HomeMy WebLinkAbout2958 MADISON ST; ; FS130025; Permit12/27/24,12:45 PM FS 130025 Permit Data
City of Carlsbad
Fixed Systems Permit
Job Address: 2958 MADISON ST
Permit Type: FIXSYS
Parcel No: 2033032400
Lot #: 0
Permit No: FS130025
Status: APPROVED
Applied 9/10/2013
Approved: 9/23/2013
Reference No.: Issued: 9/23/2013
PC #: Inspector:
Project Title: BLUE OCEAN SUSHI ANSUL R102 9-GALLON SYSTEM HAS A
CAPACITY OF 33 FLOW POINTS/SYSTEM INSTALLING USES 24
FLOW POINTS.
Applicant:
AZTEC FIRE & SAFETY
8107 COMMERCIAL ST
LA MESA, CA
619-464-5625
Owner:
TSAI CHIN LUNG&YU 0
2958 MADISON ST
CARLSBAD CA
r Fees ($) [Add1 Fees ($) Total(s) Balance ($)
229 0 229 0.
about:blank 1/1
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-1
4-1-06 REV. 6
SYSTEM DESIGN
The ANSUL R-102 Restaurant Fire Suppression System may be
used on a number of different types of restaurant cooking appli-
ances and hood and duct configurations. The design information
listed in this section deals with the limitations and parameters of
this pre-engineered system. Those individuals responsible for the
design of 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 ANSUL
AUTOMAN Release can be either an R-102 or a PIRANHA
ANSUL AUTOMAN Release and can actuate up to two additional
R-102 or PIRANHA Regulated Actuators. In systems utilizing a
101 remote release, any combination of the maximum number of
regulated actuators can be used.
Both systems must actuate simultaneously.
Each system must be designed and installed per its appropri-
ate manual.
Adjacent appliances requiring protection must be protected
with the same type of system, either R-102 or PIRANHA,
unless the center-to-center spacing between the adjacent
R-102 and PIRANHA nozzles is no less than 36 inches.
When appliances are protected with R-102 nozzles, the hood
and connecting duct above those appliances cannot be pro-
tected with PIRANHA nozzles.
Mixing systems in a common plenum is not allowed.
One of the key elements for restaurant fire protection is a correct
system design. This section is divided into ten sub-sections: Noz-
zle Placement Requirements, Tank Quantity Requirements, Actu-
ation and Expellant Gas Line Requirements, Distribution Piping
Requirements, Detection System Requirements, Manual Pull Sta-
tion Requirements, Mechanical Gas Valve Requirements, Electri-
cal Gas Valve Requirements, Electrical Switch Requirements, and
Pressure Switch Requirements. Each of these sections must be
completed before attempting any installation. System design
sketches should be made of all aspects of design for reference
during installation.
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.
The R-102 system uses different duct nozzles depending on the
size of duct being protected.
GENERAL INFORMATION
1. Nozzles must be located 2-8 in. (5-20 cm) into the center of the
duct opening, discharging up. See Figure 1.
2 -8 IN.
(5 - 20 cm)
FIGURE 1
000173
In installations where a UL listed damper assembly is
employed, the duct nozzle can be installed beyond the 8 in.
(20 cm) maximum, to a point just beyond the damper assem-
bly that will not interfere with the damper. Exceeding the maxi-
mum of 8 in. (20 cm) in this way will not void the UL listing of
the system.
Previously listed 3 flow number and 5 flow number duct pro-
tection detailed in earlier published manual, Part No. 418087-
06, can also still by utilized.
DUCT SIZES UP TO 50 IN. (127 cm)
PERIMETER/ 16 IN. (41 cm) DIAMETER
'• One 1W nozzle (Part No. 419336) = one flow number
50 in. (127 cm) perimeter maximum
16 in. (41 cm) diameter maximum
DUCT SIZES UP TO 100 IN. (254 cm)
PERIMETER/ 32 IN. (81.3 cm) DIAMETER
One 2W Nozzle (Part No. 419337) = two flow numbers
100 in. (254 cm) perimeter maximum
32 in. (81.3 cm) diameter maximum
A 2WH nozzle (Part No. 78078) must be substituted for a 2W
nozzle for any installation using Option 2 of the 1.5 gallon sys-
tem coverage (duct and plenum protection only). A 2WH nozzle
is limited to a maximum of 75 in. (190 cm) perimeter or a maxi-
mum diameter of 24 in. (61 cm) of coverage.
The chart below shows the maximum protection available from
each duct nozzle.
Part 3.0 Gallon 1.5 Gallon
Description No. System System
2W Nozzle 419337 Maximum Maximum
100 in. (254 cm) 100 in. (254 cm)
Perimeter Perimeter
1W Nozzle 419336 Maximum Maximum
50 in. (127 cm) 50 in. (127 cm)
Perimeter Perimeter
FILE COPY r's I 3 °
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-5
4-1-06 REV. 4
Plenum Protection
The R-102 system uses the 1W Nozzle (Part No. 419336) or the
1 N Nozzle (Part No. 419335) for plenum protection. The 1W noz-
zle tip is stamped with 1W and the 1 nozzle tip is stamped with
iN, indicating they are one-flow nozzles and must be counted as
one flow number each. When protecting a plenum chamber, the
entire chamber must be protected regardless of filter length.
VERTICAL PROTECTION - GENERAL
One 1W nozzle will protect 4 linear feet (1.2 m) of plenum. The
maximum distance from the end of the hood to the first and last
nozzle must be no more than 2 ft. (.6 m). After the first nozzle, any
additional nozzles must be positioned at a maximum of 4 ft. (1.2 m)
apart down the entire length of the plenum. The plenum width must
P. not exceed 4 ft. (1.2 m). (The 1W nozzle can be used on single or
V-bank filter arrangements.) See Figure 6.
FIGURE 6
000197
P. When protecting plenums with the 1W nozzle, two options of cov-
erage are available:
Option 1: The 1W nozzle must be on the center line of the single
or "V bank filter and positioned within 1-20 in.
(2.5-51 cm) above the top edge of the filter. See
Figure 7.
o. Option 2: The 1W nozzle must be placed perpendicular, 8-12 in.
(20-30 cm) from the face of the filter and angled to the
center of the filter. The nozzle tip must be within 2 in.
(5 cm) from the perpendicular center line of the filter.
See Figure 8.
m)
20 cm)
4UM
NOZZLE TIF
MUST BE W
THIS AREA
FIGURE 8
000200
HORIZONTAL PROTECTION - OPTION 1
1 NOZZLE - PART NO. 419335— SINGLE BANK PROTECTION
One 1 nozzle will protect 10 linear feet (3.1 m) of single filter bank
plenum. The nozzle(s) must be mounted in the plenum, 2 to 4 in.
(5 to 10 cm) from the face of the filter, centered between the filter
height dimension, and aimed down the length. The nozzle must be
positioned 0-6 in. (0-15 cm) from the end of the hood to the tip of the
L
nozzle. See Figure 9.
II 2-4 IN. -. 10 FT. (3.1 m)
"NII (5-10 cm) MAXIMUM
00020
000202
FIGURE 9
20 IN. (51 cm)
MAXIMUM
1 IN. (2.5 cm)
MINIMUM
Ii
20 IN: (51 cm) I MAXIMUM
1 IN. (2.5 cm)
MINIMUM
FIGURE 7
000199
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-14
REV.5 10-1-02
Range Protection 2-Flow Nozzle
High Proximity Application (2-Flow Nozzle): 40 in. to 50 in.
(102 cm to 127 cm) above the cooking surface.
This high proximity application uses the 245 nozzle, Part No.
419340.
The nozzle tip is stamped with 245 indicating this is a two-flow
nozzle and must be counted as two flow numbers.
One 245 nozzle will protect a maximum cooking area of 672 sq. in.
(4335 sq. cm) with a maximum longest dimension of 28 in. (71 cm).
When using this nozzle for range protection, the nozzle must
be pointed vertically down and positioned as shown in Figures
29 and 30.
245 NOZZLE TIP
LOCATION CENTER 0
COOKING SURFACE
OR
113/8 IN. (29 cm)
MAXIMUM FROM
CENTERLINE OF NOZ
TO CENTER OF ANY
BURNER GRATE
:ING
245 NOZZLE TIP LOCATION
CENTERLINE OF COOKING SURFACE
I 50 IN.
(127 cm)
MAXIMUM
HEIGHT
OF 245
NOZZLE I TIP
40 IN.
(102 cm)
MINIMUM
HEIGHT I 0F245 I NOZZLE
! TIP
I
P.
11.
245 NOZZLE TIP
LOCATION CENTER OF J
COOKING SURFACE
OR
11 3/8 IN. (29 cm)
MAXIMUM FROM
CENTERLINE OF NOZZLE
TO CENTER OF ANY
BURNER GRATE
COOKING
AREA
) (:) I
-+ COOKING
AREA
(D i
000766
FIGURE 30
000236
FIGURE 29
NOTICE
Four burner grates shown in Figure 30. For sin-
gle or double burner grates, locate nozzle at
center of cooking surface or 11 3/8 in. (29 cm)
maximum from nozzle centerline to center of
any burner grate.
11.
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-24
REV. 6 4-1-06
0.
Gas-Radiant/Electric Char-Broiler Protection
The R-1 02 system uses the 1 N nozzle, (Part No. 419335) for gas-
'radiant/electric char-broiler protection.
The nozzle tip on the 1 nozzle is stamped with a iN, indicating
that this is a one-flow nozzle and must be counted as one flow
number.
One IN nozzle will protect a hazard with a maximum length of
36 in. (91 cm) and a total cooking area which does not exceed
864 sq. in. (5574 sq. cm). The nozzle tip must be located 15 to
40 in. (38 to 102 cm) above the hazard surface. When using this
nozzle for gas-radiant/electric char-broiler protection, the nozzle
must be positioned anywhere along or within the perimeter of the
maximum cooking area and shall be aimed at the center of the
cooking surface. See Figure 51.
40 IN.
(102 cm)
/ MAXIMUM
151N.(38cm)
MINIMUM
000257
FIGURE 51
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-9
4-1-06 REV. 8
Fryer - Single Nozzle Protection (Continued)
Maximum Area Dimensions - Single Nozzle Fryer Protection (Continued)
Max. Size
Max. Size Overall Type of Nozzle Height Nozzle
Frypot Only With Dripboard Nozzle Above Top of Fryer Location
19.5 in. x 19 in. 19.5 in. x 253/8 in. 290 13 in. to 16 in. See Figure 17
(50 cm x 48 cm) (50 cm x 65 cm) (33 to 41 cm)
19.5 in. x 19 in. 19.5 in. x 25 3/8 in. 3N See Figure See Figure 18
(50cmx48cm) (50cmx65cm) 18
18 in. x 18 in. 18 in. x 273/4 in. 3N 25 in. to 35 in. See Figure 19
(46 cm x 46 cm) (46 cm x 70.5 cm) (64 cm to 89 cm)
FRYER
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
290 NOZZLE TIP POSITIONED OVER THE MIDPOINT OF THE HAZARD AREA ±3 IN.
(7.6 cm) FROM THE MIDPOINT ALONG THE LONGEST SIDE OF THE HAZARD AND ± 1
IN. (2.5 cm) FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF THE HAZARD AND
AIMED AT THE MIDPOINT OF THE COOKING AREA.
FIGURE 17
002286
34 IN. (86 cm) MAXIMUM DIAGONAL
DISTANCE BETWEEN NOZZLE AND
CENTER OF HAZARD AREA
I - —f21 in. (53 cm) - - I I- I MINIMUM <. 1
VERTICAL '
NOZZLE
---
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
3N NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOK-
ING SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA.
FIGURE 18
002287
FT L~__I RIGHTTO-LE 000008
000010
CENTERLINE
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
NOTE: 3N NOZZLE TIP MUST BE LOCATED WITHIN THE PERIMETER OF THE SURFACE
AREA WITHIN THE FRONT HALF OF THE FRY POT AND AIMED AT THE CENTER.
FIGURE 19
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-18
REV. 5 10-1-02
Griddle Protection 2-Flow Nozzle
Option 1 - Nozzle Center Located
High Proximity Application: 30 in. to 50 in. (76 cm to 127 cm)
above the cooking surface.
This high proximity application uses the 290 nozzle, Part No.
419342.
The nozzle tip is stamped with 290 indicating this is a 2-flow noz-
zle and must be counted as two flow numbers.
One 290 nozzle will protect a maximum cooking area of 720 sq. in.
(9290 sq. cm) with a maximum dimension of 30 in. (76 cm).
When using this nozzle for high proximity applications, the nozzle
must be positioned within 1 in. (2.5 cm) of the center of the cook-
ing surface and pointed vertically down. See Figure 38 and 37.
NOZZLE
LOCATION
COOKING
AREA
1 IN. (2 Cm)
MAXIMUM
COOKING
AREA
1 IN. (2 cm)
MAXIMUM
CENTER LINE OF GRIDDLE
SURFACE ± 1 IN. (2 cm) IN
ANY DIRECTION
Ti
50 IN.
I (127 cm)
MAXIMUM I HEIGHT I 0F290
NOZZLE TIP
I 30 IN. I (76 cm)
MINIMUM
HEIGHT
OF 290
NOZZLE
TIP
CENTER OF GRIDDLE SURFACE OR A
MAXIMUM DIMENSION OF 20.6 IN.
(52 cm) FROM NOZZLE CENTERLINE TO
FURTHEST CORNER OF GRIDDLE
0. FIGURE 38
000773
FIGURE 37
000244
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-17
10-1-02 REV. 5
Griddle Protection 1-Flow Nozzle
The R-1 02 system uses four different nozzles for the protection of
griddles. One of the applications requires a 1-flow nozzle and I I
three of the applications require a 2-flow nozzle. NOZZLE LOCATION t I 0-2 IN. (0-5cm)
High Proximity Application: 35 in. to 40 in. (89 to 102 cm) above
I INSIDE PERIMETER 40 IN. Lu— OF COOKING SURFACE (102 cm)
the cooking surface. / I MAXIMUM
HEIGHT
This high proximity application uses the 1 N nozzle, Part No. OF IN
419335. NOZZLE TIP
/
/:P---
I The nozzle tip is stamped with 1 N indicating this is a one-flow noz- / I 35 IN. (89cm)
/ / I MINIMUM
zie and must be counted as one flow number. I I HEIGHT I EDGE I OF IN I
One 1 N nozzle will protect a maximum cooking area of 1080 sq. OF —.1 I NOZZLE TIP I COOKING in. (6968 sq. cm) with the maximum longest side of 36 in. (91 cm). SURFACE I I____________
When using this nozzle for griddle protection, the nozzle must be
positioned along the cooking surface perimeter to a maximum of
2 in. (5 cm) inside the perimeter, and aimed to the midpoint of the
cooking surface. See Figure 35 and 36.
NOTICE
When using this type of griddle protection, only
5 flow numbers are allowed on a 1.5 gallon sys-
tem and only 11 flow numbers are allowed on a
3 gallon system.
[
r
-t MIDPOINT ; i
COOKING SURFACE
h j
IN NOZZLE LOCATED ALONG COOKING SURFACE EDGE
ANY SIDE OF GRIDDLE SURFACE
WITHIN 0-2 IN. (0-5cm) OF
COOKING SURFACE EDGE. NOZZLE
MUST BE AIMED AT MIDPOINT OF
COOKING SURFACE.
FIGURE 35
000241
FIGURE 36 000243
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-13
4-1-06 REV. 6
Range Protection 1-Flow Nozzle
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.
NOTICE
A 13 in. (33 cm) diameter wok pan is the largest
wok size that can be protected on ranges.
When protecting hot top ranges, the entire
cooking surface must be protected.
Range Protection (1-Flow Nozzle)
Single and multiple burner ranges can be protected using a IN
nozzle, Part No. 419335. The nozzle tip is stamped with IN, indi-
cating that this is a one-flow nozzle and must be counted as one
flow number.
When using this nozzle for range protection, the maximum length
of the burner grates being protected with a single nozzle must not
exceed 32 in. (81 cm) and the maximum area of the burner grates
must not exceed 384 sq. in. (2477 sq. cm) per nozzle.
When protecting a range, the 1 N nozzle must be located a maxi-
mum of 10 in. (25.4 cm) from each burner grate centerline and
must be aimed at the center of the cooking surface. See Figure 26.
/
40 N.
(102 Cm)
10 IN.
(25 cm)
MAXIMUM
When this type of hazard is equipped with a back shelf located
above the range top, two protection options are available: One
requires a iF nozzle, Part No. 419333, and the other option
requires a 260 nozzle, Part No. 419341.
Option 1: 1 F Nozzle: When using the 1 F nozzle for range protec-
tion with or without back shelf, the maximum length of
the burner grates being protected must not exceed
28 in. (71 cm) and the maximum area of the burner
grates must not exceed 336 sq. in. (2168 sq. cm). See
Figure 27 for nozzle location details.
IF NOZZLE
SHELF CAN OVERHANG BURNER(S)
BY A MAXIMUM OF 11 IN. (28 cm)
20 IN. AIM (51 cm) 40 - 48 . POINT MINIMUM
(30.5 cm) (102 122
14 IN.
(35.6 cm)
FRONT TO REAR (35.6 cm) MAXIMUM
MAXIMUM MAXIMUM CENTERLINE
iF 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 27
000238
Option 2: 260 Nozzle: When using the 260 nozzle for range pro-
tection with or without back shelf, the maximum length
of burner grates being protected must not exceed
32 in. (81 cm) and the maximum area of the burner
grates must not exceed 384 sq. in. (2477 sq. cm).
Nozzle must be located on the front edge of the burn-
er grates and aimed at a point 10 in. (25 cm) from the
back edge of the burner grates. Nozzle must be mount-
ed 30 to 40 in. (76 to 102 cm) above the hazard sur-
face. See Figure 28.
260 NOZZLE
SHELF CAN OVERHANG BURNER(S)
It BY A MAXIMUM OF 11 IN. (28 cm)
1
NOZZLE
32 IN.
(81 cm)
MAXIMUM
AIMING
POINT
30-401N. I
(76.102cm)
18 IN.
(45.7 cm)
MINIMUM
10 IN. / (25 cm)
MAXIMUM
10 IN.
(25 cm) FROM
BACK OF
BURNER
GRATES
FIGURE 26
FIGURE 28
0002380
BROILER CHAMBER
L - - -J
FRONT VIEW
000252
FIGURE 50
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-23
4-1-06 REV. 7
Overhead Chain Broiler Protection (Continued)
Example No. 1 - Internal broiler size is 24 in. long x 20 in. wide
(61 x 51 cm), with an opening of 16 in. x 16 in.
(40.6 x 40.6 cm).
To determine minimum opening size, multiply the
internal length and the internal width by 0.6:
Length of opening - 24 in. x 0.6 = 14.4 in.
(61 cm x 0.6 = 36.6 cm)
Width of opening -20 in. x 0.6 = 12.0 in.
(51 cm x 0.6 = 30.5 cm)
The minimum allowable opening for overhead protec-
tion would be 14.4 in. x 12.0 in. (36.6 x 30.5 cm).
This example would be acceptable for overhead pro-
tection.
Example No. 2 - Internal broiler size is 30 in. long x 24 in. wide
(76 x 61 cm) with an opening of 22 in. x 12 in.
(56 x 30 cm).
To determine minimum opening size, multiply internal
length and internal width by 0.6:
Length of opening -30 in. x 0.6 = 18.0 in.
(76 cm x 0.6 = 45.7 cm)
Width of opening - 24 in. x 0.6 = 14.4 in.
(61 cm x 0.6 = 36.6 cm)
Minimum allowable opening for overhead protection
would be 18 in. x 14.4 in. (45.7 x 36.6 cm).
Because this broiler has an opening of 22 in. x 12 in.,
the 12 in. width is below the minimum allowable cal-
culated dimension of 14.4 in. (36.6 cm) and therefore
would not be acceptable for overhead protection.
Upright/Salamander Broiler Protection
The R-102 Restaurant Fire Suppression System uses one 1N
Nozzle, Part No. 419335, for upright/salamander broiler protection.
The nozzle tip is stamped with 1 N, indicating that this is a one-flow
nozzle.
One 1 N nozzle will protect a maximum hazard area (internal broil-
er chamber) of 16 in. (41 cm) deep x 29 in. (74 cm) wide.
The single 1 N nozzle must be located directly in line with either
vertical edge of the broiler opening, 6 in. (15 cm) to 12 in. (30 cm)
in front of the broiler, and 0 in. to 12 in. (30 cm) above the top of
the broiler. The nozzle must be aimed at the center of the broiler
opening. See Figure 49.
VERTICAL EDGE
OF BROILER
OPENING
AIM AT CENTER
OF BROILER
OPENING
FIGURE 49
007128
Upright/Salamander Broiler Protection
The R-1 02 system uses two 1/2N Nozzles (Part No. 419334) for all
upright/salamander broiler protection. The nozzle tip is stamped
1/2N, indicating that this is a half-flow nozzle. A pair of these noz-
zles will equal one flow number.
Two 1/2N nozzles will protect a maximum hazard area (internal
broiler chamber) of 30 in. x 32.5 in. (76 cm x 82.5 cm). These noz-
zles must always be used in pairs on an upright/salamander broil-
er. One nozzle must be positioned above the grate and pointed at
the back opposite corner of the broiler chamber. The second noz-
zle must be pointed down into the center of the drip pan through
the open slot. See Figure 50.
Note: If metal blow-off caps are required for upright broiler or sala-
mander broiler protection, use (2) two IN nozzles, Part No.
419335, instead of 1/2N nozzles.
SALAMANDER BROILER
000251
UPRIGHT BROILER
I AT CENTER
OF BROILER
OPENING
1 NOZZLE
(PART NO. 419335)
12 IN
NOZZLE
- LOCATION ZONE
(30 crn) 6 IN. (15 cm)
6 IN.
(15 cm)
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-12
REV.5 10-1-02
Multiple Nozzle Fryer Protection -Tilt Skillet / Braising Pan
Protection for tilt skillets or braising pans is to be based upon the
coverage limitations provided for deep fat fryer protection. Refer to
Section IV, DESIGN, starting on Page 4-10, for maximum fryer
nozzle coverages and maximum fryer nozzle height limitations.
Although the maximum 6 sq. ft. total surface cooking area require-
ment applies to fryer protection, it does not apply to tilt skillets or
braising pans.
Each tilt skillet/braising pan protected module must not exceed the
fryer limitations for "MAXIMUM SIZE MODULE OVERALL WITH
DRIPBOARD" coverage per nozzle as described in Table on Page
4-11.
Tilt skillets and braising pans generally utilize a hinged cover. Fryer
protection nozzles are to be placed toward the front of the appli-
ance to minimize the potential for the tilt skillet or braising pan
cover to interfere with the nozzle discharge. See Figure 25.
THE NOZZLE IS TO BE PLACED TOWARD THE FRONT OF THE APPLIANCE TO MINIMIZE
THE POTENTIAL FOR THE SKILLET OR BRAISING PAN COVER TO INTERFERE WITH THE
NOZZLE DISCHARGE.
COVER MUST NOT
INTERFERE WITH EDGE
OF DISCHARGE PATTERN
I
FOR MINIMUM
AND MAXIMUM
NOZZLE
HEIGHTS, REFER
TO FRYER
NOZZLE
PARAMETERS
FRYER NOZZLE USED FOR TILT SKILLET OR BRAISING PAN PROTECTION MUST BE
POSITIONED NEAR THE FRONT EDGE OF THE PAN AND AIMED AT THE FRONT TO BACK
CENTERLINE OF THE PAN. THE DISCHARGE FROM THE NOZZLE(S) MUST COMPLETELY
CLEAR THE PAN COVER WITH AN UNOBSTRUCTED VIEW TO THE BACK OF THE PAN.
FIGURE 25
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-27
10-1-02 REV.4
Wok Protection
The R-1 02 system uses two different nozzles for the protection of
woks.
1. A 260 nozzle, Part No. 419341, will protect a wok 14 in.
(36 cm) minimum diameter up to 30 in. (76 cm) maximum
diameter. The wok depth must be no less than 3.75 in.
(9.5 cm) and no greater than 8 in. (20 cm).
The nozzle tip 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 56.
NOZZLE MUST BE POSITIONED WITHIN 1 IN. (2 cm) RADIUS
OF THE CENTER OF THE WOK, POINTED VERTICALLY DOWN
2. A 1 Nozzle, Part No. 419335, will protect a wok 11 in. (28 cm)
minimum diameter up to 24 in. (61 cm) maximum diameter.
The wok depth must be no less than 3 in. (8 cm) and no
greater than 6 in. (15 cm). The nozzle tip 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. (76 to 102 cm) above the
hazard surface, as shown in Figure 57.
NOTICE
When using this type of wok protection, only
5 flow numbers are allowed on a 1 1/2 gallon
system, and only 11 flow numbers are allowed
on a 3 gallon system.
40 IN.
(102 cm)
260 NOZZLE
Ti 35-45 IN.
MINIMUM DEPTH 3.75 IN. (9.6 cm)
(89-114cm)
MAXIMUM DEPTH 8 IN. (20 cm) I
t
14 IN. (35.6 cm) MINIMUM DIAMETER
30 IN. (76.2 cm) MAXIMUM DIAMETER
FIGURE 56
000261
I 301N.
(76 cm)
MINIMUM DEPTH
3.0 IN. (7.6 cm)
MAXIMUM DEPTH
6.0 IN. (15 cm) f
11 IN. (28 cm) MINIMUM DIAMETER
24 IN. (61 cm) MAXIMUM DIAMETER
FIGURE 57 000261
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-28
REV. 5 4-1-06
Nozzle Application Chart
The following chart has been developed to assist in calculating the
quantity and type of nozzle required to protect each duct, plenum,
or appliance.
NOTICE
This chart is for general reference only. See
complete details for each type of hazard.
Minimum
Maximum Hazard Nozzle
Hazard Dimensions Quantity
Duct or Transition Length - Unlimited 1
(Single Nozzle) Perimeter - 50 in. (127 cm)
Diameter - 16 in. (40.6 cm)
Duct or Transition Length - Unlimited 1
(Single Nozzle) Perimeter - 100 in. (254 cm)
Diameter - 31 7/8 in. (81 cm)
Duct or Transition Length - Unlimited 2
(Dual Nozzle) Perimeter— 150 in. (381 cm)
Diameter —48 in. (122 cm)
Electrostatic Precipitator Individual Cell 1
(At Base of Duct)
Plenum Length - 10 ft. (3.1 m) 1
(Horizontal Protection)
Plenum Length - 6 ft. (1.8 m) 1
(Horizontal Protection) Width - 4 ft. (1.2 m) 1
Plenum Length —4 ft. (1.2 m) 1
(Vertical Protection) Width - 4 ft. (1.2 m)
Fryer (Split or Maximum Size
Non-Split Vat) (without drip board)
14 in. (36 cm) x
15 in. (38 cm) 1
Low Proximity
Fryer (Split or Maximum Size
Non-Split Vat) (without drip board)
14 1/2 in. (37 cm) x
14 in. (36 cm) 1
Medium Proximity
Fryer (Split or Maximum Size
Non-Split Vat)* (without drip board)
15 in. (38 cm) x
14 in. (36 cm)
High Proximity 1
Medium Proximity 1
Fryer (Non-Split Vat Only) Maximum Size
(without drip board)
19 1/2 in. (49.5 cm) x
19 in. (48.2 cm)
High Proximity 1
Low Proximity 1
Maximum Size
(without drip board)
18 in. (45.7 cm)
x 18 in. (45.7 cm)
High Proximity 1
* For multiple nozzle protection of single fryers, see detailed information on Pages 4-12 through 4-14.
Nozzle Tip
Nozzle Nozzle Stamping -
Heights Part No. Flow No.
- 430912 1W
- 419337 2W
- 419337 2W
- 419334 1/2N
- 419335 1
- 430192 1W
- 419336 1W
- 419336 1W
13—l6in. 419342 290
(33 - 41 cm)
16-27in. 419342 290
(41 - 69 cm)
27-47in. 419339 230
20-27 in. 419340 245
21-34in. 419338 3N
13—l6in. 419342 290
25-35 in. 419338 3N
(64-89 cm)
27 - 47 in.
20-27 in.
21 —34 in.
13-16 in.
25-35 in.
(64-89 cm)
13-16 in.
(33 —41 cm)
16 - 27 in.
(41 —69 cm)
30-40 in.
(76 - 102 cm)
40-48 in.
(102-122 cm)
(With Backshelf)
40 - 50 in.
(102 - 127 cm)
30-40 in.
(76— 102 cm)
15 - 20 in.
(38 - 51 cm)
419339 230
419340 245
419338 3N
419342 290
419338 3N
419342 290.
419342 290
419335 1
419333 1
419340 245
419341 260
419342 290
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-29
4-1-06 REV. 5
Nozzle Application Chart (Continued)
Minimum Nozzle Tip
Maximum Hazard Nozzle Nozzle Nozzle Stamping -
Hazard Dimensions Quantity Heights Part No. Flow No.
Fryer (Non-Split Maximum Size
Vat Only)* (with drip board)
21 in. (53 cm) x
14 in. (36 cm)
(Fry Pot must not exceed
15 in. x 14 in.
(38 cm x 36 cm))
High Proximity
Medium Proximity
Maximum Size
(with drip board)
25 3/8 in. (64.4 cm)
x 19 1/2 in. (49.5 cm)
(Fry pot side must not
exceed 19 1/2 in.
(49.5 cm) x 19 in.
(48.2 cm)
High Proximity
Low Proximity
Maximum Size
(with drip board)
18 in. (45.7 cm)
x 27 3/4 in. (70.5 cm)
High Proximity
'Fryer (Split or Maximum Size
Non-Split Vat) (with drip board)
14 in. (36 cm) x
21 in. (53 cm)
Low Proximity
Fryer (Split or Maximum Size
Non-Split Vat) (with drip board)
14 1/2 in. (37 cm) x
26 1/2 in. (67 cm)
Medium Proximity
Range Longest Side
32 in. (81 cm)
Area —384 sq. in.
(2477 sq. cm)
Longest Side
28 in. (71 cm)
Area-336 sq. in.
(2168 sq. cm)
Longest Side (High Proximity)
28 in. (71 cm)
Area - 672 sq. in.
(4335 sq. cm)
Longest Side
(Medium Proximity)
32 in. (81 cm)
Area —768 sq. in.
(4955 sq. cm)
Longest Side (Low Proximity) 2
36 in. (91 cm)
Area —1008 sq. in.
(6503 sq. cm)
For multiple nozzle protection of single fryers, see detailed information on Pages 4-7 through 4-11.
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-30
REV 3 10-1-02
Nozzle Application Chart (Continued)
Minimum Nozzle Tip
Maximum Hazard Nozzle Nozzle Nozzle Stamping -
Hazard Dimensions Quantity Heights Part No. Flow No.
Griddle Longest Side (High Proximity) 1 30-50 in. 419341 260
48 in. (122cm) (76-127cm)
Area - 1440 sq. in. (perimeter
(9290 sq. cm) located)
Longest Side (High Proximity) 1 30-50 in. 419342 290
30 in. (76 cm) (76— 127 cm)
Area - 720 sq. in. (center located)
(4645 sq. cm)
Longest Side (High Proximity) 1 35 - 40 in. 419335/417332 iN/i NSS
36 in. (91 cm) (89 - 102 cm)
Area— 1080 sq. in. (perimeter located)
(6968 sq. cm)
Longest Side 1 20-30 in. 419342 290
(Medium Proximity) (51 —76 cm)
48 in. (122 cm) (perimeter
Area - 1440 sq. in. located)
(9290 sq. cm)
Longest Side (Low Proximity) 1 10-20 in. 419343 2120
48 in. (122 cm) (25-51 cm)
• Area - 1440 sq. in. (perimeter
• (9290 sq. cm) located)
Chain Broiler Longest Side —34 in. (86 cm) 2 10-26 in. 419336/417333 1W/1 WSS
(Overhead Protection) Area - 1088 sq. in. (25-66 cm)
(7019 sq. cm)
Chain Broiler Length —43 in. (109 cm) 2 1 - 3 in. 419335/417332 1 N/l NSS
(Horizontal Protection) Width - 31 in. (79 cm) (3 - 8 cm)
Gas-Radiant Char-Broiler Longest Side - 36 in. (91 cm) 1 15-40 in. 419335/417332 1 N/i NSS
Area —864 sq. in. (38— 102 cm)
(5574 sq. cm)
Electric Char-Broiler Longest Side - 34 in. (86 cm) 1 20 - 50 in. 419335/417332 1 N/i NSS
Area —680 sq. in. (51 - 127 cm)
(4388 sq. cm)
Lava-Rock Broiler Longest Side —24 in. (61 cm) 1 18 —35 in. 419335/417332 1N/1 NSS
Area— 312 sq. in. (46-89 cm)
(2013 sq. cm)
Natural Charcoal Broiler Longest Side —24 in. (61 cm) 1 18 —40 in. 419335/417332 iN/i NSS
Area —288 sq. in. (46— 102 cm)
(1858 sq. cm)
Lava-Rock or Natural Longest Side —30 in. (76 cm) 1 14-40 in. 419338 3N
Charcoal Char-Broiler Area —720 sq. in. • (36— 102 cm)
(4645 sq. cm)
Minimum chain broiler exhaust opening - 12 in. x 12 in. (31 cm x 31 Cm), and not less than 60% of internal broiler size.
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-31
3-1-04 REV. 6
Nozzle Application Chart (Continued)
Minimum Nozzle Tip
Maximum Hazard Nozzle Nozzle Nozzle Stamping -
Hazard Dimensions Quantity Heights Part No. Flow No.
Wood Fueled Char-Broiler Longest Side —30 in. (76 cm) 1 14 —40 in. 419338 3N
Area —720 sq. in. (36— 102 cm)
(4645 sq. cm)
Upright Broiler Length —32.5 in. (82.5 cm) 2 - 419334 1/2N
Width —30 in. (76 cm)
Salamander Length —32.5 in. (82.5 cm) 2 - 419334 1/2N
Broiler Width - 30 in. (76 cm)
Wok 14 in. —30 in. (36-76 cm) 1 35-45 in. 419341 260
Diameter (89 - 114 cm)
3.75 - 8.0 in. (9.5 - 20 cm)
Deep
11 in.-24 in. (28-61 cm) 30-40 in. 419335/417332 1N/1NSS
Diameter (76 - 102 cm)
3.0-6.0 in. (8— 15.2 cm)
Deep
It