HomeMy WebLinkAbout1005 CARLSBAD VILLAGE DR; ; FS040004; Permit12/27/24,12:42 PM FS040004 Permit Data
City of Carlsbad
Fixed Systems Permit
Permit No: FS040004
1005 CARLSBAD
Job Address:
VILLAGE DR
Permit Type: FIXSYS
Parcel No:
Lot #: 0
Status: ISSUED
Applied 2/11/2004
Approved: 3/3/2004
Reference No.: Issued: 3/3/2004
PC #: Inspector:
Project Title: CARLSBAD FRENCH BAKERY & CAFE HOOD & DUCT PLAN
CHECK & INSPECTIONS
Applicant: Owner:
Fees ($) Add'l Fees ($) j Total ($) Balance ($)
100 0 100 0
about:blank 1/1
Project Title
Description:
CARLSBAD FRENCHBAKERY & CAFE
HOOD & DUCT PLAN CHECK & INSPECTIONS
Contractor:
1-2004
Job Address:
Permit Type:
Parcel No:
Fire Dept Ref#:
Location:
City of Carlsbad
Fire Department Permit Permit No: FS040004
1005 CARLSBAD VILLAGE DR CBAD
FIXSYS Subtype: HOOD Status:
Lot #: 0 Applied: 02/11/2004
Issued: 04-03 Building Permit#: Entered By: V
'4,
INTERSTATE FIRE PROTECTION Phone: 909-640-7205 17214 ENCINA DR Fax:
LAKE ELSINORE, CA 92530
Total Fees $100.00 Total Payments To Date $0.00
Plan Check Fee $50.00 Additional Plan Check Fee $0.00 Permit Fee $5000 Additional Permit Fee $0.00 Re-Inspection Fee 0 $0.00 Other $0.00 Additional Fees $0.00
TOTAL PERMIT FEES $100.00
6581 03/02/04 0002 01 02
COF 100 00
FIRE PROTECTION BUREAU
1635 FARADAY AVENUE, CARLSBAD, CA 92008-7314
(760) 602-4660
INTERSTATE FIRE PROTECTION SYSTEM DETAIL
'iTEM DESCRIPTION SIZE DETAILS / DIMENSIONS NOZZLES QTY FLOW
HOOD 10'X4'
I AMEREX KP3.75 3.75 GAL
-
11 MAX
2 DUCT 24" X 24" 96" PERIMETERIOO" MAX 11983 2 3
3 PLENUM 5' SINGLE- BANK 11982 1 1
4 RANGE 8" 24" 8-BURNER 14178 2 4
5 GRIDDLE 24" X 24" 11982 1 1
6
7
8
9
9
10 LIQUID TIGHT SEAL UL RATED 4
TOTAL FLOW PTS. USED 9
12 LINK DETECTORS 5Ode.
13 IPULLSTAMN OFF FLOOR
14 GAS SHUT OFF VALVE 1.5" MACHANICAL
15 FIRE EXTINGUISHER K-MODEL
16 FIRE EXTINGUISHER 2A:I0130
FRENCH BAKERY CAFE
FIRE DEPARTMENT NOTES
General Notes: (Some notes may not be applicable depending on manufacturer of
system installed.)
All installation procedures are in compliance with all manufacturers specifications as
outlined in NFPA 17A.
Remote pull station is mounted no higher than 48" from finished floor surface and on
way to egress. Pull station clearly states use on cover plate.
Control head also operates as a pull station and indicates system as being "set" or
"discharged".
All appliance fiozzles to be installed between minimum distances from center point of
specified cooking hazards as prescribed in most current manufacturer technical manual.
All plenum nozzles shall be installed at the midpoint of the area they protect and no
farther than 3"up from base of duct.
All duct nozzles shall be installed at the midpoint of the area they protect and no
farther than 3" up from base of duct.
System shall be tied into and supervised by building fire alarm system and activate
general alarm upon discharge (if applicable)
Automatic fuel shutdown devices (s) shall shut down all sources of fuel, power and
heat to protected equipment as required.
Provide 2A 1OBC rated fire extinguisher near service counter area in an easily
accessible location.
Provide I(Lrated fire extinguisher near protected cooking equipment but on way to
egress. (Fire extinguisher locations subject to fire department approval).
11 System-to be test- fired and witnessed by fire authorities upon completion and prior to
system being put into service. Test to include operation of remote pull station, last fusible
link on detection line and fuel shutoff device.
It will be the sole responsibility of the restaurant owner to maintain and service the
system as prescribed by local and state laws.
All supply air shall shut down upon activation of system. All exhaust air shall remain
operational.
Upon activation of any cooking equipment fire extinguishing system. All sources of
fuel and power to all equipment protected by the system shall be shut off.
A Supply Line is the
distribution piping that runs
from the distributor outlet or
discharge fitting to the first
splitting tee. MANUAL
ACTUATOR
KPDTD CYUMC
PNEUMATIC R
MODULE
A Supply Branch Line
(including the last nozzle
branch) is the distribution
piping that runs from the first
tee at the hood to the last
nozzle in the system including
all fittings used to exit the
supply branch line. MANUAl.
ACTUATOR
(P375 CYUND
PNEUMATIC N
MODULE
A Nozzle Branch Line is the
distribution piping that runs
from the supply branch tee
splitting to the nozzles
including all fittings used to
exit the supply branch line.
MANUAL
ACTUATOR
PLENUM NOZZLE
UCT NOZZLE
LINEAR DETECTOR TUBING
NOZZLES
'(P375 CYLINDER ASY. /
PNEUMATIC RELEASE
MODULE
GAS VALVE
GENERAL PIPING REQUIREMENTS:
All pipe used for the distribution network must be schedule 40 (black, chrome or
stainless steel) pipe.
Piping limitations are expressed in linear length of pipe. Linear piping is the actual
length of straight pipe used throughout the system.
WARNING: GALVANIZED PIPE IS NOT ALLOWED
Maximum flow point per cylinder: KP 375 = 11 flow points
KP 600 = 18 flow points
Twin KP 3751 = 22 flow points
IN j
TYPICAL DISTRIBUTION NETWORK FOR SINGLE CYLINDER SYSTEM
Duct
4 Feet SuDDIv Branch
Plenur
10 Feet -
Fryer
- L] Distributo
Griddle Range
STRAIGHT PIPING SYSTEM
Duct Supply Branch
4 Feet Max
Nozzle
Wok Branch
Fryer
Plenum Nozzle 10 Feet Max Supply Line Bfaflth
I Griddle
(Overhead)
Range
I Distributor
O KP DISTRIBUTION PIPING
DESIGN I LIMITS FOR ALL CYLINDER SIZES
When designing a KP system to protect a kitchen containing a Fryer, Wok or Range, the following MINIMUM
TOTAL SYSTEM PIPING must be used in accordance with the chart below:
SUPPLY LINE LIMITATIONS:
All pipe and fittings running from the distributor block or the discharge fitting to the first tee.
CYLINDER MAXIMUM LINEAR
—Lv.Iy—
MAX.
FLOW PIPE SIZE FEET •iJ1 * I ___ELBOWS BUSHINGS
I ii
T3/80R112
I 25 I I I 5 I i
18 1/2 25 1 5 2
I 22 1/2 30 2 I 7 I 2
NOTE: I. Use 3/8" supply line only when all piping is to be 3/8" pipe.
2. The supply line has a maximum vertical rise above the distributor of 10 feet.
SUPPLY BRANCH LINE (including last nozzle branch) LIMITATIONS:
All pipe and fittings leaving the first/splitting tee in the system and ending with the last nozzle in the last
branch line. While the last nozzle branch is included in the piping limitations for the supply branch line, the
limitation (pipe size and maximum length) for nozzle branch lines apply to this portion of the supply branch
line.
CYLINDER MAX. FEET OF MAX. MAX. MAX. QTY.
FLOW PIPE MAX. FEET OF QTY. QTY. REDUCING
POINTS PIPE SIZE STRAIGHT PIPE SPLIT TEES ELBOWS BUSHINGS
ONLY
4. S
i\1'.JI: in a singie .5. to tzaiion zaraigni i-'ipe ystem, ot pipe may De transterrea trom the supply
line to the supply branch line.
NOZZLE BRANCH LINE LIMITATIONS:
All pipe and fittings leading from the supply branch tee to a system nozzle.
CYLINDER
FLOW POINTS PIPE SIZE
TOTAL LINEAR
FEET OF
MAX. QTY.
PIPE TEES
MAX. QTY.
ELBOWS
MAX. QTY.
BUSHINGS
I; I.
-
GENERAL SYSTEM UMITATIONS:
No %" pipe nozzle branches shorter than 12' long.
Nozzle types may not be mixed on any nozzle branch line and a maximum of 4 flow points.
The discharge fitting, distributor and distribution hose are not to be included in any calculations,
No mixing of pipe sizes is allowed within pie categories. Example: if one nozzle branch is to be ½"
pipe then all must be ½" pipe. ½" pipe for nozzle branth lines [lowed only in an i1 flow point
055 5 '05 055 5iX'i5 5 sup' brE1CL
- - - W W W WW - - - - — w — w w — w
AMEREX KP RESTAURANT SYSTEM NOZZLE APPLICATION CHART
Appliance Nozzle P/N Flow
Points Width Length Min.
Height
Max.
Height -
Deep Fat Fryer—without Drip Pan 13729 2 19 Y. in. 19 in. 36 in. 48 in.
Deep Fat Fryer—with Drip Pan 13729 2 19 1/2 in. 253/8 in. 36 in. 48 in.
Deep Fat Fryer — with Drip Pan Low Proximity 2-11982 2 19 1/2 in. 253/8 in. 17 Y2 in.- 36 in.
Range — Single Burner 11984 18 in. 18 in. 20 in. 42 in.
Range — Two Burner 11982 1 14 in. 28 in. 44 in. 48 in.
Range—Two Burner 11982 1 12 in. 24 in. 36 in. 50 in.
Range - Four Burner . 14178 2 24 in. 24 in. 18 in. 50 in.
Wok 11982 1 14-24 dia. 4-7 depth 40 in. 50 in.
Griddle. . 11982 1 30 in. 36 in. 30 in. 48 in.
Griddle 13729 2 30 in. 42 in. 38 in. 50 in.
Griddle 14178 2 30 in. 48 in. 15 in. 50 in.
Upright Broiler . . . 2-11984 1 30 % in. 28 % in. - -
Charbroiler (Lava Rock) .. 11983 1 1/2 24in. 24 in. 18in. 44in.
Charbroiler (Gas Radiant &_ Electric _Radiant) 11982 1 24in. 24in. 18in. 48in.
Natural&MesquiteCharcoalCharbroiler 11983 1% 24in. 28'Ain. 16in. 42in.
MesquiteChips&ChunksCharbroiler 11983 1Y2 24 in. 28 '/2 in. . 16in. 48in.
MesquiteLogCharbroiler 11983 1_1/2 24 in. 28Y2 in. 19in. 44 in.
Plenum Nozzle P/N Flow
Points Width Length
Single BankN-Bank . 11982 1 4 ft. 10 ft.
Duct Nozzle P/N Flow
Points
Max.
Perimeter Diameter Length Dix. al
Rectangular 16416 1 50 in. - Unlimited .18.8in.
Circular ____-.,. . 16416 1 -.. 16 in. Unlimited
Rectangular _. 2-11983 3 100 in. - Unlimited 37.2in.
Circular 2-11983 3 - 32 in. Unlimited -
Rectangular _. 3-11983 4'A 150in. - Unlimited 55.9in..
Circular _.. ._3-11983 4 Y2 - 48in. Unlimited -
Protection Is not limited to the Items listed on this chart. Modulizing larger appliances Is an acceptable practice. See your Amerex KP Manual for additional Information.
0
Ee
®DUCT PROTECTION LIMITATIONS -
TWO NOZZLES (2 x P/N 16416)
Two Amerex duct nozzles (PIN 1 641 6) will protect ducts wit
51 inches to 82 inches (129.5 - 208.3 cm) or a maximum
inches (66 cm). To correctly position the nozzles a rectangi
be divided along its longest side into four equal distances.
should be divided along a centerline into four equal distan
should be placed at one quarter of the duct's width (or diar
nozzles on the centerline, paced 2-8 inches (5.08 - 20.3 cr
opening and aimed at the center of the cross section of
nozzle has one flow point.
NOTE: In no case can the diagonal dimension of
each module exceed 18.8 inches (46 cm).
DUCT PROTECTION LIMITATIONS 100 IN. PERIMET
TWO - 11/2 FLOW POINT NOZZLES (P/N 11983)
The Amerex solid fuel appliance/duct nozzle (P/N 11983) is
protect a restaurant cooking exhaust duct of unlimited Iengtt
to 100 perimeter inches (254 cm) or 32 inch diameter (8
using two nozzles. The nozzles total three flow points
properly position the nozzles, a rectangular duct should be
along its longest side into four equal distances. A circu
should be divided along its center line into four equal distanc
nozzles are to be placed at one quarter and three quarters
of the duct width (or diameter) with both nozzles on the cer
placed 2 - 8 inches (5.08 - 20.3 cm) into the duct opening an
straight up in a vertically run duct.
NOTE: In no case can the diagonal dimension of
the duct exceed 37.2 inches (94.4 cm)
without adding additional duct nozzles.
NOTE: The use of one duct nozzle P/N 11983 is
permitted for duct 50 perimeter inches or
less in the same manner as duct nozzle
16416.
Single Bank Protection
1/3 FILTER HEIGHT
- T FROM
THETOP OF
THE FILTER.
ON CENTER
BETWEEN
SIDE WALL
AND FILTER
4/
NOZZLETO BE
LOCATED 0 -• FROM END WAU, CENTERED ONThE
FILTER
PLENUM PROTECTION
PLENUM PROTECTION LIMITATIONS
- SINGLE FLOW POINT NOZZLE (P/N 11982)
The Amerex appliance, plenum nozzle (PIN 11982) is capable of protecting pleriums up to 10 feet (3.048m) long with either a single inclined filter bank or a UVfl bank filter arrangement. The filter height cannot exceed 24 inches (60.96 cm). Each plenum nozzle uses one flow point. The nozzle must be positioned 4 inches
(10.16) maximum from the wall, aimed horizontally and positioned down 1/3 the filter height from the top of
the filter.
Ll
NVI% Bank Protection
1/3 FILTER HEIGIrr
DOWN FROM WE
TOP OFTIIE FILTER.
CENTEREDINTHE
"r SAW
Jr
NOZZLEMSE
FROM END WALL, CENTEREDINTHE
L
PLENUM PROTECTION - MULTIPLE NOZZLES
Plenums exceeding 10 feet (3.048 m) in length may be
protected by using multiple plenum nozzles. Each nozzle must
be protecting an area of no more than 10 feet in length.
Nozzles may be positioned facing each other or facing the
same direction as long as the entire plenum area is being
covered. Nozzles may not face in opposite directions from a
common tee.
FOUR (4) BURNER RANGE PROTECTION
TWO (2) FLOW POINT NOZZLE (PIN 14178)
The Amerex 4 burner range nozzle (P/N 14178) has two (2)flow points
and will protect a range surface area of 24" x 24" (61 x 61 cm). The center
to center distance between burners must not exceed 12 inches. The
nozzle must be located 18 - 50" (46 - 127 cm) above the range surface
and centered between the burners. The nozzle is aimed straight down at
the center of the appliance.
NOTE: Maximum and minimum.
heights must be measured from
the tip of nozzle to the surface of
the appliance.
RANGE PROTECTION—MULTIPLE NOZZLES (P/N
14178)
For ranges that have a surface area exceeding the
capabilities of a single nozzle, multiple nozzles must be
used provided that the surface area of the range is
divided into equally sized modules. Each module must
be equal to or less than 24" x 24" (61 x 61 cm).
NOTE: When using this nozzle to protect a two
(2) burner range the aiming point is where an
8.50" radius from the center of each burner
crosses one another
50•
WOK PROTECTION
SINGLE FLOW POINT NOZZLE (P/N 11982)
The Amerex appliance plenum nozzle (P/N 11982)
has one flow point and will protect a wok with
dimensions between a minimum diameter of 14" (36
cm) and a maximum diameter of 24" (61 cm)
inclusive. The wok must have a height dimension
between a minimum of 4" (10 cm) and a maximum of
7" (18 cm) inclusive. The nozzle must be centered
over the center of the wok and located at a height
between 40 U (102 cm) and 50" (127 cm) from the
bottom of the inside of the wok and aimed at the
center of the wok.
14,
nih
Mm. Size
Max. Size
Aim PoInt[,_+ 4).
11' square centered
on griddle center
11" Square Centered Perimeter of Griddle on Griddle
GRIDDLE PROTECTION -
MULTIPLE SINGLE FLOW POINT NOZZLES (P/N 11 982)
Multiple Amerex griddle nozzles (P/N 11982
- one flow point) may be used to protect a griddle
surface area greater than 30 inches (76 cm) X 36 inches (91 cm). The griddle must be divided into
10 modules for single nozzle coverage and the
nozzles located and aimed for each module as
indicated for single nozzle coverage.
11" square centered
on griddle center
Primter nf (rithiIA
Of Intersection
UM POINT
C
GRIDDLE PROTECTION -
SINGLE FLOW POINT NOZZLE (P/N 11982)
The Amerex griddle nozzle (P/N 11982) has one flow
point and will protect a griddle surface of 36 inches
wide (91 cm) x 30 inches deep (76 cm). The nozzle must be located along the perimeter of the appliance 30 : . "' and within a vertical height range from 30" to 48" (76
- 122. cm) above the surface of the appliance. The
aiming point for the nozzle is the "point of
intersection" of a straight line from the nozzle location
to the center of the appliance, with an 11" (28 cm)
square, generated about the center point of the .360 m. griddle.
Centered on
Griddle Center
Note: Maximum & minimum, heights must be measured from the tip of nozzle to the surface of the appliance.
Jozzle Location
m
9 0- Note: Maximum & minimum heights
/ must be measured from the tip of j nozzle to the surface of the appliance. \ I
1, !/ \ 1/ 1 nt of Intersection
AIM POINT for nozzle
protecting this module
11
Ceutemdon
GifddleModa
11' square centered
on griddle center
FRYER PROTECTION (FULL VAT)
TWO FLOW POINT NOZZLE (P/N 13729)
MAXIMUM AREA: 191/2 in. (50 cm) x 254/8 in. (65 cm) including drainboard interface area
19 in. (50 cm) x 19 in. (48 cm) not including drainboard interface area
The Amerex fryer nozzle (P/N 13729) uses two flow points and will protect a•
full vat fryer. If the fryer does not include a drainboard, the maximum fryer
dimensions for single nozzle coverage are 19" x 19%" (48 x 50 cm) and the
maximum protected area is 2.53 ft2 (2350 cm). If the fryer does contain a
drainboard the maximum fryer dimensions for single nozzle coverage are 25-
3/8" x 19W (65 x 48 cm) and the maximum protected area is 3.44 ft2
(3195 cm). However, the maximum hazard area must not exceed 1.9'.'x 19
W (48 x 50 cm). The nozzle must be located along or anywhere within the
protected area. Nozzle heights mustbe within 36 to 48 inches (91.44
- 121.92 cm) above the appliance surface and aimed to the center of the
hazard area of the appliance.
Note: Maximum & minimum heights must be LncV. n• within *hadsd a,.. I - (sb.v.th.p.nt.d are.) . measured vertically from the tip of
nozzle to the top of the appliance.
AFM POINT
(CIRCIER OF KAZARD AREA)
RILkVATPRYIR I Front
-
48" 8e WITH DRA}NBOARO
FULL VAT FEVER
WITHOUT DRAIN8OAitD
LOW PROXIMITY APPLICATION
FRYER PROTECTION (FULL VAT)
TWO (2) SINGLE FLOW POINT NOZZLE (P/N 11982)
MAXIMUM AREA: 191/2 in. (50 cm) X 25 3/8 in. (65 cm) (including drainboard interface area) 191/2 in. (50 cm) x 19 in. (48 cm) (not including drainboard interface area)
A pair of Amerex single flow point nozzles
(P/N 11982) will protect a full vat fryer. The
nozzles must be used in pairs located on the
perimeter of the appliance, 1/2fl back from the
inside edge of the appliance and within a
zone extending 6" in both directions of the
center of the hazard. The nozzles are to be
located 1800 apart (directly across from one
another). They are to be aimed at a point 3"
below the top of the appliance and directly
below the opposing nozzle. If the fryer does
not include a drainboard, the maximum fryer
dimensions are 19h/2 x 19" (50 x 48 cm) and
the maximum protected area is 2.53 ft2 (2530
cm 2). If the fryer does contain a drainboard,
the maximum fryer dimensions are 25 3/8" x
19 "A" (65 x 50 cm) and the maximum
protected area is 3.44 ft2 (3195 cm2).
However, the maximum hazard area must
not exceed 19 % "x 19" (50 x 48 cm). The
nozzle's height must be within 17%" to 36"
(45 - 92 cm) above the appliance surface.
FULL VAT FRYER
N WITH DRAINBOARD,
NOZZLE 100 *PRT 36"
17 Y2 19
4
/ 2
AJWNG PONT
/
25-3/8"
,MAX.
P/N 12859 TERMINAL LINK CLAMP
INSTALL IN CONDUIT CONNECTOR
OF LAST DETECTOR BRACKET
ASSEMBLY.
DETECTION NETWORK LIMITATIONS: MRM
Optimum fire suppression system performance relies on proper detection network design. This section
discusses the type of detectors used, their selection, placement and design limitations.
The Amerex KP Restaurant Fire Suppression System MRM uses a continuous cable, corner pulleys, detector
bracket, detector linkage, fusible links, conduit offset, terminal link connector and a temperature-measuring
device.
The quantity of detectors to be dsed in a system will depend on the number of ducts, number of appliances
and the location of the appliances under the hood.
DETERMINING DETECTOR LOCATION AND NUMBER OF DETECTORS
In order to detect a fire in the duct, a detector is required to be placed in the center of the duct, either at the
duct opening or up to 12 inches into the duct. If it is mounted into the duct, the bracket cannot shield the
fusible link from the hot vapors moving through the duct.
Every appliance under the hood that is being
protected by the suppression system must
have a detector placed over it and positioned
within the path of exhaust vapors.
WARNING: DO NOT LOCATE DETECTORS
DIRECTLY IN THE PATH OF GAS APPLIANCE
, EXHAUST FLUE GASES. DOING SO COULD
RESULT IN UNNECESSARY DISCHARGE OF
THE SYSTEM.
GENERAL LIMITATIONS OF DETECTION
NETWORK:
Maximum of 24 corner pulleys. (either style)
Maximum of 20 detectors (any combination of temperature settings).
Maximum of 120 feet of cable on the detection network.
No pulley tees are allowed.
Remote manual pulls are not allowed on the detection network.
Maximum of I conduit offset (must be located at mechanical release module when chose$);
ATTACH DETECTION NEWRK
12 OCLOCK
TO ANY ONE OF THREE SIDES.
POSflONr//" -CONDUIT OFFSET
(OPTIONAL)
POSITION
I - 6 O'CLOCK CABLE LENGTH AND CORNER
POSITION PULLEY MAXIMUMS AS
SPECIFIED
PIN 12508 DETECTOR BRACKET
ASSEMBLY MAXIMUM QUANTITY AS
SPECIFIED.
FUSIBLE LINK SELECTION
To assure that the appropriate temperature is selected, the temperature sensing device must be used at each
detector location while the cooking line and exhaust fan is operating. Temperatures found at each detector
should be recorded and placed with other documentation in the job file for future reference. Selection of
fusible links should be made according to the temperature measured:
Globe Type "K" Standard Response Links
70° to 150°F (21° to 65°C) 212°F (100°C) 12326
151° to 225°F (66° to 107°C) 280°F (138°C) 12327
226° to 300°F (210 to 65°C) 360°F (182°C) 12328
3010 to 375°F (210 to 65°C) 450°F (232°C) 12329
376° (192°C) & above Consult factory Consult factory
Job Quick Response Links
Temperature Measured Link Rated leniperature 41P Part N.unber
70° to 150°F (210 to 65°C) 200°F (93°C) Quick Response 16225
151° to 225°F (66° to 107°C) 286°F (141°C) Quick Response 16226
226° to 300°F (108° to 149°C) 360°F (182°C) Quick Response 16227
DETECTION NETWORK LIMITATIONS: PRM
Select a suitable location for the pneumatic release module (PRM) that has access for installation, service,
recharge and where both the nitrogen actuation cylinder pressure gauge and the system status indicator can -
be viewed The PRM has provisions for a single, continuous section of detection tubing. No splicing or
"tee's" are allowed. There shall be only two tubing terminations - one at the accumulator cylinder inside the
PRM and the other at the opposite end of the tubing, with the use of an End of Line fitting (P/N 16506). Install
in areas where the maximum expected ambient temperature does not exceed 375°F.
SEE SECTION 4 "INSTALLATION" FOR ROUTING INFORMATION ON DETECTOR TUBING PAGE 5
14 MANUAL PULL STATION NETWORK LIMITATIONS
Every Amerex KP Restaurant Fire Suppression System installation must have at least one manual pull
station. The manual pull station network consists of cable, corner pulleys, pulley tee, manual pull station(s)
and optional conduit offset.
GENERAL LIMITATIONS OF MANUAL PULL STATION NETWORK
Maximum of 20 corner pulleys per manual pull station
Maximum of 130 feet of cable per manual pull station
Maximum of 1 pulley tee per network (counts as one corner pulley for each manual pull station)
Maximum of I conduit offset per network (must be attached to the MRM and before tee pulley when chosen)
NOTE: Manual pull stations should be installed no higher than 48 inches from the floor and must be
along a path of egress. Consult the local Authority Having Jurisdiction (AHJ) for the final
approval for manual pull station quantity, locations and mounting height and other
considerations prior to finalizing manual pull station mounting details.
ATTACH MANUAL PULl. STATION
NETWORK TO ANY ONE OF THREE SIDES.
12 OCLOCK / POSITION
CONDUIT OFFSET
(/ I
MRM
J_CONDUIT OFFSET
PLM
POSITI POSITION
60CLOCKu.
POSITION
DENOTES'SINGLE PATH' FOR CABLE LENGTH & PULLEY OtANTITY CALCULATION.
in
MRM DUAL STATIONor NETWORK 4
PPM PULLEY TEE
NOTE: The manual pull station(s) are the only MANUAL means of activating the Amerex KP
Restaurant Fire Suppression System.
lb
CONE
(OPT[
SINGLE GAS
MRM VALVE
OR NETWORK
PRM
DENOTES "'• - ,", -
CABLE LE
QUANTIfl
AS
IRK wo
r
po
p.
p.
October 2003: StiOn 3 Desn P
Amerex KP Wet Chemical system (?X 468)
MECHANICAL GAS VALVE APPLICATIONS
The PRM or MRM closes the mechanical gas valve immediately upon system discharge. A pneumatic and
mechanical action in the gas trip assembly pulls on a cable attached to the mechanical gas valve, unlatching
the valve and allowing an internal spring within the valve body to provide the closing force. Connection of the
cable from the valve to the PRM or MRM under tension maintains the gas valve in an open position.
MECHANICAL GAS VALVE
A mechanical gas valve trip assembly must be used with any
mechanical gas valve. The gas valve trip assembly (P/N
12740) is included with all Amerex manufactured gas valves ft but must be ordered separately for use with gas valves listed
AMORCO P44? NO. 12740 in this manual supplied by other manufacturers.
See Section 3 "System Components" for all mechanical gas valves that
are suitable for use with the Amerex Restaurant Fire Suppression
System. The use of any other mechanical gas valves will avoid the UL
listing for the system installation. All of the listed valves have female NPT
threads. The location of the gas valve should be accessible and approved
by the local Authority Having Jurisdiction. A contractor licensed and
qualified for such work should perform installation of the mechanical gas
valve into the gas line.
MECHANICAL GAS VALVE ACTUATION NETWORK LIMITATIONS
The mechanical gas valve actuation network consists of cable, corner pulleys, pulley tee, gas valve and
conduit offset.
GENERAL LIMITATIONS OF MECHANICAL VALVE NETWORK
Maximum of 20 corner pulleys per mechanical gas valve of any listed type in KP Manual
Maximum of 130 feet (39.6m) of cable per mechanical gas valve of any listed type in KP Manual
Maximum of I pulley tee per network (counts as one corner pulley for each mechanical gas valve)
Maximum of I conduit offset per network (must be located at pneumatic release module and before tee pulley
when chose)
60
FROM :INTERSTATE FIRE PROTECTION FAX NO. :909 678 8690 Feb. 19 2004 11:09AM P1
INTERSTATE FIRE PROTECTION
17214 ENCINA DR.
LAKE ELSINORE, CA 92530
PHONE 1800 470 FIRE
FAX 909 678-0690
FROM:
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FROM :INTERSTATE FIRE PROTECTION FAX NO. :909 678 0690 Feb. 19 2004 11:09AM P2
MAY 1, 1995
GENERAL INFORMATION
The Amerex KP Series Automatic Wet Chemical Extinguishing System is designed and has been tested to pro
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j fire protection for commercial cooking operations covering the hood, ducts, plenum and appliances. It is manufac-
tured by the Amerex Corporation, Trussville, Alabama.
Amerex KP Systems area pre-engineered type as defined In NFPA 17A - Standard for Wet Chemical (Extinguishing
Systems.) NFPA - 17A states that pre-engineered systems may have special agents, limitations, methods of
applications, nozzles, flow rates, etc. that may differ from requirements specified in the standard. However, these
systems shall be installed in accordance with the manufacturers installation manual (which is referenced as part
of
its listing) and only system components referenced in that same manual are used."
It is essential that all installations of the Amerex KP Series Systems be performed in compliance with this manual.
All piping limitations, nozzle coverages, detector placements, etc. have been proven and established through ex-
haustive testing by Underwriters Laboratories, Inc.. Use of components other than those referenced in this manual,
or installations exceeding limitations stated in this manual will void all of the Amerex KP Series System list
ings.
LISTINGS:
The Amerex KP Series is a listed pre-engineered fire extinguishing system. The KP System Is listed with Underwri
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' Laboratory. Inc. - USA per ULSOO fire test specification; Underwriters Laboratory of Canada, Inc. per ULC/0RD1254. 6-
1995 and Loss Prevention Certification Board - UK per LPS1 223rev. B. Testing required for listings under these
standards involve live tire tests under specific conditions involving commercial Kitchen hoods, ducts and appliances.
Each test fire is allowed to reach its maximum intensity before agent is discharged. Each test was repeated using
both maximum and minimum piping, variations in agent storage cylinder pressure to simulate maximum and m
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temperature ratings. Duct fire tests were extinguished with fans off and fans on; dampers open and closed. Sp
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tests for various appliances were conducted to assure that discharge of the agent would not cause excessive splash
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ing of hot greaseto provide greater employee safety during commercial cooking operations.
U.L. Standard 300 introduces a series of tests by specifically addressing the use of high efficiency fryers, r
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woks and the unique fire extinguishing challenges that these appliances present.
DESIGN:
The Aznerex KP Series Pre-Engineered System consists of mechanical and electrical components to be ins
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an Authorized Factory Trained and Certified Amerex KP Systems distributor. The system is composed of an agent
cylinder/discharge valve charged with Amerex KP Liquid Agent and a Mechanical Release Module (MRM). The
quantity of detectors, fusible links, nozzles, corner pulleys, pulley tees and manual pull stations will vary depending
on kitchen design.
The system operates either automatically if actuated by a detector or manually if actuated by a manual pull station.
Upon system operation, energy sources for the cooking appliances arerequired to be shut off immediately. Electrical
shut-down devices or suitable gas valves are referenced in this manual. Other equipment such as audibl&visual
signalling devices can be added where required.
The Amerex KP System suppresses fire in commercial cooking equipment by spraying KP liquid agent in a predeter-
mined manner onto cooking appliances and into exhaust ducts, filters and plenum areas. The pt9rriary means of fire
suppression is either by saponification of surface grease or by cooling the surface of oils and hot metal surfaces wi
t
h
fine droplets of agent, reducing the temperature of the oil and appliance below the auto-ignition point.
Upon system discharge, the exhaust fans should be left on to aid in dispersal of the liquid suppressant which result
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in cooling the plenum and duct. Any make-up or supply air should be automatically shut off along with all c
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appliances. Some local Authorities Having Jurisdiction may require exhaust fans to be shut down by the fire suppres-
sion system. Check local fire codes and requirements in the specific area that the system is being installed.
The Amerex KP System agent storage cylinders and cartridge shall not be installed in environments below 32
0 F or
above 1200 F (0° C to 490 C).
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UL-300 Update Page 2 of 3
produce a soapy solution in process known as saponification. Thus,
when a suppression system is discharged on a burning deep fat flyer
containing rendered animal fat, a soap blanket is formed cutting off
the oxygen supply and containing the fire until the fuel (animal fat) is
cooled below its auto-ignition temperature.
A similar fire involving vegetable oils creates a different set of
circumstances. With only a limited amount of fatty acids
saponification is greatly reduced and the higher temperature of such
fires, enhanced by the insulation in a high efficiency fryer, causes the
soap blanket to break down. Thus the extinguishing capability of the
fire suppression system is reduced. -
Time for Change
UL recognized the need for a new set of standards for
pre-engineered systems and developed its new UL 300 standard. As
might be anticipated, many changes were made in the testing
program. A chart comparing former tests with the new requirements
is printed on the reverse of this page.
Unfortunately, UL did not require a model number change for those
manufacturers who will be modifying existing system designs to
comply with the new UL 300 test standard. The only requirement is
the issuance of a new installation and maintenance manual containing
whatever changes and modifications found necessary for the
compliance with the new standard plus the effective date of the
revised publication. This could lead to some confusion because of
similarities between the old and new system components.
Buyer Beware
We must assume that there will be a small number of
sellers/installers who will attempt to furnish either new or used
systems that were tested to the former standard. Such fire
suppression systems would be inadequate to deliver the additional
coverage found to be necessary for today's fire hazards.
UL-300 and the Fire Service
How can a local authority determine if the system complies with the
new UL 300 standard? It is suggested that the contractor be
required to include with his submittal package a copy of the
manufacturer's installation and maintenance manual that would
specifically indicate it is in compliance with the new standard and
dated November 1994 or later.
The new UL 300 standard assures fire protection for a hazard that
has gone through many changes. It presents the most significant
advancements in testing of pre-engineered restaurant fire
httn//www nafed.nrg/TJL_300.html 10/24/98
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