HomeMy WebLinkAbout1 LEGOLAND DR; ; FPC2024-0103; Permit(7city Of
Carlsbad
Print Date: 08/29/2024 Permit No: FPC2024-0103
Job Address: 1 LEGOLAND DR, CARLSBAD, CA 92008-4610 Status: Closed - Finaled
Permit Type: FIRE-Construction Commercial Work Class: Fixed Extinguishing Syste
Parcel 1t: 2111000900 Track #: Applied: 07/25/2024
Valuation: $0.00 Lot #: Issued: 08/08/2024
Occupancy Group: Project #: Finaled Close Out: 08/29/2024
#of Dwelling Units: Plan #:
Bedrooms: Construction Type: Final Inspection:
Bathrooms: Orig. Plan Check #: INSPECTOR: Salcedo, Felix
Plan Check #: Valdes, Rebecca
Project Title:
Description: CHICKEN AND CROWN - ANSUL R102 KITCHEN HOOD SYSTEM MODIFICATION TI
Applicant: FPContractor:
CHANDRA ONEAL AZTEC FIRE AND SAFETY INC
8108 COMMERCIAL ST 8108 COMMERCIAL ST
LA MESA, CA 91942-2926 LA MESA, CA 91942-2926
(619) 464-5625 (619) 464-5625
FEE AMOUNT
FIRE Hood & Duct Extinguishing System Initial Sys $524.00
Total Fees: $524.00 Total Payments To Date: $524.00 Balance Due: $0.00
Fire Department Page 1 of 1
1635 Faraday Avenue, Carlsbad CA 92008-7314 1 442-339-2665 1 Inspections: 442-339-2660 1 www.carlsbadca.gov
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
SYSTEM DESIGN
The ANSUL® R-102 Restaurant Fire Suppression System may
be used on a number of different types of restaurant cooking
appliances 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 the 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
AUTOMAN Release can be either an R-102 or a PIRANHA
AUTOMAN Release and can actuate up to two additional
R-102 or PIRANHA Regulated Actuators. 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
appropriate 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 in.
(914 mm).
When appliances are protected with R-1 02 nozzles, the
hood and connecting duct above those appliances cannot
be protected 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
sub-sections:
Nozzle Placement Requirements
Tank and Cartridge Requirements
Actuation and Expellant Gas Line Requirements
Distribution Piping Requirements
Detection System Requirements
Manual Pull Station Requirements
Mechanical Gas Valve Requirements
Electrical Gas Valve Requirements
Alarm Initiating Switch Requirements
Electrical 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.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-1
NOZZLE PLACEMENT REQUIREMENTS
This section gives guidelines for nozzle type, positioning, and
quantity for duct, plenum, and individual appliance protection.
This section must be completed before determining tank
quantity and piping requirements.
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.
Note: Ducts from multiple hoods connected to a common ductwork must be
protected in compliance with NFPA 17A and all local codes.
The R-102 system uses different duct nozzles depending on
the size of duct being protected.
GENERAL INFORMATION
1. Nozzles must be located 2 in. to 8 in. (51 mm to 203 mm)
into the center of the duct opening, discharging into the
opening. See Figure 4-1.
FIGURE 4-1
000173
In installations where a UL Listed damper assembly
is employed, install the duct nozzle beyond the 8 in.
(203 mm) maximum, to a point just beyond the damper
assembly that does not interfere with the damper.
Exceeding the maximum of 8 in. (203 mm) in this way
does not void the UL Listing of the system.
Previously listed three flow number and five flow number
duct protection detailed in earlier published manual
(Part No. 418087-06) can also still be utilized.
DUCT SIZES UP TO 50 IN. (1,270 mm) PERIMETER
16 IN. (406 mm) DIAMETER
One 1W nozzle = one flow number
50 in. (1,270 mm) perimeter maximum
16 in. (406 mm) diameter maximum
DUCT SIZES UP TO 100 IN. (2540 mm) PERIMETER
32 IN. (812 mm) DIAMETER
One 2W nozzle = two flow numbers
100 in. (2,540 mm) perimeter maximum
32 in. (812 mm) diameter maximum
2 IN. 108 IN. (51 mm TO 203 mm)
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-2 REV. 13 2022-NOV-14
NOZZLE PLACEMENT REQUIREMENTS (Continued)
Duct Protection - Multiple Nozzle
DUCT SIZES UP TO 135 IN. (3,429 mm) PERIMETER -
THREE FLOW OPTION
One 1W nozzle and one 2W nozzle = three flow numbers.
135 in. (3,429 mm) perimeter maximum.
No round duct option available.
Use Table 4-1 and Figure 4-2 to determine maximum
module size for each nozzle.
TABLE 4-1: MAXIMUM MODULE SIZE
Side A
Maximum
Side B
Maximum
1W Module
Side B
Maximum
2W Module
Side B
Maximum
in. (mm) in. (mm) in. (mm) in. (mm)
4 (101) 60 (1,524) 23 (584) 37 (939)
5 (127) 60 (1,524) 23 (584) 37 (939)
6 (151) 591/2 (1,511) 22 1/2 (571) 37 (939)
7 (177) 59 (1,498) 22 (558) 37 (939)
8 (203) 581/2 (1,485) 22 (558) 361/2 (927)
9 (228) 58 (1,473)121 1/2 (546) 361/2 (927)
10 (254) 57 (1,447) 21 1 (533) 36 (914)
11 (279) 56 (1,422) 20 1/2 (520) 351/2 (901)
12 (304) 551/2 (1,409) 20 (508) 351/2 (901)
13 (330) 541/2 (1,384) 191/2 (495) 35 (889)
14 (355) 531/2 (1,358) 181/2 (469) 35 (889)
15 (381) 52 (1,320) 18 (457) 34 (863)
16 (406) 51 (1,295) 17 (431) 34 (863)
17 (431) 491/2 (1,257) 16 (406) 33 1/2 (850)
18 (457) 471/2 (1,206) 141/2 (368) 33 (838)
19 (482) 46 (1,168) 131/2 (342) 321/2 (825)
20 (508) 431/2 (1,104) 12 (304) 31
11/16
(805)
21 (533) 41 (1,041) 10 (254) 31 (787)
22 (558) 38 (965) 71/2 (190) 301/2 (774)
23 (584) 33 1/2 (850) 4 (101) 29 1/2 1 (749)
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
4 ISideB I
ISideA I •
IiwI I2WI
FIGURE 4-2
008521
Example: Protection is required for a duct that has an A
dimension of 8 in. (203 mm) wide and a B dimension of 55 in.
(1,397 mm) long.
Referring to Table 4-1 and Figure 4-2, if the A dimension is 8 in.
(203 mm), the B dimension must not exceed 58 1/2 in.
(1,485 mm). In this example, the B dimension is 55 in.
(1,397 mm), therefore, this duct can be protected with a three
flow application.
Read over from the 8 in. (203 mm) line on the table to the
1W module column. At that point, the chart shows that the
B module length for the 1W nozzle can be 22 in. (558 mm).
Center the 1W nozzle in that module. The 2W module can
now be centered within the remaining module.
In.
SIDE cm
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
NOZZLE PLACEMENT REQUIREMENTS (Continued)
Duct Protection - Multiple Nozzle (Continued)
DUCT SIZES GREATER THAN 100 IN. (2,540 mm)
PERIMETER
Ducts over 100 in. (2,540 mm) perimeter may be
modularized using 2W nozzles
No round duct option available
Follow the design chart to determine maximum module size
for each 2W nozzle
When determining number of nozzles required, it is
sometimes an advantage to check the chart using the
shortest side as Side A and then recheck it using the
longest side as Side A. This comparison may reveal a need
for a lesser quantity of nozzles one way versus the other
way.
When working with Chart 4-2, the quantity of nozzles deter-
mined must be equally divided within the duct area.
CHART 4-1
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-3
When working with Chart 4-2, one half of the quantity of
nozzles determined must be equally positioned in the top half
of the area of the duct and the remaining half of the nozzles
must be positioned in the bottom half of the duct area.
Example: The duct to be protected has a Side A of 40 in.
(1,016 mm) and a Side B of 60 in. (1,524 mm). Referring to
the design chart, this duct requires four nozzles.
One half of 4 = 2. Therefore, two nozzles must be equally
positioned in each of the two duct areas. See Figure 4-3.
SIDE B
30 IN. (762 mm) 30 IN. (762 mm)
201N. I I (508 mm) I
SIDE I 40 IN.
A -- - - — — — - (1,016 mm)
20 IN.
(508 mm)
60 IN. I.. (1,524 mm)
FIGURE 4-3
006523
'a
I
HlUUU•••UIU•••UU••••UU•U uuu•••u••iu•ui••u•uuii uuu••uuu•••uuu••••uui ••uuui•uuuu•a•u•••u•u
un•••uu••u•uu••••ui•u•• nuu••••uu••u•uuui•••uu•
u•uuu•••u•••u•uuu•uuuu
fl_u _______• .______ _____J___n
CHART 4-2
B
AL • .1 r • - -; 1 NOTE: NOZZLE QUANTITIES LISTED IN CHART 4-2 MUST BE EQUALLY DIVIDED INTO EACH OF THE TWO DUCT MODULES. u•u•u••uu••••••uuu•uu••
iunu••uuu•••uuun•uu•u
SIDE
A
In.
006522
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-4 REV. 13 2022-NOV-14
NOZZLE PLACEMENT REQUIREMENTS (Continued)
Transition Protection
Transitions are protected at a point in the transition where
the perimeter or the diameter is equal to or less than the
maximum size duct that can be protected. The nozzles must
be located in the center of the area at that point, or center
of the module protected when more than one duct nozzle is
required. See Figure 4-4.
Note: Ducts with a transition that is more than 4 ft (1.2 m) in height require
nozzles positioned 2 in. to 8 in. (51 mm to 203 mm) from the hood into the
opening of the transition using standard duct nozzle design parameters.
ANSULa R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
The 1/2N nozzle must be centered 10 in. to 26 in. (254 mm
to 660 mm) below the precipitator and aimed to discharge at
the center of each precipitator cell. However, if it is physically
impossible to mount the nozzle at 10 in. to 26 in. (254 mm to
660 mm) due to precipitator placement, the nozzle may be
mounted closer than 10 in. (254 mm). See Figure 4-5.
DUCT I II SEE DUCT FOR
I II TRANSITION NOZZLE I II PROTECTION
10 IN. TO 26 IN.'
(254 mm TO 660 mm)
I NOZZLE FOR
PRECIPITATOR
PROTECTION
IF PHYSICALLY IMPOSSIBLE AT 10 IN. TO 26 IN. (254 mm TO 660 mm). NOZZLE MAY FIGURE 44 BE MOUNTED CLOSER THAN 10 IN. (254 mm). 000174 FIGURE 4-5
Electrostatic Precipitator Protection 000198
Some restaurant ventilating ducts have an electrostatic precip-
itator installed at or near the base. These precipitators are
generally small and are used to aid in the cleaning of exhaust
air.
Ducts with precipitators located at or near the base can be
protected using duct nozzles above the precipitator and 1/2N
nozzles for the precipitator. One 1/2N nozzle must be used for
each cell being protected. This nozzle is stamped with 1/2N,
indicating that it is a 1/2-flow nozzle and must be counted as
1/2 flow number.
When protecting ducts equipped with precipitators, the duct
nozzles must be installed above the precipitator and aimed
to discharge downstream. If the area above the precipitator
is a duct, the nozzles must be positioned according to duct
protection guidelines. If the area above the precipitator is a
transition, the transition guidelines must be followed.
Note: For protection of Pollution Control Units (PCUs) or air scrubbers with or
without ESPs, contact Technical Services for a non-UL Listed recommended
application.
1 IN. (26 mm)
MINIMUM
MM)
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
NOZZLE PLACEMENT REQUIREMENTS (Continued)
Plenum Protection
The R-102 system uses the 1W nozzle or the 1 nozzle
for plenum protection. The 1W nozzle is stamped with 1W
and the 1 N nozzle 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
1W Nozzle - Single and "V' Bank Protection
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-5
When protecting plenums with the 1W nozzle, two options of
coverage are available:
Option 1: The 1W nozzle must be on the center line of the
single or "V' bank filter and positioned within 1 in.
to 20 in. (26 mm to 508 mm) above the top edge of
the filler. See Figure 4-7.
20 IN. (508 mm)
MAXIMUM
One 1W nozzle protects 4 linear feet (1.2 m) of plenum. The
maximum distance from the end of the plenum to the first
and last nozzle must be no more than 2 ft (0.6 m). After the
first nozzle, position any additional nozzles a maximum of
4 ft (1.2 m) apart down the entire length of the plenum. The
plenum width must not exceed 4 ft (1.2 m). The 1W nozzle
can be used on single or "V' bank filler arrangements. See
Figure 4-6.
2 FT (0.6 m)
MAXIMUM 4 FT (1.2 m)
4 FT (1.2 m MUM 4 FT (1.2 m) MAXIMUM MAXIMUM
MAXIMUM
J,) FIGURE 4-7
Option 2: Place the 1W nozzle perpendicular, 8 in. to 12
in. (203 mm to 304 mm) from the face of the filler
and angled to the center of the filter. The nozzle
FIGURE tip must be within 2 in. (50 mm) from the perpen-
000191 dicular center line of the filter. See Figure 4-8.
4 IN
(101
NOZZLE TIP
MUST BE
THIS AREA
MM)
204 mm)
UM
FIGURE 4-8
000200
SECTION 4— SYSTEM DESIGN ANSUL R-102 Restaurant
UL EX3470 ULC EX3470 Fire Suppression Manual
PAGE 4-6 REV. 13 2022-NOV-14 (Part No. 418087)
NOZZLE PLACEMENT REQUIREMENTS (Continued)
Plenum Protection (Continued)
HORIZONTAL PROTECTION - OPTION 1
iN Nozzle Single Bank Protection
One 1 nozzle protects 10 linear feet (3.0 m) by 4 ft (1.2 m)
of single filter bank plenum. Mount the nozzles in the plenum,
2 in. to 4 in. (51 mm to 102 mm) from the face of the filter,
centered between the filter height dimension, and aimed down
the length. The nozzle must be positioned 0 in. to 6 in. (0
mm to 152 mm) from the end of the plenum to the tip of the
nozzle. See Figure 4-9.
FIGURE 4-9
000201.0002D2
HORIZONTAL PROTECTION - OPTION 2
1W Nozzle - "V' Bank Protection
One 1W nozzle protects 6 linear feet (1.8 m) of 'V' bank
plenum. Mount the nozzle horizontally, positioned at 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. Position
the nozzle 0 in. to 6 in. (0 mm to 152 mm) from the end of the
hood to the tip of the nozzle. See Figure 4-10.
1W NOZZLE
FIGURE 4-10
0065243,006524b
Two 1 Nozzles - "V' Bank Protection
Two 1 N nozzles protect 10 linear feet (3.0 m) by 4 ft (1.2 m)
wide of "V" bank plenum. Mount the nozzles in the plenum,
2 in. to 4 in. (51 mm to 102 mm) from the face of the filter,
centered between the filter height dimension, and aimed down
the length. Position the nozzle 0 in. to 6 in. (0 mm to 152 mm)
from the end of the plenum to the tip of the nozzle. See
Figure 4-11.
21N.1
(51 mi
102 m
FIGURE 4-11
0002 000204
For a plenum, either single or "V" bank, with a linear extension
longer than 10 ft (3.0 m), each bank may be protected using
one 1 N nozzle every 10 ft (3.0 m) or less depending on the
overall length of the plenum. See Figure 4-12. The nozzles
may point in the opposite directions as long as the entire
plenum area is protected, and the 10 ft (3.0 m) limitation is
not exceeded. See Figure 4-13. The nozzle positioning shown
in Figure 4-14 is not an acceptable method of protection
because the plenum area directly under the tee is not within
the discharge pattern of either nozzle.
1E 4-12
000206
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
NOZZLE PLACEMENT REQUIREMENTS (Continued)
Plenum Protection (Continued)
HORIZONTAL PROTECTION - OPTION 2 (Continued)
Two 1 N Nozzles - 'V' Bank Protection (Continued)
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-7
APPLIANCE PROTECTION
The following pages detail types of appliance protection. Each
design requires several factors: correct nozzle choice, correct
nozzle height above hazard, correct nozzle location and
correct aiming point.
Note: When protecting appliances which are larger than single nozzle coverage,
multiple nozzles can be used.
Larger appliances can be divided into several modules, each equal to or smallei
than single nozzle coverage.
Exception: Fryers must not exceed a maximum of 864 in.2 (0.557 m2).
For modularizing fryers, see Fryer - Multiple Nozzle Protection on Page 4-11.
Fryer - Single Nozzle Protection
1. Design requirements for fryers are broken down into two
types.
a. FRYERS WITHOUT DRIPBOARDS
If the fryer does not include a dripboard, measure the
maximum internal depth (horizontal dimension from
front to back) and maximum length of the frypot.
FIGURE 4-13 b. FRYERS WITH DRIPBOARDS
000207 If the fryer includes any dripboard areas, measure
both the internal depth (horizontal dimension from
front to back) and length of the frypot portion, and then
measure the internal depth and length of the overall
hazard area including any dripboard areas.
2. Using Table 4-2: Maximum Area Dimension - Single
Nozzle Fryer Protection, determine which nozzle is
needed to protect the fryer based on the maximum dimen-
sions listed.
If the fryer does not include a dripboard, use the
maximum dimensions listed in the first column of the
FIGURE 4-14 table to select the correct nozzle.
000200
If the fryer includes any dripboard areas, use both the
maximum frypot dimensions in the first column of the
table, and the maximum overall dimensions in the
second column of the table to select the correct nozzle.
None of the maximum dimensions in either column
may be exceeded.
3. If either the maximum frypot or the overall sizes are
exceeded, additional nozzles are required. See the
multiple nozzle requirements.
Example: A fryer with a dripboard. The inside of the frypot
without the dripboard measures 18 in. in depth x 18 in. in
length (457 mm x 457 mm) and the inside of the overall area
including the dripboard measures 18 in. in depth x 24 in. in
length (457 mm x 610 mm). From the Table 4-2: Maximum
Area Dimension - Single Nozzle Fryer Protection, select either
the 3N or the 290 nozzle to protect the fryer, depending on the
maximum nozzle height above the fryer and the positioning
requirements allowed. See the appropriate Figures.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-8 REV. 13 2022-NOV-14
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
APPLIANCE PROTECTION (Continued)
Fryer - Single Nozzle Protection (Continued)
TABLE 4-2: MAXIMUM AREA DIMENSIONS - SINGLE NOZZLE FRYER PROTF(TI(ThJ
Max. Size Max. Size Overall With Type of Nozzle Height Above Top
Frypot Only Dripboard Nozzle of Fryer Nozzle Location
Full or Split Vat Full or Split Vat 230 27 in. to 47 in. See Figure 4-15 and
14 in. x 15 in. 14 in. x 21 in. (686 mm to 1,193 mm) Figure 4-16
(355 mm x 381 mm) (355 mm x 533 mm)
Full or Split Vat Full or Split Vat 245 20 in. to 27 in. See Figure 4-15 and
14 in. x 15 in. 14 in. x 21 in. (508 mm to 685 mm) Figure 4-16
(355 mm x 381 mm) (355 mm x 533 mm)
Full or Split Vat Full or Split Vat 290 13 in. to 16 in. See Figure 4-17
14 in. x 15 in. 14 in. x 21 in. (330 mm to 406 mm)
(355 mm x 381 mm) (355 mm x 533 mm)
__________
Full or Split Vat Full or Split Vat 290 16 in. to 27 in. See Figure 4-17
141/2 in. xl4in. 14 1/2 in. x 26 1/2 in. (406mmt0685mm)
(368 mm x 355 mm) (368 mm x 673 mm)
TOP OF FR
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
FULL VAT
NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOKING
SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA.
FRYER WITHOUT DRIPBOARD
-
- < I IF FRYER
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 4-15 FIGURE 4-16 002280 002293
ANSUL R-102 Restaurant SECTION 4— SYSTEM DESIGN
Fire Suppression Manual UL EX3470 ULC EX3470
(Part No. 418087) 2022-NOV-14 REV. 13 PAGE 4-9
APPLIANCE PROTECTION (Continued)
Fryer - Single Nozzle Protection (Continued)
TABLE 4-2: MAXIMUM AREA DIMENSIONS - SINGLE NOZZLE FRYER PROTECTION (Continued)
Max. Size Max. Size Overall With Type of Nozzle Height Above Top
Frypot Only Dripboard Nozzle of Fryer Nozzle Location
Full Vat Full Vat 290 16 in. to 21 in. See Figure 4-17
141/2 in. x161/2in. 14 1/2 in. x 26 1/2 in. (406mmt0533mm)
(368 mm x 419 mm) (368 mm x 673 mm)
Full Vat Full Vat 290 13 in. to 16 in. See Figure 4-17
19 1/2 in. x 19 in. 19 1/2 in. x 25 3/8 in. (330 mm to 406 mm)
(495 mm x 482 mm) (495 mm x 644 mm)
Full Vat Full Vat 3N See Figure 4-18 See Figure 4-18
191/2 in. xl9in. 191/2 in. x253/8in.
(495 mm x 482 mm) (495 mm x 644 mm)
Full Vat Full Vat 3N 25 in. to 35 in. See Figure 4-19
18 in. x 18 in. 18 in. x 273/4 in. (635 mm to 889 mm)
(457 mm x 457 mm) (457 mm x 704 mm)
FULL VAT
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
290 NOZZLE TIP POSITIONED OVER THE MIDPOINT OF THE HAZARD AREA ± 3 IN.
(76 mm) FROM THE MIDPOINT ALONG THE LONGEST SIDE OF THE HAZARD AND ±
1 IN. (25 mm) FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF THE HAZARD
AND AIMED AT THE MIDPOINT OF THE COOKING AREA,
FIGURE 4-17
002288
34 IN. (863 mm) MAXIMUM DIAGONAL
DISTANCE BETWEEN NOZZLE AND
CENTER OF HAZARD AREA
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
3N NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF
COOKING SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA.
FIGURE 4-18
002287
TOP OF FF
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 4-19
000010.000008
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-10 REV. 13 2022-NOV-14
ANSULS R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
APPLIANCE PROTECTION (Continued)
Fryer - Single Nozzle Protection (Continued)
TABLE 4-3: MAXIMUM AREA DIMENSIONS - ELECTRIC SPLIT VAT FRYER PROTECTION
Max. Size Overall Vat
Max. Size Area With 4 in. (102 mm) Type of Nozzle Height Above Top
Frypot Only Dripboard* Nozzle of Fryer Nozzle Location
6 1/2 in. x 17 in. 14 in. x 21 in. 245 21 in. to 27 in. See Figure 4-20
(165 mm x 432 mm) (356 mm x 533 mm) (534 mm to 686 mm)
6 1/2 in. x 17 in. 14 in. x 21 in. 290 16 in. to 21 in.
TS
ee Figure 4-21
(165 mm x 432 mm) (356 mm x 533 mm) (406 mm to 533 mm)
Individual vat size is 6 1/2 in. x 21 in. (165 mm x 533 mm) including a 4 in. (102 mm) drip board.
YER
245 NOZZLE COVERAGE
FIGURE 4-20
002283
PLACE ANYWHERE ABOVE AND WITHIN THE FRONT HALF OF THE PERIMETER OF
THE SPLIT VAT FRYER, AIMED TO THE CENTER POINT ON THE DIVIDED WALL OF
THE SPLIT VAT FRYER.
290 NOZZLE COVERAGE FIGURE 4-21
002288
PLACE ABOVE THE CENTER POINT OF THE SPLIT VAT, ±3 IN. (76 mm) FROM CENTER
ON THE LONGEST SIDE AND ± 1 IN. (25 mm) FROM CENTER ON THE SHORTEST SIDE
OF THE SPLIT VAT, AIMED TO THE CENTER POINT ON THE DIVIDING WALL OF THE
SPLIT VAT FRYER.
AREA OF EACH FRY POT MODULE
CANNOT EXCEED 324 IN.2 (0.209 M2)
DRIP BOARD
AREA OF EACH FRY
POT MODULE
CANNOT EXCEED
324 IN.2 (0.209 m2)
AREA OF THIS
I MODULE (FRY
I POT PLUS DRIP
BOARD) CANNOT I EXCEED
497 IN.2 (0.321 m2)
EXAMPLE ONLY EXAMPLE ONLY FRYER WITH DRIPBOARD FRYER WITHOUT DRIPBOARD
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
APPLIANCE PROTECTION (Continued)
Fryer - Multiple Nozzle Protection
Design Requirements:
Fryers exceeding the coverage of a single nozzle can be
divided into modules. Each module must not exceed the
maximum area allowed for a single nozzle. However, when
utilizing multiple nozzle protection, the longest side allowed for
a fryer with dripboard can be used, regardless of whether the
fryer has a dripboard or not.
The maximum size fryer that can be modularized is 864 in.2
(0.557 m2).
1. Design requirements for multiple nozzle flyers are broken
down into two types:
FRYERS WITHOUT DRIPBOARDS
If the fryer does not include a dripboard, measure the
internal depth (horizontal dimension from front to back)
and length of the frypot. Then, multiply the depth and
length to obtain the area of the frypot in square inches.
FRYERS WITH DRIPBOARDS
If the fryer includes any dripboard areas, measure
both the internal depth and length of the frypot portion,
and then measure the internal depth and length of the
overall hazard area including any dripboard areas.
Determine the area of both the frypot and the area of
the overall vat by multiplying corresponding depth and
length dimensions.
2. Divide the frypot or overall vat into modules, each of
which can be protected by a single nozzle, based on the
maximum dimension and area coverage of the nozzle as
specified in Table 4-4: Maximum Module Dimension -
Multiple Nozzle Fryer Protection.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-11
If the module considered does not include any portion
of the dripboard, use only the maximum frypot area
and maximum dimension listed in the first column of
the table to select the correct nozzle.
If the module considered includes any dripboard areas,
use both the maximum frypot area and dimension
listed in the first column of the table, and the maximum
overall area and dimensions listed in the second
column of the table to select the correct nozzle.
3. None of the maximum dimensions in either column may
be exceeded. If either the maximum frypot or the overall
sizes are exceeded, the area divided into modules needs
to be redefined with the possibility of an additional nozzle.
OPTIONS FOR MODULARIZING FRYERS
Figure 4-22 shows approved methods of dividing (modu-
larizing) fryers so each section can be properly protected.
Example: A fryer with a dripboard. The inside vat without the
dripboard measures 18 in. in depth x 30 in. in length (457 mm
x 762 mm) and the inside of the overall vat including the
dripboard measures 24 in. in depth x 30 in. in length (610 mm
x 762 mm). Because the fryer is 30 in. (762 mm) in length, it
exceeds the coverage of a single nozzle.
Dividing the length in half, each module now has an overall
vat dimension of 24 in. in depth x 15 in. in length (610 mm x
381 mm). From the Table 4-4: Maximum Module Dimension
- Multiple Nozzle Fryer Protection, select either the 3N or the
290 nozzle to protect each fryer module, depending on the
maximum nozzle height above the fryer and the positioning
requirements allowed. See Figures 4-15 through Figure 4-21.
See additional examples in Appendix (pages 9-15 and 9-16).
EXAMPLE ONLY; 3N NOZZLE
MIDPOINT MIDPOINT
DRIP BOARD I DRIP BOARD
EXAMPLE ONLY
FRYER WITH DRIPBOARD
EACH MODULAR AREA, INCLUDING DRIPBOARD,
MUST NOT EXCEED 497 IN.2 (0.321 m2)
FIGURE 4-22
000214.000215,000098
34 IN. (864 mm) MAXIMUM DIAGONAL
DISTANCE BETWEEN NOZZLE
2D CENTER
,1111i
ZARD AREA
21IN. (533
-MINIMUM
VERTICAL
AIM POINT
(DIAGONAL
CENTER OF
MODULE
COOKING
AREA)
FT
ER-
I AIM POINT (DIAGONAL
I I CENTER OF MODULE
I COOKING AREA)
RIGHT-TO-LEA
CENTERLINE
SECTION 4— SYSTEM DESIGN ANSUL® R-102 Restaurant
In UL EX3470 ULC EX3470 Fire Suppression Manual
PAGE 4-12 REV. 13 2022-NOV-14 (Part No. 418087)
APPLIANCE PROTECTION (Continued)
Fryer - Multiple Nozzle Protection (Continued)
' TABLE 4-4: MAXIMUM MODULE DIMENSION - MULTIPLE NOZZLE FRYER PROTECTION
Module - Frypot Only Module Overall with Drlpboard Nozzle
Type of
Type
of Nozzle Height Above
Location
See Max. Side Max. Area Max. Side Max. Area
in. (mm) in.2 (m2) in. (mm) in.2 (m2) Fryer Nozzle Top of Fryer Figure
Full or 21 (533) 210 (0.135) 21 (533) 294 (0.189) 230 27 in. to 47 in. Figure
Split Vat (686 mm to 1,194 mm) 4-23
Full or 21 (533) 210 (0.135) 21 (533) 294 (0.189) 245 20 in. to 27 in. Figure
Split Vat (508 mm to 686 mm) 4-23
Full or 21 (533) 210 (0.135) 21 (533) 294 (0.189) 290 13 in. to 16 in. Figure
Split Vat (330 mm to 406 mm) 4-25
Full Vat 253/8 (644) 3701/2 (0.239) 253/8 (644) 495 (0.319) 290 13 in. to 16 in. Figure
(330 mm to 406 mm) 4-25
Full or 261/2 (673) 203 (0.131) 261/2 (673) 3841/4 (0.247) 290 16 in. to 27 in. Figure
Split Vat (406 mm to 686 mm) 4-25
Full Vat 253/8 (644) 3701/2 (0.239) 253/8 (644) 495 (0.319) 3N See Figure 4-25 Figure
4-24
Full Vat 273/4 (704) 324 (0.209) 273/4 (704) 497 (0.320) 3N 25 in. to 35 in. Figure
1 4-26 (635 mm to 889 mm)
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
POSITION NOZZLE TIP ANYWHERE ALONG OR WITHIN THE PERIMETER OF THE
MODULE IT IS PROTECTING AND AIM AT THE MIDPOINT OF THAT MODULAR AREA.
FIGURE 4-23
000218. 000213
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
3N NOZZLE TIP MUST BE POSITIONED ANYWHERE ALONG OR WITHIN THE
PERIMETER OF THE MODULAR IT IS PROTECTING AND AIMED AT THE MIDPOINT OF
THAT RESPECTIVE MODULE AREA.
FIGURE 4-25
002290
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
290 NOZZLE TIP POSITIONED OVER THE MIDPOINT OF THE RESPECTIVE MODULAR
AREA :t 3 IN. (76 mm) FROM THE MIDPOINT ALONG THE LONGEST SIDE OFTHE
MODULE AND* 1 IN. (25 mM) FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF
THE MODULE AND AIMED AT THE MIDPOINT OF THE MODULE: -:
FIGURE 4-24
002291
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
THE 3N NOZZLE TIP MUST BE POSITIONED ANYWHERE ALONG OR WITHIN THE
PERIMETER AND FORWARD OF THE RIGHT-TO-LEFT CENTERLINE OF THE COOKING
AREA. THE AIMING POINT OF THE NOZZLE MUST BEAT THE DIAGONAL CENTER OF
THE MODULAR COOKING AREA.
FIGURE 4-26
000093
COVER MUST NOT INTERFERE
WITH NOZZLE DISCHARGE
AIM P(
THE TI
THE P
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
APPLIANCE PROTECTION (Continued)
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.
See this section, starting on page 4-11, for maximum fryer
nozzle coverages and maximum fryer nozzle height limitations.
Although the maximum 864 in.2 (0.557 m2) total surface
cooking area requirement 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 Module Overall with Dripboard
coverage per nozzle as described in Table 4-4 on page 12.
Tilt skillets and braising pans generally utilize a hinged cover.
Fryer protection nozzles are to be placed toward the front of
the appliance to minimize the potential for the tilt skillet or
braising pan cover to interfere with the nozzle discharge. See
Figure 4-27 and Figure 4-28.
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.
FIGURE 4-27
0000lla
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-13
COVER MUST NOT
INTERFERE WITH EDGE
OF DISCHARGE PATTERN
FOR MINIMUM
AND MAXIMUM
NOZZLE
HEIGHTS, SEE
FRYER
NOZZLE
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
TO BACK CENTERLINE OF THE PAN. THE DISCHARGE FROM THE NOZZLES MUST
COMPLETELY CLEAR THE PAN COVER WITH AN UNOBSTRUCTED VIEW TO THE BACK
OF THE PAN.
FIGURE 4-28
000071
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-14 REV. 13 2022-NOV-14
APPLIANCE PROTECTION (Continued)
Range Protection
The R-102 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. The
hazard area of a range will include the cooking area of burner
grates, electrical coils, induction, and hot tops.
NOTICE
A 13 in. (330 mm) 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 N (1-Flow) Nozzle - High Proximity
Application
NO OBSTRUCTIONS
Single and multiple burner ranges can be protected using a 1 N
nozzle. The nozzle is stamped with 1 N, indicating 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 hazard area being protected with a single nozzle
must not exceed 32 in. (812 mm) and the maximum area
of the hazard area must not exceed 384 in.2 (0.247 m2) per
nozzle.
When protecting a range, the 1 N nozzle must be located a
maximum of 10 in. (254 mm) from each hazard area center-
line and must be aimed at the center of the cooking surface.
See Figure 4-29 and Figure 4-30.
FRONT VIEW
40 IN.
(1,016 mm) /41
FIGURE 4-29
006539
ANSUL® R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
TOP VIEW
10 IN.
(254 mm)
MAXIMUM
32 IN.
mm)
r 'IMAXI
,
MUM
IN
NOZZLE
AIMING POINT
lOIN.
(254 mm
MAXIMUM - - -
FIGURE 4-30
006565
0. GAS RANGE
245 NOZZLE TIP
LOCATION CENTER 0
COOKING SURFACE
OR
113/8 IN. (288 mm)
MAXIMUM FROM
CENTERLINE OF NOZ
TO CENTER OF ANY
BURNER GRATE
ELECTRIC
RANGE/
INDUCTION
245 NOZZLE TIP
LOCATION CENTER OF
COOKING SURFACE
OR
11 3/8 IN. (288 mm)
MAXIMUM FROM
CENTERLINE OF NOZ2
TO CENTER OF ANY
BURNER GRATE
NJG
FIGURE 4-32
000766
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
APPLIANCE PROTECTION (Continued)
Range Protection 245 (2-Flow) Nozzle - High Proximity
Application
NO OBSTRUCTIONS
40 in. to 50 in. (1,016 mm to 1,270 mm) above the cooking
surface.
This high proximity application uses the 245 nozzle.
The nozzle is stamped with 245 indicating this is a two-flow
nozzle and must be counted as two flow numbers.
One 245 nozzle protects a maximum cooking area of 672 in.2
(0.433 m2) with a maximum longest dimension of 28 in.
(711 mm).
When using this nozzle for range protection, the nozzle must
be pointed vertically down and positioned as shown in Figure
4-31 and Figure 4-32.
245 NOZZLE TIP LOCATION
CENTERLINE OF COOKING SURFACE
t
50 IN.
(1,270 mm)
MAXIMUM
HEIGHT OF
245 NOZZLE
TIP
140 IN.
(1,016 MM) I MINIMUM
HEIGHT OF
i 245 NOZZLE
'TIP
FIGURE 4-31
000236
NOTICE
Four burner grates shown in Figure 4-32. For
single or double burner grates, locate nozzle
at center of cooking surface or 11 3/8 in.
(288 mm) maximum from nozzle centerline to
center of any burner grate.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-15
GAS RANGE
260 NOZZLE TIP
LOCATION CENTE
OF COOKING
SURFACE
OR
10 IN. (254 mm)
MAXIMUM FROM
CENTERLINE
OF NOZZLE TO
CENTER OF ANY
BURNER GRATE
<ING
ELECTRIC
RANGER
INDUCTION
260 NOZZLE TIP
LOCATION CENTE
OF COOKING
SURFACE
OR
10 IN. (254 mm)
MAXIMUM FROM
CENTERLINE
OF NOZZLE TO
CENTER OF ANY
BURNER GRATE
ING
FIGURE 4-34
000766
NOTICE
Four burner grates shown in Figure 4-34. For
single or double burner grates, locate nozzle
at center of cooking surface.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-16 REV. 13 2022-NOV-14
ANSUL@ R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
APPLIANCE PROTECTION (Continued)
Range Protection 260 (2-Flow) Nozzle - Medium Proximity
Application
NO OBSTRUCTIONS
30 in. to 40 in. (762 mm to 1,016 mm) above the cooking
surface.
The medium proximity application uses the 260 nozzle.
The nozzle is stamped with 260 indicating this is a two-flow
nozzle and must be counted as two flow numbers.
One 260 nozzle protects a cooking area of 768 in.2 (0.495 m2)
with a maximum dimension of 32 in. (812 mm).
When using this nozzle for range protection, the nozzle must
be pointed vertically down and positioned as shown in Figure
4-33 and Figure 4-34.
260 NOZZLE TIP LOCATION
CENTERLINE OF COOKING SURFACE
__T
I (1016 mm)
MAXIMUM I HEIGHT
OF 260
NOZZLE TIP
I 30 IN.
(762 mm) I MINIMUM
HEIGHT
OF 260
NOZZLE I TIP
13
FIGURE 4-33
000236
ANSULa R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
APPLIANCE PROTECTION (Continued)
Range Protection 1 (1-Flow) Nozzle - Low Proximity
Application
15 in. to 20 in. (381 mm to 508 m) above the cooking surface.
The low proximity 1-flow nozzle application for the protection
of ranges requires the 1N nozzle.
The nozzle is stamped with 1 N indicating that it is a one-flow
nozzle and must be counted as one flow number.
When using the 1 N nozzle for low proximity range protection
with or without obstruction, the maximum length of the hazard
area being protected must not be exceed 24 in. (609 mm)
length, aimed along a centerline to a point 20 in. (508 mm)
from the end of the length, protecting a maximum width of
18 in. (457 mm).
When protecting a range, the 1 N nozzle must be located a
maximum of 9 in. (228 mm) from each burner grate centerline
and must be positioned above the edge of the hazard area to
be protected.
The 1 N nozzle tip must be positioned at or below the
obstruction, if present. The protected area begins at the point
straight down from the nozzle tip. The nozzle can be placed at
the side of the hazard area aimed either left or right, or can be
placed in the front or back of the hazard area. See Figure 4-35
and Figure 4-36 for nozzle location details.
Note: If the hazard area exceeds the single nozzle coverage listed above,
additional nozzles are required. Position the additional nozzle in front at high
proximity or at the side at low proximity.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-17
Range Protection Two 290 (2-Flow) Nozzles - Low
Proximity Application
15 in. to 20 in. (381 mm to 508 mm) above the cooking
surface.
The low proximity 2-flow application requires the use of two
290 nozzles.
Both nozzles are stamped with 290 indicating they are two
flow nozzles and must be counted together for a total of four
flow numbers.
Two 290 nozzles protects a cooking area of 1,008 in.2
(0.650 m2) with a maximum dimension of 36 in. (914 mm).
When using two of these nozzles for low proximity range
protection, the nozzles must be positioned along the cooking
surface perimeter to 1 1/2 in. (38 mm) inside the perimeter,
and aimed at a 450 angle along the longitudinal centerline of
the range. See Figure 4-37 and Figure 4-38.
290 NOZZLE TIP
LOCATION
0 IN. TO 11/2 IN.
45* 1 LAT (0 mm TO 38 mm)
IN FROM EDGE OF
COOKING SURFACE
II 'I
151N.TO20IN. 15 IN. TO2OIN.
(381 mmTO5O8mm) I I (381 mmTO508mm)
MAXIMUM I i I MAXIMUM
000000
FIGURE 4-37
002278
COOKING
AREA LONGITUDINAL
CENTERLINE 0. GAS RANGE
15 IN. TO2OIN. I N AIM (381 mm TO 508 mm) 'N POINT
L_ 20 IN.
508 mm N!
COOKING
AREA
NOZZLE TIP L 290
LOCATION CENTER OF
/
COOKING SURFACE
±2 IN. (5lmm)
290 NOZZLE TIP LOCATION 0 IN. TO 11/2 IN.
(o MM TO 38 mm) IN FROM EDGE OF COOKING SURFACE
FIGURE 4-35
007924
PROTECTED AREA
9 IN. (228 mm)
18 IN. (457 mm)
COOKING
ELECTRIC AREA
RANGE/
INDUCTION I
COOKING
20 IN.
(508 mm)
- 241N. - SEE NOTE ABOVE
(609 mm)
FIGURE 4-36
007925
/01 l-
290 NOZZLE TIP LOCATION 0 IN. TO 1 1/2 IN.
(0 mm TO 38 mm) IN FROM EDGE OF COOKING SURFACE
290 NOZZLE TIP
LOCATION CENTER OF
COCKING SURFACE
* 2 IN. (51 mm)
FIGURE 4-38
030238000240
SECTION 4— SYSTEM DESIGN
ULEX347O ULCEX347O
PAGE 4-18 REV. 13 2022-NOV-14
APPLIANCE PROTECTION (Continued)
Range Protection (With or Without Back Shelf!
Obstruction)
When this type of hazard is equipped with a back shelf or
other similarly sized obstruction located above the range top,
two protection options are available: One requires a 1 F nozzle
and the other option requires a 260 nozzle.
RANGE PROTECTION 1 (1-FLOW) NOZZLE (WITH OR
WITHOUT BACK SHELF/OBSTRUCTION)
Single and multiple burner ranges can be protected using a
1 F nozzle. The nozzle is stamped with 1 F indicating that it is a
one-flow nozzle and must be counted as one flow number.
The 1 F nozzle range protection allows the shelf to be installed
at a minimum height of 16 in. (457 mm) above the hazard
area.
When using the 1 F nozzle for range protection with or without
P. back shelf, the maximum length of the hazard area being
protected must not exceed 28 in. (711 mm) and the maximum
area of the hazard area must not exceed 336 in.2 (0.216 m2).
See Figure 4-39 for nozzle location details.
SHELF OR OTHER SIMILARLY SIZED
OBSTRUCTION CAN OVERHANG BURNERS
l\ BY A MAXIMUM OF 11 IN. (279 mm)
AIM I T(457 mm) 40 IN. T048 IN.
(1,016mmTO1,219mm)MUM
14 IN.
(355
MAXIMUM 12
mm)
(304 mm) RONT TO REAR MA
jl~ 355 mm)
XIMUM AXIMUM CENTERLINE
1 F NOZZLE LOCATED OVER FRONT EDGE OF BURNER GRATE AND ORIENTED
SO NOZZLE TIP FLATS ARE PARALLEL WITH BURNER GRATE FRONT TO REAR
CENTERLINE AND SHALL BE AIMED AT THE CENTER OF THE COOKING SURFACE.
FIGURE 4-39
000238
ANSULS R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
RANGE PROTECTION 260 (2-FLOW) NOZZLE (WITH OR
WITHOUT BACK SHELF/OBSTRUCTION)
Single and multiple burner ranges can be protected using a
260 nozzle. The nozzle is stamped with 260 indicating that it is
a two-flow nozzle and must be counted as two flow numbers.
When using the 260 nozzle for range protection with or without
back shelf or other similarly sized obstruction, the maximum
length of burner grates being protected must not exceed 32 in.
(812 mm) and the maximum area of the burner grates must
not exceed 384 in.2 (0.247 m2). Nozzle must be located on
the front edge of the burner grates and aimed at a point 10
in. (254 mm) from the back edge of the burner grates. Nozzle
must be mounted 30 in. to 40 in. (762 mm to 1,016 mm)
above the hazard surface. See Figure 4-40.
SHELF OR OTHER SIMILARLY SIZED
OBSTRUCTION CAN OVERHANG BURNERS
BY A MAXIMUM OF 11 IN. (279 mm)
.
1(457 mm)
1 M (762mm TO .016 mm)
30 IN. TO 40 IN.
UM
10 IN. (254 mm)
FROM BACK
OF BURNER
GRATES
FIGURE 4-40
m0238a
ANSUL R-102 Restaurant
a Fire Suppression Manual
(Part No. 418087)
APPLIANCE PROTECTION (Continued)
Griddle Protection 1 N (1-Flow) Nozzle - High Proximity
Application
35 in. to 40 in. (889 mm to 1,016 mm) above the cooking
surface.
This high proximity application uses the 1 N nozzle.
The nozzle is stamped with 1 N indicating this is a one-flow
nozzle and must be counted as one flow number.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-19
Griddle Protection 290 (2-Flow) Nozzle - High Proximity
Application
30 in. to 50 in. (762 mm to 1,270 mm) above the cooking
surface.
This high proximity application uses the 290 nozzle.
The nozzle is stamped with 290 indicating this is a 2-flow
nozzle and must be counted as two flow numbers.
One 1 N nozzle protects a maximum cooking area of 1,080 in.2 One 290 nozzle protects a maximum cooking area of 720 in.2
(0.696 m2) with the maximum longest side of 36 in. (914 mm). (0.464 m2) with a maximum dimension of 30 in. (762 mm).
When using this nozzle for griddle protection, the nozzle
must be positioned along the cooking surface perimeter to a
maximum of 2 in. (51 mm) inside the perimeter, and aimed
to the midpoint of the cooking surface. See Figure 4-41 and
Figure 4-42.
NOTICE
When using this type of griddle protection,
only five flow numbers are allowed on a
1.5 gal (5.7 L) system and only 11 flow
numbers are allowed on a 3 gal (11.4 L)
system.
r ------- -i
MIDPOINT OF
COOKING SURFACE I
When using this nozzle for high proximity applications, the
nozzle must be positioned within 1 in. (25 mm) of the center
of the cooking surface and pointed vertically down. See Figure
4-43 and Figure 4-44.
t
CENTER LINE OF GRIDDLE
SURFACE :t 1 IN. (25 mm) IN
ANY DIRECTION
I 501N.
(1.270 mm)
I
MAXIMUM
HEIGHT
I 0F290 f NOZZLE TIP
30 IN.
(762 mm)
MINIMUM
HEIGHT
OF 290
NOZZLE
TIP
FIGURE 4-43
000244
IN NOZZLE LOCATED ALONG COOKING
ANY SIDE OF GRIDDLE SURFACE SURFACE
WITHIN 0 IN. TO 2 IN. (0 mm TO 51 mm) EDGE
OF COOKING SURFACE EDGE. NOZZLE
MUST BE AIMED AT MIDPOINT OF
COOKING SURFACE.
FIGURE 4-41
000241
NOZZLE
LOCATION
COOKING
AREA
1 IN. (25 mm)
MAXIMUM
I NOZZLE LOCATION
a IN. TO 2 IN. (0mm TO 51 mm,yP
INSIDE PERIMETER 40 IN. F COOKING SURFACE (1016 mm) I I I MAXIMUM
OF 1N
I :g~ HEIGHT
I I NOZZLE TIP
I I
I / I 35 IN. (889 mm) I
.IMINIMUM I
EDGE II g OF 1N -
HEIGHT I
OFI I NOZZLE TIP COOKING II
SURFACE
1 IN. (25 mm)
MAXIMUM
CENTER OF GRIDDLE SURFACE OR A
MAXIMUM DIMENSION OF 20.6 IN.
(523 mm) FROM NOZZLE CENTERLINE TO
FURTHEST CORNER OF GRIDDLE
COOKING
AREA
FIGURE 444
000773
FIGURE 4-42
000243
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-20 REV. 13 2022-NOV-14
APPLIANCE PROTECTION (Continued)
Griddle Protection 260 (2-Flow) Nozzle - High Proximity
Application
30 in. to 50 in. (762 mm to 1,270 mm) above the cooking
surface.
This high proximity application uses the 260 nozzle.
The nozzle is stamped with 260 indicating this is a two-flow
nozzle and must be counted as two flow numbers.
One 260 nozzle protects a maximum cooking area of
1,440 in.2 (0.929 m2) with a maximum dimension of 48 in.
(1,219 mm).
When using this nozzle for griddle protection, the nozzle must
be positioned along the cooking surface perimeter to 2 in.
(51 mm) inside perimeter, and aimed at the center of the
cooking surface. See Figure 4-45 and Figure 4-46.
NOZZLE LOCATION
0 IN. TO 2 IN. (0 mm TO 51 mm
INSIDE PERIMETER
I F COOKING SURFACE 50 IN.
(1,270 mm)
MAXIMUM
OF 260
I I HEIGHT
NOZZLE TIP
/ I 30 IN. (762mm) I / I MINIMUM
I/I HEIGHT I EDGE I / 0F260 I OF -01 NOZZLE TIP I COOKING I I
SURFACE
1 000243
FIGURE 4-45
000243
COOKING AREA
--------'
i I MIDPOINT OF I COOKING SURFACE I
I COOKING
I AREA
AIM POINT
L - - - - - -I_i
II260 NOZZLE LOCATED ALONG COOKI G SURFACE EDGE
ANY SIDE OF GRIDDLE SURFACE
WITHIN 0 IN. TO 2 IN. (0 MM TO 51 mm)
OF COOKING SURFACE EDGE. NOZZLE
MUST BE AIMED AT MIDPOINT OF
COOKING SURFACE.
FIGURE 4-46
000241
ANSUL® R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
Griddle Protection 290 (2-Flow) Nozzle - Medium
Proximity Application
20 in. to 30 in. (508 mm to 762 mm) above the cooking
surface.
The medium proximity application uses the 290 nozzle.
The nozzle is stamped with 290 indicating this is a two-flow
nozzle and must be counted as two flow numbers.
One 290 nozzle protects a maximum cooking area of
1,440 in.2 (0.929 m2) with a maximum dimension of 48 in.
(1,219 mm).
When using this nozzle for griddle protection, the nozzle must
be positioned along the perimeter to 2 in. (51 mm) inside
perimeter, and aimed at the center of the cooking surface. See
Figure 4-47 and Figure 4-48.
COOKING AREA
F - - - - - - - --I CENTER OF
COOKING SURFACE I
I COOKING
I I AREA
-0 L.-_ AIM POINT I
I- -------v_
290 NOZZLE LOCATED ALONG COOKING SURFACE EDGE
ANY SIDE OF GRIDDLE SURFACE
WITHIN 0 IN. TO 2 IN. (0 mm TO 51 mm)
OF COOKING SURFACE EDGE. NOZZLE
MUST BE AIMED AT CENTER OF
COOKING SURFACE.
FIGURE 4-47
000241
NOZZLE LOCATION
0 IN. 102 IN. (0 mm TO 51 mm
INSIDE PERIMETER
OF COOKING SURFACE
(762 mm)
/ MAXIMUM
I HEIGHT
0F290 I NOZZLE TIP
I / I 20 IN. (508 mm)
MINIMUM I
HEIGHT I I OF 290 I / NOZZLE TIP I
EDGE OF
COOKING
SURFACE
FIGURE 4-48
000243
ANSUL R-102 Restaurant
U Fire Suppression Manual
(Part No. 418087)
APPLIANCE PROTECTION (Continued)
Griddle Protection 2120 (2-Flow) Nozzle - Low Proximity
Application
10 in. to 20 in. (254 mm to 508 mm) above the cooking
surface.
The low proximity application uses the 2120 nozzle.
The nozzle is stamped with 2120 indicating this is a two-flow
nozzle and must be counted as two flow numbers.
One 2120 nozzle protects a maximum cooking area of
1,440 in.2 (0.929 m2) with a maximum dimension of 48 in.
(1,219 mm).
When using this nozzle for griddle protection, the nozzle must
be positioned along the perimeter to 2 in. (51 mm) inside
perimeter, and aimed at the center of the cooking surface. See
Figure 4-49 and Figure 4-50.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-21
Griddle Protection 2W (2-Flow) Nozzle - Low Proximity
Application
10 in. to 20 in. (254 mm to 508 mm) above the cooking
surface.
The low proximity application uses the 2W nozzle.
The nozzle is stamped with 2W indicating this is a two-flow
nozzle and must be counted as two flow numbers.
One 2W nozzle protects a maximum cooking area of
1,080 in.2 (0.696 m2) with a maximum dimension of 36 in.
(914 mm).
When using this nozzle for griddle protection, the nozzle must
be positioned 0 in. to 10 in. (0 mm to 254 mm) forward or
behind the right to left centerline of the hazard area. See the
diagram below for nozzle location and aiming.
O IN. TO 10 IN. 10mm to 254 mm) FROM CENTERUNE MAX.
0 IN. TO 10 IN. 10mm to 254 mm) FROM CENTERLINE MAX.
NOZZLE LOCATION
0 IN. TO 2 IN. (0 mm TO 51 mm)!
INSIDE PERIMETER
I j OF COOKING SURFACE 20 IN. (508 mm) I MAXIMUM
HEIGHT
OF 2120 I NOZZLE TIP
I / I 10 IN. (254 mm) I
IMINIMUM I
HEIGHT I
I 0F2120
NOZZLE TIP I
EDGE OF
COOKING SURFACE
OVERHEAD VIEW
H 36 IN. (914 mm) MAX.
2W NOZZLE AIM POINT
0 IN. TO 3 IN. (0 mm TO 76 mm)
TO REAR OF COOKING
SURFACE CENTER LINE
WHEN 2W NOZZLE IS POSITIONED AT OR TO THE REAR OF CENTER LINE
2W NOZZLE AIM POINT
0 IN. TO 3 IN. (0 mm 1076mm) FORWARD OF COOKING SURFACE CENTER LINE WHEN 2W NOZZLE IS
POSITIONED AT OR
FORWARD OF COOKING
SURFACE CENTER LINE
I
30 IN.
- (762 mm)
MAX.
FIGURE 4-49 I ,
000243 AIM POINT 9 IN. (228 mm)
FROM EITHER SIDE OF
COOKING AREA COOKING SURFACE
FIGURE 4-51
008149
;- -f CENTER OF I I
COOKING SURFACE I I I
I I COOKING
I I IAREA
L—
AIMPOINT I I I
L — — — — —--
2120 NOZZLE LOCATED ALONG COOKING SURFACE EDGE
ANY SIDE OF GRIDDLE SURFACE
WITHIN 0 IN. TO 2 IN. (0 mm TO 51 mm)
OF COOKING SURFACE EDGE. NOZZLE
MUST BE AIMED AT CENTER OF
COOKING SURFACE.
FIGURE 4-50
000241
FRONT VIEW
— 0 IN. TO 3 IN. (0 mm TO 76 mm)
NOTE: A 2W NOZZLE CAN PROTECT A
SURFACE OF 30 IN X 36 IN. (762 mm x 914 mm)
20 IN. 1 THE 2W NOZZLE CAN BE POSITIONED
T-
GRIDDLE WITH A MAXIMUM COOKING
AT A HEIGHT OF 10 IN. TO
20 IN. (254 mm TO 508 mm).
(508 mm) 1 A MAXIMUM OF ± 10 IN. (254 mm)
MAX. 1 FORWARD OR BEHIND COOKING SURFACE CENTER LINE AND A MAXIMUM OF IN. (76 mm) AWAY
101N. 1 FROM EITHER SIDE OF THE COOKING
(254 mm) 1 SURFACE, AIMED IN 9 IN. (228 mm) TO
A POINT 0 IN. TO 3 IN. (0 mm TO 76 mm).
FORWARD FORWARD OR TO THE REAR OF THE
COOKING SURFACE CENTER LINE.
FIGURE 4-52
008150
TO 3 IN.
rn TO 76 mm)
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-22 REV. 13 2022-NOV-14
APPLIANCE PROTECTION (Continued)
Griddle Protection 1W (1-Flow) Nozzle - Low Proximity
Application
15 in. to 20 in. (381 mm to 508 mm) above the cooking
surface.
The low proximity 1-flow nozzle application for the protection
of griddles requires the 1W nozzle.
The nozzle is stamped with 1W indicating that this is a
one-flow nozzle and must be counted as one flow number.
When using the 1W nozzle for low proximity griddle protection
with or without obstruction, the maximum length of the cooking
surface to be protected must not exceed 26 in. (660 mm). The
nozzle must be centered at one end of the maximum 26 in.
(660 mm) length, aimed along a centerline to a point 20 in.
(508 mm) from the end of the length, protecting a maximum
width of 20 1/2 in. (520 mm).
The 1W nozzle tip must be positioned at or below the
obstruction, if present. The protected area begins at the point
straight down from the nozzle tip. Position the nozzle above
the edge of the hazard area to be protected. See Figure 4-53
and Figure 4-54.
Note: If the hazard area exceeds the single nozzle coverage listed above,
additional nozzles are required. Position the additional nozzle in front at high
proximity or at the side at low proximity.
F\NN
15 IN. TO2OIN. N
(381 mm TO 508 mm)1 N
IT
20 IN.
0000
PROTECTED AREA
FIGURE 4-53
007924
20 1/2 IN. (520 mm)
AIM POINT I 20 IN.
(508 mm)
- 261N.
(660 mm)
FIGURE 4-54
007926
ANSULe R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
Chain Broiler Protection
The following listed protection guidelines can be applied to
any manufacturer's chain broilers, if the chain broiler meets
the specified parameters. Chain broilers utilizing catalysts can
be protected from overhead using model specific protection
identified in the Specific Application by Model section. Or, they
can be protected with standard 1 N nozzle horizontal chain
broiler protection with the nozzles positioned at either end of
the chain broiler openings. See the Horizontal Chain Broiler
Protection section for specific design information.
Horizontal Chain Broiler Protection
The R-102 system can use two 1 nozzles for horizontal
chain broiler protection. The nozzle 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
protected.
Two 1 N 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
internal size of the broiler is 43 in. x 31 in. (1,092 mm x
787 mm). The nozzles must be positioned at each end of the
enclosed cooking chamber 1 in. to 3 in. (25 mm to 76 mm)
above the surface of the chain and a maximum distance of
4 in. (101 mm) 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 Figure 4-55 and
Figure 4-56.
FIGURE 4-55
000245, 000246
106 IN. (101 mm TO 203 mm)
12 IN. (305 mm)
MINIMUM
XIMUM INTERNAL
OILER SIZE
IN. X 34 IN.
k— MM x 863 mm)
FIGURE 4-57
000248
ANSULS R-102 Restaurant SECTION 4— SYSTEM DESIGN
Fire Suppression Manual UL EX3470 ULC EX3470
(Part No. 418087) 2022-NOV-14 REV. 13 PAGE 4-23
APPLIANCE PROTECTION (Continued)
Horizontal Chain Broiler Protection (Continued)
FIGURE 4-56
000247
Overhead Chain Broiler Protection
The R-102 system can use two 1W nozzles for overhead
chain broiler protection. The nozzle 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. (305 mm x
305 mm). Internal broiler size can not be larger than 32 in. x
34 in. (812 mm x 863 mm).
When overhead protection is used, the nozzles must be
centered above the exhaust opening within 4 in. to 8 in.
(101 mm to 203 mm) of each other and they must be located
10 in. to 26 in. (254 mm to 660 mm) above the top of the
broiler surface. See Figure 4-57.
The nozzles may vary in position as long as they are evenly
spaced from the exhaust center and are always 180° opposite
of each other. If the opening is not square, the nozzles must
be positioned along the centerline, parallel to the longest side
of the opening. See Figure 4-58.
TOP VIEW TOP VIEW
FIGURE 4-58
000249
Note: The Metal Blow-off Cap must be used when utilizing chain broiler
protection.
EXAMPLE NO. 1
Internal broiler size is 24 in. long x 20 in. wide (609 mm x
508 mm), with an opening of 16 in. x 16 in. (406 mm x
406 mm).
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 13/32 in.
(609 mm x 0.6 = 366 mm)
Width of opening —20 in. x 0.6 = 12 in.
(508 mm x 0.6 = 304 mm)
The minimum allowable opening for overhead protection would
be 14 13/32 in. x 12 in. (365 mm x 304 mm).
This example would be acceptable for overhead protection.
EXAMPLE NO. 2
Internal broiler size is 30 in. long x 24 in. wide (762 mm x
609 mm) with an opening of 22 in. x 12 in. (558 mm x
304 mm).
To determine minimum opening size, multiply internal length
and internal width by 0.6:
Length of opening —30 in. x 0.6 = 18 in.
(762 mm x 0.6 = 457 mm)
Width of opening —24 in. x 0.6 = 14 13/32 in.
(609 mm x 0.6 = 365 mm)
Minimum allowable opening for overhead protection would be
18 in. x 14 13/32 in. (457 mm x 365 mm).
Because this broiler has an opening of 22 in. x 12 in. (558 mm
x 304 mm), the 12 in. (304 mm) width is below the minimum
allowable calculated dimension of 14 13/32 in. (365 mm) and
therefore would not be acceptable for overhead protection.
MAXIMUM INTER
BROILER SIZE 4
(1092 mm x 787
iN NO;
ATCENTER OF
GRATES
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-24 REV. 13 2022-NOV-14
APPLIANCE PROTECTION (Continued)
Salamander Broiler Protection
The R-102 system uses three different nozzle locations for
salamander 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
broiler chamber) of 16 in. (406 mm) deep x 29 in. (736 mm)
wide can be protected using a 1 nozzle. The nozzle is
stamped with 1 N, indicating that this is a one-flow nozzle.
The single 1 N nozzle must be located directly in line with
either vertical edge of the broiler opening, 6 in. to 12 in.
(152 mm to 304 mm) in front of the broiler, and 0 in. to 12 in.
(0 mm to 304 mm) above the top of the broiler. The nozzle
must be aimed at the center of the broiler opening. See
Figure 4-59.
VERTICAL EDGE
OF BROILER
OPENING
AIM AT CENTER
OF BROILER
OPENING
FIGURE 4-59
Salamander Broiler Protection - 1 F (1-Flow) Nozzle
Overhead
A salamander broiler with a maximum hazard area (internal
broiler chamber) of 15 1/2 in. (393 mm) deep x 31 in.
(787 mm) wide can be protected using a 1 F nozzle. The
nozzle is stamped with 1 F, indicating that this is a one-flow
nozzle.
The single 1 F nozzle must be located directly in line with the
center of the broiler opening, 8 in. to 12 in. (203 mm to
304 mm) in front of the broiler and 12 in. to 18 in. (304 mm
to 457 mm) 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 nozzle must be orien-
tated so the nozzle tip flats are parallel with the grate left to
right centerline. See Figure 4-60.
ANSULE R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
IF NOZZLE NOZZLE
(PART NO. 6 IN. fITFR-I----- LOCATION ZONE
419333) (152 mm) BIN. (203 mm)
12 IN
\ 4 IN.
(101 MM (304
AIM AT CENTER OF AIM AT CENTER OF THE TOP
THE TOP BROILER BROILER OPENING WHEN THE
OPENING WHEN THE GRATE IS LOCATED IN THE P. GRATE IS LOCATED IN MIDDLE POSITION
THE MIDDLE POSITION
FIGURE 4-60
008426
Salamander Broiler Protection - IN (1-Flow) Nozzle Local
Note: The use of the Agent Distribution Hose should be considered when
protecting a salamander broiler/range combination appliance that employs
Casters.
FIGURE 4-61
008428
Upright Broiler/Salamander Protection
The R-102 system uses two 1/2N Nozzles for all upright broiler
protection. The nozzle is stamped 1/2N, indicating that this
is a half-flow nozzle. A pair of these nozzles equals one flow
number.
Two 1/2N nozzles protects a maximum hazard area (internal
broiler chamber) of 30 in. x 32 1/2 in. (761 mm x 825 mm).
These nozzles must always be used in pairs on an upright
broiler. One nozzle must be positioned above the grate and
pointed at the back opposite corner of the broiler chamber.
The second nozzle must be pointed down into the center
of the drip pan through the open slot. See Figure 4-62 and
Figure 4-63.
AT CEN1
OF BROILER
OPENING
A salamander broiler with a maximum hazard area (internal iN NOZZLE (PART NO. 419335) broiler chamber) of 15 In. (381 mm) deep x 31 In. (787 mm)
NOZZLE wide can be protected using a 1 nozzle. The nozzle is
12 IN. LOCATION ZONE stamped with 1 N, indicating that this is a one-flow nozzle.
:304 mm) 6 IN. (152 mm) The single 1 N nozzle must be affixed to the side of the
cooking chamber, above the grate on either vertical edge of
SIN. the broiler opening. The nozzle must be aimed at the center of
(152 mm) the grates. See Figure 4-61.
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
APPLIANCE PROTECTION (Continued)
Upright Broiler/Salamander Protection (Continued)
FIGURE 4-62
000251
BROILER CHAMBER
FRONT SIDE VIEW
VIEW
FIGURE 4-63
000252
Gas-RadiantiElectric Char-Broiler Protection
The R-1 02 system uses the 1 N nozzle for gas-radiant/electric
char-broiler protection.
The nozzle is stamped with a 1 N, indicating that this is a
one-flow nozzle and must be counted as one flow number.
One 1 N nozzle protects a hazard with a maximum length of
36 in. (914 mm) and a total cooking area which does not
exceed 864 in.2 (0.557 m2). The nozzle tip must be located
15 in. to 40 in. (381 mm to 1,016 mm) 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
4-64.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-25
40 IN.
(1016 mm)
/ I MAXIMUM
, 15 IN. (381 mm)
MINIMUM
FIGURE 4-64
000250000257
Electric Char-Broiler Protection (Optional)
The R-1 02 system uses the 1 N nozzle for electric char-broiler
protection.
The nozzle is stamped with a 1 N, indicating that this is a one-flow
nozzle and must be counted as one flow number.
One 1 N nozzle protects a hazard with a maximum length of
34 in. (863 mm) and a total cooking area which does not exceed
680 in.2 (0.438 m2). The nozzle tip must be located
20 in. to 50 in. (508 mm to 1,270 mm) above the hazard surface.
When using this nozzle for 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 4-65.
4
50 IN.
(1 21 mm)
MAXIMUM
20 IN. (508 mm)
MINIMUM
FIGURE 4-65
000256, 000257
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-26 REV. 13 2022-NOV-14
APPLIANCE PROTECTION (Continued)
Lava Rock (Ceramic) Char-Broiler Protection
The R-1 02 system uses the 1 N nozzle for all lava rock
char-broiler protection. The nozzle is stamped with 1 N,
indicating that this is a one-flow nozzle and must be counted
as one flow number.
One 1 nozzle protects a hazard which has a maximum
length of 24 in. (609 mm) and a total cooking area which does
not exceed 312 in.2 (0.201 m2). The nozzle tip must be located
18 in. to 35 in. (457 mm to 889 mm) 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 4-66.
COOKING 1'AREAI
AREA COOKING
I I
1r I l 35 IN.
(889 mm)
MAXIMUI ,I I
18 /N. /I (457mm) I MINIMUM I I I I
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
Natural Charcoal Broiler Protection
The R-1 02 system uses the 1 N nozzle for all natural charcoal
broiler protection. The nozzle 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 protects a hazard area which has a maximum
length of 24 in. (609 mm) and a total cooking area which does
not exceed 288 in.2 (0.185 m2). The nozzle tip must be located
18 in. to 40 in. (457 mm to 1,016 mm) 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 maximum cooking area and aimed
at the center of the cooking surface. See Figure 4-67.
The coverage of such appliances only applies when the depth
of the charcoal does not exceed 4 in. (101 mm).
COOKING
AREA __Jv.....COOKING
AREA
/40 IN. I I
/ 1 MAXIM(
MAXIMUM N \ / / 4 IN. (101 mm) I 181N.
/ / I (457 mm) I DEPTH I MINIMUM I Ni H
FIGURE 4-66
000258, 000259
FIGURE 4-67
000280.000259
ANSUL R-102 Restaurant
U Fire Suppression Manual
(Part No. 418087)
APPLIANCE PROTECTION (Continued)
Alternate Ceramic/Natural Charcoal Char-broiler
Protection
The R-102 system may also use the 3N nozzle for all ceramic
(lava rock) and natural charcoal char-broiler protection. The
nozzle is stamped with 3N, indicating that this is a three-flow
nozzle and must be counted as three flow numbers.
One 3N nozzle protects a hazard which has a maximum
length of 30 in. (762 mm) and a total cooking area which
does not exceed 720 in.2 (0.464 m2). The nozzle tip must
be located 14 in. to 40 in. (355 mm to 1,016 mm) above the
hazard surface. The nozzle must be positioned anywhere
along or within the perimeter of the maximum cooking area
and angled to the center. See Figure 4-68.
For natural charcoal char-boiler protection, this coverage only
applies when the depth of the charcoal does not exceed 4 in.
(101 mm).
COOKING k. AREA COOKING
AREA
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-27
Wood Fueled Char-Broiler Protection
The R-102 system uses the 3N nozzle for mesquite
char-broiler protection. The nozzle is stamped with 3N
indicating that this is a three-flow nozzle and must be counted
as three flow numbers.
One 3N nozzle protects a hazard which has a maximum
length of 30 in. (762 mm) and a total cooking area which does
not exceed 720 in.2 (0.464 m2). The nozzle tip must be located
14 in. to 40 in. (355 mm to 1,016 mm) above the hazard
surface. The nozzle must be positioned anywhere along or
within the perimeter of the maximum cooking area and aimed
at the center of the cooking surface. See Figure 4-69.
Mesquite logs and pieces, no larger than 4 in. (102 mm) in
diameter, may be protected with a maximum allowable wood
depth of 6 in. (152 mm).
COOKING
AREA COOKING
AREA
-
Jr I/P
40 IN.
40 IN.
(1016 mm) / (1,016 mm) \\ /
MAXIMUM
MAXIMUM
I'L7
4 IN. (101 mm) \\
I I /f 6 IN. (152mm)
I4 IN,
"\\
MAXIMUM / I (355 mm)
I / I mm) DEPTH MAXIMUM
DEPTH I MINIMUM I MINIMUM
FIGURE 4-68
000260, 000259
FIGURE 4-69
WOM. 000259
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-28 REV. 13 2022-NOV-14
APPLIANCE PROTECTION (Continued)
Wok Protection
The R-102 system uses two different nozzles for the protection
of woks.
1. A 260 nozzle protects a wok 14 in. (355 mm) minimum
diameter up to 30 in. (762 mm) maximum diameter. The
wok depth must be no less than 3 3/4 in. (95 mm) and no
greater than 8 in. (203 mm).
The nozzle is stamped with 260 indicating that this is
a two-flow nozzle and must be counted as two flow
numbers.
When using this nozzle, the nozzle must be positioned as
shown in Figure 4-70.
NOZZLE MUST BE POSITIONED WITHIN 1 IN. (25 mm) RADIUS
OF THE CENTER OF THE WOK, POINTED VERTICALLY DOWN
260 NOZZLE
35 IN. TO 45 IN.
(889 mm TO 1,143 mm)
MAXIMUM DEPTH BIN. (203 mm)
MINIMUM DEPTH 33/4 IN. (95 mm)
30 IN. (762 mm) MAXIMUM DIAMETER
14 IN. (355 mm) MINIMUM DIAMETER
FIGURE 4-70
000261
ANSULcS R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
2. A 1 N nozzle protects a wok 11 in. (279 mm) minimum
diameter up to 24 in. (609 mm) maximum diameter. The
wok depth must be no less than 3 in. (76 mm) and no
greater than 6 in. (152 mm). The nozzle is stamped with
1 N indicating that this a one-flow nozzle and must be
counted as one flow number. When using this nozzle, the
nozzle must be positioned anywhere along or within the
perimeter of the wok, aimed at the center, 30 in. to
40 in. (762 mm to 1,016 mm) above the hazard surface,
as shown in Figure 4-71.
NOTICE
When using this type of wok protection,
only five flow numbers are allowed on a
1.5 gal (5.7 L) system, and only eleven
flow numbers are allowed on a 3 gal
(11.4 L) system.
/-j
//'mm)
I \\ /30 IN.
- / (762 mm)
MAXIMUM DEPTH
6 IN. (152 mm)
MINIMUM DEPTH
3 IN. (76 mm)
24: (609 mm) MAXIMUM DIAMETER
11 IN. (279 mm) MINIMUM DIAMETER
FIGURE 4-71
000001
ANSUL® R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
APPLIANCE PROTECTION (Continued)
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.
Note: When protecting appliances which are larger than single nozzle coverage,
multiple nozzles can be used.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-29
NOTICE
This chart is for general reference only. See
complete details for each type of hazard.
Minimum Nozzle
Nozzle Nozzle Nozzle Stamping
Hazard Maximum Hazard Dimension Quantity Heights Part No. Flow No.
Duct (Single Nozzle) Length - Unlimited 1 - 443323 1W
Perimeter - 50 in. (1,270 mm)
Diameter - 16 in. (406 mm)
Duct (Single Nozzle) Length - Unlimited 1 - 443325 2W
Perimeter - 100 in. (2,540 mm)
Diameter - 32 in. (812 mm)
Duct (Dual Nozzle) Length - Unlimited 1 - 443325 2W
Perimeter— 135 in. (3,429 mm) 1 - 443323 1W
Electrostatic Individual Cell 1 - 443321 1/2N
Precipitator
(At Base of Duct)
Plenum Length - 10 ft (3.0 m) 1 - 443317 1
(Horizontal Protection)
Plenum Length - 6 ft (1.8 m) 1 - 443323 1W
(Horizontal Protection) Width - 4 ft (1.2 m)
Plenum Length —4 ft (1.2 m) 1 - 443323 1W
(Vertical Protection) Width - 4 ft (1.2 m)
Fryer (Split or Maximum Size (without drip board) 1 13 in. to 16 in. 443335 290
Non-Split Vat) 14 in. x 15 in. (355 mm x 381 mm) (330 mm to 406 mm)
Low Proximity
Fryer (Split or Maximum Size (without drip board) 1 16 in. to 27 in. 443335 290
Non-Split Vat) 14 1/2 in. x 14 in. (368 mm x 355 mm) (406 mm to 685 mm)
Medium Proximity
Fryer (Split or Maximum Size (without drip board) 1 27 in. to 47 in. 443329 230
Non-Split Vat)* 15 in. x 14 in. (381 mm x 355 mm) (686 mm to 1,194 mm)
High Proximity
Medium Proximity 1 20 in. to 27 in. 443331 245
(508 mm to 686 mm)
Fryer (Non-Split Maximum Size (without drip board) 1 21 in. to 34 in. 443327 3N Vat Only) 19 1/2 in. x 19 in. (495 mm x 482 mm) (533 mm to 864 mm)
High Proximity
Low Proximity 1 13 in. to 16 in. 443335 290
(330 mm to 406 mm)
Maximum Size (without drip board) 1 25 in. to 35 in. 443327 3N
18 in. x 18 in. (457 mm x 457 mm) (635 mm to 889 mm)
High Proximity
Maximum Size (without drip board) 1 16 in. to 21 in. 443335 290
14 1/2 in. x 16 1/2 in. (368 mm x 419 mm) (406 mm to 533 mm)
High Proximity
Fryer (Non-Split Maximum Size (with drip board) 1 27 in. to 47 in. 443329 230 Vat Only)* 21 in. x 14 in. (533 mm x 355 mm) (685 mm to 1,193 mm)
(Fry Pot must not exceed
15 in. x 14 in. (381 mm x 355 mm))
High Proximity
* For multiple nozzle protection of single fryers, see detailed information on Pages 4-11 and 4-12.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-30 REV. 13 2022-NOV-14
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
APPLIANCE PROTECTION (Continued)
Nozzle Application Chart (Continued)
Minimum Nozzle
Hazard Maximum Hazard Dimension
Nozzle
Quantity
Nozzle
Heights
Nozzle
Part No.
Stamping
Flow No.
Fryer (Non-Split
Vat Only)*
(Continued)
Medium Proximity 1 20 in. to 27 in.
(508 mm to 685 mm)
443331 245
Maximum Size (with drip board)
25 3/8 in. x 19 1/2 in. (644 mm x 495 mm)
(Fry pot side must not exceed
1 21 in. to 34 in.
(533 mm to 863 mm)
443327 3N
19 1/2 in. x 19 in. (495 mm x 483 mm))
High Proximity
Low Proximity 1 13 in. to 16 in. 443335 290
(330 mm to 406 mm)
Maximum Size (with drip board)
18 in. x 273/4 in. (457 mm x 704 mm)
High Proximity
1 25 in. to 35 in.
(635 mm to 889 mm)
443327 3N
Maximum Size (with drip board)
14 1/2 in. x 26 1/2 in. (368 mm x 673 mm)
High Proximity
1 16 in. to 21 in.
(368 mm x 673 mm)
443335 290
Fryer (Split or
Non-Split Vat)
Maximum Size (with drip board)
14 in. x 21 in. (355 mm x 533 mm)
Low Proximity
1 13 in. to 16 in.
(330 mm x 406 mm)
443335 290
Fryer (Split or
Non-Split Vat)
Maximum Size (with drip board)
14 1/2 in. x 26 1/2 in. (368 mm x 673 mm)
1 16 in. to 27 in.
(405 mm to 685 mm)
443335 290
Medium Proximity
Fryer, Electric Split
Vat
Maximum Size (with drip board)
14 in. x 21 in. (356 mm x 533 mm)
1 21 in. to 27 in.
(533 mm to 686 mm)
443331 245
Maximum Size (with drip board)
14 in. x 21 in. (356 mm x 533 mm)
1 16 in. to 21 in.
(406 mm to 533 mm)
443335 1 290
Range Longest Side (High Proximity)
32 in. (812 mm)
Area - 384 in.2 (0.247 m2)
1 30 in. to 40 in.
(762 mm to 1,016 mm)
443317 1
Longest Side (Low Proximity)
24 in. (609 mm)
Area -432 in.2 (0.278 m2)
1 15 in. to 20 in.
(381 mm to 508 mm)
443317 iN
Longest Side 1 40 in. to 48 in. 443319 1 28 in. (711 mm)
Area —336 in.2 (0.216 m2)
(1,016 mm to 1,219
mm)
(With Backshelf)
Longest Side
32 in. (812 mm)
Area - 384 in.2 (0.247 m2)
1 30 in. to 40 in.
(762 mm to 1,016 mm)
(With Backshelf)
443333 260
Longest Side (High Proximity)
28 in. (711 mm)
Area - 672 in.2 (0.433 m2)
1 40 in. to 50 in.
(1,016 mm to 1,270
mm)
443331 245
Longest Side (Medium Proximity)
32 in. (812 mm)
Area - 768 in.2 (0.495 m2)
1 30 in. to 40 in.
(762 mm to 1,016 mm)
443333 260
Longest Side (Low Proximity)
36 in. (914 mm)
Area - 1,008 in.2 (0.650 m2)
2 15 in. to 20 in.
(381 mm to 508 mm)
443335 290
* For multiple nozzle protection of single fryers, see detailed information on Pages 4-11 and 4-12.
ANSUL R-102 Restaurant SECTION 4— SYSTEM DESIGN
Fire Suppression Manual UL EX3470 ULC EX3470
(Part No. 418087) 2022-NOV-14 REV. 13 PAGE 4-31
APPLIANCE PROTECTION (Continued)
Nozzle Application Chart (Continued)
Minimum Nozzle
Nozzle Nozzle Nozzle Stamping
Hazard Maximum Hazard Dimension Quantity Heights Part No. Flow No.
Griddle Longest Side (High Proximity) 1 30 in. to 50 in. 443333 260
48 in. (1,219 mm) (762 mm to 1,270 mm)
Area - 1,440 in.2 (0.929 m2) (Perimeter Located)
Longest Side (High Proximity) 1 30 in. to 50 in. 443335 290
30 in. (762 mm) (762 mm to 1,270 mm)
Area - 720 in.2 (0.464 m2) (Center Located)
Longest Side (High Proximity) 1 35 in. to 40 in. 443317/ iN/i NSS
36 in. (914 mm) (889 mm to 1,016 mm) 439865
Area - 1,440 in.2 (0.929 m2) (Perimeter Located)
Longest Side (Medium Proximity) 1 20 in. to 30 in. 443335 290
48 in. (1,219 mm) (508 mm to 762 mm)
Area - 1,440 in.2 (0.929 m2) (Perimeter Located)
Longest Side (Low Proximity) 1 15 in. to 20 in. 443323 1W
26 in. (660 mm) (381 mm to 508 mm)
Area - 533 in.2 (0.343 m2) (Perimeter Located)
Longest Side (Low Proximity) 1 10 in. to 20 in. 443325 2W
36 in. (914 mm) (254 mm to 508 mm)
Area - 1,080 in.2 (0.696 m2) (Perimeter Located)
Longest Side (Low Proximity) 1 10 in. to 20 in. 443337 2120
48 in. (1,219 mm) (254 mm to 508 mm)
Area - 1,440 in.2 (0.929 m2) (Perimeter Located)
Chain Broiler* Length —34 in. (863 mm) 2 10 in. to 26 in. 443323/ 1W/1 WSS (Overhead Protection) Width —32 in. (812 mm) (254 mm to 660 mm) 439864
Chain Broiler Length-43 in. (1,092 mm) 2 1 in. to 3 in. 443317/ 1NI1NSS (Horizontal Protection) Width - 31 in. (787 mm) (25 mm to 76 mm) 439865
Gas-Radiant/Electric Longest Side-36 in. (914 mm) 1 15 in. to 40 in. 443317/ 1N/1NSS
Char-Broiler Area —864 in.2 (0.557 m2) (381 mm to 1,016 mm) 439865
Electric Char-Broiler Longest Side - 34 in. (863 mm) 1 20 in. to 50 in. 443317/ 1 N/i NSS
Area - 680 in.2 (0.438 m2) (508 mm to 1,270 mm) 439865
Lava-Rock Broiler Longest Side —24 in. (609 mm) 1 18 in. to 35 in. 443317/ 1 N/i NSS Area —312 in.2 (0.201 m2) (457 mm to 889 mm) 439865
Natural Charcoal Longest Side —24 in. (609 mm) 1 18 in. to 40 in. 443317/ 1N/1NSS Broiler Area —288 in.2 (0.185 m2) (457 mm to 1,016 mm) 439865
Lava-Rock or Natural Longest Side —30 in. (762 mm) 1 14 in. to 40 in. 443327 3N Charcoal Char-Broiler Area —720 in.2 (0.464 m2) (355 mm to 1,016 mm)
Wood Fueled Longest Side —30 in. (762 mm) 1 14 in. to 40 in. 443327 3N
Char-Broiler Area - 720 in.2 (0.464 m2) (355 mm to 1,016 mm)
Upright Broiler/ Length - 32 1/2 in. (825 mm) 2 - 443321 1/2N
Salamander Width —30 in. (762 mm)
Salamander Broiler Length —29 in. (736 mm) 1 - 443317 iN
Width - 16 in. (406 mm)
Length-31 in. (787 mm) 1 - 443319 1
Width — iS in. (381 mm)
Length-31 in. (787 mm) 1 - 443317 1 Width - 15 in. (381 mm)
Wok 14 in. to 30 in. (355 mm to 762 mm) 1 35 in. to 45 in. 443333 260
Diameter (889 mm to 1,143 mm)
3 3/4 in. to 8 in. (95 mm to 203 mm) Deep
ii in. to 24 in. (279 mm to 609 mm) 1 30 in. to 40 in. 443317/ iN/1NSS
Diameter (762 mm to 1,016 mm) 439865
3 in. to 6 in. (76 mm to 152 mm) Deep
Minimum chain broiler exhaust opening - 12 in. x 12 in. (305 mm x 305 mm), and not less than 60% of internal broiler size.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-32 REV. 13 2022-NOV-14
SPECIFIC APPLICATION BY MODEL
Due to the configuration, application, and/or additional features
that pose protection problems using conventional protection,
noted in the guidelines previously addressed, the following
o. appliances/applications are considered hazard specific options
' outside of standard coverage.
The following hazard specific applications have been individ-
ually tested and listed by make and model number of the
equipment designated.
Dean Industries Gas Fryer, Model 2424 GTI,
120,000 BTU/hr. Rating
This specialized gas fryer can be protected with a combination
of a 290 nozzle and a 1W nozzle for low proximity (7 3/4 in.
to 8 in. (197 mm to 203 mm) nozzle height only) and two 230
nozzles (Part No. 419339) for high proximity (45 in.
(1,143 mm) nozzle height only).
The maximum dimension of the fry pot is 24 in. x 24 in.
(610 mm x 610 mm).
Nozzles must be positioned and aimed as shown in
Figure 4-72.
Note: For low proximity protection, see Special Piping Layout in Figure 4-73.
Dean Industries Model GTI Gas Fryer Special Piping
Layout
Section A (Tank to Hood Penetration) Piping Limitations
Maximum Length: 30 ft (9.1 m)
Maximum Rise: 6 ft (1.8 m)
Maximum Number of 900 Elbows: 7
Maximum Number of Tees: 0
ANSUL® R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
FRY POT CENTERLINE
BIN. CL 1.1/8 IN.
(203 mm) 11/BIN (28 mm)
(28 mm)
W NOZZLE
6 IN. 290 NOZZLE-'-' T
(152 mm)
1r
AIM POINT 73/4 IN. TO 8 IN. ONLY
L I (197 mm TO 203 mm)
000282
LOW PROXIMITY (7 4 IN. TO 8 IN. (197 mm TO 203 mm) NOZZLE HEIGHT)
2 1/4 IN.
21/4 IN.
(57 mm)
(57 mm;
230 NOZZLE
FRONT EDGE
OF FRY POT 11 230 NOZZLE
11 IN.
(279 mm)
45 IN. ONLY
(1,143 mm)
TOP OFFRYER \I I
AIMPOINT I
t
I
rL --J
I I 000
HIGH PROXIMITY (45 IN. (1,143 mm) NOZZLE HEIGHT ONLY)
FIGURE 4-72
000282. 000283
Section B (Hood Penetration to Nozzles) Piping
Limitations
Piping configuration shall be as shown with ±1/4 in.
(6 mm) tolerance on dimensions.
All nozzles shall be at the same elevation.
Each pair of appliance nozzles shall be equally spaced
from left-to-right centerline of fryer.
290 j T
21/4 IN. 290 21 IN.
(57 mm)
rN2l.533mm) or 1/4 IN.
(609 mm)
8 1/4 IN. 290 ' 24 IN. (609 mm) (57 mm)
(209 mm)
(752 mm) 290
211/16IN. 1W 2 1/4 IN.
(68 mm) I
tti
21 IN. (533 mm) or (57 mm) IN. (609 mm)
0000i ~
r
24
2 1/4 IN.
(57 mm)
SPECIFIC DISCHARGE PIPING FOR LOW PROXIMITY PROTECTION OF FOUR DEAN INDUSTRIES MODEL GTI GAS FRYERS
FIGURE 4-73
000284
TO GAL (11.4 L)TANK
SECTION A
-1 21/8 IN. 23/4 IN.
(53 mm) (69 mm)
HOOD PENETRATION
131
(330 m
16.75 IN. (425 mm)
MAXIMUM
FIGURE 4-75
000209
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
SPECIFIC APPLICATION BY MODEL (Continued)
Far West Hospitality Products Gas Fryer, Model PAR-1-20,
63000 BTU/hr Rating
This specialized gas fryer can be protected with a single, 290
nozzle.
The maximum dimension of the fry pot is 21 in. x 21 in.
(533 mm x 533 mm).
The 290 nozzle must be located on the front-to-rear centerline
and aimed at the center of the cooking surface. See
Figure 4-74.
41/2 IN.
(114 mm)
(330
BACK OF
FRYER
SIDE VIEW OF FRYER
O285
290 NOZZLE LOCATED ON FRONT-TO-REAR CENTERLINE :t 41/2 IN. (114 mm) FROM
SIDE TO SIDE CENTERLINE AND AIMED AT CENTER OF COOKING AREA.
SECTION 4—SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-33
Frymaster 14 KW - 208V Electric Fryer, Model MACH 14
Series
This specialized single vat electric fryer can be protected
either with a single 230 nozzle located 27 in. to 47 in.
(685 mm to 1,193 mm) above the top surface of the fryer or
with a single 245 nozzle located 20 in. to 27 in. (508 mm to
685 mm) above the top surface of the fryer.
Either nozzle must be located anywhere along or within the
perimeter of the cooking surface and aimed at the midpoint.
See Figure 4-75. The maximum size of the fry pot (without drip
board) is 13 3/4 in. x 16 3/4 in. (349 mm x 425 mm) and the
maximum size of the cooking surface (with drip board) is
13 3/4 in. x 20 7/8 in. (349 mm x 530 mm). The vat may be
divided in half to make two split vats.
230 NOZZLE TIP OR 245 NOZZLE TIP ANYWHERE ALONG OR WITHIN THE PERIMETER
OF THE COOKING SURFACE AND AIMED AT THE MIDPOINT.
2 20 7/8 IN. 30 NOZZLE
MAXIMUM -< < 230 NOZZLE
245 27 IN. TO 47 IN.
13 'T1
t
ZZLE (685 mm TO 1,193 mm)
OF FRYER
(530 mm)
245 NOZZLE I MAXIMUM
I TO I
(349 mm)
ABOVE TOP SURFACE
I
I mTO I
m
ETOP
CE OF
FIGURE 4-74
009285,000286
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-34 REV. 13 2022-NOV-14
SPECIFIC APPLICATION BY MODEL (Continued)
Frymaster Energy Efficient RE 14 Fryer
This electric fryer can be protected with either a single 230
nozzle located 27 in. to 47 in. (685 mm to 1,193 mm) above
the top surface of the fryer or with a single 245 nozzle located
20 in. to 27 in. (508 mm to 685 mm) above the top surface of
the fryer.
Either nozzle must be located anywhere along or within the
perimeter of the cooking surface and aimed at the midpoint.
See Figure 4-76. The maximum size of the try pot (without
drip board) is 14 in. x 15 1/2 in. (355 mm x 393 mm) and the
maximum size of the cooking surface (with drip board) is
14 in. x 207/8 in. (355 mm x 530 mm). The vat may be
divided in half to make two split vats.
230 NOZZLE TIP OR 245 NOZZLE TIP ANYWHERE ALONG OR WITHIN THE PERIMETER
OF THE COOKING SURFACE AND AIMED AT THE MIDPOINT.
20 7/8 IN.
MAXIMUM \
230 NOZZLE
(530 mm)
230 NOZZLE
27 IN. TO 47 IN.
(685 mm to
14 IN. TOP SURFACE
1,193 mm) ABOVE
(355 mm) OF FRYER MAXIMUM
151/2 IN. (393 mm)
MAXIMUM
FIGURE 4-76
000299
McDonald Fryer (Nozzle Heights of Less Than 20 In.
(508 mm))
When the 245 nozzle is used to protect McDonald's fryers at
heights less than 20 in. (508 mm) above the top of the fryer,
the following appliance and distribution piping rules shall
apply:
1. Each McDonald's gas or electric fryer shall be protected
by one 245 nozzle. The fryer vat dimensions for one full
vat or two split vats shall not exceed 14 in. x 15 in.
(355 mm x 381 mm) without the dripboard and 14 in. x
21 in. (355 mm x 533 mm) with the dripboard.
The heat input rating of the fryer shall not exceed
122,000 BTU/HR.
The 245 nozzle shall be located 18 in. to 20 in. (457 mm
to 508 mm) above the top of the fryer vat, 2 in. to 2 1/4 in.
(51 mm to 57 mm) to the right or left of the front-to-rear
vat centerline, and 0 in. to 3 1/4 in. (0 to 82 mm) forward
of the right-to-left vat centerline, and aimed at the vat
center point. See Figure 4-77.
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
REAR
FRONT-TO-REAR
VAT CENTERLINE
I RIGHT-TO-LEFT VAT I AIM CENTERLINE I
POINT
NOZZLE I . 112 N.I LOCATION 2 mm) ZONES
2 IN.
(51 mm)
21/21N.k I.1l .121/2IN.
(57 mm) , (57 mm)
FRONT
FIGURE 4-77
002297
The distance between the start of the first branch line and
the start of the last branch line shall not exceed 79 in.
(2,006 mm).
The total length of all branch lines shall not exceed
162 in. (4,114 mm).
The 3 gallon agent tank shall be elevated above the
connections between the supply and branch lines.
The requirements of the following table shall not be
exceeded:
TABLE 4-5: NOZZLE REQUIREMENTS
Duct Plenum Appliance
Supply Branch Branch Branch
Requirement Line Line Line Line
Pipe Size 3/8 in. 3/8 in. 3/8 in. 3/8 in.
Maximum 140 67 6 42
Length - (3,556) (1,701) (152) (1,066)
in. (mm)
Minimum 81 4 4 17
Length - (2,057) (101) (101) (431)
in. (mm)
Maximum 900 5 3 1 6
Elbows
Maximum 0 1 1 1
Tees
Maximum 11 2 1 2
Flow
Numbers
Minimum 5 0 0 1/2
Flow
Numbers
I IN.
3 mm)
TOP VIEW SIN.
(127 mm)
/16 IN.
MM)
1 NOZZLE
1 NOZZLE
SIDE VIEW
FIGURE 4-78
007516
79116 IN.
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
SPECIFIC APPLICATION BY MODEL (Continued)
Henny Penny Mono Rail Center Lift System -
Models 690, 691, 692
Nozzle Type: One 1 nozzle (Upper position)
One 1 nozzle (Lower position)
Nozzle Location: See Figure 4-78.
1 Nozzle
(Upper position): From the tee block, position nozzle tip
16 in. (406 mm) up from base of fryer
surface and 5 in. (127 mm) in from right
side of appliance back shroud.
1 Nozzle
(Lower Position): Running down from the tee block to the
base of the fryer, position the nozzle tip
2 in. (51 mm) from back side of fry vat, and
8 in. (203 mm) in from the right side of
appliance back shroud.
Note: When protecting the Henny Penny fryers, a regulated actuator assembly is
dedicated to discharge up to three side-by-side separately piped 3 gallon tanks
with one double-tank nitrogen cartridge. The UL 300 listed limitations require the
use of the Henny Penny Piping and Nozzle Kit (Part No. 434455).
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-35
Nozzle Aiming Point:
1 Nozzle: At center point of fry vat
1 Nozzle: The 1 nozzle is a flat spray nozzle and
the spray must be horizontal to that of the
edge of the back lip of the fry vat.
System Coverage: Each fryer requires a dedicated 3 gal
(11.4 L) tank of ANSULEX low pH agent
discharging through the two one-flow
nozzles (iN and iF).
Note: In this application, up to three 3 gallon tanks can be expelled from one
double tank or LT-A-101-30 cartridge. The cartridge Used for this hazard specific
fryer protection cannot be shared with tanks intended for standard R-1 02
protection. Standard protection requires an expellant gas cartridge installed in
another actuation device such as an AUTOMAN regulated release or regulated
actuator assembly.
NOTE 1: if IS RECOMMENDED THAT THE AGENT DISTRIBUTION
HOSE KIT (PART NO. 435982) BE USED FOR
SYSTEM INSTALLATION. ADAPTERS FOR THE HOSE
SOLD SEPARATELY.
NOTE 2: VAT DIMENSIONS -
16 IN. (406 mm) WIDTH
20 1/4 IN. (514 mm) LENGTH
26 1/2 IN. (724 mm) DEPTH
MAXIMUM LID HEIGHT ABOVE VAT -
15 IN. (381 mm)
TEE
BLOCK
FRONT VIEW
(TEE BLOCK LOCAflON)
AIMING POINT 5 IN.
IM)
N NOZZLE
N.
nm)
NOZZLE
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-36 REV. 13 2022-NOV-14
SPECIFIC APPLICATION BY MODEL (Continued)
Henny Penny Dual Lift System —
Models 580, 581, 582, 590, 591, 592, 680, 682, 691
Nozzle Type: One 1 N nozzle (Upper position)
One 1 F nozzle (Lower position)
Nozzle Location: See Figure 4-79.
1 N Nozzle
(Upper position): From the tee block, position nozzle tip
16 in. (406 mm) up from base of fryer
surface and 5 in. (127 mm) in from left side
of appliance back shroud.
1 Nozzle
(Lower position): Running down from the tee block to the
base of the fryer, position the nozzle tip
2 in. (51 mm) from back side of fry vat,
and 8 in. (203 mm) in from the left side of
appliance back shroud.
Note: When protecting the Henny Penny fryers, a regulated actuator assembly is
dedicated to discharge up to three side-by-side separately piped 3 gallon tanks
with one double-tank nitrogen cartridge. The UL 300 listed limitations require the
b. use of the Henny Penny Piping and Nozzle Kit (Part No. 434455).
NOTE 1: IT IS RECOMMENDED THAT THE AGENT DISTRIBUTION
HOSE KIT (PART NO. 435982) BE USED FOR SYSTEM
INSTALLATION. ADAPTERS FOR THE HOSE SOLD
SEPARATELY.
NOTE 2: VAT DIMENSIONS -
16 IN. (406 mm) WIDTH
201/4 IN. (514 mm) LENGTH
281/2 IN. (724 mm) DEPTH
MAXIMUM LID HEIGHT ABOVE VAT -
15 IN. (381 mm)
79/16IN.
1613/
(427
ANSULcS R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
Nozzle Aiming Point:
iN Nozzle: At center point of fry vat.
1 F Nozzle: The 1 F nozzle is a flat spray nozzle and
the spray must be horizontal to that of the
edge of the back lip of the fry vat.
System Coverage: Each fryer requires a dedicated 3 gal
(11.4 L) tank of ANSULEX low pH agent
discharging through the two one-flow
nozzles (1 N and 1 F).
Note: In this application, up to three 3 gallon tanks can be expelled from one
double tank or LT-A-101-30 cartridge. The cartridge utilized for this hazard
specific fryer protection cannot be shared with tanks intended for standard
R-102 protection. Standard protection requires an expellant gas cartridge
installed in another actuation device such as an AUTOMAN regulated release or
regulated actuator assembly.
P.
b.
FRONT VIEW SIDE VIEW
(TEE BLOCK LOCATION) FIGURE 4-79
007515
1631
(425
1114 IN.
(32 mm)
P.
TOP VIEW
iN NOZZLE
11 3/4 IN. (44 mm)
TOP NOZZLE
F NOZZLE
2 IN.
1 mm) ________
F21/'4' IN. (57 mm)
BOTTOM NOZZLE
ANSULE R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
SPECIFIC APPLICATION BY MODEL (Continued)
Henny Penny Dual Lift System - Model PXE-100
Nozzle Type: One 1 N nozzle (Upper position)
One 1 F nozzle (Lower position)
Nozzle Location: See Figure 4-80.
1 N Nozzle
(Upper position): From the tee block, position nozzle tip
16 3/4 in. (425 mm) up from base of fryer
surface and 1 3/4 in. (44 mm) in from right
side of appliance back shroud
1 Nozzle
(Lower position): Running down from the tee block to the
base of the fryer, position the nozzle tip
2 in. (51 mm) up from the base of the fryer
surface, and 2 1/4 in. (57 mm) in from the
right side of appliance back shroud
Note: When protecting the Henny Penny fryers, a regulated actuator assembly is
dedicated to discharge up to three side-by-side separately piped 3 gallon tanks
with one double-tank nitrogen cartridge. The UL 300 listed limitations require the
use of the Henny Penny Piping and Nozzle Kit (Part No. 434455).
NOTE 1: IT IS RECOMMENDED THAT THE AGENT DISTRIBUTION HOSE KIT
(PART NO. 435982) BE USED FOR SYSTEM INSTALLATION. ADAPTERS FOR
THE HOSE SOLD SEPARATELY.
NOTE 2: VAT DIMENSIONS -
14 15/16 IN. (379 mm) WIDTH
20 35/64 IN. (522 mm) LENGTH
1727/64 IN. (442 mm) DEPTH
HEAT OUTPUT —17 kW
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-37
Nozzle Aiming Point:
1 N Nozzle:. At center point of fry vat
1 F Nozzle: The 1 F nozzle is a flat spray nozzle and
the spray must be horizontal to that of the
edge of the back lip of the fry vat
System Coverage: Each fryer requires a dedicated 3 gal
(11.4 L) tank of ANSULEX low ph agent
discharging through the two one-flow
nozzles (iN and iF)
Note: In this application, up to three 3 gallon tanks can be expelled from one
double tank or LT-A-101-30 cartridge. The cartridge used for this hazard specific
fryer protection cannot be shared with tanks intended for standard R-1 02
protection. Standard protection requires an expellant gas cartridge installed in
another actuation device such as an ALJTOMAN regulated release or regulated
actuator assembly.
FRONT VIEW SIDE VIEW
(TEE BLOCK LOCATION) (NOZZLE LOCATION)
FIGURE 4-80
009481
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-38 REV. 13 2022-NOV-14
SPECIFIC APPLICATION BY MODEL (Continued)
Henny Penny Flex Fryer - Model FFE-51X
("X" will be 2, 3, or 4 according to the number of wells)
Nozzle Type: One 3N nozzle (Upper position)
One 1 F nozzle (Lower position)
Nozzle Location: See Figure 4-81.
3N Nozzle
(Upper position): 21 in. to 36 in. (553 mm to 914 mm)
above the center of the fry vat and aim to
discharge straight down at the center of the
fry vat.
1 Nozzle
(Lower position): 1 3/4 in. (45 mm) from the right side of the
fry vat. The 1 F nozzle is a flat spray nozzle
and the spray must be horizontal to the
edge of the back lip of the fry vat.
NOTE: VAT DIMENSIONS-
103/4 IN. (273 mm) WIDTH
10 1/2 IN. (266 mm) LENGTH
HEAT OUTPUT: 9 k
ANSULE R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
Nozzle Aiming Point:
3N Nozzle: At center point of fry vat
1 Nozzle: The 1 F nozzle is a flat spray nozzle and the
spray must be horizontal to that of the edge
of the back lip of the fry vat
Protection is for two open positions - full and intermediate.
Full is defined as having the lid in the fully open position.
Intermediate is defined as having the handle unlocked to
release the steam pressure, and the safety hooks still latched,
resulting in a small opening between the lid and fry pot at the
back of the appliance.
The placement of the nozzle assembly is critical and must
be mounted per the design instructions as detailed in Figure
4-81. The Agent Distribution Hose and Restraining Cable Kit
(Part No. 435982) should be utilized to allow movement of the
appliance for cleaning purposes.
3N NOZZLE AIMED TO
CENTER OF VAT
21 IN. T036 IN.
(553 mm TO 914 mm)
HEIGHT ABOVE THE
COOKING SURFACE
LIP OF FRYER
UNDER LID
1 F NOZZLE WITH
ORIFICE
1/8 IN. (3 mm)
ABOVE TOP OF VAT
HORIZONTAL
SPRAY TO EDGE
OF BACK LIP
TOP VIEW SIDE VIEW (A-A)
FIGURE 4-81
010682
ANSUL R-102 Restaurant SECTION 4—SYSTEM DESIGN
Fire Suppression Manual UL EX3470 ULC EX3470
(Part No. 418087) 2022-NOV-14 REV. 13 PAGE 4-39
SPECIFIC APPLICATION BY MODEL (Continued)
NOZZLE CROSS SECTION VIEW
Pitco SP!PRESH Fryer — Models MElt, MGII, SE14,
SE14R, SE14X, SG144S, SG14RS, SEH50, SEH5017,
SGH50, SGH5017, SSH55, SSH55R
Nozzle Quantity/Type: Two 2120 nozzles
One agent distribution hose and restraining cable kit
(Part No. 435982) must be used for each fryer.
See Figure 4-82 and Figure 4-85.
The 3/8 in. "Quik-Seal" mechanical bulkhead fitting adaptor
(Part No. 77285) must be used for the connections through
fryer cover. See Figure 4-83 for front view nozzle locations.
See Figure 4-84 for side view nozzle locations of the "Quik-
Seal" bulkhead head fitting.
Nozzle must be installed with the standard metal blow-off
cap (Part No. 439861) or the stainless steel blow-off cap
(Part No. 439866).
Fryer electrical power source must be connected for
electrical shutdown upon system actuation through the
use of the ANSUL® R-102 snap-action switch kit (Part No.
423878 to 423881).
QUIK-SEAL ADAPTOR
CLOSE NIPPLE
a a
- ELBOW
h__CLOSE NIPPLE 3 IN. ± 118 IN.
a a
4~~T
(76mm±3mm)
-*----- 2120 NOZZLE TO NOZZLE TIP
61/4 IN. ± I/BIN.
(159 mm±3mm)
FIGURE 4-83
009400
FRYER FLUE - LOCATION OF NOZZLE ENTRANCE POINT
N. ± 1/2 IN.
ii ± 13 mm)
j.'aIlflhJJ
FIGURE 4-84
FIGURE 4-82
009476
6 IN.
(152 mm)
MEASURE TO THE CENTER
OF FITTINGS
FIGURE 4-85
009477
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-40 REV. 13 2022-NOV-14
SPECIFIC APPLICATION BY MODEL (Continued)
BELSHAW Century Fryers - Model numbers in table
Nozzle Type: 3N nozzle
Nozzle Spacing: See Figure 4-86. 111/2 in. (292 mm)
maximum from end of fryer and 25 1/2
in. (647 mm) maximum on centers
Nozzle Height: 35 in. (889 mm) above top of appliance
251/2 IN.
(647mm) I 25 1/2 IN.,4
(647mm)
251/2 IN.
251/21
(647 mm) rmm)
25 1/2
251/2 IN! 64,m) I (64m)
11 1/21N/
(292 mm)
35 IN.
(889 mm)om
ANSUL® R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
Nozzle Position: 2 in. (51 mm) in from inside edge of
fry vat
Nozzle Aiming Point: Along the centerline of fry vat
FIGURE 4-86
006908,0069089
11112 IN.
(292 mm)
TABLE 4-6: BELSHAW CENTURY FRYERS
Specifications: C100 C200 C200G C300G C400 C400G C600 C600G
Fryer Vat Size C6-8 C6-16 C6G-16 C6G-24 C10-16 C10G-16 C10-24 C10G-24
Length in. 65 65 65 65 1221/4 122 1221/4 122
(mm) (1,651) (1,651) (1,651) (1,651) (3,105) (3,099) (3,105) (3,099)
Width in. 12 20 20 311/4 2029/64 211/4 31 311/4
(mm) (305) (508) (508) (794) (514) (540) (787) (794)
Depth in. 51/4 51/4 93/4 93/4 61/4 111/4 71/8 11
(mm) (133) (133) (248) (248) (159) (286) (181) (279)
BTU Rating K - - 188 200 - 350 - 360
Vat Oil Capacity lb 110 188 346 700 478 600 675 1,250
(kg) (49.8) (85.2) (156.9) (317.5) (216.1) (272.1) (306.1) (566.9)
Fryer Specifications:
Vat Size:
Length: 122 in. (3,098 mm)
Width: 3119/64 in. (795 mm)
Depth: 11 in. (279 mm)
BTU Rating: 360k
Vat Oil Capacity:
1,250 lb (566.9 kg)
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
SPECIFIC APPLICATION BY MODEL (Continued)
Dunkin Donuts Fryer — Model DD400CGF
Nozzle Type: 3N nozzle
Nozzle Spacing: See Figure 4-87. 111/2 in. (292 mm)
maximum from end of fryer and 25 1/2
in. (647 mm) maximum on centers
Nozzle Height: 35 in. (889 mm) above top of appliance
Nozzle Position: 2 in. (51 mm) in from inside edge of
fry vat
Nozzle Aiming Point: Along the centerline of fry vat
251/2 N.
(647 mm)
25 1/2 IN.
(647 mm)
(647 mm) (254 mm)
(254 MM) (647 mm)
35 IN. 01.
(889 mm)
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-41
Krispy Kreme Fryers — Models 55M, 65 D/H, 110 D/H,
11 OM, 150 D/H, 220M, 270 D/H, 600 D/H, and 1000 D/H
Nozzle Type: 3N nozzle
Nozzle Spacing: See Figure 4-88.11 1/2 in. (292 mm)
maximum from end of fryer and on
maximum 25 1/2 in.
(647 mm) centers
Nozzle Height: 35 in. (889 mm) above top of appliance
Nozzle Position: 2 in. (51 mm) from inside edge of fry
vat
Nozzle Aiming Point: Along centerline of fry vat
Note: Figure 4-89 shows maximum size fryer (Model 1000 D/H). Smaller size
fryers (Models 150 DIE-f, 270 D/H, and 600 0/H) can be protected with less
nozzles but nozzle spacings, height requirements, and positions, must be
maintained as shown in Figure 4-88.
251/2 IN. 92i
111/211111
251/21
35 IN.L-'2- ' (889
00)
FIGURE 4-87
007505a,007505
SIDE VIEW
\
35 IN. \ (889 mm)
\
2IN. (51 mm)
FIGURE 4-88
006908.0069050
FRONT VIEW
t
24 IN. TO 26 IN.
(610 mm TO 660 mm)
ABOVE THE DIN. TO 2 IN. COOKING (0 MMTO 51 mm) SURFACE FROM FRONT
EDGE OF
COOKING
SURFACE
= = = = = = = = 3
AIM NOZZLE
AT CENTER
OF COOKING
SURFACE
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-42 REV. 13 2022-NOV-14
SPECIFIC APPLICATION BY MODEL (Continued)
Garland Electric Dual-Side Clamshell Broiler -
Model CXBE12
Nozzle Quantity/Type: One 1 N nozzle
Nozzle Height: 12 in. to 15 in. (305 mm to 381 mm)
above lower cooking surface
Nozzle Location: See Figure 4-89. 1 in. (26 mm) from
side of appliance at 12 in. (304.8 mm)
up.
1 in. to 3 in. (26 mm to 76 mm) from
side of appliance at 15 in. (381 mm)
up.
Nozzle Aiming Point: Center of lower cooking surface
NOZZLE CENTERED WITH
LOWER COOKING SURFACE
0. TOP VIEW
ANSUL® R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
m. Garland Electric Dual-Side Clamshell Broiler -
Model CXBE1 2
Nozzle Quantity/Type: One 230 nozzle
Nozzle Height: 24 in. to 26 in. (610 mm 10 660 mm)
above the cooking surface
Nozzle Location: 0 in. to 2 in. (0 mm to 51 mm)
from front edge of cooking surface
See Figure 4-90.
Nozzle Aiming Point: Center of lower cooking surface.
Top Cooking Surface: 10 13/64 in. x 22 13/32 in.
(259 mm x 568 mm)
Bottom Cooking Surface: 10 51/64 in. x 22 13/64 in.
(274 mm x 564 mm)
Total Load: 16 kW
o IN. TO 2 IN. (0 mm TO 51 mm)
FROM FRONT EDGE
OF COOKING SURFACE CENTER OF
COOKING 230 NOZZLE SURFACE
± 2 IN. (51 mm) I ME FROM
CENTERLINE
TOP VIEW
230 NOZZLE
NOZZLE AIMED TO CENTER OF LOWER
COOKING SURFACE
112 IN. TO 15 IN. (304.8 MM TO 381 mm) ABOVE
LOWER COOKING SURFACE
1 IN. (26 mm) FROM SIDE OF APPLIANCE AT 12 IN.
(3o4.8 mm) UP; I IN. TO 3 IN. (26 mm TO 76 mm)
FROM SIDE OF APPLIANCE AT 15 IN. (381 mm) UP
TOP COOKING SURFACE: 10 13/64 IN. X 22 13/32 IN.
(259 mm X 568 mm)
BOTTOM COOKING SURFACE: 1051164 IN. X 22 13/64 IN.
(274 mm X 564 mm)
TOTAL LOAD: 16 KW
FIGURE 4-89
01D810,010812
SIDE VIEW
FIGURE 4-90
00965 009655
PRODUCT
INPUT
TOP VIEW
245 NOZZLE FLUE GAS
-
DIVERTER
T61121N.(165mm) 8 IN. TO 15 IN.
FROM EDGE OF (203 mm TO 381 mm)
APPLIANCE THAT NOZZLE HEIGHT
IMPEDANCE PLATE IS ANGLED TOWARD I
PRODUCT
OUTPUT
BACK I I FRONT
SIDE VIEW
PRODUCT
-INPUT
290 NOZZLE
15 IN. TO 20 IN.
(381 mm TO 508 mm)
FRONT VIEW (FEED SIDE)
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
SPECIFIC APPLICATION BY MODEL (Continued)
DUKE Chain Broiler - Model FBB-High Proximity
DUKE Chain Broiler With or Without Catalyst
Nozzle Quantity/Type: One 290 nozzle
Nozzle Height: 15 in. to 20 in. (381 mm to 508 mm)
above top of appliance
Nozzle Location: Centered 6 1/2 in. (165 mm) back
from front feed edge of appliance.
Nozzle must be oriented to spray onto
impedance plate. See Figure 4-91.
Nozzle Aiming Point: Aimed at center of impedance plate
290
NOZZLE
LOW SIDE
OF PLATE
- 61/2 IN.
(165 mm)
SIDE VIEW
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-43
DUKE Chain Broiler With or Without Catalyst
Exhaust Deflector Size - 6.25 in. (159 mm) x 26.75 in.
(679 mm):
Nozzle Quantity/Type: Two 245 nozzles
Nozzle Height: 8 in. to 15 in. (203 mm to 381 mm)
above top of appliance
Nozzle Location: 6 1/2 in. (165 mm) from front or back
edge of hazard
First nozzle positioned 17 1/4 in.
(438 mm) from right side of broiler
(facing broiler)
Second nozzle positioned 15 in.
(381 mm) from first nozzle
Nozzle must be oriented to spray onto
impedance plate. See Figure 4-92.
Nozzle Aiming Point: Aimed at center of impedance plate
Note: If the deflector or flue gas diverter is rotated 180 degrees, the nozzles
must also rotate to discharge into the opening.
L 151N. _L1 IN.
j381 mm) 1(438mm)
61121N.(165mm) I... i
FROM EDGE OF APPLIANCE THAT IMPEDANCE PLATE IS 0010
ANGLED TOWARD Q J(ON PERFORATED (SEE SIDE ViEW) GRILL
CENTER
DUCT
FIGURE 4-91 FIGURE 4-92
007414 008100.008099
SECTION 4— SYSTEM DESIGN
U UL EX3470 ULC EX3470
PAGE 4-44 REV. 13 2022-NOV-14
SPECIFIC APPLICATION BY MODEL (Continued)
DUKE Electric Broiler - Model FBB - High Proximity
DUKE Electric Broiler with or without Catalyst
Nozzle Quantity/Type: Two 1 nozzles
Nozzle Height: 18 in. (457 mm)
Nozzle Location: 6 1/2 in. (165 mm) from edge of
appliance that impedance plate is
angled toward
First nozzle positioned 5 in. (127 mm)
to left of opening centerline
Second nozzle positioned 5 in.
(127 mm) to right of opening centerline
See Figure 4-93.
Nozzle Aiming Point: Aimed at center of opening
(2)- 1 NOZZLE
T
NOZZLE HEIGHT
FROM EDGE OF
-i
18 IN. (457 mm)
6 112 IN. (165 mm)
APPLIANCE THAT
IMPEDANCE I
PLATERS ANGLED I
TOWARD PRODUCT
PRODUCT I
..-
__________ INPUT
OUTPUT I
BACK I I FRONT
SIDE VIEW
4—+j — 10IN. CENTERED
6 112 IN. (165 mm) FROM ON OPENING EDGE OF APPLIANCE
THAT IMPEDANCE PLATE PERFORATED
ISANGLEDTOWARD - 0 0 01 0 0 GRILL
(SEESIDEVIEM 00 000
0ftx
i iq.,.—CENTER
OUTPUT
PRODUCT 0 I I I 0
000T
000000
000
DUCT
ANSUL® R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
DUKE Electric Broiler - Model FBB - High Proximity
DUKE Electric Broiler without Catalyst
Nozzle Quantity/Type: One 290 nozzle
Nozzle Height: 15 in. to 20 in. (381 mm to 508 mm)
Nozzle Location: 6 1/2 in. (165 mm) from edge of
appliance that impedance plate is
angled toward
See Figure 4-94.
Nozzle Aiming Point: Aimed at center of opening
(1) -290 NOZZLE
T
15 IN TO 20 IN. (381 mm TO 508 mm)
61/2 IN. (165 mm) NOZZLE HEIGHT
FROM EDGE OF-1 + APPLIANCE THAT I
IMPEDANCE I
PLATE IS ANGLED I
TOWARD PRODUCT
_________ PRODUCT INPUT
OUTPUT I
BACK I I FRONT
SIDE VIEW
EXHAUST OPENING
9 IN. x 263/4 IN. (229 mm x 679 mm)
61/2 IN. (165 mm) FROM
EDGE OF APPLIANCE
THAT IMPEDANCE PLATE j - PERFORATED
IS ANGLED TOWARD - Q 0 0 000
00 GRILL (SEE SIDE \1E) 000(i000
PRODUCT -'• 0 0 - CENTER
OUTPUT 0 ___________ 0 DUCT
0000000
0000000
PRODUCT
INPUT
I TOP VIEW
I FIGURE 4-94
PRODUCT 008365,008368
INPUT
TOP VIEW FIGURE 4-93
038365, 006386
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-45
Nieco Broiler Model 940, 962 or 960 With Catalyst
Protection
Note: Nieco broilers without catalyst protection use standard chain broiler
protection options.
Certain models of the Nieco broiler (Models 940, 962, and
m. 960) are equipped with catalysts to comply with new clean air
laws. Because of the catalyst, it is necessary to protect these
broilers in a special way. The guidelines for protecting these
broilers are as follows:
The maximum internal broiling area is 29 in. x 23 1/2 in.
(737 mm x 596 mm).
Use an R-102 3-gallon system with a maximum of six flow
numbers.
Each individual broiler must be protected with a minimum of
two 1 nozzles. The nozzles must be located as shown in
Figure 4-96.
The broiler must be fitted with two 1 in. (25 mm) high agent
barriers on the angled surface of the broiler. If these have
not been completed by the equipment supplier, they must be
added in the field.
30.
(2) IN NOZZLES
u ii (362 mm ± 25 mm)
12 IN. TO 13 IN. 4 - - - - (305 mmTO330mm)
- cf
LOCATE NOZZLES 2 13/16 IN. (71 mm) ON
EACH SIDE OF BROILER CENTER LINE
IIl
L 141/4±1IN.
(362 mm :t 25 mm)
ANSULS R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
SPECIFIC APPLICATION BY MODEL (Continued)
DUKE Electric Broiler - Model FBB - Low Proximity
DUKE Electric Broiler with or without Catalyst
Nozzle Quantity/Type: Two 245 nozzles
Nozzle Height: 8 in. to 15 in. (203 mm to 381 mm)
Nozzle Location: 6 1/2 in. (165 mm) from edge of
appliance that impedance plate is
angled toward
First nozzle positioned 17 1/2 in.
(444 mm) from right side of broiler
(facing broiler)
Second nozzle positioned 15 in.
(381 mm) from first nozzle
Figure 4-95.
Nozzle Aiming Point: Aimed at center of opening
(2) —245 NOZZLE
—
\\
8 IN. TO 15 IN.
61/2 IN. (165 mm) (203 mm TO 381 mm)
FROM EDGE OFH NOZZLE HEIGHT
APPLIANCE THAT
IMPEDANCE
PLATE IS ANGLED I TOWARD
- PRODUCT
PRODUCT INPUT
OUTPUT
BACK I I FRONT
SIDE VIEW
151N. 171121N.
61/2 IN. (165 mm) FROM
(381 mm) (444 mm)
4 I]4 II
I I EDGE OF APPLIANCE
THAT IMPEDANCE PLATE e —PERFORATED IS ANGLED TOWARD 0 00 GRILL 0 000 00
I
(SEESIDEVIE
PRODUCT 0 I Q- I olx lo DUCT
—CENTER OUTPUT
0000000
0000000
PRODUCT
INPUT
TOP VIEW
FIGURE 4-95
008365,008368
FIGURE 4-96
068250.006174
Nieco Broiler - Model 950, 960, 980, 1424
Nozzle Quantity/Type: One 2W nozzle
Nozzle Height: 20 in. (508 mm) above top of
appliance. See Figure 4-97.
Nozzle Location: 6 1/2 in. (165 mm) back from front
edge of appliance. See Figure 4-98
Nozzle Aiming Point: Aimed at center of opening. See
Figure 4-98
Nieco Broiler - Model 950, 960, 980, 1424 (with Catalyst)
Nozzle Quantity/Type: Two 2W nozzles
Nozzle Height: 20 in. (508 mm) above top of
appliance. See Figure 4-98
Nozzle Location: 6 1/2 in. (165 mm) back from front
edge of appliance. See Figure 4-98
Nozzle Aiming Point: Aimed at center of opening. See
Figure 4-98 - Side View
Nozzle Aiming Point: Aimed at point 3 in. (76 mm) each
side of center. See Figure 4-98 -
Front View
I i CATALYST I I
I
(165 mm)
SIDE VIEW I SIDE VIEW
Nieco Broiler - Model 9015 (With or Without Catalyst)
Nozzle Quantity/Type: Two 2W nozzles
Nozzle Height: 20 in. (508 mm) above top of
appliance. See Figure 4-99
Nozzle Location
for Large Chamber: 6 1/2 in. (165 mm) back from front
edge of appliance. See Figure 4-99
Nozzle Location
for Small Chamber: Nozzle to be located 6.50 in.
(165 mm) back from front edge of
appliance and 12 in. (305 mm) over
from large chamber nozzle
Nozzle Aiming Point
for Large Chamber: Aimed at center of opening. See
Figure 4-99
Nozzle Aiming Point
for Small Chamber: Nozzle to be aimed 12 in. (305 mm)
over from large chamber nozzle
aiming point
- 6 112 IN.
(165 mm)
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-46 REV. 13 2022-NOV-14
ANSULS R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
SPECIFIC APPLICATION BY MODEL (Continued)
2W NOZZLE
H
CENTERLINE OF
LARGE OPENING
FRONT VIEW
FIGURE 4-97
003400
2W NOZZLE
31N. SIN.
(76 mm) -IP. (76 MM)
CENTERLINE OF
LARGE OPENING
FRONT VIEW
FIGURE 4-98
007034
(2) 2W NOZZLES
4
1
20 IN.
(508 mm)
CENTERLINE OF
LARGE OPENING
FRONT VIEW
FIGURE 4-99
007010
61/
(1 6E
TYF
SID M)
SIDE VIEWS
F1GURE4-101
33732Z 007323
ANSULS R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
SPECIFIC APPLICATION BY MODEL (Continued)
Nieco Broiler - Model 9025 (With or Without Catalyst)
Nozzle Quantity/Type: Two 2W nozzles
Nozzle Height: 20 1/2 in. (520 mm) above top of
appliance. See Figure 4-100
Nozzle Location: 6 1/2 in. (165 mm) back from front
edge of appliance. See Figure 4-100
Nozzle Aiming Point: Aimed at center of each opening. See
Figure 4-100
1/2 IN.
(165 mm)
I L
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-47
Nieco Broiler - Model MPB94 and MPB84 - High Proximity
D. (With or Without Catalyst)
Nozzle Quantity/Type: One 2W nozzle
Nozzle Height: 20 in. (508 mm) above top of catalyst.
See Figure 4-101
Nozzle Location: Centered 6 1/2 in. (165 mm) back
from any edge of the appliance. See
Figure 4-101
Nozzle Aiming Point: Aimed at center of opening. See
Figure 4-101
61/2 IN. (165 mm) TYP.
ANY SIDE
SIDE VIEW
(2) 2W NOZZLES
I I
I I 18 IN. 10201/2 IN.
(457 MM TO 520 mm)
I I ---1•---. i----1----i
CENTERLINE CENTERLINE
OF OPENING OF OPENING
FRONT VIEW
FIGURE 4-100
004355
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-48 REV. 13 2022-NOV-14
SPECIFIC APPLICATION BY MODEL (Continued)
Nieco Broiler - Model MPB94 - Low Proximity (With or
Without Catalyst)
Nozzle Quantity/Type: Two 245 nozzles
Nozzle Height: 8 in. to 15 in. (203 mm to 381 mm)
measured from top of catalyst
Nozzle Location: 6 1/2 in. (165 mm) from front or back
edge of hazard
First nozzle positioned 7 1/2 in.
(190 mm) to the right from center of
hazard
Second nozzle positioned 7 1/2 in.
(190 mm) to the left from center of
hazard
See Figure 4-102
Nozzle Aiming Point: Aimed at opening on respective center
lines
ANSULc R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
Nieco Broiler - Model MPB84 - Low Proximity (With
Catalyst)
Nozzle Quantity/Type: Two 245 nozzles
Nozzle Height: 8 in. to 15 in. (203 mm to 381 mm)
measured from top of catalyst
Nozzle Location: 6 1/2 in. (165 mm) from front or back
edge of hazard
First nozzle positioned 7 1/2 in.
(190 mm) to the right from center of
hazard
Second nozzle positioned 7 1/2 in.
(190 mm) to the left from center of
hazard
See Figure 4-103
Nozzle Aiming Point: Aimed at opening on respective center
lines
AIM POINT
245 NOZZLE
-
245 NOZZLE
AIM POINT
BACK FRONT
-r
71/2 IN.
(191 mm)
71/21N.
(191 mm) -t
(165 rnm)61/21N.'
BACK FRONT
-r
71/21N.
(191 mm) 4 _ç
71/2 IN. (191 mm)
$
6.50 IN. (165 mm)
AIM POINT
245 NOZZLE
-
LE 245 NOZZ
AIM POINT
TOP VIEW
TOP VIEW
245 NOZZLE 245 NOZZLE
61/21
PRODL
OUTP
BP
B
SIDE VIEW
SIDE VIEW
F1GURE4-102 FIGURE 4-103
008097. 008098 008097,008098
ANSUL R-102 Restaurant SECTION 4— SYSTEM DESIGN
Fire Suppression Manual UL EX3470 ULC EX3470
(Part No. 418087) 2022-NOV-14 REV. 13 PAGE 4-49
SPECIFIC APPLICATION BY MODEL (Continued)
Nieco Broiler - Model MPB84 and MPB94 - High Proximity Nieco Broiler - Model MPB84 and MPB94 - Low Proximity
(With Perforated Cap OR with Catalyst and Chimney) (With Perforated Cap OR with Catalyst and Chimney)
Nozzle Quantity/Type: Two 1 nozzles Nozzle Quantity/Type: Two 245 nozzles
Nozzle Height: 18 in. to 20 in. (457 mm to 508 mm) Nozzle Height: 8 in. to 15 in. (203 mm to 381 mm)
Nozzle Location: 6 1/2 in. (165 mm) from front or back Nozzle Location: 6 1/2 in. (165 mm) from front or back
edge of hazard edge of hazard
First nozzle positioned 5 in. (127 mm) First nozzle positioned 7 1/2 in.
to left of opening centerline (190 mm) to the right of hazard
Second nozzle positioned 5 in. centerline
(127 mm) to right of opening centerline Second nozzle positioned 7 1/2 in.
See Figure 4-104 (190 mm) to the left of hazard
Nozzle Aiming Point: Aimed at center of opening centerline
See Figure 4-105
Nozzle Aiming Point: Aimed at center of opening
(2)- 1 N NOZZLE (2) -245 NOZZLE WITH OR WITHOUT WITH OR WITHOUT CHIMNEY CHIMNEY
61/2 IN. (165 mm) 18 IN. TO 20 IN. 61/2 IN. (165 mm) 8 IN. TO 15 IN. FROM FRONT ..,4 (457 mm TO 508 mm) FROM FRONT (203 mm TO 381 mm) OR BACK EDGE
4~N
NOZZLE HEIGHT OR BACK EDGE ._.. NOZZLE HEIGHT N
PRODUCT PRODUCT PRODUCT PRODUCT
OUTPUT.... - INPUT OUTPUT.... INPUT
FIGURE 4-104
008369. 008370
BACK
(2)- 1 NOZZLE
5 IN. (127 m
H- 5 IN. (127 mm)
6 1/2 IN. (165 mm)
FROM FRONT OR -0
BACK EDGE
BACK
ro 0 0 0
op
cPo° AIM
- POINT
ö0o° °cPo 0000
O00 7000 00
hL
-O
000 Cot o
oT
AIM
IL
TOP VIEW
F I --i
O
oo AIM 0000 I
POUT
O 0000 I
0000 I
I '-d I °d
o'o'' PoOl
'-iL.: '00 O j
I AIM POINT
It
TOP VIEW
FRONT
-
FRONT
FIGURE 4-105
088369008370
FRONT BACK
SIDE VIEW SIDE VIEW
(2) -245 NOZZLE
7 1/2 IN. (190 m r M:::
H- 71/2 IN. (190 mm: L
61/2 IN. (165 mm) FROM FRONT OR -0
BACK EDGE
FRONT BACK
- -CL
FRONT
51N. T-
(127 mm)
51N.
(127 mm)
6 1/2 IN. (165 mm)—ø
FROM FRONT OR
BACK EDGE
BACK FRONT
51N. r
(127 mm)
5 IN.
(127 mm) L
6 1/2 IN. (165 mni0
FROM FRONT OR
BACK EDGE
BACK
It
TOP VIEW
IL
TOP VIEW
1 1
AIM
00
I 0000 AIM
0cP
—-- H0,s:
POINT
do° 0cPo
0000
o0o0
'd- %0 o"o'
?o° —O Il_ 0000
L
ooj
00
POINT
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-50 REV. 13 2022-NOV-14
SPECIFIC APPLICATION BY MODEL (Continued)
Nleco Broiler Model FH64 and FH94 Broilers - Two
Nozzles - High Proximity
Nozzle Quantity/Type: Two 1 N nozzles
Nozzle Height: 18 in. (457 mm) to 20 in. (508 mm)
First Nozzle Location: 6.5 in. (165 mm) from front or back
edge of hazard
5 in. (127 mm) to left of opening
centerline
Second Nozzle Location: 6.5 in. (165 mm) from front or back
edge of hazard
5 in. (127 mm) to right of opening
centerline
Nozzle Direction: Aimed at center of opening
See Figure 4-106.
(2)-IN NOZZLE \. WITH OR WITHOUT
CHIMNEY
6112 IN. (165 mm) I T18 IN. TO 20 IN.
FROM FRONT -
OR BACK EDGE
PRODUCT
OUTPUT
ANSULE6 R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
Nleco Broiler Model FH64 and FH94 Broilers - Two
Nozzles - Low Proximity
Nozzle Quantity/Type: Two 245 nozzles
Nozzle Height: 8 in. (203 mm) to 15 in. (381 mm)
First Nozzle Location: 6.5 in. (165 mm) from front or
back edge of hazard
7.5 in. (191 mm) to the right of
hazard centerline
Second Nozzle Location: 6.5 in. (165 mm) from front or
back edge of hazard
7.5 in. (191 mm) to the left of
hazard centerline
Nozzle Direction: Aimed at center of opening
See Figure 4-107.
(2) - 245 NOZZLE
WITH OR WITHOUT
CHIMNEY T 61/2 IN. (165 mm) 8 IN. TO 15 IN.
FROM FRONT H (203 mm TO 381 mm)
OR BACK EDGE - __..... NOZZLE HEIGHT
PRODUCT I I PRODUCT
OUTPUT I I INPUT
t' Film 10 OUO mm
NOZZLE HEIGHT
PRODUCT
INPUT
BACK FRONT BACK FRONT
SIDE VIEW SIDE VIEW
(2)- iN NOZZLE (2) - 245 NOZZLE
FIGURE 4-106 FIGURE 4-107
008369,008370 009369,006370
ANSUL R-102 Restaurant SECTION 4— SYSTEM DESIGN
Fire Suppression Manual UL EX3470 ULC EX3470
(Part No. 418087) 2022-NOV-14 REV. 13 PAGE 4-51
SPECIFIC APPLICATION BY MODEL (Continued)
Nieco Broiler Model FH64 and FH94 Broilers - One Nozzle
- High Proximity
Nozzle Quantity/Type: One 2W nozzle
Nozzle Height: 20 in. (508 mm)
Nozzle Location: Centered 6 1/2 in. (165 mm) from
any edge of the appliance
Nozzle Direction: Aimed at center of opening
See Figure 4-108.
61/2 IN. (165 mm) TYP
ANY SIDE
TOP VIEW
ONE 2W NOZZLE
61/2 IN.
(165 mm) TY
ANY SIDE N.
flm)
SIDE VIEW
W
FIGURE 4-108
007322, 007323
SECTION 4— SYSTEM DESIGN ANSUL® R-102 Restaurant
UL EX3470 ULC EX3470 Fire Suppression Manual
PAGE 4-52 REV. 13 2022-NOV-14 (Part No. 418087)
SPECIFIC APPLICATION BY MODEL (Continued)
Nieco Broiler - Model JF94E Electric Broiler - High Nieco Broiler - Model JF94E Electric Broiler - Low
Proximity (With Catalyst) Proximity (With Catalyst)
Nozzle Quantity/Type: Two 230 nozzles Nozzle Quantity/Type: Two 245 nozzles
Nozzle Height: 20 in. (508 mm) Nozzle Height: 8 in. to 15 in. (203 mm to 381 mm)
Nozzle Location: 6 1/2 in. (165 mm) from front or back Nozzle Location: 6 1/2 in. (165 mm) from front or back
edge of hazard edge of hazard
Nozzles positioned 15 in. (381 mm) Nozzles positioned 15 in. (381 mm)
apart apart
See Figure 4-109. See Figure 4-110.
Nozzle Aiming Point: Center of catalyst Nozzle Aiming Point: Center of catalyst
(2) -230 NOZZLE \ (2) -245 NOZZLE
BIN. TO 15 IN. 6 1/2 IN. (165 mm) 20 IN. (508 mm) 6 1/2 IN. (165 MM) (203 mm TO 381 mm) FROM EDGE NOZZLE HEIGHT FROM EDGE NOZZLE HEIGHT
PRODUCT OUTPUT PRODUCT PRODUCT PRODUCT INPUT OUTPUT INPUT
BACK FRONT BACK FRONT
SIDE VIEW SIDE VIEW
15 IN.
(381 mm)
61/2 IN. (165 mm(
FROM EDGE
15 IN
(381 m
61/2 IN. (165 mm)
FROM EDGE
IIjI!!!III
Ii
';•;•;';•;•;'il ••.•.•.•i.•.•.I.I
(2) - 230 NOZZLE
BACK
YAhiij
FRONT
TOP VIEW TOP VIEW
FIGURE 4-109 FlGURE4-110 008434, 008429 008430,008431
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
SPECIFIC APPLICATION BY MODEL (Continued)
Nieco Jet Flow Automatic Chain Broilers - Models JF62,
JF63, JF92, JF93, JF143 (With or Without Catalyst)
Nozzle Quantity/Type: One 245 nozzle
Nozzle Height: 20 in. to 25 in. (508 mm to 635 mm)
Nozzle Location: Centered above the catalyst to 5 in.
(127 mm) forward of catalyst front
edge. See Figure 4-111
Nozzle Aiming Point: Center of catalyst
ALLOWABLE NOZZLE
LOCATION IN GRID \ CENTER LINE
CATALYST/EXHAUST
OPENING \ - AIM AT CENTER
5 IN. (635 mm)
25 IN. 20N. \\\
L"41
1T27 mm) (508 mm)
VIEW
CENTER LINE
AIM POINT
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-53
Nieco Jet Flow Automatic Chain Broilers - Models JF64G,
JF84G, JF94G - High Proximity (With or Without Catalyst)
Nozzle Quantity/Type: Two 230 nozzles
Nozzle Height: 20 in. (508 mm)
Nozzle Location: 6 1/2 in. (165 mm) from front or back
edge of hazard
Nozzles positioned 15 in. (381 mm)
apart. See Figure 4-112
Nozzle Aiming Point: Center of catalyst front to back; 6 in.
(152 mm) in from each side of catalyst
IS IN. (381 mm)
SPACING CENTERED
AIMED 6 IN, OVER CATALYST / AIMED 6 IN.
(152 mm) \ / (152 MM)
FROM SIDE OF i I FROM SIDE OF
CATALYST ILI1 1 CATALYST
II L IL TJ!1
EXHAUST OPENING: ____________________ 23 IN. (584 MM) WIDE x
14 13/64 IN. )360 mm) LONG
BROILER CHAMBER: -- --
28 1/2 IN. (724 mm) WIDE:
20 IN. (508 mm) LONG
Ii I I-ui FIX"
CENTER LINE
BACK TOP VIEW FRONT
FRONT VIEW
\ALLOWABLE NOZZLE
LOCATION LINE
AIMED TO CENTER IN. (508 mm) OF CATALYST LE HEIGHT
FIGURE 4-111
;200
_______ '6 1/2 IN. (165 mm) 008910. 008911 [ FROM EDGE
OF APPLIANCE
E[IE3 MEN
D. SIDE VIEW
FIGURE 4-112
009482
SIDE VIEW
8 IN. TO 15 IN
(203 mm TO 381 mm)
- EIGHT
2 IN. (165 mm)
ROM EDGE
APPLIANCE
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-54 REV. 13 2022-NOV-14
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
SPECIFIC APPLICATION BY MODEL (Continued)
Nieco Jet Flow Automatic Chain Broilers - Models JF64G,
JF84G, JF94G - Low Proximity, Nozzles Rear-Mounted
Facing Forward (With or Without Catalyst)
Nozzle Quantity/Type: Two 245 nozzles
Nozzle Height: 8 in. to 15 in. (203 mm x 381 mm)
Nozzle Location: 6 1/2 in. (165 mm) from back edge of
hazard. Nozzles positioned 15 in.
(381 mm) apart. See Figure 4-113.
Nozzle Aiming Point: 4 in. (102 mm) from back edge of
catalyst; 6 in. (152 mm) in from each
side of catalyst
15 IN. (381 mm)
* SPACING CENTERED
AIMED 6 IN. \ OVER CATALYST
(152 mm) - - FROM SIDE OF 11 1
CATALYST
qP
FRONT VIEW
AIMED 6 IN.
(152 mm)
FROM SIDE OF
CATALYST
PM
FIGURE 4-113
009483
AIMED 6 IN. \\ OVER CATALYST ," AIMED 6 IN.
(152 mm) / (152 mm)
FROM SIDE OF FROM SIDE OF
CATALYST 1h'l CATALYST
Igo ;iiI1 L 1L
61/2 IN. (165 mm)
FROM FRONT
EDGE OF
APPLIANCE
8 IN. TO 15 IN
(203 mm TO 381 mm)
NOZZLE HEIGHT
IES
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
SPECIFIC APPLICATION BY MODEL (Continued)
Nieco Jet Flow Automatic Chain Broilers - Models JF64G,
JF84G, JF94G - Low Proximity, Nozzles Front-Mounted
Facing Rearward (With or Without Catalyst)
Nozzle Quantity/Type: Two 245 nozzles
Nozzle Height: 8 in. to 15 in. (203 mm x 381 mm)
Nozzle Location: 6 1/2 in. (165 mm) from back edge of
hazard. Nozzles positioned 15 in.
(381 mm) apart. See Figure 4-114.
Nozzle Aiming Point: Center of catalyst front to back;
6 in. (152 mm) in from each side of
catalyst
15 IN. (381 mm)
SPACING CENTERED
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-55
VIED TO CENTER
OF CATALYST
61
III III Ill
III •UU IUI rn I_I_I-_li EjljrI
FRONT VIEW P. SIDE VIEW
FIGURE 4-114
IM TO CENTER
OF EXHAUST
OPENINGS
0 IN. TO 4 IN.
(0 mm TO 101 mm)
RIGHT OR LEFT
OF CENTER OF - .........'ENING
GIN. TO 5 IN.
(0 mm TO 127 mm)
IN FRONT OR
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-56 REV. 13 2022-NOV-14
SPECIFIC APPLICATION BY MODEL (Continued)
Nieco Automatic Chain Broiler - Models PB93G and
PB63G with catalyst filters Installed in the exhaust
opening
Nozzle Quantity/Type: Two 230 nozzles
Nozzle Height: 12 in. to 20 in. (305 mm to 508 mm)
Nozzle Location: 0 in. to 5 in. (127 mm) from front or
back edge of exhaust opening
Nozzles positioned 17 1/4 in.
(438 mm) apart
0 in. to 4 in. (101 mm) right or left of
center of exhaust opening
Nozzle Aim Point: Center of exhaust opening front to
back and center left to right.
ANSUL® R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
Specifications
Broiler Chamber Size: 25 1/16 in. x 8 in.
(637 mm x 204 mm)
25 1/16 in. x 15 in.
(637 mm x 381 mm)
Exhaust Opening Size: 16 in. x 15 3/16 in.
(406 mm x 386 mm)
8 in. x 15 3/16 in.
(204 mm x 386 mm)
Output Rating: 120,000 BTU/Hr
See Figure 4-115.
o IN. TO 5 IN. I 1 20 IN.
(0mmTO127mm) / £ (508 MM)
(30 I 5mm)
121N. I
/ i
11191919 1
0 IN. TO 5 IN.
mm TO 127 mm)
SIDE VIEW
P.
171/4 IN. (438 mm)
FIXED SPACING BETWEEN
NOZZLES
TOP VIEW
FIGURE 4-115
010189, 010170
0
C'
ANSUL R-102 Restaurant SECTION 4— SYSTEM DESIGN
Fire Suppression Manual UL EX3470 ULC EX3470
(Part No. 418087) 2022-NOV-14 REV. 13 PAGE 4-57
SPECIFIC APPLICATION BY MODEL (Continued)
Garland 2-platen - Models MWEIG2W, MWE2S,
MWE/G LIR 9501 E/D/CE, MWGJ 9801, MWE 9801 E/D/CE
Nozzle Quantity/Type: Four 1 N nozzles*. See Figure 4-116.
Nozzle Height: 14 in. to 28 in. (356 mm to 711 mm)
Nozzle Location: 0 in. to 14 in. (356 mm) forward of
back edge of cooking surface.
Nozzles positioned 13 in. (330 mm)
apart
0 in. to 1 in. (0 mm to 25 mm) right or
left of side of cooking surface
Nozzle Aiming Point: Front to back centerline of cooking
surface
(33Omrn)'
1 NOZZLE SPACING
Cooking Surface
Size: 24 in. x 36 in.
(610 mm x 914 mm)
Heat Output: 26.2 kW, 70,000 btu
ON BACK EDGE OF
COOK SURFACE
TO 14 IN. (356 mm)
IN FRONT OF BACK
EDGE
28
(711
14 IN.
(356mm) OIN.±1 IN.
(0±25 mm)
TO FIRST
NOZZLE
FROM EDGE
OF COOK
SURFACE
FRONT TO BACK
CENTERLINE
OF COOKING
SURFACE
FRONT VIEW
SIDE VIEW
* This protection is a modular type for the listed models. In
the case of multiple units installed directly adjacent to each
other, only one nozzle is required between the two units,
while maintaining the nozzle spacing over each appliance.
FIGURE 4-116
010867
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-58 REV. 13 2022-NOV-14
SPECIFIC APPLICATION BY MODEL (Continued)
Garland 3-platen - MWEIG 3W, MWE 3WS
Nozzle Quantityllype: Four 1 nozzles*
Nozzle Height: 14 in. to 28 in. (356 mm to 711 mm)
Nozzle Location: 0 in. to 14 in. (0 mm to 356 mm)
forward of back edge of cooking
surface.
Nozzles positioned 13 in. (330 mm)
apart
0 in. to 1 in. (0 mm to 25 mm) right or
left of side of cooking surface
Nozzle Aiming Point: Front to back centerline of cooking
surface. See Figure 4-117.
13 IN
± 25 mm)
iN NOZZLE SPACING
0 IN. ±1 IN.
TO FIRST
NOZZLE
FROM EDGE
OF COOK
SURFACE
0 0 0
11
I I I I
1d1
FRONT VIEW
-J
ANSUL® R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
Cooking Surface
Size: 24 in. x 36 in. (610 mm x 914 mm)
Heat Output: 22.95 kW, 96,000 btu
(7
NT TO BACK
TERLINE
OOKING
FACE
* This protection is a modular type for the listed models. In
the case of multiple units installed directly adjacent to each FIGURE 4-117
other, only one nozzle is required between the two units, 010666
while maintaining the nozzle spacing over each appliance.
Cooking Surface
Size:
Heat Output:
ON BACK EDGE OF
COOK SURFACE
TO 14 IN. (356 mm)
IN FRONT OF BACK
EDGE
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
SPECIFIC APPLICATION BY MODEL (Continued)
Taylor 2-platen - Models 32, 34, 35, C832, C834, C835
Nozzle Quantity/Type: Four 1 N nozzles*
Nozzle Height: 14 in. to 28 in. (356 mm to 711 mm)
Nozzle Location: 0 in. to 14 in. (356 mm) forward of
back edge of cooking surface.
Nozzles positioned 13 in. (330 mm)
apart. See Figure 4-118.
0 in. to 1 in. (0 mm to 25 mm) right or
left of side of cooking surface
Nozzle Aiming Point: Front to back centerline of cooking
surface
(33Omrn)
iN NOZZLE SPACING
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-59
24 in. x 36 in. (610 mm x 914 mm)
22.2 kW, 60,000 btu
28 IN.
(711mm)
0 IN. ± 1 IN.
(0 ± 25 mm) TO
FIRST NOZZLE L--i FROM EDGE OF
COOK SURFACE
14 IN.
00 00
1_i I I+ L+1 FRONT TO BACK
CENTERLINE
OF COOKING
SURFACE
FRONT VIEW SIDE VIEW
* This protection is a modular type for the listed models. In
the case of multiple units installed directly adjacent to each
other, only one nozzle is required between the two units,
while maintaining the nozzle spacing over each appliance.
W
FIGURE 4-118
010869
BACK
NE
NG
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-60 REV. 13 2022-NOV-14
I. SPECIFIC APPLICATION BY MODEL (Continued)
Taylor 3-platen - C842, C844, C845
Nozzle Quantity/Type: Four 1 nozzles*
Nozzle Height: 14 in. to 28 in. (356 mm to 711 mm)
Nozzle Location: 0 in. to 14 in. (356 mm) forward of
back edge of cooking surface.
Nozzles positioned 13 in. (330 mm)
apart
0 in. to 1 in. (0 mm to 25 mm) right or
left of side of cooking surface
Nozzle Aiming Point: Front to back centerline of cooking
surface. See Figure 4-119.
i-13IN.
(330 mm)
iN NOZZLE SPACING
--
r'T1rTL.
0 IN. ± 1 IN.
(0 ± 25 mm) TO
FIRST NOZZLE
FROM EDGE OF
COOK SURFACE
VA
00 00 00
II
FRONT VIEW
* This protection is a modular type for the listed models. In
the case of multiple units installed directly adjacent to each
other, only one nozzle is required between the two units,
while maintaining the nozzle spacing over each appliance.
ANSUL® R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
Cooking Surface
Size: 24 in. x 36 in. (610 mm x 914 mm)
Heat Output: 25 kW, 75,000 btu
SIDE VIEW
FIGURE 4-119
010870
(7•
FRON
CENTI
OF CC
SURF
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
SPECIFIC APPLICATION BY MODEL (Continued)
Garland Three-platen Clamshell Grill ME/G-1 P, MEIG-2P,
ME/G-3PX
Nozzle Type: 1 N
Nozzle Quantity: 4 (or 1 more nozzle than the number of
total platens)*
Nozzle Height: 14 in. to 28 in. (356 mm to 711 mm)
Nozzle Location: 0 in. to 14 in. (356 mm) forward of back
edge of cooking surface
Nozzles positioned 13 in. (330 mm) apart
0 in. to 1 in. (25 mm) right or left of side of
cooking surface. See Figure 4-120.
Nozzle Aim Point: Front to back centerline of cooking surface
SIDE VIEW
SECTION 4—SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-61
Upper platen size: 111/2 in x 17 1/2 in
(292 mm x 445 mm) each
Lower cook
surface size: ME/G-1 P - 11 3/4 in. x 22 in.
(298 mm x 559 mm)
ME/G-2P - 23 3/4 in. x 22 in.
(603 mm x 559 mm)
ME/G-3PX - 23 3/4 in. x 22 in.
(603 mm x 559 mm)
and 11 3/4 in. x 22 in
(298 mm x 559 mm)
Heat Output: ME/G-1 P Electric - 7.8 kW,
Gas - 24,000 btu
ME/G-2P Electric - 15.6 kW,
Gas - 48,000 btu
ME/G-3PX Electric - 23.4 kW,
Gas - 72,000 btu
13 IN. __.. (330 mm)
1 NOZZLE SPACING
0 IN. ± 1 IN.
(0 ± 25 mm) TO
FIRST NOZZLE
FROM EDGE OF
COOK SURFACE I
FRONT VIEW
* This protection is a modular type for the listed models. In the
case of 1, 2 or 3 platens, or multiple units installed directly
adjacent to each other, one additional nozzle is required
when compared to the number of total platens.
Example 1: A 2-platen grill will require 3 total nozzles.
Example 2: Two 3-platen grills installed directly adjacent to
each other will require 7 total nozzles.
P. FIGURE 4-120
010191
K
,a\
1 NOZZLE
13 IN.
(330 mm)
SPACING
0 IN. ±1 IN.
(0± 25 mm) TO
FIRST NOZZLE
FROM EDGE OF
COOK SURFACE
FRONT VIEW
p.
FIGURE 4-121
010192
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-62 REV. 13 2022-NOV-14
r SPECIFIC APPLICATION BY MODEL (Continued)
Taylor Three-platen Clamshell Grill C850, C851, C852,
C855, C857, C858
Nozzle Type: 1 N
Nozzle Quantity: 4 (or 1 more nozzle than the number of
total platens)*
Nozzle Height: 14 in. to 28 in. (356 mm to 711 mm)
Nozzle Location: 0 in. to 14 in. (356 mm) forward of back
edge of cooking surface
Nozzles positioned 13 in. (330 mm) apart
0 in. to 1 in. (25 mm) right or left of side of
cooking surface. See Figure 4-121.
Nozzle Aim Point: Front to back centerline of cooking surface
ANSUL® R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
Upper platen size: 11 in. x17 19/64 in
I (279 mm x 439 mm) each
Lower cook
surface size
Heat Output
1113/32 in. x 24 in
(290 mm x 610 mm) each
C850 - 8 kW C851 - 25,000 btu
C852 - 15 kW C855 - 50,000 btu
C858 - 22 kW C857 - 75,000 btu
2
(71
FRONT
TO BACK
CENTERL
OF COOK
SURFACE
SIDE VIEW
* This protection is a modular type for the listed models. In the
case of 1, 2 or 3 platens, or multiple units installed directly
adjacent to each other, one additional nozzle is required
when compared to the number of total platens.
Example 1: A 2-platen grill will require 3 total nozzles.
Example 2: Two 3-platen grills installed directly adjacent to
each other will require 7 total nozzles.
24 IN. TO 26 IN.
(610 mm TO 660 mm)
ABOVE THE
COOKING 0 IN. TO 2 IN.
SURFACE (0 mm TO 51 mm)
FROM FRONT -
EDGE OF
COOKING
SURFACE
= = = =i= = = =
AIM NOZZLE
AT CENTER
OF COOKING
SURFACE
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
r SPECIFIC APPLICATION BY MODEL (Continued)
Garland Electric Dual Side Clamshell Grill - Model CXPB1 2
Nozzle Type: 230 Nozzle
Nozzle Quantity: One
Nozzle Height: 24 in. to 26 in. (610 mm to 660 mm)
above the cooking surface
Nozzle Location: 0 in. to 2 in. (0 mm to 51 mm)
from front edge of cooking surface
Nozzle Aim Point: Aim nozzle at center of cooking
surface. See Figure 4-122.
Top Cooking Surface: 111/4 in. x 20 1/2 in.
(286 mm x 521 mm)
Bottom Cooking Surface: 111/4 in. x 20 1/2 in.
(286 mm x 521 mm)
Total Load:
Voltage (V) 1 200 208 220 230 240
Total Power (kW) 1 8.3 9 8.8 9.2 9
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-63
Overlapping System Piping Limitations
3Gal 6GaI 9Gal
System Size (11.4 L) (22.7 L) (34.1 L)
Total Flow 6 12 18
Numbers
Max. 3/8 in. 75 ft 75 ft 75 ft
Pipe Length (22.9 m) (22.9 m) (22.9 m)
Max. No. of 25 25 25
Elbows
Max. lOft lOft loft
Elevation (3 m) (3 m) (3 m)
Rise
Cartridge LT-30-R Double Tank / Double Tank /
Size LI-A-i 01 30* LT-A-1 01 30*
50 ft (15.2 m) maximum pipe from first to last nozzle.
50 It (15.2 m) maximum pipe after the split on a split system.
"Use the regulated actuator only
Overlapping Coverage Option
o IN. TO 2 IN.
(o Mm TO 51 mm)
FROM FRONT EDGE OF
COOKING SURFACE CENTER OF
....... COOKING
SURFACE
2 IN.
(51 mm)
FROM
CENTERLINE
230 NOZZLE
Grill Top View
230 NOZZLE
3 IN. TO 12 IN. —.1 (76 mm to
304 mm)
FORWARD OF
CENTERLINE
FRONT -
OF ZONE
40 IN.
(1016 mm)
11
BACK OF ZONE
25.5 IN. (647 mm) MAXIMUM
I SPACINGS BETWEEN I OVERLAPPING NOZZLES F"
245
0 2
+ +260 26
60
+ f245
I'
0TO11.5I1 ' / ' ' ' " ' / I I 0TO11.5IN.
FROM EDGE
MAXIMUM / I 1 / 'I MAXIMUM
FROM EDGE 5/ '1 Is
(0TO292mm)
f
' I ' / S / ' / SI (0TO292mm)
OF COOKING / A A A A Is OF COOKING HAZARD / ' / / ' I ' HAZARD S I S I / S
28 IN.
(711 mm)
ZONE
Note: 245 nozzle must be used for "end of zone protection.
Grill Side View
FULL HOOD CONTINUOUS APPLIANCE PROTECTION
FIGURE 4-122 FIGURE 4-123 009654, 009655 007537, 007539
1/2 OF 1/20F
1 IN. (25 mm) I
AREA AREA
HAZARD
-"Pr--
HAZARD
1 IN. (25 mm) MINIMUM I H H -II-- I MINIMUM
ANSULB R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
Magikitch'n Gas Radiant Char-Broiler with Smoker Box
- Models FM-RMB-660, FM-RMB-648, FM-RMB-636 (With
Wood Smoker Box and Chip Holders)
Nozzle Quantity/Type: Three 3N nozzles
Nozzle Height 25 in. to 40 in. (635 mm to 1,016 mm)
above the broiler surface
All three nozzles are to be centered
front to back above the broiling
surface. The middle nozzle is to be
centered left to right above the broiling
surface. The remaining two nozzles
are to be located 9 in. (229 mm) inside
the broiler sides.
See Figure 4-125
Note: Smoker Box and Chip Holders cannot exceed logs 4 in. (101 mm) in
diameter and a maximum allowable wood depth of 4 in. (101 mm).
SIN.
(229 I
CENT
BROIL
LO IN.
016 mm)
FIGURE 4-125
010811
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-64 REV. 13 2022-NOV-14
SPECIFIC APPLICATION BY MODEL (Continued)
Bakers Pride Broiler - Models CH6, CH8, CH10, XX6, XX8,
XX10 (With Wood Smoker Box and Chip Holders)
Nozzle Quantity/Type: Two 3N nozzles
Nozzle Height: 25 in. to 40 in. (635 mm to 1,016 mm)
above the hazard surface
See Figure 4-124
Note: Smoker Box and Chip Holders cannot exceed logs 4 in. (101 mm) in
diameter and a maximum allowable wood depth of 4 in. (101 mm).
3N NOZZLES
CENTER LINE
OF RESECTIVE
NOZZE HEIGHT HAZARD AREA t
25 IN. TO 40 IN. ± 1 IN. (25 mm)
IN ANY DIRECTION (635mm TO 1,016 mm)
Ii
FRONT VIEW 008494
0.
CENTER OF
RESPECTIVE
HAZARD AREA H
HAZARD
AREA
/
009495
TOP VIEW
FIGURE 4-124
008494,008495
Nozzle Location: Each nozzle is to protect half of the
hazard area and located within 1 in. Nozzle Location:
(25 mm) of the center of the respective
cooking area, aimed at the center of
that hazard area
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
I- I SPECIFIC APPLICATION BY MODEL (Continued)
Imperial Gas Radiant Char-broilers - Models IABR-36
(with Wood Smoker Box and Chip Holders*)
Nozzle Quantity/Type: Two 3N nozzles
Nozzle Height: 25 in. (635 mm) to 40 in. (1,016 mm)
above the hazard surface
Nozzle Location: Each nozzle protects half of the
hazard area. The nozzles are located
within 1 in. (25 mm) of the center of
the respective cooking area, aimed
at the center of that hazard area. See
CENTER LINE
OF RESPECTIVE
HAZARD AREA NOZZLE HEIGHT ± 1 IN. (25 mm) 25 IN. TO 40 IN. IN ANY (63 MM mmTO 1,016 firs)
[I I. •I
I]"
FRONT VIEW
1/2 OF 112 OF
HAZARD -ø--- HAZARD -'
1 IN. (25 mm) AREA AREA I I IN. (25 mm) MINIMUM I I MINIMUM
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-65
Imperial Gas Radiant Char-broilers - Models IABR-48, and
IABR-60 (with Wood Smoker Box and Chip Holders*)
Nozzle Quantity/Type: Three 3N nozzles
Nozzle Height: 25 to 40 in. (635 to 1,016 mm) above
the broiler surface
Nozzle Location: All three nozzles are to be centered
front to back above the broiling
surface. The middle nozzle is to be
centered left to right above the broiling
surface. The remaining two nozzles
are to be located 9 in. (229 mm) inside
the broiler sides. See Figure 4-127.
9 IN.
(229 mm)
9 IN.
(229
CENTER OF
CENTER OF 3N t V~BFIOILER
BROILER 3N
25 IN. TO 40 IN.
(635 MM TO 1,016 mm)
FRONT
CENTER OF
RESPECTIVE
HAZARD AREA
HAZARD
AREA
4
FIGURE 4-127
009867
Model Grate Dimension Gas Output
IABR-48 44 1/2 in. x 21 in. (1,130 mm x 533 mm) 120,000 BTU
IABR-60 56 1/2 in. x 21 in. (1,435 mm x 533 mm) 150,000 BTU
* For both models, the Smoker Box and Chip Holders shall
not exceed a depth of logs greater than 4 in. (102 mm) or a
maximum allowable wood chip depth of 4 in. (102 mm).
TOP VIEW
FIGURE 4-126 I
008494, 008495
Model Grate Dimension Gas Output
IABR-36 32 1/2 in. x 21 in. (825 mm x 533 mm) 90,000 BTU
* The Smoker Box and Chip Holders shall not exceed a depth
of logs greater than 4 in. (102 mm) or a maximum allowable
wood chip depth of 4 in. (102 mm).
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-66 REV. 13 2022-NOV-14
SPECIFIC APPLICATION BY MODEL (Continued)
Marshall Air — Model 2001 BK Multi-Chamber Broiler
Nozzle Quantity/Type: Two 1W nozzles
Nozzle Location: Front nozzle tip must be located
14 in. (355 mm) directly above the
appliance, aligned with the front face
and centerline of the catalyst. The
aim point is 4 in. (101 mm) back from
the front edge of the catalyst on the
centerline.
The rear nozzle tip is a mirror image of
the front. The rear nozzle is located
14 in. (355 mm) vertically above the
appliance, aligned with the rear face
and centerline of the catalyst. The aim
point is 4 in. (101 mm) forward of the
rear edge of the catalyst on the center-
line. See Figure 4-128.
System Limitation: Maximum of five flows for a 3.0
gallon system: Remaining flow points
available may be used to protect other
hazards.
CENTERED ON CATALYST
C/ ZLES
FRONT VIEW
NOZZLE ALIGNED WITH FRONT OF CATALYST
NOZZLE ALIGNED WITH NOZZLE ALIGNED WITH BACK
FRONT OF CATALYST, OF CATALYST, AIMED
AIMED 4 IN. (101 mm) BACK 4 IN. (101 mm) FORWARD
1W
1W
NOZZLE NOZZLE
+ I_ 14 IN. 14 IN.
(355 mm) ••l— 4 IN. -i"I (355 mm)
+ I (101 mm) I I +
SIDE VIEW
FIGURE 4-128
0034l8 003416b
ANSUL@ R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
Marshall Air Electric Broiler — Model FR14B AutoBroil
Nozzle Quantity/Type: One 260 Nozzle
Nozzle Height: 15 in. to 20 in. (381 mm to 508 mm)
above the top of the broiler
Nozzle Location: The nozzle must be centered above
the front edge of the broiler
Nozzle Aiming Point: Aimed at the center of the exhaust
opening of the broiler. See Figure
4-129.
241/4 IN.
(615 mm) 2
15 IN. TO 20 IN. (381 mm TO 508 mm) 24 IN.
(609 mm) 3411116 IN. (881 mm)
48 IN. (1219 mm)
FIGURE 4-129
006737
Grease Grabber80* Two Stage Filtration System
The Grease Grabber-80 Two Stage Filtration System consists
of two components: The primary filter (The Grease-X Tractor*)
and the secondary filter (The Grease Grabber-80).
The protection required for this application is the same as the
standard plenum/filter protection: One 1 N nozzle protecting
10 (3.0 m) linear feet of plenum length by 4 ft (1.2 m) of plenum
chamber depth (width), positioned 2 in. to 4 in. (51 mm to
102 mm) from peak of secondary filter. See Figure 4-130.
I..- -'1
FILTER I
IN
NOZZLE
PRIMARY
FILTER
rt 2 IN. TO 4 IN.
(51 mm TO 102 mm)
NOTE: TWO NOZZLES MUST BE USED FOR V-BANK FILTER
ARRANGEMENT.
FIGURE 4-130
006526
Grease Grabber-SO and the Grease-X Tractor are trademarks of Accurex, LLC.
ANSULS R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
OVERLAPPING COVERAGE - OPTION 1
For each group of protected appliances under a common
hoods, the overlapping nozzles must be located from right to
left so that each end nozzle is located a maximum of
6 in. (152 mm) inside the outside edge of the cooking hazard
of each end appliance, and the inside overlapping nozzles
must be located between the two end nozzles at a maximum
spacing of 12 in. (304 mm).
Hazard Zone
The hazard zone is defined as a theoretical, flat and level,
rectangular surface, that includes all of the cooking hazards of
the protected appliances under common hoods. The purpose of
the hazard zone is to provide a means of locating the appliances
and the overlapping nozzles, as well as aiming the overlapping
nozzles. The hazard zone measures 28 in. (711 mm) deep by the
length of the cooking hazards. The centerline of the hazard zone
must bisect the 28 in. (711 mm) depth (from front to back) and run
from right-to-left for the full width of the hazard zone.
Overlapping Nozzle Appliance Protection
Overlapping Nozzle Appliance Protection is defined as
protection of cooking appliances by nozzles spaced uniformly
at uniform elevations under a common hoods. Overlapping
protection of appliances is continuous for the full length of
the hood or divided when groups of protected appliances are
separated by counters or appliances not requiring protection.
Full hood continuous protection is defined as overlapping
nozzle appliance protection that covers the appliance line-up
located under the total hood length. All appliances requiring
protection are the appliances under the hood that can be an
ignition source of grease in the hood, grease removal device
or the duct.
Group protection is defined as overlapping nozzle appliance
protection that protects individual hazard zones located
under a common hood. These groups of appliances may be
separated by appliances not requiring protection, such as
steam equipment or work tables, or by dedicated appliance
protection, such as, but not limited to, salamander broilers.
See Figure 4-134 (full hood continuous protection) and
Figure 4-135 (multiple group protection).
Dedicated Nozzle Appliance Protection
Appliance protection using dedicated nozzle coverage is
defined as protection of cooking appliances with enclosed
cooking hazards, such as upright broilers, which cannot be
protected with overlapping nozzles and therefore must be
protected with nozzles dedicated to the appliance.
General Design Limitations
Maximum depth of zone is 28 in. (711 mm).
The 245 nozzle is the only approved nozzle for overlapping
(zone) protection.
Nozzle must be located 0 in. to 6 in. (0 mm to 152 mm)
forward of zone centerline, aimed back at the zone
centerline.
Nozzles must be spaced a maximum of 6 in. (152 mm) from
each end of hazard and then a maximum of 12 in. (304 mm)
on center for the remaining overlapping nozzles until the
complete hazard is covered.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-67
For appliance hazard surfaces with listed protection
exceeding the standard hazard zone of 28 in. (711 mm) in
depth, the hazard surfaces must be aligned with the back
edge of the hazard zone, with the front edge overhanging
the front edge of the zone. See Table 4-7: Overlapping
Nozzle Coverage (Zone Protection).
For appliance hazard surfaces that exceed the listed
protection sizes, multiple zones must be used. Align entire
hazard surface area within the multiple zones.
All standard R-102 piping parameters are used for the
overlapping appliance option.
All appliance protection currently listed in this manual is also
approved protection. Zone protection can be considered
optional protection.
TABLE 4-7: OVERLAPPING NOZZLE COVERAGE (ZONE
PROTECTION)
Appliance Type Maximum Cooking Hazard
Fryer 34 in. (864 mm) Deep x 835.2 in.2 (0.538 m2)
Griddle 30 in. (762 mm) Deep x Unlimited Length
Range 28 in. (711 mm) Deep x Unlimited Length
Wok, 30 in. (762 mm) Diameter x 8 in.
Maximum (203 mm) Deep
Wok, Minimum 11 in. (279 mm) Diameter x 3 in.
(76 mm) Deep
Braising Pant 34 in. (864 mm) Deep x Unlimited Length
Tilt Skillet*
Lava Rock 32 in. (812 mm) Deep x Unlimited Length
Char-Broiler
Charcoal 32 in. (813 mm) Deep x Unlimited Length
Broiler (4 in. (102 mm) Maximum Fuel Depth)
Mesquite 32 in. (812 mm) Deep x Unlimited Length
Wood Broiler (12 in. (304 mm) Maximum Fuel Depth)
Gas Radiant 36 in. (914 mm) Deep x Unlimited Length
Char-Broiler
Electric 34 in. (864 mm) Deep x 20 in. (508 mm)
Char-Broiler
See Figure 4-132 for nozzle location
t 'O IN. TO6IN. COVER MUST NOT I 1I(0mm TO 152 mm)I INTERFERE WITH I EDGE OF
DISCHARGE I
PATTERN 40 IN. TO 45 IN.
,
'I
/ (1,016 mm TO 1,143 mm) I)
I; I I' 1
1 ZONE
I I
ZONE CENTER LINE
FIGURE 4-131
006927
SECTION 4— SYSTEM DESIGN ANSULc R-102 Restaurant
U UL EX3470 ULC EX3470 Fire Suppression Manual
PAGE 4-68 REV. 13 2022-NOV-14 (Part No. 418087)
' OVERLAPPING COVERAGE - OPTION 1 (Continued)
Overlapping Appliance Nozzle and Hazard Zone Locations
All overlapping appliance nozzles must be the 245 nozzle
and must be located under a common hood at the same
height above the hazard zone, in a straight line from
right to left and aimed at the centerline of the hazard
zone. The overlapping nozzle is used for both continuous
overlapping and multiple group overlapping protection.
The hazard zone must be positioned (located) so that
all appliance hazard surfaces are within the zone. For
appliance hazard surfaces with listed protection exceeding
the standard hazard zone size of 28 in. (711 mm) in depth
(see Table 4-7), the hazard surfaces must be aligned with
the back edge of the hazard zone, with the front edge
overhanging the front of the zone.
The overlapping appliance nozzles must be located 40 in.
to 45 in. (1,016 mm to 1,143 mm) above the top surface
of the protected appliances. See Figure 4-133.
Exception No. 1: Nozzle dimensions for wok protection
are measured to bottom of wok. Exception No. 2: When
using overlapping appliance nozzles in areas where there
is a back shelf, the nozzle cannot be positioned in the
shaded area as shown in Figure 4-132.
Also, back shelf must not extend more than 11 in.
(279 mm) over the hazard zone and cannot be less than
20 in. (508 mm) above the hazard zone. See Figure
Figure 4-132.
IN OVERLAPPING NOZZLES
45 CANNOT BE POSITIONED
44 IN THIS SHADED AREA
43
42
41
40
111! IN
CENTER LINE OF
HAZARD ZONE
BACK
SHELF
11 IN. (279 mm)
I MAXIMUM Ii 20 IN. I (508 mm)
MINIMUM
28 IN. (7llMM)
FIGURE 4-132
006914
The overlapping appliance nozzles must be located 0 in.
to 6 in. (0 mm to 152 mm) forward of the centerline or
aimline of the selected hazard zone. See Figure 4-133.
I 245 NOZZLE - NOZZLE MUST BE AIMED STRAIGHT
--
••_
DOWN OR BACK AT CENTERLINE OF
HAZARD ZONE
45 IN.
?i52 mm (1,143 mm)
40 IN.
(1.016 mm)
I
,J. -
FRONT " BACK OF ZONE
OF ZONE
CENTERLINE OF L28 IN. HAZARD ZONE
(711 mm)
ZONE
FIGURE 4-133
006915
FIGURE 4-134
001710
- 61N.
(152 mm)
MAXIMUM
FROM
EDGE OF
COOKING
HAZARD
6 IN.
(152 mm)
MAXIMUM
FROM
EDGE OF
COOKING
HAZARD
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
OVERLAPPING COVERAGE - OPTION 1 (Continued)
Overlapping Appliance Nozzle and Hazard Zone Locations
- Group Protection
For each group of protected appliances under common
hoods, the overlapping nozzles must be located from right
to left so that each end nozzle is located a maximum of
6 in. (152 mm) inside the outside edge of the cooking
hazard of each end appliance, and the inside overlapping
nozzles must be located between the two end nozzles at
a maximum spacing of 12 in. (304 mm). See Figure 4-134
and Figure 4-135.
12 IN. (304 mm) MAXIMUM
SPACING BETWEEN
OVERLAPPING NOZZLES
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-69
2. When obstructions are located adjacent to appliances
protected by overlapping nozzles, the overlapping
appliance nozzle spacing must start with the appliances
adjacent to the obstruction. See Figure 4-136.
12IN. 121N. 121N. 121N. SIN. (304 mm) (304 mm) (304 mm) (304 mm) 1 61N (MAX.152 mm) 4 MAX. 4MAX. 4 MAX. 4 MAX. 4 mm)
MAX.
OUTSIDE
EDGE OF
COOKING
I I I I •HAZARD
12 IN. (304mm) 6 IN. (152 mm)
MAXIMUM MAXIMUM
6IN. II. __
(152mm) 12 IN. (152 mm) MAXIMUM (304mm) MAXIMUM FROM .1 MAXIMUM FROM EDGE OF
COOKING . \ / . - " '
EDGE OF
COOKING
HAZARD EDGE OF HAZARD
COOKING
HAZARD
FIGURE 4-135
001720
I. HAZARD AREA P1 OBSTRUCTION
FIGURE 4-136
001713
3. When an appliance requires dedicated protection with
a protected area intended for overlapping appliance
nozzle protection, the group protection option is required
for appliances on either side of the appliances using
dedicated protection. Group protection using overlapping
appliance nozzles must begin with the protected appli-
ances adjacent to the dedicated appliance protected. An
overlapping appliance nozzles must be positioned within
6 in. (152 mm) of the edges of the appliance hazard
surface areas adjacent to the dedicated nozzle protection.
See Figure 4-137.
EDGE OF COOKING
61N. I V 121N. V 7 121N. V 12 IN. V
(152 mm)- ((304 mm)! (304 mm)l(304 mm) I 6 IN.
MAX. MAX." MAX. MAX. I (152 mm)
MAX.
EDGE 61N.(152 mm) 6 IN. (152 mm) EDGE OF MAXIMUM MAXIMUM I OF COOKING 1 COOKING HAZAD R I I _______ I I HAZARD
DEDICATED NOZZLE
APPLIANCE
FIGURE 4-137
001758
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-70 REV. 13 2022-NOV-14
OVERLAPPING COVERAGE - OPTION 1 (Continued)
Overlapping Appliance Nozzle and Hazard Zone Locations
- Group Protection (Continued)
4. On protected appliances, all hazard surfaces located in a
group must be within 40 in. to 45 in. (1016 mm to
1,143 mm) from the nozzles. Once that dimension is
exceeded, a new group must be started. See Figure 4-138.
Note: The supply pipe feeding nozzle groups is to be at the same
elevation. Adjust height for each group only by varying lengths of nozzle
drops.
6 IN. (152 mm) .., ,__, 6 IN. (152 mm) MAXIMUM I MAXIMUM
I 3 311 I I'
I f NOZZLES 3 3 I NOZZLES I
I 4O IN. I
45 IN. 1(1,016 mm) I (1,143mm) 40 IN. I I I (1
'
016 mm) 45 IN.
I I (1,143 mm)
GROUPA N i•" GROUPB —
FIGURE 4-138
008917
ANSULS R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
Detection Requirements For Overlapping Appliance
Protection
When utilizing overlapping appliance protection, fusible link
detectors must be installed on a maximum of 2 It (0.6 m)
centers, starting with detectors located in (under) the duct
openings.
Starting from the detector under the duct opening, add
detectors on 2 ft (0.6 m) maximum spacing until the complete
length of the plenum area is covered, from one end to the
other. The location of the last detector on each end of the
plenum must not exceed 2 ft (0.6 m) from end of plenum.
o. Note: Standard detector placement can also be used when applying overlapping
P. protection. See pages 4-86 to 4-88 for detector placement.
ANSUL R-102 Restaurant SECTION 4— SYSTEM DESIGN
Fire Suppression Manual UL EX3470 ULC EX3470
(Part No. 418087) 2022-NOV-14 REV. 13 PAGE 4-71
OVERLAPPING COVERAGE - OPTION 2
For each group of protected appliances under a common
hoods, the overlapping nozzles must be located from right to
left so that each end nozzle is located a maximum of
111/2 in. (292 mm) inside the outside edge of the cooking
hazard of each end appliance, and the inside overlapping
nozzles must be located between the two end nozzles at a
maximum spacing of 25 1/2 in. (647 mm).
Hazard Zone
The hazard zone is defined as a theoretical, flat and level,
rectangular surface, that includes all of the cooking hazards
of the protected appliances under a common hoods. The
purpose of the hazard zone is to provide a means of locating
the appliances and the overlapping nozzles, as well as aiming
the overlapping nozzles. The hazard zone measures 28 in.
(711 mm) deep by the length of the cooking hazards. The
centerline of the hazard zone must bisect the 28 in. (711 mm)
depth (from front to back) and run from right-to-left for the full
width of the hazard zone.
Overlapping Nozzle Appliance Protection
Overlapping Nozzle Appliance Protection is defined as
protection of cooking appliances by nozzles spaced uniformly
at uniform elevations under a common hoods. Overlapping
protection of appliances is continuous for the full length of
the hood or divided when groups of protected appliances are
separated by counters or appliances not requiring protection.
Full hood continuous protection is defined as overlapping
nozzle appliance protection that covers the appliance line-up
located under the total hood length. All appliances requiring
protection are the appliances under the hood that can be an
ignition source of grease in the hood, grease removal device
or the duct.
Group protection is defined as overlapping nozzle appliance
protection that protects individual hazard zones located
under a common hood. These groups of appliances may be
separated by appliances not requiring protection, such as
steam equipment or work tables, or by dedicated appliance
protection, such as but not limited to, salamander broilers.
See Figure 4-142 (full hood continuous protection) and
Figure 4-143 (multiple group protection).
Dedicated Nozzle Appliance Protection
Appliance protection using dedicated nozzle coverage is
defined as protection of cooking appliances with enclosed
cooking hazards, such as upright broilers, which cannot be
protected with overlapping nozzles and therefore must be
protected with nozzles dedicated to the appliance.
General Design Limitations
If overlapping appliance protection is mixed with dedicated
appliance protection on the same pipe system, the
overlapping appliance protection piping requirements
must be followed.
Overlapping protection requires the use of 3.0 gal (11.4 L)
tanks and a maximum of six flows per tank.
In installations using tanks only intended for overlapping
protection, a single double tank expellant gas cartridge can
be utilized with up to three 3.0 gal (11.4 L) tanks.
In installations using both overlapping protection and
conventional non-overlapping protection (ex. hood/duct
or dedicated appliance protection), a single double tank
expellant gas cartridge can be utilized with up to three 3.0
gal (11.4 L) tanks, as long as none of the 3.0 gal (11.4 L)
tanks exceed a total flow output of more than six flows.
If more than six flows are used in a conventional non-over-
lapping tank, it cannot share the same cartridge as
tanks intended for overlapping protection. In this case,
an additional regulated actuator assembly with another
expellant gas cartridge is required.
The 245 nozzle must be used for end of zone protection.
The 260 nozzle must be used for zone protection.
Maximum depth of zone is 28 in. (711 mm).
See overlapping system piping requirements listed in
Table 4-9.
Nozzle must be located 0 in. to 12 in. (0 mm to 304 mm)
forward of zone centerline, aimed back at the zone
centerline.
Nozzles must be spaced a maximum of 111/2 in. (292 mm)
from each end of hazard and then a maximum of 25.5 in.
(647 mm) on center for the remaining overlapping nozzles
until the complete hazard is covered.
For appliance hazard surfaces with listed protection
exceeding the standard hazard zone of 28 in. (711 mm) in
depth, the hazard surfaces must be aligned with the back
edge of the hazard zone, with the front edge overhanging
the front edge of the zone. See Appliance Chart, Table 4-8.
For appliance hazard surfaces that exceed the listed
protection sizes, multiple zones must be utilized. Align
entire hazard surface area within the multiple zones.
All hood, duct, and individual appliance protection are as
specified in this manual.
All appliance protection currently listed in this manual are
approved protection. Zone protection can be considered
optional protection.
SECTION 4— SYSTEM DESIGN ANSUL® R-102 Restaurant
UL EX3470 ULC EX3470 Fire Suppression Manual
PAGE 4-72 REV. 13 2022-NOV-14 (Part No. 418087)
OVERLAPPING COVERAGE - OPTION 2 (Continued)
TABLE 4-8: OVERLAPPING NOZZLE COVERAGE (ZONE
PROTECTION)
Appliance Type Maximum Cooking Hazard
Fryer 34 in. (863 mm) Deep x 835.2 in.2
(0.538 m2)
Griddle 30 in. (762 mm) Deep x Unlimited
Length
Range 30 in. (762 mm) Deep x Unlimited
Length
Wok, Maximum 30 in. (762 mm) Diameter x 8 in.
(203 mm) Deep
Wok, Minimum 11 in. (279 mm) Diameter x 3 in.
(76 mm) Deep
Braising Pan/Tilt Skillet* 34 in. (863 mm) Deep x Unlimited
Length
Lava Rock Char-Broiler 26 in. (660 mm) Deep x Unlimited
(see Note) Length
Charcoal Broiler 30 in. (762 mm) Deep x Unlimited
Length (4 in. (101 mm) Maximum
Fuel Depth)
Mesquite Wood Broiler 30 in. (762 mm) Deep x Unlimited
Length (6 in. (152 mm) Maximum
Fuel Depth)
Gas Radiant 36 in. (914 mm) Deep x Unlimited
Char-Broiler Length
Electric Char-Broiler 34 in. (863 mm) Deep x Unlimited
Length
* See Figure Figure 4-139 for nozzle location
Note: Always try to place Lava Rock Char-Broilers near the center of the zone.
When the Lava Rock Char-Broiler is the first or last appliance in the zone, the
outside edge of the broiler must not be more than 6 in. (152 mm) outside the end
nozzle.
..O '4-44O IN. TO12IN.
COVER MUST NOT /7 I 1 (0 mm TO 304 mm) INTERFERE NTH EDGE OF If
DISCHARGE II PATTERN II
II 1 40 IN. TO45IN.
1 (1,016 mm TO 1.143 mm)
I ZONE
ZONE CENTER LINE
FIGURE 4-139
006927
Overlapping Appliance Nozzle and Hazard Zone Locations
All overlapping appliance nozzles must be the 245 nozzle
for end of zone protection and the 260 nozzle for zone
protection, and must be located under a common hood at
the same height above the hazard zone, in a straight line
from right to left and aimed at the centerline of the hazard
zone. The overlapping nozzle is used for both continuous
overlapping and multiple group overlapping protection.
The hazard zone must be positioned (located) so that
all appliance hazard surfaces are within the zone. For
appliance hazard surfaces smaller than the standard
hazard zone size, the hazard surface can be located
anywhere within the standard hazard zone. For appliance
hazard surfaces with listed protection exceeding the
standard hazard zone size of 28 in. (711 mm) in depth
(see Table 4-8), the hazard surfaces must be aligned with
the back edge of the hazard zone, with the front edge
overhanging the front of the zone.
The overlapping appliance nozzles must be located 40 in.
to 45 in. (1,016 mm to 1,143 mm) above the top surface
of the protected appliances. See Figure 4-141.
The overlapping appliance nozzles must be located 0 in.
to 12 in. (0 mm to 304 mm) forward of the centerline or
aimline of the selected hazard zone. See Figure 4-141.
Exception No. 1: Nozzle dimensions for wok protection
are measured to bottom of wok.
Exception No. 2: When using overlapping appliance
nozzles in areas where there is a back shelf, the
nozzle cannot be positioned in the shaded area as
shown in Figure 4-140. Also, back shelf must not
extend more than 11 in. (279 mm) over the hazard
zone and cannot be less than 18 in. (458 mm) above
the hazard zone. See Figure 4-140.
OVERLAPPING NOZZLES IN.
45 CANNOT BE POSITIONED
I I IN THIS SHADED AREA
43
42
411 I 40
IN. 12108
CENTER LINE OF
HAZARD ZONE
BACK
SHELF
11 IN. (279 mm)
MAXIMUM 181N.
(458 mm)
MINIMUM
-1 l
U__
28 IN. (7llmm)
FIGURE 4-140
006914
111/2 IN.
(292 mm)
MAXIMUM
FROM
EDGE OF
COOKING
HAZARD
5, —411/2 IN.
(292 mm)
MAXIMUM
FROM
EDGE OF
COOKING
— HAZARD
ANSULS R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
'OVERLAPPING COVERAGE - OPTION 2 (Continued)
Overlapping Appliance Nozzle and Hazard Zone Locations
(Continued)
Step 3.b. (Continued)
I 245 OR 260 NOZZLE MUST BE AIMED STRAIGHT
DOWN OR BACK AT CENTERLINE OF HAZARD ZONE
45 IN. 12 IN. (1,143 mm)
I
(304 mm)
40 IN.
(1,016 mm)
FRONT - BACK OF ZONE
OF ZONE
CENTERLINE OF
28 IN HAZARD ZONE (711 mm )
ZONE
FIGURE 4-141
007537
TABLE 4-9: OVERLAPPING SYSTEM PIPING LIMITATIONS
Max.
318 In. Max.
Total Pipe Max. Elevation
System Flow Length No. of Rise Cartridge
Size No. (ft (m)) Elbows (ft (m)) Size
3 Gallon 6 75 25 10(3.0) LT-30-R
(11.4L) (22.9)
6 Gallon 12 75 25 10(3.0) Double Tank!
(22.7 L) (22.9) LTA10130*
Manifolded
9 Gallon 18 75 25 10(3.0) Double Tank!
(34.1 L) (22.9) LTA101.30*
*Only suitable cartridges/tank configurations for overlapping option 2 coverage.
, This configuration will not fit in an AUTOMAN enclosure.
50 ft (15.2 m) maximum pipe from first to last nozzle.
50 ft (15.2 m) maximum pipe after the split on a split system.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-73
Overlapping Appliance Nozzle and Hazard Zone Locations
— Group Protection
1. For each group of protected appliances under a common
hoods, the overlapping nozzles must be located from
right to left so that each end nozzle is located a maximum
of 11112 in. (292 mm) inside the outside edge of the
cooking hazard of each end appliance, and the inside
overlapping nozzles must be located between the two end
nozzles at a maximum spacing of 25 1/2 in. (647 mm).
See Figure 4-142 and Figure 4-143.
25 1/2 IN. (647 mm) MAXIMUM
SPACING BETWEEN
OVERLAPPING NOZZLES
FULL HOOD CONTINUOUS APPLIANCE PROTECTION
FIGURE 4-142
007538
251/2 IN. (647 mm) 111/2 IN. (292 mm)
MAXIMUM MAXIMUM
I 245 245 I 111/2IN.—o 1 .1 —ol d o .-111/2IN.
)292 mm) 245 260 245 25 1/2 IN. (292 mm)
MAXIMUM )647 mm) MAXIMUM
FROM 1 MAXIMUM FROM
EDGE OF - - \ / EDGE OF
COOKING \ / COOKING .
HAZARD EDGE OF HAZARD
COOKING
HAZARD
GROUP APPLIANCE PROTECTION
Note: On group appliance protection, start and end of each zone group must
be protected with a 245 nozzle.
FIGURE 4-143
001700
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-74 REV. 13 2022-NOV-14
OVERLAPPING COVERAGE - OPTION 2 (Continued)
Overlapping Appliance Nozzle and Hazard Zone Locations
— Group Protection (Continued)
2. When obstructions are located adjacent to appliances
protected by overlapping nozzles, the overlapping
appliance nozzle spacing must start or end with the
appliances adjacent to the obstruction. See Figure 4-144.
ANSUL® R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
4. On protected appliances, all hazard surfaces located in a
group must be within 40 in. to 45 in. (1,016 mm to
1,143 mm) from the nozzles. Once that dimension is
exceeded, a new group must be started. See Figure 4-146.
Note: The supply pipe feeding nozzle groups is to be at the same
elevation. Adjust height for each group only by varying lengths of nozzle
drops.
251/2IN. 251/2lN. 251/21N. 251121N. 11 1/21N.(292
111/2 IN. (647 mm) (647mm) (647 mm)i(647 mm) mm) MAXIMUM
(292mm)._,. c-i c 11 1/2 IN.
MAX. 4 MAX. 4 MAX. 4 MAX. 4 MAX. 4 (292 mm) _______
245 260 260 260 245 MAX.
END OF
I
:
NOZZLES I + $ V ZONE
I EDGE OF 40 IN. NOZZLES f I . OUTSIDE
COOKING 451N. (1,016 mm)
401N I I HAZARD (1.143mm)1
I I I 1
I I Ii END OF (1
' (1.143mm) 016 mm) 45 IN. ZONE
['U HAZARD AREA 1 OBSTRUCTION
Note: On continuous appliance protection, start and end with 245 nozzles and 260 nozzles
in the middle.
FIGURE 4-144 .i GROUP A 0I GROUP B
001713 Note: On group appliance protection, start and end of EACH zone group must be protected
3. When an appliance requires dedicated protection with with a245 nozzle.
a protected area intended for overlapping appliance FIGURE 4-146 nozzle protection, the group protection option is required 007539
for appliances on either side of the appliances using
dedicated protection. Group protection using overlapping Detection Requirements For Overlapping Appliance
appliance nozzles must begin with the protected appli- Protection
ances adjacent to the dedicated appliance protected. An When utilizing overlapping appliance protection, fusible link overlapping appliance nozzles must be positioned within detectors must be installed on a maximum of 2 ft (0.6 m) 111/2 in. (292 mm) of the edges of the appliance hazard centers, starting with detectors located in (under) the duct surface areas adjacent to the dedicated nozzle protection. openings. See Figure 4-145. Starting from the detector under the duct opening, add
fl
detectors on 2 ft (0.6 m) maximum spacing until the complete
length of the plenum area is covered, from one end to the
EDGE OF COOKING other. The location of the last detector on each end of the
HAZARD plenum must not exceed 2 ft (0.6 m) from end of plenum.
(' \\
Note: Standard detector placement can also be used when applying overlapping
protection. However, the overlapping detector option cannot be used when using
111/2 IN. +25 1/2 IN* 425 1/2 IN. ' mrn)I mm) 1 (6425 1/2 IN$ standard R-102 protection. See pages 4-86 to 4-88 for detector placement.
(292 mm)-. I 7mm)I 111/2 IN.
' MAX. I MAX. l — MAX. MAX. 1 (292 mm)
EDGE - 111/2 IN. 111/2 IN. (292 mm) - EDGE OF (292 mm) MAX. ___ ___ MAXIMUM OF COOKING____________ ___________________ COOKING HAZARD 1 HAZARD
DEDICATED NOZZLE
APPLIANCE
Note: On group appliance protection, start and end of each zone group must be protected
with a 245 nozzle.
FIGURE 4-145
001756
ANSUL R-102 Restaurant SECTION 4— SYSTEM DESIGN
Fire Suppression Manual UL EX3470 ULC EX3470
(Part No. 418087) 2022-NOV-14 REV. 13 PAGE 4-75
OVERLAPPING COVERAGE - OPTION 3
For each group of protected appliances under common hoods,
the overlapping nozzles must be located from right to left so
that each end nozzle is located a maximum of 11 1/2 in.
(292 mm) inside the outside edge of the cooking hazard
of each end appliance, and the inside overlapping nozzles
must be located between the two end nozzles at a maximum
spacing of 25 1/2 in. (647 mm).
Hazard Zone
The hazard zone is defined as a theoretical, flat and level,
rectangular surface that includes all the cooking hazards of
the protected appliances under a common hood. The purpose
of the hazard zone is to provide a means of locating the appli-
ances and the overlapping nozzles, as well as aiming the
overlapping nozzles. The hazard zone measures 28 in.
(711 mm) deep by the length of the cooking hazards. The
centerline of the hazard zone must bisect the 28 in. (711 mm)
depth (from front to back) and run from right-to-left for the full
width of the hazard zone.
Overlapping Nozzle Appliance Protection
Overlapping Nozzle Appliance Protection is defined as
protection of cooking appliances by nozzles spaced uniformly
at uniform elevations under a common hood. Overlapping
protection of appliances is continuous for the full length of
the hood. Divided protection when groups of protected appli-
ances are separated by counters or appliances not requiring
protection is not allowed with Option 3.
Full hood continuous protection is defined as overlapping
nozzle appliance protection that covers the appliance line-up
located under the total hood length. Requiring protection are
the appliances under the hood that can be an ignition source
of grease in the hood, grease removal device or the duct.
Dedicated Nozzle Appliance Protection
Appliance protection using dedicated nozzle coverage is
defined as protection of cooking appliances with enclosed
cooking hazards, such as upright broilers, which cannot be
protected with overlapping nozzles and therefore must be
protected with nozzles dedicated to the appliance.
General Design Limitations
Overlapping protection requires the use of two manifolded
3.0 gal (11.6 L)tanks and a maximum of 13 total flows. See
Figure 4-162.
A maximum of ten flows shall be used as overlapping
coverage nozzles.
A maximum of three flows shall be used as plenum, duct or
dedicated appliance nozzles.
A single double tank expellant gas cartridge shall be utilized.
This installation uses both overlapping protection, plenum,
duct and dedicated appliance protection.
A conventional non-overlapping tank cannot share the same
cartridge as tanks intended for overlapping protection. In
this case, an additional Regulated Actuator Assembly with
another expellant gas cartridge will be required.
The 245 nozzle must be used for end of zone protection.
The 260 nozzle must be used for zone protection.
Maximum depth of zone is 28 in. (711 mm).
Nozzle must be located 0 in. to 12 in. (0 mm to 304 mm)
forward of zone centerline, aimed back at the zone
centerline.
Nozzles must be spaced a maximum of 111/2 in. (292 mm)
from each end of hazard and then a maximum of 25.5 in.
(647 mm) on center for the remaining overlapping nozzles
until the complete hazard is covered.
For appliance hazard surfaces with listed protection
exceeding the standard hazard zone of 28 in. (711 mm) in
depth, the hazard surfaces must be aligned with the back
edge of the hazard zone, with the front edge overhanging
the front edge of the zone. See Table 4-7.
For appliance hazard surfaces that exceed the listed
protection sizes, multiple zones must be utilized. Align entire
hazard surface area within the multiple zones.
All plenum, duct, and individual appliance protection is
specified in this manual.
All appliance protection currently listed in this manual is also
approved protection. Zone protection can be considered
optional protection.
See Table 4-7 for Appliance Type and Maximum Cooking
Hazards.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-76 REV. 13 2022-NOV-14
OVERLAPPING COVERAGE - OPTION 3 (Continued)
General Design Limitations (Continued)
For Overlapping Appliance Nozzle and Hazard Zone
Locations, see Items 1-4 on page 4-66.
When obstructions are located adjacent to the appliances
protected by overlapping nozzles, the overlapping appliance
nozzle spacing must start or end with the appliances
adjacent to the obstruction. See Figure 4-144.
See overlapping system piping requirements listed in the
table below.
TABLE 4-10: OVERLAPPING COVERAGE - OPTION 3
(FOR APPLIANCE, DUCT, AND PLENUM COVERAGE)
Piping Limitations Max. Max. 3/8 in. Max. Max.
Flow Pipe Length No. of Elevation
Numbers Elbows Rise
Total Combined 13 68 ft (20.7 m) 25 10 ft (3.0 m)
Pipe Network
Appliance Protection 10 - - -
Duct/Plenum or 3 - - -
Dedicated Appliance
Protection. Only iN,
1W or 2W nozzles
are allowed
Notes: Double tank cartridge only.
45 ft (13.7 m) maximum pipe between nozzles.
If Supply line is split, appliance branches must be on the through side of
the tee.
ANSULGS R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
ANSULS R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
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 Flow
Numbers*
Quantity and
Size of Tanks
Regulated Release Cartridge
Options
Nitrogen Carbon Dioxide
1-5 (1) 1.5 Gallon LT-20-R 101-10
6-11 1 (1) 3.0 Gallon LT-30-R 101-20
11-16 (1) 1.5 Gallon
3.0 Gallon
Double 101-30
16-22 3.0 Gallon Double 101
16-22 (2) 3.0 Gallon
(Manifolded)
Double -
22-23 (3) 3.0 Gallon I Double -
When one or more regulated actuators are used, the following
tank and cartridge combinations apply for each regulated
actuator:
Regulated
Actuator Tanks
Regulated Actuator Cartridge Options
Nitrogen Carbon Dioxide
(1) 1.5 Gallon LT-20-R 101-10
(1) 3.0 Gallon LT-30-R 101-20
(1) 1.5 Gallon and
3.0 Gallon
LT-A-101-30 or Double 10130**
3.0 Gallon LT-A-101-30 or Double 10130**
(2) 3.0 Gallon
(Manifold)
LT-A-101-30 or Double -
(3) 3.0 Gallon LT-A-101-30 or Double -
* For exceptions to maximum flow numbers, see Distribution Piping
Requirements for 1.5 gallon and 3.0 gallon systems in this Section.
** The 101-30 cartridge can not be used when two 3.0 gallon tanks are manifnldRfl tnnp.thAr
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2020-AUG-20 REV. 13 PAGE 4-77
For higher total flow numbers (23 to 110), multiple cartridges
and regulated actuators are required as shown in the System
Selection Guide in Appendix Section.
ACTUATION AND EXPELLANT GAS LINE REQUIREMENTS
This section contains the guidelines for installing the actuation
and expellant gas lines between the regulated release
mechanism regulator, each regulated actuator regulator, and
each agent tank. These limitations should be considered when
selecting the component mounting locations.
The actuation gas line is the length of pipe and/or hose that
is run from either the AUTOMAN regulated release assembly
or the remote release assembly that directs high pressure
from the cartridge in the release to actuate one or more
additional regulated actuator assemblies. The actuation gas
line can consist of 1/4 in. Schedule 40 black iron, chrome-
plated, stainless steel, or galvanized steel pipe and fittings,
and/or factory supplied stainless steel braided actuation hose.
The expellant gas line is the length of pipe and/or hose that
is run from the regulator in either the AUTOMAN regulated
release assembly or a regulated actuator assembly that directs
regulated pressure to the agent storage tanks to pressurize
the tank and discharge the agent. The expellant gas line
shall consist of 1/4 in. Schedule 40 black iron, chrome-plated,
stainless steel, or galvanized steel pipe and fittings.
Actuation Gas Line —6 to 8* Tanks Maximum
* 8 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 assemblies must not exceed 20 ft (6.0 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
4-147.
REGULATED ACTUATOR ASSEMBLY
EXPELLANT GAS LINES
NOT INCLUDED IN ACTUATION
GAS LINE LENGTH TOTALS
ACTUATION GAS LINE WITH AN LT-20-R,
LT-30-R. 101-10 OR 101-20 CARTRIDGE
MAXIMUM LENGTH OF 20 FT (6.0 m);
MAXIMUM NO. OF FITTINGS 9.
AUTOMAN REGULATED
RELEASE ASSEMBLY
(2ND TANK NOT ALLOWED)
MAXIMUM 7 TANKS, SEE SYSTEM
SELECTION GUIDE, PAGES 9-1 TO 9-4.
FIGURE 4-147
000775
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-78 REV. 13 2022-NOV-14
ACTUATION AND EXPELLANT GAS LINE REQUIREMENTS
(Continued)
Actuation Gas Line —6 to 8* Tanks Maximum (Continued)
If an expellant gas line is connected to the regulated
release assembly along with an actuation gas line, the
total combined length of the actuation and expellant
gas line must not exceed 30 ft (9.1 m) when using a
double-tank nitrogen cartridge or a LT-A-101-30 nitrogen
cartridge or a 101 -30 carbon dioxide cartridge. See
Figure 4-148.
A combined total of nine fittings may be used in these
lines, eight 900 elbows and one tee. Two 451 elbows
equal one 900 elbow.
m. Actuation Gas Line — 10 to 15* Tanks Maximum
p * 15 Tank maximum indicates five regulated actuators each having 3 tanks.
1. Use only 1/4 in. Schedule 40 black iron, hot-dipped galva-
nized, chrome-plated, or stainless steel pipe and fittings.
Note: Stainless steel hose and fittings can also be used. See Component
Section for detailed information.
ACTUATOR AND EXPELLANT GAS LINES WITH A
DOUBLE-TANK CARTRIDGE OR A 101.30 CARTRIDGE
OR A LT-A-101-30 CARTRIDGE
MAXIMUM COMBINED LENGTH-3D FT (9.1 m);
MAXIMUM COMBINED FITTINGS —9 's. -
REGULATED
ACTUATOR
ASSEMBLY
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
The actuation gas line piping is installed from the remote
mechanical release to each R-102 regulated actuator
assembly. The total length of the actuation gas line from
the remote mechanical release to the regulated actuator
assemblies must not exceed 100 ft (30.4 m).
A combined total of 20 elbows and 9 tees may be used
in these lines. Two 450 elbows equal one 900 elbow. See
Figure 4-149.
Use either a 101-10 carbon dioxide cartridge or the
LT-20-R nitrogen cartridge in the remote mechanical
release.
A safety vent relief valve (Part No. 15677) is required in
the actuation gas line to relieve residual pressure after
actuation.
Actuation Gas Line — Using 1/4 In. Stainless Steel Hose
* 15 Tank maximum indicates five regulated actuators each having 3 tanks.
Maximum total length of hose cannot exceed 17.5 ft (5.3 m).
Note: A combination of 1/4 in. stainless steel braided hose and 1/4 in. NPT
pipe can be used as long as the total combined actuation gas line length does
not exceed 17.5 ft (5.3 m). Stainless steel braided hose cannot be used
for expellant gas lines. See Figure 4-137 for additional details.
Maximum of five regulated actuators allowed.
Actuated with remote release (Part No. 433485) or Regulated
Release Assembly (Part No. 429853).
REGULATED REGULATED ACTUATOR
ACTUATOR ASSEMBLY EXPELLANT ASSEMBLY GAS LINES NOT INCLUDED
AUTOMAN IN COMBINED TOTALS
REGULATED RELEASE ASSEMBLY
FIGURE 4-148
000262
SAFETY EXPELLANT RELIEF VALVE GAS LINE 114 IN. ACTUATION LINE —
100 FT (30.4 m) MAXIMUM
20 ELBOWS 9 TEES MAXIMUM . MAXIMUM
P.
CHECK
VALVE
i
uIII
NN111 u i1
r
I 1rc
IL
I
I
I ui1
It r. II I il 1111
I u I I
REGULATED ACTUATOR
WITH TANK
P SAFETY 42 IN. (1066 mm)
RELIEF VALVE MAX. HOSE
\ LENGTH (TYP.)
MAXIMUM OF 5 REMOTE RELEASE MECHANISMS AGENT TANK REGULATED (PART NO. 433485) 5 MAXIMUM ACTUATORS
1/4 IN. STAINLESS ,•-Y-1-:-- CHECK VALVE
STEEL HOSE
çb - MAXIMUM OF
RELEASE
MECHANISMS
r
I I
I I
(PART NO. I
[J 433485) OR
I ' ONE REGULATED
RELEASE (PART
NO. 429853)
MAXIMUM OF 5
REGULATED ACTUATORS FIGURE 4-149
000301,001641b
Iii
I I i,I II I
F
' I
I I I I II I I I I Ii I
I I Ii I
\REGULATED ACTUATOR
WITH TANK
NOTE: WHEN MULTIPLE RELEASE ASSEMBLIES ARE UTILIZED, A 114 IN. CHECK VALVE
(PART NO. 25627) IS REQUIRED AFTER EACH REMOTE RELEASE.
ANSULc R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
ACTUATION AND EXPELLANT GAS LINE REQUIREMENTS
(Continued)
Expellant Gas Line
The Expellant Gas Line is installed from the regulated
release mechanism in double, three, and multiple-tank
systems, and from the regulated actuator assembly in
multiple-tank systems. The expellant gas line is the piping
and/or hose between the regulator and the tank-en-
closure/tank-bracket assembly. The total length of the
expellant gas line from the regulated release mechanism
or each regulated actuator assembly must not exceed
30 ft (9.1 m) when using a double-tank cartridge, an
LT-A-101-30 Cartridge, or a 101-30 Cartridge. See Figure
4-150 and Figure 4-151.
EXPELLANT GAS LINE
MAXIMUM LENGTH -30 FT (9.1 m);
MAXIMUM NO. OF FITTINGS -9
AUTOMAN REGULATED
RELEASE ASSEMBLY
FIGURE 4-150
000776
EXPELLANT GAS LINE
ACTUATOR
ASSEMBLY
FIGURE 4-151
000777
2. A combined total of nine fittings may be used in these
lines, eight 900 elbows and one tee. Two 450 elbows
equal one 90° elbow.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-79
If two tanks are connected to the regulated release
assembly in a multiple-tank system arrangement, the total
combined length of the actuation and expellant gas lines
must not exceed 30 ft (9.1 m) when using a double-tank
nitrogen cartridge, an LT-A-101-30 nitrogen cartridge, or a
101-30 carbon dioxide cartridge. See Figure 4-148.
If three 3.0 gallon tanks are connected to the regulator in
either a regulated release or regulated actuator assembly,
utilize factory supplied expellant gas hose assemblies
only. See Distribution Piping Requirements - 9.0 Gallon
System, page 4-85 for additional design requirements.
DISTRIBUTION PIPING REQUIREMENTS
Once the nozzle placement and quantity of tanks has been
determined, it is then necessary to determine the piping
configurations between the tank adaptor and each discharge
nozzle. This section contains the guidelines and limitations
for designing the distribution piping so that the liquid agent
discharges from the nozzles at a proper flow rate. These
limitations should also be referred to when selecting the
mounting location for the regulated release mechanism and
agent tank.
Distribution Piping Definitions
Bull Tee: A Bull Tee is defined as a tee positioned in the
system so that the flow enters the center inlet of the tee and
exits 900 out both side outlets.
Thru Tee: A Thru Tee is defined as a tee positioned in the
system so that the flow enters a side inlet and exits straight
through the tee to the opposite outlet and also exits 90°
through the center outlet.
General Piping Requirements
All R-102 system piping is straight line. Therefore, the
need for critical lengths and balancing is minimized.
Two 450 elbows count as one 90° elbow.
Each branch line includes the tee or elbow leading to it,
and all fittings within the branch line itself.
The minimum piping length of Schedule 40, 3/8 in. pipe
from the tank outlet to any nozzle protecting a range,
fryer, or wok must be 6 ft (1.9 m).
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-80 REV. 13 2022-NOV-14
DISTRIBUTION PIPING REQUIREMENTS (Continued)
General Piping Requirements (Continued)
Pipe lengths are measured from center of fitting to center
of fitting. See Figure 4-152.
r_-
CENTER TO CENTER
FIGURE 4-152
000778
All distribution piping* must be 318 in. Schedule 40 black
iron, chrome-plated, or stainless steel. Do not use hot
dipped galvanized pipe on the distribution piping.
All threaded connections located in and above the protected
area must be sealed with pipe tape. Tape should be applied
to male threads only. Make certain tape does not extend
over the end of the thread, as this could cause possible
blockage of the agent distribution.
Optional: Before installing blow-off caps on nozzles, apply a
small amount of HP-300 grease across the opening in the
nozzle tip.
Tees used in the distribution piping can be used as thru
tees, side outlet tees, or bull tees.
* Press-fit Piping option:
ProPress Stainless (304) fittings (1/2 in.) must be used with 1/2 in. ID x 0.065
in. wall thickness (-.5/8 in. OD) Stainless Steel Welded or Seamless (304)
pipe in accordance with ASTM A312 or ASTM A554, and is to be sourced
directly from Viega.
NPT to ProPress Stainless transition fittings must still be used for agent tank
and nozzle connections for the agent distribution piping.
ProPress Stainless pipe and fittings can be installed under the hood provided
the ambient temperature does not exceed 250°F (121 °C) and the pipe and
fittings are not subjected to direct flame impingement during normal cooking
operations.
ANSUL® R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
Additional Application Use for Flexible Agent Distribution
Hose
Approved locations for installation are as follows:
Under the hood in the hazard area
Without the restraining cable in stationary piping instances
such as:
- Non-castered or stationary appliances
- Back to back hoods
- Nozzle drops
GENERAL INSTALLATION REQUIREMENTS
All existing flow requirements still apply to installing the hose.
Hose is to be installed in a way that does not cause kinking
or collapse.
The use of the Agent Distribution Hose (Part No. 435982)
must comply with the agent distribution piping requirements.
Hose installed in stationary distribution piping does not
require the restraining cable.
Note: Castered appliances will still need the restraining cable, as the
appliances are designed to move regularly for cleaning.
Bend radius of installed hose to be no less than 3 in.
(76 mm) or 6 in. (152 mm) in diameter.
Each fitting on the hose must be hard mounted to solid
surfaces to avoid damage at hose-to-fitting connections and
to avoid changing of nozzle aim points.
Hose installation must avoid direct contact with flame.
If the hose is ever subject to flame, it must be replaced
immediately.
Hose to pipe connection fittings no longer need to be placed
in vertical down position.
Hose ends do not require an offset of 6 in. to 8 in. (152 mm
to 203 mm).
SUPPLY LINES INSTALLATION REQUIREMENTS
When the flexible hose is installed anywhere in the supply
line, each hose has an equivalent length of 5 ft (1.5 m) of
3/8 in. pipe.
APPLIANCE BRANCH LINE INSTALLATION
REQUIREMENTS
When the flexible hose is installed anywhere in an appliance
branch line, each hose has an equivalent length 5 ft (1.5 m)
of 3/8 in. pipe.
BACK-TO-BACK INSTALLATION REQUIREMENTS
Hood penetration seal is to be used to connect each fitting
of the hose to the hood. The hose is not to pass through the
hood, as sharp edges of the hood can cause damage to the
hose coating. Each fitting on the hose must be hard mounted
to solid surfaces to avoid damage at hose-to-fitting connec-
tions and to avoid changing of nozzle aim points.
- END OF
SUPPLY LINE NOTE: THIS ISA CONCEPTUAL DRAWING ONLY.
THIS IS NOT AN ACTUAL INSTALLATION.
FIGURE 4-153
000779
NOTE: THESE ARE EXAMPLES ONLY. OTHER CONFIGURATIONS CAN BE DESIGNED.
END OF
SUPPLY LINE
SUPPLY LINE
SUPPLY (NOZZLES FOR
LINE TEE PLENUM
PROTECTION)
ANSUL R-102 Restaurant SECTION 4— SYSTEM DESIGN
Fire Suppression Manual UL EX3470 ULC EX3470
(Part No. 418087) 2022-NOV-14 REV. 13 PAGE 4-81
DISTRIBUTION PIPING REQUIREMENTS (Continued)
Supply and Branch Line Identification SUPPLY LINE
The R-102 distribution piping network is broken down into four The Supply Line is defined as the length of pipe which runs
specific pipe runs: the Supply Line, the Duct Branch Line, the from the agent tank outlet to the last branch line whether a
Plenum Branch Line, and the Appliance Branch Line. See duct, appliance, or plenum branch line. This includes all supply
Figure 4-153. line fittings except for the tees or elbows leading to the branch
DUCT BRANCH lines. See Figure 4-153 and Figure 4-154.
LINE
APPLIANCE
BRANCH LINE
END OF
SUPPLY LINE
BRANCH LINE CANNOT
START AHEAD OF A
SUPPLY LINE TEE
r' \
(NOZZLES FOR
PLENUM
PROTECTION)
BRANCH LINE CANNOT
START AHEAD OF A
SUPPLY LINE TEE
FIGURE 4-154
000780
SECTION 4— SYSTEM DESIGN ANSULc R-102 Restaurant
UL EX3470 ULC EX3470 Fire Suppression Manual
PAGE 4-82 REV. 13 2022-NOV-14 (Part No. 418087)
DISTRIBUTION PIPING REQUIREMENTS (Continued)
Supply and Branch Line Identification (Continued)
DUCT BRANCH LINE
NOTICE
Branch lines cannot start ahead of a supply
line tee.
The Duct Branch Line is defined as the length of pipe which
runs from the supply line to the duct nozzles. This includes all
branch line fittings as well as the tee or elbow used to start the
branch line. See Figure 4-154 and Figure 4-155.
DUCT BRANCH LINE
(ELBOW INCLUDED)
.8
$ DUCT BRANCH LINE
(TEE INCLUDED)
t/ 1 •-
I I
DUCT BRANCH LINE
(TEES INCLUDED)
11'
FIGURE 4-155
000781
PLENUM BRANCH LINE
The Plenum Branch Line is defined as the length of pipe which
runs from the supply line to the plenum nozzles. This includes
all branch line fittings as well as the tee or elbow used to start
the branch line. See Figure 4-154 and Figure 4-156.
-4
-- - -
FIGURE 4-156
000782
APPLIANCE BRANCH LINE
The Appliance Branch Line is defined as the length of pipe
which runs from the supply line to the appliance nozzles. This
includes all branch line fittings as well as the tee or elbow
used to start the branch line. See Figure 4-154 and Figure
4-157.
i_____•
_<z(1 t_
FIGURE 4-157
000783
ANSUL® R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
DISTRIBUTION PIPING REQUIREMENTS (Continued)
Distribution Piping Requirements - 1.5 Gallon System
DUCT, PLENUM, AND APPLIANCE PROTECTION
This option allows for duct protection, plenum protec-
tion, appliance protection, or any combination. However,
only one duct nozzle may be used, either a 1W or a 2W,
nozzle.
All distribution piping, supply and branch, must be 3/8 in.
Schedule 40 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 4-158.
The combined length of all branch lines must not exceed
22 ft (6.7 m). See Figure 4-159.
The requirements of the following table must not be
exceeded:
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-83
START OF LAST
BRANCH LINE
START OF FIRST
BRANCH LINE
SUPPLY
LINE TEE TOTAL LENGTH
MUST NOT
EXCEED 8 FT
(2.4 m)
/ - START OF LAST
/ BRANCH LINE
START OF FIRST
BRANCH LINE
FIGURE 4-158
000784
1W NOZZLE
(BRANCH LINES IN BOLD) COMBINED LENGTH MUST
NOT EXCEED 22 FT (6.7 m)
FIGURE 4-159
000785
1.5 GALLON SYSTEM
Requirements Supply Line 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 (12.1 m) 6 It (1.8 m) 4 f (1.2 m) 10 ft (3.0 m)
Maximum Rise 6 i (1.8 m) 4 f (1.2 m)** 2 f (0.6 m)** 2 f (0.6 m)**
Maximum 90° Elbows 9 4 4 6
Maximum Tees 1 1 2 3
Maximum Flow
Numbers
5* 2 2 3
* Exceptions:
Six flow numbers are allowed when a duct branch line is the last branch line on the piping network and no 1 N nozzles
are used to protect woks or griddles.
Six flow numbers are allowed when six 1 N nozzles are used and none of the nozzles are used to protect woks, griddles,
ranges, and salamanders.
Note: Only five flow numbers are allowed if a 1 nozzle is used for wok, griddle, range, or salamander protection.
Six flow numbers are allowed when only two 3N nozzles are used.
** Maximum rise above Supply Line.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-84 REV. 13 2022-NOV-14
DISTRIBUTION PIPING REQUIREMENTS (Continued)
Distribution Piping Requirements - 3.0 Gallon System
The maximum length between the start of the first branch
line and the start of the last branch line must not exceed
24 ft (7.3 m). When the supply line is split, the combined
total of both legs of the supply line (from the start of the
first branch line to the start of the last branch line) must
not exceed 24 It (7.3 m). See Figure 4-160.
The total length of all branch lines must not exceed 36 It
(10.9 m). See Figure 4-160.
A maximum of two nozzles are allowed per duct branch
line.
The requirements of the following table must not be
exceeded:
ANSULW R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
SUPPLY
TEE (
COMBINED LENGTH OF
BOTH LEGS OF SUPPLY
LINE MUST NOT 3 BRANCH LINES
EXCEED 24 FT (7.3 m)
iN NOZZLE 2W NOZZLE -
0.
iN NOZZLE
ri
230 NOZZLE
jJ 245 NOZZLE 1/211NOZZLE
(BRANCH LINE IN BOLD)
COMBINED LENGTH MUST
NOT EXCEED 36 FT (10.9 m)
FIGURE 4-160
000266, 000502
3.0 GALLON SYSTEM
Requirements Supply Line 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 (12.1 m) 8 ft (2.4 m) 4 ft (1.2 m) 12 ft (3.6 m)
Maximum Rise 6 ft (1.8 m) 4 It (1.2 m)** 2 ft (0.6 m)** 2 ft (0.6 m)**
Maximum 900 Elbows 19 14 14 6
Maximum Tees 1 1 2 2 4
Maximum Flow Numbers I 11* 14 12 4
* Exceptions:
Twelve flow numbers are allowed in any one tank for duct and plenum protection only.
Twelve flow numbers are allowed with any one tank using only two-flow appliance nozzles.
Twelve flow numbers are allowed with any one tank using only three-flow appliance nozzles.
Special Instructions:
Twelve flow numbers are allowed when four Dean Industries GTI Gas Fryers are protected at low proximity as shown
in Figure 4-66 on page 4-25. The discharge piping must be as shown in Figure 4-68 on page 4-26.
For certain McDonald's applications, 11.5 flow numbers are allowed when using a combination of one 2W duct nozzle,
one 1/2N electrostatic precipitator nozzle, one 1 N plenum nozzle, and four two-flow appliance nozzles. Contact the
Applications Engineering Department for additional information.
P. ** Maximum rise above Supply Line.
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
DISTRIBUTION PIPING REQUIREMENTS (Continued)
Distribution Piping Requirements - 6.0 Gallon Manifolded
System
As an option to piping two 3.0 gallon tanks separately, two 3.0
gallon tanks can be manifolded together to share a common
agent distribution line. Only 3.0 gallon tanks connected to the
same regulator can be manifolded. The following requirements
must be met when manifolding:
All piping must be 3/8 in. Schedule 40.
See Figure 4-163 for tank connections.
The length of supply line piping between the start of the
first branch line and the start of the last branch line must
not exceed 24 ft (7.3 m). See Figure 4-161. When the
supply line is split, the combined total of both legs of the
supply line (from the start of the first branch line to the
start of the last branch line) must not exceed 24 ft (7.3 m).
The combined length of all branch lines must not exceed
36 ft (10.9 m). See Figure 4-161.
A maximum of 22 flow numbers are allowed.
The requirements of the following table must not be
exceeded.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-85
LENGTH OF PIPING MUST NOT EXCEED 24
FT. (7.3 m) FROM START OF FIRST BRANCH
LINE TO START OF LAST BRANCH LINE
START OF LAST
BRANCH LINE -
2W
ZLE
ZZLE
2 FLOW APPLIANCE NOZZLE
(BRANCH LINES IN BOLD)
COMBINED LENGTH MUST NOT EXCEED 36 FT (10.9 m)
FIGURE 4-161
000267
6.0 GALLON SYSTEM
Requirements Supply Line 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 32 ft (9.7 m) 8 ft (2.4 m) 4 f (1.2 m) 12 it (3.6 m)
Maximum Rise 6 f (1.8 m) 4 f (1.2 m)* 2 ft (0.6 m)* 2 ft (0.6 m)*
Maximum 900 Elbows 8 14 14 6
Maximum Tees 2 2 2 4
Maximum Flow Numbers 22 14 12 4
* Maximum rise above Supply Line.
it
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-86 REV. 13 2022-NOV-14
DISTRIBUTION PIPING REQUIREMENTS (Continued)
Distribution Piping Requirements - 6.0 Gallon Manlfolded
System (Continued)
This configuration consists of two 3 gallon tanks. Both tanks
are connected to a common manifold tee and are pressurized
from one double tank or LT-A-101-30 cartridge in the regulated
release assembly. See Figure 4-162.
Note: A tank mounting bracket can be utilized instead of the tank/enclosure
assembly.
Note: LT-A-101-30 will not fit in AUTOMAN enclosures (Part No. 429853 and
429856).
3/8 IN.
3/8 IN. 3/8 IN. SUPPLY SUPPLY
USE HOSE/ SEE
GROMMET NOTE
PACKAGE
(PART NO. "S 3/8 IN. BRANCH
418511) "-_ IN-LINE BURST DISC
ASSEMBLY - SEE NOTE
NO.4
ANSUL/8 R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
Distribution Piping Requirements - With Independent Pipe
Runs
Independent pipe runs can also be used with the regulated
release assembly and the tank/enclosure assembly or tank
mounting brackets. See Figure 4-163. When manifolding is not
used, each of the two 3 gallon tanks utilize the piping limita-
tions of a single tank system.
HOSE!
GROMMET[
PACKAGE
(PART NO.
418511)
REMOVE
BURST DISC -
SEE NOTE NO. 3
3.0 3.0 II [I GALLON GALLON
L TANK TANK.
SEE NOTE DOUBLE TANK
NO.2 CARTRIDGE
OR LT-A-101-30
11,,CARTRIDGE
. (LT.A-101-30 CARTRIDGE-
REGULATED
TANK/ENCLOSURE ACTUATOR ONLY)
ASSEMBLY
IhiIAR
3.0 GALLON 11111 3.0 GALLON
TANK TANK
TANK/ENCLOSURE
ASSEMBLY
DOUBLE TANK
CARTRIDGE
OR LT-A-101-30
CARTRIDGE
)LT-A-101-30
CARTRIDGE -
REGULATED
ACTUATOR ONLY)
FIGURE 4-163
000788 NOTE I THE PIPE CONNECTION FROM TANK CENTER TO TANK CENTER CANNOT
EXCEED 8 1/2 IN. (215 mm). ALSO, OEM RELEASE/BRACKET ASSEMBLY CAN
BE UTILIZED WHEN MANIFOLDING 3.0 GALLON TANK.
NOTE 2: ONLY 3 GALLON TANKS CAN BE MANIFOLDED.
NOTE 3: THE BURST DISC THAT IS PART OF THE TANK ADAPTOR/BURST DISC
ASSEMBLY MUST BE REMOVED AND MODIFIED. SEPARATE THE ALUMINUM
DISC MATERIAL FROM THE PLASTIC GASKET. DISCARD THE ALUMINUM
DISC MATERIAL AND REINSTALL THE PLASTIC GASKET BACK INTO THE
TANK ADAPTOR/BURST DISC ASSEMBLY.
NOTE 4: THE IN-LINE BURST DISC ASSEMBLY (PART NO. 416970) IS TO BE
MOUNTED AS CLOSE TO THE TANK OUTLET AS POSSIBLE. AFTER SYSTEM
DISCHARGE, THE ASSEMBLY MUST BE DISASSEMBLED AND A NEW BURST
DISC INSTALLED.
FIGURE 4-162
008127
Note: If an expellant gas hose is to be used for a second tank in an adjacent
tank enclosure or tank bracket assembly, install the second tank on the left side
of the AUTOMAN Regulated Release, with the outlets a maximum of 8 1/2 in.
(215 mm) from center to center, similar to the manifolded system in
Figure 4-162. Otherwise, the second tank requires 1/4 in. NPT pipe instead of
expellant gas hose.
SECTION 4- SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-87
DOUBLE TANK 3 GALLON REGULATED DOUBLE TANK CARTRIDGE
ENCLOSURE ASSEMBLY RELEASE ASSEMBLY, OR
(PART NO. 429872) OR 3 GALLON LT-A-01-30 CARTRIDGE
(INCLUDES HOSES AND REGULATED (REGULATED ACTUATOR
GROMMETS) ACTUATOR ASSEMBLY ONLY)
NOTE 1: WHEN THREE 3.0 GALLON TANKS ARE CONNECTED TO ONE
AUTOMAN REGULATED RELEASE ASSEMBLY, NO ADDITIONAL
REGULATED ACTUATOR ASSEMBLIES CAN BE USED.
NOTE 2: IF THREE 3.0 GALLON TANKS ARE CONNECTED TO THE
REGULATOR IN EITHER A REGULATED RELEASE OR
REGULATED ACTUATOR ASSEMBLY, UTILIZE FACTORY
SUPPLIED EXPELLANT GAS HOSE ASSEMBLIES ONLY.
1,,
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
DISTRIBUTION PIPING REQUIREMENTS (Continued)
Distribution Piping Requirements - 9.0 Gallon System
This optional configuration consists only of three 3-gallon
tanks, all pressurized from a single double-tank nitrogen
cartridge with expellant gas hoses connected as shown in
Figure 4-165. Tanks No. 1 and No. 2 must be connected
directly to the regulator with separate expellant gas hoses
and Tank No. 3 must be connected to Tank No. 2 with a third
expellant gas hose as shown in Figure 4-162. Each tank must
be connected to an independent distribution piping network
as shown in Figure 4-166. Distribution piping requirements for
each network must be as follows:
The maximum length between the start of the first branch
line and the start of the last branch line must not exceed
24 ft (7.3 m). When the supply line is split, the combined
total of both legs of the supply line (from the start of the
first branch line to the start of the last branch line) must
not exceed 24 ft (7.3 m). See Figure 4-160.
The total length of all branch lines must not exceed 36 it
(10.9 m). See Figure 4-164.
A maximum of two nozzles are allowed per duct branch
line.
When using this 9.0 gallon system configuration, no
manifolding of distribution piping is allowed.
When an AUTOMAN Regulated Release is utilized in this
configuration, additional regulator actuators cannot be
used.
Only 3-gallon tanks can be utilized in this configuration.
The requirements of the following table must not be
exceeded for each 3-gallon tank:
NOTE 3: LT-A-101-30 WILL NOT FIT INTO AUTOMAN ENCLOSURES
(PART NO. 429853 AND 429856).
FIGURE 4-164
008128 9.0 GALLON SYSTEM
Requirements Supply Line 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 (12.1 m) 8 f (2.4 m) 4 ft (1.2 m) 12 ft (3.6 m)
Maximum Rise 6 ft (1.8 m) 4 ft (1.2 m)** 2 ft (0.6 m)** 2 it (0.6 m)**
Maximum 900 Elbows 9 14 14 16
Maximum Tees 1 12 12 14
Maximum Flow Numbers 11° 14 12 14
* Exceptions:
Twelve flow numbers are allowed in any one tank for duct and plenum protection ONLY.
Twelve flow numbers are allowed with any one tank using only two-flow appliance nozzles.
Twelve flow numbers are allowed with any one tank using only three-flow appliance nozzles.
Special Instructions:
When four Dean Industries GTI Gas Flyers are protected at low proximity as shown in Figure 4-67 on page 4-26, the
discharge piping must be as shown in Figure 4-68 on page 4-26.
For certain McDonald's applications, 11.5 flow numbers are allowed when using a combination of one 2W duct nozzle,
one 1/2N electrostatic precipitator nozzle, one 1 N plenum nozzle, and four two-flow appliance nozzles. Contact the
Applications Engineering Department for additional information.
** Maximum rise above Supply Line.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-88 REV. 13 2022-NOV-14
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
8
DETECTION SYSTEM REQUIREMENTS
Once the fire suppression system design has been deter-
mined, a detection system design must be completed. This
section contains guidelines and limitations for detection
system installation.
Stainless Steel Wire Rope: The 1/16 in. stainless steel with
blue tracer cable is run between the terminal detector, through
conduit, all series detectors and pulley elbows, and into the
regulated release mechanism trip lever. When any fusible link
separates, the tension on the cable is released, and the trip
lever actuates the regulated release mechanism.
20 FT (6.0 m)
MAXIMUM
Detector Identification
The two types of detectors are distinguished from each other
by their location in the detection system.
The Terminal Detector is 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.
A Series Detector is any detector located in-line between
the regulated release mechanism and the terminal
detector.
Detector/Pulley Elbow/Conduit Offset Design Limitations
Conduit runs, pulley elbows, and number of detectors per
system must be within the approved system guidelines.
The following requirements must not be exceeded:
Maximum
Number of
Detectors
per System
Maximum
Number of
Elbows per
System
Maximum
Wire Rope
Length
Scissors 15 20 150ft(45.7m)
Style
Detector
(Without
Offset
Conduit)
Scissors 15 16 150 ft (45.7 m)
Style
Detector
(With
Offset
Conduit)
If the hazard requires more than 15 detectors, up to five
101 Remote Releases (Part No. 433485) can be used for
system actuation. Each 101 remote release allows the
use of a maximum of 15 scissor style detectors (14 series
and.1 terminal) for a total of 75 detectors if needed.
Detector Placement Requirements
EXHAUST DUCTS
Each exhaust duct must have at least one detector installed
in the duct entrance, located in the airstream of the cooking
vapors, or at a maximum of 20 ft (6.0 m) into the duct opening.
See Figure 4-165.
FIGURE 4-165
000271
NOTICE
When gas appliances are used and the flue
gases from the burner are exhausted into the
duct, the detector must be kept out of the air
stream of these exhaust gases. These gases
can be very hot and could actuate the system
unnecessarily.
Duct openings that are long and narrow or
large enough to require multiple duct nozzles
may require additional detectors.
ELECTROSTATIC PRECIPITATOR
If an electrostatic precipitator is located at or near the base of
the exhaust duct, it is necessary to locate a detector below the
precipitator, at the base of the duct, and also locate one in the
duct, just above the precipitator. See Figure 4-166.
When installing the detector bracket and system conduit,
make certain they do not interfere with the operation of the
precipitator.
Note: On secondary filtration units utilizing multiple filter stages/media, contact
Technical Services for instructions.
4.
FIGURE 4-166
000268
ANSUL R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
DETECTION SYSTEM REQUIREMENTS (Continued)
Detector Placement Requirements (Continued)
COOKING APPLIANCES
If the cooking appliance is located under an exhaust
duct where a detector has been mounted, ills normally
not necessary to utilize another detector for that cooking
appliance, provided the detector is not more than 12 in.
(304 mm) into the duct and the appliance has no larger
cooking surface than 48 in. x 48 in. (1,219 mm x 1,219 mm).
See Figure 4-167.
Note: If two appliances are located under a duct opening where a detector has
been mounted and both appliances together do not exceed a cooking surface of
48 in. x 48 in. (1,219 mm x 1,219 mm) and the detector is located above both the
protected appliances, it is not necessary to utilize an additional detector provided
the duct detector is not more than 12 in. (304 mm) into the duct opening.
i
APPLIANCE
REQUIRES
SEPARATE
DETECTOR
APPLIANCE
COVERED BY
DETECTOR
UNDER DUCT
APPLIANCE
REQUIRES
SEPARATE
DETECTOR
FIGURE 4-167
000269
Each cooking appliance with a continuous cooking surface
not exceeding 48 in. x 48 in. (1,219 mm x 1,219 mm) can be
protected by a minimum of one detector. Cooking appliances
with a continuous cooking surface exceeding 48 in. x 48 in.
(1,219 mm x 1,219 mm) must be protected by at least one
detector per 48 in. x 48 in. (1,219 x 1,219 mm) cooking
area. Detectors used for cooking appliances must be located
above the protected appliance toward the exhaust duct side
of the appliance. Locate the detector in the air stream of the
appliance to enhance system response time.
Note: For overlapping appliance protection detector coverage, see page 4-72 for
design requirements.
Detection Line Requirements
CONDUIT
Rigid conduit or 1/2 in. EMT thin-wall conduit may be used.
- Standard steel conduit fittings (compression type pulley
elbows are recommended) must be employed to properly
install the detection system. All conduit or pipe must be firmly
supported. When using pipe, make certain that all ends are
carefully reamed, deburred and blown clear of chips and scale
before assembly.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2022-NOV-14 REV. 13 PAGE 4-89
NOTICE
The conduit offset can be used at the top of
the regulated and remote release assemblies
to change direction of the conduit. All other
changes in direction must be made by using
ANSUL® approved pulley elbows. See Figure
4-168.
~j
FIGURE 4-168
000270
Fusible Link Selection
When possible, take temperature readings at each detector
location to determine correct fusible link temperature rating.
Temperature can be recorded using either a maximum regis-
tering thermometer (Part No. 15240) temperature tape or any
other accurate thermometer.
&~Do
TEMPERATURE RATING
STAMPED ON FUSIBLE
LINK BODY
0 _
000170 000171 SL STYLE A-PC STYLE
FIGURE 4-169
020170, 000171
Select correct UL Listed fusible links for installation in
detectors according to the temperature condition. Two styles
are available. See Figure 4-169. See Component Section for
detailed temperature ratings.
SECTION 4— SYSTEM DESIGN ANSUL R-102 Restaurant
UL EX3470 ULC EX3470 Fire Suppression Manual
PAGE 4-90 REV. 13 2022-NOV-14 (Part No. 418087)
DETECTION SYSTEM REQUIREMENTS (Continued)
Electric Thermal Detector
When electric thermal detection is used, the detection
circuit must be supervised in accordance with NFPA 17A,
Standard for Wet Chemical Extinguishing Systems. Electric
thermal detectors must be used in conjunction with either the
AUTOPULSE 542R control panel (Part No. 433607) or the
AUTOPULSE Z-10 control panel (Part No. 430525), and the
24 VDC regulated release assembly (Part No. 429859).
Note: Consider the rate of temperature increase in the location chosen for the
detector when using electric thermal detection. A transient rush of warm air up
to 40 OF (4 °C) per minute may expand the shell, but not enough to trigger the
AUTOPULSE control panel. Temperature increases over 40 OF (4 °C) per minute
however, may initiate an alarm condition in the control panel.
Note: Panels Z-10 and 542R only have a UL approval rating. A ULC rating is
not available.
After determining the maximum ambient temperature at the
thermal detector location, select the correct thermal detector
according to the temperature condition chart in the System
Components section.
Note: For installation instructions for 24 VDC AUTOMAN (AUTOMAN II-C)
regulated release, the AUTOPULSE control panels, and/or electric thermal
detection, refer to the appropriate manuals:
AUTOPULSE 542R Control Panel - Design Installation and Maintenance
Manual (Part No. 434496)
AUTOPULSE Z-10 Control Panel - Design Installation and Maintenance
Manual (Part No. 430545)
AUTOMAN Il-C Manual (Part No. 17788)
AUTOPULSE Detection and Control Manual (Part No. 430261)
MANUAL PULL STATION REQUIREMENTS
A remote manual pull station allows the R-102 system to be
manually operated at some point distant from the regulated
release assembly. Install the pull station at a height of 42 in.
to 48 in. (1,067 mm to 1,219 mm), in accordance with the
requirements of the American Disabilities Act (ADA) and the
Authority Having Jurisdiction (AHJ). and located in the path of
egress. The pull station is the only source of manual actuation
of the regulated release assembly.
The total length of the cable used for each manual pull station
within a system must not exceed 150 ft (45.7 m).
The maximum number of pulley elbows that may be used per
pull station is 20.
One pulley tee is allowed per cable system.
The maximum length of cable from the AUTOMAN releasing
device to a pull station is 150 ft (45.7 m) with a maximum
of 20 pulley elbows used per side of the tee. As the tee is
located farther from the AUTOMAN releasing device, the
150 It (45.7 m) maximum must be observed, however as
pulley elbows are placed between the AUTOMAN releasing
device and the tee, the pulley elbows must be deducted from
the available pulley elbows (20) allowed on each side.
Example: If 10 pulley elbows are placed between the
AUTOMAN releasing device and the pulley tee, the maximum
available pulley elbows left for use on each side of the tee is
10 per side. See Figure 4-170 for three different examples.
Note: Both must be gas valves or both must be pull stations. Mixing is not allowed.
Note: Unbalanced system are acceptable as long as the maximum length is not
exceeded.
NOTICE
The conduit offset (see Figure 4-168) can be
used at the top of the regulated and remote
release assemblies to change direction of the
conduit. The conduit offset cannot be used
with pulley tees. All other changes in direction
must be made by using ANSUL® approved
pulley elbows.
Tee close to AUTOMAN releasing device (Example)
PULLEY TEE
12 IN.
1-1
AUTOMAN GAS VALVE OR RELEASING GAS VALVE OR
MANUAL PULL DEVICE MANUAL PULL
149 FT (45.4 m) AND 20 PULLEY ELBOWS MAXIMUM
PER EACH SIDE OF TEE
Tee close to gas valves or manual pull (Example)
1
tP
12 IN. I (l3,mm)
LI LEY TEE
GAS VALVE OR GAS VALVE OR
MANUAL PULL MANUAL PULL
AUTOMAN
RELEASE
149 FT (45.4 m) AND 20 PULLEY ELBOWS BETWEEN
AUTOMAN RELEASE AND TEE
Tee hallway between AUTOMAN Release and gas valves or manual pull (Example)
75 FT (22.8 m) AND 10 PULLEY ELBOWS
AI 10
75 FT (22.8 m) AND 75 FT (22.8 ml AND
PULLEY
Th
ELBOWS 10 PULLEY ELBOWS F PULLEY TEE
RELEASE GAS VALVE OR GAS VALVE OR MANUAL PULL MANUAL PULL
FIGURE 4-170
OO49O7
Manual Pull Station - Part No. 435960 or 434618
Parts that may be used for installation of a remote manual pull
station are:
Description Part No.
Remote Manual Pull Station Assembly (with
50 ft (15.2 m) wire rope)"
435960
Remote Manual Pull Station Assembly 434618
Pulley Elbow Compression Style (50 pack) 423251
Pulley Elbow Socket Style (50 pack) 415671
Pulley Tee 427929
Assembly includes parts listed below:
1/16 in. Stainless Steel Wire Rope SOft (15.2 m) -
Stop Sleeve (1) -
Break Rod (1) -
- 4 •)
ANSUL R-102 Restaurant SECTION 4— SYSTEM DESIGN
Fire Suppression Manual UL EX3470 ULC EX3470
(Part No. 418087) 2022-NOV-14 REV. 13 PAGE 4-91
MECHANICAL GAS VALVE REQUIREMENTS
An ANSUL® gas valve or ANSUL® approved mechanical gas
shut-off valve system can be attached to the R-102 system.
The system works both mechanically and pneumatically by
use of an air cylinder located inside the regulated release
assembly. Upon actuation of the fire suppression system, a
pneumatically-operated air cylinder assembly mechanically
closes the gas shut-off valve.
The total length of the cable for each mechanical gas valve
must not exceed 150 ft (45.7 m). The maximum number of
pulley elbows that may be used is 20 for each valve.
One pulley tee is allowed per cable system.
The maximum length of cable from the AUTOMAN releasing
device to a gas valve is 150 ft (45.7 m) with a maximum of 20
pulley elbows used per side of the tee. As the tee is located
farther from the AUTOMAN releasing device, the 150 It
(45.7 m) maximum must be observed but as pulley elbows are
placed between the AUTOMAN releasing device and the tee,
they must be deducted from the available pulley elbows (20)
allowed on each side.
Example: If 10 pulley elbows are placed between the AUTOMAN
releasing device and the pulley tee, the maximum available
pulley elbows left for use on each side of the tee is 10 per side.
See Figure 4-170 for three different examples.
Parts that may be used for installation of a Mechanical Gas
Shut-off Valve are:
Description Part No.
Gas Valve/Actuator 3/4 in. Assembly (ANSUL®)* 55598
Gas Valve/Actuator 1 in. Assembly (ANSUL®)* 55601
Gas Valve/Actuator 1 1/4 in. Assembly (ANSULa)* 55604
Gas Valve/Actuator 1 1/2 in. Assembly (ANSUL(&)0 55607
Gas Valve/Actuator 2 in. Assembly (ANSULa)* 55610
Gas Valve/Actuator 2 1/2 in. Assembly (ASCO) 25937
Gas Valve/Actuator 3 in. Assembly (ASCO)* 25938
Pulley Elbow Compression Style (50 pack) 423251
Pulley Elbow Socket Style (50 pack) 415671
Pulley Tee 427929
1/16 in. Stainless Steel Cable
50 ft (15.2 m) or 500 ft (152.4 m) roll
15821 or
79653
Oval Press-To-Crimp Sleeve 4596
Stop Sleeve (2) 26317
* Assembly includes parts listed below:
Air Cylinder Assembly 15733
Air Cylinder -
Tubing Assembly -
Copper Tubing, 1/8 in. -
Male Elbow -
Male Connector -
Machine Screw (2) -
Hex Nut (2) -
Lockwasher (2) -
Lead Wire Seal (2) -
All valves in the previous table are UL listed and approved.
They may be mounted in any position. Pipe threads are type
NPT. Ambient operating temperature range of all valves is
32 OF to 130 OF (0 °C to 54 00) The valves are not weather-
proof and must be located indoors in areas approved by the
authority having jurisdiction.
NOTICE
The conduit offset can be used at the top or
bottom of the regulated and remote release to
change direction of the conduit. The conduit
offset cannot be used with pulley tees. All
other changes in direction must be made by
using ANSUL® approved pulley elbows. See
Figure 4-168.
ELECTRICAL GAS VALVE REQUIREMENTS
A UL Listed electrically-operated gas shut-off valve can be
attached to the A-i 02 system to provide an electrical means
of shutting off the gas line at a predetermined point. It an
electric gas shut-off valve is used in the system it must be
attached with both an electric (snap-action) switch and a
manual reset relay. For more information on the types of
electric (snap-action) switches, see the Electrical Switch, Reid
Installation section. The manual reset relay is reviewed in this
section.
All electrical connections should be performed by a qualified
electrician and in accordance with authority having
jurisdiction.
The following is a brief explanation of how the R-102 system
operates with an Electric Gas Shut-off Valve attached:
With the regulated release cocked in the ready condition,
the normally closed contacts in the snap-action switch allow
current to flow to the manual reset relay. With the relay coil
energized, normally open contacts in the reset relay close,
allowing the solenoid in the gas valve to be energized.
Once the R-102 system is activated, the normally closed
contacts in the snap-action switch opens, de-energizing the
reset relay. This opens the contacts in the relay which causes
the gas valve to become de-energized and close.
The system must be re-armed and the push to reset button
on the reset relay must be operated to reopen the gas valve.
It is important to note that a power failure or an electrical
power interruption causes the gas valve to close even though
the system was not fired.
In either case, whether in a fired condition or when a power
failure has occurred, the manual reset relay and electric gas
shut-off valve must be reset to resume a normal operating
condition. For resetting, see the Recharge and Resetting
Procedures section.
'. .
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-92 REV. 13 2022-NOV-14
ELECTRICAL GAS VALVE REQUIREMENTS (Continued)
Approvals
ANSUL® gas valves listed in this section are UL listed and
approved for 110 VAC. It more information is required, refer to
the Gas and Oil Equipment List of Underwriters Laboratories,
Inc. under Electrically Operated Valves Guide No. 440 A5 or
consult Johnson Controls, Marinette, Wisconsin 54143-USA.
If other gas valves are used, they shall be 'UL listed electrical-
ly-operated safety valves for natural or LP gas as required, of
appropriate pressure and temperature rating, 110 VAC/
60 Hz." The information on temperature and type of gas
that the valves are suitable for may be found in the Gas and
Oil Equipment List of Underwriters Laboratories, Inc. under
Electrically Operated Valves Guide No. 440 A5.
The electrically operated gas valve must be of the type that
needs to be energized to remain open.
Note: For electrical wiring diagrams, see Installation Instructions Section, pages
5-43 through 5-45.
Parts that may be used for installation of a 110 VAC Gas
Shut-off Valve are:
Description Part No.
Electric Solenoid Valve, 3/4 in. NPT* 13707
Electric Solenoid Valve, 1 in. NPT* 13708
Electric Solenoid Valve, 1 1/4 in. NPT* 550360
Electric Solenoid Valve, 1 1/2 in. NPT* 13709
Electric Solenoid Valve, 2 in. NPT* 13710
Electric Solenoid Valve, 2 1/2 in. NPT* 550363
Electric Solenoid Valve, 3 in. NPT* 1 17643
Manual Reset Relay (110 VAC) 1426151
* Valves are normally closed when de-energized.
ALARM INITIATING SWITCH REQUIREMENTS
The Alarm Initiating Switch can be field mounted within the
AUTOMAN release. The switch must be used to close a
supervised alarm circuit to the building main fire alarm panel
when the AUTOMAN release actuates. This action signals
the fire alarm panel that there was a system actuation in the
kitchen area. The switch kit contains all necessary mounting
components along with a mounting instruction sheet. See
page 5-42 for wiring information.
The switch is rated 50 mA, 28 VDC.
Description I Part No.
Alarm Initiating Switch Kit 1428311
ANSUL® R-102 Restaurant
Fire Suppression Manual
(Part No. 418087)
ELECTRICAL SWITCH REQUIREMENTS
Note: Electrical connections shall not be made in the AUTOMAN releasing
device.
The electric (snap-action) switches for the R-102 system are
specially designed to fit the regulated release assembly. The
switches are intended for use with electric gas valves, alarms,
contactors, lights, contractor supplied electric power shut-off
devices, and other electrical devices that are designed to shut
off or turn on when the tire suppression system is actuated.
(See Figures 5-122 through 5-124 in Installation Section for
reference).
Contractors shall supply "UL listed, enclosed industrial control
equipment or magnetic switch having a rating matching that of
the cooking appliance, coil 110 VAC/60 Hz or 24 VACI60 Hz."
All electrical connections should be performed by a qualified
electrician and in accordance with authority having
jurisdiction.
Electric (Snap-Action) Switches that may be field installed are:
Description Part No.
One Switch Kit 423878
Two Switch Kit 423879
Three Switch Kit 423880
Four Switch Kit 423881
Two Switch Kit (no wire leads) 1436770
Each switch has a set of single-pole, double throw contacts
rated at 21 amp, 1 HP, 125, 250, 277 VAC or 2 HP, 250, 277
VAC.
Note: A relay must be supplied by others if the equipment load exceeds the
rated capacity of the switch.
Electrical wiring and equipment shall be installed in accor-
dance with NFPA 70 (National Electrical Code) or the require-
ments of the authority having jurisdiction.
If a fire alarm system is provided, the fire suppressing system
shall be connected to the alarm system in accordance with the
requirements of NFPA 72, National Fire Alarm Code, so that
the actuation of the suppressing system sounds the fire alarm
as well as provide the suppressing function of the system.
If supervision of the electrical detection, electrical actuation or
electrical power supply circuit is provided, it shall give prompt
audible or visual indication of trouble and shall be distinctive
from alarms or indicators indicating operation or hazardous
conditions as specified in NFPA 17A.