HomeMy WebLinkAbout3410 VIA MERCATO; ; FS140032; Permit4/15/24, 3:28 PM FS140032 Permit Data
City of Carlsbad
Fixed Systems Permit
Job Address: .3410 VIA MERCATO
Permit Type: FIXSYS
Parcel No:
Lot #: 0
Reference No.:
Permit No: FS140032
Status: ISSUED
Applied 10/30/2014
Approved: 11/12/2014
Issued: 11/12/2014
PC #: Inspector:
Project Title: NOODLES &CO #577 R102 RESTAURANT FIRE SUPPRESSION
SYSTEM EXISTING TENANT NEW FIRE SYSTEM NEW
COOKING HOOD TYPE I
Applicant: Owner:
AZTEC FIRE & SAFETY
8108 COMMERCIAL ST
LA MESA, CA
619-464-5625
Fees ($) Add'I Fees ($) . Total ($) Balance ($)
232 0 232 0
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IN 0
SECTION I - GENERAL INFORMATION
UL EX. 3470 ULCCEx747 Page 1-1
4-1-06 REV. 4
DESIGN AND APPLICATION
The ANSUL R-102 Restaurant Fire Suppression System is
designed to provide fire protection for restaurant cooking appli-
ances, hoods, and ducts. It is a pre-engineered group of mechan-
ical and electrical components for installation by an authorized
ANSUL distributor. The basic system consists of an ANSUL
AUTOMAN regulated release assembly which includes a regulat-
ed release mechanism and a liquid agent storage tank housed
within a single enclosure. Nozzles, detectors, cartridges, liquid
agent, fusible links, pulley tees, and pulley elbows are supplied in
separate packages in the quantities needed for each fire suppres-
sion system arrangement.
The system provides automatic actuation; or it can be actuated
manually through a remote manual pull station. The system is also
capable of shutting down appliances at system actuation. For
appliance shutdown requirements, refer to the current version of
NFPA 17A, "Standard For Wet Chemical Extinguishing Systems'
and NFPA 96, "Standard For Ventilation Control and Fire
Protection of Commercial Cooking Operations."
Additional equipment includes: remote manual pull station,
mechanical and electrical gas valves, pressure switches, and elec-
trical switches for automatic equipment and gas line shut-off.
Accessories can be added, such as alarms, warning lights, etc., to
installations where required.
The R-102 system suppresses fire by spraying the plenum area,
the filters, cooking surfaces, and the exhaust duct system with a
predetermined flow rate of ANSULEX Low pH Liquid Fire
Suppressant. When the liquid agent is discharged onto a cooking
appliance fire, it cools the grease surface, and reacts with the hot
grease (saponification) forming a layer of soap-like foam on the
surface of the fat. This layer acts as insulation between the hot
grease and the atmosphere, thus helping to prevent the escape of
combustible vapors.
Exhaust fans in the ventilating system should be left on. The forced
draft of these fans assists the movement of the liquid agent
through the ventilating system, thus aiding in the fire suppression
process. These fans also provide a cooling effect in the plenum
and duct after the fire suppression system has been discharged.
The system is UL listed with or without fan operation.
Make up or supply air fans, integral to the exhaust hood(s) being
protected, shall be shut down upon system actuation.
Along with the fire suppression system, the total system design
must include hand portable fire extinguisher(s) located within the
cooking/restaurant area that can be used to manually suppress a
fire that may be burning in an unprotected area. Refer to NFPA 10,
"Standard For Portable Fire Extinguisher," for additional
information.
UL LISTING
The R-102 Restaurant Fire Suppression System has been tested
and is listed by Underwriters Laboratories, Inc. as a pro-engi-
neered system. The system is in compliance with UL Test
Standard 300. These tests require extinguishment of fires which
are initiated in deep fat fryers, ranges, griddles, char-broilers,
woks, upright broilers, chain-broilers, filters, plenum chambers,
hoods, and ducts after pre-loading each appliance with a pre-
scribed amount of cooking grease. Each fire is allowed to progress
to maximum intensity before the fire suppression system is
actuated.
DEFINITION OF TERMS
Actuation Gas Line: Piping from the ANSUL AUTOMAN
Regulated Release Assembly which supplies nitrogen or carbon
dioxide to the Regulated Actuator Assembly for multiple-tank sys-
tem actuation.
Agent Tank: A pressure vessel containing the liquid agent.
ANSUL AUTOMAN Regulated Release Assembly (Electrical):
An assembly which contains the regulated release mechanism,
agent tank (ordered separately), expellant gas hose, solenoid, and
electric switch within a metal enclosure. The enclosure contains
knockouts to facilitate component hookups.
ANSUL AUTOMAN Regulated Release Assembly (Mechani-
cal): An assembly which contains the regulated release mecha-
nism, agent tank (ordered separately), and expellant gas hose
within a metal enclosure. The enclosure contains knockouts to
facilitate component hookups.
Authority Having Jurisdiction: The "authority having jurisdiction"
is the organization, office, or individual responsible for "approving"
equipment, an installation, or a procedure. The phrase "Authority
Having Jurisdiction" is used in a broad manner since jurisdictions
and "approval" agencies vary as do their responsibilities. Where
public safety is primary, the "authority having jurisdiction" may be
a federal, state, local, or other regional department or individual
such as a fire chief, fire marshal, chief of a fire prevention bureau,
labor department, health department, building official, electrical
inspector, or others having statutory authority. For insurance pur-
poses, an insurance company representative may be the "author-
ity having jurisdiction." In many circumstances the property owner
or his designated agent assumes the role of the "authority having
jurisdiction;" at government installations, the commanding officer
or departmental official may be the "authority having jurisdiction."
Blow-Off Cap: A cap which covers the end of the nozzle tip and
prevents grease from plugging the nozzle orifice.
Branch Line: The agent distribution piping which extends from the
supply line to the nozzle(s).
Bursting Disc: A disc installed in the tank adaptor which elimi-
nates the siphoning of the agent up the pipe during extreme tem-
perature variations.
Cartridge: A sealed, steel pressure vessel containing nitrogen or
carbon dioxide gas used to pressurize the agent tank.
Cooking Appliance: Includes fryers, griddles, ranges, upright
broilers, chain broilers, natural charcoal broilers, or char-broilers
(electric, lava rock, gas-radiant, or mesquite).
Cooking Area: Cooking area is defined as the maximum surface
that requires protection. Each type of appliance has a defined
cooking area. For example, the maximum cooking area is the fry-
pot for a fryer without a dripboard and the maximum cooking area
is the combined frypot and dripboard for a fryer with a dripboard.
Conduit Offset Assembly: A pre-formed piece of conduit which
can be installed between the ANSUL regulated release and the
conduit to allow the wire rope for the detection, gas valve and
remote manual pull station to be installed in a more convenient
manner.
Depth: When referring to depth as a linear dimension, it is the
horizontal dimension measured from front to back of the appliance
or plenum.
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. EEH
SECTION I - GENERAL INFORMATION
UL EX. 3470 ULCCEx747 Page 1-2
REV. 5 4-1-06
DEFINITION OF TERMS (Continued)
Detector: A device which includes the detector bracket, detector
linkage, and fusible link used for automatic operation of the fire
suppression system.
Detector Linkage: A device used to support the fusible link.
Distribution Piping: Piping which delivers the extinguishing agent
from the tank to each discharge nozzle. See also Supply or Branch
lines.
Ducts (or Duct System): A continuous passageway for the trans-
mission of air and vapors which, in addition to the containment
components themselves, may include duct fittings, plenums,
and/or other items or air handling equipment
Electrostatic Precipitator: A device used to aid in the cleaning of
the exhaust air. This device is normally installed at or near the
base of the ventilation duct.
Expellant Gas Line: Piping and/or hose which supplies the nitro-
gen or carbon dioxide gas from the regulated release assembly/
regulated actuator assembly to each agent tank.
Flow Number: Term used in system design to describe the flow
capacity of each nozzle used to determine the quantity of tanks
needed to cover a certain group of hazards.
Fusible Links: A form of fixed temperature heat detecting device
employed to restrain the operation of a mechanical control until its
designed temperature is reached.
Gas Valve: A device used to shut off the gas supply to the cook-
ing equipment when the system is actuated.
Gas Valve Air Cylinder: An air cylinder, located in the release
mechanism, which operates pneumatically to mechanically
unlatch a mechanical gas valve actuator, causing the gas valve to
close upon system actuation.
High Proximity: Indicates a distance (vertically) between the noz-
zle tip and the surface of the appliance being protected.
Hood: A device provided for cooking appliances to direct and cap-
ture grease-laden vapors and exhaust gases. It shall be construct-
ed in a manner which meets the requirements of NFPA 96.
Liquid Agent: A potassium-based solution used for the knock-
down and suppression of fire.
Low Proximity: Indicates a distance (vertically) between the noz-
zle tip and the surface of the appliance being protected.
Maximum Length of Cooking Appliance: The maximum dimen-
sion, on any side, which may be protected by one nozzle.
Maximum Piping: Specified length of piping and number of fit-
tings which must not be exceeded for each system.
Medium Proximity: Indicates a distance (vertically) between the
nozzle tip and the surface of the appliance being protected.
Minimum Piping: Minimum length of distribution piping required
between the agent tank outlet and any nozzle protecting a griddle,
range, or fryer.
Nozzle: A device designed to deliver the liquid agent with a spe-
cific flow rate and stream pattern.
Overlapping Protection: When discharge nozzles are spaced
equally apart over one or more appliances requiring protection.
Nozzles used in this manner provide area protection of eligible
appliances within the protected area. Two types of overlapping pro-
tection is available: full hood continuous protection and group pro-
tection. Overlapping protection is in addition to appliance specific
coverages.
Plenum: The space enclosed by the filters and the portion of the
hood above the filters.
Pre-engineered System: NFPA 17A defines a pre-engineered
system as one which has "...predetermined flow rates, nozzle
pressures, and quantities of liquid agent' The A-i 02 system, as
prescribed by UL (Underwriter's Laboratories), has specific pipe
sizes, maximum and minimum pipe lengths and numbers of fit-
tings, and number and types of nozzles. The hazards protected by
this system are also specifically limited as to type and size by UL
based upon actual fire tests. All limitations on hazards that can be
protected and piping and nozzle configurations are contained in
the R-102 installation and maintenance manual which is part of
the UL listing.
Pulley Elbow: A device used to change the direction of the wire
rope which runs between: the regulated release mechanism and
the detectors, the regulated release mechanism and the mechan-
ical gas valve, and/or the regulated release mechanism and the
remote manual pull station.
Pulley Tee: A device used to change the direction of two wire
ropes which run from a regulated release or a regulated actuator
to two remote manual pull stations, or from two regulated releases
or regulated actuators to a single mechanical gas valve or from
one regulated release or regulated actuator to two gas valves.
Regulated Actuator Assembly: An assembly which contains the
regulator, pneumatic actuator, agent tank, and expellant gas hose
within a metal enclosure. This assembly is used to pressurize addi-
tional agent tanks in a multiple tank system.
Regulated Release Mechanism: An enclosed device within the
ANSUL AUTOMAN regulated release assembly which releases
the expellant gas, activates alarms, and/or shuts off other devices
when signaled automatically by a detector or manually with a
remote pull station.
Regulator: A device used to regulate the pressure from the nitro-
gen cartridge into the agent tank(s) when the system is actuated.
Remote Manual Pull Station: A device which provides manual
actuation of the system from a remote location.
Salamander Broiler: A broiler very similar in design to the upright
broiler. A salamander broiler is used for general broiling of meats
and fish, toasting, and holding/warming foods. Most contain a
removable grease drip tray.
r Silicone Lubricant: A heat-resistant organic compound used to
lubricate 0-rings, rubber and mechanical components.
Supply Line: The agent distribution piping which extends from the
agent tank outlet and serves as a manifold for the branch lines.
Series Detector: Any detector located in-line between the regu-
lated release assembly and the terminal detector.
Terminal Detector: The last in a series of detectors, or the only
detector used in a single-detector system. This detector is thus
named because it is at the point at which the wire rope ends,
or "terminates." There is only one terminal detector per detection
system.
Transition: An extension of the hood or canopy which allows for
the smooth transmission of gases, air, and vapors between the
hood opening and the base of the ventilation duct.
Vent Plug: A device used to prevent pressure build-up within the
agent. tank or agent distribution lines due to temperature
fluctuations.
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LWA
SECTION II— SYSTEM DESCRIPTION
UL EX. 3470 ULC CEx747 Page 2-1
3-1-04 REV. 3
TOTAL SYSTEM
There are three types of R-102 Restaurant Fire Suppression
Systems:
Single-tank System
Double-tank System
Multiple-tank System
The type of system required for the particular installation will be
determined through the guidelines covered in "System Design:'
Additional equipment which may be required to complete the sys-
tem design is explained in the "System Components" section.
Additional devices covered are: remote manual pull stations,
mechanical and electrical gas shut-off valves, electrical switches,
and pressure switches.
Single-Tank System
The R-102 single-tank system is available with a stainless steel
enclosure and consists of:
1. ANSUL AUTOMAN Regulated Release Assembly (Electrical
or Mechanical)
2. Nitrogen Cartridge and/or Carbon Dioxide Cartridge
3. ANSULEX Low pH Liquid Fire Suppressant
Discharge Nozzles
Detection Components
Additional Devices (As Required)
The regulated release assembly contains the regulated release
mechanism, agent tank, expellant gas hose for agent tank hookup,
and enclosure knockouts to facilitate installing detection system
and additional equipment. Refer to "System Components" section
for individual component descriptions.
Double-Tank System
The R-102 double-tank system is available with a stainless steel
enclosure and consists of:
ANSUL AUTOMAN Regulated Release Assembly (Electrical
or Mechanical)
Nitrogen Cartridge and/or Carbon Dioxide Cartridge
ANSULEX Low pH Liquid Fire Suppressant
Enclosure or Bracket Assembly
Discharge Nozzles
Detection Components
Additional Devices (As Required)
The regulated release assembly contains the regulated release
mechanism, agent tank, expellant gas hose for agent tank hookup,
and enclosure knockouts to facilitate installing expellant piping,
detection system, and additional equipment.
The enclosure or bracket assembly is mounted separately but
within the guidelines of the regulated release assembly expellant
gas piping requirements to ensure simultaneous actuation of the
system. Refer to "System Components" section for individual com-
ponent descriptions.
FIGURE 2
O134
FIGURE 1
OW133
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iJDI• e :• •-no
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-43
4-1-06 •REV.5
TANK AND CARTRIDGE REQUIREMENTS
Once the hazard analysis is completed and the total nozzle flow
numbers are established, the quantity and size of agent tanks and
cartridges needed to supply the nozzles with the proper volumes
of agent at the proper flow rates can be determined. For cartridges
used in the regulated release mechanism, flow capacities, tank
quantities and sizes, and regulated release cartridge options are
given in the table below.
Total Quantity and Regulated Release
Flow Size of Cartridge Options Numbers* Tank(s) Nitrogen Carbon Dioxide
1- 5 (1) 1.5 Gallon LT-20-R 101-10
6-11 (1) 3.0 Gallon LT-30-R 101-20
11-16 (1) 1.5 Gallon Double 101-30
(1) 3.0 Gallon
16-22 (2) 3.0 Gallon Double 101
When one or more regulated actuators are used, the following
tank and cartridge combinations apply for each regulated actuator:
ACTUATION AND EXPELLANT GAS LINE REQUIREMENTS
This section contains the guidelines for installing the actuation and
expellant gas lines between the regulated release mechanism reg-
ulator, each regulated actuator regulator, and each agent tank.
These limitations should be considered when selecting the com-
ponent mounting locations.
Actuation Gas Line— 6 to 8* Tanks Maximum
B Tank maximum reflects the utilization of 3 tank regulated actuators.
Use only 1/4 in. Schedule 40 black iron, hot-dipped galva-
nized, chrome-plated, or stainless steel pipe and fittings.
The actuation gas line piping is installed from the regulated
release mechanism to each regulated actuator connected
within the system. The, total length of the actuation gas line
from the regulated release assembly to the regulated actuator
assembly(ies) must not exceed 20 ft. (6 m) when using an
LT-20-R, an LT-30-R nitrogen cartridge, or a 101-10 or a
101-20 carbon dioxide cartridge. See Figure 80.
Regulated Actuator Regulated Actuator
Tank(s) Cartridge
(1) 1.5 Gallon LT-20-R or 101-10
(1) 3.0 Gallon LT-30-R or 101 -20
(1) 1.5 Gallon and LT-A-101-30 or 101 .30** or
3.0 Gallon double tank
3.0 Gallon LT-A-101-30 or 101-30** or
double tank
- For exceptions to maximum flow numbers. sac Distribution Piping Requirements for 1.5 gallon - and 3.0 gallon systems in this Section.
The 101-30 cartridge can not be used when (2) two 3.0 gallon tanks are maniloided together.)
For higher total flow numbers (23 to 110), multiple cartridges and
regulated actuators are required as shown in the System Selection
Guide in Section IX - Appendix.
REGULATED ACTUATOR ASSEMBLY EXPELLANT GAS LINES
NOT INCLUDED IN ACTUATIO
GAS LINE LENGTH TOTALS TED
ACTUATOR
ACTUATION GAS LINE WITH AN LT-20-R,
LT-30-R. 101 -10 OR 101.20 CARTRIDGE
MAXIMUM LENGTH OF 20 FT. (6 m).
MAXIMUM NO. OF FITTINGS 9
ANSULAUTOMAN
REGULATED RELEASE
ASSEMBLY
FIGURE 80 0110775
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- START OF LAST / BRANCH LINE
START OF FIRST
BRANCH LINE
FIGURE 91
000754
1W NOZZLE
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-48
REV. 4 4-1-06
DISTRIBUTION PIPING REQUIREMENTS (Continued)
Distribution Piping Requirements - 1.5 Gallon System
DUCT, PLENUM, AND APPLIANCE PROTECTION
This option allows for duct protection, plenum protection,
appliance protection, or any combination.
When usinga combination of plenum and duct protection only,
only one duct nozzle, either a 1W, or a 2W, may be used.
The previous Option 2 (using 2WH nozzle for plenum and duct
protection) still can be utilized. For detailed design information,
see previous version of this manual, Part No. 418087-06.
Note: When using this option, all design parameters must be
followed as listed in manual version -06.
All distribution piping, supply and branch, must be 3/8 in.
Schedule 46-black iron, chrome-plated, or stainless steel.
Each 1.5 gallon tank allows a maximum of five flow numbers.* ,.
The pipe length between the start of the first branch line and
the start of the last branch line must not exceed 8 ft. (2.4 m).
When the supply line is split, the combined length of both
legs of the supply line (start of first branch line to start of last
branch line) must not exceed 8 ft. (2.4 m). See Figure 91.
The combined length of all branch lines must not exceed 22 ft.
(6.7 m). See Figure 92.
The requirements of the following table must not be exceeded:
START OF LAST
BRANCH LINE
START OF FIRST
BRANCH LINE
SUPPLY
LINE TEE TOTAL LENGTH
MUST NOT
EXCEED 8 Ft
(2.4 m)
(BRANCH LINES IN BOLD) COMBINED LENGTH MUST
NOT EXCEED 22 Ft (6.7 m)
FIGURE 92
omm
Requirements Supply
Duct
Branch Line
Plenum
Branch Line
Appliance
Branch Line
Pipe Size 3/8 in. 3/8 in. 3/8 in. 3/8 in.
Maximum Length 40 ft. 6 ft. 4 ft. loft.
(12.2 m) (1.8 m) (1.2 m) (3m)
Maximum Rise 6 ft. 4 ft. 2 ft. 2 ft.
(1.8 m) (1.2 m) (.6 m) (.6 m)
Maximum 90° Elbow 9 4 . 4 6
Maximum Tees 1 1 2 3
Maximum Flow Numbers 5* 2 2 3
Exceptions:
Six (6) flow numbers are allowed when a duct branch line is the last branch line on the piping network and no 1 nozzles are used to protect woks or griddles.
Six (6)110w numbers are allowed when six (6)1N nozzles are used and none of the nozzles are used to protect woks and griddles. NOTE: Only live (5) flow numbers are allowed if
a IN nozzle is used for wok or griddle protection.
Six (6)110w numbers are allowed when only two (2) 3N nozzles are used.
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SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-1
4-1-06 REV. 6
SYSTEM DESIGN
The ANSUL R-102 Restaurant Fire Suppression System may be
used on a number of different types of restaurant cooking appli-
ances and hood and duct configurations. The design information
listed in this section deals with the limitations and parameters of
this pre-engineered system. Those individuals responsible for the
design of toe R-102 system must be trained and hold a current
ANSUL certificate in an R-102 training program.
The R-102 and the PIRANHA systems use compatible agents and
components, therefore, they may be used together for cooking
appliance, hood, and duct protection. The primary ANSUL
AUTOMAN Release can be either an R-102 or a PIRANHA
ANSUL AUTOMAN Release and can actuate up to two additional
R-102 or PIRANHA Regulated Actuators. In systems utilizing a
101 remote release, any combination of the maximum number of
regulated actuators can be used.
Both systems must actuate simultaneously.
Each system must be designed and installed per its appropri-
ate manual.
Adjacent appliances requiring protection must be protected
with the same type of system, either R-102 or PIRANHA,
unless the center-to-center spacing between the adjacent
R-102 and PIRANHA nozzles is no less than 36 inches.
When appliances are protected with R-102 nozzles, the hood
and connecting duct above those appliances cannot be pro-
tected with PIRANHA nozzles.
Mixing systems in a common plenum is not allowed.
One of the key elements for restaurant fire protection is a correct
system design. This section is divided into ten sub-sections: Noz-
zle Placement Requirements, Tank Quantity Requirements, Actu-
ation and Expellant Gas Line Requirements, Distribution Piping
Requirements, Detection System Requirements, Manual Pull Sta-
tion Requirements, Mechanical Gas Valve Requirements, Electri-
cal Gas Valve Requirements, Electrical Switch Requirements, and
Pressure Switch Requirements. Each of these sections must be
completed before attempting any installation. System design
sketches should be made of all aspects of design for reference
during installation.
Duct Protection - Single Nozzle
All duct protection is UL listed without limitation of maximum duct
length (unlimited length). This includes all varieties of ductworks
both horizontal and vertical including ducts that run at angles to
the horizontal and ducts with directional bends.
GENERAL INFORMATION
1. Nozzles must be located 2-8 in. (5-20 cm) into the center of the
duct opening, discharging up. See Figure 1.
2-8 IN.
(5-20 Cm)
FIGURE 1 173
In installations where a UL listed damper assembly is
employed, the duct nozzle can be installed beyond the 8 in.
(20 cm) maximum; to a point just .beyond the damper assem-
bly that will not interfere with the damper. Exceeding the maxi-
mum of 8 in. (20 cm) in this way will not void the UL listing of
the system.
Previously listed 3 flow number and 5 flow number duct pro-
tection detailed in earlier published manual, Part No. 418087-
06, can also still by utilized.
DUCT SIZES UP TO 50 IN. (127 cm)
PERIMETER! 16 IN. (41 cm) DIAMETER
One 1W nozzle (Part No. 419336) = one flow number
50 in. (127 cm) perimeter maximum
16 in. (41 cm) diameter maximum
A 2WH nozzle (Part No. 78078) must be substituted for a 2W
nozzle for any installation using Option 2 of the 1.5 gallon sys-
tem coverage (duct and plenum protection only). A 2WH nozzle
is limited to a maximum of 75 in. (190 cm) perimeter or a maxi-
mum diameter of 24 in. (61 cm) of coverage.
The chart below shows the maximum protection available from
each duct nozzle.
I DUCT SIZES UP TO 100 IN. (254 cm)
JWMETER/ 32 IN. (81.3 cm) DIAMETER I
NOZZLE PLACEMENT REQUIREMENTS One 2Wzzle (Part No. 419337) = two flow numbers
This section gives guidelines for nozzle type, positioning, and (-01 (254 cm) perimeter maximum
quantity for duct, plenum, and individual appliance protection. This • 32 in. (81.3 cm) diameter maximum
section must be completed before determining tank quantity and
piping requirements.
The R-102 system uses different duct nozzles depending on the/
2W
size of duct being protected. riptofl
ozzle
1W Nozzle
Part 3.0 Gallon 1.5 Gallon
No. System System
419337 Maximum Maximum
100 in. (254 cm) 100 in. (254 cm)
Perimeter Perimeter
419336 Maximum Maximum
50 in. (127 cm) 50 in. (127 cm)
Perimeter Perimeter
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-12
REV.5 10-1-02
Multiple Nozzle Fryer Protection— Tilt Skillet/ Braising Pan
Protection for tilt skillets or braising pans is to be based upon the
coverage limitations provided for deep fat fryer protection. Refer to
'Section IV, DESIGN, starting on Page 4-10, for maximum fryer
nozzle coverages and maximum fryer nozzle height limitations.
Although the maximum 6 sq. ft. total surface cooking area require-
ment applies to fryer protection, it does not apply to tilt skillets or
braising pans.
Each tilt skillet/braising pan protected module must not exceed the
fryer limitations for "MAXIMUM SIZE MODULE OVERALL WITH
DRIPBOARD" coverage per nozzle as described in Table on Page
4-11.
Tilt skillets and braising pans generally utilize a hinged cover. Fryer
protection nozzles are to be placed toward the front of the appli-
ance to minimize the potential for the tilt skillet or braising pan
'cover to interfere with the nozzle discharge. See Figure 25.
THE NOZZLE IS TO BE PLACED TOWARD THE FRONT OF THE APPLIANCE TO MINIMIZE
THE POTENTIAL FOR THE SKILLET OR BRAISING PAN COVER TO INTERFERE WITH THE
NOZZLE DISCHARGE.
COVER MUST NOT
INTERFERE WITH EDGE
OF DISCHARGE PATTERN
I
FOR MINIMUM
AND MAXIMUM
NOZZLE
HEIGHTS, REFER
TO FRYER
NOZZLE
PARAMETERS
FRYER NOZZLE USED FOR TILT SKILLET OR BRAISING PAN PROTECTION MUST BE
POSITIONED NEAR THE FRONT EDGE OF THE PAN AND AIMED AT THE FRONT 10 BACK
CENTERLINE OF THE PAN. THE DISCHARGE FROM THE NOZZLE(S) MUST COMPLETELY
CLEAR THE PAN COVER WITH AN UNOBSTRUCTED VIEW TO THE BACK OF THE PAN.
FIGURE 25
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-13
4-1-06 REV. 6
Range Protection 1-Flow Nozzle
The A-i 02 system uses five different nozzles for the protection of
ranges. Two of the design options require a one-flow nozzle and
three of the design options require two-flow nozzles.
NOTICE
A 13 in. (33 cm) diameter wok pan is the largest
wok size that can be protected on ranges.
When protecting hot top ranges, the entire
cooking surface must be protected.
Range Protection (1-Flow Nozzle)
Single and multiple burner ranges can be protected using a IN
nozzle, Part No. 419335. The nozzle tip is stamped with IN, indi-
cating that this is a one-flow nozzle and must be counted as one
flow number.
When using this nozzle for range. protection, the maximum length
of the burner grates being protected with a single nozzle must not
exceed 32 in. (81 cm) and the maximum area of the burner grates
must not exceed 384 sq. in. (2477 sq. cm) per nozzle.
When protecting a range, the 1 nozzle must be located a maxi-
mum of 10 in. (25.4 cm) from each burner grate centerline and
must be aimed at the center of the cooking surface. See Figure 26.
40 IN.
I
(102 cm) T
30 IN.
(76 cm) \ /
006539
10 IN.
(25 cm)
MAXIMUM
32 IN.
NOZZLE '."I'
(81 cm)
____________
MAXIMUM
AIMING
POINT
10 IN. / (25 cm)
MAXIMUM
000540
FIGURE 26
When this type of hazard is equipped with a back shelf located
above the range top, two protection options are available: One
requires a 1 nozzle, Part No. 419333, and the other option
requires a 260 nozzle, Part No. 419341.
OptIon 1:1 F Nozzle: When using the 1 F nozzle for range protec-
tion with or without back shelf, the maximum length of
the burner grates being protected must not exceed
28 in. (71 cm) and the maximum area of the burner
grates must not exceed 336 sq. in. (2168 sq. cm). See
Figure 27 for nozzle location details.
IF NOZZLE
SHELF CAN OVERHANG BURNER(S)
BY A MAXIMUM OF 11 IN. (28 cm)
r20. AIM m) t 40 48 IN. POINT MINIMUM (102-122 cm)
14 IN.
12 IN IN.' MAXIMUM
5FRONTTOREA cU MAXIMUM CENTERLINE
IF NOZZLE LOCATED-OVER FRONT EDGE OF BURNER GRATE AND ORIENTED
SO NOZZLE TIP FLATS ARE PARALLEL WITH BURNER GRATE FRONTTO REAR
CENTERLINE AND SHALL BE AIMED AT THE CENTER OF THE COOKING SURFACE.
FIGURE 27 000238
Option 2: 260 Nozzle: When using the 260 nozzle for range pro-
tection with or without back shelf, the maximum length
of burner grates being protected must not exceed
32 in. (81 cm) and the maximum area of the burner
grates must not exceed 384 sq. in. (2477 sq. cm).
Nozzle must be located on the front edge of the burn-
er grates and aimed at a point 10 in. (25 cm) from the
back edge of the burner grates. Nozzle must be mount-
ed 30 to 40 in. (76 to 102 cm) above the hazard sur-
face. See Figure 28.
260 NOZZLE
SHELF CAN OVERHANG BURNER(S)
BY A MAXIMUM OF 11 IN. (28 cm)
30-40 IN.
(76-102 cm)
(25 cm) FROM BACK OF
BURNER
GRATES
FIGURE 28
245 NOZZLE TIP
LOCATION CENTER OF I
COOKING SURFACE
OR
113/8 IN. (29 cm)
MAXIMUM FROM
CENTERLINE OF NOZZLE
TO CENTER OF ANY
BURNER GRATE
(flfl'(ING
245 NOZZLE TIP
LOCATION CENTER 0
COOKING SURFACE
OR
113/8 IN. (29 cm)
MAXIMUM FROM.
CENTERLINE OF NOZ
TO CENTER OF ANY 0. BURNER GRATE
:ING
P. FIGURE 30
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-14
REV.5 10-1-02
Range Protection 2-Flow Nozzle
High Proximity Application (2-Flow Nozzle): 40 in. to 50 in.
(102 cm to 127 cm) above the cooking surface.
This high proximity application uses the 245 nozzle, Part No.
'41934O.
The nozzle tip is stamped with 245 indicating this is a two-flow
nozzle and must be counted as two flow numbers.
One 245 nozzle will protect a maximum cooking area of 672 sq. in.
(4335 sq. cm) with a maximum longest dimension of 28 in. (71 cm).
When using this nozzle for range protection, the nozzle must
be pointed vertically down and positioned as shown in Figures
29 and 30.
245 NOZZLE TIP LOCATION
CENTERLINE OF COOKING SURFACE
50 IN.
(127 cm)
MAXIMUM
HEIGHT
OF 245
NOZZLE
TIP
40 IN.
(102 cm)
MINIMUM
HEIGHT
OF 245
NOZZLE
TIP
4 . FIGURE 29
NOTICE
Four burner grates shown in Figure 30. For sin-
gle or double burner grates, locate nozzle at
center of cooking surface or 11 3/8 in. (29 cm)
maximum from nozzle centerline to center of
any burner grate.
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-15
10-1-02 REV.4
Range Protection 2-Flow Nozzle
Medium Proximity Application (2-Flow Nozzle): 30 in. to 40 in.
(76 cm to 102 cm) above the cooking surface.
The medium proximity application uses the 260 nozzle, Part No.
419341.
The nozzle tip is stamped with 260 indicating this is a two-flow
nozzle and must be counted as two flow numbers.
One 260 nozzle will protect a cooking area of 768 sq. in.
(4955 sq. cm) with a maximum dimension of 32 in. (81 cm).
When using this nozzle for range protection, the nozzle must
be pointed vertically down and positioned as shown in Figures
31 and 32.
260 NOZZLE TIP LOCATION
CENTERLINE OF COOKING SURFACE ri -,
. I .401.
(102 cm)
MAXIMUM
HEIGHT
OF 260
NOZZLE
TIP
1 30 IN.
I MINIMUM
HEIGHT
OF 260
NOZZLE I TIP
0000 I
(ING
NO
r.udRE 32
000760
NOTICE
0. Four burner grates shown in Figure 32. For sin-
0. or double burner grates, locate nozzle -at
center of cooking surface.
260 NOZZLE TIP
LOCATION CENTER
OF COOKING
SURFACE
OR
10 IN. (25.4 Cm)
MAXIMUM FROM
CENTERLINE OF
NOZZLE TO
CENTER OF ANY
BURNER GRATE
260 NOZZLE TIP
LOCATION CENTE
OF COOKING
SURFACE
OR
10 IN. (25.4 cm)
MAXIMUM FROM
CENTERLINE OF
NOZZLE TO
CENTER OF ANY
BURNER GRATE
D. FIGURE 31
D.
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-16
REV.6 4-1-06
Range Protection 2-Flow Nozzle
Low Proximity Application Two (2-Flow Nozzles): 15 in. to 20 in. COOKING LONGITUDINAL (38 cm to 51 cm) above the cooking surface.
ri__AREA
CENTERLINE
_________
The low proximity application requires two (2) 290 nozzles, Part
No. 419342.
The nozzle tip is stamped with 290 indicating this is a two flow noz-
zle and must be counted as two flow numbers. - N19 Two (2) 290 nozzles will protect a cooking area of 1008 sq. in. I AR
(6503 sq. cm) with a maximum dimension of 36 in. (91 cm).
When using two of these nozzles for low proximity range protec-
L..
290 NOZZLE TIP tion, the nozzles must be positioned along the cooking surface
_. L. ON perimeter to 1.5 in. (3.8 cm) inside the perimeter, and aimed at a LOCATN CENTER OF
450 angle along the longitudinal centerline of the range. See COOKING SURFACE ±2 IN. (5 Cm) Figures 33 and 34. 290 NOZZLE TIP LOCATION
0— 1.5 IN. (3.8 Cm) IN FROM EDGE
290 NOZZLE TIP OF COOKING SURFACE i
\
[ LOCATION 0-1.5 IN.
(0.- 3.8 cm)
IN FROM EDGE OF J\5. COOKING 45 COOKING SURFACE
t 000240
AREA
T
15 IN. TO2OIN. 15 IN. TO2OIN. COOKING
(381051 cm) I (381051 cm) AREA
MAXIMUM MAXIMUM
TUD2 I '1 __F
2900 00 00 0 1 zLE TIP
N CENTER OF % I COOKING SURFACE ±2 IN. (5 cm) 290 NOZZLE TIP LOCATION FIGURE 33 0-1.5 IN. (3.8 cm) IN FROM EDGE 002278 OF COOKING SURFACE FIGURE 34
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-17
10-102 REV. 5
Griddle Protection 1-Flow Nozzle
The R-102 system uses four different nozzles for the protection of
griddles. One of the applications requires a 14low nozzle and i
three of the applications require a 2-flow nozzle. NOZZLE LOCATION I I 0-2 IN. (0-5 cm) yr
~O2 High Proximity Application: 35 in.to 40 in. (89 to 102 cm) above
I INSIDE PERIMETER _...I L._ OF COOKING SURFACE 'I (m)
the cooking surface. I I ' I MAXIMUM I I HEIGHT
This high proximity application uses the 1 nozzle, Part No. ii OF1N
NOZZLE 419335. II I
TIP
The nozzle tip is stamped with 1 indicating this is a one-flow noz- I / I I / . I I
I 35 IN. (89 cm)
I MINIMUM I
zie and must be counted as one flow number. I HEIGHT I
One IN nozzle will protect a maximum cooking area of 1080 sq.
EDGE II
OF --*-I I
COOKING II
OF IN .1
I I NOZZLE TIP
I
I
in. (6968 sq. cm) with the maximum longest side of 36 in. (91 cm). SURFACE I I I I
When using this nozzle for griddle protection, the nozzle must be
positioned along the cooking surface perimeter to a maximum of
2 in. (5 cm) inside the perimeter, and aimed to the midpoint of the
cooking surface. See Figure 35 and 36.
NOTICE
When using this type of griddle protection, only
5 flow numbers are allowed on a 1.5 gallon sys-
tem and only ii flow numbers are allowed on a
3 gallon system.
l
/
r . MIDPOINT OF
COOKING SURFACE
I I
h
IN NOZZLE LOCATED ALONG COOKING SURFACE EDGE
ANY SIDE OF GRIDDLE SURFACE
WITHIN 0-2 IN. (0-5cm) OF
COOKING SURFACE EDGE. NOZZLE
MUST BE AIMED AT MIDPOINT OF
COOKING SURFACE.
FIGURE 35
000241
FIGURE 36
m0243
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULCCEx747 Page 4-18
REV. 5 10-1-02
Griddle Protection 2-Flow Nozzle
Option 1 - Nozzle Center Located
High Proximity Application: 30 in. to 50 in. (76 cm to 127 cm)
above the cooking surface.
This high proximity application uses the 290 nozzle, Part No.
419342.
The nozzle tip is stamped with 290 indicating this is a 24low noz-
zle and must be counted as two flow numbers.
One 290 nozzle will protect a maximum cooking area of 720 sq. in.
(9290 sq. cm) with a maximum dimension of 30 in. (76 cm).
When using this nozzle for high proximity applications, the nozzle
must be positioned within 1 in. (2.5 cm) of the center of the cook-
ing surface and pointed vertically down. See Figure 38 and 37.
CENTER LINE OF GRIDDLE
SURFACE * 1 IN. (2 cm) IN
ANY DIRECTION
I I 50 IN.
I (127 cm)
MAXIMUM
A. I HEIGHT
I 0F290
NOZZLE TIP
I 301N.
I I (76cm)
MINIMUM
HEIGHT
OF 290
NOZZLE
TIP
FIGURE 37
000244
COOKING
NOZZLE
AREA
NOZZLE
1 IN. (2 cm)
LOCATION I . -.-i i..- MAXIMUM
COOKING
AREA
1 IN. (2 cm)
MAXIMUM
CENTER OF GRIDDLE SURFACE OR A
MAXIMUM DIMENSION OF 20.6 IN.
(52 cm) FROM NOZZLE CENTERLINE TO
FURTHEST CORNER OF GRIDDLE
FIGURE 38
000773
SECTION IV - SYSTEM DESIGN
ULEX. 3470 ULC CEx747 Page 4-19
10-1-02 REV.3
2-Flow Griddle Protection (Continued)
Option 2— Nozzle Perimeter Located
High Proximity Application: 30 in. to 50 in. (76 cm to 127 cm)
above the cooking surface.
This high proximity application uses the 260 nozzle, Part No.
419341.
The nozzle' tip is stamped with 260 indicating this is a two-flow
nozzle and must be counted as two flow numbers.
One 260 nozzle will protect a maximum cooking area of 1440 sq.
in. (9290 sq. cm) with a maximum dimension of 48 in. (122 cm).
When using this nozzle for griddle protection, the nozzle must be
positioned along the cooking surface perimeter to 2 Jn.
(5.1 cm) inside perimeter, and aimed at the center of the cooking
surface. See Figure 39 and 40.
NOZZLE LOCATION t II 0-21N.(0-5cm) I INSIDE PERIMETER _4I 14.— OF COOKING SURFACE
50 IN.
- (127 cm)
I MAXIMUM
HEIGHT
OF 260 /x NOZZLE TIP
I cm)l
M I I
I/ EDGE I I
OF 0i I'
COOKING I
SURFAC?J...
LHEIGHT
E TIP I
1 000243
0 . FIGURE 39
000243
-1 - COOKING AREA
r r MIDPOINT OF
COOKING SURFACE
COOKING
p
I
AREA
AIM POINT
LU
260 NOZZLE LOCATED ALONG COOKING SURFACE EDGE
ANY SIDE OF GRIDDLE SURFACE
WITHIN 0-2 IN. (0—i cm) OF
COOKING SURFACE EDGE. NOZZLE
MUST BE AIMED AT MIDPOINT OF
COOKING SURFACE.
FIGURE 40 000241
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-20
REV. 4 10-1-02
2-Flow Griddle Protection (Continued)
Option 2— Nozzle Perimeter Located (Continued)
Medium Proximity Application: .20 in. to 30 in. (51 cm to 76 cm)
above the cooking surface.
The medium proximity application uses the 290 nozzle, Part No.
419342.
The nozzle tip is stamped with 290 indicating this is a two-flow
nozzle and must be counted as two flow numbers.
One 290 nozzle will protect a maximum cooking area of 1440 sq.
in. (9290 sq. cm) with a maximum dimension of 48 in. (122 cm).
When using this nozzle for griddle protection, the nozzle must
be positioned along the perimeter to 2 in. (5.1 cm) inside
perimeter, and aimed at the center of the cooking surface. See
Figure 41 and 42.
COOKING AREA
CENTER OF
COOKING SURFACE I
lWCOOKING
IjIT
f
AREA
AIM POINT
290 NOZZLE LOCATED ALONG COOKING SURFACE EDGE
ANY SIDE OF GRIDDLE SURFACE
WITHIN 0-2 IN. (0— 5 cm) OF
COOKING SURFACE EDGE. NOZZLE
MUST BE AIMED AT CENTER OF
COOKING SURFACE. FIGURE 41
O24I
I NOZZLE LOCATION
. f I 0 — 2 IN. (0 — 5 cm) . I INSIDE PERIMETER 30 IN.
-, OF COOKING SURFACE I I (76 cm)
I MAXIMUM I /) HEIGHT II 0F290 I I
II
NOZZLE TIP
I / I 20 IN. (51 cm) I
MINIMUM I
II / Il HEIGHT I II . / 0F290 I
I NOZZLE TIP I
EDGE OF
COOKING
SURFACE
p. FIGURE 42
243
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-21
10-1-02 REV.3
2-Flow Griddle Protection (Continued)
Option 2— Nozzle Perimeter Located (Continued)
Low Proximity Application: 10 in. to 20 in. (25 cm to 51 cm)
above the cooking surface.
The low proximity application uses the 2120 nozzle, Part No.
419343.
The nozzle tip is stamped with 2120 indicating this is a two-flow
nozzle and must be counted as two flow numbers.
One 2120 nozzle will protect a maximum cooking area of 1440 sq.
in.. (9290 sq. cm) with a maximum dimension of 48 in.
(122 cm).
When using this nozzle for griddle protection, the nozzle must
be positioned along the perimeter to 2 in. (5.1 cm) inside perime-
ter, and aimed at the center of the cooking surface. See Figure
43 -and 44.
I NOZZLE LOCATION
P
I I 0-2 IN. (0-5cm) . t
I INSIDE PERIMETER 20 IN.
L_ OF COOKING SURFACE (51 cm)
MAXIMUM
HEIGHT
I I 0F2120
II
./7 I I
II
NOZZLE TIP
10 IN. (25cm) I
MINIMUM I
HEIGHT I
II 0F2120 I II NOZZLE TIP
000243
EDGE OF
COOKING SURFACE
FIGURE 43
000243
COOKING AREA
CENTER OF
1
COOKING SURFACE
COOKING I I
I I
AREA
AIM POINT
2120 NOZZLE LOCATED ALONG COOKING SURFACE EDGE
ANY SIDE OF GRIDDLE SURFACE
WITHIN 0-2 IN. (0_5 Cm) OF
COOKING SURFACE EDGE. NOZZLE
MUST BE AIMED AT CENTER OF
COOKING SURFACE
FIGURE 44
24I
12 IN. (30.5 cm)
MINIMUM
MAXIMUM INTERNAL
BROILER SIZE
32 X 34 IN.
(81 x86CM)
FIGURE 45
MAXIMUM It
BROILER SL
(109 X 79 cn
46
000247
TOP VIEW
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-22
REV. 4 4-1-06
Chain Broiler Protection
The R-102 system uses two iN Nozzles (Part No. 419335) for
chain broiler protection. The nozzle tip is stamped iN, indicating
that this is a one-flow nozzle and must be counted as one flow
number (total of two flow numbers for each chain broiler being pro-
tected).
Two iN nozzles are always needed for chain broiler protection
when the hazard area to be protected does not meet the
"Overhead Broiler Protection" requirements. The maximum inter-
nal size of the broiler is 43 x 31 in. (109 cm x 79 cm). The nozzles
must be positioned at each end of the enclosed cooking chamber
1 to 3 in. (2.5 to 7.5 cm) above the surface of the chain and a max-
imum distance of 4 in. (10 cm) away from the broiler opening. The
nozzles may be mounted at either corner as long as they are at
opposite ends of the chain broiler and positioned to discharge
diagonally across the top of the chain. See Figures 45 and 46.
Overhead Chain Broiler Protection
The R-102 system uses two 1W Nozzles (Part No. 419336) for
overhead chain broiler protection. The nozzle tip is stamped with
1W, indicating that this is a one-flow nozzle and must be counted
as one flow number.
Overhead protection is only available for chain broilers with
exhaust opening dimensions that are not less than 60% of the
internal broiler length and not less than 60% of the internal broiler
width, to a minimum size of 12 in. x 12 in. (30.5 x 30.5 cm). Internal
broiler size can not be larger than 32 in. x 34 in. (81 x 86 cm).
When overhead protection is used, the nozzles must be centered
above the exhaust opening within 4 to 8 in. (10 to 20 cm) of each
other and they must be located 10 to 26 in. (25 to 66 cm) above
the top of the broiler surface. See Figure 47.
245
FIGURE 47
000248
The nozzles may vary in position as long as they are evenly
spaced from the exhaust center and are always 1800 opposite of
each other. If the opening is not square, the nozzles must be posi-
tioned along the centerline, parallel to the longest side of the open-
ing. See Figure 48.
TOP VIEW
FIGURE 48
000249
Note: The GB Metal Blow-off Gap must be used when using
chain broiler protection.
VERTICAL EDGE OF BROILER
OPENING
AIM AT CENTER
OF BROILER
OPENING
IN NOZZLE
(RART 140.419335)
121N r NOZZLE
I mi CATION ZONE
130 crn)6 IN. (15 cm)
BIN!
i's CM)
I AT ur BROILER
OPENING
I 0]
SECTION IV - SYSTEM DESIGN
UL EX3470 ULC EX3470 Page 4-23
7-1-09 REV.8
Overhead Chain Broiler Protection (Continued)
Example No. 1 - Internal broiler size is 24 in. long x 20 in.
(61 x 51 cm), with an opening of 16 in. x 1
(40.6 x 40.6 cm).
To determine minimum opening size, multiply the
internal length and the internal width by 0.6:
Length of opening -24 in. x 0.6 = 14.4 in.
(61 cm 0.6 = 36.6 cm)
Width of opening -20 In. x 0.6 = 12.0 in.
(51 cm x 0.6 = 30.5 cm)
The minimum allowable opening for overhead protec-
tion would be 14.4 in. x 12.0 in. (36.6 x 30.5 cm).
This example would be acceptable for overhead pro-
tection.
Salamander Broiler Protection
The R-102 system uses three different nozzle locations for sala-
mander broiler protection. All of the design options require a one-
flow nozzle.
Salamander Broiler Protection - 1 (1-Flow) Nozzle Overhead
A salamander broiler with a maximum hazard area (internal broil-
er chamber) of 16 in. (41 cm) deep x 29 in. (74 cm) wide can be
protected using a IN nozzle, Part No. 419335. The nozzle tip is
stamped with IN, indicating that this is a one-flow nozzle.
The single IN nozzle must be located directly in line with either
vertical edge of the broiler opening, 6 in. (15 cm) to 12 in. (30 cm)
In front of the broiler, and 0 in. to 12 in. (30 cm) above the top of
the broiler. The nozzle must be aimed at the center of the broiler
'opening. See Figure 57a.
Salamander Broiler Protection -1 F(1-Flow) Nozzle
or chamB 15 In. (39i) deep x 31 in cm) Wide can be
protected using a 1 F nozzle, Part No. 419333. The nozzle tip is
stamped with IF, indicating that this is a one-flow, nozzle.
The single IF nozzle must be located directly in line with the cen-
ter of the broiler opening, 8 in. (20 cm) to 12 in. (30 cm) in front of
the broiler and 12 in. (30 cm) to 18 in. (46 cm) above the top of the
broiler. The nozzle must be aimed at the center of the top broiler
opening when the grate Is located In the middle position. The noz-
zle must be orientated so the nozzle tip flats are parallel with the
grate left to right centerline. See Figure 57b.
NOZZLE IF NOZZLE GIN. LOCATION ZONE (PART NO. (15 Cm) 419333) j (20 CM) -
4IN \\ '121N.
(10cm)' 1(30cm)
AIM AT CENTER OF THE AIM AT CENTER OF THE lop
'TOP BROILER OPENING BROILER OPENING WHEN THE
WHEN THE GRAVE IS GRATE IS LOCATED IN THE
LOCATED IN THE MIDDLE POSITIONAIM AT CENTER
MIDDLE POSITION OF BROILER OPENING
FIGURE 57b amm
Salamander Broiler Protection = IN (1-Flow) Nozzle Local
A salamander broiler with a maximum hazard area (internal broil-
er chamber) of 15 in. (38 cm) deep x 31 in. (79 cm) wide can be
protected using a IN nozzle, Part No. 419335. The nozzle tip Is
stamped with 1 N, indicating that this Is a one-flow nozzle.
The single IN nozzle must be located above the grate on either
vertical edge of the broiler opening. The nozzle must be aimed at
the center of the grates. See Figure 57c.
I
AT CENTER OF
ORATES FIGURE 57c ME
Example No. 2- Internal broiler size is 30 in. long x 24 In. wide
(76 x 61 cm) with an opening of 22 in. x 12 in.
(56 x 30 cm).
To determine minimum opening size, multiply internal
length and internal width by 0.6:
Length of opening -30 in. x 0.6 = 16.0 in.
(76 cm x 0.6 = 45.7 cm)
Width of opening -24 in. x 0.6 = 14.4 in.
(61 cm x 0.6 = 36.6 cm)
Minimum allowable opening for overhead protection
would be 18 in. x 14.4 in. (45.7 x 36.6 cm).
Because this broiler has an opening of 22 in. x 12 in.,
VV the 12 in. width is below the minimum allowable cal-
culated dimension of 14.4 in. (36.6 cm) and therefore
would not be acceptable for overhead protection.
FIGURE 578 amm
ANSUL 2009 Unlocked-ansul r102 2009 manuaLpdf 52 NIP V1512014 10:44:03 AM
VERTICAL EDGE
OF BROILER
OPENING
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-23
4-1-06 REV. 7
Overhead Chain Broiler Protection (Continued)
Example No. 1 - Internal broiler size is 24 in. long x 20 in. wide
(61 x 51 cm), with an opening of 16 in. x 16 in.
(40.6 x 40.6 cm).
To determine minimum opening size, multiply the
internal length and the internal width by 0.6:
Length of opening -24 in. x 0.6 = 14.4 in.
(61 cm x 0.6 = 36.6 cm)
Width of opening -20 in. x 0.6 = 12.0 in.
(51 cm x 0.6 = 30.5 cm)
The minimum allowable opening for overhead protec-
tion would be 14.4 in. x 12.0 in. (36.6 x 30.5 cm).
This example would be acceptable for overhead pro-
tection.
Example No. 2 - Internal broiler size is 30 in. long x 24 in. wide
(76 x 61 cm) with an opening of 22 in. x 12 in.
(56 x 30 cm).
To determine minimum opening size, multiply internal
length and internal width by 0.6:
Length of opening -30 in. x 0.6 = 18.0 in.
(76 cm x 0.6 = 45.7 cm)
Width of opening - 24 in. x 0.6 = 14.4 in.
(61 cm x 0.6 = 36.6 cm)
Minimum allowable opening for overhead protection
would be 18 in. x 14.4 in. (45.7 x 36.6 cm).
Because this broiler has an opening of 22 in. x 12 in.,
the 12 in. width is below the minimum allowable cal-
culated dimension of 14.4 in. (36.6 cm) and therefore
would not be acceptable for overhead protection.
Upright/Salamander Broiler Protection
The R-102 Restaurant Fire Suppression System uses one 1N
Nozzle, Part No. 419335, for upright/salamander broiler protection.
The nozzle tip is stamped with 1 N, indicating that this is a one-flow
nozzle.
One 1 N nozzle will protect a maximum hazard area (internal broil-
er chamber) of 16 in. (41 cm) deep x 29 in. (74 cm) wide.
The single 1 N nozzle must be located directly in line with either
vertical edge of the broiler opening, 6 in. (15 cm) to 12 in. (30 cm)
in front of the broiler, and 0 in. to 12 in. (30 cm) above the top of
the broiler. The nozzle must be aimed at the center of the broiler
opening. See Figure 49.
Upright/Salamander Broiler Protection
The A-i 02 system uses two 1/2N Nozzles (Part No. 419334) for all
upright/salamander broiler protection. The nozzle tip is stamped
1/2N, indicating that this is a half-flow nozzle. A pair of these noz-
zles will equal one flow number.
Two 1/2N nozzles will protect a maximum hazard area (internal
broiler chamber) of 30 in. x 32.5 in. (76 cm x 82.5 cm). These noz-
zles must always be used in pairs on an upright/salamander broil-
er. One nozzle must be positioned above the grate and pointed at
the back opposite corner of the broiler chamber. The second noz-
zle must be pointed down into the center of the drip pan through
the open slot. See Figure 50.
Note: If metal blow-off caps are required for upright broiler or sala-
mander broiler protection, use (2) two IN nozzles, Part No.
419335, instead of 1/2N nozzles.
SALAMANDER BROILER
0001
UPRIGHT BROILER
BROILER CHAMBER
AIM AT CENTER
OF BROILER
OPENING
iN NOZZLE
(PART NO. 419335)
NOZZLE
- LOCATION ZONE 12 IN.
(30 cm) 6 IN. (15 cm)
t 3
(15 cm) -
--------
I
AT CENTER
OF BROILER
OPENING
FIGURE 49
007128
FRONT VIEW SIDE VIEW
FIGURE 50
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-24
REV. 6 4-1-06
Gas-Radiant/Electric Char-Broiler Protection
The R-1 02 system uses the 1 N nozzle, (Part No. 419335) for gas-
radiant/electric char-broiler protection.
The nozzle tip on the 1 nozzle is stamped with a iN, indicating
that this is a one-flow nozzle and must be counted as one flow
number.
One IN nozzle will protect a hazard with a maximum length of
36 in. (91 cm) and a total cooking area which does not exceed
864 sq. in. (5574 sq. cm). The nozzle tip must be located 15 to
40 in. (38 to 102 cm) above the hazard surface. When using this
nozzle for gas-radiant/electric char-broiler protection, the nozzle
must be positioned anywhere along or within the perimeter of the
maximum cooking area and shall be aimed at the center of the
cooking surface. See Figure 51.
t 40 IN.
.%
4&
(102 cm)
MAXIMUM
, , 15 I438 cm) I MINIMUM I
_i
I 000257
FIGURE 51
SECTION IV — SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 425
10-1-02 REV.6
Lava Rock (Ceramic) Char-Broiler Protection
The R-102 system uses the iN Nozzle (Part No. 419335) for all
lava rock char-broiler protection. The nozzle tip is stamped with
1 N, indicating that this is a one-flow nozzle and must be counted
as one flow number.
One 1 N nozzle will protect a hazard which has a maximum length
of 24 in. (61 cm) and a total cooking area which does not exceed
312 Sq. in. (2013 sq. cm). The nozzle tip must be located 18 to
35 in. (46 to 89 cm) above the hazard surface. When using this
nozzle for lava rock (ceramic) char-broiler protection, the nozzle
must be positioned anywhere along or within the perimeter of the
maximum cooking area and angled to the center. See Figure 52.
COOKING
AREA COOKING
All AREA
- I -
I
I T
I I I
t . / (
35 IN.
(89 I i MAXIMUM
I
S' /j 1BIN. I / I (46cm) I
MINIMUM I
Natural Charcoal Broiler Protection
The R-102 system uses the 1 Nozzle (Part No. 419335) for all
natural charcoal broiler protection. The nozzle tip is stamped with
1 N indicating that this is a one-flow nozzle and must be counted
as one flow number.
One 1 nozzle will protect a hazard area which has a maximum
length of 24 in. (61 cm) and a total cooking area which does not
exceed 288 sq. in. (1858 sq. cm). The nozzle tip must be located
18 to 40 in. (46 to 102 cm) above the hazard surface. When using
this nozzle for natural charcoal broiler protection, the nozzle must
be positioned anywhere along or within the perimeter of the max-
imum cooking area and aimed at the center of the cooking surface.
See Figure 53.
.The coverage of such appliances only applies when the depth of
the charcoal does not exceed 4 in. (10 cm).
COOKING
-
COOKING AREA AREA
./2
(102cm)
40 IN. \ / I MAXIMUM
I I
4 IN. (10 cm) \ /,-i- I 181N.
/ / I (46 c' I MAXIMUM
DEPTH MINIMUM
FIGURE 52
-
FIGURE 53
SECTION IV - SYSTEM-DESIGN
UL EX. 3470 ULC CEx747 Page 4-26
REV. 5 10-1-02
Alternate Ceramic/Natural Charcoal Char-broiler Protection
The R-102 system may also use the 3N nozzle (Part No. 419338)
for all ceramic (lava rock) and natural charcoal char-broiler protec-
tion. The nozzle tip is stamped with 3N, indicating that this is a
three-flow nozzle and must be counted as three flow numbers.
One 3N nozzle will protect a hazard which has a maximum length
of 30 in. (76 cm) and.a total cooking area which does not exceed
720 sq. in. (4645 sq. cm). The nozzle tip must be located 14 to
40 in. (36 to 102 cm) above the hazard surface. The nozzle must
be positioned anywhere along or within the perimeter of the max-
imum cooking area and angled to the center. See Figure 54.
For natural charcoal char-boiler protection, this coverage only
applies when the depth of the charcoal does not exceed 4 in.
(10 cm).
COOKING -4'-_... COOKING AREA AREA
I.-...
1i
II I I
Wood Fueled Char-Broiler Protection
The R-102 system uses the 3N Nozzle (Part No. 419338) for
mesquite char-broiler protection. The nozzle tip is stamped with 3N
indicating that this is a three-flow nozzle and must be counted as
three flow numbers.
One 3N nozzle will protect a hazard which has a maximum length
of 30 in. (76 cm) and a total cooking area which does not exceed
720 sq. in. (4645 sq. cm). The nozzle tip must be located 14 to
40 in. (36 to 102 cm) above the hazard surface. The nozzle must
be positioned anywhere along or within the perimeter of the max-
imum cooking area and aimed at the center of the cooking surface.
See Figure 55.
Mesquite logs and pieces, no larger than 4 in. (10 cm) in diameter,
may be protected with a maximum allowable wood depth of 6 in.
(15 cm).
COOKING
-
COOKING AREA AREA AREA
I I
I I
Jr +
I / (102cm)
401N. / I 40 IN. / ( MAXIMUM (102 cm) \ / MAXIMUM
41N.(lOcm\\/h •\ 4/h.
14 IN. MAXIMUM \ / l IN
\36 cm)
6 IN. (l5cm) DEPTH MINIMUM MAXIMUM (36 cm)
N
DEPTH UM MINIM
I
FIGURE 54
FIGURE 55
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-26
REV. 5 10-1-02
Alternate Ceramic/Natural Charcoal Char-broiler Protection
The R-102 system may also use the 3N nozzle (Part No. 419338)
for all ceramic (lava rock) and natural charcoal char-broiler protec-
tion. The nozzle tip is stamped with 3N, indicating that this is a
three-flow nozzle and must be counted as three flow numbers.
One 3N nozzle will protect a hazard which has a maximum length
of 30 in. (76 cm) and a total cooking area which does not exceed
720 sq. in. (4645 sq. cm). The nozzle tip must be located 14 to
40 in. (36 to 102 cm) above the hazard surface. The nozzle must
be positioned anywhere along or within the perimeter of the max-
imum cooking area and angled to the center. See Figure 54.
For natural charcoal char-boiler protection, this coverage only
applies when the depth of the charcoal does not exceed 4 in.
(10 cm).
COOKING
AREA COOKING
AREA
_ -N-
—
I I
II .
. Wood Fueled Char-Broiler Protection
The 8-102 system uses the 3N Nozzle (Part No. 419338) for
mesquite char-broiler protection. The nozzle tip is stamped with 3N
indicating that this is a three-flow nozzle and must be counted as
three flow numbers.
One 3N nozzle will protect a hazard which has a maximum length
of 30 in. (76 cm) and a total cooking area which does not exceed
720 sq. in. (4645 sq. cm). The nozzle tip must be located 14 to
40 in. (36 to 102 cm) above the hazard surface. The nozzle must
be positioned anywhere along or within the perimeter of the max-
imum cooking area and aimed at the center of the cooking surface.
See Figure 55.
Mesquite logs and pieces, no larger than 4 in. (10 cm) in diameter,
may be protected with a maximum allowable wood depth of 6 in.
(15 cm).
COOKING
AREA ..-k..COOKING
AREA
I I
\ / (102 cm) 4OIN.
I
/ 401 I (10. n) MAXIMUM
I MAXIMUM
\I
4 IN. (10 CM) \ /14 MAXIMUM / (36 c) 6 IN. (15 cm) \ / 14 IN.
(36 cm) N. DEPTH MINIMUM 1
DEPTH I MINIMUM MAXIMUM
I _____________00WM
- flhI
FIGURE 54 FIGURE 55
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-28
REV. 5 4-1-06
Nozzle Application Chart
The following chart has been developed to assist in calculating the
quantity and type of nozzle required to protect each duct, plenum,
or appliance.
NOTICE
This chart is for general reference only. See
complete details for each type of hazard.
Minimum
Hazard
Maximum Hazard
Dimensions
Nozzle
Quantity
Duct or Transition Length - Unlimited 1
(Single Nozzle) Perimeter —50 in. (127 cm)
Diameter - 16 in. (40.6 dm)
Duct or Transition Length - Unlimited 1
(Single Nozzle) Perimeter - 100 in. (254 cm)
Diameter —31 7/8 in. (81 cm)
Duct or Transition Length - Unlimited 2
(Dual Nozzle) Perimeter - 150 in. (381 cm)
Diameter —48 in. (122 cm)
Electrostatic Precipitator Individual Cell 1
(At Base of Duct)
Plenum Length - lOft. (3.1 m) 1
(Horizontal Protection)
' Plenum Length —6 ft. (1.8 m) 1
(Horizontal Protection) Width —4 ft. (1.2 m) 1
Plenum Length —4 ft. (1.2 m) 1
(Vertical Protection) Width —4 ft. (1.2 m)
Fryer (Split or Maximum Size
Non-Split Vat) (without drip board)
14 in. (36 cm) x
15 in. (38 cm) 1
Low Proximity
Fryer (Split or Maximum Size
Non-Split Vat) (without drip board)
14 1/2 in. (37 cm) x
14 in. 36cm) 1
Medium Proximity
Fryer (Split or Maximum Size
Non-Split Vat) (without drip board)
15 in. (38 cm) x
14 in. (36 cm)
High Proximity 1
Medium Proximity 1
Fryer (Non-Split Vat Only) Maximum Size
(without drip board)
19 1/2 in. (49.5 cm) x
19 in. (48.2 cm)
High Proximity 1
Low Proximity 1
Maximum Size
(without drip board)
18 in. (45.7 cm)
x 18 in. (45.7 cm)
High Proximity 1
For multiple nozzle protection of single fryers, see detailed Information on Pages 4-12 through 4-14.
Nozzle Tip
Nozzle Nozzle
Heights Part No.
Stamping -
Flow No.
- 430912 1W
- 419337 2W
- 419337 2W
- 419334 1/2N
- 419335 1
- 430192 1W
- 419336 1W
- 419336 1W
13—l6in. 419342 290
(33 —41 cm)
16-27in. 419342 290
(41 —69 cm)
27-47 in. 419339 230
20-27 in. 419340 245
21 —34 in. 419338 3N
13-16 in. 419342 290
25-35 in. 419338 3N
(64-89 cm)
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-29
4-1-06 REV. 5
Nozzle Application Chart (Continued)
Minimum Nozzle lip
Hazard
Maximum Hazard
Dimensions
Nozzle
Quantity
Nozzle
Heights
Nozzle
Part No.
Stamping -
Flow No.
Fryer (Non-Split Maximum Size Vat Only)* (with drip board)
21 in. (53 cm) x
14 in. (36 cm)
(Fry Pot must not exceed
15 in. x 14 in.
(38 cm x 36 cm))
High Proximity 1 27-47 in. 419339 230
Medium Proximity 1 20-27 in. 419340 245
Maximum Size
(with drip board)
25 3/8 in. (64.4 cm)
x 19 1/2 in. (49.5 cm)
(Fry pot side must not
exceed 19 1/2 in.
(49.5 cm) x 19 in.
(48.2 cm)
High Proximity 1 21 —34 in. 419338 3N
Low Proximity 1 13-16 in. 419342 290
Maximum Size
(with drip board)
18 in. (45.7 cm)
x27 3/4 in. (70.5 cm)
High Proximity 1 25-35 in. 419338 3N
(64-89 cm)
'Fryer (Split or Maximum Size
Non-Split Vat) (with drip board)
14 in. (36 cm) x
21 in. (53 cm) 1 13— 16 in. 419342 290
Low Proximity (33-41 cm)
Fryer (Split or Maximum Size
Non-Split Vat) (with drip board)
141/2 in. (37 cm) x
261/2 in. (67 cm) 1 16-27 in. 419342 290
Medium Proximity (41 —69 cm)
Range Longest Side 1 30-40 in. 419335 1
32 in. (81 cm) (76-102 cm)
Area - 384 sq. in.
(2477 sq. cm)
Longest Side 40-48 in. 419333 1 F
28 in. (71 cm) (102— 122 cm)
Area —336 sq. in. (With Backshelt)
(2168 sq. cm)
Longest Side (High Proximity) 1 40-50 in. 419340 245
28 in: (71 cm) (102— 127 cm)
Area - 672 sq. in.
(4335 sq. cm)
Longest Side
(Medium Proximity) 1 30-40 in. 419341 260
32 in. (81 cm) (76— 102 cm)
Area-768 sq. in.
(4955 sq. cm)
Longest Side (Low Proximity) 2 15-20 in. 419342 290
36 in. (91 cm) (38 —51 cm)
Area —loO8 sq. in.
(6503 sq. cm)
- For multiple nozzle protection 01 single fryers, see detailed information on Pages 4-7 through 4-11.
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-31
3-1-04 REV. 6
Nozzle Application Chart (Continued)
Minimum Nozzle Tip
Hazard
Maximum Hazard
Dimensions
Nozzle
Quantity
Nozzle
Heights
Nozzle
Part No.
Stamping -
Flow No. ..
Wood Fueled Char-Broiler Longest Side —30 in. (76 cm) 1 14-40 in. 419338 3N
Area - 720 sq. in. (36 - 102 cm)
(4645 sq. cm)
Upright Broiler Length —32.5 in. (82.5 cm) 2 - 419334 1/2N
Width —30 in. (76 cm)
Salamander Length —32.5 in. (82.5 cm) 2 - 419334 1/2N
Broiler Width —30 in. (76 cm)
Wok 14 in. —30 in. (36-76 cm) 1 35-45 in. 419341 260
Diameter (89.— 114 cm)
3.75 —8.0 in. (9.5 —20 cm)
Deep
11 in. —24 in. (28-61 cm) 30-40 in. 419335/417332 1 N/l NSS
Diameter (76 - 102 cm)
3.0— 6.0 in. (8— 15.2 cm)
Deep
10 FT. (3.1 m)
MAXIMUM
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-5
4-1-06 REV. 4
Plenum Protection
The A-i 02 system uses the 1W Nozzle (Part No.. 419336) or the
1 N Nozzle (Part No. 419335) for plenum protection. The 1W noz-
zle tip is stamped with 1W and the 1 nozzle tip is stamped with
1 N, indicating they are one-flow nozzles and must be counted as
one flow number each. When protecting a plenum chamber, the
entire chamber must be protected regardless of filter length.
VERTICAL PROTECTION - GENERAL
One 1W nozzle will protect 4 linear feet (1.2 m) of plenum. The
maximum distance from the end of the hood to the first and last
nozzle must be no more than-2 ft. (.6 m). After the first nozzle, any
additional nozzles must be positioned at a maximum of 4 ft. (1.2 m)
apart down the entire length of the plenum. The plenum width must
s. not exceed 4 ft. (1.2 m). (The 1W nozzle can be used on single or
V-bank filter arrangements.) See Figure 6.
FILiUFft b
Om'97
. When protecting plenums with the 1W nozzle, two options of cov-
erage are available:
Option 1: The 1W nozzle must be on the center line of the single
or "V" bank filter and positioned within 1-20 in.
(2.5-51 cm) above the top edge of the filter. See
Figure 7.
20 IN. (51 cm)
MAXIMUM
Option 2: The 1W nozzle must be placed perpendicular, 8-12 in.
(20-30 cm) from the face of the filter and angled to the
center of the filter. The nozzle tip must be within 2 in.
(5 cm) from the perpendicular center line of the filter.
See Figure 8.
CM)
(20 Cm)
IUM
NOZZLE TIP
MUST BE
THIS AREA
FIGURE 8 comm
HORIZONTAL PROTECTION - OPTION 1
1 NOZZLE - PART NO. 419335— SINGLE BANK PROTECTION
One 1 N nozzle will protect 10 linear feet (3.1 m) of single filter bank
plenum. The nozzle(s) must be mounted in the plenum, 2 to 4 in.
(5 to 10 cm) from the face of the filter, centered between the filter
height dimension, and aimed down the length. The nozzle must be
positioned 0-6 in. (0-15 cm) from the end of the hood to the tip of the
L
nozzle. See Figure 9.
1 IN. (2.5 Cm)
MINIMUM
20 IN. (51 cm)
MAXIMUM
1 IN. (2.5 Cm)
MINIMUM
FIGURE 7
000199
2
FIGURE 11
FIGURE 12
OG
FIGURE 13
000207
FIGURE 14
000
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-6
REV.5 4-1-06
Plenum Protection (Continued)
HORIZONTAL PROTECTION - OPTION 2
1W NOZZLE - PART NO. 419336— "V" BANK PROTECTION
One 1W nozzle will protect 6 linear feet (1.8 m) of "V" bank plenum.
The nozzle must be mounted horizontally, positioned 1/3 the filter
height down from the top of the filter. Nozzles can be located at 6 ft.
(1.8 m) spacings on longer plenums. The nozzle must be positioned
0-6 in. (0-15 cm) from the end of the hood to the tip of the nozzle.
See Figure 10.
1W NOZZLE
FIGURE 10
000524
1 N NOZZLE - PART NO. 419335— "V" BANK PROTECTION
Two IN nozzles will protect 10 linear feet (3.1 m) by 4 ft. (1.2 rn)
wide of "V" bank plenum. The nozzles must be mounted in the
plenum, 2 to 4 in. (5 to 10 cm) from the face of the filter, centered
between the filter height dimension, and aimed down the length.
The nozzle must be positioned 0-6 in. (0-15 cm) from the end of the
hood to the tip of the nozzle. See Figure 11.
For a plenum, either single or "V" bank, with a linear extension
longer than lo feet (3.1 m), each bank may be protected using one
1 nozzle every 10 ft. (3.1 m) or less depending on the overall
length of the plenum. See Figure 12. The nozzles may point in the
opposite directions as long as the entire plenum area is protected,
and the 10 ft. (3.1 m) limitation is not exceeded. See Figure 13. The
nozzle positioning shown in Figure 14 is not an acceptable method
of protection because the plenum area directly under the tee is not
within the discharge pattern of either nozzle.
10 Fr. (3.1 m)
MAXIMUM
tOFT. (3.1 m)
MAXIMUM
10 Ft (3.1 m)
MAXIMUM
FT.(9.1 m)
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
SPLIT VAT
NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOKING
SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA.
FIGURE 16
)F FRYER
- SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-8
REV.6 4-1-06
Fryer - Single Nozzle Protection (Continued)
Maximum Area Dimensions - Single Nozzle Fryer Protection
Max. Size
Max. Size Overall Type of Nozzle Height
Frypot Only With Dripboard Nozzle Above Top of Fryer
Full or Split Vat Full or Split Vat 230 27 in. to 47 in.
l4 in. xl5in. l4 in. x2lin. (69cmtoll9cm)
(36cmx38cm) (36cmx53cm)
Full or Split Vat Full or Split Vat 245 20 in. to 27 in.
14 in. x 15 in. 14 in. x 21 (51 cm to 69 cm)
(36cmx38cm) (36cmx53cm)
Full or Split Vat Full or Split Vat 290 13 in. to 16 in.
14 in. x 15 in. 14 in. x 21 in. (33 cm to 41 cm)
(36 cm x 38 cm) (36 cm x 53 cm)
Full or Split Vat Full or Split Vat 290 16 in. to 27 in.
141/2 in. xl4in. 14 1/2 in. x 26 1/2 in. (41 cmt069cm)
i.(37cmx38cm) (37cmx67cm)
Nozzle
Location
See Figure
15 and 16
See Figure
15 and 16
See Figure 17
See Figure 17
:]
I I
I. I
I I
III
I I
I i I
I I 1 I
TOP OFFRYER I
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOKING
SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA.
FIGURE 15 002200
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-9
4-1-06 REV. 8
Fryer - Single Nozzle Protection (Continued)
Maximum Area Dimensions - Single Nozzle Fryer Protection (Continued)
Max. Size
Max. Size Overall Type of Nozzle Height Nozzle
Frypot Only With Dripboard Nozzle Above Top of Fryer Location
19.5 in. x 19 in. 19.5 in. x 253/8 in. 290 13 in. to 16 in. See Figure 17
(50 cm x 48 cm) (50 cm x 65 cm) (33 to 41 cm)
19.5 in. x 19 in. 19.5 in. x 25 3/8 in. 3N See Figure See Figure 18
(50 cm x 48 cm) (50 cm x 65 cm) 18
18 in. x18in. l8 in. x273/4in. 3N 25 in. t035in. See Figure 19
(46 cm x 46 cm) (46 cm x 70.5 cm) (64 cm to 89 cm)
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
290 NOZZLE TIP POSITIONED OVER THE MIDPOINT OF THE HAZARD AREA ± 3 IN.
(7.6 cm) FROM THE MIDPOINT ALONG THE LONGEST SIDE OF THE HAZARD AND * 1
IN. (2.5 cm) FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF THE HAZARD AND
AIMED AT THE MIDPOINT OF THE COOKING AREA.
FIGURE 17
34 IN. (86 Cm) MAXIMUM DIAGONAL
DISTANCE BETWEEN NOZZLE AND
CENTER OF HAZARD AREA
lin.(53cm) I
MINIMUM I
VERTICAL
NOZZLE
HEIGHT
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
3N NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOK-
ING SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA.
FIGURE 18 m2287
TOP OF FRYER
RIGHT-TO-LEFT
CENTERLINE
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
NOTE: 3N NOZZLE TIP MUST BE LOCATED WITHIN THE PERIMETER OF THE SURFACE
AREA WITHIN THE FRONT HALF OF THE FRY POT AND AIMED AT THE CENTER.
FIGURE 19