TABLE OF CONTENTS

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PROJECT NAME: TCS OLYMPUS THANE

FIRETOL KITCHEN FIRE

SUPPRESSION SYSTEM -
INSTRUCTION,
INSTALLATION, OPERATION
& MAINTENANCE MANUAL

INNOVATIVE SOLUTIONS.
902, SPARTA BUILDING,
HIRANANDANI ESTATE,
Thane (W) 400 604,
Website : www.innovativesol.in
TABLE OF CONTENTS
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SECTIONS PAGES SECTIONS PAGES

TABLE OF CONTENTS
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1 Introduction 4 4 Working Procedure 10

1. 1 Purpose 4 5 Clean-up Procedure 11

1.2 System Temperature 4
Limitations 6 Recharge / Resetting 12
1.3 Design and Application 4
1.4 Description of the 4 7 Inspection, Testing, Preventive 13
System Maintenance

8 General Arrangement Design 14

2 System Components 5 to 7

2.1 Discharge Components 5

2.1.1 Extinguishing Agent 5
2.1.2 Nozzle 5
2.1.3 Blow-Off Cap 5
2.2 Actuation Components 5-7
2.2.1 Heat Sensing Cable 5-6
2.2.2 Thermocouple 6
2.2.2 Control Panel 6
2.2.3 Manual Pull Station 7
2.4 Pipe Clamp 7
2.5 Hooter 7

3 System Design 8-9

3.1 Nozzle Placement 8-9
3.1.1 Duct Protection 8
3.1.2 Plenum Protection 8
3.1.3 Appliances Protection 8-9
3.2 Distribution Piping 9
Requirement
3.2.1 Supply Line 9
3.2.2 Duct Branch Line 9
3.2.3 Plenum Branch Line 9
3.2.4 Appliance Branch Line 9
TABLE OF CONTENTS
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SECTION 1 : INTRODUCTION
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1.1 Purpose:
The intent of this manual is to provide the user with the information necessary to adequately select,
operate and maintain FIRETOL Kitchen Fire Extinguishment System, required to protect a specific
hazard.

1.2 System Temperature Limitations:

The storage and use temperature range of the FIRETOL Kitchen Fire Extinguishment System is 0°C
(32°F) minimum to 48.9°C (120°F) max.

1.3 Design and Application:

The FIRETOL Kitchen Fire Extinguishment System is designed to provide fire protection for Restaurant
Cooking Appliances, Hoods and Ducts. It is a pre-engineered group of mechanical and electrical
components. The basic system consists of Cylinder enclosed in a Cylinder Enclosure, Control Panel,
Nozzles, Heat sensing cables, Remote Manual Pull Station, etc. FIRETOL Kitchen Fire Extinguishment
System Activates automatically or it can be actuated manually through a Remote Manual Pull Station.
The system is also capable of shutting down appliances at system actuation. Audio Visual Alarms is
provided with the system.

1.4 Description of the System:

The FIRETOL Kitchen Fire Extinguishment System is an automatic system and it consists of main
components like Extinguishing Agent Pressurized Cylinder, Nozzles, Heat Sensing Cable, Control Panel,
Gas Shut off Valve to cut-off the main fuel supply etc. Also, it is provided with additional equipment like
Remote Manual Pull Station, Audio Visual Alarm, Pressure Gauge, Compression Seal Adaptor, Swivel
Adaptor etc.

The system is operated and controlled automatically by the controller in the Control Panel. The Control
Panel has features like Battery Back-up & Battery fault Indication etc. Remote Manual Pull Station is
provided in the system so as to operate the system manually.

System Operation

As the fire is detected by Heat Sensing Cable, controller activates the Cylinder and Extinguishing Agent
is expelled through the Discharge outlet, Discharge Piping and Nozzles on to the fire.
SECTION 2 : SYSTEM COMPONENTS
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2.1 Discharge Components:

2.1.1 Extinguishing Agent:

Extinguishing Agent is a specially formulated foam solution of Polyvalent and Hetero-organic compounds
designed for fast Extinguishment of grease-related fires. The agent is shipped in a translucent plastic
container. The agent is brownish in colour.

2.1.2 Nozzles:

There are various types of discharge nozzles each designed to distribute the liquid agent in a uniform
pattern throughout the hazard area.

2.1.3 Blow-off Cap:

The Blow-off Cap is used to cover the tip of the nozzle preventing any grease accumulation.

STAINLESS
STEEL WIRE

METAL CAP

2.2 Actuation Components:

2.2.1 Heat Sensing Cable:

In FIRETOL Kitchen Fire Extinguishment System Heat Sensing Cable is used for sensing the heat and
detecting the fire.

 Cable Specification: FT-185-R Type Cable.

 Activation Temperature: 185°C/365°F

SECTION 2 : SYSTEM COMPONENTS
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Heat Sensing Cable Operation:

Fixed Temperature heat sensing cable is comprised of two steel conductors individually insulated with a
heat sensitive polymer that are twisted together. At 185°C temperature the heat sensitive polymer
insulation breaks down permitting the steel conductors to move into contact with each other. This forms a
closed switch contact that can be used to signal an alarm condition at the control panel.

2.2.2 Thermocouple:

In FIRETOL Kitchen Fire Extinguishment System Thermocouple is used for sensing the heat.

Thermocouple Operation:

The Thermocouple detect the heat when temperature reaches at 120°C & it gives pre activation alarm.
When the temperature reaches at 185°C, system will activate through Control Panel.

2.2.3 Control Panel:

Control panel is a wall mounted unit, with an LED indication display.

Control Panel is provided with following features:
 Battery back-up
 Fault indicator
 Emergency activation switch
 Fire indicator
 Data Logger
SECTION 2 : SYSTEM COMPONENTS
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2.2.4 Remote Manual Pull Station:

It is used to operate FIRETOL Kitchen Fire Extinguishment System manually when required. System
immediately operates when activated.

The Remote Manual Pull Station is required for the manual actuation of the system. It is of Lift and pull
design for avoiding accidental actuation. It is provided with 10 A, 120VAC snap Action Switch which on
actuation generates signal to the control panel for actuation. The remote manual pull station should be
mounted at a point of egress and positioned at a height determined by the authority having jurisdiction.

2.4 Pipe Clamp:

It is designed for holding Stainless Steel Pipes at Certain Height.

2.5 Hooter:

It is designed as flash wall mount for easy installation. It generates audio alarm of 100 db along
with flashing light. It is placed where it is clearly visible and audible.
SECTION 3 : SYSTEM DESIGN
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The FIRETOL Kitchen Fire Extinguishment System is designed to be used on a number of different types of
restaurant cooking appliances and hood and duct configurations. The FIRETOL Kitchen Fire
Extinguishment System use compatible agents and components; therefore, they may be used together for
cooking appliance, hood, and duct protection.

The following are the system requirements:

 Nozzle Placement Requirements
 Distribution Piping Requirements

3.1 Nozzle Placement Requirements:

This section gives guidelines for nozzle type, positioning, and quantity for duct, plenum, and individual
appliance protection.

3.1.1 Duct Protection:

All duct protection is without limitation of maximum duct length (unlimited length). This includes all
varieties of ductworks both horizontal and vertical including ducts that run at angles to the horizontal and
ducts with directional bends. The FIRETOL Kitchen Fire Extinguishment System uses different duct nozzles
depending on the size of duct being protected.

3.1.2 Plenum Protection:

The FIRETOL Kitchen Fire Extinguishment System uses the nozzle for plenum protection. When protecting
a plenum chamber, the entire chamber must be protected regardless of filter length.

3.1.3 Appliance Protection:

 Overlapping Nozzle Coverage:

Hazard Zone
The hazard zone is defined as a theoretical, flat and level, rectangular surface that includes all of the
cooking hazards of the protected appliances under a common hood. The purpose of the hazard zone is
to provide a means of locating the appliances and the overlapping nozzles, as well as aiming the
overlapping nozzles.

 Overlapping Nozzle Appliance Protection:

Overlapping Nozzle Appliance Protection is defined as protection of cooking appliances by nozzles

spaced uniformly at uniform elevations under a common hood(s). Overlapping protection of appliances
is continuous for the full length of the hood or divided when group(s) of protected appliances is
separated by counters or appliances not required protection.
SECTION 3 : SYSTEM DESIGN
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 Full hood continuous protection:

It is defined as overlapping nozzles appliance protection that covers the appliance line-up located under
the total hood length. All appliances requiring protection are the appliances under the hood that can be
an ignition source of grease in the hood, grease removal device or the duct.

Overlapping Appliance Nozzle and Hazard Zone Locations

1. All overlapping appliance nozzles must be located under a common hood at the same height above
the hazard zone, in a straight line aimed at the centreline of the hazard zone. The overlapping and
multiple group overlapping protection.

2. The hazard zone must be positioned (located) so that all appliance hazard surfaces within the zone.

3.2 Distribution Piping Requirements:

Supply and Branch Line Identification

The distribution piping network is broken down into four specific pipe runs: Supply Line, Duct Branch Line,
Plenum Branch Line, and Appliance Branch Line.

3.2.1 Supply Line:

The Supply Line is defined as the length of pipe which runs from the Cylinder outlet to the last branch line
(whether a duct, appliance, or plenum branch line). This includes all supply line fittings except for the tees
or elbows leading to the branch lines.

3.2.2 Duct Branch Line:

The Duct Branch Line is defined as the length of pipe which runs from the supply line to the duct
nozzle(s). This indicates all branch line fittings as well as the tee or elbow used to start the branch line.

3.2.3 Plenum Branch Line:

The Plenum Branch Line is defined as the length of pipe which runs from the supply line to the plenum
nozzle(s). This includes all branch line fittings as well as the tee or elbow used to start the branch line.

3.2.4 Appliance Branch Line:

The Appliance Branch Line is defined as the length of pipe which runs from the supply line to the
appliance nozzle(s). This includes all branch line fittings as well as the tee or elbow used to start the
branch line.
SECTION 4 : WORKING PROCEDURE
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The system is designed for Automatic & Manual operation.

It activates on detection of fire (heat) by Heat Sensing Cable.

As soon as the fire (heat) is detected the signal is send to the Control Panel.

The Cylinder is actuated and Extinguishing Agent discharges through the Distribution piping,
Nozzles on to the fire.

Simultaneously the other operations are also carried out by Control Panel e.g. activation of Audio
visual alarm, turning off the Exhaust fan.

 The system is also provided with an additional feature like Battery backup in case when power
supply cutoff.
SECTION 5 : CLEAN-UP PROCEDURE
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After discharge of System:

 Switch off the power supply to the Control Panel.

 Disconnect the battery of Control Panel.

 Check the pressure of the cylinder and release by Manual Actuator on the valve if any pressure
observed.

 Disconnect the solenoid connector of Agent Cylinder Discharge Valve.

 Disconnect the Agent Cylinder from the piping.

 Flush the discharge line along with nozzles with clean water.

 Flush the discharge piping by clean water.

 Wash all the discharged areas with clean water and wipe it dry.
SECTION 6 : RECHARGE / RESTTING
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 Replace / Refill Cylinder as per required capacity.

 Replace the Nozzle blow off cap if missing.

 Replace Heat Sensing Cable if activated.

 If system activated by Manual Pull Station reset the same.

 Reconnect Battery of Control Panel.

 Reconnect the main Power supply.

 If no faults indicated on Panel display, reconnect the Cylinder and Solenoid Valve.

 The system is ready for use.

SECTION 7 : INSPECTION, TESTING & PREVENTIVE MAINTENANCE
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Abbreviations:

 FREQUENCY:
1. Dy = Daily 2. Wk = Weekly 3. Mo = Monthly
4. Qt = Quarterly 5. Se = Semi-annually 6. An = Annually

 TYPE ACTIVITY:
1. I = Inspection 2. T = Testing 3. PM = Preventive
Maintenance

 PERFORMED BY:
1. F = Facility Personnel 2. C = Contractor
Equipment / Task Freq. Type By

General Condition Mo I F

System Servicing Se PM C

Heat Sensing Cable Se T C

Manual Pull Station Mo I F

Control Panel Dy I F

Audio Visual Alarm Se T C

Piping Se T C

Nozzle Se T C

Nozzle Blow off caps Mo PM F

Pressure Gauge Mo I F

Battery An I C

Gas Shut Off Valve An T C

SECTION 8 : GENERAL ARRANGEMENT DESIGN
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