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HomeMy WebLinkAbout2501 EL CAMINO REAL; 240; FS150005; PermitCity of Carlsbad Fixed Systems Permit Permit No: FS150005 2501 EL CAMINO 2.4O Job Address: Status: APPROVED REAL Permit Type: FIXSYS Applied 2/19/2015 Parcel No: 1563020800 Approved: 3/26/2015 Lot #: 0 Reference No.: Issued: 3/26/2015 PC #: Inspector: Project Title: LUNA GRILL INSTALL NEW UL 300 FIRE SUPPRESSION SYSTEM Applicant: CALIFORNIA STATE FIRE PROTECTION 36140 JANA LANE WILDOMAR CA 800 282 9229 Owner: CMFPCRLLC C/O WESTFIELD PROPERTY TAX DEPT P0 BOX 130940 DEPT WFLD CARLSBAD, CA Fees ($) 1 Add'l Fees ($) Total ($) Balance ($) 232 0 232 0 L(44,A _ ~- ~ U"' SECTION 3 DESIGN MANUAL PIN 20150 AMEREX RESTAURANT FIRE SUPPRESSION SYSTEM Tested and Listed by Underwriters Laboratories, Inc. to UL Standard 300 EX 4658 Tested and Listed by Underwriters Laboratories of Canada To ULC/ORD 1254.6-1995 December 2008 DeOe1n.ber2O08 Section3 Design Pad, 3— f. Amerex.Returànt Fire Suppression System (EX 4658) DUCT PROTECTION. . NOTE: An Amerex KP & ZD Kitchen Fire Suppression System have the same listed criteria for the protection of the Duct and Plenum DUCT PROTECTION LIMITATIONS SINGLE NOZZLE (PIN 16416) The Amerex Duct Nozzle (P/N 16416) is listed to protect restaurant cooking ducts of unlimited length up to 50 perimeter inches (127 cm) or 16 diameter inches (40.6 cm) using -one- nozzle. The nozzle has one flow point and must be centered within the duct, placed 2 - 8 inches (5.08.— 20.32 cm) into the duct opening and aimed at the center of the cross section of the duct. NOTE: In no case shall the diagonal dimension of the duct exceed 18.8 inches without additional duct nozzles. OF VERTICAL DUCT 24"or LESS Or HORIZONTAL DUCT HOOD / AIM POINT Vertical /.Horizontal Transition with a rise of 24" or less. Special Note: For ducts with short vertical/horizor transitions reference the diagram above with resp to nozzle aim. TRANSITION LIMITATIONS - SINGLE NOZZLE (PIN 16416) .' A transition is a section found on some exhaust systems between the hood and .the duct. One Amerex duct nozzle (P/N 16416) will protect a transition at the point where the transition is 50 perimeter inches (127 cm) or less or a diameter of 16 inches (40.6 cm) or less. The nozzle has one flow point and must be placed in the center of the opening at the point where the perimeter inches are 50 (127 cm) or less or where the diameter inches are 16(40.6 cm) or less and aimed at the center of the cross section.on the duct.. Additional duct protection is not required when using this method. . . . .. .. . December 2008 Section 3 Désigii Page 3 2 Amerex RestaurantFirê Suppression System (EX 4658) DUCT PROTECTION LIMITATIONS - TWO NOZZLES (2 x P/N 16416) 'Two Amerex Duct Nozzles (P/N 16416) will protect ducts with of 51 inches to 84 inches (129.5 - 208.3 cm) or a maximum di inches (66 cm). To correctly position the nozzles in a rectangul the duct along its longest side into four equal distances. A should be divided along a centerline into four equal distances should be placed at one quarter of the duct's width (or diamet nozzles on the centerline, paced 2-8 inches (5.08 - 20.3 cm) opening and aimed at the center of the modular cross section of the duct. Each nozzle has one flow point. NOTE: In no case can the diagonal dimension of each module exceed 18.8 inches (46 cm). 8 1 X8.8" X18.8 DUCT PROTECTION PROTECTION LIMITATIONS - MULTIPLE NOZZLES (P/N 16416) Protecting ducts larger than 84 perimeter inches (208.3 cm) utilizing the single flow point nozzle (P/N 16416). Divided the perimeter by 42 (104 cm) and round up to the next whole number. Divide the duct cross section into the the same number of equally sized modules. Check the modules to insure they are equal to or less than 50 perimeter inches and have a diagonal equal to or less than 18.8 inches. If they meet the criteria then place a duct nozzle in the center of each module, 2"-8" into the hood/duct opening. DUCT PROTECTION LIMITATIONS 100 IN. PERIMETER TWO - 11/2 FLOW POINT NOZZLES (P/N 11983) The Amerex Solid Fuel Appliance/Duct Nozzle (P/N 11983) is listed to protect a restaurant cooking exhaust duct of unlimited length, unlimited changes in direction and up to 100 perimeter inches (254 cm) or 32 inch diameter (81.2 cm) using two nozzles. The nozzles total three flow points and to properly position the nozzles, a rectangular duct should be divided along its longest side into four equal distances. A circular duct should be divided along its center line into four equal distances. The nozzles are to be placed at one quarter and three quarters position of the duct width (or diameter) with both nozzles on the center line, placed 2 - 8 inches (5.08 - 20.3 cm) into the duct opening and - aimed straight up in a vertically run duct. 7 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. - r. . -' •- . - D'ecember, 2008 Section 3 Design Page 3,- 3 -• Amerex Restaurant. Fire Supfression System (EX 4658) DUCT PROTECTION LIMITATIONS 150 IN. PERIMETER THREE 11/2 FLOW-POINT NOZZLES (3 X P/N 11983) The Amerex Solid Fuel Appliance/Duct No (P/N 11983) is ,listed to protect - restaurant cooking exhaust ducts of unlimited length, unlimited changes in direction and up to 150 perimeter inches (381 cm) or 48 diameter inches (122 cm) using three nozzles. The nozzles total four and one-half flow points and to properly position the nozzles, a rectangular duct should be divided along its longest side into six equal distances. A circular duct should be divided along its center line into six equal distances. The nozzles are to be placed at one sixth, one half and five sixths positions of the duct width (or diameter) on the center line, placed 2-8 inches (5.08 - 20.3 cm) into the duct opening and aimed straight up for vertically run duct. - - ; -- F • -. NOTE: In no case can the diagonal dimension of the duct exceed 55.9 inches (142 cm) without adding additional duct nozzles. - TRANSITION LIMITATIONS - TWO NOZZLES (P/N 11983) A transition is a section of some exhaust systems between the hood and the duct. Two Amerex solid f u e l appliance/duct nozzles (P/N 11983) will protect a transitiorith the point where the transition is 100 perimeter inches (254 cm) or less or a diameter of 32 inches (94.4 cm) or less. The nozzles total three flow points and to properly position the nozzles, a rectangular duct should be divided along its longest side into four e q u a l distances. A circular duct should be divided along its center line into four equal distances. The nozzles are to be placed at one quarter and three quarters position of the duct width (or diameter) with both nozzles o n t h e center line, placed 2 - 8 inches (5.08 - 20.3 cm) into the duct opening and aimed straight up in a vertically run duct. Additional duct protection is not required when using this method. NOTE: In-no case can the-diagonal dimension of the duct exceed 37.2 inches (94.4 óm) without adding additional duct nozzles. (REFER TO PAGE 3-1 FOR PICTORIAL REPRESENTATION) 2A + 2B = PERIMETER OR (A + B) 2= PERIMETER diagonal dimension .2 inche Ct nozzlE December 2008 Section 3 Design - Page 3 —4 -- Amerex Restaurant.Fire Suppression System EX 465 NOZZLE LOCATION AND AIMING FOR SHORTVERTICALI HORIZONTALLY TRANSITION RUN DUCTS PROTECTED BY DUCT NOZZLE 11983 The nozzles are to be located on the centerline of the vertically run duct, 2-8 inches (5.08-20.3cm) into the hood/duct opening. The aiming point is to be a point 3 (7.6cm) inches above the base of the horizontally run duct and in the same vertical plane of the nozzle. See illustration. OF VERTICAL DUCT OF HORIZONTAL DUCT IM POINT HOOD Vertical / Horizontal Transition with a rise of 24" or less. DUCT PROTECTION - MODULAR APPLICATION OF MULTPLE NOZZLES LISTING (P/N 11983) Protecting ducts larger than the perimeter listed for a multiple nozzle coverage is a simple process. The following example shows how the listing for duct protecting a duct with a perimeter of 100 inches using two nozzles PN 11983 is applied to a duct with a perimeter larger than 100" but less than 166". We must first divide the cross sectional area of the duct into modules with a perimeter equal to or less than 100". Check the modules to insure they have a diagonal equal to or less than 37.2 inches. If all criteria is met, space the duct nozzles in each module in compliance with the multiple nozzle coverage listing and 2"-8" into the hood/duct opening. 1_1/3 VERTICAL HEIGHT DOWN FROM THE TOP OF THE FILTER & CENTERED IN THE V BANK * NOZZLE TO BE LOCATED 0-4 FROM THE END WALL CENTERED IN THE BANK reEembér 2008 ', 1 SectioFi3 -D' in Page 3L5 Amerèx.Restaurant Fire Suppression System (EX 4658) PLENUM PROTECTION '. .---- NOTE: An Amerex KP & ZD Kitchen Fire Suppression System have the same listed criteria for the protectionof the Duct and Plenum. ' - 4 4 ).. - PLENUM PROTECTION LIMITATIONS - SINGLE FLOW POINT NOZZLE (P/N 11982) ,, The Amerex Appliance; Plenum. Nozlè (P/N 11982) is capable of pthteting.plenums up to 10 feet (3.048rn) long with either a single inclinédfiltér bank or a"V" bank fitter 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 end wall of the hood, aimed horizontally and positioned down 1/3 the vertical filter height from the top of the filter. The width of a "V bank.filter arrangement is limited to a maximum of 48".(122 cm). , SINGLE BANK PROTECTION , CENTERED BETWEEN TOP OF FILTER AND SIDE WALL OF HOOD OF THE VERTICAL k.-/2-+-1/2 -. EHEIGHT DOWN FROM THE TOP OF FILTER L C IAL HEIGHT ".' 4, 481N. - - (122 cm) MAX. VERTICAL HEIGHT PLENUM PROTECTION - MULTIPLE NOZZLES 10 FT, Plenüms exceeding 10 feet (3.048 m) in length may be (3.05m) protected by using multiple plenum nozzles. Each nozzlemust 10 FT. be protecting an area of no more than 10 feet in length. ' Nozzles may be positioned facing each other or facing the '' M same direction as long as the entire plenum area is being covered. Nozzles may not face in opposite directions from a 4 common tee Dec-ember 2008 . Section 3 KPDesign . Page 3— 6 Amerex Restaurant Fire Supprèsson System (EX4658) KP APPLIANCE PROTECTION NOTE: The Amerex ZD Kitchen Fire Suppression System utilizes the same listed KP appliance protection criteria for "Dedicated Appliance Protection". cTFRYER PROTECTION (FULL VAT); TWO FLOW POINT NOZZLE (PIN 13729) MAXIMUM AREA: 19% 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, ( 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 drainbo.ard, the maximum fryer dimensions for single nozzle coverage are 19" x 191/2" (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 is 25- 3/8" x 191/2" (65 x 48 cm) and the maximum protected area is 3.44 ft2 (3195 cm2). However, the maximum hazard area must not exceed 19" x 19 1/2" (48 x 50 cm). The nozzle must be located along or anywhere within the protected area. Nozzle heights must be 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. ' .-J9j. Locate neIe within shad 1- I (above the protected r AIM POINT (CENTER OF HAZARD Front FULL VAT FRIMR -- .- WIThOUT DRAINBOARO Note: Maximum & minimum heights must be measured vertically from the tip of nozzle to the top of the appliance. LOW PROXIMITY APPLICATION FRYER PROTECTION (FULL VAT) TWO (2) SINGLE FLOW POINT NOZZLE (P/N 11982) MAXIMUM AREA: 19% 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, ½" back NOZZLE 1S APART from the inside edge of the appliance and within a zone extending 6' in both directions of the center of the 36 .. / . hazard. The nozzles are to be located 1800 apart /1 (directly across from one another). They are to be aimed O 17 % at a point 3" below the top of the appliance and directly - below the opposing nozzle. If the fryer does not include 6 , / a drainboard, the maximum fryer dimensions are 191/2" x 19" (50 x 48 cm) and the maximum protected area is ALONG POINT 2.53 ft2 (2530 cm2). If the fryer does contain a ... . .. drainboard, the maximum fryer dimensions are 25 3/8 x 19 1/2" (65 x 50 cm) and the maximum protected area is - 3.44 ft2 (3195 cm2). However, the maximum hazard area must not exceed 19 1/2 x 19" (50 x 48 cm). The nozzle's T",L22 height must be within 171/2" to 36" (45 - 92 cm) above the appliance surface. FULL VAT FRYER WITH DRAINBOARD 19 25-3/8' MAX. 26' TILTING SKILLET_y Déôember 2008 ' Section 3 KP Design .' - Pge 3- 7 Amerex. Restaurant Fire Suppression r System (EX 4658) FRYER PROTECTION (FULL VAT W/ 1" DRIP BOARD) ONE - TWO FLOW POINT NOZZLE (P/N 13729) • . MAXIMUM AREA: 624 sq. in. (4025.8 sq. cm) of FRY POT '; • , The Amerex Nozzle (P/N 13729) is two flow points and will protect a full vat fryer having an a,ea of 624 sq. in. and a longest side of 26 inches without a drip board The nozzle must be located anywhere over the protected area and aimed at the center of the hazard. Nozzle heights must be within 36 to 50 inches (91.4 - 127 cm) above the appliance surface. .' The example below illustrates how the.fryer listing above can being applied toálilting Skillet/ Brazing Pan. 0" L_ Ai NC, PONT - CENTER OF HAZARD FIGURE 1 . FIGURE 2, Figure 1 is an illustration of a large tilting skillet measuring 26"x 48" and the tilting skillet has no drip board. We calculate the cooking area of the tilting skillet by multiplying the width X length and the result is .1248 sq. in. We now divide, the area by the listed area of, 624 and the resultant is 2. Therefore, two nozzles are required to protect this appliance. (If theresultant had been greater than 2, we would have rounded upto3. .• '.' , '. Figure 2'shows how the hazard was divided into two 'equal modules 26" x 24". and each module has an area of 624 sq. in. Therefore, the use of two nozzles 'P/N13729 will -protect this hazard. When protecting a tilting skillet with a cover or lid the nozzles must be placed to the front edge of the appliance and aimed to the center of the module. The same process is to be used to apply this listing to a large fryer excet the fryer'rnust fall within the required maximum fryer size of six square feet. .'' . December 2008 Section 3 KP Design Page 3 - 8 Ameréx Restaurant Fire Suppression System- (E 4658) FRYER PROTECTION (SPLIT VAT) TWO FLOW POINT NOZZLE (P/N 13729) MAXIMUM AREA: 14 in. (35.5 cm) X 21 in. (53.5 cm) (including drainboard interface area) 14 In. (35.5 cm) x 15 in. (38.1 cm) (not including drainboard interface area) Thb Amerex fryer nozzle (PIN 13729) uses two flow points and will protect a split vat fryer. If the fryer does not include a drainboard, the maximum fryer dimensions for single nozzle coverage are 15" x 14" (38.1 x 35.5 cm) and the maximum protected area is 1.46_ft2 (1356 cm 2). If the fryer does contain a drainboard, the maximum fryer dimensions for single nozzle coverages are 21" x 14" (53.5 x 35.6 cm) and the maximum protected area is 2.0422 (1897 cm2). However, the maximum hazard area must not exceed 15" x 14" (38.1 x 35.5 cm). The nozzle must be located within the protected area on a line perpendicular to the longest side of the fryer passing through the center of the hazard area. Nozzle heights must be within 40 to 50 inches (101.6 - 127 cm) above the appliance surface and aimed to the center of the hazard area of the appliance. SPLIT VAT FRYER WITH DRAINBOARD Locate nozzle within shaded area (above the protected area) AIM POINT (CENTER OF HAZARD AREA) - -.. 40* SPL[T VAT FRYER , WITHOUT DRAINBOARD NOTE: Maximum and minimum heights must be measured vertically from the tip of nozzle to the top of the appliance. SPLIT VAT FRYER WITH DRAINBOARD FRYERS EXCEEDING EXCEEDING SINGLE NOZZLE PROTECTION: Multiple Amerex fryer nozzles (P/N 13729) may be used to protect single vat fryers with maximum protected areas exceeding single vat coverages up to a maximum protected area of 6 ft.2. The fryer must be divided into modules for single nozzle coverages and the nozzle located and aimed for each module as indicated for single nozzle coverages. For modules that do not include drainboards, the maximum module dimensions for single nozzle coverages is 19 1/zIp X 19" (50 x 48 cm) and the maximum protected area is 2.53 ft2 (2350 cm2). If the module does contain a drainboard, the maximum module dimensions for single nozzle coverage is 25 3/8" x 19 W (65 x 50 cm) and a maximum protected area is 3.44 ft2 (3195 cm2). However, the maximum frying area of a module must not exceed 19%" x 19" (50 x 48 cm). AIM POINTS Deëeinber 208 'Set6ii3 KP Design Page 3 —9 Amerex Restaurant ire Supréssion System (EX.4658) SINGLE BURNER RANGE PROTECTION 'ONE - 1/2 FLOW POINT NOZZLE (P/N 119841 The Amerex half (%) flow point nozzle (P/N 11984) will protect a singk burner with a surface area of 18" x 18" (46 x 46 cm). The nozzle mus be located on the perimeter of the burner and 20 to 24" (51 - 61 cm above the burners surface. Thenozzle is aimed at a point 7" above th center of the burner. SINGLE BURNER RANGE PROTECTION - OVERHEAD CONE - /2 FLOW POINT NOZZLE (P/N 11984) The Amerex half (%) flow point nozzle (PIN 11984) will protect a single burner with a surface area of 18" x 18" (46 x 46 cm). The nozzles must be located directly above the center of the burner and 24 to 42" (61 - 107 cm) above the burners surface. The nozzle is aimed at the center of the burner. TWO BURNER RANGE PROTECTION - SINGLE FLOW POINT NOZZLE (P/N 11982) The Amerex appliance, plenum nozzle (PIN 11982) has one flow point and will protect a range surface area of 14" x 28" (36 x 71 cm). The center to center distance between burners must not exceed 14" (36 cm). The nozzle must be located 44 -48" (112 - 122 cm) above the range surface and centered between the two burners. The range surface area is measured from the outside of the burner to the outside of the burner. NOTE: Maximum and minimum heights must be measured from the tip of nozzle to the surface of the appliance. December 2008 Section 3. KP Design Page ,3- 10 Arnerex Restaurant Fire Suppression System EX 468) RANGE PROTECTION SINGLE FLOW POINT NOZZLE (P/N 11982) <,The Amerex appliance plenum nozzle (P/N 11982) has one flow point and will protect a range surface area of 12" x 24" (31 x 61 cm). The center to center distance between burners must not exceed 12" (31 cm). The nozzle must be located 36— 50" (91 - 127 cm) above the range surface and centered between the two burners. The range surface area is measured from the outside of the burner to the outside of the burner. Note: Maximum & minimum heights must be measured from the tip of nozzle to the surface of the appliance. 50"M RANGE PROTECTION MULTIPLE NOZZLES (P/N 11982) For ranges that have a surface area exceeding the capabilities of a single appliance 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 12" x 24" (31 x 61 cm). Note: Maximum & minimum heights n measured from the tip of nozzle to the surface of the appliance. Dèdéhib'er 20081-_%-,•'': Séctib'ñ3 KPD'ésih Page3 - 1 Amerex Restaurant Fire Suppression System (EX 465.8 RANGE PROTECTION TWO - HALF FLOW POINT NOZZLE (P/N 11984) The Amerex appliance nozzle (P/N 11984) has one-half flow point value and when used as a pair as illustrated below will protect a range surface area of 12' x 36" (31 x 92 cm). The nozzle must be located 20 - 30" (50.8 - 76.2 cm) above the range surface, on the burner centerline, 2 inches (5 cm) outboard of the burner and aimed at the center of the hazard area. The nozzles are to beat the same height and on opposite sides of the range. hazard area. • 36" TOP VIEW - . Note: Maximum & minimum heights 20"-30" must be measured from the tip of nozzle to 'the surfice of the appliance. PLAN VIEW RANGE PLUS BACK-SHELF PROTECTION OVERHEAD APPLIANCE NOZZLE (P/N 11982) I-s 4" The Amerex appliance nozzle (P/N 11982) has a one flow I P4 point value and will protect a range burner area of 12" x 24" (31 X 61 cm) from an overhead position. The back shelf /\ must be at least 20" high (51 cm) and must not cover more than 11" (28cm) of the back burners. The nozzle must be SHELF -- located 40-47" (102- 119 cm) above the range surface, on the burner centerline, 4-6 inches (10-15 cm) forward of the EDGE center - center of the two burners, and aimed at the center of the - hazard area. '.-: - ' Note:- Maximum & minimum heights must be measured from the tip of nozzle to the surface of the appliance. 1 4 ir , . MIN. - N. I BURNERS I PLAN VIEW December 2008 Section 3 KPDesigh Page 3-12 Amerex Restaurant Fire Suression Sistem (EX 4658) 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" (46127 cm) above he range surface and centered between the burner. je nozzle is ..aimed straight down at the center of the appliance. I 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 O4 WOK PROTECTION - SINGLE FLOW POINT NOZZLE (PIN 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 (102 cm) and 50" (127 cm) from the bottom of the inside of the wok and aimed at the center of the wok. Max. SIzE 'ZrTiflL i.rrmx. Aim Point 481 max. —30mln. w iiw&. 1?Square Centered on Griddle Center ! k !Pr -: ,,. • i - —, I i0l, 11" square centered on griddle center Decerber 2008. Sec ion 3 KP Design Page 3 T 13fl Amërè Resthuthnt Fife Supresion..System (EX 4658)j 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 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 griddle. - Note: Maximum & minimum heights - must be measured from the tip of nozzle to the surface of the appliance. 11 Square Centered Perimeter of Griddle on Griddle Center / of Intersection IM POINT I •\ - Nozzle Location . , •• GRIDDLE PROTECTION - MULTIPLE SINGLE FLOW POINT NOZZLES (PIN 11982) ' 4r max. 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 . I inches (91 cm). The griddle must be divided into modules for single nozzle coverage and the 360 maL nozzles located and aimed for each module as 72 max. 36 11-square indicated for single nozzle coverage. Centered on 11 square centered Griddle Module on griddle center • Perimeter of Griddle // \\ Modules. • rMdue2/ 'Modile1 . I I Note: Maximum & minimum heights - must be measured from the tip of / L$J nozzle to the surface of the appliance. / 8" p Ii 30" / •1' Nozzle Location Point of intersection • -centered protecting this module AIM POINT for nozzle f~~oln'griddle center 12<%.4>'1211 30' )eóember 2008 Section 3 KIP Design Pàge3— 1 Amerex Restaurant Fire Suppression System (EX 4658 GRIDDLE PROTECTION - OVERHEAD TWO FLOW POINT NOZZLE (PIN 13729) The Amerex fryer and griddle nozzle (P/N 13729) has two flow points and will protect a griddle surface of 42 inches wide (107 cm) X 30 inches deep (76 cm). The nozzle must be located within 6 inches (15 cm) of either side of the appliance centerline, placed 38 inches (97 cm) to 50 inches (127 cm) above the cooking surface and aimed straight down. Note: Maximum & minimum heights F F must be measured from the tip of nozzle to the surface of the appliance. 50" 38 12" square centered on griddle center GRIDDLE PROTECTION - OVERHEAD MULTIPLE TWO FLOW POINT NOZZLES (P/N 13729) Griddles exceeding 30 inches (76 cm) X 42 inches (107 cm) may be protected using multiple two flow point nozzles by dividing the surface area into equal modules. Each module requires one nozzle and cannot exceed an area larger than 42 inches length (107 cm) X 30 inches deep (76 cm). 12" square centered on griddle center Note: Maximum & minimum heights must be measured from the tip of nozzle to the surface of the appliance. D'ecèber 2008 , Sebtion 3 KR Design Page - Amerex Restaurant Fie Suppression System (EX .46S8) GRIDDLE PROTECTION - LARGE TWO (2) FLOW POINT NOZZLE (P/N 14178) - 500 max. • The Amerex Range Nozzle (P/N 14178) has two (2) '' "c'._ , .1 flow points and will protect a griddle surface of 48 max. 24'mln inches wide (122 cm) x 30 inches deep (76 cm). The nozzle must be located along the perimeter of the ' • appliance and within a vertical height range from 24" (61 cm) to 50" (127 cm) above the surface of the . . appliance. The aiming point for the nozzle is the 48'm lrsquare "Point of Intersection" of a straight line from the Centered an nozzle location to the center of the appliance, where rAddle Center the line crosses the outer edge of an 11 inch square (28 cm sq.), centered over the center point of the griddle. Note: maximum & minimum heights must be measured \ / _____ 11 SquareCentered Perimeter of Griddle from the tip of nozzle to the '\\ /7 on Griddle Center . surface of the appliance. I !, \\ , ..• • 9J I 11" square centered \ j - ' ' •. (--'S t S • on griddle's center L -.-- Point of Intersection -AIM POINT . '• ••: - Nozzle Location 9IIIRIDDLE PROTECTION -LOW PROXIMITY .. .. 0 (2) FLOW POINT NOZZLE' (P/N 14178) ' ' 'JPW ' i 24" max. . ,''!', - '' The Amerex Range Nozzle (PIN: 14178) has two (2) flow points and I • 30' si—. 15 mm. will protect a griddle surface of 48 inches wide (122 cm) x 30 inches ' deep (76 cm). The nozzle must be located at any one of the four 5 ' corners of the appliance and within a vertical height range from 15" (38 cm) to 24" (61 cm) above the surface of the appliance; The ' aiming point for the nozzle is the "Point of Intersection" of a ' I straight line from the nozzle location to the center of the appliance, • where the line crosses the outer edge of an 11 inch square (28 cm -48' max. 112square sq.), centered over the center point of the griddle. - ' Centered on Griddle Center Square Centered Perimeter of Griddle n Griddle Center ,•. - Note: • Maximur & mijiimum heights must be measured from p24" S of the apphance\ I *the tip of nozzl the/7rfacej ipo 15" int of Intersection_' 11" square centered on _________ AIM POINT module.center S • • Node Location December 2008 Section 3 K Design Pae3 - 16 Amex Restaurant. Fire Suppression System (EX 4658) :GAS RADIANT CHARBROILER PROTECTION SINGLE FLOW POINT NOZZLE (P/N 11 982)_: One Amerex plenum nozzle (FIN 11982) will protect a gas radiant charbroiler with a cooking surface measurinb 24 inches X 24 inches (61 x 61cm) maximum. The nozzle uses one flow point. It must be located 18 . to 48 inches (46 - 122 cm) above the cooking surface and anywhere along or within the perimeter aimed towards the •• 24" center. ELECTRIC RADIANT CHARBROILER PROTECTION SINGLE FLOW POINT NOZZLE (P/N 11982) Note: Electric charbroilers with a non-grated surface or a solid ribbed surface may be protected using the same limitations as a griddle. Electric charbroilers with an open grate may be protected with one Amerex appliance, plenum nozzle (P/N 11982) provided that the area is no larger than 24 inches X 24 inches (61 x 61 cm). The nozzle uses one flow point and must be located within 18 - 48 inches (46 - 122 cm) above the grate surface, anywhere along or within the perimeter of the protected area, aimed towards the center. L 48" \'\V 18" I Ill Note: Max. & Mlii. helØ,ts oval be measured froon the Up at noe to the top otitis cookbiV surface LAVA ROCK (CERAMIC/SYNTHETIC) CHARBROILER SINGLE FLOW POINT NOZZLE (P/N 11983) A single Amerex solid fuel appliance plenum nozzle (PIN 11983) will protect a lava rock charbroiler with a maximum cooking surface of 24 inches wide (61 cm) by 24 inches deep (61 cm). The appliance nozzle uses 1 1/2 flow point and for this application must be located between 18 to 44 inches (46 to 122 cm) above the cooking surface anywhere along or within the perimeter of the appliance aimed toward the center. M Solid Fuel - Mesquite Chips & Chunks bêöénbèr 2008 . Section KPDéignT . Amerex Restaurant Fire Suppression System (EX 4658) SOLID FUEL APPLIANCES - I. NATURAL AND MESQUITE CHARCOALCHARBROILER ONE AND ONE HALF (11 /2) FLOW POINT NOZZLE (PIN 11983) One Amerex solid fuel appliance nozzle (P/N 11983) will protect a charcoal charbroilers with a cooking surface measuring 281/2 inches x 24 inches (72 cm x 61 cm) maximum. The nozzle uses one and one half flow points. It must be located 16 to 42 inches (41 cm - 107 cm) above the cooking surface ..and anywhere along or within the perimeter aimed at the center. The fuel depth is limited to 6 inches (15 cm) maximum. Solid Fuel - Charcoal MESQUITE CHIPS & CHUNKS.CHARBROILER ONE AND ONE HALF (11/2) FLOW POINT NOZZLE (P/N 11983) A single Amerex solid fuel appliance nozzle (P/N 1 1983)will protect a mesquite charbroilers with a maximum cooking surface of 281/2 inches X 24 inches (72 cm X 61 cm). The nozzle uses one and one half (1Y2) flow points and for this application must be located between 16 to 48 inches (41 cm to 122 cm) above the cooking surface anywhere along or within the perimeter of the appliance aimed at the center of the appliance. The fuel depth is limited to 6 inches (15 cm) maximum. MESQUITE LOG CHARBROILER ONE AND ONE HALF (11/2) FLOW POINT NOZZLE (P/N 11983) A single Amérex solid fuel appliance nozzle (P/N 11983) will protect a mesquite log charbroilers with a maximum cooking surface of 28Y2 inches X 24 inches (72 cm X 61 cm). The nozzle uses one nd one half (11/2) flow points and for this application must be located between 19 to 44 inches (48 cm to 112 cm) above the cooking surface anywhere along or within the perimeter of the appliance aimed at the center of the appliance: Solid fuel is limited, to three (3) layers of logs or 11 inch (28 cm) maximum stacked height: '-S 44" d2~4" ;j28½o Solid Fuel - Mesquite Logs Decrther 2008 '' Séctibn 3' KP Design " , Pa'e3H 18 Arné'rex Restaurant FireSüppréásiOn System: (E 4658) UPRIGHT BROILER PROTECTION TWO HALF FLOW POINT NOZZLES (PIN 11984)'\ Two Amerex upright broiler nozzles are required for this application. Each upright broiler nozzle (P/N 11984) equals a % flow point. These nozzles must always be used in pairs equaling one flow point and will protect an internal broiler chamber measuring 30 1/2' X 28 1/2" (77 x 72 cm). The nozzles must be positioned at the front opening of the broiler with the top nozzle located above the grate, aimed toward the opposite rear corner and the lower nozzle located the grate and aimed toward the center of the drip pan. UPRIGHT BROILER ARMING -IAMBER ER CHAME DRIP PAb FRONT VIEW SIDE VIEW NOTE: PROTECTION FOR SALAMANDERS AND CHEESE -. MELTERSUP TO -38"- (96.5cm)JN LENGTH SHOULD BE ACCOMPLISHED USING A SINGLE FLOW APPLIANCE NOZZLE P/N 11982 LOCATED IN THE MIDDLE OF THE OPENING Mb AIMED AT THE REAR OPPOSITE CORNER. OPTIONAL : PROTECTION MAY ALSO BE ACCOMPLISHED BY USING TWO HALF FLOW POINT NOZZLES P/N 11984, BOTH NOZZLES LOCATED ON THE SAME SIDE OF THE SALAMANDER, POSITIONED IN THE MIDDLE OF THE UPPER AND LOWER OPENING, AIMED TO THE REAR OPPOSITE CORNER. TDceber 2008 .. Sectioi 3 KP Design Page 3 —19 1 Arnerex Restauant Fire Sureèsion System •(EX4658)J CLOSED TOP CHAIN BROILER SINGLE FLOW POINT NOZZLE (P/N 11982) . iT EXTERNAL fl - The Amerex appliance/plenum nozzle (P/N1 1982) has one flow DRIP PAN point and will protect a closed top chain broiler with a cooking area ;. of 24 W x 31" (62 X 79 cm). The nozzle is to be located on the TOP VIEW side opposite the external drip pan (whenresént), positioned in the middle of the inlet opening and aimed at the opposite rear . ,\ corner. NOZZLE AIMED TO THE REAR OPPOSITE CORNER OF THE BROILING AREA. NOZZLE LOCATED IN THE CENTER OF THE IN-LET OPENING S EXTERNAL ', FRONT VIEW DRIP PAN EXTERNAL r ---------- n DRIP PAN L TOP VIEW /7F 1/ --) NOZZLE LOCATED 2' BEHIND THE EDGE OF THE OPENING AIMED TO THE CENTER OF THE k OPENING - 10"x 10" MINIMUM OPENING \ 1236I NOZZLE L HEIGHT ABOVE APPLIANCE N N CLOSED TOP OPEN TOP CHAIN BROILER TWO FLOW POINT NOZZLE (P/N 13729) The Amerex fryer nozzle (P/N 13729) has two flow points and will protect an open top chain broiler with a cooking area of 241/2" x 31" (62 x 79 cm). The minimum opening is 10" x 10" (25.4 x25.4 cm) and the nozzle is to be positioned 2" behind the edge of the opening, at a height of 12" 36" (30.5 - 91 cm) above the appliance and aimed at the center of the opening. .---., FRONT VIEW Note: Maximum & minimum heights must be measured from the tip of nozzle to the surface of December 2008 Section 3 KIP Design Page 3.- 20 Ametex Restaurant Fire Suppression. System (EX 4 658) NIECO MODEL 9025 - BURGER KING CHAIN BROILER TWO - SINGLE FLOW POINT NOZZLE (P/N 11982) The Nieco Chain Broiler Model 9025 is a unique appliance and when fitted with two catalysts it requires the use of two Amerex nozzles (P/N11982)to protect each half of the appliance. Total appliance protection therefore, requires the use of a total of four Amerex nozzles (P/N 11982). This unique appliance is actually two chain broilers put together to accommodate the cooking of two different products at the same time. This appliance can be fitted with two catalysts (18" x 24" overall) one for each cooking side. The protection of the appliance is accomplished by using two nozzles P/N 11982 positioned two inches outside of the catalyst perimeter aimed at the center point of the catalyst. The nozzles are to be located on opposite ends of the catalyst, 1800 apart and are to be 13" to 36" above the top surface of the catalyst. This configuration is repeated for both cooking sides of the appliance. If no catalyst is used the same protection is required for the unit. Note: Maximum & minimum heights must be measured from the tip of nozzle to the top surface of the catalyst or appliance (if no catalyst is used). TOP VIEW NOZZLE LOCATED 2" BEHIND THE EDGE OF THE CATALYST AIMED TO THE CENTER OF THE CATALYST - 18" x 24" 13"-36"NOZZLE / HEIGHT ABOVE CATALYST / \\ 7/ FRONT VIEW F'4II'.jJ JUL.) CHAIN BROILER 5ecemb'er 2008 8edfbn 3 KPDeign Pgë 3 - 21 Amerex Restaurant Fire Suppressiàn System EX 4658) '. .. DUKE MODEL - BURGER KING CHAIN BROILER - TWO - TWO FLOW POINT NOZZLE (P/N 13729) The Duke Chain Broiler is a unique appliance and is fitted with'a catalyst that requires the use of two Arnerex nozzles (P/N13729). This unique appliance operates at an extremely high temperature in order to cook large quantities of frozen burgers in a short span of time. - The protection of the appliance is accomplished by dividing the catalyst area into two equal modules and positioned one nozzle P/N 13729 on the perimeter of each module, aimed at the center Of the module. The nozzles are to be located anywhere on the module perimeter 15" to 30" (38.1 cm - 76.2cm) above the top, surface of the appliance. If no catalyst is used the same protection is required. The addition of a damper on top of the catalyst, does not change the protection required for the unit. Note: Maximum & minimum heights must be measured from the tip of nozzle to the top surface of the catalyst or appliance (if no catalyst is used). 0 0 0 0 0 0 0 0 0 00 0 0 0 0 0 0 0 0 0 00 0 0 0 0 0 0 0 0 0 00 00 00 00F 1 00 0 0 00 0 ó 0 0Q CC) O 0/u C) 0 0 0 0 ON 00 O ø'O 0 0 0 0 0 00 AIM POINT - CENTER OF MODULE FRONTVIEW TOP VIEW December 2008 Seôtion 3 KP Design Page 3-22 Amerex Restaurant Fite Suppression System (EX 465.81 DUKE CHAIN BROILER & DUKE HOOD EXHAUST HOOD TWO - TWO FLOW POINT NOZZLE (P/N 13729) The Duke Chain Broiler and Hood combination is a special design just for the Duke product. The hood and broiler are each fitted with a catalyst to decrease the emission of grease laden vapors into the exhaust duct system. The hood comes pre-piped. for the installation of the fire suppression nozzles. This unique appliance operates at an extremely high temperature in order to cook large quantities of frozen burgers in a short span of time. The protection of this unit is accomplished by using two (2) Nozzles P/N 13729 installed in the piping provided so that it will spray agent into the catalyst as illustrated. A third nozzle P/N 16416 is installed for duct protection of the 8" diameter exhaust duct. If no catalyst is used the same protection is required. The addition of a damper on top of the broiler catalyst does not change the protection required for the unit. Due to the extreme heat of the appliance close inspection of the nozzles is to be performed at each six month service interval. Nozzle replacement is required at the signs of any nozzle deterioration. CONNECTION TO FIRE_ DUCT NOZZLE PN16416 SUPPRESSION SYSTEM DUKE CHAIN BROILER HOOD PRE-PIPED HOOD CATALYST - (2) NOZZLES PN13729 N H DAMPER CATALYST rDecth15er2008 ,. Section 3 KP Deign Page 3-23 I Amerex Restaurant Fire Suppresn System (EX 4658) Back shelf - What to do? The use of aback-shelf presents a problem to the designer of a kitchen fire suppression system for it is an impediment to the delivery of the wet chemical to the potential fire hazard. The same is true for salamanders that are mounted over an applianáe requiring protection. •A shelf or salamander that extends over the appliance not onlyprevents proper delivery of wet ôhemicaI but also is afire hazard. All too often, these shelves become storage places for items such as paper plates, doggie bags, or flammable food preparation liquids. The overhead application of the wet chemical from an Amerex Restaurant Fire Suppression System would be of help in extinguishing a fire occurring in items placed on a back-shelf, but that is not the intended hazard for which the system was designed. The shelf or salamander prevents agent, from an overhead nozzle, from reaching the actual cause of fire in the appliance. - Amerex has developed the only real world solution to this problem. When a shelf is installed over a range or a griddle, a small manifold of three special nozzles provides fire suppression protection. The BSM (back-shelf manifold) is designed to function as supplemental agent application for the area under the back-shelf. It replaces the agent lost because of the shelf. It provides an area of protection 15" deep and 42" wide when used over a range. The back-shelf or salamander can extend 1" beyond the centerline of the appliance with the manifold nozzle tips located 14" to 19" above the appliance. The first nozzle must be placed %" outside the edge of the hazard and on the centerline of the hazard area covered by the shelf. /450TYP BEYOND CENTER I OF APPLIANCE 124_12- FROM EDGE OF COOKING APPLIANCE SIX BURNER RANGE - FRONT VIEW 14"-19" * , - •:,; CENTERLINE OF - HAZARD COVERED BY BACKSHELF -•..-- - • •': RANGE - RIGHT SIDE VIEW December 2008 . 'Sèctidn 3. KP Design Page .3 24 Arnerex Restaurat FireSuppr.esson Systrn EX 465) BSM: Back Shelf Manifold Asy. - (P/N 17461 with nozzles) The BSM (PIN 17461) is comprised of three Amerex nozzles, positioned on a 450 angle and spaced 12" apart. All nozzles are in the same plane of alignment and at the same height. This is accomplished by the use of the Amerex manufactured manifold. The manifold is constructed from a custom aluminum extrusion which is machined to the precise requirements needed to maintain proper alignment of the nozzles. Connection to the nozzle branch piping may be made from either end of the assembly. The opposite end of the assembly is to be plugged with a 3/8" pipe plug. The manifold should appear as illustrated. The BSM is to be used as an assembly of three nozzles and will carry a flow point value of one (1) It is designed to extinguish fires located under the back shelf when they occur on the back three burners of a six-burner range (15" x 42") or the back portion of a griddle. It never takes the place of the overhead nozzle, but simply provides additional agent to extinguish any and all fires beneath the back shelf or salamander. The same limitations apply to salamanders that are applied to back shelves. When the BSM is used to protect a griddle positioned under a back shelf, the manifold is installed on the centerline of the portion of the griddle covered by the back shelf or salamander. The maximum amount of back shelf coverage allowed for griddles is 16". The location of the overhead nozzle is always to be to the front edge of the griddle. See required nozzle and aiming requirements on the next pages for details on griddle protection. The following pages are examples of manifold placement under several conditions of back shelf use. The following schematics represent the only nozzle combinations permitted with a BSM. Note: When using the BSM assembly for range protection only the Range Nozzle (14178) is permitted in the overhead protection position as indicated on the schematics. Decehber20O8 Sëctiori3 KPDesig'n Páe3- 25 Arnerex Restaurant FireSuppression System (EX 4658) BACKSHELF MANIFOLD IS LOCATED; ON THE CENTER OF THE HAZARD AT A NOZZLE TIP HEIGHT OF 14"-19". BACKSHELF REAR EDGE 16 J____ MAX 8' ¶ L 7" FROM AIM POINT BACKSHELF CENTERPOIN FRONTEDGE 30'X42-GRIDDLE NOZZLE PIN 116 MUST BE LOCATED ON THE FRONT EDGE OF THE GRIDDLE - AT A HEIGHT OF 24"- 43" - TOP VIEW :7 24"-43" ABOVE FRONT EDGE OF GRIDDLE - ANIFOLD NOZZLE TIP ,-... 4"-19" ABOVE HAZARD HELF BACKSHELF MANIFOLD IS LOCATED - ON THE CENTER OF THE HAZARD AT - A NOZZLE TIP HEIGHT OF 14"-19". BACKSHELF REAR EDGE\\ 16" MAX 8' BACKSHELFJ -'- - FRONT EDGE GRIDDLE rON E P/N 14178 MUST BE LOCATED FRONT EDGE OF THE GRIDDLE AT A HEIGHT OF 24"- 48- NT - THE POINT WHERE A STRAIGHT LINE TOP VIEW • FROM THE NOZZLE TO THE CENTER OF THE GRIDDLE CROSSES AN ELEVEN INCH SQUARE PLACED ABOUT THE CENTER. NOZZLE P/N 14178 MUST - 24" -48" BE LOCATED ON THE FRONT ABOVE FRONT EDGE EDGE OF THE GRIDDLE - . "OF GRIDDLE / MANIFOLD NOZZLE TIP 14"-19 ABOVE HAZARD NOZZLE TIP TO EDGE OF GRIDDLE 0 30"X42" GRIDDLE NOZZLE TIP TO EDGE OF GRIDDLE 0 30"X48" GRIDDLE 15"-20' SHELF HEIGHT I FRONT VIEW FRONT VIEW The schematic above shows the protection method on two different size griddles (30"x42" & 30"x48") that are positioned under a back-shelf. Note that the shelf extends 1" beyond the center of the griddle (16") and covers the entire width of the griddle, all which are within the parameters of the listing. Also, recognize that the centerlines of the manifolds are congruent With the centerline of the hazard covered by the back-shelf. Each manifold must be located on the centerline of the hazard area it is to protect. The P/N 16416 nozzle plus a BSM (back-shelf manifold) will protect §riddl6s up to 30"x42" maximum, with a back-shelf that covers no more than 16" of griddle. Total flow point value is 2 flow points. The overhead nozzle must be located on the front edge of the griddle aimed at a point 7" back from the center of the hazard area on a straight line from the nozzle to the center of the hazard. The P/N14178 nozzle plus a BSM (back-shelf manifold) will protect griddles-up to 30"x48" maximum, with a back-shelf that covers no more than 16" of griddle. Total flow point value is 3 flow points. The overhead nozzle must be located on the front edge of the griddle aimed at a point where a straight line from the nozzle to the center of the griddle crosses an 11" square placed over the center of the griddle. Deôernber 2,008 Sctin 3 KP Desigr Page 3 —26 Amer&x Restaurant Fire Suppression System (EX 4658) The schematic below shows the protection of a six-burner range (28"x42") that is positioned under a back-shelf. Note that the shelf extends 1" beyond the center of the range and covers 15" of the burners, all which are within the parameters of the listing. The manifold must be located on the centerline of the hazard area it is to protect. A P/N14178 nozzle is used for the protection of a group of four burners in the typical overhead position. The arrangement below places the second nozzle in the most optimum position for protection of a six-burner range. REAR EDGE OF BACKSHELF 1i14i&1 rL1 --I- -BACKSHELF MANIFOLD LOCATED ON THE CENTERLINE OF THE HAZARD COVERED BY THE SHELF FRONT EDGE OF BACKSHELF NOZZLE P/N 14178 MUST BE LOCATED OVER THE CENTER OF FOUR BURNERS AT A HEIGHT OF 22" - 42'. TCD IItFtI 6 BURNER RANGE 14' X 14" BURNERS P/N14178- NOZZLE HEIGHT TO BE 22" - 42" ABOVE THE RANGE BACKSHELF NOZZLE TIP T O EDGE OF ¶ MANIFOLD NOZZLE TIP BURNER 14-19" ABOVE HAZARD 000009 15-20" SHELF HEIGHT 6 BURNER RANGE FRONT VIEW ..D6cerTiber206871 Section 3 KP Design Page 3 27 Arnerex Restaurant Fire SupresVsion System (EX 4658) the schematic below shows the protection of a griddle (30"x42") & a six-burner range (12" burners) that are positioned under a backshelf. Note that the backshelf extends 1" beyond the center of the range and covers 16" of the griddle, all which are within the parameters of the listing. Also, recognize that the centerlines of the two manifolds are not congruent. Each manifold must be - located on the centerline of the hazard area it is to protect. * V. V • •V I , - - END OF / • - OUTLINE OF BACKSHELF : END OF HOOD P BACKSHELF MANIFOLD W/NOZZLES & SHELF LOCATED ON THE CENTERLINE OF THE HAZARD COVERED BY THE SHELF - • V - - - EMMA FRYER NOZ \VuII P/N13729 P~EN FROM V - RPOIN/' 6 BURNER RANGE 30' X 42' GRIDDLE V FRYER 14 X 14' BURNERS NOZZLE PIN 16416 MUST BE LOCATED NOZZLE PIN 14178 MUST BE LOCATED ON THE FRONT EDGE OF THE GRIDDLE OVER THE CENTER OF FOUR BURNERS - ' .• V AT A HEIGHT OF 22' - 42'. TOP VIEW HOOD : FRYER NOZZLE V RANGE NOZZLE ' GRIDDLE NOZZLE *T .INl41 78 T ,:-• ' ,. • V '24"-43" - V 011 FRONT EDGE V OVER CENTER OF - )F GRIDDLE T TBURNER GROUP V I $7 V $7 MANIFOLD NOZZLE TIP V : F BACKSHELF V - V14"19" ABOVE HAZARD V V V V NOZZLE TIP - : NOZZLE TIP V V TOEDGEOF, V TOVEDGE OF, H V V V V BURNER V V • : GRIDDLE V * • - * 157-20" SHELF V V HEIGHT FRYER V '6 BURNER RANGE V 30"X42" GRIDDLE. V •V V - V• VV V V FRONT VIEW I - - ç AMEREX KP RESTAURANT SYSTEM NOZZLE APPLICATION CHART Appliance Nozzle P/N Flow Ps Width Length Min. Height Max. Height Deep Fat Fryer — without Drip Board 13729. 2 191/2 in. 19 in. 36 in. 48 in. Deep Fat Fryer— with Drip Board 13729 2 19 1/2 in. 25 3/8 in. 36 in. 48 in. Deep Fat Fryer - without Drip Board 13729 2 26 24 36 in. 48 in. Deep Fat Fryer - with 1" Drip Board 13729 2 26 25 36 in. 48 in. Deep Fat Fryer — with Drip Pan Low Proximity 2-11982 2 19 1/2 in. 253/8 in. 17 1/2 in. 36 in. Range — SingleBurner ' 11984 % 18 in, 18 in. 20 in. 42 in. Range - Two Burner (14" Burner) 11982 1 14 in. 28 in. 44 in. 48 in. Range — Two Burner (12" Burner) 11982 1 12 in. 24 in. 36 in. 50 in. Range- Two Burners w/Back Shelf (12" Burner) 11982 1 12 in. 24 in. 40 in. 47 in. Low Back-Shelf/Salamander— BS Manifold 17461 1 14 in. 42 in. 14 in. 19 in. Range - Three Burners (Special Aiming) 2 -11984 1 12 in. 36 in. 20 in. 30 in. Range - Four Burners (12" Burner) 14178 2 24 in. 24 in. 18 in. 50 in. Wok 11982 t 14-24 dia. 4-7 depth 40 in. 50 in. Griddle 11982 1 30 in. 36 in. 30 in. 48 in. Griddle - Overhead Protection 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 1/2 in. 28 1/2 in. - - Charbroiler (Lava Rock) 11983 1% 24 in. 24 in. 18 in. 44 in. Charbroiler (Gas Radiant & Electric Radiant) 11982 1 24 in. 24 in. 18 in. 48 in. Chain Broiler - Closed Top 11982 1 241/2 in. 31 in. - - Chain Broiler - Open Top 13729 2 241/2 in. 31 in. 12 in. 36 in. Chain Broiler— Nieco Model 9025 /Catalyst (2) 4-11982 4 18 in. 24 in. 13 in. 36 in. Chain Broiler - Duke (with / without Catalyst or Damper) 2-13729 4 - - 15 in. 30 in. Natural & Mesquite Charcoal Charbroiler 11983 1 % 24 in. 28 1/2 in. 16 in. 42 in. Mesquite Chips & Chunks Charbroiler 11983 1 % 24 in. 28 % in. 16 in. 48 in. Mesquite Log Charbroiler 11983 1 % 24 in. 28 1/2 in. 19 in. 44 in. Plenum Nozzle P/N Flow Points Width Length 10 ft. Single BankN-Bank 11982 1 4 ft. Duct Nozzle PIN Flow Points Max. . Perimeter Diameter Length Max. Dtagon Rectangular 16416 _1 50 in. - Unlimited 18.8 in. Circular 16416 _1_ - 16 in. Unlimited - Rectangular 2-16416 2 51 to 82 Unlimited 18.8 in. Circular 2-16416 2 26 in. Unlimited - Rectangular 2-11983 3 100 in. - Unlimited 37.2 in. Circular 2-11983 3 - 32 in. Unlimited - Rectangular 3-11983 4% 150 in. - Unlimited 55.9 in. Circular 3-11983 4 1/2 - 48 in. Unlimited - Protection is not limited to the items listed on this chart Modulizlng larger appliances are an acceptable practice. See your Amerex KP Manual for additional Information. P/N 13729 1. P/N 11983 P/N 11984 11982 ix P/N 11982 P/N 14178 AMEREX 16416 IX 1) P/N 16416 Decéth156r2008' Sëctioñ3 KPDesign .: Page 3-.29 Amerex Restaurant Fire .Suppression System :(EX 4658) AGENT QUANTITY AND CYLINDER SELECTION: After reviewing the hazards and determining the number and type of nozzles that will be required, the quantity of agent and the number and type of cylinders must be selected. Adding the number of flow points that are needed for the system will determine the agent quantity and cylinder options. ONE 2.75 GALLON CYLINDER (PIN 16921) WILL SUPPLY SUFFICIENT AGENT FOR UP TO AND INCLUDING 8 FLOW POINTS. -' ONE 3.75 GALLON CYLINDER (PIN 13334) WILL SUPPLY SUFFICIENT AGENT FOR UP TO AND INCLUDING 11 FLOW POINTS. c. ONE 4.75 GALLON CYLINDER (PIN 17379) WILL SUPPLY SUFFICIENT AGENT FOR UP TO AND INCLUDING 14 FLOW POINTS. Cylinders may be used together for multiple cylinder systems with one MRM, MRM II or PRM. A MAXIMUM OF 10 KP 275/375/475 AGENT CYLINDERS MAY BE USED PER MECHANICAL RELEASE MODULE OR PNEUMATIC RELEASE MODULE. d. ONE 6.14 GALLON CYLINDER (P/N 15196) WILL SUPPLY SUFFICIENT AGENT FOR UP TO AND INCLUDING 18 FLOW POINTS. •. A MAXIMUM OF 6 KP 600 AGENT CYLINDERS MAY BE USED PER MFM, MRM !l or PRM. ANY COMBINATION OF CYLINDERS INVOLVING THE KP600 CYLINDER IS LIMITED. TO A TOTAL OF 6 CYLINDERS PER MRM, MRM II or PRM. . I 1 1 ACTUATION NETWORK LIMITATIONS:- MRM, MRM II OR PRM The actuation network for the Amerex Restaurant Fire Suppression System consists'of faôtory supplied hose; installer supplied copper tubing or pipe that connects the MRM, MRM II or PRM to each cylinder discharge valve. A single MRM, MRM II or PRM is capable of actuating up to ten (10) 2.75 / 3.75 I 4.75 gallon agent cylinder discharge valves or six (6) 6.14 gallon agent cylinder discharge valves by discharging a single 10 in nitrogen cylinder (P/N 12856) through the actuation network. If the network is a combination of any of the 2.75, 3.75 and or 4.75 with a 6.14 gallon cylinder, then maximum number of cylinders is six (6). Note: A vent plug (PIN 10173) must be placed in an accessible location anywhere in the actuation line to aid in releasing pressure after the system has discharged. See the RECHARGE Section 7. • . LIMITATIONS (SINGLE OR MULTIPLE CYL SYSTEMS) . Vent Plug P/N O173 Copper tubing - 1/4" O.D. refrigeration type with a minimum wall thickness of .049'inches. Use with brass 0r steel compression style fittings (with brass or steel sleeves or ferrules). Maximum length (including all fittings) 100 feet (30.48 m) • , :. . . High Pressure Hose - 1/4" I.D. wire braid hose that is factory supplied. Maximum length (including all fittings) 54 feet (16.46 m) or a maximum number of 40 hose assemblies P/N 12854, 20 hose assemblies P/N 16448, or any combination that does not exceed a total of 54 feet (16.56 m) Mechanical Release Module (whO in cyl) Pipe - 1/4" NPT schedule 40 made of stainless steel, Possible location for Vent Plug P/N 10173 galvanized, chrome plated or black iron pipe: . i... . Maximum length-22.2 feet (6.77m) - IF it Maximum tees - 9 Maximum elbows - 9 (note 2 —45° éIbow = 90°) .•.• 1, Note: Different methods of constructing the actuation network may be mixed provided that the shortest limitations are followed, Example: A mix of ¼" copper tubing and 1/4fl high' pressure hose " requires that the hose limitations be followed (no more than 54 feet [16.46m]) for the complete network. A mix of ¼" high pressure hose, and ¼" pipe requires that the pipe limitations be followed (no more than 22.2 feet [6.77m]) for the complete work. . Mechanical Release Module (wOlncyI) Nitrogen Cylinder 10 Cu ifl Maximum Total Length for: -Feet Meters ¼" Copper tubing 100 '30.48 Hose 54 16.46 ¼" Schedule 40 Pipe . 22:2. 6.77 Up to ten (10) 275/3751475 Agent Cylinders - maximum or up to six (6) KP 600 ;, • , , . Cylinders -maximum December 2008 Section 3 KP Design Pgé 3 -O Amerex RestaurantFire Suppression System. (EX 465) A Supply Line is the distribution piping that runs from the distributor outlet or discharge fitting to the first splitting tee. MANUAL ACTUATOR KF375 CTCIFID PNEUMATIC PC 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 -_ PLENUM NOZZLE _DUCT NOZZLE DETECTOR '--APPLIANCE NOZZLES RP375 CYLINDER NOT.---1 / PNEUMATIC RELEASE MODULE OAR VALVE 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 <P375 CYLINO PNELIM ATIC P MODULE GENERAL PIPING REQUIREMENTS: I. 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: Model 275 = 8 flow points Model 375 = 11 flow points Model 475 = 14 flow points Model 600 = 18 flow points Twin 375 = 22 flow points I NOTE: THESE-ARE EXAMPLES ONLY- OTHERCONFIGURATIONS CAN:BE DESIGNED I 10 Feet WI Plenui December 2008 Seti613 Page 3 —31 ,AmereRètaurantFire. Suppresión System (EX 4658) TYPICAL KP DISTRIBUTION NETWORK FOR SINGLE 375 CYLINDER SYSTEM 4 Duct Suoolv I- Supply Branch V T -' Fryer Griddle Range Cylinder Outlet STRAIGHT PIPING SYSTEM 4FeetMx. 10 Feet Max. I Duct Supply Branch Wok Branch L Fr yer Plenum N0Ze Branch Griddle A(Overhead) Range Cylinder Outlet SPLIT PIPING SYSTEM NOTE: The schèhiátis above do not représentthé on cóñfiüiatibn óüibIè —they are - informational only. • December 2008 Sectibn 3 KP Design Pae 3 32 Amerex Restaurant Fire Suppression System (EX 4658) I TYPICAL KP DISTRIBUTION NETWORK FOR TWIN 375 CYLINDER SYSTEM t. Duct Duct 4 Feet Max. 1/ Supply Line Supply Branch Nozzle Branch Gas Radiant I Plenum Plenum 10 Feet Max. Griddle Range No FrYer I I I Wok Nozzles zzle Branch Cylinder Outlet 4 Feet Max. STRAIGHT PIPING SYSTEM Duct Duct I ° Supply Branch Nozzle 4 Feet Max. 7. Branch " Supply Line I Wok 6Fe Fryer Lt:~l lO Feet Max. Pl enum4 Br I CYLINDER Range Griddle 8 Nozzle Branch OUTLET 4 Feet Gas Radiant Charbroiler Max. NOTE: The scher informatic SPLIT PIPING SYSTEM re do not reresént the only confi irations pOibe — they are - Dëãémber 2008 Section 3 KP Desin. Pãè 3— 33 Amerex Restaurant Fire Suppression System (EX 4658) DISTRIBUTION PIPING LIMITS for KR FIRE SUPPRESSION SYSTEM ONLY DESIGN 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 ninp and fiffint-is rtinninri frnm tha ditrihiitr,r hir,,-i, rr +bô d rhrr ++n, 4,s +i-, + CYLINDER FLOW POINTS PIPE SIZE Y1; MAXIMUM LINEAR FEET OF PIPE MAX. QTY. TEES MAX. QTY. ELBOWS MAX. QTY. BUSHINGS I -I 1SIst; fr _._j 1w i . i. LIb .io suppiy iine only wnen an piping is to De 5I' 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 aDplv to this oortion of the suDDlv branch line. CYLINDER FLOW POINTS PIPE SIZE MAX. FEET OF PIPE STRAIGHT MAX. FEET OF PIPE SPLIT MAX. QTY. TEES MAX. QTY. ELBOWS MAX. QTY. REDUCING BUSHINGS _........j[s iw i . i. IU a single Y 15 G55on caraignt i-'ipe system, b ot pipe maybe transferred from the supply line to the supply branch line. * 2. The use of 3/8" pipe with two manifold KP375s is only permitted when the SUPPLY LINE length is equal to or less than 20'. 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 PIPE MAX. QTY. TEES MAX. QTY. ELBOWS Is MAX. QTY. BUSHINGS s P 15 GENERAL SYSTEM LIMITATIONS: No W' 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 pipe categories. Example: if one nozzle branôh is to be 1/2 pipe then all must be 1/z pipe. 1/z pipe for nozzle branch lines is allowed only in an 11 flow point system. Duct nozzle has a maximum vertical rise above the supply branch line of 4'0'. Eêcémbër 2008 Section 3 KP Design Paê 3 -34 Amerex Restaurant Fire Suppression System (EX 4658) _ SPOT DETECTION NETWORK LIMITATIONS: MRM & MRM II Optimum fire suppression system performance relies on proper detection network design. This section discusses the type of detectors used, their selection, and placement and design limitations. The Amerex Restaurant Fire Suppression System MRM & MRM II 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 used in a system will depend on the number of ducts, number of appliances and the location of the appliances under the hood. DETERMINING SPOT DETECTOR LOCATION AND NUMBER OF DETECTORS In order to detect a fire in the duct, a detector is required to be placed within the duct opening or up to 12 inches into the duct. If it is mounted into the duct, the bracket shall not shield the fusible link from the hot vapors moving through the duct. TYPICAL SINGLE I CYliNDER SYSTEM 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. RI. GENERAL LIMITATIONS OF DETECTION NETWORK: Maximum of 30 corner pulleys. (either style) Maximum of 30 detectors (any combination of temperature settings). Maximum of 200 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 chosen). ATTACH DETECTION NETWORK / TO ANY ONE OF THREE SIDES. / 12 O'CLOCK / POSITION // 1/ —CONDUIT OFFSET / (OPTIONAL) - 1 _ __j -30'CLOCK POSITION ' N 6 O'CLOCK CABLE LENGTH AND CORNER P/N 12859 TERMINAL LINK CLAMP POSITION PULLEY MAXIMUMS AS INSTALL IN CONDUIT CONNECTOR SPECIFIED OF LAST DETECTOR BRACKET ASSEMBLY. P/N 12508 DETECTOR BRACKET ASSEMBLY MAXIMUM QUANTITY AS SPECIFIED. Decethlér2O08 Section 3 KP Design Page 3— 35 Aéex Restaurant Eirè Suppression System (E)( 4658) ..- LINEAR FUSIBLE LINK DETECTION NETWORK OF SPOT DETECTORS, The standard spot detection system may be installed in a manner that will yield linear detection for the entire length of the hood without concern for where the appliance is located under the hood. Why would I use this method over the lanyard linear fusible link system? You want linear detection for the full length of hood but the limit of twenty links is not enough for the length of hood being protected. You are protecting two hood and they are back to back, the lanyard system must be installed in a straight line. You have two hoods that are end to end but one of the hoods only has one appliance requiring protection. The lanyard system is used for total linear detection of the entire hood. This version of detection allows you to use total linear hood detection on one hood and spot detection on the second hood. This is accomplished by installing the link brackets so that there is a link no more than 24" from each end of the hood and no more than 24" between each successive link center. You must locate one link in the hood I duct opening. The limitations on the amount of cable and links that can. be used in the system ae the same as that for the standard spot detection system. Limitations: Maximum of 30 corner pulleys. (Either style) Maximum of 30 detectors (any combination of temperature settings) Maximum of 200 feet of cable in the detection network. No Tee Pulleys are allowed Remote manual pulls are not allowed on the detection network. Maximum of I conduit offset (must be located at the Mechanical Release Module) EXHAUST , DUCT '1 ' I I HOOD MAX:--- .----24" Al 24" MAX._- 24 MAX. 24" MAX.-- - ZONE LINK MUST BE IN THE HOOD DUCT OPENING December 2008 Section 3 KP Design Pa Ameex Restaurant Fire Suppression System LINEAR FUSIBLE LINK DETECTION NETWORK - LANYARD SYSTEM LINK TO LINK CABLE SEGMENT 24" MAX. DIST. 24" MAX. 01ST. LINK TO MRM FROM END OF HOOD LINK TO LINK CABLE SEGME] Li- 0 uJ LU 0 /0 PLENUM TERMINAL CABLE CABLE EYE BOLT SUPPORT 24" MAX. DIST. SEGMENT REQUIRED ON EACH SIDE FROM END OF HOOD TERMINAL CONNECTOR OF THE DUCT & EMT FITTING HANDY CONDUIT BOX L HOOD The Linear Fusible Link Detection System provides complete hood fire detection by placing thermal links at maximum 24" intervals the entire length of the hood. Installing the links in this manner allows the appliances to be placed anywhere under the hood without having to locate links directly over each appliance. A unique system of cable segments, pre-fabricated, has been developed to make the installation of this system simple and easy. It eliminates the use of conduit, link holders and mounting brackets under the hood in the plenum area. The limitations of the Linear Fusible Link Detection System are as follows: Maximum of 20 detection links and (19) Link to Link Cable Segments. Maximum of 30 feet of cable used in the Link to MRM Cable Segment. Maximum of 20 corner pulleys. (either style) Maximum unsupported detection cable length is 8'-0". Refer to Fusible Link Selection section, page 3-24 of this manual for proper selection process. The higher setting links are to be used when higher temperatures are encountered with appliances such as char-broilers. The Linear Fusible Link Detection System is for use in single hood applications, or where multiple hoods are connected "end to end" only. It cannot be used for 'back to back" hood arrangements or multiple hoods that are mounted in separate locations and are part of a single Restaurant Fire Suppression System. Déóembër 2008 2 Section 3 KR DesIgn Pàge 3 - 37 L . ,Aerex Restaurant Fire Suppression System (EX 4658) I - '1. -• - ,t! - FUSIBLE LINK SELECTION - - .I. •• . 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 Temperdture Measured Lirik'Rated;Tëknp. PartNo. 700 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 (21° to 65°C) 360°F (182°C) 12328 301° to 375°F (21° to 65°C) 450°F (232°C) 12329 376° (192°C) & above Consult factory Consult factory Job Temperature Measured - QEiiäk RepónSe Links 2 LiIk Rated'Témperature 'Job Link,, Part Number 700 to 150°F (21° to 65°C) 200°F (93°C) Quick Response 16225 1510 to 225°F (66° to 107°C) 286°F (141°C) Quick Response 16226 2260 to 300°F (108° to 149°C) 360°F (182°C) Quick Response 16227 - •. - ' r - L 0 ,- _t 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" and "No 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 Sustained Ambient Temperature does not exceed 176°F (80°C) and the Maximum Intermittent Safe Exposure Temperature is 375°F (190.51C). Oitional Tubing Exit Li L1 © Dim en s ion s: 5" tall 7" wide 5.02" deep SEE SECTION 4 "INSTALLATION" FOR ROUTING INFORMATION ON DETECTOR TUBING PAGE 4-5 DecèrnbeF20Q8 S46 6437. KPDéjign Páge3-38 AmérexRèstaurant. Fire Suppression System .(EX 4658) MANUAL PULL STATION NETWORK LIMITATIONS :. Every Amerex 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 rnänuàl pull station) Maximum of 1 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 O'CLOCK POSITION 1—CONDUlT OFFSET . SINGLE STATION (OPTIONAL) ii Ii INC IVVUIU MRM or MRMII or PRM [ N. 3 O'CLOCK I "POSITION 60'CLOCKi POSITION DENOTES 'SINGLE PAtH FOR CABLE LENGTH & PULLEY QUANTITY CALCULATION. J MRM or MRMII or PRM PULLEY TEE r -DUAL STATION NETWORK NOTE: The manual pull station(s) are the only MANUAL means of activating the Amerex Restaurant Fire Suppression System. /CONDL (OPTIC — MRM SINGLE GAS or VALVE MRM II NETWORK or I PRM DENOTES ne,in In, r CABLE LEI QUANTITY AS RK Dëèmbët 2008 Sedfl6h3 - KPDèsign' : Page 3-3 Amerex Restaurant Fire Suppression System (EX 4658)' MECHANICAL GAS VALVE APPLICATIONS The MRM, MRM II or PRM 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 gas valve body to provide the closing force. Connection of the cable from the gas valve to the MRM, MRM Il or PRM 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 but must be ordered separately for use with gas valves listed in this manual supplied by other AMEREX PART NO. 12740 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 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 of130 feet (39.6m) of cable per mechanical gas valve of any listed type in KP Manual Maximum of 1 pulley tee per network (counts as one corner pulley for each mechanical gas valve) Maximum of 1 conduit offset per network (must be located at the releasing module and before the tee pulley when used) December 2008 Section 3 'KP Den Pä340 Amerex Restaurant Fire Suppression System (EX 4658f, ELECTRICAL GAS VALVE APPLICATIONS • '.. .4 '1 ' 110 VAC electrical gas valves mey be used in place of the mechanical gas valves. The electric shut-off valve used with the Amerex Restaurant Fire Suppression System must be UL listed for use with natural gas or propane, be held open by energizing an electric solenoid and be wired through a snap action switch and manual release relay. A qualified electrician must do any field wiring and connections involving the shut-down of electrical cooking equipment or an electric gas valve. P/N Size MEnUfacturer, 12870 %" Asco 12871 12872 11/4" 12873 1/z' 12874 12875 2W' 12876 ELECTRIC GAS VALVE OPERATION Power to the electric gas valve is run through the normally closed contact on a micro-switch located in the Pneumatic Release Module (PRM) or Mechanical Release Module (MRM & MRM II) to the Manual Reset Relay and from the Manual Reset Relay to the electric gas valve. In a normal (non fire) condition, current is allowed to flow to the solenoid on the electric gas valve, holding the valve open. In a fire condition, when the release module actuates the suppression system, the micro-switch contacts will transfer, opening the normally closed contacts in the manual reset relay, interrupting current to the gas valve and cause it to close. Resetting the MRM, MRM II or PRM and transferring the contacts back to a normal (normally closed) position will not cause the electrical gas valve to open. The manual reset relay must be reset before current will flow to the valve and cause it to open. A loss in electrical power, even temporary or momentary, will require someone to manually reset the relay before the electrical gas valve will open again. NOTE: SEE WIRING SCHEMATIC ON THE NEXT PAGE - A WIRING SCHEMATIC IS PACKED WITH EACH MANUAL RESET RELAY. Dëcémber2008 Se'ctibn 3 KPDesi' Pàe 3 —4 AmerexRetauran.t Fire.$pressjonSystem (EX 4658) WIRING DIAGRAM FOR THE MANUAL RESET RELAY POWER SOURCE MANUAL RESET RELAY MRM or ERM ELECTRIC AS VALVE ICR OS WI ICR INSTALLER—PRODED JUNCTION BOXES NOTE: DO NOT USE YELLOW WIRE ON SNAP ACTION SWITCH INSTALLATION. YELLOW WITE IS TO BE USED ONLY FOR EXTRANEOUS ALARM, LIGHT CIRCUITS, ETC. NORMALLY OPEN - LEADS SOLDERED IN PLACE Deôember2008 - Section 3 KPDesign Page 3-42 L Amerex Restaurant Fire Suppression System (EX 4656) SNAP ACTION SWITCH APPLICATIONS One Snap Action Switches, PIN 12524 is pre-installed in the Mechanical Release Module (MRM / MRM Il).or Pneumatic Release Module (PRM). Up to a total of four snap action switches may be installed. Part No Contacts Rating 12524 SPDT Single Pole Double Throw 21 Amps 125, 250 or 277 VAC I HP 125, 250 or 277 VAC .' . . 2 HP 250, 277 VAC Yellow N.O. Black N.C. Condition Non Alarm I I I 1 I - d L Snap Action Switches may be used to perform a variety of output functions such as sounding an auxiliary audible or visual alarm signaling device, sending a signal to an unsupervised building fire alarm system (a requirement per NFPA 96 if the building is equipped with a fire alarm system), shutting down electric cooking appliances, or disrupting power to an electrical gas valve. WARNING: POWER TO COOKING APPLIANCES SHOULD NEVER BE RUN THROUGH THE SNAP ACTION SWITCH, THE SWITCH SHOULD BE USED TO OPERATE A SEPARATE, CONTRACTOR SUPPLIED, ELECTRICAL CONTACTOR OR MAGNETIC SWITCH OF SUFFICIENT RATING TO HANDLE THE POWER REQUIREMENTS OF THE ASSOCIATED COOKING APPLIANCES. A LICENSED ELECTRICIAN SHOULD PERFORM ALL ELECTRICAL FIELD WIRING. WARNING: ELECTRICAL CONNECTIONS SHALL NOT BE MADE INSIDE THE MRM I MRM II OR PRM ENCLOSURE. ROUTE THE LEADS FROM THE SNAP ACTION SWITCH THROUGH THE APPROPRIATE KNOCK-OUT TO AN ATTACHED, LISTED ELECTRICAL JUNCTION BOX (DISTRIBUTOR SUPPLIED). One alarm signaling Snap Action Switch, P/N 18312, is pre-installed in the MRM I MRM Ill PRM and is to be used when the system is required to be electrically connected to a fire alarm system per NFPA 17 and NFPA 72 in a supervised, four-wire manner. It is designed to be mounted in the Mechanical Release Module (MRM / MRM II) and the Pneumatic Release Module (PRM) for the purpose of initiating an alarm in a fire alarm system. All Snap Action Switch connections are to be made outside the MRM I MRM Ill PRM in an approved junction box. Red I Common Part No. Contacts Rating 18312 SPST 0.25A, 30 VDC 'COMMON- LEADS SOLDERED IN PLACE 4 4- .4 , . •4• December 2008 Section 3., ZD Design Page 3 - 43 Amerex Restaurant Fire Suppression System (EX 4658 ZONE DEFENSE DESIGN THOSE INDIVIDUALS RESPONSIBLE FOR THE DESIGN & INSTALLATION OF THE AMEREX "ZONE DEFENSE" RESTAURANT FIRE SUPPRESSION SYSTEM MUST BE TRAINED BY AMEREX AND HOLD A CURRENT AMEREX CERTIFICATE OF TRAINING. SYSTEM DESIGN It is essential that any pre-engineered restaurant fire suppression system be properly designed, sized and installed. This section covers the design aspects unique to the Amerex "Zone Defense" Restaurant Fire Suppression System. The sketch below shows a typical Zone Defense System installed. P1 PH! IH N1('7 71 MA N U AL AUTL A TON ZONE E C YLINDE PI]EUMAOC R MODULE EXHAUST DUCT PROTECTION The criteria for duct protection in a ZD System are the same as that for the KP System found in the first half of this section. PLENUM PROTECTION The criteria for plenum protection in a ZD System are the same as that for the KP System found in first half of this section. DEDICATED APPLIANCE PROTECTION When a ZD System includes protection for an appliance which cannot be protected by the ZD Nozzles creating the "zone of defense", that appliance is to be protected using Dedicated Appliance Protection. The Dedicated Appliance Protection is found in the preceding portion of this section. Decernber 2008 : section ',3' ZD Design .; Page.3;.-44 1 Ame.ex Restaurant Fire Suppression System (EX 4658) ZONE DEFENSE APPLIANCE PROTECTION ZONE OF PROTECTION NFPA 96 - 10.1.1: "Cooking equipment that produces grease-laden vapors and that might be a source of ignition of grease in the hood, grease removal device, or duct shall be protected by fire- extinguishing equipment.'! The Amerex "Zone Defense" Fire Supres'sion System has been approved and tested in compliance with the requirements of NFPA 96 - "Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations, NFPA 17A - "Standard for Wet Chemical Extinguishing System" and UL-300 -"Fire Testing of Fire Extinguishing Systems for Protection of Restaurant Cooking Areas". The Amerex "Zone Defense" System provides two types of appliance protection; "Zone of Protection'and "Dedicated Appliance Protection." The following is a list of eligible cooking appliances and their maximum cooking hazard size that may be protected with the 'zone of protection" nozzle coverage. Maximum Cooking Hazard 34 in. deep x (5.6 Sq. Ft. total) 34 in. deep x Unlimited Length 26 in. Diameter x7 in. Deep 14 in. Diameter x 4 in. Deep 30 in. deep x Unlimited Length 24 in. deep x Unlimited Length 24 in. deep x Unlimited Length 28.5 in. deep x Unlimited Length (6 in. Maximum Fuel Depth) 28.5 in. deep x Unlimited Length (6 in. Maximum Fuel Depth) 28.5 in. deep x Unlimited Length (11 in. Maximum Fuel -Depth) ZONE OF PROTECTION - DEFINED The "Zone of Protection" is a rectangular area 34" deep X the length of the hood in which an eligible cooking appliance can be placed and be protection. The appliance may be moved to any location within the "Zone of Proteôtion" and be protected without any nozzles being moved or re-aimed. The "Zone of Protection" is created by the use of overlapping spray from multiple nozzles creating an area that is soaked by wet chemical agent. This is accomplished by placing Amerex ZD nozzles, part number 14178, in a straight line from one end of the hood to the opposite end. The nozzles are to be a maximum of 20 inches (50.8cm) apart on center and must start and end at a point no greater than 6 inches (15.2cm) from the end of the hood. The nozzles are to be located 46 to 51 inches above the top surface of the appliances and aimed straight down. The resulting "Zone of Protection" is a rectangular area 34" (86.4cm) deep x length of hood with its front and rear edges. 17" (43.2cm) from the centerline of the nozzles. LENGTH OF HOOD >1 ,1. HOOD DEPTH 34" DEPTH 1' PROTECTION I 1t ) Q . CENTERLINE OF ZD NOZZLES Appliance Type Fryer Range ' Wok - maximum Wok - minimum Griddle Lava Rock Char-broiler Gas or Electric Radiant Char-broiler Mesquite Charcoal (Solid Fuel) Char-broiler Mesquite Chips & Chunks Char-broiler Mesquite Logs Char-broiler Deöembr 2008 ,. SedfiOn 3,. ZD Deft Page3- 4 Amerex Re'stau'rant Fk&supressin $ysté (EX 4658). ZONE OF PROTECTION - CON'T. The "Zone of Protection" requires that the nozzles be placed at 46 to 51 inches above the top surface of the appliance, all ZD nozzles are to be placed at the same elevation and the nozzles are to be aimed straight down. No additional aiming is required because the eligible appliances are protected no matter where they are located within the "Zone of Protection". Therefore, the spray is not to be impeded in any manner. When an appliance such as an upright broiler or salamander is part of the cooking appliance lineup, a dedicated appliance nozzle must be used to protect it. The ZD nozzles cannot protect cooking appliances with an enclosed cooking area such as an upright broiler or salamander. No ZD nozzles are required above the upright broiler protected by a dedicated nozzle, however the ZD nozzle located to the right and left of the appliance must be no more than 6 inches from the edge of the appliance. The illustration below reflects the situation described above. The location of the upright broiler is now fixed and the appliance must remain in this location. Dedicated appliance protection of salamanders, cheese melters, chain broiler or a range with a back-shelf is always in addition to the zone defense nozzles located overhead. ZD Nozzles 6" MAX. 6" MAX. PN 14178 (2xR) 20" MAX. 6" MAX. V 2T 4651" TOP OF APPLIANCE o 0 0 0 '1' 46"- 51" 1 TOP OF APPLIANCE DEDICATED APPLIANCE NOZZLE PROTECTION December 2008 Section'3 ZD'Design P4gë3 —46 L I Amerex Restaurant Fire Süppesion System (EX4658)I A Supply Line is the distribution piping that runs [PLENUM NOZZLE DUCT NOZZLE from the distributor outlet or discharge fitting to the first / LINEAR DETECTOR splitting tee. r / TUBING -'TOTAL FLOOD 14OZ LES MANUAL ACTUATOR Z014E DEFENSJ/ PNEUMATIC RELEASE-" / MODULE / - - GAS .V LVE - . A Supply Branch Line (including--- [ PLENUM NOZZLE -DUCT NOZZLE the last nozzle branch) is the / distribution piping that runs from the 0 // LINEAR DETECTOR first splitting tee at the hood to the. ,fTUBING last nozzle in the system including all fittings used to exit the supply branch 4 4 4 4 line. ZTOTAL FLOOD NOZZLES MANUAL I ACTUATOR 7 J ZONE DEFENSE - CYLINDER ASY/ iL1 PNEUMATIC RELEASE MODULE GAS VALVE A Nozzle Branch Line is the distribution piping that runs from the supply branch tee or elbow to the nozzles including all fittings used to exit the supply branch line. - RM MANUAL ACTUATOR PLENUM NOZZLE JCT NOZZLE LINEAR DETECTOR TUBING TOTAL FLOOD NOZZLES /// I fl-,l_II ZONE DEFENSE_J7' - -T - - CYLINDER ASY. GENERAL PIPING REQUIREMENTS: PNEUMATIC RELEASE I , F771 GAS VALVE' All pipe used for the distribution network must be schedule 40 (black, chrome or stainless steel) pipe. Stainless steel tubing for dedicated appliance protection branches is permitted in accordance with limitations on page 3-16. 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: 275 = 8 flow points 375=11 flow points I 475 = 14 flow points Twin 375 = 22 flow points NOTE THESE ARE EXAMPLES ONLY - OTHER CONFIGURATIONS CAN BE DESIGNED 1 December 208 Section 3 ZD Design Page 3-47 Amerex Restaurant Fire SL ression System (EX 4658 TYPICAL DISTRIBUTION NETWORK FOR ZD SINGLE 375 CYLINDER SYSTEM Duct 4 Feet Supnlv Lie -r~j SuDDly Branch Plenum 5 Feet Max. Zone Defense Nozzles I Frvp.r I kriddlJ IRnnI Dedicated Nozzle Branch Distributor STRAIGHT PIPING SYSTEM Duct Duct Supply Branch 4 Feet Max. Nozzle Branch Plenum I/ 5 Feet Max. Supply Line Zone Defense Nozzles IFryers I Range IIGriddleI - Distributor SPLIT PIPING SYSTEM NOTE: The schematics above do not represent the only configurations possible - they are informational.on1yJ b&emb 2008 Section 3 ZD bésign Pagé3-48 AmerexRestaurant Fire Süppresion System (EX 4658) TYPICAL DISTRIBUTION NETWORK FOR TWIN ZD CYLINDER SYSTEM Duct Duct 4 Feet Max. Supply Line - - Supply Brañôh. Nozzle Branch Plenum - - Plenum 5 Feet Max. - Zone Defense Njzzles Zone Defense Nozzles I Fryer IrGnddleII Range llGasRadian4 IWôkI Wok IwokI * . .. Dedicated - I . - Nozzle Branch- Distñbutors Salamande( Manifolded Feet Max. •. STRAIGHT PIPING SYSTEM - . . . Duct- Duct Supply Branch J1 4 Feet Max. P 3nu~mT lenum 5 Feet Max. -. Zone Defense Nozzles - -• IFrverIIFrverII Range I Griddle IGas Charbroilerl !JDistributors J . Mañifolded 4Feet - - Max. • SPLIT PIPING SYSTEM-. - I NOTE: Theschèmatics àbove- do not rèpresnt the only configüràtiöns possible - they are' informational only.. - •• ' Decernbër 2008: Sectioh3 ZDDesigñ Page 3-49 Añ,erex. Reétauranf Fi&Suppréssion System (EX 4658) ZD DISTRIBUTION PIPING DESIGN LIMITS FOR SINGLE CYLINDER OR TWIN CYLINDER MANIFOLDED SYSTEMS When designing a "Zone Defense" 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 splitting tee. flnIiiths first t CYLINDER FLOW POINTS PIPE SIZE MAXIMUM LINEAR FEET OF PIPE MAX. QTY. TEES MAX. QTY. ELBOWS • MAX. QTY. BUSHINGS YL; yp iu i : i. i ne suppiy iine nas a maximum verticai rise aoove tne cilstrlDutor 0? 5 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 PIPE MAX. FEET OF MAX. MAX. QTY. MAX. QTY. FLOW SIZE PIPE STRAIGHT QTY. ELBOWS REDUCING POINTS OR SPLIT TEES BUSHINGS NOZZLE BRANCH LINE LIMITATIONS: All pipe and fittings leading from the supply branch tee to a system nozzle. 275=8 32 5 10 375=11 3/8 22 4 12 32 10 15 475=14 2-375=22 1 32 6 22 TOTAL FLOOD NOZZLE 3 BRANCH MAX. 0 6 2 DUCT NOZZLE BRANCH MAX. 6 2 4 3 DEDICATED NOZZLE BRANCH LINE 7 1 6 2 NOTE: 1. The Duct Nozzle Branch has a maximum vertical rise above the supply branch line of 4 feet December 2008 Section 3 ZD Design 1. Page. 3 - 50 Amerex_Restaurant Fire Suppression System (EX 4658)_ STAINLESS STEEL TUBING NOZZLE BRANCH LIMITATIONS: - All tubing and fittings leading from the supply branch tee to a dedicated appliance nozzl e . O n e S . S . tubing nozzle branch is allowed per cylinder. Example: If two cylinders are manifold together, the n t h e u s e of two S.S. tubing nozzle branches is permitted within that system. NOTE: 1. The tubing is to be 3/8" O.D. x 0.335" I.D. x 0.02 Thk. Wall annealed Stainless Steel Type 304. The use of steel or stainless steel Bite-Seal compression fittings is required for use with S.S. tubing. No tube bending allowed. GENERAL SYSTEM LIMITATIONS: Nozzle types may not be mixed on any nozzle branch line. The discharge fitting; distributor and distribution hose are not to be included in any calculatio n s . Duct nozzle has a maximum vertical rise above the supply branch line of 4'-0". Maximum cylinder centerline to cylinder centerline distance for manifold cylinders is to be 4 f e e t . The supply line has a maximum vertical rise above the distributor of 5 feet. December 2008 Section 3 ZD 0€ sign . . .PagëI35 A Restaurant Fire Suppression Systm (Ek4658 DETECTION NETWORK LIMITATIONS: PRM DETECTION Optimum fire suppression system performance relies on proper detection network design. This section discusses the location, design and installation limitations. The Amerex Zone DefenseFire SuppressiOn Sytern may use one of two detection methods. The.first is a PRM that uses a continuous piece of pressurized thermal sensitive tubing to provide the ultimate in dependable fire detection No cable No corner pulleys No detector bracket,,,:No link holders No fusible links, No conduit offset, or terminal link conneôtor to install. Simply run the pressurized thermal sensitive tubing through the plenum of the hood and across the center of thethood duct opening. Fasten the tubing securely every 18 inches (45.7cm) and you have provided protection the entire length of the hood. No matter where the appliance is located under the hood, it is being watched by the PRM (Pneumatic Release Module). In order to detect a fire in the duct, the tubing is required to be placed across the center of the hood I duct opening or three sides of the hood duct opening. See page 4-5 of the manual for tubing routing and see PRM Design & Installation Manual Part No. 16546, dated, March 2006, for installation instructions. WARNING: DO NOT LOCATE TUBING DIRECTLY IN THE PATH OF GAS APPLIANCE EXHAUST FLUE GASES. DOING SO COULD RESULT IN AN UNNECESSARY DISCHARGE OF THE SYSTEM. r'LE!IUIV NCSZLS ' DEF S JBiNC- 1 "S E.J:ITiS FELL.S 'lID lE - MRM & LINEAR FUSIBLE LINK DETECTION The second detection method is the use of a MRM or MRM II in conjunction with the Linear Fusible Link Detection network. Due to the arrangement of the fusible links in the hood it is considei'd to cover the full length of the hood, no matter where the fire may occur. This system is explained in Section 3, page 3-35 & 3- 36 of this manual. SYSTEM INSTALLATION, TESTING, MAINTENANCE & RECHARGE The installation of all components are outlined in Section 4, system testing is outlined in Section 5, system maintenance is outlined in Section 6 and reset I recharge are outlined in Section 7 of this manual.