LAST:
Personnel trained in the proper operation of hand portable extinguishers can stand by to watch for
reignition if means of easy exit are available. Anyone who is not trained should exit the premises
immediately.
When the fire has been extinguished, call your local authorized Protex Series II distributor to recharge the system, after
determining the cause of fire.
Under no circumstances should cooking operations resume before qualified personnel reinstate the integrity of your fire
suppression system.
MAINTENANCE
The Protex Series II is a sophisticated fire suppression system involving intricate mechanical components. To ensure the
proper operation of the system, regular inspection and maintenance must be performed by an authorized, trained Protex
Series II distributor on a semi-annual basis, or after every periodic hood and duct cleaning (whichever occurs more
frequently).
This system is made up of parts listed by Underwriters Laboratories Inc. with limitations contained in the detailed
installation manual. The authorized distributor must be consulted after the system is discharged or whenever changes
are planned for the system and/or area of protection.
In addition to the regularly scheduled maintenance, as an owner, you are required each month, per NFPA-17A 5-2.1, to
inspect and verify the following:
1. The extinguishing system is in its proper location.
6. The tamper indicators and seals are intact.
2. The maintenance tag or certificate is in place.
7. The hood, duct, and protected cooking appliances
have not been replaced, modified, or relocated.
3. The manual actuators are unobstructed.
4. The pressure gauge(s), if provided, is in operable
range.
8. The nozzle blowoff caps are intact and undamaged.
5. No obvious physical damage or condition exists that
might prevent operation.
If you find any deficiencies, you must have them corrected immediately. You must keep records for any extinguishing
system found to require corrective actions. The date of inspection and the initials of the person making the monthly
inspection must be recorded. You must retain these records for the period between the semiannual maintenance.
MANAGEMENT RESPONSIBILITY
It makes good business sense for you to take an interest in the following areas of your business operation to ensure the
best possible fire protection for your restaurant:
1. Arrange for proper inspection and maintenance of the fire control system as well as hand portable extinguishers.
2. Eliminate all potentially combustible materials or arrange for their proper storage.
3. Arrange for upgrading of the fire suppression system if cooking equipment is added or revised, and provide
protection for changes made to the ventilation system.
4. Arrange for a continuing education program in the restaurant fire suppression system operation as new
employees are added to the staff.
Remember, fire hazards within restaurant cooking and ventilation equipment are real. Many restaurants that have fires
never re-open for business, and many suffer severe financial loss due to lack of business continuity. Your Protex Series
II restaurant fire suppression system is a mechanical device and, as such, requires periodic service by your distributor’s
qualified and trained personnel.
This owner’s manual is not intended to serve as instructions for installation or service of the Protex Series II system,
but rather to inform purchasers of this equipment as to their responsibilities in the proper usage and maintenance of
this system. A copy of the detailed manual outlining Underwriters Laboratories Listing of the Protex Series II system is
available upon request from an authorized Protex Series II distributor or directly from Heiser Logistics. However, because
it is difficult to completely understand every aspect of an intricate pre-engineered system simply by reading the Technical
Manual, Heiser Logistics will not be responsible for system installation, modification, or recharge performed by any non-
certified person(s).
This system is made up of units tested within limitations contained in the detailed installation manual. An
Authorized System Designer must be consulted whenever changes are planned for the system or area of
protection. An Authorized Installer or System Designer must be consulted after the system has discharged.
CONGRATULATIONS:
You have purchased a fire suppression system designed and produced by the premier supplier of fire safety products
over the past 30 years. However, to guarantee the maximum effectiveness of your new Protex Series II fire suppression
system, you, as the owner/manager, must become familiar with your new equipment. For this purpose, we are pleased to
provide you with this owner’s manual which will contain the following information:
• APPLICATION
•
IN CASE OF FIRE
• MAINTENANCE
• MANAGEMENT
RESPONSIBILITY
Please note that this owner’s manual is not a detailed installation, operation, and maintenance manual.
The detailed installation, operation, and maintenance manual,
PROTEX SERIES II RESTAURANT KITCHEN FIRE
SUPPRESSION SYSTEM TECHNICAL MANUAL (
Part Number 10053 ),
is available upon request from any authorized
Protex distributor, or directly from Heiser Logistics. However, because it is difficult to completely understand every aspect
of an intricate pre-engineered system simply by reading the Technical Manual, Heiser Logistics will not be responsible for
system installation, modification, or recharge performed by any non-certified person(s).
APPLICATION
The Protex Series II is a pre-engineered restaurant fire suppression system, tested and listed by Underwriters
Laboratories, Inc. under EX3470. It meets the stringent requirements of U.L. Standard 300. Your authorized Protex
Series II installer will install your system within the UL Listed design parameters. The following hazard areas of your
equipment should be considered for system protection:
DUCT
Circular, square, or rectangular
sheet metal structure to
exhaust cooking vapors to
outside air.
HOOD
Collection area to
funnel grease laden
vapors to the duct.
The plenum area
of the hood (behind
the filters) must be
protected.
FUEL SHUT-OFF DEVICES
Equipment should be provided
to ensure fire control by
automatically shutting off
energy sources to cooking
equipment (gas or electric).
COOKING APPLIANCES
All types of cooking appliances
should be protected, including
deep fat fryers, griddles, ranges,
and broilers. Radiant, lava rock,
and upright broilers should also
be protected.
IN CASE OF FIRE
Fires can start in a cooking appliance, the hood, or the duct. In case of fire, it is important that you understand the
operation of your fire suppression system.
FIRST:
Evacuate all personnel and customers from the fire area.
SECOND:
Call the Fire Department.
THIRD:
Operate Manual Pull (if needed) on way out of the building.
