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COOKING HOOD AND PLENUM The area designed to capture and direct grease laden vapors out of the cooking area must simultaneously be protected with an automatic fire suppression system. , i i DUCT AND EXHAUST FAN These structures can develop deposits of grease that can be either a source or provide additional fuel to a cooking ---' fire, therefore this too, must be simultaneously protected with an automatic fire suppression system. PATH OF EGRESS A manual means of operating the automatic i fire suprression system must be accessible at a I point of egress from the cooking area. ! J- t_COOKING FUEL SHUT-OFF All cooking fuel and energy sources used for cooking operations must be automatically shut off at time of fire suppression system actuation. COOKING APPLIANCES All types of cooking appliances that produce grease laden vapor must be protected, these include fryers, griddle, ranges (cook tops), and charbroilers (lava, up-right, radiant, chain, etc.). BUCKEYE FIRE EQUIPMENT KITCHEN MISTER OWNER'S MANUAL CONGRATULATIONS You have purchased 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 manufacturers of extinguishers and extinguishing systems. However, to guarantee the maximum effectiveness of your new Buckeye Kitchen Mister Fire Suppression System, you, as the owner/manager, must become familiar with your new equipment. For this purpose, we are pleased to provide you with this owner's manual. Please note that this owner's manual is not a detailed installation, operation, and maintenance manual. This owner's manual is not intended to serve as instructions for installation or detailed service of the Buckeye Fire Equipment Kitchen Mister Restaurant Cooking Area Fire Suppression System, but rather to inform purchasers of this equipment as to their responsibilities in the proper usage and maintenance of this system. A copy of the detailed installation, operation, and maintenance manual, Buckeye Kitchen Mister Restaurant Cooking Area Fire Suppression System Technical Manual, Model BFR-TM, is available upon request from any authorized Buckeye distributor or Buckeye Fire Equipment. APPLICATION The Buckeye Kitchen Mister Restaurant Cooking Area Fire Suppression System is a pre-engineered restaurant fire suppression system, tested and listed by Underwriters Laboratories, Inc. under ULEX 6885. It meets the stringent requirements of U.L. Standard 300 and designed to comply with NFPA 17A and 96. Your authorized Buckeye installer will install your system within the UL Listed design parameters as defined in the Buckeye Kitchen Mister Restaurant Cooking Area Fire Suppression System Technical Manual. The following hazard areas of your kitchen must be considered for system protection: IN CASE OF FIRE Fires can potentially start in a cooking appliance, the hood, or the duct. In case of fire, it is important that you fully understand the operation of your fire suppression system. First: Evacuate all personnel and customers from the fire area. Second: Call the fire department. Third If your fire control system has not already automatically activated, you may activate it manually by pulling the handle on the manual pull station. Lastly. Personnel trained in the proper operation of K Class or other type of fire extinguishers may stand by, if means of easy exit are available, and provide additional fire suppression if required. When the fire has been extinguished, and the fire department has deemed it safe to re-enter and has determined the cause of the fire, call your local authorized Buckeye Fire Equipment distributor to reset and recharge the system. Once the equipment has cooled and it is safe to touch, clean up the discharge area using sponges with hot soapy water and detergents. CAUTION: DO NOT USE ANY FLAMMABLE CLEANING SOLVENTS.