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HomeMy WebLinkAbout2674 GATEWAY RD; 195; FPC2019-0095; PermitPERMIT REPORT (City of Carlsbad Print Date: 10/15/2021 Permit No: FPC2019-0095 Job Address: 2674 GATEWAY RD, #195, CARLSBAD, CA 92009 Status: Closed - Finaled Permit Type: FIRE-Construction Commercial Work Class: Parcel #: 2132622100 Track #: Valuation: $247,606.52 Lot #: Occupancy Group: Project #: #of Dwelling Units: Plan #: Bedrooms: Construction Type: Bathrooms: Orig. Plan Check U: Plan Check U: Fixed Extinguishing Syste Applied: 04/11/2019 Issued: 04/30/2019 Finaled Close Out: 05/26/2021 Inspector: Final Inspection: Project Title: Description: CASERO - NEW ANSUL FIRE SYSTEM Applicant: FPContractor: EDISON FIRE 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 1 760-602-4665 760-602-8561 f I www.carlsbadca.gov R- 102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-1 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-1 02 or PIRANHA Regulated Actuators. In systems utilizing a 101 remote release, any combination of the maximum number of regulated actuators can be used. Both systems must actuate simultaneously. Each system must be designed and installed per its appropri- ate manual. Adjacent appliances requiring protection must be protected with the same type of system, either R-102 or PIRANHA, unless the center-to-center spacing between the adjacent R-102 and PIRANHA nozzles is no less than 36 in. (914 mm). When appliances are protected with R-102 nozzles, the hood and connecting duct above those appliances cannot be protected with PIRANHA nozzles. Mixing systems in a common plenum is not allowed. One of the key elements for restaurant fire protection is a correct system design. This section is divided into 10 sub-sections: Nozzle Placement Requirements, Tank Quantity Requirements, Actuation and Expellant Gas Line Requirements, Distribution Piping Requirements, Detection System Requirements, Manual Pull Station Requirements, Mechanical Gas Valve Requirements, Electrical Gas Valve Requirements, Electrical Switch Requirements, and Pressure Switch Requirements. Each of these sections must be completed before attempting any installation. System design sketches should be made of all aspects of design for reference during installation. NOZZLE PLACEMENT REQUIREMENTS This section gives guidelines for nozzle type, positioning, and quantity for duct, plenum, and individual appliance protection. This section must be completed before determining tank quan- tity and piping requirements. Duct Protection - Single Nozzle All duct protection is UL listed without limitation of maximum duct length (unlimited length). This includes all varieties of ductworks both horizontal and vertical including ducts that run at angles to the horizontal and ducts with directional bends. Note: Ducts from multiple hoods connected to a common ductwork must be protected in compliance with NFPA 96 and all local codes. The R-102 system uses different duct nozzles depending on the size of duct being protected. GENERAL INFORMATION 1. Nozzles must be located 2-8 in. (51-203 mm) into the center of the duct opening, discharging up. See Figure 4-1. 2-8 N. (51 -203mm) FIGURE 4-1 000173 In installations where a UL listed damper assembly is employed, the duct nozzle can be installed beyond the 8 in. (203 mm) maximum, to a point just beyond the damper assembly that will not interfere with the damper. Exceeding the maximum of 8 in. (203 mm) in this way will not void the UL listing of the system. Previously listed three flow number and five flow number duct protection detailed in earlier published manual (Part No. 418087-06) can also still be utilized. DUCT SIZES UP TO 50 IN. (1270 mm) PERIMETER! 16 IN. (406 mm) DIAMETER One 1W nozzle= one flow number 50 in. (1270 mm) perimeter maximum 16 in. (406 mm) diameter maximum (DUCT SIZES UP TO 100 IN. (2540 mm) t (PERIMETER! 32 IN. (812 mm) DIAMETER) one 2W nozzle =two flow numbers,) E100 in-.-(2540 mm) perimeter maxim 32 in. (812 mm) diameter maximum) The chart below shows the maximum protection available from each duct nozzle. 3.0 Gallon 1.5 Gallon Description System System 2W Nozzle Maximum Maximum 100 in. (2540 mm) 100 in. (2540 mm) Perimeter Perimeter 1W Nozzle Maximum Maximum 50 in. (1270 mm) 50 in. (1270 mm) Perimeter Perimeter R- 102 Restaurant Fire Suppression Manual Plenum Protection The R-102 system uses the 1W nozzle or the iN nozzle for plenum protection. The 1W nozzle is stamped with 1W and the IN nozzle is stamped with 1 N, indicating they are one-flow nozzles and must be counted as one flow number each. When protecting a plenum chamber, the entire chamber must be protected regardless of filter length. VERTICAL PROTECTION - GENERAL 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 It (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 It (1.2 m). (The 1W nozzle can be used on single or V-bank filter arrangements.) See Figure 4-6. 2 FT (0.6 m) MAXIMUM ~4FT(l.2m MAXIMUM 4 Fr (1.,2 2 FT (0.6 m) 4 FT (1.2 m) MAXIMUM 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) AUM NOZZLE TIF MUST BE THIS AREA FIGURE 4-8 0m200 PROTECTION - OPTION 1 N NOZZLE SINGLE BANK PROTECTION 1N nozzle will protect 10 linear feet (3.0 m) of single filter bank um. The nozzle(s) must be mounted in the plenum, 2 to 4 in. to 102 mm) from the face of the filter, centered between the height dimension, and aimed down the length. Théñôzzle ;t be positioned 0-6 in. (0-152 mm) from the end of the hoOd to tip of the nozzle. See Figure 4-9. FIGURE 4-6 000197 When protecting plenums with the 1W nozzle, two options of coverage are available: Option 1: The 1W nozzle must be on the center line of the single or "V" bank filter and positioned within 1-20 in. (26-508 mm) above the top edge of the filter. See Figure 4-7. x 2- 000201 FIGURE 4-9 (508 mm) IUM FIGURE 4-7 000199 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-18 REV. 11 2014-SEP-01 riddle Protection IN (1-Flow) Nozzle - High Proximity ie R-102 system uses four different nozzles for the protection griddles. One of the applications requires a 1-flow nozzle and ree of the applications require a 2-flow nozzle.) gh Proximity Application: 35 in. to 40 in. (889 to 1016 mm) ove the cooking surface.) This high proximity application uses the 1 N nozzle. he nozzle is stamped with 1N indicating this is a one-flow ozzle and must be counted as one flow number. )ne 1 nozzle will protect a maximum cooking area of 1080 in. 5. 69677 mm2) with the maximum longest side of 36 in. (914 mm). Vhen using this nozzle for griddle protection, the nozzle must be ositioned along the cooking surface perimeter to a maximum of in. (50 mm) inside the perimeter, and aimed to the midpoint of he cookinq surface. See Fiqure 4-39 and 4-401 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. -t MIDPOINT OF 1 I I l lii COOKING SURFACE + li Ill III LLJ I I IN NOZZLE LOCATED ALONG COOKING ANY SIDE OF GRIDDLE SURFACE WITHIN SURFACE 0-2 IN. (0-0mm) OF COOKING EDGE SURFACE EDGE. NOZZLE MUST BE AIMED AT MIDPOINT OF COOKING SURFACE. FIGURE 4-39 000241 NOZZLE LOCATION t 0-2 IN. (0-50 mm) INSIDE PERIMETER OF COOKING SURFACE 40 IN. I (1016 mm) I ' MAXIMUM I HEIGHT I, OF1N OF /7 NOZZLE TIP I / I 35 IN. (8 89 mm) / / I MINIMUM I EDGE HEIGHT OF IN I I/I I OF ' COOKING I NOZZLE TIP SURFACE 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 I SURFACE * 1 IN. (25 mm) IN t ANY DIRECTION I 501N. (1270 mm) MAXIMUM I HEIGHT I 0F290 NOZZLE TIP 301N. I (762 mm) I MINIMUM HEIGHT I 0F290 I NOZZLE I TIP FIGURE 4-41 000244 fl (25 mm) NOZZLE - I MAXIMUM LOCATION = COOKING AREA /1 IN. (25 m / 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 000713 TOP OF FRYER R- 102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-9 Fryer -Single Nozzle Protection (Continued) - - Maximum Area Dimensions - Single Nozzle Fryer Protection (Continued) Max. Size Max. Size Overall Type of Nozzle Height Frypot Only With Dripboard Nozzle Above Top of Fryer 14.5 in. x 16.5 in. 14.5 in. x 26.5 in. 290 16 in. to 21 in. (368 mm x 419 mm) (368 mm x 673 mm) (406 to 533 mm) 19.5 in. x 19 in. 19.5 in. x 253/8 in. 290 13 in. to 16 in. (495 mm x 482 mm) (495 mm x 644 mm) (330 to 406 mm) 19.5 in. x 19 in. 19.5 in. x 25 3/8 in. 3N See Figure 4-18 (495 mm x 482 mm) (495 mm x 644 mm) f8in.xiiI (18in.x273I4in.L mm x 457 mm)) 25in.t035in. (457 (7 mm x 704 mm)) ~(635mm to 889 mm)) Nozzle Location See Figure 4-17 See Figure 4-17 See Figure 4-18 [See Figure 4) 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 002286 34 IN. (863 mm) MAXIMUM DIAGONAL DISTANCE BETWEEN NOZZLE AND CENTER OF HAZARD AREA r -i- 21 in. (534 mm) MINIMUM VERTICAL NOZZLE HEIGHT FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD 3N NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOKING SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA. FIGURE 4-18 002287 L P O/Vr 0010 '~~RIGHTJO-LEFT 000008 CENTERLINE FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD NOTE: 3N NOZZLE TIP MUST BE LOCATED WITHIN THE PERIMETER OF THE SURFACE AREA WITHIN THE FRONT HALF OF THE FRY POT AND AIMED AT THE CENTER. FIGURE 4-19 246 NOZZLE TIP LOCATION CENTER C COOKING SURFACE OR 11 3/8 IN. (288 mm) MAXIMUM FROM CENTERLINE OF NOZ TO CENTER OF ANY BURNER GRATE 245 NOZZLE TIP LOCATION CENTER C COOKING SURFACE OR 113/8 IN. (288 mm) MAXIMUM FROM CENTERLINE OF NOZ TO CENTER OF ANY BURNER GRATE ING ______COOKING AREA :00 COOKING AREA 000708 FIGURE 4-30 SECTION 4— SYSTEM DESIGN R- 102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-14 REV. ii 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 This high proximity application uses the 245 nozzle) The nozzle is stamped with 245 indicating this is a two-flow I ozzle 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 501N. 1' (1270 mm) MAXIMUM HEIGHT OF 245 NOZZLE TIP 40 IN. (1016 mm) MINIMUM HEIGHT OF 245 NOZZLE I TIP 000238 0000 4 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 ii 3/8 in. (288 mm) maximum from nozzle centerline to center of any burner grate. R- 102 Restaurant Fire Suppression Manual Griddle Protection 260 (2-Flow) Nozzle - High Proxim Applications Option 2 - Nozzle Perimeter Located) 30 in. to 50 in. (762 mm to 1270 mm) above the cooking surface. high proximity application uses the 260 nozzle SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-19 Griddle Protection 290 (2-Flow) Nozzle - Medium Proximity Application Option 2a - Nozzle Perimeter Located (Continued) 20 in. to 30 in. (508 mm to 762 mm) above the cooking surface. The medium proximity application uses the 290 nozzle. The nozzle is stamped with 260 indicating this is a two-flow) The nozzle is stamped with 290 indicating this is a two-flow nozzle and must be counted as two flow nurnberj nozzle and must be counted as two flow numbers. One 290 nozzle will protect a maximum cooking area of 1440 in.2 One 260 nozzle will protect a maximum cooking ar~1440 (92903 mm2) with a maximum dimension of 48 in (92903 mm2) with a maximum dimension of 48 in. (1219 mm). When using this nozzle for griddle protection, the nozzle must, When using this nozzle for griddle protection, the nozzle must be positioned along the cooking surface perimeter to 2 in., be positioned along the perimeter to 2 in. (50 mm) inside (50 mm) inside perimeter, and aimed at the center of the cooking) perimeter, and aimed at the center of the cooking surface. See surface. See Figure 4-43 and 4-44.) Figure 4-45 and 4-46. COOKING AREA I NOZZLE LOCATION )l I I 0- 2 IN. (0 - 50 mm) I INSIDE PERIMETER 50 IN. OF COOKING SURFACE (1270 mm) MAXIMUM HEIGHT 001 t OF 260 NOZZLE TIP / I 30 IN. (762 mm) I / I MINIMUM I HEIGHT I EDGE I 0F260 NOZZLE TIP I COOKING' SURFACj I II OW243 FIGURE 4-43 000243 COOKING AREA r t MIDPOINT OF COOKING SURFACE III I I I • COOKING AIM POINT AREA I I I I COOKING SURFACE COOKING I AREA / AIM POINT 290 NOZZLE LOCATED ALONG COOKING SURFACE EDGE ANY SIDE OF GRIDDLE SURFACE WITHIN 0-2 IN. (0-50mm) OF COOKING SURFACE EDGE. NOZZLE MUST BE AIMED AT CENTER OF COOKING SURFACE. FIGURE 4-45 000241 NOZZLE LOCATION II 0-2 IN. (0-5lmm) I I INSIDE PERIMETER 30 IN. OF COOKING SURFACE I I (762 mm) MAXIMUM HEIGHT OF 290 /1 1 I / NOZZLE TIP I I 20 IN. (508 mm) I I / I MINIMUM I HEIGHT I II OF 290 I / NOZZLE TIP EDGE OF COOKING SURFACE FIGURE 4-46 000243 260 NOZZLE LOCATED ALONG ANY SIDE OF GRIDDLE SURFACE WITHIN 0-2 IN. (0-51 mm) OF COOKING SURFACE EDGE. NOZZLE MUST BE AIMED AT MIDPOINT OF COOKING SURFACE. COOKING SURFACE EDGE FIGURE 4-44 000241 1 1.IANsuLI Ansul Incorporated One Stanton Street Marinette, WI 54143-2542 USA Tele: 1-800-862-6785 Fax: 1-715-732-3479 jpada@tycoint.com www.ansul.com Tuesday, May 03, 2005 Subject: Vertical Broiler Protection To Whom It May Concern: This letter is written as a generic approach to address the appropriate fire suppression system nozzles to be used when protecting a Vertical Broiler. Vertical Broilers are available is numerous styles and configurations with varied heating sources. Because UL does not include the Vertical Broiler in their battery of test methods, fire tests and splash tests for this type of appliance have not been performed by Ansul or any other fire suppression system manufacturer. Because the various types of Vertical Broilers available are not readily accessible to Ansul, hazard analysis in order to recommend protection, is somewhat difficult. Without test data, protection can only be assumed based on other protection that has been tested on similar types of appliances or protection that has been recommended in the past. Because there are no tested limitations for the Vertical Broiler, we at Ansul have recommended) the 1 N nozzle in the past. The 1 N nozzle has listed capabilities for griddles, broilers, and wokj and could protect a (6) sq. ft. deep vat fryer (before the 1994 UL300 revisions) with a longest) side of 36 inches at a maximum height of (50) inches from the nozzle to the shortening. ThisL....... nozzle is also used in the plenum to protect up to (10) ft. in length. Consequently, the nozzle has great flexibility and capability. Certainly, if the 1 N nozzle could protect, even a pre-UL300 fryer along with its other capabilities, it should be able to protect a Vertical Broiler (that has not yet been proven to be a risk).) The nozzles may be placed up in the hood at a maximum height of 50 inches from the base of the appliance. The nozzles need to be aimed to discharge across the skewer and down into the drip pan below. The aiming should also consider that the discharge must also provide coverage of the rear burners of the Vertical Broiler and anywhere else, grease can accumulate. Along with this there needs to be some kind of appliance registration so that when the piece of equipment is moved for cleaning it can be placed back in the correct position for the selected protection. If all this can not be done the nozzles should be mounted to the appliance equally spaced and positioned at the top side edges aimed down at an angle to discharge across the skewer and down into the drip pan below. The aiming should also consider that the discharge must also provide coverage of the rear burners of the Vertical Broiler and anywhere else, grease can accumulate. As an alternate option, 1/2N nozzles may be used for close proximity positioning, mounted along the side of the appliance. The concepts for the protection of the Vertical Broiler addressed above are not a tested or listed design as Vertical Broilers are not recognized by UL as requiring protection or addressed in any test methods. Therefore, there is no test data to verify this protection using any nozzle. Because Vertical Broiler protection is not recognized by UL, the authority having jurisdiction may suggest or require other protection. Any protection chosen should be in compliance with all local codes and acceptable to the authority having jurisdiction. If you have any questions please do not hesitate to call. Sincerely, Ansul Incorporated Joseph M. Pada Technical Services Engineer Pre-Engineered Systems FRONT VIEW Gas-Radiant/Electric Char-Broiler Protection FIGURE 4-58 000252 SIDE VIEW SECTION 4— SYSTEM DESIGN R- 102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-24 REV. 11 2014-SEP-01 Upright Broiler/Salamander Protection (Continued) UPRIGHT BROILER BROILER CHAMBER Electric Char-Broiler Protection (Optional) The R-1 02 system uses the 1 N nozzle for electric char-broiler protection. The nozzle is stamped with a iN, indicating that this is a one-flow nozzle and must be counted as one flow number. One 1N nozzle will protect a hazard with a maximum length of 34 in. (863 mm) and a total cooking area which does not exceed 680 in.2 (43870 mm2). The nozzle tip must be located 20 in. to 50 in. (508 mm to 1270 mm) above the hazard surface. When using this nozzle for electric char-broiler protection, the nozzle must be positioned anywhere along or within the perimeter of the maximum cooking area and shall be aimed at the center of the cooking surface. See Figure 4-59b. The R-1 02 system uses the 1 N nozzle for gas-radiant/electric 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.J 40 IN. (1016 mm) MAXIMUM 15 IN. (381 mm) 000257 FIGURE 4-59a 50N . I (1270 mm) I I I MAXIMUM 20 IN. (508 mm) 000257 FIGURE 4-59b P. R- 102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-13 Range Protection - - The R-102 system uses five different nozzles for the protection of ranges. Two of the design options require a one-flow nozzle 10 IN. and three of the design options require two-flow nozzles. (254 MAXI? NOTICE A 13 in. (330 mm) diameter wok pan is the 1 largest wok size that can be protected on NOZZLE ranges. When protecting hot top ranges, the entire cooking surface must be protected. 10 IN. / (254 mm) MAXIMUM (Range Protection IN (1-Flow) Nozzle - High Proximity) (ApplicationL__ No Obstructions (gle and multiple burner ranges can be protected using a 1R (nozzle. The nozzle is stamped with 1 N, indicating that this is a (-flow nozzle and must be counted as one flow num When using this nozzle for range protection, the maximum length of the burner grates being protected with a single nozzle must not exceed 32 in. (812 mm) and the maximum area of the burner grates must not exceed 384 in.(24774 mm2) per nozzle. When protecting a range, the 1 N nozzle must be located a maximum of 10 in. (254 mm) from each burner grate centerline and must be aimed at the center of the cooking surface. See Figures 4-27 and 4-28.) 40 IN (1Omm) 006539 FIGURE 4-27 01 32 IN. (812 mm) MAXIMUM AIMING POINT 006540 FIGURE 4-28 34 IN. (864 mm) MAXIMUM DIAGONAL DISTANCE BETWEEN NOZZLE 4 AND CENTER ( HAZARD AREA 21 in. (533 MINIMUM VERTICAL NOZZLE HEIGHT R- 102 Restaurant Fire Suppression Manual (Fryer -Multiple Nozzle Protection) (Continued) Maximum Area Dimension - Multiple Nozzle Fryer Protection Max. Size Module Max. Size Module Overall Type of Frypot Only With Dripboard Nozzle Full or Split Vat Full or Split Vat 21 in. x 210 in.2 21 in. x 294 in.2 230 (533 mm x 0.14 m2) (533 mm x 0.19 m2) Full or Split Vat Full or Split Vat 21 in. x 210 in.2 21 in. x 294 in.2 245 (533 mm x 0.14 m2) (533 mm x 0.19 m2) Full or Split Vat Full or Split Vat 21 in. x 210 in.2 21 in. x 294 in.2 290 (533 mm x 0.14 m2) (533 mm x 0.19 m2) 25 3/8 x 370.5 in2 25 3/8 x 495 in2 290 (644 mm x 0.24 m2) (644 mm x 0.32 m2) Full or Split Vat Full or Split Vat 26 1/2 in. x 203 in.2 26 1/2 in. x 384 1/4 in.2 290 (673 mm x 0.13 m2) (673 mm x 0.25 m2) 25 3/8 x 370.5 in2 25 3/8 x495 in2 3N (644 mm x 0.24 m2) (644 mm x 0.32 m2) 27 3/4 x 324 in.2 27 3/4 x 497 in2 (704 mm x 0.21 m2) 704 mm x 632 m2) 000210 1 -_._ r-'- -.--- 000213 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 SECTION 4- SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-11 Nozzle Height Nozzle Above Top of Fryer Location 27 in. to 47 in. See Figure 4-21 (686 mm to 1194 mm) 20 in. to 27 in. See Figure 4-21 (508 mm to 686 mm) 13 in. to 16 in. See Figure 4-22 (330 mm to 406 mm) 13 in. to 16 in. See Figure 4-22 (330 mm to 406 mm) 16 in. to 27 in. See Figure 4-22 (406 mm to 686 mm) See Figure 4-23 See Figure 4-23 (25 in. to 35 in.) See Figure 4-24 mm to 889 mm) FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD 3N NOZZLE TIP MUST BE POSITIONED ANYWHERE ALONG OR WITHIN THE PERIMETER OF THE MODULAR IT IS PROTECTING AND AIMED AT THE MIDPOINT OF THAT RESPECTIVE MODULE AREA. FIGURE 4-23 (DIAGONAL rMODULE REA) 0-LEFT ILINE AIM POINT -'I (DIAGONAL CENTER OF I AREA) MODULE COOKING RIGHT- TO-LEFT CENTER- LINE 002293 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 UL EX3470 ULC EX3470 PAGE 4-12 REV. 11 2014-SEP-01 Multiple Nozzle Fryer Protection - Tilt Skillet! 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. 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 COVER MUST NOT INTERFERE WITH EDGE OF DISCHARGE PATTERN , / FOR MINIMUM I AND MAXIMUM / 1 NOZZLE I HEIGHTS, REFER 1 TO FRYER I NOZZLE I PARAMETERS Ii 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 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 3.0 Gallon £Th22 Double 10130** 16-22 3.0 Gallon Double - (Manifold) 22-33 3.0 Gallon Double - When one or more regulated actuators are used, the following tank and cartridge combinations apply for each regulated actu- ator: Regulated Actuator Cartridge LT-20-R or 101-10 LT-30-R or 101-20 LT-A-101-30 or 101 30** or double tank LT-A-101-30 or 101-30** or double tank LT-A-101-30 or Double LT-A-101-30 or Double For exceptions to maximum flow numbers, see 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 Appendix" 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 ft (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 Tank(s) (1) 1.5 Gallon (1) 3.0 Gallon 1.5 Gallon and ( 30 Gallo t(2) 3.0 Gallon 3.0 Gallon (Manifold) 3.0 Gallon REGULATED ACTUATOR ASSEMBLY 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 g AUTOMAN REGULATED RELEASE ASSEMBLY FIGURE 4-121 000775 U IAN9uL®I 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 ti,co Fire Protection Products Copyright © 2016Tyco Fire Protection Products LP. All rights reserved.