Engineers

WET CHEMICAL RESIDENTIAL KITCHEN FIRE SUPPRESSION SYSTEM ENGINEERING SPECIFICATIONS
PART 1 – GENERAL
1.01 DESCRIPTION OF WORK:
A. Installation of a Wet Chemical Residential Kitchen Fire Suppression System as manufactured by More Fire Protection, Delta, BC, or approved equal.
1.02 REFERENCES
A. National Fire Protection Association (NFPA):
NFPA 101 – Life Safety Code 2015 and 2018 editions
B. International Dire Code 2018 edition 
UL Subject 300 A
C. Underwriters Laboratories, Inc. (UL) UL Subject 300 A
D. Requirements by the Authority Having Jurisdiction (AHJ)
1.04 GENERAL:
A. Furnish all materials for a complete wet Chemical Kitchen Fire Suppression System including agent storage cylinder, nozzle, control panel, detectors, fuel/electricity shut off device and all other equipment necessary for a complete operational system.
B. All system components shall be supplied by More Fire Protection and shall be installed by any skilled contractor.
C. The contractor shall, as a minimum, provide 24-hour emergency service, 7 days a week and shall be able to respond to an emergency situation within 24 hours of receiving an emergency trouble call. In addition, contractor shall maintain no less than $5 million liability insurance.
1.05 SUBMITTAL:
A.The following shall be submitted for approval prior to signing a contract with either contractor:
a.Material and equipment information shall include manufacturer’s catalo and technical data for each component or device used in the system. This shall include, but not be limited to, the following:
   1.Detectors
   2.Manual discharge
   3.System Agent
   4.Release devices
   5.Shutoff Devices
   6.Agent storage cylinders
   7.Mounting brackets
   8.Discharge Nozzle
B. Provide information outlining the warranty of the system.
C. Provide information outlining the operation and maintenance procedures that willbe required of the owner.
D.Provide drawings for locations of all equipment associated with the Kitchen Fire Suppression System. Floor plans shall be provided showing equipment locations, wet agent delivery, point-to-point wiring and other details as required.
E. Provide manufacturer’s installation, maintenance and recharge manual.
PART 2 – PRODUCTS
2.01 MANUFACTURER
More Fire Protection, #127 7198 Vantage Way, Delta, BC, V4G 1K7.
2.02 SYSTEM
Kitchen Fire Stop- Wet Chemical Residential Cooktop Fire Suppression System.
2.03 SYSTEM DESCRIPTION AND OPERATION:
General Requirements:

  1. The system shall be a DIY standalone type.
  2. The system shall be automatic and manually operated.
  3. The system shall be regulated pressure type, with a single nozzle.
  4. The system shall be listed to Subject UL 300A by OSHA’s Nationally Recognized Testing Laboratory (NRTL) Program
  5. The system shall be capable of automatic actuation by a linear heat detector and remote manually actuation by pull station.
  6. Natural gas shut- off valve/ Power shut off with their disconnecting boxes shall be installed according to the application.

B. Performance Requirements:
The system shall have fire suppression capabilities for the following:

Extinguishing any fire originated in any skillet or pan on 15” to 36” wide oven/cooktop and up to 36” distance between cooktop surface and the bottom of the range hood above it.

2.04 COMPONENTS
A.Wet Chemical Agent: The extinguishing agent shall be designed for flame knockdown and securement of grease-related fires.
B.Agent Cylinder: The agent cylinder shall be made of a powder coated steel enclosure, installed with a wall bracket. The cylinder shall be constructed of deep drawn carbon steel, finished in red enamel, 0.6-gallon (2.3 litters) capacity in size. Cylinders shall have 100- psi working pressure, 300-psi test pressure, and 600-psi minimum burst pressure.
C.Discharge: Tank Discharge assembly shall be chrome-plated steel with a 3/8 in. NPT female inlet and a 3/8 in NPT male outlet.
D.Discharge: Tank Discharge assembly shall be chrome-plated steel with a 3/8 in. NPT female inlet and a 3/8 in NPT male outlet.
E. Safety Valve. 3/8” ball valve to secure the Agent while shipping and during installation. Discharge Nozzle: Tested and listed for the specific application
F. Detector: Shall be of a linear heat type designed to become a short at a rated temperature. Temperature ratings shall be the following:
30” to 36” wide ELECTRIC cooktops

  • Distance cooktop to hood bottom 24” to 30” – use 220 F
  • Distance cooktop to hood bottom 31” to 36” – use 155 F

30” to 36” wide NATURAL GAS cooktops

  1. Distance cooktop to hood bottom 24” to 30” – use 280 F
  2. Distance cooktop to hood bottom 31” to 36” – use 220 F

30” ELECTRIC cooktop with over-the-range microwave

  • Distance cooktop to microwave bottom 16” to 19” – use 280 F
  • Distance cooktop to microwave bottom 20” to 30” – use 220 F
  • Distance cooktop to microwave bottom 31” to 36” – use 155 F

G. Agent Distribution hose and Fittings:
Stainless steel braided flexible hose (1/2” inside) 5 ft long with ¾”end connectors.

Minimum bending radius of the hose must be 4”.

H. Control Panel

System operations will be controlled by supervised two input and two output control panel which complies with UL 864 standard. The panel will be 12VDC independent power supply and rechargeable batteries for 28 hours of power outage and then 5 minutes of activation.
The panel will sound an audible alarm upon activation.
The panel will include alarm and trouble indicators for every situation.
The panel will provide dry contacts for remote monitoring of alarm and trouble condition.

3.01 INSTALLATION 

Install system in accordance with manufacturer’s Design, Installation, Recharge and Maintenance Manual.

3.02 FIELD TESTING 

If field testing is required by the local authority having jurisdiction, it shall be performed by personnel authorized by More Fire Protection.

3.03 DEMONSTRATION 

Instruct owner’s personnel in the operation, inspection and maintenance requirements of the Kitchen Fire Suppression systems.

Connect