PRE-ENGINEERED FIXED FIRE SUPPRESSION SYSTEM

for KITCHEN HOOD & CATERING EQUIPMENT

TECHNICAL MANUAL

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 SUMMARY

This technical manual is prepared for models.

The manual explain how to design, calculate, install, maintain and service the
pre-engineered fixed fire suppression system for hood & catering equipment.
READ, UNDERSTAND and COMPLY all the rules, explanations, and precautions
in this manual. All kind of operations shall be performed according to the
manual.

a “pre-engineered” fixed fire suppression system to protect commercialkitchen hoods

and catering equipment against fire.
The definition “pre-engineered system” means;
• The system is tailored specially and individually for a kitchen hood.
• The system shall be designed for hood’s and catering equipment’s features.
• System suppression capacity, detection line, discharge piping line, nozzle
placement and amount etc. shall be calculated according to hood and catering
equipment features.
•
Only authorized staff or authorized dealer staff shallperform the tasks in
this manual.
will not have any responsibility in case of unauthorized
interventions.

SAFETY PRECUATIONS
• Protective glasses are to be put on during use of pressurized cylinders. It may cause
losses of lives and properties significantly.
• In re-filling of cylinders, filled-cylinders shall never be filled without filling apparatus or
splash protection plate.
• Where such equipment is equipped, filled cylinders should be tightened in a manner
to withstand pressure which may occurred in accidental opening of the valve.
• Do not use oxygen welding to remove piping installation. Using oxygen welding is too
dangerous. Availability of small amount of oil may cause explosion so that this may
cause loss of life and property and physical injuries.
• The system uses high pressure. Safety goggles are to be placed. Loose the
mechanism slowly and carefully.
• Do not dispose pressurized cylinders. The cylinders are to be discharged fully before
disposal. The filled gas cylinders may cause danger when they will not be carried as
needed.
• Do not heat the cylinders over 60°C. It may cause loss of live and/ or property and
physical injuries.
• Overheated pressurized cylinders may explode so that such situation may cause loss
of live and/ or property and physical injuries.

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 PRESSURIZED CYLINDERS
• Pressurized cylinders used in the system; therefore, the personnel in charge of
the fire extinguishing systems is to be notified of the dangers for failure in
handling, installation, or maintenance of the equipment duly.
• Fire Extinguishing system service personnel shall have been trained fully on
handling, installation, and maintenance of the equipment duly, and comply
with the operating instructions in this manual strictly.

Please Note That!!!

Pressurized (filled) cylinders are extremely dangerous and may be discharged
violently when not handles properly. Such circumstance may cause loss of life and
property and physical injuries.

Please Note That!!!

READ, UNDERSTAND and ALWAYS COMPLY with operating and maintenance
manuals, user manuals, service manuals and similar documentation delivered with
the systems.

Moving – delivery of Cylinders:

Cylinders are to be shipped in upright position and required measures in compact
manner. The cylinders should not be rolled, dragged, and skipped. It is not permitted
to skip the cylinders from the luggage covers of the vehicles. Proper trolley, stacking
equipment and rolling platform or other similar equipment are to be used.

Careless Handling:
Cylinders are not to be fallen or they are not allowed to hit each other or other
surfaces hardly.

Storing:
Cylinders are to be stored in upright position at a place in which there will be stand
safe without tripping

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 CHAPTER 1: DEFINITIONS, SYSTEM INFORMATION & DESCRIPTIONS
1 System Description
1.1 Fire Class Definition
1.2 Operating Temperature Limits
1.3 Standards and Approvals
1.4 Manufacturer Warranty Conditions
1.5 Operation Principle
1.6 Fundamental Configuration
1.7 Activation Diagram
1.8 System Models by suppression capacities
1.9 System Main Components
1.10 Activation Mechanism
1.11 Pressurized Cylinders
1.12 Remote Pull Station
1.13 Nozzles
1.14 Heat Detectors
1.15 Corner Pulleys
2 CHAPTER 2: SYSTEM DESIGN & RULES
2.1 Calculation of Flow Capacity and Installation Rules
2.2 Flow Capacity Calculation & Nozzle Installation for Hood
2.3 Catering Equipment Protection
2.4 Multi Cylinder Application
3 CHAPTER 3: INSTALLATION
3.1 Discharge Line Piping Rules and Hydraulic Calculation
3.2 Maximum Piping Limits for Discharge Line
3.3 Hanging up the Cylinders for an Installation
3.4 Fixing the Remote Pull Station
3.5 Fixing Discharge Line
3.6 Fixing Detection Line
3.7 Installing the Fusible Links or Thermobulbs
3.8 Installing the Activation Mechanism
3.9 Gas Shut-Off Valve (Mechanical) Installation
3.10 Microswitch Connections
3.11 Hoodsafer Flame Killer Wet Chemical
3.12 Labels And Documentation
4 CHAPTER 4: MAINTENANCE & SERVICE
4.1 Test and Commissioning
4.2 Training
4.3 Periodical Maintenance
4.4 Detectors and Detector Line Periodical Maintenance
4.5 Remote Pull Station Periodical Maintenance
4.6 Activation Mechanism Periodical Maintenance
4.7 Nozzle Periodical Maintenance
4.8 System Cylinder Periodical Maintenance
4.9 Cleaning Instructions for System
4.10 Discharge Pipes Periodical Maintenance
4.11 Labels and Markings
5.0 What to Do After an Activation
6.0 MSDS for Flame Killer wet chemical

List of Contents

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 CHAPTER 1: Definitions, system information and descriptions
1. System Description
Where kitchen hoods used in commercial kitchens would be used without cleaning for
a long time, it is very difficult to extinguish the fires caused by ignition of the oils
accumulated inside the kitchen hood. Also, it is very likely occurrence of fire in the
cooking equipment in the kitchen. Kitchen hood and cooking equipment extinguishing
system is the easiest and most effective solution in extinguishing of these fires.

1.1. Fire Class Definition

Vegetable and animal origin liquid oil containing fires are defined as “K” Class fire in
the United States of America and F Class Fire (EN Form) in the European Countries.
Such product is designed and tested for K and F class fires. In European norms, the
applicable standard details are given under EN3-7/A2.

1.2. Operating Temperature Limits

System operating temperature is between +5 – +60ºC. In higher ambient temperatures,
ventilation or ambient cooling are required.

1.3. Standards and Approvals

• System cylinders are CE marked.
• UKAS accredited ISO-9001:2015 quality management
certificate.
• System design meets the requirements of NFPA 17A and NFPA 96.

1.4. Manufacturer Warranty Conditions

The product is under 2-year warranty against production faults unconditionally for
components. Warranty period shall start as of the date of sales invoice, and end two
years thereafter. The defective part/ product shall be replaced with a new one in the
event of production defects within 30 days.

1.5. Operation Principle

The System works in two ways as automatic, or user activated. In automatic activation,
the temperature sensitive glass detectors (thermobulbs) placed specifically in the
kitchen hood system are burst and the system is activated. When manual activation
needed, the activation is performed by pulling the pull pin on the remote pull station.
After activation of the system, wet chemical extinguishing liquid is sprayed via nozzles
over the cooking equipment, through the filter of the kitchen hood, and the chimneys.

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1.6. Fundamental Configuration

1.7. Activation Diagram

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 1.8. System Models by Suppression Capacities
HS-8 8 Flow capacity suppression system
HS-16 16 Flow capacity suppression system

suppression system introduction

Item No Component
1 System cylinder and activation mechanism
2 Corner pulley
3 Nozzle
4 Discharge line
5 Thermobulb
6 Detection line
7 Remote pull station

1.9. System Main Components

• Activation mechanism
• Pressurized cylinder
• Remote pull station
• Nozzle
• Heat detectors (thermobulbs)
• Corner pulley
• Discharge line
• Activation line

1.10. Activation Mechanism

The activation mechanism is a valve mechanism equipped with a hydraulic cylinder
and lever assembly.

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 system activation mechanism

Item No Description Item No Description

1 Mechanism box lid 11 Tension gear for detection line
2 Activation indicator 12 Discharge line
3 Cylinder 13 Detection line
4 Pressure gauge 14 Corner pulley
5 Valve assembly 15 Gas shut-off valve line
6 Lever spring 16 Microswitch
7 Lever 17 Tension gear for gas shut-off valve line
8 Multi-cylinder line 18 Tension gear ratchet for gas shut-off line
9 Multi cylinder lever 19 Gas shut off valve wire
10 Tension gear ratchet 20 Wire holder for gas shut-off line

1.11. Pressurized Cylinders

Cylinders have 2 different volume capacities
• 8 Flow 10 Liter
16 Flow 20 Liter
Cylinder packages include 1 bracket, 1 meter tie clamp.

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 Type: (P821)Cylinder Type: (P831) Cylinder
Capacity: 10 Liter Capacity: 20 Liter

Cylinders are pressurized with nitrogen

15 bar in standard room temperature
(21ºC).Cylinder pressure will increase
or decrease according to ambient
temperature.
Pressure change acc. To temp;
-20 Cº 11 bar
- 21 Cº 15 Bar
- 60 Cº 18,5 bar
Operational pressure is shown as
“green area” in manometer. The green
area beginning shows 11 bars, end
shows 18,5 bars. System is fully
functional if manometer indicator is on
“green area”. P116 Pressure gauge

1.12. Remote Pull Station

Remote pull station is used for activation the system manually.
Easily pull the pin and system will be activated.

Remote pull station

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 1.13. Nozzles
There are 2 types of nozzles used in the system.
H1 type Nozzle (P600)
1 flow nozzles for all appliances and hood and plenum.
H2 type nozzle (P650)
2 flow nozzles for deep fat fryers.

H1 NOZZLE H2 NOZZLE

1.14. Heat Detectors

JOB standard response thermobulb links are used for fire detection. JOB
thermobulb links are UL listed.
3 types of thermobulb links are used for fire detection. The thermobulb links
may be used individually according to needs for different cooking equipment in
a hood.
Mid temp detection : 182 °C thermobulb (P400)
High temp detection : 260 °C thermobulb

Thermobulb Link

Temperature Color Part Definition Cooking equipment

Code Code
182 °C Purple P400 Mid. Temp Fryers, range tops, skillets, woks.

260 °C Black NA High temp Barbecues and grills with open flame

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 1.15. Corner Pulleys
Corner pulleys are used to bend the detection line safely. Maximum 25
pieces corner pulleys can be used in an installation.

Corner pulley

CHAPTER 2: SYSTEM DESIGN & RULES

2.1. Calculation of Flow Capacity and Installation Rules
All sections of the hood should be protected by nozzles.
All catering equipment should be protected by nozzles.
The system should be designed according to hood type, hood dimensions,
divisions of the hood, hood height, chimney quantity, chimney dimensions,
catering equipment type and catering equipment dimensions.

2.2. Flow Capacity Calculation & Nozzle Installation for Hood

CHIMNEY&FILTER PROTECTION:
H1 type (1 flow) nozzle is used for chimney & filter protection. (Please
check section 2.3 for nozzle flow table)

Important Notification !
Please note that chimney protection nozzles SHALL ALWAYS AIM TO CENTER
OF CHIMNEYS. (positioning tolerance is ± 3 cm. for each direction)
Please note that filter protection nozzles SHALL ALWAYS BE POSITIONED TO
CENTER of PLENUM (the volume behind the filters) (positioning tolerance is ±
5cm for each direction)

• Protection for round chimneys;

1 pc. of H1 type nozzle for each chimney with a diameter up to 40 cm.
2 pcs. of H1 type nozzles for each chimney with a diameter up to 60 cm.
• Protection for square chimneys :
1 pc. of H1 type nozzle for each chimney with up to 40x40 cm. dimensions.
2 pcs. of H1 type nozzles for each chimney with up to 40x60 cm. dimensions.
Add 1 more nozzle for every 20 cm. more lengths of chimneys.
• Protection for filters :
H1 type nozzles can spray up to 3 m. forward.
Install 1 pc. of H1 type nozzle for up to 3 m. hoods.
Install 1 pc. of H1 type nozzle for every 2 m. length for longer than 3 m. hoods.
Example: 1 pc. of Nozzle for 3 m. hood.
2 pcs. of Nozzle for 4 m. hood

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 2 pcs. of Nozzle for 5 m. hood
3 pcs. of Nozzle for 6 m. hood

Important Notice: If the hood is a divided hood, install 1 pc. of H type nozzle for
each division up to 3 m.

Chimney & filter protection nozzle placement for a 4 m. hood with 2 chimneys
This installation has 4 flow. (4x1 flow nozzles)

Filter protection nozzle placement “V” type filter protection nozzle placement
1 flow (1x1 flow) 2 flow (2x1 flow)

Install 1 pc. of H1 nozzle for “\” type filters with up to 60 cm. height.
Install 2 pcs. of H1 nozzles for “V” type filters with up to 60 cm. height and 120 cm.
space. Allowed nozzle distance from filter surface is max. 45 cm. for each filter. If the
filter distance is smaller than 120 cm., install 1 pc. of H1 nozzle for filter protection.

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 2.3. Catering Equipment Protection
• H1 type nozzle (1 flow) is used to protect any kind of equipment under the hood.
• Deep fat fryers that larger than 34x50 cm. are protected by 2 nozzles.
• For each vat greater than 34x50 cm. is protected by 2 nozzles for split vat or
multi vat deep fat fryers.
• Range top up to 40x60 cm. is protected by 1 nozzle.

Notice: Protection area limits for each type of nozzle according to equipment
dimensions will be introduced at the “TABLE: 1” on page 17.

Nozzle height measurement method

Single module range top Double module range top protection for multiple
protection for single nozzle nozzle protection
application (maximum
dimensions)

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 Single Nozzle Protection
Catering Max. COOKING Nozzle Nozzle height Flow
equipment SURFACE type limitations from calculation
dimensions for catering
protection with 1 equipment surface
nozzle to nozzle tip
(width x length) (cm)
Range top 40x60 H1 90 – 100 1
Ground stove 60x60 H1 140 – 200 1
Griddle 70x70 H1 90 – 110 1
Max. diameter: 36
Wok H1 90 – 110 1
Max. depth: 20
Single vat
34x50 H2 90 - 100 2
deep fat fryer

Multiple Nozzle Protection

Catering Max. COOKING Nozzle Nozzle height limitations Flow
equipment SURFACE Quantity from catering equipment calculation
dimensions for / type surface to nozzle tip
protection with
multiple nozzles
(width x length) (cm)
1 nozzle for each
Range top 1 / H1 90 – 100 1
40x60 cm. section
Griddle 76x120 2 / H1 90 – 110 2
Split vat or
Multi vat 1 / H2 2
34x50 90 – 100
deep fat fryer
(for each vat)

• The best nozzle positioning is to install the nozzle to the center of catering
equipment’s cooking surface.
• If installation to center is not possible, the nozzle may be installed on any
position INSIDE OF THE COOKING SURFACE BOUNDARIES AND SHALL
AIM TO CENTER OF EQUIPMENT. (please see the figures below)

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 - Example 1:
Hood length: 3m (no division)
• E
X Chimney qty: 1 square chimney (40x40).
A Filters: 50cm “\” type filter.
M Catering equipment :
P 1 pc. of Single vat deep fat fryer (25x35)
L 1 pc. of Range top (40x60)
E 1 pc. of Griddle (60x60)
S

F Calculation for flow quantity :

O 1 pc. of H1 nozzle for chimney (1 flow)
R 1 pc. of H1 nozzle for filters (1 flow)
1 pc. of H2 nozzle for fryer (2 flow)
F 1 pc. of H1 nozzle for range top (1 flow)
L 1 pc. of H1 nozzle for griddle (1 flow)
O
TOTAL FLOW QUANTITY: 6 FLOW
W
System is suitable for this project.
- Example 2:
Q
U Hood length: 4m (no division)
A Chimney qty: 2 pcs. of square chimney (40x60).
N Filters: 50 cm. “V” type filter.
T
Catering equipment:
I
T 1 pc. of Split vat deep fat fryer (2x34x50)
Y 1 pc. of Single vat deep fat fryer (25x35)
1 pc. of Range top (40x60)
C 1 pc. of Griddle (60x120)
A
L Calculation for flow quantity :
C
2 pcs. of H1 nozzles for chimney (2 flow)
U
L 4 pcs. of H1 nozzles for filters (4 flow) (“V” filter with hood longer than 3 m.)
A 2 pcs. of H2 nozzle for split vat fryer (4 flow)
T 1 pc. of H2 nozzle for single vat fryer (2 flow)
I 1 pc. of H1 nozzle for range top (1 flow)
O 2 pcs. of H1 nozzle for griddle (2 flow)
N TOTAL FLOW QUANTITY: 15 FLOW
System is suitable for this project.

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 - Example 3:
Hood length: 6m (3 divisions. Each division 2 m)
Chimney qty: 3 pcs. square chimney (40x40).
Filters : 50cm “/” type filter.
Catering equipment :
2 pcs. of Split vat deep fat fryer (2x30x35)
2 pcs. of Single vat deep fat fryer (34x50)
1 pc. of Range top (40x60)
2 pcs. of Griddle (60x120)
2 pcs. of Ground stove (60x60)

Calculation for flow quantity :

3 pcs. of H1 nozzle for chimney (3 flow)
3 pcs. of H1 nozzle for filters (3 flow) (1 nozzle for each division)
2 pcs. of H2 nozzle for split vat fryer (4 flow)
1 pc. of H2 nozzle for single vat fryer (2 flow)
1 pc. of nozzle for range top (1 flow)
4 pcs. of nozzle for griddle (4 flow) (bigger than max. dimension)
2 pcs. of nozzle for ground stove (2 flow)
TOTAL FLOW QUANTITY: 19 FLOW
System is not enough for this project.Multi cylinder application
needed for this project. (See below)

If a single 16 flow system is not enough to meet the flow requirements of

a hood, UNLIMITED pieces of systems can be installed by binding
together.

In this case, hood and catering equipment flow quantity should be calculated
separately.
Solution for example 3:
- Hood flow quantity:
3 pcs. of nozzle for chimneys (3 flow)
3 pcs. of nozzle for filters (3 flow)
Total of 6 flow needed.
Catering equipment flow quantity :
- 4 pcs. of H2 nozzle for split vat fryer (4 flow)
- 4 pcs. of H2 nozzle for single vat fryer (4 flow)
- 1 pc. of H1 nozzle for range top (1 flow)
- 4 pcs. H1 nozzle for griddle (4 flow)
- 2 pcs. H1 nozzle for ground stove (2 flow)
Total of 15 flow needed.

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 (Please check “Multi cylinder application” (below) section for
detailed information.

2.4. Multi Cylinder Application

Multi cylinder application is needed in case of the biggest system is not
enough to protect a kitchen hood.
• Always the smaller system protects the hood.
• Always the bigger system protects the catering equipment.
• Detection line is installed for the system that protect the catering
equipment. Detection line is NOT INSTALLED for the system that
protect the hood.
• Activation is performed by the bigger system. The bigger system
triggers the activation mechanism of smaller system.
• The bigger system is named as the “MASTER”.
(Detection line, microswitch, gas shut-off valve line shall be
connected to MASTER system)
• The smaller system is named as the “SLAVE”.

Slave system Master system

1- Multi cylinder line wire

2- Multi cylinder line lever (connect the wire to lever)

✓ Please see “Chapter 3 : Installation “ for detailed information

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 CHAPTER 3: INSTALLATION
3.1. Discharge Line Piping Rules and Hydraulic Calculation
All pipe and fitting materials to be used in the system shall be made of AISI 304 or
AISI 304L quality stainless steel (SCH40). Pipe diameter is 3/8”.The thickness of
the pipe should not be less than 2.0 mm (Normal is 2.3 mm). This thickness is
required for threads at the end of the pipe.
PLEASE ATTENTION
In the Kitchen hood, the followings are to be considered in discharge pipeline
installation.
1- Galvanized pipe and fittings shall not be used in the system
2- Pipes may not be bent, and outer surface should not be damaged
3- Chemical pipe sealer should be used in the pipe inserts, and it should
be avoided to use Teflon band etc.
4- The pipes should be fixed with metal clamps on hood
5- Discharge line pipes should not be painted.
6- The pipes should be fixed with metal studs with maximum spacing of
150 cm.

3.2. Maximum Piping Limits for Discharge Line

Limitation for discharge line length is needed because the systemsare closed-
circuit systems. That means, systems have natural-physical limits because
there is limited pressurized gas inside of cylinders. Piping limit is defined as
system discharge line installed with a straight pipe (no bends) Calculated
piping limits are given on table below.

Discharge line maximum piping limits for system models

HS8 system 12 m (straight pipe)
HS16 system 24 m (straight pipe)

Discharge line shall be thought as a straight pipe for limitation.

All elbows and TEE’s installed on system should be extracted from maximum
piping length with their value of “ equivalent pipe length “.
Hydraulic calculation can be performed with using our excel table for
“Hydraulic Calculation.

Diameter Fitting Equivalent pipe length The values shall be

Elbow 0,4 m. extracted for each
3/8” fitting from maximum
TE 0,4 m. pipe length.

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 Minimum discharge line definition for preventing splash.
*If the first appliance is a deep fat fryer, range or wok, minimum pipe length from
closest nozzle to cylinder must be 3 m.
*5 pcs. of elbows and 2 pcs. TEE (including the TEE of closest nozzle) should be
used as minimum.
*The system shall have minimum 5 flow points.

Cylinder installation height limits

Vertical distance from mechanism to hood protection discharge line may be 50 cm
maximum
Vertical distance from equipment protection discharge line to hood discharge line
may be 60 cm maximum
These distances should be the minimum if possible.

3.3. Hanging up the Cylinders for an Installation

Please Note!!!
Pressurized (filled) cylinders are extremely dangerous and may be discharged
violently when not handle properly. Such circumstance may cause loss of life and
property and physical injuries.

RULES:
• Cylinder hang brackets shall be fixed on a strong surface.
• Cylinder hang brackets shall be fixed via minimum 4 pcs. of fixing screws on
surface.
• Cylinders should be fixed minimum 1 m. far away from hood.
• Cylinder hang chambers shall be fixed carefully.

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 Figure 1: Figure 2:
Fix the cylinder hang bracket on a Put the cylinder on hang bracket and fix
strong and flat surface via 6 pcs screws the hang chamber.

3.4. Fixing the Remote Pull Station

• Remote pull station shall be fixed on a strong and flat surface.
• Remote pull station shall be fixed via 4 pcs of fixing screws on the surface.
• Remote pull station shall be fixed between 140 and 170 cm. height from floor.
• Remote pull station shall be fixed at minimum 2 m. far away from hood.
• Remote pull station shall be fixed in an easily seem and easily reachable
location.
• Remote pull station is always located at the end of the detection line.

Bend the detection line wire as seen on

Fix the box via 4 pcs. of screws
figure. Fix the bended wire with the
(includes in package)
aluminum collet.

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Put the pull pin inside of the wire and Slide the shutter vertically down and fix
holes on the box as seen on figure. the screw

3.5. Fixing Discharge Line

• Discharge line shall be fixed via 3/8” metal clamps in every 1,5 m. outside of the
hood
• Discharge line shall be fixed via metal clamps in every 1 m. inside of the hood
• Suitable studs shall be used to fix the metal clamps.
• Chemical thread sealant shall be applied for every connection for discharge line
and fittings

3.6. Fixing Detection Line

• 18 mm. diameter aluminum pipes shall be used to protect the detection line
outside (including the line for remote pull station) of the hood.
• No piping needed inside of the hood.
• Corner pulleys shall be used for detection line inlet and outlet of the hood
• Metal clamps shall be used to fix the piping for detection line.
• Metal clamps shall be located at every 1 m. on detection line protection piping.

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3.7. Installing the Fusible Links or Thermobulbs
• Detectors should be at the location nearest onto airflow way of hood for the best
results. Positioning tolerance is 10 cm. for each direction.
• Please see the figures below.
• Detection wire shall be bended as seen on figures and fixed with aluminum
collet.
• “S hooks” shall be used to hold the detectors.
• Detection line total Length is maximum 20 m.
• Total maximum bends in the detection line is 18 units.
• Maximum detector installation height is 160 cm. from max height of
appliance surface. Minimum detector installation height is 125 cm. from
max height of appliance surface.
• Fire detection distance of each detector is 120 cm. Location tolerance is 10 cm.
for each direction.
• For fast fire detection, detectors are to be located up of the cooking
device and at the direction of the smoke discharge of the cooking device.
• In order to prevent accidental activation of the system, it should be
towards the channel outlet and at the required height.

Installation of thermobulb

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 Detector installation example

3.8. Installing the Activation Mechanism

• The activation mechanism is delivered in ready-to use condition

1- Secure installation apparatus

2- Detection line wire
3- Detection line piping

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Push the wire of detection line (2) into tension gear hole (1)

Push the wire of detection line (2) into tension gear hole (1)

Tighten the detection line wire (1) via the setscrew (2) inside of the tension gear (3).
No:2 allen wrench is used to tighten the setscrew.

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Turn the tension gear (3) clockwise to finish detection line installation.
No. 5 allen wrench is used to turn the tension gear .(3)
Tensioning shall be performed after installation all detectors and the remote
pull station.
Tension of detection wire is suitable when you’ll be able to remove the secure
installation apparatus (4).

WARNING !
• Secure installation apparatus shall be removed after tensioning the
detection line !
• The system won’t work if the secure installation apparatus is not
removed !
• The system will be operational when the secure installation apparatus
is removed !

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3.9. Gas Shut-Off Valve (Mechanical) Installation

1- The wire of gas shut-off valve

2- Holding fixture for gas shut-off wire
3- Tension gear for gas shut-off valve
4- Protection piping (D:18 aluminum) for gas shut-off valve wire

Use corner pulleys for gas shut-off valve wire (1) installation from the valve to the
mechanism.
Pull the wire and bend over by holding fixture for gas shut-off valve (2).
Push the wire inside of the hole of tension gear for gas shut-off valve (3).

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 Tighten the wire (1) via the setscrew (3) inside of the tension gear for gas shut-off
valve (2).
Turn the tension gear (2) to open the gas shut-off valve.
When turning the gear (2) is not available, that means the valve is opened.

3.10. Microswitch Connections

Microswitch connection diagram

Recommends installing microswitch to shut off ventilation or to send signalto fire
panel (activate alarm and shut off the power to appliances) in case of fire.

3.11. Flame Killer Wet Chemical

Only Flame Killer shall be used in HS series fixed fire suppression systems.
Freezing point of Flame Killer is 0 °C.
Filling quantity (±100 gr);
10 liters (14,4 kg.) for HS8 system
20 liters (28,8 kg.) for HS16 system

ATTENTION !
Wet chemical is a K2CO3 solution and heavier than water.
Only wet chemical containers should be used for filling!
After filling of wet chemical, hands and any kind of material contacted
with wet chemical should washed with water.
Do not contact wet chemical to any kind of food.

Wet chemical containers are used for refilling of activated system cylinders. Containers
can be used for once.
There are 2 different models of wet chemical containers.

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 10 Liter wet chemical container for HS8 20 Liter wet chemical container for HS16

3.12. Labels and Documentation

CHAPTER 4: MAINTENANCE & SERVICE

4.1. Test and Commissioning

The installation should be performed by authorized installers. The installation

is to be conducted with the information and materials given in this system
manual. The transactions are to be conducted in the following order.

- First of all, system cylinder should be fixed on a flat surface/ flat wall.

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 - Remote pull station shall be mounted in the system.
- Detector line should be installed.
- Discharge line pipework should be performed.
- The final control is made for the system installation after installation of the
nozzles.
- Sealing should be performed for warranty determination and safety.
- The labels shall be attached in the system.
- The suitable Installation label shall be attached to show the Control date and
filling date on the cylinder.
- Perform leakage test for all system. Check microswitch operation.
- The end-users shall be trained for daily and weekly checks

4.2. Training
Kitchen personnel and officers should be trained according to the information
in the user manual of the system, the followings should be told properly;
a. Definition of the system
b. Automatic operation
c. Manual operation in the event of fire
d. Periodical checks
e. Logging of maintenance
f. Those to be considered during use.

4.3. Periodical Maintenance

The system is to be subject to periodical maintenance per minimum 6 months
as per the international standards. System should be checked against if
appliance risk has modified. Appliance positions should be checked if the right
nozzles-detectors are located at the right places. All assets and passive
components in the system are to be checked by the qualified service personnel
and maintenances are to be conducted. Failure of maintain the system may
result false activation or failure to activate in a fire. Periodical controls and
maintenance are provided below.

4.4. Detectors and Detector Line Periodical Maintenance

- The covers of all corner pulleys in the system are removed and the rollers
inside the bends are controlled. The bends of all tight or dirty rollers are
to be removed, and washed with oil remover and hot water, and
convenient movement is ensured.
- Failed roller bends are to be replaced with the new ones.
- All detectors in the detection line should be removed, and washed with
warm water, and placed in their original places. The detector should be
controlled by eye after physical control, and damaged ones should be
replaced.
- The detectors should be replaced every year. The former detectors
shall be given to the authorized service dealer for disposal.
- The rust or damage are to be controlled in the stainless steel tension
wire used in the detector line. No attachment is allowed!

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- Aluminum pipes and connection couplings should be checked in
detection line. The connection elements (clamps) should be checked.
Damaged ones should be changed.

4.5. Remote Pull Station Periodical Maintenance

- Remote pull station should be checked for rust or damage in the pull pin and
damaged one should be replaced.
- Steel wire should be checked. Damaged wire should be replaced.
- Detection line wire connection should be checked.
- Label and marking should be checked and replaced.
- Remote pull station should be sealed after closing the cover.

4.6. Activation Mechanism Periodical Maintenance

- Visual check against rust or damage on mechanism box and lid
- Visual check pressure gauge
- Visual check on inside mechanism

4.7. Nozzle Periodical Maintenance

- The nozzles should be removed, and their positions should be noted.
- Nozzle caps should be replaced.
- Nozzle inner part should not be removed.
- All of nozzles should be poured in hot water mixed with oil remover.
- Visual check and risky nozzles should be replaced
- Nozzles should be installed as per cooking equipment
- Angle and aims should be checked and verified.
- Recommend that the nozzle caps should be replaced in every 6months for
better and safer operation.

4.8. System Cylinder Periodical Maintenance

- Cylinder should be checked against corrosion and deformation.
- Cylinder pressure should be (15 Bar) and should be re-pressurized if lower.
- Label compliance should be checked. Damaged one should be replaced.
- System cylinder shall either be tested hydrostatically every 5 years or
replaced. Wet chemical agent shall also be replaced in every 5 years.
- Disposal of wet chemical should be performed in accordance with all
applicable local and national regulations

4.9. Cleaning Instructions for System

- System components may be cleaned by wet nappy of standard kitchen
appliance cleaning chemicals.
- Don’t apply force on activation mechanism and nozzles while cleaning.
- Do not clean detection line and detectors. Applying force on
detectors and the line may occur unwanted activation.

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 4.10. Discharge Pipes Periodical Maintenance
- Discharge pipes and connections are should be checked against damage or
obstruction at every periodical maintenance.
- Inside of all discharge pipes are to be cleaned with hot water after system
activation.
- For this process, the mechanism in the below figure may be used. The coupling
at the system tube outlet is removed and it is connected to the city water
network. Oil covers and foils at the ends of nozzles are removed. It may be
collected inside a bucket with proper size of hose from the tip of each nozzle. (it
is prevented that the cooking equipment under the kitchen hood will be affected
thereby). The city network is opened, and it is allowed for passing of water inside
the discharge pipes for 5 minutes.

Cleaning assembly sample for discharge line

4.11. Labels and markings

- The label on the remote pull station should be checked. Damaged or removed
label is replaced.
- The label on the cylinder should be checked. Damaged or removed labels are
replaced.
- User manual should be checked. Replaced if needed.
- A label containing the information of periodical maintenance and
personnel making the maintenance on the cylinder is attached.

5. What to Do After an Activation

We hope that our customers will never have a fire in their kitchen and our system
won’t need to work.
Here there is what to do after an activation of a system. (These steps will be
performed after the kitchen staff cleaning and preparationof the kitchen)
• Detach all nozzles and clean as explained in chapter 4.7. If there are defected
or very old nozzles, replace them.
• Clean inside of all piping as explained in chapter 4.10.
• Replace detection line rope.
• Replace all thermobulbs.
• Replace nozzle caps

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• Disassemble the activation mechanism form cylinder.
• Check cylinder for any defects or problems. If defected, replace the cylinder.
• Replace both lever springs
• Disassemble the valve cap group form valve body. Reset the cap by pushing
the hammer back.
• Clean all components of valve body and valve cap with water and oil remover
chemicals.
• Remove the cap that stops the activation piston at top of the valve cap. Check
if the oil amount is OK or not. Refill hydraulic oil if needed.
• Replace the pressure gauge on valve.(if needed)
• Replace the activation piston on valve.(if needed)
• Wash the cylinder completely.
• Fill new Flame Killer wet chemical via suitable Refill containers described in
chapter 3.11
• Replace the valve o-ring.
• Fix the mechanism to cylinder.
• Pressurize the cylinder from discharge outlet.
• Re-install the system.

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 6. Material Safety Data Sheet for Flame Killer wet chemical

Revision History
Revision
Revision explanation Section
No. / Date
• Cylinder codes are changed. 1.11
• Nozzle height limits explanation has been
changed.
• Single nozzle protection rules are changed
01 / according to standard appliance dimensions and 2.3
27.03.2022 EN17446:2021 requirements.
• Multiple nozzle protection rules table has been
added.
All labels are updated. 3.12

• Maximum working temperature limit has

02 / 1.2
changed to 60 °C.
16.05.2022
• Remote pull station label has changed.
3.12
Discharge line inspection is added 4.10
03 / Cylinder refill instructions are added 5
21.06.2022
Disposal of old agent instructions added 4.8
Section 6 for Flame Killer MSDS added 6

END OF THE MANUAL

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