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Pyro-Chem Kitchen Knight II
Most Pyro-chem Kitchen Knight II Systems are more than 10 years old and will therefore require a 10-year service. As replacement equipment such as cylinders are no longer available we recommend upgrading the system and the most cost effective and easiest way is with our Kitchen Mister System.
For more information please go to the Kitchen Mister page and click on the Request a Quote and complete the form.
Concept Fire Suppression Ltd Restaurant Kitchen Fire Suppression systems use a Wet Chemical Agent system called Pyro-Chem Kitchen Knight II to ensure any hot fat fires can be suppressed. The agent is discharged over all appliances that could cause a fire, such as cooking ranges, deep fat fryers, griddles and grills etc. as well as the filter canopy and extraction ducts.
The harsh conditions these type of systems are under due to constant heating up and cooling down and the presence of hot fat, the detection takes the form of fusible links which are replaced on a semi-annual basis. A fusible link is two small plates of metal joined by solder, which melts at a preset temperature, allowing the two plates to part.
As there is no UK or European standards for Restaurant Kitchen Fire Suppression Systems Concept Fire Suppression Ltd utilise the US standards NFPA-17A, Standard for Wet Chemical Extinguishing Systems and NFPA-96 Standard for the Installation of Equipment for the Removal of Smoke and Grease Laden Vapors from Commercial Cooking Equipment. These along with 3rd party testing through UL using the standard UL300, Fire Extinguishing Systems for the Protection of Restaurant Cooking Areas ensures that the Pyro-Chem Kitchen Knight II comes up to the highest standard of testing.
Pyro-Chem Kitchen Knight II Agent
Concept Fire Suppression Ltd uses Pyro-Chem Kitchen Knight II Kitchen Fire Suppression agent which is a high ph water based solution using potassium carbonate which quickly knocks down the flames, initially forming steam, then it cools the fire bringing it down below the temperature for auto-ignition. The agent then forms a soap-like (saponification) layer over the top of the hot fat this seals the fire from its oxygen supply thereby fighting the fire on two fronts.
The Restaurant Kitchen Fire Suppression agent is stored in 3 sizes of cylinders super pressurised to 15.5bar using dry nitrogen to help discharge it into the pipework and through the nozzles. The agent has a lifespan of 12 years but due to the cylinders requiring pressure testing after 10 years we recommend it is changed after 10 years.
Pyro-Chem Kitchen Knight II Hardware
The Pyro-Chem Kitchen Knight II Kitchen Fire Suppression system is a pre-engineered system which means that the system is designed to preset maximum rules contained within the design manual which if followed ensure that the system will operate correctly.
The agent is stored in three different sizes of cylinders as follows:
- PCL-300 3.0Gallons
- PCL-460 4.6Gallons
- PCL-600 6.0Gallons
The size of cylinder needed for each Kitchen Fire Suppression system is dependent upon what appliances are installed, the size of the canopy and the quantity of extraction ducts. Each appliance is assigned a nozzle for the agent to discharge from and these have been allocated flow numbers and each cylinder has a maximum flow capacity. More than one cylinder can be used where a single cylinder is not enough and up to 5 cylinders can be used on one system.
Pipework used is ½” and 3/8” Schedule 40 stainless steel throughout for easy cleaning and to match the appliances and hood where it can be seen.
The Kitchen Fire Suppression detection is fitted behind the filters and uses fusible links which hold a wire under tension all held in conduit to protect it from the hot fat. Six different fusible links are available from 165deg F up to 500deg F which allow for pretty much all situations. A manual actuator is provided on all Restaurant Kitchen Fire Suppression systems to comply with the standards to allow for operation during cooking if the fusible links have not been triggered, these are located adjacent to the exits from the cooking area.