HomeMy WebLinkAbout2675 GATEWAY RD; 103; FPC2022-0103; PermitI1iP4li1Is]4I
(Jity of
Carl sbad
FiieiaeT11miIt
Print Date: 07/21/2022
Job Address: 2675 GATEWAY RD, # 103, CARLSBAD, CA 92009-1765
Permit Type: FIRE-Construction Commercial Work Class:
Parcel #: 2131911400 Track #:
Valuation: $0.00 Lot #:
Occupancy Group: Project #:
#of Dwelling Units: Plan #:
Bedrooms: Construction Type:
Bathrooms: Orig. Plan Check #:
Plan Check #:
Permit No: FPC2022-0103
Status: Closed - Finaled
Fixed Extinguishing Syste
Applied: 05/31/2022
Issued: 07/06/2022
Finaled Close Out: 07/21/2022
Final Inspection:
INSPECTOR: Cheung, Nathaniel
Project Title:
Description: MAIN CHICK -MODIFICATIONS TO AN EXISTING AMEREX KP SUPPRESSION 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 Reinspection (per Inspection) $212.00
FIRE Special Equipment (Ovens, Dust, Battery) $458.00
Total Fees: $670.00 Total Payments To Date: $670.00 Balance Due: $0.00
Fire Department Page 1 of 1
1635 Faraday Avenue, Carlsbad CA 92008-7314 1 760-602-4665 760-602-8561 f I www.carlsbadca.gov
i--:-- rC 2-O 2-2- - D 10
SECTION 3
DESIGN
MANUAL PIN 20150
AMEREX
RESTAURANT
FIRE SUPPRESSION SYSTEM
Tested and Listed by
Underwriters Laboratories, Inc.
to UL Standard 300
EX 4658
Tested and Listed by
Underwriters Laboratories of Canada
To ULCIORD 1254.6-1995
December 2008
December 2008 Section 3 Design Page 3 - 1
Amerex Restaurant Fire Suppression System (EX 4658)
DUCT PROTECTION
NOTE: An Amerex KP & ZD Kitchen Fire Suppression System have the same listed
criteria for the protection of the Duct and Plenum.
DUCT PROTECTION LIMITATIONS
SINGLE NOZZLE (PIN 16416)
The Amerex Duct Nozzle (P/N 16416) is listed to protect restaurant cooking ducts of unlimited length up to 50
perimeter inches (127 cm) or 16 diameter inches (40.6 cm) using one nozzle. The nozzle has one flow point
and must be centered within the duct, placed 2 - 8 inches (5.08 - 20.32 cm) into the duct opening and aimed
at the center of the cross section of the duct.
NOTE: In no case shall the diagonal
dimension of the duct exceed 18.8 inches
without additional duct nozzles.
OF VERTICAL DUCT
24"or LESS F, -
OF HORIZONTAL DUCT
AIM POINT
Vertical I Horizontal Transition
with a rise of 24" or less.
Special Note: For ducts with short vertical/horizon
transitions reference the diagram above with respe
to nozzle aim.
TRANSITION LIMITATIONS - SINGLE
NOZZLE (PIN 16416)
A transition is a section found on some exhaust systems between the hood and the duct. One Amerex duct
nozzle (P/N 16416) will protect a transition at the point where the transition is 50 perimeter inches (127 cm) or
less or a diameter of 16 inches (40.6 cm) or less. The nozzle has one flow point and must be placed in the
center of the opening at the point where the perimeter inches are 50 (127 cm) or less or where the diameter
inches are 16 (40.6 cm) or less and aimed at the center of the cross section on the duct. Additional duct
protection is not required when using this method.
December 2008 Section 3 Design Page 3 —2
Amerex Restaurant Fire Suppression System (EX 4658)
DUCT PROTECTION LIMITATIONS -
TWO NOZZLES (2 x P/N 16416)
Two Amerex Duct Nozzles (P/N 16416) will protect ducts witi
of 51 inches to 84 inches (129.5 - 208.3 cm) or a maximum di
inches (66 cm). To correctly position the nozzles in a rectangul
the duct along its longest side into four equal distances. A
should be divided along a centerline into four equal distances
should be placed at one quarter of the duct's width (or diamet
nozzles on the centerline, paced 2-8 inches (5.08 - 20.3 cm)
opening and aimed at the center of the modular cross
section of the duct. Each nozzle has one flow point.
NOTE: In no case can the diagonal dimension of
each module exceed 18.8 inches (46 cm).
I
___
DUCT PROTECTION PROTECTION LIMITATIONS - MULTIPLE NOZZLES (P/N 16416)
Protecting ducts larger than 84 perimeter inches (208.3 cm) utilizing the single flow point nozzle (P/N 16416).
Divided the perimeter by 42 (104 cm) and round up to the next whole number. Divide the duct cross section
into the same number of equally sized modules. Check the modules to insure they are equal to or less than
50 perimeter inches and have a diagonal equal to or less than 18.8 inches. If they meet the criteria then
place a duct nozzle in the center of each module, 2"-8" into the hood/duct opening.
DUCT PROTECTION LIMITATIONS 100 IN. PERIMETER
TWO - 1/2 FLOW POINT NOZZLES (P/N 11983)
The Amerex Solid Fuel Appliance/Duct Nozzle (P/N 11983) is listed
to protect a restaurant cooking exhaust duct of unlimited length,
unlimited changes in direction and up to 100 perimeter inches (254
cm) or 32 inch diameter (81.2 cm) using two nozzles. The nozzles
total three flow points and to properly position the nozzles, a
rectangular duct should be divided along its longest side into four
equal distances. A circular duct should be divided along its center 1/4
line into four equal distances. The nozzles are to be placed at one
quarter and three quarters position of the duct width (or diameter)
with both nozzles on the center line, placed 2 - 8
inches (5.08 - 20.3 cm) into the duct opening and
aimed straight up in a vertically run duct.
NOTE: In no case can the diagonal dimension of
the duct exceed 37.2 inches (94.4 cm)
without adding additional duct nozzles.
NOTE: The use of one Duct Nozzle P/N 11983 is
permitted for duct 50 perimeter inches or
less in the same manner as Duct Nozzle
16416.
'4
M
December 2008 Section 3 Design Page 3 - 3
Amerex Restaurant Fire Suppression System (EX 4658)
DUCT PROTECTION LIMITATIONS 150 IN. PERIMETER
THREE 11/2 FLOW POINT NOZZLES (3 x P/N 11983)
The Amerex Solid Fuel Appliance/Duct
Nozzle (P/N 11983) is listed to protect
restaurant cooking exhaust ducts of
unlimited length, unlimited changes in
direction and up to 150 perimeter inches
(381 cm) or 48 diameter inches (122 cm)
using three nozzles. The nozzles total four
and one-half flow points and to properly
position the nozzles, a rectangular duct
should be divided along its longest side into
six equal distances. A circular duct should
be divided along its center line into six equal
distances. The nozzles are to be placed at
one sixth, one half and five sixths positions
of the duct width (or diameter) on the center
line, placed 2-8 inches (5.08 - 20.3 cm) into
the duct opening and aimed straight up for
vertically run duct.
NOTE: In no case can the diagonal dimension
55.9 inches (142 cm) without addin
nozzles.
TRANSITION LIMITATIONS - TWO NOZZLES (P/N 11983)
A transition is a section of some exhaust systems between the hood and the duct. Two Amerex solid fuel
appliance/duct nozzles (P/N 11983) will protect a transition at the point where the transition is 100 perimeter
inches (254 cm) or less or a diameter of 32 inches (94.4 cm) or less. The nozzles total three flow points and
to properly position the nozzles, a rectangular duct should be divided along its longest side into four equal
distances. A circular duct should be divided along its center line into four equal distances. The nozzles are to
be placed at one quarter and three quarters position of the duct width (or diameter) with both nozzles on the
center line, placed 2 - 8 inches (5.08 - 20.3 cm) into the duct opening and aimed straight up in a vertically run
duct. Additional duct protection is not required when using this method.
NOTE: In no case can the diagonal dimension of the duct exceed 37.2 inches (94.4 cm)
without adding additional duct nozzles.
(REFER TO PAGE 3-1 FOR PICTORIAL REPRESENTATION)
2A + 213 = PERIMETER
OR
(A+ B)2= PERIMETER
diagonal dimnsinn
'.2 inchE
ct nozzh
December 2008 Section 3 Design Page 3 —4
Amerex Restaurant Fire Suppression System (EX 4658)
NOZZLE LOCATION AND AIMING FOR SHORT VERTICAL! HORIZONTALLY
TRANSITION RUN DUCTS PROTECTED BY DUCT NOZZLE 11983
The nozzles are to be located on the centerline of the vertically run duct, 2-8 inches (5.08-20.3cm) into the
hood/duct opening. The aiming point is to be a point 3 (7.6cm) inches above the base of the horizontally run
duct and in the same vertical plane of the
nozzle. See illustration.
j OF VERTICAL DUCT
J
------4---c. OF HORIZONTAL DUCT
"AIMPOINT
HOOD
Vertical / Horizontal Transition
with a rise of 24" or less.
DUCT PROTECTION - MODULAR APPLICATION OF MULTPLE NOZZLES LISTING
(P/N 11983)
Protecting ducts larger than the perimeter listed for a multiple nozzle coverage is a simple process. The
following example shows how the listing for duct protecting a duct with a perimeter of 100 inches using two
nozzles PN 11983 is applied to a duct with a perimeter larger than 100" but less than 166". We must first
divide the cross sectional area of the duct into modules with a perimeter equal to or less than 100". Check
the modules to insure they have a diagonal equal to or less than 37.2 inches. If all criteria is met, space the
duct nozzles in each module in compliance with the multiple nozzle coverage listing and 2"-8" into the
hood/duct opening.
December 2008 Section 3 Design Page 3-5
Amerex Restaurant Fire Suppression System (EX 4658)
PLENUM PROTECTION
NOTE: An Amerex KP & ZD Kitchen Fire Suppression System have the same listed
criteria for the protection of the Duct and Plenum.
PLENUM PROTECTION LIMITATIONS -
SINGLE FLOW POINT NOZZLE (P/N 11982)
The Amerex Appliance, Plenum Nozzle (P/N 11982) is capable of protecting plenums up to 10 feet (3.048m)
long with either a single inclined filter bank or a "V' bank filter arrangement. The filter height cannot exceed
24 inches (60.96 cm). Each plenum nozzle uses one flow point. The nozzle must be positioned 4 inches
(10.16) maximum from the end wall of the hood, aimed horizontally and positioned down 1/3 the vertical filter
height from the top of the filter. The width of a "V' bank filter arrangement is limited to a maximum of 48" (122
cm).
PLENUM PROTECTION - MULTIPLE NOZZLES
Plenums exceeding 10 feet (3.048 m) in length may be
protected by using multiple plenum nozzles. Each nozzle must
be protecting an area of no more than 10 feet in length.
Nozzles may be positioned facing each other or facing the
same direction as long as the entire plenum area is being
covered. Nozzles may not face in opposite directions from a
common tee.
December 2008 Section 3 KP Design Page 3— 6
Amerex Restaurant Fire Suppression System (EX 4658)
KP APPLIANCE PROTECTION
NOTE: The Amerex ZD Kitchen Fire Suppression System utilizes the same listed
KP appliance protection criteria for "Dedicated Appliance Protection".
FRYER PROTECTION (FULL VAT)
TWO FLOW POINT NOZZLE (P/N 13729)
MAXIMUM AREA: 191/2 in. (50 cm) x 25-3/8 in. (65 cm) including drainboard interface area
191/2 in. (50 cm) x 19 in. (48 cm) not including drainboard interface area
The Amerex Fryer Nozzle (P/N 13729) uses two flow points and will protect a
full vat fryer. If the fryer does not include a drainboard, the maximum fryer
dimensions for single nozzle coverage are 19" x 191/2 ' (48 x 50 cm) and the
maximum protected area is 2.53 ft2 (2350 cm2). If the fryer does contain a
drainboard the maximum fryer dimensions for single nozzle coverage is 25-
3/8" x 191/2 ' (65 x 48 cm) and the maximum protected area is 3.44 ft2
(3195 cm2). However, the maximum hazard area must not exceed 19" x 19
1/2 (48 x 50 cm). The nozzle must be located along or anywhere within the
protected area. Nozzle heights must be within 36 t048 inches (91.44
- 121.92 cm) above the appliance surface and aimed to the center of the
hazard area of the appliance.
'.7aj Locate nals within shaded awn
1_
(above the protected area)
AIM POINT : (CENTER OF HAZARD AREA)
-
— — —
P
48 36
VAT nFRYER
WIThOUT DRAINROARD
Note: Maximum & minimum heights must be
measured vertically from the tip of
nozzle to the top of the appliance.
FULL VAT FRYER
WITH ORA)NBOARO
LOW PROXIMITY APPLICATION
FRYER PROTECTION (FULL VAT)
TWO (2) SINGLE FLOW POINT NOZZLE (P/N 11982)
MAXIMUM AREA: 191/2 in. (50 cm) X 25 3/8 in. (65 cm) (including drainboard interface area)
191/2 in. (50 cm) x 19 in. (48 cm) (not including drainboard interface area)
A pair of Amerex single flow point nozzles (P/N 11982)
will protect a full vat fryer. The nozzles must be used in
pairs located on the perimeter of the appliance, 1/211 back
from the inside edge of the appliance and within a zone
extending 6" in both directions of the center of the
hazard. The nozzles are to be located 1800 apart
(directly across from one another). They are to be aimed
at a point 3" below the top of the appliance and directly
below the opposing nozzle. If the fryer does not include
a drainboard, the maximum fryer dimensions are 191/2' x
19" (50 x 48 cm) and the maximum protected area is
2.53 ft2 (2530 cm2). If the fryer does contain a
drainboard, the maximum fryer dimensions are 25 3/8" x
19 1/2" (65 x 50 cm) and the maximum protected area is
3.44 ft2 (3195 cm2). However, the maximum hazard area
must not exceed 19 1,4" x 19" (50 x 48 cm). The nozzle's
height must be within 171/2 ' to 36" (45 - 92 cm) above the
appliance surface.
- . NOZZLE 180 APART
36"
or 17
AOl'
6 IP
AIMING POINT
2
K (
FULL VAT FRYER
WITH DRAIN BOARD
19
25-318"
MAX.
December 2008 Section 3 KP Design Page 3— 7
Amerex Restaurant Fire Suppression System (EX 4658)
FRYER PROTECTION (FULL VAT W/ 1" DRIP BOARD)
ONE - TWO FLOW POINT NOZZLE (P/N 13729)
MAXIMUM AREA: 624 sq. in. (4025.8 sq. cm) of FRY POT
The Amerex Nozzle (P/N 13729) is two flow points and will protect a full vat fryer having an area of 624 sq. in.
and a longest side of 26 inches without a drip board. The nozzle must be located anywhere over the
protected area and aimed at the center of the hazard. Nozzle heights must be within 36 to 50
inches (91.4 - 127 cm) above the appliance surface.
The example below illustrates how the fryer listing above can being applied to a Tilting Skillet / Brazing Pan.
am
FIGURE 1 FIGURE 2
Figure 1 is an illustration of a large tilting skillet measuring 26" x 48" and the tilting skillet has no drip
board. We calculate the cooking area of the tilting skillet by multiplying the width X length and the
result is 1248 sq. in. We now divide the area by the listed area of 624 and the resultant is 2.
Therefore, two nozzles are required to protect this appliance. (If the resultant had been greater than 2,
we would have rounded up to 3.
Figure 2 shows how the hazard was divided into two equal modules 26" x 24" and each module has
an area of 624 sq. in. Therefore, the use of two nozzles P/N13729 will protect this hazard. When
protecting a tilting skillet with a cover or lid the nozzles must be placed to the front edge of the
appliance and aimed to the center of the module.
The same process is to be used to apply this listing to a large fryer except the fryer must fall within the
required maximum fryer size of six square feet.
December 2008 Section 3 KP Design Page 3 - 8
Amerex Restaurant Fire Suppression System (EX4658)
FRYER PROTECTION (SPLIT VAT)
TWO FLOW POINT NOZZLE (P/N 13729)
MAXIMUM AREA: 14 in. (35.5 cm) X 21 in. (53.5 cm) (including drainboard interface area)
14 in. (35.5 cm) x 15 in. (38.1 cm) (not including drainboard interface area)
The Amerex fryer nozzle (P/N 13729) uses two flow points and will
protect a split vat fryer. If the fryer does not include a drainboard, the
maximum fryer dimensions for single nozzle coverage are 15" x 14"
(38.1 x 35.5 cm) and the maximum protected area is 1.46_ft2 (1356
cm 2). If the fryer does contain a drainboard, the maximum fryer
dimensions for single nozzle coverages are 21" x 14" (53.5 x 35.6 cm)
and the maximum protected area is 2.0422 (1897 cm2). However, the
maximum hazard area must not exceed 15" x 14" (38.1 x 35.5 cm).
The nozzle must be located within the protected area on a line
perpendicular to the longest side of the fryer passing through the
center of the hazard area. Nozzle heights must be within 40 to 50
inches (101.6-127 cm) above the appliance surface and aimed to the
center of the hazard area of the appliance. SPLIT VAT FRYER
WITH DRAINBOARD
Locate nozzle within shaded area
(above the protected area)
- AIM POINT
(CENTER OF HAZARD AREA)
— - - - -. - -
o-.401
SPLIT VAT FRYER WITHOUT DRAINBOARD
NOTE: Maximum and minimum heights
must be measured vertically from the tip
of nozzle to the top of the appliance.
SPLIT VAT FRYER
WITH DRAINBOARD
FRYERS EXCEEDING SINGLE NOZZLE PROTECTION:
Multiple Amerex fryer nozzles (P/N 13729) may be used to
protect single vat fryers with maximum protected areas
exceeding single vat coverages up to a maximum protected
area of 6 ft. 2. The fryer must be divided into modules for
single nozzle coverages and the nozzle located and aimed for
each module as indicated for single nozzle coverages. For
modules that do not include drainboards, the maximum
module dimensions for single nozzle coverages is 19 1/z x
19" (50 x 48 cm) and the maximum protected area is 2.53 ft2
(2350 cm2). If the module does contain a drainboard, the
maximum module dimensions for single nozzle coverage is
25 3/8" x 19 %" (65 x 50 cm) and a maximum protected area
is 3.44 ft2 (3195 CM) . However, the maximum frying area of
a module must not exceed 19 1/2 x 19" (50 x 48 cm).
AIM POINTS
December 2008 Section 3 KP Design Page 3— 9
Amerex Restaurant Fire Suppression System (EX 4658)
SINGLE BURNER RANGE PROTECTION
ONE - 1/2 FLOW POINT NOZZLE (P/N 11984)
The Amerex half (%) flow point nozzle (P/N 11984) will protect a singk
burner with a surface area of 18" x 18" (46 x 46 cm). The nozzles mus
be located on the perimeter of the burner and 20 to 24" (51 - 61 cm
above the burners surface. The nozzle is aimed at a point 7" above th
center of the burner.
SINGLE BURNER RANGE PROTECTION - OVERHEAD
ONE - /2 FLOW POINT NOZZLE (P/N 11984)
The Amerex half (1/2) flow point nozzle (PIN 11984) will protect a
single burner with a surface area of 18" x 18" (46 x 46 cm). The
nozzles must be located directly above the center of the burner
and 24 to 42" (61 - 107 cm) above the burners surface. The
nozzle is aimed at the center of the burner.
TWO BURNER RANGE PROTECTION -
SINGLE FLOW POINT NOZZLE (P/N 11982)
The Amerex appliance, plenum nozzle (P/N 11982) has
one flow point and will protect a range surface area of
14" x 28" (36 x 71 cm). The center to center distance
between burners must not exceed 14' (36 cm). The
nozzle must be located 44 - 48" (112 - 122 cm) above
the range surface and centered between the two
burners. The range surface area is measured from the
outside of the burner to the outside of the burner.
NOTE: Maximum and minimum heights
must be measured from the tip of nozzle
to the surface of the appliance.
24
December 2008 Section 3 KP Design Page 3 - 10
Amerex Restaurant Fire Suppression System (EX 4658)
RANGE PROTECTION
SINGLE FLOW POINT NOZZLE (P/N 11982)
The Amerex appliance plenum nozzle (P/N 11982) has
one flow point and will protect a range surface area of
12" x 24" (31 x 61 cm). The center to center distance
between burners must not exceed 12" (31 cm). The
nozzle must be located 36— 50" (91 - 127 cm) above the
range surface and centered between the two burners.
The range surface area is measured from the outside of 50 I'
the burner to the outside of the burner.
Note: Maximum & minimum heights
must be measured from the tip of nozzle to
the surface of the appliance.
RANGE PROTECTION
MULTIPLE NOZZLES (P/N 11982)
For ranges that have a surface area exceeding the
capabilities of a single appliance nozzle, multiple
nozzles must be used provided that the surface area
of the range is divided into equally sized modules.
Each module must be equal to or less than 12" x 24"
(31 x 61 cm).
Note: Maximum & minimum heig1t5 n.......
measured from the tip of nozzle to the surface of
the appliance.
December 2008 Section 3 KP Design Page 3 - 11
Amerex Restaurant Fire Suppression System (EX 4658)
RANGE PROTECTION
TWO - HALF FLOW POINT NOZZLE (PIN 11984)
The Amerex appliance nozzle (P/N 11984) has one-half flow point value and when used as a pair as illustrated
below will protect a range surface area of 12" x 36" (31 x 92 cm). The nozzle must be located 20 - 30" (50.8 -
76.2 cm) above the range surface, on the burner centerline, 2 inches (5 cm) outboard of the burner and aimed
at the center of the hazard area. The nozzles are to be at the same height and on opposite sides of the range
hazard area.
27
FAINwipA
L1111111
I.
Note: Maximum & minimum heights
20"-30" must be measured from the tip of nozzle to
the surface of the appliance.
I I I
PLAN VIEW
RANGE PLUS BACK-SHELF PROTECTION
OVERHEAD APPLIANCE NOZZLE (P/N 11982)
The Amerex appliance nozzle (P/N 11982) has a one flow
point value and will protect a range burner area of 12" x 24"
(31 X 61 cm) from an overhead position. The back shelf
must be at least 20" high (51 cm) and must not cover more
than 11" (28 cm) of the back burners. The nozzle must be
located 40 —47(102 - 119 cm) above the range surface, on
the burner centerline, 4-6 inches (10 - 15 cm) forward of the
center of the two burners and aimed at the center of the
hazard area.
Note: Maximum & minimum heights
must be measured from the tip of nozzle to
the surface of the appliance.
L. 24"
QUM!
12"
! UP VIEW
EDGE
4"-6"
40"-47"
I 20" MIN, MAX
PLAN VIEW
December 2008 Section 3 KP Design Page 3-12
Amerex Restaurant Fire Suppression System (EX 4658)
FOUR (4) BURNER RANGE PROTECTION
TWO (2) FLOW POINT NOZZLE (P/N 14178)
The Amerex 4 burner range nozzle (PIN 14178) has two (2) flow
points and will protect a range surface area of 24" x 24" (61 x 61 cm). 50- MAX
The center to center distance between burners must not exceed 12
inches. The nozzle must be located 18 - 50" (46 - 127 cm) above
the range surface and centered between the burners. The nozzle is
aimed straight down at the center of the appliance.
NOTE: Maximum and minimum heights
must be measured from the tip of
nozzle to the surface of the appliance.
RANGE PROTECTION -
MULTIPLE NOZZLES (P/N 14178)
For ranges that have a surface area exceeding the
capabilities of a single nozzle, multiple nozzles must be
used provided that the surface area of the range is
divided into equally sized modules. Each module must
be equal to or less than 24" x 24" (61 x 61 cm).
NOTE: When using this nozzle to protect a two
(2) burner range the aiming point is where an
8.50" radius from the center of each burner
crosses one another
WOK PROTECTION -
SINGLE FLOW POINT NOZZLE (P/N 11982)
The Amerex appliance plenum nozzle (P/N 11982)
has one flow point and will protect a wok with
dimensions between a minimum diameter of 14" (36
cm) and a maximum diameter of 24" (61 cm)
inclusive. The wok must have a height dimension
between a minimum of 4" (10 cm) and a maximum of
7" (18 cm) inclusive. The nozzle must be centered
over the center of the wok and located at a height
between 40 (102 cm) and 50" (127 cm) from the
bottom of the inside of the wok and aimed at the
center of the wok.
Max. Size
\::4flL \___-' H
Aim Point T
50 max.
\l ' \; 740"nx
11' square centered
on griddle center
Nozzle Location
Note: Maximum & minimum heights
must be measured from the tip of
nozzle to the surface of the appliance.
Point of Intersection
AIM POINT for nozzle
protecting this module
PPrimeter of Griddle
dules
December 2008 Section 3 KP Design Page 3 — 13
Amerex Restaurant Fire Suppression System (EX 4658)
GRIDDLE PROTECTION —
SINGLE FLOW POINT NOZZLE (P/N 11982)
The Amerex griddle nozzle (P/N 11982) has one flow
point and will protect a griddle surface of 36 inches
wide (91 cm) x 30 inches deep (76 cm). The nozzle
must be located along the perimeter of the appliance
and within a vertical height range from 30" to 48" (76
— 122. cm) above the surface of the appliance. The
aiming point for the nozzle is the "point of
intersection" of a straight line from the nozzle location
to the center of the appliance, with an 11" (28 cm)
square, generated about the center point of the
griddle.
Note: Maximum & minimum heights
must be measured from the tip of nozzle
to the surface of the appliance.
11" Square Centered Perimeter of Griddle
on Griddle I
of Intersection
UM POINT
Nozzle Location
48a max.
ffm mm.
w mar. llSquare
Centered on
Griddle Center
! 48"
\I II
11" square centered
on griddle center
GRIDDLE PROTECTION —
MULTIPLE SINGLE FLOW POINT NOZZLES (P/N 11982)
Multiple Amerex griddle nozzles (PIN 11982 -
one flow point) may be used to protect a griddle
surface area greater than 30 inches (76 cm) X 36
inches (91 cm). The griddle must be divided into
<36" max modules for single nozzle coverage and the
nozzles located and aimed for each module as 72" max 3 indicated for single nozzle coverage. 1-1
-Is..
- -. 48 max
I . _..
11"Square
Centered on
Griddle Module
11 square centered
on griddle center
December 2008 Section 3 KP Design Page 3 - 14
Amerex Restaurant Fire Suppression System (EX 4658)
GRIDDLE PROTECTION - OVERHEAD
TWO FLOW POINT NOZZLE (P/N 13729)
The Amerex fryer and griddle nozzle (PIN 13729) has two
flow points and will protect a griddle surface of 42 inches
wide (107 cm) X 30 inches deep (76 cm). The nozzle
must be located within 6 inches (15 cm) of either side of
the appliance centerline, placed 38 inches (97 cm) to 50
inches (127 cm) above the cooking surface and aimed
straight down.
Note: Maximum & minimum heights
must be measured from the tip of
nozzle to the surface of the appliance.
'F! 50"
H!! 38L
11111
12" square centered
on griddle center
301
GRIDDLE PROTECTION - OVERHEAD
MULTIPLE TWO FLOW POINT NOZZLES (P/N 13729)
Griddles exceeding 30 inches (76 cm) X 42 inches
(107 cm) may be protected using multiple two flow
point nozzles by dividing the surface area into equal
modules. Each module requires one nozzle and
cannot exceed an area larger than 42 inches length
(107 cm) X 30 inches deep (76 cm).
Ill
12" square centered
on griddle center
Note: Maximum & minimum heights
must be measured from the tip of
nozzle to the surface of the appliance.
11"Square
Centered on
Griddle Center
11" square centered
on griddle's center
square centered on
ule center
of Intersection
UM POINT
Nozzle Location
- I ., • -..' I
_i
24" max.
m I ... I 15" mm.
I -
11 'Square
Centered on
Gride Center
Note: Maximum & minimum
heights must be measured from
the tip of nozzle to the surface
of the appliance.
December 2008 Section 3 KP Design Page 3 - 15
Amerex Restaurant Fire Suppression System (EX 4658)
GRIDDLE PROTECTION - LARGE
TWO (2) FLOW POINT NOZZLE (P/N 14178)
The Amerex Range Nozzle (P/N: 14178) has two (2)
flow points and will protect a griddle surface of 48
inches wide (122 cm) x 30 inches deep (76 cm). The
nozzle must be located along the perimeter of the
appliance and within a vertical height range from 24"
(61 cm) to 50" (127 cm) above the surface of the
appliance. The aiming point for the nozzle is the
"Point of Intersection" of a straight line from the
nozzle location to the center of the appliance, where
the line crosses the outer edge of an 11 inch square
(28 cm sq.), centered over the center point of the
IUUI. Note: maximum R. minimum
heights must be measured
Perimeter of Griddle from the tip of nozzle to the
surface of the appliance.
of Intersection
UM POINT
11 Square Centered
on Griddle
NoIe Location
GRIDDLE PROTECTION - LOW PROXIMITY
TWO (2) FLOW POINT NOZZLE (P/N 14178)
The Amerex Range Nozzle (PIN: 14178) has two (2) flow points and
will protect a griddle surface of 48 inches wide (122 cm) x 30 inches
deep (76 cm). The nozzle must be located at any one of the four
corners of the appliance and within a vertical height range from 15"
(38 cm) to 24' (61 cm) above the surface of the appliance. The
aiming point for the nozzle is the "Point of Intersection" of a
straight line from the nozzle location to the center of the appliance,
where the line crosses the outer edge of an 11 inch square (28 cm
sq.), centered over the center point of the griddle.
11 Square Centered Perimeter of Griddle on Griddle
I /
__
48"
December 2008 Secti:i 3 KP Design Page 3-16
Amerex Restaurant Fire SLppressior System (EX 4658)
GAS RADIANT CHARBROILER PROTECTION
SINGLE FLOW POINT NOZZLE (P/N 11982)
One Amerex plenum nozzle (PIN 11982)
will protect a gas radiant charbroiler with a
cooking surface measuring 24 inches X 24
inches (61 x 61cm) maximum. The nozzle
uses one flow point. It must be located 18
to 48 inches (46 - 122 cm) above the
cooking surface and anywhere along or
within the perimeter aimed towards the 24"
center.
ELECTRIC RADIANT CHARBROILER
PROTECTION SINGLE FLOW POINT
NOZZLE (P/N 11982)
Note: Electric charbroilers with a non-grated
surface or a solid ribbed surface may be
protected using the same limitations as a
griddle.
Electric charbroilers with an open grate may
be protected with one Amerex appliance,
plenum nozzle (PIN 11982) provided that the
area is no larger than 24 inches X 24 inches
(61 x 61 cm). The nozzle uses one flow point
and must be located within 18 - 48 inches
(46 - 122 cm) above the grate surface,
anywhere along or within the perimeter of the
protected area, aimed towards the center.
LAVA ROCK (CERAMIC/SYNTHETIC) CHARBROILER
SINGLE FLOW POINT NOZZLE (P/N 11983)
48"
nI 18"
Note: Peax. a Mlii. heights must be measwod from the Up of noo
to the top of the 000icunU
surrue
A single Amerex solid fuel appliance plenum
nozzle (PIN 11983) will protect a lava rock
charbroiler with a maximum cooking surface
of 24 inches wide (61 cm) by 24 inches deep
(61 cm). The appliance nozzle uses 1 1/2 flow
point and for this application must be located
between 18 to 44 inches (46 to 122 cm)
above the cooking surface anywhere along
or within the perimeter of the appliance
aimed toward the center.
December 2008 Section 3 KP Design Page 3-17
Amerex Restaurant Fire Suppression System (EX 4658)
SOLID FUEL APPLIANCES
NATURAL AND MESQUITE CHARCOALCHARBROILER
ONE AND ONE HALF (11/2) FLOW POINT NOZZLE
(P/N 11983)
One Amerex solid fuel appliance nozzle (PIN 11983) will
protect a charcoal charbroilers with a cooking surface
measuring 281/2 inches x 24 inches (72 cm x 61 cm)
maximum. The nozzle uses one and one half flow points.
It must be located 16 to 42 inches (41 cm - 107 cm) above 6"
the cooking surface and anywhere along or within the Ma
perimeter aimed at the center. The fuel depth is limited to 6
inches (15 cm) maximum.
Solid Fuel - Charcoal
MESQUITE CHIPS & CHUNKS CHARBROILER
ONE AND ONE HALF (11/2) FLOW POINT NOZZLE
(P/N 11983)
A single Amerex solid fuel appliance nozzle (PIN 11983) will
protect a mesquite charbroilers with a maximum cooking
surface of 281/2 inches X 24 inches (72 cm X 61 cm). The
nozzle uses one and one half (11/2) flow points and for this
application must be located between 16 to 48 inches (41 cm
to 122 cm) above the cooking surface anywhere along or Ma
within the perimeter of the appliance aimed at the center of
the appliance. The fuel depth is limited to 6 inches (15 cm)
maximum.
Solid Fuel - Mesquite Chips & Chunks
MESQUITE LOG CHARBROILER
ONE AND ONE HALF (11/2) FLOW POINT NOZZLE
(P/N 11983)
A single Amerex solid fuel appliance nozzle (P/N 11983) will
protect a mesquite log charbroilers with a maximum cooking
surface of 28% inches X 24 inches (72 cm X 61 cm). The nozzle
uses one and one half (11/2) flow points and for this application
must be located between 19 to 44 inches (48 cm to 112 cm) ii" -+
above the cooking surface anywhere along or within the Max.
perimeter of the appliance aimed at the center of the appliance.
Solid fuel is limited to three (3) layers of logs or 11 inch (28 cm)
maximum stacked height.
- AA"
Solid Fuel - Mesquite Logs
December 2008 Section 3 KP Design Page 3 - 18
Amerex Restaurant Fire Suppression System (EX 4658)
UPRIGHT BROILER PROTECTION
TWO HALF FLOW POINT NOZZLES (PIN 11984)
Two Amerex upright broiler nozzles are required for this application. Each upright broiler noz:le (PIN 11984)
equals a 1/2 flow point. These nozzles must always be used in pairs equaling one flow point and will
protect an internal broiler chamber measuring 30 1/2" X 28 %" (77 x 72 cm). The nozzles must be positioned
at the front opening of the broiler with tie top nozzle located above the grate, aimed toward the opposite rear
corner and the lower nozzle located the grate and aimed toward the center of the drip pan.
UPRIGHT BROILER
ARMING
-IAMBER
ER CHAME
DRIP PA
FRONT VIEW
SIDE VIEW
NOTE: PROTECTION FOR SALAMANDERS AND CHEESE
MELTERS UP TO 38" (96.5cm) IN LENGTH SHOULD BE
ACCOMPLISHED USING A SINGLE FLOW APPLIANCE
NOZZLE P/N 11982 LOCATED IN THE MIDDLE OF THE
OPENING AND AIMED AT THE REAR OPPOSITE CORNER.
OPTIONAL : PROTECTION MAY ALSO BE
ACCOMPLISHED BY USING TWO HALF FLOW POINT
NOZZLES PiN 11984, BOTH NOZZLES LOCATED ON THE
SAME SIDE OF THE SALAMANDER, POSITIONED IN THE
MIDDLE OF THE UPPER AND LOWER OPENING, AIMED
TO THE REAR OPPOSITE CORNER.
TOP VIEW
N------------- . -
OPPOSITE CORNER OF THE
BROILING AREA.
December 2008 Section 3 KP Design Page 3 - 19
Amerex Restaurant Fire Suppression System (EX 4658)
CLOSED TOP CHAIN BROILER
SINGLE FLOW POINT NOZZLE (P/N 11982)
EXTERNAL The Amerex appliance/plenum nozzle (P/Ni 1982) has one flow DRIP PAN
point and will protect a closed top chain broiler with a cooking area
of 24 %" x 31" (62 X 79 cm). The nozzle is to be located on the
side opposite the external drip pan (when present), positioned in
the middle of the inlet opening and aimed at the opposite rear
corner.
NOZZLE LOCATED IN THE
CENTER OF THE IN-LET
OPENING
EXTERNAL
DRIP PAN
TOP VIEW
EXTERNAL
DRIP PAN
CLOSED TOP
CHAIN BROILER
OPEN TOP CHAIN BROILER
TWO FLOW POINT NOZZLE (P/N 13729)
FRONT VIEW
'-NOZZLE LOCATED 2" BEHIND
THE EDGE OF THE OPENING
AIMED TO THE CENTER OF THE
OPENING - lOx 10 MINIMUM OPENING
12-36" NOZZLE
HEIGHT ABOVE
APPLIANCE
The Amerex fryer nozzle (P/N 13729) has two flow
points and will protect an open top chain broiler with a
cooking area of 241/2" x 31" (62 x 79 cm). The minimum
opening is lOx 10" (25.4 x 25.4 cm) and the nozzle is
to be positioned 2" behind the edge of the opening, at a
height of 12" —36" (30.5 - 91 cm) above the appliance
and aimed at the center of the opening.
FRONT VIEV
Note: Maximum & minimum
heights must be measured from
the tip of nozzle to the surface of
the appliances
OPEN TOP
CHAIN BROILER
December 2008 Section 3 KP Design Page 3 - 20
Amerex Restaurant Fire Suppression System (EX 4658)
NIECO MODEL 9025 - BURGER KING CHAIN BROILER
TWO - SINGLE FLOW POINT NOZZLE (P/N 11982)
The Nieco Chain Broiler Model 9025 is a unique appliance and when fitted with two catalysts it requires the
use of two Amerex nozzles (P/N1 1982) to protect each half of the appliance. Total appliance protection
therefore, requires the use of a total of four Amerex nozzles (P/N 11982). This unique appliance is actually
two chain broilers put together to accommodate the cooking of two different products at the same time. This
appliance can be fitted with two catalysts (18" x 24" overall) one for each cooking side.
The protection of the appliance is accomplished by using two nozzles P/N 11982 positioned two inches
outside of the catalyst perimeter aimed at the center point of the catalyst. The nozzles are to be located on
opposite ends of the catalyst, 180° apart and are to be 13" to 36" above the top surface of the catalyst. This
configuration is repeated for both cooking sides of the appliance. If no catalyst is used the same protection is
required for the unit.
Note: Maximum & minimum heights
must be measured from the tip of nozzle
to the top surface of the catalyst or
appliance (if no catalyst is used).
TOP ViEW
NOZZLE LOCATED 2" BEHIND
THE EDGE OF THE CATALYST
AIMED TO THE CENTER OF THE
CATALYST - 18" x 24"
,1
13"-36"NOZZLE HEIGHT ABOVE / A \\ ,j CATALYST \ /
/ \\• •// \\ /,/
FRONT ViEW
I'1I.jLl ULJ
CHAIN BROILER
o o 0 0 0 0 0 0 0 00 0 0 0 0 0 0 0 0 0 00 0 0 0 0 0 P 0 0 0 00
00 00 00 / 00
0 0
00:
'0 0 0 0"Q 00 0 0/0 0 0 0 0 0 O\00 0 0 0 0 0 0 0 '0
AIM POINT - CENTER OF MODULE
50"
December 2008 Section 3 KIP Design Page 3 - 21
Amerex Restaurant Fire Suppression System (EX 4658)
DUKE MODEL - BURGER KING CHAIN BROILER
TWO - TWO FLOW POINT NOZZLE (P/N 13729)
The Duke Chain Broiler is a unique appliance and is fitted with a catalyst that requires the use of two Amerex
nozzles (P1N13729). This unique appliance operates at an extremely high temperature in order to cook large
quantities of frozen burgers in a short span of time.
The protection of the appliance is accomplished by dividing the catalyst area into two equal modules and
positioned one nozzle PIN 13729 on the perimeter of each module, aimed at the center of the module. The
nozzles are to be located anywhere on the module perimeter 15" to 30" (38.1cm - 76.2cm) above the top
surface of the appliance. If no catalyst is used the same protection is required. The addition of a damper on
top of the catalyst does not change the protection required for the unit.
Note: Maximum & minimum heights
must be measured from the tip of nozzle
to the top surface of the catalyst or
appliance (if no catalyst is used).
FRONTVIEW TOPVIEW
• • • • • • S.
S • S • S S S • IS S S S I I S S S S S
AIM POINT - CENTER OF MODULE
2.5"
-
14"
October 2013 Section 3 KP Design Page 3— 21A
Amerex Restaurant Fire Suppression System (EX 4658)
DUKE MODEL - BURGER KING CHAIN BROILER
TWO - ONE FLOW POINT NOZZLE (P/N 11982)
The Duke Chain Broiler is a unique appliance and is fitted with a catalyst that requires a flue guard
to direct the exhaust gases. Protection is accomplished with the use of two Amerex nozzles
(P1N11982). This unique appliance operates at an extremely high temperature in order to cook
large quantities of frozen burgers in a short span of time.
The protection of the appliance is accomplished by dividing the catalyst area into two equal
modules and positioned one nozzle PIN 11982 2.5"inboard of the edge of the appliance & aimed at
the center of the module. The nozzles are to be located as illustrated below. If no catalyst is used
the same protection is required. (The addition of a damper on top of the catalyst changes the
protection required for appliance to that illustrated on Page 3-21.)
Note: Nozzle heights must be measured
from the tip of nozzle to the top surface
of the catalyst or appliance (if no catalyst
is used).
FRONT VIEW TOP VIEW
December 2008 Section 3 KP Design Page 3 - 22
Amerex Restaurant Fire Suppression System (EX 4658)
DUKE CHAIN BROILER & DUKE HOOD EXHAUST HOOD
TWO - TWO FLOW POINT NOZZLE (P/N 13729)
The Duke Chain Broiler and Hood combination is a special design just for the Duke product. The hood and
broiler are each fitted with a catalyst to decrease the emission of grease laden vapors into the exhaust duct
system. The hood comes pre-piped for the installation of the fire suppression nozzles. This unique appliance
operates at an extremely high temperature in order to cook large quantities of frozen burgers in a short span
of time.
The protection of this unit is accomplished by using two (2) Nozzles P/N 13729 installed in the piping provided
so that it will spray agent into the catalyst as illustrated. A third nozzle P/N 16416 is installed for duct
protection of the 8" diameter exhaust duct.
If no catalyst is used the same protection is required. The addition of a damper on top of the broiler catalyst
does not change the protection required for the unit. Due to the extreme heat of the appliance close
inspection of the nozzles is to be performed at each six month service interval. Nozzle replacement is
required at the signs of any nozzle deterioration.
CONNECTION TO FIRE_ DUCT NOZZLE PN16416
SUPPRESSION SYSTEM
DUKE CHAIN
BROILER HOOD
PRE-PIPED HOOD
CATALYST
(2) NOZZLES PN13729
N
N
N
N
I N I N I N I DAMPER
CATALYST
December 2008 Section 3 KP Design Page 3 - 23
Amerex Restaurant Fire Suppression System (EX 4658)
Back shelf— What to do?
The use of a back-shelf presents a problem to the designer of a kitchen fire suppression system for it is
an impediment to the delivery of the wet chemical to the potential fire hazard. The same is true for
salamanders that are mounted over an appliance requiring protection. A shelf or salamander that
extends over the appliance not only prevents proper delivery of wet chemical but also is a fire hazard. All
too often, these shelves become storage places for items such as paper plates, doggie bags, or
flammable food preparation liquids. The overhead application of the wet chemical from an Amerex
Restaurant Fire Suppression System would be of help in extinguishing a fire occurring in items placed on
a back-shelf, but that is not the intended hazard for which the system was designed. The shelf or
salamander prevents agent, from an overhead nozzle, from reaching the actual cause of fire in the
appliance.
Amerex has developed the only real world solution to this problem. When a shelf is installed over a
range or a griddle, a small manifold of three special nozzles provides fire suppression protection. The
BSM (back-shelf manifold) is designed to function as supplemental agent application for the area under
the back-shelf. It replaces the agent lost because of the shelf. It provides an area of protection 15" deep
and 42" wide when used over a range.
The back-shelf or salamander can extend 1" beyond the centerline of the appliance with the manifold
nozzle tips located 14" to 19" above the appliance. The first nozzle must be placed 1/2' outside the edge
of the hazard and on the centerline of the hazard area covered by the shelf.
/ 1"MAX,
BEYOND CENTER 45°TYP H OF APPLIANCE
12 12-
FROM EDGE OF
COOKING APPLIANCE
000000
4211
0ENTERLINE OF
HAZARD COVERED
BY BACKSHELF
___
December 2008 Section 3 KP Design Page 3 —24
Amerex Restaurant Fire Suppression System (EX 4658)
BSM: Back Shelf Manifold Asy. - (PIN 17461 with nozzles)
The BSM (P/N 17461) is comprised of three Amerex nozzles, positioned on a 450 angle and
spaced 12" apart. All nozzles are in the same plane of alignment and at the same height. This is
accomplished by the use of the Amerex manufactured manifold. The manifold is constructed from a
custom aluminum extrusion which is machined to the precise requirements needed to maintain
proper alignment of the nozzles. Connection to the nozzle branch piping may be made from either
end of the assembly. The opposite end of the assembly is to be plugged with a 3/8" pipe plug. The
manifold should appear as illustrated.
The BSM is to be used as an assembly of three nozzles and will carry a flow point value of one (1)
It is designed to extinguish fires located under the back shelf when they occur on the back three
burners of a six-burner range (15" x 42") or the back portion of a griddle. It never takes the place of
the overhead nozzle, but simply provides additional agent to extinguish any and all fires beneath
the back shelf or salamander.
The same limitations apply to salamanders that are applied to back shelves.
When the BSM is used to protect a griddle positioned under a back shelf, the manifold is installed
on the centerline of the portion of the griddle covered by the back shelf or salamander. The
maximum amount of back shelf coverage allowed for griddles is 16". The location of the overhead
nozzle is always to be to the front edge of the griddle. See required nozzle and aiming
requirements on the next pages for details on griddle protection.
The following pages are examples of manifold placement under several conditions of back shelf
use. The following schematics represent the only nozzle combinations permitted with a BSM.
Note: When using the BSM assembly for range protection only the Range Nozzle (14178) is
permitted in the overhead protection position as indicated on the schematics.
NOZZLE P/N 14178 MUST
24"- 48" BE LOCATED ON THE FRONT
ABOVE FRONT EDGE EDGE OF THE GRIDDLE
OF GRIDDLE / MANIFOLD NOZZLE TIP
14-19" ABOVE HAZARD]
BACKSHELF
16'
MAX
8"
- a -
7" FRO
BACKSHELF CENTERP(
FRONT EDGE
BACKSHELF
REAR EDGE
30' X 42' GRIDDLE
NOZZLE P/N 16416 MUST BE LOCATED
ON THE FRONT EDGE OF THE GRIDDLE
AT A HEIGHT OF 24" - 43"
TOP VIEW
a - a ft a
AIM POINT
BACKSHELF -
REAR EDGE
MAX
BACKSHELF
FRONT EDGE
30" X 48" GRIDDLE
TOP VIEW
'NOZZLE P/N 14178 MUST BE LOCATED
ON THE FRONT EDGE OF THE GRIDDLE
AT A HEIGHT OF 24'- 48'
AIM POINT - THE POINT WHERE A STRAIGHT LINE
FROM THE NOZZLE TO THE CENTER OF THE GRIDDLE
CROSSES AN ELEVEN INCH SQUARE PLACED ABOUT
THE CENTER.
24" - 43"
ABOVE FRONT EDGE
OF GRIDDLE
1ANIFOLD NOZZLE TIP
4-19 ABOVE HAZARD]
BACKSHELF
December 2008 Section 3 KP Design Page 3 - 25
Amerex Restaurant Fire Suppression System (EX 4658)
BACKSHELF MANIFOLD IS LOCATED BACKSHELF MANIFOLD IS LOCATED
ON THE CENTER OF THE HAZARD AT ON THE CENTER OF THE HAZARD AT
A NOZZLE TIP HEIGHT OF 14"19". A NOZZLE TIP HEIGHT OF 14-19'.
ill NOZZLE TIP
TO EDGE OF
GRIDDLE
30"X42" GRIDDLE
NOZZLE TIP
TO EDGE OF
GRIDDLE
30X48" GRIDDLE
15-20" SHELF HEIGHT
FRONT VIEW FRONT VIEW
The schematic aove shows the protection method on two different size griddles (30"x42" & 30"x48") that
are positioned under a back-shelf. Note that the shelf extends 1" beyond the center of the griddle (16")
and covers the entire width of the griddle, all which are within the parameters of the listing. Also,
recognize that the centerlines of the manifolds are congruent with the centerline of the hazard covered by
the back-shelf. Each manifold must be located on the centerline of the hazard area it is to protect.
The P/N 16416 nozzle plus a BSM (back-shelf manifold) will protect griddles up to 30"x42" maximum, with
a back-shelf that covers no more than 16" of griddle. Total flow point value is 2 flow points. The
overhead nozzle must be located on the front edge of the griddle aimed at a point 7" back from the center
of the hazard area on a straight line from the nozzle to the center of the hazard.
The P/N 14178 nozzle plus a BSM (back-shelf manifold) will protect griddles up to 30"x48" maximum, with
a back-shelf that covers no more than 16' of griddle. Total flow point value is 3 flow points. The
overhead nozzle must be located on the front edge of the griddle aimed at a point where a straight line
from the nozzle to the center of the griddle crosses an 11" square placed over the center of the griddle.
-BACKSHELF MANIFOLD LOCATED
ON THE CENTERLINE OF THE HAZARD
COVERED BY THE SHELF
FRONT EDGE OF
BACKSHELF
December 2008 Section 3 KP Design Page 3 - 26
Amerex Restaurant Fire Suppression System (EX 4658)
The schematic below shows the protection of a six-burner range (28"x42") that is positioned under a
back-shelf. Note that the shelf extends 1" beyond the center of the range and covers 15" of the
burners, all which are within the parameters of the listing. The manifold must be located on the
centerline of the hazard area it is to protect. A P1N14178 nozzle is used for the protection of a group
of four burners in the typical overhead position. The arrangement below places the second nozzle in
the most optimum position for protection of a six-burner range.
REAR EDGE OF
BACKSHELF
NOZZLE P/N 14178 MUST BE LOCATED
OVER THE CENTER OF FOUR BURNERS
AT A HEIGHT OF 22- 42'.
TOP VIEW
6 BURNER RANGE
14" X 14" BURNERS
P/N14178 NOZZLE HEIGHT TO BE
22" - 42' ABOVE THE RANGE
BACKSHELF
NOZZLE TIP
TO EDGE OF - MANIFOLD NOZZLE TIP
BURNER 14-19" ABOVE HAZARD
15-20" SHELF HEIGHT
6 BURNER RANGE
FRONT VIEW
December 2008 Section 3 KP Design Page 3 - 27
Amerex Restaurant Fire Suppression System (EX 4658)
The schematic below shows the protection of a g Iddle (30"x42") & a six-burner range (12" burners)
that are positioned under a back-shelf. Note that the back-shelf extends 1" beyond the center of the
range and covers 16" of the griddle, all which are within the parameters of the listing. Also,
recognize that the centerlines of the two manifolds are not congruent. Each manifold must be
located on the centerline of the hazard area it is to protect.
F
END OF HOOD
OUTLINE OF BACKSHELF
BACKSHELF MANIFOLD W/NOZZLES
LOCATED ON THE CENTERLINE OF
THE HAZARD COVERED BY THE SHLF
— "Mqgmmn— "a I E
END OF HOOD
& SHELF
-
ip Fa-Fol Fi- m g
FRYER NOZ.
P/Ni 3729
7" FR
CENTER OIN
30' X42 GRIDDLE 6 BURNER RANGE FRYER 14' X 14" BURNERS NOZZLE PIN 16416 MUST BE LOCATED
NOZZLE P/N 14178 MUST BE LOCATED O TH E FRONT EDGE OF THE GRIDDLE
AT A HEIGHT OF 24"- 43" OVER THE CENTER OF FOUR BURNERS
AT A HEIGHT OF 22"- 42".
TOP VIEW
HOOD
FRYER NOZZLE RANGE NOZZLE GRIDDLE NOZZLE
1DIN13729 P/N14178 P/N 16416
24"-43"
0 1FRONTEDGE OVER CENTER OF )F GRIDDLE
MANIFOLD NOZZLE TIP 'Il BURNER GROUP T
BACKSHELF r 14"-19" ABOVE HAZARD
imp
' NOZZLE TIP
TO EDGE OF
BURNER
0 090000
FRYER 6 BURNER RANGE
FRONT VIEW
' NOZZLE TIP
TO EDGE OF
GRIDDLE
30"X42" GRIDDLE
15"-2C" SHELF I HEIGHT
AMEREX KP RESTAURANT SYSTEM NOZZLE APPLICATION CHART
Appliance
Nozzle PIN Flow
Points Width Length Mm.
Height
Max.
Height
Deep Fat Fryer — without Drip Board _13729 2 19 1/2 in. 19 in. 36 in. 48 in.
Deep Fat Fryer — with Drip Board 13729 2 19 1/2 in. 253/8 in. 36 in. 48 in.
Deep Fat Fryer — without Drip Board 13729 2 26 24 36 in. 50 in.
Deep Fat Fryer — with 1" Drip Board 13729 2 26 25 36 in. 50 in.
Deep Fat Fryer — with Drip Pan Low Proximity 2-11982 2 19 1/2 in. 253/8 in. 17 1/2 in. 36 in.
Range — SingleBurner 11984 1/2 18 in. 18 in. 20 in. 42 in.
Range—Two Burner (14" Burner) 11982 1 14 in. 28 in. 44 in. 48 in.
Range — Two Burner (12" Burner) 11982 1 12 in. 24 in. 36 in. 50 in.
Range- Two Burners wlBack Shelf (12" Burner) 11982 _1_ 12 in. 24 in. 40 in. 47 in.
Low Back-Shelf/Salamander— BS Manifold 17461 1 14 in. 42 in. 14 in. 19 in.
Range - Three Burners (Special Aiming) 2-11984 1 12 in. 36 in. 20 in. 30 in.
Range - Four Burners (12" Burner) _14178 2 24 in. 24 in. 18 in. 50 in.
Wok 11982 1 14-24dia. 4-7 depth 40 in. 50 in.
Griddle 11982 1 30 in. 36 in. 30 in. 48 in.
Griddle - Overhead Protection 13729 2 30 in. 42 in. 38 in. 50 in.
Griddle 14178 2 30 in. 48 in. 15 in. 50 in.
Upright Broiler 2-11984 1 30 % in. 28 % in. - -
Charbroiler (Lava Rock) 11983 1 1/2 24 in. 24 in. 18 in. 44 in.
Charbroiler (Gas Radiant & Electric Radiant) 11982 1 24 in. 24 in. 18 in. 48 in.
Chain Broiler — Closed Top 11982 1 241/2 in. 31 in. - -
Chain Broiler—Open Top 13729 2 24% in. 31 in. 12 in. 36 in.
Chain Broiler - Nieco Model 9025 /Catalyst (2) 4-11982 4 18 in. 24 in. 13 in. 36 in.
Chain Broiler - Duke (with /without Catalyst or Damper) 2-13729 4 - - 15 in. 30 in.
Natural & Mesquite Charcoal Charbroiler 11983 1 % 24 in. 28 1/2 in. 16 in. 42 in.
Mesquite Chips & Chunks Charbroiler 11983 1 1/2 24 in. 28 % in. 16 in. 48 in.
Mesquite Log Charbroiler 11983 1 % 24 in. 28 % in. 19 in. 44 in.
Plenum Nozzle P/N Flow
Points Width Length
10 ft. Single BankN-Bank 11982 1 4 ft.
Duct Nozzle PIN Flow
Points
Max.
Perimeter Diameter Length Max.
Diagonal
Rectangular 16416 1 50 in. - Unlimited 18.8 in.
Circular 16416 1 - 16 in. Unlimited -
Rectangular 2-16416 2 51 to 82 Unlimited 18.8 in.
Circular 2-16416 2 26 in. Unlimited -
Rectangular 2-11983 3 100 in. - Unlimited 37.2 in.
Circular 2-11983 3 - 32 in. Unlimited -
Rectangular 3-11983 4% 150 in. - Unlimited 55.9 in.
Circular 3-11983 4% - 48 in. Unlimited -
Protection is not limited to the items listed on this chart. Modulizing larger appliances are an acceptable practice.
See your Amerex KP Manual for additional information.
0 CD C) CD 3 Cr CD 1 N) 0 0
00
CD
CD—p
CD
CD
C') T.
0
Ci)
CA
CD
3
mco ><(D
oo,
Possible location for Mechanical Release Module
Vent Plug PIN 10173 (whO in cYl)
Mechanical Release Module
(whO In3 cyl)
Up to ten (10) 275/375/475
Agent Cylinders - maximum or
up to six (6) KP 600
Cylinders - maximum
December 2008 Section 3 KP Design Page 3 - 29
Amerex Restaurant Fire Suppression System (EX 4658)
AGENT QUANTITY AND CYLINDER SELECTION:
After reviewing the hazards and determining the number and type of nozzles that will be required, the quantity
of agent and the number and type of cylinders must be selected. Adding the number of flow points that are
needed for the system will determine the agent quantity and cylinder options.
ONE 2.75 GALLON CYLINDER (PIN 16921) WILL SUPPLY SUFFICIENT AGENT FOR UP TO
AND INCLUDING 8 FLOW POINTS.
ONE 3.75 GALLON CYLINDER (PIN 13334) WILL SUPPLY SUFFICIENT AGENT FOR UP TO
AND INCLUDING 11 FLOW POINTS.
ONE 4.75 GALLON CYLINDER (PIN 17379) WILL SUPPLY SUFFICIENT AGENT FOR UP TO
AND INCLUDING 14 FLOW POINTS.
Cylinders may be used together for multiple cylinder systems with one MRM, MRM II or PRM. A
MAXIMUM OF 10 KP 275/375/475 AGENT CYLINDERS MAY BE USED PER MECHANICAL RELEASE
MODULE OR PNEUMATIC RELEASE MODULE.
ONE 6.14 GALLON CYLINDER (P/N 15196) WILL SUPPLY SUFFICIENT AGENT FOR UP TO
AND INCLUDING 18 FLOW POINTS.
A MAXIMUM OF 6 KP 600 AGENT CYLINDERS MAY BE USED PER MRM, MRM II or PRM. ANY
COMBINATION OF CYLINDERS INVOLVING THE KP600 CYLINDER IS LIMITED TO A TOTAL OF 6
CYLINDERS PER MRM, MRM II or PRM.
ACTUATION NETWORK LIMITATIONS - MRM, MRM II OR PRM
The actuation network for the Amerex Restaurant Fire Suppression System consists of factory supplied hose;
installer supplied copper tubing or pipe that connects the MRM, MRM II or PRM to each cylinder discharge
valve. A single MRM, MRM II or PRM is capable of actuating up to ten (10) 2.75 I 3.75 I 4.75 gallon agent
cylinder discharge valves or six (6) 6.14 gallon agent cylinder discharge valves by discharging a single 10 in
nitrogen cylinder (P/N 12856) through the actuation network. If the network is a combination of any of the
2.75, 3.75 and or 4.75 with a 6.14 gallon cylinder, then maximum number of cylinders is six (6).
Note: A vent plug (P/N 10173) must be placed in an accessible location anywhere in
the actuation line to aid in releasing pressure after the system has discharged.
See the RECHARGE Section 7. V5
LIMITATIONS (SINGLE OR MULTIPLE CYL SYSTEMS) vePIug P/N 10173
Copper tubing - %" /4 O.D. refrigeration type with a minimum wall thickness of .049 inches. Use with brass or
steel compression style fittings (with brass or steel sleeves or ferrules). Maximum length (including all fittings)
100 feet (30.48 m)
High Pressure Hose - 1/4" I.D. wire braid hose that is factory supplied. Maximum length (including all fittings)
54 feet (16.46 m) or a maximum number of 40 hose assemblies P/N 12854, 20 hose assemblies P/N 16448,
or any combination that does not exceed a total of 54 feet (16.56 m)
Pipe - 1/4" NPT schedule 40 made of stainless steel,
galvanized, chrome plated or black iron pipe:
Maximum length - 22.2 feet (6.77m)
Maximum tees - 9
Maximum elbows - 9 (note: 2 —45° elbows = 900)
Note: Different methods of constructing the actuation network may
be mixed provided that the shortest limitations are followed,
Example: A mix of 1/4" copper tubing and 14" high pressure hose
requires that the hose limitations be followed (no more than 54 feet
[16.46m]) for the complete network. A mix of 1h" high pressure hose
and 1h" pipe requires that the pipe limitations be followed (no more
than 22.2 feet [6.77m]) for the complete work.
Nitrogen Cylinder 10 cu. in.
Maximum Total Length for: Feet Meters
1/4 Copper tubing 100 30.48
1/4 ID Hose 54 16.46
Y."Schedule 40 Pipe 22.2 6.77
A Supply Line is the
distribution piping that
runs from the distributor
outlet or discharge fitting
to the first splitting tee. MRMK APPLIANCE NOZZLES PRM I I
LINEAR DETECTOR
TUBING
MANUAL
ACTUATOR
A Supply Branch Line
(including the last nozzle
branch) is the distribution
piping that runs from the
first tee at the hood to the
last nozzle in the system
including all fittings used to
exit the supply branch line.
NOZZLE
DUCT NOZZLE
///-
PLENUM
fl
LINEAR DETECTOR
TUBING
APPLIANCE NOZZLES
December 2008 Section 3 KP Design Page 3 —30
Amerex Restaurant Fire Suppression System (EX 4658)
PLENUM NOZZLE
NOZZLE
MANUAL
ACTUATOR
KP375 CYLINDER ASY
PNEUMATIC RELEASE
MODULE
GAS VALVE
KP375 CYLINDER ASY.
PNEUMATIC RELEASE-
MODULE
GAS VALVE
DI CMI MA Mr77I C
A Nozzle Branch Line is
the distribution piping that
runs from the supply
branch tee splitting to the
nozzles including all
fittings used to exit the
supply branch line.
MANUAL
ACTUATOR
KP375 CYLINDI
PNEUMATIC RI
MODULE
GENERAL PIPING REQUIREMENTS:
All pipe used for the distribution network must be schedule 40 (black, chrome or
stainless steel) pipe.
Piping limitations are expressed in linear length of pipe. Linear piping is the actual
length of straight pipe used throughout the system.
WARNING: GALVANIZED PIPE IS NQI ALLOWED
Maximum flow point per cylinder: Model 275 = 8 flow points
Model 375 =I I flow points
Model 475 = 14 flow points
Model 600 = 18 flow points
Twin 375 = 22 flow points
I NOTE: THESE ARE EXAMPLES ONLY - OTHER CONFIGURATIONS CAN BE DESIGNED—]
-. .
f Duct
4Feet ::upj
10 Feet
\\
\
Supply Branch
Plenur
Fryer Griddle Range
December 2008 Section 3 KP Design Page 3-31
Amerex Restaurant Fire Suppression System (EX 4658)
TYPICAL K? DISTRIBUTION NETWORK FOR SINGLE 375 CYLINDER SYSTEM
Cylinder Outlet
____
Duct
4 Feet
I
Su p!y f Supply
- Duct Supply Branch
4FeetMax.
10 Feet Max.
V Nozzle
"7 FL—~
Wok Branch
Fryer
Olenum Nozzle
Branch
Griddle
(Overhead)
Range
11 Cvlider Outlet
SPLIT PIPING SYSTEM
NOTE: The schematics above do not represent the only configurations possible - they are
informational only.
December 2008 Section 3 KP Design Page 3 - 32
Amerex Restaurant Fire Suppression System (EX 4658)
TYPICAL KP DISTRIBUTION NETWORK FOR TWIN 375 CYLINDER SYSTEM
4 ADuct
4 Feet Max. 1/20 Supply Line
'L.
Plenum
lO Feet Max. -
Cylinder
Outlet
4 Feet
II
Duct 14o Supply Branch
'rL~
ll Nozzle
it'_ '
Branch
GasRadiant
Fryer Griddle Range Wok Nozzles
r'/. " Nozzle Branch
STRAIGHT PIPING SYSTEM
Duct Duct
31"Supply Branch /8 Nozzle
Branch
' " Supply Line
4 Feet Max.
-
Fer
Wok
Fer
10 Feet Max.
1
Griddle /8 Nozzle
F41
CYLINDER Range Branch
OUTLET
4 Feet Gas Radiant Charbroiler
Max.
SPLIT PIPING SYSTEM
NOTE: The schematics above do not represent the only configurations possible - they are
informational only.
March 2012 Section 3 KP Design Page 3 - 33
Amerex Restaurant Fire Suppression System (EX 4658)
DISTRIBUTION PIPING LIMITS for KP FIRE SUPPRESSION SYSTEM ONLY
DESIGN LIMITS FOR ALL CYLINDER SIZES
When designing a KP System to protect a kitchen containing a Fryer, Wok or Range, the following
MINIMUM TOTAL SYSTEM PIPING must be used in accordance with the chart below:
SUPPLY LINE, LIMITATIONS:
All oioe and fithnas runnina from the distributor block or the discharae fittina to the first tee
CYLINDER
FLOW POINTS PIPE SIZE
MAXIMUM LINEAR
FEET OF PIPE
MAX. QTY.
TEES
MAX. QTY.
ELBOWS
MAX. QTY.
BUSHINGS
jsIs1:
Ii
NOTE: 1. Use 3/8" supply line only when all piping is to be 3/8" pipe.
2. The supply line has a maximum vertical rise above the distributor of 10 feet.
SUPPLY BRANCH LINE (including last nozzle branch) LIMITATIONS:
All pipe and fittings leaving the first splitting tee in the system and ending with the last nozzle in the last
branch line. While the last nozzle branch is included in the piping limitations for the supply branch line, the
limitation (pipe size and maximum length) for nozzle branch lines apply to this portion of the supply branch
line.
CYLINDER MAX. FEET OF MAX. MAX. MAX. QTY.
FLOW PIPE STRAIGHT MAX. FEET OF QTY. QTY. REDUCING
POINTS PIPE SIZE PIPE SPLIT TEES ELBOWS BUSHINGS
s
II
NOTE: 1. In a single 3.75 Gallon Straight Pipe System, 5' of pipe may be transferred from the supply line
to the supply branch line.
* 2. The use of 3/8" pipe with two manifold KP375s is only permitted when the SUPPLY LINE
length is equal to or less than 20'.
NOZZLE BRANCH LINE LIMITATIONS:
All pipe and fittings leading from the supply branch tee to a system nozzle.
CYLINDER
FLOW POINTS PIPE SIZE
TOTAL LINEAR
FEET OF PIPE
MAX. QTY.
TEES
MAX. QTY.
ELBOWS
MAX. QTY.
BUSHINGS
,
Es 1. S
I: 1:
See page 3-33A for General System Limitation.
March 2012 Section 3 KP Design Page 3— 33A
Amerex Restaurant Fire Suppression System (EX 4658)
GENERAL SYSTEM LIMITATIONS:
No %" pipe nozzle branches less than 12" in length are allowed.
There is a maximum of (4) flow points on all nozzle branch lines.
The types of nozzles on a nozzle branch line may be mixed.
In the case of a system piping network having all single flow point nozzles, there shall be no nozzle
branch line less than 12" in length.
Example: A piping network for a Model 275 Agent Cylinder has 8 single flow point nozzles. Therefore
each nozzle branch line must be at least 12" long.
The cylinder discharge fitting, hose and distribution block are not included in the piping calculations.
If a flex distribution hose is used on a nozzle branch line, then 48" of piping shall be subtracted from the
overall nozzle branch piping limitations.
Any fitting(s) associated with the installation of a flex distribution hose shall be counted against the
overall nozzle branch piping limitations.
No mixing of pipe sizes within a piping category (supply line, supply branch line, nozzle branch line) is
allowed. (i.e. one nozzle branch line is 1/2" pipe - all nozzle branches are to be 1/2" pipe.
1/2" pipe for nozzle branches is allowed only in an (11) flow point system.
The maximum allowable vertical rise of pipe above the supply branch line for any duct nozzle branch is
4 feet (122 cm).
December 2008 Section 3 KP Design Page 3 - 34
Amerex Restaurant Fire Suppression System (EX 4658)
SPOT DETECTION NETWORK LIMITATIONS: MRM & MRM II
Optimum fire suppression system performance relies on proper detection network design. This section
discusses the type of detectors used, their selection, and placement and design limitations.
The Amerex Restaurant Fire Suppression System MRM & MRM II uses a continuous cable, corner pulleys,
detector bracket, detector linkage, fusible links, conduit offset, terminal link connector and a temperature-
measuring device.
The quantity of detectors to be used in a system will depend on the number of ducts, number of appliances and
the location of the appliances under the hood.
DETERMINING SPOT DETECTOR LOCATION AND NUMBER OF DETECTORS
In order to detect a fire in the duct, a detector is required to be placed within the duct opening or up to 12 inches
into the duct. If it is mounted into the duct, the bracket shall not shield the fusible link from the hot vapors
moving through the duct.
TYPICAL SINGLE CYLINDER SYSTEM I SI
Every appliance under the hood that is being' Due,
LAY
protected by the suppression systerr must
have a detector placed over it and
positioned within the path of exhaust vapors.
WARNING: DO NOT LOCATE DETECTORS IlCOR
DIRECTLY IN THE PATH OF GAS APPLIANCE
EXHAUST FLUE GASES. DOING SO COULD 40
RESULT IN UNNECESSARY DISCHARGE OF
THE SYSTEM.
"AI.v,
GENERAL LIMITATIONS OF DETECTION NETWORK:
Maximum of 30 corner pulleys. (eitherstyle)
Maximum of 30 detectors (any combination of temperature settings).
Maximum of 200 feet of cable on the detection network.
No pulley tees are allowed.
Remote manual pulls are not allowed on the detection network.
Maximum of 1 conduit offset (must be located at mechanical release module when chosen).
ATTACH DETECTION NETWORK
/ TO ANYONE OF THREE SIDES. P/N 12508 DETECTOR BRACKET
ASSEMBLY MAXIMUM QUANTITY AS
12 O'CLOCK /
SPECIFIED POSITION
CONDUIT OFFSET
(///
(OPTIONAL) f
JFF-
-
POSITION I L=
6 O'CLOCK CABLE LENGTH AND CORNER P/N 12859 TERMINAL LINK CLAMP
POSITION PULLEY MAXIMUMS AS INSTALL IN CONDUIT CONNECTOR
SPECIFIED OF LAST DETECTOR BRACKET
ASSEMBLY.
December 2008 Section 3 KP Design Page 3 - 35
Amerex Restaurant Fire Suppression System (EX 46581
LINEAR FUSIBLE LINK DETECTION NETWORK OF SPOT DETECTORS
The standard spot detection system may be installed in a manner that will yield linear detection for the entire
length of the hood without concern for where the appliance is located under the hood.
Why would I use this method over the lanyard linear fusible link system?
You want linear detection for the full length of hood but the limit of twenty links is not enough for the
length of hood being protected.
You are protecting two hood and they are back to back, the lanyard system must be installed in a
straight line.
You have two hoods that are end to end but one of the hoods only has one appliance requiring
protection. The lanyard system is used for total linear detection of the entire hood. This version of
detection allows you to use total linear hood detection on one hood and spot detection on the
second hood.
This is accomplished by installing the link brackets so that there is a link no more than 24" from each end of the
hood and no more than 24" between each successive link center. You must locate one link in the hood / duct
opening.
The limitations on the amount of cable and links that can be used in the system are the same as that for the
standard spot detection system.
Limitations: Maximum of 30 corner pulleys. (Either style)
Maximum of 30 detectors (any combination of temperature settings)
Maximum of 200 feet of cable in the detection network.
No Tee Pulleys are allowed
Remote manual pulls are not allowed on the detection network.
Maximum of 1 conduit offset (must be located at the Mechanical Release Module)
EXHAUST
DUCT
HOOD
MAX. -24,, MAX. --
ZONE LINK MUST BE IN THE
HOOD/DUCT OPENING
December 2008 Section 3 KP Design Page 3 - 36
Amerex Restaurant Fire Suppression System (EX 4658)
LINEAR FUSIBLE LINK DETECTION NETWORK - LANYARD SYSTEM
LINK TO LINK
CABLE SEGMENT
24" MAX. DIST. 24" MAX. DIST.
FROM END OF HOOD LINK TO LINK
FROM END OF H000LL 0
ZJ LU C-)
LINK TO MRM
CABLE SEGME
DUCT
—r
PLENUM
SEGMENT RIQUIRED ON EACH SIDE
TERN AL CABLE CABLE EYE BOLT SUPPORT 24" MAX. DIST.
FROM END OF HOOD OF THE DUCT TERMINAL CONNECTOR
EMT FITTING
HANDY CONDUIT BOX
2118"X4" HOOD
The Linear Fusible Link Detection System provides complete hood fire detection by placing thermal
links at maximum 24" intervals the entire length of the hood. Installing the links in this manner allows
the appliances to be p aced anywhere under the hood without having to locate links directly over each
appliance.
A unique system of cable segments, pre-fabricated, has been developed to make the installation of
this system simple and easy. It eliminates the use of conduit, link holders and mounting brackets
under the hood in the plenum area.
The limitations of the Linear Fusible Link Detection System are as follows:
Maximum of 20 detection links and (19) Link to Link Cable Segments.
Maximum of 30 feet of cable used in the Link to MRM Cable Segment.
Maximum of 20 corner pulleys. (either style)
Maximum unsupported detection cable length is 8'-0".
Refer to Fusible Link Selection section, page 3-24 of this manual for proper selection process.
The higher setting links are to be used when higher temperatures are encountered with
appliances such as char-broilers.
The Linear Fusible Link Detection System is for use in single hood applications, or where
multiple hoods are connected "end to end" only. It cannot be used for "back to back" hood
arrangements or multiple hoocs that are mounted in separate locations and are part of a
single Restaurant Fire Suppression System.
December 2008 Section 3 KP Design Page 3 - 37
Amerex Restaurant Fire Suppression System (EX 4658)
FUSIBLE LINK SELECTION
To assure that the appropriate temperature is selected, the temperature sensing device must be used at each
detector location while the cooking line and exhaust fan is operating. Temperatures found at each detector
should be recorded and placed with other documentation in the job file for future reference. Selection of fusible
links should be made according to the temperature measured:
Globe Type "K" Standard Response
Temperature Measured Link Rated Temp. Part No.
700 to 150°F (21° to 65°C) 212°F (100°C) 12326
151° to 225°F (66° to 107°C) 280°F (138°C) 12327
226° to 300°F (21° to 65°c) 360°F (182°C) 12328
301° to 375°F (21° to 65°C) 450°F (232°C) 12329
376° (192°C) & above consult factory Consult factory
Job Quick Response Links
Temperature Measured Link Rated Temperature
Job Link
Part Number
700 to 150°F (210 to 65°C) 200°F (93°C) Quick Response 16225
151° to 225°F (66° to 107°C) 286°F (141°C) Quick Response 16226
2260 to 300°F (108° to 149°c) 360°F (182°C) Quick Response 16227
DETECTION NETWORK LIMITATIONS: PRM
Select a suitable location for the pneumatic release module (PRM) that has access for installation, service,
recharge and where both the nitrogen actuation cylinder pressure gauge and the system status indicator can be
viewed. The PRM has provisions for a single, continuous section of detection tubing. "No Splicing" and "No
Tees" are allowed. There shall be only two tubing terminations - one at the accumulator cylinder inside the
PRM and the other at the opposite end of the tubing, with the use of an End of Line fitting (PIN 16506). Install
in areas where the Maximum Sustained Ambient Temperature does not exceed 176°F (80°C) and the
Maximum Intermittent Safe Exposure Temperature is 375°F (190.5°C).
-....i T.Jbing Exit
nsions:
tall
Nide
deep
SEE SECTION 4 "INSTALLATION" FOR ROUTING INFORMATION ON DETECTOR TUBING PAGE 4-5
December 2008 Section 3 KP Design Page 3 - 38
Amerex Restaurant Fire Suppression System (EX 4658)
MANUAL PULL STATION NETWORK LIMITATIONS
Every Amerex Restaurant Fire Suppression System installation must have at least one manual pull station. The
manual pull station network consists of cable, corner pulleys, pulley tee, manual pull station(s) and optional
conduit offset.
GENERAL LIMITATIONS OF MANUAL PULL STATION NETWORK
Maximum of 20 corner pulleys per manual pull station
Maximum of 130 feet of cable per manual pull station
Maximum of I pulley tee per network (counts as one corner pulley for each manual pull station)
Maximum of 1 conduit offset per network (must be attached to the MRM and before tee pulley when chosen)
NOTE: Manual pull stations should be installed no higher than 48 inches from the floor and must be
along a path of egress. Consult the local Authority Having Jurisdiction (AHJ) for the final
approval for manual pull station quantity, locations and mounting height and other
considerations prior to finalizing manual pull station mounting details.
ATTACH MANUAL PULL STATION
NETWORK TO ANY ONE OF THREE SIDES.
12 O'CLOCK
CONDUIT OFFSET
POSITION
(OPTIONAL) -
ll
MRM
or
MRM II
or
O'CLOCK
POSITION
SINGLE STATION
NETWORK
6 O'CLOCK I
POSITION
DENOTES "SINGLE PATH" FOR CABLE LENGTH
& PULLEY QUANTITY CALCULATION. -'
MRM
or
MRM II
or
PRM PULLEY TEE
DUAL STATION
NETWORK
NOTE: The manual pull station(s) are the only MANUAL means of activating the Amerex
Restaurant Fire Suppression System.
COPPER
TUBING
/ CHECK
VALVES
April 2011 Section 3 Design Page 3 - 38A
Amerex Restaurant Fire Suppression System (EX 4658)
Dual MRM Installations Protecting a Single Hazard:
Certain circumstances may require additional link line capability, detectors, or manual pull stations to protect a
single hazard. Examples would include multiple hoods in close proximity to one another (or interconnected). It
is possible to install two MRM's to protect such hazards as a single hazard zone.
DETECTION
NETWORK
rol _
1,
DETECTION
NETWORK
PULL
STATION
MRM NETWORK
#1
PULL
MRM STATION
#2
NETWORK
rf ----------- 0 1
MRM ACTUATION NETWORK
Note: Ensure that the arrows on the PN 10262 Check Valves are pointed into the Tee, as shown above. Use
only two Check Valves, oriented at the Tee, as shown. The purpose of the Check Valves is to prevent
one MRM from back-pressurizing the MRM that does not trip.
Limitations:
Adhere to the MRM actuation limitations as given on pages 3-29, 3-34 thru 3-36 & 3-39. The maximum
length of tubing from the MRM to the last Agent Cylinder is determined as the direct single path from each
MRM through the Tee.
Detection Networks are to remain independent from MRM #1 to MRM #2, and must adhere to previously
stated limitations.
Manual Pull Networks are to remain independent from MRM #1 to MRM #2, and must adhere to previously
stated limitations.
There is no Mechanical Gas Valve function with this installation option. Gas Valve closure is to be
accomplished via a Manual Reset Relay and an Electric Gas Shut-off Valve
Any electrical function must be wired in either series (Normally-Closed function) or in parallel (Normally-
Open function) through a micro-switch in each MRM. This will ensure that the firing of either MRM will
facilitate the required function.
A clearly visible sign or placard must be placed securely adjacent to each of the two MRMs with the wording
similar to the following:
"This Releasing Control Head is One of Two Units. Both Units Must be Serviced
Together, in Conjunction with the Fire Suppression System".
Warning: All Electrical Field Wiring should be performed by a Licensed Electrician per NFPA 70.
DENOTES ,IflIflhjI I nnrt I,,
CABLE LE
QUANTITI
AS
RK
December 2008 Section 3 KP Design Page 3 - 39
Amerex Restaurant Fire Suppression System (EX 4658)
MECHANICAL GAS VALVE APPLICATIONS
The MRM, MRM II or PRM closes the mechanical gas valve immediately upon system discharge. A pneumatic
and mechanical action in the gas trip assembly pulls on a cable attached to the mechanical gas valve,
unlatching the valve and allowing an internal spring within the gas valve body to provide the closing force.
Connection of the cable from the gas valve to the MRM, MRM II or PRM under tension maintains the gas valve
in an open position.
MECHANICAL GAS VALVE
A mechanical gas valve trip assembly must be used
with any mechanical gas valve. The gas valve trip
assembly (P/N 12740) is included with all Amerex
manufactured gas valves but must be ordered
separately for use with gas valves listed in this AMEREX PART NO. 12740
manual supplied by other manufacturers.
See Section 3 "System Components" for all mechanical gas valves that are suitable
for use with the Amerex Restaurant Fire Suppression System. The use of any other
mechanical gas valves will avoid the UL listing for the system installation. All of the
listed valves have female NPT threads. The location of the gas valve should be
accessible and approved by the local Authority Having Jurisdiction. A contractor
licensed and qualified for such work should perform installation of the mechanical gas
valve into the gas line.
MECHANICAL GAS VALVE ACTUATION NETWORK LIMITATIONS
The mechanical gas valve actuation network consists of cable, corner pulleys, pulley tee, gas valve and conduit
offset.
GENERAL LIMITATIONS OF MECHANICAL VALVE NETWORK
Maximum of 20 corner pulleys per mechanical gas valve of any listed type in KP Manual
Maximum of 130 feet (39.6m) of cable per mechanical gas valve of any listed type in KP Manual
Maximum of 1 pulley tee per network (counts as one corner pulley for each mechanical gas valve)
Maximum of I conduit offset per network (must be located at the releasing module and before the tee pulley
when used)
CONDUIT OFFSET
(OPTIONAL)
MRM SINGLE GAS I
or VALVE
MRM 11 I NETWORK
or I
PRM I
December 2008 Section 3 KP Design Page 3-40
Amerex Restaurant Fire Suppression System (EX 4658)
ELECTRICAL GAS VALVE APPLICATIONS
110 VAC electrical gas valves may be used in place of the mechanical gas valves. The electric shut-off valve
used with the Amerex Restaurant Fire Suppression System must be UL listed for use with natural gas or
propane, be held open by energizing an electric solenoid and be wired through a snap action switch and
manual release relay. A qualified electrician must do any field wiring and connections involving the shut-down
of electrical cooking equipment or an electric gas valve.
P/N Size Manufacturer
12870 3/4"
Asco
12871
12872 11/4"
12873 1%"
12874
12875 2 %"
12876
ELECTRIC GAS VALVE OPERATION
Power to the electric gas valve is run through the normally closed contact on a micro-switch located in the
Pneumatic Release Module (PRM) or Mechanical Release Module (MRM & MRM II) to the Manual Reset Relay
and from the Manual Reset Relay to the electric gas valve. In a normal (non fire) condition, current is allowed to
flow to the solenoid on the electric gas valve, holding the valve open. In a fire condition, when the release
module actuates the suppression system, the micro-switch contacts will transfer, opening the normally closed
contacts in the manual reset relay, interrupting current to the gas valve and cause it to close.
Resetting the MRM, MRM II or PRM and transferring the contacts back to a normal (normally closed) position
will not cause the electrical gas valve to open. The manual reset relay must be reset before current will flow to
the valve and cause it to open. A loss in electrical power, even temporary or momentary, will require someone
to manually reset the relay before the electrical gas valve will open again.
NOTE: SEE WIRING SCHEMATIC ON THE NEXT PAGE - A WIRING SCHEMATIC IS PACKED WITH
EACH MANUAL RESET RELAY.
December 2008 Section 3 KP Design Page 3-41=
Amerex Restaurant Fire Suppression System (EX 4658)
WIRING DIAGRAM FOR THE MANUAL RESET RELAY
INTERNAL WIRING & EXTERAL CONNECTIONS AS SHOWN (or equivalent)
RESET POWER
BUTTON INDICATCR EX. WIRING
- = GND
RED $ I
A B I I SCREW 5 LOAD GND
1 Q-
PO/ER GND
= (NEUTRAL)
II I 4
COIL SNAP ACTION SWITCH N.O. CONTACT - BLACK WIRE
- 6V
I
I 3 CCMMON FIRE SYSTEM SNAP ACTION
-I SWITCI-I- RED WIRE
2 NC. CONTACT
4 \/ = 2OV6OHz
LOAD
RESISTIVE
= = RESET RELAY 10A MAX.
=
- EXTERNAL CONTACT CLOSURE REQUIRED
NOTE: DO NOT USE YELLOW WIRE ON SNAP ACTION SWITCH INSTALLATION. YELLOW
WITE IS TO EE USED ONLY FCR EXTRANEOUS ALARM LIGHT CIRCUITS, ETC.
December 2008 Section 3 KP Design Page 3 —42
Amerex Restaurant Fire Suppression System (EX 4658)
SNAP ACTION SWITCH APPLICATIONS
One Snap Action Switches, P/N 12524 is pre-installed in the Mechanical Release Module (MRM I MRM II) or
Pneumatic Release Module (PRM). Up to a total of four snap action switches may be installed.
Part No. Contacts Rating
12524
SPDT
Single Pole
Double Throw
21 Amps 125, 250 or 277 VAC
I HP 125, 250 or 277 VAC
2 HP 250, 277 VAC
IIL
I Red Common I I Non Alarm I I Condition I Yellow N.O.
Black N.C.
Snap Action Switches may be used to perform a variety of output functions such as sounding an auxiliary
audible or visual alarm signaling device, sending a signal to an unsupervised building fire alarm system (a
requirement per NFPA 96 if the building is equipped with a fire alarm system), shutting down electric cooking
appliances, or disrupting power to an electrical gas valve.
WARNING: POWER TO COOKING APPLIANCES SHOULD NEVER BE RUN THROUGH THE SNAP
ACTION SWITCH, THE SWITCH SHOULD BE USED TO OPERATE A SEPARATE, CONTRACTOR
SUPPLIED, ELECTRICAL CONTACTOR OR MAGNETIC SWITCH OF SUFFICIENT RATING TO HANDLE
THE POWER REQUIREMENTS OF THE ASSOCIATED COOKING APPLIANCES. A LICENSED
ELECTRICIAN SHOULD PERFORM ALL ELECTRICAL FIELD WIRING.
WARNING: ELECTRICAL CONNECTIONS SHALL NOT BE MADE INSIDE THE MRM I MRM II OR PRM
ENCLOSURE. ROUTE THE LEADS FROM THE SNAP ACTION SWITCH THROUGH THE APPROPRIATE
KNOCK-OUT TO AN ATTACHED, LISTED ELECTRICAL JUNCTION BOX (DISTRIBUTOR SUPPLIED).
One alarm signaling Snap Action Switch, P/N 18312, is pre-installed in the MRM / MRM II / PRM and is to be
used when the system is required to be electrically connected to a fire alarm system per NFPA 17 and NFPA 72
in a supervised, four-wire manner. It is designed to be mounted in the Mechanical Release Module (MRM I
MRM II) and the Pneumatic Release Module (PRM) only for the purpose of initiating an alarm in a fire alarm
system. All Snap Action Switch connections are to be made outside the MRM I MRM II / PRM in an approved
junction box.
NORMALLY OPEN -
LEADS SOLDERED IN PLACE
COMMON -
LEADS SOLDERED IN PLACE
Part No. Contacts Rating
18312 SPST 0.25A, 30 VDC
December 2008 Section 3 ZD Design Page 3 —43
Amerex Restaurant Fire Suppression System (EX 4658)
ZONE DEFENSE DESIGN
THOSE INDIVIDUALS RESPONSIBLE FOR THE DESIGN & INSTALLATION OF THE AMEREX
"ZONE DEFENSE" RESTAURANT FIRE SUPPRESSION SYSTEM MUST BE TRAINED BY
AMEREX AND HOLD A CURRENT AMEREX CERTIFICATE OF TRAINING.
SYSTEM DESIGN
It is essential that any pre-engineered restaurant fire suppression system be properly designed, sized and
installed. This section covers the design aspects unique to the Amerex "Zone Defense" Restaurant Fire
Suppression System. The sketch below shows a typical Zone Defense System installed.
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EXHAUST DUCT PROTECTION
The criteria for duct protection in a ZD System are the same as that for the KP System found in the
first half of this section.
PLENUM PROTECTION
The criteria for plenum protection in a ZD System are the same as that for the KP System found in
first half of this section.
DEDICATED APPLIANCE PROTECTION
When a ZD System includes protection for an appliance which cannot be protected by the ZD
Nozzles creating the "zone of defense", that appliance is to be protected using Dedicated Appliance
Protection. The Dedicated Appliance Protection is found in the preceding portion of this section.
December 2008 Section 3 ZD Design Page 3 —44
Amerex Restaurant Fire Suppression System (EX 4658)
ZONE DEFENSE APPLIANCE PROTECTION
ZONE OF PROTECTION
NFPA 96— 10.1.1: "Cooking equipment that produces grease-laden vapors and that might be a
source of ignition of grease in the hood, grease removal device, or duct shall be protected by fire-
extinguishing equipment."
The Amerex "Zone Defense" Fire Suppression System has been approved and tested in compliance with
the requirements of NFPA 96 - "Standard for Ventilation Control & Fire Protection of Commercial Cooking
Operations, NFPA 17A - "Standard for Wet Chemical Extinguishing System" and UL-300 - "Fire Testing of
Fire Extinguishing Systems for Protection of Restaurant Cooking Areas". The Amerex "Zone Defense"
System provides two types of appliance protection; "Zone of Protection" and "Dedicated Appliance
Protection." The following is a list of eligible cooking appliances and their maximum cooking hazard size
that may be protected with the "zone of protection" nozzle coverage.
Appliance Type Maximum Cooking Hazard
Fryer 34 in. deep x (5.6 Sq. Ft. total)
Range 34 in. deep x Unlimited Length
Wok - maximum 26 in. Diameter x 7 in. Deep
Wok - minimum 14 in. Diameter x 4 in. Deep
Griddle 30 in. deep x Unlimited Length
Lava Rock Char-broiler 24 in. deep x Unlimited Length
Gas or Electric Radiant Char-broiler 24 in. deep x Unlimited Length
Mesquite Charcoal (Solid Fuel) Char-broiler 28.5 in. deep x Unlimited Length
(6 in. Maximum Fuel Depth)
Mesquite Chips & Chunks Char-broiler 28.5 in. deep x Unlimited Length
(6 in. Maximum Fuel Depth)
Mesquite Logs Char-broiler 28.5 in. deep x Unlimited Length
(11 in. Maximum Fuel Depth)
ZONE OF PROTECTION - DEFINED
The "Zone of Protection" is a rectangular area 34" deep X the length of the hood in which an eligible
cooking appliance can be placed and be protection. The appliance may be moved to any location within the
"Zone of Protection" and be protected without any nozzles being moved or re-aimed.
The "Zone of Protection" is created by the use of overlapping spray from multiple nozzles creating an area
that is soaked by wet chemical agent. This is accomplished by placing Amerex ZD nozzles, part number
14178, in a straight line from one end of the hood to the opposite end. The nozzles are to be a maximum of
20 inches (50.8cm) apart on center and must start and end at a point no greater than 6 inches (15.2cm)
from the end of the hood. The nozzles are to be located 46 to 51 inches above the top surface of the
appliances and aimed straight down. The resulting "Zone of Protection" is a rectangular area 34" (86.4cm)
deep x length of hood with its front and rear edges 17" (43.2cm) from the centerline of the nozzles.
LENGTH OF HOOD
/t'
HOOD DEPTH
It'
34" DEPTH
ZONE of PROTECTION
1t'
>I6" MAX.
<20"MAX >.
20" MAX
.-.-... CENTERLINE OF
ZD NOZZLES
ZD Nozzles
PN14 178 (2xR)
6" MAX.
'I'
4615- 51"
TOP OF APPLIAN
IJuI,...tt I £.L) /rrLIJ%.INLL
NOZZLE PROTECTION
.6"- 51"
1
APPLIANCE
December 2008 Section 3 ZD Design Page 3 —45
Amerex Restaurant Fire Suppression System (EX 4658)
ZONE OF PROTECTION - CON'T.
The "Zone of Protection" requires that the nozzles be placed at 46 to 51 inches above the top surface of the
appliance, all ZD nozzles are to be placed at the same elevation and the nozzles are to be aimed straight
down. No additional aiming is required because the eligible appliances are protected no matter where they
are located within the "Zone of Protection". Therefore, the spray is not to be impeded in any manner.
When an appliance such as an upright broiler or salamander is part of the cooking appliance lineup, a
dedicated appliance nozzle must be used to protect it. The ZD nozzles cannot protect cooking appliances with
an enclosed cooking area such as an upright broiler or salamander. No ZD nozzles are required above the
upright broiler protected by a dedicated nozzle, however the ZD nozzle located to the right and left of
the appliance must be no more than 6 inches from the edge of the appliance. The illustration below
reflects the situation described above. The location of the upright broiler is now fixed and the appliance must
remain in this location.
Dedicated appliance protection of salamanders, cheese melters, chain broiler or a range with a back-shelf is
always in addition to the zone defense nozzles located overhead.
A Supply Branch Line (including
the last nozzle branch) is the
distribution piping that runs from the
first splitting tee at the hood to the
last nozzle in the system including all
fittings used to exit the supply branch
line.
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A Nozzle Branch Line is the
distribution piping that runs from the
supply branch tee or elbow to the
nozzles including all fittings used to
exit the supply branch line.
MANUAL
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GENERAL PIPING REQUIREMENTS: PNEUMATIC RI
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P1 PKII hA Mr77I r
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December 2008 Section 3 ZD Design Page 3-46
Amerex Restaurant Fire Suppression System (EX 4658)
A Supply Line is the
distribution piping that runs
from the distributor outlet or
discharge fitting to the first
splitting tee.
NOZZLE
NOZZLE
LINEAR DETECTOR
TUBING
P R M I I I LTOTAL FLOOD NOZZLES
MANUAL
ACTUATOR
ZONE DEFENSE
CYLINDER ASY.
PNEUMATIC RELEASE'
MODULE
GAS VALVE
I. All pipe used for the distribution network must be schedule 40 (black, chrome or
stainless steel) pipe. Stainless steel tubing for dedicated appliance protection
branches is permitted in accordance with limitations on page 3-16.
Piping limitations are expressed in linear length of pipe. Linear piping is the actual
length of straight pipe used throughout the system.
WARNING: GALVANIZED PIPE IS N01 ALLOWED
Maximum flow point per cylinder: 275 = 8 flow points
375 = 11 flow points
475 = 14 flow points
Twin 375 = 22 flow points
I NOTE: THESE ARE EXAMPLES ONLY - OTHER CONFIGURATIONS CAN BE DESIGNED I
Duct
..__i.. I f
4
Plenum
Supply Branch
December 2008 Section 3 ZD Design Page 3 —47
Amerex Restaurant Fire Suppression System (EX 4658
TYPICAL DISTRIBUTION NETWORK FOR ZD SINGLE 375 CYLINDER SYSTEM
5 Feet Max. Zone Defense Nozzles
I Frvr I Ir,ridi1I IRnnpI
Dedicated Nozzle Branch
Distributor
STRAIGHT PIPING SYSTEM
Supply Branch
Duct 1~4
I I :::2x Duct
4
Plenum
Nozzle Branch
5 Feet Max. Supply Line Zone Defense Nozzles
IFryers I IRangelIGriddlel -
Distributor
SPLIT PIPING SYSTEM
NOTE: The schematics above do not represent the only configurations possible - they are informational only.
December 2008 Section 3 ZD Design Page 3 -48
Amerex Restaurant Fire Suppression System (EX 4658)
TYPICAL DISTRIBUTION NETWORK FOR TWIN ZD CYLINDER SYSTEM
Duct
4 Feet Max. Supply Line ..,i......1 Supply Branch
= __________ =
N
• .
3IL
Plenum Plenum
5 Feet Max. Zone Defense Nozzles
- I Fryer II Griddle I I Range I IGas Radian
RlDistributors []
Manifolded
Feet Max.
Duct
Nozzle Branch
Zone Defense Nozzles
I Wok Wok=
Dedicated
Nozzle Branch -
Salamander
STRAIGHT PIPING SYSTEM
Duct Duct
SuDolv Branch
4 Feet Max.
Supply Line
Plenum
5 Feet Max.
Distributors
Manifolded
4 Feet
Max.
lenum Nozzle-Branch
Zone Defense Nozzles
IFrverI Fryer II Range I Griddle IGas Charbroilerl
SPLIT PIPING SYSTEM
NOTE: The schematics above do not represent the only configurations possible - they are
informational only.
December 2008 Section 3 ZD Design Page 3 - 49
Amerex Restaurant Fire Suppression System (EX 4658)
ZD DISTRIBUTION PIPING DESIGN LIMITS
FOR SINGLE CYLINDER OR TWIN CYLINDER MANIFOLDED SYSTEMS
When designing a "Zone Defense" system to protect a kitchen containing a Fryer, Wok or Range, the
following MINIMUM TOTAL SYSTEM PIPING must be used in accordance with the chart below:
SUPPLY LINE LIMITATIONS:
All pipe and fittings running from the distributor block or the discharge fitting to the first splitting tee.
(includes first tee)
CYLINDER MAXIMUM LINEAR MAX. QTY. MAX. QTY. MAX. QTY.
FLOW POINTS PIPE SIZE FEET OF PIPE TEES ELBOWS BUSHINGS
to
to
to
to •
NOTE: 1. The supply line has a maximum vertical rise above the distributor of 5 feet.
SUPPLY BRANCH LINE (including last nozzle branch) LIMITATIONS:
All pipe and fittings leaving the first/splitting tee in the system and ending with the last nozzle in the last
branch line. While the last nozzle branch is included in the piping limitations for the supply branch line, the
limitation (pipe size and maximum length) for nozzle branch lines apply to this portion of the supply branch
line.
CYLINDER PIPE MAX. FEET OF MAX. MAX. QTY. MAX. QTY.
FLOW SIZE PIPE STRAIGHT QTY. ELBOWS REDUCING
POINTS OR SPLIT TEES BUSHINGS
•
S
NOZZLE BRANCH LINE LIMITATIONS:
NOTE: 1. The Duct Nozzle Branch has a maximum vertical rise above the supply branch line of 4 feet.
December 2008 Section 3 ZD Design Page 3 - 50
Amerex Restaurant Fire Suppression System (EX 4658)
STAINLESS STEEL TUBING NOZZLE BRANCH LIMITATIONS:
All tubing and fittings leading from the supply branch tee to a dedicated appliance nozzle. One S.S. tubing
nozzle branch is allowed per cylinder. Example: If two cylinders are manifold together, then the use of two
S.S. tubing nozzle branches is permitted within that system.
NOTE: 1. The tubing is to be 3/8" O.D. x 0.335" I.D. x 0.02 Thk. Wall annealed Stainless Steel Type 304.
The use of steel or stainless steel Bite-Seal compression fittings is required for use with
S.S. tubing.
No tube bending allowed.
GENERAL SYSTEM LIMITATIONS:
Nozzle types may not be mixed on any nozzle branch line.
The discharge fitting, distributor and distribution hose are not to be included in any calculations.
Duct nozzle has a maximum vertical rise above the supply branch line of 4-0".
Maximum cylinder centerline to cylinder centerline distance for manifold cylinders is to be 4 feet.
The supply line has a maximum vertical rise above the distributor of 5 feet.
December 2008 Section 3 ZD Design Page 3 - 51
Amerex Restaurant Fire Suppression System (EX 4658)
DETECTION NETWORK LIMITATIONS:
PRM DETECTION
Optimum fire suppression system performance relies on proper detection network design. This section
discusses the location, design and installation limitations.
The Amerex Zone Defense Fire Suppression System may use one of two detection methods. The first is a
PRM that uses a continuous piece of pressurized thermal sensitive tubing to provide the ultimate in
dependable fire detection. No cable, No corner pulleys, No detector bracket, No link holders, No fusible
links, No conduit offset, or terminal link connector to install. Simply run the pressurized thermal sensitive
tubing through the plenum of the hood and across the center of the hood duct opening. Fasten the tubing
securely every 18 inches (45.7cm) and you have provided protection the entire length of the hood. No matter
where the appliance is located under the hood, it is being watched by the PRM (Pneumatic Release Module).
In order to detect a fire in the duct, the tubing is required to be placed across the center of the hood I duct
opening or three sides of the hood duct opening. See page 4-5 of the manual for tubing routing and see PRM
Design & Installation Manual Part No. 16546, dated, March 2006, for installation instructions.
WARNING: DO NOT LOCATE TUBING DIRECTLY IN THE PATH OF GAS APPLIANCE EXHAUST FLUE GASES.
DOING SO COULD RESULT IN AN UNNECESSARY DISCHARGE OF THE SYSTEM.
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MRM & LINEAR FUSIBLE LINK DETECTION
The second detection method is the use of a MRM or MRM II in conjunction with the Linear Fusible Link
Detection network. Due to the arrangement of the fusible links in the hood it is considered to cover the full
length of the hood, no matter where the fire may occur. This system is explained in Section 3, page 3-35 & 3-
36 of this manual.
SYSTEM INSTALLATION, TESTING, MAINTENANCE & RECHARGE
The installation of all components are outlined in Section 4, system testing is outlined in Section 5, system
maintenance is outlined in Section 6 and reset I recharge are outlined in Section 7 of this manual.