Kitchen Shield Kitchen Fire Suppresion System F808

Installation and Maintenance Handbook
Automatic firefighting systems for industrial

kitchens and deep fat fryers
System Handbook
Kitchen Shield - Kitchen fire suppression

Product group F808
1. INTRODUCTION ...................................................................................................................... 4
1.1. Why fit a kitchen fire-extinguishing system?......................................................................................... 4
1.2. General ................................................................................................................................................. 5
1.3. Hazard notices ...................................................................................................................................... 5
1.4. References ............................................................................................................................................ 6
1.5. Function of the extinguishing system .................................................................................................... 6
1.6. Directives for system installers and service personnel .......................................................................... 7
1.8. Regulations for fire extinguishing system operators ............................................................................. 7
2. SYSTEM LAYOUT .................................................................................................................... 9
2.1. System limits regarding the object to be protected .............................................................................. 9
2.2. System limits regarding the extinguishing system ............................................................................... 10
2.3. System variants................................................................................................................................... 11
2.4. The components ................................................................................................................................. 16

2.4.1. Extinguisher unit.............................................................................................................................16
2.4.2. Cylinder valve (ILP –F402) ..............................................................................................................20
2.4.3. Extinguishing agent (F0100036) .....................................................................................................22
2.4.4. FiWaGuard Sensor tube for automatic fire detection (F102) .........................................................22
2.4.7. Manual actuator .............................................................................................................................24
2.4.8. Electromagnetic trigger (F1110000) ...............................................................................................25
2.4.9. Electronic system monitoring .........................................................................................................25
2.4.10. Extinguishing nozzles ......................................................................................................................27
2.4.11. Pipes, fittings ..................................................................................................................................28
2.4.12. Tube connectors / fittings / installation tools ................................................................................28
2.5. Accessories ......................................................................................................................................... 28

2.5.1. Mini-DHP (F161) .............................................................................................................................28
2.5.2. Laser pointer for the nozzle alignment ..........................................................................................29
2.5.3. Tube connectors / fittings / installation tools ................................................................................29
2.6. System activation................................................................................................................................ 29

2.6.1. Automatic fire detection ................................................................................................................30
2.6.2. Manual system actuation ...............................................................................................................30
2.6.3. Electronic system actuation ...........................................................................................................30
3. INSTALLATION ..................................................................................................................... 31
3.1. Mixing the extinguishing agent ........................................................................................................... 31
Steel Recon Industries Sdn. Bhd. – No 8, Jalan Subang 7, Taman Perindustrian Subang, 47610 Subang Jaya, Selangor Darul Ehsan, Malaysia. www.sri.com.my
Technical amendments reserved Page 1
Version 1.5 / Date: 06. March 2014
System Handbook

Product group F808
3.2. Preparation and mounting of the ILP valve ......................................................................................... 31
3.2.1. Filling the pressure vessel with extinguishing agent ......................................................................31
3.2.2. Inserting the dip tube and strainer.................................................................................................32
3.2.3. Mounting the ILP valve ...................................................................................................................32
3.3. Vessel pressurization .......................................................................................................................... 32

3.3.1. Leakage test cylinder assembly ......................................................................................................32
3.3.2. Mounting the pressurized vessel ...................................................................................................33
3.4. Installation of the sensor tube ............................................................................................................ 33

3.4.1. Installation instructions ..................................................................................................................33
3.4.2. Mounting elements ........................................................................................................................38
3.4.3. Attention: Extinguishing systems with two cylinder valves! ..........................................................38
3.5. Installation of the extinguishing discharge line / nozzle mounting ..................................................... 38

3.5.1. Installation instructions ..................................................................................................................39
3.5.2. Extinguishing discharge line installation scheme ...........................................................................39
3.5.3. Connection fittings .........................................................................................................................41
3.5.4. Nozzle positioning / alignment .......................................................................................................42
3.5.5. Nozzle installation ..........................................................................................................................47
3.5.6. Leakage test of the extinguisher line (checking the pipe fittings) ..................................................48
3.5.7. Mounting elements ........................................................................................................................49
3.5.8. Mounting and connecting the manual actuators ...........................................................................50
3.5.9. Connecting the ILP valves ...............................................................................................................51
3.6. Start-up............................................................................................................................................... 51
3.6.1. Pressurizing the sensor tube ..........................................................................................................51
3.6.2. Opening the cylinder valve/s ..........................................................................................................51
3.7. Connecting the electrical components ................................................................................................ 52

3.7.1. Electromagnetic actuator ...............................................................................................................52
3.7.2. Electrical system monitoring ..........................................................................................................52
3.8. Checking the installation ..................................................................................................................... 53
4. SERVICING / MAINTENANCE ........................................................................................... 54
4.1. Repair and reinstatement work after system activation ..................................................................... 54

4.1.1. Preparatory work for the reinstatement ........................................................................................54
4.1.2. Replacement of single use components.........................................................................................54
4.1.3. Cleaning soiled components ..........................................................................................................55
4.1.4. Replenishing used operating agents ..............................................................................................55
4.1.5. Disposal of waste............................................................................................................................55
4.1.6. Re-commission ...............................................................................................................................55
4.2. Servicing after an interval ................................................................................................................... 56

4.2.1. Service intervals .............................................................................................................................56
4.2.2. Bi-Annual checks - Checking the operational states and components ..........................................58
4.2.3. Replacement of components (if necessary) ...................................................................................59
4.2.4. Replenishing the pressure gas volume (if necessary) .....................................................................59
4.2.5. Re-commissioning ..........................................................................................................................59
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Product group F808
4.3. Service and maintenance records ....................................................................................................... 60
5. SAFETY NOTES ..................................................................................................................... 63
5.1. Operating a kitchen with an automatic fire extinguishing system ....................................................... 63
5.2. Pressurized components ..................................................................................................................... 63

5.2.1. Pressure temperature characteristic curve – Nitrogen (N2) ...........................................................64
5.3. On the extinguishing effect ................................................................................................................. 64

5.3.1. Safety data sheet for extinguishing agent (Version 01/05/2007) ..................................................65
6. EPILOGUE ............................................................................................................................... 67
6.1. Product training .................................................................................................................................. 67
6.2. Product liability................................................................................................................................... 67
6.3. Contact ............................................................................................................................................... 67
7. LIST OF FIGURES.................................................................................................................. 68
9. APPROVAL AND MARKING OF PRODUCTS ................................................................. 69
10. CONFORMITY DECLARATION ......................................................................................... 71
Amendment index
Version Amendment date Amendment Staff

1.0 15/08/13 Document created K. Sonne
1.1 18/11/13 Amendment K. Sonne
1.2 06/12/13 Reviews after reviews K. Sonne
1.3 14/01/14 Second review K. Sonne
1.4 26/02/14 Third review K. Sonne
1.5 06/03/14 Finishing review K. Sonne
System Handbook

Product group F808
1. Introduction
1.1. Why fit a kitchen fire-extinguishing system?
The installation of an automatic fire extinguishing system is often done with reference to the number of
annual fire incidents in the kitchen.
However protection of people, assets and on-going business activities should be assessed in
establishing the requirements for systems.
How fires start:
Dangerous fat and grease fires or kitchen fires in general can start in a variety of ways, for example:
due to electrical defects on heating elements, units or burners not switched off, overheating of
controls, grease and dirt residues on controls, grease, fat and dirt residues near hot surfaces.
In addition, it is not always possible that personnel are available to fight a fire manually with a fire
extinguisher, for example if a burner has been left on overnight.
Fire detection:
If there are no personal in attendance, an efficient and reliable fire detection system without false
alarms is required. This detector system should also cover a large area and be resistant to soiling, and
it should remain operational in the event of a power outage.
Fire extinguishing:
Fat and grease fires are particularly difficult to fight because of the high ignition temperatures of more
than 350°C and the catastrophic effects if water is used.
Because water has a higher density than fat it will sink to

the bottom of the vessel, where it will instantly boil,
expand and propel the burning fat all around,
endangering anyone in the vicinity and spreading the fire
even further.
Fig. 1 – Using water to extinguish a grease fire
In addition, all of the fat is already at a temperature higher

than the ignition point, unlike a petrol fire, where only the
evaporating gases are this hot. Even if the oil or fat has been cooled below this ignition temperature, a
perfectly adapted extinguishing medium must be provided, so the fire can be extinguished safely and
efficiently.
Environment:
Even once the fire has been extinguished when using most of the common extinguishing media there
may be disposal issues. The extinguisher residues are often environmentally hazardous and need to
be disposed of as special wastes. Also, the kitchen must be cleaned with a great deal of effort.
The solution:
Because of these issues we have developed an automated fire extinguishing system for kitchens,
which comply with the requirements and exceed these as well. Our objective is to prevent personel
injury and the prevention of damage to assets and buildings. A sensor tube is used as fire detection
system, which is very quick to respond without being susceptible to false alarms.
It is insensitive against soiling and due to the pneumatic system it works without other energy sources.
The system is complemented by an additional manual trigger and an optional electromagnetic
actuator. These features ensure a 24 hour protection.
The extinguishing agent is very environmentally friendly and is more than 99% biodegradable (up to
72% within three days), it is ideal to fight grease fires (class F) and also for fire classes A and B. The
fire is suffocated under a foam carpet and the oil is quickly cooled to below its self-ignition point.
Because the extinguishing agent is also suited as a cleaning agent for fats and greases, the kitchen
can be cleaned with the extinguishing agent residues after a fire.
System Handbook

Product group F808
In order to ensure correct functions as described above the system must be
installed and set up according to this system handbook. It is essential to
perform maintenance and service work according to the maintenance plan!
After an actuation of the system a complete servicing and recommissioning is
necessary!
1.2. General
General hazard warning:
The terms DANGER, WARNING, ATTENTION denote that non-compliance with the
warnings can cause severe injuries and even fatalities, or that there is the risk of
substantial material damage. All other notices must also be observed in order to prevent
faults and resulting personal injuries and material damage.
Attention:
Do not expose yourself or others to hazards. Carefully read the following safety
instructions before installing, operating or servicing the system equipment, to prevent
accidents, personal injuries and material damage. The fittings and the product itself may
only be used for the intended purposes.
Limits and values listed in these operating instructions must be observed, particularly operating
pressures and ambient temperatures of the system installation. The company Steel Recon Industries
Sdn. Bhd. will accept no liability for damages resulting from improper use or non-compliance with the
instructions in the system handbook.
1.3. Hazard notices
These operating instructions are intended for all persons installing, operating and servicing the
products and fittings listed below. It is assumed that persons are aware of the general rules and safety
guidelines for handling gases and pressurized units. Furthermore it is assumed that the personnel are
acquainted with handling electrical components.
In case of difficulties with operating the pressure units that cannot be resolved by consulting these
instructions further information must be requested from the manufacturer.
The manufacturer reserves the right to implement technical changes, improvements and amendments,
consult the newest version of this handbook.
The operating instructions must be retained.
All work must be performed by qualified personnel. Qualified personnel must be instructed according
to the operating instructions. Qualified personnel means all persons appropriately qualified in the set-
up, installation, assembly, start-up, operating and servicing as well as maintenance of the product,
including:
Compliance with regional, national and internal regulations and safety standards
Appropriate safety equipment and work apparel
Product training regarding the kitchen extinguishing system (see chapter 6.1.)
System Handbook

Product group F808
Intended use:
The extinguishing system described in this handbook may only be used for the
protection of kitchens meeting the designated system limits, otherwise the
protective function cannot be guaranteed.
Extinguishing system:
Kitchen equipment (deep fat fryers, cookers, ovens…) may only be operated
with a properly installed and operational fire extinguishing system!
The working zone of the extinguisher nozzle must not be obstructed, which
would divert or screen the extinguisher spray.
It must be ensured that when the extinguishing system is triggered and
activated the heat source in the kitchen (electrical or gas) is switched off!
Stopping extractor fans is not necessary, but may be implemented at the
system designer’s discretion.
Regular visual inspections of the vessel pressures on the pressure gauges
ensure the system function and operation outside the service intervals.
The extinguishing agent is water-based and is electrically conductive. It must be
ensured that after extinguishing a fire the electrical power supply is only
reconnected after the kitchen equipment has been returned to a proper and
correct functionality.
1.4. References
In addition to this documentation the following are applicable:

Operating instructions ILP valve
F401-F402-F420-instruction manual-FiWaGuard-ILP-en
Operating instructions FiWaGuard Sensor hoses – Accessories
F001-F004-F005-F010-F100-F102-F110-F111-instruction manual-FiWaGuard-detecting tube
and accessories-en
Operating instructions FiWaGuard Activation and pressure monitoring
F070-F054-F051-F053-instruction manual-FiWaGuard release and pressure control-en
Operating instructions Mini-DHP valve
F160-instruction manual-FiWaGuard-Mini-DHP-en
If there is an overlapping of data between this manual and above named

documents, use only the information from this manual to the kitchen
suppression system!
Ignoring these instructions can cause severe personal injuries and material damage.
The documents listed above complement the information in this documentation, Please ensure that all
documents consulted are current and in the latest version.
1.5. Function of the extinguishing system
The Kitchen Shield kitchen extinguishing system is designed as a permanent pressure extinguishing
system, i.e. the extinguishing agent is stored in a pressurized vessel at an operating pressure of
15bar, with nitrogen acting as the pressure gas. This pressure gas provides the energy to expel the
extinguishing agent, but it also is useful as a compensation for possible leakages.
If a fire occurs in the kitchen the sensor tube which is filled with nitrogen (15bar internal pressure, as in
the pressure vessel) reacts to the heat.
This sensor tube is mounted inside the extractor hood below the grease filter to ensure rapid fire
detection.
System Handbook

Product group F808
The heat created by the fire causes the tube to burst and a drop in the pressure, which will trigger the
vessel valve ILP and thus release the extinguishing agent. The system activation can also be triggered
manually or electronically. The extinguishing agent released will then flow through the discharge
pipework to the nozzles, which are arranged in a manner that the entire kitchen line is covered in
extinguishing agent. This way a fire can be extinguished regardless of where it started.
This extinguishing system is suitable for the fire protection of deep fat fryers, griddles, cookers
and similar kitchen equipment provided they fall within the dimensional installation limits
detailed in the system handbook.
Kitchen equipment may only be operated with a properly installed and operational
extinguishing system! All electronic monitoring devices, where fitted, including
isolation ball valve position, pressure gas volume and system discharge monitoring
should be capable of isolating the electrical and gas supplies to the kitchen equipment
being protected. See section 2.4.9. (Electronic system monitoring). The system in the
kitchen must be visually inspected regularly for its full functionality!
1.6. Directives for system installers and service personnel
Kitchen Shield - Kitchen fire suppression systems F808 may only be installed by
specialist companies with the required expertise and trained and qualified personnel.
Authorized companies and specialists installing a fire extinguishing system on behalf
of Steel Recon Industries Sdn. Bhd. must have been provided with sufficient training.
Dated training records with full names of the participants must be kept and submitted
to Steel Recon Industries Sdn. Bhd. on request.
The installer of the extinguishing system is responsible for the approval of the
installed system.
The manufacturer and/or the installer of the fire extinguishing system must deliver a
technical documentation and system-specific operating instructions regarding the
appropriate and required safety installation at the time of commissioning of the
system.
In addition, the operating instructions to the individual components (see section 1.4.) complementing
the information in this documentation must be observed.
Please do not hesitate to contact us in case of overlapping or missing information.
1.8. Regulations for fire extinguishing system operators
The system components must never be damaged, disassembled or readjusted during

operation of cleaning work. In case a sensor hose is dislodged or nozzle positions are
dislocated a qualified installation engineer from the installing company must be called
on site!
System Handbook

Product group F808
Check the system for its functionality in regular intervals and before starting daily work!
This includes the inspection of the vessel pressure on the pressure gauges and
checking the ball valves in the ILP valve.
Lever open –
System
operational
Lever shut – System

out of service
Never sever the sensor hose as this would trigger the extinguishing process!
The ball valve of the extinguishing system must never be shut by the operator as this
would prevent any extinguishing action!
The operator of the system must be instructed on the functions of the fire extinguishing
system; especially the instructions for actions in case of a fire or a fault must be
handed over in writing in the documentation and the service records.
As part of the general supervisory obligation the system operator is required to perform
safety training for the respective staff including instructions on the operation of the
extinguishing system.
Any subsequent construction changes on the object to be protected require an

adaptation of the extinguishing system.
The intervals and guidelines described in the section on maintenance and service must
be observed without exception.
System Handbook

Product group F808
2. System layout
2.1. System limits regarding the object to be protected
Fig. 2 – Kitchen setup
Dimension Description Range / Limits

Distance nozzle to oil surface (or
A 900 – 1350mm
the surface to be protected)
D Depth deep fat fryer basin max. 600mm For max. total
E Width deep fat fryer basin max. 600mm surface area 0.3m²
C Cross-section extractor duct max. 300x300mm (90000mm²)
B Length extractor hood max. 2400mm
/ Work top depth max. 800mm
/ Operating temperature 0°C to 65°C
Oil volume per deep fat fryer max. 45 litres
Number of deep fat fryers max. 4
The dimensions and numbers listed above are the system limits and must be observed!
They were confirmed by several trial installations and the approval tests. Within these
limits a comprehensive and safe extinguishing effect may be expected. In case
individual or several limits are exceeded, a protection of persons or assets cannot be
warranted.
The correct layout and dimensioning is critical for obtaining maximum system
efficiency. Any deviations have a substantial effect on the efficiency of the system.
Therefore the layout of kitchen fire extinguishing systems may only be performed by
personnel trained by Steel Recon Industries Sdn. Bhd. For further specifications and
instruction to individual components please consult the respective operating
instructions. Any subsequent structural changes to the object to be protected require
an adaptation of the fire extinguishing system.
System Handbook

Product group F808
2.2. System limits regarding the extinguishing system
Fig. 3 – Extinguishing system
Dimension Description Range / Limits

Filling pressure (at 15°C) – 15bar
V Extinguishing unit min. operation pressure – 11bar
(Observe pressure-temperature graph in
chapter 5.2.1.)
Sensor tube max. line length – 10m*
W
min. bend radius – 100mm
X Height offset extinguishing line max. 1500mm (from entry in the hood)
max. 6 fittings (+ nozzle mounts)
Y Pipe fittings / bends max. 5 pipe bends (90°, radius 20mm)
(for each extinguishing line)
max. line length – 6m
Z Extinguishing line max. line from valve  last nozzle – 4,5m
Within these limits a safe and comprehensive extinguishing effect can be expected.
Should individual or several limits be exceeded a protection of persons or material
assets cannot be warranted.
*The maximum length of the sensor tube on the ILP valve (10m) corresponds to the
length of the tap line and longest continuous line section. An addition of T junctions
and branches may not result in a total length of 11m being exceeded!
For further limits and notices consult the operating instructions for the ILP valve, the sensor tube and
the electronic monitoring components listed in section 1.4.
System Handbook

Product group F808
2.3. System variants
There are three system variants (sizes) available, characterizing mainly by the size of the installation
to be protected and the number of items of cooking equipment to be protected.
The variants should be selected according to the table below:

System variant 1 – System variant 2 – System variant 3 –
F8081000 F8082000 F8083000
Maximum area of the
worktop surface to be 800 x 800mm 1600 x 800mm 2400 x 800mm
protected (G x F)
Maximum number of
1 2 4
deep fat fryers
Maximum deep fat
fryer size (D x E) 600 x 500mm, resp. 500 x 600mm, for a total surface area of max. 0.3m²
Maximum oil volume
45 litre
per fryer
Maximum length of 2400mm
(up to 1200mm use nozzle type F0060014, beyond 1200mm use nozzle type F0060015)
extractor hood (B)
Spacing of the fryer / Depends on the arrangement of the kitchen equipment. The
positioning has to be done regarding the protected object
nozzles (H)
(please note chapter 3.5.4.)*
Distance between the
extinguishing nozzles 900 – 1350mm
and the surface to be
protected (A)
Maximum duct area
300 x 300mm
in the extractor line
(90000mm²)
(C)
*an overlapping of the spray cones is only possible within a distance (H) of maximum 700mm!
For further system limits see chapters 2.1. and 2.2.

Dimensions are explained in the figure on the following page
In case of installation requirements where one or several values exceed the system
limits specified above, consult Steel Recon Industries Sdn. Bhd.; it may be possible to
achieve the protection level by installing two separate extinguishing systems.
System Handbook

Product group F808
Fig. 4 – Variant selection graph
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Product group F808
Fig. 5 – System variant 1 / F8081000

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Product group F808

System Handbook

Product group F808

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Product group F808
2.4. The components
2.4.1. Extinguisher unit

Depending on the system installed the design of the extinguishing unit will differ in the number of
vessels, their size, the volume of the extinguishing agent, the number of extinguisher lines and nozzle
number.
Max. Required Number of

System number of extinguishing vessels, Extinguisher Number of
variant deep fat agent volume extinguishing lines nozzles
fryers [litres] agent volume
F8081000 1 9 1 1x Ø10x1mm 3
F8082000 2 12 2 (2x 6 litres) 4
F8083000 4 18 2 (2x 9 litres) 2x Ø10x1mm 6
Fig. 8 – Extinguisher units
Pos.-Nr. Description Peculiarities

1 Pressure gas bottle (small) Volume approx.7.25 litres
(for 6 litres ext. agent)
2 Pressure gas bottle (large) Volume approx.11 litres
(for 9 litres ext. agent)
3 ILP valve /
4 Dip tube (small) Incl. strainer sieve, with
compensation bore
5 Dip tube (large) Incl. strainer sieve, with
compensation bore
6 Connection fitting sensor tube Ø6mm
7 Connection extinguisher line G1/4”
8 Pressure gauge To display vessel pressure
System Handbook

Product group F808
Operating temperature range 0° – 65°C
Filling pressure at 15°C 15bar (+/-0,5)
Operating pressure range 11 – 17.8bar
Pressure gas Nitrogen (N²)
Number and size of vessels (bottles) depend on the system variant chosen and must
be adjusted accordingly!
2.4.1.1. Selection of cylinder variants
Fig. 9 – Pressure cylinder
Part number Volume/ Diameter [J] Height [I] Colour

Ext. agent volume
FEC004-MS-6LT-JA 7.14 litres/ 6 litres 160mm 431mm Black
FEC004-MS-9LT-JA 10.86 litres/ 9 litres 195mm 465mm Black
FEC004-MS-6LT-KS 7.1 litre/ 6 litre 160mm 434,5mm Red
FEC004-MS-9LT-KS 11.4 litre/ 9 litre 181mm 530mm Red
*There are 2 different variants in the product range for each vessel size.
System Handbook

Product group F808
2.4.1.2. Dip tube selection
Inner diameter min. 8mm

Outer thread to valve fitting M16x1,5mm
Part number Total Ext. agent volume Dip tube type Dip tube
press. vessel volume length
FEC004-MS-6LT-JA 7.14 litres 6 litres FEC701-PS-6LT-JA 411,5mm
FEC004-MS-9LT-JA 10.86 litres 9 litres FEC701-PS-9LT-JA 446,5mm
FEC004-MS-6LT-KS 7.1 litres 6 litres FEC701-PS-6LT-KS 414mm
FEC004-MS-9LT-KS 11.4 litres 9 litres FEC701-PS-9LT-KS 503mm
During triggering no debris may enter the extinguisher lines and the nozzles.
Cleanliness is of utmost importance, because otherwise nozzles may be
blocked and fail. The dip tube strainer alone does not absolutely prevent soiling,
but will reduce the risk.
Dip tube length:

Only correct dip tubes and strainers
may be used for the respective
pressure vessel!
Fig. 10 – Dip tube
Dip tubes must be selected according to the extinguishing agent vessel,

because otherwise there is the risk that not the entire extinguishing agent is
expelled. Dip tube strainers must be installed in order to minimize the risk of
nozzle soiling.
Filled pressure vessels may only be stored, transported and operated in a

vertical (upright) position.
System Handbook

Product group F808
Compensation bore
Fig. 11 – Compensation bore
2.4.1.3. Leakage
Leakage is any unintended loss of gas or liquid in a technical system and can result in a failure of
the entire technical system. Tightness, in a technical sense, means “no leakage according to the
technical application”, so tightness is a relative term. Because there can be diffusion of gases
through various materials there is no such thing as absolute tightness of components. Requiring
tightness therefore always depends on the respective specified conditions. The tightness of an
entire system depends on the material properties as well as the quality of the construction (sealing
quality, tolerances, temperatures, pressures, gases, etc.).
The Kitchen Shield kitchen extinguishing system has been dimensioned and developed so that the
gas leakages during the service intervals will not result in system failures. This is achieved by a
100% functional and tightness test of the valve components. However, errors in handling and
operation as well as a faulty installation may result in undesired leakages.
In order to ensure a long-term functionality regular visual inspections before commencing work are
indispensable; electronic monitoring of the operational state (contact pressure gauges etc.) can
increase the system safety.
2.4.1.4. Compensation volume
This is the volume of the pressure gas inside the pressure vessel above the extinguishing
agent.
L= Sensor tube
n= Kitchen Shield components
Vd = Volume of the pressure gas buffer (liters)

(not equal to the vessel volume)
Fig. 12 – Compensation volume
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Product group F808
The pressure gas buffer has the following functions:
o Provision energy required to expel the extinguishing agent with the corresponding
extinguishing pressure
o Compensation of system leakages (e.g. Gas diffusion through plastic and seals)
In case of excessive leakage the pressure gas buffer will shrink and the extinguishing effect
will be reduced because there will not be sufficient extinguishing pressure. To prevent this,
regular servicing is essential. In addition, we recommend installing electronic pressure guards
(contact gauges) to monitor the pressure levels and to sound an alert signal in case of a drop
of pressure below a minimum.
2.4.1.5. Permeation
Permeation is the technical term describing gas diffusion through plastics and seals (in
general it occurs in all materials). This permeation will result in a long term leakage of gas.
This leakage depends on parameters such as operating temperature and choice of materials.
The components of the Kitchen Shield product range have all been optimized in the respect of
the gas losses, albeit 100% gas tightness is technically impossible.
2.4.2. Cylinder valve (ILP – SPS-KS002-402)

This ILP valve is the main component of an indirectly working extinguishing system in
connection to the Kitchen Shield sensor tube. If the sensor detects a fire the valve is triggered
and expels the extinguishing agent from the pressure vessel through a separate discharge
line. The valve will react to a drop in pressure inside the sensor tube and opens the valve
outlet. Because of the indirect function principle the system may also be triggered and
activated manually or electromagnetically.
Discharge line
Trigger
ILP valve
Sensor tube
Pressure and
agent cylinder
Fig. 13 - Function ILP valve
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Product group F808
2.4.2.1. Variants for the kitchen extinguisher system
Part number Description

SPS-KS002-402-17 ILP valve
SPS-KS002-402-18 ILP valve with lever monitoring
SPS-KS002-402-19 ILP valve with burst disc safety device
SPS-KS002-402-20 ILP valve with lever monitoring and burst disc safety device
Each extinguishing agent cylinder requires a cylinder valve. If in a system there is more
than one valve the valves must be connected so that they can be triggered
simultaneously. See the respective information in chapter 3: Installation. In any system,
always the same valves (variants/types) must be used!
Using the kitchen is strictly prohibited if and as long as the extinguishing system has
been shut down or is out of service for any reason!
For this purpose suitable electronic monitors for the position of the ball valve, of the
gas volume and the system activation are available which will shut down the kitchen in
case of an extinguishing system failure.
If during servicing the ball valve is shut down, it must be ensured that the valve will be
reopened later. Otherwise the extinguishing system is out of service and not available
in the case of a fire. By employing of the electronic lever position monitoring this risk
can be excluded. If the valve is closed the fault alert signal is given out.
Fig. 14 – ILP valve
System Handbook

Product group F808
Dimension Description Value
A Valve outlet thread G1/4”
B Vessel connection thread M30 x 1.5mm
C Dip tube thread M16 x 1.5mm
d Outer diameter sensor tube Ø6mm
p Burst disc optional
Y Additional thread connection n/a
m Pressure gauge Connection thread M10x1
/ Electronic monitoring of lever Optional
position
For further information please consult the respective instruction manual to the ILP valve (F402)!
2.4.3. Extinguishing agent (SPS-KS003-EXT-XX)

The extinguishing agent (Part number: SPS-KS003-EXT-XX) has a significant influence on the
extinguishing result (especially in the case of grease fires) but also factors such as the
corrosive behaviour and performance have been taken into account when selecting a suitable
agent.
It combines the perfect extinguishing properties of a foam agent with an optimized biological
tolerance. It is biodegradable to more than 99% and is therefore not classified as hazardous
waste. In addition, after having been expelled the residues can be used as a cleaning agent,
because it has excellent cleaning and degreasing properties.
System Required ext. agent Required ext. agent

variant volume [litres] concentrate F0100036 [litres]
F8081000 9 0.9
F8082000 12 (2x 6) 1.2 (2x 0.6)
F8083000 18 (2x 9) 1.8 (2x 0.9)
The specified extinguishing agent volumes listed in the table above must be
observed under all conditions in order to ensure the proper extinguishing effect
of the system. The water-concentrate ratio is 10:1 (10% of agent concentrate).
For instruction on mixing and filling the extinguishing agent consult chapter
“Installation”. The water to be used is of drinking water quality!
Due to the limited shelf life of the extinguishing agent it must be replaced
according to the instructions in the service instructions! (See chapter 4.2.,
“Service intervals”).
At temperatures below 0°C the extinguishing agent may freeze!
2.4.4. Kitchen Shield Sensor tube for automatic fire detection (SPS-KS001-100-BK)
In Kitchen Shield kitchen fire extinguishing system the standard fire detection device is the
Kitchen Shield sensor tube (SPS-KS001-100-BK). A customized marking of this tube is
possible. Kitchen Shield sensor tubes consist of high-tech plastic and were developed
especially for the installation and application in automatic fire extinguishing systems.
The prescribed operating pressure is applied to the sensor tube after the proper installation.
Due to thermal material properties and the inner over-pressure the sensor tube will burst when
touched by a flame or subjected to an excessive heat increase, and so it functions as a
System Handbook

Product group F808
reliable detector in the case of a fire. The critical factors for the response of the Kitchen Shield
sensor tube are the material properties, the inner over-pressure and the speed of the
temperature rise.
When using gas kitchen appliances it must be ensured that the hot exhaust
gases and flames cannot reach the sensor tube, as otherwise there is the risk of
false alarms due to the high temperatures. Therefore please fit gas burners with
a cover or consult Steel Recon Industries and/or test the proper function in
advance.
The maximum length according to the description of the system limits included
in chapters 2.1 and 2.2 may not be exceeded. If, for example, the installation of a
manual trigger would require an extension of the sensor hose an additional
electromagnetic trigger must be used and a manual electrical actuation needs to
be implemented.
For further information on the sensor tube as well as the resistance tables and temperature graphs
consult the operating instructions FiWaGuard Sensor tube – Accessories (SPS-KS001-100-BK).
Specifications
Permeability: 10-4 mbar l / sec (Helium)
Dimensions: Ø6 x 1mm (inner Ø - 4mm)
Recommended bending radius: 150mm (min. 100mm)
Part number: SPS-KS001-100-BK
Marking
====== - (customer) - (article number) - WW/YYYY - XX - (customized printing)

- (customer) – LPCB logo – Cert. No. - ======
The hose marking may be customized on request.
Only when using Kitchen Shield multi-layer tube a rapid and efficient fire detection
without the risk of false alarms is possible. Additionally the respective installation and
operating instructions must be observed. For further information (e.g. medium
resistance) please consult the respective operating instructions to the Kitchen Shield
sensor tube. Because of the aggressive kitchen environment (temperatures, steam,
detergents …) the sensor tube must be replaced in intervals according to chapter 4.2
(Service intervals).
System Handbook

Product group F808
2.4.7. Manual actuator
Manual triggers are installed in or at the end of the detection line and simulate a burst of the
sensor tube when actuated. The drop of pressure thus generated will trigger the valve.
The installation of a manual trigger is mandatory!

The maximum sensor tube length must not exceed the defined system limits! After
actuation the piercing membrane on the manual triggers must be replaced. For further
information consult the respective operating instructions.
SPS-KS004-110-MA – Kitchen Shield Manual actuator
Safety pin and

red strike knob
Fig. 15 – Manual trigger

To actuate the manual trigger pull the safety pin
and press the red strike knob!
SPS-KS004-110-MB – Kitchen Multiblock
Safety pin and

red strike knob
Fig. 16 - Multiblock
To actuate the manual trigger pull the safety pin and press the red strike knob!
System Handbook

Product group F808
2.4.8. Electromagnetic trigger (SPS-KS004-111-ET)
The electromagnetic trigger (SPS-KS004-111-ET) provides the possibility to actuate the extinguishing
system by an electrical signal; a manual-electric triggering by means of electronic buttons or switches
located at various places and far away from the extinguishing system is also possible. Using an
electromagnetic trigger also minimizes the risk of the operator coming into contact with the fire
when manually triggering the system (depending on the position of the trigger).
The electrical trigger is an optional feature complementing the manual triggers. A

manual trigger must be installed in any case!
Fig. 17 – Electromagnetic trigger
The electromagnetic trigger should not be operated in connection with smoke, fire or
similar alarm devices.
For further information and instructions to the triggers please consult the respective operating
instructions to the Kitchen Shield Sensor tube – Accessories!
2.4.9. Electronic system monitoring

In order to ensure increased system safety we can provide various options for electronic system
monitoring: leakages, system activation and lever settings and positions in the valves can be
monitored with sensors and processed electronically (alarms, equipment emergency shut-down, etc.).
The integrated activation detection can assist in the optimization of the extinguishing efforts in that the
heat source and the extraction is switched off rapidly; see section 5.4 (Extinguishing effects).
Using affected kitchen equipment while the extinguishing system is stopped or

out of service for other reasons is strictly prohibited. For this purpose suitable
electronic monitors for the position of the ball valve, of the gas volume and the
system activation are available which will shut down the kitchen in case of an
extinguishing system failure. Otherwise a visual inspection of the operating
states is required in regular intervals and before commencing work!
Monitoring options for leakages and the lever settings and positions indicate the
functionality and operational state of the system and reduce the risk of system
malfunction. Optical and acoustic signals may also be used to alert problems
and call for an inspection by authorized personnel!
System Handbook

Product group F808
2.4.9.1. Activation monitoring
This is used to switch off the equipment when the extinguishing system is actuated. The
signals can be used to cut the energy supply and, for example, switch off the extractor fan.
Activation monitoring (of any type) is a mandatory requirement according to LPS1223

and must be installed in the system, to switch off the energy supply in case of system
activations and to start the alarm! This requirement must be taken into account in the
system design and construction.
The heat source can be stopped, as well as the extraction, but this is, however, not
compulsory. A ventilation left running can move any smoke or exhaust gases to the
outside. The decision on this option is with the system designer when implementing
customer requirements.
2.4.9.2. Leakage monitoring
If the system functionality needs to be ensured on a long-term basis monitoring any leakage is
indispensable. If due to leakage the system pressure drops below a critical minimum (<11bar)
an early warning signal is issued through a contact pressure gauge.
2.4.9.3. ILP valve lever position monitoring
If during servicing the ball valve is shut down, it must be ensured that the valve will be
reopened later. Otherwise the extinguishing system remains deactivated and will not
function in case of a fire.
By electronically monitoring of the lever position this risk can be minimized. If the valve
is shut a fault signal is issued.
For other specifications and operating instructions refer to the operating instructions Kitchen
Shield ILP valve (SPS-KS002-402).
2.4.9.4. Options for trigger and leakage monitoring
Part number Description Activation monitoring Leakage monitoring

SPS-KS005-070-SG Signal generator Yes, <5bar (NO/NC) No
SPS-KS005-054-PS Pressure switch Yes, <5bar (NO/NC) No
SPS-KS006-051-NO Contact gauge (1 contact) No Yes, <11bar (NO)
SPS-KS006-051-NC Contact gauge (1 contact) No Yes, <11bar (NC)
SPS-KS005-051-NO Contact gauge (2 contacts) Yes, <5bar (NO) Yes, <11bar (NO)
SPS-KS005-051-NC Contact gauge (2 contacts) Yes, <5bar (NC) Yes, <11bar (NC)
For switching capacities, installation notes and further information please refer to respective operating
instructions for the Kitchen Shield Leakage and pressure monitoring.
The components listed above can also be installed and used in conjunction to provide an optimized
system monitoring.
System Handbook

Product group F808
2.4.10. Extinguishing nozzles
Required number of nozzles per variant:
System variant Required nozzle
number
F8081000 3
F8082000 4
F8083000 6
It is essential to observe the specified number of nozzles and their arrangement and
alignment, according to chapter 3 “Installation”. Also important is the correct selection
of nozzle variants and the correct location in the extinguishing system!
SPS-KS007-NOZ-14 – Full cone nozzle 40°

For the protection of deep fat fryers (kitchen worktops), extractor duct and extractor hoods up
to 1200mm long
SPS-KS007-NOZ-15 – Full cone nozzle 15°

Replacement for the hood nozzle F0060014, if the hood length is >1200mm to 2400mm.
Dimension Description SPS-KS007-NOZ-14 SPS-KS007-NOZ-15

S Spray angle 40° 15°
T Spray cone diameter @ U 1100mm 500mm
U Spray distance 1000mm
Spray form Full cone
Flow rate at 5bar approx. 3 litre/min
With protection cap and rope
Fig. 18 – Nozzle spray images
The nozzles are protected against the intrusion of dirt and grease by protection caps.
However, the nozzles must be kept absolutely clear of dirt and obstructions during
installation. When the system is activated, the protection caps are blown off and must
not dangle in the extinguishing agent spray! The nozzles must be selected according to
the local circumstances (hood length) and aligned accordingly (see installation
instructions, chapter 3).
System Handbook

Product group F808
2.4.11. Pipes, fittings
Dimensions Ø10x1mm (inner Ø 8mm)

Max. pipe length Depending on system variant
Pressure resistance Suitable for a system pressure of min. 18bar
Designations:
TP 304
UNS S30400
Material 1.4301
TPS-INOX-4301-304
X 5 Cr Ni 18-10
(stainless steel)
Standard EN 10216-5 (material)
DIN EN ISO 1127 (dimensions)
Cutting ring or compression coupling
Pipe fittings in appropriate size and pressure rating
Inner Ø min. 8mm
Material: stainless steel (min. 1.4301)
Pipes, tubing and fittings must comply with the specifications listed above and must
only be installed in an undamaged and clean state and deburred!
Any processing (bending, cutting) must only be performed using suitable tools (pipe
bending tool with a radius of min. 20mm and pipe cutters)!
Keeping within system limits listed in chapters 2.1 and 2.2 is compulsory.
2.4.12. Tube connectors / fittings / installation tools

For information on the various tube connectors, fittings and tools please refer to chapter 3.4
and the operating instructions Kitchen Shield Sensor tube – Accessories (chapter 2.2
Installation / disassembly / chapter 3.1 tube connectors / fittings / chapter 3.4 Accessories).
Only if these specifications are complied with and the components listed there
are used can a proper and safe function of the system be ensured.
2.5. Accessories
2.5.1. Mini-DHP (F161)
Fig. 19 – Mini DHP valve with pressure cylinder
System Handbook

Product group F808
The FiWaGuard Mini DHP is used to provide pressurized gas during installation and servicing,
because the sensor tube must be filled before opening the ILP valve from the end-of-line or
through suitable connections. In addition the pressurization of the extinguishing agent vessel
and the leakage test of the extinguishing line can be checked with this valve. Filling the
pressure gas cartridge is described in the respective operating instructions.
The Mini DHP is essential for a safe and functional filling of the tube, and it is
used to check the extinguishing line for leaks. Using other than the specified
suitable means can result in malfunctions and other dangers. Please always
observe the instructions in the operating manual of the Mini DHP valve!
2.5.2. Laser pointer for the nozzle alignment

Use a laser pointer with a suitable adapter for aligning the nozzles (see chapter 3: Installation).
2.5.3. Tube connectors / fittings / installation tools

For information on the various tube connectors and tools available for the installation of hoses
please refer to the operating instructions Kitchen Shield Sensor hose – Accessories (chapter
2.2 Installation / disassembly / chapter 3.1 Hose connectors / chapter 3.4 Accessories.
Only if these specifications are complied with and the listed components are
used the system can function safely.
2.6. System activation
Discharge line
Actuator
ILP valve
Sensor tube
Fig. 20 – System activation
As part of the general supervisory tasks the operator is obliged to provide

personnel with safety training for the operation of the extinguishing system.
System Handbook

Product group F808
2.6.1. Automatic fire detection

Each Kitchen Shield kitchen fire extinguishing system is fitted with a pneumatic sensor tube as
a fire detector. If there is a fire the tube will react to the increasing heat and burst. The
resulting pressure drop activates the cylinder valve (ILP) and the extinguishing agent is
expelled through the extinguishing line.
2.6.2. Manual system actuation Strike knob

In case the kitchen personnel or other persons detect a fire
before the sensor hose has reacted there is the possibility to
trigger the activation manually. Two manual actuation options are
available (SPS-KS004-110-MA and SPS-KS004-110-MB). The
silver safety pin must be pulled and the red strike knob must be
pushed deeply and firmly. These triggers are mounted at the end
or in line with the sensor hose (see installation instructions).
Safety pin
Fig. 21 – Manual actuation
2.6.3. Electronic system actuation

Furthermore, there is the option of actuating the system by an electromagnetic trigger, which
can be actuated manually using a push button. The electromagnetic actuator is connected to
the sensor tube; the actuation is electrical (see installation instructions chapter 3).
System Handbook

Product group F808
3. Installation
For further information and installation notes refer to the operating instructions
listed in chapter 1.4 (References). These must be observed to prevent
malfunctions and faulty operations!
3.1. Mixing the extinguishing agent
The extinguishing agent (SPS-KS003-EXT-XX) is a water-based extinguishing foam, which is

delivered in concentrated form. It is important to observe the mixing ratio and conditions, as any
deviation will have a detrimental effect of the extinguishing result.
The extinguishing agent concentrate is added to water in a ratio of 1 part of concentrate to 9 parts
of water (10% solution). The water used must be of drinking water quality. After adding the
concentrate to the water the mixture must be well stirred for at least two minutes. Shaking will
result in excessive foaming.
Mixing ratios respective the vessel sizes

Vessel size Water volume (90%) Concentrate volume (10%)
6 litres 5.4 litres 0.6 litres
9 litres 8.1 litres 0.9 litres
It is especially important that there is no dirt added to the mixture, because this
may cause the nozzles to fail.
It is also important to mix the concentrate into the water in the correct ratio (10%
concentrate in 90% water). Use only water of drinking water quality.
3.2. Preparation and mounting of the ILP valve
3.2.1. Filling the pressure vessel with extinguishing agent

When filling the pressure vessel observe the correct amount. If there is too much agent in the
vessel, this will reduce the pressure gas volume, and if there is not enough this may reduce
the effectiveness of the extinguishing process.
Vessel Vessel volume Extinguishing agent volume

Small 7.1 litres 6 litres
Large 10.9 litres or 11.4 litres* 9 litres
The filling tolerance is +0/-0.2 litres!
*(depending on vessel variants)
The volumes of the extinguishing agents per vessel must be filled precisely,
because this will ensure a functioning ratio of extinguishing agent to pressure
gas volume. When filling the vessel ensure that no dirt is introduced into the
vessel or the extinguishing agent!
System Handbook

Product group F808
3.2.2. Inserting the dip tube and strainer
Table for the selection of the dip tube, see chapter 2.4.1.2.
The assembly is done by screwing the dip tube into the dip tube connection of the ILP valve all
the way to the stop with a torque of 5Nm. Gluing is not necessary. Mounting the strainer at the
bottom end will strain dirt and pollutants and thereby protect the nozzles against blocking. This
strainer is a standard accessory mounted on the respective Kitchen Shield dip tubes.
To achieve a perfect extinguishing performance and to prevent any agent

residues in the pressure vessel the dip tubes specified in chapter 2.4.1 must be
used in the correct respective pressure vessels.
3.2.3. Mounting the ILP valve

For installation instruction for the ILP valve please refer to chapter 10 (General assembly
information).
3.3. Vessel pressurization
For filling instructions please refer to the operating instructions to the ILP valve in
chapter 11 (Filling vessels with Kitchen Shield ILP valves).
Filling pressure at 15°C  15bar (+/-0.25bar)

The pressure vessel must be pressurized to 15bar (+/0.25) at 15°C in order to
ensure a faultless system function! Use only pure nitrogen as a pressure gas!
See also the pressure-temperature graph for nitrogen in chapter 5.2.1.
The pressure gas bottle must be filled through the tube connection on top of the
ILP valve. For this purpose the Mini DHP (F161) can be used.
For filling the pressurized gas cartridge on the Mini DHP refer to the operating
instruction for the Mini DHP.
3.3.1. Leakage test cylinder assembly

To ensure that the assembled pressurized gas vessels are tight these must be tested for leaks
(e.g. using soap water or a pressure drop test)
The visual inspections using soap water and the pressure drop test are very
imprecise and will only detect larger leakages. Therefore, a regular pressure
check after installation and commissioning is indispensable (in this case
electronic monitoring of the pressure drop using a contact gauge is suitable).
Any detected leakages must be immediately rectified!
All residues of the leakage test substances must be rinsed off completely with
clear water to prevent any corrosion. As a rule no aggressive substances may
be used.
System Handbook

Product group F808
3.3.2. Mounting the pressurized vessel
The pressurized vessels must be mounted and fastened securely in a vertical and upright
position for operation; we recommend the use of the appropriate cartridge or container mounts
or brackets.
A horizontal mounting is not permissible as in this position the dip tube will only collect and
expel a fraction of the extinguishing agent.
Fig. 22 - mounting the pressurized vessel
Use only suitable mounting means or brackets for the pressurized gas vessel
and keep the vessel in the correct position!
3.4. Installation of the sensor tube
3.4.1. Installation instructions

The sensor tube must be installed in the danger zone so that it may react rapidly in case of a
fire. However, ensure that the tube is not mounted close to heat sources (e.g. hot lamps,
glowing surfaces…) because these would result in unintended system actuation.
Limits for sensor tube installation:
Maximum tube length 10m (tap line)

Smallest permissible bending radius 100mm
tube mount spacing 300mm
*Maximum number of tube fittings + End-of- 10
F line per system
*Further details are listed in the respective operating instructions and the system limits
(chapter 2).
System Handbook

Product group F808
tube brackets
End-of-Line adapter at the end of

the sensor line (possible location
for an actuator)
300 300
Fig. 23 – Installation of the sensor tube
In kitchens with gas appliances it is important to ensure hot exhaust gases and
flames cannot reach the sensor tube directly, otherwise there is the risk of false
alarms through increased temperatures. Use shields over gas burners and, if
necessary, consult Steel Recon Industries Sdn. Bhd. and/or test the
functionality in advance.
For joining sensor tubes use only SRI tube fittings, which are tested and
approved for the special application regarding their function, leakage and
operation. If there is no actuator mounted on the end of the sensor line (manual
or electromagnetic trigger), the end must be terminated with an End-of-line
adapter or plug.
The maximum specified sensor tube length may not be exceeded. Unnecessary
use of fittings increases the leakage risk. For information on handling the
sensor tube refer to operation instruction manual of the sensor tube.
As a rule use only tube fittings and components from the Kitchen Shield
product range, see the respective product list in the operating instructions
Kitchen Shield Sensor tube – Accessories (F102).
System Handbook

Product group F808
Installation of the tube is divided into three sections:
Fig. 24 – Tube installation sections
Attention:
The reaction time increases with the distance between the fire source and the sensor tube.
If the sensor tube is covered by other components the reaction time is increased again or it
will react only when the fire has spread much further.
Gas flames from cookers and their exhaust gases may not come into direct contact
with the sensor tube. Gas flames must be covered to affect the tube only indirectly, if
necessary check the installation before commissioning.
The same applies if the tube is routing near heat sources.
The tube should be routed so that it cannot be damaged during the use of the kitchen
(filter replacement, cleaning, etc.).
Observe the mounting instructions to prevent a random movement of the tube ends after a
burst.
Do not lay the tube over sharp edges (use bulkhead fittings or rubber bushings), avoid
buckling and kinks.
To ensure an improved burst behaviour the sensor tube should not be mounted flush on
surfaces, use suitable mounting fixtures.
Use only Kitchen Shield tube fittings (see operating instructions of sensor tube).
System Handbook

Product group F808
Installation plan:
Fig. 25 – Tube installation plan
1) Installation below filters

The area below extractor filters is most important, because in case of a frying pan fire this is
where the first detection is possible. Take great care to lay the tube correctly.
The tube should be fitted below the extractor plenum, around the filter panels. The bend radius
must not be less than 100mm, because otherwise the tube may kink or buckle (see below)!
The sensor tube should be layed as closely as possible to the filter panels
without obstructing these when they are replaced (e.g. for cleaning purposes).
The distance to the danger zone should be as small as possible, to ensure a rapid
detection (especially if the extractors are mounted very high). Do not mount the
hose directly and flush against the panels as this can influence the bursting
behaviour (Dimension R, see below).
Fig. 26 – Distance tube to filter
2) Installation above filter panels

Mount a sensor line above the strainer panels to detect fires of the grease filters caused by
grease and dirt residues igniting.
Tubing should be installed across the filter panel rows. To ensure a best possible detection the
sensor tube should be routed approx. 100-200mm above and diagonally across the panels
(Dimension L) (see below).
System Handbook

Product group F808
3) Installation inside the duct

In order to be able to detect flue fires in the duct a tap line is mounted inside the duct (min.
500mm, dimension K) (see below).
Fig. 27 – tube laying in the extractor hood
System Handbook

Product group F808
3.4.2. Mounting elements
Use suitable mounting elements to fix the sensor tube, meeting the following requirements:
 The tube should be mounted according to the guidelines in chapter 3.4.
 The sensor tube must not covered up.
 There must be no kinks or buckling, or damage to the tube caused by sharp edges
 The mounting elements must be suitable and approved for the use in a commercial
kitchen environment (aging, stability…).
In the operating instructions to the sensor tube there is a small selection of Kitchen Shield
mounting elements.
3.4.3. Attention: Extinguishing systems with two cylinder valves!

By system variants with two extinguishing agent vessels, both valves have to be connected to
one sensor tube, in order to achieve a simultaneous triggering.
T fitting (SPS-KS008-TFT-XX)
Fig. 28 – Sensor tube connection for two cylinder variants
Two ILPs are connected to the sensor line by a T fitting (SPS-KS008-TFT-XX); in

this case it must be ensured that the lines from the T fitting to the valves are of
equal length.
3.5. Installation of the extinguishing discharge line / nozzle mounting
Keep within the system lengths for the extinguishing line specified in chapter
2.2 (system lengths for the extinguishing pipe system). The specifications for
the pipes and fittings are listed in chapter 2.4.11 (pipes and fittings) and must be
complied with. Workmanship must be clean and tidy and no soiling of the pipes
and tubes is permissible.
System Handbook

Product group F808
3.5.1. Installation instructions
For bending the tubes we recommend using a suitable bending apparatus for pipe diameters
Ø10x1mm and a bending radius of no less than 20mmm, as otherwise there is the risk of
excessive deformation which would have a detrimental effect on the extinguishing
performance! In addition we recommend dimensioning and cutting the pipes using a suitable
pipe cutter, to ensure a clean and straight 90° cut.
The extinguishing line must be routed inside the extractor plenum, according to the sketches
and explanations in sections 3.5.4 (Nozzle positioning / alignment) and 3.5.2 (Extinguishing
line laying scheme).
The extinguishing line must be mounted so that the system limits regarding the
nozzle spacing and the distance to the surface to be protected are not exceeded
(chapters 2.1 and 2.2). In some cases nozzle extension may be necessary (3.5.5).
Before installing the pipe sections, ensure that these are clean and without
chips or burrs. Any soiling may block the nozzles and render them
dysfunctional. Use only tubes and pipes according to the specifications and
keep within the maximum lengths!
3.5.2. Extinguishing discharge line installation scheme
Fig. 29 – Installation scheme F8081000
System Handbook

Product group F808
Special note for system variant F8082000!
The system variant F8082000 has a special feature in that both vessel valves are connected to a
single extinguisher line, with the two exit feed lines joined by a T fitting.
The lengths of the individual exit feed lines may not be longer than 300mm (stretched out), and both
branches must be symmetrical, i.e. the length from the T fitting and the position including bends and
angles as well as fittings must be identical.
Exit line, valve

T fitting 2 It is compulsory that both exit feed
lines are symmetrical to the T fitting,
as otherwise a simultaneous
expelling of the extinguishing agent
cannot be guaranteed. This is only
the case in the variant F8082000!
Special notes for variant F8083000
Exit line, see below.
valve 1
Fig. 31 – Joining extinguisher lines in F8082000
System Handbook

Product group F808
Special note for variant F8083000!
In the largest system variant with 2 x 9 litres of extinguishing agent each ILP valve must be connected
to a separate extinguisher line, the number of nozzles (six in all) is distributed over two lines (2 x 3
nozzles).
These special requirements apply only to variant F8083000.

See previous page for notes on variant F8082000.
System limits per line may not be exceeded!
3.5.3. Connection fittings

Use only suitable fittings to connect pipes and tubes. These must either be of the cutting ring
or compression type and suitable for an operating pressure of up 18bar. To prevent
detrimental effects on the extinguishing pressure the inner cross-section of Ø8mm must be
maintained and the maximum number of fittings in the line may not be exceeded. It is also
recommended to include as few fittings and bends as possible.
For further guidelines and instructions please refer to chapters 2.2 (System limits regarding
the extinguishing system) and 2.4.11 (Pipes / fittings).
The following connections are recommended:

T fitting
o Serves to hold extinguisher nozzles or for branching into two directions (e.g.
extinguisher line into the duct).
L connector
System Handbook

Product group F808
oFor 90° corner connections, but for cost considerations and the improved
through flow properties it is recommended to create 90° bends with the
bending tool instead.
Bulkhead fitting
o For feeding lines through the extractor plenum
Please follow the fitting manufacturer instructions regarding the torque and
assembly procedures.
Use only fittings meeting the specifications and do not exceed maximum
number!
3.5.4. Nozzle positioning / alignment

The selection of nozzles and their positioning are crucial for the efficiency of the extinguishing
system.
The nozzles are selected during the design phase in chapter 2. The arrangement and
positioning of the nozzles in the lines are shown in the drawings to the different system
variants (F8081000, F8082000, F8083000) in chapter 2.3. The adjustment and alignment is
performed using a laser pointer (see section 3.5.4).
It is compulsory not to exceed the system limits as specified in chapters 2.1 and
2.2, including height of the nozzles above the surface to be protected (900 –
1350mm).
Three different nozzle positions must be set:

(See the tables and sketches below)
3.5.4.1. Nozzles for the protection of the extractor/plenum

(nozzle SPS-KS007-NOZ-14 or SPS-KS007-NOZ-15)
Because inside the extractor plenum dirt and grease can accumulate (in the filters and
above) it is indispensable to cover the area above the filter panels (see figure).
Hood length up to 1200mm  SPS-KS007-NOZ-14

Hood length >1200mm to 2400mm  SPS-KS007-NOZ-15

MN Distance max. 100mm
M Depth ¼ x total hood depth
N Height ¼ x total hood height
3.5.4.2. Nozzles to protect the extractor duct (nozzle SPS-KS007-NOZ-14)
In order to protect the duct from flames a single nozzle is placed in the centre of the duct
cross-section, just above the top edge of the hood (see figure).

C1 Width ½ x total duct width
C2 Depth ½ x total duct depth
C3 Height approx. 50mm from the top hood edge
System Handbook

Product group F808
3.5.4.3. Nozzles for the protection of the deep fat fryer / kitchen worktop
(nozzle SPS-KS007-NOZ-14)
The fryer protection nozzles are mounted inside and beneath the front of the extractor
hood and pointed slightly to the rear of the worktop. This will prevent the flames from
striking outwards when the extinguisher is triggered. The nozzles are pointed directly to
the centre of the oil surface (see figure).
D1 Depth ½ x total fryer basin depth
D2 Distance nozzle  fryer centre max. 600mm
E1 Width ½ x total fryer basin width
O Alignment angle resulting from A and D2
Depends on the arrangement of the kitchen
H Nozzle spacing equipment*
A Distance nozzle  surface 900 – 1350mm
*an overlapping of the spray cones is only possible within a distance (H) of maximum 700mm!
Fig. 33 – Nozzle alignment – top view
Fig. 34 – Nozzle alignment (hood/plenum nozzle)
System Handbook

Product group F808
Nozzles must be aligned so that the

spray is directed from the front to
the rear.
Fig. 35 – Nozzle alignment (lateral cross-section)
To provide a seamless protection (overlapping of the spray cones), the spacing

between multiple fryer protection nozzles must not exceed 700mm (dimension
H). All specifications in this handbook must be complied with to provide an
efficient protection.
System Handbook

Product group F808
Fig. 36 – Nozzle alignment (frontal view)
System Handbook

Product group F808
3.5.4.4. Alignment of nozzles using the laser pointer (F0060019)
The laser pointer is fitted into a G1/4” adapter and can be screwed onto the nozzle
fitting (chapter 3.5.5). Tighten the pointer in the fitting by hand, it must not be loose.
Order the tool with the part number F0060019.
Procedure
1) Switch on the laser pointer (red button inside the fitting thread). Do not look
into the laser beam!
2) Screw on the laser pointer (hand-tight, check for tightness).
The laser will now point the direction of the spray axis.
3) Align all nozzles according to the specifications in chapter 3.5.4
Use only the laser pointer with the

part number F0060019, as this is
provides the precision required for
this application. Use only the
specified batteries and in the correct
polarity.
Never look into the laser beam,

risk of severe eye injuries.
Fig. 37 - Laser for the nozzle alignment (F0060019)
Battery replacement
1) Carefully unscrew the laser lens counter-clockwise
- see part 1 in sketch
2) Replace batteries
- check for correct polarity
- use only battery type LR44 (2 pc.)
3) Replace lens by screwing on clockwise
System Handbook

Product group F808
3.5.5. Nozzle installation
The Kitchen Shield extinguisher nozzles are mounted in T, L or straight fittings to the
extinguisher line, with T fittings used for in-line mounting, L and straight fittings for mounting
the nozzles at the end of the line. The nozzles are screwed onto a fitting with a G1/4” outer
thread and with a flat seal; the thread may not be longer than 13mm. The mounting torque is
5Nm (+/-0.5).
Fig. 38 – Nozzle mounting
Ensure that all adapters and fittings meet the specifications listed in chapter
2.4.11. Mounting shall be in accordance to the fitting manufacturer instructions.
The mounting torque and dimensions according to the drawings must be
observed for a correct function of the nozzles. Use only a flat seal because
residues from sealing tape and glue may obstruct or block the nozzle.
Nozzle extensions
In the circumstances where the
distance of the nozzle to the
surface to be protected is too
high, e.g. if the extractor hood is
mounted too high, the nozzle can
be extended by means of a tube
section Ø10x1mm (same as the
extinguishing line) by up to
150mm.
Fig. 39 – Nozzle extension
System Handbook

Product group F808
Nozzles may only be extended if there is no other alternative to maintain the

system limits (nozzle distance 900 – 1350mm). It may only be used on nozzles
protecting deep fat fryers.
Protection cap
Nozzles are fitted with a protection cap to prevent the intrusion of dirt and grease and the
blocking of the nozzles.
The cap is designed so that it will be blown off at the slightest pressure. A safety rope made of
stainless steel will prevent the cap from falling into the hot oil which would result in oil
splashes.
Fig. 40 – Nozzle protection cap and safety rope
The safety rope must be fastened in a manner that the blowing off of the cap is not
prevented. It must also be ensured that the cap does not dangle in the
extinguishing spray after blowing off. The cap must always be in place to ensure
the protection effect.
3.5.6. Leakage test of the extinguisher line (checking the pipe fittings)
Replacing nozzles
After installing the extinguisher line and mounting the nozzles the tightness of the system must
be checked. For this purpose the nozzles are dismantled. One of the nozzle fittings is
connected to a pressure gauge plug (F0060017) and all others with a blind plug (F0060016).
The mounting torque is the same as for the nozzles.
Mounting the fitting adapter

At the front end of the extinguishing line, which will later take the ILP valve, the adapter with
the hose fitting (F0060018) is screwed on. From here the line will later be pressurized.
Connect the Mini DHP and pressurize the line

The hose fitting is connected to the MINI DHP valve, which is also used for the filling of the
sensor hose (F161, chapter 2.5.1). The Mini DHP valve is opened pressurizing the line with
18bar. When the line is filled, close the MINI DHP again.
System Handbook

Product group F808
Check and monitor the pressure

Now read the pressure on the pressure gage mounted on a nozzle fitting and make a note of
the value. After no less than 30 minutes, check the pressure again. If there is a drop in
pressure of more than 1bar, there is a leak which must be identified and rectified. If there is no
pressure drop after 30 minutes the line is functional.
Leakage detected and identified!

Unscrew the pressure gauge from the system to vent the line. Now the leakage may be
rectified (replace or tighten fittings…). Then reconnect the pressure gauge and repeat the
leakage test as above.
No leakage detected!
Remove the pressure gauge from the line and vent the system. Remove the adapter with the
hose fitting for the Mini DHP and replace all plugs on the nozzle fittings with the extinguisher
nozzles. (Take care not to change the nozzle positions and alignments!)
The system may not be started without a prior leakage test, because this test
also serves to check the fittings and connections (for tightness and mounting).
Leakages in the system can prevent a successful extinguishing.
Read the second pressure value only after at least 30 minutes after taking the
first reading. The Mini DHP must be closed before taking the readings as it
could otherwise compensate any leakages.
3.5.7. Mounting elements

Use only suitable mounting elements for fixing tubes, hoses and pipes. These must be stiff
and prevent any shifting or turning of the hoses or pipes as well as a change in the nozzle
positions during normal kitchen operations including cleaning work. In addition, they stabilize
and support the line when the extinguishing agent is expelled and prevent deformations.
All pipes must be fitted with mounts every 500mm, and the distance between the mount and
the last nozzle must be no more than 100mm (the last nozzle may not dangle unsupported).
Fig. 41 – Mounting the extinguishing lines
System Handbook

Product group F808
Dimension Description
P Spacing of mounts max. 500mm
Q Distance to the last nozzle max. 100mm
The installation engineer is responsible for installing the correct and purposeful
mounting elements according to the instructions and specifications in this
handbook. Please consult the pipe and mountings as well as fittings
manufacturers for additional information on the mounting elements.
3.5.8. Mounting and connecting the manual actuators

For all Kitchen Shield kitchen fire suppression systems at least one manual
trigger is compulsory. Installing several manual triggers may be sensible
depending on the circumstances on site, but be aware that additional fixtures can
be the source of additional leakages. The design engineer must determine the
exact number of required manual triggers. Please also observe the respective
operating instructions Kitchen Shield Sensor tube – Accessories.
The manual triggers must be located in a position easy to reach (in an emergency), and the
person actuating the trigger must not be endangered (in the case of fire), e.g. by flaring up of
flames when extinguishing commences. It is recommended to place the triggers near the
emergency exits, but please observe the maximum system limits, because the actuator is
mounted at the end or in the sensor line).
Mounting the actuator directly X

near the worktop could
endanger the operator if
flames flare up when the
extinguishing commences!
Fig. 42 – Examples for the placement of manual triggers
Possible mounting locations 
Unsuitable location 
A mounting near the extinguishing agent vessel is recommended, outside and beyond the
worktop and units to be protected (points X)
System Handbook

Product group F808
When mounting the actuator near the worktop it can be mounted on the
extractor hood if this is in a suitable height. As a rule it should be located where
in case of actuation there can be no contact with flames, even when the
extinguishing process starts, which may cause flaring up and out of flames. In
addition, the manual triggers must never be covered or obstructed, and remain
in full visibility.
If a safe mounting is not possible due to the local circumstances, an electronic actuator should
be installed. This can be placed at a greater distance to the kitchen (triggering from outside
the danger zone) and in several locations, without increasing the risk of leakages (see
chapters 2.4.8 and 3.7.1).
3.5.9. Connecting the ILP valves

The connection of the extinguishing line to the ILP valve is by means of a stiff G1/4” thread on
the valve fitting. Insert a suitable flat seal washer.
For further details on the connection of the extinguishing line please check the operating
instructions of the ILP valve.
3.6. Start-up
3.6.1. Pressurizing the sensor tube
Due to the construction design a separate pressurization from the line end is
necessary. Before that the ILP valve may not be opened!
Please refer to the ILP valve operating instructions for details on the pressurization, in chapter
14 (Pressurization of the Kitchen Shield Sensor tube at the Kitchen Shield End-of-Line).
The pressurization is also possible through the respective connections at the actuators and at
the adapter for the signal generator (see the operating instructions Kitchen Shield Sensor tube
and accessories, where you will also find details for the handling of tube fittings, filling
adapters and tools).
The sensor tube must be pressurized with an operational pressure of 15bar (+/-0.25) at 15°C,
in order to ensure a faultless system function! Use only pure nitrogen as pressure gas!
For pressurization use only the FiWaGuard Mini DHP valve (F161).
3.6.2. Opening the cylinder valve/s

For details on the start-up of the system please refer to the operating instructions to the ILP
valve in chapter 13 (Start-up / shut-down of the extinguishing system).
System Handbook

Product group F808
The cylinder valves may only be opened when the sensor tube and the
extinguishing line have been connected to the valves. Furthermore the sensor
tube must have been pressurized with 15bar nitrogen and leak tested.
3.7. Connecting the electrical components
Observing the operating instructions to the electrical components is

compulsory!
3.7.1. Electromagnetic actuator

If installed consult the operating instructions Kitchen Shield Sensor tube – Accessories in
chapter 3.6 (Kitchen Shield Electromagnetic actuator) for details on the installation and
operation of the electromagnetic actuators.
3.7.2. Electrical system monitoring

Electronic monitoring, especially the actuation monitoring, can assist in the optimization of the
extinguishing process in that in case the system is activated the heat source and the
extraction can be switched off, see section 5.4 (On the extinguishing effect).
If installed, consult the instruction manual Kitchen Shield-actuation and pressure monitoring
for information on the installation and operating of the electronic monitoring elements, in the
following sections:
Signal generator
o Section 3. (Kitchen Shield signal generator)
Contact gauge (with one or two switching points)
o Section 7. (Contact gauge)
Installation notes:
The contact gauge with one switch contact (SPS-KS006-51-NO or SPS-KS006-51-
NC) is used only for monitoring the operation pressure on the pressurized gas vessel
and is therefore mounted on the gauge connection of the ILP valve (in replacement of
the analogue gauge)
The signal generator (SPS-KS005-070-SG) and pressure switch (SPS-KS005-054-

PS) are used for monitoring the actuation and must therefore be installed in line with
the sensor tube, means by an End-of-line adapter.
The contact gauge with two switching contacts (SPS-KS005-051-NO or SPS-KS005-

051-NC) covers both functions (actuation and operating pressure monitoring); it is
mounted with an End-of-line adapter on the sensor tube, just like the signal generator.
For details on the position monitoring of the ball valve on the ILP please refer to the instruction
manual Kitchen Shield ILP section 18. (Technical data of the electrical monitoring).
Monitoring for leakage using the contact pressure gauge is only possible when
the vessel valves are open and there is contact between the pressure vessel and
the sensor tube.
System Handbook

Product group F808
3.8. Checking the installation
After completion of the installation the following points should be checked again:
Are the pipe connections (fittings) screwed on correctly and tightly?

o Is the extinguishing line tight (Leakage test, chapter 3.5.6)?
o Are the lines mounted correctly, so that the nozzles cannot be moved by hand?
Have the nozzles been aligned correctly and are there any obstructions to the spray?
Has sufficient extinguishing agent been used?

Is the mixing ratio correct (10%)?
Is the operating pressure set to 15bar (+/-0.25)?

o Is the system free of leakages?
Have the ILP valves been opened?
Has the sensor tube been installed and connected correctly?

o Is the tube located in the danger zone?
o Is the tube uncovered and unobstructed?
o Is the tube sufficiently protected against the direct effect of gas flames and other
heat sources?
o Is the sensor tube pressurized (check at end of line or on manual actuator)?
Have all actuators been installed?

o Have the actuators been positioned correctly?
Have the electrical components been connected properly?

o Can the heat source be switched off in an emergency?
o Does the alarm work?
Have the pressurized vessels been mounted correctly?

o Are the vessels in an upright (vertical) position?
Are the protection caps in place on the nozzles?

o Can the protection caps be blown off easily?
o Have the caps been fastened in a way that they do not later dangle in the
extinguishing agent spray?
Have any components been damaged during the installation work?
Have all directives in the handbook been observed?

o Are there any unusual peculiarities?
If after an objective inspection no fault or error is visible and if the inspection record according to
section 4.3 (Service records) has been filled in, the system can be approved for kitchen use.
System Handbook

Product group F808
4. Servicing / maintenance
System maintenance and servicing is extremely important in order to ensure the functionality of the
system on a long-term basis and to reinstate it after a fire has been extinguished.
All work may only be performed by qualified and trained personnel!
4.1. Repair and reinstatement work after system activation
4.1.1. Preparatory work for the reinstatement

Before the system can be reinstated the kitchen and the extinguishing system must be
cleaned of all extinguishing agent, grease, fat, oil and dirt residues. The extinguishing agent
used is an excellent detergent against fatty and greasy residues.
All liquids and waste water accumulated during cleaning need to be disposed of as described
in section 4.1.5. The cause of the system activation must be recorded in the service records.
After all cleaning work check whether the entire system is depressurized. Do
not remove any components before checking this point!
Should there still be pressure in the system it must be shut down completely.
Proceed according to section 13 (Start-up / shut-down of the extinguishing system) and
section 15 (Dismantling the Kitchen Shield Sensor tube) in the instruction manual of the ILP!
4.1.2. Replacement of single use components

Some system components are designed for single use only. Any further use of these would
restrict the functionality. They cannot be reused due to such factors as wear and tear, damage
or soiling…
The following components must be replaced after system activation:

ILP valve (replace or general servicing by Steel Recon Industries Sdn. Bhd.)
Manual actuator membrane (if the system was activated manually)
Pressure vessel (after max. 8 years)
Sensor tube
Plastic mounting elements
All other damaged or unusable components (e.g. corroded)
When replacing damaged or unsuitable components proceed as described for a new

installation in section 3 (Installation).
System Handbook

Product group F808
4.1.3. Cleaning soiled components
The extinguishing line components (pipes, tubes, fittings, nozzles) and the pressurized vessels
(including dip tubes and strainers) can be cleaned and reused after system activation, unless
these are damaged or excessively soiled.
Do not use aggressive substances for cleaning as these could damage the
materials! All components must be cleaned of extinguishing agent, grease and
dirt residues and then be rinsed with water. After drying they can be reinstalled.
The pressure vessel must be replaced and disposed of after max. 8 years!
4.1.4. Replenishing used operating agents

For replacing the extinguishing agent dispose of all residues and rinse the vessel/s.
Mix the extinguishing agent as described in section 3 (Installation).
4.1.5. Disposal of waste

After extinguishing a fire there are residues of fats, grease and oil (waste liquids). These must
be separated and collected separately.
The heavily diluted extinguishing agent can be disposed of in the waste water
system, but check the regional and national waste management regulations,
because especially oil and grease residues should not enter the water or nature.
4.1.6. Re-commission
Re-commission the system by following the instructions in chapter 3 (Installation).
System Handbook

Product group F808
4.2. Servicing after an interval
4.2.1. Service intervals
Service type Work to be carried out Interval
Monitoring the Checking the functionality min.1x per year by specialist

functionality and for damages personnel (daily by trained
staff)
Replacing wear and tear Replacement of wear and
parts tear parts min. every 2 years
Replacement of extinguishing min. every 4 years
General maintenance
agent, complete system After max. 8 years: replace
and servicing
inspection (depressurized) pressure vessel(s) & ILP(s)!!!
4.2.1.1. Maintenance schedule
Monitoring the Replacement of General

System age functionality wear and tear parts maintenance and
servicing
1 year X
2 years X x
3 years X
4 years X x x
5 years X
6 years X x
7 years X
8 years X x (X)
… … … …
(X) – after eight years also the pressure vessels and valves need to be replaced!
Defective components must be replaced immediately!
Any problems identified during servicing or maintenance work, during operation or in any
other event are to be recorded and communicated to the company Steel Recon Industries
Sdn. Bhd. Upon receipt of the records we will deal with the problem and provide solutions,
either by adapting the documentation or changing individual system components.
4.2.1.2. (Annual) Checking of the functionality
In order to ensure the long-term functionality of the system the operational state of the
extinguishing system must be inspected once per year by qualified service personnel, see
section 4.2.2 (Inspection of operational states). This inspection must also be performed on
a daily basis before commencing daily use by the operator of the system (in case there is
no electronic system monitoring installed).
First of all, the pressure gas volume must be checked, and if necessary be replenished
with nitrogen to 15bar (+/-0.25).
System Handbook

Product group F808
Replenishing the pressure gas volume:

The ball valve on the ILP valve(s) must remain open!
Filling is done via the sensor tube because the system would be activated if it is
replenished via the ILP valve!
o Filling process as described in the operating instructions of ILP valve in
section 14 (Pressurization of the Kitchen Shield Sensor tube from the Kitchen
Shield-End of Line).
Use only the Mini DHP (F161) or a similar device with a filling pressure of
15bar (nitrogen). In addition, components such as the sensor tube, nozzles,
nozzle caps, mounting elements must be checked for wear and tear, aging
and other damages, and if necessary be replaced.
For restarting the system, proceed as described in chapter 3 (Installation).
4.2.1.3. Replacement of wear and tear parts (every two years)
Every two years the wear and tear parts must be replaced as a matter of routine. This
includes the sensor tube and the mounting elements made of plastic and of course, other
defective components!
Also, replace the extinguishing agent and re-pressurize the system!
Before dismantling the sensor tube and replacing the extinguishing agent the
entire system must be shut down!
Please proceed as described in the operating instructions of ILP valve section
13 (Start-up / shut down of the extinguishing system) and section 15
(Dismantling the Kitchen Shield Sensor tube)!
For restarting the system proceed as described in chapter 3 (Installation).
4.2.1.4. General maintenance (every four years)
During the general maintenance and in addition to the normal servicing work the
extinguishing agent is replaced, including the dip tube and its strainer. The entire
depressurized system is to be checked for damage and wear and tear; affected
components must be replaced!
First of all, the entire system must be shut down, to depressurize the
components. Please proceed as described in the operating instructions of ILP
valve section 13 (Start-up / shut down of the extinguishing system) and section
15 (Dismantling the Kitchen Shield Sensor tube)!
The procedure for replacing the extinguishing agent includes the disposal of the old agent
and rinsing the pressure vessel.
After no more than eight years the pressure vessel and the valves must be
replaced!
The new installation of the components and mixing of the extinguishing agent are
described in 3 (Installation).
System Handbook

Product group F808
4.2.2. Bi-Annual checks - Checking the operational states and components
4.2.2.1. Checking operation pressures
The operational system pressure and also the pressure gas volume can be checked by
the pressure gauge. Target pressure: 15bar (+/-0.25)
Depending on the system design there are standard pressure gauges available for system
pressure monitoring. These are located at the end-of-line adapter, on the various
actuators and also on the ILP valve (if no contact gauge is installed). The pressure should
be checked with a suitable pressure sensor or more precise pressure gauge with switch
contacts.
If contact gauges with switch contacts are fitted the operation pressure can be easily
checked, the precision of these instruments is sufficient.
If the pressure is too low follow the instructions in section 4.2.1.2 to remedy the situation.
4.2.2.2. Nozzles and protection caps
Check the protection caps to verify their proper position and for damage. They should not
be soiled or sticky.
Unscrew the extinguishing nozzles and inspect for soiling or damage, if necessary clean
or replace them.
4.2.2.3. Sensor tube
The surface of the hose may not have any cracks, dents or other damage, such as kinks
or constrictions, these must be remedied immediately.
The tube should be fitted properly in the risk zone and not be covered up, as described in
section 3.4 (Installation of the sensor tube).
4.2.2.4. Mounting (fastening) elements
The mounting and fastening elements for the sensor tube, pipes and pressure vessels
may not be damaged or bent. There must be no slack, all elements must be securely
mounted and fixed.
4.2.2.5. Pipe, fittings
The components of the extinguishing discharge line should not be damaged.
Retighten the connectors and check for tightness, see chapter 3.5 (Laying the
extinguishing line / nozzle alignment).
4.2.2.6. Nozzle alignment
The nozzle alignment must match the details in section 3.5 (Installation of the
extinguishing discharge line / nozzle alignment) or must be adjusted.
System Handbook

Product group F808
4.2.3. Replacement of components (if necessary)
Before system components are removed the, extinguishing system must be shut
down! Proceed according to the operating instructions of ILP valve in section 13
(Start-up / shut-down of the extinguishing system) and section 15 (De-installation
of the Kitchen Shield Senor tube)!
When replacing components proceed as for a new installation, see section 3 (Installation).
4.2.4. Replenishing the pressure gas volume (if necessary)

The procedure for replenishing the pressure gas volume is described in section 4.2.1.2
(Monitoring the functionality).
4.2.5. Re-commissioning
For restarting follow the instructions in chapter 3 (Installation).
System Handbook

Product group F808
4.3. Service and maintenance records
For a new installation and any maintenance and service work records must be kept, containing the
following details:
Installation location Installation company

Installation date
Name of installation
System variant
engineer
First start-up
(Requirements as per chapter 3 / Inspection as per chapter 3.8)
Operation pressure [bar] Number of manual actuators
Leakage test OK? Number of electromagnetic actuators
Extinguishing agent volume [litres] Actuation monitoring available?
Pressure test extinguishing line Shut-down of heat source available?
OK?
Extinguishing nozzle alignment Alarm (optical/acoustic) available?
OK?
Protection caps in place? Lever monitoring ILP available?
Sensor tube routing OK? Leakage monitoring available?
Valves opened? Vessel in upright position?
All handbook points covered? All components undamaged?
Other features
Service and maintenance

(Requirements as per chapter 4)
Repair and reinstatement work after system activation (see chapter 4.1.)
Date of maintenance Name of the installation
engineer
Reason for system activation
Replaced components
Cleaned / reused components
Servicing and maintenance work carried out according to chapters 3 and 4?
Other features
Does the kitchen still comply with the planning specifications?

Operation pressure [bar] Are the valves opened?
System Handbook

Product group F808
Scheduled servicing after interval (see chapter 4.2)

engineer
Inspection of Replacement of General
functionality wear and tear parts maintenance
Reason for maintenance (annual) (every 2 years) (every 4 years)
Replaced components
Other features


engineer
Replaced components
Other features

System Handbook

Product group F808
engineer
Replaced components
Other features

These records must be retained by the installation company for auditing purposes and submitted to
the manufacturer Steel Recon Industries Sdn. Bhd. on request.
In addition, reports on any problems or issues encountered must be kept, with the following details:
Problems
o False alarms
o Assembly, installation problems
o Maintenance, service problems
o Insufficient product training
o Customer complaints
o Criticism, improvement suggestions
These records must be retained by the installation company for auditing

purposes and must be immediately submitted to the manufacturer Steel Recon
Industries Sdn. Bhd. on request.
System Handbook

Product group F808
5. Safety notes
Addition to chapter 1 (Introduction).
5.1. Operating a kitchen with an automatic fire extinguishing system
The extinguishing system is installed to minimize the hazards in case of a fire. The objective is to fight
the fire right from the start, to prevent the spreading of a fire and to extinguish it.
This is only possible with a fully functional system, for which a correct and diligent installation, regular
servicing and maintenance and of course an activation of the system are essential!
Kitchen equipment may only be operated with a properly installed and operational
extinguishing system! For this, electronic monitoring of the settings of the ball
valve, the pressure gas volume and the system actuation is available so that the
affected kitchen equipment can be switched off if the system should fail. See
section 2.4.9. (Electronic system monitoring).
5.2. Pressurized components
Open ball valves (shut-off valves to the sensor tube) only if the vessel has been properly fastened, the
Kitchen Shield sensor tube has been connected with the ILP, the extinguishing line has been
connected and the Kitchen Shield sensor tube has been correctly pressurized! Any unintentional
actuation of the ball valves will actuate the system with the risk of injuries!
Before any starting or repairs on a fire extinguishing system the material, pressure and temperature
must be checked against the details in these operating instructions.
Never assume that the pressure vessel is empty. Always treat it as if it were charged and
pressurized.
Local laws and regulations have to be followed, especially with regard to pressure equipment
directives
The components must be in the correct setting and position.
Install and repair the safety and protection equipment as prescribed.
The operator, and not the manufacturer Steel Recon Industries Sdn. Bhd., is responsible for
the layout and dimensioning of the fire extinguishing system, as well as the suitability of the
fire protection application.
The delivery state of the components complies with the drawings and design at
the time of production. Any changes on any components, will render the
component and system approval null and void.
System Handbook

Product group F808
5.2.1. Pressure temperature characteristic curve – Nitrogen (N2)
Filling pressure at 15°C: 15bar

Max. perm. operating pressure: 17.4 to 17.8bar
T max: 65°C
nitrogen (filling pressure 15bar@15°C)

19.0
18.5
18.0
17.5
17.0
16.5
16.0
Pressure [bar]
15.5
15.0
14.5
14.0
13.5
13.0
12.5
12.0
0 5 10 15 20 25 30 35 40 45 50 55 60 65
Temperature [°C]
Fig. 43 – Pressure temperature characteristic curve – Nitrogen
This pressure temperature characteristic curve shows the pressure in the operating temperature range
of the system. A drop in pressure does not necessarily indicate a leakage. Please use this graph to
assess the functionality of the system.
5.3. On the extinguishing effect
In order to optimize the efficiency of the extinguishing system the heat source
in the kitchen (electricity or gas) must be switched off in case of a fire! For this
use the electronic system monitors available, section 2.4.9 (Electronic system
monitoring). Only this switching off function will ensure the system
functionality, because without switching off the heat source, re-ignition may
occur directly after the oil temperature rises above the self-ignition point again.
The extinguisher nozzles must not be covered, and the spray must be
unobstructed!
The sensor tube must be installed and connected as specified in the section on
the installation, as otherwise the automatic triggering will not operate.
System Handbook

Product group F808
As a further option the extractor fan can be switched off electrically, which may be beneficial (e.g.
extracting smoke), but is not compulsory. The decision on this option is at the discretion of the system
designer during the system configuration.
5.3.1. Safety data sheet for extinguishing agent (Version 01/05/2007)

1) Material / preparation and company name
Part number: SPS-KS003-EXT-XX

Use: Fire extinguishing agent
2) Composition / components
Contents: aqueous combination of wash-active substances

< 5% anionic,
< 5% amphoteric and
<5% non-ionic surfactants
as polyvalent compounds and hetero-organic substances
3) Possible product hazards
No specific hazards are known. The product must nevertheless be treated with the same care as other chemicals. When
extinguishing a fire note that inside the foam breathing is not possible.
4) First aid measures
General information: In case of accidents or indisposition always consult a physician

After inhaling: Fresh air and consult physician
After skin contact: Rinse with water
After eye contact: Immediately rinse with water and consult physician
After ingestion: Consult physician
5) Firefighting measures
Product is diluted with water for use as a fire extinguishing agent
6) Measures in case of unintentional release
Personal: Avoid skin and eye contact with the concentrate

Environment: Avoid release of the concentrate into the environment
Cleaning and collection: Large amounts: vacuuming, small amount: rinse and flush with water
7) Handling and storage
Safe handling: Store and handle with the same care as other chemicals. Keep container tightly closed
Fire and explosion protection: No special measures
8) Exposure restriction and personal protection equipment
Personal protection equipment: Normal protective equipment

General safety and hygiene measures: Keep away from food for human consumption and animal feed
System Handbook

Product group F808
9) Physical and chemical properties
Form: liquid
Colour: brownish
Odour: typical
Melting point: N/A
Boiling point: > 100°C
Ignition point: > 100°C
Density at 20°C: 1.02 g/ml
Water solubility: unlimited in water
pH-Value (g/litre water °C): approx. 7.5
10) Stability and reactivity
No special characteristics
11) Toxicology
When product is handled with due diligence and care there are no harmful effects known to us.
12) Ecology
When product is handled with due diligence and used for the intended purpose there are no harmful effects known to us.
Biodegradability: easily biodegradable. The surfactants used meet the criteria for a complete aerobic biodegradability in Annex
III, Part A of the Detergents Directive (VO (EC) No. 648/2004 and may therefore be distributed without further restrictions.
Documents certifying this are available only for the responsible authorities in the Member States and will be supplied on a direct
request by a detergent manufacturer.
13) Disposal
Recommendation: Subject to authority regulations, delivery to a liquid waste treatment plant.
14) Transport
No hazardous substance in the sense of transport regulations
15) Regulations for the classification and marking
Marking according to EC Dir. /GefStoffV: none required

Classification according to Vbf: N/A
Water hazard classification: 1 (Self classification)
16) Miscellaneous
The details in this information sheet correspond with our best knowledge at the time of printing, they are in no way a guarantee
for certain properties and do not constitute a contractual legal relation.
System Handbook

Product group F808
6. Epilogue
6.1. Product training
For a safe system layout and installation a comprehensive knowledge of the extinguishing system and
its functions is indispensable. Therefore the company Steel Recon Industries Sdn. Bhd. provides a
special product training without which an installation in compliance with the approval is not possible.
The planning and design personnel as well as the installation engineers must undergo special training
for their future tasks. Refresher courses are required at regular intervals (at least every five years).
Product training covers:

System functions
System layout design in respect of the kitchen equipment installation
Component installation
Service and maintenance instructions
Handling of Kitchen Shield components and their function
Specifying, installing, servicing and maintenance of “Kitchen Shield - Kitchen fire

suppression” systems is reserved to trained and instructed personnel!
6.2. Product liability
The General Terms and Conditions of Steel Recon Industries Sdn. Bhd. are available on the web at
www.sri.com.my. On request we will be pleased to mail them to you.
6.3. Contact
Steel Recon Industries Sdn. Bhd.
No 8, Jalan Subang 7,
Taman Perindustrian Subang,
47610 Subang Jaya,
Selangor Darul Ehsan,
Malaysia.
Tel: +603-8023 2323

Fax: +603-8023 2828
mailto:spd@sri.com.my
System Handbook

Product group F808
7. List of figures
Fig. 1 – Using water to extinguish a grease fire ...................................................................................... 4
Fig. 2 – Kitchen setup .............................................................................................................................. 9
Fig. 3 – Extinguishing system ................................................................................................................ 10
Fig. 4 – Variant selection graph ............................................................................................................. 12
Fig. 5 – System variant 1 / F8081000 ................................................................................................... 13
Fig. 8 – Extinguisher units ..................................................................................................................... 16
Fig. 9 – Pressure cylinder ...................................................................................................................... 17
Fig. 10 – Dip tube .................................................................................................................................. 18
Fig. 11 – Compensation bore ................................................................................................................ 19
Fig. 12 – Compensation volume ............................................................................................................ 19
Fig. 13 - Function ILP valve ................................................................................................................... 20
Fig. 14 – ILP valve ................................................................................................................................. 21
Fig. 16 - Multiblock ................................................................................................................................ 24
Fig. 15 – Manual trigger ......................................................................................................................... 24
Fig. 17 – Electromagnetic trigger........................................................................................................... 25
Fig. 18 – Nozzle spray images .............................................................................................................. 27
Fig. 19 – Mini DHP valve with pressure cylinder ................................................................................... 28
Fig. 20 – System activation ................................................................................................................... 29
Fig. 21 – Manual actuation .................................................................................................................... 30
Fig. 22 - mounting the pressurized vessel ............................................................................................. 33
Fig. 23 – Installation of the sensor tube ................................................................................................ 34
Fig. 24 – Tube installation sections ....................................................................................................... 35
Fig. 25 – Tube installation plan.............................................................................................................. 36
Fig. 26 – Distance tube to filter .............................................................................................................. 36
Fig. 27 – tube laying in the extractor hood ............................................................................................ 37
Fig. 28 – Sensor tube connection for two cylinder variants ................................................................... 38
Fig. 29 – Installation scheme F8081000 ............................................................................................... 39
Fig. 31 – Joining extinguisher lines in F8082000 .................................................................................. 40
Fig. 33 – Nozzle alignment – top view ................................................................................................... 43
Fig. 34 – Nozzle alignment (hood/plenum nozzle) ................................................................................ 43
Fig. 35 – Nozzle alignment (lateral cross-section) ................................................................................ 44
Fig. 36 – Nozzle alignment (frontal view) .............................................................................................. 45
Fig. 37 - Laser for the nozzle alignment (F0060019) ............................................................................ 46
Fig. 38 – Nozzle mounting ..................................................................................................................... 47
Fig. 39 – Nozzle extension .................................................................................................................... 47
Fig. 40 – Nozzle protection cap and safety rope ................................................................................... 48
Fig. 41 – Mounting the extinguishing lines ............................................................................................ 49
Fig. 42 – Examples for the placement of manual triggers ..................................................................... 50
Fig. 43 – Pressure temperature characteristic curve – Nitrogen ........................................................... 64
Fig. 44 - LPCB Certification mark .......................................................................................................... 69
Fig. 45 – Cylinder label (sample) ........................................................................................................... 70
System Handbook

Product group F808
9. Approval and marking of products
Correctly installed fire extinguishing systems for professional and commercial kitchens complying with
the specifications in this document may be marked by the authorised manufacturer with the mark as
below
Standard LPS1223
Issue 2.2
Cert. No. XXXX
Fig. 44 - LPCB Certification mark
and with the additional optional notice “Kitchen extinguishing system approved as per LPS1223, Issue
2.2”.
The suitability, reliability and functionality of the fire extinguishing system “Kitchen Shield – Kitchen fire
suppression (F808)” was tested and approved in fire and extinguishing tests by the Loss Prevention
Certification Board (LPCB) of BRE Global Ltd. according to LPS1223. A copy of the certificate is
available from the system manufacturer Steel Recon Industries Sdn. Bhd. on request.
A Condition for the use of the marking is the listing as an approved manufacturer in the LPCB
Redbook of BRE Global Ltd. (http://www.redbooklive.com) and the authorization of Steel Recon
Industries Sdn. Bhd. For further information and requirements for the use of the “LPCB Certification
Mark” refer to the standards authority documentation in PN103 – Rules and Guidance for use of the
LPCB Certification Marks.
Only system designed, planned, installed, serviced and maintained may be

marked accordingly. All other systems are not covered by this system
certification. The above mark is only legally valid in conjunction with the
respective certificates.
A visible marking of the system regarding hazards and operations is to be

mounted on the pressure vessels. Marking is to be according to the
requirements specified on the following page.
System Handbook

Product group F808
In addition, the pressure vessel must be fitted with a visible system label:
Kitchen Shield
Kitchen fire suppression
9 Liter foam agent (10% Premix)
maximum fryer size: 45 Liter
In case
1 of fire:
(when system has not released automatically)
Sample 1. pull the safety pin

2. hit the red strike knob
2
3. leave the danger area,
call emergency
Never extinguish fires with water!

Refill after discharge.
(The system has to be maintained every year)
Check the system regularly.
Do not damage or dismantle the sensortube.
Only trained personnel are allowed to work on the system and its
components.
Refer to the system manual!
Approved according to: LPS 1223 (Cert.No:…)
Working pressure: 15bar (nitrogen) @ 15°C
Operating temperature: 0 – 65°C (the agent can freeze <0°C!)
Fig. 45 – Cylinder label (sample)
System Handbook

Product group F808
10. Conformity declaration
EG-Konformitätserklärung nach Druckgeräterichtlinie 97/23EG
EU – declaration of conformity in accordance with pressure equipment
directive 97/23EC
Name des Herstellers: Steel Recon Industries Sdn. Bhd.

Name of manufacturer
Anschrift des Herstellers: Steel Recon Industries Sdn. Bhd.
Address of manufacturer: No 8, Jalan Subang 7,
Taman Perindustrian Subang,
47610 Subang Jaya,
Selangor Darul Ehsan,
Malaysia
Hiermit erklären wir, dass das nachstehend bezeichnete Druckgerät einem

Konformitätsbewertungsverfahren nach:
Richtlinie 97/23/EG, Anhang II, Kategorie 1, Modul A erfolgreich unterzogen wurden und das
CE-Kennzeichnung tragen darf.
Das Qualitätssicherungssystem des Herstellers wird überwacht von:

BAM - Bundesanstalt für Materialforschung und –prüfung
Unter den Eichen 87
12205 Berlin
We herewith declare that the pressure equipment described below have been subjected effectually to a
conformity assessment procedure according to: PED directive 97/23/EEG, category I, modules A and may
therefore bear the CE-marking.
Description: F808
Description:
Typ: Kitchen Shield kitchen fire suppression
Type
Artikelnummer: F8081000 / F8082000 / F8083000
Article number:
Datum
Date
Föhren, 15. Oct. 2014 03.09.2013
Steel Recon Industries

Hersteller - Unterschrift: Sdn. Bhd.
Signature of manufacturer:
No 8, Jalan Subang 7,
47610 Subang Jaya,
Selangor Darul Ehsan, Malaysia.
www.sri.com.my
Amendments and exchanges of materials reserved.

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Installation and Maintenance Handbook

Automatic firefighting systems for industrial

Kitchen Shield - Kitchen fire suppression

1.1. Why fit a kitchen fire-extinguishing system?......................................................................................... 4

1.2. General ................................................................................................................................................. 5

1.3. Hazard notices ...................................................................................................................................... 5

1.4. References ............................................................................................................................................ 6

1.5. Function of the extinguishing system .................................................................................................... 6

1.6. Directives for system installers and service personnel .......................................................................... 7

1.8. Regulations for fire extinguishing system operators ............................................................................. 7

2. SYSTEM LAYOUT .................................................................................................................... 9

2.1. System limits regarding the object to be protected .............................................................................. 9

2.2. System limits regarding the extinguishing system ............................................................................... 10

2.3. System variants................................................................................................................................... 11

2.4. The components ................................................................................................................................. 16

2.5. Accessories ......................................................................................................................................... 28

2.6. System activation................................................................................................................................ 29

3.1. Mixing the extinguishing agent ........................................................................................................... 31

Kitchen Shield - Kitchen fire suppression

3.3. Vessel pressurization .......................................................................................................................... 32

3.4. Installation of the sensor tube ............................................................................................................ 33

3.5. Installation of the extinguishing discharge line / nozzle mounting ..................................................... 38

3.7. Connecting the electrical components ................................................................................................ 52

3.8. Checking the installation ..................................................................................................................... 53

4. SERVICING / MAINTENANCE ........................................................................................... 54

4.1. Repair and reinstatement work after system activation ..................................................................... 54

4.2. Servicing after an interval ................................................................................................................... 56

Kitchen Shield - Kitchen fire suppression

5. SAFETY NOTES ..................................................................................................................... 63

5.1. Operating a kitchen with an automatic fire extinguishing system ....................................................... 63

5.2. Pressurized components ..................................................................................................................... 63

5.3. On the extinguishing effect ................................................................................................................. 64

6.1. Product training .................................................................................................................................. 67

6.2. Product liability................................................................................................................................... 67

6.3. Contact ............................................................................................................................................... 67

9. APPROVAL AND MARKING OF PRODUCTS ................................................................. 69

10. CONFORMITY DECLARATION ......................................................................................... 71

Version Amendment date Amendment Staff

Kitchen Shield - Kitchen fire suppression

1.1. Why fit a kitchen fire-extinguishing system?

Because water has a higher density than fat it will sink to

In addition, all of the fat is already at a temperature higher

Kitchen Shield - Kitchen fire suppression

General hazard warning:

1.3. Hazard notices

Kitchen Shield - Kitchen fire suppression

In addition to this documentation the following are applicable:

If there is an overlapping of data between this manual and above named

1.5. Function of the extinguishing system

Kitchen Shield - Kitchen fire suppression

1.6. Directives for system installers and service personnel

Please do not hesitate to contact us in case of overlapping or missing information.

1.8. Regulations for fire extinguishing system operators

The system components must never be damaged, disassembled or readjusted during

Kitchen Shield - Kitchen fire suppression

Lever shut – System

Any subsequent construction changes on the object to be protected require an

Kitchen Shield - Kitchen fire suppression

Fig. 2 – Kitchen setup

Dimension Description Range / Limits

Kitchen Shield - Kitchen fire suppression

Fig. 3 – Extinguishing system

Dimension Description Range / Limits