HomeMy WebLinkAbout6021 INNOVATION WAY; 110; FPC2019-0025; PermitPrint Date: 10/20/2021
Job Address: 6021 INNOVATION WAY, # 110,
Permit Type: ' FIRE-Construction Commercial
Parcel #: 2132611400
Valuation: $350,168.50
Occupancy Group:
#of Dwelling Units:
Bedrooms:
Bathrooms:
PERMIT REPORT
(ity of
Carlsbad
Permit No: FPC2019-0025
CARLSBAD, CA 92009 Status: Closed - Finaled
Work Class: Fixed Extinguishing Syste
Track #: Applied: 02/08/2019
Lot #: Issued: 02/26/2019
Project #: Finaled Close Out: 08/14/2019
Plan #:
Construction Type:
Orig. Plan Check U: Inspector:
Plan Check U: Final Inspection:
Project Title:
Description: EUREKA -INSTALL NEW ANSUL R-102 SYSTEM
Applicant: S FPContractor:
METRO FIRE AND SAFETY METRO FIRE AND SAFETY
MIKE LAVALLE 2733 VIA ORANGE WAY, U 103
2733 VIA ORANGE WAY, U STE 103 SPRING VALLEY, CA 91978-1717
SPRING VALLEY, CA 91978-1717 (619) 670-3500
(619) 415-2248
FEE AMOUNT
FIRE Hood & Duct Extinguishing System Initial Sys $417.00
Total Fees: $417.00 Total Payments To Date: $417.00 Balance Due: $0.00
Fire Department Page 1 of 1
1635 Faraday Avenue, Carlsbad CA 92008-7314 1 760-602-4665 1 760-602-8561 f I www.carlsbadca.gov
Ini-ANSUL.1
It is hereby certified that
Larry Rosner
of
/Certificate of /
/ Training /
Metro Fire & Safety, Inc.
Spring Valley
.hassuccessfully completed the web-based
training course
R-102 Restaurant, Fire Suppression System-
Design, Installation, Recharge•& Maintenance
Training Hrs: 8
Training Date: April 30,2017
Expiry Date: AriI 3092020
- K athe rinze A. Achan
GobEIl Drectar —TechncaOServices
Tyco FeProtecton Pioduicts.
johnso n-,
oritjrib.
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-1
3-1-07 REV. 7
SYSTEM DESIGN
The ANSUL R-102 Restaurant Fire Suppression System may be
used on a number of different types of restaurant cooking appli-
ances and hood and duct configurations. The design information
listed in this section deals with the limitations and parameters of
this pre-engineered system. Those individuals responsible for the
design of the R-102 system must be trained and hold a current
ANSUL certificate in an R-102 training program.
The R-102 and the PIRANHA systems use compatible agents and
components, therefore, they may be used together for cooking
appliance, hood; and duct protection. The primary ANSUL
AUTOMAN Release can be either an R-102 or a PIRANHA
ANSUL AUTOMAN Release and can actuate up to two additional
R-102 or PIRANHA Regulated Actuators. In systems utilizing a
101 remote release, any combination of the maximum number of
regulated actuators can be used.
Both systems must actuate simultaneously.
Each system must be designed and installed per its appropri-
ate manual.
Adjacent appliances requiring protection must be protected
with the same type of system, either R-102 or PIRANHA,
unless the center-to-center spacing between the adjacent
R-102 and PIRANHA nozzles is no less than 36 inches.
When appliances are protected with R-102 nozzles, the hood
and connecting duct above those appliances cannot be pro-
tected with PIRANHA nozzles.
Mixing systems in a common plenum is not allowed.
One of the key elements for restaurant fire protection is a correct
system design. This section is divided into ten sub-sections: Noz-
zle Placement Requirements, Tank Quantity Requirements, Actu-
ation and Expellant Gas Line Requirements, Distribution Piping
Requirements, Detection System Requirements, Manual Pull Sta-
tion Requirements, Mechanical Gas Valve Requirements, Electri-
cal Gas Valve Requirements, Electrical Switch Requirements, and
Pressure Switch Requirements. Each of these sections must be
completed before attempting any installation. System design
sketches should be made of all aspects of design for reference
during installation.
NOZZLE PLACEMENT REQUIREMENTS
This section gives guidelines for nozzle type, positioning, and
quantity for duct, plenum, and individual appliance protection. This
section must be completed before determining tank quantity and
piping requirements.
Duct Protection - SingleN6i1
All duct protection is UL listed without limitation of maximum duct
length (unlimited length). This includes all varieties of ductworks
both horizontal and vertical including ducts that run at angles to
the horizontal and ducts with directional bends.
The R-102 system uses different duct nozzles depending on the
size of duct being protected.
GENERAL INFORMATION
1. Nozzles must be located 2-8 in. (5-20 cm) into the center of the
duct opening, discharging up. See Figure 1.
2-8 IN.
(5-20 cm)
FIGURE 1
000173
In installations where a UL listed damper assembly is
employed, the duct nozzle can be installed beyond the 8 in.
(20 cm) maximum, to a point just beyond the damper assem-
bly that will not interfere with the damper. Exceeding the max-
imum of 8 in. (20 cm) in this way will not void the UL listing of
the system.
Previously listed 3 flow number and 5 flow number duct pro-
tection detailed in earlier published manual, Part No. 418087-
06, can also still by utilized.
DUCT SIZES UP TO 50 IN. (127 cm)
PERIMETER! 16 IN. (41 cm) DIAMETER
One 1W nozzle (Part No. 419336) = one flow number
50 in. (127 cm) perimeter maximum
16 in. (41 cm) diameter maximum
bcJcrJZESUP_TOJO0 IN. (54 cm)
RIME PT/ 32 IN. (8fn) DIAMETER
'One 2W Nozzle (Part No. 419337) = two flow numbers
iLl 0nJ254 cm) perimeter maximum
32 in. (81.3 cm) diameter maximum
The chart below shows the maximum protection available from
each duct nozzle.
Part 3.0 Gallon 1.5 Gallon
Description No. System System
2W Nozzle 419337 Maximum Maximum
100 in. (254 cm) 100 in. (254 cm)
Perimeter Perimeter
1W Nozzle 419336 Maximum Maximum
50 in. (127 cm) 50 in. (127 cm)
Perimeter Perimeter
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-5
4-1-06 REV. 4
CPlenunv
The R-102 system uses the 1W Nozzle (Part No. 419336) or the
1 Nozzle (Part No. 419335) for plenum protection. The 1W noz-
zle tip is stamped with 1W and the 1 nozzle tip is stamped with
1 N, indicating they are one-flow nozzles and must be counted as
one flow number each. When protecting a plenum chamber, the
entire chamber must be protected regardless of filter length.
VERTICAL PROTECTION - GENERAL
o One 1W nozzle will protect 4 linear feet (1.2 m) of plenum. The
maximum distance from the end of the hood to the first and last
nozzle must be no more than 2 ft. (.6 m). After the first nozzle, any
additional nozzles must be positioned at a maximum, of 4 ft.
(1.2 m) apart down the entire length of the plenum. The plenum
P. width must not exceed 4 ft. (1.2 m). (The 1W nozzle can be used
on single or V-bank filter arrangements.) See Figure 6.
FIGURE 6
000197
'When protecting plenums with the 1W nozzle, two options of cov-
erage are available:
P. Option 1: The 1W nozzle must be on the center line of the single
or "V' bank filter and positioned within 1-20 in.
(2.5-51 cm) above the top edge of the filter. See
Figure 7.
20 IN. (51 cm)
MAXIMUM
Option 2: The 1W nozzle must be placed perpendicular, 8-12 in.
(20-30 cm) from the face of the filter and angled to the
center of the filter. The nozzle tip must be within 2 in.
(5 cm) from the perpendicular center line of the filter.
See Figure 8.
DM)
20 cm)
IUM
NOZZLE TIP
MUST BE W
THIS AREA
FIGURE 8
000200
HORIZOMAC
'IN-NOZZLE—PART NO. 419335 - SlNGLEBANKPROTEC-
m) of single filter bank
rp _1e um.-The-nozzle(s)-must-be-mounted in the plenum, 2 to 4 in.
(5 to 10 cm) from the face of the filter, centered between the filter
height dimension, and aimed down the length. The nozzle must be
positioned 0-6 in. (0-15 cm) from the end of the hood to the tip of the
nozzle. See Figure 9.
2-4 IN. 10 Fr. (3.1 m)
MAXIMUM
000201
000202
FIGURE 9
1 IN. (2.5 cm)
MINIMUM
20 IN. (51 cm)
MAXIMUM
1 IN. (2.5 cm)
MINIMUM
FIGURE 7
000199
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-7
10-1-02 REV. 3
Appliance Protection
The following pages detail types of appliance protection. Each
design requires several factors: correct nozzle choice, correct noz-
zle height above hazard, correct nozzle location and correct aim-
ing point.
Fryer-SingleNozzIeProtection,
1. Design requirements for fryers are broken down into two
types.
A. FRYERS WITHOUT DRIPBOARDS
If the fryer does not include a dripboard, measure the
internal depth (horizontal dimension from front to back)
and length of the frypot.
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 maxi-
mum 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 exceed-
ed, an additional nozzle(s) will be required. Refer to the mul-
tiple nozzle requirements.
Examp/e:A fiyer with a dr49board The frisk/a c/the hypet without
the drØboard measures 18/n. in depth x 18 in. in length (46 cm
46 cm) and the friside of the overall area fricludfrig the dnpboard
measures 18 in. in depth x24 in. in /engm (46 cm 61 cm). From
the Table 'Maxfrnum Cooking Area Dfrnensibn - Single Nozzle
Fryer Protect/on, "eit/ierthe 3Northe 2.90 nozzle should be select-
ed to protect the fryer, dependfrig on the maximum nozzle heiqht
above the hiyerandthepos/t/onfrig requkements allowed Refer to
appropnete Figures.
TOP OF FRYER
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-9
4-1-06 REV. 8
Fryer Single Nozzle Protection (Continued)
Maximum Area Dimensions - Single Nozzle Fryer Protection (Continued)
Max. Size
Max. Size Overall Type of Nozzle Height Nozzle
Frypot Only With Dripboard Nozzle Above Top of Fryer Location
19.5 in. x 19 in. 19.5 in. x 253/8 in. 290 13 in. to 16 in. See Figure 17
(50 cm x 48 cm) (50 cm x 65 cm) (33 to 41 cm)
19.5 in. x19 in. 19.5 in. x 25 3/8 in. 3N See Figure See Figure 18
(50cmx48cm) (50cmx65cm) 18
8(1181. l8 in- x273/4in. (rJ See Figure 19
(46cmx46 cm) (46mx70:5cm) (64cmto89cm)
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
290 NOZZLE TIP POSITIONED OVER THE MIDPOINT OF THE HAZARD AREA ± 3 IN.
(7.6 cm) FROM THE MIDPOINT ALONG THE LONGEST SIDE OF THE HAZARD AND ± 1
IN. (2.5 cm) FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF THE HAZARD AND
AIMED AT THE MIDPOINT OF THE COOKING AREA.
FIGURE 17
002286
34 IN. (86 cm) MAXIMUM DIAGONAL
DISTANCE BETWEEN NOZZLE AND
CENTER OF HAZARD AREA
21 in. (53 cm)
I -- - MINIMUM '<Z
VERIlCAL_________
NOZZLE
HEIGHT
-I
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
3N NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOK-
ING SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA.
FIGURE 18
002287
00001; 3Nr—><—_
000000
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
NOTE: 3N NOZZLE TIP MUST BE LOCATED WITHIN THE PERIMETER OF THE SURFACE
AREA WITHIN THE FRONT HALF OF THE FRY POT AND AIMED AT THE CENTER.
FIGURE 19
12 IN.
(30.5 cm)
MAXIMUM
14 IN.
(35.6 cm)
MAXIMUM FRONT TO REAR
CENTERLINE
SHELF CAN OVERHANG BURNER(S)
BY MAXIMUM OF 11 IN. (28 cm)
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-13
3-1-07 REV. 7
tectionwjJ
The R-102 system uses five different nozzles for the protection of
ranges. Two of the design options require a one-flow nozzle and
three of the design options require two-flow nozzles.
NOTICE
A 13 in. (33 cm) diameter wok pan is the largest
wok size that can be protected on ranges.
When protecting hot top ranges, the entire
cooking surface must be protected.
Range Protection (1-Flow Nozzle)
Single and multiple burner ranges can be protected using a 1 N
nozzle, Part No. 419335. The nozzle tip is stamped with IN, indi-
cating that this is a one-flow nozzle and must be counted as one
flow number.
When using this nozzle for range protection, the maximum length
of the burner grates being protected with a single nozzle must not
exceed 32 in. (81 cm) and the maximum area of the burner grates
must not exceed 384 sq. in. (2477 sq. cm) per nozzle.
When protecting a range, the 1 N nozzle must be located a maxi-
mum of 10 in. (25.4 cm) from each burner grate centerline and
must be aimed at the center of the cooking surface. See Figure 26.
''1
401N.
(102 cm) f
10 IN.
(25 cm)
MAXIMUM
When this type of hazard is equipped with a back shelf located
above the range top, two protection options are available: One
requires a iF nozzle, Part No. 419333, and the other option
requires a 260 nozzle, Part No. 419341.
Option r IF Nozzle: When using the i Fnozzlé for range protec-
tion with or without back shelf, the maximum length of
the burner grates being protected must not exceed
28 in. (71 cm) and the maximum area of the burner
grates must not exceed 336 sq. in. (2168 sq. cm). See
Figure 27 for nozzle location details.
1 NOZZLE
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 27
000238
Option 2: 260 Nozzle: When using the 260 nozzle for range pro-
tection with or without back shelf, the maximum length
of burner grates being protected must not exceed
32 in. (81 cm) and the maximum area of the burner
grates must not exceed 384 sq. in. (2477 sq. cm).
Nozzle must be located on the front edge of the burn-
er grates and aimed at a point 10 in. (25 cm) from the
back edge of the burner grates. Nozzle must be mount-
ed 30 to 40 in. (76 to 102 cm) above the hazard sur-
face. See Figure 28.
260 NOZZLE
SHELF CAN OVERHANG BURNER(S)
BY MAXIMUM OF 11 IN. (28 cm)
IN
NOZZLE
32 IN.
(81 cm)
MAXIMUM
AIMING
POINT
30-4OIN. I
(76-102cm) I
18 IN.
(45.7 cm)
MINIMUM
10 IN.
(25 cm) FROM
BACK OF
BURNER
GRATES
FIGURE 28 0002300
FIGURE 26
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-21
10-1-02 REV. 3
(:2-Flo NTGriddle-Protectio—n
Option 2 -'NIëPiiñiitLocated (Continued) L . .
Low,ProxiniityAppIication:10 in.--to 20 in. (25 cm to 51 cm) - - .---------- (kove-the cooking surface.
T~ejow,proximity-appfiCation uses the 2120 nozzle,i
41,9343.
The nozzle tip is stamped with 2120 indicating this is a two-flow
nozzle and must be counted as two flow numbers.____________
- One 2120 nozzle will protect amaximumcookingareaof.i 440 S~q.
in. (9290 sq. cm) with a 48. in.5
When using this nozzle for griddle protection, the nozzle must
be positioned along the perimeter to 2 in. (5.1 cm) inside perime-
ter, and aimed at the center of the cooking surface. See Figure
43 and 44.
NOZZLE LOCATION f I 0-2 IN. (0-5cm) I INSIDE PERIMETER 20 IN. ._..I L- OF COOKING SURFACE (51cm) II 'II MAXIMUM I HEIGHT
II 0F2120 I II NOZZLE TIP r I / I 10 IN. (25 cm)
II / I MINIMUM
HEIGHT I II 0F2120 I II / NOZZLEP
000243
EDGE OF
COOKING SURFACE
FIGURE 43
000243
COOKING AREA
I I ----CENTER OF
COOKING SURFACE
I U / A
COOKING
REA
I— AIM POINT
ILI I ___------
2120 NOZZLE LOCATED ALONG COOKING SURFACE EDGE
ANY SIDE OF GRIDDLE SURFACE
WITHIN 0-2 IN. (0— 5cm) OF
COOKING SURFACE EDGE. NOZZLE
MUST BE AIMED AT CENTER OF
COOKING SURFACE.
FIGURE 44
000241
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-24
NEV. 6 4-1-06
Char-Broiler Protection
The R-1 02 system uses the IN nozzle, (Part No. 419335) for gas-
radiant/electric char-broiler `protection:--~
The nozzle tip on the 1 N nozzle is stamped with a 1 N, indicating
that this is a one-flow nozzle and must be counted as one flow
number.
One IN nozzle will protect a hazard with a maximum length of
36 in. (91 cm) and a total cooking area which does not exceed
864 sq. in. (5574 sq. cm). The nozzle tip must be located 15 to
40 in. (38 to 102 cm) above the hazard surface. When using this
nozzle for gas-radiant/electric char-broiler protection, the nozzle
must be positioned anywhere along or within the perimeter of the
maximum cooking area and shall be aimed at the center of the
cooking surface. See Figure 51.
40 IN.
(102 cm)
MAXIMUM
15 IN. (11 m)
;MINIMUM
000257
FIGURE 51
Mike Lavalle
Abby Maguire <abby.maguire@jci.com>
Sent: Friday, December08, 2017 11:36 AM
To: Mike Lavalle
Subject: Cheesemelters
Please see the below in regards to cheesemelters.
This solution addresses the protection of salamander broilers and cheesemelters. Salamander broilers or those
identified as "cheesemelters" that have the capability of broiling meat, must be protected using the upright
broiler protection parameters.
Generally, true cheesemelters do not have drip pans and cannot be used to broil meat. They are normally used
to warm sandwiches or keep dishes of food warm. If they do not have broiling capabilities or a drip pan. they
may not require protection unless the authority having jurisdiction requires it.
If the appliance is considered a salamander broiler or protection is required by the authority having
Jurisdiction, protection can use traditional upright broiler protection ('either the 1/2N nozzles, or the IN nozzle)
. . - as approved by the AHJ or they/ can be protected with Salamander lzstedprotectzo .iigmig!iW..iwzzicj
The R-1 02 design, installation and maintenance manual outlines two options for protecting a salamander
broiler using the IN nozzle. The nozzle can be installed fixed to the broiler and aimed into the cooking chamber
'the nozzle can be located above and out front of the broiler and cooking chamber.
There is also another option using the IF nozzle aimed with horizontal discharge into the cooking chamber
,from above and out front of the broiler. Refer to the manual for various options and installation requirements.
Abby Maguire
Applications Specialist
Johnson Controls
+1 800 862 6785
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FIGURE 4-35
LONGITUDINAL
CENTERLINE
i -.c.COOKING
AREA
000239
290 NOZZLE TIP
- LOCATION CENTER OF
COOKING SURFACE
±2 IN. (50 mm)
000240
COOKING
AREA
COOKING
AREA
290 NOZZLE TIP LOCATION
0-1.5 IN. (38 mm) IN FROM EDGE
OF COOKING SURFACE
AREA
SEC7I0N 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-16 REV. 11 2014-SEP-01
Nozzle -LOW 71 -Flow)
Application
The low proximity 1flow.noizleapplication for the protection of
ranges N nozzle—'
The nozzle is stamped with iN 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 iN 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.
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 2-flow application requires the use of two 290
nozzles.
Both nozzles are stamped with 290 indicating they are two flow
nozzles and must be counted together for a total of four flow
numbers:
Two 290 nozzles 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
- 4- LOCATION O-1.SIN.
(0-38 mm)
IN FROM EDGE OF
45 COOKING SURFACE 45*
I-
15 IN. TO2OIN. I IS IN. TO2OIN.
(381 to 508 mm) (381 to 508 mm)
MAXIMUM I MAXIMUM
I II
000000
T_
15-20 IN. I AIM (381-508 mm) I POINT
20 IN" [_(oa)
0000
FIGURE 4-33
I AIM POINT I I 201N.
fl(508 mm)
24 IN.
(609 mm)
FIGURE 4-34
9 IN.
(228 mm)
18 IN.
(457 mm)
00005
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
El
3.0 3.0 3.0
GALLON GALLON GALLON
TANK TANK TANK
NO.3 NO.2 NO.1
If
/ I \
TWO TANK ENCLOSURE 3 GALLON REGULATED DOUBLE TANK NITROGEN
ASSEMBLY PART NO. RELEASE ASSEMBLY, CARTRIDGE OR
430324 (INCLUDES (2) OR 3 GALLON LT-A-101-30 CARTRIDGE
HOSES AND (2) REGULATED (REGULATED ACTUATOR
GROMMETS) ACTUATOR ASSEMBLY ONLY)
NOTE: IF TWO TANK ENCLOSURE ASSEMBLY, PART NO. 430324, IS CONNECTED
TO THE 3 GALLON REGULATED RELEASE ASSEMBLY, NO ADDITIONAL
REGULATED ACTUATOR(S) ASSEMBLIES CAN BE USED.
FIGURE 97
50e007
Plenum
Branch Line
3/8 in.
4 ft.
(1.2m)
2 ft.
(.6 m)
Appliance
Branch Line
3/8 in.
12 ft.
(3.7m)
2ff.
(.6m)
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-52
REV. 3 4-1-06
DISTRIBUTION PIPING REQUIREMENTS (Continued)
pistributionPipingRequirements-9:OGaIIoj:::J
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 97. Tanks No.
1 and No. 2 must be connected directly to the regulator with sep-
arate expellant gas hoses and Tank No. 3 must be connected to
Tank No. 2 with a third expellant gas hose as shown in Figure 97.
Each tank must be connected to an independent distribution pip-
ing network as shown in Figure 97. Distribution piping require-
ments 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 93.
The total length of all branch lines must not exceed 36 ft.
0. (10.9 m). See Figure 93.
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 ANSULAUTOMAN 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:
Duct
Requirements Supply Line Branch Line
=4 inn
Maximum Rise 6 ft. 4 ft.
(1.8 m) (1.2 m)
Maximum 90° 9 4
Elbows
Maximum Tees 1 2
cMaxirTPum1Fl0-w 11*
Numbers
4 4
'Exceptions:
Twelve (12) Bow numbers are allowed in any one tank for duct and plenum protection ONLY.
Twelve (12) flow numbers are allowed with any one tank using only two-how appliance nozzles.
Twelve (12) flow numbers are allowed with any one tank using only three-flow appliance nozzles.
Special Instructions:
When tour (4) Dean Industries GTI Gas Fryers are protected at low proximity as shown in Figure 58 on Page 4-32, the discharge piping must be as shown in Figure 59 on
Page 4-32.
For certain McDonald's applications, 11.5 flow numbers are allowed when using a combination of one (1) 2W duct nozzle, one (1) 1/2N electrostatic precipitator nozzle,
one (1)1 N plenum nozzle, and four (4) two-flow appliance nozzles. Contact Ansul Applications Engineering Department for additional information.
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-54
REV. 4 3-1-07
Detector ReplacementRequurements (Continued) j
[
CO APPLIANCES
If the cooking appliance is located under an exhaust duct where a
detector has been mounted, it is normally not necessary to utilize
another detector for that cooking appliance, provided the detector
is not more than 12 in. (30 cm) into the duct. See Figure 100.
APPLIANCE APPLIANCE APPLIANCE APPLIANCE
REQUIRES COVERED BY COVERED BY REQUIRES
SEPARATE DETECTOR DETECTOR SEPARATE
DETECTOR UNDER DUCT UNDER DUCT DETECTOR
Fusible Link Selection
FIGURE 101 000270
FIGURE 100
000269
Each cooking appliance with a continuous cooking surface not
exceeding 48 in. x 48 in. (122 x 122 cm) can be protected by a
minimum of one detector. Cooking appliances with a continuous
cooking surface exceeding 48 in. x 48 in. must be protected by at
least one detector per 48 in. x 48 in. cooking area. Detectors
used for Cooking appliances must be located above the protected
appliance toward the exhaust duct side of the appliance. The
detector should be located in the air stream of the appliance to
enhance system response time.
Note: For overlapping detector coverage, see Page 4-42 for
design requirements.
Detection Line Requirements
CONDUIT
Rigid conduit or 1/2 inch EMT thin-wall conduit may be used.
Standard steel conduit fittings (compression type are recommend-
ed) must be employed to properly install the detection system. All
conduit or pipe must be firmly supported. When using pipe, make
certain that all ends are carefully reamed, deburred and blown
clear of chips and scale before assembly.
NOTICE
The conduit offset can be used at the top or bot-
tom of the regulated release to Change direction
of the conduit. The conduit offset Cannot be
used with pulley tees. All other changes in direc-
tion must be made by using ANSUL approved
pulley elbows, Part No. 423254 or 415670. See
Figure 101.
When possible, temperature readings should be taken at each
detector location to determine correct fusible link temperature rat-
ing. Temperature can be recorded using either a maximum regis-
tering thermometer, Part No. 15240, temperature tape or any other
accurate thermometer.
t4:~)
A115"*
TEMPERATURE RATING
STAMPED ON FUSIBLE
L : ® LINK BODY
000170
K STYLE ML STYLE
500 °F (260 C) ONLY
FIGURE 102
Select correct UL Listed fusible link(s) for installation in detector(s)
according to the temperature condition. Two styles are available.
See Figure 102. See Component Section for detailed temperature
ratings.
Fire Suppression System Distributor Certificate of Installation
110 ne Completed by Regional Office
Job Name EUREKA! Job Number 3517181-92
Job Address 6021 INNOVATION WAY Type of System: Ansul
CARLSBAD, CA. 92008 Pyrochem 0
Other
To be Completed by Fire System Distributor
Company Name METRO FIRE AND SAFETY
Address 2733 VIA ORANGE WAY #103
SPRING VALLEY, CA. 91978
System Model R1029 GAL.
?-°/'7 057? 47
Serial Number /(7
Fuel/Energy Shut Off Device Gas Valve: Mechanical 0 Electrical LI Size2"
Installed. Tested on Electric Equipment Shut-down Tested: Yes EJN0
Date
This Fire Suppression System is installed in accordance with the Manufacturer's instructions and
drawings, NFPA 96 and 17 (current issues) and all applicable state and local codes. All electrical
work or work performed by others to complete the installation of this system has been completed.
Exceptions to the above are noted below. (Use back of sheet if necessary)
Installer's Name 145A16-9-
Signatu Date
To be Completed by Owner or Owners Representative
I have received a copy of the Fire Suppression System Owner's Manual and I understand it. I also
understand that it is the recommendation of the National Fire Protection Association (NFPA) that
the system be insjzetedyery six months to maintain its reliability.
Si Date Vsq
To be Completed by the Authority Having Jurisdiction
Functional tests have been witnessed and the system performs as designed.
Print Name U.Y3C' Jurisdiction QAjT
Phone Numb
Signatu Date J -8J
Fire Suppression System Distributor Certificate of Insurance. v2 5-1 -07