SECTION 6 – SySTEm REChaRgE
UL EX3830 ULC EX3830
PagE 6-2 REV. 06 2014-NOV-10
KITCHEN KNIGHT II Restaurant Fire Suppression Manual
SySTEm REChaRgE (Continued)
10. Fill tank with required amount of KITCHEN KNIgHT agent –
3 gal (11.4 L) (Part No. 551188), or 1.6 gal (6.1 L) (Part No.
553176), using Measuring Stick (Part No. 551039). Tank
should be filled to a tolerance of –0/+1/8 in. (–0/+3.1 mm)
from the mark level on the measuring stick.
NOTICE
During filling, the agent temperature
should be 60 °F to 80 °F (16 °C to 27 °C).
NOTICE
The pressure gauge attached to the tank
valve should not be used to determine
when the charging pressure has been
reached. a calibrated external gauge
must be used.
NOTICE
a pressure regulator must be used for
charging the tank assembly when the
pressure source is higher than the tank-
rated operating pressure of 225 psi (15.5
bar).
The pressure regulator in the valve outlet
must be removed before pressurizing.
11. Reinstall valve and pickup tube. Hand tighten to 12.5 ft-lb
(16.9 Nm) maximum torque. Pressurize Shrader valve
assembly with 150 psi (10.3 bar) of nitrogen. Install
Recharge adaptor (Part No. 551240), into the valve outlet
and pressurize with nitrogen to 225 psi (15.5 bar) at 70 °F
(21 °C). Wait 10 minutes and verify the pressure in the
tank is at 225 psi (15.5 bar). Relieve the pressure from the
Shrader valve assembly (this will cause the valve to close)
and then disconnect the recharge adaptor. Reinstall pres-
sure regulator into valve outlet.
!
CaUTION
If pressure is not relieved from Shrader valve assembly
before the recharge adaptor is removed, the tank will
discharge.
12. Replace all fusible links by following the instructions listed in
the Installation Section.
13. Reset control head(s), accessories, pull stations and gas
valves by following the instructions listed in the Installation
Section.
