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Home My WebLink About2508 EL CAMINO REAL; C1; FPC2022-0161; PermitIE1Fi)itji1Is]F4I City of Carlsbad Print Date: 02/12/2025 Permit No: FPC2022-0161 Job Address: 2508 EL CAMINO REAL, # Cl, Permit Type: FIRE-Construction Commercial Parcel U: 1670305000 Valuation: $97,080.00 Occupancy Group: #of Dwelling Units: Bedrooms: Bathrooms: CARLSBAD, CA 92008-1203 Work Class: Fixed Extinguishing Syste Track U: Lot #: Project U: Plan #: Construction Type: Orig. Plan Check U: Plan Check U: Status: Closed - Finaled Applied: 08/31/2022 Issued: 12/12/2022 Finated Close Out: 01/03/2023 Final Inspection: INSPECTOR: Cheung, Nathaniel Robinson, Jarrod Project Title: Description: KINALY THAI -REVISED PLANS FOR ANSUL R102 6 GALLON SYSTEM Applicant: FPContractor: AZTEC FIRE AND SAFETY INC AZTEC FIRE AND SAFETY INC CHRISTOPHER HARMON 8108 COMMERCIAL ST 8108 COMMERCIAL ST LA MESA, CA 91942-2926 LA MESA, CA 91942-2926 (619) 464-5625 (619) 261-4275 FEE AMOUNT FIRE Hood & Duct Extinguishing System Initial Sys $493.00 FIRE Plan Review (per hr - Regular Office Hours) _$160.00 Total Fees: $653.00 Total Payments To Date: $653.00 Balance Due: $0.00 Fire Department Page 1 of 1 1635 Faraday Avenue, Carlsbad CA 92008-7314 1 442-339-2665 1 Inspections: 442-339-2660 1 www.carlsbadca.gov R- 102 Restaurant Fire Suppression Manual SYSTEM DESIGN The ANSUL R-102 Restaurant Fire Suppression System maybe used on a number of different types of restaurant cooking appli- ances and hood and duct configurations. The design information listed in this section deals with the limitations and parameters of this pre-engineered system. Those individuals responsible for the design of the R-102 system must be trained and hold a current ANSUL certificate in an R-102 training program. The R-102 and the PIRANHA systems use compatible agents and components, therefore, they may be used together for cooking appliance, hood, and duct protection. The primary AUTOMAN Release can be either an R-102 or a PIRANHA AUTOMAN Release and can actuate up to two additional R-1 02 or PIRANHA Regulated Actuators. In systems utilizing a 101 remote release, any combination of the maximum number of regulated actuators can be used. Both systems must actuate simultaneously. Each system must be designed and installed per its appropri- ate manual. Adjacent appliances requiring protection must be protected with the same type of system, either R-102 or PIRANHA, unless the center-to-center spacing between the adjacent R-102 and PIRANHA nozzles is no less than 36 in. (914 mm). When appliances are protected with R-102 nozzles, the hood and connecting duct above those appliances cannot be protected with PIRANHA nozzles. Mixing systems in a common plenum is not allowed. One of the key elements for restaurant fire protection is a correct system design. This section is divided into 10 sub-sections: Nozzle Placement Requirements, Tank Quantity Requirements, Actuation and Expellant Gas Line Requirements, Distribution Piping Requirements, Detection System Requirements, Manual Pull Station Requirements, Mechanical Gas Valve Requirements, Electrical Gas Valve Requirements, Electrical Switch Requirements, and Pressure Switch Requirements. Each of these sections must be completed before attempting any installation. System design sketches should be made of all aspects of design for reference during installation. NOZZLE PLACEMENT REQUIREMENTS This section gives guidelines for nozzle type, positioning, and quantity for duct, plenum, and individual appliance protection. This section must be completed before determining tank quan- tity and piping requirements. Duct Protection - Single Nozzle All duct protection is UL listed without limitation of maximum duct length (unlimited length). This includes all varieties of ductworks both horizontal and vertical including ducts that run at angles to the horizontal and ducts with directional bends. Note: Ducts from multiple hoods connected to a common ductwork must be protected in compliance with NFPA 96 and . all local codes. The R-102 system uses different duct nozzles depending on the size of duct being protected. SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-1 GENERAL INFORMATION 1. Nozzles must be located 2-8 in. (51-203 mm) into the center of the duct opening, discharging up. See Figure 4-1. 2-8 IN. (51 -203 mm) FIGURE 4-1 000173 In installations where a UL listed damper assembly is employed, the duct nozzle can be installed beyond the 8 in. (203 mm) maximum, to a point just beyond the damper assembly that will not interfere with the damper. Exceeding the maximum of 8 in. (203 mm) in this way will not void the UL listing of the system. Previously listed three flow number and five flow number duct protection detailed in earlier published manual (Part No. 418087-06) can also still be utilized. DUCT SIZES UP TO 50 IN. (1270 mm) PERIMETER! 16 IN. (406 mm) DIAMETER One 1W nozzle = one flow number 50 in. (1270 mm) perimeter maximum 16 in. (406 mm) diameter maximum DUCT SIZES UP TO 100 IN. (2540 mm) PERIMETER! 32 IN. (812 mm) DIAMETER One 2W nozzle = two flow numbers 100 in. (2540 mm) perimeter maximum 32 in. (812 mm) diameter maximum The chart below shows the maximum protection available from each duct nozzle. 3.0 Gallon 1.5 Gallon Description System System 2W Nozzle Maximum Maximum 100 in. (2540 mm) 100 in. (2540 mm) Perimeter Perimeter 1W Nozzle Maximum Maximum 50 in. (1270 mm) 50 in. (1270 mm) Perimeter Perimeter SECTION 4- SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-2 REV. 11 2014-SEP-01 Duct Protection - Multiple Nozzle DUCT SIZES UP TO 135 IN. (3429 mm) PERIMETER - THREE FLOW OPTION One 1W nozzle and one 2W nozzle = three flow numbers 135 in. (3429 mm) perimeter maximum No round duct option available Follow design table in Figure 4-2 to determine maximum module size for each nozzle 1W Module 2W Module Side A Side B Side B Side B Maximum Maximum Maximum Maximum in. (mm) in. (mm) in. (mm) W. (mm) 4 (101) 60.0 (1524) 23.0 (584) 37.0 (939) 5 (127) 60.0 (1524) 23.0 (584) 37.0 (939) 6 (151) 59.5 (1511) 22.5 (571) 37.0 (939) 7 (177) 59.0 (1498) 22.0 (558) 37.0 (939) 8 (203) 58.5 (1485) 22.0 (558) 36.5 (927) 9 (228) 58.0 (1473) 21.5 (546) 36.5 (927) 10 (254) 57.0 (1447) 21.0 (533) 36.0 (914) 11 (279) 56.0 (1422) 20.5 (520) 35.5 (901) 12 (304) 55.5 (1409) 20.0 (508) 35.5 (901) 13 (330) 54.5 (1384) 19.5 (495) 35.0 (889) 14 (355) 53.5 (1358) 18.5 (469) 35.0 (889) 15 (381) 52.0 (1320) 18.0 (457) 34.0 (863) 16 (406) 51.0 (1295) 17.0 (431) 34.0 (863) 17 (431) 49.5 (1257) 16.0 (406) 33.5 (850) 18 (457) 47.5 (1206) 14.5 (368) 33.0 (838) 19 (482) 46.0 (1168) 13.5 (342) 32.5 (825) 20 (508) 43.5 (1104) 12.0 (304) 31.7 (805) 21 (533) 41.0 (1041) 10.0 (254) 31.0 (787) 22 (558) 38.0 (965) 7.5 (190) 30.5 (774) 23 (584) 33.5 (850) 4.0 (101) 29.5 (749) 4 ISideB I 10. -id ISeAl . liwl I2WI FIGURE 4-2 006521 Example: Protection is required for a duct that has an "A" dimension of 8 in. (203 mm) wide and a "B" dimension of 55 in. (1397 mm) long. Referring to the table in Figure 2, if the 'A" dimension is 8 in. (203 mm), the "B" dimension must not exceed 58.5 in. (1485 mm). In this example, the "B" dimension is 55 in. (1397 mm), therefore, this duct can be protected with a three flow application. R- 102 Restaurant Fire Suppression Manual Read over from the 8.0 in. (203 mm) line on the table to the 1W Module column. At that point, the chart shows that the "B" module length for the 1W nozzle can be 22.0 in. (558 mm). Center the 1W nozzle in that module. The 2W module can now be centered within the remaining module. R-102 Restaurant Fire Suppression Manual Duct Protection - Multiple Nozzle (Continued) DUCT SIZES GREATER THAN 100 IN. (2540 mm) PERIMETER Ducts over 100 in. (2540 mm) perimeter may be modularized using 2W nozzles No round duct option available Follow the design chart to determine maximum module size for each 2W nozzle When determining number of nozzles required, it is sometimes an advantage to check the chart using the shortest side as Side "A" and then recheck it using the longest side as Side "A." This comparison may reveal a need for a lesser quantity of nozzles one way versus the other way. When working with Chart 4-1, the quantity of nozzles deter- mined must be equally divided within the duct area. CHART 4-1 B A SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. ii PAGE 4-3 When working with Chart 4-2, one half of the quantity of nozzles determined must be equally positioned in the top half of the area of the duct and the remaining half of the nozzles must be positioned in the bottom half of the duct area. Example: The duct to be protected has a Side "A" of 40 in. (1016 mm) and a Side "B" of 60 in. (1524 mm). Referring to the design chart, this duct requires four nozzles. One half of 4 = 2. Therefore, two nozzles must be equally positioned in each of the two duct areas. See Figure 4-3. SIDE "B" 30 IN. (762 mm) 30 IN. (762 mm) 20 IN. (508 mm) SIDE I "A" 20 IN. • . (508 mm) FIGURE 4-3 005523 60 IN. (1524 mm) in. SIDE B" cm I 00D 000 u•nuu•iuu•uu••u••••u•ii u•uuuu••u••uu•uu•nuuu••i u•••uu•u••••uu•u•u•uuuii CHART 4-2 B Al. • .1 -, NOTE: NOZZLE QUANTITIES LISTED IN CHART 4-2 MUST BE EQUALLY DIVIDED INTO EACH OF THE TWO DUCT MODULES. ••n••u••u•u•u•••uii•• SIDE "A" in. 006522 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-4 REV. 11 2014-SEP-01 Transition Protection Transitions are protected at a point in the transition where the perimeter or the diameter is equal to or less than the maximum size duct that can be protected. The nozzle(s) must be located in the center of the area at that point, or center of the module protected when more than one duct nozzle is required. Note: Nozzles to protect ducts with a transition that is more than 4 ft (1.2 m) in height, will be required to be positioned in the opening of the transition from the hood 2 to 8 in. (50 to 203 mm) into the opening using standard duct nozzle design parameters. See Figure 4-4. FIGURE 4-4 000174 Electrostatic Precipitator Protection Some restaurant ventilating ducts have an electrostatic precip- itator installed at or near the base. These precipitators are generally small and are used to aid in the cleaning of exhaust air. Ducts with precipitators located at or near the base can be protected using duct nozzle(s) above the precipitator and 1/2N nozzle(s) for the precipitator. One 1/2N nozzle must be used for each cell being protected. This nozzle is stamped with 1/2N, indicating that it is a 1/2-flow nozzle and must be counted as 1/2 flow number. When protecting ducts equipped with precipitators, the duct nozzle(s) must be installed above the precipitator and aimed to discharge downstream. If the area above the precipitator is a duct, the nozzle(s) must be positioned according to duct protec- tion guidelines. If the area above the precipitator is a transition, the transition guidelines must be followed. R- 102 Restaurant Fire Suppression Manual The 1/2N nozzle must be centered 10 to 26 in. (254 to 660 mm) below the precipitator and aimed to discharge at the center of each precipitator cell. However, if it is physically impossible to mount the nozzle at 10 to 26 in. (254 to 660 mm) due to precip- itator placement, the nozzle may be mounted closer than 10 in. (254 mm). See Figure 4-5. SEE DUCT FOR DUCT TRANSITION NOZZLE ___ T: I PROTECTION PRECIPITATOR 10-26 IN. (254-660 mm) I NOZZLE FOR PRECIPITATOR PROTECTION * IF PHYSICALLY IMPOSSIBLE AT 10 TO 26 IN. (254 TO 660 mm), NOZZLE MAY BE MOUNTED CLOSER THAN 10 IN. (254 mm). FIGURE 4-5 000196 Note: For protection of Pollution Control Units (PCUs) or air scrubbers with or without ESPs, contact Technical Services for non-UL listed recommended application. R- 102 Restaurant Fire Suppression Manual Plenum Protection The R-102 system uses the 1W nozzle or the IN nozzle for plenum protection. The 1W nozzle is stamped with 1W and the 1 nozzle is stamped with iN, indicating they are one-flow nozzles and must be counted as one flow number each. When protecting a plenum chamber, the entire chamber must be protected regardless of filter length. VERTICAL PROTECTION - GENERAL 1W NOZZLE - SINGLE AND V' BANK PROTECTION One 1W nozzle will protect 4 linear feet (1.2 m) of plenum. The maximum distance from the end of the hood to the first and last nozzle must be no more than 2 ft (0.6 m). After the first nozzle, any additional nozzles must be positioned at a maximum of 4 ft (1.2 m) apart down the entire length of the plenum. The plenum width must not exceed 4 ft (1.2 m). (The 1W nozzle can be used on single or V-bank filter arrangements.) See Figure 4-6. 2 FT (0.6 m) MAXIMUM 4 FT (1 m4MAXIMUM FT (1.2 m) 2 FT (0.6 m) MAXMU UM L,f FT (1.2 m) MAXIMUM FIGURE 4-6 000197 When protecting plenums with the 1W nozzle, two options of coverage are available: Option 1: The 1W nozzle must be on the center line of the single or "V' bank filter and positioned within 1-20 in. (26-508 mm) above the top edge of the filter. See Figure 4-7. 20 IN. (508 mm) MAXIMUM 1 IN. (26 mm) MINIMUM SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-5 Option 2: The 1W nozzle must be placed perpendicular, 8-12 in. (203-304 mm) from the face of the filter and angled to the center of the filter. The nozzle tip must be within 2 in. (50 mm) from the perpendicular center line of the filter. See Figure 4-8. MM) 4 IN (101 (204 mm) ,1UM NOZZLE TIF MUST BE W THIS AREA FIGURE 4-8 000200 HORIZONTAL PROTECTION - OPTION 1 IN NOZZLE SINGLE BANK PROTECTION One 1 N nozzle will protect 10 linear feet (3.0 m) of single filter bank plenum. The nozzle(s) must be mounted in the plenum, 2 to 4 in. (50 to 102 mm) from the face of the filter, centered between the filter height dimension, and aimed down the length. The nozzle must be positioned 0-6 in. (0-152 mm) from the end of the hood to the tip of the nozzle. See Figure 4-9. FIGURE 4-9 000201 (508 mm) IUM MM) FIGURE 4-7 000199 FIGURE 4-12 000206 FIGURE 4-13 000207 FIGURE 4-14 065208 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-6 REV. 11 2014-SEP-01 Plenum Protection (Continued) HORIZONTAL PROTECTION - OPTION 2 1W NOZZLE - "V" BANK PROTECTION One 1W nozzle will protect 6 linear feet (1.8 m) of "V' bank plenum. The nozzle must be mounted horizontally, positioned 1/3 the filter height down from the top of the filter. Nozzles can be located at 6 ft (1.8 m) spacings on longer plenums. The nozzle must be positioned 0-6 in. (0-152 mm) from the end of the hood to the tip of the nozzle. See Figure 4-10. R- 102 Restaurant Fire Suppression Manual For a plenum, either single or "V' bank, with a linear extension m. longer than 10 ft (3.0 m), each bank may be protected using one 1 nozzle every 10 ft (3.0 m) or less depending on the overall length of the plenum. See Figure 4-12. The nozzles may point in the opposite directions as long as the entire plenum area is protected, and the 10 ft (3.0 m) limitation is not exceeded. See Figure 4-13. The nozzle positioning shown in Figure 4-14 is not an acceptable method of protection because the plenum area directly under the tee is not within the discharge pattern of either nozzle. iV!EI•Y4I: FIGURE 4-10 006524 TWO 1 N NOZZLES - "V BANK PROTECTION Two 1 nozzles will protect 10 linear feet (3.0 m) by 4 ft (1.2 m) wide of "V' bank plenum. The nozzles must be mounted in the m. plenum, 2 to 4 in. (50 to 101 mm) from the face of the filter, centered between the filter height dimension, and aimed down the length. The nozzle must be positioned 0-6 in. (0-381 mm) from the end of the hood to the tip of the nozzle. See Figure 4-11. 2-4 IN. (50-101 MM) 4FT(1.2m) MAXIMUM FIGURE 4-11 R-102 Restaurant Fire Suppression Manual Appliance Protection The following pages detail types of appliance protection. Each design requires several factors: correct nozzle choice, correct nozzle height above hazard, correct nozzle location and correct aiming point. Fryer - Single Nozzle Protection 1. Design requirements for fryers are broken down into two types. FRYERS WITHOUT DRIPBOARDS If the fryer does not include a dripboard, measure the internal depth (horizontal dimension from front to back) and length of the frypot. FRYERS WITH DRIPBOARDS If the fryer includes any dripboard areas, measure both the internal depth (horizontal dimension from front to back) and length of the frypot portion, and then measure the internal depth and length of the overall hazard area including any dripboard areas. 2. Using Table, "Maximum Cooking Area Dimension - Single Nozzle Fryer Protection," determine which nozzle is needed to protect the fryer based on the maximum dimensions listed. If the fryer does not include a dripboard, use the maximum dimensions listed in the first column of the table to select the correct nozzle. If the fryer includes any dripboard areas, use both the maximum frypot dimensions in the first column of the table, and the maximum overall dimensions in the second column of the table to select the correct nozzle. None of the maximum dimensions in either column may be exceeded. 3. If either the maximum frypot or the overall sizes are exceeded, an additional nozzle(s) will be required. Refer to the multiple nozzle requirements. Example. A fryer with a dripboard. The inside of the frypot without the dripboard measures 18 in. in depth x 18 in. in length (457 mm x 457 mm) and the inside of the overall area includ- ing the dripboard measures 18 in. in depth x 24 in. in length (457 mm x 610 mm). From the Table 'Maximum Cooking Area Dimension - Single Nozzle Fryer Protection," either the 3N or the 290 nozzle should be selected to protect the fryer, depend- ing on the maximum nozzle height above the fryer and the positioning requirements allowed. Refer to appropriate Figures. SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-7 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-8 REV. 11 2014-SEP-01 R-102 Restaurant Fire Suppression Manual Fryer - Single Nozzle Protection (Continued) Maximum Area Dimensions - Single Nozzle Fryer Protection Max. Size Max. Size Overall Type of Nozzle Height Nozzle Frypot Only With Dripboard Nozzle Above Top of Fryer Location Full or Split Vat Full or Split Vat 230 27 in. to 47 in. See Figure 14 in. x 15 in. 14 in. x 21 in. (686 mm to 1193 mm) 4-15 and 4-16 (355 mm x 381 mm) (355 mm x 533 mm) Full or Split Vat Full or Split Vat 245 20 in. to 27 in. See Figure 14 in. x 15 in. 14 in. x 21 in. (508 mm to 685 mm) 4-15 and 4-16 (355 mm x 381 mm) (355 mm x 533 mm) Full or Split Vat Full or Split Vat 290 13 in. to 16 in. See Figure 4-17 14 in. x 15 in. 14 in. x 21 in. (330 mm to 406 mm) (355 mm x 381 mm) (355 mm x 533 mm) Full or Split Vat Full or Split Vat 290 16 in. to 27 in. See Figure 4-17 141/2 in. xl4in. 14 1/2 in. x 26 1/2 in. (406mmt0685mm) (368 mm x 355 mm) (368 mm x 673 mm) I TOP OF FRYER I i' I / TOP OF FRYER FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOKING SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA. FIGURE 4-15 FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD SPLIT VAT NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOKING SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA. FIGURE 4-16 002283 TOP OF FRYER R- 102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-9 Fryer - Single Nozzle Protection (Continued) Maximum Area Dimensions - Single Nozzle Fryer Protection (Continued) Max. Size Max. Size Overall Type of Nozzle Height Frypot Only With Dripboard Nozzle Above Top of Fryer 14.5 in. x 16.5 in. 14.5 in. x 26.5 in. 290 16 in. to 21 in. (368 mm x 419 mm) (368 mm x 673 mm) (406 to 533 mm) 19.5 in. x 19 in. 19.5 in. x 253/8 in. 290 13 in. to 16 in. (495 mm x 482 mm) (495 mm x 644 mm) (330 to 406 mm) 19.5 in. x 19 in. 19.5 in. x 25 3/8 in. 3N See Figure 4-18 (495 mm x 482 mm) (495 mm x 644 mm) 18 in. x 18 in. 18 in. x 273/4 in. 3N 25 in. to 35 in. (457 mm x 457 mm) (457 mm x 704 mm) (635 mm to 889 mm) Nozzle Location See Figure 4-17 See Figure 4-17 See Figure 4-18 See Figure 4-19 --- FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD 29C NOZZLE TIP POSITIONED OVER THE MIDPOINT OF THE HAZARD AREA ± 3 IN. (76 mm) FROM THE MIDPOINT ALONG THE LONGEST SIDE OF THE HAZARD AND ± 1 IN. (25 mm) FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF THE HAZARD AND AIMED AT THE MIDPOINT OF THE COOKING AREA. FIGURE 4-17 002288 34 IN. (863 mm) MAXIMUM DIAGONAL DISTANCE BETWEEN NOZZLE AND CENTER OF HAZARD AREA ---.J I 1< 21 in. (534 mm) / I I MINIMUM I I VERTICAL I NOZZLE HEIGHT FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD 3N NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOKING SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA. FIGURE 4-18 002287 000010 000008 CENTERLINE ~~~ FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD NOTE: 3N NOZZLE TIP MUST BE LOCATED WITHIN THE PERIMETER OF THE SURFACE AREA WITHIN THE FRONT HALF OF THE FRY POT AND AIMED AT THE CENTER. FIGURE 4-19 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-10 REV. 11 2014-SEP-01 Fryer - Multiple Nozzle Protection Design Requirements: Fryers exceeding the coverage of a single nozzle can be divided into modules. Each module must not exceed the maximum area allowed for a single nozzle. However, when utilizing multi- ple nozzle protection, the longest side allowed for a fryer with dripboard can be used, regardless of whether the fryer has a dripboard or not. The maximum size fryer that can be modularized is 864 in.2 (55742 mm2). 1. Design requirements for multiple nozzle fryers are broken down into two types: FRYERS WITHOUT DRIPBOARD(S) If the fryer does not include a dripboard, measure the internal depth (horizontal dimension from front to back) and length of the frypot. Then, multiply the depth and length to obtain the area of the frypot in square inches. FRYERS WITH DRIPBOARD(S) If the fryer includes any dripboard areas, measure both the internal depth and length of the frypot portion, and then measure the internal depth and length of the overall hazard area including any dripboard areas. Determine the area of both the frypot and the area of the overall vat by multiplying corresponding depth and length dimensions. 2. Divide the frypot or overall vat into modules, each of which can be protected by a single nozzle, based on the maximum dimension and area coverage of the nozzle as specified in Table, "Maximum Cooking Area Dimension - Multiple Nozzle Protection." R- 102 Restaurant Fire Suppression Manual If the module considered does not include any portion of the dripboard, use only the maximum frypot area and maximum dimension listed in the first column of the table to select the correct nozzle. If the module considered includes any dripboard areas, use both the maximum frypot area and dimension listed in the first column of the table, and the maximum overall area and dimensions listed in the second column of the table to select the correct nozzle. 3. None of the maximum dimensions in either column may be exceeded. If either the maximum frypot or the overall sizes are exceeded, the area divided into modules will need to be redefined with the possibility of an additional nozzle. Options For Modularizing Fryers The following Figure 4-20 shows approved methods of divid- ing (modularizing) fryers so that each section can be properly protected. Example: A fryer with a dripboard. The inside vat without the dripboard measures 18 in. in depth x 30 in. in length (457 mm x 762 mm) and the inside of the overall vat includ- ing the dripboard measures 24 in. in depth x 30 in. in length (610 mm x 762 mm). Because the flyer is 30 in. (762 mm) in length, it exceeds the coverage of a single nozzle. Dividing the length in half, each module now has an overall vat dimension of 24 in. in depth x 15 in. in length (610 mm x 381 mm). From the Table, "Maximum Cooking Area Dimension - Multiple Nozzle Fryer Protection," either the 3N or the 290 nozzle should be selected to protect each fryer module, depend- ing on the maximum nozzle height above the fryer and the positioning requirements allowed. Refer to appropriate Figures, 4-15 through 4-19. See additional examples in Appendix Section. EACH MODULAR AREA, INCLUDING DRIPBOARD, MUST NOT EXCEED 497 IN.2 (32064 mm2) MIDPOINT I +1+ MIDPOINT DRIP BOARD I DRIP BOARD 000214 EXAMPLE ONLY FRYER WITH DRIPBOARD AREA OF EACH FRY POT MODULE 77-CANNOT EXCEED 324 IN.2 (20903 mm2) AREA OF THIS I MODULE (FRY I POT PLUS DRIP h BOARD) CANNOT EXCEED 497 IN.2 (32064 mm2) ,.I.y1I0 AREA OF EACH FRY POT MODULE CANNOT EXCEED 324 IN.2 (20903 mm2) EXAMPLE ONLY FRYER WITHOUT DRIPBOARD DRIP BOARD EXAMPLE ONLY FRYER WITH DRIPBOARD 002296 FIGURE 4-20 R- 102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-11 Fryer -Multiple Nozzle Protection (Continued) Maximum Area Dimension - Multiple Nozzle Fryer Protection Max. Size Module Max. Size Module Overall Type of Frypot Only With Dripboard Nozzle Full or Split Vat Full or Split Vat 21 in. x 210 in.2 21 in. x 294 in.2 230 (533 mm x 0.14 m2) (533 mm x 0.19 m2) Full or Split Vat Full or Split Vat 21 in. x 210 in.2 21 in. x 294 in.2 245 (533 mm x 0.14 m2) (533 mm x 0.19 m2) Full or Split Vat Full or Split Vat 21 in. x 210 in.2 21 in. x 294 in.2 290 (533 mm x 0.14 m2) (533 mm x 0.19 m2) 25 3/8 x 370.5 in2 25 3/8 x 495 02 290 (644 mm x 0.24 m2) (644 mm x 0.32 m2) Full or Split Vat Full or Split Vat 26 1/2 in. x 203 in.2 26 1/2 in. x 384 1/4 in.2 290 (673 mm x 0.13 m2) (673 mm x 0.25 m2) 25 3/8 x 370.5 in2 25 3/8 x 495 in2 3N (644 mm x 0.24 m2) (644 mm x 0.32 m2) 27 3/4 x 324 in.2 27 3/4 x 497 in2 3N (704 mm x 0.21 m2) (704 mm x 0.32 m2) Nozzle Height Nozzle Above Top of Fryer Location 27 in. to 47 in. See Figure 4-21 (686 mm to 1194 mm) 20 in. to 27 in. See Figure 4-21 (508 mm to 686 mm) 13 in. to 16 in. See Figure 4-22 (330 mm to 406 mm) 13 in. to 16 in. See Figure 4-22 (330 mm to 406 mm) 16 in. to 27 in. See Figure 4-22 (406 mm to 686 mm) See Figure 4-23 See Figure 4-23 25 in. to 35 in. See Figure 4-24 (635 mm to 889 mm) 000213 FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD POSITION NOZZLE TIP ANYWHERE ALONG OR WITHIN THE PERIMETER OF THE MODULE IT IS PROTECTING AND AIM AT THE MIDPOINT OF THAT MODULAR AREA. FIGURE 4-21 34 IN. (864 mm) MAXIMUM DIAGONAL DISTANCE BETWEEN NOZZLE AND CENTER( - HAZARD AREA 210. (533 MINIMUM VERTICAL NOZZLE HEIGHT -J FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD 3N NOZZLE TIP MUST BE POSITIONED ANYWHERE ALONG OR WITHIN THE PERIMETER OF THE MODULAR IT IS PROTECTING AND AIMED AT THE MIDPOINT OF THAT RESPECTIVE MODULE AREA. FIGURE 4-23 (DIAGONAL :MODULE REA) 0-LEFT LINE AIM POINT (DIAGONAL CENTER OF MODULE COOKING AREA) RIGHT- TO-LEFT CENTER- LINE FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD 290 NOZZLE TIP POSITIONED OVER THE MIDPOINT OF THE RESPECTIVE MODULAR AREA ± 3 IN. (76 mm) FROM THE MIDPOINT ALONG THE LONGEST SIDE OF THE MODULE AND ± 1 IN. (25 mm) FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF THE MODULE AND AIMED AT THE MIDPOINT OF THE MODULE. FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD THE 3N NOZZLE TIP MUST BE POSITIONED ANYWHERE ALONG OR WITHIN THE PERIMETER AND FORWARD OF THE RIGHT-TO-LEFT CENTERLINE OF THE COOKING AREA. THE AIMING POINT OF THE NOZZLE MUST BE AT THE DIAGONAL CENTER OF THE MODULAR COOKING AREA. FIGURE 4-22 FIGURE 4-24 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-12 REV. 11 2014-SEP-01 Multiple Nozzle Fryer Protection - Tilt Skillet! Braising Pan Protection for tilt skillets or braising pans is to be based upon the coverage limitations provided for deep fat fryer protection. Refer to Section IV, DESIGN, starting on Page 4-10, for maximum fryer nozzle coverages and maximum fryer nozzle height limitations. Although the maximum 864 in.2 (55741 mm2) total surface cooking area requirement applies to fryer protection, it does not apply to tilt skillets or braising pans. Each tilt skillet/braising pan protected module must not exceed the fryer limitations for "MAXIMUM SIZE MODULE OVERALL WITH DRIPBOARD" coverage per nozzle as described in Table on Page 4-11. Tilt skillets and braising pans generally utilize a hinged cover. Fryer protection nozzles are to be placed toward the front of the appliance to minimize the potential for the tilt skillet or braising pan cover to interfere with the nozzle discharge. See Figures 4-25 and 4-26. THE NOZZLE IS TO BE PLACED TOWARD THE FRONT OF THE APPLIANCE TO MINIMIZE THE POTENTIAL FOR THE SKILLET OR BRAISING PAN COVER TO INTERFERE WITH THE NOZZLE DISCHARGE. FIGURE 4-25 R- 102 Restaurant Fire Suppression Manual COVER MUST NOT INTERFERE WITH EDGE OF GE PATTERN FOR MINIMUM AND MAXIMUM NOZZLE HEIGHTS, REFER TO FRYER NOZZLE PARAMETERS I 11 FRYER NOZZLE USED FOR TILT SKILLET OR BRAISING PAN PROTECTION MUST BE POSITIONED NEAR THE FRONT EDGE OF THE PAN AND AIMED AT THE FRONT TO BACK CENTERLINE OF THE PAN. THE DISCHARGE FROM THE NOZZLE(S) MUST COMPLETELY CLEAR THE PAN COVER WITH AN UNOBSTRUCTED VIEW TO THE BACK OF THE PAN. FIGURE 4-26 Range Protection The R-102 system uses five different nozzles for the protection of ranges. Two of the design options require a one-flow nozzle 10 IN. and three of the design options require two-flow nozzles. (254 mm) MAX IMUF NOTICE A 13 in. (330 mm) diameter wok pan is the iN largest wok size that can be protected on NOZZLE ranges. When protecting hot top ranges, the entire cooking surface must be protected. 10 IN. (254 mm: Range Protection IN (1-Flow) Nozzle - High Proximity MAXIMU Application No Obstructions Single and multiple burner ranges can be protected using a 1 nozzle. The nozzle is stamped with 1 N, indicating that this is a one-flow nozzle and must be counted as one flow number. AIMING POINT FIGURE 4-28 R- 102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-13 When using this nozzle for range protection, the maximum length of the burner grates being protected with a single nozzle must not exceed 32 in. (812 mm) and the maximum area of the burner grates must not exceed 384 in.2 (24774 mm2) per nozzle. When protecting a range, the 1 N nozzle must be located a maximum of 10 in. (254 mm) from each burner grate centerline and must be aimed at the center of the cooking surface. See Figures 4-27 and 4-28. - 1 1/ (1016 mm) T -\ T/ 401N. - 006530 FIGURE 4-27 245 NOZZLE TIP LOCATION CENTER 0 COOKING SURFACE OR 11 3/8 IN. (288 mm) MAXIMUM FROM CENTERLINE OF NOZ TO CENTER OF ANY BURNER GRATE ING 245 NOZZLE TIP LOCATION CENTER OF I COOKING SURFACE OR 11 3/8 IN. (288 mm) MAXIMUM FROM CENTERLINE OF NOZZLE TO CENTER OF ANY BURNER GRATE ING FIGURE 4-30 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-14 REV. 11 2014-SEP-01 R- 102 Restaurant Fire Suppression Manual Range Protection 245 (2-Flow) Nozzle - High Proximity Application No Obstructions 40 in. to 50 in. (1016 mm to 1270 mm) above the cooking surface. This high proximity application uses the 245 nozzle. The nozzle is stamped with 245 indicating this is a two-flow nozzle and must be counted as two flow numbers. One 245 nozzle will protect a maximum cooking area of 672 in.2 (43354 mm2) with a maximum longest dimension of 28 in. (711 mm). When using this nozzle for range protection, the nozzle must be pointed vertically down and positioned as shown in Figures 4-29 and 4-30. 245 NOZZLE TIP LOCATION CENTERLINE OF COOKING SURFACE -T 50 IN. T (1270 mm) MAXIMUM HEIGHT OF 245 NOZZLE TIP I 40 IN. (1016 mm) I MINIMUM I HEIGHT i OF 245 'NOZZLE I TIP 000236 FIGURE 4-29 NOTICE Four burner grates shown in Figure 4-30. For single or double burner grates, locate nozzle at center of cooking surface or 11 3/8 in. (288 mm) maximum from nozzle centerline to center of any burner grate. 260 NOZZLE TIP LOCATION CENTER OF COOKING SURFACE OR 10 IN. (254 mm) MAXIMUM FROM CENTERLINE OF NOZZLE TO CENTER OF ANY BURNER GRATE 260 NOZZLE TIP LOCATION CENTE OF COOKING SURFACE OR 10 IN. (254 mm) MAXIMUM FROM CENTERLINE OF NOZZLE TO CENTER OF ANY BURNER GRATE <ING ING FIGURE 4-32 000766 NOTICE Four burner grates shown in Figure 4-32. For single or double burner grates, locate nozzle at center of cooking surface. R- 102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-15 Range Protection 260 (2-Flow) Nozzle - Medium Proximity Application No Obstructions 30 in. to 40 in. (762 mm to 1016 mm) above the cooking surface. The medium proximity application uses the 260 nozzle. The nozzle is stamped with 260 indicating this is a two-flow nozzle and must be counted as two flow numbers. One 260 nozzle will protect a cooking area of 768 in.2 (49548 mm2) with a maximum dimension of 32 in. (812 mm). When using this nozzle for range protection, the nozzle must be pointed vertically down and positioned as shown in Figures 4-31 and 4-32. 260 NOZZLE TIP LOCATION CENTERLINE OF COOKING SURFACE 401t. 7 (1016 mm) MAXIMUM HEIGHT OF 260 NOZZLE TIP 30 IN. (762 mm) MINIMUM HEIGHT OF 260 NOZZLE TIP 000236 FIGURE 4-31 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-16 REV. 11 2014-SEP-01 Range Protection IN (1-Flow) Nozzle - Low Proximity Application 15 in. to 20 in. (381 mm to 508 m) above the cooking surface. R-102 Restaurant Fire Suppression Manual Range Protection Two 290 (2-Flow) Nozzles - Low Proximity Application 15 in. to 20 in. (381 mm to 508 mm) above the cooking surface. The low proximity 1-flow nozzle application for the protection of The low proximity 2-flow application requires the use of two 290 ranges requires the 1 N nozzle, nozzles. The nozzle is stamped with 1N indicating that it is a one-flow nozzle and must be counted as one flow number, When using the 1 nozzle for low proximity range protection with or without obstruction, the maximum length of the burner grates being protected must not be exceed 24 in. (609 mm) length, aimed along a centerline to a point 20 in. (508 mm) from the end of the length, protecting a maximum width of 18 in. (457 mm). When protecting a range, the 1 N nozzle must be located a maximum of 9 in. (228 mm) from each burner grate centerline and must be positioned above the edge of the hazard area to be protected. The 1N nozzle tip must be positioned at or below the obstruc- tion, if present. The protected area begins at the point straight down from the nozzle tip. The nozzle can be placed at the side of the range aimed either left or right, or can be placed in the front or back of the range. See Figures 4-33 and 4-34 for nozzle location details. ' I F l N I I I 15-201N. I I AIM (381 - 508 mm) I POINT I 20 IN. 508 mm) 0000 7924 FIGURE 4-33 PROTECTED AREA 91N (228 mm) - - I - 18 IN. (457 mm) _i; O K:7 - AIM POINT 20 IN. (508 mm) 24 IN. (609 mm) FIGURE 4-34 Both nozzles are stamped with 290 indicating they are two flow nozzles and must be counted together for a total of four flow numbers. Two 290 nozzles will protect a cooking area of 1008 in.2 (65032 mm2) with a maximum dimension of 36 in. (914 mm). When using two of these nozzles for low proximity range protec- tion, the nozzles must be positioned along the cooking surface perimeter to 1.5 in. (38 mm) inside the perimeter, and aimed at a 450 angle along the longitudinal centerline of the range. See Figures 4-35 and 4-36. 290 NOZZLE TIP LOCATION 0-1.5 IN. (0-38 mm) IN FROM EDGE OF 45* COOKING SURFACE 45* 15 IN. TO 20 IN. I - 15 IN. TO2OIN. (381 to 508 mm) I I I (381 to 508 mm) MAXIMUM I I I I MAXIMUM II II 002276 L 000OoO FIGURE 4-35 COOKING LONGITUDINAL 1AREA [ CENTERLINE IM PIN __ V2ON OKING EA iIll ; 71 1I I E TIP CENTER OF COOKING SURFACE 290 NOZZLE TIP LOCATION ± 2 IN. (50 mm) 0- 1.5 IN. (38 mm) IN FROM EDGE OF COOKING SURFACE COOKING AREA 000240 COOKING AREA I 290 NOZZLE TIP LOCATION CENTER OF COOKING SURFACE 290 NOZZLE TIP LOCATION ± 2 IN. (50 mm) 0-1.5 IN. (38 mm) IN FROM EDGE OF COOKING SURFACE FIGURE 4-36 R- 102 Restaurant Fire Suppression Manual Range Protection (With or Without Back Shelf/Obstruction) When this type of hazard is equipped with a back shelf or other similarly sized obstruction located above the range top, two protection options are available: One requires a 1 nozzle and the other option requires a 260 nozzle. Range Protection IF (1-Flow) Nozzle (With or Without Back Shelf/Obstruction) Single and multiple burner ranges can be protected using a 1 F nozzle. The nozzle is stamped with 1 F indicating that it is a one-flow nozzle and must be counted as one flow number. When using the 1 F nozzle for range protection with or without back shelf or other similarly sized obstruction, the maximum length of the burner grates being protected must not exceed 28 in. (711 mm) and the maximum area of the burner grates must not exceed 336 in.2 (21677 mm2). See Figure 4-37 for nozzle location details. IF NOZZLE SHELF OR OTHER SIMILARLY SIZED OBSTRUCTION CAN OVERHANG BURNER(S) BY A MAXIMUM OF 11 IN. (279 mm) I r(50 20AIM mm) 40-481N. POINT MUM (1016 - 1219 mm) 14 IN. (355 MAXIMUM AXIMUM mm) (304 mm) MAXIMUM MA)UMUM CENTERLINE 1 NOZZLE LOCATED OVER FRONT EDGE OF BURNER GRATE AND ORIENTED SO NOZZLE TIP FLATS ARE PARALLEL WITH BURNER GRATE FRONT TO REAR CENTERLINE AND SHALL BE AIMED AT THE CENTER OF THE COOKING SURFACE. FIGURE 4-37 000238 SECTION 4— SYSTEM DESIGN (JL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-17 Range Protection 260 (2-Flow) Nozzle (With or Without Back Shelf/Obstruction) Single and multiple burner ranges can be protected using a 260 nozzle. The nozzle is stamped with 260 indicating that it is a two-flow nozzle and must be counted as two flow numbers. When using the 260 nozzle for range protection with or without back shelf or other similarly sized obstruction, the maximum length of burner grates being protected must not exceed 32 in. (812 mm) and the maximum area of the burner grates must not exceed 384 in.2 (24774 mm2). Nozzle must be located on the front edge of the burner grates and aimed at a point 10 in. (254 mm) from the back edge of the burner grates. Nozzle must be mounted 30 to 40 in. (762 to 1016 mm) above the hazard surface. See Figure 4-38. 260 NOZZLE SHELF OR OTHER SIMILARLY SIZED OBSTRUCTION CAN OVERHANG BURNER(S) BY A MAXIMUM OF 11 IN. (279 mm) 30-40 IN. (762-1016 mm) 10 IN. (254 mm) FROM BACK OF BURNER GRATES FIGURE 4-38 00023& I NOZZLE LOCATION I 0-2 IN. (0-sOmm) I INSIDE PERIMETER 40 IN. + OF COOKING SURFACE (1 016 mm) I I I I MAXIMUM HEIGHT II OF 1N I NOZZLE TIP 35 IN. (889 mm) I IMINIMUM I HEIGHT I EDGE II OF —1 I OF 1N I COOKING I I I NOZZLE TIP I SURFACE LL I COOKING AREA 1 IN. (25 mm) MAXIMUM CENTER OF GRIDDLE SURFACE ORA MAXIMUM DIMENSION OF 20.6 IN. )523 mm) FROM NOZZLE CENTERLINE TO FURTHEST CORNER OF GRIDDLE SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-18 REV. 11 2014-SEP-01 Griddle Protection IN (1-Flow) Nozzle - High Proximity Application The R-102 system uses four different nozzles for the protection of griddles. One of the applications requires a 1-flow nozzle and three of the applications require a 2-flow nozzle. High Proximity Application: 35 in. to 40 in. (889 to 1016 mm) above the cooking surface. This high proximity application uses the 1 N nozzle. The nozzle is stamped with 1 indicating this is a one-flow nozzle and must be counted as one flow number. One 1 N nozzle will protect a maximum cooking area of 1080 in.2 (69677 mm2) with the maximum longest side of 36 in. (914 mm). When using this nozzle for griddle protection, the nozzle must be positioned along the cooking surface perimeter to a maximum of 2 in. (50 mm) inside the perimeter, and aimed to the midpoint of the cooking surface. See Figure 4-39 and 4-40. NOTICE When using this type of griddle protection, only five flow numbers are allowed on a 1.5 gal (5.7 L) system and only 11 flow numbers are allowed on a 3 gal (11.4 L) system. I MIDPOINT OF COOKING SURFACE R- 102 Restaurant Fire Suppression Manual Griddle Protection 290 (2-Flow) Nozzle - High Proximity Application Option I - Nozzle Center Located 30 in. to 50 in. (762 mm to 1270 mm) above the cooking surface. This high proximity application uses the 290 nozzle. The nozzle is stamped with 290 indicating this is a 2-flow nozzle and must be counted as two flow numbers. One 290 nozzle will protect a maximum cooking area of 720 in.2 (46451 mm2) with a maximum dimension of 30 in. (762 mm). When using this nozzle for high proximity applications, the nozzle must be positioned within 1 in. (25 mm) of the center of the cooking surface and pointed vertically down. See Figure 4-41 and 4-42. CENTER LINE OF GRIDDLE SURFACE ± 1 IN. (25 mm) IN ¶I ANY DIRECTION I 50 IN. I (1270 mm) MAXIMUM I HEIGHT I 0F290 f NOZZLE TIP 30 IN. I (762 mm) MINIMUM HEIGHT OF 290 NOZZLE TIP 1 N NOZZLE LOCATED ALONG COOKING ANY SIDE OF GRIDDLE SURFACE WITHIN SURFACE 0-2 IN. (0-50 mm) OF COOKING EDGE SURFACE EDGE. NOZZLE MUST BE AIMED AT MIDPOINT OF COOKING SURFACE. FIGURE 4-39 000241 FIGURE 4-41 000244 COOKING AREA NOZZLE 1 IN. (25 mm) LOCATION MAXIMUM FIGURE 4-42 000773 FIGURE 4-40 000243 R- 102 Restaurant Fire Suppression Manual Griddle Protection 260 (2-Flow) Nozzle - High Proximity Application Option 2 - Nozzle Perimeter Located 30 in. to 50 in. (762 mm to 1270 mm) above the cooking surface. This high proximity application uses the 260 nozzle. The nozzle is stamped with 260 indicating this is a two-flow nozzle and must be counted as two flow numbers. One 260 nozzle will protect a maximum cooking area of 1440 in.2 (92903 mm2) with a maximum dimension of 48 in. (1219 mm). When using this nozzle for griddle protection, the nozzle must be positioned along the cooking surface perimeter to 2 in. (50 mm) inside perimeter, and aimed at the center of the cooking surface. See Figure 4-43 and 4-44. NOZZLE LOCATION I 0-2 IN. (0—somm) f INSIDE PERIMETER 50 IN. L4 OF COOKING SURFACE (1270 mm) MAXIMUM I HEIGHT II 0F260 I II /7- NOZZLE TIP 30 IN' (762mm) I MINIMUM I H // It IIHEIGHT ( Jrsuu I NOZZLE TIP SECTION 4- SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. ii PAGE 4-19 Griddle Protection 290 (2-Flow) Nozzle - Medium Proximity Application Option 2a - Nozzle Perimeter Located (Continued) 20 in. to 30 in. (508 mm to 762 mm) above the cooking surface. The medium proximity application uses the 290 nozzle. The nozzle is stamped with 290 indicating this is a two-flow nozzle and must be counted as two flow numbers. One 290 nozzle will protect a maximum cooking area of 1440 in.2 (92903 mm2) with a maximum dimension of 48 in. (1219 mm). When using this nozzle for griddle protection, the nozzle must be positioned along the perimeter to 2 in. (50 mm) inside perimeter, and aimed at the center of the cooking surface. See Figure 4-45 and 4-46. COOKING AREA f-CENTER OF COOKING SURFACE I COOKING I I AREA I I l--- AIM POINT L 1J EDGE OF COOKING SURFACE 000243 FIGURE 4-43 000243 290 NOZZLE LOCATED ALONG ANY SIDE OF GRIDDLE SURFACE WITHIN 0-2 IN. (0-50mm) OF COOKING SURFACE EDGE. NOZZLE MUST BE AIMED AT CENTER OF COOKING SURFACE. COOKING SURFACE EDGE FIGURE 4-45 000241 COOKING AREA r t MIDPOINT OF 1 I I ]• I + III I COOKING SURFACE I p I COOKING I AIM POINT AREA l- Lj I I I I I NOZZLE LOCATION t I 0-21N.(0-51 mm) I ) INSIDE PERIMETER 30 IN. OF COOKING SURFACE (762 mm) I I I / MAXIMUM HEIGHT I I 0F290 I I / NOZZLE TIP 20 IN. (508 mm) I IMINIMUM I II IIHEIGHT I OF 290 I NOZZLE TIP I 260 NOZZLE LOCATED ALONG ANY SIDE OF GRIDDLE SURFACE WITHIN 0-2 IN. (0-51 mm) OF COOKING SURFACE EDGE. NOZZLE MUST BE AIMED AT MIDPOINT OF COOKING SURFACE. COOKING SURFACE EDGE FIGURE 4-44 000241 EDGE OF COOKING SURFACE FIGURE 4-46 000243 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-20 REV. 11 2014-SEP-01 Griddle Protection 2120 (2-Flow) Nozzle - Low Proximity Application Option 2b - Nozzle Perimeter Located (Continued) 10 in. to 20 in. (254 mm to 508 mm) above the cooking surface. The low proximity application uses the 2120 nozzle. The nozzle is stamped with 2120 indicating this is a two-flow nozzle and must be counted as two flow numbers. One 2120 nozzle will protect a maximum cooking area of 1440 in.2 (92903 mm2) with a maximum dimension of 48 in. (1219 mm). When using this nozzle for griddle protection, the nozzle must be positioned along the perimeter to 2 in. (50 mm) inside perim- eter, and aimed at the center of the cooking surface. See Figure 4-47 and 4-48. R-102 Restaurant Fire Suppression Manual Griddle Protection 2W (2-Flow) Nozzle - Low Proximity Application Option 2c - Nozzle Perimeter Located (Continued) 10 in. to 20 in. (254 mm to 508 mm) above the cooking surface. The low proximity application uses the 2W nozzle. The nozzle is stamped with 2W indicating this is a two-flow nozzle and must be counted as two flow numbers. One 2W nozzle will protect a maximum cooking area of 1080 in.2 (69677 mm2) with a maximum dimension of 36 in. (914 mm). When using this nozzle for griddle protection, the nozzle must be positioned 0-10 in. (0-254 mm) forward or behind the right to left centerline of the hazard area. See the diagram below for nozzle location and aiming. NOZZLE LOCATION OVERHEAD VIEW 0-2 IN. (0-51 mm) INSIDE PERIMETER Ls_ OFCOOKINGSURFACE 20 IN. (508 MM) I -I 36 IN. (914 mm) MAX. / I / MAXIMUM HEIGHT - 0F2120 / NOZZLE TIP I / / / I I 10 IN. (254mm) I I MINIMUM I I HEIGHT I I 0F2120 NOZZLE TIP - 0-lOIN (0- 254 mml FROM CENTERUI4EMAX. 4 2W NOZZLE AIM POINT 0-3 IN. (0-76mm) TO REAR OF COOKING SURFACE CENTER LINE WHEN 2W NOZZLE IS POSITIONEDATORTOTHE REAR OF CENTER LINE 30 I I I IN. 2W NOZZLE AIM POINT mm) MAX. ______________________________ 000243 0-10 IN. - 254 mml FROM ENTERLII'1E MAX. 0-3 IN. (0-76 mm) FORWARD OF COOKING SURFACE f I CENTER LINE WHEN 2W NOZZLE IS POSITIONED AT I i-I - OR FORWARD OF COOKING I SURFACE CENTER LINE EDGE OF' 4 008149 COOKING SURFACE FIGURE 4-47 000243 AIM POINT 9 IN. (228 mm) FROM EITHER SIDE OF COOKING AREA COOKING SURFACE FIGURE 4-49 - - FRONT VIEW - ------- CENTER OF t COOKING SURFACE I 0-3 IN. (76 mm) I NOTE: A 2W NOZZLE CAN PROTECT A COOKING GRIDDLE WITH A MAXIMUM COOKING AREA /+ SURFACE OF 30 IN X 36 IN. (762 mm X 914 mm), AT A HEIGHT OF 10-20 IN. (254 - 508 mm). -' — AIM POINT I 20 IN. -:\ THE 2W NOZZLE CAN BE POSITIONED 4 (508 mm) A MAXIMUM OF :t 10 IN. (254 mm) MAX. FORWARD OR BEHIND COOKING - - SURFACE CENTER LINE AND A MAXIMUM OF 3 IN. (76 mm) AWAY l0N. FROM EITHER SIDE OF THE COOKING (254mm) SURFACE AIMED IN 9 IN. (228 mm) TO 2120 NOZZLE LOCATED ALONG COOKING SURFACE EDGE IN. A POINT 0-3 IN. (0- 76 mm). FORWARD ANY SIDE OF GRIDDLE SURFACE OR TO THE REAR OF THE COOKING SURFACE CENTER LINE. WITHIN 0-2 IN. (0-51 mm) OF COOKING SURFACE EDGE. NOZZLE — MUST BE AIMED AT CENTER OF COOKING SURFACE. FIGURE 4-48 000241 AIM POINT 9 IN I (228 mm) FROM I EITHER SIDE OF COOKING SURFACE A 008150 FIGURE 4-50 000245 IN. 76 mm) R- 102 Restaurant Fire Suppression Manual Griddle Protection 1W (1-Flow) Nozzle - Low Proximity Application 15 in. to 20 in. (381 mm to 508 mm) above the cooking surface. The low proximity 1-flow nozzle application for the protection of griddles requires the 1W nozzle. The nozzle is stamped with 1W indicating that this is a one-flow nozzle and must be counted as one flow number. When using the 1W nozzle for low proximity griddle protection with our without obstruction, the maximum length of the cooking surface to be protected must not exceed 26 in. (660 mm). The nozzle must be centered at one end of the maximum 26 in. (660 mm) length, aimed along a centerline to a point 20 in. (508 mm) from the end of the length, protecting a maximum width of 20.5 in. (520 mm). The 1W nozzle tip must be positioned at or below the obstruc- tion, if present. The protected area begins at the point straight down from the nozzle tip. The nozzle can be positioned above the edge of the hazard area to be protected. See Figure 4-51 and 4-52. Note: If the hazard area exceeds the single nozzle coverage listed above, additional nozzles will be required. The additional nozzle can be positioned in front at high proximity or at the side at low proximity. ' I I I F . I I I 15-201N. I AIM (381 - 508 mm) I POINT I I 201N. (508 mm) 0000 007924 FIGURE 4-51 PROTECTED AREA IN. Im) SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-21 Chain Broiler Protection The following listed protection guidelines can be applied to any manufacturer's chain broilers, if the chain broiler meets the specified parameters. Chain broilers utilizing catalytic converters can be protected from overhead using model specific protec- tion identified in the "Specific Application by Model" section in System Design. Or, they can be protected with standard IN nozzle horizontal chain broiler protection with the nozzles posi- tioned at either end of the chain broiler openings. Refer to the "Horizontal Chain Broiler Protection" section for specific design information. Horizontal Chain Broiler Protection The R-1 02 system can use two IN nozzles for horizontal chain broiler protection. The nozzle is stamped iN, indicating that this is a one-flow nozzle and must be counted as one flow number (total of two flow numbers for each chain broiler being protected). Two IN nozzles are always needed for chain broiler protec- tion when the hazard area to be protected does not meet the "Overhead Broiler Protection" requirements. The maximum internal size of the broiler is 43 x 31 in. (1092 mm x 787 mm). The nozzles must be positioned at each end of the enclosed cooking chamber 1 to 3 in. (25 mm to 76 mm) above the surface of the chain and a maximum distance of 4 in. (101 mm) away from the broiler opening. The nozzles may be mounted at either corner as long as they are at opposite ends of the chain broiler and positioned to discharge diagonally across the top of the chain. See Figure 4-53 and 4-54. FIGURE 4-53 FIGURE 4-52 MAXIMUM INTER BROILER SIZE 4 (1092 X 787 mm) FIGURE 4-54 000247 Overhead Chain Broiler Protection TOP VIEW SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-22 REV. 11 2014-SEP-01 R-102 Restaurant Fire Suppression Manual Horizontal Chain Broiler Protection (Continued) The nozzles may vary in position as long as they are evenly spaced from the exhaust center and are always 1800 opposite of each other. If the opening is not square, the nozzles must be positioned along the centerline, parallel to the longest side of the opening. See Figure 4-56. The R-1 02 system can use two 1W nozzles for overhead chain broiler protection. The nozzle is stamped with 1W, indicating that this is a one-flow nozzle and must be counted as one flow number. Overhead protection is only available for chain broilers with exhaust opening dimensions that are not less than 60% of the internal broiler length and not less than 60% of the internal broiler width, to a minimum size of 12 in. x 12 in. (305 mm x 305 mm). Internal broiler size can not be larger than 32 in. x 34 in. (812 mm x 863 mm). When overhead protection is used, the nozzles must be centered above the exhaust opening within 4 to 8 in. (101 to 203 mm) of each other and they must be located 10 to 26 in. (254 to 660 mm) above the top of the broiler surface. See Figure 4-55. 12 IN. (305 mm) MINIMUM XIMUM INTERNAL 101LER SIZE X 34 IN. 12 x 863 mm) FIGURE 4-55 000248 TOP VIEW FIGURE 4-56 000249 o. Note: The Metal Blow-off Cap must be used when utilizing chain broiler protection. Example No. I - Internal broiler size is 24 in. long x 20 in. wide (609 mm x 508 mm), with an opening of 16 in. x 16 in. (406 mm x 406 mm). To determine minimum opening size, multiply the internal length and the internal width by 0.6: Length of opening —24 in. x 0.6 = 14.4 in. (609 mm x 0.6 = 366 mm) Width of opening —20 in. x 0.6 = 12.0 in. (508 mm x 0.6 = 304 mm) The minimum allowable opening for overhead protection would be 14.4 in. x 12.0 in. (365 mm x 304 mm). This example would be acceptable for overhead protec- tion. Example No. 2 - Internal broiler size is 30 in. long x 24 in. wide (762 x 609 mm) with an opening of 22 in. x 12 in. (558 x 304 mm). To determine minimum opening size, multiply internal length and internal width by 0.6: Length of opening —30 in. x 0.6 = 18.0 in. (762 mm x 0.6 = 457 mm) Width of opening —24 in. x 0.6 = 14.4 in. (609 mm x 0.6 = 365 mm) Minimum allowable opening for overhead protection would be 18 in. x 14.4 in. (457 mm x 365 mm). Because this broiler has an opening of 22 in. x 12 in. (558 mm x 304 mm), the 12 in. (304 mm) width is below the minimum allowable calculated dimension of 14.4 in. (365 mm) and therefore would not be acceptable for overhead protection. Salamander Broiler Protection The R-102 system uses three different nozzle locations for salamander broiler protection. All of the design options require a one-flow nozzle. 1 NOZZLE (PART NO. 419335) 1 NOZZLE 21N - LOCATION ZONE :304 mm) 6 IN. (152 mm) 6 IN. (152 mm) AT CENTER OF BROILER OPENING AIM AT CENTER OF BROILER OPENING R- 102 Restaurant Fire Suppression Manual Salamander Broiler Protection - IN (1-Flow) Nozzle Overhead A salamander broiler with a maximum hazard area (internal broiler chamber) of 16 in. (406 mm) deep x 29 in. (736 mm) wide can be protected using a 1 nozzle. The nozzle is stamped with iN, indicating that this is a one-flow nozzle. The single 1 N nozzle must be located directly in line with either vertical edge of the broiler opening, 6 in. (152 mm) to 12 in. (304 mm) in front of the broiler, and 0 in. to 12 in. (304 mm) above the top of the broiler. The nozzle must be aimed at the center of the broiler opening. See Figure 4-57a. VERTICAL EDGE OF BROILER OPENING SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. ii PAGE 4-23 Salamander Broiler Protection - IN (1-Flow) Nozzle Local Note: The use of the Agent Distribution Hose should be consid- ered when protecting a salamander broiler/range combination appliance that employs casters. A salamander broiler with a maximum hazard area (internal broiler chamber) of 15 in. (381 mm) deep x 31 in. (787 mm) wide m. can be protected using a 1 N nozzle. The nozzle is stamped with iN, indicating that this is a one-flow nozzle. The single 1 N nozzle must be affixed to the side of the cooking chamber, above the grate on either vertical edge of the broiler opening. The nozzle must be aimed at the center of the grates. See Figure 4-57c. FIGURE 4-57a 008426 Salamander Broiler Protection - IF (1-Flow) Nozzle Overhead 1N NO; _ AT CENTER OF GRATES FIGURE 4-57c 008428 A salamander broiler with a maximum hazard area (internal broiler chamber) of 15.5 in. (393 mm) deep x 31 in. (787 mm) wide can be protected using a 1 F nozzle. The nozzle is stamped with 1 F, indicating that this is a one-flow nozzle. The single 1 F nozzle must be located directly in line with the center of the broiler opening, 8 in. (203 mm) to 12 in. (304 mm) in front of the broiler and 12 in. (304 mm) to 18 in. (457 mm) above the top of the broiler. The nozzle must be aimed at the center of the top broiler opening when the grate is located in the middle position. The nozzle must be orientated so the nozzle tip flats are parallel with the grate left to right centerline. See Figure 4-57b. iF NOZZLE -ø NOZZLE (PART NO 6 I (15 2 N. MM) LOCATION ZONE 419333) 8 IN. (203 mm) 41N. \\ 121N (101 mm (304 mm) AIM AT CENTER OF THE AIM AT CENTER OF THE TOP TOP BROILER OPENING BROILER OPENING WHEN THE WHEN THE GRATE GRATE IS LOCATED IN THE IS LOCATED IN THE MIDDLE POSITIONAIM AT CENTER MIDDLE POSITION OF BROILER OPENING FIGURE 4-57b 266426 Upright Broiler/Salamander Protection The R-102 system uses two 1/2N Nozzles for all upright broiler P. protection. The nozzle is stamped 1/2N, indicating that this is a half-flow nozzle. A pair of these nozzles will equal one flow number. Two 1/2N nozzles will protect a maximum hazard area (internal broiler chamber) of 30 in. x 32.5 in. (761 mm x 825 mm). These nozzles must always be used in pairs on an upright broiler. One nozzle must be positioned above the grate and pointed at the back opposite corner of the broiler chamber. The second nozzle must be pointed down into the center of the drip pan through the open slot. See Figure 4-58. Upright Broiler/Salamander Protection (Continued) UPRIGHT BROILER BROILER CHAMBER R IF AN FIGURE 4-58 000252 Gas-Radiant/Electric Char-Broiler Protection The R-102 system uses the 1N nozzle for gas-radiant/electric char-broiler protection. The nozzle is stamped with a iN, indicating that this is a one-flow nozzle and must be counted as one flow number. One 1 N nozzle will protect a hazard with a maximum length of 36 in. (914 mm) and a total cooking area which does not exceed 864 in.2 (55741 mm2). The nozzle tip must be located 15 in. to 40 in. (381 mm to 1016 mm) above the hazard surface. When using this nozzle for gas-radiant/electric char-broiler protection, the nozzle must be positioned anywhere along or within the perimeter of the maximum cooking area and shall be aimed at the center of the cooking surface. See Figure 4-59a. W SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-24 REV. 11 2014-SEP-01 R-102 Restaurant Fire Suppression Manual Electric Char-Broiler Protection (Optional) The R-102 system uses the iN nozzle for electric char-broiler protection. The nozzle is stamped with a iN, indicating that this is a one-flow nozzle and must be counted as one flow number. One 1 N nozzle will protect a hazard with a maximum length of 34 in. (863 mm) and a total cooking area which does not exceed 680 in.2 (43870 mm2). The nozzle tip must be located 20 in. to 50 in. (508 mm to 1270 mm) above the hazard surface. When using this nozzle for electric char-broiler protection, the nozzle must be positioned anywhere along or within the perimeter of the maximum cooking area and shall be aimed at the center of the cooking surface. See Figure 4-59b. 4 50 IN. (1270 mm) / I MAXIMUM / 20 IN. (508 mm) MINIMUM 000257 FIGURE 4-59b 40 IN. (1016 mm) I / I MAXIMUM I15IN)381mm) 'MINIMUM 000257 FIGURE 4-59a R- 102 Restaurant Fire Suppression Manual Lava Rock (Ceramic) Char-Broiler Protection The R-102 system uses the iN nozzle for all lava rock char- broiler protection. The nozzle is stamped with 1N, indicating that this is a one-flow nozzle and must be counted as one flow number. One iN nozzle will protect a hazard which has a maximum length of 24 in. (609 mm) and a total cooking area which does not exceed 312 in.2 (20128 mm2). The nozzle tip must be located 18 in. to 35 in. (457 mm to 889 mm) above the hazard surface. When using this nozzle for lava rock (ceramic) char- broiler protection, the nozzle must be positioned anywhere along or within the perimeter of the maximum cooking area and angled to the center. See Figure 4-60. COOKING AREA -.COOKING AREA I I ! SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-25 Natural Charcoal Broiler Protection The R-i 02 system uses the 1 N nozzle for all natural charcoal broiler protection. The nozzle is stamped with 1 N indicating that this is a one-flow nozzle and must be counted as one flow number. One 1 N nozzle will protect a hazard area which has a maximum length of 24 in. (610 mm) and a total cooking area which does not exceed 288 in.2 (18580 mm2). The nozzle tip must be located 18 in. to 40 in. (457 mm to 1016 mm) above the hazard surface. When using this nozzle for natural charcoal broiler protection, the nozzle must be positioned anywhere along or within the perimeter of the maximum cooking area and aimed at the center of the cooking surface. See Figure 4-61. The coverage of such appliances only applies when the depth of the charcoal does not exceed 4 in. (101 mm). COOKING -"k-.COOKING AREA AREA I --I - Nr Jr / 351N. (889 mm) I MAXIMUM 18 IN. // I (457 mm) / I MINIMUM I 000259 4 IN. (101 mm)\ MAXIMUM , DEPTH • 1r /I 40 IN. I (1016 mm) I MAXIMUM I i I A 18 IN. (457 mm) 000259 FIGURE 4-60 FIGURE 4-61 COOKING AREA COOKING AREA A I - I I COOKING AP'k COOKING AREA AREA : SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-26 REV. 11 2014-SEP-01 Alternate Ceramic/Natural Charcoal Char-broiler Protection The R-102 system may also use the 3N nozzle for all ceramic (lava rock) and natural charcoal char-broiler protection. The nozzle is stamped with 3N, indicating that this is a three-flow nozzle and must be counted as three flow numbers. One 3N nozzle will protect a hazard which has a maximum length of 30 in. (762 mm) and a total cooking area which does not exceed 720 in.2 (46451 mm2). The nozzle tip must be located 14 in. to 40 in. (355 mm to 1016 mm) above the hazard surface. The nozzle must be positioned anywhere along or within the perimeter of the maximum cooking area and angled to the center. See Figure 4-62. For natural charcoal char-boiler protection, this coverage only applies when the depth of the charcoal does not exceed 4 in. (101 mm). R-102 Restaurant Fire Suppression Manual Wood Fueled Char-Broiler Protection The R-102 system uses the 3N nozzle for mesquite char-broiler m. protection. The nozzle is stamped with 3N indicating that this is a three-flow nozzle and must be counted as three flow numbers. One 3N nozzle will protect a hazard which has a maximum length of 30 in. (762 mm) and a total cooking area which does not exceed 720 in.2 (46451 mm2). The nozzle tip must be located 14 in. to 40 in. (355 mm to 1016 mm) above the hazard surface. The nozzle must be positioned anywhere along or within the perimeter of the maximum cooking area and aimed at the center of the cooking surface. See Figure 4-63. Mesquite logs and pieces, no larger than 4 in. (102 mm) in diam- eter, may be protected with a maximum allowable wood depth of 6 in. (152 mm). I 40 IN. I / (1016 mm) / 401N. MAXIMUM (1016 mm) MAXIMUM \ / (125 mm) / MAXIMUM \ /,14 . 6 IN. (355 mm) 4 IN. (101 mm) I MINIMUM MAXIMUM / (355 mm) DEPTH \\ MINIMUM DEPTH / 000259 I 1 000259 I FIGURE 4-63 FIGURE 4-62 R- 102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-27 Wok Protection The R-1 02 system uses two different nozzles for the protection of woks. 1. A 260 nozzle will protect a wok 14 in. (355 mm) minimum diameter up to 30 in. (762 mm) maximum diameter. The wok depth must be no less than 3.75 in. (95 mm) and no greater than 8 in. (203 mm). The nozzle is stamped with 260 indicating that this is a two-flow nozzle and must be counted as two flow numbers. When using this nozzle, the nozzle must be positioned as shown in Figure 4-64. NOZZLE MUST BE POSITIONED WITHIN 1 IN. (25 mm) RADIUS OF THE CENTER OF THE WOK, POINTED VERTICALLY DOWN 260 NOZZLE I 35-45 IN. (889- 1143 mm) MINIMUM DEPTH 3.75 IN. (95 mm) MAXIMUM DEPTH 8 IN. (203 mm) I t 14 IN. (355 mm) MINIMUM DIAMETER 30 IN. (762 mm) MAXIMUM DIAMETER FIGURE 4-64 000261 A 1 nozzle will protect a wok 11 in. (279 mm) minimum diameter up to 24 in. (609 mm) maximum diameter. The wok depth must be no less than 3 in. (76 mm) and no greater than 6 in. (152 mm). The nozzle is stamped with iN indi- cating that this a one-flow nozzle and must be counted as one flow number. When using this nozzle, the nozzle must be positioned anywhere along or within the perimeter of the wok, aimed at the center, 30 in. to 40 in. (762 mm to 1016 mm) above the hazard surface, as shown in Figure 4-65. NOTICE When using this type of wok protection, only five flow numbers are allowed on a 1.5 gal (5.7 L) system, and only eleven flow numbers are allowed on a 3 gal (11.4 L) system. I: / 40 IN. (1016 mm) 30 IN. (762 MINIMUM DEPTH mm) 3.0 IN. (76 mm) MAXIMUM DEPTH 6.0 IN. (152 mm) f 11 IN. (279 mm) MINIMUM DIAMETER 24 IN. (609 mm) MAXIMUM DIAMETER FIGURE 4-65 000261 SECTION 4—SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-28 REV. 11 2014-SEP-01 Nozzle Application Chart The following chart has been developed to assist in calculating NOTICE the quantity and type of nozzle required to protect each duct, This chart is for general reference only. See plenum, or appliance, complete details for each type of hazard. Minimum Nozzle Maximum Hazard Nozzle Nozzle Nozzle Stamping - Hazard Dimensions Quantity Heights Part No. Flow No. Duct or Transition Length - Unlimited 1 - 439839 1W (Single Nozzle) Perimeter —50 in. (1270 mm) Diameter - 16 in. (406 mm) Duct or Transition Length - Unlimited 1 - 439840 2W (Single Nozzle) Perimeter - 100 in. (2540 mm) Diameter - 31 7/8 in. (809 mm) Duct or Transition Length - Unlimited 2 - 439840 2W (Dual Nozzle) Perimeter - 150 in. (3810 mm) Diameter-48 in. (1219 mm) Electrostatic Precipitator Individual Cell 1 - 439837 1/2N (At Base of Duct) Plenum Length - 10 ft (3.0 m) 1 - 439838 1 (Horizontal Protection) Plenum Length —6 ft (1.8 m) 1 - 439839 1W (Horizontal Protection) Width - 4 ft (1.2 m) Plenum Length —4 ft (1.2 m) 1 - 439839 1W (Vertical Protection) Width - 4 ft (1.2 m) Fryer (Split or Maximum Size Non-Split Vat) (without drip board) 14 in. (355 mm) x 15 in. (381 mm) 1 13 - 16 in. 439845 290 Low Proximity (330 - 406 mm) Fryer (Split or Maximum Size Non-Split Vat) (without drip board) 14 1/2 in. (368 mm) x 14 in. (355 mm) 1 16-27 in. 439845 290 Medium Proximity (406 - 685 mm) Fryer (Split or Maximum Size Non-Split Vat)* (without drip board) 15 in. (381 mm) x 14 in. (355 mm) High Proximity 1 27 - 47 in. 439842 230 Medium Proximity 1 20 —27 in. 439843 245 Fryer (Non-Split Vat Only) Maximum Size (without drip board) 19 1/2 in. (495 mm) x 19 in. (482 mm) High Proximity 1 21 - 34 in. 439841 3N Low Proximity 1 13 - 16 in. 439845 290 Maximum Size (without drip board) 18 in. (457 mm) x 18 in. (457 mm) High Proximity 1 25 - 35 in. 439841 3N (635-889 mm) * For multiple nozzle protection of single fryers, see detailed information on Pages 4-10 and 4-11. R- 102 Restaurant Fire Suppression Manual SECTION 4 - SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-29 Nozzle Application Chart (Continued) Minimum Nozzle Maximum Hazard Nozzle Nozzle Nozzle Stamping - Hazard Dimensions Quantity Heights Part No. Flow No. Fryer (Non-Split Vat Only) Maximum Size (Continued) (without drip board) 14 1/2 in. (368 mm) x 16.5 in. (419 mm) High Proximity 1 16-21 in. 439845 290 (406-533 mm) Fryer (Non-Split Maximum Size Vat Only)* (with drip board) 21 in. (533 mm) x 14 in. (355 mm) (Fry Pot must not exceed 15 in. x 14 in. (381 mm x 355 mm)) High Proximity 1 27 - 47 in. 439842 230 (685— 1193 mm) Medium Proximity 1 20 - 27 in. 439843 245 (508 - 685 mm) Maximum Size (with drip board) 25 3/8 in. (644 mm) x 19 1/2 in. (495 mm) (Fry pot side must not exceed 19 1/2 in. (495 mm) x 19 in. (483 mm) High Proximity 1 21 - 34 in. 439841 3N (533-863 mm) Low Proximity 1 13-16 in. 439845 290 (330 - 406 mm) Maximum Size (with drip board) 18 in. (457 mm) x 27 3/4 in. (704 mm) High Proximity 1 25 - 35 in. 439841 3N (635 - 889 mm) Maximum Size (with drip board) 14 1/2 in. (368 mm) x 26.5 in. (673 mm) High Proximity 1 16 —21 in. 439845 290 (406 - 533 mm) Fryer (Split or Maximum Size Non-Split Vat) (with drip board) 14 in. (355 mm) x 21 in. (533 mm) 1 13 - 16 in. 439845 290 Low Proximity (330 - 406 mm) Fryer (Split or Maximum Size Non-Split Vat) (with drip board) 14 1/2 in. (368 mm) x 26 1/2 in. (673 mm) 1 16 —27 in. 439845 290 Medium Proximity (406 - 685 mm) *For multiple nozzle protection of single fryers, see detailed information on Pages 4-10 and 4-11. 30-50 in. (762-1270 mm) (perimeter located) 30-50 in. (762-1270 mm) (center located) 35 - 40 in. (889-1016 mm) (perimeter located) 20-30 in. (508 - 762 mm) (perimeter located) 15-20 in. (381 —508 mm) (center located) 439844 260 439845 290 439838/439865 1 N/1 NSS 439845 290 439839 1W SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-30 REV. 11 2014-SEP-01 Nozzle Application Chart (Continued) Minimum Maximum Hazard Nozzle Hazard Dimensions Quantity Range Longest Side (High Proximity) 32 in. (812 mm) Area - 384 in.2 (24774 mm2) Longest Side (Low Proximity) 24 in. (609 mm) Area —432 j2 (27870 mm2) Longest Side 28 in. (711 mm) Area - 336 in.2 (21677 mm2) Longest Side 32 in. (812 mm) Area —384 in.2 (24774 mm2) Longest Side (High Proximity) 28 in. (711 mm) Area-672 in.2 (43354 mm2) Longest Side (Medium Proximity) 32 in. (812 mm) Area - 768 in.2 (49548 mm2) Longest Side (Low Proximity) 2 36 in. (914 mm) Area - 1008 in.2 (65032 mm2) Griddle Longest Side (High Proximity) 48 in. (1219 mm) Area —1440 in.2 (92903 mm2) Longest Side (High Proximity) 30 in. (762 mm) Area - 720 in.2 (46451 mm2) Longest Side (High Proximity) 36 in. (914 mm) Area - 1080 j2 (69677 mm2) Longest Side (Medium Proximity) 48 in. (1219 mm) Area - 1440 in.2 (92903 mm2) Longest Side (Low Proximity) 26 in. (660 mm) Area - 533 in.2 (34387 mm2) R- 102 Restaurant Fire Suppression Manual Nozzle Nozzle Heights Part No. 30 —40 in. 439838 (762-1016 mm) Nozzle Stamping - Flow No. 1 15-20 in. 439838 1 (381 - 508 mm) 40-48 in. (1016— 1219 mm) (With Backshelf) 30-40 in. (762-1016 mm) (With Backshelf) 40-50 in. (1016-1219 mm) 439836 iF 439844 260 439843 245 30-40 in. 439844 260 (762-1016 mm) 15-20 in. 439845 290 (381 —508 mm) R-102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-31 Nozzle Application Chart (Continued) D. Minimum Maximum Hazard Nozzle Nozzle Hazard Dimensions Quantity Heights Griddle (Continued) Longest Side (Low Proximity) 1 10-20 in. 36 in. (914 mm) (254-508 mm) Area - 1080 in.2 (perimeter located) (69677 mm2) Longest Side (Low Proximity) 1 10-20 in. 48 in. (1219 mm) (254 - 508 mm) Area - 1440 in.2 (perimeter (92903 mm2) located) Chain Broiler* Length —34 in. (863 mm) 2 10 —26 in. (Overhead Protection) Width - 32 in. (812 mm) (254 - 660 mm) Chain Broiler Length - 43 in. (1092 mm) 2 1 -3 in. (Horizontal Protection) Width - 31 in. (787 mm) (25 - 76 mm) Gas-Radiant/Electric Longest Side - 36 in. (914 mm) 1 15 —40 in. Char-Broiler Area —864 in.2 (381 - 1016 mm) (55741 mm2) Electric Char-Broiler Longest Side - 34 in. (863 mm) 1 20 - 50 in. Area —680 in.2 (508 - 1270 mm) (43870 mm2) Lava-Rock Broiler Longest Side —24 in. (609 mm) 1 18 —35 in. Area —312 in.2 (457-889 mm) (20128 mm2) Natural Charcoal Broiler Longest Side —24 in. (609 mm) 1 18-40 in. Area —288 in.2 (457— 1016 mm) (18580 mm2) Lava-Rock or Natural Longest Side - 30 in. (762 mm) 1 14 —40 in. Charcoal Char-Broiler Area —720 in.2 (355 -1016 mm) (46451 mm2) Wood Fueled Char-Broiler Longest Side - 30 in. (762 mm) 1 14 —40 in. Area —720 in.2 (355 -1016 mm) (46451 mm2) Upright Broiler! Length - 32.5 in. (825 mm) 2 - Salamander Width —30 in. (762 mm) Salamander Length - 29 in. (736 mm) 1 - Broiler Width - 16 in. (406 mm) Length - 31 in. (787 mm) 1 - Width - 15 in. (381 mm) Length - 31 in. (787 mm) 1 - Width - 15 in. (381 mm) Wok l4 in. —30 in. (355-762mm) 1 35-45in. Diameter (889 -1143 mm) 3.75 - 8.0 in. (95 - 203 mm) Deep 11 in. —24 in. (279-609 mm) 30-40 in. Diameter (762— 1016 mm) 3.0-6.0 in. (76— 152 mm) Deep * Minimum chain broiler exhaust opening —12 in. x 12 in. (305 mm x 305 mm), and not less than 60% of internal broiler size. Nozzle Nozzle Stamping - Part No. Flow No. 439840 2W 439846 2120 439838/439865 iN/i NSS 439838/439865 iN/i NSS 439838/439865 1 N/1 NSS 439841 3N 439841 3N 439838/439865 iN/i NSS 439839/439864 1W/1 WSS 439838/439865 iN/i NSS 439838/439865 1N/1 NSS 439837 1/2N 439838 1 439836 iF 439838 iN 439844 260 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-32 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL Due to the configuration, application, and/or additional features that pose protection problems using conventional protection, noted in the guidelines previously addressed, the following appli- ances/applications are considered hazard specific. The following hazard specific applications have been individually tested and listed by make and model number of the equipment designated. Dean Industries Gas Fryer, Model 2424 GTI, 120,000 BTU/ hr. Rating This specialized gas fryer can be protected with a combination of a 290 nozzle and a 1W nozzle for low proximity (7 3/4 - 8 in. (197 - 203 mm) nozzle height only) and two 230 nozzles (Part No. 419339) for high proximity (45 in. (1143 mm) nozzle height only). The maximum dimension of the fry pot is 24 in. x 24 in. (610 mm x 610 mm). Nozzles must be positioned and aimed as shown in Figure 4-66. Note: For low proximity protection, see Special Piping Layout in Figure 4-67. Dean Industries Model GTI Gas Fryer Special Piping Layout Section A (Tank to Hood Penetration) Piping Limitations Maximum Length: 30 ft (9.1 m) Maximum Rise: 6 ft (1.8 m) Maximum Number of 900 Elbows: 7 Maximum Number of Tees: 0 R- 102 Restaurant Fire Suppression Manual FRY POT CENTERLINE 8 IN. 1118 IN. (203 mm) 11/8 IN (28 mm) (28 mm) 1W NOZZLE 6 IN __.1jI' 290 NOZZLE __, (152 mm) ri 1I. I AIM POINT - OINT I 73/4-8 IN. ONLY L--------LI2.LJ (196-203 mm) 4 000282 LOW PROXIMITY (73/4-8 IN. (196-203 mm) NOZZLE HEIGHT) —I 2 1/4 IN. - 21/4 IN. (57 mm) (57 mm) 230 NOZZLE FRONT EDGE A OF FRY POT 230 NOZZLE t 11 IN. (279 mm) 45 IN NLY i (1143 mm) TOP OFFRYER \I I AIM POINT I LJ HIGH PROXIMITY (45 IN. Iv — (1143 mm) NOZZLE HEIGHT ONLY) FIGURE 4-66 Section B (Hood Penetration to Nozzles) Piping Limitations Piping configuration shall be as shown with ±1/4 in. (6 mm) tolerance on dimensions. All nozzles shall be at the same elevation. Each pair of appliance nozzles shall be equally spaced from left-to-right centerline of fryer. 290 [Ile fW 2 1/4 IN. 21 IN. (533 mm) or (57 mm) I g 24 IN. (609 mm) TO 3 GAL (11.4 L) TANK -__--0.1 21/8 IN. 23/4 IN. 2901 (69 mm) HOOD PENETRATION 1W SECTION A 1I4 IN. IN (533 mm) or 290 21 (209 mm) 21/4 IN. 24 IN. (609 mm) 295/8 IN. (752 mm) 290 2 11/16 IN. 1W(68 mm) 21 IN, (533 mm) or (57 mm) (609 mm) 21/4 IN. (57 mm) 21/4 IN. (57 mm) SPECIFIC DISCHARGE PIPING FOR LOW PROXIMITY PROTECTION OF FOUR DEAN INDUSTRIES MODEL GTI GAS FRYERS FIGURE 4-67 000284 BACK OF FRYER 41/2 IN. (114 mm) 4 14I (355 SIDE VIEW OF FRYER 000285 R- 102 Restaurant Fire Suppression Manual SPECIFIC APPLICATION BY MODEL (Continued) Far West Hospitality Products Gas Fryer, Model PAR-1 -20, 63000 BTU/hr Rating This specialized gas fryer can be protected with a single, 290 nozzle. The maximum dimension of the fry pot is 21 in. x 21 in. (533 mm x 533 mm). The 290 nozzle must be located on the front-to-rear centerline and aimed at the center of the cooking surface. See Figure 4-68. SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-33 Frymaster 14 KW - 208V Electric Fryer, Model MACH 14 Series This specialized single vat electric fryer can be protected either with a single 230 nozzle located 27 in. to 47 in. (685 mm to 1193 mm) above the top surface of the fryer or with a single 245 nozzle located 20 in. to 27 in. (508 mm to 685 mm) above the top surface of the fryer. Either nozzle must be located anywhere along or within the perimeter of the cooking surface and aimed at the midpoint. See Figure 4-69. The maximum size of the fry pot (without drip board) is 13 3/4 in. x 16 3/4 in. (349 mm x 425 mm) and the maximum size of the cooking surface (with drip board) is 13 3/4 in. x 20 7/8 in. (349 mm x 530 mm). The vat may be divided in half to make two split vats. 230 NOZZLE TIP OR 245 NOZZLE TIP ANYWHERE ALONG OR WITHIN THE PERIMETER OF THE COOKING SURFACE AND AIMED AT THE MIDPOINT. 207/BIN. 230 NOZZLE (530 mm) MAXIMUM - - 230 NOZZLE 27 IN. - 47 IN. (685 mm - 1193 mm) ABOVE TOP SURFACE OF FRYER 133/4 IN. (349 mm) MAXIMUM 290 NOZZLE LOCATED ON FRONT-TO-REAR CENTERLINE ±4.5 IN. (114 mm) FROM SIDE TO SIDE CENTERLINE AND AIMED AT CENTER OF COOKING AREA. 163/4 IN. (425 mm) MAXIMUM FIGURE 4-69 000209 14 (355 FIGURE 4-68 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-34 REV. 11 2014-SEP-01 R-102 Restaurant Fire Suppression Manual SPECIFIC APPLICATION BY MODEL (Continued) Frymaster Energy Efficient RE 14 Fryer This electric fryer can be protected with either a single 230 nozzle located 27 to 47 in. (685 mm to 1193 mm) above the top surface of the fryer or with a single 245 nozzle located 20 to 27 in. (508 mm to 685 mm) above the top surface of the fryer. Either nozzle must be located anywhere along or within the perimeter of the cooking surface and aimed at the midpoint. See Figure 4-70. The maximum size of the fry pot (without drip board) is 14 x 15 1/2 in. (355 mm x 393 mm) and the maximum size of the cooking surface (with drip board) is 14 x 20 7/8 in. (355 mm x 530 mm). The vat may be divided in half to make two split vats. 230 NOZZLE TIP OR 245 NOZZLE TIP ANYWHERE ALONG OR WITHIN THE PERIMETER OF THE COOKING SURFACE AND AIMED AT THE MIDPOINT. 207/8 IN. (530 mm) 230 NOZZLE MAXIMUM 230 NOZZLE 245 271N.-471N. / NOZZLE (685 mm - 14 IN.<I (355 mm) I MAXIMUM I / 1193 mm) ABOVE TOP SURFACE OF FRYER NOZZLE I I 27 IN. I / I (508mm- I I I 685mm) I / ABOVETOP / SURFACE OF I I I IFRYER I MA 151/2 IN. (393 mm) MAXIMUM FIGURE 4-70 McDonald Fryer (Nozzle Heights of Less Than 20 in. (508 mm)) When the 245 nozzle is used to protect McDonald's fryers at heights less than 20 in. (508 mm) above the top of the fryer, the following appliance and distribution piping rules shall apply: 1. Each McDonald's gas or electric fryer shall be protected by one 245 nozzle. The fryer vat dimensions for one full vat or two split vats shall not exceed 14 in. x 15 in. (355 mm x 381 mm) without the dripboard and 14 in. x 21 in. (355 mm x 533 mm) with the dripboard. The heat input rating of the fryer shall not exceed 122,000 BTU/HR. The 245 nozzle shall be located 18 in. to 20 in. (457 mm to 508 mm) above the top of the fryer vat, 2 in. to 2 1/4 in. (51 mm to 57 mm) to the right or left of the front-to-rear vat centerline, and 0 to 3 1/4 in. (0 to 82 mm) forward of the right-to-left vat centerline, and aimed at the vat center point. See Figure 4-71. REAR FRONT-TO-REAR VAT CENTERLINE I RIGHT-TO-LEFT VAT I CENTERLINE I AIM I POINT NOZZLE j I IN. LOCATION I 2 mm) ZONES 2 IN. (51 mm) 21/4 IN. I I 21/4 IN. (57 mm) , (57 mm) FRONT FIGURE 4-71 002297 The distance between the start of the first branch line and the start of the last branch line shall not exceed 79 in. (2006 mm). The total length of all branch lines shall not exceed 162 in. (4114 mm). The 3 gallon agent tank shall be elevated above the connec- tions between the supply and branch lines. The requirements of the following table shall not be exceeded: Duct Plenum Appliance Supply Branch Branch Branch Requirement Line Line Line Line Pipe Size 3/8 in. 3/8 in. 3/8 in. 3/8 in. Maximum Length 140 in. 67 in. 6 in. 42 in. (3556 mm) (1701 mm) (152 mm) (1066 mm) Minimum Length 81 in. 4 in. 4 in. 17 in. (2057 mm) (101 mm) (101 mm) (431 mm) Maximum 5 3 1 6 90° Elbows Maximum Tees 0 1 1 1 Maximum Flow 11 2 1 2 Numbers Minimum Flow 5 0 0 1/2 Numbers TOP VIEW SIN. (127 mm) /16 IN. 'mm) 5 IN. 6mm) SIDE VIEW 79/16 IN. R- 102 Restaurant Fire Suppression Manual SPECIFIC APPLICATION BY MODEL (Continued) Henny Penny Mono Rail Center Lift System - Models 690, 691,692 Nozzle Type: One 1 N nozzle (Upper position) One 1 F nozzle (Lower position) Nozzle Location: IN Nozzle (Upper position): From the Tee Block, position nozzle tip 16 in. (406 mm) up from base of fryer surface and 5 in. (127 mm) in from right side of appliance back shroud IF Nozzle (Lower Position): Running down from the Tee Block to the base of the fryer, position the nozzle tip 2 in. (51 mm) from back side of fry vat, and 8 in. (203 mm) in from the right side of appliance back shroud Nozzle Aiming Point: IN Nozzle: At center point of fry vat IF Nozzle: The 1 F nozzle is a flat spray nozzle and the spray must be horizontal to that of the edge of the back lip of the fry vat System Coverage: Each fryer requires a minimum of 3 gal (11.4 L) of ANSULEX Low pH agent discharging through the two one-flow nozzles (1 N and 1 F) SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-35 Note: In this application, R-102 agent storage tanks must be pressurized from a dedicated R-102 double-tank nitrogen cartridge. The cartridge utilized for this hazard-specific Henny Penny fryer protection cannot be shared with tanks intended for standard R-102 protection. Standard protection will require an expellant gas cartridge installed in another actuation device such as an AUTOMAN regulated release or regulated actuator assembly. NOTE 1: IT IS RECOMMENDED THAT THE AGENT DISTRIBUTION HOSE Kit (PART NO. 435982) BE UTILIZED DURING SYSTEM INSTALLATION. NOTE 2: VAT DIMENSIONS - 16 IN. (406 mm) WIDTH 201/4 IN. (514 mm) LENGTH 281/2 IN. (724 mm) DEPTH MAXIMUM LID HEIGHT ABOVE VAT - 15 IN. (381 mm) TEE BLOCK FRONT VIEW (TEE BLOCK LOCATION) FIGURE 4-72 AIMINO POINT 5 IN. IM) N. nm) SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-36 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL (Continued) Henny Penny Dual Lift System - Models 580, 581, 582, 590, 591, 592, 680, 682, 691 Nozzle Type: One 1 N nozzle (Upper position) One 1 F nozzle (Lower position) Nozzle Location: IN Nozzle (Upper position): From the Tee Block, position nozzle tip 16 in. (406 mm) up from base of fryer surface and 5 in. (127 mm) in from left side of appliance back shroud IF Nozzle (Lower position): Running down from the Tee Block to the base of the fryer, position the nozzle tip 2 in. (51 mm) from back side of fry vat, and 8 in. (203 mm) in from the left side of appliance back shroud. Nozzle Aiming Point: IN Nozzle: At center point of fry vat IF Nozzle: The 1 F nozzle is a flat spray nozzle and the spray must be horizontal to that of the edge of the back lip of the fry vat System Coverage: Each fryer requires a minimum of 3 gal (11.4 L) of ANSULEX Low pH agent discharging through the two one-flow nozzles (iN and 1 F) NOTE 1: IT IS RECOMMENDED THAT THE AGENT DISTRIBUTION HOSE KIT (PART NO. 435982) BE UTILIZED DURING SYSTEM INSTALLATION. NOTE 2: VAT DIMENSIONS - 16 IN. (406 mm) WIDTH 201/4 IN. (514 mm) LENGTH 281/2 IN. (724 mm) DEPTH MAXIMUM LID HEIGHT ABOVE VAT - 15 IN. (381 mm) 79/16 IN. TEE 1613/ (427 R- 102 Restaurant Fire Suppression Manual Note: In this application, R-102 agent storage tanks must be pressurized from a dedicated R-102 double-tank nitrogen cartridge. The cartridge utilized for this hazard-specific Henny Penny fryer protection cannot be shared with tanks intended for standard R-102 protection. Standard protection will require an expellant gas cartridge installed in another actuation device such as an AUTOMAN regulated release or regulated actuator assembly. FRONT VIEW SIDE VIEW (TEE BLOCK LOCATION) FIGURE 4-73 1.25 IN. (32 mm) 16.7 (425 I R- 102 Restaurant Fire Suppression Manual SPECIFIC APPLICATION BY MODEL (Continued) Henny Penny Dual Lift System - Model PXE-100 Nozzle Type: One 1 N nozzle (Upper position) One 1 F nozzle (Lower position) Nozzle Location: IN Nozzle (Upper position): From the Tee Block, position nozzle tip 16.75 in. (425 mm) up from base of fryer surface and 1.75 in. (44 mm) in from right side of appliance back shroud IF Nozzle (Lower position): Running down from the Tee Block to the base of the fryer, position the nozzle tip 2 in. (51 mm) up from the base of the fryer surface, and 2.25 in. (57 mm) in from the right side of appliance back shroud Nozzle Aiming Point: IN Nozzle: At center point of fry vat IF Nozzle: The 1 nozzle is a flat spray nozzle and the spray must be horizontal to that of the edge of the back lip of the fry vat System Coverage: Each fryer requires a minimum of 3 gal (11.4 L) of ANSULEX Low pH agent discharging through the two one-flow nozzles (1 N and 1 F) NOTE 1: IT IS RECOMMENDED THAT THE AGENT DISTRIBUTION HOSE KIT (PART NO. 435982) BE UTILIZED DURING SYSTEM INSTALLATION. NOTE 2: VAT DIMENSIONS - 14.93 IN. (379 mm) WIDTH 20.55 IN. (522 mm) LENGTH 17.42 IN. (442 mm) DEPTH HEAT OUTPUT- 17kW SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-37 Note: In this application, R-102 agent storage tanks must be pressurized from a dedicated R-102 double-tank nitrogen cartridge. The cartridge utilized for this hazard-specific Henny Penny fryer protection cannot be shared with tanks intended for standard R-102 protection. Standard protection will require an expellant gas cartridge installed in another actuation device such as an AUTOMAN regulated release or regulated actuator assembly. TOP VIEW t 1.75 IN. (44mm) TOP NOZZLE 2 IN. (51 mm) iv F2.25 IN. (57 mm) BOTTOM NOZZLE FRONT VIEW SIDE VIEW (TEE BLOCK LOCATION) (NOZZLE LOCATION) FIGURE 4-74 009481 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-38 REV. 11 2014-SEP-01 R- 102 Restaurant Fire Suppression Manual SPECIFIC APPLICATION BY MODEL (Continued) NOZZLE CROSS SECTION VIEW Pitco SPINFRESH Fryer - Models MEII, MGII, SEI4, SEI4R, SEI4X, SGI44S, SGI4RS, SEH50, SEH50I7, SGH50, SGH50I7, SSH55, SSH55R Nozzle Quantity/Type: Two 2120 nozzles One Agent Distribution Hose and Restraining Cable Kit (Part No. 435982) must be utilized for each fryer (see Figure 4-78) The 3/8 in. Quik-Seal mechanical bulkhead fitting (Part No. 77285) must be utilized for the connections through fryer cover. Nozzle must be installed with the standard Metal Blow-Off Cap (Part No. 439861) or the Stainless Steel Blow-Off Cap (Part No. 439866). Fryer electrical power source must be connected for electri- cal shutdown upon system actuation through the use of the ANSUL R-102 Snap Action Switch Kit (Part Nos. 423878- 423881). FRYER FLUE CLOSE NIPPLE o - ELBOW k_._.CLOSE NIPPLE 4—T 3 IN. ± 0.125 IN. I 9 (76 mm* 3mm) *-2120 NOZZLE TO NOZZLE TIP 6.25 IN. ± 0.125 IN. (159 mm ±3mm) FIGURE 4-76 009459 FIGURE 4-77 090000 FIGURE 4-75 009476 p 61N. (152mm) (152 MM) — 14 IN. (356 mm) MEASURE TO THE CENTER OF FITTINGS AGENT DISTRIBUTION HOSE AND RESTRAINING CABLE KIT (PART NO. 435982) FIGURE 4-78 009477 FIGURE 4-79 R- 102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-39 SPECIFIC APPLICATION BY MODEL (Continued) BELSHAW Century Fryers - Models CIOO, C200, C200G, C300G, C400, C400G, C600, C600G Nozzle Type: 3N nozzle Nozzle Spacing: 11.5 in. (292 mm) maximum from end of fryer and 25.5 in. (647 mm) maximum on centers Nozzle Height: 35 in. (889 mm) above top of appliance Nozzle Position: 2 in. (51 mm) in from inside edge of fry vat Nozzle Aiming Point: Along the centerline of fry vat 25 11.5 25.5 IN. IN. (647 mm) (647 25.5 IN. (647 mm 25.5 IN. 25.5 IN. (647 mm) (647 mm) 11.5 IN. 4 (292 mm) I 3 (88 BELSHAW Century Fryers Specifications ClOD C200 C200G C300G C400 C400G C600 C600G Fryer Vat Size Length: Inches 65 65 65 65 122.25 122 122.25 122 (mm) (1651) (1651) (1651) (1651) (3105) (3099) (3105) (3099) Width: Inches 12 20 20 31.25 20.25 21.25 31 31.25 (mm) (305) (508) (508) (794) (514) (540) (787) (794) Depth: Inches 5.25 5.25 9.75 9.75 6.25 11.25 7.12 11.00 (mm) (133) (133) (248) (248) (159) (286) (181) (279) BTU Rating: K - - 188 200 - 350 - 360 Vat Oil Capacity: Lb 110 188 346 700 478 600 675 1250 (kg) (49.8) (85.2) (156.9) (317.5) (216.8) (272.1) (306.1) (566.9) lOU (254 35 IN. (889 rr Fryer Specifications: Vat Size: Length: 122 in. (3098 ni Width: 31.3 in. (795 mrr Depth: 11 in. (279 mm) BTU Rating: 360k Vat Oil Capacity: 1250 lb (566.9 kg) OO75O5 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-40 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL (Continued) Dunkin Donuts Fryer Model DD400CGF Nozzle Type: 3N nozzle Nozzle Spacing: 11.5 in. (292 mm) maximum from end of fryer and 25.5 in. (647 mm) maximum on centers Nozzle Height: 35 in. (889 mm) above top of appliance Nozzle Position: 2 in. (51 mm) in from inside edge of fry vat Nozzle Aiming Point: Along the centerline of fry vat R- 102 Restaurant Fire Suppression Manual Krispy Kreme Fryers - Models 55M, 65 D/H, 110 D/H, 11 OM, 150 D/H, 220M, 270 D/H, 600 D/H, and 1000 D/H Nozzle Type: 3N nozzle Nozzle Spacing: 11.5 in. (292 mm) maximum from end of fryer and on maximum 25.5 in. (647 mm) centers Nozzle Height: 35 in. (889 mm) above top of appliance Nozzle Position: 2 in. (51 mm) from inside edge of fry vat Nozzle Aiming Point: Along centerline of fry vat Note: Figure 4-81 shows maximum size fryer (Model 1000 D/H). Smaller size fryers (Models 150 D/H, 270 D/H, and 600 D/H) can be protected with less nozzles but nozzle spacings, height requirements, and positions, must be maintained as shown in Figure 4-81. 11.5 IN. 25.5 IN. 25.5 IN. (292 mm) (647 mm) 25.5 IN. 25.5 (647 25.5 IN. 25.5 IN. (647mm) (647 pm) 11.5 IN. (292 mm) 006908 35 IN (889 FIGURE 4-80 FIGURE 4-81 R-102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-41 SPECIFIC APPLICATION BY MODEL (Continued) Garland Electric Dual-Side Clamshell Broiler - Model CXBEI2 Nozzle Quantity/Type: One 1 N nozzle Nozzle Height: 12 in. (304.8 mm) to 15 in. (381 mm) above lower cooking surface Nozzle Location: 1 in. (26 mm) from side of appliance at 12 in. (304.8 mm) up 1 in. (26 mm) to 3 in. (76 mm) from side of appliance at 15 in. (381 mm) up See Figure 4-82 Nozzle Aiming Point: Center of lower cooking surface )ZZLE CENTERED WITH WER COOKING SURFACE NOZZLE AIMED TO CENTER OF LOWER COOKING SURFACE 716 12 IN. TO 15 IN. (3.8 mm to 381 mm) ABOVE LOWER COOKING SURFACE 1 IN. (26 mm) FROM SIDE OF APPLIANCE AT 12 IN. (304.8 aim) UP; 1 IN. TO 3 IN. (26 mm to 76 mm) FROM SIDE OF APPLIANCE AT 15 IN. (381 mm) UP TOP COOKING SURFACE: 10.2 IN. x 22.4 IN. (259 mm x 569 mm) BOTTOM COOKING SURFACE: 10.8 IN. x 22.2 IN. (274 mm x 564 mm) TOTAL LOAD: 16 kW FIGURE 4-82 245 NOZZLE 61/2 IN. (165 mm) FROM EDGE OF APPLIANCE THAT IMPEDANCE PLATE IS ANGLED 11 TOWARD TOP VIEW FLUE GAS , ,-DIVERTER 8IN mm) to 15 IN. (381 mm) NOZZLE HEIGHT PRODUCT OUTPUT BACK PRODUCT -INPUT FRONT 000000 SIDE VIEW FIGURE 4-84 290 NOZZLE 15-20 IN. (381-508 mm) 007414 Front View (Feed Side) FIGURE 4-83 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-42 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL (Continued) DUKE Chain Broiler - Model FBB-High Proximity DUKE Chain Broiler With or Without Catalyst View: Nozzle Quantity/Type: One 290 nozzle Nozzle Height: 15 to 20 in. (381 to 508 mm) above top of appliance Nozzle Location: Centered 6 1/2 in. (165 mm) back from front feed edge of appliance. Nozzle must be oriented to spray onto impedance plate. Nozzle Aiming Point: Aimed at center of impedance plate 290 NOZZLE LOW SIDE OF PLATE - 61/2 IN. (165 mm) Side View R- 102 Restaurant Fire Suppression Manual DUKE Chain Broiler With or Without Catalyst View Exhaust Deflector Size - 6.25 in. (159 mm) x 26.75 in. (679 mm): Nozzle Quantity/Type: Two 245 nozzles Nozzle Height: 8 in. to 15 in. (203 mm to 381 mm) above top of appliance. Nozzle Location: 6.5 in. (165 mm) from front or back edge of hazard First nozzle positioned 17.25 in. (438 mm) from right side of broiler (facing broiler) Second nozzle positioned 15 in. (381 mm) from first nozzle Nozzle must be oriented to spray onto impedance plate. Nozzle Aiming Point: Aimed at at center of impedance plate Note: If the deflector or flue gas diverter is rotated 180 degrees, the nozzles must also rotate to discharge into the opening. 6 1/2 IN. (165 mm) FROM EDGE OF APPLIANCE THAT IMPEDANCE PLATE IS ANGLED TOWARD (SEE SIDE VIEW) L 151N. L17114 1N. (381 mm) (438 mm) 0p0Q 00 00 PERFORATED ('vv\t\fThE'l GRILL CENTER DUCT PRODUCT INPUT 008100 R- 102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-43 EXHAUST OPENING 9 IN. (229 mm) x 26.75 IN. (679 mm) 61/2 IN. (165 mm) FROM EDGE OF APPLIANCE THAT IMPEDANCE PLATE IS ANGLED TOWARD (SEE SIDE VIEW) BACK PRODUCT OUTPUT I FRONT SIDE VIEW 008365 -*—PERFORATED 000000 GRILL 000ö000 I 00 11t] 0000000 0000000 PRODUCT INPUT 000q000 000 4)0 00 008366 FIGURE 4-86 PRODUCT INPUT TOP VIEW FIGURE 4-85 SPECIFIC APPLICATION BY MODEL (Continued) DUKE Electric Broiler — Model FBB — High Proximity DUKE Electric Broiler - Model FBB - High Proximity DUKE Electric Broiler with or without Catalyst View DUKE Electric Broiler without Catalyst View Nozzle Quantity/Type: Two 1 N nozzles Nozzle Quantity/Type: One 290 nozzle Nozzle Height: 18 in. (457 mm) Nozzle Height: 15 to 20 in. (381 to 508 mm) Nozzle Location: 6.5 in. (165 mm) from edge of appliance that Nozzle Location: 6.5 in. (165 mm) from edge of appliance that impedance plate is angled toward impedance plate is angled toward First nozzle positioned 5 in. (127 mm) to left See Figure 4-86 of opening centerline Nozzle Aiming Point: Aimed at center of opening Second nozzle positioned 5 in. (127 mm) to right of opening centerline (1)_290 NOZZLE _\\ See Figure 4-85 Nozzle Aiming Point: Aimed at center of opening 61/2 IN. (165 mm) 15 INTO 20 IN. (381 mm to 508 mm) NOZZLE HEIGHT FROM EDGE OF— (2)1N NOZZLE _\\ IMPEDANCE APPLIANCE THAT F PLATE IS ANGLED TOWARD I PRODUCT 6 112 IN. (165 mm) 18 IN. (457 mm) NOZZLE HEIGHT PRODUCT OUTPUT I INPUT I FROM EDGE OF—' 6001 AParcTLirr I IMPEDANCE I PLATE IS ANGLED I TOWARD _________ -PRODUCT PRODUCT I INPUT OUTPUT BACK ________________________ FRONT SIDE VIEW 008365 CENTERED 6 1/2 IN. (165 mm) FROM OPENING EDGE OF APPLIANCE , THAT IMPEDANCE PLATE PERFORATED IS ANGLED TOWARD - 0 GRILL (SEE SIDE VIEW) PRODUCT -1 1:iII F1 0 0 0 OUTPUT CENTER DUCT TOP VIEW 008366 SECTION 4- SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-44 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL (Continued) DUKE Electric Broiler - Model FBB - Low Proximity DUKE Electric Broiler with or without Catalyst View Nozzle Quantity/Type: Two 245 nozzles Nozzle Height: 8 in. (203 mm) to 15 in. (381 mm) Nozzle Location: 6.5 in. (165 mm) from edge of appliance that impedance plate is angled toward First nozzle positioned 17.5 in. (444 mm) from right side of broiler (facing broiler) Second nozzle positioned 15 in. (381 mm) from first nozzle See Figure 4-87 Nozzle Aiming Point: Aimed at center of opening (2) -245 NOZZLE—\ 8 IN. (203 mm) TO 15 IN. (381 mm) 61/2 IN. (165 mm) FROM EDGE OF-' NOZZLE HEIGHT APPLIANCE THAT IMPEDANCE I PLATE IS ANGLED TOWARD I PRODUCT PRODUCT INPUT I OUTPUT I BACK I I FRONT SIDE VIEW 008365 15 IN. 171/21N. (381 mm) (444 mml 1 I .. •'I•i p 61/2 IN. (165 mm) FROM I I EDGE OF APPLIANCE THAT IMPEDANCE PLATE PERFORATED IS ANGLED TOWARD 0 00 0 0 0 I GRILL (SEE SIDE VIE 00100 00 I PRODUCT 0 J IxI OUTPUT 0 _____ CENTER l ____________ DUCT 0000000 00000001 R-102 Restaurant Fire Suppression Manual Nieco Broiler Model 940, 962 or 960 With Catalytic Converter Protection Note: Nieco broilers without catalytic converters use standard chain broiler protection options. Certain models of the Nieco broiler (Models 940, 962, and 960) are equipped with a catalytic converter to comply with new clean air laws. Because of the converter, it is necessary to protect these broilers in a special way. The guidelines for protecting these broilers are as follows: - The maximum internal broiling area is 29 in. x 23.5 in. (737 mm x 596 mm). - An R-102 3-gallon system with a maximum of six flow numbers, must be used for protection of each broiler, includ- ing plenum and duct. - Each individual broiler must be protected with a minimum of two iN nozzles. The nozzles must be located as shown in Figure 4-88. - The broiler must be fitted with two 1 in. (25 mm) high agent barriers on the angled surface of the broiler. If these have not been completed by the equipment supplier, they must be added in the field. 30* (2) 1 N NOZZLES El El (362mm ± 25 mm) 12 IN. TO 13 IN. (305mmt0330mm) LIN PRODUCT INPUT 608368 TOP VIEW FIGURE 4-87 N FIGURE 4-88 Nieco Broiler - Model 9015 (With or Without Catalytic Converter) Nozzle Quantity/Type: Two 2W nozzles Nozzle Height: 20 in. (508 mm) above top of appliance. See Figure 4-90. Nozzle Location for Large Chamber: 6 1/2 in. (165 mm) back from front edge of appliance. See Figure 4-90. Nozzle Location for Small Chamber: Nozzle to be located 6 1/2 in. (165 mm) back from front edge of appliance and 12 in. (305 mm) over from large chamber nozzle. Nozzle Aiming Point for Large Chamber: Aimed at center of opening. See Figure 4-90. Nozzle Aiming Point for Small Chamber: Nozzle to be aimed 12 in. (305 mm) over from large chamber nozzle aiming point. H6 1/2 IN. (165 mm) F (2) 2W NOZZLES $ 121N. $________ 305 mm) 20 IN. I (508 mm) R-102 Restaurant Fire Suppression Manual SPECIFIC APPLICATION BY MODEL (Continued) Nieco Broiler -Model 950, 960, 980, 1424 Nozzle Quantity/Type: One 2W nozzle Nozzle Height: 20 in. (508 mm) above top of appliance. See Figure 4-89a. Nozzle Location: 6 1/2 in. (165 mm) back from front edge of appliance. See Figure 4-89a. Nozzle Aiming Point: Aimed at center of opening. See Figure 4-89a. Nieco Broiler - Model 950, 960, 980, 1424 (with Catalytic Converter) Nozzle Quantity/Type: Two 2W nozzles Nozzle Height: 20 in. (508 mm) above top of appliance. See Figure 4-89b. Nozzle Location: 6 1/2 in. (165 mm) back from front edge of appliance. See Figure 4-89b. Nozzle Aiming Point: Aimed at center of opening. See Figure 4-89b - Side View. Nozzle Aiming Point: Aimed at point 3 in. (76 mm) each side of center. See Figure 4-89b - Front View. CATALYTIC CONVERTER SIDE VIEW 61/2 IN. (165 mm) 2W NOZZLE 2W NOZZLE 31N. 31N. (76mm) i (76mm) 20 IN. 20 IN (508 mm) I (508 mm) I CENTERLINE OF CENTERLINE OF LARGE OPENING LARGE OPENING FRONT VIEW FRONT VIEW FIGURE 4-89a FIGURE 4-89b 006486 007034 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-45 CENTERLINE OF LARGE OPENING FRONT VIEW FIGURE 4-90 007010 SIDE VIEWS 61/ (1 6E TYF SID M) 007323 FIGURE 4-92 006487 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-46 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL (Continued) Nieco Broiler - Model 9025 (With or Without Catalytic Converter) Nozzle Quantity/Type: Two 2W nozzles Nozzle Height: 20 1/2 in. (520 mm) above top of appliance. See Figure 4-91. Nozzle Location: 6 1/2 in. (165 mm) back from front edge of appliance. See Figure 4-91. Nozzle Aiming Point: Aimed at center of each opening. See Figure 4-91. R- 102 Restaurant Fire Suppression Manual Nieco Broiler - Model MPB94 and MPB84 - High Proximity (With or Without Catalytic Converters) Nozzle Quantity/Type: One 2W nozzle Nozzle Height: 20 in. (508 mm) above top of converter. See Figure 4-92. Nozzle Location: Centered 6 1/2 in. (165 mm) back from any edge of the appliance. See Figure 4-92. Nozzle Aiming Point: Aimed at center of opening. See Figure 4-92. TOP VIEW 6 1/2 IN. (165 mm) TYP. ANY SIDE -6 1/2 IN. (165 mm) 007322 (2) 2W NOZZLES I t 18-20 1/2 IN. (457-520 mm) I---- j CENTERLINE CENTERLINE OF OPENING OF OPENING FRONT VIEW FIGURE 4-91 004355 AIM POINT 245 NOZZLE -...- 245 NOZZLE r—~— T AIM POINT 009091 AIM POINT 245 NOZZLE 245 NOZZLE - AIM POINT BACK -r 71/2 IN. (190mm -I- 7 1/2 IN, (190mm 61/2 IN. (165 mm) FRONT BACK -r 71/2 IN, (191 mm 4 71/2 IN, (191 mm 61/2 IN. (165 mm) FRONT SIDE VIEW 008098 FIGURE 4-93 Old SIDE VIEW 009098 FIGURE 4-94 245 NOZZLE 61/2 IN. (165mm) l 245 NOZZLE 6l/2 IN. )165 mm) l R- 102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-47 SPECIFIC APPLICATION BY MODEL (Continued) Nieco Broiler - Model MPB94 - Low Proximity (With or Without Catalytic Converter) Nieco Broiler - Model MPB84 - Low Proximity (With Nozzle Quantity/Type: Two 245 nozzles Catalytic Converter) Nozzle Height: 8 in. to 15 in. (203 mm to 381 mm) measured Nozzle Quantity/Type: Two 245 nozzles from top of converter Nozzle Height: 8 in. to 15 in. (203 mm to 381 mm) measured Nozzle Location: 6.5 in. (165 mm) from front or back edge of from top of converter hazard. Nozzle Location: 6.5 in. (165 mm) from front or back edge of First nozzle positioned 7.5 in. (190 mm) to hazard. the right from center of hazard. First nozzle positioned 7.5 in. (190 mm) to Second nozzle positioned 7.5 in. (190 mm)to the right from center of hazard. the left from center of hazard. Second nozzle positioned 7.5 in. (190 mm) to See Figure 4-93. the left from center of hazard. Nozzle Aiming Point: Aimed at opening on respective center See Figure 4-94. lines Nozzle Aiming Point: Aimed at opening on respective center lines TOP VIEW 008097 TOP VIEW SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-48 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL (Continued) Nieco Broiler - Model MPB84 and MPB94 - High Proximity (With Perforated Cap OR with Catalytic Converter and Chimney) Nozzle Quantity/Type: Two 1 nozzles Nozzle Height: 18 in. (457 mm) to 20 in. (508 mm) Nozzle Location: 6.5 in. (165 mm) from front or back edge of hazard First nozzle positioned 5 in. (127 mm) to left of opening centerline Second nozzle positioned 5 in. (127 mm) to right of opening centerline See Figure 4-95 Nozzle Aiming Point: Aimed at center of opening (2)- iN NOZZLE WITH OR WITHOUT CHIMNEY 61/2 IN. (165 mm) 18 IN. (457 mm)TO FROM FRONT -- 20 IN. (508 mm) OR BACK EDGE I . NOZZLE HEIGHT PRODUCT PRODUCT OUTPUT...... I I I INPUT R-102 Restaurant Fire Suppression Manual Nieco Broiler - Model MPB84 and MPB94 - Low Proximity (With Perforated Cap OR with Catalytic Converter and Chimney) Nozzle Quantity/Type: Two 245 nozzles Nozzle Height: 8 in. (203 mm) to 15 in. (381 mm) Nozzle Location: 6.5 (165 mm) from front or back edge of hazard First nozzle positioned 7.5 in. (190 mm) to the right of hazard centerline Second nozzle positioned 7.5 in. (190 mm) to the left of hazard centerline See Figure 4-96 Nozzle Aiming Point: Aimed at center of opening (2) - 245 NOZZLE WITH OR WITHOUT CHIMNEY 6 1/2 IN. (165 mm) 8 IN. (203 mm) TO FROM FRONT --*-1 15 IN. (381 mm) OR BACK EDGE ___. . NOZZLE HEIGHT PRODUCT PRODUCT OUTPUT-. INPUT BACK I I FRONT SIDE VIEW 008369 (2)-1NNOZZLE I SIN. (127 + SIN. (127 mm) L - 6 112 IN. (166 mm) FROM FRONT OR BACK EDGE 008370 TOP VIEW BACK I I FRONT SIDE VIEW 008369 (2) - 245 NOZZLE I 71/2 IN. (190 mm) - 71/2 IN. (190 mm) L - FROM FRONT OR - 008370 c. TOP VIEW FICIP00 AIM DINT FRONT BACK S '... ro 0cPi 0000 O OQP AIM DINT _94 óo0 O&i ó000 °cPo 0000 di OOO OOO 00 61/2 IN. (165 mm) )0 AIM BACK EDGE 0 h NT BACK FRONT FIGURE 4-95 FIGURE 4-96 INNER;•.q — •.• • • • . R- 102 Restaurant Fire Suppression Manual SPECIFIC APPLICATION BY MODEL (Continued) Nieco Broiler - Model JF94E Electric Broiler - High Proximity (With Catalyst) Nozzle Quantity/Type: Two 230 nozzles Nozzle Height: 20 in. (508 mm) Nozzle Location: 6 1/2 in. (165 mm) from front or back edge of hazard Nozzles positioned 15 in. (381 mm) apart See Figure 4-97 Nozzle Aiming Point: Center of catalyst (2) - 230 NOZZLE T 61/2 IN. (165 mm) FROM EDGE NOZZLE HEIGHT PRODUCT PRODUCT OUTPUT - -INPUT BACK I I FRONT 008434 SIDE VIEW SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-49 Nieco Broiler - Model JF94E Electric Broiler - Low Proximity (With Catalyst) Nozzle Quantity/Type: Two 245 nozzles Nozzle Height: 8 in. (203 mm) to 15 in. (381 mm) Nozzle Location: 6 1/2 in. (165 mm) from front or back edge of hazard Nozzles positioned 15 in. (381 mm) apart See Figure 4-98 Nozzle Aiming Point: Center of catalyst (2) - 245 NOZZLE 8 IN. (203 mm) - 6 1/2 IN. (165 mm) 15 IN. U 38flrn) FROM EDGE NOZZLE HEIGHT PRODUCT PRODUCT OUTPUT BACK I FRONT 008430 SIDE VIEW (2) - 245 NOZZLE BACK AIM ETER T _________________ 8 IN. - (203 mm) 15 IN. 5 IN. (381 mm) I (3 n) —'-I L 81N. ( , 61/2 IN. (165 mm) 203 mm) FROM EDGE -• - _J_ 008431 TOP VIEW FIGURE 4-98 TOP VIEW P. FIGURE 4-97 L FRONT P. BAC AIM POINT CENTER LINE ,-.ABLE NOZZLE LOCATION LINE FIGURE 4-99a /CENTER LINE ONT es E~3 INN IN OF CATALYST / NOZZ LE HEIGHT I I 6.5 IN. (165 mm) FROM EDGE OF APPLIANCE Di I I FIGURE 4-99b 009482 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-50 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL (Continued) Nieco Jet Flow Automatic Chain Broilers - Models JF62, JF63, JF92, JF93, JF143 (With or Without Catalyst) Nozzle Quantity/Type: One 245 nozzle Nozzle Height: 20 in. (508 mm) to 25 in. (635 mm) Nozzle Location: Centered above the catalyst to 5 in. (127 mm) forward of catalyst front edge See Figure 4-99a Nozzle Aiming Point: Center of catalyst ALLOWABLE NOZZLE LOCATION IN GRID CATALYST/EXHAUST \ / CENTER LINE OPENING rimil .........., .........r. R-102 Restaurant Fire Suppression Manual ' Nieco Jet Flow Automatic Chain Broilers - Models JF64G, JF84G, JF94G - High Proximity (With or Without Catalyst) Nozzle Quantity/Type: Two 230 nozzles Nozzle Height: 20 in. (508 mm) Nozzle Location: 6.5 in. (165 mm) from front or back edge of hazard Nozzles positioned 15 in. (381 mm) apart See Figure 4-99b Nozzle Aiming Point: Center of catalyst front to back; 6 in. (152 mm) in from each side of catalyst 15 IN. (381 mm) SPACING CENTERED AIMED 6 IN. \ OVER CATALYST / AIMED 6 IN. (152 mm) (152 mm) FROM SIDE OF FROM SIDE OF CATALYST CATALYST I go I If- BACK FRONT 008910 EXHAUST OPENING: 23.0 IN. (584 mm) WIDE x 14.2 IN. (360 mm) LONG BROILER CHAMBER: 28.5 IN. (724 mm) WIDE x 20.0 IN. (508 mm) LONG ri I !!! !!! I — MUM M-rm- 8 IN. TO 15 IN (203 mm to 381 mm) NOZZLE HEIGHT 6.5 IN. (165 mm) FROM EDGE OF APPLIANCE R-102 Restaurant Fire Suppression Manual SPECIFIC APPLICATION BY MODEL (Continued) Nieco Jet Flow Automatic Chain Broilers - Models JF64G, JF84G, JF94G - Low Proximity, Nozzles Rear-Mounted Facing Forward (With or Without Catalyst) Nozzle Quantity/Type: Two 245 nozzles Nozzle Height: 8 in. (203 mm) to 15 in. (381 mm) Nozzle Location: 6.5 in. (165 mm) from back edge of hazard Nozzles positioned 15 in. (381 mm) apart See Figure 4-99c Nozzle Aiming Point: 4 in. (102 mm) from back edge of cata- lyst; 6 in. (152 mm) in from each side of catalyst 15 IN. (381 mm) SPACING CENTERED AIMED 6 IN. OVER CATALYST AIMED 6 IN. (152 mm) \ / (152mm) FROM SIDE OF FROM SIDE OF CATALYST 1 — CATALYST Al SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-50.1 'Nieco Jet Flow Automatic Chain Broilers - Models JF64G, JF84G, JF94G - Low Proximity, Nozzles Front-Mounted Facing Rearward (With or Without Catalyst) Nozzle Quantity/Type: Two 245 nozzles Nozzle Height: 8 in. (203 mm) to 15 in. (381 mm) Nozzle Location: 6.5 in. (165 mm) from front edge of hazard Nozzles positioned 15 in. (381 mm) apart See Figure 4-99d Nozzle Aiming Point: Center of catalyst front to back; 6 in. (152 mm) in from each side of catalyst 15 IN. (381 mm) SPACING CENTERED AIMED 6 IN. (152 mm) FROM SIDE OF CATALYST AIMED 6 IN. (152 mm) FROM SIDE OF CATALYST AIMED TO CENTER 6.5 IN. (165 mm) OF CATALYST 8 IN. TO 15 IN FROM FRONT 1(203 mm to 381 mm) EDGE OF APPLIANCE 1 1 NOZZLE HEIGHT Lu FIGURE 4-99c I FIGURE 4-99d 009483 009484 SECTION 4— SYSTEM DESIGN R- 102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-50.2 REV. 11 2014-SEP-01 PAGE INTENTIONALLY LEFT BLANK R-102 Restaurant Fire Suppression Manual SPECIFIC APPLICATION BY MODEL (Continued) Bakers Pride Broiler - Models CH6, CHB, CHI 0, XX6, XX8, XXIO (With Wood Smoker Box and Chip Holders) Nozzle Quantity/Type: Two 3N nozzles Nozzle Height: 25 in. (635 mm) to 40 in. (1016 mm) above the hazard surface Nozzle Location: Each nozzle is to protect half of the cooking area and located within 1 in. (25 mm) of the center of the respective cooking area, aimed at the center of that hazard area See Figure 4-100 Note: Smoker Box and Chip Holders cannot exceed logs 4 in. (101 mm) in diameter and a maximum allowable wood depth of 4 in. (101 mm). 3N NOZZLES CENTER LINE C OF RESECTIVE OOKING AREA +1-1 IN. (25 mm) NOZZLE HEIGHT IN ANY DIRECTION 251N.-401N. (635 mm-1016 mm) [I 008494 1/20F 1/20F AREA AREA I 1 IN (25 mm) COOKING - COOKING —ø I MAXIMUM I 1 IN. (25 mm) MAXIMUM COOKING AREA CENTER OF RESPECTIVE COOKING AREA I 008495 FIGURE 4-100 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-51 Magikitch'n Gas Radiant Char-Broiler with Smoker Box - Models FM-RMB-660, FM-RMB-648, FM-RMB-636 (With Wood Smoker Box and Chip Holders) Nozzle Quantity/Type: Three 3N nozzles Nozzle Height: 25 in. (635 mm) to 40 in. (1016 mm) above the broiler surface Nozzle Location: All three nozzles are to be centered front to back above the broiling surface. The middle nozzle is to be centered left to right above the broiling surface. The remaining two nozzles are to be located 9 in. (229 mm) inside the broiler sides. See Figure 4-101 Note: Smoker Box and Chip Holders cannot exceed logs 4 in. (101 mm) in diameter and a maximum allowable wood depth of 4 in. (101 mm). 9 IN. (229 mm) 9 IN. (229 CENTERED CENTER OF BROILER 3N 25 TO 40 IN. (635 to 1016 mm) FIGURE 4-101 CENTER OF I BROILER 3N FRONT SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-52 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL (Continued) Marshall Air - Model 2001 BK Multi-Chamber Broiler Nozzle Quantity/Type: Two 1W nozzles Nozzle Location: Front nozzle tip must be located 14 in. (355 mm) directly above the appliance, aligned with the front face and centerline of the catalytic converter. The aim point is 4 in. (101 mm) forward of the front edge of the converter on the centerline. The rear nozzle tip is a mirror image of the front. The rear nozzle is located 14 in. (355 mm) vertically above the appli- ance, aligned with the "rear" face and centerline of the cata- lytic converter. The aim point is 4 in. (101 mm) behind the 'rear" edge of the converter on the centerline. See Figure 4-102. System Limitation: Maximum of five flows for a 3.0 gallon system: Remaining flow points available may be used to protect other hazards. CENTERED ON CONVERTER CONVERTER TWO 1W NOZZLES R-102 Restaurant Fire Suppression Manual Marshall Air Electric Broiler — Model FRI4B AutoBroil Nozzle QuantitylType:One 260 Nozzle Nozzle Height: 15-20 in. (381 —508 mm) above the top of the broiler Nozzle Location: The nozzle must be centered above the front edge of the broiler Nozzle Aiming Point: Aimed at the center of the exhaust opening of the broiler. See Figure 4-103. I 24.25 IN. (615 mm) 14.50 IN. (06P 4 IN. )9 MM) 34.691 (881 m 48 IN. (1219 mm) I 003418a FRONT VIEW NOZZLE ALIGNED WITH FRONT OF CONVERTER NOZZLE ALIGNED WITH NOZZLE ALIGNED WITH BACK FRONT OF CONVERTER, OF CONVERTER, AIMED AIMED 4 IN. (101 mm) BACK 4 IN. (101 mm) FORWARD I 1W 1W NOZZLE NOZZLE + + 14 IN. 14 IN. 4 IN (355mm) (101mm) ._14* (355mm) 003418B SIDE VIEW FIGURE 4-102 FIGURE 4-103 006737 Grease Grabber80TM Two Stage Filtration System The Grease Grabber-80 Two Stage Filtration System consists of two components: The primary filter (The Grease-X Tractor) and the secondary filter (The Grease Grabber-80). The protection required for this application is the same as the standard plenum/filter protection: One iN nozzle protecting 10 (3.0 m) linear feet of plenum length by 4 ft (1.2 m) of plenum chamber depth (width), positioned 2 in. to 4 in. (51 mm to 102 mm) from peak of secondary filter. See Figure 4-104. r 4() IMUM (1.2 MA ONDARY ER / I ,X\{ NOZZLE PRIMARY FILTER NN\\>24 11 N. (51.102 mm) NOTE: TWO NOZZLES MUST BE UTILIZED FOR V-BANK FILTER ARRANGEMENT. FIGURE 4-104 006526 R-102 Restaurant Fire Suppression Manual OVERLAPPING NOZZLE COVERAGE Overlapping Coverage - Option I For each group of protected appliances under a common hood(s), the overlapping nozzles must be located from right to left so that each end nozzle is located a maximum of 6 in. (152 mm) inside the outside edge of the cooking hazard of each end appliance, and the inside overlapping nozzles must be located between the two end nozzles at a maximum spacing of 12 in. (304 mm). Hazard Zone The hazard zone is defined as a theoretical, flat and level, rect- angular surface, that includes all of the cooking hazards of the protected appliances under a common hood(s). The purpose of the hazard zone is to provide a means of locating the appliances and the overlapping nozzles, as well as aiming the overlapping nozzles. The hazard zone measures 28 in. (711 mm) deep by the length of the cooking hazard(s). The centerline of the hazard zone must bisect the 28 in. (711 mm) depth (from front to back) and run from right-to-left for the full width of the hazard zone. Overlapping Nozzle Appliance Protection Overlapping Nozzle Appliance Protection is defined as protec- tion of cooking appliances by nozzles spaced uniformly at uniform elevations under a common hood(s). Overlapping protection of appliances is continuous for the full length of the hood or divided when group(s) of protected appliances are separated by counters or appliances not requiring protection. Full hood continuous protection is defined as overlapping nozzle appliance protection that covers the appliance line-up located under the total hood length. All appliances requiring protection are the appliances under the hood that can be an igni- tion source of grease in the hood, grease removal device or the duct. Group protection is defined as overlapping nozzle appliance protection that protects individual hazard zones located under a common hood. These "groups" of appliances may be separated by appliances not requiring protection, such as steam equipment or work tables, or by dedicated appliance protection, such as salamander broilers. See Figure 4-108 (full hood continuous protection) and Figure 4-109 (multiple group protection). Dedicated Nozzle Appliance Protection Appliance protection using dedicated nozzle coverage is defined as protection of cooking appliances with enclosed cooking hazards, such as upright broilers, which cannot be protected with overlapping nozzles and therefore must be protected with nozzles dedicated to the appliance. General Design Limitations Maximum depth of zone is 28 in. (711 mm). The 245 nozzle is the only approved nozzle for overlapping (zone) protection. Nozzle must be located 0 in. to 6 in. (0 mm to 152 mm) forward of zone centerline, aimed back at the zone centerline. Nozzles must be spaced a maximum of 6 in. (152 mm) from each end of hazard and then a maximum of 12 in. (304 mm) on center for the remaining overlapping nozzles until the complete hazard is covered. SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-53 For appliance hazard surfaces with listed protection exceed- ing the standard hazard zone of 28 in. (711 mm) in depth, the hazard surface(s) must be aligned with the back edge of the hazard zone, with the front edge overhanging the front edge of the zone. See Appliance Chart, Table 4-1. For appliance hazard surfaces that exceed the listed protec- tion sizes, multiple zones must be utilized. Align entire hazard surface area within the multiple zones. All hood, duct, individual appliance, piping, and flow limitations are as specified in the R-102 Design, Installation, Recharge and Maintenance Manual (Part No. 418087). All appliance protection currently listed in the R-102 Design Manual (Part No. 418087) is also approved protection. Zone protection can be considered optional protection. TABLE 4-1 Overlapping Nozzle Coverage (Zone Protection) Appliance Type Maximum Cooking Hazard Fryer 34 in. (863 mm) Deep x 5.8 ft2 (0.5 m2) Griddle 30 in. (762 mm) Deep x Unlimited Length Range 28 in. (711 mm) Deep x Unlimited Length Wok, Maximum 30 in. (762 mm) Diameter x 8 in. (203 mm) Deep Wok, Minimum 11 in. (279 mm) Diameter x 3 in. (76 mm) Deep Braising Pan/Tilt 34 in. (863 mm) Deep x Unlimited Skillet* Length Lava Rock 32 in. (812 mm) Deep x Unlimited Char-Broiler Length Charcoal Broiler 32 in. (813 mm) Deep x Unlimited Length (4 in. (102 mm) Maximum Fuel Depth) Mesquite Wood 32 in. (812 mm) Deep x Unlimited Length Broiler (12 in. (304 mm) Maximum Fuel Depth) Gas Radiant 36 in. (914 mm) Deep x Unlimited Char-Broiler Length Electric Char-Broiler 34 in. (863 mm) Deep x 20 in. (508 mm) * See Figure 4-105 for nozzle location '- 0-6 IN. (152 mm) I COVER MUST NOT I EDGEOF/ INTERFERE WITH DISCHARGE PATTERN 40-45 IN. 1 (1016-1143 mm) / I I) I I ZONE 006927 ZONE CENTER LINE FIGURE 4-105 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-54 REV. 11 2014-SEP-01 OVERLAPPING NOZZLE COVERAGE (Continued) Overlapping Appliance Nozzle and Hazard Zone Locations All overlapping appliance nozzles must be the 245 nozzle and must be located under a common hood at the same height above the hazard zone, in a straight line from right to left and aimed at the centerline of the hazard zone. The overlapping nozzle is used for both continuous overlapping and multiple group overlapping protection. The hazard zone must be positioned (located) so that all appliance hazard surfaces are within the zone. For appli- ance hazard surfaces with listed protection exceeding the standard hazard zone size of 28 in. (711 mm) in depth (see Table 1), the hazard surface(s) must be aligned with the back edge of the hazard zone, with the front edge overhang- ing the front of the zone. The overlapping appliance nozzles must be located 40 in. to 45 in. (1016 mm to 1143 mm) above the top surface of the protected appliances. See Figure 4-107. Exception No. 1: Nozzle dimensions for wok protection are measured to bottom of wok. Exception No. 2: When using overlapping appliance nozzles in areas where there is a back shelf, the nozzle cannot be positioned in the shaded area as shown in Figure 4-106. Also, back shelf must not extend more than 11 in. (279 mm) over the hazard zone and cannot be less than 20 in. (508 mm) above the hazard zone. See Figure 4-106. OVERLAPPING NOZZLE(S) 45 CANNOT BE POSITIONED I I IN THIS SHADED AREA 432 I — 4 11 41 I 40 II 65432 .,-CENTER LINE OF HAZARD ZONE R- 102 Restaurant Fire Suppression Manual The overlapping appliance nozzles must be located 0 in. to 6 in. (0 mm to 152 mm) forward of the centerline or aimline of the selected hazard zone. See Figure 4-107. 245 NOZZLE - NOZZLE MUST BE AIMED STRAIGHT DOWN OR BACK AT CENTERLINE OF HAZARD ZONE 4511. 61N. (1143m) (152 mm) 40 IN. (1016 mm) FRONT BACK OF ZONE OF ZONE L 28 CENTERLINE OF HAZARD ZONE 711 mm) ZONE FIGURE 4-107 006915 BACK SHELF 11 IN. (279 mm) MAXIMUM 20 IN. (508 mm) MINIMUM 28 IN. (711 mm) FIGURE 4-106 006914 61N. I (152 mm)-o.1 V 12 IN. V 1(304 mm) I _________ I V 12 IN. 12 IN. (304 mm)l(304 mm)I I oI 101 6 IN. MAX. I4MAX.0I 1 f MAX. I MAX. I (152 MM) MAX. EDGE 6 IN. (152 mm) 6 IN. (152 mm) EDGE OF MAXIMUM I ___ ___ I MAXIMUM I OF COOKING COOKING HAZARD1 I HAZARD DEDICATED NOZZLE APPLIANCE FIGURE 4-111 001756 12 IN. (304mm) 6 IN. (152mm) I MAXIMUM MAXIMUM 6IN. —10-I 4 1014 II -4- _4-j (152 mm) I MAXIMUM I FROM EDGE OF I I COOKING 1 HAZARD EDGE OF I COOKING I IHAZARD I I I k- 12IN. (152 mm) (304 mm) MAXIMUM MAXIMUM FROM EDGE OF COOKING HAZARD GROUP APPLIANCE PROTECTION FIGURE 4-109 001720 R-102 Restaurant Fire Suppression Manual OVERLAPPING NOZZLE COVERAGE (Continued) Overlapping Appliance Nozzle and Hazard Zone Locations - Group Protection 1. For each group of protected appliances under a common hood(s), the overlapping nozzles must be located from right to left so that each end nozzle is located a maximum of 6 in. (152 mm) inside the outside edge of the cooking hazard of each end appliance, and the inside overlapping nozzles must be located between the two end nozzles at a maximum spacing of 12 in. (304 mm). See Figures 4-108 and 4-109. 12 IN. (304 mm) MAXIMUM SPACING(S) BETWEEN OVERLAPPING NOZZLES 6IN. 6 IN. (152 mm) / I! / ' / ' " / 'tl (152 mm) MAXIMUM FROM / / \/ 'I '/ ' / 1 MAXIMUM I FROM EDGE OF / 1 .' l't EDGE OF COOKING / /\ / \ / COOKING HAZARD " ..L . ' / - 't / / HAZARD FULL HOOD CONTINUOUS APPLIANCE PROTECTION FIGURE 4-108 001710 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-55 When obstructions are located adjacent to appliance(s) protected by overlapping nozzles, the overlapping appliance nozzle spacing must start with the appliance(s) adjacent to the obstruction. See Figure 4-110. 121N. 12IN. I 121N. 12IN. 6 IN. 1(304 mm) I304 mm) I(° mm) 1(304 mm) I . P 10 4 o (152 mm) 0. MAX. 6IN. (152 mm) MAX. OUTSIDE 4 MAX. 4 MAX. 4 MAX. 4 MAX. 4 EDGE OF II COOKING HAZARD I I I HAZARD AREA OBSTRUCTION FIGURE 4-110 001713 When an appliance requires dedicated protection with a protected area intended for overlapping appliance nozzle protection, the group protection option will be required for appliances on either side of the appliances using dedicated protection. Group protection using overlapping appliance nozzles must begin with the protected appliance(s) adjacent to the dedicated appliance protected. An overlapping appli- ance nozzle(s) must be positioned within 6 in. (152 mm) of the edge(s) of the appliance hazard surface area(s) adja- cent to the dedicated nozzle protection. See Figure 4-111. 1IIX4Itc1 SECTION 4— SYSTEM DESIGN R- 102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-56 REV. 11 2014-SEP-01 OVERLAPPING NOZZLE COVERAGE (Continued) Overlapping Appliance Nozzle and Hazard Zone Locations - Group Protection (Continued) 4. On protected appliances, all hazard surfaces located in a group must be within 40-45 in. (1016-1143 mm) from the nozzle(s). Once that dimension is exceeded, a new group must be started. See Figure 4-112. Note: The supply pipe feeding nozzle groups is to be at the same elevation. Adjust height for each group only by varying lengths of nozzle drops. 6 IN (152 mm) 6 IN. (152 mm) -1-- MAXIMUM MAXIMUMI I f Ii T $ NOZZLES 1-l i NOZZLES f I 45 IN. I 40 IN. I (1143 m) I (1016 mm) 401 I - 45 IN (1016 m) f(1143mm) I 4 GROUP "A" .11 GROUP"B" FIGURE 4-112 006917 Detection Requirements For Overlapping Appliance Protection When utilizing overlapping appliance protection, fusible link detectors must be installed on a maximum of 2 ft (0.6 m) centers, starting with detectors located in (under) the duct opening(s). Starting from the detector under the duct opening, add detectors on 2 ft (0.6 m) maximum spacing until the complete length of the plenum area is covered, from one end to the other. The location of the last detector on each end of the plenum must not exceed 2 ft (0.6 m) from end of plenum. Note: Standard detector coverage, as specified in "Design Section," is acceptable when utilizing dedicated nozzle coverages. R- 102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-57 OVERLAPPING NOZZLE COVERAGE (Continued) Overlapping Coverage - Option 2 For each group of protected appliances under a common hood(s), the overlapping nozzles must be located from right to left so that each end nozzle is located a maximum of 11.5 in. (292 mm) inside the outside edge of the cooking hazard of each end appliance, and the inside overlapping nozzles must be located between the two end nozzles at a maximum spacing of 25.5 in. (647 mm). Hazard Zone The hazard zone is defined as a theoretical, flat and level, rect- angular surface, that includes all of the cooking hazards of the protected appliances under a common hood(s). The purpose of the hazard zone is to provide a means of locating the appliances and the overlapping nozzles, as well as aiming the overlapping nozzles. The hazard zone measures 28 in. (711 mm) deep by the length of the cooking hazard(s). The centerline of the hazard zone must bisect the 28 in. (711 mm) depth (from front to back) and run from right-to-left for the full width of the hazard zone. Overlapping Nozzle Appliance Protection Overlapping Nozzle Appliance Protection is defined as protec- tion of cooking appliances by nozzles spaced uniformly at uniform elevations under a common hood(s). Overlapping protection of appliances is continuous for the full length of the hood or divided when group(s) of protected appliances are separated by counters or appliances not requiring protection. Full hood continuous protection is defined as overlapping nozzle appliance protection that covers the appliance line-up located under the total hood length. All appliances requiring protection are the appliances under the hood that can be an ignition source of grease in the hood, grease removal device or the duct. Group protection is defined as overlapping nozzle appliance protection that protects individual hazard zones located under a common hood. These "groups" of appliances may be separated by appliances not requiring protection, such as steam equipment or work tables, or by dedicated appliance protection, such as salamander broilers. See Figure 4-116 (full hood continuous protection) and Figure 4-117 (multiple group protection). Dedicated Nozzle Appliance Protection Appliance protection using dedicated nozzle coverage is defined as protection of cooking appliances with enclosed cooking hazards, such as upright broilers, which cannot be protected with overlapping nozzles and therefore must be protected with nozzles dedicated to the appliance. General Design Limitations If overlapping appliance protection is mixed with dedi- cated appliance protection on the same pipe system, THE OVERLAPPING APPLIANCE PROTECTION PIPING REQUIREMENTS MUST BE FOLLOWED. Overlapping protection requires the use of 3.0 gal (11.4 L) tank(s) and a maximum of six flows per tank. In installations using tanks only intended for overlapping protection, a single Double Tank nitrogen expellant gas cartridge can be utilized with up to three 3.0 gal (11.4 L) tanks. In installations using both overlapping protection and conven- tional non-overlapping protection (ex. hood/duct or dedicated appliance protection), a single Double Tank nitrogen expellant gas cartridge can be utilized with up to three 3.0 gal (11.4 L) tanks, as long as none of the 3.0 gal (11.4 L) tanks exceed a total flow output of more than six flows. If more than six flows will be used in a conventional non-over- lapping tank, it cannot share the same cartridge as tanks intended for overlapping protection. In this case, an additional Regulated Actuator Assembly with another expellant gas cartridge will be required. The 245 nozzle must be used for "end of zone" protection. The 260 nozzle must be used for zone protection. Maximum depth of zone is 28 in. (711 mm). Refer to overlapping system piping requirements listed in Table 4-2. Nozzle must be located 0 in. to 12 in. (0 mm to 304 mm) forward of zone centerline, aimed back at the zone centerline. Nozzles must be spaced a maximum of 11.5 in. (292 mm) from each end of hazard and then a maximum of 25.5 in. (647 mm) on center for the remaining overlapping nozzles until the complete hazard is covered. For appliance hazard surfaces with listed protection exceed- ing the standard hazard zone of 28 in. (711 mm) in depth, the hazard surface(s) must be aligned with the back edge of the hazard zone, with the front edge overhanging the front edge of the zone. See Appliance Chart, Table 4-1. For appliance hazard surfaces that exceed the listed protec- tion sizes, multiple zones must be utilized. Align entire hazard surface area within the multiple zones. All hood, duct, and individual appliance protection are as spec- ified in the R-102 Design, Installation, Recharge and Mainten- ance Manual (Part No. 418087). All appliance protection currently listed in the R-102 Design Manual (Part No. 418087) is also approved protection. Zone protection can be considered optional protection. SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-58 REV. 11 2014-SEP-01 OVERLAPPING NOZZLE COVERAGE (Continued) TABLE I Overlapping Nozzle Coverage (Zone Protection) Appliance Type Maximum Cooking Hazard Fryer 34 in. (863 mm) Deep x 5.8 ft2 (0.5 m2) Griddle 30 in. (762 mm) Deep x Unlimited Length Range 30 in. (762 mm) Deep x Unlimited Length Wok, Maximum 30 in. (762 mm) Diameter x 8 in. (203 mm) Deep Wok, Minimum 11 in. (279 mm) Diameter x 3 in. (76 mm) Deep Braising Pan/Tilt 34 in. (863 mm) Deep x Unlimited Length Skillet* Lava Rock 26 in. (660 mm) Deep x Unlimited Length Char-Broiler (see Note 1) Charcoal Broiler 30 in. (762 mm) Deep x Unlimited Length (4 in. (101 mm) Maximum Fuel Depth) Mesquite Wood 30 in. (762 mm) Deep x Unlimited Length Broiler (6 in. (152 mm) Maximum Fuel Depth) Gas Radiant 36 in. (914 mm) Deep x Unlimited Length Char-Broiler Electric Char-Broiler 34 in. (863 mm) Deep x Unlimited Length * See Figure 4-113 for nozzle location Note 1: Always try to place Lava Rock Char-Broiler(s) near the center of the zone. When the Lava Rock Char-Broiler is the first or last appliance in the zone, the outside edge of the broiler must not be more than 6 in. (152 mm) outside the end nozzle. /1 f O.12 IN. I INTERFERE I I COVER MUST NOT (G-304 mm) I EDGE OF DISCHARGE I' I 40-45 IN. 1 (1016-1143 mm) I I I I I ZONE I ZONE CENTER LINE FIGURE 4-113 006927 R-102 Restaurant Fire Suppression Manual Overlapping Appliance Nozzle and Hazard Zone Locations All overlapping appliance nozzles must be the 245 nozzle for "end of zone" protection and the 260 nozzle for zone protection, and must be located under a common hood at the same height above the hazard zone, in a straight line from right to left and aimed at the centerline of the hazard zone. The overlapping nozzle is used for both continuous overlapping and multiple group overlapping protection. The hazard zone must be positioned (located) so that all appliance hazard surfaces are within the zone. For appli- ance hazard surfaces smaller than the standard hazard zone size, the hazard surface can be located anywhere within the standard hazard zone. For appliance hazard surfaces with listed protection exceeding the standard hazard zone size of 28 in. (711 mm) in depth (see Table 4-1), the hazard surface(s) must be aligned with the back edge of the hazard zone, with the front edge overhanging the front of the zone. The overlapping appliance nozzles must be located 40 in. to 45 in. (1016 mm to 1143 mm) above the top surface of the protected appliances. See Figure 4-115. Exception No. 1: Nozzle dimensions for wok protection are measured to bottom of wok. Exception No. 2: When using overlapping appliance nozzles in areas where there is a back shelf, the nozzle cannot be positioned in the shaded area as shown in Figure 4-114. Also, back shelf must not extend more than 11 in. (279 mm) over the hazard zone and cannot be less than 18 in. (458 mm) above the hazard zone. See Figure 4-114. OVERLAPPING NOZZLE(S) 45 CANNOT BE POSITIONED 44- I IN THIS SHADED AREA 431! 42 I I I 41 I I 40 I 12108 6 112 CENTER LINE OF HAZARD ZONE BACK SHELF I 11 IN. (279 mm) MAXIMUM 18 IN. (458 mm) MINIMUM 28 IN. (711 mm) FIGURE 4-114 006914 11.5 IN. —p (292 mm) MAXIMUM FROM EDGE OF COOKING HAZARD I I- 11.5 IN. (292 mm) MAXIMUM FROM EDGE OF COOKING HAZARD R- 102 Restaurant Fire Suppression Manual OVERLAPPING NOZZLE COVERAGE (Continued) 4. The overlapping appliance nozzles must be located 0 in. to 12 in. (0 mm to 304 mm) forward of the centerline or aimline of the selected hazard zone. See Figure 4-115. 245 OR 260 NOZZLE MUST BE AIMED STRAIGHT DOWN OR BACK AT CENTERLINE OF HAZARD ZONE - I 45 IN. 12 IN. (1143 mm) 304 mm) 40 IN. (1016 mm) FRONT /77 - 28 BACK OF ZONE OF ZONE CENTERLINE OF HAZARD ZONE (711 mm) ZONE FIGURE 4-115 007537 TABLE 4-2 Overlapping System Piping Limitations Max. Total 3/8 in. Max. Max. System Flow Pipe No. of Elevation Cartridge Size Numbers Length Elbows Rise Size 3 Gallon 6 75 It 25 loft LT-30-R (11.4L) (22.9m) (3.0m) 6 Gallon 12 75 ft 25 lOft Double (22.7 L) (22.9 m) (3.0 m) Tank! Manifolded LT-A- 101 30* 9 Gallon 18 75 ft 25 loft Double (34.1 L) (22.9 m) (3.0 m) Tank! LT-A- 10130* 50 ft (15.2 m) maximum pipe from first to last nozzle. 50 ft (15.2 m) maximum pipe after the split on a split system *Use with regulated actuator only. SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-59 Overlapping Appliance Nozzle and Hazard Zone Locations - Group Protection 1. For each group of protected appliances under a common hood(s), the overlapping nozzles must be located from right to left so that each end nozzle is located a maximum of 11.5 in. (292 mm) inside the outside edge of the cooking hazard of each end appliance, and the inside overlapping nozzles must be located between the two end nozzles at a maximum spacing of 25.5 in. (647 mm). See Figures 4-116 and 4-117. 25.5 IN. (647 mm) MAXIMUM SPACING(S) BETWEEN OVERLAPPING NOZZLES FULL HOOD CONTINUOUS APPLIANCE PROTECTION FIGURE 4-116 007535 25.5 IN. (647 mm) 11.5 IN. (292 mm) MAXIMUM MAXIMUM 11.5 IN. -0- 4 . I ..4- 1245245 I u o p4-. 11.5 IN. (292 mm) 245 260 245 25.5 IN. (292 mm) MAXIMUM (647 mm) MAXIMUM FROM 1 MAXIMUM FROM EDGE OF COOKING \ / - EDGE OF COOKING HAZARD EDGE OF HAZARD COOKING HAZARD GROUP APPLIANCE PROTECTION Note: On group appliance protection, start and end of EACH zone group must be protected with a 245 nozzle. FIGURE 4-117 001720 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-60 REV. 11 2014-SEP-01 OVERLAPPING NOZZLE COVERAGE (Continued) Overlapping Appliance Nozzle and Hazard Zone Locations - Group Protection (Continued) When obstructions are located adjacent to appliance(s) protected by overlapping nozzles, the overlapping appliance nozzle spacing must start with the appliance(s) adjacent to the obstruction. See Figure 4-118. 25.5 IN. I 25.5 IN. 25.5 IN. 25.5 IN. 11.5 IN. (647 mm) (647 mm) 4 p.I 10 (647 mm) l(647 mm)l (292 mm) _... MAX. _ 11.5 IN. (292 mm) MAX. OUTSIDE 4 MAX. 4 MAX. 44MAX.44 MAX. "4 245 260 260 260 245 1 II EDGE OF II COOKING I I . HAZARD 4 HAZARD AREA P1 OBSTRUCTION Note: On continuous appliance protection, start and end with 245 nozzles and 260 nozzle(s) in the middle. FIGURE 4-118 001713 When an appliance requires dedicated protection with a protected area intended for overlapping appliance nozzle protection, the group protection option will be required for appliances on either side of the appliances using dedicated protection. Group protection using overlapping appliance nozzles must begin with the protected appliance(s) adjacent to the dedicated appliance protected. An overlapping appli- ance nozzle(s) must be positioned within 11.5 in. (292 mm) of the edge(s) of the appliance hazard surface area(s) adja- cent to the dedicated nozzle protection. See Figure 4-119. EDGE OF COOKING HAZARD R-102 Restaurant Fire Suppression Manual On protected appliances, all hazard surfaces located in a group must be within 40-45 in. (1016-1143 mm) from the nozzle(s). Once that dimension is exceeded, a new group must be started. See Figure 4-120. Note: The supply pipe feeding nozzle groups is to be at the same elevation. Adjust height for each group only by varying lengths of nozzle drops. 11.5 IN. (292 mm) MAXIMUM A l END OF VZONE I NOZZLES NOZZLES 45 IN. (1016 mm) 401N. IN. 40 IN. 45 (1143 mm) END OF P (1016 ZONE mm) 1143 mm) - 14 GROUP "A" I'll GROUP "6" Note: On group appliance protection, start and end of EACH zone group must be protected with a 245 nozzle. FIGURE 4-120 007539 Detection Requirements For Overlapping Appliance Protection When utilizing overlapping appliance protection, fusible link detectors must be installed on a maximum of 2 ft (0.6 m) centers, starting with detectors located in (under) the duct opening(s). Starting from the detector under the duct opening, add detectors on 2 ft (0.6 m) maximum spacing until the complete length of the plenum area is covered, from one end to the other. The location of the last detector on each end of the plenum must not exceed 2 ft (0.6 m) from end of plenum. 11.5 IN. (292 mm)-P.I I 255 IN.Y 1)647mm)! Y 25.5 IN. 725.5 IN. 1(647 mm)1(647 mm MAX. IMAX.'I P14 I'MAX. MAX. EDGE - 11.5 IN. 11.5 IN. (292 mm) OF COOKIN HAZARD r (292 mm) MAX. MAXIMUM i I Note: Standard detector placement can also be utilized when using overlapping protection. However, the overlapping detector SIN option cannot be used when utilizing standard R-102 protection. (292 mm) Refer to Pages 4-71 - 4-73 for detector placement. MAX. EDGE OF COOKING HAZARD DEDICATED NOZZLE APPLIANCE Note: On group appliance protection, start and end 01 EACH zone group must be protected with a 245 nozzle. FIGURE 4-119 001756 R- 102 Restaurant Fire Suppression Manual TANK AND CARTRIDGE REQUIREMENTS Once the hazard analysis is completed and the total nozzle flow numbers are established, the quantity and size of agent tanks and cartridges needed to supply the nozzles with the proper volumes of agent at the proper flow rates can be determined. For cartridges used in the regulated release mechanism, flow capacities, tank quantities and sizes, and regulated release cartridge options are given in the table below. Total Quantity and Flow Size of Numbers* Tank(s) 1 - 5 (1) 1.5 Gallon 6-11 (1) 3.0 Gallon 11-16 (1) 1.5 Gallon 3.0 Gallon 15-22 3.0 Gallon 16-22 (2) 3.0 Gallon (Manifold) 22 -33 (3) 3.0 Gallon When one or more regulated actuators are used, the following tank and cartridge combinations apply for each regulated actu- ator: Regulated Actuator Regulated Actuator Tank(s) Cartridge (1) 1.5 Gallon LT-20-R or 101-10 (1) 3.0 Gallon LT-30-R or 101-20 (1) 1.5 Gallon and LT-A-101-30 or 10130** or 3.0 Gallon double tank 3.0 Gallon LT-A-101-30 or 10130** or double tank (2) 3.0 Gallon (Manifold) LT-A-101-30 or Double (3) 3.0 Gallon LT-A-1 01-30 or Double For exceptions to maximum flow numbers, see Distribution Piping Requirements for 1.5 gallon and 3.0 gallon systems in this Section. The 101-30 cartridge can not be used when two 3.0 gallon tanks are manitolded together. SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-61 For higher total flow numbers (23 to 110), multiple cartridges and regulated actuators are required as shown in the System Selection Guide in "Appendix" Section ACTUATION AND EXPELLANT GAS LINE REQUIREMENTS This section contains the guidelines for installing the actuation and expellant gas lines between the regulated release mech- anism regulator, each regulated actuator regulator, and each agent tank. These limitations should be considered when select- ing the component mounting locations. The actuation gas line is the length of pipe and/or hose that is run from either the AUTOMAN Regulated Release Assembly or the Remote Release Assembly that directs high pressure from the cartridge in the release to actuate one or more additional Regulated Actuator Assemblies. The actuation gas line can consist of 1/4 in. Schedule 40 black iron, chrome-plated, stain- less steel, or galvanized steel pipe and fittings, and/or factory supplied stainless steel braided actuation hose. The expellant gas line is the length of pipe that is run from the regulator in either the AUTOMAN Regulated Release Assembly or a Regulated Actuator Assembly that directs regulated pres- sure to the agent storage tanks to pressurize the tank and discharge the agent. The expellant gas line shall consist of 1/4 in. Schedule 40 black iron, chrome-plated, stainless steel, or galvanized steel pipe and fittings. Actuation Gas Line —6 to 8* Tanks Maximum * 8 Tank maximum reflects the utilization of 3 tank regulated actuators. Use only 1/4 in. Schedule 40 black iron, hot-dipped galva- nized, chrome-plated, or stainless steel pipe and fittings. The actuation gas line piping is installed from the regulated release mechanism to each regulated actuator connected within the system. The total length of the actuation gas line from the regulated release assembly to the regulated actua- tor assembly(ies) must not exceed 20 ft (6.0 m) when using an LT-20-R, an LT-30-R nitrogen cartridge, or a 101-10 or a 101-20 carbon dioxide cartridge. See Figure 4-121. Regulated Release Cartridge Options Nitrogen Carbon Dioxide LT-20-R 101-10 LT-30-R 101-20 Double 101-30 Double 10130** Double - Double - REGULATED ACTUATOR ASSEMBLY EXPELLANT GAS LINES NOT INCLUDED IN ACTUATION GAS LINE LENGTH TOTALS ACTUATION GAS LINE WITH AN LT-20-R, LT-30-R, 101-10 OR 101-20 CARTRIDGE MAXIMUM LENGTH OF 20 FT (6.0 m); MAXIMUM NO. OF FITTINGS 9 AUTOMAN REGULATED RELEASE ASSEMBLY FIGURE 4-121 000775 REGULATED ACTUATOR WITH TANK 114 IN. STAINLESS STEEL HOSE OPTIONS SAFETY 42 IN. (1066 mm) RELIEF VALVE MAX. HOSE MAXIMUM OF 5 AGENT TANK REGULATED ACTUATORS REMOTE RELEASE MECHANISMS (PART NO. 433485) 5 MAXIMUM CHECK VALVE t SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-62 REV. 11 2014-SEP-01 ACTUATION AND EXPELLENT GAS LINE REQUIREMENTS (Continued) Actuation Gas Line - 6 to 8* Tanks Maximum (Continued) If an expellant gas line is connected to the regulated release assembly along with an actuation gas line, the total combined length of the actuation and expellant gas line must not exceed 30 ft (9.1 m) when using a "double-tank" nitrogen cartridge or a LT-A-101-30 nitrogen cartridge or a 101 -30 carbon dioxide cartridge. See Figure 4-122. A combined total of nine fittings may be used in these lines, eight 900 elbows and one tee. Two 450 elbows equal one 90° elbow. Actuation Gas Line - 10 to 15* Tanks Maximum * 15 Tank maximum reflects the utilization of 3 tank regulated actuators. 1. Use only 1/4 in. Schedule 40 black iron, hot-dipped galva- nized, chrome-plated, or stainless steel pipe and fittings. Note: Stainless steel hose and fittings can also be used. See Component Section for detailed information. ACTUATOR AND EXPELLANT GAS LINES WITH A "DOUBLE TANK" CARTRIDGE OR A 101-30 CARTRIDGE OR A LT-A-101-30 CARTRIDGE MAXIMUM COMBINED LENGTH-3D FT MAXIMUM COMBINED FITTINGS -9 "... - R- 102 Restaurant Fire Suppression Manual The actuation gas line piping is installed from the 101 remote mechanical release to each R-102 regulated actua- tor assembly. The total length of the actuation gas line from the remote mechanical release to the regulated actuator assemblies must not exceed 100 ft (30.4 m). A combined total of 20 elbows and 9 tees may be used in these lines. Two 450 elbows equal one 900 elbow. See Figure 4-123. Use only a 101-10 carbon dioxide cartridge in the 101 remote mechanical release. A safety vent relief valve (Part No. 15677) is required in the actuation gas line to relieve residual pressure after actua- tion. Actuation Gas Line - Using 1/4 in. Stainless Steel Hose * 15 Tank maximum reflects the utilization of three tank regulated actuators. Maximum total length of hose cannot exceed 17.5 ft (5.3 m). Note: A combination of 1/4 in. stainless steel braided hose and 1/4 in. NPT pipe can be used as long as the total combined actuation gas line length does not exceed 17.5 ft (5.3 m). Stainless steel braided hose cannot be used for expellant gas lines. See Figure 4-123 for additional details. Maximum of five regulated actuators allowed Actuated with remote release (Part No. 433485) or Regulated Release Assembly (Part No. 429853) AUTOMAN REGULATED RELEASE ASSEMBLY REGULATED ACTUATOR ASSEMBLY EXPELLANT GAS LINES NOT INCLUDED IN COMBINED TOTALS FIGURE 4-122 000262 SAFETY RELIEF YPfl I AMT ..••. ,.,..._...- 9 TEES MAXIMUM 20 ELBOWS MAXIMUM -4 MAXIMUM OF "t'l...... 5 REMOTE I RELEASE I MECHANISMS I (PART NO. I 433485) OR I ONE REGULATED RELEASE (PART NO. 429853) REGULATED ACTUATOR WITH TANK NOTE: WHEN MULTIPLE RELEASE ASSEMBLIES ARE UTILIZED, A 1/4 IN. CHECK VALVE (PART NO. 25627) WILL BE REQUIRED AFTER EACH REGULATED RELEASE. MAXIMUM OF 5 REGULATED ACTUATORS FIGURE 4-123 000301 R-102 Restaurant Fire Suppression Manual ACTUATION AND EXPELLENT GAS LINE REQUIREMENTS (Continued) Expellant Gas Line 1. The expellant gas line is installed from the regulated release mechanism in double, three, and multiple-tank systems, and from the regulated actuator assembly in multiple-tank systems. The expellant gas line is the piping and/or hose between the regulator and the tank-enclosure/tank-bracket assembly. The total length of the expellant gas line from the regulated release mechanism or each regulated actu- ator assembly must not exceed 30 ft (9.1 m) when using a "double-tank" cartridge, an LT-A-101-30 Cartridge, or a 101-30 Cartridge. See Figures 4-124 and 4-125. EXPELLANT GAS LINE MAXIMUM LENGTH -30 FT (9.1 m); MAXIMUM NO. OF FITTINGS -9 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-63 If two tanks are connected to the regulated release assembly in a multiple-tank system arrangement, the total combined length of the actuation and expellant gas lines must not exceed 30 ft (9.1 m) when using a "double-tank" nitrogen cartridge, an LT-A-101-30 nitrogen cartridge, or a 101-30 carbon dioxide cartridge. See Figure 4-122. If three 3.0 gallon tanks are connected to the regulator in either a regulated release or regulated actuator assembly, only factory supplied expellant gas hose assemblies will be utilized. Refer to Distribution Piping Requirements - 9.0 Gallon System, page 4-70 for additional design requirements. DISTRIBUTION PIPING REQUIREMENTS Once the nozzle placement and quantity of tanks has been determined, it is then necessary to determine the piping config- urations between the tank adaptor and each discharge nozzle. This section contains the guidelines and limitations for designing the distribution piping so that the liquid agent will discharge from the nozzles at a proper flow rate. These limitations should also be referred to when selecting the mounting location for the regu- lated release mechanism and agent tank. EXPELLANT GAS LINE MAXIMUM LENGTH -30 FT (9.1 m); MAXIMUM NO. OF FITTINGS -9 AUTOMAN REGULATED RELEASE ASSEMBLY FIGURE 4-124 000776 General Piping Requirements All R-102 system piping is straight line. Therefore, the need for critical lengths and balancing is minimized. Two 450 elbows count as one 900 elbow. Each branch line includes the tee or elbow leading to it, and all fittings within the branch line itself. The minimum piping length of Schedule 40, 3/8 in. pipe from the tank outlet to any nozzle protecting a range, fryer, or wok must be 6 ft (1.9 m). Pipe lengths are measured from center of fitting to center of fitting. See Figure 4-126. -'1 CENTER TO CENTER REGULATED ACTUATOR ASSEMBLY FIGURE 4-125 000777 2. A combined total of nine fittings may be used in these lines, eight 900 elbows and one tee. Two 450 elbows equal one 90° elbow. FIGURE 4-126 000778 All distribution piping must be 3/8 in. Schedule 40 black iron, chrome-plated, or stainless steel. Do not use hot dipped galvanized pipe on the distribution piping. All threaded connections located in and above the protected area must be sealed with pipe tape. Tape should be applied to male threads only. Make certain tape does not extend over the end of the thread, as this could cause possible blockage of the agent distribution. Before installing blow-off caps on nozzles, apply a small amount of Dow Corning No. 111 silicone grease across the opening in the nozzle tip and also a small amount coating the exterior of the blow-off cap. This will help keep cooking grease from building up on the cap. Tees used in the distribution piping can be used as thru tees, side outlet tees, or bull tees. DOF SUPPLY LINE SUPPLY (NOZZLES FOR LINE TEE PLENUM PROTECTION) END OF SUPPLY LINE SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-64 REV. 11 2014-SEP-01 DISTRIBUTION PIPING REQUIREMENTS (Continued) Supply and Branch Line Identification The R-102 distribution piping network is broken down into four specific pipe runs: the Supply Line, the Duct Branch Line, the Plenum Branch Line, and the Appliance Branch Line. See Figure 4-127. DUCT BRANCH LINE R- 102 Restaurant Fire Suppression Manual SUPPLY LINE The Supply Line is defined as the length of pipe which runs from the agent tank outlet to the last branch line (whether a duct, appliance, or plenum branch line). This includes all supply line fittings except for the tees or elbows leading to the branch lines. See Figures 4-127 and 4-128. SUPPLY LINE PLENUM APPLIANCE BRANCH LINE BRANCH LINE NOTE: THIS IS A CONCEPTUAL DRAWING ONLY. THIS IS NOT AN ACTUAL INSTALLATION. FIGURE 4-127 000779 NOTE: THESE ARE EXAMPLES ONLY. OTHER CONFIGURATIONS CAN BE DESIGNED. END OF SUPPLY LINE END OF \ ...., UPI LINE END OF SUPPLY LINE BRANCH LINE CANNOT START AHEAD OF A SUPPLY LINE TEE (NOZZLES FOR PLENUM PROTECTION) BRANCH LINE CANNOT START AHEAD OF A SUPPLY LINE TEE FIGURE 4-128 000780 R- 102 Restaurant Fire Suppression Manual DISTRIBUTION PIPING REQUIREMENTS (Continued) Supply and Branch Line Identification (Continued) NOTICE Branch lines cannot start ahead of a supply line tee. DUCT BRANCH LINE The Duct Branch Line is defined as the length of pipe which runs from the supply line to the duct nozzle(s). This includes all branch line fittings as well as the tee or elbow used to start the branch line. See Figures 4-128 and 4-129. DUCT BRANCH LINE (ELBOW INCLUDED) .i. $ DUCT BRANCH LINE (TEE INCLUDED) 1 II Li DUCT BRANCH LINE (TEES INCLUDED) SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-65 PLENUM BRANCH LINE The Plenum Branch Line is defined as the length of pipe which runs from the supply line to the plenum nozzle(s). This includes all branch line fittings as well as the tee or elbow used to start the branch line. See Figures 4-128 and 4-130. --'4 -----.4 PLENUM BRANCH LINE _. I (TEE INCLUDED) I PLENUM BRANCH LINE L (TEE INCLUDED) FIGURE 4-130 000782 APPLIANCE BRANCH LINE The Appliance Branch Line is defined as the length of pipe which runs from the supply line to the appliance nozzle(s). This includes all branch line fittings as well as the tee or elbow used to start the branch line. See Figures 4-128 and 4-131. APPLIANCE BRANCH LINES (TEES INCLUDED) FIGURE 4-129 000781 FIGURE 4-131 000783 START OF LAST BRANCH LINE START OF FIRST BRANCH LINE FIGURE 4-132 000784 1W NOZZLE SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-66 REV. 11 2014-SEP-01 R- 102 Restaurant Fire Suppression Manual DISTRIBUTION PIPING REQUIREMENTS (Continued) Distribution Piping Requirements — 1.5 Gallon System DUCT, PLENUM, AND APPLIANCE PROTECTION This option allows for duct protection, plenum protection, appliance protection, or any combination. However, only one duct nozzle may be used, either a 1W or a 2W, nozzle. All distribution piping, supply and branch, must be 3/8 in. Schedule 40 black iron, chrome-plated, or stainless steel. Each 1.5 gallon tank allows a maximum of five flow numbers.* The pipe length between the start of the first branch line and the start of the last branch line must not exceed 8 It (2.4 m). When the supply line is split, the combined length of both legs of the supply line (start of first branch line to start of last branch line) must not exceed 8 ft (2.4 m). See Figure 4-132. The combined length of all branch lines must not exceed 22 ft (6.7 m). See Figure 4-133. The requirements of the following table must not be exceeded: START OF LAST BRANCH LINE START OF FIRST BRANCH LINE SUPPLY LINE TEE TOTAL LENGTH MUST NOT EXCEED 8 FT (2.4 m) (BRANCH LINES IN BOLD) COMBINED LENGTH MUST NOT EXCEED 22 FT (6.7 m) FIGURE 4-133 8e0755 1.5 GALLON SYSTEM Supply Duct Plenum Appliance Requirements Line Branch Line Branch Line Branch Line Pipe Size 3/8 in. 3/8 in. 3/8 in. 3/8 in. Maximum Length 40 ft 6 ft 4 ft loft (12.1 m) (1.8m) (1.2m) (3.0 m) Maximum Tees 1 1 2 3 Maximum Flow Numbers 5* 2 2 3 Exceptions: Six flow numbers are allowed when a duct branch line is the last branch line on the piping network and no 1 N nozzles are used to protect woks or griddles. Six flow numbers are allowed when six 1 N nozzles are used and none of the nozzles are used to protect woks, griddles, ranges, and salamanders. Note: Only five flow numbers are allowed if a 1 N nozzle is used for wok, griddle, range, or salamander protection. Six flow numbers are allowed when only two 3N nozzles are used. iN NOZZLE I; (BRANCH LINE IN BOLD) COMBINED LENGTH MUST NOT EXCEED 36 FT (10.9 m) FIGURE 4-134 R- 102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-67 DISTRIBUTION PIPING REQUIREMENTS (Continued) Distribution Piping Requirements - 3.0 Gallon System The maximum length between the start of the first branch line and the start of the last branch line must not exceed 24 ft (7.3 m). When the supply line is split, the combined total of both legs of the supply line (from the start of the first branch line to the start of the last branch line) must not exceed 24 ft (7.3 m). See Figure 4-134. The total length of all branch lines must not exceed 36 ft (10.9 m). See Figure 4-134. Use a 3/8 in. union to connect the tank adaptor to the 3/8 in. supply line. A maximum of two nozzles are allowed per duct branch line. The requirements of the following table must not be exceeded: SUPPLY TEE ( 000266 COMBINED LENGTH OF BOTH LEGS OF SUPPLY LINE MUST NOT 3 BRANCH LINES EXCEED 24 FT (7.3 m) P. 3.0 GALLON SYSTEM Duct Plenum Appliance Requirements Supply Line Branch Line Branch Line Branch Line Pipe Size 3/8 in. 3/8 in. 3/8 in. 3/8 in. Maximum Length 40 ft 8 ft 4 ft 12 ft (12.1 m) (2.4 m) (1.2 m) (3.6 m) Maximum Rise 6 ft 4 ft 2 ft 2 ft (1.8 m) (1.2 m) (0.6 m) (0.6 m) Maximum 900 9 4 4 6 Elbows Maximum Tees 1 2 2 4 Maximum Flow 11* 4 2 4 Numbers *Exceptions: Twelve flow numbers are allowed in any one tank for duct and plenum protection only. Twelve flow numbers are allowed with any one lank using only two-flow appliance nozzles. Twelve flow numbers are allowed with any one tank using only three-flow appliance nozzles. Special Instructions: Twelve flow numbers are allowed when four Dean Industries GTI Gas Fryers are protected at low proximity as shown in Figure 4-66 on Page 4-32. The discharge piping must be as shown in Figure 4-67 on Page 4-32. For certain McDonald's applications, 11.5 flow numbers are allowed when using a combination of one 2W duct nozzle, one 1/2N electrostatic precipitator nozzle, one iN plenum nozzle, and four two-flow appliance nozzles. Contact the Applications Engineering Department for additional information. Duct Plenum Appliance Supply Line Branch Line Branch Line Branch Line 3/8 in. 3/8 in. 3/8 in. 3/8 in. 32 ft 8 f 4 f 12 ft (9.7 m) (2.4 m) (1.2 m) (3.6 m) 6 f 4 f 2 f 2 f (1.8 m) (1.2 m) (0.6 m) (0.6 m) 8 4 4 6 2 2 4 22 4 4 Requirements Pipe Size Maximum Length Maximum Rise Maximum 900 Elbows Maximum Tees Maximum Flow Numbers SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-68 REV. 11 2014-SEP-01 DISTRIBUTION PIPING REQUIREMENTS (Continued) Distribution Piping Requirements - 6.0 Gallon Manifolded System As an option to piping two 3.0 gallon tanks separately, two 3.0 gallon tanks can be manifolded together to share a common agent distribution line. Only 3.0 gallon tanks connected to the same regulator can be manifolded. The following requirements must be met when manifolding: All piping must be 3/8 in. Schedule 40. See Figure 4-136 for tank connections. The length of supply line piping between the start of the first branch line and the start of the last branch line must not exceed 24 ft (7.3 m). See Figure 4-135. When the supply line is split, the combined total of both legs of the supply line (from the start of the first branch line to the start of the last branch line) must not exceed 24 ft (7.3 m). The combined length of all branch lines must not exceed 36 ft (10.9 m). See Figure 4-135. A maximum of 22 flow numbers are allowed. The requirements of the following table must not be exceeded. R- 102 Restaurant Fire Suppression Manual LENGTH OF PIPING MUST NOT EXCEED 24 FT. 17 m\ PORA OTOOT nC CI.CT oonMr'LJ I 2W 2LE ZZLE 2 FLOW APPLIANCE NOZZLE (BRANCH LINES IN BOLD) COMBINED LENGTH MUST NOT EXCEED 36 FT (10.9 m) FIGURE 4-135 000267 6.0 GALLON SYSTEM R- 102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-69 DISTRIBUTION PIPING REQUIREMENTS (Continued) Distribution Piping Requirements - 6.0 Gallon Manifolded Distribution Piping Requirements - With Independent Pipe System (Continued) Runs This configuration consists of two 3 gallon tanks. Both tanks are Independent pipe runs can also be used with the regulated connected to a common manifold tee and are pressurized from release assembly and the tank/enclosure assembly or tank a single double tank (Part No. 73022) nitrogen cartridge in the mounting brackets. See Figure 4-137. When manifolding is not regulated release assembly. See Figure 4-136. Note: A tank used, each of the two 3 gallon tanks utilize the piping limitations mounting bracket can be utilized instead of the tank/enclosure of a single tank system. assembly. 3/8 IN. 3/8 IN. 3/8 IN. BRANCH SUPPLY SUPPLY / USE HOSE! SEE GROMMET NOTE' PACKAGE NO. 1 (PART NO. -4----- 3/8 IN BRANCH HOSE/ 418511) '-IN-LINE BURST DISC GROMMET PACKAGE ASSEMBLY - SEE NOTE NO. 4 (PART NO. I - 418511) I1 - REMOVE BURST DISC - -IIIIIIII SEE NOTE NO.3 H _ 3.0 3.0 GALLON GALLON 3.0 GALLON 3.0 GALLON TANK TANK DOUBLE TANK TANK TANK NITROGEN DOUBLE TANK CARTRIDGE OR NITROGEN ITROGEN CARTRIDGE- OR LT-A-1 01 -30 CARTRIDGE 008127 REGULATED 3.0 GALLON REGULATED RELEASE ACTUATOR ONLY) 4 CARTRIDGE ASSEMBLY OR 3.0 GALLON REGULATED (LT-A-101-30 ACTUATOR ASSEMBLY I REGULATED RELEASE ASSEMBLY OR CARTRIDGE - REGULATED ACTUATOR ASSEMBLY REGULATED TANK/ENCLOSURE ACTUATOR ONLY) TANK/ENCLOSURE ASSEMBLY ASSEMBLY NOTE 1: THE PIPE CONNECTION FROM TANK CENTER TO TANK CENTER CANNOT EXCEED 8 112 IN. (215 mm). ALSO, OEM RELEASE/BRACKET ASSEMBLY CAN BE UTILIZED WHEN MANIFOLDING 3.0 GALLON TANK. NOTE 2: ONLY 3 GALLON TANKS CAN BE MANIFOLDED. NOTE 3: THE BURST DISC THAT IS PART OF THE TANK ADAPTOR! BURST DISC ASSEMBLY MUST BE REMOVED AND MODIFIED. SEPARATE THE ALUMINUM DISC MATERIAL FROM THE PLASTIC GASKET. DISCARD THE ALUMINUM DISC MATERIAL AND REINSTALL THE PLASTIC GASKET BACK INTO THE TANK ADAPTOR/BURST DISC ASSEMBLY. NOTE 4: THE IN-LINE BURST DISC ASSEMBLY (PART NO. 416970) IS TO BE MOUNTED AS CLOSE TO THE TANK OUTLET AS POSSIBLE. AFTER SYSTEM DISCHARGE, THE ASSEMBLY MUST BE DISASSEMBLED AND A NEW BURST DISC INSTALLED. FIGURE 4-137 000788 Note: If an expellant gas hose is to be used for a second tank in an adjacent tank enclosure or tank bracket assembly, the second tank will need to be installed on the left side of the AUTOMAN Regulated Release, with the outlets a maximum of 8.5 in. (215 mm) from center to center, similar to the manifolded system in Figure 4-136. Otherwise, the second tank will require 1/4 in. NPT pipe instead of expellant gas hose. FIGURE 4-136 SECTION 4- SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-70 REV. 11 2014-SEP-01 DISTRIBUTION PIPING REQUIREMENTS (Continued) Distribution Piping Requirements - 9.0 Gallon System This optional configuration consists only of three 3-gallon tanks, all pressurized from a single double-tank nitrogen cartridge with expellant gas hoses connected as shown in Figure 4-138. Tanks No. 1 and No. 2 must be connected directly to the regulator with separate expellant gas hoses and Tank No. 3 must be connected to Tank No. 2 with a third expellant gas hose as shown in Figure 4-136. Each tank must be connected to an independent distribu- tion piping network as shown in Figure 4-138. Distribution piping requirements for each network must be as follows: The maximum length between the start of the first branch line and the start of the last branch line must not exceed 24 ft (7.3 m). When the supply line is split, the combined total of both legs of the supply line (from the start of the first branch line to the start of the last branch line) must not exceed 24 ft (7.3 m). See Figure 4-134. The total length of all branch lines must not exceed 36 ft (10.9 m). See Figure 4-138. Use a 3/8 in. union to connect the tank adaptor to the 3/8 in. supply line. A maximum of two nozzles are allowed per duct branch line. When using this 9.0 gallon system configuration, no mani- folding of distribution piping is allowed. When an AUTOMAN Regulated Release is utilized in this configuration, additional regulator actuators cannot be used. Only 3-gallon tanks can be utilized in this configuration. The requirements of the following table must not be exceeded for each 3-gallon tank: R- 102 Restaurant Fire Suppression Manual TWO TANK ENCLOSURE 3 GALLON REGULATED DOUBLE TANK NITROGEN ASSEMBLY (PART NO. RELEASE ASSEMBLY, CARTRIDGE OR 430324) (INCLUDES OR 3 GALLON LT-A-101-30 CARTRIDGE HOSES AND GROMMETS) REGULATED (REGULATED ACTUATOR ACTUATOR ASSEMBLY ONLY) NOTE: WHEN THREE 3.0 GALLON TANKS ARE CONNECTED TO ONE AUTOMAN REGULATED RELEASE ASSEMBLY, NO ADDITIONAL REGULATED ACTUATOR(S) ASSEMBLIES CAN BE USED. FIGURE 4-138 008126 9.0 GALLON SYSTEM Duct Plenum Appliance Requirements Supply Line Branch Line Branch Line Branch Line Pipe Size 3/8 in. 3/8 in. 3/8 in. 3/8 in. Maximum Length 40 ft 8 ft 4 ft 12 ft (12.1 m) (2.4 m) (1.2 m) (3.6 m) Maximum Rise 6 f 4 f 2 f 2 f (1.8 m) (1.2 m) (0.6 m) (0.6 m) Maximum 900 9 4 4 6 Elbows Maximum Tees 1 2 2 4 Maximum Flow 11* 4 2 4 Numbers *Exceptions: Twelve flow numbers are allowed in any one tank for duct and plenum protection ONLY. Twelve flow numbers are allowed with any one tank using only two-flow appliance nozzles. Twelve flow numbers are allowed with any one tank using only three-flow appliance nozzles. Special Instructions: When four Dean Industries GTI Gas Fryers are protected at low proximity as shown in Figure 4-66 on Page 4-32, the discharge piping must be as shown in Figure 4-67 on Page 4-32. For certain McDonald's applications, 11.5 flow numbers are allowed when using a combination of one 2W duct nozzle, one 1/2N electrostatic precipitator nozzle, one 1 N plenum nozzle, and four two-flow appliance nozzles. Contact the Applications Engineering Department for additional information.