HomeMy WebLinkAbout7315 ESTRELLA DE MAR RD; ; FPC2019-0055Co of
PERMIT REPORT Carlsbad
Print Date: 11/09/2023 Permit No: FPC2019-0055
Job Address: 7315 ESTRELLA DE MAR RD, CARLSBAD, CA 92009 Status: Closed - Finaled
Permit Type: FIRE-Construction Commercial Work Class:
Parcel #: 2165900500 Track #:
Valuation: $116,275.00 Lot #:
Occupancy Group: Project #:
#of Dwelling Units: Plan #:
Bedrooms: Construction Type:
Bathrooms: Orig. Plan Check #:
Plan Check #:
Fixed Extinguishing Syste
Applied: 03/08/2019
Issued: 04/11/2019
0EV02092 Finaled Close Out: 04/13/2021
Final Inspection:
INSPECTOR: Salcedo, Felix
Fieri, Dominic
Project Title: OMNI LA COSTA BALLROOM
Description: OMNI LA COSTA RESORT - ANSUL FIRE SYSTEM FOR KITCHEN HOOD
Applicant: FPContractor:
EDISON FIRE EXTINGUISHER COMPANY INC EDISON FIRE EXTINGUISHER COMPANY INC
STEVE VARGAS 3621 EAGLE ROCK BLVD
3621 EAGLE ROCK BLVD LOS ANGELES, CA 90065-3622
LOS ANGELES, CA 90065-3622 (323) 259-9999
(323) 259-9999
FEE AMOUNT
FIRE Hood & Duct Extinguishing System Initial Sys $417.00
Total Fees: $417.00 Total Payments To Date: $417.00 Balance Due: $0.00
Fire Department Page 1 of 1
1635 Faraday Avenue, Carlsbad CA 92008-7314 1 442-339-2665 1 Inspections: 442-339-2660 1 www.carlsbadca.gov
R- 102 Restaurant Fire Suppression Manual
SYSTEM DESIGN
The ANSUL R-102 Restaurant Fire Suppression System may be
used on a number of different types of restaurant cooking appli-
ances and hood and duct configurations. The design information
listed in this section deals with the limitations and parameters
of this pre-engineered system. Those individuals responsible
for the design of the R-102 system must be trained and hold a
current ANSUL certificate in an R-102 training program.
The R-102 and the PIRANHA systems use compatible agents
and components, therefore, they may be used together for
cooking appliance, hood, and duct protection. The primary
AUTOMAN Release can be either an R-102 or a PIRANHA
AUTOMAN Release and can actuate up to two additional R-102
or PIRANHA Regulated Actuators. In systems utilizing a 101
remote release, any combination of the maximum number of
regulated actuators can be used.
Both systems must actuate simultaneously.
Each system must be designed and installed per its appropri-
ate manual.
Adjacent appliances requiring protection must be protected
with the same type of system, either R-102 or PIRANHA,
unless the center-to-center spacing between the adjacent
R-102 and PIRANHA nozzles is no less than 36 in. (914 mm).
When appliances are protectéd with R-102 nozzles, the
hood and connecting duct above those appliances cannot be
protected with PIRANHA nozzles.
Mixing systems in a common plenum is not allowed.
One of the key elements for restaurant fire protection is a correct
system design. This section is divided into 10 sub-sections:
Nozzle Placement Requirements, Tank Quantity Requirements,
Actuation and Expellant Gas Line Requirements, Distribution
Piping Requirements, Detection System Requirements,
Manual Pull Station Requirements, Mechanical Gas Valve
Requirements, Electrical Gas Valve Requirements, Electrical
Switch Requirements, and Pressure Switch Requirements.
Each of these sections must be completed before attempting
any installation. System design sketches should be made of all
aspects of design for reference during installation.
NOZZLE PLACEMENT REQUIREMENTS
This section gives guidelines for nozzle type, positioning, and
quantity for duct, plenum, and individual appliance protection.
This section must be completed before determining tank quan-
tity and piping requirements.
Duct Protection - Single Nozzle
All duct protection is UL listed without limitation of maximum duct
length (unlimited length). This includes all varieties of ductworks
both horizontal and vertical including ducts that run at angles to
the horizontal and ducts with directional bends.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-1
GENERAL INFORMATION
1. Nozzles must be located 2-8 in. (51-203 mm) into the center
of the duct opening, discharging up. See Figure 4-1.
2-8 IN.
(51 - 203 mm)
FIGURE 4-1
000173
In installations where a UL listed damper assembly is
employed, the duct nozzle can be installed beyond the 8
in. (203 mm) maximum, to a point just beyond the damper
assembly that will not interfere with the damper. Exceeding
the maximum of 8 in. (203 mm) in this way will not void the
UL listing of the system.
Previously listed three flow number and five flow number
duct protection detailed in earlier published manual (Part No.
418087-06) can also still be utilized.
DUCT SIZES UP 1050 IN. (1270 mm)
PERIMETER! 16 IN. (406 mm) DIAMETER
One 1W nozzle = one flow number
50 in. (1270 mm) perimeter maximum
16 in. (406 mm) diameter maximum
[tC4SIZESUO 100 IN. (25ii)L
I(ElMEEW13211N. (83m)IDLME)
The chart below shows the maximum protection available from
each duct nozzle.
3.0 Gallon 1.5 Gallon
Description System System
2W Nozzle Maximum Maximum
100 in. (2540 mm) 100 in. (2540 mm)
Perimeter Perimeter
i
Note: Ducts from multiple hoods connected to a common 1W Nozzle Maximum Maximum ductwork must be protected in compliance with NFPA 96 and 50 in. (1270 mm) 50 in. (1270 mm) all local codes. Perimeter Perimeter
The A-i 02 system uses different duct nozzles depending on the
size of duct being protected.
FIGURE 4-9
R- 102 Restaurant Fire Suppression Manual
Plenum Protection
The R-102 system uses the 1W nozzle or the 1N nozzle for
plenum protection. The 1W nozzle is stamped with 1W and
the 1 N nozzle is stamped with iN, indicating they are one-flow
nozzles and must be counted as one flow number each. When
protecting a plenum chamber, the entire chamber must be
protected regardless of filter length.
VERTICAL PROTECTION - GENERAL
1W NOZZLE - SINGLE AND 'V BANK PROTECTION
One 1W nozzle will protect 4 linear feet (1.2 m) of plenum. The
maximum distance from the end of the hood to the first and last
nozzle must be no more than 2 ft (0.6 m). After the first nozzle,
any additional nozzles must be positioned at a maximum of 4 ft
(1.2 m) apart down the entire length of the plenum. The plenum
width must not exceed 4 ft (1.2 m). (The 1W nozzle can be used
on single or V-bank filter arrangements.) See Figure 4-6.
FIGURE 4-6
When protecting plenums with the 1W nozzle, two options of
coverage are available:
Option 1: The 1W nozzle must be on the center line of the
single or V" bank filter and positioned within 1-20 in.
(26-508 mm) above the top edge of the filter. See
Figure 4-7.
20 IN. (508 mm)
MAXIMUM
1 IN. (28 mm)
MINIMUM
20 IN. (508 mm)
MAXIMUM
1 IN. (26 mm)
MINIMUM
FIGURE 4-7
000199
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-5
Option 2: The 1W nozzle must be placed perpendicular, 8-12 in.
(203-304 mm) from the face of the filter and angled to
the center of the filter. The nozzle tip must be within
2 in. (50 mm) from the perpendicular center line of the
filter. See Figure 4-8.
MM)
4 IN
(101
204 mm)
IUM
NOZZLE TIP
MUST BE W
THIS AREA
FIGURE 4-8
000202
'HORIZONTAL PROTECTION - OPTION 1' )1N NOZZLE SINGLE BANK PROTECTION'
One 1 N nozzle will protect 10 linear feet (3.0 m) of single filter bank,
plenum. The nozzle(s) must be mounted in the plenum, 2 to 4 in.
(50 to 102 mm) from the face of the filter, centered between the
filter height dimension, and aimed down the length. The nozzle
(must be positioned 0-6 in. (0-152 mm) from the end of the hood to,
the tip of the nozzle. See Figure 4-9. -
000201
R-102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-9
Fryer — Single Nozzle Protection (Continued)
Maximum Area Dimensions — Single Nozzle Fryer Protection (Continued)
Max. Size
Max. Size Overall Type of Nozzle Height
Frypot Only With Dnpboard Nozzle Above Top of Fryer
14.5 in. x 16.5 in. 14.5 in. x 26.5 in. 290 16 in. to 21 in.
p (368 mm x 419 mm) (368 mm x 673 mm) (406 to 533 mm)
19.5 in. xl9in. 19.5 in. x25 3/8 in. 290 l3 in. tol6in.
p (495 mm x 482 mm) (495 mm x 644 mm) (330 to 406 mm)
19.5 in. x 19 in. 19.5 in. x 25 3/8 in. 3N See Figure 4-18
' (495 mm x 482 mm) (495 mm x 644 mm)
S "18 18in.x18in: f l8 in. x273/4in. I ' 3N / 25 in. to35in. \ p457 mm x 457 mm), (457 mm x 704 mm), (635 mm to 889 mm
Nozzle
Location
See Figure 4-17
See Figure 4-17
See Figure 4-18
See Figure 4-19
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
290 NOZZLE TIP POSITIONED OVER THE MIDPOINT OF THE HAZARD AREA ± 3 IN.
(76 mm) FROM THE MIDPOINT ALONG THE LONGEST SIDE OF THE HAZARD AND *
1 IN. (25 mm) FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF THE HAZARD
AND AIMED AT THE MIDPOINT OF THE COOKING AREA.
FIGURE 4-17
oum
34 IN. (863 mm) MAXIMUM DIAGONAL
DISTANCE BETWEEN NOZZLE AND
CENTER OF HAZARD AREA
21 in. (534 mm)
MINIMUM
VERTICAL
NOZZLE
HEIGHT
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
SN NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF
COOKING SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA.
FIGURE 4-18
oomw
mmio
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
NOTE: SN NOZZLE TIP MUST BE LOCATED WITHIN THE PERIMETER OF THE SURFACE
AREA WITHIN THE FRONT HALF OF THE FRY POT AND AIMED AT THE CENTER.
FIGURE 4-19
245 NOZZLE TIP
LOCATION CENTER OF I COOKING SURFACE
OR
11318 IN. (288 mm)
MAXIMUM FROM
CENTERLINE OF NOZZLE
TO CENTER OF ANY
BURNER GRATE
AREA
245 NOZZLE TIP
LOCATION CENTER OF
COOKING SURFACE
OR
11 318 IN. (280 mm)
MAXIMUM FROM
CENTERLINE OF NOZZLE
TO CENTER OF ANY
BURNER GRATE
)+011 COOKING
#1. AREA
FIGURE 4-30
SECTION 4— SYSTEM DESIGN R- 102 Restaurant Fire Suppression Manual
UL EX3470 ULC EX3470
PAGE 4-14 REV. 11 2014-SEP-01
'Range Protection 245 (2-Flow) Nozzle - High Proximity
)Application
No Obstructions
'40 in. to 50 in. (1016 mm to 1270 mm) above the cooking
surface.
This high proximity application uses the 245 nozzle.
The nozzle is stamped with 245 indicating this is a two-flow
nozzle and must be counted as two flow numbers.
One 245 nozzle will protect a maximum cooking area of 672 in.2
(43354 mm2) with a maximum longest dimension of 28 in.)
(711 mm).
When using this nozzle for range protection, the nozzle must
be pointed vertically down and positioned as shown in Figures
4-29 and 4-30.
245 NOZZLE TIP LOCATION
CENTERLINE OF COOKING SURFACE
50 IN.
(1270mm)
MAXIMUM
HEIGHT
OF 245
NOZZLE
TIP
40 IN.
(1016 mm)
MINIMUM
HEIGHT
OF 245
NOZZLE
TIP
FIGURE 4-29
NOTICE
Four burner grates shown in Figure 4-30. For
single or double burner grates, locate nozzle
at center of cooking surface or 11 3/8 in.
(288 mm) maximum from nozzle centerline to
center of any burner grate.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-24 REV. 11 2014-SEP-01
Upright Broiler/Salamander Protection (Continued)
UPRIGHT BROILER BROILER CHAMBER
FRONT SIDE VIEW
VIEW
FIGURE 4-58
000252
'Gas-Radiant/Electric Char-Broiler Protections
) S
The R-1 02 system uses the 1 N nozzle for gas-radianUe1ectric
\char broiler protection.
. The nozzle is stamped with a 1N, indicating that this is a
one-flow nozzle and must be counted as one flow number.
,One 1 N nozzle will protect a hazard with a maximum length of
36 in. (914 mm) and a total cooking area which does not exceed
864 in.2 (55741 mm2). The nozzle tip must be located 15 in. to
40 in. (381 mm to 1016 mm) above the hazard surface. When
using this nozzle for gas-radiant/electric char-broiler protection,
the nozzle must be positioned anywhere along or within the
perimeter of the maximum cooking area and shall be aimed at"
the center of the cooking surface. See Figure 4-59a.
40 IN.
(1016 mm)
' ' I MAXIMUM __ I
15 IN. (381 mm)
MINIMUM
FIGURE 4-59a
R- 102 Restaurant Fire Suppression Manual
Electric Char-Broiler Protection (Optional)
The R-102 system uses the 1 N nozzle for electric char-broiler
protection.
The nozzle is stamped with a 1 N, indicating that this is a
one-flow nozzle and must be counted as one flow number.
One IN nozzle will protect a hazard with a maximum length of
34 in. (863 mm) and a total cooking area which does not exceed
680 in.2 (43870 mm2). The nozzle tip must be located 20 in. to
50 in. (508 mm to 1270 mm) above the hazard surface. When
using this nozzle for electric char-broiler protection, the nozzle
must be positioned anywhere along or within the perimeter of
the maximum cooking area and shall be aimed at the center of
the cooking surface. See Figure 4-59b.
50 IN.
(1270 mm) I ' I MAXIMUM
N. (5 I , 20 IN. (508 I' II., !MINIMUM
FIGURE 4-59b
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-18 REV. 11 2014-SEP-01
NOTICE
When using this type of griddle protection,
only five flow numbers are allowed on a 1.5
gal (5.7 L) system and only 11 flow numbers
are allowed on a 3 gal (11.4 L) system.
fl ------ MIDPOINT OF 1 I I
l
III
COOKING SURFACE
+ I Ill Ill I ill
J I I
1 NOZZLE LOCATED ALONG COOKING
ANY SIDE OF GRIDDLE SURFACE WITHIN SURFACE
0-2 IN. (0-50 mm) OFCOOKING EDGE
SURFACE EDGE. NOZZLE MUST BE
AIMED AT MIDPOINT OF COOKING SURFACE. FIGURE 4-39
000241
I 1 NOZZLE LOCATION I' 0-2 IN. (0-50mm) f I INSIDE PERIMETER 40 IN. ....I 10- OF COOKING SURFACE I I (1016 mm) I I MAXIMUM /) HEIGHT
OF 1N I NOZZLE TIP
I / ,' I 35 IN. (889 mm) / / 1IMINIMUM
HEIGHT EDGE
0F 04
COOKING II
SURFACE i_j
I, I II OF 1N I I NOZZLE TIP
'
FIGURE 4-40
000243
R-102 Restaurant Fire Suppression Manual
Griddle Protection 290 (2-Flow) Nozzle - High Proximity
Application
Option I - Nozzle Center Located
30 in. to 50 in. (762 mm to 1270 mm) above the cooking surface.
This high proximity application uses the 290 nozzle.
The nozzle is stamped with 290 indicating this is a 24low nozzle
and must be counted as two flow numbers.
One 290 nozzle will protect a maximum cooking area of 720 in.2
(46451 mm2) with a maximum dimension of 30 in. (762 mm).
When using this nozzle for high proximity applications, the
nozzle must be positioned within 1 in. (25 mm) of the center
of the cooking surface and pointed vertically down. See Figure
4-41 and 4-42.
CENTER LINE OF GRIDDLE
SURFACE* 1 IN. (25 mm) IN
ANY DIRECTION
50 IN.
(1270 Mm)
MAXIMUM
HEIGHT
0F290
f
N TIP
30 IN.
(762 mm)
MINIMUM
HEIGHT
OF 290
NOZZLE
TIP
FIGURE 4-41
AREA
NOZZLE I IN. 25 mm)
LCN
-
::[r MAXIMUM
)KING
+
1 IN. (25 mm)
MAXIMUM
CENTER OF GRIDDLE SURFACE OR A
MAXIMUM DIMENSION OF 20.6 IN.
(523 mm) FROM NOZZLE CENTERLINE TO
FURTHEST CORNER OF GRIDDLE
FIGURE 4-42
000773
I AIM POINT (DIAGONAL
CENTER OF MODULE
I COOKING AREA)
RIGHT-TO-LEFT
CENTERLINE
AIM POINT
( DIAGONAL
CENTER OF
MODULE
COOKING
AREA)
RIGHT-
TO-LEFT
CENTER-
LINE
R- 102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-11
(Continued)
Maximum Area Dimension - Multiple Nozzle Fryer Protection
Max. Size Module
Max. Size Module Overall Type of Nozzle Height Nozzle
Frypot Only With Dripboard Nozzle Above Top of Fryer Location
Full or Split Vat Full or Split Vat
21 in. x 210 in.2 21 in. x 294 in.2 230 27 in. to 47 in. See Figure 4-21
(533 mm x 0.14 m2) (533 mm x 0.19 m2) (686 mm to 1194 mm)
Full or Split Vat Full or Split Vat
21 in. x 210 in.2 21 in. x 294 in.2 245 20 in. to 27 in. See Figure 4-21
(533 mm x 0.14 m2) (533 Mm x 0.19 m2) (508 mm to 686 mm)
Full or Split Vat Full or Split Vat
21 in. x 210 in.2 21 in. x 294 in.2 290 13 in. to 16 in. See Figure 4-22
(533 mm x 0.14 m2) (533 Min x 0.19 m2) (330 mm to 406 mm)
25 3/8 x 370.5 in2 253/8 x 495 in2 290 13 in. to 16 in. See Figure 4-22
(644 mm x 0.24 m2) (644 mm x 0.32 m2) (330 mm to 406 mm)
Full or Split Vat Full or Split Vat
26 1/2 in. x 203 in.2 26 1/2 in. x 384 1I4 in.2 290 16 in. to 27 in. See Figure 4-22
(673 mm x 0.13 m2) (673 mm x 0.25 m2) (406 mm to 686 mm)
25318 x 370.5 in2 253/8 x 495 in2 3N See Figure 4-23 See Figure 4-23
(644 mm x 0.24 m2) (644 mm x 0.32 m2)
273/4 x 324 in.2 374T49I See Figure 4-24
(704 mm x 0.21 m2) (704 mm x 0.32 m2) 635 mm to 889 mm)
34 IN. (864 mm) MAXIMUM DIAGONAL
BETWEEN NOZZLE
CENTER I
RD AREA
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
POSITION NOZZLE TIP ANYWHERE ALONG OR WITHIN THE PERIMETER OF THE
MODULE IT IS PROTECTING AND AIM AT THE MIDPOINT OF THAT MODULAR AREA.
FIGURE 4-21
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
3N NOZZLE TIP MUST BE POSITIONED ANYWHERE ALONG OR WITHIN THE PERIMETER
OF THE MODULAR if IS PROTECTING AND AIMED AT THE MIDPOINT OF THAT
RESPECTIVE MODULE AREA.
FIGURE 4-23
21 In. (533
MINIMUM
VERTICAL
NOZZLE
HEIGHT
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
290 NOZZLE TIP POSITIONED OVER THE MIDPOINT OF THE RESPECTIVE MODULAR
AREA ± 3 IN. (76 mm) FROM THE MIDPOINT ALONG THE LONGEST SIDE OF THE
MODULE AND * 1 IN. (25 mm) FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF
THE MODULE AND AIMED AT THE MIDPOINT OF THE MODULE.
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
THE 3N NOZZLE TIP MUST BE POSITIONED ANYWHERE ALONG OR WITHIN THE
PERIMETER AND FORWARD OF THE RIGHT-TO-LEFT CENTERLINE OF THE COOKING
AREA. THE AIMING POINT OF THE NOZZLE MUST BE AT THE DIAGONAL CENTER OF
THE MODULAR COOKING AREA.
FIGURE 4-22 FIGURE 4-24
SECTION 4— SYSTEM DESIGN R- 102 Restaurant Fire Suppression Manual
UL EX3470 ULC EX3470
PAGE 4-12 REV. 11 2014-SEP-01
Multiple Nozzle Fryer Protection — Tilt Skillet I Braising Pan
Protection for tilt skillets or braising pans is to be based upon the
coverage limitations provided for deep fat fryer protection. Refer
to Section IV, DESIGN, starting on Page 4-10, for maximum fryer
nozzle coverages and maximum fryer nozzle height limitations.
Although the maximum 864 in.2 (55741 mm2) total surface
cooking area requirement applies to fryer protection, it does not
apply to tilt skillets or braising pans.
Each tilt skillet/braising pan protected module must not exceed
the fryer limitations for "MAXIMUM SIZE MODULE OVERALL
WITH DRIPBOARD" coverage per nozzle as described in Table
on Page 4-11.
Tilt skillets and braising pans generally utilize a hinged cover.
Fryer protection nozzles are to be placed toward the front of the
appliance to minimize the potential for the tilt skillet or braising
pan cover to interfere with the nozzle discharge. See Figures
4-25 and 4-26.
COVER MUST NOT INTERFERE WITH NOZZLE DISCHARGE
COVER MUST NOT
INTERFERE WITH EDGE
OF DISCHARGE PATTERN
FOR MINIMUM
AND MAXIMUM
NOZZLE
HEIGHTS, REFER
TO FRYER
NOZZLE
FRYER NOZZLE USED FOR TILT SKILLET OR BRAISING PAN PROTECTION MUST BE
POSITIONED NEAR THE FRONT EDGE OF THE PAN AND AIMED AT ThE FRONT TO BACK
CENTERLINE OF THE PAN. THE DISCHARGE FROM THE NOZZLE(S) MUST COMPLETELY
CLEAR THE PAN COVER WITH AN UNOBSTRUCTED VIEW TO THE BACK OF THE PAN.
FIGURE 4-26
/
>'
oo1I
THE NOZZLE IS TO BE PLACED TOWARD THE FRONT OF THE APPLIANCE TO MINIMIZE
THE POTENTIAL FOR THE SKILLET OR BRAISING PAN COVER TO INTERFERE WITH
THE NOZZLE DISCHARGE. FIGURE 4-25
R- 102 Restaurant Fire Suppression Manual
TANK AND CARTRIDGE REQUIREMENTS
Once the hazard analysis is completed and the total nozzle flow
numbers are established, the quantity and size of agent tanks
and cartridges needed to supply the nozzles with the proper
volumes of agent at the proper flow rates can be determined.
For cartridges used in the regulated release mechanism, flow
capacities, tank quantities and sizes, and regulated release
cartridge options are given in the table below.
Total Quantity and Regulated Release
Flow Size of Cartridge Options
Numbers* Tank(s) Nitrogen Carbon Dioxide
1- 5 (1) 1.5 Gallon LT-20-R 101-10
6-11 (1) 3.0 Gallon LT-30-R 101-20
11-16 (1) 1.5 Gallon Double 101-30
(1) 3.0 Gallon
16-22 (2) 3.0 Gallon Double 10130**
16-22 (2) 3.0 Gallon Double -
(Manifold)
[2233J ((3)l3TolGallon tDIëi -
When one or more regulated actuators are used, the following
tank and cartridge combinations apply for each regulated actu-
ator:
Regulated Actuator Regulated Actuator
Tank(s) Cartridge
(1)1.5 Gallon LT-20-R or 101-10
(1) 3.0 Gallon LT-30-R or 101-20
(1)1.5 Gallon and LT-A-101-30 or 101-30** or
3.0 Gallon double tank
3.0 Gallon LT-A-101-30 or 101-3V or
double tank
(2) 3.0 Gallon (Manifold) LT-A-101-30 or Double
(3) 3.0 Gallon LT-A-101-30 or Double
* For exceptions to maximum flow numbers, we Distribution Piping Requirements for 1.5
gallon and 3.0 gallon systems In this Section.
The 101-30 cartridge can not be used when two 3.0 gallon tanks are manifolded together.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-61
For higher total flow numbers (23 to 110), multiple cartridges
and regulated actuators are required as shown in the System
Selection Guide in "Appendix7 Section
ACTUATION AND EXPELLANT GAS LINE REQUIREMENTS
This section contains the guidelines for installing the actuation
and expellant gas lines between the regulated release mech-
anism regulator, each regulated actuator regulator, and each
agent tank. These limitations should be considered when select-
ing the component mounting locations.
The actuation gas line is the length of pipe and/or hose that is
run from either the AUTOMAN Regulated Release Assembly or
the Remote Release Assembly that directs high pressure from
the cartridge in the release to actuate one or more additional
Regulated Actuator Assemblies. The actuation gas line can
consist of 1/4 in. Schedule 40 black iron, chrome-plated, stain-
less steel, or galvanized steel pipe and fittings, and/or factory
supplied stainless steel braided actuation hose.
The expellant gas line is the length of pipe that is run from the
regulator in either the AUTOMAN Regulated Release Assembly
or a Regulated Actuator Assembly that directs regulated pres-
sure to the agent storage tanks to pressurize the tank and
discharge the agent. The expellant gas line shall consist of 1/4
in. Schedule 40 black iron, chrome-plated, stainless steel, or
galvanized steel pipe and fittings.
Actuation Gas Line —6 to 8* Tanks Maximum
* 8 Tank maximum reflects the utilization of 3 tank regulated actuators.
Use only 1/4 in. Schedule 40 black iron, hot-dipped galva-
nized, chrome-plated, or stainless steel pipe and fittings.
The actuation gas line piping is installed from the regulated
release mechanism to each regulated actuator connected
within the system. The total length of the actuation gas line
from the regulated release assembly to the regulated actua-
tor assembly(ies) must not exceed 20 It (6.0 m) when using
an LT-20-R, an LT-30-R nitrogen cartridge, or a 101-10 or a
101-20 carbon dioxide cartridge. See Figure 4-121.
REGULATED ACTUATOR ASSEI
EXPELLANT GAS LINES
NOT INCLUDED IN ACTUATION
GAS LINE LENGTH TOTALS
ACTUATION GAS LINE WITH AN LT-20-R,
LT-30-R, 101-10 OR 101-20 CARTRIDGE
MAXIMUM LENGTH OF 20 FT (6.0 m):
MAXIMUM NO. OF FITTINGS 9
AUTOMAN
REGULATED RELEASE
ASSEMBLY
FIGURE 4-121
000fl5
U ANSULS 9 1 It is hereby certified that
Steve Vargas
of
/Certificate of /
Training
Edison Fire Extinguisher Company
Los Angeles
has successfully completed the training course
R-102 Restaurant Fire Suppression System-
Design, Installation, Recharge & Maintenance
Training Hrs: 16
Training Date: November 16, 2016
Expiry Date: November 16, 2019
Mark E. Fessenden
Director, Services -Americas
Tyco Fire Protection Products
tqc17 Flie Protection Products Copyright 0 2016Tyco Fire Protection Products LR All rights reserved.