Page 1 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. * ULC Certification does not apply to the STRIKE or SRM.
Page 3 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...
Page 5 (3) years from the date of purchase. 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.
Page 7: Table Of Contents
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 to 1-6 Revision Record …………………………………………………………….. 1-7 Section 2 – System Components Kitchen Wet Chemical Agent ..............2-1 Agent Cylinder/Assembly Models 275 / 375 / 475 ........
Page 8: Table Of Contents
Kitchen Hood Fastener ……………………………………………………..2-16 Flexible Hose ………………………………………………………………...2-17 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 &...
Page 9 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 &...
Page 10 Section 7 – System Reset & Recharge Reset Procedures for MRM / MRM II ............7-1 Reset Procedure for PRM …………………………………………………..7-2 Reset Procedure for SRM ………………………………………………..7-2a Reset Procedure for Electric Control Head KP600……………………..7-2b Reset Procedure for Electric Control Head ...……………………..7-2c Recharge Procedure Model 275 / 375 / 475 Cylinder Asy ......
Page 11: General
SECTION 1 GENERAL INFORMATION MANUAL P/N 20150 AMEREX 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 ULC/ORD 1254.6-1995* December 2008 * ULC Certification does not apply to the STRIKE...
Page 13: Design
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.
Page 14: Ul Listing
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.
Page 15 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”...
Page 16 ELECTRICAL CONTROL HEAD (ECH): A pneumatic assembly which, when connected to the UL Listed Amerex SR-X Releasing Control Panel (UL File S24395), will open up to ten (10) Agent Cylinder / Discharge Valves via the activation of the connected Electric Actuator.
Page 17 LINEAR ACTUATOR (P/N 24448): The Linear Actuator is a device that, when electrically activated, extends a metal shaft to mechanically open agent cylinder (with an electric actuation option) in the AMEREX® KP™ Fire Suppression System. The Linear Actuator connects to the end of an actuation circuit and is color coded yellow.
Page 18 February 2019 Section 1 General Information Page 1 – 6 Amerex Restaurant Fire Suppression System (EX 4658) 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.
Page 19: Revision Record
February 2019 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 2-6 & 2-15 1-4 & 1-7 4-23 9-15-09 2-14 & 3-38 6-1 & 6-3 4-1-11 5-1 & 5-4...
Page 20: System Components
SECTION 2 SYSTEM COMPONENTS MANUAL P/N 20150 AMEREX RESTAURANT 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*...
Page 22 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 pails with each pail marked with date and batch code.
Page 23: Cylinder Mounting Bracket
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).
Page 24: Pneumatic Actuator
October 2013 Section 2 System Components Page 2 – 3 Amerex Restaurant Fire Suppression System (EX 4658) MODEL 600 CYLINDER VALVE ASSEMBLY (P/N 15060) The Cylinder Valve Assembly is made with a forged brass body which has been electrolysis nickel plated. The valve stem is made of stainless steel with plated parts.
Page 25 February 2019 Section 2 System Components Page 2-3a Amerex Restaurant Fire Suppression System (EX 4658) Electric Control Head, KP600 (P/N 26797) The Electric Control Head, KP600 is used in conjunction with the STRIKE™ ECS and is for UL Certification only and cannot be considered for or LINEAR ACTUATOR used in installations of KP/ZD systems in Canada.
Page 26 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 P/N 18001: MRM II with Stainless Steel Enclosure The new MRM II combines the same features and...
Page 27 February 2019 Section 2 System Components Page 2-4a Amerex Restaurant Fire Suppression System (EX 4658) STRIKE™ RELEASING MODULE (SRM) P/N: 26607: SRM with Stainless Steel Enclosure The SRM is used in conjunction with the STRIKE™ ECS and is for UL Certification only and cannot be considered for or used in installations of KP/ZD systems in Canada.
Page 28: Detection Tubing
August 2012 Section 2 System Components Page 2 – 5 Amerex Restaurant Fire Suppression System (EX 4658) PNEUMATIC RELEASING MODULE – (PRM) (P/N 16547 – PAINTED RED) (P/N 16795 – STAINLESS STEEL) This single hazard control mechanism supervises and controls a Fire suppression system. Proven,...
Page 29: Nitrogen Actuation Cylinder
Cylinders.) Construction of the N Actuation Cylinder is per DOT 3E. The cylinder is rechargeable by certified Amerex installers and does not require periodic h yd r o- t es t i n g. The 10 in Nitrogen Actuation Cylinder may be used in the MRM, MRM II or PRM.
Page 30 3/8 NPT Swivel Adapter NOZZLE CAPS 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 High Temperature Cap temperatures of 350°F (176.6°C).
Page 31: Detector
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 compression corner pulley [Brooks Model CP5] allows complete assembly of P/N 16444 conduit and corner pulleys prior to installing the cable).
Page 32: Conduit Offset
February 2019 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.
Page 33: Manual Pull Station
Amerex Restaurant Fire Suppression System (EX 4658) MANUAL PULL STATION (P/N 11993) Every Amerex Kitchen Fire Suppression System must use at least one Manual Pull Station. This device provides a means of discharging the system manually. Manual Pull Stations should be located in a PATH OF EGRESS and mounted at a height conforming to the local code 3 5/8"...
Page 34 August 2012 Section 2 System Components Page 2 – 10A Amerex Restaurant Fire Suppression System (EX 4658) “QUICK-SEAL” COMPRESSION FITTING (1/4” TUBING – P/N 16502 – HOLE SIZE 5/8” DIA.) This listed mechanical bulkhead fitting produces a liquid tight seal around the detection tubing where the tubing penetrates the hoods.
Page 35: Mechanical Gas Valve
All Amerex Kitchen Fire Suppression Systems protecting gas-fired cooking appliances must use a gas shut- 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.
Page 36: Mechanical Gas Valve Kit
The kit must be used with the ASCO valves listed here to complete the UL listing of the Amerex Kitchen Fire Suppression system, ASCO valves are purchased separately.
Page 37: Asco Mechanical Gas Valve
(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 valve, which is listed with the system. The valve is held open with a latching device.
Page 38: Snap Action Switch
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.
Page 39: Electrical Control Head (Ech)
P/N 17001 Manual Actuation Button optional) P/N 17839 Cap Electric Actuator (optional) An installed ECH has the capability of pneumatically firing up to ten (10) Amerex Restaurant Agent Cylinder Assemblies. Manual actuation can be accomplished with the optional P/N 17001 Manual Actuation Button...
Page 40: Kitchen Hood Fastener
(EX 4658) KITCHEN HOOD FASTENER Amerex is pleased to offer two methods of fastening hardware to the underside of the hood without having access to the top of the hood. Simply drill a 25/64” Dia. hole and install the listed fastener, for use with stainless steel hood material 0.027”...
Page 41: Flexible Hose
March 2012 Section 2 System Components Page 2 – 17 Amerex Restaurant Fire Suppression System (EX 4658) FLEXIBLE HOSE - HAZARD AREA (PN20473) This hose is designed to be used when a flexible movement of the nozzle branch line is desired.
Page 42 SECTION 3 DESIGN MANUAL P/N 20150 AMEREX 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 ULC/ORD 1254.6-1995 December 2008 * ULC Certification does not apply to the STRIKE...
Page 44 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 within the duct, placed 2 –...
Page 45: Duct Protection Limitation – Multiple Nozzle
DUCT PROTECTION LIMITATIONS – TWO NOZZLES (2 x P/N 16416) Two Amerex Duct Nozzles (P/ N 1 64 1 6) 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).
Page 46 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 where the transition is 100 perimeter inches (254 cm) or less or a diameter of 32 inches (94.4 cm) or less.
Page 47 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.
Page 48: 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).
Page 49 19½ 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”...
Page 50 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 pr o t ec t ed a r e a a nd a i m ed a t t h e c e nt er of t he h a za r d.
Page 51 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 maximum fryer dimensions for single nozzle coverage are 15”...
Page 52 SINGLE BURNER RANGE PROTECTION ONE – ½ FLOW POINT NOZZLE (P/N 11984) The Amerex half (½) 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"...
Page 53 RANGE PROTECTION SINGLE FLOW POINT NOZZLE (P/N 11982) 24”Max. The Amerex appliance plenum nozzle (P/N 11982) has one flow point and will protect a range surface area of 12” 12” x 24” (31 x 61 cm). The center to center distance between burners must not exceed 12”...
Page 54 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 –...
Page 55: Wok Protection
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).
Page 56 (EX 4658) GRIDDLE PROTECTION – SINGLE FLOW POINT NOZZLE (P/N 11982) The Amerex griddle nozzle (P/N 11982) has one flow point and will protect a griddle surface of 36 inches wide (91 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 30”...
Page 57 GRIDDLE PROTECTION – OVERHEAD TWO FLOW POINT NOZZLE (P/N 13729) The Amerex fryer and griddle nozzle (P/N 13729) has two flow points and will protect a griddle surface of 42 inches wide (107 cm) X 30 inches deep (76 cm). The nozzle...
Page 58 GRIDDLE PROTECTION - LOW PROXIMITY TWO (2) FLOW POINT NOZZLE (P/N 14178) The Amerex Range Nozzle (P/N: 14178) has two (2) flow points and will protect a griddle surface of 48 inches wide (122 cm) x 30 inches deep (76 cm). The nozzle must be located at any one of the four corners of the appliance and within a vertical height range from 15"...
Page 59: Solid Fuel Appliances
LAVA ROCK (CERAMIC/SYNTHETIC) CHARBROILER SINGLE FLOW POINT NOZZLE (P/N 11983) A single Amerex solid fuel appliance plenum nozzle (P/N 11983) will protect a lava rock charbroiler with a maximum cooking surface 24"...
Page 60 ONE AND ONE HALF (1½) FLOW POINT NOZZLE (P/N 11983) 16" A single Amerex solid fuel appliance nozzle (P/N 11983) will protect a mesquite charbroilers with a maximum cooking 24" surface of 28½ inches X 24 inches (72 cm X 61 cm). The 28 ½"...
Page 61: Upright Broiler Protection
TWO HALF FLOW POINT NOZZLES (P/N 11984) Two Amerex upright broiler nozzles are required for this application. Each upright broiler nozzle (P/N 11984) equals a ½ flow point. These nozzles must always be used in pairs equaling one flow point and will protect an internal broiler chamber measuring 30 ½”...
Page 62 CLOSED TOP CHAIN BROILER SINGLE FLOW POINT NOZZLE (P/N 11982) EXTERNAL The Amerex appliance/plenum nozzle (P/N11982) has one flow DRIP PAN point and will protect a closed top chain broiler with a cooking area of 24 ½” x 31” (62 X 79 cm). The nozzle is to be located on the...
Page 63 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”...
Page 64 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.
Page 65 The Duke Chain Broiler is a unique appliance and is fitted with a catalyst that requires a flue guard to direct the exhaust gases. Protection is accomplished with the use of two Amerex nozzles (P/N11982). This unique appliance operates at an extremely high temperature in order to cook large quantities of frozen burgers in a short span of time.
Page 66 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.
Page 67 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 three special 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.
Page 68 BSM: Back Shelf Manifold Asy. – (P/N 17461 with nozzles) The BSM (P/N 17461) is comprised of three Amerex nozzles, positioned on a 45º 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.
Page 69 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".
Page 70: Top View
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.
Page 71 Section 3 KP Design Page 3 – 27 Amerex Restaurant Fire Suppression System (EX 4658) The schematic below shows the protection of a griddle (30”x42”) & a six-burner range (12” burners) that are positioned under a back-shelf. Note that the back-shelf extends 1” beyond the center of the range and covers 16”...
Page 72: Nozzle Application Chart
4 ½ 150 in. Unlimited 55.9 in. Circular 3-11983 4 ½ 48 in. Unlimited Protection is not limited to the items listed on this chart. Modulizing larger appliances are an acceptable practice. See your Amerex KP Manual for additional information.
Page 73 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.
Page 74 The SRM is used in conjunction with the STRIKE™ ECS and is for UL Certification only and cannot be considered for or used in installations of KP/ZD systems in Canada. The actuation network for the Amerex Restaurant Fire Suppression System consists of factory supplied hose; installer supplied copper tubing or pipe that connects the SRM to each cylinder discharge valve.
Page 75: General Piping Requirements
December 2008 Section 3 KP Design Page 3 –30 Amerex Restaurant Fire Suppression System (EX 4658) Supply Line distribution piping that runs from the distributor outlet or discharge fitting to the first splitting tee. Supply Branch Line (including the last nozzle...
Page 76 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 Duct Supply Supply Branch Supply 4 Feet Nozzle Branch Plenum 10 Feet Griddle Range Fryer...
Page 77 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 Duct Duct " Supply Branch 4 Feet Max. " Supply Line Nozzle Branch Gas Radiant...
Page 78 March 2012 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...
Page 79 March 2012 Section 3 KP Design Page 3 – 33A Amerex Restaurant Fire Suppression System (EX 4658) GENERAL SYSTEM LIMITATIONS: No ½” pipe nozzle branches less than 12” in length are allowed. There is a maximum of (4) flow points on all nozzle branch lines.
Page 80 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.
Page 81 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.
Page 82: Linear Fusible Link Detection Network – Lanyard System
December 2008 Section 3 KP Design Page 3 – 36 Amerex Restaurant Fire Suppression System (EX 4658) LINEAR FUSIBLE LINK DETECTION NETWORK – LANYARD SYSTEM LINK TO LINK CABLE SEGMENT 24” MAX. DIST. 24” MAX. DIST. LINK TO MRM FROM END OF HOOD...
Page 83: Fusible Link Selection
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.
Page 84: Manual Pull Station Network Limitations
(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.
Page 85 April 2011 Section 3 Design Page 3 – 38A Amerex Restaurant Fire Suppression System (EX 4658) Dual MRM Installations Protecting a Single Hazard: Certain circumstances may require additional link line capability, detectors, or manual pull stations to protect a single hazard. Examples would include multiple hoods in close proximity to one another (or interconnected). It is possible to install two MRM’s to protect such hazards as a single hazard zone.
Page 86 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 mechanical gas valves will avoid the UL listing for the system installation. All of the listed valves have female NPT threads.
Page 87 110 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.
Page 88: Wiring Diagrams
December 2008 Section 3 KP Design Page 3 –41 Amerex Restaurant Fire Suppression System (EX 4658) WIRING DIAGRAM FOR THE MANUAL RESET RELAY SNAP ACTION SWITCH N.O. CONTACT - BLACK WIRE FIRE SYSTEM SNAP ACTION SWITCH - RED WIRE RELAY IN MANUAL RESET RELAY NOTE: DO NOT USE YELLOW WIRE ON SNAP ACTION SWITCH INSTALLATION.
Page 89: Snap Action Switch Applications
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.
Page 90 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.
Page 91 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 at a point no greater than 6 inches (15.2cm)
Page 92 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.
Page 93 December 2008 Section 3 ZD Design Page 3 – 46 Amerex Restaurant Fire Suppression System (EX 4658) Supply Line distribution piping that runs from the distributor outlet or discharge fitting to the first splitting tee. A Supply Branch Line (including...
Page 94 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 Supply Line Supply Branch 4 Feet Plenum 5 Feet Max. Zone Defense Nozzles...
Page 95 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 Supply Line Supply Branch 4 Feet Max. Nozzle Branch Plenum Plenum Zone Defense Nozzles Zone Defense Nozzles 5 Feet Max.
Page 96 Section 3 ZD Design Page 3 - 49 Amerex Restaurant Fire Suppression 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...
Page 97 December 2008 Section 3 ZD Design Page 3 - 50 Amerex Restaurant Fire Suppression 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.
Page 98: Detection Network 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.
Page 100: System Installation
SECTION 4 SYSTEM INSTALLATION MANUAL P/N 20150 AMEREX 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 * ULC Certification does not apply to the STRIKE...
Page 102 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 –...
Page 103 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.
Page 104 February 2019 Section 4 Installation Page 4-2a Amerex Restaurant Fire Suppression System (EX 4658) Installing the Electric Control Head, KP600 (P/N 26797) The Electric Control Head, KP600 is used in conjunction with the STRIKE™ ECS and is for UL Certification only and cannot be considered for or used in installations of KP/ZD systems in Canada.
Page 105 February 2019 Section 4 Installation Page 4-2b Amerex Restaurant Fire Suppression System (EX 4658) Installing the Electric Control Head (P/N 26127) The Electric Control Head is used in conjunction with the STRIKE™ ECS and is for UL Certification only and cannot be considered for or used in installations of KP/ZD systems in Canada.
Page 106 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 the weight of the cylinder resting on the bottom of the enclosure.
Page 107 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: Length...
Page 108 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 HOLE The PN16502 Quick-seal Compression Fitting is required for kitchen hood and other penetrations requiring a UL-listed sealing device.
Page 109 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.
Page 110 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.
Page 111 February 2019 Section 4 Installation Page 4-7a Amerex Restaurant Fire Suppression System (EX 4658) Installing the STRIKE™ Releasing Module (SRM) Enclosure (P/N 26607). The SRM is used in conjunction with the STRIKE™ ECS and is for UL Certification only and cannot be considered for or used in installations of KP/ZD systems in Canada.
Page 112 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.
Page 113 December 2008 Section 4 Installation Page 4 – 9 Amerex Restaurant Fire Suppression System (EX 4658) DETECTION CABLE SPRING TENSION ENGAGEMENT PAWL (PRESS HERE) LINKAGE BAR (PRESS HERE) TENSION SET INDICATOR LABEL CABLE SET SCREW RATCHET PULLEY Not enough cable tension.
Page 114 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.
Page 115: Installing The Linear Fusible Link Detection Network
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’...
Page 116 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 set-up/lock-out tool is in place, that the tension bar is down and that an actuation nitrogen cylinder is not installed.
Page 117 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 a cable clamp that is inserted into the fastener on the end of the manual pull cam.
Page 118 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 ¼” 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.
Page 119 February 2019 Section 4 Installation Page 4-14a Amerex Restaurant Fire Suppression System (EX 4658) INSTALLING THE ACTUATION NETWORK, STRIKE™ Releasing Module (SRM) The SRM is used in conjunction with the STRIKE™ ECS and is for UL Certification only and cannot be considered for or used in installations of KP/ZD systems in Canada.
Page 120 February 2019 Section 4 Installation Page 4-14b Amerex Restaurant Fire Suppression System (EX 4658) Linear Actuator Installation The Linear Actuator is used in conjunction with the STRIKE™ ECS and is for UL Certification only and cannot be considered for or used in installations of KP/ZD systems in Canada.
Page 121 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 – ¼" O.D. Refrigeration Type (minimum Nitrogen Cylinder 10 cu. in. wall thickness of .049 inch).
Page 122: Installing The Distribution Piping Network
TEFLON TAPE APPLIED BELOW FIRST THREE THREADS 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”...
Page 123 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.
Page 124 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 through the hole in the latch (all others). Secure it with a loop and crimp.
Page 125 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.
Page 126 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...
Page 127 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...
Page 128 December 2008 Section 4 Installation Page 4 – 22 Amerex Restaurant Fire Suppression System (EX 4658) SNAP ACTION SWITCH INSTALLATION MRM, MRM II or PRM Two SPDT switches are pre-installed in the MRM, MRM II or PRM. Before beginning the installation of any additional snap action switch, confirm that the tension bar is in the “down”...
Page 129 P/N 19347 Actuation Cylinder, P/N 09956 15 in³ Nitrogen Actuation Cylinder, and the P/N 17014 Electric Actuator. The Electric Actuators of the ECH, and all other electrical components, must be connected to the Amerex- supplied Releasing Control Panel, P/N 19340, Model designation: SR-X.
Page 130 Install using AA480 DOUBLE ACTION LEVER TOOL Instruction Sheet for AK, AL, AH, AO, Series™ and RN Series® Product supplied with each tool. Please refer to Amerex Restaurant Fire Suppression Manual to obtain proper thread adaptation kit part numbers and size/tool capabilities.
Page 131 Installation using AA480 DOUBLE ACTION LEVER TOOL Instruction Sheet for AS Series ™ Studs supplied with each tool. Please refer to Amerex Restaurant Fire Suppression Manual to obtain proper thread adaptation kit part numbers and size/tool capabilities. Tool Set-Up Instructions Installing thread adaptation kit: 1.
Page 132 Section 4 Installation Page 4 – 26 Amerex Restaurant Fire Suppression System (EX 4658) FLEXIBLE NOZZLE BRANCH HOSE (PN20473) This hose is designed to be used when a flexible movement of the nozzle branch line is desired. Such as when an appliance needs to be moved for cleaning and the nozzle protecting the appliance is fixed to the appliance.
Page 133 SECTION 5 SYSTEM TESTING & COMMISSIONING MANUAL P/N 20150 AMEREX 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 * ULC Certification does not apply to the STRIKE or SRM.
Page 135 NFPA 96, NFPA 17A and local code requirements. Once the Amerex Restaurant Fire Suppression System has been completely installed, two sets of tests must be conducted prior to placing the system in service. The detection network, using any fusible link style or the pneumatic tubing, must be tested for functionality along with the manual pull station(s), gas valve(s) and other interlocks.
Page 136 April 2011 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(s) must be tested.
Page 137 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.
Page 138 ‘click’. Use the back of a writing pen (or similar) to manually push the pin back up into the Electric Actuator after firing. Reset the Amerex SR-X Releasing Panel upon completion of testing. Inspect the status of the two ECH actuating pins as shown below prior to installing nitrogen cylinders.
Page 139: System Maintenance
SECTION 6 SYSTEM MAINTENANCE MANUAL P/N 20150 AMEREX 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 * ULC Certification does not apply to the STRIKE...
Page 141 AMEREX RESTAURANT SYSTEMS DISTRIBUTOR. 5. Amerex requires that all fusible links be replaced in intervals not to exceed 6 months. Links that do not need replacing must be thoroughly cleaned before being put back into service. Any fusible link found to be damaged, painted or having excessive grease must be replaced regardless of age.
Page 142 April 2011 Section 6 Maintenance Page 6 – 2 Amerex Restaurant Fire Suppression System (EX 4658) 7. The Pneumatic Release Module (PRM) o-ring (P/N 17692) on the brass actuation piston must be replaced every six months. a. Materials required: 1 1/8” open-end wrench, 5/32” Allen wrench, clean, lint-free shop towels, o-ring (P/N 17692), and Visilox lubricant (available as p/n 06247 in a 5 oz.
Page 143 April 2011 Section 6 Maintenance Page 6 – 3 Amerex Restaurant Suppression System (EX 4658) 11. Replace nitrogen actuation cylinder, REMOVE SET UP/LOCK OUT TOOL, replace the MRM cover and install new tamper seals. 12. After performing a complete functional test of the system the owner or owner’s agent shall receive...
Page 144 SECTION 7 SYSTEM RESET & RECHARGE MANUAL P/N 20150 AMEREX 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 * ULC Certification does not apply to the STRIKE or SRM.
Page 146 December 2008 Section 7 Reset and Recharge Page 7 – 1 Amerex Restaurant Fire Suppression System (EX 4658) RESET AND RECHARGE MOVE TENSION BAR DOWN RESET PROCEDURES – MRM & MRM II Each time the MRM is fired the following procedures must...
Page 147 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.
Page 148 February 2019 Section 7 Reset and Recharge Page 7-2a Amerex Restaurant Fire Suppression System (EX 4658) RESET PROCEDURE - SRM The SRM is used in conjunction with the STRIKE™ ECS and is for UL Certification only and cannot be considered for or used in installations of KP/ZD systems in Canada.
Page 149 February 2019 Section 7 Reset and Recharge Page 7-2b Amerex Restaurant Fire Suppression System (EX 4658) RESET PROCEDURE - Electric Control Head, KP600 (P/N 26797) The Electric Control Head, KP600 is used in conjunction with the STRIKE™ ECS and is for UL Certification only and cannot be considered for or used in installations of KP/ZD systems in Canada.
Page 150 February 2019 Section 7 Reset and Recharge Page 7-2c Amerex Restaurant Fire Suppression System (EX 4658) RESET PROCEDURE - Electric Control Head (P/N 26127) The Electric Control Head, is used in conjunction with the STRIKE™ ECS and is for UL Certification only and cannot be considered for or used in installations of KP/ZD systems in Canada.
Page 151 5. Empty the agent cylinder of all remaining agent. Inspect the interior of the cylinder for residue (clean if necessary). Inspect cylinder threads 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 Recharge for 275 Agent Cyl.
Page 152 4. Empty the agent cylinder of all remaining agent. Inspect the interior of the cylinder for residue (clean if necessary).Inspect cylinder threads for evidence of damage. 5. Fill the cylinder with proper charge of Amerex Kitchen 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.
Page 153 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).
Page 154 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.
Page 155 4. Inspect sealing seat on rupture disc fitting. Discard N 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).
Page 156 December 2008 Section 7 Reset and Recharge Page 7 – 8 Amerex Restaurant Fire Suppression System (EX 4658)
Page 157 February 2019 Section 7 Reset and Recharge Page 7 – 9 Amerex Restaurant Fire Suppression System (EX 4658) RESET PROCEDURES (ECH) Each time the ECH is fired, the nitrogen cylinders must be removed and re-pressurized. Disconnect power source (panel wiring) before attempting to manually reset the ECH. The electric actuator (P/N 17014) must be manually reset by pushing up the small pin until an audible click is heard.
Page 158 MSDA SHEET KITCHEN WET CHEMICAL AGENT AMEREX 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 * ULC Certification does not apply to the STRIKE...
Page 160 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.amerex-fire.com Address: 7595 Gadsden Highway P.O. Box 81 Trussville, AL 35173-0081 Telephone:...
Page 161 *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 <...
Page 162 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.
Page 163 Section 7. Handling and storage Avoid skin, eye, or respiratory exposure. Use appropriate PPE when handling or maintaining equipment, and wash thoroughly after 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.
Page 164 Boiling point: ~ 300 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.
Page 165 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.
Page 166 U.S. federal regulatory information: None of the chemicals in this product are under SARA reporting requirements or have SARA threshold 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 –...
Page 167 APPENDIX A MANUAL P/N: 20150 AMEREX RESTAURANT FIRE SUPPRESSION SYSTEM Tested and Listed By The Loss Prevention Certification Board December 2008 Statements on this page are not UL or ULC Listed.
Page 168 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 & Recharge Manual *** Part No. 20150 ***...
Page 169 APPENDIX B MANUAL P/N: 20150 AMEREX RESTAURANT FIRE SUPPRESSION SYSTEM Certified to meet SOLAS 74 by DNV Compliance Tested to ISO-15371 December 2008 Statements on this page are not UL or ULC Listed.
Page 170 Full Vat Deep Fat Fryer with a cooking area equal to the listing found on page 3-6 of the Amerex – “Design, Installation, Maintenance & Recharge Manual”, Part No. 20150.
Page 171 APPENDIX C MANUAL P/N: 26692 AMEREX STRIKE ECS INSTALLATION, OPERATION & MAINTENANCE MANUAL February 2019...

Amerex 20150 Design, Installation, Maintenance & Recharge Manual

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