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HomeMy WebLinkAbout2501 EL CAMINO REAL; 204; FPC2017-0242; PermitPrint Date: 12/16/2021 Job Address: 2501 EL CAMINO REAL, #204, Permit Type: FIRE-Construction Commercial Parcel #: 1563023500 Valuation: $352,335.68 Occupancy Group: #of Dwelling Units: Bedrooms: Bathrooms: PERMIT REPORT C('City of Carlsbad Permit No: FPC2017-0242 CARLSBAD, CA 92008-1202 Status: Closed - Fina led Work Class: Fixed Extinguishing Syste Track #: Applied: 08/21/2017 Lot #: Issued: 09/07/2017 Project #: Finaled Close Out: 02/02/2021 Plan #: Construction Type: Orig. Plan Check #: Inspector: Plan Check #: Final Inspection: Project Title: Description: ISLANDS RESTAURANT - HOOD SUPPRESSION SYSTEM Applicant: AZTEC FIRE AND SAFETY INC 8108 COMMERCIAL ST LA MESA, CA 91942-2926 (619) 464-5625 FEE AMOUNT FIRE Hood & Duct Extinguishing System Initial Sys $404.00 Total Fees: $404.00 Total Payments To Date: $404.00 Balance Due: - $0.00 Fire Department Page 1 of 1 1635 Faraday Avenue, Carlsbad CA 92008-7314 760-602-4665 760-602-8561 f I www.carlsbadca.gov I tijco One Stanton Street I Marinette, WI 54143-2542, USA / +1-715-735-7411 I www.ansul.com Fire Protection Products Copyright© 2014 Tyco Fire Products LP. I All rights reserved. I Part No. 418087-12 FrCtollo*oZ42, SECTION 2 -SYSTEM DESCRIPTION UL EX3470 ULC EX3470 PAGE 2-2 REV. 11 2014-SEP-01 TOTAL SYSTEM (Continued) Three-Tank System (1 Cartridge with Three 3.0 Gal Tanks ONLY) The R-102 three-tank system is available with stainless steel enclosures and consists of: AUTOMAN Regulated Release Assembly (Electrical or Mechanical) Double Tank Enclosure Assembly Nitrogen Cartridge ANSULEX Low pH Liquid Fire Suppressant Discharge Nozzles Detection Components Additional Devices (As Required) The regulated release assembly contains the regulated release mechanism, agent tank, expellant gas hose for agent tank hookup, and enclosure knockouts to facilitate installing expellant piping, detection system, and additional equipment. The double tank enclosure assembly is mounted separately but within the guidelines of the regulated release assembly expellant gas piping requirements to ensure simultaneous actuation of the system. Refer to "System Components" section for individual component descriptions. R- 102 Restaurant Fire Suppression Manual Multiple Tank System (Three Tanks or More - Multiple Cartridges) The R-102 multiple-tank system is available with stainless steel enclosures and consists of: AUTOMAN Regulated Release Assembly (Electrical or Mechanical) or AUTOMAN Remote Release Assembly(ies) Nitrogen Cartridge(s) and/or Carbon Dioxide Cartridge(s) Regulated Actuator Assembly(ies) ANSULEX Low pH Liquid Fire Suppressant Enclosure or Bracket Assembly(ies) Discharge Nozzles Detection Components Additional Devices (As Required) The regulated release assembly contains the regulated release mechanism, agent tank, expellant gas hose for agent tank hookup, and enclosure knockouts to facilitate installing actua- tion piping, expellant piping, detection system, and additional equipment. The remote release assembly(ies) is used in large systems or multi-hood systems to actuate regulated actuator assembly(ies) ONLY. The remote release assembly contains a release mecha- nism (unregulated), with enclosure knockouts to facilitate install- ing the actuation piping, expellant piping,detection system, and additional equipment. Each regulated actuator assembly is mounted separately but within the guidelines of the regulated release assembly actua- tion/expellant gas piping requirements to ensure simultaneous actuation of the system. The assembly contains the pneumatic actuator, regulator, agent tank, expellant gas hose for agent tank hookup, and enclosure plugs to facilitate installing expellant piping. Each enclosure or bracket assembly is mounted separately but within the guidelines of the regulated release assembly or reg- ulated actuator assembly expellant gas piping requirements to ensure simultaneous actuation of the system. Refer to "System Components" section for individual component descriptions. FIGURE 2-3 008322 FIGURE 2-4 - 008323 - R- 102 Restaurant Fire Suppression Manual SYSTEM DESIGN The ANSUL R-1 02 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 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. 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 Note: Ducts from multiple hoods connected to a common 1W Nozzle Maximum Maximum ductwork must be protected in compliance with NFPA 96 and 50 in. (1270 mm) 50 in. (1270 mm) all local codes. Perimeter Perimeter The R-102 system uses different duct nozzles depending on the size of duct being protected. R- 102 Restaurant Fire Suppression Manual Plenum Protection The R-102 system uses the 1W nozzle or the 1N 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 (1.2 m MAXIMUM FT(1.2 m) 2 FT (0.6 m)MAXIMUM 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) IUM NOZZLE TIF MUST BE THIS AREA FIGURE 4-8 000200 HORIZONTAL PROTECTION - OPTION 1 iN NOZZLE SINGLE BANK PROTECTION One 1N 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 49 000201 (508 mm) IUM FIGURE 4-7 000199 FIGURE 4-12 000206 FIGURE 4-13 000207 FIGURE 4-14 005208 SECTION 4 - SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-6 REV. ii 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 P. 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. 1W NOZZLE FIGURE 4-10 006524 TWO 1 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 ' 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 ' rr 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 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 253/8 in. 3N See Figure 4-18 (495 mm x 482 mm) (495 mm x 644 mm) l8 in. xl8in. l8 in. x273/4in. 3N 25 in. t035in. (457 mm x 457 mm) (457 mm x 704 mm) (635 mm to 889 mm) Nozzle See Figure 4-17 See Figure 4-17 See Figure 4-18 See Figure 4-19 I I I I TOP OF FRYER I I I /\ FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD 290 NOZZLE TIP POSITIONED OVER THE MIDPOINT OF THE HAZARD AREA ± 3 IN. RIGHT-TO-1-EFT OODODS (76 mm) FROM THE MIDPOINT ALONG THE LONGEST SIDE OF THE HAZARD AND ± 00 0010 CENTERLINE 1 IN. (25 mm) FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF THE HAZARD FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD AND AIMED AT THE MIDPOINT OF THE COOKING AREA. NOTE: 3N NOZZLE TIP MUST BE LOCATED WITHIN THE PERIMETER OF THE SURFACE FIGURE 4-17 AREA WITHIN THE FRONT HALF OF THE FRY POT AND AIMED AT THE CENTER. 002286 FIGURE 4-19 34 IN. (863 mm) MAXIMUM DIAGONAL DISTANCE BETWEEN NOZZLE AND CENTER OF HAZARD AREA I MINIMUM VERTICAL I NOZZLE HEIGHT L 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 SECTION 4 - SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-13 10 IN. (254 mm) MAXIMU 1 NOZZLE - 10 IN. (254 mm MAXIM U AIMING POINT FIGURE 4-28 R- 102 Restaurant Fire Suppression Manual 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 and three of the design options require two-flow nozzles. NOTICE A 13 in. (330 mm) 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 iN (1-Flow) Nozzle - High Proximity Application No Obstructions Single and multiple burner ranges can be protected using a 1 N nozzle. The nozzle is stamped with 1 N, indicating 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. (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 1N 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. (1016mm) I! 40 IN. 006539 FIGURE 4-27 I NOZZLE LOCATION t I 0 - 2 IN. (0 - 50 mm) INSIDE PERIMETER OF COOKING SURFACE 40 IN. (1016 mm) / MAXIMUM I HEIGHT II OF 1N I II /T NOZZLE TIP 35 IN. (889mm) I IMINIMUM I II I HEIGHT I EDGE OF -s..l I OFi1 COOKING I I NOZZLE TIP SURFACE COOKING AREA 1 IN. (25 mm) MAXIMUM CENTER OF GRIDDLE SURFACE OR A 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 N indicating this is a one-flow nozzle and must be counted as one flow number. One 1 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 / + I: 1 NOZZLE LOCATED ALONG COOKING ANY SIDE OF GRIDDLE SURFACE WITHIN SURFACE 0-2 IN. (0-50mm) OF COOKING EDGE SURFACE EDGE. NOZZLE MUST BE AIMED AT MIDPOINT OF COOKING SURFACE. FIGURE 4-39 000241 R- 102 Restaurant Fire Suppression Manual Griddle Protection 290 (2-Flow) Nozzle - High Proximity Application Option 1 - 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 t SURFACE ± 1 IN. (25 mm) IN ANY DIRECTION I 501N. (1270 mm) MAXIMUM I HEIGHT I 0F290 NOZZLE TIP I 3OIN. I (762 mm) MINIMUM HEIGHT OF 290 NOZZLE TIP FIGURE 4-41 000244 COOKING I* AREA NOZZLE I 1 IN. (25 mm) LOCATION MAXIMUM FIGURE 4-42 000773 FIGURE 4-40 000243 OVERHEAD VIEW IN. )914 mm) MAX. 2W NOZZLE AIM POINT 0-3 IN. )0-76 mm) TO REAR OF COOKING SURFACE CENTER 0-10 IN tENTERLIF4E MAXx (0-254 mm( FRO LINE WHEN 2W NOZZLE IS POSITIONED AT OR TO THE REAR OF CENTER LINE 30 IN. ________________________________________ - -c )762 mm) 2W NOZZLE AIM POINT MAX. 0-10 IN 0-3 IN. (0-76 mm) FORWARD I (0- 254 mm( FROM OF COOKING SURFACE I ENTERLIE MAX. CENTER LINE WHEN 2W NOZZLE IS POSITIONED AT I OR FORWARD OF COOKING I SURFACE CENTER LINE 4 008149 I NOZZLE LOCATION I II 0-2 IN. )0-5lmm) INSIDE PERIMETER I 20 IN. -I I- OF COOKING SURFACE I (508 mm) / MAXIMUM I / HEIGHT OF 20 N LE TIP MINIMUM IHEIGHT I /7 0F2120 NOZZLE TIP EDO COOKING SURFACE 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. FIGURE 4-47 000243 AIM POINT 9 IN. )228 mm) FROM EITHER SIDE OF COOKING AREA COOKING SURFACE FIGURE 4-49 CENTER OF I COOKING SURFACE I COOKING / AREA -, - AIM POINT I 2120 NOZZLE LOCATED ALONG COOKING SURFACE EDGE ANY SIDE OF GRIDDLE SURFACE WITHIN 0-2 IN. (0-51 mm) OF COOKING SURFACE EDGE. NOZZLE MUST BE AIMED AT CENTER OF COOKING SURFACE. FIGURE 4-48 000241 FRONT VIEW 0-3 IN. (76 mm) NOTE: A 2W NOZZLE CAN PROTECT A GRIDDLE WITH A MAXIMUM COOKING MM SURFACE OF 30 IN X 36 IN. (762 X 914 mm), AT A HEIGHT OF 10-20 IN. (254 -508 mm). 20 IN. THE 2W NOZZLE CAN BE POSITIONED (508 mm) A MAXIMUM OF ± 10 IN. (254 mm) MAX. FORWARD OR BEHIND COOKING SURFACE CENTER LINE AND A MAXIMUM OF 3 IN. )76 mm) AWAY 10 IN. I FROM EITHER SIDE OF THE COOKING SURFACE, AIMED IN 9 IN. )228 mm) TO (254mm) MIN. A POINT 0-3 IN. (0-76mm). FORWARD OR TO THE REAR OF THE COOKING SURFACE CENTER LINE. POINT 9 IN. SURFACE 008150 FIGURE 4-50 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 N nozzle. The nozzle is stamped with 1 N, 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 iN NOZZLE - (PART NO. 419335) NOZZLE 12 IN. -r- LOCATION ZONE 304 mm) 6 IN. (152 mm) 61J (152 mm) ----------------------- AT CENTER OF BROILER OPENING FIGURE 4-57a 008426 Salamander Broiler Protection - iF (1-Flow) Nozzle Overhead 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 iF 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. 1 NOZZLE -P-4 6 IN NOZZLE (PART NO . LOCATION ZONE 8 IN. (203 mm) 419333) (152 mm) 12 IN. 41N. \\ (101 mmj\\ (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 008426 SECTION 4 - SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 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 can be protected using a 1 N nozzle. The nozzle is stamped with 1 N, 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 4-57c 008428 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. AIM AT CENTER OF BROILER OPENING iN NO . ....-- AT CENTER OF GRATES SECTION 4 - SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-24 REV. 11 2014-SEP-01 Upright Broiler/Salamander Protection (Continued) UPRIGHT BROILER BROILER CHAMBER FRONT SIDE VIEW VIEW FIGURE 4-58 000252 Gas-Radiant/Electric Char-Broiler Protection The R-1 02 system uses the 1 N 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 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. + 40 IN. (1016 mm) MAXIMUM I 15 IN. (381 mm) I / / MINIMUM 000257 FIGURE 4-59a R- 102 Restaurant Fire Suppression Manual Electric Char-Broiler Protection (Optional) The R-102 system uses the 1N nozzle for electric char-broiler protection. The nozzle is stamped with a 1 N, indicating that this is a one-flow nozzle and must be counted as one flow number. One 1N 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. 50 I IN. (1270 mm) / MAXIMUM 120 INN .(508mm) 11/ !MINIMUM 000257 FIGURE 4-59b P. 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) iN NOZZLE 2W NOZZLE — iN NOZZLE Jj 230 NOZZLE ( / j/ 245 NOZZLE 112N NOZZLE (BRANCH LINE IN BOLD) COMBINED LENGTH MUST 000502 NOT EXCEED 36 FT (10.9 m) FIGURE 4-134 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 90° 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: Twelve flow numbers are allowed when four Dean Industries GTI Gas Fryers are protected allow 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 1N plenum nozzle, and four two-flow appliance nozzles. Contact the Applications Engineering Department for additional information.