HomeMy WebLinkAbout595 GRAND AV; ; FS150018; PermitFees ($) Add'I Fees ($) Total ($) Balance ($)
224 • 0 • 224 •. 0
••
..
•
-•
.
••••
t
.
S
• -
.•'
•••
•
..• ,••
(4 - - S •
1/1
9/16/2020 FS150018 Permit Data
City of Carlsbad
Fixed Systems Permit
Permit No: FS150018
Job Address: 595 GRAND AV Status: APPROVED
Permit Type: FIXSYS Applied 10/20/2015
Parcel No: Approved: 10/21/2015
Lot #: '0
Reference No.: • Issued: 10/21/2015
PC #: • Inspector:
PrOject Title: CICCIOTTIS RESTAURANT HOOD& DUCT,FIRE SUPPRESSION
SYSTEM-PRO TEX II
Applicant: k Owner:
CALIFORNIA STATE FIRE PROTECTION
36140 JANA LANE
WILDOMAR
CA
800 282 9229 • • •
I 4P
t 1 i) Chapter 3 - System Design
The nozzle(s) must be installed on the centerline of the duct, with
the tip located 0 to 6 in. into the opening, and aimed directly into
the duct opening. See Figure 3-1.
0.6 IN.
INTO DUCT
20 NOZZLE
L ____10 _
Figure 34
ONE-FLOW DUCT PROTECTION WITH 1L NOZZLE
(P/N NLiL)
The 1L Nozzle (P/N NL1L) is capable of protecting square or
rectangular ducts with a maximun perimiter of 50 in. (127 cm.),
with the longest side being a maximum of 17 in. (43.2 cm). It can
also protect a round duct with a maximum diameter of 16 in. (40.6
cm.) See figures 3-2 & 3-3.
FS150018
CHAPTER III ) SYSTEM DESIGN
GENERAL a maximum of 34 in. It can also protect a round duct #itha
This section will cover the proper design of the Prot"Series II maximum diameter of 31-7/8 in.A.
Restaurant Fire Suppression System. It is divided into four (4)
sections: Two (2)NL2D duct nozzles can protect a square or rectangular
duct with a maximum of 150 in. perimeter, with tle longest side
Cylinder Sizing being a maximum of 51 in. They can also protect a round duct
with a maximum diameter of 47-1/2 in.
Nozzle Coverage and Placement
When two (2) NL2D duct nozzles are used to protect a single
Piping Limitations duct, the cross sectional area of the duct must be divided into two
equal symmetrical areas. The nozzle must then be installed on the
Detector Requirements centerline of the area it protects and aimed directly into the duct
opening.
Each of these sections must be completly understood before
attempting any installation.
1. SYSTEM CYLINDER SIZING
" Each of the nozzles in the section, "Nozzle Coverage and
Placement" has its own flow point value. Each of the four
different agent tanks can support a maximum number of
flowpoints, based on the volume of the pipe used. Select the
system tank(s) by calculating the total number of flow points
ssociated with the appliances(s), plenum, and ducts, plus the total
piping volume.
CAUTION!
Do not exceed the maximum number of flowpoints as shown
on the Tank Chart, page 48. If the number of flow points
or the pipe volume required exceeds the amounts shown,
additional tank(s) or changes in piping design are required.
2. NOZZLE COVERAGE AND
PLACEMENT
This section will provide guidelines for determining nozzle
type, positioning, and quantity for duct, plenum, and appliance
protectiol..
A. DUCT PROTECTION
It is not required that the fan be shut down or the exhaust duct
be dampered for the system to operate properly. Each nozzle is
approved to protect exhaust ducts of unlimited length.
Duct protection requires that a nozzle be positioned to discharge
p, into the duct. Either a P/N NL1L or a P/N NL2D can be
.used. The NL2D duct nozzle is a two (2) flow nozzle A single
NL2D nozzle is capable of protecting square or rectangular duct
with a maximum of 100 in. perimeter, with the longest side being
UL EX4521 December 12, 2006 11
- - -
- Page rev. C
Part # 10053
Fig 3-6
ELECTROSTATIC PRECIPITATOR
Ducts utilizing electrostatic precipitators must be protected
above and below the unit. Standard duct nozzles are used in this
application. See Figure 3-7.
Figure 3-7
Chapter 3 - System Design
8"
17"
Figure 3-2: Maximum rectangular duct perimeter of 50"
Figure 3-3: Maximum round duct diameter of 16"
TRANSITION DUCTS
The protection of non-standard ducts-should be reviewed by the
authority having jurisdiction. Protex Series II recommends that
transition ducts be protected as follows:
/
PEI
ME
Figure 3-5
C. MULTIPLE RISERS
In cases of multiple risers, each riser is protected as an individual
duct. See Figure 3-6.
DUCT
PLENUM
PERIMETER -
1/2WRf INTO MEASUREMENT1//
+
TRANSITION
Figure 3-4
TRANSITION DUCTS - LARGER TO SMALLER
In cases where the duct/plenum interface opening is larger than
the final exhaust duct, measure the perimeter/diameter of the duct
halfway between the largest and smallest section (or the average
perimeter/diameter). The nozzle is to be located within 0-6 in. of the
duct/plenum interface (not at the point where the measurement was
taken), centered under the final exhaust duct opening. See Figure
3-4.
TRANSITION DUCTS - SMALLER TO LARGER
In cases where ihe duct/plenum interface opening is smaller than
the final exhaust duct, measure the perimeter/diameter of the final
exhaust duct. The nozzle(s) is to be located within 0-6 in. of the
duct/plenum interface, centered in the opening. See Figure 3-5.
t
Page rev. C UL EX4521 December 12, 2006 12 Part # 10053
V-BANK
SINGLE BANK
Chapter 3 - System design
B. PLENUM PROTECTION
The NL1H nozzle is a one (1) flow nozzle used for plenum
protection. A single NL1H nozzle can protect a plenum (with
single or V-bank filters) 10 ft. long by 4 ft. wide. Dividing the
length into sections equal to or less than 10 ft. in length and
positioning a nozzle at the start of each section can be done to
protect longer plenums.
On V-bank plenums, the nozzle(s) must be located at the center
of the V-bank width, 1/3 of the vertical height of the filters. On
single filter bank plenums, the nozzle must be located 2 in. from
the back edge of the filter, 1/3 down from the vertical height.
For either application, the nozzle must be located within 6 in. of
the end of the plenum (or module) and aimed directly down the
length of the plenum. See Fig. 3-8.
Figure
3-8.
Page rev. C UL EX4521 December 12, 2006 13 Part # 10053
Chapter 3 - System Design a
NOTES:
U
Page rev. C UL EX4521 December 12, 2006 14 Part # 10053
I Chapter 3 - System Design
APPLIANCE' PROTECTION to or smaller than single nozzle coverage. Exception: Fryers must
Note: When protecting appliances which are larger than single not exceed a maximum of 864 sq. in. For modularizing fryers,
nozzle coverage, multiple nozzles can be used. refer to "Protecting Large Fryers by Dividing Their Area Into
Modules," page 22.
Larger appliances can be divided into several modules, each equal
Design Index Chart and Nozzle Coverage Summary Sheet
Min Max
Max Max Max Nozzle Nozzle
Nozzle Flow Depth Length Area Height Height Appliance Mount Figure Type Points Max Width (in) (in) (in) 60 (in) (in)
Deep Fat Fryer - Vat H 3-3 NL2H 2 19-1/2 19 24 48
Deep Fat Fryer - Vat L 3-4 NL2L 2 19-1/2 19 13 24
Deep Fat Fryer w/ drip board H 3-5 NL2H 2 Deep Vat 27-3/4 324 24 48 (Condition 1) Overall Cooking Area 18 500 24 48
Deep Fat Fryer w/ drip board H 3-5 NL2H 2 Deep Vat 19-1/2 371 24 48 (Condition 2) Overall Cooking Area 25-3/8 495 24 48
Deep Fat Fryer w/ drip board L 3-5 NL2L 2 Deep Vat 18 324 13 24 (Condition 1) Overall Cooking Area 27-3/4 500 13 24
Deep Fat Fryer wl drip board L 3-5 NL2L 2 Deep Vat 19-1/2 371 13 24 (Condition 2) Overall Cooking Area 25-3/8 495 13 24
Tilt Skillet/Braising Pan H 3-7 NL2H 2 27-3/4 500 24 48
Tilt Skillet/Braising Pan L 3-8 NL2L 2 I 27-3/4 500 13 24
Four Burner Range 3-9 NL2L 2 28 28 34 48
Two Burner Range H 3-10 NL1H 1 12 28 40 50
Two Burner Range L 3-11 NL1L 1 12 28 13 24
Two Burner Range H 3-11b NL2L 2 12 28 24 35
Small Wok' H 3-12 NL1H 1 24" dia. 6 24 48
Small Wok L 3-13 NL1L 1 24' dia. 6 13 24
Lai'ge Wok H 3-14 NL2H 2 30" dia. 8 24 48
Large Wok L 3-15 NL2L 2 30' dia. 8 13 24
Small Griddle H 3-16 NL1H 1 36 1080 24 48
Small Griddle L 3-17 NL1L 1 36 1080 10 24
Large Griddle H 3-18 NL2H 2 48 1440 24 48
Large Griddle L 3-19 NL2L 2 48 1440 10 24
Gas Radiant Char-Broiler H 3-20 NL1H 1 26 624 24 48
Gas Radiant Char-Broiler L 3-21 NL1L 1 26 624 13 24
Large Gas Radiant Char-Broiler H 3-22 NL2H 2 36 864 36 48
Large Gas Radiant Char-Broiler L 3-23 NL2L 2 36 864 13 36
Lava Rock Char-Broiler H 3-24 NL2L 2 26 624 24 35
Lava Rock Char-Broiler L 3-25 NL2L 2 26 624 15 24
Natural Charcoal Char-Broiler H 3-26 NL1H 1 24 480 24 35 (max. fuel depth 6')
Natural Charcoal Char-Broiler L 3-27 NL1L 1 24 480 15 24
Mesquite Char-Broiler H 3-28 NL1H 1 24 480 24 35 (max. fuel depth 6")
Mesquite Char-Broiler L 3-29 NL1L 1 24 480 15 24
Upright/Salamander Broiler 3-30 NL1L 1 36 28 Front Edge
above the grate
Chain Broiler (Internal Chamber) 3-31 NL1L 1 27 38 Front Edge 1-3"
above the chain
Plenum Single Bank / V Bank H NL1H 1 48 120 0"-6" from end of
plenum .:Duct Perim. Diameter
(in)
Rectangular/Circular Duct NL2D 2 34 no limit 100 31-7/8
Rectangular/Circular Duct NL1L 1 17 50 16
Page rev. C UL EX4521 December 12, 2006 15 Part # 10053
Chapter 3 - System Design
Fryers Without Drip Board (High Mount Nozzle)
Compulsory Nozzle NL2H
Flow Points Per Nozzle 2 (Two)
Number of Nozzles Required 1 (One)
Maximum Area of Protection 19 inches x 19-1/2 inches
(no drip board)
Nozzle Location Anywhere over the cooking surface.
Nozzle Height 24 inches to 48 inches above the cooking surface.
Nozzle Aiming Aimed at the center of the cooking surface.
Graphic Representation See figure 3-3
Nozzle must be located anywhere within the shaded area and aimed at the center of the cooking surface.
Figure 3-3
Page rev. C UL EX4521 December 12, 2006 16 Part # 10053
Chapter 3 - System design
Fryers Without Drip Board (Low Mount Nozzle)
Compulsory Nozzle NL2L
Flow Points Per Nozzle 2 (Two)
Number of Nozzles Required 1 (One)
Maximum Area of Protection 19 inches x 19-1/2 inches
(no drip board)
Nozzle Location Anywhere on the perimeter of the cooking surface.
Nozzle Height 13 inches to 24 inches above the cooking surface.
Nozzle Aiming Aimed at the center of the cooking surface.
Graphic Representation See figure 3-4
Nozzle must be located anywhere on the perimeter of the cooking surface,
Figure 3-4
Page rev. C UL EX4521 December 12, 2006 17 Part # 10053
Chapter 3 - System Design
Fryers with Drip Board (High Mount Nozzle)
Compulsory Nozzle NL2H
Flow Points Per Nozzle 2 (Two)
Number of Nozzles Required 1 (One)
Maximum Area of Protection
Condition 1
Deep Vat Cooking Area 324 square inches with a maximum longest side dimension of 18 inches.
(excludes drip board)
Overall Cooking Area 500 square inches with a maximum longest side dimension of 27-3/4 inches.
(includes drip board)
Condition 2
Deep Vat Cooking Area 371 square inches with a maximum longest side dimension of 19-1/2 inches.
(excludes drip board)
Overall Cooking Area 495 square inches with a maximum longest side dimension of 25-3/8 inches.
(includes drip board)
Nozzle Location Anywhere over the cooking surface.
Nozzle Height 24 inches to 48 inches above the cooking surface.
Nozzle Aiming Aimed at the center of the cooking surface.
Graphic Representation See Figure 3-5
Nozzle must be located anywhere within the shaded area and aimed at the center of the cooking surface.
OVERALL OVERALL
COOKING AREA COOKING AREA
LONGEST SIDE 500 SQUARE LONGEST SIDE 495 SQUARE
DIME :;;,//IN =iM DIME
25-3/8" MAXIMUM NSION,,--
COOKING COOKING
27-3/4"
324 SQUAR
INCHES
MAXIMUM
DEEP VAT
AREA
DRIPBOARD
371 SQUARF.-,
INCHES
MAXIMUM
VAT
I
I
,AREA
DEEP
18" I I 19W' LONGEST DRIPBOARD LONGEST
SIDE SIDE
DIMENSION DIMENSION
Condition 1 Condition 2
Figure 3-5
Page rev. C UL EX4521 December 12,'2006
•
18 Part # 10053
.T t
371 SQ
INCHES
MAXIMUM
DEEP VAT
AREA
DRIPBOARD SIDE
DIMENSION
(DEEP VAT)
Condition 1
Figure 3-6
324 SQUARJ
INCHES
MAXIMUM
DEEP VAT
AREA
DRIPBOARD
J11
LONGEST
SIDE
DIMENSION
(DEEP VAT)
Condition 2
4 Chapter 3 - System design
Fryers with Drip Board (Low Mount Nozzle)
Compulsory Nozzle NL2L
Flow Points Per Nozzle 2 (Two)
Number of Nozzles Required 1 (One)
Maximum Area of Protection
Condition 1
Deep Vat Cooking Area 324 square inches with a maximum longest side dimension of 18 inches.
(excludes drip board)
Overall Cooking Area 500 square inches with a maximum longest side dimension of 27-3/4 inches.
(includes drip board)
Condition 2
Deep Vat Cooking Area 371 square inches with a maximum longest side dimension of 19-1/2 inches.
(excludes drip board)
Overall Cooking Area 495 square inches with a maximum longest side dimension of 25-3/8 inches.
(includes drip board)
Nozzle Location Anywhere on the perimeter of the cooking surface.
Nozzle Height 13 inches to 24 inches above the cooking surface.
Nozzle Aiming Aimed at the center of the cooking surface.
Graphic Representation See figure 3-6
Nozzle must be located anywhere on the perimeter of the cooking surface,
and aimed at the center ofthe cooking surface.
OVERALL . OVERALL COOKING AREA : COOKINGAREA _. LONGEST SIDE [ 500 SQUARE LONGEST SIDE 495 SQUARE DIMENSION INCHES DIMENSION INCHES
27-3/*' MAXIMUM 2S-3/8" MAXIMUM
COOKING COOKING AREA AREA
>4: 1 21
S
Page rev. C UL EX4521 December 12, 2006 19 • Part # 10053
Chapter 3 - System Design
Note
Tilt skillets or
braising pans
generally use a
hinged cover.
Nozzle(s) are
to be placed at
thefront edge
of the appliance
cooking area to
minimize the
potentialfor
the tilt skillet
or braising
pan cover to
interfere with
the nozzle
discharge. See
Note, below.
I
Tilt Skillet/Braising Pan (High Mount Nozzle)
Compulsory Nozzle NL2H
Flow Points Per Nozzle 2 (Two)
Number of Nozzles Required 1 (one)
Maximum Area of Protection 500 square inches with a maximum longest side dimension of 27A
inches
Nozzle Location Positioned near the front edge of the pan. The nozzle(s) must be
completely clear of the pan cover with an unobstructed view to the back
of the pan.
Nozzle Height 24 inches to 48 inches above the cooking surface.
Nozzle Aiming Aimed at the front to back centerline of the pan.
Graphic Representation See figure 3-7
Modularized Coverage 2. Divide the cooking area into modules, each
Tilt Skillets and Braising Pans generally require of which can be protected by a single nozzle
modularized coverage. Use the following steps to as specified in the
determine modular coverage: design chart.
1. Measure the length and width of the Tilt 3. Ensure that no single nozzle exceeds its
Skillet/Pan cooking area, limitations for area or longest side
Nozzle must be located anywhere along thefront edge of the cooking area,
and aimed at the center of the cooking area.
Note
The nozzle must be completely clear of the pan cover,
with an unobstrocted flow to the back of the pan.
iJ
MIX
I
LONGEST
500 SQUARE INCHES MAXIMUM COOKING SURFACE
-t
Figure 3-7
Page rev. C UL EX4521 December 12, 2006 20 Part # 10053
Chapter 3 - System design
Note
Tilt skillets or
braising pans
generally use a
hinged cover.
Nozzle(s) are
to be placed at
thefront edge
of the appliance
cooking area to
minimize the
potentialfor
the tilt skillet
or braising
pan cover to
interfere with
the nozzle
discharge. See
Note, below.
Tilt Skillet/Braising Pan (Low Mount Nozzle)
Compulsory Nozzle NL2L
Flow Points Per Nozzle 2 (Two)
Number of Nozzles Required 1 (one)
Maximum Area of Protection 500 square inches with a maximum longest side dimension of 274
inches
Nozzle Location Positioned near the front edge of the pan. The nozzle(s) must be
completely clear of the pan cover with an unobstructed view to the back
of the pan.
Nozzle Height 13 inches to 24 inches above the cooking surface.
Nozzle Aiming Aimed at the front to back centerline of the pan.
Graphic Representation See figure 3-8
Modularized Coverage 2. Divide the cooking area into modules, each
Tilt Skillets and Braising Pans generally require of which can be protected by a single nozzle
modularized coverage. Use the following steps to as specified in the
determine modular coverage: design chart.
1. Measure the length and width of the Tilt 3. Ensure that no single nozzle exceeds its
Skillet/Pan cooking area, limitations for area or longest side
) Nozzle must be located anywhere along thefront edge of the cooking area,
and aimed at the center of the cooking area.
Note
The nozzle must be completely clear of the pan cover,
with an unobstrocted flow to the back of the pan.
nic
LONGEST
500 SQUARE INCHES
MAXIMUM COOKING
SURFACE
Figure 3-8
ft
Page rev. C UL EX4521 December 12, 2006 21 Part # 10053
Note
None of the maximum dimensions may be exceeded. If
either the maximum vat or overall sizes are exceeded, the
area divided into modules will need to be redefined with the
possibility of an additional nozzle.
.__ 26" __ 2692=832 sq. in. EXAMPLE 1
i. 832 = 2.6 nozzles
32 324 longest side: 27:V4" No
drip board 2. 832 = 2.24 nozzles
371 longest side: 253/so
Use #1 because it meets the longest side
.4— a6" Slartfrom the back of
the vat, andfigure the I .4I opposite side 12 6" 0
1.324=12.46"
i260LO] Old method 26 would have
70"I 0 required S nozzles
..- .4— — Or you could just 26"
______________ I i equally divide the three 0 I t 0 0 I
1 I
Sections in ro.66" each I . ,o.66' 0
- - -
I I I ,o.66" 0
4— 24" —Ø 2490720 sq. in. EXAMPLE 2
A I. 720 = 2.22 nozzles
T
31
, 324 longest side: 27~ (with drip Soo sq. in.)
°
I 2. 720 = 1.9 nozzles
371 longest side: 25/s" (with drip 495 sq.in.)
6" Use #2 because it meets the longest side
and requires fewer nozzles
'4— 24' —...
Slarifrom the back ofthe vat, andfigure the
opposite side 0 15.45"
t 371 sq. in. = 15.45 in.
24 in. longest side: 273A'
0 14-55 (with drip Soo sq.in.)
6" 24=15.45 = 370.8 sq. in.
24=14.55 = 349.2
Old method Now you need to include the drip board would have
required 4 14.55" + 6" = 20.55"
nozzles 24 C 20.55 = 493.2 sq. in.
This does not exceed allowable sq. in. of495
0 i 0 (included in our set of numbers)
2 nozzles would cover this fryer
0 0
Chapter 3 - System Design
Protecting Large Fryers by Dividing Their Area Into Modules
When protecting fryers larger than those previously described,
the area requiring protection can be divided into modules. In the
standard fryer protection coverages, you will notice that a fryer
without a drip board has a larger vat area than a fryer with a drip
board. While very specific limitations apply, a larger fryer that
requires modular protection could include both circumstances: a
portion of the fryer with a drip board and a portion of the fryer
without a drip board. Dividing the modules into either deep
vat only or deep vat with drip board can maximize the modular
coverage.
Note: The maximum size of a fryer that can be modularized is
864 square inches (6 square feet).
If the fryer has no drip board, use design charts 3-3 or 3-4
depending on whether the appliance is a high or low mount
application. As the fryer does not have a drip board, the
maximum overall cooking area will be the same as the maximum
deep vat area. Use the following steps to determine the modular
coverage;
Measure the internal length and width of the deep vat.
Ensure the total area to be protected does not exceed
864 square inches (6 square feet).
Divide the deep vat into modules, each of which can be
protected by a single nozzle as specified in the design
chart.
Ensure that no single nozzle exceeds its limitations for
area or longest side
If the fryer contains a drip board use the design charts 3-5 or
3-6 for fryers depending on whether the appliance is a high or
low mount application. Use the following steps to determine the
modular coverage;
Measure the internal length and width of the deep vat.
Measure the internal length and width of the hazard
area including drip board area.
Ensure the total area to be protected does not exceed
864 square inches (6 square feet).
Divide the deep vat into modules, each of which can be
protected by a single nozzle as specified in the design
charts.
If the module does not include any portion of the drip board, the
maximum overall cooking area will be the same as the maximum
deep vat area in the design chart.
If the module includes any portion of the drip board, the
maximum deep vat area and overall cooking area limitations must
be adhered to.
324 sq. in.; 27W longest side; maximum area with drip-Soo sq. in.
37' sq. in.; 253/4" longest side; maximum area with drip-49$ sq. in.
Page rev. C UL EX4521 December 13, 2005 22 ' Part # 10053
Chapter 3 .System Design
It Two Burner Range (High Mount Nozzle)
Note
The range
cannot be under
a backsbe!f
when using
high-mount
protection.
Compulsory Nozzle NL1H
Flow Points Per Nozzle 1 (One)
Number of Nozzles Required 1 (One)
Maximum Area of Protection 12 inches x 28 inches
Nozzle Location Center of the cooking surface only.
Nozzle Height 40 inches to 50 inches above the cooking surface.
Nozzle Aiming Directly down only.
Graphic Representation See figure 3-10
U
Nozzle must be located (heighiwise) anywhere within the shaded area,
I and centered above the cooking surface.
-
Figure 3-10
UL EX4521 December 13, 2005 23 Page rev. C
Part # 10053
Chapter
Four Burner Range
Note
The range
cannot be under
a backibeif
when using
high mount
Protection.
Compulsory Nozzle
Flow Points Per Nozzle
Number of Nozzles Required
Maximum Area of Protection
Nozzle Location
Nozzle Height
Nozzle Aiming
Graphic Representation
NL2L
2 (Two)
1 (One)
28 inches x 28 inches
Center of the cooking surface only.
34 inches to 48 inches above the cooking surface.
Directly down only.
See figure 3-9
Example: A four burner range has a hazard size of 20 in. (51 cm) in length and 27 in. (69
cm) in width. Follow down the Range Length column in the Nozzle Positioning Chart until
you come to 20 in. (51 cm). Continue down this column until the correct width appears in
the width column. When the width of 27 in. (69 cm) is arrived at, read across to the radius
column to determine the size of radius allowed, for positioning of the nozzle, from the hazard
area centerline. In this example, the correct radius is 3 in. (8 cm). The nozzle can be aimed
straight down anywhere within a 3 in. (8 cm) radius of the hazard area centerline.
Nozzle must be located (heigbtwise) anywhere within the shaded area,
and centered above the cooking surface.
Figure 3-9
Page rev. C UL EX4521 December 13, 2005 24 Part # 10053
Chapter 3y Sytem Design
- Nozzle Positioning Chart for Four Burner Range
[RANGE
ILENGTH'L'
mcm)m.I
RANGE WIDTH
(cm) in.
7½
iRADIUS UI
R.
--_J . (cm)i
(18)
L.. -
21
RANGE
LENGTH'L'.
(cm).
(j)
RANGEWU3TH
. 'W
in.
26
,,
(cm)
(66)
- in.
3½
-RADIUS'
- (cm)
(8) is (46) IS (46)
is (46) 19 (48) 634 (ii) 21 () 27 (69) 2% ()
18 (46) 20 (ii) 63A (i6) 21 (53) 28 (71) 21/4 (6)
18 (46) 21 () 6 (15) 22 (6) is (46) 5% (i)
18 (46) 22 (6) % (i) 22 (6) 29 (48) ¼ (ii)
18 (46) 23 (8) % (ii) 22 (6) 20 (ii) 43'S (ia)
18 (46) 24 (61) 4-Y4 (12) 22 (6) 22 (ç) 4% (ii)
18 (46) 25 (64) 4% (ii) 22 (6) 22 (6) 4V4 (xo)
is (46) z6 (66) 4 (jo) 22 (6) 23 (8) 33'S (io)
is (46) 27 (69) 3% () 22 (6) 24 (61) 3½ ()
is (46) 28 (71) 3½ (8) 22 (6) 25 (64) 3½ (8)
19 (48) is (46) 63/4 (17) 22 (6) 26 (66) 2-Y4 ()
19 (48) 29 (48) 6% ('6) 22 (6) 27 (69) 2% (6)
19 (48) 20 (si) 6 (is) 22 (6) 28 (p a (s)
19 (48) 22 () % (i') 23 (58) is (46) SY4 (ii)
29 (48) 22 (6) % (ii) 23 (8) 29 (48) 47'S (ia)
29 (48) 23 (58) 47'S (12) 23 (8) 20 (si) 4½ (II) ) 19 (48) 24 (61) 41h (ii) 23 (8) II (si) 4% (to)
29 (48) 25 (64) 4½ (io) 23 (8) 22 (56) 37'S (to)
19 (48) 26 (66) 3V4 () 23 (58) 23 (8) 3½ ()
29 (48) 27 (69) 3¼ (8) 23 (58) 24 (61) 3½ (8)
29 (48) 28 (ix) 27'S () 23 (8) 25 (64) As ()
20 (ii) is (46) 6% (16) 23 (8) 26 (66) 2½ (6)
20 (51) 19 (48) 6 (,) 23 (58) 27 (69) 2½ ()
20 (ii) 20 (çi) % (i') 23 (58) 28 (71) 1% ()
20 (ii) 21 (ç) ¼ (ii) 24 (6') is (46) 4~ (12)
20 (ii) 22 (6) 7'S (22) 24 (61) 29 (48) 4½ (ix)
20 (i) 23 (8) 4½ (n) 24 (61) 20 (51) 4½ (io)
20 (ix) 24 (61) 4½ (io) 24 (61) 21 (si) 3% (io)
20 (ii) 25 (64) 3-M () 24 (61) 22 (6) 3½ ()
20 (ii) 26 (66) 3% (8) 24 (60 23 (8) 31A (8)
20 (51) 27 (69) 3 (7) a (61) 24 (61) 27'S ()
20 (51) aS (71) 1 a% (6) 24 (61) 25 (64) 2½ (6)
21 (ç) is (46) 6 (xi) 24 (61) 26 (66) 2½ (s)
21 () 19 (48) % (id) 24 (61) 27 (69) x-Y4 ()
21 (,) 20 (51) 51A (,) 24 (61) 28 (p) 1 13A (3)
21 (si) 21 () 5 (12) 25 (64) 18 (46) 43A (ii)
22 (53) 22 (6) 4% (n) 1 25 (64) 19 (48) 4½ (io)
22 (ç) 23 (ES) 4% (io) 25 (64) 20 (si) 33(4 (io) / 21 () 24 (60 33'S (to) 25 64) 22 (si) 3½ )
22 (53) 25 (64) 1 3½ (9) 25 (64) 22 (6) 3½ (8)
•
RANGE'RANGE
in. (cm)t
-
25 (64)
LENGTH
-'çv WIDTH
iii (cm)
RADIUS
in. (cm)
23 (8)23'S
T
()
25 (64) 24 (6')a½ (6)
25 (64) 25 (64) 1 2½ (s)
25 (64) 26 (66) 13/4 ()
25 (64) 27 (69) 23/8 (3)
25 (64) 28 (p) i (a)
26 (66) is (46) 4 (zo)
26 (66) 29 (48) 3% (xo)
26 (66) 20 (ii) 3% ()
26 (66) 22 (si) 3½ (8)
26 (66) 22 (6) A (si)
26 (66) 23 (8) 2½ (6)
26 (66) 24 (61) 2½ ()
26 (66) 25 (64) 23/4 ()
26 (66) 26 (66) 23/8 (3)
26 (66) 27 (69) , (a)
26 (66) 28 (ii) 3/4 (2)
27 (69) is (46) 3% ()
27 (69) 19 (48) 3% (8)
27 (69) 20 (sO 3 (8)
27 (69) 22 () 1 a3* (7)
27 (69) 22 (6) a% (6)
27 (69) 23 (S 2½ ()
27 (69) J 24 (61) i% ()
27 (69) 25 (64) 23/8 (3)
27 (69) 26 (66) 1 (2)
27 (69) 27 (69) 3/4 (a)
27 (69) aS (72) 3/8 (0
28 ('x) iS (46) I 3½ (8)
28 ('i) 19 (48) As (7)
28 (p) 20 (ii) a% ()
28 (ix) 21 (si) 21/4 (6)
28 (ii) 22 (56) 2 ()
28 (p) 23 (58) i% ()
aS (72) 24 (61) 1% (3)
aS (71) 25 (64) I (2)
28 (ix) 26 (66) 3/4 (a)
28 (n) 27 (69) 3/8 (1)
28 (71) 28 (ii) o (o)
Page rev. C UL EX4521 December 12, 2006 25 Part # 10053
Note
If the range has
a backsbelf, the
nozzle has to
be equal to or
below the height
of the shelf
and be within
limitations
of the nozzle
height.
Chapter 3— Sysn design
Two Burner Range (Low Mount Nozzle)
Compulsory Nozzle NL1L
Flow Points Per Nozzle 1 (One)
Number of Nozzles Required 1 (One)
Maximum Area of Protection 12 inches x 28 inches
Nozzle Location 22 inches from the opposite edge of the hazard area and centered right
to left.
Nozzle Height 13 inches to 231h inches above the cooking surface.
Nozzle Aiming Aimed at a point equal to one half of the nozzle height above the
appliance and along the right-left centerline.
Example: If the nozzle was mounted 23 inches above the cooking surface, the
aiming point would be 11112 inchesfrom the opposing edge of.the appliance
on which the nozzle is located. See illustrations Example 1 and Example 2
below.
Graphic Representation See figure 3-11
Nozzle must be located (beighiwise) anywhere within the shaded area,
and located on the left-rgbt center line above the cooking surface.
-
VARIES- 22"
SEE
NOZZLE
AIMING
AND
EXAMPLES
1&2
EXAMPLE 1
Nozzle is 13"
above surface &
aimed 6½" from
opposite edge of
cooking surface.
(13/2=6½)
EXAMPLE 2
28" Nozzle is 23"
12" above surface
& aimed 11½"
from rear of
cooking surface.
(23/2=11½)
. -
Figure 3-11
EX4521 December 12, 2006 Page rev. C 26 Part # 10053
L' ¼.)
- Chapter 3 - System design
Two Burner Range with High Proximity Backshelf Protection (Low Mount Nozzle),
Compulsory Nozzle NL2L
Flow Points Per Nozzle 2 (Two)
Number of Nozzles Required 1 (One)
Maximum Area of Protection 12 inches x 28 inches
Nozzle Location Over the front edge of the front burner; on the front-to-rear center line.
Nozzle Height 24 inches to 35 inches above the cooking surface
Nozzle Aiming Aimed at a point 10 inches forward from the back burner on the front-
to-rear center line
Graphic Representation See figure 3-lib
n
must be located over thefront edge of theftont burner, oriented with the nozzle hp aimed on thefront-to -back centerline,
and aimed 10 inches forward of the back burner on the front-to-back center line.
U
EX4521 December 12, 2006
Figure 3-11b
Page rev. C 27 Part# 10053
apter 3 - System Design
Small Wok (High Mount Nozzle)
Compulsory Nozzle NL1H
Flow Points Per Nozzle 1 (One)
Number of Nozzles Required 1 (One)
Maximum Area of Protection 24 inches maximum diameter and 6 inches maximum depth.
Nozzle Location Anywhere on the perimeter of the Wok.
Nozzle Height 24 inches to 48 inches above the top edge of the Wok.
Nozzle Aiming Directly at the center of the inside bottom of the Wok.
Graphic Representation See figure 3-12
L
Nozzle must be located anywhere along the perimeter of the Wok,
and aimed at the center of the inside bottom of the Wok.
I I
I I
I I
I I I
I I i
Figure 3-12
L EX4521 December 13, 2005 Page rev. C 28 Part # 10053
Chapter 3 - System design
Small Wok (Low Mount Nozzle)
Compulsory Nozzle - NL1L
Flow Points Per Nozzle 1 (One)
Number of Nozzles Required 1 (One)
- Maximum Area of Protection . 24 inches maximum diameter and 6 inches maximum depth.
Nozzle Location Anywhere on the perimeter of the Wok.
Nozzle Height 13 inches to 24 inches above the top edge of the Wok.
Nozzle Aiming Directly at the center of the inside bottom of the Wok.
Graphic Representation See figure 3-13
Nozzle must be located anywhere along the perimeter of the Wok,
- and aimed at the center of the inside bottom of the Wok.
I'll
IL EX4521 December 13, 2005
Figure 3-13
29 Page rev. C
Part# 10053
apter 3 - System Design
Large Wok (High Mount Nozzle)
Compulsory Nozzle NL2H
Flow Points Per Nozzle 2 (Two)
Number of Nozzles Required 1 (One)
Maximum Area of Protection Greater than 24 inches diameter to 30 inches in diameter and 8 inches maximum depth.
Nozzle Location Anywhere on the perimeter of the Wok.
Nozzle Height 24 inches to 48 inches above the top edge of the Wok.
Nozzle Aiming Directly at the center of the inside bottom of the Wok.
Graphic Representation See figure 3-14
11
- Nozzle must be located anywhere along the perimeter of the Wok,
and aimed at the center the inside bottom of the Wok. I
U
II
Figure 3-14
Page rev. C JL EX4521 December 13, 2005 30 Part # 10053
Chapter 3 - System design
Large Wok (Low Mount Nozzle)
Compulsory Nozzle NL2L
Flow Points Per Nozzle 2 (Two)
Number of Nozzles Required 1 (One)
Maximum Area of Protection Greater than 24 inches diameter to 30 inches in diameter and 8 inches maximum depth.
Nozzle Location Anywhere on the perimeter of the Wok.
Nozzle Height 13 inches to 24 inches above the top edge of the Wok.
Nozzle Aiming Directly at the center of the inside bottom of the Wok.
Graphic Representation See figure 3-15
-
- Nozzle must be located anywhere along the perimeter of the Wok, if i
-- and aimed at the center of the inside bottSf the Wok.
Figure 3-15
Page rev. C JL EX4521 December 13, 2005 31 Part # 10053
apter 3 - System Design
•
Small Griddle (High Mount Nozzle)
Compulsory Nozzle NL1H or NL2H
Flow Points Per Nozzle 1 (One) NL1H or 2 (Two) NL2H
Number of Nozzles Required 1 (One) NL1H or 1 (One) NL2H
Maximum Area of Protection 1080 square inches with a longest side dimension of 36 inches
Nozzle Location NL1H: Above any corner of the cooking surface.
NL2H: 0 to 6 in. from either of the short sides of the cooking surface
Nozzle Height 24 inches to 48 inches above the cooking surface.
Nozzle Aiming NL1H: At a point 12 inches in and 12 inches over from the corner below the nozzle.
NL2H: At the center of the cooking surface
Graphic Representation See figures 3-16a &3-16b
NLJH Nozzle must be located directly above any corner of the cooking surface
and aimed at the intersecting point 12 inchesfrom each side of the corner below the nozzle.
NL2H Nozzle must be located 0 to 6 inchesfrom either of the short sides of the cooking surface,
and aimed at the center of the cookin, surface
CAN BE
+ ANYCORNER I
NOZZLE
CAN BE
MOUNTED
AT EITHER
END
"r 2
1080 SQUARE
INCHES
MAXIMUM
COOKING AREA
SHORT
SIDE OF
COOKING
SURFACE
Figure 3-16a: NL1H Nozzle Figure 3-16b: NL2H Nozzle
Page rev. C IL EX4521 December 13, 2005 32 Part # 10053
L EX4521 December 13, 200S 33
1080 SQUARE
INCHES
MAXIMUM
COOKING AREA
SHORT
SIDE OF ,
COOKING
SURFACE
T I' NOZZLE CAN BE
MOUNTED ABOVE
ANYCORNER
Figure 3-17b: NL2L Nozzle
Page rev ç
Part # 10053
Figure 3-17a: NL1L Nozzle
NOZZLE
CAN BE
MOUNTED
AT EITHER
END
'
J. Chapter 3 - System design
Small Griddle (Low Mount Nozzle)
Compulsory Nozzle NL1L or NL2L
Flow Points Per Nozzle 1 (One) NL1L or 2 (Two) NL2L
Number of Nozzles Required 1 (One) NL1L or 1 (One) NL2L
Maximum Area of Protection 1080 square inches with a longest side dimension of 36 inches
Nozzle Location NL1L: Above any corner of the cooking surface.
NL2L: 0 to 6 in. from either of the short sides of the cooking surface
Nozzle Height 10 inches to 24 inches above the cooking surface.
Nozzle Aiming NL1L: At a point 12 inches in and 12 inches over from the corner below the nozzle.
NL2L: At the center of the cooking surface
Graphic Representation See figures 3-17a & 3-17b
NL1L Nozzle must be located directly above any corner of the cooking surface
0 and aimed at the intersectingpoint 12 incbesfrom each side of the corner below the nozzle.
NL2L Nozzle must be located 0 to 6 inthesfrom either of the short sides of the cooking surface,
- - and aimed at the center of the cooking surface
apter 3 - System Design
Large Griddle (High Mount Nozzle)
Compulsory Nozzle NL2H
Flow Points Per Nozzle 2 (Two)
Number of Nozzles Required 1 (One)
Maximum Area of Protection 1440 square inches with a longest side dimension of 48 inches
Nozzle Location Above any corner of the cooking surface.
Nozzle Height 24 inches to 48 inches above the cooking surface.
Nozzle Aiming At a point 12 inches in and 12 inches over from the corner below the nozzle.
Graphic Representation See figure 3-18
Nozzle must be located directly above any corner of the cooking surface and aimed at
the intersectingpoint 12 inch from each side of the corner below the nozzle.
NOZZLE CAN BE
MOUNTEDABOVE
ANYCORNER
12
48"
LONGEST
SIDE 1440 SQUARE
DIMENSION INCHES
MAXIMUM
COOKING AREA
Figure 3-18
S
IL EX4521 December 12, 2006 34 Page rev. C
Part # 10053
Chapter 3 - System design
Large Griddle (Low Mount Nozzle)
Compulsory Nozzle NL2L
Flow Points Per Nozzle 2 (Two)
Number of Nozzles Required 1 (One)
Maximum Area of Protection 1440 square inches with a longest side dimension of 48 inches
Nozzle Location Above any corner of the cooking surface.
Nozzle Height 10 inches to 24 inches above the cooking surface.
Nozzle Aiming At a point 12 inches in and 12 inches over from the corner below the nozzle.
Graphic Representation See figure 3-19
]
Nozzle must be located directly above any corner of the cooking surface and aimed at
the intersectin! point 12 inches from each side of the corner below the nozzle.
ZZLECANBE
I MOUNTED ABOVE
i ANYCORNER
2
12
48
LONGEST
SIDE -. '•• 1440 SQUARE DIMENSION ••d- INCHES
- . MAXIMUM
COOKING AREA
Figure 3-19
Page rev. C L EX4521 December 13, 2005 35 Part # 10053 •
Ipter 3 - System Design
Small Gas Radiant Char-Broiler (High Mount Nozzle)
Compulsory Nozzle NL1H
Flow Points Per Nozzle 1 (One)
Number of Nozzles Required 1 (One)
Maximum Area of Protection 624 square inches with a longest side dimension of 26 inches.
Nozzle Location Anywhere over the cooking surface.
Nozzle Height 24 inches to 48 inches above the cooking surface.
Nozzle Aiming Aimed at the cehter of the broiler.
Graphic Representation See figure 3-20
]
Nozzle must be located anywhere within the shaded area and aimed at the center of the cooking surface.
Figure 3-20
Page rev. C L EX4521 December 13, 2005 36 Part # 10053
RE
JM
JG
Chapter 3 - System design
Small Gas Radiant Char-Broiler (Low Mount Nozzle)
Compulsory Nozzle NL1L
Flow Points Per Nozzle 1 (One)
Number of Nozzles Required 1 (One)
Maximum Area of Protection 624 square inches with a longest side dimension of 26 inches
Nozzle Location Anywhere on the perimeter of the cooking surface.
Nozzle Height 13 inches to 24 inches above the cooking surface.
Nozzle Aiming Aimed at the center of the broiler.
Graphic Representation See figure 3-21
11
Nozzle must be located anywhere on the perimeter of the cooking surface,
and aimed at the center of the Looking suice.
Figure 3-21
IL EX4521 December 13, 2005 Page rev. C 37 Part# 10053
apter 3 - System Design
I-'
Large Gas Radiant Char-Broiler (High Mount Nozzle)
Compulsory Nozzle NL2H
Flow Points Per Nozzle 2 (Two)
Number of Nozzles Required 1 (One)
Maximum Area of Protection 864 square inches with a longest side dimension of 36 inches
Nozzle Location Above any corner of the cooking surface.
Nozzle Height 36 inches to 48 inches above the cooking surface.
Nozzle Aiming Aimed at the center of the broiler.
Graphic Representation See figure 3-22
-
Nozzle must be located directly above an; corner of the cooking surface,
and aimed at the center of the cooking surface. -
\
NOZZLE CAN BE
MOUNTED ABOVE
I ANYCORNER
\ \ '
I
SQUARE
HES
XIMUM
OIUNG
EA
.1
Figure 3-22
Page rev. C IL EX4521 December 13, 2005 38 Part # 10053
Chapter 3 - System design
Large Gas Radiant Char-Br9iler (Low Mount Nozzle)
Compulsory Nozzle NL2L
Flow Points Per Nozzle 2 (Two)
Number of Nozzles Required 1 (One)
Maximum Area of Protection 864 square inches with a longest side dimension of 36 inches
Nozzle Location Anywhere on the perimeter of the cooking surface.
Nozzle Height 13 inches to 36 inches above the cooking surface.
Nozzle Aiming Aimed at the center of the broiler.
Graphic Representation See figure 3-23
D
Nozzle must be located anywhere on the perimeter of the cooking surface,
and aimed at the center of the cooking surface.
13" 36"
36"
LONGEST
SIDE
DIMENSION
864 SQUARE
INCHES
MAXIMUM
COOKING
AREA
Figure 3-23
L EX4521 December 13, 2005 Page rev. C 39 Part# 10053
apter 3 - System Design
Lava Rock Char-Broiler (High Mount Nozzle)
Compulsory Nozzle NL2L
Flow Points Per Nozzle 2 (Two)
Number of Nozzles Required 1 (One)
Maximum Area of Protection 624 square inches with a longest side dimension of 26 inches
Nozzle Location Anywhere over the cooking surface.
Nozzle Height 24 inches to 35 inches above the cooking surface.
Nozzle Aiming Aimed at the center of the broiler.
Graphic Representation See figure 3-24
I
n
I Nozzle must be located anywhere within the shaded area and aimed at the center of the cooking surface.
Figure 3-24
Page rev. C 'L EX4521 December 13, 2005 40 Part # 10053
Chapter 3 - System design
Lava Rock Char-Broiler (Low Mount Nozzle)
Compulsory Nozzle NL2L
Flow Points Per Nozzle 2 (Two)
Number of Nozzles Required 1 (One)
Maximum Area of Protection 624 square inches with a longest side dimension of 26 inches
Nozzle Location Anywhere on the perimeter of the cooking surface.
Nozzle Height 15 inches to 24 inches above the cooking surface.
Nozzle Aiming Aimed at the center of the broiler.
Graphic Representation See figure 3-25
11
Figure 3-25
LL EX4521 December 13, 2005 41 Page rev. C
Part # 10053
apter 3 - System Design
Natural Charcoal Char-Broiler (High Mount Nozzle)
Compulsory Nozzle NL1H
Flow Points Per Nozzle 1 (One)
Number of Nozzles Required 1 (One)
Maximum Area of Protection 480 square inches with a longest side dimension of 24 inches
Fuel Depth (Charcoal) Must not exceed 6 inches
Nozzle Location Anywhere over the cooking surface.
Nozzle Height 24 inches to 35 inches above the cooking surface.
Nozzle Aiming Aimed at the center of the broiler.
Graphic Representation See figure 3-26
n
Nozzle must be located anywhere within the shaded area and aimed at the center of the cooking surface.
480 SQUARE
INCHES
MAXIMUM
COOKING
AREA 2r.
MAXIMUM
DEPTH OF FUEL
(CHARCOAL) MUST
NOT EXCEED
6 INCHES
LONGEST
SIDE
DIMENSION
Figure 3-26
IL EX4521 December 13, 2005 Page rev. C 42 Part # 10053
S
Page rev. C
Part # 10053 II
Chapter 3 - System design
Natural Charcoal Char-Broiler (Low Mount Nozzle)
Compulsory Nozzle NL1L
Flow Points Per Nozzle 1 (One)
Number of Nozzles Required 1 (One)
Maximum Area of Protection 480 square inches with a longest side dimension of 24 inches
Fuel Depth (Charcoal) Must not exceed 6 inches
Nozzle Location Anywhere on the perimeter of the cooking surface.
Nozzle Height 15 inches to 24 inches above the cooking surface.
Nozzle Aiming Aimed at the center of the broiler.
Graphic Representation See figure 3-27
Nozzle must be located anywhere on the perimeter of the cooking surface,
and aimed at the center of the cooking surface.
480 SQUARE I INCHES
MAXIMUM
COOKING
AREA
I
MAXIMUM
DEPTH OF FUEL
(CHARCOAL) MUST
NOT EXCEED
6 INCHES
LONGEST
SIDE
DIMENSION
I Figure 3-27
JL EX4521 December 13, 2005 43
apter 3 - System Design .
.4'.
Mesquite Char-Broiler (High Mount Nozzle)
Compulsory Nozzle NL1H
Flow Points Per Nozzle 1 (One)
Number of Nozzles Required 1 (One)
Maximum Area of Protection 480 square inches with a longest side dimension of 24 inches,
Fuel Depth (Wood) Must not exceed 6 inches
Nozzle Location Anywhere over the cooking surface.
Nozzle Height 24 inches to 35 inches above the cooking surface.
Nozzle Aiming Aimed at the center of the broiler.
Graphic Representation See figure 3-28
12
Nozzle must be located anywhere 'within the shaded area and aimed at the center of the cooking surface.
480 SQUARE
INCHES
MAXIMUM
COOKING
AREA
MAXIMUM DEPTH
OF FUEL (WOOD)
MUST NOT
EXCEED 6 INCHES
LONGEST
SIDE
DIMENSION
FL EX4521 December 13, 2005
L
Figure 3-28
44 Page rev. C
Part# 10053
Chapter 3 - System design
Mesquite Char-Broiler (Low Mount Nozzle)
Compulsory Nozzle NL1L
Flow Points Per Nozzle 1 (One)
Number of Nozzles Required 1 (One)
Maximum Area of Protection 480 square inches with a longest side dimension of 24 inches
Fuel Depth (Wood) Must not exceed 6 inches
Nozzle Location Anywhere on the perimeter of the cooking surface.
Nozzle Height 15 inches to 24 inches above the cooking surface.
Nozzle Aiming Aimed at the center of the broiler.
Graphic Representation See figure 3-29
and aimed at the center of the cookinr surface.
480 SQUARE
INCHES
MAXIMUM
COOKING
AREA
MAXIMUM DEPTH
OF FUEL (WOOD)
MUST NOT
EXCEED 6 INCHES
LONGEST
SIDE
DIMENSION
Figure 3-29
IL EX4521 December 13, 2005 45 Page rev. C
Part # 10053
apter 3 - System Design
Upright/Salamander Broiler
Compulsory Nozzle NL1L
Flow Points Per Nozzle 1 (One)
Number of Nozzles Required 1 (One)
Maximum Area of Protection Internal chamber of 36 inches wide by 28 inches deep.
Nozzle Location Above the grate at the front edge of the broiler.
Nozzle Aiming Aimed at the back opposite corner of the broiler chamber, and pointed parallel to the
broiler grate.
Graphic Representation See figure 3-30
i- .
Nozzle must be located at thefront of the broiler above the grate, pointedparallel to the broiler grate,
and aimed at the opposite corner
A
Figure 3-30
Page rev. C IL EX4521 December 13, 2005 46 Part # 10053
JL EX4521 December 12, 2006 Page rev. C 47 - Part # 10053
Figure 3-31
NOZZ
1-3 IN(
CHAP
TO SU
NOZZLEAIMED
AT DIAGONALLY
OPPOSITE
CORNER
1 Chapter 3 - System design
Chain Broiler
Compulsory Nozzle NL1L
Flow Points Per Nozzle 1 (One)
Number of Nozzles Required 1 (One)
Maximum Area of Protection Internal chamber of 27 inches wide by 38 inches deep.
Nozzle Location 1 to 3 inches above the surface of the chain at the front edge of the broiler.
Nozzle Aiming Aimed at the back opposite corner of the broiler chamber, and pointed parallel to the chain
surface.
Graphic Representation See figure 3-31
I Nozzle must be located anywhere within the shaded area,pointedparallel to the chain surface,
L__and aimed at the diagonally o posite cornei
tpter 3 - System Design
PIPING LIMITATIONS
Once the nozzle placement and quantity of tanks has been
determined, it is necessary to determine the piping configurations
between the tank and the nozzles. This section contains the
guidelines and limitations for designing the distribution piping so
that the wet chemical agent will discharge from the nozzles at a
proper flow rate. These limitations must also be referred to when
selecting the mounting location for the tanks.
The maximum pipe lengths are based on internal pipe volume.
Each size tank is allowed a minimum and maximum total volume
of piping, calculated in milliliters.
There is no need to distinguish between what portion of the
piping is supply line and what portion is branch line. Only the
total volume of the complete piping network has to be considered.
Volume Chart
1/4 in. pipe = 20.5 rnls./ft.
3/8 in. pipe = 37.5 mls./ft.
1/2 in. pipe = 59.8 mls./ft.
3/4 in. pipe = 105.0 mls./ft.
For more Pipe Volume data, see page 52
TANK CHART
Maximum Maximum Volume
Maximum Pipe Allowed Between
Flow Volume First Nozzle & Last
Tank Size Numbers (milliliters) Nozzle (milliliters)
r.6 Gallon 5 1500 600
Li600
3.0 Gallon so 1910 1125
L3000
4.6 Gallon 14 3400 3000
L4600
4.6 Gallon rs 2600 2000
L4600
6.o Gallon 19 4215 r658/side
L6000
6.o Gallon 20 3465 1313/side
L6000
MINIMUM PIPE VOLUMES FOR A
FRYER, RANGE, AND WOK
Cylinder
Size Entire System At or before appliance
Woo 239 ml—i Flow Pt iSo ml—i Flow Pt
L3000 300 ml-4 Flow Pts 239 ml-2 Flow Pts
L4600 66o ml—to Flow Pts iSo mi—s Flow Pts
L6000 960 ml-14 Flow Pts 120 ml-2 Flow Pts
'I
GENERAL PIPING REQUIREMENTS
Split piping and straight piping are both allowed
on L1600, L3000 and L4600 systems.
L6000 systems must use split piping only, with no
nozzle located before the split, and with a maximum of
14 flow points per side. 1/2 in. minimum piping must be
used up to the first split.
Maximum volume for 1/4 in. pipe between a
nozzle and the preceding tee is 410 mls.
Maximum flow numbers for 1/4 in. pipe is 6.
Maximum number of elbows between a nozzle and
the preceding tee is 5.
Maximum of 25 elbows are allowed in the total
piping system.
Maximum difference in elevation betveen the tank
outlet and any nozzle is 10 ft.
No traps are allowed in the piping network.
Pipe lengths are measured from center to center of
fittings.
The internal equivalent length volume of fittings
does not have to be considered as part of the total pipe
volume.
When utilizing different size pipe in the system,
the largest size must start first and the additional pipe
must decrease as it approaches the nozzle.
Elbow(s) or swivel adaptors located at the nozzles
do not have to be counted in the 25 elbow maximum
requirement.
13 Reducing bushings are allowed when reducing to a
smaller pipe size.
14. Additional piping requirements when protecting a
range, wok, or a fryer:
L1600 - Minimum of 239 ml and one (1) flow
numbers required in total system. Of that
minimum, 180 ml and one (1) flow numbers must
be utilized at or before the range, wok, or fryer
L3000 - Minimum of 300 ml and four (4) flow
numbers required in total system. Of that
minimum, 239 ml and two (2) flow numbers must
be utilized at or before the range, wok, or fryer.
L4600 - Minimum of 660 ml and ten (10) flow
numbers required in total system. Of that
minimum, 180 ml and two (2) flow numbers must
be utilized at or before the range, wok, or fryer.
L6000 - Minimum of 960 ml and fourteen (14)
flow numbers required in total system. Of that
minimum, 120 ml and 2 flow numbers must be
utilized at or before the range, wok, or fryer.
Page rev. C EX4521 December 12, 2006 48 Part # 10053
PING
STRAIGHT PIPING
Figure 3-32
Chapter 3 —System Design
I
SUPPLY PIPE
MUST ENTER
SIDE OF TEE
DESIGN STEPS
Step No. 1 Determine number of flow points required based
on duct size, plenum size and type, and size of all
appliances.
Step No. 2 Determine size and quantity of tanks required. Refer
) to the chart in "General Piping Requirements" to
determine the maximum amount of flow numbers
allowed per each tank size.
Step No. 3 Layout nozzles, piping diagram, and tank location.
Determine pipe lengths as accurate as possible. Make
certain maximum number of elbows is not exceeded.
Note: Tanks cannot be manifolded together. Each
tank must have a separate piping network.
Step No. 4 Add all the lengths of each pipe run and multiply by
the mls./ft. listed in the Volume Chart. If the sum
falls within the acceptable range noted in general
Piping Requirements, that pipe size is acceptable.
If the calculated volume is too large, recalculate
the volume using the ml per foot of a smaller pipe
size. Pipe sizes can be mixed but Rule No. 11 of the
General Piping Requirements must be followed.
Step No. 5 Check to make certain minimum volumes, maximum
volumes and maximum volume allowed between first
nozzle and last nozzle is not exceeded (Tank Chart).
Check each rule in "General Piping Requirement"
to make certain none have been exceeded. If any
requirement is exceeded, change to a different pipe
size and recalculate.
EXAMPLE
The cooking area that requires protection consists of a single 48
in. perimeter exhaust duct, a 10 ft. long "V" bank plenum, (2) 18
in. wide x 24 in. fryers, a 30 in. x 36 in. wide griddle, and a 24 in.
diameter wok. See Figure 3-33.
18 IN. X 24 IN. FRYERS
30 IN. X 36 IN. GRIDDLE
24 IN. DIAMETER WOK
Figure 3-33
Step No. 1: Determine number of flow points required.
48 in. perimeter duct requires one one-flow nozzle
10 ft. "V" bank hood requires one one-flow nozzle
18 in. x 24 in. fryer requires one two-flow nozzle
18 in. x 24 in. fryer requires one two-flow nozzle
30 in. x 36 in. griddle requires one one-flow nozzle
24 in. diameter wok requires one one flow-nozzle
TOTAL FLOW NUMBERS -8
Step No. 2: Determine size and quantity of tanks required.
Referring to the chart in "General Piping
Requirements," an L3000 and an L4600 can supply
10 flows, therefore, an L3000 can be used.
C. Page rev. C L EX4521. December 13, 2005 49 Part # 10053
apter 3 - System Design *
Step No. 3 Make an accurate sketch of the cooking lineup and
the hood. Sketch in the tank location and all the
piping required for the total system. Make certain all
pipe lengths and number of elbows are as accurate as
possible. Check the "General Piping Requirements"
to determine that the minimum and maximum
requirements are met. See Figure 3-34.
Figure 3-34
Step No. 4: Total all pipe lengths. Refer to the Volume Chart.
Chose a given pipe size and multiply the ml per foot
1
- \ :
by the total length of all the pipe. If the sum falls
within the acceptable range noted in Tank Chart, that
pipe size is acceptable. If the calculated volume is too
large, recalculate the volume using the ml per foot of a
smaller pipe size. See Figure 3-35
Add section A-B = 0'-6" + 5'+ 14'+ 2+ 0'-6" = 22' Add
section B-C =
Add section C-D = 1'
Add section D-E = 2'
Add section E-F = 0'-6"
Add section F-L = 3' + 2' + 2" = 7'
Add section B-G = 0'-6"
Add section C-H = 2' + 2'= 4'
Add section D-I = 2' + 2 = 4'
Add section E-J = 0'-6" + 0'-6" = 1'
Add section F-K = 2' + 2' = 4'
Total length of all pipe = 47'-6'
Refer to Volume Chart. The pipe size chosen is 3/8
inch. The volume per foot of 3/8 in. pipe is 37.5 ml.
Multiply 37.5 by the total pipe length of 47.5 ft. 37.5
ml x 47.5 ft. = 1781 ml total volume
The maximum volume allowed for an L3000 is 1910
ml, therefore, 3/8 in. pipe is acceptable for this system.
kE
)K
I
I
B
A
5.
14 I 2
Figure 3-35
ft
Page rev. C EX4521 December 13, 2005 50 Part # 10053