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Chapter 1—General Information C CHAPTER I -. GENERAL INFORMATION INTRODUCTION The shutdown of all soutanes of fuel and electric power that produce This manual is intended for use with ProTex Er Restaurant Fire heat to all equipment protected by the system is required upon Suppression Systems.Those who install,operate,recharge,or system actuation.Make up or supply air fans integral to the maintain these fire suppression systems should read this entire eahanst hood(s)being protected,shall he shut down upon system manual.Specific sections will he ofparticular interest depending actuation.Upon system actuation,exhaust fan operation shall be in upon one's responsibilities, accordance with the locally adopted edition of NPPA 96. Design,installation,recharge,and maintenance ofthe system must The ProTex 11 and the PwTex 2000 Restaurant Fire Suppression conform to the limitations detailed in this manual and performed Systems are compatible as long as separate installation guidelines by an individual who attended a ProTex II training Program and are followed per each system design manual.Exception:The-. became trained to install,recharge,design,and maintain the actuation limitations for the ProTex U system may be utilized for ProTex U system_ the FmTex2000system.AhA prior model mechawc;il control head (PIN MCH)maybe utilized on ProTex 11 systems;provided that the Firer suppression systems are mechanical devices,They need eons used with this control head are followed. periodic rare.Maintenance is a vital step in the performance ofyour fire suppression system.As such,it must be performed *gEMPERATURE LIMITATIONS in accordance with NFPA 96{Standard for the Installation of The operating temperature range of the PwTex H Restaurant Fire Equipment for the Removal of Smoke and Grease-Laden Vapors Suppression System is 3r F{0-C)minimum to 120°F{49a C) from Commensal Cooking Equipment)and NFPA 17A(Standard maximum. on Wet Chemical Extinguishing Systems)by an authorized ProTex U distributor_To provide maximum assurance that the fire "WLLISTING suppression system will operate dlfectively and safidy,maintenance must be conducted at six-month hftxvais,or earlier ifthe The ProTex U Restaurant Fire Suppression System has been tested situation dictates.Wielve year maintenance must include cylinder to the UL Standard for Fire Extinguishing Systems For Protection hydrostatic testing, of Restaurant Cooking Areas,ULMO and Listed by Underwriters Laboratories,Inc. The UL Listing No.is EX452L The ProTex 11 Restaurant Fire System is a pre-engineered system that uses a wet chemical extinguishing agent specifically designed; !(ULC LISTING to suppress restaurant cooking area fires.The system provides The ProTex U Restaurant Fire suppression system is listed by automatic actuation and can be manually actuated through a. Underwriters Laboratories of Canada(ULC).The ULC Listing No _ RPSM Remote Mechanical Pull Station.Upon actuation,the system is EX4521. _ discharges a pre-determined amount of agent to the duct,plenum; and cooking appliances.The extinguishing agent acts to suppress 1VIEA APPROVAL fires in thre ways: The PraTex U Restaurant Fine Suppression System has been L The chemical chain reaction causing combustion is inter- approved for use by MEA(Material and Equipment Acceptance = rupted by both the agent itself and the resulting steam Division)for New York City.The MEA Certification No.is formation. 249-03-E. 2. The agent cools the fire bringing it below auto-ignition temperature. 3. The agent reacts with hot grease forming a soap-like 1� layer(saponification)that helps prevent the escape of combustible vapors,thus preventing re-ignition. i� 200-DEC-1,Rev D TU-a a ID"AWT'W