 x 50 cm) and the 6 © d maximum protected area is 2.53 ft2 (2350 cm2). If the fryer does contain a drainboard the maximum fryer dimensions for single nozzle coverage is 25- 6 c, J 418" 3/8" x 191/2" (65 x 48 cm) and the maximum protected area is 3.44 ft2 I I 361 (3195 cm2). However, the maximum hazard area must not exceed 19" x 19 1 I 1 1/2" (48 x 50 cm). The nozzle must be located along or anywhere with in the � protected area. Nozzle heights must be within 36 to 48 inches(91.44 WE — 121.92 cm) above the appliance surface and aimed to the center of the hazard area of the appliance. N4' ��9ys, Locatenoulewlthinshadedarea Note: Maximum & minimum heightsmust be �a� "I 44 . (abovetheprotectedarea) �+\ /`47.;.-3/4. measured vertically from the tip of ., nozzle to the top of the appliance. gime AIM POINT ?'rp r , (CENTER OFHAZARD AREA) ,, Y 7 \ i ItIV FULL 46' 36" <> WITH DRAINBOARD FRYER ERD MN FULL VAT FRYER 02* WITHOUT DRAINBOARD LOW PROXIMITY APPLICATION FRYER PROTECTION (FULL VAT) TWO(2) SINGLE FLOW POINT NOZZLE(P/N 11982) MAXIMUM AREA: 191/2 in. (50 cm)X 25 3/8 in. (65 cm) (including drainboard interface area) 191/2 in. (50 cm)x 19 in. (48 cm) (not including drainboard interface area) A pair of Amerex single flow point nozzles (P/N 11982) will protect a full vat fryer. The nozzles must be used in1 pairs located on the perimeter of the appliance, 1/2" back \ NOZZLE 180APART from the inside edge of the appliance and within a zone 36" extending 6" in both directions of the center of the \, hazard. The nozzles are to be located 180° apart „, \ \ (directly across from one another). They are to be aimed ° 17 '/z at a point 3” below the top of the appliance and directly ��°° 19 below the opposing nozzle. If the fryer does not include ME,`"°�� ,A1,4›.2._ a drainboard, the maximum fryer dimensions are 191/2"x 19" (50 x 48 cm) and the maximum protected area is AIMING POINT 2.53 ft2 (2530 cm2). If the fryer does contain a 7 drainboard,the maximum fryer dimensions are 25 3/8" x (''<'' - - A 19 1/2` (65 x 50 cm) and the maximum protected area is �'V`� 3.44 ft2 (3195 cm2). However,the maximum hazard area ` ' must not exceed 19 1/2"x 19" (50 x 48 cm). The nozzle's height must be within 171/2"to 36" (45 - 92 cm)above the LMAx8 appliance surface. FULL VAT FRYER WITH DRAINBOARD December 2008 Section 3 KP Design Page 3—7 Amerex Restaurant Fire Suppression System (EX 4658) FRYER PROTECTION (FULL VAT W/1" D RIP BOARD) ONE—TWO FLOW POINT NOZZLE(P/N 13729) MAXIMUM AREA: 624 sq. in. (4025.8 sq. cm) of FRY POT The Amerex Nozzle (P/N 13729) is two flow points and will protect a full vat fryer having an area of 624 sq. in. and a longest side of 26 inches without a drip board. The nozzle must be located anywhere over the protected area and aimed at the center of the hazard. Nozzle heights must be within 36 to 50 inches (91.4— 127 cm)above the appliance surface. The example below illustrates how the fryer listing above can being applied to a Tilting Skillet/ Brazing Pan. 48" 111 36"-50" 26" 4i11;ijjjji I1� I��I�II V < I��� I<0I 444441444444 Vs",sliAli•s•Vs•ilv TILTING SKILLET AIMING POINT - CENTER OF HAZARD FIGURE 1 FIGURE 2 Figure 1 is an illustration of a large tilting skillet measuring 26"x 48" and the tilting skillet has no drip board. We calculate the cooking area of the tilting skillet by multiplying the width X length and the result is 1248 sq. in. We now divide the area by the listed area of 624 and the resultant is 2. Th erefore,two nozzles are required to protect this appliance. (If the resultant had been greater than 2, we would have rounded up to 3. Figure 2 shows how the hazard was divided into two equal modules 26" x 24" and each module has an area of 624 sq. in. Therefore,the use of two nozzlesP/N13729 will protect this hazard. When protecting a tilting skillet with a cover or lid the nozzles must be placed to the front edge of the appliance and aimed to the center of the module. The same process is to be used to apply this listing to a largefryer except the fryer must fall within the required maximum fryer size of six square feet. December 2008 Section 3 KP Design Page 3—8 Amerex Restaurant Fire Suppression System (EX4658) FRYER PROTECTION (SPLIT VAT) TWO FLOW POINT NOZZLE(P/N 13729) MAXIMUM AREA: 14 in. (35.5 cm)X 21 in. (53.5 cm) (including drainboard interface area) 14 in. (35.5 cm)x 15 in. (38.1 cm) (not including drainboard interface area) The Amerex fryer nozzle (P/N 13729) uses two flow points and will protect a split vat fryer. If the fryer does not include a drainboard,the 0 maximum fryer dimensions for single nozzle coverage are 15" x 14" (38.1 x 35.5 cm) and the maximum protected area is 1.46_ft2 (1356 cm2). If the fryer does contain a drainboard, the maximum fryer © s 5 dimensions for single nozzle coverages are 21" x 14" (53.5 x 35.6 cm) I and the maximum protected area is 2.0422 (1897 cm2). However,the 70” maximum hazard area must not exceed 15" x 14" (38.1 x 35.5 cm). 1--I The nozzle must be located within the protected area on a line ___ perpendicular to the longest side of the fryer passing th rough the T center of the hazard area. Nozzle heights must be within 40 to 50 inches (101.6 — 127 cm)above the appliance surface and aimed to the SPLIT VAT FRYER center of the hazard area of the appliance. WITH DRAINBOARD Locate nozzle within shaded area (above the protected area) AIM POINT % NOTE: Maximum and minimum heights I must be measured vertically from th e tip ; (CENTER OF HAZARD AREA) ..- 4"a} • mak,--"" `��� i I ��rti of nozzle to th a top of th a appliance. • 4,,,...4„,,._ ..... Front sum 40a b,4,040. SPLIT VAT FRYER SPLIT VAT FRYER 111111 '10 1- WITH DRAINBOARD WITHOUT DRAINBOARD FRYERS EXCEEDING SINGLE NOZZLE PROTECTION: Multiple Amerex fryer nozzles (P/N 13729) may be used to protect single vat fryers with maximum protected areas 39" exceeding single vat coverages up to a maximum protected area of 6 ft2. The fryer must be divided into modules for 25-3/8 M X. single nozzle coverages and the nozzle located and aimed for s-s/a" each module as indicated for single nozzle coverages. For modules that do not include drainboards, the maximum module dimensions for single nozzle coverages is 19 1/2" x 4140;;; 19" (50 x 48 cm) and the maximum protected area is 2.53 ft2 (2350 cm2). If the module does contain a drainboard, the maximum module dimensions for single nozzle coverage is 25 3/8" x 19 1/2" (65 x 50 cm) and a maximum protected area 19"Max is 3.44 ft2 (3195 cm2). However,the maximum frying area of a module must not exceed 19 1/2"x 19" (50 x 48 cm). AIM POINTS December 2008 Section 3 KP Design Page 3—9 Amerex Restaurant Fire Suppression System (EX 4658) SINGLE BURNER RANGE PROTECTION ONE—1/2 FLOW POINT NOZZLE(P/N 11984) The Amerex half(1,4) flow point nozzle (P/N 11984) will protect a single burner with a surface area of 18" x 18" (46 x 46 cm). The nozzles must be located on the perimeter of the burner and 20 to 24" (51 — 61 cm) AIM above the burners surface. The nozzle is aimed at a point 7" above the POINT 24" center of the burner. • 18" 20" 18" SINGLE BURNER RANGE PROTECTION—OVERHEAD ONE—1/2 FLOW POINT NOZZLE(P/N 11984) V The Amerex half(' )flow point nozzle (P/N 11984) will protect a single burner with a surface area of 18" x 18" (46 x 46 cm). The nozzles must be located directly above the center of the burner and 24 to 42" (61 - 107 cm) above the burners surface. The 42" nozzle is aimed at the center of the burner. V 18" 24" 18" TWO BURNER RANGE PROTECTION— SINGLE FLOW POINT NOZZLE(P/N 11982) The Amerex appliance, plenum nozzle (P/N 11982) has 14" one flow point and will protect a range surface area of 28" 14" x 28" (36 x 71 cm). The center to center distance between burners must not exceed 14" (36 cm). The nozzle must be located 44 - 48" (112 - 122 cm) above the range surface and centered between the two burners. The range surface area is measured from the _ outside of the burner to the outside of the burner. =� ��� NOTE: Maximum and minimum heights 48" 44" must be measured from the tip of nozzle to the surface of th a appliance. 14' December 2008 Section 3 KP Design Page 3— 10 Amerex Restaurant Fire Suppression System (EX 4658) RANGE PROTECTION 12" Max. SINGLE FLOW POINT NOZZLE(P/N 11982) 2."Max. The Amerex appliance plenum nozzle (P/N 11982) has one flow point and will protect a range surface area of _ 12" x 24" (31 x 61 cm). The center to center distance 12" between burners must not exceed 12" (31 cm). The � nozzle must be located 36 —50" (91 - 127 cm)above the 4 range surface and centered between the two burners. The range surface area is measured from the outside of 50"Max. 36 ��'/ the burner to the outside of the burner. 12" Note: Maximum & minimum heights !I must be measured from the tip of nozzle to the surface of the appliance. t 24"Max!'11y 12" RANGE PROTECTION _ MULTIPLE NOZZLES(P/N 11982) _ 12' For ranges that have a surface area exceeding the ' � capabilities of a single appliance nozzle, multiple '�� �/� nozzles must be used provided that the surface area ‘0/11111.010> �' of the range is divided into equally sized modules. 50" Each module must be equal to or less than 12" x 24" 12" 36" (31 x 61 cm). Note: Maximum & minimum heights must be measured from the tip of nozzle to the surface of the appliance. December 2008 Section 3 KP Design Page 3— 11 Amerex Restaurant Fire Suppression System (EX 4658) RANGE PROTECTION TWO- HALF FLOW POINT NOZZLE(P/N 11984) The Amerex appliance nozzle (P/N 11984) has one-half flow point value and when used as a pair as illustrated below will protect a range surface area of 12"x 36" (31 x 92 cm). The nozzle must be located 20-30" (50.8- 76.2 cm)above the range surface,on the burner centerline,2 inches(5 cm)outboard of the burner and aimed at the center of the hazard area. The nozzles are to be at the same h eigh tand on opposite sides of the range hazard area. 36" 4111Ve NV I 1 i Siiiiit f 12„ rr r 2"� TOP VIEW .4de1Note: Maximum & minimum heights 20"-30" must be measured from the tip of nozzle to the surface of the appliance. I I I I PLAN VIEW RANGE PLUS BACK-SHELF PROTECTION OVERHEAD APPLIANCE NOZZLE(P/N 11982) H 24" 1.1 The Amerex appliance nozzle (P/N 11982) has a one flow 'prin 1/� point value and will protect a range burnerarea of12" x 24" 2" (31 X 61 cm) from an overhead position. The back shelf 11 must be at least 20" high (51 cm) and must not cover more than 11" (28 cm) of the back burners. The nozzle must be TOP VIEW located 40-47" (102- 119 cm)above the range surface,on SHELF the burner centerline,4-6 inches(10- 15 cm)forward of the EDGE center of the two burners and aimed at the center of the hazard area. 4"-6" Note: Maximum & minimum heights 40"-47" must be measured from the tip of nozzle to 11" the surface of the appliance. MAX. I 20" MIN. 1 1 BURNERS PLAN VIEW December 2008 Section 3 KP Design Page 3-12 Amerex Restaurant Fire Suppression System (EX 4658) _ 8 FOUR(4) BURNER RANGE PROTECTION TWO(2) FLOW POINT NOZZLE(P/N 14178) The Amerex 4 burner range nozzle (P/N 14178) has two (2) flow points and will protect a range surface area of 24"x 24" (61 x 61 cm). so' MAX 8 The center to center distance between burners must not exceed 12 -y q 4 inches. The nozzle must be located 18 - 50" (46 - 127 cm) above ��i p� the range surface and centered between the burners. The nozzle is '111141r0 9+ aimed straight down at the center of the appliance. ,.. .,,1,10 c____ . NOTE: Maximum and minimum heights O must be measured from the tip of nozzle to the surface of the appliance. n \ i RANGE PROTECTION - MULTIPLE NOZZLES(P/N 14178) II ° 1 For ranges that have a surface area exceeding the capabilities of a single nozzle, multiple nozzles must be ,=„:.-,- <-- -1-,!- x, used provided that the surface area of the range is "*A‘S- divided into equally sized modules. Each module must 50„ MAx 1% be equal to or less than 24" x 24" (61 x 61 cm). � �I - � y9 NOTE: When using this nozzle to protect a two it, . 6. (2) burner range the aiming point is where an 18" MIN. O.1111111V O 40.1.\:,.. 8.50" radius from the center of each burner crosses one another 6 0 0 002 O T , �S O� 21' WOK PROTECTION - 1.1- ITEM SINGLE FLOW POINT NOZZLE(P/N 11982) ::75 The Amerex appliance plenum nozzle (P/N 11982) has one flow point and will protect a wok with dimensions between a minimum diameter of 14" (36 cm) and a maximum diameter of 24" (61 cm) Mln. Size 41, inclusive. The wok must have a height dimension between a minimum of 4" (10 cm) and a maximum of _i Max. Size 7" (18 cm) inclusive. The nozzle must be centered . .i'min. ?imam over the center of the wok and located at a height --� v\i.c._.:0I between 40 " (102 cm) and 50" (127 cm) from the bottom of the inside of the wok and aimed at the center of the wok. Aim Paint f " max. . „ max_ December 2008 Section 3 KP Design Page 3- 13 Amerex Restaurant Fire Suppression System (EX 4658) GRIDDLE PROTECTION - SINGLE FLOW POINT NOZZLE(P/N 11982) s;.. 'S. . The Amerex griddle nozzle (P/N 11982) has one flow " , . ... 4-48•max. point and will protect a griddle surface of 36 inches ,`,„,,,_-"i14,;,44 wide (91 cm) x 30 inches deep (76 cm). The nozzle30"max. r must be located along the perimeter of the appliance ' -'4,,,,.. M.0:4-30'min. • and with VI a vertical height range from 30" to 48" (76 '" r � r - 122. cm) above the surface of the appliance. The r aiming point for the nozzle is the "point of intersection"of a straight line from the nozzle location `�i•,� to the center of the appliance, with an 11" (28 cm) ' square, generated about the center point of the 36"max. A11'Square griddle. 4`Centered on Griddle Center td Note: Maximum & minimum heights must be measured from the tip of nozzle to the surface of the appliance. 1 1 I 1 11" Square Centered Perimeter of Griddle ''I �r 48.. on Griddle Center \I 1/ 30" r Mill Io_ 4 11" square centered on griddle center WEN Point of Intersection LL U AIM POINT Nozzle Location -I , GRIDDLE PROTECTION - 'it-) .„„ ,.---:''':,.= MULTIPLE SINGLE FLOW POINT NOZZLES (P/N 11982) 30•max. i,, , , � —48*max. „ y , r ; Multiple Amerex griddle nozzles (P/N 11982 - , . ,,-,,..„?-- ,-2.1-30'min. one flow point) may be used to protect a griddle ;. •` ,F: -' surface area greater than 30 inches (76 cm)X 36 inches(91 cm). The griddle must be divided into modules for single nozzle coverage and the 36•max.�`� 'til nozzles located and aimed for each module as `r , 72'max. 36" 11 Square indicated for single nozzle coverage. N. Centered on 11" square centered Griddle Module V on griddle center Perimeter of Griddle Modules ModuWIWI' Q Note: Maximum & minimum heights • I i i must be measured from the tip of \ i 11 .1nozzle to the surface of the appliance. i i g.. •\I i r' ii 30" Point of Intersection Nozzle Location AIM POINT for nozzle rl mm.. 11" square centered protecting this module on griddle center • • December 2008 Section 3 KP Design Page 3— 14 Amerex Restaurant Fire Suppression System (EX 4658) GRIDDLE PROTECTION - OVERHEAD TWO FLOW POINT NOZZLE(P/N 13729) 126c)'12` The Amerex fryer and griddle nozzle (P/N 13729) has two flow points and will protect a griddle surface of 42 inches � ..e :< tlei wide (107 cm) X 30 inches deep (76 cm). The nozzle ' must be located within 6 inches(15 cm) of either side of the appliance centerline, placed 38 inches(97 cm) to 50 30'max. 42'max. inches (127 cm) above the cooking surface and aimed ,��� straight down. %;„*.). ,. ..4 Note: Maximum & minimum heights @ @ must be measured from the tipof I I nozzle to the surface of the appliance. I I :%r I0oI r 50" ii iiV 38' 11li 12"square centered 11 d on griddle center • GRIDDLE PROTECTION - OVERHEAD MULTIPLE TWO FLOW POINT NOZZLES(P/N 13729) Griddles exceeding 30 inches (76 cm) X 42 inches (107 cm) may be protected using multiple two flow point nozzles by dividing the surface area into equal 12"'<..,2.12" modules. Each module requires one nozzle and 'le,:-1 ,, cannot exceed an area larger than 42 inches length I (107 cm)X 30 inches deep (76 cm). Y t2" �1/ : � � , 30"max. I I i V <J I *`, w1 I o oI 5ii iiI� II II 30" ` ` 42 max.4111100.4441, -to 401 '1 12" square centered on griddle center 1116 '14111414116•H4111141110 84°max42"max. 4141 Note: Maximum & minimum heights must be measured from the tip of IM/ nozzle to the surface of the appliance December 2008 Section 3 KP Design Page 3— 15 Amerex Restaurant Fire Suppression System (EX 4658) GRIDDLE PROTECTION - LARGE TWO (2) FLOW POINT NOZZLE(P/N 14178) —e .,, "`° W ..,- 50"max. The Amerex Range Nozzle (P/N: 14178) has two (2) flow points and will protect a griddle surface of 48 so ma't' r . -",3-- 24"min. inches wide (122 cm) x 30 inches deep (76 cm). The , , nozzle must be located along the perimeter of the , appliance and within a vertical height range from 24" -N111,,, (61 cm) to 50" (127 cm) above the surface of the ��� appliance. The aiming point for the nozzle is the 48"m. r 11 Square "Point of Intersection of a straight line from the 40 Centered on nozzle location to the center of the appliance, where Griddle Center the line crosses the outer edge of an 11 inch square v (28 cm sq.), centered over the center point of the griddle. Note: maximum & minimum heights must be from the tip measured / 5 11" Square Centered Perimeter of Griddle of nozzle to the on Griddle Center surface of the appliance. 1114111111 ul v 11"square centered Wellmaw on griddle's center Point of Intersection AIM POINT • Nozzle Location GRIDDLE PROTECTION - LOW PROXIMITY '��. I TWO (2) FLOW POINT NOZZLE(P/N 14178) ;4!1 41- 24"max. The Amerex Range Nozzle (P/N: 14178) has two (2) flow points and 30'max.le ., l ; ` ' will protect a griddle surface of 48 inches wide (122 cm) x 30 inches 1 I a 15 min. deep (76 cm). The nozzle must be located at any one of the four 4,' ; corners of the appliance and within a vertical height range from 15" ' (38 cm) to 24" (61 cm) above the surface of the appliance. The ittaiming point for the nozzle is the "Point of Intersection" of a iI, straight line from the nozzle location to the center of the appliance, ii where the line crosses the outer edge of an 11 inch square (28 cm 48"max. 11'Square sq.), centered over the center point of the griddle. AI Centered on 40 Griddle Center 11" Square Centered Perimeter of Griddle V on Griddle Center Note: Maximum & mi imum IT 11111 heights must be measured from 24" the tip of nozzle the/ riace of the appliance. , , 15" O. Point of Intersection 11"square centered on 11111 AIM POINT module center Nozzle Location ■ ■ December 2008 Section 3 KP Design Page 3— 16 Amerex Restaurant Fire Suppression System (EX 4658L GAS RADIANT CHARBROILER PROTECTION SINGLE FLOW POINT NOZZLE(P/N 11982) One Amerex plenum nozzle (P/N 11982) will protect a gas radiant charbroilerwith a cooking surface measuring 24 inches X 24 24" inches(61 x 61cm) maximum. The nozzle / \ / 48" uses one flow point. It must be located 18 . to 48 inches (46 — 122 cm) above the "•i,i � 18° .i / cookingsurface and anywhere along or �i / Y 9 .i / within the perimeter aimed towards the 24" '1 center. W3440it ■ ■ ELECTRIC RADIANT CHARBROILER • J..'''' '' PROTECTION SINGLE FLOW POINT , 24._ NOZZLE(P/N 11982) 24" m'"> :: ''. �AA- iWK:Iii:KiJK:i:iii:igiiliii!?iiisiiiiii:g7: g? ED 0 Note: Electric charbroilerswith a non-grated ':::'•. •':. `< '` ' i• >'a surface or a solid ribbed surface may be : <<« >€>> >?:, protected usingthe same limitations as a `" >�"i"= =='.iiii:wigia ' griddle. >:,<:_<:>;_::::__<::;: \, 1 Electric charbroilerswith an open grate may ��.:._. •• �. -� ; +ri 18" be protected with one Amerex appliance, � 11. -- ' plenum nozzle (P/N 11982) provided that the area is no larger than 24 inches X 24 inches (61 x 61 cm). The nozzle uses one flow point and must be located within 18 — 48 inchesI voce:max. Mtn.heights must be (46 — 122 cm) above the grate surface, t measured the 9noz le anywherealong or within the perimeter of the 10 surface protected area, aimed towards the center. - V LAVA ROCK(CERAMIC/SYNTHETIC) CHARBROILER SINGLE FLOW POINT NOZZLE(P/N 11983) A single Amerex solid fuel appliance plenum El nozzle (P/N 11983) will protect a lava rock 1 charbroilerwith a maximum cooking surface 1 � 24"^� 24" of 24 inches wide (61 cm) by 24 inches deep I I - (61 cm). The appliance nozzle uses 1 %flow I I i \\ point and for this application must be located I qq�� I I \-- between 18 to 44 inches (46 to 122 cm) I% r ..- -1---- above above the cooking surface anywhere along I I I I or within the perimeter of the appliance I I 1 18" � I � aimed toward the center. 1 December 2008 Section 3 KP Design Page 3 - 17 Amerex Restaurant Fire Suppression System (EX 4658) SOLID FUEL APPLIANCES NATURAL AND MESQUITE CHARCOALCHARBROILER ` 42" ONE AND ONE HALF(11/2) FLOW POINT NOZZLE (P/N 11983) One Amerex solid fuel appliance nozzle (P/N 11983) will 1." protect a charcoal charbroilers with a cooking surface 24„ �� measuring 28% inches x 24 inches (72 cm x 61 cm) $ /_" maximum. The nozzle uses one and one half flow points. It must be located 16 to 42 inches(41 cm — 107 cm)above s" \�\ Max. N� - the cooking surface and anywhere along or within the •; \ ax. / perimeter aimed at the center. The fuel depth is limited to 6 inches (15 cm) maximum. Solid Fuel-Charcoal MESQUITE CHIPS & CHUNKS CHARBROILER /\ ONE AND ONE HALF(11/2) FLOW POINT NOZZLE C 48" (P/N 11983) \/ A single Amerex solid fuel appliance nozzle (P/N 11983) will 16" protect a mesquite charbroilers with a maximum cooking surface of 28% inches X 24 inches (72 cm X 61 cm). The 24.. 81/2' nozzle uses one and one half (1%) flow points and for this "4 application must be located between 16 to 48 inches (41 cm ��� pp s., �� -•-•4-.- with \\�, to 122 cm) above the cooking surface anywhere along or Max. within the perimeter of the appliance aimed at the center of ••; the appliance. The fuel depth is limited to 6 inches (15 cm) : ' maximum. Solid Fuel—Mesquite Chips&Chunks MESQUITE LOG CHARBROILER 44" ONE AND ONE HALF(11/2) FLOW POINT NOZZLE K (P/N 11983) A single Amerex solid fuel appliance nozzle (P/N 11983) will 19" protect a mesquite log charbroilers with a maximum cooking 24" surface of 28% inchesX 24 inches(72 cm X 61 cm). The nozzle ...128'/2° uses one and one half (1%) flow points and for this application must be located between 19 to 44 inches (48 cm to 112 cm) 11" —. ``�� �� above the cooking surface anywhere along or within the Max. perimeter of the appliance aimed at the center of the appliance. � o Solid fuel is limited to three(3) layers of logs or 11 inch (28 cm) '' maximum stacked height. Solid Fuel—Mesquite Logs December 2008 Section 3 KP Design Page 3— 18 Amerex Restaurant Fire Suppression System (EX 4658) UPRIGHT BROILER PROTECTION TWO HALF FLOW POINT NOZZLES(P/N 11984) Two Amerex upright broiler nozzles are required for th is application. Each upright broiler nozzle (P/N 11984) equals a '/2 flow point. These nozzles must always be used in pairs equaling one flow point and will protect an internal broiler chamber measuring 30 '/2" X 28 'A2" (77 x 72 cm). The nozzles must be positioned at the front opening of the broiler with the top nozzle located above the grate, aimed toward the opposite rear corner and the lower nozzle located the grate and aimed toward the center of the drip pan. UPRIGHT BROILER WARMING CHAMBER —1. BROILER CHAMBER II I - Kiri. •. MIIIM DRIP PAN :i I L—J . . FRONT VIEW SIDE VIEW ' NOTE: PROTECTION FOR SALAMANDERS AND CHEESE ' 4oiMELTERS UP TO 38" (96.5cm) IN LENGTH SHOULD BE ACCOMPLISHED USING A SINGLE FLOW APPLIANCE , INOZZLE P/N 11982 LOCATED IN THE MIDDLE OF THE 1;41S OPENING AND AIMED AT THE REAR OPPOSITE CORNER. OPTIONAL PROTECTION MAY ALSO BE VACCOMPLISHED BY USING TWO HALF FLOW POINT -40W NOZZLES P/N 11984 , BOTH NOZZLES LOCATED ON THE SAME SIDE OF THE SALAMANDER, POSITIONED IN THE MIDDLE OF THE UPPER AND LOWER OPENING, AIMED TO THE REAR OPPOSITE CORNER. December 2008 Section 3 KP Design Page 3— 19 Amerex Restaurant Fire Suppression System (EX 4658) CLOSED TOP CHAIN BROILER SINGLE FLOW POINT NOZZLE(P/N 11982) li it EXTERNAL \ Th e Amerex appliance/plenum nozzle(P/N11982) h as one flow DRIP PAN point and will protect a closed top chain broiler with a cooking area of 24 1/2"x 31"(62 X 79 cm). The nozzle is to be located on the \ TOP VIEW side opposite the external drip pan (when present),positioned in \ the middle of the inlet opening and aimed at the opposite rear \ corner. NOZZLE AIMED TO THE REAR OPPOSITE CORNER OF THE BROILING AREA. NOZZLE LOCATED IN THE CENTER OF THE IN-LET OPENING '' I I ®O EXTERNAL 1 I ®„ FRONT VIEW II Ii DRIP PAN :' EXTERNAL r DRIP PAN ' CLOSED TOP TOP VIEW 4— CHAIN BROILER / OPEN TOP CHAIN BROILER •I II TWO FLOW POINT NOZZLE(P/N 13729) NOZZLE LOCATED 2"BEHIND The Amerex fryer nozzle(P/N13729)has two flow THE EDGE OF THE OPENING points and will protect an open top chain broiler with a AIMED TO THE CENTER OF THE cooking area of 241/2"x 31"(62 x 79 cm). The minimum OPENING-10"x 10"MINIMUM OPENING opening is 10"x 10"(25.4 x 25.4 cm)and the nozzle is to be positioned 2" behind the edge of the opening,at a height of 12"—36" (30.5-91 cm)above the appliance 12"-36"NOZZLE and aimed at the center of the opening. I \ HEIGHT ABOVE APPLIANCE 4 Note: Maximum & minimum 1 heights must be measured from 0 the tip of nozzle to the surface of FRONT VIEW _ 1- ®® \_ December 2008 Section 3 KP Design Page 3—20 Amerex Restaurant Fire Suppression System (EX 4658) NIECO MODEL 9 025- BURGER KING CHAIN BROILER TWO— SINGLE FLOW POINT NOZZLE(P/N 11982) The Nieco Chain Broiler Model 9025 is a unique appliance and when fittedwith two catalysts it requires the use of two Amerex nozzles (P/N11982) to protect each half of the appliance.Total appliance protection therefore,requires the use of a total of four Amerex nozzles (P/N 11982). This unique appliance is actually two chain broilers put together to accommodate the cooking of two different products at the same time.This appliance can be fitted with two catalysts(18"x 24" overall)one for each cooking side. The protection of the appliance is accomplished by using two nozzles P/N 11982 positioned two inches outside of the catalyst perimeter aimed at the center point of the catalyst.The nozzles are to be located on opposite ends of the catalyst, 180°apart and are to be 13"to 36" above the top surface of the catalyst. This configuration is repeated for both cooking sides of the appliance. If no catalyst is used the same protection is required for the unit. Note: Maximum & minimum heights �— must be measured from the tip of nozzle to the top surface of the catalyst or "" P. r r appliance(if no catalyst is used). / / 7/ 7/ TOP VIEW / / A is !lii! Ii NOZZLE LOCATED 2" BEHIND THE EDGE OF THE CATALYST AIMED TO THE CENTER OF THE CATALYST- 18" x 24" k A A 13"-36"NOZZLE \ / \ / HEIGHT ABOVEtiN \ / jib, \ j CATALYST \ / \ /, ! \ , , / / \ \ / / \\ 1/ \\ ,/ mm I II I FRONT VIEW : : 11��i I I NEICO 9025 CHAIN BROILER December 2008 Section 3 KP Design Page 3—21 Amerex Restaurant Fire Suppression System (EX 4658) DUKE MODEL- BURGER KING CHAIN BROILER TWO—TWO FLOW POINT NOZZLE(P/N 13729) The Duke Chain Broiler is a unique appliance and is fitted with a catalyst that requires the use of two Amerex nozzles (P/N13729). This unique appliance operates at an extremely high temperature in order to cook large quantities of frozen burgers in a short span of time. The protection of the appliance is accomplished by dividing the catalyst area into two equal modules and positioned one nozzle P/N 13729 on the perimeter of each module, aimed at the center of the module.The nozzles are to be located anywhereon the module perimeter 15"to 30" (38.1cm —76.2cm)above the top surface of the appliance. If no catalyst is used the same protection is required. The addition of a damper on top of the catalyst does not change the protection required for the unit. Note: Maximum & minimum heights must be measured from the tip of nozzle to the top surface of the catalyst or appliance(if no catalyst is used). 15"-30" 0 0 0 0 0 0 0 0 0 00 O 0000000000 O 0 0 0 0 0 0 0 00 0 o o0 O 0 00 0 0 . 0 0 0 0 0 . 00 O 0000000 . 00 O .i 0 0 0 0 0 0 0 . 0 AIM POINT — CENTER OF MODULE FRONT VIEW TOP VIEW December 2008 Section 3 KP Design Page 3—22 Amerex Restaurant Fire Suppression System (EX 4658) DUKE CHAIN BROILER & DUKE HOOD EXHAUST HOOD TWO—TWO FLOW POINT NOZZLE(P/N 13729) The Duke Chain Broiler and Hood combination is a special design just for the Duke product.The hood and broiler are each fitted with a catalyst to decrease the emission of grease laden vapors into the exhaust duct system. The hood comes pre-piped for the installation of the fire suppression nozzles. This unique appliance operates at an extremely high temperature in order to cook large quantities of frozenburgers in a short span of time. The protection of this unit is accomplished by using two(2) Nozzles P/N 13729 installed in the piping provided so that it will spray agent into the catalyst as illustrated. A third nozzle P/N 16416 is installed for duct protection of the 8" diameter exhaust duct. If no catalyst is used the same protection is required. The addition of a damper on top of the broiler catalyst does not change the protection required for the unit. Due to the extreme heat of the appliance close inspection of the nozzles is to be performed at each six month service interval.Nozzle replacement is required at the signs of any nozzle deterioration. CONNECTION TO FIRE ' =E� DUCT NOZZLE PN16416 SUPPRESSION SYSTEM uiiii "11,==p, DUKE CHAIN BROILER HOOD PRE-PIPED HOOD CATALYST r Ar Al 1 1 (2) NOZZLES P 13729 DAMPER CATALYST December 2008 Section 3 KP Design Page 3—23 Amerex Restaurant Fire Suppression System (EX 4658) Back shelf— What to do? The use of a back-shelf presents a problem to the designer of a kitchenf ire suppression system for it is an impediment to the delivery of the wet ch emical to the potential fire hazard.The same is true for salamanders that are mounted over an appliance requiring protection. A shelf or salamander that extends over the appliance not only prevents proper delivery of wet chemical but also is a fire hazard. All too often,these shelves become storage places for items such as paper plates, doggie bags, or flammable food preparation liquids. The overhead application of the wet chemical from an Amerex Restaurant Fire Suppression System would be of help in extinguishing a fire occurring in items placed on a back-shelf, but that is not the intended hazard for wh ich the system was designed. The shelf or salamander prevents agent, from an overhead nozzle, from reach ing the actual cause of fire in the appliance. Amerex has developed the only real world solution to this problem. When a shelf is installed over a range or a griddle, a small manifold of threespecial nozzles provides fire suppression protection. The BSM (back-shelf manifold) is designed to function as supplemental agent application for the area under the back-shelf. It replaces the agent lost because of the shelf. It provides an area of protection 15" deep and 42" wide when used over a range. The back-shelf or salamandercan extend 1" beyond the centerline of the appliance with the manifold nozzle tips located 14"to 19" above the appliance. The first nozzle must be placed 1/2" outside the edge of the hazard and on the centerline of the hazard area covered by the shelf. 1" MAX. 45°TYP — BEYOND CENTER OF APPLIANCE ■ 12 — 12 „ 14"-19" - FROM EDGE OF2 - COOKING APPLIANCE 0 0 0 0 0 0 CENTERLINE OF 4 2 A HAZARD COVERED BY BACKSHELF SIX BURNER RANGE- FRONT VIEW RANGE- RIGHT SIDE VIEW December 2008 Section 3 KP Design Page 3—24 Amerex Restaurant Fire Suppression System (EX 4658) BSM: Back Shelf Manifold Asy.— (P/N 17461 with nozzles) The BSM (P/N 17461) is comprised of threeAmerex nozzles, positioned on a 45°angle and spaced 12" apart. All nozzles are in the same plane of alignment and at the same height. This is accomplished by the use of the Amerex manufactured manifold. The manifold is constructed from a custom aluminum extrusion which is machined to the precise requirements needed to maintain proper alignment of the nozzles. Connection to the nozzle branch piping may be made from either end of the assembly. The opposite end of the assembly is to be plugged with a 3/8" pipe plug. The manifold should appear as illustrated. 2 - 2 E T REE 1 /3 FLOW PO NT NOZZLES The BSM is to be used as an assembly of three nozzles and will carry a flow point value of one (1). It is designed to extinguish fires located under the back shelf when they occur on the back three burners of a six-burner range (15" x 42") or the back portion of a griddle. It never takes the place of the overhead nozzle, but simply provides additional agent to extinguish any and all fires beneath the back shelf or salamander. The same limitations apply to salamanders that are applied to back shelves. When the BSM is used to protect a griddle positioned under a back shelf,the manifold is installed on the centerline of the portion of the griddle covered by the back shelf or salamander. The maximum amount of back shelf coverage allowed for griddles is 16". The location of the overhead nozzle is always to be to the front edge of the griddle. See required nozzle and aiming requirements on the next pages for details on griddle protection. The following pages are examples of manifold placement under several conditions of back shelf use. The following schematics represent the only nozzle combinations permitted with a BSM. Note: When using the BSM assembly for range protection only the Range Nozzle (14178) is permitted in the overhead protection position as indicated on the schematics. December 2008 Section 3 KP Design Page 3—25 Amerex Restaurant Fire Suppression System (EX 4658) BACKSHELF MANIFOLD IS LOCATED BACKSHELF MANIFOLD IS LOCATED ON THE CENTER OF THE HAZARD AT ON THE CENTER OF THE HAZARD AT A NOZZLE TIP HEIGHT OF 14"-19". A NOZZLE TIP HEIGHT OF 14"-19". BACKSHELF BACKSHELF REAR EDGE REAR EDGE 4 0 0 0 0 0 0 0 1 0 0 0 0 0 0 0 16" 1 16" MAX " MAX 8 leoe J � oeolo I J8„I ■■ Io 7”FROM I AIM POINT BACKSHELF CENTERPOINT BACKSHELF FRONT EDGE FRONT EDGE 30"X 42"GRIDDLE I I 30"X 48"GRIDDLE I NOZZLE P/N 14178 MUST BE LOCATED NOZZLE P/N 16416 MUST BE LOCATED ON THE FRONT EDGE OF THE GRIDDLE ON THE FRONT EDGE OF THE GRIDDLE AT A HEIGHT OF 24"-48" AT A HEIGHT OF 24"-43" AIM POINT-THE POINT WHERE A STRAIGHT LINE TOP VIEW TOP VIEW FROM THE NOZZLE TO THE CENTER OF THE GRIDDLE CROSSES AN ELEVEN INCH SQUARE PLACED ABOUT THE CENTER. 1- NOZZLE P/N 14178 MUST 24"-43" 24"-48" BE LOCATED ON THE FRONT ABOVE FRONT EDGE ABOVE FRONT EDGE EDGE OF THE GRIDDLE OF GRIDDLE OF GRIDDLE 4-19"OLD NOZZLE TIP 14M -19" D HAZARE D 14"-19"ABOVE HAZARD 14"-19"ABOVE HAZARD BACKSHELF BACKSHELF I "NOZZLE TIP I Z'NOZZLE TIP TO EDGE OF o- TO EDGE OF GRIDDLE A GRIDDLE V 30"X42" GRIDDLE 30"X48" GRIDDLE 15"-20"SHELF HEIGHT FRONT VIEW FRONT VIEW The schematic above shows the protection method on two different size griddles (30"x42"& 30"x48")that are positioned under a back-shelf. Note that the shelf extends 1" beyond the center of the griddle(16") and covers the entire width of the griddle, all which are with in the parameters of the listing. Also, recognize that the centerlines of the manifolds are congruent with the centerline of the hazard covered by the back-shelf. Each manifold must be located on the centerline of the hazard area it is to protect. The P/N16416 nozzle plus a BSM (back-shelf manifold)will protect griddles up to 30"x42" maximum, with a back-shelf that covers no more than 16" of griddle. Total flow point value is 2 flow points. The overhead nozzle must be located on the front edge of the griddle aimed at a point 7" back from the center of the hazard area on a straight line from the nozzle to the center of the hazard. The P/N14178 nozzle plus a BSM (back-shet manifold)will protect griddles up to 30"x48" maximum, with a back-shelf that covers no more than 16" of griddle. Total flow point value is 3 flow points. The overhead nozzle must be located on the front edge of the griddle aimed ata point wherea straight line from the nozzle to the center of the griddle crosses an 11"square placed over the center of the griddle. December 2008 Section 3 KP Design Page 3—26 Amerex Restaurant Fire Suppression System (EX 4658) The schematic below shows the protection of a six-burner range (28"x42")that is positioned under a back-shelf. Note that the shelf extends 1" beyond the center of the range and covers 15"of the burners, all which are within the parameters of the listing. The manifold must be located on the centerline of the hazard area it is to protect. A P/N14178 nozzle is used for the protection of a group of four burners in the typical overhead position. The arrangement below places the second nozzle in the most optimum position for protection of a six-burner range. REAR EDGE OF BACKSHELF o o - o 0 0 'il OAII / Or,: \ I BACKSHELF MANIFOLD LOCATED ,`III, ``I i ON THE CENTERLINE OF THE HAZARD &7: Z I ` COVERED BY THE SHELF JO`.J.� IV FBACOKSH D F- r?NltriAli--- (All - E OF 6 BURNER RANGE NOZZLE P/N 14178 MUST BE LOCATE 14"X 14" BURNERS OVER THE CENTER OF FOUR BURNERS AT A HEIGHT OF 22"-42". TOP VIEW I T I\P/N14178 NOZZLE HEIGHT TO BE 22"-42"ABOVE THE RANGE IT BACKSHELF • 2"NOZZLE TIP TO EDGE OF MANIFOLD NOZZLE TIP BURNER 14"-19"ABOVE HAZARD r 1 J: J J li li li Jli 15"-20"SHELF HEIGHT 6 BURNER RANGE FRONT VIEW December 2008 Section 3 KP Design Page 3—27 Amerex Restaurant Fire Suppression System (EX 4658) The schematic below shows the protedbn of a griddle (30"x42")& a six-burner range (12" burners) that are positioned under a backshelf. Note that the backshelf extends 1" beyond the center of the range and covers 16" of the griddle, all which are within the parameters of the listing. Also, recognize that the centerlines of the two manifolds are not congruent. Each manifold must be located on the centerline of the hazard area it is to protect. END OF HOOD OUTLINE OF BACKSHELF END OF HOOD BACKSHELF MANIFOLD W/NOZZLES &SHELF LOCATED ON THE CENTERLINE OF THE HAZARD COVERED BY THE SHELF \ „ o 0 0 0 0 0 0 0 0 0 o 0 0 0 0 0 0 1 FRY ®NOZ. i Lrii,,,,,7_,, ,,,,...s,:,0:0„:„.„:„_,I,Fim,, . I r/A hl rZ hl rZ hl Two . P/N13729 � —� .�iaa ao - ,_., � 4 7"FROM v. , .' \\ � CENTERPOIN iii....i 30"X 42"GRIDDLE 6 BURNER RANGE FRYER 14"X 14"BURNERS NOZZLE P/N 16416 MUST BE LOCATED NOZZLE P/N 14178 MUST BE LOCATED ON THE FRONT EDGE OF THE GRIDDLE OVER THE CENTER OF FOUR BURNERS AT A HEIGHT OF 24"-43" AT A HEIGHT OF 22"-42". TOP VIEW HOOD FRYER NOZZLE RANGE NOZZLE GRIDDLE NOZZLE TP/N13729 TP/Nl4l78T P/N16416 r ________T 24"-43" 22"-42" ON FRONT EDGE OVER CENTER OF DF GRIDDLE T TBURNER GROUP7. MANIFOLD NOZZLE TIP BACKSHELF 14"-19"ABOVE HAZARD I A lart 2' NOZZLE TIP _ '' NOZZLE TIP L/ L. TO EDGE OF — TO EDGE OF BURNER GRIDDLE I I I L 1. .L; 1- 1. a.; 1,- 1% 15"-20" SHELF HEIGHT FRYER 6 BURNER RANGE 30"X42" GRIDDLE FRONT VIEW AMEREX KP RESTAURANT SYSTEM NOZZLE APPLICATION CHART Nozzle P/N Flow Width Length Min. Max. Appliance Points Height Height o Deep Fat Fryer–without Drip Board 13729 2 19 '/2 in. 19 in. 36 in. 48 in. m Deep Fat Fryer–with Drip Board 13729 2 19 1/2 in. 25 3/8 in. 36 in. 48 in. D Deep Fat Fryer–without Drip Board 13729 2 26 24 36 in. 48 in. CD Deep Fat Fryer–with 1" Drip Board 13729 2 26 25 36 in. 48 in. o Deep Fat Fryer–with Drip Pan Low Proximity 2-11982 2 19 1/2 in. 25 3/8 in. 17 1/2 in. 36 in. c) Range–Single Burner 11984 '/2 18 in. 18 in. 20 in. 42 in. Range–Two Burner(14"Burner) 11982 1 14 in. 28 in. 44 in. 48 in. Range–Two Burner(12"Burner) 11982 1 12 in. 24 in. 36 in. 50 in. Range-Two Burners w/Back Shelf(12"Burner) 11982 1 12 in. 24 in. 40 in. 47 in. Low Back-Shelf/Salamander–BS Manifold 17461 1 14 in. 42 in. 14 in. 19 in. Range–Three Burners(Special Aiming) 2 - 11984 1 12 in. 36 in. 20 in. 30 in. Range– Four Burners(12" Burner) 14178 2 24 in. 24 in. 18 in. 50 in. Wok 11982 1 14-24 dia. 4-7 depth 40 in. 50 in. Griddle 11982 1 30 in. 36 in. 30 in. 48 in. Griddle - Overhead Protection 13729 2 30 in. 42 in. 38 in. 50 in. Griddle 14178 2 30 in. 48 in. 15 in. 50 in. Upright Broiler _ 2-11984 1 30 %2 in. 28 'A2 in. - - Charbroiler(Lava Rock) 11983 1 '/2 24 in. 24 in. 18 in. 44 in. y Charbroiler(Gas Radiant& Electric Radiant) 11982 1 24 in. 24 in. 18 in. 48 in. 3 P Chain Broiler–Closed Top 11982 1 24% in. 31 in. - - mx �.5 Chain Broiler–Open Top 13729 2 24% in. _ 31 in. 12 in. 36 in. Chain Broiler– Nieco Model 9025 /Catalyst(2) 4– 11982 4 18 in. 24 in. 13 in. 36 in. m `' Chain Broiler– Duke(with /without Catalyst or Damper) _2– 13729 _ 4 - - — 15 in. 30 in. 2) 1 Natural & Mesquite Charcoal Charbroiler _ 11983 _ 1 '/2 24 in. 28 '/2 in. 16 in. 42 in. 1 i, Mesquite Chips & Chunks Charbroiler 11983 1 '/2 24 in. 28 '% in. 16 in. 48 in. Mesquite Log Charbroiler 11983 1 1/2 24 in. 28 '% in. 19 in. 44 in. 1 m p Flow CD Plenum Nozzle P/N points Width Length �(5. 1 Single Bank/V-Bank 11982 1 4 ft. 10 ft. Fp' Duct Nozzle P/N Flow Max. Diameter Length Max. o• Points Perimeter Diagonal o- Rectangular 16416 1 50 in. - Unlimited 18.8 in. cn Circular 16416 1 - 16 in. Unlimited - w Rectangular 2-16416 2 51 to 82 Unlimited 18.8 in. 1 0 Circular 2-16416 2 26 in. Unlimited - 1 Rectangular 2-11983 3 100 in. - Unlimited 37.2 in. 1 Circular 2-11983 3 - 32 in. Unlimited - Rectangular 3-11983 4 '/2 150 in. - Unlimited 55.9 in. I rfl cn Circular 3-11983 4 '/2 - 48 in. Unlimited 1 X m -P GO rn Protection is not limited to the items listed on this chart.Mod ulizing larger appliances are an acceptable practice. cn See yourAmerex KP Manual for additional information. December 2008 Section 3 KP Design Page 3—29 Amerex Restaurant Fire Suppression System (EX 4658) AGENT QUANTITY AND CYLINDER SELECTION: After reviewing the hazards and determining the number and type of nozzles that will be required,the quantity of agent and the number and type of cylinders must be selected. Adding the number of flow points that are needed for the system will determine the agent quantity and cylinder options. a. ONE 2.75 GALLON CYLINDER (P/N 16921)WILL SUPPLY SUFFICIENT AGENT FOR UP TO AND INCLUDING 8 FLOW POINTS. b. ONE 3.75 GALLON CYLINDER (P/N 13334) WILL SUPPLY SUFFICIENT AGENT FOR UP TO AND INCLUDING 11 FLOW POINTS. c. ONE 4.75 GALLON CYLINDER (P/N 17379)WILL SUPPLY SUFFICIENT AGENT FOR UP TO AND INCLUDING 14 FLOW POINTS. Cylinders may be used together for multiple cylinder systems with one MRM, MRM II or PRM. A MAXIMUM OF 10 KP 275/375/475 AGENT CYLINDERS MAY BE USED PER MECHANICAL RELEASE MODULE OR PNEUMATIC RELEASE MODULE. d. ONE 6.14 GALLON CYLINDER (P/N 15196) WILL SUPPLY SUFFICIENT AGENT FOR UP TO AND INCLUDING 18 FLOW POINTS. A MAXIMUM OF 6 KP 600 AGENT CYLINDERS MAY BE USED PER MRM, MRM II or PRM. ANY COMBINATION OF CYLINDERS INVOLVING THE KP600 CYLINDER IS LIMITED TO A TOTAL OF 6 CYLINDERS PER MRM, MRM II or PRM. ACTUATION NETWORK LIMITATIONS— MRM, MRM II OR PRM The actuation network for the Amerex Restaurant Fire Suppression System consists of factory supplied hose; installer supplied copper tubing or pipe that connects the MRM, MRM II or PRM to each cylinder discharge valve. A single MRM, MRM II or PRM is capable of actuating up to ten (10) 2.75 / 3.75 / 4.75 gallon agent cylinder discharge valves or six (6) 6.14 gallon agent cylinder discharge valves by discharging a single 10 in3 nitrogen cylinder (P/N 12856) through the actuation network. If the network is a combination of any of the 2.75, 3.75 and or 4.75 with a 6.14 gallon cylinder,then maximum number of cylinders is six (6). Note: A vent plug (P/N 10173) must be placed in an accessible location anywherein • the actuation line to aid in releasing pressure after the system has discharged. 1111 See the RECHARGE Section 7. • LIMITATIONSSINGLE OR MULTIPLE CYL SYSTEMS)) Vent Plug P/N 10173 Copper tubing— '/4" O.D. refrigeration type with a minimum wall thickness of .049 inches. Use with brass or steel compression style fittings(with brass or steel sleeves or ferrules). Maximum length (including all fittings) 100 feet(30.48 m) High Pressure Hose— '/" I.D. wire braid hose that is factory supplied. Maximum length (including all fittings) 54 feet (16.46 m) or a maximum number of 40 hose assemblies P/N 12854, 20 hose assemblies P/N 16448, or any combination that does not exceed a total of 54 feet(16.56 m) Possible location for Mechanical Release Module Pipe—'/4" NPT schedule 40 made of stainless steel, Vent Plug PIN 10173 (w/10 in cyl) galvanized, chrome plated or black iron pipe: Maximum length—22.2 feet(6.77m) Maximum tees—9 Maximum elbows—9 (note: 2—45° elbows= 90°) Note: Different methods of constructing the actuation network may be mixedprovided that the shortest limitations are followed, Mechanicall Release Module (w/101n cyl) Example: A mix of '/4" copper tubing and '/4" high pressure hose ■ requires that the hose limitations be followed (no more than 54 feet [16.46m]) for the complete network. A mix of '/4" high pressure hose and 'A" pipe requires that the pipe limitations be followed (no more \� o than 22.2 feet[6.77m])for the complete work. o Nitrogen Cylinder 10 cu. in. �C Maximum Total Length for: Feet Meters - '/° Copper tubing100 30.48 Up to ten(10)275/375/475 pP Agent Cylinders—maximum or '/" ID Hose 54 16.46 up to six(6) KP 600 Cylinders-maximum '/" Schedule 40 Pipe 22.2 6.77 December 2008 Section 3 KP Design Page 3—30 Amerex Restaurant Fire Suppression System (EX 4658) A Supply Line is the PLENUM"OZZ DUCT NOZZLE distribution piping that ra .LINEAR DETECTOR runs from the distributor TUBING outlet or discharge fitting MRM ----- / to the first splitting tee. PRM ` -APPLIANCE NOZZLES) MANUAL ACTUATOR KP375 CYLINDER ASY. �� ■1.111 PNEUMATIC RELEASE -' MODULE GAS VALVE A Supply Branch Line (including the last nozzle PLENUM NOZZLE branch) is the distributionDUCT NOZZLE piping that runs from the \ I LINEAR DETECTOR first tee at the hood to the TUBING last nozzle in the system 1i � including all fittings used to li PRM �APPLIANCE NOZZLES�, MANUAL exit the supply branch line. ACTUATOR \ \\ \\\ J KP375 CYLINDER ASY. PNEUMATIC RELEASE MODULE \ GAS VALVE A Nozzle Branch Line is the distribution piping that PLENUM NOZZLE DUCT NOZZLE runs from the supply �►� branch tee splitting to the 111 TUBING DETECTOR nozzles including all Iii ill. fittings used to exit theMOM �, supply branch line. MANUAL PRM APPLIANCE NOZZLES ACTUATOR KP375 CYLINDER ASY. ■1.111 PNEUMATIC RELEASE MODULE GAS VALVE GENERAL PIPING REQUIREMENTS: 1. All pipe used for the distribution network must be schedule 40 (black,chrome or stainless steel) pipe. 2. Piping limitations are expressed in linear length of pipe. Linear piping is the actual length of straight pipe used throughout the system. WARNING: GALVANIZED PIPE IS NOT ALLOWED 3. Maximum flow point per cylinder: Model 275 = 8 flow points Model 375 = 11 flow points Model 475 = 14 flow points Model 600 = 18 flow points Twin 375 =22 flow points NOTE: THESE ARE EXAMPLES ONLY—OTHER CONFIGURATIONS CAN BE DESIGNED December 2008 Section 3 KP Design Page 3—31 Amerex Restaurant Fire Suppression System (EX 4658) TYPICAL KP DISTRIBUTION NETWORK FOR SINGLE 375 CYLINDER SYSTEM t ( Duct 4 Feet Sue •I 1 Supply Branch r 1 '''''''' II I I I I L W- Nozzl Plenum L Brancil 7 10 Feet 1— _ 1 I L 0__ V . Fryer Griddle Range Cylinder Outlet STRAIGHT PIPING SYSTEM t - ►Duct Supply Branch 4 Feet Max. \ Nozzle • \� Wok Branch / V Fryer 10 Feet Max. Plenum Nozzle Supply Line - Branch • 1 Griddle (Overhead) Range Cylinder Outlet SPLIT PIPING SYSTEM NOTE: The schematics above do not represent the only configurations possible—they are informational only. December 2008 Section 3 KP Design Page 3—32 Amerex Restaurant Fire Suppression System (EX 4658) TYPICAL KP DISTRIBUTION NETWORK FOR TWIN 375 CYLINDER SYSTEM t A Duct Duct 4 Feet Max. 1/"Supply Line / 1/"Supply Branch /TI —J I I—i— I I I I I I I I I ii_ — — 4� Branch Gas Radiant Plenum ---L Plenum L 10 Feet Max. a—H J I I f J I I L II IIll L V V • Y► V * V V V 7 \ I Fryer Griddle Range Wok Nozzles IC Cylinder 03/"Nozzle Branch Outlet �4Feet —ij Max. STRAIGHT PIPING SYSTEM 1 I Duct Duct 2"Supply Branch � 3/$" Nozzle 4 Feet Max. 1 i I 1 1 1 1 Branch '/2"Supply Line J I I L –I I I L � J \ Wok V Fryer Fryers 3/8 ozzle Plenum ►lei Br.nch 10 Feet Max. - I I I I I I V, Griddle 3/8" Nozzle Range _— Branch CYLINDER ii — OUTLET _ II II i 4 Feet Gas Radiant Charbroiler Max. SPLIT PIPING SYSTEM NOTE: The schematics above do not represent the only configurations possible—they are informational only. December 2008 Section 3 KP Design Page 3 —33 Amerex Restaurant Fire Suppression System (EX 4658) DISTRIBUTION PIPING LIMITS for KP FIRE SUPPRESSION SYSTEM ONLY DESIGN LIMITS FOR ALL CYLINDER SIZES When designing a KP System to protect a kitchen containing a Fryer,Wok or Range, the following MINIMUM TOTAL SYSTEM PIPING must be used in accordance with the chart below: MINIMUM PIPING REQUIREMENTS MINIMUM MINIMUM TOTAL MINIMUM FLOW APPLIANCE LINEAR FEET EQUIVALENT FEET POINTS PER SYSTEM Fryer 6.5 10 2 Wok 9 22.1 6 Range 7 16.4 4 SUPPLY LINE LIMITATIONS: All pipe and fittings runnin• from the distributor block or the dischar•e fittin•to the first tee. CYLINDER MAXIMUM LINEAR MAX.QTY. MAX.QTY. MAX.QTY. FLOW POINTS PIPE SIZE FEET OF PIPE TEES ELBOWS BUSHINGS 275 - 8 3/8 20 1 5 0 375 - 11 3/8 OR 1/2 25 1 5 1 475 - 14 1/2 25 1 5 2 600 - 18 1/2 25 1 5 2 Two-375—22 1/2 30 2 7 2 NOTE: 1. Use 3/8" supply line only when all piping is to be 3/8" pipe. 2. The supply line has a maximum vertical rise above the distributor of 10 feet. SUPPLY BRANCH LINE(including last nozzle branch)LIMITATIONS: All pipe and fittings leaving the first splitting tee in the system and ending with the lastiozzle in the last branch line. While the last nozzle branch is included in the piping limitations for the supply branch line, the limitation (pipe size and maximum length)for nozzle branch lines apply to this portion of the supply branclNne. CYLINDER MAX. FEET OF MAX. MAX. MAX.QTY. FLOW PIPE STRAIGHT MAX. FEET OF QTY. QTY. REDUCING POINTS PIPE SIZE PIPE SPLIT TEES ELBOWS BUSHINGS 275-8 3/8 20 25 7 8 0 375- 11 3/8 OR 1/2 27 30 10 8 2 475- 14 3/8 27 30 12 8 2 600- 18 AS NOTED 35'OF 3/8"OR 1/2" 50'3/8"PIPE ONLY 14 8 2 Two-375-22 1/2* 40 45 18 8 0 NOTE: 1. In a single 3.75 Gallon Straight Pipe System,5' of pipe may be transferred from the supply line to the supply branch line. * 2. The use of 3/8" pipe with two manifold KP375s is only permitted when the SUPPLY LINE length is equal to or less than 20'. NOZZLE BRANCH LINE LIMITATIONS: All pipe and fittings leading from the supply branch tee to a system nozzle. CYLINDER TOTAL LINEAR MAX.QTY. MAX. QTY. MAX. QTY. FLOW POINTS PIPE SIZE FEET OF PIPE TEES ELBOWS BUSHINGS 275 - 8 3/8 32 5 10 0 375 - 11 3/8 OR 1/2 32 8 12 11 475 - 14 3/8 32 10 15 0 600 - 18 3/8 32 11 18 15 Two-375 - 22 3/8 32 18 18 20 MAX. PER NOZZLE BRANCH 7 3 6 4 GENERAL SYSTEM LIMITATIONS: 1. No '/2"pipe nozzle branchesshorterthan 12" long. 2. Nozzle types may not be mixed on any nozzle branch line and a maximum of 4 flow points. 3. The discharge fitting,distributor and distribution hose are not to be included in any calculations. 4. No mixing of pipe sizes is allowed within pipe categories. Example: if one nozzle branch is to be 1/2" pipe then all must be 1/2"pipe. 1/2"pipe for nozzle branch lines is allowed only in an 11 flow point system. 5. Duct nozzle has a maximum vertical rise above the supply branch line of 4'0". December 2008 Section 3 KP Design Page 3—34 Amerex Restaurant Fire Suppression System (EX 4658) SPOT DETECTION NETWORK LIMITATIONS: MRM& MRM II Optimum fire suppression system performance relies on proper detection network design. This section discusses the type of detectors used, their selection, and placement and design limitations. The Amerex Restaurant Fire Suppression System MRM & MRM II uses a continuous cable, corner pulleys, detector bracket, detector linkage, fusible links, conduit offset, terminal link connector and a temperature- measuring device. The quantity of detectors to be used in a system will depend on the number of ducts, number of appliances and the location of the appliances under the hood. DETERMINING SPOT DETECTOR LOCATION AND NUMBER OF DETECTORS In order to detect a fire in the duct, a detector is required to be placed with in the duct opening or up to 12 inches into the duct. If it is mounted into the duct, the bracket shall not shield the fusible link from the hot vapors moving through the duct. TYPICAL SINGLE CYLINDER SYSTEM SING` LAY - — Every appliance under the hood that is being SpR E°pOT fee' protected by the suppression system must have a detector placed over it and positioned within the path of exhaust vapors. / RANGE A005 i �'� "le E SINr0 GE° F`�ANk eR WARNING: DO NOT LOCATE DETECTORS ' = DIRECTLY IN THE PATH OF GAS APPLIANCE GRIDpIE EXHAUST FLUE GASES. DOING SO COULD r RESULT IN UNNECESSARY DISCHARGE OF THE SYSTEM. NEONANI� ^L AS A(vE GENERAL LIMITATIONS OF DETECTION NETWORK: Maximum of 30 corner pulleys. (either style) Maximum of 30 detectors(any combination of temperature settings). Maximum of 200 feet of cable on the detection network. No pulley tees are allowed. Remote manual pulls are not allowed on the detection network. Maximum of 1 conduit offset(must be located at mechanical release module when chosen). ATTACH DETECTION NETWORK TO ANY ONE OF THREE SIDES. P/N 12508 DETECTOR BRACKET ASSEMBLY MAXIMUM QUANTITY AS 12 O'CLOCK SPECIFIED. POSITION CONDUIT OFFSET - —-re (OPTIONAL) II-— S sitrI ill I1�laMRM ■i 1=t! I 7 J 3 O'CLOCK I POSITION 111 1l� i1i 6 O'CLOCK CABLE LENGTH AND CORNER--/>‘P/N 12859 TERMINAL LINK CLAMP POSITION PULLEY MAXIMUMS AS INSTALL IN CONDUIT CONNECTOR SPECIFIED OF LAST DETECTOR BRACKET ASSEMBLY. December 2008 Section 3 KP Design Page 3—35 Amerex Restaurant Fire Suppression System (EX 4658) LINEAR FUSIBLE LINK DETECTION NETWORK OF SPOT DETECTORS The standard spot detection system may be installed in a manner that will yield linear detection for the entire length of the hood without concern for where the appliance is located under the hood. Why would I use this method over the lanyard linear fusible link system? 1. You want linear detection for the full length of hood but the limit of twenty links is not enough for the length of hood being protected. 2. You are protecting two hood and they are back to back,the lanyard system must be installed in a straight line. 3. You have two hoods that are end to end but one of the hoods only has one appliance requiring protection. The lanyard system is used for total linear detection of the entire hood. This version of detection allows you to use total linear hood detection on one hood and spot detection on the second hood. This is accomplished by installing the link brackets so that there is a linlno more than 24"from each end of the hood and no more than 24" between each successive link center. You must locate one link in the hood /duct opening. The limitations on the amount of cable and links that can be used in the system are the same as that for the standard spot detection system. Limitations: Maximum of 30 corner pulleys. (Either style) Maximum of 30 detectors(any combination of temperature settings) Maximum of 200 feet of cable in the detection network. No Tee Pulleys are allowed Remote manual pulls are not allowed on the detection network. Maximum of 1 conduit offset(must be located at the Mechanical Release Module) 0111 lUl' I ull I.. EXHAUST DUCT HOOD MRM II '..1■I,J' __ I,1■1.1■I,J' __- 1„1■1.11■,11 -- Ib,,1■1 24” MAX. 24" MAX. 24" MAX. 24" MAX. ONE LINK MUST BE IN THE HOOD/DUCT OPENING December 2008 Section 3 KP Design Page 3—36 Amerex Restaurant Fire Suppression System (EX 4658) LINEAR FUSIBLE LINK DETECTION NETWORK— LANYARD SYSTEM rrit LINK TO LINK CABLE SEGMENT 24"MAX.DIST. 24"MAX.DIST. LINK TO MRM FROM END OF HOOD LINK TO LINK CABLE SEGMENT 4 H ► U- O '1 ~ ZzZ DUCT Z J LL1 U 0 s�t� L - — MRM m PLENUM Z m O TERMINAL CABLE CABLE EYE BOLT SUPPORT SEGMENT REQUIRED ON EACH SIDE 24"MAX.DIST. OF THE DUCT FROM END OF HOOD TERMINAL CONNECTOR 4 ► & EMT FITTING HANDY CONDUIT BOX 2 1/8"X 4" HOOD The Linear Fusible Link Detection System provides complete hood fire detection by placing thermal links at maximum 24" intervals the entire length of the hood. Installing the links in this manner allows the appliances to be placed anywhereunder the hood without having to locate links directly over each appliance. A unique system of cable segments, pre-fabricated, has been developed to make the installation of this system simple and easy. It eliminates the use of conduit, link holders and mounting brackets under the hood in the plenum area. The limitations of the Linear Fusible Link Detection System are as follows: 1. Maximum of 20 detection links and (19) Link to Link Cable Segments. 2. Maximum of 30 feet of cable used in the Link to MRM Cable Segment. 3. Maximum of 20 corner pulleys. (either style) 4. Maximum unsupported detection cable length is 8'-0". 5. Refer to Fusible Link Selection section, page 3-24 of this manual for proper selection process. The higher setting links are to be used when highertemperatures are encountered with appliances such as char-broilers. 6. The Linear Fusible Link Detection System is for use in single hood applications,or where multiple hoods are connected"end to end" only. It cannot be used for"back to back' hood arrangements or multiple hoods that are mounted in separate locations and are part of a single Restaurant Fire Suppression System. December 2008 Section 3 KP Design Page 3—37 Amerex Restaurant Fire Suppression System (EX 4658) FUSIBLE LINK SELECTION To assure that the appropriate temperature is selected, the temperature sensing device must be used at each detector location while the cooking line and exhaust fan is operating. Temperatures found at each detector should be recorded and placed with other documentation in the job file for future reference. Selection of fusible links should be made according to the temperature measured: Globe Type"K"Standard Response Temperature Measured Link Rated Temp. Part No. 70°to 150°F (21°to 65°C) 212°F (100°C) 12326 151° to 225°F(66°to 107°C) 280°F(138°C) 12327 226°to 300°F(21°to 65°C) 360°F(182°C) 12328 301°to 375°F(21°to 65°C) 450°F(232°C) 12329 376°(192°C)&above Consult factory Consult factory Job Quick Response Links Job Link Temperature Measured Link Rated Temperature Part Number 70°to 150°F(21°to 65°C) 200°F(93°C)Quick Response 16225 151°to 225°F(66°to 107°C) 286°F(141°C)Quick Response 16226 226°to 300°F(108°to 149°C) 360°F(182°C)Quick Response 16227 DETECTION NETWORK LIMITATIONS: PRM Select a suitable location for the pneumatic release module (PRM) that has access for installation, service, recharge and where both the nitrogen actuation cylinder pressure gauge and the system status indicator can be viewed. The PRM has provisions for a single, continuous section of detection tubing. "No Splicing" and "No Tee's" are allowed. There shall be only two tubing terminations— one at the accumulator cylinder inside the PRM and the other at the opposite end of the tubing, with the use of an End of Line fitting (P/N 16506). Install in areas where the Maximum Sustained Ambient Temperature does not exceed 176°F (80'C) and the Maximum Intermittent Safe Exposure Temperature is 375°F (190.5°C). Optional Tubing Exit 11114. of Dimensions: 8 05 tall 17" wide L1J 5.02" deep 10%2" 111iIUILl11N wsuu nom DATE 0 O O 15 3/8" SEE SECTION 4"INSTALLATION"FOR ROUTING INFORMATION ON DETECTOR TUBING PAGE 4-5 December 2008 Section 3 KP Design Page 3—38 Amerex Restaurant Fire Suppression System (EX 4658) MANUAL PULL STATION NETWORK LIMITATIONS Every Amerex Restaurant Fire Suppression System installation must have at least one manual pull station. The manual pull station network consists of cable, corner pulleys, pulley tee, manual pull station(s) and optional conduit offset. GENERAL LIMITATIONS OF MANUAL PULL STATION NETWORK Maximum of 20 corner pulleys per manual pull station Maximum of 130 feet of cable per manual pull station Maximum of 1 pulley tee per network (counts as one corner pulley for each manual pull station) Maximum of 1 conduit offset per network (must be attached to the MRM and before tee pulley when chosen) NOTE: Manual pull stations should be installed no higher than 48 inches from the floor and must be along a path of egress. Consult the local Authority Having Jurisdiction (AHJ) for the final approval for manual pull station quantity, locations and mounting height and other considerations prior to finalizing manual pull station mounting details. ATTACH MANUAL PULL STATION NETWORK TO ANY ONE OF THREE SIDES. 12 O'CLOCK POSITION CONDUIT OFFSET L rt SINGLE STATION (OPTIONAL) r.r� NETWORK Q' r I MRM or rol MRM II .,—C. or I� PRM 3 O'CLOCK POSITION 6 O'CLOCK 1 POSITION DENOTES"SINGLE PATH"FOR CABLE LENGTH - — —-I & PULLEY QUANTITY CALCULATION. P 7 I \ rel pi,_. MRM — —I ' I �h oll or �� �� r� DUAL STATION MRM II I NETWORK or PRM PULLEY TEE iiir� I rol NOTE: The manual pull station(s) are the only MANUAL means of activating the Amerex Restaurant Fire Suppression System. December 2008 Section 3 KP Design Page 3—39 Amerex Restaurant Fire Suppression System (EX 4658) MECHANICAL GAS VALVE APPLICATIONS The MRM, MRM II or PRM closes the mechanicalgas valve immediately upon system discharge. A pneumatic and mechanical action in the gas trip assembly pulls on a cable attached to the mechanical gas valve, unlatching the valve and allowing an internal spring within the gas valve body to provide the closing force. Connection of the cable from the gas valve to the MRM, MRM II or PRM under tension maintains the gas valve in an open position. MECHANICAL GAS VALVE ( .. 1lff� 1 l A mechanical gas valve trip assembly must be used with \CI---- , any mechanical gas valve. The gas valve trip assembly V- (P/N 12740) is included with all Amerex manufactured gas VE".:•;.; „_Po- valves but must be ordered separately for use with gas valves listed in this manual supplied by other AMEREX PART No. 12740 "y manufacturers. in See Section 3 "System Components” for all mechanical gas valves that are suitable for use with the Amerex Restaurant Fire Suppression System. The use of any other —1 mechanical gas valves will avoid the UL listing for the system installation. All of theri listed valves have female NPT threads. The location of the gas valve should be —J L, accessible and approved by the local Authority Having Jurisdiction. A contractor i licensed and qualified for such work should perform installation of the mechanical gas valve into the gas line. MECHANICAL GAS VALVE ACTUATION NETWORK LIMITATIONS The mechanical gas valve actuation network consists of cable, corner pulleys, pulley tee, gas valve and conduit offset. GENERAL LIMITATIONS OF MECHANICAL VALVE NETWORK Maximum of 20 corner pulleys per mechanical gas valve of any listed type in KP Manual Maximum of 130 feet(39.6m)of cable per mechanical gas valve of any listed type in KP Manual Maximum of 1 pulley tee per network (counts as one corner pulley for each mechanical gas valve) Maximum of 1 conduit offset per network (must be located at the releasing module and before the tee pulley when used) DENOTES"SINGLE PATH"FOR CABLE LENGTH&PULLEY QUANTITY CALCULATION. \ �� — r� --rN i,.r� 3� I I1 I E. 1 111- J ?- 5/ [� m. PULLEY I lial CONDUIT OFFSET A. / TEE � r ik 7/,./—(OPTIONAL) I ( 1 DUAL GAS Y I VALVE MRM SINGLE GAS •• NETWORK or VALVE MRM ' MRM II NETWORK or A or MRM II PRM or PRM December 2008 Section 3 KP Design Page 3—40 Amerex Restaurant Fire Suppression System (EX 4658) ELECTRICAL GAS VALVE APPLICATIONS 110 VAC electrical gas valves may be used in place of the mechanical gas valves. The electric shut-off valve used with the Amerex Restaurant Fire Suppression System must be UL listed for use with natural gas or propane, be held open by energizing an electric solenoid and be wired through a snap action switch and manual release relay. A qualified electrician must do any field wiring and connections involving th e sh ut-down of electrical cooking equipment or an electric gas valve. woo i P/N Size Manufacturer 12870 3/4" 12871 1" 12872 11/4" 12873 11/2" Asco 12874 2" 12875 2 1/2" 12876 3" ELECTRIC GAS VALVE OPERATION Power to the electric gas valve is run through the normally closed contact on a micro-switch located in the Pneumatic Release Module (PRM)or Mechanical Release Module (MRM& MRM II) to the Manual Reset Relay and from the Manual Reset Relay to the electric gas valve. In a normal (non fire) condition, current is allowed to flow to the solenoid on the electric gas valve, holding the valve open. In a fire condition, when the release module actuates the suppression system, the micro-switch contacts will transfer, opening the normally closed contacts in the manual reset relay, interrupting current to the gas valve and cause it to close. Resetting the MRM, MRM II or PRM and transferring the contacts back to a normal (normally closed) position will not cause the electrical gas valve to open. The manual reset relay must be reset before current will flow to the valve and cause it to open. A loss in electrical power,even temporary or momentary,will require someone to manually reset the relay before the electrical gas valve will open again. NOTE: SEE WIRING SCHEMATIC ON THE NEXT PAGE — A WIRING SCHEMATIC IS PACKED WITH EACH MANUAL RESET RELAY. December 2008 Section 3 KP Design Page 3—41 Amerex Restaurant Fire Suppression System (EX 4658) WIRING DIAGRAM FOR THE MANUAL RESET RELAY POWER SOURCE MANUAL RESET RELAY 0 MRM or ERM ELECTRIC GAS VALVE , MICROSWITCH INSTALLER—PROVIDED JUNCTION BOXES INTERNAL WIRING & EXTERNAL CONNECTIONS AS SHOWN (or equivalent): RESET POWER EXTERNAL WIRING BUTTON INDICATOR > < OGND RED SCREW 5 LOAD GND AB . a 0' POWER GND (NEUTRAL) R4 COIL SNAP ACTION SWITCH �o� N.O.CONTACT-BLACK WIRE V 6 6 v 3COMMON FIRE SYSTEM SNAP ACTION 9 • • SWITCH-RED WIRE 3 2 N.C. CONTACT 4 • • 120V 60 Hz 7 1 LOAD 1 • • 10A MAX. RESISTIVE RESET RELAY 10A MAX. EXTERNAL CONTACT CLOSURE REQUIRED NOTE: DO NOT USE YELLOW WIRE ON SNAP ACTION SWITCH INSTALLATION. YELLOW WITE IS TO BE USED ONLY FOR EXTRANEOUS ALARM, LIGHT CIRCUITS,ETC. December 2008 Section 3 KP Design Page 3—42 Amerex Restaurant Fire Suppression System (EX 4658) SNAP ACTION SWITCH APPLICATIONS One Snap Action Switches, P/N 12524 is pre-installed in the Mechanical Release Module (MRM/ MRM II) or Pneumatic Release Module (PRM). Up to a total of four snap action switches may be installed. Part No. Contacts Rating SPDT 21 Amps 125, 250 or 277 VAC 12524 Single Pole 1 HP 125, 250 or 277 VAC Double Throw 2 HP 250, 277 VAC Red Common Yellow N.O. Non Alarm Black N.C. Condition Snap Action Switches may be used to perform a variety of output functions such as sounding an auxiliary audible or visual alarm signaling device, sending a signal to an unsupervised building fire alarm system (a requirement per NFPA 96 if the building is equipped with a fire alarm system), shutting down electric cooking appliances, or disrupting power to an electrical gas valve. WARNING: POWER TO COOKING APPLIANCES SHOULD NEVER BE RUN THROUGH THE SNAP ACTION SWITCH, THE SWITCH SHOULD BE USED TO OPERATE A SEPARATE, CONTRACTOR SUPPLIED, ELECTRICAL CONTACTOR OR MAGNETIC SWITCH OF SUFFICIENT RATING TO HANDLE THE POWER REQUIREMENTS OF THE ASSOCIATED COOKING APPLIANCES. A LICENSED ELECTRICIAN SHOULD PERFORM ALL ELECTRICAL FIELD WIRING. WARNING: ELECTRICAL CONNECTIONS SHALL NOT BE MADE INSIDE THE MRM/ MRM II OR PRM ENCLOSURE. ROUTE THE LEADS FROM THE SNAP ACTION SWITCH THROUGH THE APPROPRIATE KNOCK-OUT TO AN ATTACHED, LISTED ELECTRICAL JUNCTION BOX(DISTRIBUTOR SUPPLIED). One alarm signaling Snap Action Switch, P/N 18312, is pre-installed in the MRM/ MRM II / PRM and is to be used when the system is required to be electrically connected to a fire alarm system per NFPA 17 and NFPA 72 in a supervised, four-wire manner. It is designed to be mounted in the Mechanical Release Module (MRM / MRM II) and the Pneumatic Release Module (PRM) only for the purpose of initiating an alarm in a fire alarm system. All Snap Action Switch connections are to be made outside the MRM / MRM II / PRM in an approved junction box. Part No. Contacts Rating NORMALLY OPEN- LEADS SOLDERED IN PLACE 18312 SPST 0.25A, 30 VDC 41,- COMMON- LEADS SOLDERED IN PLACE December 2008 Section 3 ZD Design Page 3—43 Amerex Restaurant Fire Suppression System (EX 4658) ZONE DEFENSE DESIGN THOSE INDIVIDUALS RESPONSIBLE FOR THE DESIGN & INSTALLATION OF THE AMEREX "ZONE DEFENSE" RESTAURANT FIRE SUPPRESSION SYSTEM MUST BE TRAINED BY AMEREX AND HOLD A CURRENT AMEREX CERTIFICATE OF TRAINING. SYSTEM DESIGN It is essential that any pre-engineered restaurant fire suppression system be properly designed, sized and installed. This section covers the design aspects unique to the Amerex "Zone Defense" Restaurant Fire Suppression System. The sketch below shows a typical Zone Defense System installed. PLENUM NOZZLE DUCT NOZZLE LINEAR DETECTOR tTUBING PRM \ /TOTAL FLOOD NOZZLES MANUAL ACTUATOR ZONE DEFENSE CYLINDER ASY. PNEUMATIC RELEASE MODULE GAS VALVE EXHAUST DUCT PROTECTION The criteria for duct protectionin a ZD System arethe same as that for the KP System found in the first half of this section. PLENUM PROTECTION The criteria for plenum protectionin a ZD System arethe same as that for the KP System found in first half of this section. DEDICATED APPLIANCE PROTECTION When a ZD System includes protection for an appliance which cannot be protected by the ZD Nozzles creating the"zone of defense", that appliance is to be protected using Dedicated Appliance Protection. The Dedicated Appliance Protection is found in the pr ecedingpor tion of this section. December 2008 Section 3 ZD Design Page 3—44 Amerex Restaurant Fire Suppression System (EX 4658) ZONE DEFENSE APPLIANCE PROTECTION ZONE OF PROTECTION NFPA 96— 10.1.1: "Cooking equipment that produces grease-laden vapors and that might be a source of ignition of grease in the hood, grease removal device, or duct shall be protected by fire- extinguish ing equipment." The Amerex"Zone Defense"Fire Suppression System has been approved and tested in compliance with the requirements of NFPA 96—"Standard for Ventilation Control& Fire Protection of Commercial Cook ing Operations, NFPA 17A—"Standard for Wet Chemical Extinguishing System"and UL-300—"Fire Testing of Fire Extinguishing Systems for Protection of Restaurant Cook ing Areas". The Amerex"Zone Defense" System provides two types of appliance protection; "Zone of Protection" and "Dedicated Appliance Protection." The following is a list of eligible cook ing appliances and their maximum cook ng hazard size that may be protected with the"zone of protection" nozzle coverage. Appliance Type Maximum Cooking Hazard Fryer 34 in. deep x (5.6 Sq. Ft.total) Range 34 in. deep x Unlimited Length Wok— maximum 26 in. Diameter x 7 in. Deep Wok— minimum 14 in. Diameter x 4 in. Deep Griddle 30 in. deep x Unlimited Length Lava Rock Char-broiler 24 in. deep x Unlimited Length Gas or Electric Radiant Char-broiler 24 in. deep x Unlimited Length Mesquite Charcoal(Solid Fuel) Char-broiler 28.5 in. deep x Unlimited Length (6 in. Maximum Fuel Depth) Mesquite Chips& Chunks Char-broiler 28.5 in. deep x Unlimited Length (6 in. Maximum Fuel Depth) Mesquite Logs Char-broiler 28.5 in. deep x Unlimited Length (11 in. Maximum Fuel Depth) ZONE OF PROTECTION — DEFINED The "Zone of Protection" is a rectangulararea 34" deep X the length of the hood in which an eligible cooking appliance can be placed and be protection. The appliance may be moved to any location within the "Zone of Protection" and be protected without any nozzles being moved or re-aimed. The "Zone of Protection" is created by the use of overlapping spray from multiple nozzles creating an area that is soaked by wet chemical agent. This is accomplished by placing Amerex ZD nozzles, part number 14178, in a straight line from one end of the hood to the opposite end. The nozzles are to be a maximum of 20 inches (50.8cm)apart on center and must start and end ata point no greater than 6 inches (15.2cm) from the end of the hood. The nozzles are to be located 46 to 51 inches above the top surface of the appliances and aimed straight down. The resulting"Zone of Protection" is a rectang ulararea 34" (86.4cm) deep x length of hood with its front and rear edges 17" (43.2cm)from the centerline of the nozzles. LENGTH OF HOOD I< >1 T HOOD DEPTH < > 6"MAX. 34"DEPTH <20"MAX >1.E. 20"MAX >I ZONE of PROTECTION • "•.� . ; _ . _ . _♦ . _ . _ . _♦ . _ _•. _ . CENTERLINE ♦ •ZD NOZZLES I7" NOZZLE OSITI I1 V December 2008 Section 3 ZD Design Page 3—45 Amerex Restaurant Fire Suppression System (EX 4658) ZONE OF PROTECTION— CON'T. The "Zone of Protection" requires that the nozzles be placed at 46 to 51 inches above the top surface of the appliance, all ZD nozzles are to be placed at the same elevation and the nozzles are to be aimed straight down. No additional aiming is required because the eligible appliances are protected no matter where they are located within the"Zone of Protection". Therefore, the spray is not to be impeded in any manner. When an appliance such as an upright broiler or salamander is part of the cooking appliance lineup, a dedicated appliance nozzle must be used to protect it. The ZD nozzles cannot protect cooking appliances with an enclosed cooking area such as an upright broiler or salamander.No ZD nozzles are required above the upright broiler protected by a dedicated nozzle,however the ZD nozzle located to the right and left of the appliance must be no more than 6 inches from the edge of the appliance. The illustration below reflects the situation described above. The location of the upright broiler is now fixed and the appliance must remain in this location. Dedicated appliance protection of salamanders, cheese melters,chain broiler or a range with a back-shelf is always in addition to the zone defense nozzles located overhead. ZD Nozzles 6"MAX. 6"MAX. PN 14178(2xR) � < 20"MAX. < � �6"MAX. l 1 1 1 1 1 T • 2 T 46"I- 51" 46"- 51" TOP OF APPLIANCE • • • • -->- • • TOP OF APPLIANCE • . I I DEDICATED APPLIANCE NOZZLE PROTECTION December 2008 Section 3 ZD Design Page 3-46 Amerex Restaurant Fire Suppression System (EX 4658) A Supply Line is the distribution piping that runs PLENUM NOZZLE from the distributor outlet or DUCT NOZZLE discharge fitting to the first \ LINEAR DETECTOR splitting tee. TUBING Aik /1 1 1 4 PRM \ /TOTAL FLOOD NOZZLES MANUAL / ACTUATOR -0 ZONE DEFENSE CYLINDER ASY. PNEUMATIC RELEASE MODULE GAS VALVE A Supply Branch Line (includingPLENUM NOZZLE pp Y DUCT NOZZLE the last nozzle branch) is the \ distribution piping that runs from the LINEAR DETECTOR first splitting tee at the hood to the f TUBING last nozzle in the system including all fittings used to exit the supply branch /TOTAL PRM /TOTAL FLOOD NOZZLES MANUAL ACTUATOR ZONE DEFENSE CYLINDER ASY. PNEUMATIC RELEASE MODULE GAS VALVF A Nozzle Branch Line is the PLENUM NOZZLE DUCT NOZZLE distribution piping that runs from the \ supply branch tee or elbow to the LINEAR DETECTOR nozzles including all fittings used to TUBING exit the supply branch line. �\ \ 1 �\ 4 PRM \ /TOTAL FLOOD NOZZLES MANUAL ACTUATOR - ZONE DEFENSE CYLINDER ASY. GENERAL PIPING REQUIREMENTS: PNEUMATICMODULE RELEASE GAS VALVE 1. All pipe used for the distribution network must be schedule 40 (black,chrome or stainless steel) pipe.Stainless steel tubing for dedicated appliance protection branches is permitted in accordance with limitations on page 3-16. 2. Piping limitations are expressed in linear length of pipe. Linear piping is the actual length of straight pipe used throughout the system. WARNING: GALVANIZED PIPE IS NOT ALLOWED 3. Maximum flow point per cylinder: 275 = 8 flow points 375 = 11 flow points 475= 14 flow points Twin 375 = 22 flow points NOTE: THESE ARE EXAMPLES ONLY—OTHER CONFIGURATIONS CAN BE DESIGNED December 2008 Section 3 ZD Design Page 3-47 Amerex Restaurant Fire Suppression System (EX 4658) TYPICAL DISTRIBUTION NETWORK FOR ZD SINGLE 375 CYLINDER SYSTEM Duct 4 Feet Sue • .•e Supply Branch Plenum / / / - 5 F-et Max. Zone Defense Nozzles Frver Griddle Ranne . Dedicated Nozzle Branch Distributor STRAIGHT PIPING SYSTEM Duct — Duct Supply Branch 4 Feet Max. . Nozzle Branch Plenum / l / / / 5 Feet Max. Supply Line pp Y Zone Defense Nozzles Fryers Range Griddle - • Distributor SPLIT PIPING SYSTEM NOTE: The schematics above do not represent the only configurations possible-they are informational only. December 2008 Section 3 ZD Design Page 3 - 48 Amerex Restaurant Fire Suppression System (EX 4658) TYPICAL DISTRIBUTION NETWORK FOR TWIN ZD CYLINDER SYSTEM Duct Duct t A 4 Feet Max. Supply Line �� Supply Branch 7 / — `f 1 11 1 1 • 1 1 - 1 I 11 1 I i I I III iii 1 1 r Y Nozzle Branch Plenum 0' Plenum 5 Feet Max. Zone Defense Nozzles Zone Defense Nozzles Fryer Griddle Range Gas Radiant r Wok I Wok I Wok _ Dedicated i\1 _ Nozzle Branch- Distributors ❑ Salamander Manifolded Feet Max. STRAIGHT PIPING SYSTEM Duct Duct A fliSupply Branch 4 Feet Max. E Supply Line lenum Nozzle Branch Plum - ���� / / / / / 5 Feet Max. Zone Defense Nozzles Fryer Fryer Range I Griddle [Gas Charbroilei Distributors Manifolded *—4 Feet Max. SPLIT PIPING SYSTEM NOTE: The schematics above do not represent the only configurations possible—they are informational only. December 2008 Section 3 ZD Design Page 3 - 49 Amer ex Restaurant Fir e Suppr es s ion System (EX 4658) ZD DISTRIBUTION PIPING DESIGN LIMITS FOR SINGLE CYLINDER OR TWIN CYLINDER MANIFOLDED SYSTEMS When designing a "Zone Defense" system to protect a kitchen containing a Fryer, Wok or Range, the following MINIMUM TOTAL SYSTEM PIPING must be used in accordance with the chart below: MINIMUM PIPING REQUIREMENTS MINIMUM MINIMUM TOTAL MINIMUM FLOW APPLIANCE LINEAR FEET EQUIVALENT FEET POINTS PER SYSTEM Fryer,Wok or Range 8'-2" 10 4 SUPPLY LINE LIMITATIONS: All pipe and fittings running from the distributor block or the discharge fitting to the first splitting tee. (includes first tee) CYLINDER MAXIMUM LINEAR MAX. QTY. MAX. QTY. MAX. QTY. FLOW POINTS PIPE SIZE FEET OF PIPE TEES ELBOWS BUSHINGS 275 = 8 3/8 20 1 5 0 375 = 11 3/8 20 1 5 1 475 = 14 1/2 20 1 5 2 2-375 =22 1/2 20 2 6 2 NOTE: 1. The supply line has amaximum vertical rise above the distributor of 5 feet. SUPPLY BRANCH LINE (including last nozzle branch) LIMITATIONS: All pipe and fittings leaving the first/splitting tee in the system and ending with the last nozzle in the last branch line. While the last nozzle branch is included in the piping limitations for the supply branch line, the limitation (pipe size and maximum length)for nozzle branch lines apply to this portion of the supply branch line. CYLINDER PIPE MAX. FEET OF MAX. MAX. QTY. MAX. QTY. FLOW SIZE PIPE STRAIGHT QTY. ELBOWS REDUCING POINTS OR SPLIT TEES BUSHINGS 275 = 8 20/25 7 8 0 375 = 11 3/8" 22 6 8 2 475 = 14 27 12 8 2 2-375 = 22 32 14 9 2 NOZZLE BRANCH LINE LIMITATIONS: All pipe and fittings leading from the supply br anchtee to a system nozzle. CYLINDER TOTAL MAX. MAX. MAX. FLOW FLOW POINTS PIPE SIZE LINEAR FEET QTY. QTY. POINTS OF PIPE TEES ELBOWS PER BRANCH 275 = 8 32 5 10 375 = 11 22 4 12 475 = 14 3/8 32 10 15 3-275 = 22 32 6 22 TOTAL FLOOD NOZZLE BRANCH MAX. 3 0 6 2 DUCT NOZZLE BRANCH MAX. 6 2 4 3 DEDICATED NOZZLE BRANCH LINE 7 1 6 2 NOTE: 1. The Duct Nozzle Branch has amaximum vertical rise above the supply branch line of4 feet. December 2008 Section 3 ZD Design Page 3 - 50 Amer ex Restaurant Fir e Suppr es sion System (EX 4658) STAINLESS STEEL TUBING NOZZLE BRANCH LIMITATIONS: All tubing and fittings leading from the supply branch tee to a dedicated appliance nozzle. One S.S. tubing nozzle branch is allowed per cylinder. Example: If two cylinders are manifold together,then the use of two S.S. tubing nozzle branches is permitted within that system. MAX. FLOW TOTAL MAX. QTY. MAX. QTY. POINTS PER PIPE SIZE LINEAR FEET TEES ELBOWS BRANCH OF PIPE 2 3/8 10 1 6 NOTE: 1. The tubing is to be 3/8"O.D. x 0.335" I.D. x 0.02 Thk.Wall annealed Stainless Steel Type 304. 2. The use of steel or stainless steel Bite-Seal compression fittings is required for use with S.S. tubing. 3. No tube bending allowed. GENERAL SYSTEM LIMITATIONS: 1. Nozzle types may not be mixed on any nozzle branch line. 2. The discharge fitting,distributor and distribution hose are not to be included in any calculations. 3. Duct nozzle has a maximum vertical rise above the supply branch line of4'-0". 4. Maximum cylinder centerline to cylinder centerline distance for manifold cylinders is to be 4 feet. 5. The supply line has a maximum vertical rise above the distributor of 5 feet for the 375 Cylinder Assembly and 10 feet for the 275 &475 Cylinder Assemblies. December 2008 Section 3 ZD Design Page 3 - 51 Amerex Restaurant Fire Suppression System (EX 4658) DETECTION NETWORK LIMITATIONS: PRM DETECTION Optimum fire suppression system performance relies on proper detection network design. This section discusses the location, design and installation limitations. The Amerex Zone Defense Fire Suppression System may use one of two detection methods. The first is a PRM that uses a continuous piece of pressurized thermal sensitive tubing to provide the ultimate in dependable fire detection. No cable, No corner pulleys, No detector bracket, No link holders, No fusible links, No conduit offset, or terminal link connector to install. Simply run the pressurized thermal sensitive tubing through the plenum of the hood and across the center of the hood duct opening. Fasten the tubing securely every 18 inches (45.7cm)and you have provided protection theentire length of the hood. No matter where the appliance is located under the hood, it is being watched by the PRM(Pneumatic Release Module). In order to detect a fire in the duct, the tubing is required to be placed across the center of the hood/ duct opening or three sides of the hood duct opening. See page 4-5 of the manual for tubing routing and see PRM Design & Installation Manual Part No. 16546, dated, March 2006, for installation instructions. WARNING:DO NOT LOCATE TUBING DIRECTLY IN THE PATH OF GAS APPLIANCE EXHAUST FLUE GASES. DOING SO COULD RESULT IN AN UNNECESSARY DISCHARGE OF THE SYSTEM. PLENUM NOZZLE DUCT NOZZLE LINEAR DETECTOR TUBING 4 4 PRM /TOTAL FLOOD NOZZLES MANUAL ACTUATOR -_ ZONE DEFENSE CYLINDER ASY. PNEUMATIC RELEASE MODULE GAS VALVE MRM& LINEAR FUSIBLE LINK DETECTION The second detection method is the use of a MRM or MRM II in conjunction with the Linear Fusible Link Detection network. Due to the arrangement of the fusible links in the hood it is considered to cover the full length of the hood, no matter where the fire may occur.Th is system is explained in Section 3, page 3-35 & 3- 36 of this manual. SYSTEM INSTALLATION, TESTING, MAINTENANCE & RECHARGE The installation of all components are outlined in Section 4, system testing is outlined in Section 5, system maintenance is outlined in Section 6 and reset/recharge are outlined in Section 7 of this manual. SECTION 4 SYSTEM INSTALLATION MANUAL P/N 20150 AMEREX RESTAU RANT FIRE SUPPRESSION SYSTEM Tested and Listed by Underwriters Laboratories, Inc. to UL Standard 300 EX 4658 Tested and Listed by Underwriters Laboratories of Canada to UL/ORD 1254.6-1995 December 2008 December 2008 Section 4 Installation Page 4— 1 Amerex Restaurant Fire Suppression System (EX 4658) SYSTEM INSTALLATION GENERAL: Before starting the installation of a system, a complete analysis of the hazards, a system design and drawing of the proposed system layout shall be accomplished. The design, drawings and bill of materials shall be compared with conditions found at the jobsite and discrepancies noted before proceeding. Always contact the local AHJ (Authority Having Jurisdiction) for fire codes and Health Inspectors for special requirements in the specific area that the system is being installed. Material such as pipe, fittings, EMT conduit, fasteners, mounting and securing hardware for pipe and conduit are not supplied by Amerex with the KP system. These items are chosen and supplied by the installer. All components must be installed in an environment that does not exceed the systems temperature range listing of 32°F — 120°F. (0°C—49°C) All system components — release module, cylinder assembly, mounting brackets, detectors, fusible links, pneumatic detection tubing, agent, nozzles, manual pull stations, gas shut off devices, corner pulleys, pulley tee, nitrogen cylinders, etc. — must be UL listed for use with the Amerex Restaurant Fire Suppression System. Use of components that are not listed for use in this system will void the warranty and may affect system performance. INSTALLINGTHE 375 AGENT CYLINDER BRACKET (P/N 16085) � I w Choose an appropriate location for the agent cylinder assembly where the / o pressure gauge can be read, the cylinder safely accessed for recharge and service, is acceptable to the AHJ and has a sufficient structure to accept the weight. Using the bracket as a template, mark the top two holes for mounting, secure the bracket loosely with appropriate fasteners,adjust for level and plumb, mark the remaining holes and fasten securely. The bracket is equipped with a distributor to receive both the hose from the cylinder discharge outlet and the discharge piping. The distribution network piping can be installed without the agent cylinder assembly in the bracket. A minimum of three holes shall be used to mount the bracket in any situation. The two slotted holes and a hole in the center of the verticalstrap sh all be used. INSTALLING THE NEW 375 AGENT CYLINDER BRACKETa (P/N 17690) Choose an appropriate location for the agent cylinder assembly where the pressure gauge can be easily read and the cylinder safely accessed for recharge and service.The location should be acceptable to the AHJ and have sufficient structure to accept the weight of the agent cylinder. Using the bracket as a template, mark the top two holes for mounting, secure the bracket loosely with appropriate fasteners, adjust for level and 4�� plumb, mark the remaining holes and fasten securely. The distribution network piping is I attached to the cylinder valve outlet via a swivel fitting. A minimum of three holes shall be used to mount the bracket in any situation. The two slotted holes and a hole in the center of the vertical strap shall be used. INSTALLING THE 275/375/475 AGENT CYLINDER BRACKET (P/N 16920) Choose an appropriate location for the agent cylinder assembly where the pressure gauge can be read, the cylinder safely accessed for recharge and service, is acceptable to the AHJ and has a sufficient structure to accept the weight. Using the bracket as a template, mark the top hole,secure the bracket loosely with appropriate fasteners, adjust for level and plumb, mark the remainina holes and fasten securely. December 2008 Section 4 Installation Page 4—2 Amerex Restaurant Fire Suppression System (EX 4658) INSTALLING THE 375 AGENT CYLINDER ASSEMBLY (P/N 13334) TO P/N 16085 OR P/N 17690 BRACKET ASY. Insert the cylinder onto the hanger to rest on the bottom support. Buckle up belly strap and tighten to aid in support. Insure proper fit of bracket to cylinder loop. Attach distribution piping to valve outlet via swivel adapter. INSTALLING THE 275/375/475 AGENT CYLINDER ASSEMBLY(P/N 13334, 16921, or 17379)TO P/N 16920 BRACKET ASY. Place the cylinder so that it rest on the bottom support of the bracket. Install stainless steel belly strap and tighten against the cylinder to aid in support. Attach distribution piping to swivel fitting and then tighten swivel to cylinder valve outlet. INSTALLING THE MODEL 600 AGENT CYLINDER BRACKET (P/N 15166) Choose an appropriate location for the agent cylinder valve assembly where the pressure gauge can be read, the cylinder can be safely assessed for recharge and service, is acceptable to the AHJ and has sufficient structure to accept the weight. Using the bracket as a template, mark the top and bottom holes for mounting, secure the bracket loosely with appropriate fasteners,adjust for level and plumb, mark the remaining holes and fasten securely. The bracket is supplied with a stainless steel strap to hold the cylinder against the bracket. A minimum of three holes, including the top hole, should be used to mount the bracket in any situation. INSTALLING THE MODEL 600 DISCHARGE FITTING KIT •' (P/N 10199) The discharge fitting kit consists of a brass fitting with an o-ring on one end and 3/4 NPT male threads on the other,and a stainless steel flange for locking I the fitting in place. The discharge fitting should be inserted into the outlet of the agent cylinder outlet carefully, to insure that the o-ring is not damaged — the o-ring forms th e seal between the cylinder and the disch arge piping. The I stainless steel flange is then bolted in place to secure the fitting to the valve outlet. INSTALLING THE MODEL 600 AGENT CYLINDER (P/N 15196) 0-Ring P/N 10140 The KP600 agent cylinder assembly is fitted with an attachment bracket that is a component welded to the cylinder assembly. The 01111 attachment bracket is used to attach the cylinder assembly to the cylinder mounting bracket. The cylinder attachment bracket fits easily into the upper slotted portion of the mounting bracket. Once inserted into the slot, it is locked in place by two notched areas in the attachment bracket. This will prevent cylinder movement from side to side. Once this is accomplished, the installer's hands are free to attach the stainless steel strap to secure the cylinder against the bracket. NOTE: BOTH THE SHIPPING PLATE AND THE ANTI-RECOIL PLATE MUST BE REMOVED AT THE TIME OF INSTALLATION. December 2008 Section 4 Installation Page 4—3 Amerex Restaurant Fire Suppression System (EX 4658) INSTALLING THE MODEL 600 PNEUMATIC ACTUATOR (P/N10147) A pneumatic actuator is required for every KP600 agent I cylinder assembly. The actuator is bolted directly to the top of the agent cylinder discharge valve. When actuation occurs at the MRM or PRM, the pneumatic pressure from the nitrogen cylinder enters the actuator th rough 1/4"NPT threaded ports on either side. The actuation pressure forces the piston inside to ` = _ extend and depress the valve stem of the discharge valve. _ The piston extends through a retainer plate and the ballMI LOCKING BALL plunger locks the piston in its extended position. PLUNGER NOTE: WHEN INSTALLING ONLY ONE CYLINDER, THE ACTUATION LINE WOULD COME IN ON ONE SIDE OF THE ACTUATOR AND THE OTHER SIDE WOULD BE PLUGGED USING A1/4" NPT BRASS PIPE PLUG. IF YOU ARE INSTALLING MORE THAN ONE CYLINDER THE SECOND PORT IS USED TO TRANSFER PRESSURE TO THE NEXT CYLINDER AND SO ON, UNTIL YOU REACH THE LAST CYLINDER AND THE OUTLET/TRANSFER PORT IS PLUGGED. INSTALLING THE AGENT CYLINDER ENCLOSURE (P/N 16814) STAINLESS STEEL The Cylinder enclosure(P/N16814) is designed to contain one Amerex 275/375 or 475 agent cylinder (P/N 16921, 13334 or 17379). The enclosure has been designed and tested to support th e weight of th e cylinder resting on the bottom of the enclosure.NO MOUNTING BRACKET REQUIRED.A swivel fitting, p/n 16901, is provided for attaching the piping network to the discharge outlet of the agent cylinder valve. Use an appropriate reducing bushing if 3/8"supply line pipe is used. Install as follows: 1) Locate and anchor the enclosure with appropriate fasteners using a minimum of four of the six available mounting holes, see hole spacing below. MNUNTIN1 HOLE LAYOUT; 14 0. 11" iv ?/�" DIAMETER HOLES - SIX, TOTAL Mili NOTNTSE ONLYARE FOUR OF RED.THE SIX MOUNTING O iPOI nL. , ZEN 26.25" -1.11111S 2425" 1 SWIVEL DISCHARGE FITTING (16' NPTF BY 11 NPSM SWIVEL) -f 14' 11' 14 7 ll J 37i5" i5 ■1- ,■ 0 2) Place the cylinder inside the enclosure; attach the swivel discharge fitting to the discharge o piping network and attach to the valve outlet last. CAUTION: Keep the anti-recoil cap (P/N I1 13219) on the cylinder discharge port at all times except when attach ed to the discharge 0 piping. 3) Push the four black"U-nuts"onto the enclosure flange and align them over the cover mounting holes. The cover is oriented properly when the pressure gauge view port is "up". 4) Install the two tamper seals th rough the cover and enclosure holes (upper left/ lower right corner). December 2008 Section 4 Installation Page 4—4 Amerex Restaurant Fire Suppression System (EX 4658) INSTALLING THE PNEUMATIC RELEASE MODULE(PRM): Select a suitable location for the pneumatic release module (PRM)that has access for installation, service, rechargeand where both the nitrogen actuation cylinder pressure gauge and the system status indicator can be viewed. The PRM must be fastened to a surface that has sufficient structure to support the loads anticipated. Knockouts are provided on three sides of the enclosure and each cable run may enter the enclosure from any of the three sides (top, bottom or right). Using the enclosure as a template, mark the top two holes for mounting and anchor the enclosure loosely, adjust to level and mark bottom holes, anchor loosely using appropriate fasteners. All installation wiring shall adhere to NFPA 70 (NEC)and all State and Local codes. Terminations of the snap action switch are to be made outside the PRM Enclosure in an appropriate electrical junction box. Do not install nitrogen actuation cylinder at this time or system may accidentally actuate. Optional Tuning Exit NI 0 IIIU';��illl _ 0 0 Q I Dimensions: 8 \O E 47 15 to I � I 17" wice C I I5.02 deep 10%299 4111110►1�114111�pp4`��Ili�lll4�lll141�I�IIi� � CtINSTALLABON UTE- Tuning Eeslacement TUBING RMuCEMENT BATES BY Date Lapel sy BY INSTALLATION DATE: INSTALLER: TUBING REPLACEMENT DATES: O O BY: �o \ BY: BY: BY: 153/" INSTALLATION OF DETECTION NETWORK-PRM The PRM has provisions for a single, continuous section of detection tubing. No splicing or "tee's" allowed. There shall be only two tubing terminations:one at the accumulator cylinder inside the PRM,and the other at the opposite end of the tubing,with the use of an End of Line Fitting(p/n 16506). The Amerex part numbers for tubing lengths are: P/N Length P/N Length 16557 25' 16579 100' 16551 50' 16552 150' 16556 75' 16554 300' 6"MIN.RADIUS Tubing may be cut down to the required length with the use of Cutting Tool P/N 16860, or be coiled up and secured with wire ties outside the hazard area. Cuts must be square and clean. The minimum bend radius is 6 inches(15.2cm). Do not crimp or crush the tubing in the course of handling or installation. A Tubing Clip (PN 16501) is to be use to secure the tubing every 18" (45.7cm). A Tubing Clip is also required within one inch of the End of Line Fitting. The tubing can exit theenclosure either through the 5/8" hole at the upper right hand corner of the enclosure (wherea strain relief fitting is installed at factory), or it can exit through the 5/8" hole at the top right of the enclosure. If it is desired to route it th rough the top, switch the strain relief fitting with the snap-in plug. December 2008 Section 4 Installation Page 4—5 Amerex Restaurant Fire Suppression System (EX 4658) P/N 16501 TUBE CLIP P/N 16506 END OF P/N 16502 QUICKSEAL LINE FITTING FITTING 1/4" .25" DIAMETER J HOLE . �• • ... 1111 lig 11 The PN16502 Quick-seal Compression Fitting is required for kitchen hood and other penetrations requiring a UL-listed sealing device. Warning When tightening the nut on the PN 16502 Compression Fitting, use a MAXIMUM of 1/2 turn past hand tight. Wrenching the nut past 1/2 turn can begin to collapse the detection tubing. TUBING SPACING& ROUTING- PRM The detection tubing is to be run at thetop of the plenum, behind the filters from one end of the plenum to the opposite end to ensure total detection coverage. Ensure that the tubing is routed in such a way as not to interfere with any moving parts or access openings. Tubing must not be obscured by structural or support structures, and should be fully exposed to any rising hot gasses from the cooking media, to ensure rapid detection response. Terminate the tubing within 6" (15.2cm) of the end of the plenum. Refer to page 4-7 for proper end of line installation. The tubing is never to be routed in the path of hot flue gases from a gas fired appliance for this can result in a unwanted disch arge. Never locate the tubing wh ereth e daily removal of the filters will result in scraping or damaging the tubing surface for th is too will result in an unwanted discharge. Additionally, the detection tubing is to cross over the hood/ duct opening in compliance with NFPA — 17A. When the opening width exceeds the 18" (45.7cm) maximum mounting clip spacing, the tubing is to be installed along at least three of the four sides of the hood /duct opening.See figure below: Top View Top View Duct Opening Duct Opening Quickseal Fitting Plenum Quickseal Fitting Plenum � f 8' Max. 8' Max. _ Plenum Plenum Width I Width -Opening Width _ Opening_ Width 1 Less Than 18" ' Greater Than 18" PRM Tubing Routing at Top of Plenum PRM Tubing Routing at Top of Plenum Mounting Clips Spaced at 18" Mounting Clips Spaced at 18" SECURING THE TUBING - PRM The tubing must be secured at a distance not to exceed 18" with PN16501 Tubing Clip. A Tubing Clip is also required within one inch of the End of Line Fitting. Since the tubing snaps into the clip, it is recommended that the clips be installed first, then the tubing. Ensure that the tubing is routed in such a way as not to interfere with any moving parts or access openings. Tubing must not be obscured by structural or support structures, and should be fully exposed to any rising hot gasses, to ensure rapid detection response. Never take up slack by pulling the tubing th rough a series of clips, this action could damage the tubing and shorten its useful life. December 2008 Section 4 Installation Page 4—6 Amerex Restaurant Fire Suppression System (EX 4658) TUBING TERMINATION - PRM Care must be taken when terminating the start and end of the tubing to ensure leak proof connections. Below are the instructions for termination: 1. Remove knurled nut from plated tube fitting and slide over end of tubing. The end of the tubing must be cut square and clean. DO NOT use pliers or wire cutters for cutting the tube. These tools will collapse the end of the tubing and could create a leak point. The use of a sharp utility knife is suggested, while rolling the tubing on a flat surface. Do not use any sealants on the connection. 2. Firmly push theend of thetube down over the end of thefitting. It may require working the tubing around until it goes on (see following figure). It is important that the end of the tubing be inserted ALL the way over the tip of the fitting. Hold the tubing in place firmly in one hand while tightening the nut with the other.Use a 12mm wrench (or adjustable) to tighten the nut. Resistance will be felt wh en the nut bottoms out. Do not over tighten. The procedure is the same for both the accumulator cylinder fitting and the End of Line Fitting. It may be helpful to place the End of Line Fitting in a small vise while terminating the tubing to it. T .. NO CAP 3. Once the system is pressurized and put into service (see below), both connections should be thoroughly leak checked with leak check fluid or soapy water. 4. Record the date of tubing installation on the tubing replacement label and affix the label to the detection accumulator cylinder. December 2008 Section 4 Installation Page 4—7 Amerex Restaurant Fire Suppression System (EX 4658) INSTALLING THE MECHANICAL RELEASE MODULE(MRM): Select a suitable location for the mechanical release module that has access for installation, service, recharge and where both the nitrogen actuation cylinder pressure gauge and the system status indicator can be viewed. The MRM must be fastened to a surface that has sufficient structure to support the loads anticipated. Knockouts are provided on three sides of the two available enclosures (painted or stainless steel) and each cable run may enter the enclosure from any of the three sides (top, bottom or right). Using the enclosure as a template, mark the top two holes for mounting and anchor the enclosure loosely, adjust to level and mark bottom holes, anchor loosely using appropriate fasteners. 8.360 \ O o� 219 11s 7.25 P 49 .422 J-I l o 0 10 Once the enclosure is loosely attached to the mounting surface the MRM plate can be installed into the enclosure stand offs using the four machine screws provided with the MRM.Do not install nitrogen actuation cylinder at this time or system may accidentally actuate. After the MRM plate is installed tighten fasteners anchoring the MRM enclosure to the wall. A� P/N 12853 P/N 13393 U.S. Metric �o o (A)Width 10 in. 25.4 cm (B)Depth _ 5 in. 12.7 cm (C)Height 11 3/4 in. 51.5 cm 0 oIP Special Note: tiOttoji 0 When the MRM plate is installed in the 1111, "optional' P/N 11978 S/S Cabinet remove (unscrew) the factory installed "Status Indicator" from the MRM and install the extended (longer) "Status Indicator" packaged with the Stainless Steel Cabinet December 2008 Section 4 Installation Page 4—8 Amerex Restaurant Fire Suppression System (EX 4658) INSTALLING THE DETECTION NETWORK— MRM or MRM II Refer to the system design section for Detector Network limitations. There is only one type of detector bracket and linkage used with this system. There are, however,two names for detectors in the network — series and terminal. The terminal detector is the detector located at the end of the cable run, furthestaway from the MRM or MRM II. A series detector is any detector located in between the MRM or MRM II and the terminal detector in the network. Starting at one of the corresponding knock-out found on one of the two available sides (top or bottom)of the MRM or MRM II. Install 1/2" EMT conduit running from the MRM or MRM II to each detector location, using a corner pulley at every change in direction. Each detector must be securely fastened to a rigid surface, located over each protected appliance and in the hood / duct opening. Refer to the Design section for limitations and cautions regarding detector placement. Position link holder and link in center(or slightly off center To install the cable, start at the terminal detector, affix away from MRM)in bracket the Cable with a terminal clamp (P/N 12859 provided Terminal Clamp with the MRM & MRM II) leaving a minimum of 6 0 (P/N 12859) inches between the end of the cable and the terminal clamp. From th e terminal detector,continue to feed the cable through each corner pulley, detector and length 0-� • of EMT conduit back to the MRM. INSTALLING THE DETECTION NETWORK– MRM II Setting Detection Cable Tension, New MRM II (P/N 18000 and 18001): Refer to the following images in this section for properly setting the detection cable tension: 1) To set the tension on the cable,first make sure that thetension bar in the MRM II is in the "down" position and that the spring is relaxed. Lower the top hook of the blue spring into the bottom ofthe tension bar slot. Warning: Do NOT attempt to set the tension bar in the "up" position (spring stretched) without having a fusible link line installed and secured or the MRM will fire. Take additional caution; DO NOT install the Nitrogen Actuation Cylinder at this time. 2) Feed the cable end into the small hole in the side of the ratchet pulley. The end of the cable must be cleanly cut. Push the cable into the hole until the end is visible at the head of the central hex-bolt. Securely tighten the Allen-head set screw onto the cable. Aside from the use of the cocking tool, no further tools should be used to set the mechanism. (The cable may be routed from either the bottom or the top of the MRM II; the ratchet pulley will always turn counter-clockwise to remove cable slack.—See illustration on Page 4-9A) 3) Spool up the excess cable slack by turning the ratch et pulley counter-clockwise by hand. Continue to hold the ratchet pulley while proceeding to the next step. 4) While maintaining the position of the ratchet pulley with your left hand, press down on the engagement pawl and the linkage bar with your index and middle fingers of your right hand in order to begin the final tensioning process. You will feel and hear the pawl click several times as tension is taken up. 5) Inspect your progress by pulling the upper hook of the blue spring into the top notch of the tension bar; then raise the tension bar. Refer to the illustrations on the following page for proper setting. Repeat steps 1- 5 until the bottom of the linkage bar is essentially horizontal, and is aligned within the gray "pie" zone of the indicator label (see Figure B). Lower tension bar until system is ready to test. To test the Detection Network, refer to Chapter 5,"Testing and Commissioning". December 2008 Section 4 Installation Page 4—9 Amerex Restaurant Fire Suppression System (EX 4658) DETECTION CABLE ° SPRING TENSION BAR 0 :isle, •��� ENGAGEMENT /1:3111J7-11 PAWL(PRESS HERE) -• i� LINKAGE (4 W rin BAR(PRESS HERE) �o • TENSION SET 1E . :,,,,,,,,, INDICATOR ll� __-z.-; ,,,, LABEL T.i 1I CABLE SET SCREW 0.- RATCHET 0 o PULLEY / 1Not enough cable tension. Lower spring tension bar. The lever and FIGURE pawl must be pulled downward while the A) ratchet pulley is prevented from rotating. Approximately 2-4 more clicks are required from this position;then raise spring )61/-;11111 tension bar and re-examine results. o ---------w4 Caution: The MRM may inadvertantly WITHIN THIS GNAT SONE=. cause system discharge if left in this position. FIGURE Proper Cable Tension. Correct B) -5� Detection Cable tension is obtained when the bottom edge of the linkage bar is aligned within the gray"pie"region of the t.,;\_ indicator label,with the spring tension bar o + © in the"up"position. Stand directly in front —4,,4w . /‘c 4 of the MRM while viewing. The lower edge R: ,sGNAT Zo.Ef..."E. of the linkage bar will essentially be horizontal. FIGURE Too Much Cable Tension. C) Lower spring tension bar and unhook the blue spring from the tension bar,releasing all tension. Repeat the process until o 0 Figure B is achieved. Caution: damage .�.,.o:o.c2to the MRM can result from careless ALIGNover-tensioning of the assembly. December 2008 Section 4 Installation Page 4— 10 Amerex Restaurant Fire Suppression System (EX 4658) INSTALLING THE DETECTION NETWORK— MRM To install the detector linkage, place a weighted object on the cable at the MRM, allowing a minimum of 3 inches of extra cable length for every detector in the network. Starting at the terminal detector, place the linkage upside-down on the cable, run the cable over the rivet and through each of the four tabs as shown above, insert the appropriate fusible link (see the design section for proper selection of fusible links) and turn upright. Repeat these steps for each detector. Each link and link holder,once assembled and placed on the cable, should be positioned in the bracket on center or slightly Tension Bar off center away from the MRM. DOWN To set the tension on the cable,first make sure that the 1;r Spring Relaxed tension bar in the MRM is in the ``down" position and that '� i�1714 _ jthe spring is relaxed. k: , -sir Ill WARNING: DO NOT ATTEMPT TO SET THE TENSION f�; 4 BAR IN THE UP POSITION(SPRING STRETCHED)WITHOUT HAVING A q r FUSIBLE LINK LINE INSTALLED AND i SECURED OR THE MRM WILL FIRE. WARNING: CONDUIT MUST BE SECURED WITH Otd% APPROPRIATE ANCHORS AT DISTANCES Link Plate Connector NOT TO EXCEED 3 FEET. FAILURE TO P/N 12732 SECURE CONDUIT PROPERLY MAY �,�1!�n CAUSE SYSTEM FAILURE. c .#-Irl l 04C -;�f Attach the cable to the link plate connector,do not clamp tightly t 01 >(i�4107;t* )i- �`. (slack must be taken up in a later step). Insert the connector r/����'r�' U into the slot on the link plate that corresponds with thedirection � ��►� of pull on the cable. The link plate is marked with clock , positions (6:00 and 12:00). I Note: Early models also had a 3:00 and 9:00 position which CANNOT be used. Insert th a connector at 12:00 if th a cable enters the MRMt4°(it.01rw,:iib_ii%i � k40 at the TOP or 6:00 if it enters at the BOTTOM. 1 � 6. w • NOTE: Any excess cable must be secured out of the !� ����way of any parts in the MRM. We suggest taping it to I NO 4 � oothe link line cable. ��� � �Slip the set-up/lock-out tool (P/N 12738) over the manual � �pull cam housing until it rests against the outside edge of voc44(50, 4 ,ei`the collapsible linkage. (See adjacent illustration) DrawI'Lli'it, I vtension on to the cable through the connector until the link 6 plate is drawn against the set-up tool, then tighten the set C. `tiv '� rscrew on the connector. ( W '' ���Remove the set-up tool and raise the tension bar to test ��l � cable run. Lower tension bar until system is ready to test. to'; To test the detection network, refer to the testing and commissioning section. December 2008 Section 4 Installation Page 4— 11 Amerex Restaurant Fire Suppression System (EX 4658) INSTALLING THE LINEAR FUSIBLE LINK DETECTION NETWORK— MRM, MRM II Refer to the system design section for Linear Fusible Link Detection Network limitations. This network uses no detector brackets and is limited to use in hoods 42' long or less. The terminal connector is located at the end of the cable run. The fusible links and factory fabricated cable segments are supported every eight feet maximum by the use of support eyebolts PN17520. Eyebolts must also be located on each side of the hood-duct opening to support the cable crossing the opening. Starting at any of two sides (top or bottom)of the MRM or MRM II at the corresponding knock-out, install 1/2" EMT conduit running from the MRM, MRM II to the hood,a maximum distance of thirtyfeet. This run of conduit may also incorporate the use of a maximum of twenty corner pulleys at every change in direction and conduit must be firmly secured every 36 inches. This portion of the network uses Cable Segment PN17356 (Part of Purchased Kit 17515) which consists of one link hook and thirty feet of stainless steel cable. No field fabrication of any Cable Segments is allowed. The first fusible link must be located with in 24 inches of the end of the hood. Each fusible link from this point on must be on maximum 24" centers,which is accomplished by the use of Cable Segment PN17354 which consist of two link hooks and stainless steel cable the proper length for the maximum 24" spacing. No field fabrication of any Cable Segments is allowed. The last fusible link in the line must be within 24" of the end of the hood and is terminated by the use of cable segment PN17355 (Part of Purchased Kit 17515)which consist of one link hook and 24" of stainless steel cable. No field fabrication of any Cable Segments is allowed. The end of the cable segment is terminated at a conduit handy box by the use of the terminal clamp PN12859 (provided with the MRM & MRM II). Refer to the Design section for limitations and cautions regarding fusible link placements. The network is to be run in the plenum in a manner that will place a fusible link in the "hood-duct" opening. All cable and links in the plenum are to be in a straight line and supported by eye bolts a maximum of every eight feet. Support eye bolts are to be located in the middle of cable segment runs to allow for the required cable movement. NOTE: WHEN POSITIONING THE LINKS IN THE PLENUM SO THAT A LINK IS IN THE HOOD-DUCT OPENING IT MAY BE NECESSARY TO LOCATE THE END LINKS AT LESS THAN THE MAXIMUM 24" FROM THE END OF THE HOOD. To install the linear fusible link network,first measure the distance from thefar end of the hood to the middle of the hood/duct opening in inches. Divide this distance by 24 and you will know the number of "Links to Link" Segments (PN17354) required to run from the end of the hood to the middle of the hood/duct opening. You will also require one "Link to Termination"Segment PN17355 (Part of Purchased Kit 17515). Next measure from the center of the "hood/duct opening to the opposite end of the hood and repeat the process above to determine the balance of"Link to Link"Segments (PN17354) required. You will also require one "MRM to 1st Link"Segment PN17356 (Part of Purchased Kit 17515). Tension adjustment for the linear fusible link network is to be performed in the same manner described for the standard detection network on page 4-9 and 4-10 of this manual. December 2008 Section 4 Installation Page 4- 12 Amerex Restaurant Fire Suppression System (EX 4658) INSTALLING THE MANUAL PULL STATION(S) - MRM, MRM II OR PRM To install the manual pull station(s) first confirm that the w .,, 11: set-up/lock-out tool is in place, that the tension bar is n Cas:-.f Fire I down and that an actuation nitrogen cylinder is not 44i10O installed. Failure to confirm these conditions could _ '&����� AI j result in the discharge of the system. I I I!pall 11 I Refer to the design section for manual pull station hen Pull Hantll- .„"”®fit` limitations and suggested locations. The local AHJ should have the final approval for manual pull station 35/5. 21/4' (9.31 am) (5.12 un) location and mounting heights. P/N 11993 The MRM, MRM II or PRM allows the cable for the manual pull station(s) to enter from any of the two sides 54" r(4,45 14" (TOP or BOTTOM). Once a location for the pull station (13,34 has been established, 1/2" EMT conduit is run from the APSE of F c" module (using whichever exit side is most convenient) �� P" ii THENINI' ' through corner pulleys to the pull station. The manual PULL HANDLE O pull station may be mounted to the wall in any orientationc.jnj necessaryfor surface mounting. The conduit and pulley p Y j elbows must be mounted and securely anchored and HOOD SCHAR WILL DIS STT then the cable can be fed from the manual pull station � -- P/N 14320 back to the MRM, MRM II or PRM. RECESSED INSTALLATION OF MANUAL REMOTE PULL STATION MRM OR PRM When installing the Manual Pull Station in a recess configuration, utilize the adapter kit(P/N 14193). The Manual Pull Station Adapter Kit includes an oversized cover plate to cover the hole cut in the sheetrockand/or tile wall. A pull handle extension collar to compensate for the thickness of the wall and two longer attachment screws for the cover plate are also enclosed. Using the Manual Pull Station Adapter Kit(P/N 14193) 7 1. Drill 5/32"diameter mounting holes as shown in Figure 1. Holes are located in the side of the box that will be mounted to the stud.Holes may be ll 1/4" TILE WALL enlarged to accommodate the mounting screws. 1/2" SHEETROCK WALL 2. Mount box to the wall stud so that the front edge of the box is flush with thefront edge of the stud. Attach the box to the stud with two suitable 2"X4" STUD screws. 3. Complete the installation by running 1/2"conduit with the corner pulleys back to the MRM, MRM II or PRM. O r-r--]-' :11,., 4. Install the"adapter"provided to compensate for the wall thick ness. _,o % - Orient the adapter so that the securing screw falls directly over the pull pin hole of the Manual Pull Station. Tighten the set screw firmly in place. 111 5. Run the cable fromthe remote manualpull to the MRM, MRM II or PRM. .. insit-- AINI_ I���� I IIRI1I11�� 6. Install the cover plate on the rerrote manual pull using the two longer ". ��®�������� screws provided. II 7. Install the pull handle by attaching the cable to the pull handle end- -1 M=k ' secure cable with the setscrew. 8. Insert the handle and secure with the pull pin. 9. Complete the installation at the MRM, MRM II or PRM as outlined in the preceding pages. December 2008 Section 4 Installation Page 4— 13 Amerex Restaurant Fire Suppression System (EX 4658) The cable attaches to the manual pull at the handle by using set screws. At the MRM, MRM II or PRM the cable attaches to UP a cable clamp that is inserted into the fastener on the end of ° /I % the manual pull cam. Excess cable must be secured out of the way of any parts in the module. We suggest taping it to the l manual pull cable. 11��� DOWN NOTE: The manual pull cam requires a travel distance of 3/4" 0 . to actuate the system. It is not necessary to leave excess � "` slack in the cable when installing the manual pull station. Any C! �j splices used in the cable must be located at least 12 inches ` U from the pulley tee or any pulley. The connector in the t�� pulley tee should be located as far toward the MRM, MRM �\' II or PRM as possible. a r1, P if I V% 0 TOST TIOL /� `\ /.-` 0 TO PULL STATION#1 �-� \ \ \ ``0 1 .1 STATION#2 o , • o , 0 000 ,:-=-0-1. 0 0 O TO MRM,MRM II OR PRM December 2008 Section 4 Installation Page 4— 14 Amerex Restaurant Fire Suppression System (EX 4658) INSTALLING THE ACTUATION NETWORK Refer to the Design section for limitations of the Actuation Network. Piping for the actuation network can be 1/4" black, chrome plated, galvanized schedule 40 pipe, copper tubing or hose. The network originates at the pipe outlet of the MRM, MRM II or PRM and continues to the top of each cylinder and valve assembly. The protective plug on each cylinder valve and the MRM, MRM II or PRM must be removed. All pipe used for the actuation network must be reamed and blown clear, mounted to a sufficient structure, adjusted for level and plumb and fastened in an appropriate manner. Pipe must be fitted tight (three turns past hand tight recommended). All threaded connections in the actuation network must be sealed with Teflon tape (applied to male threads only). Starting with the third thread from the pipe opening, wrap the Teflon tape clockwise around the threads moving away from the pipe opening. Make certain that tape does not extend past the end of the pipe— it could dislodge and possibly block the actuation network. CAUTION: Do not over tighten the pipe or pipe fittings into the pipe threads on the MRM. Over tightening can cause the MRM to malfunction. A single MRM, MRM II or PRM will actuate a maximum of ten (10) agent cylinders. The ten cylinder may be any combination of 275, or 375, or 475 Agent Cylinders. When a 600 is included in the mix of agent cylinders the total maximum allowable agent cylinders is lowered to six (6). Outlined below are the maximum amounts of pipe, hose or tubing allowed in the actuation network. When a network consists of more than one of the media listed, the total allowable footage is equal to the smallest of the two media limits. EXAMPLE: An actuation system made up of black pipe and hose would limit the total footage of pipe plus hose to 22.2 feet. ACTUATION NETWORK OUTLET ACTUATION INLET FOR �P Models 275, 375 &475 AGENT CYLINDER ��� u INLET ACTUATION PORT t � o o OUTLET ACTUATION 141 -; 1 �/ PORT I ` 4111 NNPT ACTUATION INLET FOR 600 AGENT CYLINDER Note: A vent plug (P/N 10173) must TRANSFER • /// // . be used and placed in an accessible PORT ANSFE location anywhere at the end of the ADDITIONAL actuation network to aid in relieving CYLINDE�� pressure after system discharge, and (PLUG WHEN _ INLET to keepressure from buildingslowlyNOT NEEDED RN ACTUATION P i:�-_________a in th e network. -1/4 NPT) 0:Oi��i��+ J PORT /moo,_, .E See RECHARGE Section 7. P/N 10147 December 2008 Section 4 Installation Page 4— 15 Amerex Restaurant Fire Suppression System (EX 4658) LIMITATIONS (SINGLE OR MULTIPLE AGENT CYLINDER ACTUATION NETWORK) Copper Tubing — 1/4" O.D. Refrigeration Type (minimum Nitrogen Cylinder 10 cu.in. wall thickness of .049 inch). Use with brass or steel compression style fittings (with brass or steel sleeves or Maximum Total Length for: Feet Meters ferrules) or SAE 45° flared tube fittings. Maximum length /4"Copper Tubing 100 30.48 (including all fittings)— 100 Feet(30.48 m) IA"ID Hose 54 16.45 '/4"Schedule 40 Pipe 22.2 6.77 High Pressure Hose — '/4" I.D. wire braid hose that is factory supplied in 16" and 32" lengths. Maximum length (including all fittings)— 54 feet (16.46 m) or a maximum of 40 hose assemblies P/N 12854 or a maximum of 20 hose assemblies P/N 16448. Pipe — '/4" NPT Schedule 40 made of stainless steel, chrome plated pipe or black iron pipe. Maximum length—22.2 feet(6.77 m) Mechanical Release Module Maximum tees—9 Possible location for (w/10 In 3 cyl) Maximum elbows—9 vent plug ■ NOTE: 2—45°elbows= 1 —90° elbow NOTE: Different methods of constructing the actuation � network may be mixed provided that the shortest r limitations are followed, 11106' Example: A mix of copper tubing and 1/4" high rMI %NO pressure hose requires that the hose rIIII `./ limitations be followed (no more than 54 feet r 1111 %NS [16.46m]) for the complete network. A mix IIII \./ of 1/4" high pressure hose and 1/4" pipe requires that the pipe limitations be followed (no more than 22.2 feet [6.77m]) for the complete work. December 2008 Section 4 Installation Page 4— 16 Amerex Restaurant Fire Suppression System (EX 4658) INSTALLING THE DISTRIBUTION PIPING NETWORK: GENERAL For distribution piping network limitations please refer to the design section. ONLY SCHEDULE 40, BLACK, CHROME PLATED OR STAINLESS STEEL PIPE CAN BE USED FOR THE DISTRIBUTION NETWORK. GALVANIZED PIPE IS NOT ALLOWED. ALL PIPES MUST BE REAMED AND BLOWN CLEAR. DIRT AND/OR CUTTING OIL MUST BE REMOVED FROM THE INSIDE OF ALL PIPE AND FITTINGS BEFORE ASSEMBLY. All piping must be securely bracketed to a rigid surface using appropriate hangers and/or clamps. All distribution network pipe and fittings are to be assembled tight(3 turns past hand tight is recommended). THE USE OF TEFLON TAPE IS NOT RECOMMENDED.JOINT SEALANT OR PIPE COMPOUND MAY NOT BE USED UNDER ANY CIRCUMSTANCES. THE USE OF TEFLON TAPE IS TO COMPLY WITH THE MANUFACTURERS RECOMMENDATIONS. When using Teflon tape it is to be applied to male threads only. Start 411111111111111. installing tape with the th ird th read from the end of the pipe opening, wrap 11111111 the Teflon tape clockwise around the threads moving away from the pipe opening. Make certain that tape does not extend past the end of the pipe because it could dislodge and travel to the nozzle filter and block the agent discharge. NOTE: Blow out distribution piping system several times to insure that no loose pieces of Teflon tape exist inside piping __ network. TEFLON TAPE APPLIED BELOW FIRST THREE THREADS i The Amerex Restaurant Fire Suppression System does not require balanced piping. All distribution network piping shall be run in as direct a manner as possible throughout the hazard.The distribution network piping, once installed, shall be compared with the design drawing or sketch,any changes or deviations shall be noted for use in preparing an "as-built" drawing or sketch for the permanent job file. Piping installation shall start at the cylinder bracket and continue through the hazard with tees installed at the beginning of each branch line location. Branch lines shall then be installed taking care to assure that each nozzle is located properly and that no design limitations have been exceeded. NOZZLE LOCATION AND ORIENTATION ARE CRITICAL TO ACHIEVING PROPER SYSTEM PERFORMANCE. TYPICAL SINGLE CYLINDER SYSTEM SINOLE LAY OUT bucT ala E1, Ut SUp pLY LINE Ell &AEN T N '11�� 2ZLE SIN 'v'' RANGE � k FILTE \, R N000 E 0"05r^°0" FRYE N,ER R MEONANIOAL As vALvE December 2008 Section 4 Installation Page 4— 17 Amerex Restaurant Fire Suppression System (EX 4658) TO INSTALL HIGH TEMPERATURE BLOW OFF CAPS: Standard Nozzle: Remove standard blow off cap — thread the loop of the high temp. cap onto the base of the male threads on the nozzle. Install o-ring on nozzle tip, place cap on nozzle tip. Swivel Adapter: Remove standard blow off cap — thread the loop of the high temp. cap onto the supply pipe before installing the nozzle body. Install o-ring on nozzle tip, place the cap on nozzle tip. INSTALLING A MECHANICAL GAS VALVE MRM, MRM II OR PRM: Refer to the design section for limitations regarding mechanical gas valve installations. WARNING: CONFIRM THAT THE GAS IS SHUT OFF AT THE SOURCE OF SUPPLY BEFORE ATTEMPTING TO INSTALL THE MECHANICAL GAS VALVE. A QUALIFIED, LICENSED CONTRACTOR SHOULD PERFORM INSTALLATION OF THE GAS VALVE INTO THE GAS LINE. The mechanical gas valve shall be located where it can be accessed for resetting, maintenance, service and wh ere th e status indicator may be viewed. The listed temperature range for the mechanical gas valves is 32°F — 120°F (0°C—49°C). Before beginning installation of the mechanical gas valve, associated U cable, conduit and fittings, confirm that: 0 ele.) DOWN 1. The MRM/PRM has the set-up/lock-out tool installed. 2. The tension bar is in the "down" (relaxed)position. I � �^ 3. The nitrogen actuation cylinder has not been installed. 1 Remove the protective plug from the MRM / MRM II or PRM and ' install the gas valve trip assembly (P/N 12740). The gas valve trip I assembly must be purchased separately for use with ASCO and Ansul gas valves 110/C)'� • Improper installation of the Red Vinyl Cap 10./� may cause failure of the gas valve to close. O rrik#* AMEREX P/N 12740 --Apply wrench to gas Install the gas valve into the gas line. If any strainers are to be Valve hex flat only used they shall be placed upstream of the gas valve. Confirm that t the valve is installed with the correct gas flow direction as indicated by the arrow on the gas valve body. Wrenches must be placed on the valve at the point closest to the connection being tightened and a "hold" must be placed on the valve when fitting pipe downstream of the valve body. DO NOT USE THE GAS VALVE AS A LEVER FOR TIGHTENING PIPE. If pipe joint compound is used, it must be applied sparingly to the back male threads. Pipe joint compound entering the gas valve and collecting on the valve seat will cause the valve to fail. Test the gas valve and connections for leaks using a soapy solution. December 2008 Section 4 Installation Page 4— 18 Amerex Restaurant Fire Suppression System (EX 4658) Install necessary Y2" EMT conduit, cable,tee pulley (if required) To Gas Valve _ To Gas Valve and corner pulleys, connecting the MRM, MRM II or PRM to the #2 O O 1 #1 mechanical gas valve. Confirm that limitations as shown in the —I design section have not been exceeded. if\ SET Note: The cable for the mechanical gas valve may enter r7/ POSITION the MRM, MRM II or PRM enclosure from two sides "' (top or bottom). To MRM,MRM II or PRM AT THE MECHANICAL GAS VALVE 1. Connect the cable to the latching lever in the gas valve actuator housing by threading it around the pin in the latch (Amerex actuator)or th rough the hole in the latch (all oth ers)5ecure it with a loop and crimp. NOTE: When using an Ansul Gas Valve make FIRED POSITION COCKED POSITION certain that the loop is large enough so that the 1 PA I 10l crimp is inside of the conduit when the valve is ' ' °, cocked. i 2. Lift the gas valve stem up and slide the latch into if l , the engaged position. ] i Thread cable \ / around pin,loop E `\ and crimp. li FIRED II COCKED stem,COCKED AMEREX"Pull to engage W POSITION m POSITION Release"Gas Valve latch. m W CI / t 0 III�k item COCKED � � FIRED = POSITION ASCO Gas Valve With Amerex Actuator Kit W POSITION INI m m N 4 +i .:001( ..:]. • 1 FIRED 'N— COCKED POSITION POSITION ASCO "Pull to Release"Gas Valve Actuator •o e - e dillir. r • NOTE: AMEREX MECHANICAL GAS VALVES SIZES 3/4"& 1" MAYBE INSTALLED VERTICALLY OR Vc HORIZONTALLY-ALL OTHER SIZES MUST BE \ INSTALLED HORIZONTALLY. FOR ALL OTHER MECHANICAL AND ELECTRICAL ANSUL"Pull to release"Gas Valve GAS VALVES CONTACT THE MANUFACTURER FOR Actuator INSTALLATION ORIENTATION. December 2008 Section 4 Installation Page 4 — 19 Amerex Restaurant Fire Suppression System (EX 4658) AT THE MRM/ MRM II / PRM 1. Confirm that the cable is moving freely in the corner pulleys and the valve is in the cocked position. 2. Thread the activation cable through the cable connector (provided with the gas valve trip assembly). 3. Install the red vinyl cap above the swaged ball fitting of the gas RED VINYL CAP PUSH RED VINYL CAP OVER valve trip assembly by threading the swaged ball fitting through END OF GABLE CONNECTOR. the small 1/4" diameter hole in the rear of the vinyl cap. 4. Join the swaged ball fitting of the gas valve trip assembly to the cable connector. Once attached, push the red vinyl cap over the #41it end of the cable connector as illustrated. WARNING: IMPROPER INSTALLATION OF THE RED VINYL CAP MAY CAUSE FAILURE OF THE GAS VALVE TO CLOSE. ATTACH CABLE CONNECTOR TO THE SWAGED BALL FITTING 5. Draw the slack out of the cable. Make certain that the piston component of the gas valve trip assembly is pulled forward to its fully extended position. 6. When all of the slack is drawn out of the cable, secure itwith the set screws. 7. Test the valve by pulling on the cable inside the MRM/ MRM II / PRM until tension is relieved. Confirm that the gas valve has closed. 8. Secure all excess cable so that it is out of the way of any parts in the MRM/ MRM II / PRM.We suggest taping it to the gas valve cable. TO TEST THE OPERATION OF THE GAS VALVE: 1. a Disconnect and plug the actuation hose or piping b. Insert an Amerex P/N 12856 nitrogen cylinder or adapter fitting tool P/N 10895 and outside regulated source of nitrogen into the MRM or PRM c. Pull on the manual pull station d. Confirm that the gas valve has closed WARNING: ACTUATION NETWORK IS UNDER PRESSURE— PROCEED WITH CAUTION 2. Relieve pressure in actuation network by using the vent check. After all pressure is blown off, slowly remove the nitrogen cylinder or turn off regulated N2 supply. 3. Reset the MRM or PRM 4. Reset all accessory items. 5. Install a fully charged nitrogen cylinder. 6. Securely connect actuation hose or piping. Do not over tighten pipe or pipe fittings into the MRM or PRM pipe threads. Over tightening could cause the MRM or PRM to malfunction. 7. Reset the Mechanical Gas Valve. 8. Remove all set-up tools from the MRM or PRM. 9. Replace and seal the enclosure cover on the MRM or PRM. 10. Replace and seal the cover on the mechanical gas valve. WARNING: THE MECHANICAL GAS VALVE AND ASSOCIATED COMPONENTS SHOULD BE TESTED AND EXERCISED EVERY TIME THAT SYSTEM MAINTENANCE IS PERFORMED. MAINTENANCE SHOULD BE PERFORMED AT INTERVALS NOT EXCEEDING SIX MONTHS. FAILURE TO TEST THE MECHANICAL GAS VALVE AND RELATED COMPONENTS COULD RESULT IN A TOTAL SYSTEM FAILURE DURING A FIRE INCIDENT. December 2008 Section 4 Installation Page 4—20 Amerex Restaurant Fire Suppression System (EX 4658) INSTALLING AN ELECTRICAL GAS VALVE MRM, MRM II OR PRM WARNING: CONFIRM THAT THE GAS HAS BEEN SHUT OFF AT THE SOURCE OF SUPPLY AND THAT THE ELECTRICAL POWER HAS BEEN TURNED OFF BEFORE ATTEMPTING TO INSTALL THE ELECTRIC GAS VALVE IN THE GAS LINE OR DO ANY WORK ON ELECTRICAL WIRING. A QUALIFIED, LICENSED CONTRACTOR SHOULD PERFORM INSTALLATION OF THE VALVE INTO THE GAS LINE. ALL ELECTRICAL INSTALLATION SHOULD BE PERFORMED BY A QUALIFIED ELECTRICIAN ACCORDING TO THE INSTRUCTIONS PROVIDED BY THE GAS VALVE MANUFACTURER. ALL WIRES SHOULD BE CLEARLY TAGGED, THE SCHEMATIC NOTED FOR FUTURE REFERENCE IN THE PERMANENT JOB FILE AND ALL DISCONNECTED WIRES MUST BE TAPED OR HAVE WIRE NUTS INSTALLED. MOVE THE TENSION BAR TO THE "DOWN"(RELAXED)POSITI• yr Before beginning the installation of an electric gas valve: a*Ift� 1. Confirm that the gas has been shut off at the supply. 2. The tension bar in the MRM MRM II or PRM is in the \, DowN "down" (relaxed)position. ', l 0. fir`u 3. The set up/lock out tool has been installed and that C: u the nitrogen actuation cylinder is not in place. ' u 9 Y 4. Install the gas valve into the gas line. If any strainers �r� 1 are to be used, they shall be placed upstream of the 4u) gas valve. Confirm th at the valve is installed with the P ll !;, a,j� correct gas flow direction as indicated by the arrow on %" the gas valve body. Wrenches must be placed on the valve at the point closest to the connection being tightened and a "hold" must be placed on the valve when fitting pipe downstream of the valve body. DO41`i NOT USE THE GAS VALVE AS A LEVER FOR •-- TIGHTENING PIPE. If pipe joint compound is used it must be applied sparingly to the back male threads. Pipe joint compound entering the gas valve could cause the valve to fail. �C t44 5. Test the gas valve and connections for leaks using a �` ' 'I1 A soapy solution. 6. Install necessary EMT conduit for connecting the MRM / MRM II or PRM to an electrical gas shut-off valve. 7. See Section 3 for wiring schematic. For installation of the snap action switch see section labeled "Snap Action Switch Installation". The electric gas valve has specific limitations regarding its orientation on the gas line — please refer to the manufacturer's instructions. Confirm that the valve is installed in the proper direction of flow according to the arrow on the valve body and that wrenches are used in the proper manner. 111 Apply wrench to gas valve hex flat only December 2008 Section 4 Installation Page 4—21 Amerex Restaurant Fire Suppression System (EX 4658) INSTALLING A MECHANICAL GAS VALVE KIT MRM, MRM II OR PRM The gas shut off valve to be converted to a "pull to close" type should be located where it can be easily accessed for resetting, maintenance and service. This kit is designed to allow certain specified gas shut-off valves to be interconnected to an Amerex Restaurant System. It is not intended for repair of damage or CONDUIT CONNECTOR inoperable gas shut-off valves or to be used with COTTER PIN PLACEMENT restaurant systems other than an Amerex restaurant 11 m FOR 1" TO 2" VALVES system. m COTTER PIN PLACEMENT FOR 3/4" VALVES 1. Insure that the MRM/ MRM II /PRM have been locked out properly, refer to the Installation Section. WARNING: VERIFY THAT THE MAIN GAS SUPPLY ri JAM NUT & HAS BEEN SHUT OFF PRIOR TO INSTALLING THE WASHER GAS SHUT OFF VALVE. GAS VALVE INSTALLATION SHOULD BE PERFORMED BY A m� QUALIFIED, LICENSED CONTRACTOR. HOLDER 2. Visually inspect the gas shut-off valve stem for FIGURE 1 cleanliness and damage. Replace the gas shut-off valve if the stem appears damaged or if it will not operate properly. 3. Install the conduit connector as shown in figure 1. 4. Install the outlet box (P/N 13626) using the jam nut (P/N 13625) and the washer(P/N 13624). 5. Install the cotter pin (P/N 08292) th rough the gas sh ut- off valve stem and hole that corresponds to the size of the valve (refer to figures 1). Bend the tabs of the cotter pin over to secure it in place. Be sure that the tabs do not interfere with the operation of the holder. 6. Install the necessary '/2" EMT conduit, corner pulleys (P/N 12309 or 16444), tee pulleys (P/N 12506) and cable (P/N 12553) to connect the shut off valve to the MRM. For gas shut off valve cable limitations and installation instructions see the Design and Installation sections. 7. Insert one end of the cable through the crimp,through the hole in the rearof the holder then backthrough the crimp and compress the crimp to secure it in place. 8. To install, set and test the piston assembly at the other end of the cable, refer to the Installation and Testing and Commissioning sections under "Installing a Mechanical Gas Valve". 9. After testing the actuation of the gas shut off valve, insure that all components of the system are reset. Place the cover on the outlet box and secure it in place. December 2008 Section 4 Installation Page 4—22 Amerex Restaurant Fire Suppression System (EX 4658) SNAP ACTION SWITCH INSTALLATION MRM, MRM II or PRM UP � � Two SPDT switches are pre-installed in the MRM, MRM II or „�p PRM. Before beginning the installation of any additional snap tt action switch, confirm that the tension bar is in the "down" **WU) relaxed osition, that the set-u /lock-out tool is in lace and( ) p p p that the nitrogen actuation cylinder has not been installed. The u0I SPDT switch is mounted with two screws that attach to the plate on the module (screws are provided with the MRM). An 4-to additional two SPDT switches may be mounted above and on dow, top of the original set for a total of four switches. A self °° adhesive wire tie is provided with the module to assure a neat and orderly installation. Auxiliary connection can now be made to perform required output functions. Part No. Contacts Rating SPDT 21 Amps 125, 250 or 277 VAC r " 12524 Single Pole 1 HP 125, 250 or 277 VAC 0 Double-Throw 2 HP 250, 277 VAC SNAP ACTION SWITCH P/N 12524 CAUTION: ELECTRICAL CONNECTIONS SHALL NOT BE MADE IN THE MRM, MRM II OR PRM ENCLOSURE. ROUTE THE LEADS FROM THE SNAP ACTION SWITCH THROUGH THE APPROPRIATE KNOCKOUT TO AN ATTACHED, LISTED ELECTRICAL JUNCTION BOX (DISTRIBUTOR SUPPLIED). CAUTION: POWER TO COOKING APPLIANCES SHOULD NEVER BE RUN THROUGH THE SNAP ACTION SWITCH. THE SWITCH SHOULD BE USED TO OPERATE A SEPARATE, CONTRACTOR SUPPLIED, ELECTRICAL CONTACTOR OR MAGNETIC SWITCH OF SUFFICIENT RATING TO HANDLE THE POWER REQUIREMENTS OF THE ASSOCIATED COOKING APPLIANCES. A LICENSED ELECTRICIAN SHOULD PERFORM ALL ELECTRICAL FIELD WIRING. POWER SOURCE MANUAL RESET RELAY MRM ° MRM II - u PRM — ELECTRIC GAS VALVE SNAP ACTION SWITCH 1 INSTALLER-PROVIDED JUNCTION BOXES SECTION 5 SYSTEM TESTING & COMMISSIONING MANUAL P/N 20150 AMEREX RESTAU RANT FIRE SUPPRESSION SYSTEM Tested and Listed by Underwriters Laboratories, Inc. to UL Standard 300 EX 4658 Tested and Listed by Underwriters Laboratories of Canada to UL/ORD 1254.6-1995 December2008 October 2008 Section 5 Testing & Commissioning Page 5— 1 Amerex Restaurant Fire Suppression System (EX 4658) TESTING & COMMISSIONING Once the Amerex Restaurant Fire Suppression System has been completely installed, and BEFORE INSERTING THE NITROGEN ACTUATION CYLINDER, the system must be given a complete functional test to confirm proper operation. TESTING THE DETECTION NETWORK— MRM or MRM II The terminal detector must have a Test Link (P/N 12891) installed in place of the fusible link. With the Nz actuation cylinder removed from the release module; the release mechanism cocked; the tension bar in th e "up" (tension) position and the set-up/lock-out tool removed; cut the test link with a pair of dikes or similar device. The MRM or MRM II must fire at this time. If the MRM / MRM II did fire, follow the reset instructions, place the proper fusible link on the terminal detector and continue with the system test. If the MRM did not fire, check to see if: • the detectors are installed properly, • that the cable is not binding at any point in the conduit or corner pulley(s), • that the cable is connected to the link plate properly, • that the tension bar is in the"up" position and that the set-up/lock-out tool is not in place • that the conduit is rigidly fastened in place • that the proper tension exists on the link line Once these items have been investigated and resolved, retest. TESTING THE DETECTION NETWORK - PRM When first placing the system into service, following system actuation, or at the six month servicing interval, the detection network shall be tested: 1. Insure removal of the Nitrogen Actuation Cylinder. 2. Slowly release the detection pressure until the panel actuates by performing either of th e following: a Depress the Sch rader valve on the detection accumulator cylinder. Replace Schrader cap following actuation and re-pressurization. b Slowly loosen the knurled nut on the end and check for leaks of line fitting. Re-tighten the nut following actuation and thoroughly leak check following re-pressurization. If the PRM did fire, follow reset instructions and continue with the system test. If the PRM did not fire, check to see if: • that the PRM was properly cocked • that the"End of Line Fitting"did properly vent the pressure from the accumulator • that the accumulator pressure reading dropped to zero • that the set-up/lock-out tool is not in place • that the slide plate and puncture pin are free to function • that the trip plunger is free to move without resistance Once these items have been investigated and resolved, retest. October 2008 Section 5 Testing and Commissioning Page 5—2 Amerex Restaurant Fire Suppression System (EX 4658) TESTING THE MANUAL PULL STATION— MRM, MRM II OR PRM After the detection network has been tested and before inserting the nitrogen actuation cylinder the manual pull station must be tested. Remove the pull pin on the manual pull station, grab the handle and pull away from the mounting surface. The MRM, MRM II or PRM must fire at this time. If the MRM or PRM did fire, replace the pull pin, attach a tamper seal and follow the reset instructions. If the MRM or PRM did not fire: • check to see that the pull station is installed properly, • that the cable is not binding anywhere in the conduit, corner pulley(s)or pulley tee, • that the cable is connected properly to the manual pull cam in the MRM or PRM, • that the set-up/lock-out tool is not in place. Once these items have been investigated and resolved, retest. TESTING THE MECHANICAL GAS VALVE— MRM, MRM II OR PRM With the gas on and appliances working, pull on the cable leading to the gas valve where it connects to the piston plug/gas trip assembly in the MRM, MRM II or PRM. A 1/2 inch cable movement will be sufficient to close the gas valve. The gas valve must release at this time. If the gas valve does not release, follow the reset instructions and continue with the test. If the gas valve does not release: • check to see that it has been installed properly, • that it is fitted tightly into the gas line, • that the cable is not binding in the conduit or in a corner pulley(s), • that it has been connected to the release module properly and that the cable has been secured properly to the gas valve trip mechanism. Insure that the red vinyl cap is properly installed. Once these items have been investigated and resolved, reset. TESTING THE DISTRIBUTION PIPING NETWORK The Amerex Restaurant Fire Suppression System is a wet chemical suppression system using pre- engineered piping limitations that do not require balancing. As long as the design limitations for the distribution piping network as stated in the design section have NOT been exceeded, there should be no concern regarding proper distribution of agent at each discharge nozzle. "Bag Tests" are not considered necessary. To confirm that the distribution network piping is clear and intact,a "PuffTest"or"Air Test" may be performed. This test may be performed as an individual test or as part of a functional test. When performing a "Puff Test" as part of a functional test, all other components of the system are installed, including the nitrogen actuation cylinder and an agent cylinder valve assembly charged with compressed air or nitrogen only to 100 psi (689.48 kPa)— no fire suppression agent. Either a manual pull station is activated or a test link is cut and all system functions, including auxiliary outputs and discharge of air or nitrogen through the distribution piping, should occur at this time. All functions are confirmed and documented and the system is recharged and reset. To perform the"P uffTest"as an individual test: • Replace agent cylinder(s)with test cylinder(s)and actuate the system. • Confirm that each nozzle is clear and continue testing. October 2008 Section 5 Testing and Commissioning Page 5—3 Amerex Restaurant Fire Suppression System (EX 4658) TESTING THE ELECTRICAL GAS VALVE— MRM, MRM II or PRM With the gas valve and th eappliances working follow the procedure for testing the manual pull station. When the manual pull station is activated and the MRM, MRM II or PRM fires, the snap action switch(es) must transfer contacts cutting off current to the electric gas valve. The Manual Reset Relay shall show an "off" condition. If this does not happen, turn the power to the relay and electric gas valve off and check all electrical connections, retest. TESTING COMPLETED After all testing has been completed, follow reset instructions and put the system on line, including the nitrogen actuation cylinder and all tamper seals. The testing procedures and results should be documented in written form with copies left for the owner/manager, Local AHJ (if required) and a copy put into the permanentjob file. Amerex P/N 13023 "Commissioning Checklist"or similar form shall be used. A short instruction period on the operation of the system and procedures to use during a fire incident shall be given to the owner or owner's agent and appropriate employees. A copy of Amerex P/N 12386 "Owner's Manual" must be given to the owner along with a Material Safety Data Sheet on the Amerex Kitchen Wet Chemical Agent. Review the"Owner's Manual" with the owner or owners agent. Any discrepancies found between the finished installation and the design sketches or drawings should be noted and an "as-built"drawing preparedfor the permanent job file. SECTION 6 SYSTEM MAINTENANCE MANUAL P/N 20150 AMEREX RESTAU RANT FIRE SUPPRESSION SYSTEM Tested and Listed by Underwriters Laboratories, Inc. to UL Standard 300 EX 4658 Tested and Listed by Underwriters Laboratories of Canada to UL/ORD 1254.6-1995 December 2008 October 2008 Section 6 Maintenance Page 6— 1 Amerex Restaurant Fire Suppression System (EX 4658) MAINTENANCE THE AMEREX RESTAURANT FIRE SUPPRESSION SYSTEM MUST BE PROPERLY MAINTAINED AT INTERVALS NOT EXCEEDING SIX(6) MONTHS IN ORDER TO ASSURE PROPER OPERATION. MAINTENANCE SHALL BE PERFORMED BY AN AMEREX RESTAURANT FIRE SUPPRESSION SYSTEMS TRAINED AND CERTIFIED DISTRIBUTOR IN ACCORDANCE WITH NFPA 96, NFPA 17A AND LOCAL CODE REQUIREMENTS. A complete functional test of the system as described in the "Testing and Commissioning" section of this manual shall be performed at every maintenance interval along with the following: 1. Prior to performing any maintenance, remove the cover of the MRM, MRM II or PRM, install the set- up/lock-out tool (not used in the MRM II) and remove the nitrogen actuation cylinder. 2. Compare the number,type and location of each appliance with the "as-built"drawings or the previous system service. Note any changes in writing to the owner or the owner's agent and put a copy of the notification in the permanent job file. CHANGES IN THE COOKING LINE WILL HAVE A MAJOR EFFECT ON THE SYSTEM DESIGN AND PERFORMANCE. If appliances have been added or changed the system may have to be redesigned. 3. Note the condition of the hood and duct, including grease build up and code violations (both local codes and NFPA 96 and NFPA 17A). Notify the owner or owner's agent of any problems or code violations— in writing with a copy to be placed in the permanent job file. 4. Check the entire distribution network piping, nozzles and caps to verify that they have not been altered or damaged. Perform "puff test" or"air test" in accordance with "Testing and Commissioning" instructions. CAUTION: SOME HOOD AND DUCT CLEANING PROCEDURES MAY DAMAGE THE DETECTION NETWORK OR LEAVE DETECTORS IN A CONDITION WHERE THEY MAY NOT OPERATE. AMEREX RECOMMENDS THAT THE SYSTEM BE SERVICED AFTER EACH CLEANING BY AN AUTHORIZED AMEREX KP RESTAURANT SYSTEMS DISTRIBUTOR. 5. Amerex recommends that all fusible links be replaced every 6 months. Under no circumstances shall fusible links be allowed to remain on line for more than ONE year. Links that do not need replacing must be thorough lycleaned before being put back into service. Any fusible link found to be damaged, painted or having excessive grease must be replaced regardless of age. 6. A system using a PRM requires that the tubing be replaced at intervals not to exceed three(3) years. Record the installation date and the date of replacement on the tubing replacement label on the Detection Accumulator Cylinder. The entire length of tubing must be replaced, either at the three year interval or following a fire incident. If grease or coating build-up is excessive, a more frequent replacement interval will be required. At a minimum, excessive build-up is defined as when material completely encircles the tube at any point along its length. Cleaning the tube is acceptable,provided that no abrasives are used, and that the text on the outside of the tubing is still legible when completed. Use only soft cloth with mild detergents and warm water. If the tubing appears brittle or charred REPLACE it. "When In DOUBT, Take it OUT". Corrective action should be taken to re-evaluate the environment where the tubing is installed, or a more frequent tubing inspection and/or replacement interval must be used. The End of Line Fitting Assembly (P/N 16506) must be replaced when the tubing is replaced. Do not attempt to re-use the Fitting or the Sealing Ball. Thoroughly leaks check the tubing terminations following re-installation and re- pressurization. October 2008 Section 6 Maintenance Page 6—2 Amerex Restaurant Fire Suppression System (EX 4658) 7. Use the digital thermometer to record the temperatures found at each detector location (with appliances running) and compare with those temperatures found at the same location during the last system maintenance. Insufficient air movement, excessive grease build up and appliance changes can cause temperatures to elevate even to the point of system discharge without a fire occurring. INCREASING THE TEMPERATURE SETTING OF THE FUSIBLE LINK IS NOT AN ACCEPTABLE SOLUTION TO THIS PROBLEM. 8. The agent cylinder assembly and nitrogen actuation cylinder must be checked for proper pressure (within the green pieOPERABLE RANGE on pressure gauges). 9. The agent cylinder and all hose assemblies must be h ydrostatically tested at a minimum of every 12 years. a Agent Cylinder—test to 480 psi (3309 kPa) b Actuation Hose (if used) —test to 3500 psi (24131 kPa) c Distribution Hose—Test to 480 psi (3309 kPa) If the agent cylinder or hose assemblies have been subjected to physical damage, excessive heat or corrosion they should be hydrostatically tested or replaced regardless of their age. 10. Replace nitrogen actuation cylinder, REMOVE SET UP/LOCK OUT TOOL, replace the MRM cover and install new tamper seals. 11. After performing a complete functional test of the system the owner or owner's agent shall receive some documentation on the maintenance performed (with a copy to be placed in the permanent job file) and instruction on how the system and related hand portable fire extinguishers work, including procedures for incidents. 12. Note date of service on Inspection/Maintenance tag and attach to system. SECTION 7 SYSTEM RESET & RECHARGE MANUAL P/N 20150 AMEREX RESTAU RANT FIRE SUPPRESSION SYSTEM Tested and Listed by Underwriters Laboratories, Inc. to UL Standard 300 EX 4658 Tested and Listed by Underwriters Laboratories of Canada to UL/ORD 1254.6-1995 December 2008 December 2008 Section 7 Reset and Recharge Page 7— 1 Amerex Restaurant Fire Suppression System (EX 4658) RESET AND RECHARGE MOVE TENSION BAR RESET PROCEDURES— MRM 8E MRM II DOWN L 0 0 Each time the MRM is fired the following procedures must _ _ ft be performed to accomplish reset: p ,� 1. Remove cover of the MRM/ MRM II and move the _._,.! C� tension bar to the"down" (relaxed)position. Move the upper end of the blue spring into the lower end TRIPPED I `� of the spring slot. . ` o I g6:002. Cock the MRM by simultaneously pushing in on Push Lock La; 0 L,NK LINE'' the lock spring and turning the"Cocking Tool" spring it counterclockwise. The mechanical pull piston --kco must be pushed in all the way. 3. Insert the set-up/lock-out tool after cocking. . o o 0 0 El 1,1101*6,,,,,,,,, ..1 01' ���rr, Ii. o 0 pri ,.. J Eft \ )!WO. .1, lirl -t�i Set-up/lock-out Tool,0 014- "CLICKED oo II Installed L} { ,t]: I. LIMK LIN- 4. If a nitrogen actuation cylinder was expelled, relieve !=1.1��_ pressure from the actuation network by either loosening a fitting or depressing the ball in the vent o check. Remove the nitrogen actuation cylinder. 0 0 5. Confirm that all detectors are assembled and fusible links are properly installed. ®@ / 6. Leave the set-up/lock-out tool in place and verify 001" MANUALCAM PULL that the cable for the detection network is properly attached to the link plate. ° e; (PUSHED IN) NOTE: Refer to page for MRM II I • cfc u Detection Cable C•Adjustment. ; II, 7. Confirm that the manual stations have pull pins ® r,,, . Arl inserted and tamper seals installed. ,odir r, ii".. 8. Check to see that the manual pull cam in the MRM V ;to. is pushed in all the way and the cable to the pull te -/ station is properly attached. GAS TRIP ASSEMBLY (PULLED OUT) December 2008 Section 7 Reset and Recharge Page 7—2 Amerex Restaurant Fire Suppression System (EX 4658) MECHANICAL GAS VALVES— DO ALL EXCEPT STEP 12 ELECTRICAL GAS VALVES—SKIP STEPS 9 THROUGH 11 9. Confirm th at the swaged ball fitting of the gas valve trip assembly is pulled all the way out and that the cable connected to the gas valve is properly attached using the cable connector and secured by the red vinyl cap. 10. To reset the mechanical gas valve, disconnect the cable for the mechanical gas valve where it attaches to the connector on the piston plug/gas trip assembly. 11. Go to the mechanical gas valve location, remove the cover, lift the valve stem and latch it open, reattach the cable in the MRM/ MRM II to the piston plug/gas trip assembly. Replacethe cover. 12. To reset an electrical gas valve, the microswitcheswill transfer the contacts back to normal position when the MRM / MRM II is cocked. The manual reset relay must be reset in order to open the electrical gas valve. 13. To reset other auxiliary electrical functions, the same procedure as used for the electrical gas valve must be followed. 14. Any alarm signals that are connected to a building fire alarm system can be cleared after cocking the MRM / MRM II and resetting the building fire alarm panel. 15. After all input and output functions have been restored or reset, insert a fully charged nitrogen actuation cylinder, REMOVE THE SET-UP/LOCK-OUT TOOL, replace the MRM / MRM II cover and install two new WARNING: IS THE SET-UP/LOCK-OUT TOOL IN YOUR POCKET OR IN YOUR TOOL BOX? THE SYSTEM WILL NOT FIRE IF IT IS STILL INSTALLED IN THE MRM! RESET PROCEDURES— PRM Each time the PRM is fired the following procedures must be performed to accomplish reset: 1. Pressurize the Accumulator Cylinder to approximately 35 PSI (241 kPa)with compressed air through the Schrader Valve. The Trip Plunger should extend. 2. Rotate the Spring Loaded Lever clockwise("1" in Figure A), until its tip is latched under the Trip Plunger. Resume pressurization of the Accumulator Cylinder to 70 PSI at 70°F (483 kPa at 21°C). Leak check the fittings at both ends of the tubing. Re-make tubing terminations, if necessary. 3. Using the Amerex Cocking Tool, p/n 13341 in conjunction with a 3/8"drive socket wrench and extension, re-cock the Collapsible Column ("2" in Figure A). This is accomplished by simultaneously pushing in on the Lock Spring while turning the Cocking Tool counterclockwise. The mechanism should now appear as depicted in Figure B. 4. Replace the Nitrogen Actuation Cylinder (p/n 12856). COLLAPSIBLE COLUMN n_ -Oa6 I 9,4 0- 11 II497 Al - I !I —■. o ! IIIA' •i1111� " o �! 'iII�P illll� 141101111i1P441!IIU4IIIIpinh!1110 ---- TIP OF LEVER LOCKS FULLY SPRING LOADED LEVER ---- - UNDERNEATH TRIP PLUNGER FIGURE'A' FIGURE'B' December 2008 Section 7 Reset and Recharge Page 7—3 Amerex Restaurant Fire Suppression System (EX 4658) RECHARGE PROCEDURES (275, 375 & 475 CYLINDER) WARNING: BEFORE ATTEMPTING ANY RECHARGE PROCEDURES, FIRST CONFIRM THE REASON FOR THE DISCHARGE AND CORRECT ANY CONDITIONS THAT CAUSED THE SYSTEM TO DISCHARGE. THE AMEREX KP RESTAURANT FIRE SUPPRESSION SYSTEM MUST BE RECHARGED IMMEDIATELY AFTER ANY DISCHARGE REGARDLESS OF THE CAUSE FOR DISCHARGE. IF RECHARGE CANNOT BE ACCOMPLISHED IMMEDIATELY— DO NOT LEAVE THE SYSTEM INCAPACITATED FOR ANY REASON WITHOUT GIVING WRITTEN NOTIFICATION TO THE OWNER, OWNER'S AGENT, LOCAL AHJ AND DOCUMENTING THE INCIDENT IN THE PERMANENT JOB FILE. ANY SYSTEM COMPONENTS SUBJECTED TO FIRE OR OVERHEATING CONDITIONS MUST BE REPLACED, INCLUDING BUT NOT LIMITED TO CYLINDERS, BRACKETS, DETECTORS, NOZZLES,PIPING,CONDUIT CABLE. 1. Relieve all pressure in the actuation line by depressing the ball check in v the vent check or loosening a fitting. WARNING: ENSURE THAT ALL PRESSURE HAS BEEN RELIEVED FROM CYLINDER BEFORE PROCEEDING. 2. Vent trapped actuation pressure in discharge valve by depressing the 111 stem of the Sch rader valve located in the top of the valve op of the discharge valve. 3. Slowly remove agent cylinder assembly from the mounting bracket. 4. Remove discharge valve from the agent cylinder assembly, clean and examine all valve parts thorough ly and apply Amerex P/N 06247 Visilox lubricant to the collar o-ring. 5. Empty the agent cylinder of all remaining agent. Inspect the interior of the cylinder for residue (clean if necessary). Inspect cylinder th reads for evidence of damage. 6. Fill the cylinder with proper charge of Amerex Kitchen Wet Chemical Agent: Use Amerex P/N 16924—2.72 Gallon Rechargefor275 Agent Cyl. Use Amerex P/N 12866—3.75 Gallon Rechargefor375 Agent Cyl. Use Amerex P/N 17450—4.80 Gallon Recharge for 475 Agent Cyl. WARNING: RUBBER GLOVES AND SAFETY GLASSES SHALL BE WORN WHENEVER HANDLING AMEREX KP EXTINGUISHING AGENT. AVOID SKIN CONTACT. FLUSH WITH WATER FOR 15 MINUTES IF CONTACT OCCURS. DO NOT INGEST. IF AGENT IS INGESTED, DILUTE WITH MILK OR WATER AND P/N 12855 CONTACT A PHYSICIAN IMMEDIATELY. CONSULT THE MATERIAL SAFETY DATA SHEET. 7. Inspect valve and stem assembly for deterioration or wear. Replace if C4 required. Install valve assembly and downtube into the cylinder. 8. Attach the recharge adapter (P/N 09492) to the valve discharge port. °°°iTiiii��iu ,erg 9. Attach the "T" handle recharge adapter (P/N 12855) to the top of the discharge valve. PI '61111--- P/N P/N 09492 December 2008 Section 7 Reset and Recharge Page 7—4 Amerex Restaurant Fire Suppression System (EX 4658) RECHARGE PROCEDURES (Model 600 CYLINDER) WARNING: BEFORE ATTEMPTING ANY RECHARGE PROCEDURES, FIRST CONFIRM THE REASON FOR THE DISCHARGE AND CORRECT ANY CONDITIONS THAT CAUSED THE SYSTEM TO DISCHARGE. THE AMEREX KP RESTAURANT FIRE SUPPRESSION SYSTEM MUST BE RECHARGED IMMEDIATELY AFTER ANY DISCHARGE REGARDLESS OF THE CAUSE FOR DISCHARGE. IF RECHARGE CANNOT BE ACCOMPLISHED IMMEDIATELY DO NOT LEAVE THE SYSTEM INCAPACITATED FOR ANY REASON WITHOUT GIVING WRITTEN NOTIFICATION TO THE OWNER, OWNER'S AGENT, LOCAL AHJ AND DOCUMENTING THE INCIDENT IN THE PERMANENT JOB FILE. ANY SYSTEM COMPONENTS SUBJECTED TO FIRE OR OVERHEATING CONDITIONS MUST BE REPLACED, INCLUDING BUT NOT LIMITED TO CYLINDERS, BRACKETS, DETECTORS, NOZZLES,PIPING,CONDUIT CABLE. 1. Relieve all pressure in the actuation line by depressing the ball check in the vent check or loosening a fitting. WARNING: ENSURE THAT ALL PRESSURE HAS BEEN (1_1 RELIEVED FROM CYLINDER BEFORE PROCEEDING. 2. Slowly remove pneumatic actuator assembly from the agent cylinder p- valve assembly. 3. Remove discharge valve from the agent cylinder, clean and examine all valve parts thoroughly and apply Amerex P/N 06247 Visilox lubricant to the collar o-ring. Replace worn or suspect parts. Replace valve stem o-rings. 4. Empty the agent cylinder of all remaining agent. Inspect the interior of the cylinder for residue (clean if necessary),Inspect cylinder th reads for evidence of damage. 5. Fill the cylinder with proper charge of Amerex Kitch en Wet Chemical Agent. Use Amerex P/N 15416 —6.14 Gal. Recharge(model 664). WARNING: RUBBER GLOVES AND SAFETY GLASSES SHALL BE WORN WHENEVER HANDLING AMEREX KP EXTINGUISHING AGENT. AVOID SKIN CONTACT. FLUSH WITH WATER FOR 15 MINUTES IF CONTACT OCCURS. DO NOT INGEST. IF AGENT IS INGESTED DILUTE WITH MILK OR WATER AND CONTACT A PHYSICIAN IMMEDIATELY. CONSULT THE MATERIAL SAFETY DATA SHEET. 6. Install valve assembly and downtube into the cylinder. 7. Attach the recharge adapter (P/N 10136) to the valve discharge port. 8. Attach the"T" handle recharge adapter(P/N 10134) to the top of the discharge valve. 9. Connect the recharge adapter to a regulated source of nitrogen, set at 240 +25 psi (1655 kPa) and pressurize the cylinder using the"T" handle adapter to depress the valve stem. When the agent cylinder is pressurized to 240 psi ©70°F (1655 kPa @21°C), agitate the cylinder for a period of one minute and check the pressure gauge, add more nitrogen if necessary. Confirm proper pressurization by using a calibrated gauge at the low pressure side of the regulator. 10. Remove the recharge adapter and "T" handle adapter. 11. a) 275/375/475 Agent Cylinder—attach the actuation port connection 12. b)600— install pneumatic actuator. December 2008 Section 7 Reset and Recharge Page 7—5 Amerex Restaurant Fire Suppression System (EX 4658) Note: Reset Pneumatic Actuator P/N 15157 before installation. - DISCONTINUED i. Remove the large retaining ring from the bottom of the Control Head (Figure 1). ii. With a 5/32" Allen wrench (or smaller) inserted through the cross-drilled hole in the tapered piston, pull the piston assembly out of the control head body (Figure 1). iii. The thin circular disk and the small spiral retaining ring (replacement p/n 14037) must be removed from the piston assembly. To do this,with the Allen wrench,unscrew the small tapered piston from the large brass piece (Figure 2). Do not use a vise, as this could damage the part. iv. Once the small tapered piston is removed, simply slip the thin circular disk and the small spiral retaining ring off the back end (Figure 2). v. Re-assemble the Control Head, as shown in Figure 3. First, tighten the small tapered piston back onto the large brass piece. Make sure that it bottoms onto the brass part, and is hand-tight with the Allen wrench.The piston assembly is to be pushed all the way into the control head body. vi. Hold the thick circular disk with the groove facing up (Figure 3).Drop the small spiral retaining ring into the groove. vii.The thin circular disk is to be placed over the th ickcircular disk, and th e three components are to be inserted over the piston assembly (by holding the control head body inverted,as shown, it is easier to insert the parts)(Figure 3). viii. With all of the components in place, and the small spiral retaining ring visible and loosely held between the two plates, reinstall the large retaining ring to hold the assembly together(Figure 3) Figure 1 Figure 2 Figure 3 11110.01 ill :,. —Control Head 4% / Body 1 cm) ' 7)% NEW PN 10147 Piston / rarik Cl* Assembly 1` If Tapered if Thin Disk _ Piston C5 C-7) Spiral Retaining Ring(p/n 14037)____--C) . � A) DEPRESS PLUNGER CD Th ick Disk ® STEM (Groove Face Up) B) DEPRESS PLUNGER STEM TO RESET PISTON Large Retaining Ring_ CI„, OLD STYLE PNEUMATIC ACTUATIOR PN 15157 Note: Reset Pneumatic Actuator P/N 10147 before installation. i. Unbolt the Pneumatic Control Head from the Agent Cylinder Discharge Valve. ii. The piston of the control head will be locked in the"fired"position,and it must be reset. iii. To reset the control head, use a small flat tool to depress the small plunger ball on the side of the extended brass piston while simultaneously pushing the piston back into the head. iv. Do not attempt to unscrew the small plunger from the brass piston v. The piston should be pushed back into the fully retracted position while depressing the plunger ball. See the following image: December 2008 Section 7 Reset and Recharge Page 7—6 Amerex Restaurant Fire Suppression System (EX 4658) 13. Check the valve outlet, top chamber and collar for leaks using a leak detection fluid (soapy water). Bubbles may take sever minutes to appear. Blow dry and clean all surfaces and orifices following leak detection. 14. If the agent cylinder assembly is not going to be placed into the bracket immediately or is going to be transported,make sure that the anti-recoil and safety plates are in place and required labeling and securement is used. 15. Follow all reset procedures and conduct a full functional test of the system. 16. If the discharge was caused by a fire incident, replaceALL of the fusible links in the detection network. 17. Remove all nozzles from the distribution piping network and clean thoroughly with warm soapy water, making sure that each nozzle is returned to its proper location. Replace any nozzles that appear to be damaged. 18. Flush the distribution piping network with water and blow clean using a regulated source of nitrogen connected to the distributor network test adapter. Set regulator for 150 PSI (10.342 bar). Secure the nitrogen cylinder when performing this test to prevent damage occurring to the cylinder, valve or regulator. 19. Install a full charged nitrogen actuation cylinder. See below. 20. After all functional testing, reset procedures, nozzle and blow off caps are replaced (if high temperature caps are used — replace nozzle tip o-rings if necessary), connect the actuation piping to the port(s)on top of the valve(s), install all new tamper seals and record all procedures in the permanent job file. NITROGEN CYLINDER RECHARGE: If you prefer to shop or field recharge Amerex nitrogen cylinders, either one of the two cylinder restraining devices pictured on Page 7—7 are recommended. WARNING: NITROGEN ACTUATION CYLINDERS OPERATE AT EXTREMELY HIGH (1800 PSI) PRESSURES. HANDLE WITH CAUTION. PERFORM ALL RECHARGING WITH CYLINDERS RESTRAINED BY AN AMEREX APPROVED SUITABLE SAFETY SECURING DEVICE. 1. Remove nitrogen cylinder from MRM or PRM. Install shipping cap on N2 cylinder. CAUTION: UNSCREW THE NITROGEN CYLINDER SLOWLY TO ALLOW ANY RESIDUAL PRESSURE TO ESCAPE. 2. Clean the cylinder exterior to remove dire, grease and foreign material. Check to make sure that the nameplate is in place and fully legible. Inspect cylinder for corrosion, abrasion or dents. If integrity of the cylinder has been compromised, make sure all pressure has been relieved and destroy. NOTE: When cleaning N2 cylinders,avoid use of solvents. Solvents could seriously damage the gauge face,the gauge guard or the nameplate. 3. Remove old rupture disc assembly: a. Remove shipping cap and install cylinder in a P/N 10270 or 13430 N2 Cylinder Recharge Adapter. b. Hold cylinder in place using a 1-1/8 inch wrench on the hex portion of the Fl cylinder fitting. c. Loosen the rupture disc fitting by turning the Rech arge Adapter Wrench '/turn. d. If cylinder contains an unruptured disc, allow residual pressure to escape. e. Unscrew cylinder from recharge adapter. f. Unscrew old rupture disc assembly and DISCARD. WARNING: NEVER REUSE A RUPTURE DISC, EVEN IF IT IS UNDAMAGED— DESTROY& DISCARD December 2008 Section 7 Reset and Recharge Page 7—7 Amerex Restaurant Fire Suppression System (EX 4658) 4. Inspect sealing seat on rupture disc fitting. Discard N2 cylinder if the seat is damaged. 5. Install new rupture disc assembly (replace only with Amerex P/N 09958 rupture disc assembly — use of substitute parts will void the manufacturer's warranty). a. Wipe sealing seat on N2 cylinder rupture disc fitting and copper gasket on new rupture disc with a clean damp cloth. b. Apply one drop of light machine oil to copper gasket on new safety disc and spread across entire gasket. c. Screw disc assembly into fitting hand tight. 6. Pressurize the N2 cylinder a. Install cylinder in P/N 10270 N2 Cylinder Recharge Adapter. b. Tighten cylinder by hand 1 to 1'/2 turns past contact with the sealing gasket. c. Hold cylinder in place using a 1-1/8 inch wrench on the hex portion of the Fl cylinder fitting. d. Loosen the rupture disc 1/8 turn. e. Connect a REGULATED nitrogen supply to the N2 cylinder recharge adapter. NOTE: High pressure regulators are available from Getz Manufacturing, 1525 SW Adams Street,Peoria, IL 61602-1709. Phone (309)674-1723 Fax: (800)473-6088 f. Slowly pressurize the N2 cylinder to 1800 psi at 70°F. NOTE: The nitrogen may experience a significant temperature rise as it compresses into the cylinder. The temperature rise must be compensated for by pressurizing to the valve corresponding to 1800 psi at the h igh er temperature. The best method to properly pressurize is to attach a commercially available magnetic base th ermometerto the side of th e N2 cylinder. Pressurize and hold th a cylinder at 1800 psi. (Make sure that there are no leaks in the nitrogen supply plumbing.) Let the apparatus sit undisturbed for 2 minutes minimum to allow the temperature to stabilize. Read the temperature on the thermometer. Refer to Temperature/Pressure chart on Page 7-8. Locate the temperature on the "Cylinder Temperature" (horizontal)axis of the graph. Draw a line vertically upward from that temperature until it crosses the "Nominal Pressure" line. Draw a second line horizontally from the point of intersection to the "Charge Pressure" (vertical) axis of the graph. Increase the pressure from the regulated nitrogen supply to match the valve read from the "Charge Pressure" axis of graph. Use only DRY nitrogen for pressurizing with a dew point of—70°F (-57°C)or lower. g. When the proper pressure is reached: i. Tighten the rupture disc by applying a torque wrench to the recharge adapter and tighten (clockwise)to 40 foot pounds. ii. Shut off nitrogen supply. iii. Bleed and disconnect the supply hose. iv. Remove nitrogen cylinder from the rech arge adapter. h. Check for leaks using leak detect fluid (soapy water) to the rupture disc, the threads on the rupture disc fitting where it joins the cylinder and the pressure gauge th reads.Bubbles may take several minutes to appear. Blow dry fluid from all surfaces and inside of the rupture disc following leak detect. Install shipping cap. z Ito a j // \� v / P/N 10270 Nitrogen Cylinder Recharge Adapter P/N 13430 Nitrogen Cylinder RechargeAdapter with Restraining Bracket (Vehicle or shop installation- either wall or bench) December 2008 Section 7 Reset and Recharge Page 7—8 Amerex Restaurant Fire Suppression System (EX 4658) N2 CYLINDER CHARGE PRESSURE AS A FUNCTION OF CYLINDER TEMPERATURE (to obtain 1800 psig at 70°F) 2000 • 1950 • 1900 0' n 1886 — 0.0 — Example w N Cl) CL 1850 W • C7 U W U 1800 . 1750 1700 50 60 70 80 90 95 100 110 120 CYLINDER TEMPERATURE ('F) read from thermometer FIGURE 9.1 APPENDIX A MANUAL P/N : 20150 AMEREX RESTAU RANT FIRE SUPPRESSION SYSTEM Tested and Listed By The Loss Prevention Certification Board iimLOSS PREVENTION CERTIFICATION BOARD Appiovrd to I.PS 1223 LPCB Ref. No. 407a101 December 2008 SEPTEMBER 9, 1999 Appendix A Page 1 AmerexKP-375 Wet Chemical System LPCB—407A Appendix A Special Application Guidelines The information contained in this Section is exclusively for use in the protection of risks for which a Loss Prevention Certification Board System Approval Label is required. Appendix Al: The installation of a Deep Fat FryerNozzle PN13729 at a height lower than its listed minimum is only permitted if provisions are made to accommodate the resultant splashing of grease. This need may occur due to the low height of the hood provided over the appliance. In the event of such a situation precautions must be taken to pr event the splashing of the hot greaseonto persons or flammable material located adjacent to the appliance. Any opening that would allow this to happen must be closed off by the installation of a guard of sufficient size to preventthe splashing. The required guard height above the appliance is limited to the size of the opening or 18" whichever is less. A guard higher than 18" is permitted but not required. This provision will then allow the nozzles to be located at a height less than the listed minimum. The lowest nozzle height is limited to 16"above the liquid level of the grease. Extinguishment at this lower height is enhanced due to the increase of agent being applied directly to the burning greaseand none being allowed to sprayoutsidethe appliance. A high degree of fire safety is achieved and public safety is preserved. Appendix A2: The term"Commercial" is used interchangeably with"Industrial" as it applies to cooking appliances. Both refer to the preparation of food for sale,with the primary difference being the quantity of food cooked and to whom the consumer is. None of those considerations are of any importance when it comes to fire suppression and safety. AMEREX KP Restaurant Fire Suppression System ***AMEREX CORPORATION*** Design,Installation,Maintenance&RechargeManual***PartNo. 12385 *** APPENDIX B MANUAL P/N : 20150 AMEREX RESTAU RANT FIRE SUPPRESSION SYSTEM Certified to meet SOLAS 74 by DNV Compliance Tested to ISO-15371 December 2008 MAY 10, 2004 Appendix B Page 1 AmerexKP-375 Wet Chemical System TSO-15371 Appendix B Special Application Guidelines The information contained in this Section is exclusive to the fire extinguishing system for the protection of galley deep fat fryers, located on board ships requiring DNV certification of a SOLAS 74 approved system tested in compliance with ISO — 15371 Fire Test Specification. Appendix B1: The installation of a Deep Fat FryerNozzle PN13729 at a height 36"-48" located anywhere over the appliance and aimed at the center of the hazard will protecta Full Vat Deep Fat Fryer with a cooking area equal to the listing found on page 3-6 of the Amer ex —"Design,Installation, Maintenance &Recharge Manual", Part no. 12385 Rev.A. Appendix B2: The installation of a Deep Fat FryerNozzle PN13729 at a height 36"-48" located anywhere over the appliance and aimed at the center of the hazard will protecta Split Vat Deep Fat Fryer with two c ookingareas equal to 18" x 18"each. Refer to the drawing below for the optima positioning of the nozzles. 36"-48" (91.4-122 cm) 18" (45.7 cm) 0 PAM0 ® 0 18" (45.7 cm) • Distribution piping is to be stainless steel tubing. The following equivalent sizes areto be used in place of the standard pipe sizes: 3/8"pipe= 10mm minimum S.S. tubing with min.wall of 1.0mm 1/2"pipe= 16 mm minimum S.S. tubing with min.wall of 1.0mm All other piping limitations, appliances, ducts and plenum cover age are contained within the body of the Amerex "Design,Installation, Maintenance &Recharge Manual", Part no. 12385 Rev.A. Compliance with these limitations is required to providea compliant fire extinguishment system. MSDA SHEET KITCHEN WET CHEMICAL AGENT FOR AM E REX RESTAURANT FIRE SUPPRESSION SYSTEM Tested and Listed by Underwriters Laboratories, Inc. to UL Standard 300 EX 4658 Tested and Listed by Underwriters Laboratories of Canada to UL/ORD 1254.6-1995 December 2008 MATERIAL SAFETY DATA SHEET Section 1. Chemical product and company identification Product Name: KP SYSTEM WET CHEMICAL AGENT (CH547, CH656, CH664 and CH 544) Manufacturer: AMEREX CORPORATION Internet Address: www amPrex-fire corn Address: 7595 Gadsden Highway P.O. Box 81 Trussville, AL 35173-0081 Telephone: (205) 655-3271 Emergency Contacts: Chemtrec 1(800) 424-9300 or (703) 527-3887 Revised: March, 2006 Section 2. Hazard identification and emergency overview Emergency overview: Reddish colored liquid. Adverse health effects and symptoms: Mildly irritating to the eyes, skin, and respiratory system. Symptoms may include coughing, shortness of breath, and eye and skin irritation. Ingestion, although unlikely, may cause gastrointestinal disturbance. Exposure guidelines: Ingredients OSHA PEL ACGIH TLV DFG MAK * Water NR** NR NR Potassium acetate NR NR NR Potassium citrate NR NR NR Proprietary organic phosphate esters NR NR NR Fxample. Phosphoric acid trihutyl ester 5 mg/m3 2.2 mg/m3 NR Pink pigment NR NR NR Page 1 of 7 Pages KP SYSTEMS AGENT 1 *German regulatory limits ** NR = Not Regulated Hazard symbols: WHMIS (Canadian workplace hazardous materials identification system) D2B — Product may irritate skin or mucous membranes Section 3. Composition/information on ingredients Name/Compound Weight % CAS # Water < 50 7732-18-5 Potassium acetate < 50 127-98-2 Potassium citrate < 5 866-84-2 Organic phosphate esters < 5 68130-47-2 Example: Phosphoric acid tributyl 126-23-8 ester 3520-42-1 Pink pigment, mono azo dyes <1 4478-76-6 6844-74-2 Section 4. First Aid Measures Eye Exposure: Irrigate eyes at eye wash station for 15 minutes and repeat until pain free. Seek medical attention if irritation develops or persists, or if vision changes occur. Skin Exposure: In case of contact, wash with plenty of soap and water. Seek medical attention if irritation develops or persists. Page 2 of 7 Pages KP SYSTEMS AGENT Inhalation: If respiratory irritation or distress occurs remove victim to fresh air. Seek medical attention if irritation develops or persists. Ingestion: If victim is conscious and alert, give 2-3 glasses of water to drink and on the advice of medical personnel induce vomiting. Seek immediate medical attention. Do not leave victim unattended. To prevent aspiration of swallowed product, lay victim on side with head lower than waist. If vomiting occurs and the victim is conscious, give water to further dilute the chemical. Medical conditions possibly aggravated by exposure: Skin contact may aggravate existing skin disease. Chronic overexposure may affect blood cholinesterase levels and the central nervous system. Section 5. Fire fighting measures Extinguishing media: non combustible and non flammable— product is an extinguishing agent Unusual fire/explosion hazards: in a fire this material may decompose, releasing oxides of phosphorus, carbon, and acetic acid (see Section 10). Insensitive to mechanical impact or static discharge. HMIS hazard ranking: health 1, flammability 0, reactivity 0, personal protective equipment: eye protection, gloves and appropriate skin protection (see Section 8) Section 6. Accidental release measures Large spills (one drum or more) should be addressed by hazardous materials technicians following a site-specific emergency response plan and trained in the appropriate use of PPE. Clean up released material using sorbent socks for containment, followed by sorbent material inside containment. If deemed necessary, wear full face APR or PAPR with organic vapor cartridges (Section 8). Bag and drum for disposal. If product is used and/or contaminated, for example if mixed with kitchen grease, use PPE and containment appropriate to the nature of the mixture. Handle and dispose of as a hazardous waste unless testing indicates otherwise. Decontaminate with detergent and water. Page 3 of 7 Pages KP SYSTEMS AGENT Section 7. Handling and storage Avoid skin, eye, or respiratory exposure. Use appropriate PPE when handling or maintaining equipment, and wash thoroughlyafter handling (see Section 8). Keep product in original container or extinguisher. Contents may be under pressure— inspect for extinguisher rust periodically to insure container integrity. Do not mix with other extinguishing agents. Section 8. Exposure controls/ personal protection During the application of this product against fires, exhaust gases and the products of incomplete combustion (PICS) are the principal respiratory hazards. In the manufacture of extinguishers, automated systems and point source ventilation controls sufficiently minimize respiratory exposure. Employers and employees must use their collective judgment in determining occupational settings where the use of a respirator is prudent. The need for respiratory protection is not likely for short-term use in well ventilated areas. Respiratory protection: use air-purifying respirator (APR) or powered air-purifying respirator (PAPR) with organic vapor cartridges/canisters for shot term exposure, and supplied air/SCBA for high concentration or prolonged exposure. Eye protection: wear chemical goggles. Skin protection: use nitrile, latex, or similar gloves and coveralls. Good personal hygiene practices essential, such as avoiding food, tobacco products, or other hand-to- mouth contact when handling. Wash thoroughly after handling. Section 9. Physical and chemical properties Appearance: reddish colored liquid Specific gravity: — 1.3 Solubility: soluble in water Non —flammable Flash point: none Vapor pressure: < 10 mm Hg at room temperature pH: approximately 8.5 Page 4 of 7 Pages KP SYSTEMS AGENT Boiling point: — 300° F No explosive or oxidizing properties Section 10. Stability and reactivity Stability: stable Incompatibles: strong acids, strong oxidizers such as sodium hypochlorite (bleach), aluminum, polyurethane, and any wet, reactive material. Decomposition products: heat of fire may release carbon dioxide, phosphorus oxide, and acetic acid. Possibility of hazardous reactions: none Section 11. Toxicological information Acute toxicity: Potassium acetate LD50 oral rat: 3250 mg/kg body weight Phosphoric acid tributyl ester LI-A0 oral rat: >1400 mg/kg body weight Target organs in man: respiratory system, eyes, skin. This product is a mild irritant to epithelial tissue, and may aggravate dermatitis. Ingestion may cause gastrointestinal injury. No information was found indicating the product causes sensitization. Chronic toxicity: This product's ingredients are not considered as "probable" or "suspected" carcinogens by OSHA, IARC, or ACGIH. Reproductive toxicity: This product's ingredients are not known to have reproductive or teratogenic effects. Section 12. Ecological information Ecotoxicity: weak environmental toxin, specific negative effects unknown. Persistence/ Degradability: moderate biodegradation in soil, rapid photolytic degradation in air Page 5 of 7 Pages KP SYSTEMS AGENT Bioaccummulation: extent unknown Mobility in soil: water soluble, slow to evaporate, may reach groundwater Section 13. Disposal considerations This product is not a RCRA characteristically hazardous or listed hazardous waste. Dispose of according to state or local laws, which may be more restrictive than federal laws or regulations. Used product may be altered or contaminated, creating different disposal considerations. Section 14. Transportation information This product is not a hazardous material under U.S. Department of Transportation (DOT) 49 CFR 172, and is not regulated by the DOT. Section 15. Regulatory information International Inventory Status Some ingredients are on the following inventories Country(ies) Agency Status United States of America TSCA Yes Canada DSL Yes Europe EINECS/ELINCS Yes Australia AICS Yes Japan MITI Yes South Korea KECL Yes European Risk and Safety phrases: EU Classification: Xi. Irritant R Phrases: 36 Irritating to eyes. S Phrases: 26 In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. 36 Wear suitable protective clothing. Page 6 of 7 Pages KP SYSTEMS AGENT U.S. federal regulatory information: None of the chemicals in this product are under SARA reporting requirements or have SARAthreshold planning quantities (TPQs) or CERCLA reportable quantities (RQs). State regulatory information: Chemicals in this product are not covered under specific State regulations, as denoted below: Alaska- Designated Toxic and Hazardous Substances: None California— Permissible Exposure Limits for Chemical Contaminants: None Florida—Substance List: None Illinois—Toxic Substance List: None Kansas—Section 302/303 List: None Massachusetts—Substance List: None Minnesota— List of Hazardous Substances: None Missouri— Employer Information/Toxic Substance List: None New Jersey— Right to Know Hazardous Substance List: None North Dakota— List of Hazardous Chemicals, Reportable Quantities: None Pennsylvania— Hazardous Substance List: None Rhode Island— Hazardous Substance List: None Texas— Hazardous Substance List: No West Virginia— Hazardous Substance List: None Wisconsin—Toxic and Hazardous Substances: None California Proposition 65: No component is listed on the California Proposition 65 lists. Section 16. Other information This MSDS conforms to requirements under U.S., U.K., Canadian, Australian, and EU regulations or standards, and conforms to the proposed 2003 ANSI Z400.1 format. The information herein is given in good faith but no warranty, expressed or implied, is made. The information herein is given in good faith but no warranty, expressed or implied, is made. Updated by Lindsay R. Hill, CIH. Page 7 of 7 Pages KP SYSTEMS AGENT