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l 1 t ft Addlk MEA IoTexff L 0 G I 5 1' I ( 5 � a URAN FIRS SUPPRESSION Engineer and Architect Specifications SYSTEM I- 1 -;wtures 1.1L and ULC Approved TO REMOTE MANUAL Complies with NFPA Standard PULL i;A and 96 STATION to :Sleets the requirements of the TO GAS VALVE Building Officials and Code FUSIBLE SHUTOFF Administrators LM Approved by the City of New TO York Material and .Equipment ADDITIONAL" Acceptance Division. QUM i 28.)23' OPTIONAL ELECTRICAL SWITCH CONNECTION C O ! FRONT SIDE I Flow Moentieg Point &odtet Abdel No. A B C D Capacity Weight Used L1600 7.00 14.67 25.37 17.31 5 33 lbs. M1315 L3000 8.00 25.06 30.81 22.75 10 53 lbs. ME115 L4600 10.00 25.06 30.81 22.75 )5 83 lbs. MB15 16000 10.00 35.81 41.56 3350 20 108 lbs. MBI E A' ► All dimensions are in inches -neral Suggested,4rchitect s Specifications THE PROTEX SERIFS II Restaurant Kitchen Fire Suppression System is The fire suppression system should be of the stored pressure,wct a re-engineered solution to appliance and ventilating hood and duct chemical pre-engineered fixed nozzle type manufactured by Protex. gr.asc fires.'lhc system is designed to maximize hazard protection, A carbon dioxide cartridge is designed in compliance with Military re'ability,and installation efficiency.Automatic or manual system Specification"NIIL-c-6oi,"and shall be used as the pneumatic a ivation releases a throttle discharge of potassium carbonate solution releasing device for the system.The cartridge shall be an integral part of the protected area in the form of fine droplets to suppress the fire of the control head assembly.The wet chemical storage cylinder shall a r J help prLvent reignition after the discharge is complete. be noT-rated for stcfrcd pressure of 225 psig,and a pressure gauge shall be provided on the cylinder valve for visual inspection.The S /em Operation system shall be capable afautomatic and manual actuation.Automatic T IE PROTEX SERIES II Restaurant Kitchen Fire Suppression System actuation shall tsc provided by an appropriate number of fuse link h2 s been designed for protecting kitchen hood,plentttn,exhaust detectors mounted in series on a stainless steel wire input line to the du ct,grease filters,and cooking appliances(such as fryers,griddles, control head.Manual actuation shall be provided by turning a handle ra getops,upright broilers,charbroilers and woks)from grease fires. on the primary head and/or by an optional remote pull station with a T1 e versatile state-of-thc-art wet chemical distribution technique, dedicated stainless steel input lint to the control head. co mbined with dual,independent activation capability—automatic fu ible link or manual release—provides ctTicient,reliable protection The system shall have been tested to the a L Standard for Fire tl moment a fire is detected.Once initiated,the pressurized wet Extinguishing Systems far Protection of Restaurant Cooking Area,ul3oo, c -mical extinguishing agent cylinder discharges a potassium and Listed by Underwriters Laboratories,Inc.It shall be installed in c bonate solation through a pre-engineered piping network and accordance with the National Fire Protection Association Standard o the discharge nozzles.The wet chemical discharge pattern is No.r7 A Wet Chemical Extinguisher Systems,and No.96 Standard far t intained for a duration of time to ensure suppression and inhibit the Installation of Fquipmment far the Removal of Smoke and Crease Laden reignition. Expanded capability provides rcmote manual actuation,gas d'apors from Commercial Cooking Equipment,and comply with all local cc aipment shutdown,and electrical system shutdown.This optional and/or state codes and standards. cc aipment will enhance the basic system functions and be applicable w ien designing custom configurations to suit a particular customer's n(-cls and/or comply with local codes.