Pyro-Chem Kitchen Knight II User manual

One Stanton Street / Marinette, WI 54143-2542, USA / [phone] / www.pyrochem.com
Copyright © 2014 Tyco Fire Products LP. / All rights reserved. / Part No. 551274-06
DESIGN, INSTALLATION, RECHARGE, AND MAINTENANCE MANUAL
KITCHEN KNIGHT II RESTAURANT
FIRE SUPPRESSION SYSTEM
(PCL-160/300/460/600)
TECHNICAL MANUAL
•Components
•Design
•installation
•maintenanCe
•ReCHaRge

US / INTERNATIONAL
Tyco Safety Products
One Stanton Street
Marinette, WI 54143-2542
800-526-1079
715-732-3465
CANADA
Tyco Safety Products
871 Equestrian Court Unit 1A,
2nd Floor
Oakville, ON L6L 6L7 Canada
877-992-6785
905-847-0217
BULLETIN
®
TO: All PYRO-CHEM®Restaurant System Distributors and OEM’s
FROM: Product Management – Restaurant Systems
SUBJECT:KITCHEN KNIGHT®II Nieco Broiler Protection – Model MPB 94 - with Catalyst Only
PYRO-CHEM is pleased to announce KITCHEN KNIGHT II appliance-specific fire protection for the Nieco
Broiler Model MBP 94 for low profile applications. This design was tested to offer overhead coverage protection
versus the chain broiler protection currently being utilized. This bulletin is a temporary supplement to the
KITCHEN KNIGHT II Technical Manual (PN551274-4) dated March 1, 2006 and is not intended to replace the
requirements and limitations outlined in the current manual. The information contained in this bulletin will be
added to the manual upon the next printing.
Nieco Broiler: Model MPB 94 (109,590 Btu/hr Maximum)
The following nozzle position and coverage limitations must be followed:
Nozzle quantity............One
Nozzle type..................2L
Nozzle height...............20 in. (508 mm)
Nozzle location............6 1/2 in. (165 mm) inside from outside edge of the appliance top
Nozzle aim point.........Aimed at center of catalyst
If you should have any questions pertaining to this bulletin, please contact your Territory Sales Manager or call
Technical Services at 1-800-526-1079 or 1-715-732-3465.
ULEX 3830
Bulletin Number: 2320 Date: July 8, 2008
BACK
BACK
2L NOZZLE
FRONT
FRONT
TOP VIEW SIDE VIEW
61/2 IN. (165 mm)
FROM OUTSIDE
EDGE OF THE
APPLIANCE
61/2 IN. (165 mm)
FROM OUTSIDE EDGE
OF THE APPLIANCE
PRODUCT
OUTPUT PRODUCT
INPUT
008095 008096

KITCHEN KNIGHT II Restaurant Fire Suppression Manual UL EX3830 ULC EX3830
2014-NOV-10 REV. 06
FOREWORD
This manual is intended for use with PYRO-CHEM KITCHEN
KNIGHT II Restaurant Fire Suppression Systems.
Those who install, operate, recharge, or maintain these fire
suppression systems should read this entire manual. Specific
sections will be of particular interest depending upon one’s
responsibilities.
Design, installation, recharge, and maintenance of the system
must conform to the limitations detailed in this manual and per-
formed by an individual who attended a PYRO-CHEM training
program and became trained to install, recharge, design, and
maintain the PYRO-CHEM system.
Fire suppression systems are mechanical devices. They need
periodic care. Maintenance is a vital step in the performance
of your fire suppression system. As such it must be performed
in accordance with NFPA 96 (Standard for the Installation
of Equipment for the Removal of Smoke and Grease-Laden
Vapors from Commercial Cooking Equipment) and NFPA
17A (Standard on Wet Chemical Extinguishing Systems) by
an authorized PYRO-CHEM distributor. To provide maximum
assurance that the fire suppression system will operate effec-
tively and safely, maintenance must be conducted at six-month
intervals, or earlier if the situation dictates. Twelve-year main-
tenance must include agent tank hydrostatic testing.
PART NO. 551274-06
PYRO-CHEM, KITCHEN KNIGHT, and the product names listed in this material are marks
and/or registered marks. Unauthorized use is strictly prohibited.

KITCHEN KNIGHT II Restaurant Fire Suppression Manual
UL EX3830 ULC EX3830
REV. 06 2014-NOV-10
p
!DANGER
Indicates a hazardous situation in which a person will expe-
rience serious personal injury or death if the situation is not
avoided.
!WARNING
Indicates a hazardous situation in which a person could expe-
rience serious personal injury or death if the situation is not
avoided.
!CAUTION
Indicates a hazardous situation in which a person could expe-
rience minor or moderate personal injury if the situation is not
avoided.
CAUTION
Addresses practices not related to personal injury, such as
a system part malfunctioning, property damage, or system
failure.
NOTICE
Addresses general practices or observations
related to system function that are not related
to personal injury.
EXPLANATION OF SAFETY ALERTS

UL EX3830 ULC EX3830
2014-NOV-10 REV. 06 PAGE 1
KITCHEN KNIGHT II Restaurant Fire Suppression Manual UL EX3830 ULC EX3830
2014-NOV-10 REV. 06 PAGE 1
REVISION RECORD
Indicates revised information.
Indicates change in page sequence.
2014-NOV-10 Complete manual has
been reformatted along
with several revised
pages that contain
updated technical
information. For clarity,
all pages have been
changed to Revision 06,
regardless of previous
revision number.
Technical information
changes have been
noted with a revision
indicator (u).
DATE PAGE REV. NO. DATE PAGE REV. NO.

UL EX3830 ULC EX3830
PAGE 2 REV. 06 2014-NOV-10
KITCHEN KNIGHT II Restaurant Fire Suppression ManualREVISION RECORD
Indicates revised information.
Indicates change in page sequence.
DATE PAGE REV. NO. DATE PAGE REV. NO.

TABLE OF CONTENTS
UL EX3470 ULC EX3470
2014-NOV-10 REV. 06 PAGE TOC-1
KITCHEN KNIGHT II Restaurant Fire Suppression Manual
SECTION PAGES SECTION PAGES
1. GENERAL INFORmATION
INTRODUCTION 1-1
Temperature Limitations 1-1
UL Listing 1-1
ULC Listing 1-1
MEA Approval 1-1
2. COmPONENTS
CYLINDERS & VALVE 2-1
WET VALVE REBUILDING EQUIPMENT 2-1
Wet Valve Seal Rebuilding Kit 2-1
Pressure Regulator Assembly 2-2
Pressure Regulator Rebuilding Kit 2-2
Model VT-1 Tool 2-2
CYLINDER BRACKETING 2-2
EXTINGUISHING AGENT 2-2
MCH3 MECHANICAL CONTROL HEAD 2-3
ECH3 ELECTRICAL CONTROL HEAD 2-3
NMCH3 MECHANICAL CONTROL HEAD 2-3
EN-MCU3 ENCLOSURE 2-3
EN-S ENCLOSURE 2-4
16 GRAM CO2CARTRIDGE 2-4
MB-P2 MOUNTING BRACKET 2-4
PNEUMATIC ACTUATING CYLINDERS 2-4
Model PAC-10 2-4
DETECTION EQUIPMENT 2-5
Model FLK-1 2-5
Model FLK-1A 2-5
Model FLH-1 2-5
A-PC Fusible Links 2-6
Thermal Detectors 2-6
Flexible Conduit 2-6
RPS-M – REMOTE PULL STATION 2-7
“QUIK-SEAL” ADAPTOR 2-7
“COMPRESSION-SEAL” ADAPTOR 2-7
“HOOD SEAL” ADAPTOR ASSEMBLY 2-7
GAS SHUT-OFF VALVES 2-8
GV Shut-off Valve 2-8
EGVSO Gas Shut-off Valve 2-8
CORNER PULLEYS 2-9
SBP-1 Corner Pulley 2-9
CBP-1 Corner Pulley 2-9
WBP-1 Corner Pulley 2-9
TEE PULLEY 2-9
WIRE ROPE 2-9
ELECTRICAL SWITCHES 2-10
SM-120 SOLENOID MONITOR 2-10
PIPE AND FITTINGS 2-10
AGENT DISTRIBUTION HOSE AND 2-11
RESTRAINING CABLE KIT 2-11
STAINLESS STEEL ACTUATION HOSE 2-11
NOZZLES 2-11
RUBBER BLOW-OFF CAPS 2-11
SWIVEL ADAPTOR 2-11
NOZZLE AIMING DEVICE 2-12
HORN/STROBE ASSEMBLY 2-12
COMPONENTS LIST 2-13
3. SYSTEm DESIGN
GENERAL 3-1
NOZZLE COVERAGE AND PLACEMENT 3-1
Duct Protection 3-1
Modularizing Duct 3-2
Transition Ducts 3-3
Electrostatic Precipitator 3-3
Plenum Protection 3-3
Appliance Protection 3-4
Design Chart 3-4
Fryers 3-5
Range (Small) 3-6
High-Proximity Backshelf 3-7
Range (Large) 3-7
Nozzle Positioning Table 3-7
Small Wok 3-9
Large Wok 3-9
Small Griddle 3-10
Large Griddle 3-10
Radiant/Electric Char-Broiler 3-11
Lava Rock Char-Broiler 3-11
Natural Charcoal Char-Broiler 3-12
Mesquite Char-Broiler 3-12
Salamander Broiler 3-12
Upright/Salamander Broiler 3-13
Chain Broiler 3-13
Tilt Skillet/Braising Pan 3-14
SPECIFIC APPLICATION BY MODEL 3-15
Henny Penny Fryer – Models 690, 691, 692 3-15
Henny Penny Fryer – Models 580, 3-16
581, 582, 590, 591, 592, 680, 682
Nieco Broiler – Model MPB-84 3-17
Nieco Broiler – Model JF94E 3-17
Baker’s Pride Broilers 3-18
PIPING LIMITATIONS 3-18
General Piping Requirements 3-19
Design Steps 3-19
DETECTOR PLACEMENT 3-23
Exhaust Duct(s) 3-23
Electrostatic Precipitator 3-23
Cooking Appliance(s) 3-24

TABLE OF CONTENTS
UL EX3470 ULC EX3470
PAGE TOC-2 REV. 06 2014-NOV-10
KITCHEN KNIGHT II Restaurant Fire Suppression Manual
SECTION PAGES SECTION PAGES
4. SYSTEm INSTALLATION
GENERAL 4-1
CYLINDER INSTALLATION 4-1
CONTROL HEAD INSTALLATION 4-1
Single Cylinder Installation 4-1
Multiple Cylinder Installation 4-2
DETECTOR INSTALLATION 4-4
Fusible Link Detection 4-4
Fusible Links Without Hangers 4-5
Fusible Links With Link Hangers 4-6
Thermal Detection 4-6
SETTING THE CONTROL HEAD 4-7
MCH3/NMCH3 Control Head 4-7
ECH3 Control Head 4-7
SOLENOID MONITOR INSTALLATION 4-8
In Detection Circuit 4-8
Solenoid Monitor When Used as a 4-8
Reset Relay
REMOTE PULL STATION INSTALLATION 4-8
GAS SHUT-OFF VALVE INSTALLATION 4-10
Mechanical Gas Shut-off 4-10
Valve Installation
Electrical Gas Shut-off Valve Installation 4-11
PULLEY TEE INSTALLATION 4-11
ELECTRICAL (SNAP-ACTION) SWITCH 4-11
INSTALLATION
PIPE AND NOZZLE INSTALLATION 4-12
INSTALLATION INSTRUCTIONS FOR 4-13
CASTERED/MOVEABLE EQUIPMENT
USING AGENT DISTRIBUTION HOSE
Critical Installation Requirements 4-13
AGENT DISTRIBUTION HOSE INSTALLATION 4-13
General Requirements 4-13
Installation Requirements 4-13
Restraining Cable Installation 4-14
Final Installation Guidelines and 4-15
Checkout Procedures
Agent Distribution Hose/Restraining 4-16
Cable Six-Month Maintenance
Blank Page 4-17
SYSTEM CHECKOUT AFTER INSTALLATION 4-18
Model MCH3/NMCH3 Mechanical 4-18
Control Head
Model ECH3-24/120 Electrical 4-18
Control Head
Testing Thermal Detectors 4-18
Testing Remote Pull Station 4-18
Completing System Checkout 4-19
ENCLOSURE INSTALLATION INSTRUCTIONS 4-19
– MODEL EN-MCU3 AND MODEL EN-S
Enclosure Mounting 4-19
Fusible Link Detector Installation 4-20
Setting the EN-MCU3 4-20
Remote Pull Station Installation 4-20
Gas Shut-off Valve Installation 4-20
Electrical (Snap-Action) Switch Installation 4-21
Cylinder Installation 4-21
Single Cylinder Installation 4-21
Multiple Cylinder Installation 4-22
System Checkout After Installation 4-22
FLEXIBLE CONDUIT INSTALLATION 4-23
Design Requirements 4-23
Installation Requirements 4-24
Connecting Flexible Conduit to Control 4-24
Head, Electrical Box, Pull Station, or
Mechanical Gas Valve
Connecting Flexible Conduit to Pulley 4-26
Elbows, Pulley Tees, or Union Fittings
Installing Flexible Conduit Through a 4-27
Conduit Offset
Flexible Conduit Splicing 4-29
Testing Pull Station/Mechanical Gas Valve 4-31
5. SYSTEm mAINTENANCE
GENERAL 5-1
SEMI-ANNUAL MAINTENANCE 5-1
ANNUAL MAINTENANCE 5-1
12-YEAR MAINTENANCE 5-2
6. SYSTEm REChARGE
GENERAL 6-1
SYSTEM CLEANUP 6-1
SYSTEM RECHARGE 6-1

SECTION 1 – GENERAL INFORMATION
UL EX3830 ULC EX3830
2014-NOV-10 REV. 06 PAGE 1-1
KITCHEN KNIGHT II Restaurant Fire Suppression Manual
INTRODUCTION
This manual is intended for use with PYRO-CHEM KITCHEN
KNIGHT II Restaurant Fire Suppression Systems. Those who
install, operate, recharge, or maintain these fire suppression
systems should read this entire manual. Specific sections will
be of particular interest depending upon one’s responsibilities.
Design, installation, recharge, and maintenance of the system
must conform to the limitations detailed in this manual and
performed by an individual who attended a PYRO-CHEM train-
ing program and became trained to install, recharge, design,
and maintain the PYRO-CHEM system.
Fire suppression systems are mechanical devices. They need
periodic care. Maintenance is a vital step in the performance
of your fire suppression system. As such, it must be performed
in accordance with NFPA 96 (Standard for the Installation
of Equipment for the Removal of Smoke and Grease-Laden
Vapors from Commercial Cooking Equipment) and NFPA
17A (Standard on Wet Chemical Extinguishing Systems) by
an authorized PYRO-CHEM distributor. To provide maximum
assurance that the fire suppression system will operate effec-
tively and safely, maintenance must be conducted at six-month
intervals, or earlier if the situation dictates. Twelve-year mainte-
nance must include agent tank hydrostatic testing.
ThePYRO-CHEMKITCHENKNIGHTIIPre-EngineeredSystem
utilizes a wet chemical agent specifically designed to suppress
restaurant cooking area fires. The system provides automatic
actuation and can be manually actuated through a remote
mechanical pull station. Upon actuation, the system discharges
a pre-determined amount of agent to the duct, plenum, and
cooking appliances. The agent acts to suppress fires in three
ways:
1. The chemical chain reaction causing combustion is inter-
rupted by both the agent itself and the resulting steam
formation.
2. The agent cools the fire bringing it below auto-ignition
temperature.
3. The agent reacts with hot grease forming a soap-like layer
(saponification) that helps prevent the escape of combusti-
ble vapors, thus preventing re-ignition.
The shutdown of all sources of fuel and electric power that
produce heat to all equipment protected by the system is
required upon system actuation. Make up or supply air fans,
integral to the exhaust hood(s) being protected, shall be shut
down upon system actuation. Exhaust fan(s) in the ventilation
system should remain on during system discharge as they
assist the dispersion of chemical through the ventilating system.
The system is UL Listed with or without exhaust fan shutdown.
TheKITCHENKNIGHTII andtheKITCHENKNIGHTRestaurant
Fire Suppression System are compatible as long as separate
installation guidelines are followed per each system design
manual. Exception: The actuation limitations for the KITCHEN
KNIGHT II system may be utilized for the KITCHEN KNIGHT
system. Also, control heads, prior to Model No. 3, may be
utilized on KITCHEN KNIGHT II systems, provided that the
limitations used with those control heads are followed.
Temperature Limitations
The operating temperature range of the PYRO-CHEM
KITCHEN KNIGHT II System is 32 °F (0 °C) minimum to
120 °F (49 °C) maximum.
UL Listing
The PYRO-CHEM KITCHEN KNIGHT II Restaurant Fire
Suppression System has been tested to the UL Standard
for Fire Extinguishing Systems For Protection of Restaurant
Cooking Areas, UL300 and Listed by Underwriters Laboratories,
Inc.
ULC Listing
The PYRO-CHEM KITCHEN KNIGHT II Restaurant Fire
Suppression System is listed by Underwriters Laboratories of
Canada (ULC). The ULC Listing No. is EX3830.
MEA Approval
The PYRO-CHEM KITCHEN KNIGHT II Restaurant Fire
Suppression System has been approved for use by MEA
(Material and Equipment Acceptance Division) for New York
City. The MEA Certification No. is 249-03-E.

SECTION 1 – GENERAL INFORMATION
UL EX3830 ULC EX3830
PAGE 1-2 REV. 06 2014-NOV-10
KITCHEN KNIGHT II Restaurant Fire Suppression Manual
NOTES:

SECTION 2 – COMPONENTS
UL EX3830 ULC EX3830
2014-NOV-10 REV. 06 PAGE 2-1
KITCHEN KNIGHT II Restaurant Fire Suppression Manual
CYLINDERS & VALVE
The PYRO-CHEM KITCHEN KNIGHT II System has available
four different size cylinders: Models PCL-160 (Part No. 553163),
PCL-300 (Part No. 551194), PCL-460 (Part No. 551193), and
PCL-600 (Part No. 551196). Cylinder sizes are expressed in
terms of extinguishing agent capacity (i.e., the PCL-300 uses
3.0 gallons (11.4 L) of extinguishing agent). The cylinder is
manufactured, tested, and meets DOT requirements. Cylinders
come pre-filled with extinguishing agent and are charged with
dry nitrogen to a pressure of 225 psig @ 70° F (15.5 bar @
21 °C). Cylinder and valve assembly dimensions are shown in
Figure 2-1.
Max.
A B C D Flow Weight Mounting
Model in. in. in. in. Point lb Bracket
No. (mm) (mm) (mm) (mm) Capacity (kg) Used
PCL-160 8.00 17.75 23.50 15.44 5 34 MB-15
(203) (451) (597) (392) (15.4)
PCL-300 8.00 25.06 30.81 22.75 10 53 MB-15
(203) (637) (783) (578) (24.0)
PCL-460 10.00 25.06 30.81 22.75 15 83 MB-15
(254) (637) (783) (578) (37.6)
PCL-600 10.00 35.81 41.56 33.50 20 108 MB-1
(254) (910) (1056) (851) (49.0)
FIGURE 2-1
002841PC
All cylinders utilize the same Wet Valve Assembly (Part No.
551175). The wet valve assembly is a pressure sealed poppet
type valve designed to provide rapid actuation and discharge of
agent. See Figure 2-2.
Item Part No. Description
1 Valve Body
2 550705 Conical Spring
3 550707 Piston
4 550716 Neck O-Ring
5 551236 Pressure Gauge
6 550028 Stem O-Ring
7 550802 Wet Valve
Adaptor
Item Part No. Description
8 550386 Shrader Valve
Ass’y
9 550714 Valve Cap O-Ring
10 550715 Piston O-Ring
11 550989 Valve Stem
12 551256 Pressure
Regulator
13 551261 Seal
14 17851 6-32x3/8 Screw
FIGURE 2-2
006212PC
WET VALVE REBUILDING EQUIPMENT
Wet Valve Seal Rebuilding Kit
After system discharge, the valve assembly must be rebuilt to
ensure proper future operation. The Wet Valve Seal Rebuilding
Kit (Part No. 550698) should be used. It includes all components
necessary to properly rebuild the valve. See Figure 2-3.
FIGURE 2-3
002906PC
Item Part Number Description
1 550705 Conical Spring
2 550716 Neck O-Ring
3 550028 Stem O-Ring
4 550715 Piston O-Ring
5 550989 Valve Stem
6 550714 Valve Cap O-Ring
Pressure Regulator Assembly
The pressure regulator assembly (Part No. 550985) is available
if the complete regulator requires replacement (e.g. possible
thread damage).

SECTION 2 – COMPONENTS
UL EX3830 ULC EX3830
PAGE 2-2 REV. 06 2014-NOV-10
KITCHEN KNIGHT II Restaurant Fire Suppression Manual
WET VALVE REBUILDING EQUIPMENT (Continued)
Pressure Regulator Rebuilding Kit
After system discharge and at hydrotest intervals, the pressure
regulator must be rebuilt to ensure proper future operation. The
Pressure Regulator Rebuilding Kit (Part No. 551061) should be
used. It includes all components and instructions necessary to
properly rebuild the regulator. See Figure 2-4.
IN VALVE
BODY SEAL (PART
NO. 551261)
#8-32 X 3/8 IN.
HOLDING SCREW
(PART NO. 419045)
SPRING (PART
NO. 551176)
#6-32 X 3/8 IN. SCREW
(PART NO. 17851)
INTERNAL O-RING
(PART NO. 402745)
PISTON
PISTON
O-RING
(PART NO.
12837)
EXTERNAL O-RING
(PART NO. 551273)
FIGURE 2-4
006103PC
Model VT-1 Wet Valve Tool
The Model VT-1 Wet Valve Tool (Part No. 550788) is designed
to facilitate the rebuilding of the wet valve assembly. It should be
used to hold the wet valve piston while unscrewing the cap and
stem assembly. See Figure 2-5.
FIGURE 2-5
002907PC
CYLINDER BRACKETING
Vertical bracketing of the PCL-160, PCL-300 and PCL-460 is
provided by the Model MB-15 Bracket Kit (Part No. 550054).
Vertical bracketing of the PCL-600 is provided by the Model
MB-1 Bracket Kit (Part No. 550053). See Figure 2-6. These kits
must be ordered separately with each cylinder/valve assembly.
Cylinder installation instructions are provided in the installation
section of this manual.
B C
A
Model No. A B C
MB-15 15.69 in. 4.0 in. 3.13 in.
(399 mm) (102 mm) (7.9 mm)
MB-1 20.44 in. 4.0 in. 2.13 in.
(519 mm) (10\2 mm) (5.4 mm)
FIGURE 2-6
006842PC
EXTINGUISHING AGENT
The agent used in PYRO-CHEM KITCHEN KNIGHT II Systems
is a potassium carbonate based solution that is extremely effec-
tive for grease-related kitchen fires. This agent is available for
cylinder recharging in 1.6 Gallon and 3.0 Gallon containers. For
MSDS information, contact Tyco Fire Protection Products or visit
www.pyrochem.com.
1.6 Gallon Shipping Assembly – Part No. 553176
3.0 Gallon Shipping Assembly – Part No. 551188
!CAUTION
Precautions must be taken when handling and transferring
wet agents as they are caustic in nature. Goggles must be
worn at all times. If any agent gets into the eyes, they should
be flushed with clean water for 15 minutes and a physician
contacted. If any agent contacts the skin, it should be flushed
with cold water to prevent irritation. The agent is electrically
conductive. Care must be taken to thoroughly clean up any
agent discharged around electrical appliances before turning
the power on.
After system discharge, agent must be cleaned up immediately
with hot, soapy water to prevent corrosion of affected surfaces.

SECTION 2 – COMPONENTS
UL EX3830 ULC EX3830
2014-NOV-10 REV. 06 PAGE 2-3
KITCHEN KNIGHT II Restaurant Fire Suppression Manual
MODEL MCH3 – MECHANICAL CONTROL HEAD
The Model MCH3 Mechanical Control Head (Part No. 551200)
is a fully mechanical control head which can be connected to
the PCL-160/300/460/600 cylinder valve. This control head will
support a fusible link detection system, a remote mechanical pull
station (Model RPS-M), and a mechanical or electric gas shut-
off valve. A micro electric switch (Model MS-SPDT, MS-DPDT,
MS-3PDT, or MS-4PDT) can be ordered separately and field
installed. It is equipped with a local manual control handle that
allows for mechanical system actuation. Operation of the local
manual control requires removing the pull pin and rotating the
handle clockwise. The Model MCH3 control head can actuate a
maximum of five cylinders with the 16 gram CO2cartridge. See
Figure 2-7.
MODEL MCH3 CONTROL HEAD
SET
PYRO-CHEM
ONE STANTON STREET
MARINETTE, WI 54143-2542
FIRED
PULL PIN, TURN HANDLE

TO RELEASE FIRE

SUPPRESSION SYSTEM
FIGURE 2-7
004790PC
MODEL ECH3 – ELECTRIC CONTROL HEAD
The Model ECH3 electric control head is an electrically operated
controlheadwhichcanbeconnectedtothePCL-160/300/460/600
cylinder valve. This control head will support an electric thermal
detection system, a remote mechanical pull station (Model
RPS-M), and an electric gas shut-off valve. It will not support
a fusible link detection system. An electric (snap-action) switch
(Model MS-DPDT) is included.
The Model ECH3 control head is available in both 120VAC
(Model ECH3-120 (Part No. 551202)) and 24VDC (Model
ECH3-24 (Part No. 551201)). It is equipped with a local manual
control handle that allows for mechanical system actuation.
Operation of the local manual control requires removing the pull
pin and rotating the handle clockwise. The Model ECH3 control
head can actuate a maximum of five cylinders with the 16 gram
CO2cartridge. See Figure 2-8.
Note: When utilizing electric detection, it is recommended that
the Model ECH3-24 electric control head be used with either
the AUTOPULSE 542R Control Panel (Part No. 433607) or
the AUTOPULSE Z-10 Control Panel (Part No. 430525). If the
ECH3-120 control head is to be utilized, it must be used with
Solenoid Monitor, Model SM-120 (Part No. 550302), along with
a UL Listed 1A, 120VAC power supply (by others), in accor-
dance with NFPA 17A, NFPA 96, and the local authority having
jurisdiction.
FIGURE 2-8
004789PC
MODEL NMCH3 – MECHANICAL CONTROL HEAD
The Model NMCH3 Mechanical Control Head (Part No. 551203)
is a fully mechanical control head which can be connected to
the PCL-160/300/460/600 cylinder valve. This control head will
support a fusible link detection system, a remote mechanical pull
station (Model RPS-M), and a mechanical or electric gas shut-
off valve. An electrical (snap-action) switch (Model MS-SPDT,
MS-DPDT, MS-3PDT, or MS-4PDT) can be ordered separately
and field installed. There is no local manual actuation for the
Model NMCH. The Model NMCH3 control head can actuate a
maximum of five cylinders with the 16 gram CO2cartridge.
FIGURE 2-9
006843PC
MODEL EN-MCU3 ENCLOSURE
The Model EN-MCU3 Enclosure (Part No. 551208) is used for
vertical mounting of a single PCL-160, PCL-300 or PCL-460.
The EN-MCU3 also includes a mechanical control unit, eliminat-
ing the need for a Model MCH3 control head. See Figure 2-10.
Note: The PCL-600 cannot be mounted in an EN-MCU3.
FIGURE 2-10
002845PC

SECTION 2 – COMPONENTS
UL EX3830 ULC EX3830
PAGE 2-4 REV. 06 2014-NOV-10
KITCHEN KNIGHT II Restaurant Fire Suppression Manual
MODEL EN-S ENCLOSURE
The Model EN-S Enclosure (Part No. 550966) is used for vertical
mounting of a single PCL-160, PCL-300 or PCL-460 when it is
used as a secondary agent cylinder in a system. Dimensions
are the same as the Model EN-MCU3 enclosure (see Figure
2-10). The EN-S has no control mechanism, and must be used
in conjunction with a Model EN-MCU3 enclosure or a Model
MCH3/ECH3 control head. Note: The PCL-600 cannot be
mounted in an EN-S enclosure.
16 GRAM CO2CARTRIDGE
The 16 Gram CO2Cartridge (Part No. 551059) is required to
pneumatically actuate the tank valve. The cartridge is installed in
the control head on top of the tank valves. The cartridge shipping
assembly contains six cartridges.
MODEL MB-P2 – CONTROL HEAD MOUNTING BRACKET
The Model MB-P2 Mounting Bracket (Part No. 550853) must
be used to mount the Model MCH3, NMCH3, or ECH3 control
heads if the control head is not mounted directly on a cylinder
valve. See Figure 2-11.
FIGURE 2-11
002846PC
PNEUMATIC ACTUATING CYLINDERS
Model PAC-10
The Model PAC-10 (Part No. 550104) is a pneumatic actuating
cylinder that can actuate a maximum of ten agent cylinders
simultaneously. The Model PAC-10 includes a DOT 4BA350
cylinder pressurized with dry nitrogen to 350 psig @ 70° F
(24.1 bar @ 21 °C), a brass valve with pressure gauge, and
a wall mounting bracket. A Model MCH3, NMCH3, or ECH3
control head must be purchased separately and connected to
the PAC-10 to open the valve. See Figure 2-12.
FIGURE 2-12
002847PC

SECTION 2 – COMPONENTS
UL EX3830 ULC EX3830
2014-NOV-10 REV. 06 PAGE 2-5
KITCHEN KNIGHT II Restaurant Fire Suppression Manual
DETECTION EQUIPMENT
Model FLK-1 Assembly
The Model FLK-1 Assembly (Part No. 550131) includes a 10 in.
(254 mm) steel bracket, two 1/2 in. EMT connectors, two cable
crimps, and two “S” hooks. Fusible links must be ordered sepa-
rately. See Figure 2-13.
Model FLK-1A Assembly
The Model FLK-1A Assembly (Part No. 550132) includes an
8 in. (203 mm) steel bracket, two 1/2 in. EMT connectors, two
cable crimps, and two “S” hooks. Fusible links must be ordered
separately.
Model FLH-1 Assembly
The Model FLH-1 Fusible Link Hanger Assembly (Part No.
550876) is an accessory designed to simplify the installation
of fusible links in the fusible link line. It can be used with the
Model FLK-1 fusible link kit (kits must be ordered separately).
The fusible link hanger makes it possible to install fusible links
without cutting and crimping loops in the fusible link line for each
link. They are available in packages of 25 (FLH-25) only. See
Figure 2-14.
FIGURE 2-14
002850PC
FIGURE 2-13
002849PC

SECTION 2 – COMPONENTS
UL EX3830 ULC EX3830
PAGE 2-6 REV. 06 2014-NOV-10
KITCHEN KNIGHT II Restaurant Fire Suppression Manual
A-PC Fusible Links
The A-PC fusible link is designed to separate at a specific
temperature, releasing tension from the fusible link line, causing
system actuation. See Figure 2-15.
Note: When possible, temperature readings should be taken
at each detector location to determine optimum fusible link
temperature ratings. Temperature can be recorded using
either a Maximum Registering Thermometer (Part No. 15240)
temperature tape (by others), or any other accurate thermometer
that will record the maximum temperature experienced at the
detector location.
FIGURE 2-15
002851PC
After determining the maximum ambient temperature at the
fusible link location, select the correct fusible link according to
the temperature condition chart below:
Fusible Link
Shipping To Be Used
Assembly Temperature Where Temperature
Part No. Rating Does Not Exceed
439227 (10) 165 °F (74 °C) 100 °F (38 °C)
439228 (10) 212 °F (100 °C) 150 °F (66 °C)
439229 (10) 280 °F (138 °C) 225 °F (107 °C)
439230 (10) 360 °F (182 °C) 290 °F (143 °C)
439231 (10) 450 °F (232 °C) 360 °F (182 °C)
439232 (25) 500 °F (260 °C) 400 °F (204 °C)
Thermal Detectors
Rate-compensating thermal detectors are normally open,
mechanical contact closure switches designed to operate at a
factory preset temperature. They are available in four preset
temperatures which meet NFPA standards and are UL Listed
and FM Approved. After determining the maximum ambient
temperature at the thermal detector location, select the correct
thermal detector according to the temperature condition chart
below:
Thermal Maximum
Detector Ambient
Model No. Temperature Part Number
TD-225 155 °F (68 °C) 13976
TD-325 255 °F (124 °C) 13975
TD-450 380 °F (193 °C) 13974
TD-600 530 °F (277 °C) 13971
Note: A transient rush of warm air up to 40 °F (4 °C) per
minute may expand the shell, but not enough to trigger the unit.
Temperature increases over 40 °F (4 °C) per minute however,
may initiate an alarm condition.
1 IN.
HEX
5/8 IN.
(16 mm)
1/2 – 14 NPT
6 IN. LEADS
(152 mm))
4.9 IN.
(124 mm)
3.7 IN.
(93 mm)
FIGURE 2-16
007354
Flexible Conduit
Flexible Conduit can be used with the Mechanical Pull Station
Assemly (Part No. 551074) and Mechanical Gas Valves.
Flexible Conduit eliminates the need for rigid EMT conduit in the
mechanical pull station and gas valve lines, significantly reduc-
ing the overall installation time.
Part No. Description
434525 Flexible Conduit – 500 ft (152.4 m)
435959 Flexible Conduit – 500 ft (152.4 m) and
Wire Rope – 500 ft (152.4 m)
439104 Pre-Fed Flexible Conduit Assembly –
50 ft (15.2 m)
435979 Flexible Conduit Strain Relief (50-Pack)
434347 Flexible Conduit Insert (50-Pack)
436063 Conduit Offset (6-Pack)
436150 P-Clip (50-Pack)
79827 Compression Union, 1/2 in.
55813 1/2 in. Compression Connector

SECTION 2 – COMPONENTS
UL EX3830 ULC EX3830
2014-NOV-10 REV. 06 PAGE 2-7
KITCHEN KNIGHT II Restaurant Fire Suppression Manual
MODEL RPS-M – REMOTE MECHANICAL PULL STATION
Remote manual control for the Model MCH3, NMCH3, or
ECH3 control head is provided by the Model RPS-M Remote
Mechanical Pull Station (Part No. 551074). It is connected to
the system control head by stainless steel cable. This cable is
enclosed in 1/2 in. EMT conduit with corner pulleys or flexible
conduit with bends and/or corner pulleys at each change in
direction. The remote mechanical pull station shall be located at
the point of egress. See Figure 2-17.
FIGURE 2-17
002852PC
“QUIK-SEAL” ADAPTOR
The “Quik-Seal” adaptor is a listed mechanical bulkhead fitting
that produces a liquid-tight seal around both distribution piping
and detection conduit which runs through restaurant hoods
and ducts. The “Quik-Seal” adaptor accepts threaded pipe or
conduit. The adaptor is available for 3/8 in. and 1/2 in. pipe or
conduit sizes. When using with EMT conduit, a conduit connec-
tor must be installed in each end of the adaptor. The “Quik-Seal”
Adaptor Shipping Assembly can be ordered in single or package
of 24. See Figure 2-18.
Shipping
Assembly Hole Size
Size Part No. Qty. Required
3/8 in. 550857 1 1 1/8 in.
1/2 in. 550859 1 1 1/8 in.
3/8 in. 550858 24 1 1/8 in.
1/2 in. 550860 24 1 1/8 in.
ADAPTOR BODY
GASKET
LOCKWASHER
NUT
FIGURE 2-18
000154
“COMPRESSION-SEAL” ADAPTOR
This adaptor is a mechanical bulkhead fitting that produces a
liquid-tight seal around pipe and conduit when installing distribu-
tion piping and detection conduit through restaurant hoods and
ducts. The “Compression-Seal” Adaptor is a straight-through
design requiring no cutting or threading of conduit or pipe. The
adaptor is available for EMT conduit size of 1/2 in. (Part No.
79152). See Figure 2-19. “Compression-Seal” Adaptor Shipping
Assembly must be ordered as stated below:
Shipping
Assembly Hole Size
Size Part No. Qty. Required
1/2 in. EMT Conduit 79153 24 1 1/8 in.
COMPRESSION NUT
ADAPTOR BODY
LOCKWASHER
GASKET
NUT
FIGURE 2-19
“HOOD SEAL” ADAPTOR ASSEMBLY
This adaptor is a mechanical bulkhead fitting that produces a
liquid-tight seal around 1/2 in. EMT conduit when installing the
detection line through restaurant hoods and duct. The adaptor
accepts a high temperature pulley elbow and, when used,
correctly positions the elbow or conduit in line with the conduit
adaptor hole in the detector bracket. The “Hood Seal” eliminates
the need for multiple elbows when penetrating the top of a hood
when installing the detection line. “Hood Seal” Adaptors are
available in quantities of six as Shipping Assembly Part No.
423253. See Figure 2-20.
SEAL
ADAPTOR
BODY
SEAL NUT
WASHER
PULLEY
ELBOW
(NOT PART
OF ASSEMBLY)
USE ONLY PULLEY ELBOW (PART NO. 423250)
GASKET 000156
FIGURE 2-20
000156

SECTION 2 – COMPONENTS
UL EX3830 ULC EX3830
PAGE 2-8 REV. 06 2014-NOV-10
KITCHEN KNIGHT II Restaurant Fire Suppression Manual
GAS SHUT-OFF VALVES
Note: Gas valves are approved for indoor use only.
GV Mechanical Gas Shut-off Valve
A gas shut-off valve is required on all systems used to protect
a gas fueled cooking appliance to stop gas flow in the event of
system actuation. A mechanical gas valve can be used with the
Model MCH3 and Model NMCH3 control heads. It is connected
to the system control head by stainless steel cable. This cable
is enclosed in 1/2 in. EMT conduit with a corner pulley at each
change in direction. The valves are rated for natural and LP gas
(see Figure 2-21). Mechanical gas valves are available in the
following sizes:
Note:MaximumoperatingpressureforallsizesofGVMechanical
Gas Valve is 5 psi (0.4 bar).
Valve Part
Model No. Size Dim. “A” Number
GV-75 3/4 in. 3/8 in. (9.5 mm) 550593
GV-100 1 in. 3/8 in. (9.5 mm) 550594
GV-125 1-1/4 in. 15/32 in. (12 mm) 550595
GV-150 1-1/2 in. 15/32 in. (12 mm) 550596
GV-200 2 in. 15/32 in. (12 mm) 551049
GV-250 2-1/2 in. 29/32 in. (23 mm) 550185
GV-300 3 in. 29/32 in. (23 mm) 550186
FIGURE 2-21
002853PC
EGVSO Electric Gas Shut-off Valve
A gas shut-off valve is required on all systems used to protect
a gas fueled cooking appliance to stop gas flow in the event of
system actuation. A UL Listed electric gas valve can be used
with either the Model MCH3 or ECH3 control head. The valves
are rated for natural and LP gas. Valves are available in 120VAC
(see Figure 2-22). Electric gas valves are available in the follow-
ing sizes:
Valve Part
Model No. Size Dim. “A” Number
EGVSO-75 3/4 in. 50 psi (3.5 bar) 13707
EGVSO-100 1 in. 25 psi (1.7 bar) 13708
EGVSO-125 1-1/4 in. 25 psi (1.7 bar) 550360
EGVSO-150 1-1/2 in. 25 psi (1.7 bar) 13709
EGVSO-200 2 in. 25 psi (1.7 bar) 13710
EGVSO-250 2-1/2 in. 5 psi (0.3 bar) 550363
EGVSO-300 3 in. 5 psi (0.3 bar) 17643
FIGURE 2-22
006844PC
Note: A UL Listed manual reset relay is required when using
an electric gas valve. The PYRO-CHEM KITCHEN KNIGHT II
Model SM-120 solenoid monitor must be used for this purpose.