Firefighting Products / Kitchen Fire Suppression system
User Instruction BFR-OM (A)[/mk_icon_box][vc_column_text]Kitchen Mister Restaurant Cooking Area Fire Suppression System
The Buckeye Fire Equipment Kitchen Mister Restaurant Cooking Area Fire Suppression System, the most technologically advanced and effective restaurant cooking area fire suppression system ever developed. A fire suppression system designed and produced in the USA, by one of the leading manufacturer of extinguishers and extinguishing systems
Introduction
The Buckeye Fire Equipment Kitchen Mister Fire Suppression System is a pre-engineered wet chemical restaurant fire suppression system as defined by the NFPA-17A Standard for Wet Chemical Extinguishing Systems. It is designed to protect commercial restaurant cooking appliances, hoods, and ducts.Installation and maintenance of the Kitchen Mister System must be in compliance with the parameters set forth in this manual and be performed by a factory trained, Authorised Buckeye Fire Equipment Distributor. How the Kitchen Mister Works The Kitchen Mister System utilises a potassium based liquid fire extinguishing agent specifically designed for grease laden fires such as those associated with restaurant cooking areas. The Kitchen Mister agent works to suppress commercial kitchen fires in three ways:
1. The agent interrupts the chemical chain reaction causing combustion, thus extinguishing the fire.
2. The agent is discharged in a very fine mist, cooling the fire to below its auto-ignition temperature.
3. The agent reacts with grease to form a foam-like layer commonly called saponification that starves the fire of oxygen, stopping combustion and preventing re-ignition.
The system will automatically actuate upon detection of a fire or can be manually actuated by using a remote manual pull station positioned at the point(s) of egress from the hazard area. When the system is actuated, a pre-determined amount of fire extinguishing agent is discharged through the piping network and fixed nozzles to the duct, plenum, and cooking appliances. The agent is discharged as a very fine mist that quickly acts to suppress grease laden fires. System Temperature Limitations The operating temperature range of the Kitchen Mister System is 32F (0C.) minimum to 120F (49C.) maximum.
Listings and Approvals
The Kitchen Mister Fire Suppression System is Listed and Approved by the following agencies:
• Underwriters Laboratories, Inc. (Listed to the requirements of UL-300/UL-1254) UL-EX 6885
• Underwriters Laboratories of Canada, ULC-EX 6885
• Approved by the New York City Fire DepartmentCOA # 5550
• ISO-9001 Registered
Manufacturers Warranty
Buckeye Fire Equipment warrants the Kitchen Mister System against defects in material and workmanship for a period of one year from date of shipment to the purchaser under normal use and service. Buckeye Fire Equipment is not responsible for the installation and maintenance of the system. All warranty claims must be filed with Buckeye Fire Equipment within 30 days of the discovery of the defect to be valid.
System Installation and Maintenance Requirements
Any individual installing or performing maintenance on the Kitchen Mister System MUST be; fully trained and Authorized by Buckeye Fire Equipment, have a complete understanding of this manual in full, and have a complete understanding of all local, state, and federal requirements that may apply. The Buckeye Kitchen Mister System must be installed and maintained in accordance with the NFPA-17A Standard for Wet Chemical Extinguishing Systems, NFPA-96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, this manual, and all applicable local, state, and federal regulations. Buckeye Fire Equipment is not responsible for systems installed or maintained by personnel that are not factory trained and Authorised.