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HomeMy WebLinkAbout6981 EL CAMINO REAL; 101; FPC2022-0021; PermitPERMIT REPORT Fire Permit Print Date: 04/19/2022 (City of Carlsbad Permit No: FPC2022-0021 Job Address: 6981 EL CAMINO REAL, # 101, CARLSBAD, CA 92009-4149 Status: Closed -Fina led Permit Type: FIRE-Construction Commercial Work Class: Fixed Extinguishing Syste Parcel#: 2150507500 Track#: Applied: 01/26/2022 Valuation: $136,235.60 Lot#: Issued: 02/08/2022 Occupancy Group: #of Dwelling Units: Project#: Finaled Close Out: 04/19/2022 Plan#: Bedrooms: Construction Type: Bathrooms: Orig. Plan Check#: Plan Check#: Project Title: Description: LA COCINA MESA -ANSUL R102 AND CAS TANK INSTALLATION Applicant: AZTEC FIRE AND SAFETY INC CHRISTOPHER HARMON 8108 COMMERCIAL ST LA MESA, CA 91942-2926 (619) 261-4275 FEE FIRE Hood & Duct Extinguishing System Initial Sys Total Fees: $458.00 Total Payments To Date: Fire Department $458.00 Inspector: Final Inspection: FPContractor: AZTEC FIRE AND SAFETY INC 8108 COMMERCIAL ST LA MESA, CA 91942-2926 (619) 464-5625 Balance Due: 1635 Faraday Avenue, Carlsbad CA 92008-7314 I 760-602-4665 I 760-602-8561 f I www.carlsbadca.gov AMOUNT $458.00 $0.00 Page 1 of 1 Model TANK Fire Suppression Extinguishing System Installation, Operation, and Maintenance Manual TANK Fire Suppression Extinguishing System Typical Hood End Cabinet Installation RECEIVING AND INSPECTION Check for any signs of damage upon receipt, and if found, report it immediately to the carrier. Check that all items are accounted for and free of damage. WARNING!! The TANK Fire Suppression extinguishing system unit is to be installed, inspected, recharged and maintained in accordance with NFPA 17A, NFPA 96, and the National Fire Code of Canada as applicable. Installation and maintenance of the TANK Fire Suppression extinguishing system must be performed in accordance with this manual by a factory trained and authorized distributor. Improper installation poses serious risk of injury due to electric shock and other potential hazards. Read this manual thoroughly before installing or servicing this equipment. ALWAYS disconnect power prior to working on equipment. Save these instructions. This document is the property of the owner of this equipment and is required for future maintenance. Leave this document with the owner when installation or service is complete. Part No. A0029342 September 2021 Rev 14 Table of Contents WARRANTY ............................................................................. 4 Test Mode ....................................................................... 54 Certifications and Approvals ................................................. 4 Supervised Loop Wiring Troubleshooting ........................... 55 System Overview .................................................................. 4 DIP Switch Settings ......................................................... 56 COMPONENTS ....................................................................... 5 Typical DIP Switch Arrangement ..................................... 57 Cylinder Assembly ................................................................ 6 INSPECTION AND TEST ...................................................... 58 Cylinder and Actuator Bracket .............................................. 7 Start-up/Test Procedure ..................................................... 58 Discharge Adapter ................................................................ 7 Preparing System for Test ............................................... 58 Nozzles ................................................................................. 8 Connecting Service Test Tank to the System ................. 58 Primary Actuator Kit (PAK) ................................................... 8 Test Procedure ................................................................ 59 Secondary Valve Actuator (SVA) and Hose ......................... 9 Disconnecting Service Tank/Re-arming System ............. 60 Supervisory Pressure Switch ................................................ 9 MAINTENANCE ..................................................................... 61 Gas Shut-Off Valves ........................................................... 1 O Every Month (System Owner) ............................................ 61 Electric Remote Manual Release ....................................... 10 Every Six Months (Authorized Distributor) .......................... 62 Firestat (Heat) Detector ...................................................... 1 O Every Twelve-Years ........................................................... 62 INSTALLATION ...................................................................... 11 Agent Cylinders ............................................................... 62 Cylinders ............................................................................. 11 Actuation Hoses .............................................................. 62 Primary and Secondary Actuator Installation ...................... 12 Conditional Maintenance .................................................... 63 Primary Actuator Kit (PAK) ................................................. 12 Replacing A Primary Actuation Kit .................................. 63 Secondary Valve Actuator .................................................. 13 Replacing A Secondary Valve Actuator .......................... 63 Supervisory Pressure Switch .............................................. 14 Mobile Kitchen Decommissioning/Commissioning .......... 64 Duct and Plenum Protection ............................................... 15 POST-DISCHARGE MAINTENANCE ................................... 65 Plenum Protection ........................................................... 15 General Information ............................................................ 65 Duct Protection ................................................................ 16 Appliance Cleanup ............................................................. 65 Ventilation Exhaust and Dampers ...................................... 18 Cleaning Distribution System ............................................. 65 Electrostatic Precipitators (ESP) ......................................... 18 Cleaning Nozzles ................................................................ 65 Appliance Protection ........................................................... 19 Flushing the Distribution Pipe Network ............................... 66 Overlapping Appliance Protection ................................... 19 Flushing Procedure with Spare/Test Cylinder .................... 66 Appliance Coverage ........................................................... 20 Flushing Procedure with an External Water Supply ........... 67 Coverage Exceptions ...................................................... 21 Cylinder Maintenance ......................................................... 67 Overlapping Protection .................................................... 23 Removing a Cylinder .......................................................... 68 Overlapping Coverage -Group Protection ...................... 23 Depressurizing a Cylinder ............................................... 69 Upright Broiler/Salamander Protection ............................ 26 Installing a Cylinder ......................................................... 70 Appliance with Shelf ........................................................ 27 Rechecking the System ................................................... 70 Wok Protection ................................................................ 28 TANK FIRE SUPPRESSION SYSTEM PARTS .................... 71 Large Wok Protection ...................................................... 29 Start-Up and Maintenance Documentation ........................ 72 Appliance with Upright Obstruction ................................. 30 Job Information ................................................................... 72 Appliance with Overhead Salamander ............................ 31 Pizza Ovens .................................................................... 32 Agent Distribution Piping .................................................... 34 Single Cylinder Nozzle and Piping Parameters ............... 35 Dual Cylinder Nozzle and Piping Parameters ................. 35 Nozzle Installation ........................................................... 36 Gas Shut-Off Valves ........................................................ 37 Fire Protection System Firestat .......................................... 38 Non-Solid fuel Appliances (Rated 450°F) ....................... 38 Non-Solid Fuel Appliances (Rated 600°F) ....................... 38 Solid Fuel Appliances (Rated 700°F) .............................. 38 Hood Riser Sensor Replacement ....................................... 40 Fire Protection Manual Actuation Device ............................ 41 Trouble Input Wiring ........................................................... 41 Battery Backup ................................................................... 42 Power Supply Adjustment ................................................... 42 Fire Protection System Printed Circuit Board .................. 43 ELECTRICAL ......................................................................... 46 Wire Ampacity Rating ......................................................... 47 Distance Limitations ............................................................ 4 7 Fire Alarm Contacts ............................................................ 4 7 Fire Group ........................................................................... 48 Fire Protection System Supervised Loops .......................... 49 OPERATION .......................................................................... 50 Test Mode Overview ........................................................... 50 Reset Overview .................................................................. 51 TROUBLESHOOTING ........................................................... 53 Appliance Shutdown in Fault Conditions ............................ 54 Local Alarm Muting .......................................................... 54 3 WARRANTY Model TANK Fire Suppression extinguishing system is warranted to be free from defects in materials and workmanship, under normal use and service, for a period of 60-months from date of shipment. Warranty does not cover consumable products such as batteries and nitrogen. This warranty is null and void if: 1. The system is not installed by a factory trained installer per the MANUFACTURER'S installation instructions shipped with the product. 2. The equipment is not installed in accordance with Federal, State, Local codes, and regulations. 3. The system is misused or neglected, or not maintained per the MANUFACTURER'S maintenance instructions. 4. The system is not installed and operated within the limitations set forth in this manual. 5. The invoice is not paid within the terms of the sales agreement. The MANUFACTURER shall not be ljable for incidental and consequential losses and damages potentially attributable to malfunctioning equipment. Should any part of the equipment prove to be defective in material or workmanship within the 60-month warranty period, upon examination by the MANUFACTURER, such part will be repaired or replaced by MANUFACTURER at no charge. The BUYER shall pay all labor costs incurred in connection with such repair or replacement. Equipment shall not be returned without MANUFACTURER'S prior authorization, and all returned equipment shall be shipped by the BUYER, freight prepaid to a destination determined by the MANUFACTURER. NOTE: To receive warranty coverage for this product, copy and print out the "Start-Up and Maintenance Documentation" on page 72. Fill in all required information. Fax the page to 1-919-516-8710 or call 1-866-784-6900 for emailing information. Certifications and Approvals The Tank Fire Suppression system is ETL Listed in accordance with ANSI/CAN/UL/ULC 300, ULCORD- C1254.6. The microprocessor-based control board is ETL Listed to UL Standard 864 and CAN/ULC-S527-11. The Tank Fire Suppression system is acceptable for use in New York City, and is approved per FDNY COA #5870. System Overview The Tank Fire Suppression extinguishing system provides fire protection for commercial cooking appliances and ventilation. The Tank Fire Suppression extinguishing system is electrically released via a 24V DC solenoid valve. Extinguishing system units with electrical detection, activation, and control require the use of a Listed Control Panel, which has been found acceptable for releasing device service and which is compatible with the electrical actuators used on the extinguishing system. In addition, all electrical detectors, notification devices, and pull stations are required to be Listed and compatible with the Control Panel. 4 COMPONENTS The following section lists the major components used in the TANK Fire Suppression extinguishing system. Figure 1 -Shipping/Test View 1. Unit is shown in Shipping/Test Position 2. Tank Straps 3. Tank Mounting Bracket (Secured to cabinet with rivets) 4. Cylinder Tanks (Up to four tan ks may be installed depending on cabinet size.) ~ ~:==:======:p:=::::=========~ Figure 2 -Exploded View 1. Tank Mounting Brackets 2. Secondary Supervisory Pressure Switch (Optional) 3. Secondary Cylinder (Optional) 4. Primary Cylinder 5. Supervisory Pressure Switch 6. Primary Actuator Kit 7. Secondary Actuator Hose (Optional) 8. Secondary Valve Actuator (Optional) 9. Primary Valve with Siphon Tube 10. Secondary Valve with Siphon Tube (Optional) Tank straps not shown. NOTE: Tanks should never be filled in the field. 5 Cylinder Assembly The TANK Fire Suppression cylinder assembly (p/n 87-300001-001) uses a mild steel cylinder, conforming to 4BW250 DOT & 4BWM-17 TC specifications, and a nickel-plated brass valve with pressure indicator gauge. Each valve includes a Schrader port for connection to the primary actuator hose (for primary cylinders) or the supervisory pressure switch (optional for secondary cylinders). Each cylinder assembly is factory-filled with TANK liquid fire suppressant and pressurized to 200 PSIG (1379 kPA) at 70°F (21 °C). Each cylinder supports up to 5 nozzles for a total of 20 flow points. 1. Valve Actuation Interface 2. Schrader Valve 3. Pressure Gauge 4. Discharge Outlet A. Tank to Actuator Distance = 23-1/4" B. Tank Diameter= 1 O" Figure 3 -Cylinder Tank Details 0 ® The pressure of a cylinder will vary with the ambient temperature, as detailed in Table 1. The gauge indicator (shown in Figure 3) should be in the acceptable 'green' range for a cylinder that is properly pressurized and within the listed operating temperature range. For a cylinder at the lowest listed operating temperature of 32°F (0°C), the pressure gauge should read approximately 175 psig (the lower end of the green range). For a cylinder at the highest listed operating temperature of 130°F (54.4°C), the pressure gauge should read approximately 225 psig (the upper end of the green range). C) Cf) 0.. Q) L.. ::::J CJ) CJ) Q) L.. 0.. Table 1 -Cylinder Temperature Vs Pressure 225 (1551 kPA) 215 (1482 kPA) 205 (1413 kPA) 195 (1344 kPA) 185 (1275 kPA) 175 (1206 kPA) _,./ ~ L.---"--- ~~ L.---"_.. ~ ~ ~ ~ ---- 30 40 50 60 70 80 90 100 110 120 130 (-1) (4) (10) (15.6) (21) (27) (32) (38) (43.3) (49) (54.4) Temperature °F (°C) 6 I I ' \ Cylinder and Actuator Bracket Each cylinder assembly is secured to a factory-installed cylinder bracket in the cabinet (p/n TFS- UCTANKBRACKET). The cylinder is secured to the cylinder bracket via three (3) stainless steel straps. The cylinder bracket also includes a platform for securing a primary actuator kit or secondary valve actuator during shipping and maintenance procedures. Discharge Adapter Figure 4 -Cylinder and Actuator Bracket 0 0 oQo 0 0 0 0 = 0 0 0 0 = 0 0 0 0 0 0 The discharge adapter (pin WK-283952-000) is used to connect the TANK Fire Suppression cylinder valve outlet to the agent distribution pipe network. The 1/2-inch NPT internal thread of the discharge adapter outlet is connected to the supply line via an elbow and adapter. The discharge adapter uses an O-ring (p/n WK-108019-000) at the valve port to eliminate leaks during discharge. Figure 5 -Discharge Adapter 7 Nozzles The nozzle (p/n 3070-3/8H-SS10) is a 4 flow nozzle and is used for plenum, duct, and dedicated appliance coverage (e.g., salamanders, upright broilers, chain broilers, and appliance with upright obstructions). The nozzles include a cap (p/n 3074-1-1 ). The cap prevents contamination from entering the pipe network and is designed to pop-off upon system discharge, allowing the agent to flow to the protected hazard area. Refer to "Duct and Plenum Protection" on page 15. Figure 6 -Fire System Nozzle II Primary Actuator Kit (PAK) The Primary Actuator Kit (PAK) {p/n 87-300030-001) is installed on each primary cylinder assembly to pneumatically open the cylinder valve and provide actuation pressure for up to three secondary valve actuators. The PAK consists of a pneumatic actuator, 24V DC solenoid valve, check valve, primary actuator hose, and associated fittings. Upon automatic or manual system actuation, the control panel sends a momentary 24V DC release signal, opening the PAK solenoid. Pressure from the primary cylinder is passed through the solenoid and check valve, into the primary actuator (actuating the primary cylinder), and into the interconnected secondary valve actuators (actuating the secondary cylinders). The primary actuator has a 1/8" NPT inlet port for connection to the primary system cylinder, and a 1/8" NPT outlet port for connection to the secondary cylinder actuation line or actuation plug for single cylinder system. The primary actuator includes a piston with a spring-loaded locking pin which locks the piston in the discharge position, ensuring complete discharge of the cylinder contents. Figure 7 -Primary Actuator Kit 1. Schrader Service Port 2. Primary Actuator Hose (Stainless Steel) 3. Solenoid Valve 4. Supervisory Pressure Switch Connection 2 5. Primary Actuator 6. Locking Pin 7. Piston NOTE: The primary supervisory pressure switch is standard on primary tanks. Secondary supervisory pressure switches are optional on secondary tanks. 8 Secondary Valve Actuator (SVA) and Hose A Secondary Valve Actuator (SVA) (p/n 87-120042-001) is installed on each secondary cylinder assembly to pneumatically open the cylinder valve(s). The SVA has 1/8" NPT inlet and outlet ports for connection to the system actuation line via the SVA hose. All secondary hoses require a 1" minimum bend radius. The SVA includes a spring-loaded locking pin that locks the actuator piston in the discharge position, ensuring complete discharge of the cylinder contents. Figure 8 -Secondary Valve Actuator (jy 1. Actuation Line Plug 4. Secondary Valve Actuator Hose 2. Locking Pin • 7.5" hose option (p/n 87-120045-001) 3. Piston • 24" hose option (p/n 87-120045-002) • 60" hose option (p/n 87-120045-003) Supervisory Pressure Switch The primary and (optional) secondary supervisory pressure switch (p/n 87-300040-001) are preset to alarm at a cylinder pressure of ~10% below the lowest operating system pressure of 175 psig (pressure at the lowest listed operation temperature of 32°F). The supervisory pressure switch uses a diaphragm sensor to detect pressure changes. At the predetermined set point, the unit actuates a SPOT snap-acting switch, converting a pressure signal into an electrical signal. The supervisory pressure switch can be used on primary and/or secondary cylinders. For primary cylinders, the pressure switch is mounted on the primary actuator kit. For secondary cylinders, the pressure switch is mounted on the Schrader fitting installed on the cylinder valve. Figure 9 -Supervisory Pressure Switch 1. Supervisory Pressure Switch (Primary) 2. Wrench Flats 3. Secondary Supervisory Pressure Switch (Optional) 4. Schrader Valve Port 9 Gas Shut-Off Valves Electric gas shut-off valves are used to shut down the flow of fuel gas to the kitchen appliances upon actuation of the TANK Fire Suppression system. An energized solenoid is used to hold the gas valve in the open position. The solenoid closes the valve when de-energized via the output relay of the control panel. The gas valves are available in 120V AC and 24V DC, ranging from 3/4" to 3" pipe sizes (Table 2). Table 2 -Electric Gas Valves Size P/N (ASCO) 120V AC P/N (ASCO) 24V AC 3/4" 8214235 8214G236-24VDC 1" 8214250 8214G251-24VDC 1-1/4" 8214265 8214G266-24VDC 1-1/2" 8214275 8214G276-24VDC 2" 8214280 8214G281-24VDC 2-1/2" 8214290 - 3" 8214240 - Electric Remote Manual Release An electrically operated manual release that is listed must be used with the TANK Fire Suppression extinguishing system. The electric remote manual release is used to actuate the TANK Fire Suppression extinguishing system manually and must be properly located and supervised in accordance with NFPA 17A and NFPA 96. Firestat (Heat) Detector The Firestat (Fenwal Detect-a-Fire) is a listed electric thermal detector available in a variety of temperature settings and used to actuate the TANK Fire Suppression extinguishing system automatically. When a Firestat senses a temperature higher than its setpoint, the Firestat contacts will close and energize the TANK Fire Suppression system via the control panel. Figure 10 -Firestat 10 I ' l ' 't INSTALLATION The extinguishing system consists of pressurized agent storage cylinders, agent distribution piping, valve actuators, supervisory pressure switches, and agent discharge nozzles. All primary components and piping are factory-installed. Systems may be comprised of single or multiple cylinders depending on the size and configuration of the protected hazards. Cylinders can be piped independently, or manifolded. On two-cylinder systems, the cylinders will be in a manifold configuration. Refer to Figure 34 on page 34 for a two-cylinder system example. On three- cylinder systems, two cylinders will be in a manifold configuration and one independent. On four-cylinder systems, there will be two separate manifolds. In a fire condition or upon manual actuation, the solenoid valve is opened, allowing pressure from the primary cylinder to flow to the primary and secondary cylinder valve actuators, opening the cylinder valves and discharging liquid fire suppressant to the protected hazard areas. WARNING! System must be installed in conditioned space between 32°F and 130°F. Figure 11 -Cylinder Assemblies 1. Primary Cylinder Assembly 2. Secondary Cylinder Assembly (Optional) Cylinders Cylinders are typically factory-installed, pressurized, and may be located anywhere within the hood end cabinet. Additional cylinders may be field installed, as needed, in the additional hood end or wall mount cabinet. The following examples show a dual cylinder system mounted to the right of the hood control unit. Each cylinder assembly is secured to a factory-installed cylinder bracket in the hood end cabinet. The cylinder is secured to the cylinder bracket via three (3) stainless steel straps. Figure 12 -Dual Cylinder Mounted in Cabinet Il l I 111;m111 Right side cabinet mount shown. 11 Primary and Secondary Actuator Installation WARNING! Do not complete PAK or secondary valve actuator installation until system test and commissioning are complete. The cylinder bracket includes a platform for securing a primary actuator kit or secondary valve actuator during shipping and maintenance procedures. The system actuators must be in the ship/test position for all commissioning and test procedures. Testing with actuators in place will result in discharge of the agent cylinders. Refer to "Start-up/Test Procedure" on page 58 for the testing and commissioning procedure. Figure 13 -PAK in Ship/Test and Installed Positions Ship/Test Position "" \ ---\ Installed Position ------------------------- 1. Shipping Bolts 4. Mounting Bolts 2. Nut 5. Primary Actuator Kit (In Transport Position) 3. Valve Protection Plate 6. Supervisory Pressure Switch Primary Actuator Kit (PAK) The primary actuator kit is mounted to the primary cylinder bracket during shipment and when testing the system. With the cylinders securely mounted and connected to the system piping, the primary actuator kit can be installed onto the primary cylinder for the final setup. 1. Remove the valve protection plate and nuts. Retain the mounting bolts for installation of the PAK. 2. Ensure the primary actuator piston is in the set position. 3. Loosen the PAK shipping bolts from the top of the bracket, slide the unit back and lower it into position on the valve actuation flange. 4. Insert the mounting bolts through the bottom of the valve flange into the PAK mounting holes and tighten securely. 5. Connect the primary actuator hose to the Schrader valve port on the primary cylinder valve. The primary hose requires a 1.5" minimum bend radius. 12 Figure 14 -Actuator Valve Set Position I '( ' WARNING! Installation of the primary actuator hose is the FINAL step performed. Connecting this hose earlier may result in accidental system discharge. Refer to "Start-up/Test Procedure" on page 58 for the testing and commissioning procedure. When inspecting the primary actuator hose, replace O-ring (p/n 19020). The primary and secondary actuation hoses cannot be interchanged. The primary actuation hose must be used with the PAK. Secondary Valve Actuator With the cylinders securely mounted and connected to the system piping, the secondary valve actuators (SVA) can be installed onto each of the secondary cylinder(s). 1. Remove the valve protection plate and nuts. Retain the mounting bolts for installation of the SVA. 2. Loosen the SVA shipping bolts from the top of the bracket, slide the unit back and lower it into position on the valve actuation flange. 3. Insert the mounting bolts through the bottom of the valve flange into the SVA mounting holes and tighten securely. 4. Ensure the secondary actuator hose is securely connected to the primary actuator output port and SVA input port. Key Limitations Refer to "Secondary Valve Actuator (SVA) and Hose" on page 9 for secondary hose information. Secondary actuator hose(s) require 1" minimum bend radius. Maximum number of secondary valve actuators operating from the primary actuator unit is three (3). WARNING! The Valve Protection Plate must remain on the valve actuation port until the valve actuator is installed. The primary and secondary actuation hoses cannot be interchanged. The secondary actuation hose (7", 24" or 60" length) must be used with secondary valve actuators. 13 Supervisory Pressure Switch A supervisory pressure switch will always be located on the primary cylinder by the Primary Actuator Kit (PAK). For secondary cylinders, this is an optional component that may be added on . For primary cylinders, the pressure switch is mounted on the primary actuator kit. For all secondary cylinders, the pressure switch is mounted on the Schrader fitting on the cylinder valve. 1. Remove cap from applicable Schrader fitting. 2. Thread the switch onto the Schrader using the brass wrench flats only. Figure 15 -Supervisory Pressure Switch Installation 1. Supervisory Pressure Switch (Primary) 3. Optional Secondary Supervisory Pressure Switch 2. Wrench Flats 4. Schrader Valve Port WARNING! Proof pressure (*) limits stated on the nameplate must never be exceeded, even by surges in the system. Occasional operation of unit up to proof pressure is acceptable (e.g., start-up, testing). Continuous operation should not exceed the designated over range pressure (**). *Proof pressure -the maximum pressure to which a pressure sensor may be occasionally subjected, which causes no permanent damage (e.g., start-up, testing). **Over Range Pressure -the maximum pressure to which a pressure sensor may be continuously subjected without causing damage and maintaining set point repeatability. NOTE: Pressure switches do not contain any field replaceable parts. Refer to applicable control panel manual for wiring of the supervisory pressure switch. Wire in accordance with local and national electrical codes. WARNING! Disconnect all supply circuits before wiring pressure switch. Electrical ratings stated in literature and on nameplate must not be exceeded -overload on a switch can cause failure on the first cycle. The electrical rating is rated to 5A resistive and 3A inductive at 30V DC; gold flashing over silver contact for loads down to 1 mA at 24V DC. Wiring Color Code Red Black White Terminals NO (NC under Pressure) NC (NO under Pressure) Com Supervisory pressure switches are connected in series to the control panel supervisory input. 14 Duct and Plenum Protection The TANK Fire Suppression extinguishing system for duct and plenum coverage can be provided by independent fire suppression tanks and piping or integrated with the fire suppression tanks and piping used for protection of the appliances. Max of 5 nozzles per TANK for duct and plenum coverage only. Plenum Protection The nozzle (p/n 3070-3/8H-SS10) is used to protect plenum areas in both single bank and V-bank plenum configurations. The nozzle will protect up to a 4' wide x 1 O' long plenum section. For larger plenum areas, additional nozzles are added as required , with each nozzle protecting no more than a 4' wide by 1 O' long plenum section. Nozzles may be installed pointing in the same direction, and/or at opposite ends of the plenum, pointing toward each other. The nozzles must not be installed back-to-back when protecting plenum areas. When positioned at the end of the plenum, nozzles must be installed from Oto 6" into plenum. If the riser is not centered on the plenum, the plenum nozzle is placed on the side of the plenum closest to the riser. The nozzle locations for plenum protection are shown in Figure 16 and Figure 17. Figure 16 -Single Bank Filter Plenum SIDE VIEW *Isolated Plenum Place for Clarity Plenum Nozzle Height .----,4' Max ----- 15 TOP VIEW *Isolated Plenum Place for Clarity 10' Max Plenum Nozzle ----4' Max _ __,_ Plenum Nozzle Duct Protection Figure 17 -Dual V-Bank Filter Plenum SIDE VIEW TOP VIEW *Isolated Plenum Place for Clarity *Isolated Plenum Place for Clarity 4' Max ------- 10' Max Plenum Nozzle ----4' Max ---- The nozzle (p/n 3070-3/8H-SS10) is used for the protection of exhaust ductwork and can protect any duct cross-section type (e.g. round, square, or rectangular). A sufficient quantity of nozzles must be provided to ensure that no single nozzle coverage exceeds 75" in perimeter. A single nozzle will protect a duct up to 75" perimeter (18" nominal diameter) and unlimited length. Two nozzles are required for protection of 75-150" perimeter and unlimited length. A minimum of 3 nozzles is required for protection of ducts exceeding 150" perimeter (36" nominal diameter) and unlimited length. When using multiple nozzles (modular protection), the coverage area for each nozzle must not exceed 75" perimeter. Figure 18 -Nozzle Duct Protection fi 1. Duct 3. Single Nozzle 2. Hood 4. Dual Nozzle 16 t Nozzles must be installed from O" to 6" into the protected area of the duct. When more than one nozzle is required (modular protection), each nozzle must be located at the center of its protected module area. Additional nozzles are not required for changes in direction*. Duct obstructions and common ductwork must be protected in accordance with this manual, NFPA 17 A and NFPA 96. The nozzle location and aim for duct protection are shown in Figure 19 and Figure 20. *When a change in direction occurs less than 6" from the duct entrance, the nozzle must be aimed as shown in Figure 19 and Figure 20. Figure 19 -Single Nozzle Placement (0-75" Perimeter Duct) Square Duct Round Duct 18" Norn. _(457mm)_ Rectangular Duct !-®-I i 12.5" (318mm) Max l ~- I 0 11 fl Vertical Duct _J 1. Nozzle ct_ ;~ ,/Ll I'-/ 1 0-6" (0-152mm) ~ 1 2. Horizontal Duct Centerline (CL) 3. Aim Point 4. Vertical Duct Centerline (CL) 5. Duct Entrance Vertical/Horizontal Duct I 2-4" (51 -102mm) A. Rectangular Duct Width B. Rectangular Duct Length • Duct perimeter up to and including 75" (1270mm). • To determine the perimeter: 2(A) + 2(8) = 75" (1905 mm). 17 Figure 20 -Dual Nozzle Placement (75-150" Perimeter Duct) Square Duct Round Duct Rectangular Duct ~~ ~ 36"Nom. +-------"------1 / (914mm) I I Cf • Vertical Duct 1. Nozzle 2. Vertical Duct Centerline (CL) 3. Aim Point 4. Horizontal Duct Centerline (CL) 5. Duct Entrance Ventilation Exhaust and Dampers Vertical/Horizontal Duct ~.-----'----Cf __ --+- I ◄ 2-4" I / (51-102mm)=r:= 1 / j I A. 1 /4 of dimension X 8. 1/2 of dimension X C. 1/4 of Duct Diameter D. 1/2 of Duct Diameter The TANK Fire Suppression extinguishing system can be used with the exhaust fan either on or off when the system is discharged. It is recommended that the exhaust fan remain on at the time of discharge to aid in the removal of smoke, gases, and other airborne materials from the hazard area in the event of a fire. If the Authority Having Jurisdiction (AHJ) requires that the damper closes in the event of a fire system discharge, the system designer shall provide for protection downstream of the damper in compliance with NFPA 96, local codes, and/or as approved by the AHJ. Electrostatic Precipitators (ESP) An Electrostatic Precipitator (ESP) is designed to remove smoke and other airborne contaminants from the air flowing through the exhaust ductwork as a means of pollution control. Exhaust ductwork using ESPs requires nozzle(s) (p/n 3070-3/8H-SS10) upstream, before the ESP. Distribution piping to the nozzles must not interfere with the function of the ESP unit. A Pollution Control Unit (PCU) and/or Electrostatic Precipitator (ESP) covered with this fire system can utilize up to 12 nozzles per tank. 18 Appliance Protection The TANK Fire Suppression system utilizes both overlapping and dedicated nozzle appliance coverage, depending on the type of cooking appliance(s) requiring protection. Dedicated and overlapping nozzles use pin 3070-3/BH-SS 10. Overlapping appliance coverage allows a given area under the hood, defined as the hazard zone, to be protected by overlapping nozzles. Nozzles are evenly spaced at the same height and alignment (front-to- back) relative to the hazard zone. Dedicated appliance protection utilizes a nozzle, or nozzles, for protection of an individual appliance. Overlapping, dedicated appliance, plenum, and duct protection may be incorporated in a single pipe network on the TANK Fire Suppression extinguishing system, as long as the number of nozzles per tank does not exceed five. The following sections detail the different nozzle coverage and placement parameters for overlapping and dedicated nozzle appliance protection methodologies. Double row coverage is allowed for TANK. Overlapping Appliance Protection A single hazard zone utilizing overlapping coverage is 30" deep, by the total length of the cooking surface of the protected appliances. The cooking surfaces of all appliances protected by overlapping nozzles must be located within the defined hazard zones. Cooking appliances eligible for overlapping protection are outlined in Table 3 on page 20. The lowest and highest cooking surfaces will determine the height of the fire suppression nozzles. All overlapping nozzles must be mounted at the same height in a single hazard zone. For applications where overlapping protection cannot be used, such as an upright boiler, dedicated appliance protection must be used. Figure 21 -Overlapping Protection Option ~ Overlapping Hazard Zone 36"----__ 36"---- 15" 15" 35" Min 50" Max 35" Min 50" Max Max Max ---12" Max 12" Max --+--....-- ~_J End of_ Hazard Zone _End of Cooking Appliances -'------.-=bo--...o"CT.....c"'C>'>....£'0'>o....<~~~>"'<:""'"7"'<=7""='7""--=C7"'=<:7"="<7"-"'"'<>'""'~~~,....._=,.....=7"~'7"'~0""~""'.:l, 19 Cooking Appliances Hazard Zone Appliance Coverage Table 3 illustrates the maximum permitted cooking surface dimensions of each appliance that can be protected within a single overlapping zone. It is important to note that the cooking surface (area requiring protection) is different than the total appliance size. Table 3 -Standard Overlapping Protection 5 nozzles per tank (20 flow points), 36" nozzle spacing Hazard Fuel Source Maximum Depth of Maximum Length of Maximum Height Cooking Surfaces Cooking Surfaces of Fuel Multi Vat Fryer (3) (with orw/o Gas or Electric 30" deep Unlimited N/A Drip-board) Split Vat Fryer, (3) (with orw/o Gas or Electric 30" deep Unlimited N/A Drip-board) Tilt Skillet Gas or Electric 30" deep Unlimited N/A Griddle Gas or Electric 30" deep Unlimited N/A Gas/Electric Radiant Gas or Electric 30" deep Unlimited N/A Charbroiler Upright Charbroiler/ Gas or Electric 30" deep Unlimited N/A Salamander, Chain* Appliance w/o Gas or Electric 30" deep Unlimited N/A Shelf/Obstruction* Range w/o Gas or Electric 30" deep Unlimited N/A Shelf/Obstruction* Wok Gas or Electric 11-24" diameter 11-24" diameter 6-3/4" deep Notes: 1. All dimensions shown are based on overlapping protection. 2. All dimensions and areas shown reference the cooking surface of the appliance, which is typically smaller than the outside dimensions of the appliance itself. 3. For multi-vat fryers, no single fryer module (vat & drip board) can exceed the above limitations. 4. Protection for tilt skillets and braising pans are to be based on the coverage parameters provided for fryer protection. Tilt skillets should be placed at the back of the hazard zone. Tilt skillet coverage must not interfere with the edge of the nozzle discharge pattern. 5. All appliance hazard surfaces must be located within the hazard zone. 6. Smaller appliances can be positioned anywhere in the zone (e.g., moved left, right, forward, or backward, provided the cooking hazard does not extend beyond the perimeter of the zone). 7. When the depth of the appliance exceeds maximum cooking hazard dimensions, a second row of nozzle coverage should be added. 8. Deep FaUlndustrial Fryer/Tilt Skillets over 14" wide and up to 34" max depth will be overlapping with 4 nozzles per tank, 30" spacing. Max oil capacity: 24. 75 gallons. Figure 21 illustrates the placement of nozzles for TANK Fire Suppression overlapping protection. Appliances denoted with an (*) require dedicated coverage. Refer to "Upright Broiler/Salamander Protection" on page 26 and "Appliance with Shelf' on page 27 for details. 20 \ Coverage Exceptions Table 4 -Overlapping Protection 4 nozzles per tank (20 flow points), 30" nozzle spacing Hazard Fuel Source Maximum Depth of Maximum Length of Maximum Height Cooking Surfaces Cooking Surfaces of Fuel Deep Fat/Industrial Fryer (with or Gas or Electric 34"deep Unlimited N/A w/o Drip-board) Tilt Skillet Gas or Electric 34"deep Unlimited N/A Wok Gas or Electric Greater than 24", up to 30 inch diameter 9-1/2" deep 30" diameter Deep Fat/Industrial Fryer/Tilt Skillets over 14" wide and up to 34" max depth will be overlapping with 4 nozzles per tank, 30" spacing. Max oil capacity: 24. 75 gallons. Table 5 -Appliances using 3 nozzles per tank, 24" nozzle spacing Hazard Fuel Source Maximum Depth of Maximum Length of Maximum Height Cooking Surfaces Cooking Surfaces of Fuel Natural Charcoal Broiler Charcoal 30"deep Unlimited 4" Solid Fuel Charbroiler Mesquite or Hardwood 30" deep Unlimited 6" Lava Rock Charbroiler Gas or Electric 30"deep Unlimited 3" Depth 21 Table 6 -Appliance with Back Shelf 4 nozzles per tank (20 flow points), 36" nozzle spacing Hazard Fuel Source Maximum Depth of Maximum Length of Maximum Height Cooking Surfaces Cooking Surfaces of Fuel Less than 12" Back Shelf Gas or Electric 30" deep Unlimited N/A 12" Back Shelf Gas or Electric 30" deep Unlimited N/A Shelves or protrusions from appliances measuring 6" or less are not considered shelves, standard overlapping coverage applies. Refer to Table 3 on page 20. Shelves or obstructions greater than 6" and up to 12" require 4 nozzles per tank, 36" nozzle spacing. Shelves exactly at 12" depth require 35" distance from nozzle tip to cooking surface. Shelves less than 12" may use nozzle distance from cooking surface of 35" to 50", every effort should be taken to mini- mize nozzle spray pattern obstruction with the shelf. Cooking Appliance Figure 22 -Appliance with Back Shelf Options 35"-50" Hazard Height 22 15" I 15" MAX--1--MA Cooking Appliance 35" Hazard Height Overlapping Protection Standard overlapping protection is 5 nozzles (20 flow points) at 36" spacing. Exceptions are noted below. All overlapping nozzles must be spaced no more than 12" from each end of the appliance, and located at the centerline of the 30" hazard zone (front to back), at the same height, and aimed straight down. The nozzle height must be 35" to 50" above the appliance cooking surface, except for woks, where the height is measured 3 inches below the top rim of the wok. The nozzles must be positioned along the total hazard zone length to allow protection of each appliance in the hazard zone. Exceptions to standard overlapping protection: • Large/Industrial fryers over 14" wide, 4 nozzles at 30" nozzle spacing per tank. • Woks larger than 24 inch diameter, 4 nozzles at 30" spacing per tank. • Appliance with shelves, 4 nozzles at 36" spacing per tank. • Solid Fuel Appliances, 3 nozzles at 24" spacing per tank. Refer to "Coverage Exceptions" on page 21 for more information. Overlapping Coverage -Group Protection Overlapping protection provides coverage for a continuous hazard zone, with all nozzles at consistent position (i.e., zone centerline), spacing, and height. When there is an area within a hazard zone for which continuous overlapping coverage is not applicable, the overlapping protection zone must be ended, and a new zone started for the new group of appliances. Examples where continuous protection is interrupted, include a counter, storage or prep area, appliance not requiring protection (e.g., enclosed oven) or an appliance requiring dedicated appliance coverage. The examples on page 24 through page 25 provide details of group overlapping protection for interrupted zones. This section illustrates the methodology for defining when a new hazard zone is required , as described above. For specific overlapping coverage parameters (e.g., nozzle spacing and height requirements). 23 Group Protection Example 1 -Appliance line separated by unprotected space. End nozzles must be located 12" or less (horizontally) from the end of the hazard zone. Standard overlapping nozzles must be spaced no further than the maximum allowed interval 36" on center. Refer to "Coverage Exceptions" on page 21 for more details on coverage exceptions. Figure 23 -Example 1 ~ Overlapping Hazard Zone 12" Max ®r -:-- 12" Max :_'w~~~~~88888~~~~ ZONE 1 A Zone 1 Overlapping Nozzle Spacing B. Zone 1 Overlapping Nozzle Height 12" Max --© ----©-- ZONE2 12" Max --1-1@ C. Zone 2 Overlapping Nozzle Spacing D. Zone 2 Overlapping Nozzle Height NOTE: Overlapping nozzle spacing and height requirements are based on the appliances protected for each individual zone. Nozzles must always be located at the start and end of each zone, no more than 12" from the end of the hazard zone (edge of 1st/last cooking appliance surface). Refer to "Overlapping Appliance Protection" on page 19. Zones cannot overlap. 24 Example 2 -Appliance lines with overlapping nozzles at different heights Figure 24 -Example 2 ~ Overlapping Hazard Zone ® 12" Max ZONE 1 12" Max 12" Max ....---.-. I I ....---.-. --©----©-- ZONE2 12" Max .,___.I @ A. Zone 1 Overlapping Nozzle Spacing C. Zone 2 Overlapping Nozzle Spacing B. Zone 1 Overlapping Nozzle Height D. Zone 2 Overlapping Nozzle Height NOTE: All hazard surfaces in a zone must be within 35"-50" of the nozzles in that zone. NOTE: Overlapping nozzle spacing and height requirements are based on the appliances protected for each individual zone. Nozzles must always be located at the start and end of each zone, no more than 12" from the end of the hazard zone (edge of 1st/last cooking appliance surface). Refer to "Overlapping Appliance Protection" on page 19. 25 Upright Broiler/Salamander Protection Upright broilers, chain broilers, and cheesemelters have specific coverage requirements. Unlike appliances with an exposed flat cooking surface, these appliances have an internal cooking surface and only have a small opening in the face or end of the appliance. To cover the internal hazard posed by these appliances, a nozzle must be placed at the opening and aimed at the opposite rear corner of the appliance. This nozzle must be branched off one of the nozzle drops and piped to the appliance opening. No more than 2 nozzles per drop. The drawing below illustrates how this should be accomplished. Should the cooking surface of the appliance exceed 1,050 in2, an additional nozzle will be required on the opposite of the appliance for added fire protection. Refer to Figure 25 for details. 1. Pipe and fittings above the hood will be 1/2" copper pipe/Pro-Press, Grade L copper tubing and copper Pro-Press fittings. 2. Pipe and fittings inside the hood capture volume will be 3/8" NPT stainless steel or chrome-plated black iron. No sleeving permitted. 3. Appliance coverage piping to be field piped -unions, elbows, and nozzles factory provided. 4. Nozzle heights above hazard zone (DIM A). 5. In addition to Standard Overlapping Protection, additional nozzles may be utilized for supplemental appliance specific protection. No more than two (2) nozzles may be used on a single drop. 6. Appliance drop fittings may be sealed with pipe dope or Teflon tape. Figure 25 -Broiler/Salamander Protection 15" MAX DIMA 35" MI N/50" MAX Cooking Appliance 1. Nozzle (p/n 3070-3/8H-SS10) 2. Install union in pipe leading to nozzle to allow for appliance removal and cleaning. 36" MAX 36" MAX 2 3 26 DIMA 35" MIN/50" MAX □D 3. Nozzle aimed at opposite interior corner of appliance. 4. Hazard Zone Appliance with Sheff Appliance top cooking equipment are available with multiple burner assemblies. Some appliances are equipped with shelving behind the appliance for additional storage. Figure 26 illustrates the shelf cannot overhang the appliance more than 10-12" from the back of the hazard zone. All dimensions fixed unless otherwise noted (e.g., min/max). 1. Pipe and fittings above the hood will be 1/2" copper pipe/Pro-Press, Grade L copper tubing/fittings. 2. Pipe and fittings inside the hood capture volume will be 3/8" NPT stainless steel or chrome-plated black iron. No sleeving permitted. 3. Appliance coverage piping to be field piped -unions, elbows, and nozzles factory provided. 4. Nozzle heights above hazard zone (DIM A). 5. Appliance drop fittings may be sealed with pipe dope or Teflon tape. Figure 26 -Appliance Top with Shelf 10" thru 12" MAX 15" MAX DIMA 35" -50" for 1 0" Back Shelf 35" for 12" Back Shelf ~=====,____J Cooking Appliance 1. Nozzle (p/n 3070-3/8H-SS10) l-36"Max-l DIMA 35" -50" for 1 O" Back Shelf 35" for 12" Back Shelf 27 12" 2. Shelf -1 O" through 12" maximum distance from the rear edge of the cooking hazard to the front edge of the shelf. Wok Protection Nozzle for Wok protection must be located within 12" from the left or right of the Wok and 15" from the front or back of the Wok. The Wok diameter range for protection is 11" to 24" diameter. 1. Pipe and fittings above the hood will be 1/2" copper pipe/Pro-Press, Grade L copper tubing/fittings. 2. Pipe and fittings inside the hood capture volume will be 3/8" NPT stainless steel or chrome-plated black iron. No sleeving permitted. 3. Nozzle heights above hazard zone (DIM A). 4. Appliance coverage piping to be field piped -unions, elbows, and nozzles factory provided. 5. Install drops at 36" maximum spacing. Drops must be installed with an internal pipe wrench or other no-marring pipe tool. 6. Appliance drop fittings may be sealed with pipe dope or Teflon tape. Figure 27 -Wok Diameter Protection (up to 24") 15" MAX Cooking Appliance DIMA 35" MI N/50" MAX "O ..... .... .c ro o, N ·-ro (I) II _J 1. Nozzle (pin 3070-3/8H-SS10) 36" MAX 36" MAX 12" MAX DIMA 35" MIN/50" MAX 28 "O ..... .... .c ro o, N ·-ro (I) II rt> 24" MAX □ 2. UL300 defines the wok cooking surface as 3" below the rim of the wok. Large Wok Protection Nozzle for Wok protection must be located within 12" from the left or right of the Wok and 15" from the front or back of the Wok. The Wok diameter range for protection is 30" diameter. 4 nozzles per tank, 30" nozzle spacing 1. Pipe and fittings above the hood will be 1/2" copper pipe/Pro-Press, Grade L copper tubing/fittings. 2. Pipe and fittings inside the hood capture volume will be 3/8" NPT stainless steel or chrome-plated black iron. No sleeving permitted. 3. Appliance coverage piping to be field piped -unions, elbows, and nozzles factory provided. 4. Nozzle heights above hazard zone (DIM A). 5. Install drops at 30" maximum spacing. Drops must be installed with an internal pipe wrench or other no-marring pipe tool. 6. Appliance drop fittings may be sealed with pipe dope or Teflon tape. Figure 28 -Wok Diameter Protection (up to 30") 15" MAX Cooking Appliance DIMA 35" MI N/50" MAX -0 ..... ,_ .c m c, N ·-CO Q) II _J 1. Nozzle (p/n 3070-3/8H-SS10) 30" MAX----30" MAX 12" MAX DIMA 35" MI N/50" MAX 29 -0 ..... lo... .c m c, N ·-CO Q) II ¢ 30" MAX □ 2. UL300 defines the wok cooking surface as 3" below the rim of the wok. Appliance with Upright Obstruction Salamanders/Cheesemelters have specific coverage requirements, unlike appliances with an exposed flat cooking surface, these appliances have an internal cooking surface and only have a small opening in the face or end of the appliance. To cover the internal hazard posed by these appliances, a nozzle must be placed at the opening and aimed to the opposite rear corner of the appliance. This nozzle must be branched off one of the nozzle drops with a tee and piped to the appliance opening. No more than two nozzles can be utilized for a single drop. Should the cooking surface of the appliance exceed 1050 in2, an additional nozzle will be required on the opposite side of the appliance for added fire protection, refer to Figure 29. Salamander/Cheesemelters should follow appliance coverage for "Upright Broiler/Salamander Protection" on page 26. An additional nozzle must be piped from a nozzle drop nearest the appliance, to cover the hazard underneath the salamander. This nozzle is to be aimed at the centerline of the hazard zone, a minimum of 35"-50" away. Overlapping coverage is required for appliance specific coverage. All dimensions fixed unless otherwise noted (e.g., min/max). 1. Pipe and fittings above the hood will be 1/2" copper pipe/Pro-Press, Grade L copper tubing/fittings. 2. Pipe and fittings inside the hood capture volume will be 3/8" NPT stainless steel or chrome-plated black iron. No sleeving permitted. 3. Appliance coverage piping to be field piped -unions, elbows, and nozzles factory provided. 4. Nozzle heights above hazard zone (DIM A). 5. In addition to Standard Overlapping Protection, additional nozzles may be utilized for supplemental appliance specific protection. No more than two (2) nozzles may be used on a single drop. 6. Appliance drop fittings may be sealed with pipe dope or Teflon tape. Figure 29 -Appliance with Upright Obstruction 36" MAX 36" MAX DIMA 35" MIN/50" MAX lf---------1------4-1-1----12" Cooking Appliance 1. Nozzle (p/n 3070-3/8H-SS10) DIMA 35" MIN/50" MAX Hazard Height 2. Shelf/obstruction that extends more than 10- 12" from the rear edge of the cooking hazard to the front edge of shelf/obstruction. 30 MAX 3. 45° Elbow 4. Nozzle, per Upright Broiler/Salamander protection Appliance with Overhead Salamander The following Salamander/Cheesemelter example does not require overlapping protection. Unlike appliances with an exposed flat cooking surface, these appliances have an internal cooking surface and only have a small opening in the face or end of the appliance. To cover the internal hazard posed by these appliances, a nozzle must be placed at the opening and aimed to the opposite rear corner of the appliance. No more than two nozzles can be utilized for a single drop. Should the appliance length exceed 36" or have an area over 1050 in2, an additional nozzle will be required on the opposite side of the appliance for added fire protection, refer to Figure 30. Nozzles covering Cheesemelters/Salamanders placed above an appliance can be branched off from existing overlapping nozzles or use dedicated nozzle protection. Appliance with Overhead Salamander equipment type will use dedicated nozzle protection. This nozzle is to be aimed at the centerline of the hazard zone, a minimum of 35"-50" away (DIM A). All dimensions fixed unless otherwise noted (e.g., min/max). 1. Pipe and fittings above the hood will be 1/2" copper pipe/Pro-Press, Grade L copper tubing/fittings. 2. Pipe and fittings inside the hood capture volume will be 3/8" NPT stainless steel or chrome-plated black iron. No sleeving permitted. 3. Appliance coverage piping to be field piped -unions, elbows, and nozzles factory provided. 4. Additional nozzles may be utilized for supplemental appliance specific protection. No more than two (2) nozzles may be used on a single drop. 5. Appliance drop fittings may be sealed with pipe dope or Teflon tape. Figure 30 -Appliance with Overhead Salamander ,--jf-----+-------,t-.....__-, For Appliance Lengths Cooking Appliance Hazard ...,....,.__--~~ght 1. Nozzle (p/n 3070-3/8H-SS10) 2. Nozzle, per Salamander protection Hazard Height 3. 45° Elbow 31 over 36" or Area over 1050 sq inches, nozzles are placed on both ends of the appliance as shown. Cooking Surface Pizza Ovens Pizza ovens have specific coverage requirements, unlike appliances with an exposed flat cooking surface, these appliances have an internal cooking area and only have a small opening in the face or end of the appliance. When installing the appliance, make sure the nozzle does not obstruct cooking operations. To cover the internal hazard posed by these appliances, a nozzle must be placed at the opening and aimed to the opposite rear corner of the appliance. No more than two nozzles can be utilized for a single drop. Refer to Figure 31 for single stack ovens. Figure 32 and Figure 33 on page 33 show dual and three stack oven installation examples. Should the cooking area of the appliance exceed 1200 in2, an additional nozzle will be required on the opposite side of the appliance for added fire protection. Each nozzle can cover 1200 in2. All dimensions fixed unless otherwise noted (e.g., min/max). 1. Pipe and fittings above the hood will be 1/2" copper pipe/Pro-Press, Grade L copper tubing/fittings. 2. Pipe and fittings inside the hood capture volume will be 3/8" NPT stainless steel or chrome-plated black iron. No sleeving permitted. 3. Appliance coverage piping to be field piped -unions, elbows, and nozzles factory provided. 4. No more than two (2) nozzles may be used on a single drop. 5. Appliance drop fittings may be sealed with pipe dope or Teflon tape. Figure 31 -Single Stack Pizza Oven g 1. Nozzle (p/n 3070-3/8H-SS10) 2. Conveyor Opening 32 Figure 32 -Double Stack Pizza Oven 1. Nozzle (p/n 3070-3/8H-SS10) 1. Nozzle (p/n 3070-3/8H-SS10) 2. Conveyor Opening 2. Conveyor Opening Figure 33 -Triple Stack Pizza Oven 33 3. Additional drop for third nozzle. No more than two nozzles are allowed per drop. tt Agent Distribution Piping The agent distribution piping shall be 3/8" NPT Schedule 40 black iron fittings or 1/2" Pro-Press copper fittings. Fittings shall be minimum class 150. The pipe for the nozzle drops cannot be sleeved in steel but can be made from polished stainless steel, or polished chrome-plated black iron. Galvanize pipe or fittings must not be used. Pipe thread or compound should be used to help seal. Distribution piping can be run in single cylinder or dual cylinder, manifold configurations. Refer to page 35 for single cylinder configuration details. Refer to page 36 for dual cylinder configuration details. The distribution network consists of a supply line and all applicable branches depending on the protected hazards. Branch lines include the plenum branch, duct branch, overlapping nozzle appliance branch, and dedicated nozzle appliance branch. The supply line is defined as the run of all pipe and fittings from the tank outlet to the last branch line, including fittings at the start of all branch lines. All branch lines start at the outlet of the applicable supply line fitting and do not include the supply tee. A plenum branch is defined as the run of all pipe and fittings from the supply line tee outlet to the plenum nozzle(s). A duct branch is defined as the run of all pipe and fittings from the supply line tee outlet to the duct nozzle(s). Duct branch lines on risers greater than 75 inch perimeter can have a "tee" installed. Two separate duct branch lines are not required. An overlapping nozzle appliance branch is defined as the run of all pipe and fittings from the supply line tee outlet to the nozzle. A dedicated nozzle appliance branch is defined as the run of all pipe and fittings from the supply line tee outlet to the nozzle. Figure 34 -Distribution Piping 1. Duct Branch Line 2. Supply Piping 3. Hood Penetrations 4. Overlapping Branch Line 5. Dedicated Appliance Branch Line 6. Plenum Branch Line / / (-'- I " I I I l "-"-"-"-"-"-"-"-"-"-"-"-"- "-" I "-l I / "-..____L-,-/ 34 ~ I I I I ) Single Cylinder Nozzle and Piping Parameters A single cylinder supports up to 5 nozzles, 20 flow points'. Max supply line up to 42 feet to the first overlapping nozzle. Table 7 -Agent Distribution Piping Limitations for Single Cylinder System Pipe Section Max Pipe Length (ft) Max Supply Line to First Overlapping Nozzle 42 Overlapping Nozzle Appliance Branch 10 Dedicated Nozzle Appliance Branch 10 Notes: 1. One (1) tee allowed per appliance drop. 2. No more than two nozzles can be utilized for a single appliance drop. 3. Additional elbows are permitted on branch lines, provided linear pipe length is reduced by corresponding equivalent length (1 .3 ft per go0 elbow, 0.6 ft per 45° elbow). For example: a 3/8" steel elbow has an equivalent length of 1.3 ft. An appliance branch may use 4 elbows, provided the total linear pipe is reduced by 1.3 ft (e.g., from 5 ft to 3. 7 ft). Additional pipe cannot be added in lieu of fittings, as pipe volume limits could be exceeded. 4. Maximum 6 ft vertical rise of supply line above cylinder outlet. 5. Minimum 7 ft. of supply line to first overlapping nozzle. 6. If hoods are piped to the same TANK, the sum of piping between hoods plus distance to first overlapping nozzle should NOT exceed 42 feet. Dual Cylinder Nozzle and Piping Parameters A dual cylinder system supports up to 40 flow points and 10 nozzles. Dual cylinder can be piped in series or parallel. Max supply line up to 42 feet to the first overlapping nozzle. Table 8 -Agent Distribution Piping Limitations for Dual Cylinder System Pipe Section Max Pipe Length (ft) Max Supply Line to First Overlapping Nozzle 42 Overlapping Nozzle Appliance Branch 10 Dedicated Nozzle Appliance Branch 10 Notes: 1. One (1) tee allowed per appliance drop. 2. No more than two nozzles can be utilized for a single appliance drop. 3. Additional elbows are permitted on branch lines, provided linear pipe length is reduced by corresponding equivalent length (1.3 ft per go0 elbow, 0.6 ft per 45° elbow). For example: a 318" steel elbow has an equivalent length of 1.3 ft. An appliance branch may use 4 elbows, provided the total linear pipe is reduced by 1.3 ft (e.g., from 5 ft to 3. 7 ft). Additional pipe cannot be added in lieu of fittings, as pipe volume limits could be exceeded. 4. Maximum 6 ft vertical rise of supply line above cylinder outlet. 5. Minimum 7 ft. of supply line to first overlapping nozzle. 6. If hoods are piped to the same TANK, the sum of piping between hoods plus distance to first overlapping nozzle should NOT exceed 42 feet. 35 Nozzle Installation Distribution piping and nozzles are factory-installed. Verify that the nozzles and distribution network are installed in accordance with the design and installation parameters for all protected hazards, as set forth in this manual. NOTE: The TANK Fire Suppression extinguishing system design must be reviewed if any hazard changes have been made, including (but not limited to): appliance type, appliance sizes, appliance location, factory pre-piping or nozzles, plenum size or configuration, and duct size or configuration. 1. Ensure nozzles are securely installed. DO NOT OVERTIGHTEN. NOTE: Do not over-tighten or nozzles may be damaged. 2. Ensure all nozzle types, placement, and aim are in accordance with the limitations in this manual. Nozzles can be used to achieve proper aim on dedicated appliance protection nozzles only. 3. Refer to Figure 6 on page 8 for details on nozzle(s). 36 .. Gas Shut-Off Valves The electric gas valve is held open in the energized state, and closes when de-energized via the output relay of the control panel. A listed manual reset relay is required to ensure manual reset prior to fuel being restored in accordance to NFPA17A. Gas valves (Figure 35) are designed to shut off the flow of gas to the kitchen appliances in the event of fire system activation. Electric gas shutoff valves must be installed with an upstream strainer to prevent debris from prohibiting gas valve function. New pipe, properly reamed and cleaned of metal burrs, should be used. Proper care is needed to ensure that the gas flow is in the same direction as indicated on the gas valve and strainer. Do not over-tighten pipe connections. Apply pipe dope to the male threads only. If necessary, install a drip leg in the gas line in accordance with the Authority Having Jurisdiction (AHJ). 120V AC gas valves 3/4" -2" can be mounted with the solenoid in any position above horizontal. 120V AC gas valves 2-1/2" -3" must be mounted with the solenoid vertical and upright. The pipe must be horizontal. All 24V DC gas valves must be mounted with the solenoid vertical and upright. The pipe must be horizontal. Proper clearance must be provided in order to service the strainers. A minimum of 4" clearance distance must be provided at the base of the strainer. Figure 35 -Electric Gas Valve ---------DIM "F" --------- Electric Gas Valve -FLOW DIM "A" ,□IM "C" DIM "G" l DIM •a• ----I DIM "D" / \ / .. \/ 4" Minimum Clearance Table 9 -Gas Valve Details Gas Valve Strainer Size DIM"A" DIM"B" DIM"C" DIM"D" DIM"F" DIM"G" (ASCO) 8214235 4417K64 3/4" 6-15/16" 5-15/16" 4" 4-1/2" 11-15/16" 9-7/8" 8214250 4417K65 1" 6-15/16" 5-15/16" 4-7/8'' 5-3/16" 12-13/16" 10-11/16" 8214265 4417K66 1-1/4" 7-5/8" 6-3/8" 5-1/8" 5-15/16" 13-1/2" 12-1/16" 8214275 4417K67 1-1/2" 7-5/8" 6-3/8" 5-3/4" 6-3/16" 14-1/8" 12-5/16" 8214280 4417K68 2" 7-5/8" 6-3/8" 7-1/4" 7-13/16" 15-5/8" 13-15/16" 8214290 4417K69 2-1/2" 10-5/16" 8-1/16" 8-7/8" 9-7/8" 18-15/16" 18-5/8" 8214240 4417K71 3" 10-5/16" 8-1/16" 10" 10-15/16" 20-1/16" 19-11/16" 37 Fire Protection System Firestat The Firestat is a device installed in the riser of the hood, at the duct connection, that measures temperature. The standard temperature setting is 360°F. Depending on heat produced by appliance, a higher rated temperature Firestat will be required. If a temperature higher than the setpoint is sensed , the Firestat contacts will close and energize the electrical control board. The fire system will activate. The Firestat has 2 black wires and 2 white wires. These wires must be connected to the supervised loop. Use high-temperature wiring when installing Firestat components. Wago connectors (part number: 221- 412) must be used. Multiple sensors are wired in parallel in the supervised loop. The Firestat may be installed on the opposite side of the quick seal for access in the duct. Non-Solid Fuel Appliances (Rated 450°F) Non-solid fuel appliances rated for 450°F will not require additional firestats, regardless of the configuration and length of ductwork. Non-Solid Fuel Appliances (Rated 600°F) Non-solid fuel appliances rated for 600°F will require downstream detection if the duct run contains any horizontal section over 25 feet in length. Downstream detection should be installed at the end of a horizontal section. Duct layouts that include less than 25 feet of horizontal ductwork will not require additional detection. Solid Fuel Appliances (Rated 700°F) Solid fuel appliances produce effluents that can accumulate inside the duct, especially in long horizontal duct runs. Sparks from solid fuel appliances can travel into the ductwork and create fires that occur beyond the point where the hood riser Firestat can detect them. Additional downstream Firestats ensure that these duct fires are detected and the fire system actuates. Solid fuel applications require 600°F rated Firestats, and SOLO filters. Exhaust fan(s) used with solid fuel appliances must use a steel wheel. In addition to the 600°F rated Firestat, located in the hood riser, a second Firestat is required at the duct discharge for solid fuel applications when the ductwork exceeds 10 feet in length or contains horizontal runs. Even if the entire duct run is inaccessible, this additional Firestat is still needed. Mounting a Firestat in the fan may be an option. On duct runs longer than 50 feet, a third Firestat will be required somewhere in the duct run, ideally at the end of a horizontal run, if present. Duct runs longer than 100 feet will require additional Firestats, contact Factory Service Department for more information. NOTE: When additional Firestats are required, install in an accessible location near an access door, hood riser, or fan. The door will provide access to install, clean, and replace the Firestat when needed. If a PCU is equipped with electronic detection, PCU Firestats can serve as downstream detectors, if present. The temperature rating of the Firestat in the duct must always match the temperature rating of the Firestat in the riser. 38 3 Firestat Components 1. Hood Riser Firestat Figure 36 -Firestat Details Hood Riser Location 6 fu J 10 11 0 Downstream Duct Protection • Fenwal Part Number -12-F28021-32144-OT-360 -Normally Open, Close on Rise@ 360°F • Fenwal Part Number -12-H28021-12144-OT-600 -Normally Open, Close on Rise@ 600°F 2. Wiring -2 black wires/2 white wires. 3. Seal threads with Teflon Tape before installation 4. 1/2" NPT Quick Seal (Adapter Body) -Part Number Kit 32-00002 5. 1/2" NPT Quik Seal (Gasket) -Part Number Kit 32-00002 6. External Surface of hood/duct. 7. 1 1/8" -1 1/4" diameter hole. 8. 1/2" NPT Quik Seal (Lock Washer) -Part Number Kit 32-00002 9. 1/2" NPT Quik Seal (Nut) -Part Number Kit 32-00002 10. 1/2" flex conduit connector -Part Number A009088 11. Flex metallic conduit to ECP junction box (closest to the hood) -Part Number A0005719 12. Duct Protection Firestat • Fenwal Part Number 12-F28021-005360 -Normally Open, Close on Rise@ 360°F • Fenwal Part Number 12-H28021-005-0T-600 -Normally Open, Close on Rise@ 600°F 13. Extension Ring -Part Number 59361-1/2 14. Extension Ring Cover-Part Number 100-BW 39 Hood Riser Sensor Replacement The following instructions are for replacing a hood duct stat or fire stat located in the riser. NOTE: Make sure the fire system is deactivated and all controls are powered down before servicing the unit. Service should only be performed by trained personnel. 1. Locate faulty sensor in hood riser. Remove the hood filters to access from the hood plenum. 2. Determine the location of the sensor's lead ends. This will either be on the top of the hood, in the junction box which has conduit routed to the riser, or in the electrical control package that is mounted on the hood (if it is a stand-alone hood). 3. Access the sensor's lead ends and remove Wago connectors. Attach a fish tape (or pulling rope) to the lead ends. 4. Unscrew the sensor from the quick seal in hood plenum. Pull leads completely out, pulling the fish tape until exposed. 5. Attach replacement sensor to fish tape and pull back through conduit until lead ends are back in the original location. 6. Replace Wago connectors on the new sensor's lead ends. 7. Twist new sensor counterclockwise, 2-1/2 turns to pre-tension wires. Thread sensor in riser quick seal (using Teflon tape on threads). 8. Replace hood filters. 9. Power up the system to test functionality. Figure 37 -Sensor Replacement Bottom View Hood Plenum Filter Riser Sensor Hood 40 Top View Riser Front of Hood Electrical Control Package (Optional) Junction Box .. Fire Protection Manual Actuation Device Figure 38 -Activation Device The push/pull station (Figure 38) is a remote manual actuation device to activate the fire system. This remote manual actuation device (push/pull station) contains one set of normally open contacts and mounts to any standard single gang junction box. When the front button is pressed, the electrical connection to the fire system is completed, thus activating the fire system. The remote manual actuation device (push/pull station) should be mounted at a point of egress and positioned at a height determined by the Authority Having Jurisdiction (AHJ). This position is usually 10 to 20 feet from hood and 42 to 48 inches above the floor. Multiple remote manual actuation devices (push/pull stations) are acceptable to use in the fire system and are wired in parallel per the electrical schematic. The remote manual actuation device (push/pull station) is reset by twisting the push- button clockwise until the internal latch is released. The clear protective cover must be installed to protect the device from accidental activations. This cover is provided as part of the manual actuation device. Below are the part numbers for the devices and replacement parts (Table 10). Note: When connecting the wires to the push/pull station, do not twist the wire ends together. Insert each wire on the opposite side of the screw. Table 10 -Activation Device Part Numbers Part Description Part Number Push-Button with Clear Cover SS2031 ZA-EN Push-Button with Clear Cover and Horn SS2041 ZA-EN Red Junction Box with Deep Back for Surface Mount STI-KIT71101AR Normally Open Contact STl-10196 Normally Closed Contact STl-10198 Contact Housing Assembly SF-10197H Trouble Input Wiring Trouble contacts and supervision switches from each device should be connected to the trouble input of the building fire alarm panel to indicate a trouble condition. Figure 39 -Wiring Connection for Trouble Contact 1. Building Fire Alarm 2. CORE Control Panel Trouble Contact 3. End of Line Device 4. Building Fire Alarm -Trouble Input Wiring 41 Battery Backup Im portantl r The battery backup system requires that the batteries be changed every 2 years, from the date of fire system commissioning, maximum. Failure to do this will result in a void in product reliability and may cause severe damage to facility due to loss of fire protection. The fire protection system contains a battery backup. During a power loss, the "Fire System Activated" light will flash 11 times between pauses indicating the power loss. The batteries must be replaced every 2 years, from the date of fire system commissioning. Part number PS-1270-F2, two are required. Although the batteries are hot-swappable, which means they can be replaced while there is input power to the control, for your safety, all sources of power must be removed from the control before replacing the batteries. To replace the batteries, unplug the battery cable from the J 1 connector on the electrical board (PCBCORE). Then remove the retaining strap holding the batteries in place. Remove the batteries from the cabinet. Transfer the fuse and cable set from the old batteries to the new batteries being extremely careful to observe the RED and BLACK lead and terminal colors. Reinstall the batteries in the cabinet and reconnect the battery plug to J 1. The batteries are lead-acid type and are recyclable; please dispose of the old batteries properly. During extended periods of inactivity where the fire protection system will be without AC power for more than 2 days, such as a shutdown or natural disaster, it is best to decommission the fire system by disconnecting the batteries. This will prevent any damage to the batteries through complete discharge. When the system becomes active again, commission the system by reconnecting the batteries and allow the batteries to charge for 48 hours. Power Supply Adjustment To properly charge the batteries, the power supply must be adjusted to output 27.5V DC. This can be checked with an accurate digital voltmeter placed across Terminals H1 D and N1 D. To adjust the output voltage, place a small flat-bladed screwdriver into the yellow dial. Turn the dial clockwise, this will increase the voltage. 42 Figure 40 -Battery Backup Figure 41 -Power Supply + + DC 24-28V 60W DC. OK 24-e 28V Fire Protection System Printed Circuit Board The fire protection system printed circuit board (PCBCORE) is a microprocessor-based controller that provides all the necessary monitoring, timing, and supervision functions required for the reliable operation of the fire system. Under normal conditions, the "Fire System Activated" light is flashing one brief flash every 3 seconds, indicating the system is armed and ready. If a fault is detected anywhere in the system, an audible alarm will periodically sound, and the "Fire System Activated" light will flash a fault code to indicate the fault that was detected. This fault code consists of a series of flashes followed by a pause. Simply count the number of flashes between the pauses and refer to the chart below to find the cause of the fault. Any fault is extremely important and must be corrected and rectified immediately to ensure proper operation of the fire system. The connections for building fire panels are located at AL 1 and AL2 as dry contacts. Figure 42 -Printed Circuit Board 43 Connector Descriptions Note: Some connections may not be used dependent on system configurations. Connector J1 contains battery pack connections for battery charging and monitoring. Pin 1 -Battery Positive Connector J2 contains Supervised Sensor Loop connections Pin 1 -Start Positive Loop Pin 2 -Start Negative Loop Connector J3 contains Power Supply and Device connections Pin 1 and Pin 2 -Positive Input, Power Supply Pin 3 and Pin 4 -Negative Input, Power Supply Pin 5 -Positive Output, Gas Valve Solenoid Pin 6 -Positive Output, Surfactant Pump Pin 7 -Positive Output, Release Valve Solenoid Pin 8 and Pin 9 -24V DC Input, Shutoff Valve Supervision Connector J4 contains Power Supply and Device connections Pin 1 -Positive Input, Power Supply Pin 2 -Output, Panel Mounted Audible Alarm Pin 3 -Output, Panel Mounted LED Fire/Fault Indicator Pin 4-N/A Pin 5 -Drive Output, Cooking Equipment Disable Relay Pin 6 -Negative Input, Power Supply Pin 7-N/A :1 11 D Jl -, ~ L••J -<: 1 Pin 2 -Battery Negative J2 4 3 2 1 r••••J Pin 3 -Finish Negative Loop Pin 4 -Finish Positive Loop J3 1L-••··········••-J Pin 10-N/A Pin 11 -Drive Output, Fire Relay Pin 12 -Drive Output, 100% Relay Pin 13 -Drive Output, Trouble Relay Pin 14 -Drive Output, Wash Relay Pin 15 -Drive Output, Spare Relay Pin 16 -Drive Output, Auto-Man Relay J4 1L-••············~ Pin 8 -Input, Pump Prime/Reset Push Button Pin 9 -Input, Gas Cartridge/Pressure Switch Pin 10 -Input, Fan Switch Pin 11 -Input, Gas Valve Reset Push Button Pin 12 -Input, Door/Tamper Switch Pin 13 -Input, Test Mode Pin 14 -Modbus Network, Common Signal (C) Pin 15 -Modbus Network, Negative Signal (A) Pin 16 -Modbus Network, Positive Signal (B) 44 Connector J5 and J6 is for RJ-45 connections J5 J6 •c• • •• • •• A J •• J .B. •• ••1 • ••1 • MODBUS These two connections are for the Modbus Network. This network may be used by non-fire system related equipment to monitor operating conditions of the electrical (PCBCORE) board. Connector J7 Interlock Network connections l'-n ~ l!J u 0 <r • _J O::'.: u • w I-z:: ..--t 1----i Pin 1 -Interlock Network, Common Signal (C) Pin 3 -Interlock Network, Positive Signal (8) Pin 2 -Interlock Network, Negative Signal (A) Connector J8 Interlock Network connections JS o;r:o 1 • Factory Use Only Connector J9 Building Fire Alarm connections for a B J9 set of normally open dry contacts. These are provided for signaling a building fire alarm panel if a fire condition is present. All AL2 FIRE ALARM Pin 1 -Dry Contact Closure Pin 2 -Dry Contact Closure Connector J10 contains Supervised Sensor Loop J10 connections 4 3 2 1 [••••J Pin 1 -Start Positive Loop Pin 3 -Finish Negative Loop Pin 2 -Start Negative Loop Pin 4 -Finish Positive Loop 45 ELECTRICAL WARNINGII Disconnect power before installing or servicing control. High voltage electrical input is needed for this equipment. A qualified electrician should perform this work. Before connecting power to the control package, read and understand the entire section of this document. As-built wiring diagrams are furnished with each control package from the factory and are either attached to the door of the unit or provided with the paperwork packet. Electrical wiring and connections must be made in accordance with local ordinances and the National Electric Code, ANSI/NFPA70. Verify the voltage and phase of the power supply, and the wire amperage capacity is in accordance with the unit nameplate. ATTENTION: LOW-VOLTAGE DC OR SIGNALING WIRE SHOULD BE ROUTED IN SEPARATE CONDUIT FROM ALL AC VOLTAGE SOURCES. 1. Always disconnect power before working on or near this equipment. Lock and tag the disconnect switch or breaker to prevent accidental power-up. 2. There are multiple electrical connections required for this control. 120V AC should be wired to terminals H1 and N1. If the hood is equipped with a separate light circuit, 120V AC should power this circuit per the as-built schematic. H1 and N1 should not be connected to a shunt trip breaker. 3. Verify that the power source is compatible with the requirements of your equipment. The system wiring schematic identifies the proper phase and voltage of the equipment. 4. Before connecting the control package to a power source, verify power source wiring is de-energized. 5. Secure the power cable to prevent contact with sharp objects. 6. Do not kink power cable and never allow the cable to come in contact with oil, grease, hot surfaces, or chemicals. Release solenoid cables must not come in contact with hood surfaces. 7. If the control package is a wall-mount system, a duct mounted temperature sensor will need to be wired. The temperature sensor must be wired to terminal blocks, as indicated on the wiring schematic. 8. If the system contains additional firestats, they must be wired into the supervised loop. 9. If the control is a wall-mount system, the hood lights wiring will need to be wired to terminals "B" and "W." Verify connections on wiring schematic. 10. Before powering up the system, make sure that the interior of the control package is free of loose debris or shipping materials. 11. If any of the original internal wire supplied with the system must be replaced, it must be replaced with type THHN wire or equivalent. 12. All field-supplied wire for the optional fire system release solenoid or firestat must be high temp wire rated for 842°F minimum (#441601C6.FE9 White and #441601C6.FE0 Black). 13. The battery must be plugged into the connector labeled J1 on the electrical board (PCBCORE) after wiring is complete. 14. All gas appliances under the hood must shut down in the event of an AC power loss. All electric appliances will shut down on building power loss. 15. It is recommended to use Belden #6320UL, 18 Gauge, plenum-rated wire for the supervised loop that does not come in contact with the hood. It is recommended to use Belden #88760 for the fire system interlock network and CAT-5 for Modbus communications. 16. All exterior wiring connections to the PCU must be run inside liquid tight conduit. This includes the supervised loop and airflow switch wiring. IMPORTANT!: The battery backup for the fire protection system produces output power even when main power is disconnected from system. When performing major electrical service to the control, the battery backup must be disconnected then reconnected before commissioning. 46 Wire Ampacity Rating The load current rating and the over-current protection for conductor types shall not exceed 15 amperes for 14 AWG, 20 amperes for 12 AWG, and 30 amperes for 10 AWG aluminum and copper-clad aluminum after any correction factors for ambient temperature and number of conductors have been applied. Refer to Table 11. Table 11 -Copper Wire Ampacity@ 75°C Wire Size AWG Maximum Amps 14 15 12 20 10 30 8 50 6 65 4 85 Distance Limitations Wiring connections to remote fire protection system(s) must use shielded twisted pair wire. The maximum length of this connection is 1000 feet. Wire size is an important consideration when making the connections between the fire protection system control package and a gas valve. Refer to Table 12 for maximum wiring distance between the system and remote gas valve. Table 12 -Wiring Maximum Distance Wire Gauge Distance (Feet) 12 1049 14 660 16 414 18 260 20 164 22 103 24 64 Fire Alarm Contacts The fire protection system is equipped with normally open contacts that can be connected to the premise Fire Alarm Control Panel (FACP) (terminals AL 1 and AL2). Refer to Figure 43 for wiring reference. During a fire condition , the contacts will close and trigger the premise FACP to initiate a general fire alarm. Figure 43 -Fire Alarm Reference 1. Building Fire Alarm 2. Control Panel Fire Alarm Contact ~rr 3. End of Line Device 4. Alarm Input ~ ----jr@ I _J 47 Fire Group Fire Groups are for the purpose of using multiple CORE controlled fire systems and grouping specific fire systems together. This will allow the user the ability to assign different zones for independent activation. In order to set a fire group, you will need to set the CORE board DIP switches as shown in Table 13: Table 13 -Fire Group DIP Switch Position 6 7 Fire Group Number Open Open 1 Closed Open 2 Open Closed 3 Closed Closed 4 Note: Every panel with matching fire group settings (DIP switches 6 and 7) will activate simultaneously in a fire condition. Figure 44 shows an example of different zones on separate fire groups, but still connected via the interlock network. In the example, when 2 Fire groups (01 and 02) are assigned on the CORE boards, and if a fire condition exists in any one group, it will NOT activate the other fire group. However, both are connected to the same interlock network. • Fire Group 01 CORE board DIP switch setting will be set to: Switch 6 Open and Switch 7 Open. • Fire Group 02 CORE board DIP switch setting will be set to: Switch 6 Closed and Switch 7 Open. Refer to "Typical DIP Switch Arrangement" on page 57 for setting multiple CORE controlled fire systems. Figure 44 -Fire Group Reference Fire Group 2 48 Fire Group 1 Wired to Master CORE Wired to Master CORE Wired to Master CORE Fire Protection System Supervised Loops The supervised loops are integral to proper operation and activation of the Fire Protection System. All systems have two supervised loops; each loop consists of two conductors, one positive and one negative. One loop is dedicated to all sensors, while the other is dedicated to all manual actuation devices (push/pull stations). The supervised loop connections are located at the front edge of the hoods for accessibility. Connections beyond the hood, like the connections at the manual actuation device, must be made with a plenum-rated wire. It is recommended to use a two-conductor Belden 6320UL, 18 AWG, wire, or similar for these connections. Refer to Figure 45 for supervised loop details. 1. 2. 3. 4. Connections to the firestat will use two Wago connectors. One for an incoming loop and one for an outgoing loop. Flexible metallic conduit is used to route the wiring that connects the firestat to the remote loop junction box. Secure conduit to hood hat channel when possible. Figure 45 -Supervised Loop Connections Firestat Conduit Junction Box Wago Connector For connections on or above the hood, use Type MG or MGT wiring with Wago connectors. A Supervised Loop Connection kit is available to connect back to back or end to end hoods. This kit will come with the necessary hardware and wire. Table 14 -Supervised Loop Components Connection Kit Part Number Length Location SLPCON-03 3 Feet End to End Hoods SLPCON-05 5 Feet End to End Hoods SLPCON-10 10 Feet End to End and Back to Back Hoods SLPCON-15 15 Feet End to End and Back to Back Hoods SLPCON-20 20 Feet End to End and Back to Back Hoods High Temperature Supervised Loop Components Part Number Type MG Wire, White, 16 AWG 441601C6.FE9 Type MG Wire, Black, 16 AWG 441601C6.FE0 Wago Connectors 221-412 49 OPERATION The TANK Fire Suppression extinguishing system is electrically operated via the applicable fire alarm control panel. The system can be activated automatically via an electric thermal detector or manually via a remote manual actuator. The extinguishing system is electrically operated via the PCBCORE control board. The system can be activated automatically via a Firestat or manually via a remote manual actuator. Since the TANK Fire Suppression extinguishing system is electrically operated, the applicable fire alarm control panel requires AC input power with a battery backup system. Reference the applicable control panel manual for wiring and compatibility. When one of the system's Firestat(s) detectors senses a temperature hotter than its internal set-point (e.g., in the event of a hood fire), or when a remote manual actuation device (push/pull station) is pushed, an electric signal is sent to the tank-based fire protection release solenoid via the fire alarm control panel releasing circuit. The electric release solenoid is energized, allowing pressurization of the pneumatic actuator(s). The actuator's plunger(s) will depress into the tank valve body, releasing agent to flow to the hood duct, plenum, and appliance nozzles. When the fire extinguishing system is activated, the applicable fire alarm control panel simultaneously shuts down all gas and electric appliances under the protected hood(s), shuts down make-up air and/or exhaust where applicable, and activates the building fire alarm where applicable. The electrically operated fire system requires a battery backup system. In the event of a loss of building electrical power, all gas and electric appliances under the hood must be electrically interlocked to shut off. This is achieved via a gas valve relay and/or a shunt trip breaker. The battery backup will automatically energize upon a loss of power. The battery backup will monitor the fire system circuit for up to 24 hours and be able to operate the fire system circuit for a minimum of 30 minutes. Once power is restored, the battery will automatically recharge. A means of manual reset is required for shut-off devices to ensure manual reset prior to fuel or power being restored in accordance with NFPA 17 and NFPA 96. The electric gas shut-off valve is used in conjunction with a UL/ULC listed manual reset relay, refer to "Gas Shut-Off Valves" on page 37. Test Mode Overview The fire protection system has an integrated option for testing. This test mode, when active, will disable the release solenoid and prevent the fire extinguishing agent from spraying on the appliances. It will allow activation of the fire system, audible alarm, shunt trip breaker (if applicable), and shut down of appliances via gas valve reset relay. All additional PCBCORE controlled packages that are attached to the system must be in "Test Mode." This includes additional fire protection systems, Pollution Control Unit with CORE, and other hood-mounted CORE controlled protection systems. Please note that the appliances must be started before test mode is entered on any PCBCORE protection package for proper demonstration of this function. If the fire protection system is left in "Test Mode" for more than 15 minutes, the appliances will shut down. This is to prevent cooking operations from occurring while the appliances and ventilation system are not protected. 50 Reset Overview There are multiple actions required to reset the fire system. The following must be completed by a Certified Fire System Technician. 1. The duct firestat must be cooled below its internal set point. 2. The remote manual actuation device (push/pull station) must be reset by twisting the button clockwise until it resets. 3. Press the "Push To Reset Fire System" button. 4. Reset the pneumatic actuators (PKA, SVA), refer to "Disconnecting Service Tank/Re-arming System" on page 60. Note: The firestat must be cool, and the remote manual actuation device (push/pull station) must be reset for this button to work. The fire system must be re-commissioned per the manufacturer's recommendations and guidelines by an authorized fire system distributor and/or authorized service agent. After a fire, full inspection by a certified professional must be conducted prior to restarting the fire system. 1. LED Indicator 2. Alarm Speaker 3. Panel Latch 4. Reset Button 5. Test Mode/Fire System Armed Switch Figure 46 -Fire System Reset 0 •-------l 3 0 ~--l-------i 4 51 Appliance and electrical shut down is achieved via the applicable fire alarm control panel relay, in conjunction with UL/ULC listed enclosed industrial control equipment or magnetic contactors of appropriate rating. These must be used in conjunction with a UL/ULC listed manual reset relay, refer to Figure 47. All wiring is to be in accordance with the applicable manufacturer's instructions for the fire alarm control panel, gas shut-off valve, manual reset relay, and contractor supplied shut-off devices. All wiring must be in accordance to NFPA 70 and the Authority Having Jurisdiction (AHJ). When a building fire alarm system is present, the fire alarm control panel must be connected in accordance with the NFPA 72 such that the actuation of the TANK Fire Suppression extinguishing system also activates the fire alarm. Reference the applicable control panel manual for wiring and compatibility. Line Figure 47 -Reset Relay Ground Manual C Neutral Reset .Q X t5 0 Relay C CO Hot ::J -, Power Switch Contactor* Load (supplied (supplied by others) by others) * UL/ULC listed enclosed industrial control equipment or magnetic switch of appropriate rating. Contacts closed when coil is energized. 52 Fire Alarm Control Panel NC C NO TROUBLESHOOTING Table 15 lists out causes and corrective actions for possible problems with the system. Review this list prior to consulting the manufacturer. Table 15 -Fire Protection System Troubleshooting Problem Potential Cause Corrective Action Exhaust Fan is On and Supply Broken supply fan belt Replace fan belt. Fan will not Start Fire system not armed Fire system distributor must arm fire system. Fire System Activated Light On Fi re system is activated Verify fire is out and reset fire system. Audible Alarm is On Fire system is activated Verify fire is out and reset fire system. A fault code is flashing on the A fault has been detected in the Count the flashes and refer to "Fire System Activated" light Fire Protection System Table 16. Gas Valve does not Close Debris on gas valve seal Fully clean gas valve and strainer. Heat has activated the duct sensor. Remove heat source or let the system extinguish the fire. Duct sensor is hot Once heat source or problem is resolved, press reset button on the face of the electrical control Fire System will not Turn Off package. Reset remote push station once fire is out and press reset button Remote Manual Actuation Device on the face of the electrical control has been pushed package. Reset remote push station by twisting clockwise until reset. 53 Appliance Shutdown in Fault Conditions The Fire Protection System is equipped to shut down the appliances if a fault condition is present. Table 16 shows which fault condition affects the appliances' fuel and power sources, alarm muting, and local trouble relay . · Table 16 -Appliance Fault Conditions Gas Valve Shut Down Shut Down Shunt Trip Mute Local Number Breaker and UDS Kill Switch Alarm 4 Local of Fault Condition Trouble Flashes Local Networked Local Networked Hour Relay System System System System Reset Catastrophic Faults 2 Release Solenoid X X X X X CORE Pressure 3 Switch X X X X X 4 Auxiliary Fault X X X X X Microcontroller 5 Fault X X X X Critical Faults 7 Supervised Loop Fault X X X X X Important Faults 8 Ground Fault X 10 Battery Voltage Low X X 11 AC Power Failure X X X** X** X 12 Door Tamper Switch X 13 Test Mode X X X X 14 CORE Interlock X Fault on Hood in 15 Network X Fault on PCU in 16 Network X Local Alarm Muting Depressing the fire system reset button can mute the local alarm. This will disable the sounder for 4 hours under specific conditions. Table 16 shows which errors can be muted. It should be noted that the fault will not clear until the fault condition is corrected. Test Mode Test Mode allows the hood to be tested with operational appliances without discharging the system on the appliances. Once the appliances are started, test mode can be entered without the appliances shutting down for 15 minutes. However, once the fire system is activated, the shunt trip (electric appliances) and the gas valve will be locked out until test mode is deactivated. **During AC power failure, all gas appliances will be shut down. Electrical appliances will shut down on building power loss. 54 Supervised Loop Wiring Troubleshooting NOTE: Place the panel in test mode during diagnostic testing. Prior to troubleshooting, verify all CORE power supplies are set to 27 .5 volts. Check all supervised loop connections. Verify wiring is properly connected and secure. If any of the "Normal Operating Voltages" are out of range, there is an issue with that loop or associated components/wiring. Normal Operating Voltages Problem Potential Cause Corrective Action • Terminal 21 to CORE Power Supply(-)= 26.5V Open Supervised Loop Locate and repair • Terminal 21 to Terminal 22 = 26.5V between Terminals 21 and faulty wiring in the • Terminal 24 to Power Supply(-)= 24 21-24 supervised 26.5V loop. • Terminal 24 to Ground = 1.8V • Terminal 22 to CORE Power Locate and repair Supply(-)= 0V Open Supervised Loop • Terminal 23 to CORE Power between Terminals 22 and faulty wiring in the Supply(-)= 0V 23 22-23 supervised • Terminal 23 to Terminal 24 = 26.5V loop. • Terminal 101 to CORE Power Supervised Loop Fault Supply(-)= 26.5V Locate and repair • Terminal 101 to Terminal 102 = Open Supervised Loop faulty wiring in the 26.5V Push-Station (Terminals 101-104 supervised • Terminal 104 to CORE Power 101 and 104) loop. Supply(-)= 26.5V • Terminal 104 to Ground= 1.8V • Terminal 102 to CORE Power Supply(-)= 0V Open Supervised Loop Locate and repair • Terminal 103 to CORE Power faulty wiring in the Supply(-)= 0V Push-Station (Terminals 102-103 supervised • Terminal 103 to Terminal 104 = 102 and 103) loop. 26.5V *24V DC CORE Power Locate and repair Chassis Ground to CORE Power Supply (-) Wiring or faulty wiring in the Supply(-)= 24.4V 22-23 supervised Ground Components loop. Fault Locate and repair Chassis Ground to CORE Power **24V DC CORE Power faulty wiring in the Supply (+)= 2.7V Supply(+) Wiring or 21-24 supervised Components loop. * Components that may cause this fault are: Gas Valve, Surfactant Pump, Water Solenoid(s), Release Solenoid(s ). ** Components that may cause this fault are: 24V Relays, Trouble Relay (when energized), 24V LED Lights. NOTE: If an abnormal reading is present, disconnect potential components/wiring one at a time, while continuing to take readings, to pinpoint the source of the ground fault. 55 DIP Switch Settings When set from the factory (Figure 48), switches 1, 5, and 8 are in the Closed (On) positions. Switch 2, 3, 4, 6, 7 are in the Open (Off) position. This should be considered the default positions and should not be changed. Table 17 -DIP Switch Settings DIP Switch# Description DIP Switch Position Interlock Network Address 1 2 3 4 Closed Open Open Open 1 Open Closed Open Open 2 Closed Closed Open Open 3 Open Open Closed Open 4 Closed open Closed Open 5 Open Closed Closed open 6 1 through 4 Closed Closed Closed open 7 Open Open Open Closed 8 Closed Open Open Closed 9 Open Closed Open Closed 10 Closed Closed Open Closed 11 Open Open Closed Closed 12 Closed Open Closed Closed 13 Open Closed Closed Closed 14 Closed Closed Closed Closed 15 Open open open Open lh1s unit 1s not part of an interlock networK 5 l~et this switch to Closed (On) 1f this unrt has the highest address on the interlock networK. Otherwise, this switch must be Open (Off) 6 7 Fire Group Number 6 and 7 Open Open 1 Fire Group Closed Open 2 Open Closed 3 Closed Closed 4 8 !Setting switch 8 to its Closed (On) position connects a 120 Ohm terminating resistor to the interlock network. This switch must be Closed if this unit is at either physical end of the interlock network cable. Otherwise, it must be Open (Off). Figure 48 -DIP Switch 2 3 4 5 6 7 8 Each unit has a unique address based on the DIP switch 1-4 settings, 15 units max on a network. If address is O (all switches off), the unit will not accept or send any network traffic. The unit that has switch 5 set to on will be the "master" and will be in charge of polling all the units below it and waiting for a reply. The lack of 3 replies in a row will cause an "interlock network supervision fault." All units will be polled in a burst every 3 seconds. For all non-master units, the lack of being polled for 10 seconds will cause an "interlock network supervision fault." Any unit detecting a fire condition will broadcast the notification once every second for as long as the condition persists. When the Fire condition is cleared, 1 O notifications will be sent, one every second. Any unit detecting a supervisory fault will broadcast the notification every 2 seconds until the condition is cleared. When the supervisory fault condition is cleared, 10 notifications will be sent, one every 2 seconds. 56 Typical DIP Switch Arrangement Only One Fire Protection System Panel on the network: Core Board# DIP 1 DIP 2 DIP3 DIP4 DIPS DIPS DIP 7 DIPS #1 (Hood Master) Closed Open Open Open Closed Open Open Closed Two Fi re Protection System (or CORE) Panels on the network: Core Board# DIP 1 DIP2 DIP3 DIP4 DIPS DIP6 DIP7 DIPS #1 (2nd Hood Slave) Closed Open Open Open Open Open Open Closed #2 (Hood Master) Open Closed Open Open Closed Open Open Closed Two Fire Protection System (or CORE) Panels on the network: Core Board# DIP 1 DIP 2 DIP3 DIP4 DIP 5 DIPS DIP 7 DIPS #1 (PCU Slave) Closed Open Open Open Open Open Open Closed #2 (Hood Master) Open Closed Open Open Closed Open Open Closed Three Fire Protection System ( or CORE) Panels on the network: Core Board# DIP 1 DIP 2 DIP 3 DIP4 DIPS DIPS DIP 7 DIPS #1 (2nd Hood Slave) Closed Open Open Open Open Open Open Closed #2 (PCU Slave) Open Closed Open Open Open Open Open Open #3 (Hood Master) Closed Closed Open Open Closed Open Open Closed Four Fire Protection System (or CORE) Panels on the network: Core Board# DIP 1 DIP 2 DIP3 DIP4 DIPS DIPS DIP 7 DIPS #1 (2nd Hood Slave) Closed Open Open Open Open Open Open Closed #2 (PCU Slave) Open Closed Open Open Open Open Open Open #3 (2nd PCU Slave) Closed Closed Open Open Open Open Open Open #4 (Hood Master) Open Open Closed Open Closed Open Open Closed For additional configurations, refer to Table 17 for the electrical board (PCBCORE) DIP switch settings. The configurations above are shown with all electrical boards (PCBCORE) in the same Fire Group and may be configured differently, even if the control panels are on the same network. Every panel with matching fire group settings (DIP switches 6 and 7) will activate simultaneously in a fire condition. 57 INSPECTION AND TEST Once installation has been completed, the TANK Fire Suppression system must be checked for proper installation and operation before it can be put into service. Start-up/Test Procedure Preparing System for Test 1. Verify that all solenoid wires are secured and not touching hood. 2. Place the control panel in test mode and ensure there are no supervision faults. 3. Verify that the hood, duct & kitchen appliances have not changed (including type, dimensions & location) from the approved design. 4. Verify that all cylinder discharge outlets are connected to the system piping, refer to Figure 3 on page 6. 5. Verify that all cylinders are secured in their bracket(s). 6. Verify that a valve cap or supervisory pressure switch (optional) is installed on each secondary cylinder Schrader valve port. 7. Verify that nozzle caps are installed. Connecting Service Test Tank to the System Warning! If the PAK or SVAs are installed on the cylinder valve during the test, the cylinders will discharge. CAUTION!: Supplied Nitrogen Pressure Must be 25 psig Minimum to 350 psig Maximum. Refer to "COMPONENTS" on page 5 for component location and details. 1. Disconnect the Primary Actuator Kit (PAK) stainless steel hose from the primary cylinder valve. NOTE: When disconnecting or re-attaching primary hose, perform action quickly to minimize nitrogen loss. 2. Verify that the Supervisory Pressure Switches have activated. 3. Remove the PAK and any Secondary Valve Actuators (SVA) from their cylinder. Place PAK and SVAs in the ship/test position. Verify that the PAK and SVAs are securely mounted to the bracket. Refer to Figure 13 on page 12. 4. Connect the stainless steel hose from the PAK assembly to a Nitrogen Service Cylinder via the 1/4" refrigerant test hose with 1/4" male thread union. Refer to Figure 49. 5. Connect an additional 1/4" refrigerant test hose from the service port of the PAK assembly to the service port on the fire system distribution piping. 6. Verify that the pistons in the PAK and SVAs are in the set position. Refer to Figure 14 on page 12. 7. Verify all secondary actuator hoses are connected to the appropriate PAK or SVAs and are securely tightened. 8. Verify the actuation line plug is installed in the last actuator on the system (last SVA or PAK if there are no secondary cylinders). Verify the plug is tight. 9. Verify that the Supervisory Pressure Switch is installed securely on the PAK. Optional Feature: Secondary tanks may also have Supervisory Pressure Switches installed, verify all switches are properly secured to all secondary tanks. 10. Verify the primary actuator solenoid is in the de-energized state. Figure 49 -PAK Connection to Test Hose 1. 1 /4" Refrigerant Test Hose 2. 1 /4" Male to Male Union 3. PAK Connection Hose ~ rfJ ~~ 58 Test Procedure 1. Verify nozzle caps are in place. 2. Remove hood filters. This will expose the Firestat(s) and the duct and plenum drops. 3. Place testing balloons over all nozzles (appliance, duct, and plenum). 4. Turn the Nitrogen Service Cylinder on to pressurize the system. CAUTION!: Supplied Nitrogen Pressure Must be 25 psig Minimum to 350 psig Maximum. 5. Activation of the fire system may be initiated by two methods. • Method 1-Use a portable heat source to apply heat to the duct Firestat in accordance with the manufacturer's instructions. Please refer to applicable detector manufacturer's manual. Heat should activate the fire system, and nitrogen from the test cylinder should activate all fire system actuators and begin to fill the service balloons. The use of a torch or flame is strictly prohibited. • Method 2 -Lift the cover to the manual release station and "push" the manual release station button to activate the fire system. The manual release station can be re-set by twisting the push button in a clockwise motion. 6. Verify that the control panel has activated and that the audible alarm is sounding. 7. Ensure the PAK and all SVAs have actuated, with the piston in the fully extended and locked position. 8. Verify that there are no leaks in the actuation line. 9. Verify that the solenoid is in the energized state. 10. Verify that all balloons are filled. 11. Verify fuel to all appliances under the protected hood has shut off. 12. Verify the makeup air supplied internally to the hood has shut off. 13. Verify electric power shutdown. 14. If all of the above is confirmed, reset the control panel per "Reset Overview" on page 51. 15. Turn the Nitrogen Service Cylinder off. 16. Re-install all nozzle caps. Refer to "Nozzle Installation" on page 36. 59 Disconnecting Service Tank/Re-arming System 1. Relieve pressure in the primary actuator hose by slowly disconnecting the 1/4" refrigerant test hose from the Nitrogen Service Cylinder. 2. Relieve pressure in the actuation line by slowly disconnecting the 1 /4" refrigerant test hose from the PAK service port, as well as removing the 1 /4" plug from the last fire system actuator. 3. Disconnect the 1/4" refrigerant test hose from the fire system piping distribution port. 4. Test the locking function of each PAK and SVA by pushing firmly on the piston. The piston should remain in the actuated (extended) position. 5. Reset each PAK and any SVAs by depressing the spring-loaded pin on the piston and pushing the piston into the body of the actuator. NOTE: If a PAK or SVA fails to operate or cannot be properly reset, the unit must be replaced. Refer to "MAINTENANCE" on page 61 for replacement procedures. 6. If all of the above is confirmed, secure the 1/4" plug on the last fire system actuator. Verify all of the actuation lines between the PAK and SVA(s) are secure and tight. Place Schrader Valve caps onto service ports and tighten. 7. Install the PAK and any SVAs onto their respective cylinders. Refer to Figure 50. 8. Check all cylinder gauges to confirm proper pressure, refer to Table 1 on page 6. 9. Re-arm the control panel by placing the package in "armed mode." 10. Inspect the primary actuator hose O-ring. Replace O-ring (P/N 19020) if damaged or deformed. 11. Connect the primary actuator hose securely to the Schrader valve port on the primary cylinder. 12. Spray the primary charge hose connection with soapy water to check for leaks. 13. Verify that the Supervisory Pressure Switches have reset per the control panel manual instructions. Figure 50 -Set Position 1 . PAK in Set Position 2. SVA in Set Position NOTE: Tanks should never be filled in the field. 60 MAINTENANCE NOTE: It is the responsibility of the system installer to review system operation and owner obligations, and to provide any necessary literature to the owner at the time of system installation. This chapter contains the inspection and maintenance instructions for the TANK Fire Suppression extinguishing system. These procedures must be performed in accordance with NFPA 17 A and the National Fire Code of Canada as applicable. If problems arise, corrective action must be taken. Every Month (System Owner) Refer to the cylinder nameplate for proper inspection and maintenance instructions. Inspections are required to ascertain that the system is operable and that no changes have occurred, which would compromise the effectiveness of the system. A record of the monthly inspection is to be kept reflecting the date inspected, initials of the person performing the inspection, and any corrections required. If any discrepancies are noted while making this inspection, DO NOT CONTINUE OPERATING COOKING APPLIANCES. Immediately contact an authorized distributor for service and/or repair. The following procedure is to be performed by the Owner of the system on a monthly basis: Table 18 -Owner's Monthly Maintenance Checkbox Procedure Verify the extinguishing system is in its proper location Inspect all system components, agent distribution pipe, and conduit runs for physical damage and/or displacement. Inspect all nozzles caps are in place and intact. Check for possible obstructions to the discharge of the wet chemical. Inspect each Cylinder and Valve Assembly. The indicator on the pressure gauge should be in the "green" range. The cylinder should not show evidence of corrosion or damage. Verify that manual release stations are unobstructed and in clear view and are labeled for intended use. Verify all tamper seals are intact, and the system is in a ready condition. Verify the inspection tag or certificate is in place and current. Verify the hood, duct, and protected cooking appliances have not been replaced, modified, or relocated. 61 Every Six Months (Authorized Distributor) All systems shall be inspected and serviced semi-annually by an authorized distributor. 1. Place the control panel in test mode and ensure there are no supervision faults, refer to "Reset Overview" on page 51. 2. Disconnect the primary actuator hose from primary cylinder. Replace O-ring (P/N 19020). 3. Verify that the Supervisory Pressure Switches have activated per the control panel manual instructions. 4. Verify that the system design and installation are adequate to protect the hazard area and conform to the instructions in this manual. Check the following: • All equipment requiring fire protection within the hazard area is protected. • There have been no unauthorized alterations to the protected area or equipment, or to the wet chemical system. • All cylinder mounting brackets are securely fastened to the hood. • All cylinders are properly pressurized. Refer to Table 1 on page 6 for details. • Check hose connections with soapy water to check for leaks. • All nozzles are properly aimed, secured, and located within the proper distance from the protected equipment. Each nozzle should be clean and equipped with a cap. • All piping joints and pipe supports are securely fastened. • The pipe lengths, sizes, fittings, and material are as specified in this manual. • All wiring is in compliance with local codes. • All field wiring is free of ground fault or short-circuit conditions. • All system components and installation material are as specified in this manual. 5. Perform Start-up/Test Procedure. Refer to "INSPECTION AND TEST" on page 58. Every Twelve-Years The12-year maintenance is typically done in conjunction with the semi-annual maintenance. These procedures shall be performed in addition to the tests conducted at Semi-Annual intervals ("Every Six Months (Authorized Distributor)" on page 62). Agent Cylinders Each cylinder must be replaced every 12 years. For information on replacing cylinders, refer to "POST- DISCHARGE MAINTENANCE" on page 65. Actuation Hoses All actuation hoses must be hydrostatically tested (at 500 psi test pressure) or replaced every 12 years in accordance with NFPA 17 A. 62 Conditional Maintenance Replacing A Primary Actuation Kit If a PAK fails to operate during system testing, follow these steps to replace the PAK: 1. Ensure the primary actuation hose is not connected to the primary cylinder or a nitrogen pressure supply system. 2. Remove the supervisory pressure switch installed on the PAK. 3. If applicable, disconnect the secondary actuation hose from the PAK. 4. Loosen the PAK shipping bolts from the top of the bracket, slide the unit back and remove it from the bracket. 5. Loosen the shipping bolts on the new PAK. Slide the unit into the bracket. Tighten the shipping bolts to ensure the PAK is held firmly but can still be slid back for installation to the cylinder valve. 6. If applicable, remove the side plug on the PAK and install in the secondary actuation hose. 7. Install the supervisory pressure switch onto the new PAK. Replacing A Secondary Valve Actuator If an SVA fails to operate during system testing, follow these steps to replace the SVA: 1. Ensure the primary actuation hose is not connected to the primary cylinder or a nitrogen pressure supply system. 2. Disconnect any secondary actuation hose connecting the SVA to the PAK or other SVAs. 3. Loosen the SVA shipping bolts from the top of the bracket, slide the unit back and remove it from the bracket. 4. Loosen the shipping bolts on the new SVA. Slide the unit into the bracket. Tighten the shipping bolts to ensure the SVA is held firmly but can still be slid back for installation to the cylinder valve. 5. If applicable, remove the side plugs on the SVA and connect the SVA to any applicable secondary actuation hoses. 63 Mobile Kitchen Decommissioning/Commissioning Figure 51 provides details on components that require attention when decommissioning/commissioning a mobile kitchen. When the mobile kitchen is not in use for an extended period of time, follow the steps below: 1. Verify incoming power to the kitchen is OFF or DISCONNECTED. 2. Disconnect the battery connection from the CORE Board at connector J1 located inside the control package. Alternatively, you may remove the fuse (5 amp blade fuse) from the battery connector kit. 3. Disconnect the PAK and SVA(s) from the tank(s). 4. Place the PAK and SVA(s) in the disconnected position. When starting the mobile kitchen backup from an extended shutdown, follow the steps below: 1. Verify incoming power to the kitchen is OFF or DISCONNECTED. 2. Verify the PAK and SVA(s) are in the set position. Place the PAK and SVA(s) in the installed position. 3. Install the battery connection to the CORE Board at connector J1 . If the fuse (5 amp blade fuse) is removed, install fuse to the connector kit at the batteries. If a replacement connector kit is required, order part number-CORECONKIT12. If replacement batteries are required (12V, 7AH, .250 terminals, AGM), order part number -PS-1270-F2 (must order two). 4. Check the pressure gauge is in the "green" range. 5. Restore incoming power to the kitchen. 6. Refer to "Start-up/Test Procedure" on page 58 to finish start-up. Figure 51 -Actuator and Battery/Fuse Details CORE Board Battery Connector J1 Batteries and Connector Kit 1 ••-0•:B. D2u ~□• C24 R7 ~ Jl J3 ■ ~ L••J -< 1 PAK/SVA Installed Position PAK/SVA Disconnected Position \ j Valve Protection Plate ~.,,......._-----......,L............,~----i+--~ / Mounting Bolt Pressure ~~=-------=-.J Gauge ........ __ ·-·-______ .,.,,,., 64 Fuse PAK/SVA Set Position Piston in Set Position • I • POST-DISCHARGE MAINTENANCE General Information Liquid Fire Suppressant, the Aqueous Potassium Carbonate (APC) base wet chemical used in the TANK Fire Suppression extinguishing system, is non-toxic. However, any food or cooking oils that have been contaminated with wet chemical agent should be discarded. Refer to Safety Data Sheet (SDS). After any system discharge, it is best to clean the area as soon as it is safe to do so. Prolonged exposure of equipment to wet chemical can result in localized corrosion due to moisture in the air. Clean up should be completed within 24 hours of any system discharge. TANK Fire Suppression cylinders need to be replaced every 12 years, and after any system discharge. Appliance Cleanup No unusual cleanup procedure is required. The reaction of the wet agent and the grease is one of saponification, and it produces a foam that can be wiped off. After the appliances have completely cooled, the residue from the discharge may be cleaned up using a wet cloth or sponge. Ensure that all fuel and electric power to the area has been shut down. Wear rubber gloves and eye protection while cleaning. If skin or eyes come in contact with the agent, flush thoroughly with water. WARNINGI Do not disturb the foam until the cooking appliances, plenum, and duct have cooled sufficiently. Do not put water on hot grease as this will cause violent steaming and spattering. WARNING! APC wet agent is electrically conductive. To avoid electrical shock, de-energize all electric circuits to appliances, outlets, and wiring by disconnecting or turning off the electric power at the main fuse or circuit breaker box. Do not cleanup APC wet agent or touch electric appliances, outlets, power cords, or other wiring with electric power on. Cleaning Distribution System The TANK Fire Suppression extinguishing system must have all discharge piping and nozzles flushed out with water after any discharge, as detailed in the following procedures. Cleaning Nozzles 1. Remove all nozzles from the system. 2. Inspect each nozzle & filter and remove any debris. 3. Clean nozzle and strainer by flushing thoroughly with warm soapy water. Remove any foreign matter that could impede flow. 4. Run water through the nozzle tip to ensure the orifice is not clogged. 5. Thoroughly dry nozzles with dry air or nitrogen and set aside. 65 Flushing the Distribution Pipe Network Prior to starting the flushing procedure, inspect the complete pipe network, and replace any pipe or fittings that have been subjected to direct flame or excessive heating. The following procedure describes flushing the pipe network with a spare/test cylinder. The pipe network can also be flushed utilizing an external water supply if available. Flushing Procedure with Spare/Test Cylinder 1. Check the pressure gauge on each cylinder to ensure it has been depressurized. 2. Clean thoroughly with warm soapy water, and rinse with water. Dry thoroughly with dry air or nitrogen and set aside. 3. Disconnect the Primary Actuator Kit (PAK) stainless steel hose from the primary cylinder valve. 4. Remove all cylinders from the system. Refer to "Removing a Cylinder" on page 68. 5. Fill test cylinder(s) with water and pressurize. 6. Install a test cylinder for each removed cylinder. Refer to "Installing a Cylinder" on page 70. 7. Attach a suitable container (or hose to a container or other point of disposal) at each pipe outlet where a nozzle was installed to collect the water discharge. 8. Install the PAK. Refer to "Primary Actuator Kit (PAK)" on page 12. 9. Install the SVAs onto their respective cylinders. Refer to "Secondary Valve Actuator" on page 13. 10. Re-arm the control panel by placing the package in "armed mode." 11. Connect the primary actuator hose securely to the Schrader valve port on the primary cylinder. 12. Activate the system using the manual release station. 13. Remove containers or hoses from all nozzle location pipe outlets. 14. Remove test cylinders. 15. Connect a nitrogen service tank to system piping service port and blow out the discharge piping to remove all excess water. Disconnect the nitrogen service tank. 16. Install new cylinders at each location. Refer to "Installing a Cylinder" on page 70. 17. Re-install nozzles, ensuring that all nozzles are in the correct location and properly aimed. Refer to "INSTALLATION" on page 11 for nozzle placement and aim directions. 18. Complete the Start-up/Test Procedure. Refer to "Start-up/Test Procedure" on page 58. NOTE: Tanks should never be filled in the field. 66 -. "' Flushing Procedure with an External Water Supply 1. Check the pressure gauge on each cylinder to ensure it has been depressurized. 2. Clean thoroughly with warm soapy water, and rinse with water. Dry thoroughly with dry air or nitrogen and set aside. 3. Disconnect the Primary Actuator Kit (PAK) stainless steel hose from the primary cylinder valve. 4. Remove all cylinders from the system. Refer to "Removing a Cylinder" on page 68. 5. Attach a suitable container (or hose to a container or other point of disposal) at each pipe outlet where a nozzle was installed, and at each cylinder inlet supply tee, to collect the water discharge. 6. Connect the external clean water supply to the vent plug tee. 7. Turn on the external water supply and run for one minute. 8. Turn off external water supply. 9. Remove containers or hoses from all collection points. 10. Connect a nitrogen service tank to system piping service port and blow out the discharge piping to remove all excess water. Disconnect the nitrogen service tank. 11 . Install new cylinders at each cylinder location. 12. Re-install nozzles, ensuring that all nozzles are in the correct location and properly aimed. Refer to "Nozzle Installation" on page 36 for nozzle placement and aim directions. 13. Complete the Start-up/Test Procedure. Refer to "Start-up/Test Procedure" on page 58. Cylinder Maintenance TANK Fire Suppression cylinders need to be replaced every 12 years, and after any system discharge. WARNING! Never assume that a cylinder is unpressurized. Handle all cylinders as if they are pressurized until verified otherwise. Pressurized cylinders are extremely hazardous. When performing any cylinder maintenance procedure, the cylinder must be properly secured to a rigid structure capable of withstanding the full thrust that would result if the valve were to open inadvertently. Any time a cylinder assembly is unsecured, the anti-recoil plate must be installed on the valve outlet to provide a safe, controlled discharge in the event of accidental actuation. Failure to take proper precautions could result in death, serious personal injury and/or property damage. 67 Removing a Cylinder Follow these steps when removing a cylinder: 1. On the primary cylinder, disconnect the hose that connects the PAK with the cylinder. 2. Remove the mounting bolts connecting the PAK to the primary cylinder. Lift the PAK up and place the PAK into the bracket in the ship/test position. Ensure it is supported by the shipping bolts. 3. Install the Valve Protection Plate on top of the valve using the mounting bolts and 2 nuts. Refer to Figure 52. 4. Loosen the bolts holding the valve to the discharge adapter and cylinder bracket. 5. Loosen the bolts and remove the straps holding the cylinder in place. 6. Pull the cylinder out from the bracket. Immediately install the Anti-recoil cap onto the valve discharge outlet. 7. If secondary cylinders are present, remove the mounting bolts connecting the Secondary Actuators to the secondary cylinders. Lift the actuators up and place the actuators into the bracket. Ensure they are supported by the shipping bolts. Install the Valve Protection Plates on top of each secondary cylinder's valve using the mounting bolts and 2 nuts. Refer to Figure 52. 8. For each secondary cylinder, perform the following before moving to the next secondary cylinder: • Remove the Supervisory Pressure Switch from the cylinder valve if applicable. • Loosen the bolts holding the valve to the discharge adapter and cylinder bracket. • Loosen the bolts and remove the straps holding the cylinder in place. • Pull the cylinder out from the bracket. Immediately install the Anti-recoil cap onto the valve discharge outlet. Refer to Figure 52. Figure 52 -Installing Valve Protection and Anti-Recoil Plate Anti-Recoil Plate Cylinder r Assembly 68 --------- ,,.. . - Depressurizing a Cylinder WARNING! Failure to correctly secure the hose could result in death, serious bodily injury, and/or property damage. 1. Secure the cylinder in a chain vice, strap vice, or similar device. 2. Prepare high-pressure discharge hose with a spare nozzle on the end. 3. Remove the anti-recoil plate from the cylinder outlet and install the discharge adapter. 4. Install a ball valve onto the discharge adapter outlet. Refer to Figure 53. 5. Attach the discharge hose with nozzle to the ball valve outlet. 6. Attach the hose and discharge adapter assembly to the cylinder valve outlet. 7. Insert the opposite end of the hose into an appropriate container for the wet chemical agent. 8. Ensure that the hose is secure and will not come loose or separate from the container. 9. Install a Secondary Valve Actuator (SVA) onto the cylinder valve. 10. Connect the nitrogen service cylinder to one of the SVA ports, and an SVA plug in the opposite port. 11. Ensure that the ball valve on the discharge assembly is in the closed position. 12. Open the nitrogen supply, slowly increasing pressure until the SVA actuates, then shut off nitrogen supply. 13. Carefully open the discharge valve. 14. Monitor the discharge to prevent spillage and to ensure that the hose remains secure. 15. Control the rate of discharge via the ball valve. 16. If applicable, stop the flow and change containers. 17. When the discharge is complete, turn off the nitrogen service cylinder supply. 18. Check that the cylinder gauge indicates no pressure, and carefully depress the Schrader on the cylinder valve. Check for any possible flow/leakage of nitrogen. 19. Slowly disconnect the nitrogen supply, relieving pressure from the SVA. 20. Remove the SVA from the valve. 21. Remove the valve/siphon tube assembly by unthreading the valve counterclockwise from the cylinder. 22. Invert the cylinder to remove any residual wet chemical. 23. Clean the cylinder and threads with warm soapy water and rinse with clean water. 24. Blow out any residual moisture from the cylinder and threads with dry air or nitrogen. Figure 53 -Cylinder Discharge Assembly Cylinder Discharge Adapter 69 Attach Discharge Hose to this End. Installing a Cylinder All removed cylinders must be replaced with new (fully charged) or properly re-charged cylinders. Follow these steps to install a cylinder: 1. Lubricate a new O-ring with Parker Super O-Lube and install on the discharge adapter. 2. Remove the anti-recoil cap and place the cylinder into position, ensuring a tight seal with the discharge adapter. 3. Strap the cylinder onto the cylinder bracket. 4. Bolt the cylinder valve to the discharge adapter and cylinder bracket. Refer to page 12 and page 12 for details on installing the PAK and SVA. Rechecking the System After the inspections and procedures described previously in this section, the fire-suppression system is ready to be fully checked out before installation of the replacement wet chemical cylinders. 1. Follow the system commissioning and test procedures outlined in "Start-up/Test Procedure" on page 58. 2. Be sure to check the system for all modes of operation. 70 TANK FIRE SUPPRESSION SYSTEM PARTS Table 19 -System Components Description Part Number A/X Number TFS Cylinder Assembly, Filled & Pressurized 87-300001-001 A0030114 Bracket, TFS Cylinder TFS-UCTANKBRACKET N/A Discharge Adapter WK-283952-000 A0030115 O-Ring for Discharge Adapter WK-108019-000 A0030738 Primary Actuator Kit (PAK) 87-300030-001 A0030120 Primary Actuator Solenoid Valve, 24VDC 87-300031-001 A0030121 O-ring 1/4" Charging Hose 19020 A0034204 Secondary Valve Actuator (SVA) 87-120042-001 A0030124 Secondary Valve Actuator Hose 7" 87-120045-001 A0031516 Secondary Valve Actuator Hose 24" 87-120045-002 A0030125 Secondary Valve Actuator Hose 60" 87-120045-003 A0031517 Cylinder Supervisory Pressure Switch 87-300040-001 A0030126 Gas Shut-off Valve, 3/4" (ASCO) 8214235 A0024941 Gas Shut-off Valve, 1" (ASCO) 8214250 A0024937 Gas Shut-off Valve, 1-1/4" (ASCO) 8214265 A0024938 Gas Shut-off Valve, 1-1/2" (ASCO) 8214275 A0024939 Gas Shut-off Valve, 2" (ASCO) 8214280 A0024940 Gas Shut-off Valve, 2-1/2" (ASCO) 8214290 A0024936 Gas Shut-off Valve, 3" (ASCO) 8214240 A0024935 Table 20 -Maintenance Components Description Part Number A/X Number Valve Protection Plate WK-255096-000 A0030739 Anti-Recoil Plate WK-255681-000 A0030740 Discharge Adapter Kit (includes mounting flange) 83-844908-000 N/A Schrader Cap 87-300140-001 A0030130 Schrader Valve 87-300141-001 A0030515 SVA bolts 87-300152-001 A0030131 Table 21 -Service Parts (not supplied with system) Description Part Number A/X Number TANK Fire Suppression Service Kit TANK Fire Suppression-S-Kit -(Individual Parts Below) Low-Loss Fitting 1/4" Male to Male Thread Union U24 A0030896 Low-Loss Fitting 1/4" Straight Adapter Male to Female Thread NABS A0030898 1/4" Refrigerant Test Hose, 36" Long, Low-Loss Fittings NHD1436 A0030899 1/4" Refrigerant Test Hose, 60" Long, Low-Loss Fittings NHD1460 A0030900 Nitrogen Tank HP20 A0030901 Pressure Regulator GEN450F A0030902 Discharge Adapter Tank Locking Plate DA TAN KLOCK - 71 Start-Up and Maintenance Documentation START-UP AND MEASUREMENTS SHOULD BE PERFORMED AFTER THE SYSTEM HAS BEEN INSTALLED (Warranty will be void without completion of this form) Job Information Job Name Service Company Address Address City City State State Zip Zip Phone Number Phone Number Fax Number Fax Number Contact Contact Purchase Date Start-Up Date Cleaning and Maintenance Record Date Service Performed Factory Service Department I Phone: 1-866-784-6900 I Fax: 1-919-516-8710 72 -.. 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 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 1 O 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 I 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. 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 2. 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. 3. 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 1 W nozzle = one flow number • 50 in. (1270 mm) perimeter maximum • 16 in. (406 mm) diameter maximum DUCT SIZES UP TO 100 IN. (2540 mm) PERIMETER/ 32 IN. (812 mm) DIAMETER • One 2W nozzle = two flow numbers • 100 in. (2540 mm) perimeter maximum • 32 in. (812 mm) diameter maximum The chart below shows the maximum protection available from each duct nozzle. 3.0 Gallon 1.5 Gallon Description System System 2W Nozzle Maximum Maximum 100 in. (2540 mm) 100 in. (2540 mm) Perimeter Perimeter 1W Nozzle Maximum Maximum 50 in. (1270 mm) 50 in. (1270 mm) Perimeter Perimeter SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-2 REV. 11 2014-SEP-01 Duct Protection -Multiple Nozzle DUCT SIZES UP TO 135 IN. (3429 mm) PERIMETER - THREE FLOW OPTION • One 1 W nozzle and one 2W nozzle = three flow numbers • 135 in. (3429 mm) perimeter maximum • No round duct option available • Follow design table in Figure 4-2 to determine maximum module size for each nozzle 1W Module 2W Module Side A Side B Side B Side B Maximum Maximum Maximum Maximum in. (mm) in. (mm) in. (mm) w. (mm) - 4 (101) 60.0 (1524) 23.0 (584) 37.0 (939) 5 (127) 60.0 (1524) 23.0 (584) 37.0 (939) 6 (151) 59.5 (1511) 22.5 (571) 37.0 (939) 7 (177) 59.0 (1498) 22.0 (558) 37.0 (939) 8 (203) 58.5 (1485) 22.0 (558) 36.5 (927) 9 (228) 58.0 (1473) 21.5 (546) 36.5 (927) 10 (254) 57.0 (1447) 21.0 (533) 36.0 (914) 11 (279) 56.0 (1422) 20.5 (520) 35.5 (901) 12 (304) 55.5 (1409) 20.0 (508) 35.5 (901) 13 (330) 54.5 (1384) 19.5 (495) 35.0 (889) 14 (355) 53.5 (1358) 18.5 (469) 35.0 (889) 15 (381) 52.0 (1320) 18.0 (457) 34.0 (863) 16 (406) 51.0 (1295) 17.0 (431) 34.0 (863) 17 (431) 49.5 (1257) 16.0 (406) 33.5 (850) 18 (457) 47.5 (1206) 14.5 (368) 33.0 (838) 19 (482) 46.0 (1168) 13.5 (342) 32.5 (825) 20 (508) 43.5 (1104) 12.0 (304) 31.7 (805) 21 (533) 41.0 (1041) 10.0 (254) 31.0 (787) 22 (558) 38.0 (965) 7.5 (190) 30.5 (774) 23 (584) 33.5 (850) 4.0 (101) 29.5 (749) ◄ I Side B ► i I Side A I • • + ~ ~ FIGURE 4-2 006521 Example: Protection is required for a duct that has an "A" dimension of 8 in. (203 mm) wide and a "B" dimension of 55 in. (1397 mm) long. Referring to the table in Figure 2, if the "A" dimension is 8 in. (203 mm), the "B" dimension must not exceed 58.5 in. (1485 mm). In this example, the "B" dimension is 55 in. (1397 mm), therefore, this duct can be protected with a three flow application. R-102 Restaurant Fire Suppression Manual Read over from the 8.0 in. (203 mm) line on the table to the 1 W Module column. At that point, the chart shows that the "B" module length for the 1 W nozzle can be 22.0 in. (558 mm). Center the 1 W nozzle in that module. The 2W module can now be centered within the remaining module. R-102 Restaurant Fire Suppression Manual Duct Protection -Multiple Nozzle (Continued) DUCT SIZES GREATER THAN 100 IN. (2540 mm) PERIMETER • Ducts over 100 in. (2540 mm) perimeter may be modularized using 2W nozzles • No round duct option available • Follow the design chart to determine maximum module size for each 2W nozzle • When determining number of nozzles required, it is sometimes an advantage to check the chart using the shortest side as Side "A" and then recheck it using the longest side as Side "A." This comparison may reveal a need for a lesser quantity of nozzles one way versus the other way. When working with Chart 4-1, the quantity of nozzles deter- mined must be equally divided within the duct area. CHART 4-1 B in. SIDE "B" cm SIDE "A" in. CHART 4-2 25126 64166 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 Ts r 26 27 2!. 29 30 31 32 33 34 35 36 B 27128 29130 31 I 32 33134 69 I 71 74176 79181 84186 1 r r r r I 35136 37138 39140 41142 43144 45146 47148 49150 89191 94197 991102 1041107 1091112 1141117 1191122 1241127 r r r r r r 2 r - ...--w I I I I 5 SECTION 4 -SYSTEM DESIGN UL EX34 70 U LC EX34 70 2014-SEP-01 REV. 11 PAGE 4-3 When working with Chart 4-2, one half of the quantity of nozzles determined must be equally positioned in the top half of the area of the duct and the remaining half of the nozzles must be positioned in the bottom half of the duct area. Example: The duct to be protected has a Side "A" of 40 in. (1016 mm) and a Side "B" of 60 in. (1524 mm). Referring to the design chart, this duct requires four nozzles. One half of 4 = 2. Therefore, two nozzles must be equally positioned in each of the two duct areas. See Figure 4-3. 51 I 52 1301132 20 IN. (508 mm) SIDE "A" 53154 1351137 - I I 20 IN. (508 mm) 55156 57158 1401142 1451147 SIDE"B" 30 IN. (762 mm) 30 IN. (762 mm) • I • ) I 401N. -----------(1016mm) • l • J 60 IN. {1524 mm) ., FIGURE 4-3 006523 59160 61 I 62 63164 65166 67168 69170 71172 in. 1501152 1551157 1601163 1651168 1701173 1751178 1801183 cm 10 13 15 18 20 23 25 r Ta ...J 30 33 ..J 36 38 41 r 43 _.J 46 48 _j 51 53 56 r 58 61 64 3 66 69 71 r 74 I 76 I 79 I 4 81 r 84 5 86 6 89 6 7 91 NOTE: NOZZLE QUANTITIES LISTED IN CHART 4-2 MUST BE EQUALLY DIVIDED INTO EACH OF THE TWO DUCT MODULES. 36 _J 91 37 94 38 97 39 -r 99 J.Q... 2 4 _j 102 41 104 _R 6 107 43 --109 44 112 45 r r 114 ~ u ..J 117 47 r 119 48 I 122 006522 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-4 REV. 11 2014-SEP-01 Transition Protection Transitions are protected at a point in the transition where the perimeter or the diameter is equal to or less than the maximum size duct that can be protected. The nozzle(s) must be located in the center of the area at that point, or center of the module protected when more than one duct nozzle is required. Note: Nozzles to protect ducts with a transition that is more than 4 ft (1.2 m) in height, will be required to be positioned in the opening of the transition from the hood 2 to 8 in. (50 to 203 mm) into the opening using standard duct nozzle design parameters. See Figure 4-4. FIGURE 4-4 000174 Electrostatic Precipitator Protection Some restaurant ventilating ducts have an electrostatic precip- itator installed at or near the base. These precipitators are generally small and are used to aid in the cleaning of exhaust air. Ducts with precipitators located at or near the base can be protected using duct nozzle(s) above the precipitator and 1 /2N nozzle(s) for the precipitator. One 1/2N nozzle must be used ► for each cell being protected. This nozzle is stamped with 1/2N, indicating that it is a 1 /2-flow nozzle and must be counted as 1 /2 flow number. When protecting ducts equipped with precipitators, the duct nozzle(s) must be installed above the precipitator and aimed to discharge downstream. If the area above the precipitator is a duct, the nozzle(s) must be positioned according to duct protec- tion guidelines. If the area above the precipitator is a transition, the transition guidelines must be followed. R-102 Restaurant Fire Suppression Manual The 1 /2N nozzle must be centered 1 O to 26 in. (254 to 660 mm) below the precipitator and aimed to discharge at the center of each precipitator cell. However, if it is physically impossible to mount the nozzle at 1 O to 26 in. (254 to 660 mm) due to precip- itator placement, the nozzle may be mounted closer than 1 O in. (254 mm). See Figure 4-5. DUCT NOZZLE f NOZZLE FOR PRECIPITATOR PROTECTION • IF PHYSICALLY IMPOSSIBLE AT 10 TO 26 IN. (254 TO 660 mm), NOZZLE MAY BE MOUNTED CLOSER THAN 10 IN. (254 mm). FIGURE 4-5 000196 Note: For protection of Pollution Control Units (PCUs) or air scrubbers with or without ESPs, contact Technical Services for non-UL listed recommended application. R-102 Restaurant Fire Suppression Manual Plenum Protection The R-102 system uses the 1 W nozzle or the 1 N nozzle for plenum protection. The 1 W nozzle is stamped with 1 W and ► the 1 N 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 1 W 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 1 W nozzle can be used on single or V-bank filter arrangements.) See Figure 4-6. FIGURE 4-6 000197 When protecting plenums with the 1 W nozzle, two options of coverage are available: Option 1 : The 1 W 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 20 IN. (508 mm) ---....:.♦-MAXrUM t 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 1 W 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. NOZZLE TIP MUST BE WITHIN THIS AREA HORIZONTAL PROTECTION -OPTION 1 1 N NOZZLE SINGLE BANK PROTECTION FIGURE 4-8 000200 ► One 1 N nozzle will protect 1 O 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 FIGURE 4-9 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-6 REV. 11 2014-SEP-01 Plenum Protection (Continued) HORIZONTAL PROTECTION -OPTION 2 1W NOZZLE-"V" BANK PROTECTION One 1 W nozzle will protect 6 linear feet (1.8 m) of "V" bank plenum. The nozzle must be mounted horizontally, positioned 1 /3 the filter height down from the top of the filter. Nozzles can be located at 6 ft (1.8 m) spacings on longer plenums. The nozzle must be positioned 0-6 in. (0-152 mm) from the end of the hood to the tip of the nozzle. See Figure 4-10. 1WNOZZLE •--~k_U---J.._11_3(H) t 1--4 FT ---1-------,► (1.2m) MAXIMUM~ HEIGHT OF FILTER (H) TWO 1 N NOZZLES -"V" BANK PROTECTION FIGURE 4-10 006524 R-102 Restaurant Fire Suppression Manual For a plenum, either single or "V" bank, with a linear extension ► longer than 1 O ft (3.0 m), each bank may be protected using one ► 1 N nozzle every 10 ft (3.0 m) or less depending on the overall length of the plenum. See Figure 4-12. The nozzles may point in the opposite directions as long as the entire plenum area is ► protected, and the 10 ft (3.0 m) limitation is not exceeded. See Figure 4-13. The nozzle positioning shown in Figure 4-14 is not an acceptable method of protection because the plenum area directly under the tee is not within the discharge pattern of either nozzle. ► ► ► ► ► 30 FT (9.1 m) FIGURE 4-12 10 FT (3.0 m) / MAXIMUM 000206 ► Two 1 N nozzles will protect 10 linear feet (3.0 m) by 4 ft (1.2 m) wide of "V' bank plenum . The nozzles must be mounted in the ► ► plenum , 2 to 4 in. (50 to 101 mm) from the face of the filter, centered between the filter height dimension, and aimed down the length. The nozzle must be positioned 0-6 in. (0-381 mm) from the end of the hood to the tip of the nozzle. See Figure 4-11. ► ► ,, ' l-4FT(1.2m)-J MAXIMUM 000203 2-4 IN. (50-101 mm) FIGURE 4-11 FIGURE 4-13 000207 FIGURE 4-14 000208 R-7 02 Restaurant Fire Suppression Manual Appliance Protection The following pages detail types of appliance protection. Each design requires several factors: correct nozzle choice, correct nozzle height above hazard, correct nozzle location and correct aiming point. Fryer -Single Nozzle Protection 1. Design requirements for fryers are broken down into two types. A. FRYERS WITHOUT DRIPBOARDS If the fryer does not include a dripboard, measure the internal depth (horizontal dimension from front to back) and length of the frypot. B. FRYERS WITH DRIPBOARDS If the fryer includes any dripboard areas, measure both the internal depth (horizontal dimension from front to back) and length of the frypot portion, and then measure the internal depth and length of the overall hazard area including any dripboard areas. 2. Using Table, "Maximum Cooking Area Dimension -Single Nozzle Fryer Protection," determine which nozzle is needed to protect the fryer based on the maximum dimensions listed. A. If the fryer does not include a dripboard, use the maximum dimensions listed in the first column of the table to select the correct nozzle. B. If the fryer includes any dripboard areas, use both the maximum frypot dimensions in the first column of the table, and the maximum overall dimensions in the second column of the table to select the correct nozzle. None of the maximum dimensions in either column may be exceeded. 3. If either the maximum frypot or the overall sizes are exceeded, an additional nozzle(s) will be required. Refer to the multiple nozzle requirements. Example: A fryer with a dripboard. The inside of the frypot without the dripboard measures 7 8 in. in depth x 7 8 in. in length {457 mm x 457 mm) and the inside of the overall area includ- ing the dripboard measures 18 in. in depth x 24 in. in length (457 mm x 670 mm). From the Table "Maximum Cooking Area Dimension -Single Nozzle Fryer Protection," either the 3N or the 290 nozzle should be selected to protect the fryer, depend- ing on the maximum nozzle height above the fryer and the positioning requirements allowed. Refer to appropriate Figures. SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-7 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-8 REV. 11 2014-SEP-01 Fryer -Single Nozzle Protection (Continued) Maximum Area Dimensions -Single Nozzle Fryer Protection Max. Size Frypot Only Full or Split Vat 14 in. x 15 in. ► (355 mm x 381 mm) Full or Split Vat 14 in. x 15 in. ► (355 mm x 381 mm) Full or Split Vat 14 in. x 15 in. ► (355 mm x 381 mm) Full or Split Vat 14 1/2 in. x 14 in. ► (368 mm x 355 mm) ,,,,..--j-, f:: I ,; : '-r I I I I 1' I I 11 I I 11 I I 11 I I 11 I I 11 I I 11 I I II I I I FRYER WITHOUT DRIPBOARD Max. Size Overall With Dripboard Full or Split Vat 14 in. x 21 in. (355 mm x 533 mm) Full or Split Vat 14 in. x 21 in. (355 mm x 533 mm) Full or Split Vat 14 in. x 21 in. (355 mm x 533 mm) Full or Split Vat 14 1/2 in. x 26 1/2 in. (368 mm x 673 mm) ------T-----f,......-I .,,. ..... ,.......... ,.,.,t-' I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I Type of Nozzle 230 245 290 290 FRYER WITH DRIPBOARD NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOKING SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA. FIGURE 4-15 002280 R-7 02 Restaurant Fire Suppression Manual Nozzle Height Above Top of Fryer 27 in. to 47 in. (686 mm to 1193 mm) 20 in. to 27 in. (508 mm to 685 mm) 13 in. to 16 in. (330 mm to 406 mm) 16 in. to 27 in. (406 mm to 685 mm) FRYER WITHOUT DRIPBOARD Nozzle Location See Figure 4-15 and 4-16 See Figure 4-15 and 4-16 See Figure 4-17 See Figure 4-17 SPLIT VAT -------r----...... ---__ 1,---- Y' I : I I I I I I I I I I I I I I I I I I I I FRYER WITH DRIPBOARD NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOKING SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA. FIGURE 4-16 002283 R-102 Restaurant Fire Suppression Manual Fryer -Single Nozzle Protection (Continued) Maximum Area Dimensions -Single Nozzle Fryer Protection Max. Size Max. Size Frypot Only ► 14.5 in. x 16.5 in. ► (368 mm x 419 mm) 19.5 in. x 19 in. ► (495 mm x 482 mm) 19.5 in. x 19 in. ► (495 mm x 482 mm) 18 in. x 18 in. ► (457 mm x 457 mm) Overall With Dripboard 14.5 in. x 26.5 in. (368 mm x 673 mm) 19.5 in. x 25 3/8 in. (495 mm x 644 mm) 19.5 in. x 25 3/8 in. (495 mm x 644 mm) 18 in. x 27 3/4 in. (457 mm x 704 mm) Type of Nozzle 290 290 3N 3N 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 34 IN. (863 mm) MAXIMUM DIAGONAL DISTANCE BETWEEN NOZZLE AND CENTER OF HAZARD AREA 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. 002286 FIGURE 4-18 002287 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-9 (Continued) Nozzle Height Above Top of Fryer 16 in. to 21 in. (406 to 533 mm) 13 in. to 16 in. (330 to 406 mm) See Figure 4-18 25 in. to 35 in. (635 mm to 889 mm) ,r-, ..... ---1 ..... ,:..:, I I I I I I I I t I I I I I FRYER WITHOUT DRIPBOARD Nozzle Location See Figure 4-17 See Figure 4-17 See Figure 4-18 See Figure 4-19 ----r---..... .....1 ............ --r,-------: I I I I I I I I I 1 I I 11 I JI I I I I 11 I I I I I I I I I I I 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 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-10 REV. 11 2014-SEP-01 Fryer -Multiple Nozzle Protection Design Requirements: Fryers exceeding the coverage of a single nozzle can be divided into modules. Each module must not exceed the maximum area allowed for a single nozzle. However, when utilizing multi- ple nozzle protection, the longest side allowed for a fryer with dripboard can be used, regardless of whether the fryer has a dripboard or not. The maximum size fryer that can be modularized is 864 in.2 ► (55742 mm2). 1. Design requirements for multiple nozzle fryers are broken down into two types: A. FRYERS WITHOUT DRIPBOARD(S) If the fryer does not include a dripboard, measure the internal depth (horizontal dimension from front to back) and length of the frypot. Then, multiply the depth and length to obtain the area of the frypot in square inches. B. FRYERS WITH DRIPBOARD(S) If the fryer includes any dripboard areas, measure both the internal depth and length of the frypot portion, and then measure the internal depth and length of the overall hazard area including any dripboard areas. Determine the area of both the frypot and the area of the overall vat by multiplying corresponding depth and length dimensions. 2. Divide the frypot or overall vat into modules, each of which can be protected by a single nozzle, based on the maximum dimension and area coverage of the nozzle as specified in Table, "Maximum Cooking Area Dimension -Multiple Nozzle Protection." R-102 Restaurant Fire Suppression Manual A. If the module considered does not include any portion of the dripboard, use only the maximum frypot area and maximum dimension listed in the first column of the table to select the correct nozzle. B. If the module considered includes any dripboard areas, use both the maximum frypot area and dimension listed in the first column of the table, and the maximum overall area and dimensions listed in the second column of the table to select the correct nozzle. 3. None of the maximum dimensions in either column may be exceeded. If either the maximum frypot or the overall sizes are exceeded, the area divided into modules will need to be redefined with the possibility of an additional nozzle. Options For Modularizing Fryers The following Figure 4-20 shows approved methods of divid- ing (modularizing) fryers so that each section can be properly protected. Example: A fryer with a dripboard. The inside vat without the dripboard measures 18 in. in depth x 30 in. in length (457 mm x 762 mm) and the inside of the overall vat includ- ing the dripboard measures 24 in. in depth x 30 in. in length (610 mm x 762 mm). Because the fryer is 30 in. (762 mm) in length, it exceeds the coverage of a single nozzle. Dividing the length in half, each module now has an overall vat dimension of 24 in. in depth x 15 in. in length (610 mm x 381 mm). From the Table, "Maximum Cooking Area Dimension -Multiple Nozzle Fryer Protection," either the 3N or the 290 nozzle should be selected to protect each fryer module, depend- ing on the maximum nozzle height above the fryer and the positioning requirements allowed. Refer to appropriate Figures, 4-15 through 4-19. See additional examples in Appendix Section. AREA OF EACH FRY POT MODULE CANNOT EXCEED 324 IN.2 (20903 mm2) EACH MODULAR AREA. INCLUDING DRIPBOARD. MUST NOT EXCEED 497 IN.2 (32064 mm2) I I AREA OF EACH FRY POT MODULE --------...,.. CANNOTEXCEED MIDPOINT I MIDPOINT I + + I I I I DRIP BOARD I DRIP BOARD I EXAMPLE ONLY FRYER WITH DRIPBOARD 000214 DRIP BOARD EXAMPLE ONLY FRYER WITH DRIPBOARD 324 IN.2 (20903 mm2) AREA OF THIS MODULE (FRY POT PLUS DRIP BOARD)CANNOT EXCEED 497 IN.2 (32064 mm2) 000215 EXAMPLE ONLY FRYER WITHOUT DRIPBOARD 002296 FIGURE 4-20 R-102 Restaurant Fire Suppression Manual Fryer -Multiple Nozzle Protection (Continued) Maximum Area Dimension -Multiple Nozzle Fryer Protection Max. Size Module Frypot Only Full or Split Vat 21 in. x 210 in.2 (533 mm x 0.14 m2) Full or Split Vat 21 in. x 210 in.2 (533 mm x 0.14 m2) Full or Split Vat 21 in. x 210 in.2 (533 mm x 0.14 m2) 25 3/8 X 370.5 in2 (644 mm x 0.24 m2) Full or Split Vat 26 1/2 in. x 203 in.2 (673 mm x 0.13 m2) 25 3/8 X 370.5 in2 (644 mm x 0.24 m2) 27 3/4 X 324 in. 2 (704 mm x 0.21 m2) .,,-.... .,,.-- i<::::---/ f---r/ I I I I I I I I I I : I I FRYER WITHOUT DRIPBOARD Max. Size Module Overall With Dripboard Full or Split Vat 21 in. x 294 in.2 (533 mm x 0.19 m2) Full or Split Vat 21 in. x 294 in. 2 (533 mm x 0.19 m2) Full or Split Vat 21 in. x 294 in.2 (533 mm x 0.19 m2) 25 3/8 X 495 in2 (644 mm x 0.32 m2) Full or Split Vat 26 1/2 in. x 384 1/4 in.2 (673 mm x 0.25 m2) 25 3/8 X 495 in2 (644 mm x 0.32 m2) 27 3/4 X 497 in2 (704 mm x 0.32 m2) Type of Nozzle 230 245 290 290 290 3N 3N ,.,,...,.,,.,,.,,......-....... ...... _ ..... .,,,,.,...,,,-1'............. ' r<.... : ........ I -......_ .--1 , ...... , .... I : I I I I I I I I I I I I I i I I I 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. FRYER WITHOUT DRIPBOARD FIGURE 4-21 ,,,,-,...-.. ..... r<:_...-< -- 1 .... __ I I I I I 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. FIGURE 4-22 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 (635 mm to 889 mm) 34 IN. (864 mm) MAXIMUM DIAGONAL _,,:; NCE BETWEEN NOZZLE .-~'4 ND CENTER OF ~3: 1~;::::--AZARD AREA I "f ..... ._, I t---..._ 1 21 1n. (533 mm) I-- I MINIMUM --+----"....,._-+-...;-,c.-++-.....-..._ FRYER WITHOUT DRIPBOARD VERTICAL NOZZLE HEIGHT 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. >·--1 'r I : I I AIM POINT (DIAGONAL CENTER OF MODULE COOKING AREA) RIGHT-TO-LEFT CENTERLINE ~J FIGURE 4-23 AIM POINT (DIAGONAL CENTER OF MODULE COOKING AREA) 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 4-24 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. COVER MUST NOT INTERFERE WITH NOZZLE DISCHARGE ~ / 0 / / I 000011 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-7 02 Restaurant Fire Suppression Manual S1__ /'ii .,,.,,/ I .,,.,,.,,.,,.,, I / ' l FOR MINIMUM /.,,.,,.,, I / /.,,,,.,, .!' AND MAXIMUM NOZZLE HEIGHTS, REFER / .,,.,, I TO FRYER .,," NOZZLE ~.,,.,,_.,,_,,_,,_,,.,,_" _____ 1 _____ .....,._:]s 000071 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 Range Protection The R-102 system uses five different nozzles for the protection of ranges. Two of the design options require a one-flow nozzle and three of the design options require two-flow nozzles. NOTICE A 13 in. (330 mm) diameter wok pan is the largest wok size that can be protected on ranges. When protecting hot top ranges, the entire cooking surface must be protected. Range Protection 1N (1-Flow) Nozzle -High Proximity Application No Obstructions Single and multiple burner ranges can be protected using a 1 N ► nozzle. The nozzle is stamped with 1 N, indicating that this is a one-flow nozzle and must be counted as one flow number. When using this nozzle for range protection, the maximum length of the burner grates being protected with a single nozzle must not exceed 32 in. (812 mm) and the maximum area of the burner grates must not exceed 384 in.2 (24774 mm2) per nozzle. When protecting a range, the 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. I ~--~--~ \ I / \ I I 40 IN. T~-~\-,-/~ (1016 mm) , I 1 , - \ I 006539 FIGURE 4-27 10 IN. (254 mm) MAXIMUM 10 IN. (254 mm) MAXIMUM SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-13 I 32 IN. (812mm) MAXIMUM AIMING POINT FIGURE 4-28 SECTION 4 -SYSTEM DESIGN 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 I ~------1 -----t ii t ill I [iq:,~ I 140 IN. I I (1016 mm) I MINIMUM I I I HEIGHT I I OF 245 I I NOZZLE I TW I I + NOTICE NOZZLE TIP 000236 FIGURE 4-29 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. R-102 Restaurant Fire Suppression Manual 245 NOZZLE TIP LOCATION CENTER OF COOKING SURFACE OR 11 3/8 IN. (288 mm) MAXIMUM FROM CENTERLINE OF NOZZLE TO CENTER OF ANY BURNER GRATE 245 NOZZLE TIP LOCATION CENTER OF COOKING SURFACE OR 11 3/8 IN. (288 mm) MAXIMUM FROM CENTERLINE OF NOZZLE TO CENTER OF ANY BURNER GRATE COOKING AREA mLm COOKING mm ___ AREA COOKING AREA 000766 FIGURE 4-30 R-102 Restaurant Fire Suppression Manual Range Protection 260 (2-Flow) Nozzle -Medium Proximity Application No Obstructions 30 in. to 40 in. (762 mm to 1016 mm) above the cooking surface. The medium proximity application uses the 260 nozzle. ► The nozzle is stamped with 260 indicating this is a two-flow nozzle and must be counted as two flow numbers. One 260 nozzle will protect a cooking area of 768 in.2 (49548 mm2) with a maximum dimension of 32 in. (812 mm). When using this nozzle for range protection, the nozzle must be pointed vertically down and positioned as shown in Figures 4-31 and 4-32. 260 NOZZLE TIP LOCATION CENTERLINE OF COOKING SURFACE q_t t I 401N. I ll I (1016 mm) MAXIMUM HEIGHT OF 260 NOZZLE TIP 1 so IN. I (762 mm) MINIMUM I I HEIGHT I I OF 260 NOZZLE lr1P : i 000236 FIGURE 4-31 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-15 COOKING AREA [~s1m COOKING m m, ______ AREA 260 NOZZLE TIP LOCATION CENTER OF COOKING SURFACE OR 1 0 IN. (254 mm) MAXIMUM FROM CENTERLINE OF NOZZLE TO CENTER OF ANY BURNER GRATE 260 NOZZLE TIP LOCATION CENTER OF COOKING SURFACE OR 10 IN. (254 mm) MAXIMUM FROM CENTERLINE OF NOZZLE TO CENTER OF ANY BURNER GRATE COOKING AREA FIGURE 4-32 NOTICE Four burner grates shown in Figure 4-32. For single or double burner grates, locate nozzle at center of cooking surface. 000766 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-16 REV. 11 2014-SEP-01 Range Protection 1 N (1-Flow) Nozzle -Low Proximity Application 15 in. to 20 in. (381 mm to 508 m) above the cooking surface. The low proximity 1-flow nozzle application for the protection of ranges requires the 1 N nozzle. ► The nozzle is stamped with 1 N indicating that it is a one-flow nozzle and must be counted as one flow number, When using the 1 N nozzle for low proximity range protection with or without obstruction, the maximum length of the burner grates being protected must not be exceed 24 in. (609 mm) length, aimed along a centerline to a point 20 in. (508 mm) from the end of the length, protecting a maximum width of 18 in. (457 mm). When protecting a range, the 1 N nozzle must be located a maximum of 9 in. (228 mm) from each burner grate centerline and must be positioned above the edge of the hazard area to be protected. The 1 N nozzle tip must be positioned at or below the obstruc- tion, if present. The protected area begins at the point straight down from the nozzle tip. The nozzle can be placed at the side of the range aimed either left or right, or can be placed in the front or back of the range. See Figures 4-33 and 4-34 for nozzle location details. '-,.11~ ~ l ~"-1 ,_ I " 15 -20 IN. I ·, (381 -508 mm) : ·,, I 201N. ~ r-(508 mm) ~I 0 0 0 0 007924 PROTECTED AREA AIM POINT 20 IN. (508mm) 241N. __ (609mm) AIM POINT FIGURE 4-33 18 IN. (457 mm) 007925 FIGURE 4-34 R-7 02 Restaurant Fire Suppression Manual Range Protection Two 290 (2-Flow) Nozzles -Low Proximity Application 15 in. to 20 in. (381 mm to 508 mm) above the cooking surface. The low proximity 2-flow application requires the use of two 290 nozzles. ► Both nozzles are stamped with 290 indicating they are two flow nozzles and must be counted together for a total of four flow numbers. Two 290 nozzles will protect a cooking area of 1008 in.2 (65032 mm2) with a maximum dimension of 36 in. (914 mm). When using two of these nozzles for low proximity range protec- tion, the nozzles must be positioned along the cooking surface perimeter to 1.5 in. (38 mm) inside the perimeter, and aimed at a 45° angle along the longitudinal centerline of the range. See Figures 4-35 and 4-36. r 290 NOZZLE TIP -LOCATION O -1.5 IN. (0-38 mm) 45, ~I IN FROM EDGE OF ~ I COOKING SURFACE 15 IN. TO 20 IN. 11 (381 to 508 mm) I I MAXIMUM 11 ! II [_ 1 00000 290 NOZZLE TIP LOCATION 0 -1.5 IN. (38 mm) IN FROM EDGE OF COOKING SURFACE -- 290 NOZZLE TIP LOCATION 0 -1.5 IN. (38 mm) IN FROM EDGE OF COOKING SURFACE 7 r A.,. I~ I I -I I 15 IN. TO 20 IN. I (381 to 508 mm) I I MAXIMUM I I ! 002276 FIGURE 4-35 290 NOZZLE TIP LOCATION CENTER OF COOKING SURFACE ± 2 IN. (50 mm) 000240 COOKING AREA 290 NOZZLE TIP LOCATION CENTER OF COOKING SURFACE ± 2 IN. (50 mm) FIGURE 4-36 R-102 Restaurant Fire Suppression Manual Range Protection (With or Without Back Shelf/Obstruction) When this type of hazard is equipped with a back shelf or other similarly sized obstruction located above the range top, two protection options are available: One requires a 1 F nozzle and the other option requires a 260 nozzle. Range Protection 1 F (1-Flow) Nozzle (With or Without Back Shelf/Obstruction) Single and multiple burner ranges can be protected using a ► 1 F nozzle. The nozzle is stamped with 1 F indicating that it is a one-flow nozzle and must be counted as one flow number. When using the 1 F nozzle for range protection with or without back shelf or other similarly sized obstruction, the maximum length of the burner grates being protected must not exceed 28 in. (711 mm) and the maximum area of the burner grates must not exceed 336 in.2 (21677 mm2). See Figure 4-37 for nozzle location details. 1F NOZZLE (! 40-48 IN. I (1016 -1219 mm) j 12 IN. (304 mm) MAXIMUM I I SHELF OR OTHER SIMILARLY SIZED OBSTRUCTION CAN OVERHANG BURNER(S) BY A MAXIMUM OF 11 IN. (279 mm) 1F NOZZLE LOCATED OVER FRONT EDGE OF BURNER GRATE AND ORIENTED SO NOZZLE TIP FLATS ARE PARALLEL WITH BURNER GRATE FRONT TO REAR CENTERLINE AND SHALL BE AIMED AT THE CENTER OF THE COOKING SURFACE. FIGURE 4-37 000236 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-17 Range Protection 260 (2-Flow) Nozzle (With or Without Back Shelf/Obstruction) Single and multiple burner ranges can be protected using a 260 ► nozzle. The nozzle is stamped with 260 indicating that it is a two-flow nozzle and must be counted as two flow numbers. When using the 260 nozzle for range protection with or without back shelf or other similarly sized obstruction, the maximum length of burner grates being protected must not exceed 32 in. (812 mm) and the maximum area of the burner grates must not exceed 384 in.2 (24774 mm2). Nozzle must be located on the front edge of the burner grates and aimed at a point 1 O in. (254 mm) from the back edge of the burner grates. Nozzle must be mounted 30 to 40 in. (762 to 1016 mm) above the hazard surface. See Figure 4-38. 260 NOZZLE ~ r ! 30-40 IN. I (762 -1016 mm) I I I SHELF OR OTHER SIMILARLY SIZED OBSTRUCTION CAN OVERHANG BURNER(S) BY A MAXIMUM OF 11 IN. (279 mm) FIGURE 4-38 000236a SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-18 REV. 11 2014-SEP-01 Griddle Protection 1 N (1-Flow) Nozzle -High Proximity Application The R-102 system uses four different nozzles for the protection of griddles. One of the applications requires a 1-flow nozzle and three of the applications require a 2-flow nozzle. High Proximity Application: 35 in. to 40 in. (889 to 1016 mm) above the cooking surface. This high proximity application uses the 1 N nozzle. ► The nozzle is stamped with 1 N indicating this is a one-flow nozzle and must be counted as one flow number. One 1 N nozzle will protect a maximum cooking area of 1080 in.2 (69677 mm2) with the maximum longest side of 36 in. (914 mm). When using this nozzle for griddle protection, the nozzle must be positioned along the cooking surface perimeter to a maximum of 2 in. (50 mm) inside the perimeter, and aimed to the midpoint of the cooking surface. See Figure 4-39 and 4-40. NOTICE When using this type of griddle protection, only five flow numbers are allowed on a 1.5 gal (5.7 L) system and only 11 flow numbers are allowed on a 3 gal (11.4 L) system. I ♦ r t MIDPOINT OF 7 I COOKING SURFACE I I ✓ I I I I I ---,_ I L ________ lJ + I 1 N NOZZLE LOCATED ALONG COOKING SURFACE EDGE - ANY SIDE OF GRIDDLE SURFACE WITHIN 0 -2 IN. (0 -50 mm) OF COOKING SURFACE EDGE. NOZZLE MUST BE AIMED AT MIDPOINT OF COOKING SURFACE. FIGURE 4-39 000241 I I NOZZLE LOCATION I t o -2 IN. (0 -50 mm) 1 I INSIDE PERIMETER 40 IN. _1 1-OF COOKING SURFACE (1016 mm) I I ' I I MAXIMUM I I / I HEIGHT : : / ]P---.-t ~2,~;LE TIP 11 /fl----J I I / I I 35 IN. (889 mm) I I I / I I MINIMUM I I / I I HEIGHT EDGE I I I I OF 1 N OF -I I / I I NOZZLE TIP COOKING I I I SURFACE I I I I t FIGURE 4-40 000243 R-102 Restaurant Fire Suppression Manual Griddle Protection 290 (2-Flow) Nozzle -High Proximity Application Option 1 -Nozzle Center Located 30 in. to 50 in. (762 mm to 1270 mm) above the cooking surface. This high proximity application uses the 290 nozzle. ► The nozzle is stamped with 290 indicating this is a 2-flow nozzle and must be counted as two flow numbers. One 290 nozzle will protect a maximum cooking area of 720 in.2 (46451 mm2) with a maximum dimension of 30 in. (762 mm). When using this nozzle for high proximity applications, the nozzle must be positioned within 1 in. (25 mm) of the center of the cooking surface and pointed vertically down. See Figure 4-41 and 4-42. I I CENTER LINE OF GRIDDLE t SURFACE ± 1 IN. (25 mm) IN ANY DIRECTION t 50 IN. t (1270mm) MAXIMUM HEIGHT ----------OF290 t NOZZLETIP 30 IN. I (762 mm) MINIMUM HEIGHT OF 290 NOZZLE TIP l , A V' ( t. FIGURE 4-41 COOKING AREA -- NOZZLE LOCATION---+------.t r , L .a 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 1 IN. (25 mm) MAXIMUM r COOKING AREA 000244 FIGURE 4-42 000773 R-102 Restaurant Fire Suppression Manual Griddle Protection 260 (2-Flow) Nozzle -High Proximity Application Option 2 -Nozzle Perimeter Located 30 in. to 50 in. (762 mm to 1270 mm) above the cooking surface. This high proximity application uses the 260 nozzle. ► The nozzle is stamped with 260 indicating this is a two-flow nozzle and must be counted as two flow numbers. One 260 nozzle will protect a maximum cooking area of 1440 in.2 (92903 mm2) with a maximum dimension of 48 in. (1219 mm). When using this nozzle for griddle protection, the nozzle must be positioned along the cooking surface perimeter to 2 in. (50 mm) inside perimeter, and aimed at the center of the cooking surface. See Figure 4-43 and 4-44. I I NOZZLE LOCATION t I I O -2 IN. (0 -50 mm) 1 I INSIDE PERIMETER 50 IN. -: :-OF COOKING SURFACE I I (1270 mm) I I / I I MAXIMUM !! ;h~!~t,e I I / I I 30 IN. (762 mm) I I / / I I MINIMUM I I / I I HEIGHT EDGE I I I I OF 260 OF -I II / 1 I NOZZLE TIP COOKING I I I SURFACE I I I I t 000243 FIGURE 4-43 000243 COOKING AREA -I ♦ r---------~ t MIDPOINT OF 7 I COOKING SURFACE I I ✓ I COOKI I I AREA I AIM POINT I j --1-♦ I L _________ _j NG + I 260 NOZZLE LOCATED ALONG COOKING SURFACE EDGE ANY SIDE OF GRIDDLE SURFACE WITHIN O -2 IN. (0 -51 mm) OF COOKING SURFACE EDGE. NOZZLE MUST BE AIMED AT MIDPOINT OF COOKING SURFACE. FIGURE 4-44 000241 SECTION 4 -SYSTEM DESIGN UL EX34 70 U LC EX34 70 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 290 indicating this is a two-flow nozzle and must be counted as two flow numbers. One 290 nozzle will protect a maximum cooking area of 1440 in.2 (92903 mm2) with a maximum dimension of 48 in. (1219 mm). When using this nozzle for griddle protection, the nozzle must be positioned along the perimeter to 2 in. (50 mm) inside perimeter, and aimed at the center of the cooking surface. See Figure 4-45 and 4-46. I COOKING AREA I • r-r-~;-E;-0-;---7 I COOKING SURFACE I I / I COOK I / I AREA I I l --I-AIM POINT ♦ I L _________ _j ING t I 290 NOZZLE LOCATED ALONG COOKING SURFACE EDGE ANY SIDE OF GRIDDLE SURFACE WITHIN O -2 IN. (0 -50 mm) OF COOKING SURFACE EDGE. NOZZLE MUST BE AIMED AT CENTER OF COOKING SURFACE. FIGURE 4-45 000241 I I NOZZLE LOCATION j t I I o -2 IN. (0 -51 mm) I I I INSIDE PERIMETER I 30 IN. -: '-OF COOKING SURFACE I I (762 mm) I I I I MAXIMUM / I HEIGHT l / h ~~iz~ETIP I / I I 20 IN. (508 mm) I I / I I MINIMUM I / I I HEIGHT I I OF 290 I / I ~ZZLE TIP I ll~ ♦ "' t------i-------1 EDGE OF COOKING SURFACE FIGURE 4-46 000243 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-20 REV. 11 2014-SEP-01 Griddle Protection 2120 (2-Flow) Nozzle -Low Proximity Application Option 2b -Nozzle Perimeter Located (Continued) 1 o in. to 20 in. (254 mm to 508 mm) above the cooking surface. The low proximity application uses the 2120 nozzle. ► The nozzle is stamped with 2120 indicating this is a two-flow nozzle and must be counted as two flow numbers. One 2120 nozzle will protect a maximum cooking area of 1440 in.2 (92903 mm2) with a maximum dimension of 48 in. (1219 mm). When using this nozzle for griddle protection, the. no_zzle m~st be positioned along the perimeter to 2 in. (50 mm) inside p~nm- eter, and aimed at the center of the cooking surface. See Figure 4-47 and 4-48. J I NOZZLE LOCATION I I t o -2 IN. (0 -51 mm) I I I INSIDE PERIMETER I 20 IN. -.I i_ OF COOKING SURFACE f I (508 mm) t , I I MAXIMUM / I HEIGHT /z----J~6~~TIP / l : 10 IN. (254 mm) l I / I I MINIMUM / I I HEIGHT I I OF 2120 / f I NOZZLE TIP I I • 000243 EDGE OF COOKING SURFACE FIGURE 4-47 000243 I -COOKING AREA I I • I ' r7--------7 I g~~~~~Go;URFACE I I / I COOK ING AREA I / I l I I ~i--f-AIM POINT • I L ________ _J I 2120 NOZZLE LOCATED ALONG COOKING SURFACE EDGE ANY SIDE OF GRIDDLE SURFACE WITHIN O -2 IN. (0 -51 mm) OF COOKING SURFACE EDGE. NOZZLE MUST BE AIMED AT CENTER OF COOKING SURFACE. FIGURE 4-48 000241 R-7 02 Restaurant Fire Suppression Manual Griddle Protection 2W (2-Flow) Nozzle -Low Proximity Application Option 2c -Nozzle Perimeter Located (Continued) 1 o in. to 20 in. (254 mm to 508 mm) above the cooking surface. The low proximity application uses the 2W nozzle. ► The nozzle is stamped with 2W indicating this is a two-flow nozzle and must be counted as two flow numbers. One 2W nozzle will protect a maximum cooking area of 1080 in.2 (69677 mm2) with a maximum dimension of 36 in. (914 mm). When using this nozzle for griddle protection, the nozzle must be ► positioned 0-10 in. (0-254 mm) forward or behind the right to left I centerline of t~e _hazard area. See the diagram below for nozzle ► location and aiming. OVERHEAD VIEW L--...---36 IN. (914 mm) MAX. 2 NOZZLE AIM POINT 3 IN. (0-76 mm) FORWARD OF COOKING SURFACE CENTER LINE WHEN 2W NOZZLE IS POSITIONED AT OR FORWARD OF COOKING SURFACE CENTER LINE l 008149 AIM POINT 9 IN. (228 mm) FROM EITHER SIDE OF COOKING SURFACE FRONT VIEW l 20 IN. (508mm) MAX. I 1ot. (254 mm) MIN. ----1 I I FIGURE 4-49 ,__ O -3 IN. (76 mm) NOTE: A 2W NOZZLE CAN PROTECT A GRIDDLE WITH A MAXIMUM COOKING SURFACE OF 30 IN X 36 IN. (762 mm X 914 mm), AT A HEIGHT OF 10-20 IN. (254 -508mm). AIM POINT 9 IN. (228 mm) FROM EITHER SIDE OF THE 2W NOZZLE CAN BE POSITIONED A MAXIMUM OF± 10 IN. (254 mm) FORWARD OR BEHIND COOKING SURFACE CENTER LINE AND A MAXIMUM OF 3 IN. (76 mm) AWAY FROM EITHER SIDE OF THE COOKING SURFACE, AIMED IN 9 IN. (228 mm) TO A POINT O -3 IN. (0 -76 mm). FORWARD OR TO THE REAR OF THE COOKING SURFACE CENTER LINE. COOKING SURFACE 008150 FIGURE 4-50 R-102 Restaurant Fire Suppression Manual Griddle Protection 1W (1-Flow) Nozzle -Low Proximity Application 15 in. to 20 in. (381 mm to 508 mm) above the cooking surface. The low proximity 1-flow nozzle application for the protection of griddles requires the 1 W nozzle. ► The nozzle is stamped with 1 W indicating that this is a one-flow nozzle and must be counted as one flow number. r ► When using the 1 W nozzle for low proximity griddle protection with our without obstruction, the maximum length of the cooking surface to be protected must not exceed 26 in. (660 mm). The nozzle must be centered at one end of the maximum 26 in. (660 mm) length, aimed along a centerline to a point 20 in. (508 mm) from the end of the length, protecting a maximum width of 20.5 in. (520 mm). The 1 W nozzle tip must be positioned at or below the obstruc- tion, if present. The protected area begins at the point straight down from the nozzle tip. The nozzle can be positioned above the edge of the hazard area to be protected. See Figure 4-51 and 4-52. Note: If the hazard area exceeds the single nozzle coverage listed above, additional nozzles will be required. The additional nozzle can be positioned in front at high proximity or at the side at low proximity. 0 0 0 0 007924 PROTECTED AREA r----- 1 I I I I I ----7 ' I I I I I I L ______ _ I AIM POINT 201N. (508mm) 26 IN. (660 mm) AIM POINT FIGURE 4-51 20.5 IN. (520 mm) 007926 FIGURE 4-52 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-21 Chain Broiler Protection The following listed protection guidelines can be applied to any manufacturer's chain broilers, if the chain broiler meets the specified parameters. Chain broilers utilizing catalytic converters can be protected from overhead using model specific protec- tion identified in the "Specific Application by Model" section in System Design. Or, they can be protected with standard 1 N nozzle horizontal chain broiler protection with the nozzles posi- tioned at either end of the chain broiler openings. Refer to the "Horizontal Chain Broiler Protection" section for specific design information. Horizontal Chain Broiler Protection The R-102 system can use two 1 N nozzles for horizontal chain ► broiler protection. The nozzle is stamped 1 N, indicating that this is a one-flow nozzle and must be counted as one flow number (total of two flow numbers for each chain broiler being protected). Two 1 N nozzles are always needed for chain broiler protec- tion when the hazard area to be protected does not meet the "Overhead Broiler Protection" requirements. The maximum internal size of the broiler is 43 x 31 in. (1092 mm x 787 mm). The nozzles must be positioned at each end of the enclosed cooking chamber 1 to 3 in. (25 mm to 76 mm) above the surface of the chain and a maximum distance of 4 in. (101 mm) away from the broiler opening. The nozzles may be mounted at either corner as long as they are at opposite ends of the chain broiler and positioned to discharge diagonally across the top of the chain. See Figure 4-53 and 4-54. 000245 1-3 IN. (25-76 mm) FIGURE 4-53 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-22 REV. 11 2014-SEP-01 Horizontal Chain Broiler Protection (Continued) MAXIMUM INTERNAL BROILER SIZE 43 X 31 IN. (1092 X 787 mm) Overhead Chain Broiler Protection FIGURE 4-54 000247 The R-102 system can use two 1 W nozzles for overhead chain ► broiler protection. The nozzle is stamped with 1 W, indicating that this is a one-flow nozzle and must be counted as one flow number. Overhead protection is only available for chain broilers with exhaust opening dimensions that are not less than 60% of the internal broiler length and not less than 60% of the internal broiler width, to a minimum size of 12 in. x 12 in. (305 mm x 305 mm). Internal broiler size can not be larger than 32 in. x 34 in. (812 mm x 863 mm). When overhead protection is used, the nozzles must be centered above the exhaust opening within 4 to 8 in. (101 to 203 mm) of each other and they must be located 1 O to 26 in. (254 to 660 mm) above the top of the broiler surface. See Figure 4-55. 7 4-8 IN. (101-203 mm) ft 1f-----;r,6 IN 1 (254-660 mm) 12 IN. (305 mm) MINIMUM MAXIMUM INTERNAL BROILER SIZE 32 X 34 IN. (812 x 863 mm) FIGURE 4-55 000248 R-102 Restaurant Fire Suppression Manual The nozzles may vary in position as long as they are evenly spaced from the exhaust center and are always 180° opposite of each other. If the opening is not square, the nozzles must be positioned along the centerline, parallel to the longest side of the opening. See Figure 4-56. [I] TOP VIEW TOP VIEW FIGURE 4-56 000249 ► Note: The Metal Blow-off Cap must be used when utilizing chain broiler protection. Example No. 1 -Internal broiler size is 24 in. long x 20 in. wide (609 mm x 508 mm), with an opening of 16 in. x 16 in. (406 mm x 406 mm). To determine minimum opening size, multiply the internal length and the internal width by 0.6: Length of opening -24 in. x 0.6 = 14.4 in. (609 mm x 0.6 = 366 mm) Width of opening -20 in. x 0.6 = 12.0 in. (508 mm x 0.6 = 304 mm) The minimum allowable opening for overhead protection would be 14.4 in. x 12.0 in. (365 mm x 304 mm). This example would be acceptable for overhead protec- tion. Example No. 2 -Internal broiler size is 30 in. long x 24 in. wide (762 x 609 mm) with an opening of 22 in. x 12 in. (558 x 304 mm). To determine minimum opening size, multiply internal length and internal width by 0.6: Length of opening -30 in. x 0.6 = 18.0 in. (762 mm x 0.6 = 457 mm) Width of opening -24 in. x 0.6 = 14.4 in. (609 mm x 0.6 = 365 mm) Minimum allowable opening for overhead protection would be 18 in. x 14.4 in. (457 mm x 365 mm). Because this broiler has an opening of 22 in. x 12 in. (558 mm x 304 mm), the 12 in. (304 mm) width is below the minimum allowable calculated dimension of 14.4 in. (365 mm) and therefore would not be acceptable for overhead protection. Salamander Broiler Protection The R-102 system uses three different nozzle locations for salamander broiler protection. All of the design options require a one-flow nozzle. R-102 Restaurant Fire Suppression Manual Salamander Broiler Protection -1 N (1-Flow) Nozzle Overhead A salamander broiler with a maximum hazard area (internal broiler chamber) of 16 in. (406 mm) deep x 29 in. (736 mm) wide ► can be protected using a 1 N nozzle. The nozzle is stamped with 1 N, indicating that this is a one-flow nozzle. The single 1 N nozzle must be located directly in line with either vertical edge of the broiler opening, 6 in. (152 mm) to 12 in. (304 mm) in front of the broiler, and O in. to 12 in. (304 mm) above the top of the broiler. The nozzle must be aimed at the center of the broiler opening. See Figure 4-57a. VERTICAL EDGE OF BROILER OPENING l_i 1N NOZZLE (PART NO. 419335) 12 IN. (304 mm) ----------------------1 ~----~-------' AIM AT CENTER /·····················_i AIM AT CENTER OF BROILER OPENING OF BROILER OPENING FIGURE 4-57a Salamander Broiler Protection -1 F (1-Flow) Nozzle Overhead 008426 A salamander broiler with a maximum hazard area (internal broiler chamber) of 15.5 in. (393 mm) deep x 31 in. (787 mm) ► wide can be protected using a 1 F nozzle. The nozzle is stamped with 1 F, indicating that this is a one-flow nozzle. The single 1 F nozzle must be located directly in line with the center of the broiler opening, 8 in. (203 mm) to 12 in. (304 mm) in front of the broiler and 12 in. (304 mm) to 18 in. (457 mm) above the top of the broiler. The nozzle must be aimed at the center of the top broiler opening when the grate is located in the middle position. The nozzle must be orientated so the nozzle tip flats are parallel with the grate left to right centerline. See Figure 4-57b. 1FNOZZLE- (PART NO. 419333) AIM AT CENTER OF THE TOP BROILER OPENING WHEN THE GRATE IS LOCATED IN THE MIDDLE POSITION 6 IN. f (152 mm\ '-1 4 IN. (101 mm AIM AT CENTER OF THE TOP BROILER OPENING WHEN THE GRATE IS LOCATED IN THE MIDDLE POSITIONAIM AT CENTER OF BROILER OPENING FIGURE 4-57b 008426 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-23 Salamander Broiler Protection -1 N (1-Flow) Nozzle Local ► Note: The use of the Agent Distribution Hose should be consid- 1 ered when protecting a salamander broiler/range combination ► appliance that employs casters. A salamander broiler with a maximum hazard area (internal broiler chamber) of 15 in. (381 mm) deep x 31 in. (787 mm) wide ► can be protected using a 1 N nozzle. The nozzle is stamped with 1 N, indicating that this is a one-flow nozzle. ► The single 1 N nozzle must be affixed to the side of the cooking ► chamber, above the grate on either vertical edge of the broiler opening. The nozzle must be aimed at the center of the grates. See Figure 4-57c. FIGURE 4-57c 008428 Upright Broiler/Salamander Protection The R-102 system uses two 1 /2N Nozzles for all upright broiler ► protection. The nozzle is stamped 1/2N, indicating that this is a half-flow nozzle. A pair of these nozzles will equal one flow number. Two 1 /2N nozzles will protect a maximum hazard area (internal broiler chamber) of 30 in. x 32.5 in. (761 mm x 825 mm). These nozzles must always be used in pairs on an upright broiler. One nozzle must be positioned above the grate and pointed at the back opposite corner of the broiler chamber. The second nozzle must be pointed down into the center of the drip pan through the open slot. See Figure 4-58. 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 I I c--, I 1~··:::;?1 .. :::1 .,,., I -I D I -' i -, p L ___ J FRONT SIDE VIEW VIEW u Li FIGURE 4-58 000252 Gas-Radiant/Electric Char-Broiler Protection The R-102 system uses the 1 N nozzle for gas-radiant/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 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. ii ! ,oil I\ I (1016 mm) I , , I MAXIMUM ~\i/~,,J ' I MINIMUM 000257 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 1 N 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. ii ! ,J I\ I (1 270 mm) I \ ' I MAXIMUM ~ \ i/b,20 1N~508J MINIMUM I + 000257 FIGURE 4-59b R-102 Restaurant Fire Suppression Manual Lava Rock (Ceramic) Char-Broiler Protection The R-102 system uses the 1 N nozzle for all lava rock char- ► broiler protection. The nozzle is stamped with 1 N, indicating that this is a one-flow nozzle and must be counted as one flow number. One 1 N nozzle will protect a hazard which has a maximum length of 24 in. (609 mm) and a total cooking area which does not exceed 312 in.2 (20128 mm2). The nozzle tip must be located 18 in. to 35 in. (457 mm to 889 mm) above the hazard surface. When using this nozzle for lava rock (ceramic) char- broiler protection, the nozzle must be positioned anywhere along or within the perimeter of the maximum cooking area and angled to the center. See Figure 4-60. COOKING I' AREA ~ COOKING 1 .¥" AREA~ ~ ........... r.................... I r--... I .......... I .... ..... I ..... i..... ....-::, I I .......... ,........ I I I I I I I I I I I I I I I I I I I I I I I I I I I I ~~_._""""-I I I FIGURE 4-60 SECTION 4 -SYSTEM DESIGN UL EX34 70 U LC EX34 70 2014-SEP-01 REV. 11 PAGE 4-25 Natural Charcoal Broiler Protection The R-102 system uses the 1 N nozzle for all natural charcoal ► broiler protection. The nozzle is stamped with 1 N indicating that this is a one-flow nozzle and must be counted as one flow number. One 1 N nozzle will protect a hazard area which has a maximum length of 24 in. (61 O mm) and a total cooking area which does not exceed 288 in.2 (18580 mm2). The nozzle tip must be located 18 in. to 40 in. (457 mm to 1016 mm) above the hazard surface. When using this nozzle for natural charcoal broiler protection, the nozzle must be positioned anywhere along or within the perimeter of the maximum cooking area and aimed at the center of the cooking surface. See Figure 4-61. The coverage of such appliances only applies when the depth of the charcoal does not exceed 4 in. (101 mm). COOKING ..,.......J.-....... COOKING ~ /l~EA:j I __ ....... I - f-I -- 1 ---I .,,.......->j I 11,...... : I I I I I I I I I I I I I I I I I I I I I ~~~~ I I 000260 000259 FIGURE 4-61 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-26 REV. 11 2014-SEP-01 Alternate Ceramic/Natural Charcoal Char-broiler Protection The R-102 system may also use the 3N nozzle for all ceramic (lava rock) and natural charcoal char-broiler protection. The ► nozzle is stamped with 3N, indicating that this is a three-flow nozzle and must be counted as three flow numbers. One 3N nozzle will protect a hazard which has a maximum length of 30 in. (762 mm) and a total cooking area which does not exceed 720 in.2 (46451 mm2). The nozzle tip must be located 14 in. to 40 in. (355 mm to 1016 mm) above the hazard surface. The nozzle must be positioned anywhere along or within the perimeter of the maximum cooking area and angled to the center. See Figure 4-62. For natural charcoal char-boiler protection, this coverage only applies when the depth of the charcoal does not exceed 4 in. (101 mm). COOKING t COOKING ~REA ..... ---f'-... AR~I I_ ...... -I ......... _ i' I -- 1 ---I -->j I ,,....... l 1 1 I I I I I I I I I I I I l I I I I I I~~~~ I I 000260 FIGURE 4-62 R-102 Restaurant Fire Suppression Manual Wood Fueled Char-Broiler Protection The R-102 system uses the 3N nozzle for mesquite char-broiler ► protection. The nozzle is stamped with 3N indicating that this is a three-flow nozzle and must be counted as three flow numbers. One 3N nozzle will protect a hazard which has a maximum length of 30 in. (762 mm) and a total cooking area which does not exceed 720 in.2 (46451 mm2). The nozzle tip must be located 14 in. to 40 in. (355 mm to 1016 mm) above the hazard surface. The nozzle must be positioned anywhere along or within the perimeter of the maximum cooking area and aimed at the center of the cooking surface. See Figure 4-63. Mesquite logs and pieces, no larger than 4 in. (102 mm) in diam- eter, may be protected with a maximum allowable wood depth of 6 in. (152 mm). COOKING ~ AREA .,,-,, COOKING r AREA ...... ---f'-............ j -I -i' I .......__ I -,_ I .,.....->j I ,,....... l 1 1 I I I l I I I I I I I I l I I I I I I ~::;.---...;;~ I I 000260 FIGURE 4-63 R-102 Restaurant Fire Suppression Manual Wok Protection The R-102 system uses two different nozzles for the protection of woks. 1. A 260 nozzle will protect a wok 14 in. (355 mm) minimum diameter up to 30 in. (762 mm) maximum diameter. The wok depth must be no less than 3.75 in. (95 mm) and no greater than 8 in. (203 mm). ► The nozzle is stamped with 260 indicating that this is a two-flow nozzle and must be counted as two flow numbers. When using this nozzle, the nozzle must be positioned as shown in Figure 4-64. NOZZLE MUST BE POSITIONED WITHIN 1 IN. (25 mm) RADIUS OF THE CENTER OF THE WOK, POINTED VERTICALLY DOWN 260 NOZZLE ~---- 1 I MINIMUM DEPTH 3.75 IN. (95 mm) I MAXIMUM DEPTH 8 IN. (203 mm) I I 35-45 IN. (889-1143 mm) _+ ----+-~ t 14 IN. (355 mm) MINIMUM DIAMETER 30 IN. (762 mm) MAXIMUM DIAMETER FIGURE 4-64 000261 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-27 2. A 1 N nozzle will protect a wok 11 in. (279 mm) minimum diameter up to 24 in. (609 mm) maximum diameter. The wok depth must be no less than 3 in. (76 mm) and no greater ► than 6 in. (152 mm). The nozzle is stamped with 1 N indi- cating that this a one-flow nozzle and must be counted as one flow number. When using this nozzle, the nozzle must be positioned anywhere along or within the perimeter of the wok, aimed at the center, 30 in. to 40 in. (762 mm to 1016 mm) above the hazard surface, as shown in Figure 4-65. NOTICE When using this type of wok protection, only five flow numbers are allowed on a 1.5 gal (5. 7 L) system, and only eleven flow numbers are allowed on a 3 gal (11.4 L) system. , r .fl I \ I / I 401N t\ i ;;fi16mm) I \ , / J (762 _LI I mm) MINIMUM DEPTH t --\\lj',--- MAXIMUM DEPTH 3.0 IN. (76 mm) ti- 6.0 IN. (152 mm) t ____ _ 11 IN. (279 mm) MINIMUM DIAMETER 24 IN. (609 mm) MAXIMUM DIAMETER FIGURE 4-65 000261 SECTION 4 -SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-28 REV. 11 2014-SEP-01 Nozzle Application Chart NOTICE The following chart has been developed to assist in calculating the quantity and type of nozzle required to protect each duct, This chart is for general reference only. See plenum, or appliance. complete details for each type of hazard. ► Minimum Nozzle Maximum Hazard Nozzle Nozzle Nozzle Stamping- Hazard Dimensions Quantity Heights Part No. Flow No. Duct or Transition Length -Unlimited 1 439839 1W (Single Nozzle) Perimeter -50 in. (1270 mm) Diameter -16 in. (406 mm) Duct or Transition Length -Unlimited 439840 2W (Single Nozzle) Perimeter -100 in. (2540 mm) Diameter -31 7/8 in. (809 mm) Duct or Transition Length -Unlimited 2 439840 2W (Dual Nozzle) Perimeter-150 in. (3810 mm) Diameter -48 in. (1219 mm) Electrostatic Precipitator Individual Cell 1 439837 1/2N (At Base of Duct) Plenum Length -10 ft (3.0 m) 439838 1N (Horizontal Protection) Plenum Length -6 ft (1.8 m) 439839 1W ► (Horizontal Protection) Width -4 ft (1.2 m) Plenum Length -4 ft (1.2 m) 439839 1W (Vertical Protection) Width -4 ft (1.2 m) Fryer (Split or Maximum Size Non-Split Vat) (without drip board) 14 in. (355 mm) x 15 in. (381 mm) 13 -16 in. 439845 290 Low Proximity (330 -406 mm) Fryer (Split or Maximum Size Non-Split Vat) (without drip board) 14 1/2 in. (368 mm) x 14 in. (355 mm) 16-27 in. 439845 290 Medium Proximity (406-685 mm) Fryer (Split or Maximum Size Non-Split Vat)* (without drip board) 15 in. (381 mm) x 14 in. (355 mm) High Proximity 27-47in. 439842 230 Medium Proximity 20-27 in. 439843 245 Fryer (Non-Split Vat Only) Maximum Size (without drip board) 19 1/2 in. (495 mm) x 19 in. (482 mm) High Proximity 21 -34 in. 439841 3N Low Proximity 13 -16 in. 439845 290 Maximum Size (without drip board) 18 in. (457 mm) x 18 in. (457 mm) High Proximity 25-35 in. 439841 3N (635 -889 mm) • For multiple nozzle protection of single fryers, see detailed information on Pages 4-1 O and 4-11. R-102 Restaurant Fire Suppression Manual SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-29 Nozzle Application Chart (Continued) ► Minimum Nozzle Maximum Hazard Nozzle Nozzle Nozzle Stamping - Hazard Dimensions Quantity Heights Part No. Flow No. Fryer (Non-Split Vat Only) Maximum Size (Continued) (without drip board) 14 1 /2 in. (368 mm) x 16.5 in. (419 mm) High Proximity 16 -21 in. 439845 290 (406 -533 mm) Fryer (Non-Split Maximum Size Vat Only)* (with drip board) 21 in. (533 mm) x 14 in. (355 mm) (Fry Pot must not exceed 15 in. x 14 in. (381 mm x 355 mm)) High Proximity 27-47 in. 439842 230 (685 -1193 mm) Medium Proximity 20-27 in. 439843 245 (508 -685 mm) Maximum Size (with drip board) 25 3/8 in. (644 mm) x 19 1/2 in. (495 mm) (Fry pot side must not exceed 19 1 /2 in. (495 mm) x 19 in. (483 mm) High Proximity 21 -34 in. 439841 3N (533 -863 mm) Low Proximity 13 -16 in. 439845 290 (330 -406 mm) Maximum Size (with drip board) 18 in. (457 mm) x 27 3/4 in. (704 mm) High Proximity 25 -35 in. 439841 3N (635 -889 mm) Maximum Size (with drip board) 14 1 /2 in. (368 mm) x 26.5 in. (673 mm) High Proximity 16 -21 in. 439845 290 (406 -533 mm) Fryer (Split or Maximum Size Non-Split Vat) (with drip board) 14 in. (355 mm) x 21 in. (533 mm) 13 -16 in. 439845 290 Low Proximity (330 -406 mm) Fryer (Split or Maximum Size Non-Split Vat) (with drip board) 14 1/2 in. (368 mm) x 26 1 /2 in. (673 mm) 16-27 in. 439845 290 Medium Proximity (406 -685 mm) * For multiple nozzle protection of single fryers, see detailed information on Pages 4-1 o and 4-11. SECTION 4 -SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-30 REV. 11 2014-SEP-01 Nozzle Application Chart (Continued) ► Minimum Nozzle Maximum Hazard Nozzle Nozzle Nozzle Stamping- Hazard Dimensions Quantity Heights Part No. Flow No. Range Longest Side (High Proximity) 1 30-40 in. 439838 1N 32 in. (812 mm) (762 -1016 mm) Area -384 in.2 (24774 mm2) Longest Side (Low Proximity) 15 -20 in. 439838 1N 24 in. (609 mm) (381 -508 mm) Area -432 in.2 (27870 mm2) Longest Side 40-48 in. 439836 1F 28 in. (711 mm) (1016-1219 mm) Area -336 in.2 (With Backshelf) (21677 mm2) ► Longest Side 30 -40 in. 439844 260 I 32 in. (812 mm) (762 -1016 mm) Area -384 in.2 (With Backshelf) ► (24774 mm2) Longest Side (High Proximity) 40-50 in. 439843 245 28 in. (711 mm) (1016-1219 mm) Area -672 in.2 (43354 mm2) Longest Side (Medium Proximity) 30-40 in. 439844 260 32 in. (812 mm) (762 -1016 mm) Area -768 in.2 (49548 mm2) Longest Side (Low Proximity) 2 15 -20 in. 439845 290 36 in. (914 mm) (381 -508 mm) Area -1008 in.2 (65032 mm2) Griddle Longest Side (High Proximity) 30 -50 in. 439844 260 48 in. (1219 mm) (762 -1270 mm) Area -1440 in.2 (perimeter (92903 mm2) located) Longest Side (High Proximity) 30 -50 in. 439845 290 30 in. (762 mm) (762 -1270 mm) Area -720 in.2 ( center located) (46451 mm2) Longest Side (High Proximity) 35 -40 in. 439838/439865 1N/1NSS 36 in. (914 mm) (889 -1016 mm) Area -1080 in.2 (perimeter located) (69677 mm2) Longest Side 20 -30 in. 439845 290 (Medium Proximity) (508 -762 mm) 48 in. (1219 mm) (perimeter Area -1440 in.2 located) (92903 mm2) Longest Side (Low Proximity) 15 -20 in. 439839 1W 26 in. (660 mm) (381 -508 mm) Area -533 in.2 ( center located) (34387 mm2) R-102 Restaurant Fire Suppression Manual SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-31 Nozzle Application Chart (Continued) ► Minimum Nozzle Maximum Hazard Nozzle Nozzle Nozzle Stamping - Hazard Dimensions Quantity Heights Part No. Flow No. Griddle (Continued) Longest Side (Low Proximity) 1 10 -20 in. 439840 2W 36 in. (914 mm) (254 -508 mm) Area -1080 in.2 (perimeter located) (69677 mm2) Longest Side (Low Proximity) 10-20 in. 439846 2120 48 in. (1219 mm) (254 -508 mm) Area -1440 in.2 (perimeter (92903 mm2) located) ► Chain Broiler* Length -34 in. (863 mm) 2 10 -26 in. 439839/439864 1W/1WSS ► (Overhead Protection) Width -32 in. (812 mm) (254 -660 mm) Chain Broiler Length -43 in. (1092 mm) 2 1 -3 in. 439838/439865 1N/1 NSS (Horizontal Protection) Width -31 in. (787 mm) (25 -76 mm) ► Gas-Radiant/Electric Longest Side -36 in. (914 mm) 15-40in. 439838/439865 1 N/1 NSS Char-Broiler Area -864 in.2 (381 -1016 mm) (55741 mm2) Electric Char-Broiler Longest Side -34 in. (863 mm) 20 -50 in. 439838/439865 1N/1 NSS Area -680 in.2 (508 -1270 mm) (43870 mm2) Lava-Rock Broiler Longest Side -24 in. (609 mm) 18 -35 in. 439838/439865 1N/1 NSS Area -312 in.2 (457 -889 mm) (20128 mm2) Natural Charcoal Broiler Longest Side -24 in. (609 mm) 18 -40 in. 439838/439865 1N/1NSS Area -288 in.2 (457 -1016 mm) (18580 mm2) Lava-Rock or Natural Longest Side -30 in. (762 mm) 14 -40 in. 439841 3N Charcoal Char-Broiler Area -720 in.2 (355 -1016 mm) (46451 mm2) Wood Fueled Char-Broiler Longest Side -30 in. (762 mm) 14 -40 in. 439841 3N Area -720 in.2 (355 -1016 mm) (46451 mm2) Upright Broiler/ Length -32.5 in. (825 mm) 2 439837 1/2N ► Salamander Width -30 in. (762 mm) Salamander Length -29 in. (736 mm) 439838 1N Broiler Width -16 in. (406 mm) Length -31 in. (787 mm) 439836 1F Width -15 in. (381 mm) Length -31 in. (787 mm) 439838 1N Width -15 in. (381 mm) Wok 14 in. -30 in. (355 -762 mm) 35 -45 in. 439844 260 Diameter (889 -1143 mm) 3.75 -8.0 in. (95 -203 mm) Deep 11 in. -24 in. (279 -609 mm) 30-40 in. 439838/439865 1N/1NSS Diameter (762 -1016 mm) 3.0 -6.0 in. (76 -152 mm) Deep * Minimum chain broiler exhaust opening -12 in. x 12 in. (305 mm x 305 mm), and not less than 60% of internal broiler size. SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-32 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL Due to the configuration, application, and/or additional features that pose protection problems using conventional protection, noted in the guidelines previously addressed, the following appli- ances/applications are considered hazard specific. The following hazard specific applications have been individually tested and listed by make and model number of the equipment designated. Dean Industries Gas Fryer, Model 2424 GTI, 120,000 BTU/ hr. Rating This specialized gas fryer can be protected with a combination of a 290 nozzle and a 1 W nozzle for low proximity (7 3/4 -8 in. (197 -203 mm) nozzle height only) and two 230 nozzles (Part No. 419339) for high proximity (45 in. (1143 mm) nozzle height only). The maximum dimension of the fry pot is 24 in. x 24 in. (610 mm x 610 mm). Nozzles must be positioned and aimed as shown in Figure 4-66. Note: For low proximity protection, see Special Piping Layout in Figure 4-67. Dean Industries Model GTI Gas Fryer Special Piping Layout Section A (Tank to Hood Penetration) Piping Limitations Maximum Length: 30 ft (9.1 m) Maximum Rise: 6 ft (1.8 m) Maximum Number of 90° Elbows: 7 Maximum Number of Tees: 0 TO 3 GAL (11.4 L) TANK SECTION A R-102 Restaurant Fire Suppression Manual 8 IN. (203 mm) I : AIM POINT : L ________ I FRY POT CENTERLINE 11/8 IN. (28mm) 1WNOZZLE ....,....__--.--.J"- 1 / 1 73/4-BIN.ONLY L ~0!_?~~-2:_! (196-203 mm) ---~L,--~ 000282 LOW PROXIMITY (7 3/4 -8 IN. (196 -203 mm) NOZZLE HEIGHT) I 000283 I I L ------_J HIGH PROXIMITY (45 IN. (1143 mm) NOZZLE HEIGHT ONLY) FIGURE 4-66 Section B (Hood Penetration to Nozzles) Piping Limitations 1. Piping configuration shall be as shown with ±1 /4 in. (6 mm) tolerance on dimensions. 2. All nozzles shall be at the same elevation. 3. Each pair of appliance nozzles shall be equally spaced from 1W left-to-right centerline of fryer. 1W 290 j.r ~)1/41N 290 f ~ 21 IN. (533 mm) or (57 mm) ~ \ ,-24 IN. (609 mm) 290 21 IN. (533 mm) or ~ 24 IN. (609 mm) 21/4 IN. (57 mm) 211/16 IN. (68mm) 29 5/8 IN. (752 mm) 290 J \ ~l21/41N. 1w f ~ 21 IN. (533 mm) or (57 mm) ,,I \ ,-24 IN. {609 mm) 21/4 IN. (57mm) SPECIFIC DISCHARGE PIPING FOR LOW PROXIMITY PROTECTION OF FOUR DEAN INDUSTRIES MODEL GTI GAS FRYERS FIGURE 4-67 000284 R-102 Restaurant Fire Suppression Manual SPECIFIC APPLICATION BY MODEL (Continued) Far West Hospitality Products Gas Fryer, Model PAR-1-20, 63000 BTU/hr Rating This specialized gas fryer can be protected with a single, 290 nozzle. The maximum dimension of the fry pot is 21 in. x 21 in. (533 mm x 533 mm). The 290 nozzle must be located on the front-to-rear centerline and aimed at the center of the cooking surface. See Figure 4-68. 41/2 IN. 1;,)r ,.,j-_ -t -~•L. J \,, I ', (355 mm) 13 IN. i (3rmm) SIDE VIEW OF FRYER 000285 BACK OF FRYER 290 NOZZLE LOCATED ON FRONT-TO-REAR CENTERLINE± 4.5 IN. (114 mm) FROM SIDE TO SIDE CENTERLINE AND AIMED AT CENTER OF COOKING AREA. m 000286 FIGURE 4-68 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-33 Frymaster 14 KW -208V Electric Fryer, Model MACH 14 Series This specialized single vat electric fryer can be protected either with a single 230 nozzle located 27 in. to 47 in. (685 mm to 1193 mm) above the top surface of the fryer or with a single 245 nozzle located 20 in. to 27 in. (508 mm to 685 mm) above the top surface of the fryer. Either nozzle must be located anywhere along or within the perimeter of the cooking surface and aimed at the midpoint. See Figure 4-69. The maximum size of the fry pot (without drip board) is 13 3/4 in. x 16 3/4 in. (349 mm x 425 mm) and the maximum size of the cooking surface (with drip board) is 13 3/4 in. x 20 7/8 in. (349 mm x 530 mm). The vat may be divided in half to make two split vats. 230 NOZZLE TIP OR 245 NOZZLE TIP ANYWHERE ALONG OR WITHIN THE PERIMETER OF THE COOKING SURFACE AND AIMED AT THE MIDPOINT. 20 7/8 IN. :J_ 230 NOZZLE (530mm) ~ MAXIMUM I ~ .,,.,., ---._ ~ 230 NOZZLE <,-.......,~ ........... ~ 27IN.-47IN. ~ I (685mm- 1193 mm) ABOVE 13 3/4 IN. I I I TOP SURFACE (349 mm) j OF FRYER MAXIMUM I I I I I I I I I I I I I I 7 IN. OP EOF FIGURE 4-69 000209 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-34 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL (Continued) ► Frymaster Energy Efficient RE 14 Fryer ► This electric fryer can be protected with either a single 230 nozzle located 27 to 47 in. (685 mm to 1193 mm) above the top surface of the fryer or with a single 245 nozzle located 20 to 27 in. (508 mm to 685 mm) above the top surface of the fryer. Either nozzle must be located anywhere along or within the perimeter of the cooking surface and aimed at the midpoint. See Figure 4-70. The maximum size of the fry pot (without drip board) is 14 x 15 1 /2 in. (355 mm x 393 mm) and the maximum size of the cooking surface (with drip board) is 14 x 20 7 /8 in. (355 mm x 530 mm). The vat may be divided in half to make two split vats. FIGURE 4-70 McDonald Fryer (Nozzle Heights of Less Than 20 in. (508 mm)) When the 245 nozzle is used to protect McDonald's fryers at heights less than 20 in. (508 mm) above the top of the fryer, the following appliance and distribution piping rules shall apply: 1. Each McDonald's gas or electric fryer shall be protected by one 245 nozzle. The fryer vat dimensions for one full vat or two split vats shall not exceed 14 in. x 15 in. (355 mm x 381 mm) without the dripboard and 14 in. x 21 in. (355 mm x 533 mm) with the dripboard. The heat input rating of the fryer shall not exceed 122,000 BTU/HR. The 245 nozzle shall be located 18 in. to 20 in. (457 mm to 508 mm) above the top of the fryer vat, 2 in. to 2 1 /4 in. (51 mm to 57 mm) to the right or left of the front-to-rear vat centerline, and 0 to 3 1 /4 in. (0 to 82 mm) forward of the right-to-left vat centerline, and aimed at the vat center point. See Figure 4-71 . R-7 02 Restaurant Fire Suppression Manual REAR FRONT-TO-REAR -VAT CENTERLINE RIGHT-TO-LEFT VAT CENTERLINE r-+-r-+-+----+--2 IN. 2 1/4 IN. ---2 1/4 IN. (57 mm) (57 mm) FRONT (51 mm) FIGURE 4-71 002297 2. The distance between the start of the first branch line and the start of the last branch line shall not exceed 79 in. (2006 mm). 3. The total length of all branch lines shall not exceed 162 in. (4114 mm). 4. The 3 gallon agent tank shall be elevated above the connec- tions between the supply and branch lines. 5. The requirements of the following table shall not be exceeded: Requirement Pipe Size Duct Supply Branch Line Line 3/8 in. 3/8 in. Plenum Appliance Branch Branch Line Line 3/8 in. 3/8 in. Maximum Length 140 in. 67 in. 6 in. 42 in. (3556 mm) (1701 mm) (152 mm) (1066 mm) Minimum Length 81 in. 4 in. 4 in. 17 in. (2057 mm) (101 mm) (101 mm) (431 mm) Maximum 5 3 6 90° Elbows Maximum Tees 0 1 1 Maximum Flow 11 2 2 Numbers Minimum Flow 5 0 0 1/2 Numbers R-102 Restaurant Fire Suppression Manual SPECIFIC APPLICATION BY MODEL (Continued) Henny Penny Mono Rail Center Lift System -Models 690, 691,692 Nozzle Type: One 1 N nozzle (Upper position) One 1 F nozzle (Lower position) Nozzle Location: 1 N Nozzle (Upper position): From the Tee Block, position nozzle tip 16 in. (406 mm) up from base of fryer surface and 5 in. (127 mm) in from right side of appliance back shroud 1 F Nozzle (Lower Position): Running down from the Tee Block to the base of the fryer, position the nozzle tip 2 in. (51 mm) from back side of fry vat, and 8 in. (203 mm) in from the right side of appliance back shroud Nozzle Aiming Point: 1 N Nozzle: At center point of fry vat 1 F Nozzle: The 1 F nozzle is a flat spray nozzle and the spray must be horizontal to that of the edge of the back lip of the fry vat System Coverage: Each fryer requires a minimum of 3 gal (11.4 L) of ANSULEX Low pH agent discharging through the two one-flow nozzles (1 N and 1 F) NOTE 1: IT IS RECOMMENDED THAT THE AGENT DISTRIBUTION HOSE KIT (PART NO. 435982) BE UTILIZED DURING SYSTEM INSTALLATION. NOTE 2: VAT DIMENSIONS - 16 IN. (406 mm) WIDTH 20 1/4 IN. (514 mm) LENGTH 281/2 IN. (724 mm) DEPTH MAXIMUM LID HEIGHT ABOVE VAT - 15 IN. (381 mm) TEE BLOCK □ FRONT VIEW 7 9/16 IN. (192mm) 0 (TEE BLOCK LOCATION) 1613/16 IN. (427 mm) SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-35 Note: In this application, R-102 agent storage tanks must be pressurized from a dedicated R-102 double-tank nitrogen cartridge. The cartridge utilized for this hazard-specific Henny Penny fryer protection cannot be shared with tanks intended for standard R-102 protection. Standard protection will require an expellant gas cartridge installed in another actuation device such as an AUTOMAN regulated release or regulated actuator assembly. TOP VIEW SIDE VIEW AIMING POINT 2 IN. (51 mm) 007516 8 IN. (203 mm) 5 IN. (127mm) 16 IN. (406 mm) FIGURE 4-72 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-36 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL (Continued) Henny Penny Dual Lift System -Models 580, 581, 582, 590, ► 591, 592, 680, 682, 691 Nozzle Type: One 1 N nozzle (Upper position) One 1 F nozzle (Lower position) ► Nozzle Location: 1 N Nozzle (Upper position): From the Tee Block, position nozzle tip 16 in. (406 mm) up from base of fryer surface and 5 in. (127 mm) in from left side of appliance back shroud 1 F Nozzle (Lower position): Running down from the Tee Block to the base of the fryer, position the nozzle tip 2 in. (51 mm) from back side of fry vat, and 8 in. (203 mm) in from the left side of appliance back shroud. Nozzle Aiming Point: 1 N Nozzle: At center point of fry vat 1 F Nozzle: The 1 F nozzle is a flat spray nozzle and the spray must be horizontal to that of the edge of the back lip of the fry vat System Coverage: Each fryer requires a minimum of 3 gal (11.4 L) of ANSULEX Low pH agent discharging through the two one-flow nozzles (1 N and 1F) NOTE 1: IT IS RECOMMENDED THAT THE AGENT DISTRIBUTION HOSE KIT (PART NO. 435982) BE UTILIZED DURING SYSTEM INSTALLATION. NOTE 2: VAT DIMENSIONS - 16 IN. (406 mm) WIDTH 20 1/4 IN. (514 mm) LENGTH 281'2 IN. (724 mm) DEPTH MAXIMUM LID HEIGHT ABOVE VAT - 15 IN. (381 mm) 16 13/16 IN. (427 mm) 7 9/16 IN. (192mm) FRONT VIEW (TEE BLOCK LOCATION) TEE BLOCK R-102 Restaurant Fire Suppression Manual Note: In this application, R-102 agent storage tanks must be pressurized from a dedicated R-102 double-tank nitrogen cartridge. The cartridge utilized for this hazard-specific Henny Penny fryer protection cannot be shared with tanks intended for standard R-102 protection. Standard protection will require an expellant gas cartridge installed in another actuation device such as an AUTOMAN regulated release or regulated actuator assembly. SIDE VIEW 2 IN. (51 mm) 007515 5 IN. (127mm) 8 IN. (203 mm) 16 IN. (406 mm) FIGURE 4-73 ► R-102 Restaurant Fire Suppression Manual SPECIFIC APPLICATION BY MODEL (Continued) Henny Penny Dual Lift System -Model PXE-100 Nozzle Type: One 1 N nozzle (Upper position) One 1 F nozzle (Lower position) Nozzle Location: 1 N Nozzle (Upper position): From the Tee Block, position nozzle tip 16.75 in. (425 mm) up from base of fryer surface and 1. 75 in. (44 mm) in from right side of appliance back shroud 1 F Nozzle (Lower position): Running down from the Tee Block to the base of the fryer, position the nozzle tip 2 in. (51 mm) up from the base of the fryer surface, and 2.25 in. (57 mm) in from the right side of appliance back shroud Nozzle Aiming Point: 1 N Nozzle: At center point of fry vat 1 F Nozzle: The 1 F nozzle is a flat spray nozzle and the spray must be horizontal to that of the edge of the back lip of the fry vat System Coverage: Each fryer requires a minimum of 3 gal (11.4 L) of ANSULEX Low pH agent discharging through the two one-flow nozzles (1 N and 1 F) NOTE 1: IT IS RECOMMENDED THAT THE AGENT DISTRIBUTION HOSE KIT (PART NO. 435982) BE UTILIZED DURING SYSTEM INSTALLATION. NOTE 2: VAT DIMENSIONS - 14.93 IN. (379 mm) WIDTH 20.55 IN. (522 mm) LENGTH 17.42 IN. (442 mm) DEPTH HEAT OUTPUT-17kW 1.25 IN. (32mm) 20.5 IN. (521 mm) 16.75 IN. (425 mm) SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-37 Note: In this application, R-102 agent storage tanks must be pressurized from a dedicated R-102 double-tank nitrogen cartridge. The cartridge utilized for this hazard-specific Henny Penny fryer protection cannot be shared with tanks intended for standard R-102 protection. Standard protection will require an expellant gas cartridge installed in another actuation device such as an AUTOMAN regulated release or regulated actuator assembly. TOP VIEW 1.75 IN. (44 mm) TOP NOZZLE 2 IN. -'----t:=~~=~=~==~~==t--t-(51 mm) . . . ··oc:=::::::::::=·· oe::::==>o . oe::::==>o I 11111.11111 ,, FRONT VIEW (TEE BLOCK LOCATION) SIDE VIEW (NOZZLE LOCATION) 2.25 IN. (57 mm) BOTTOM NOZZLE FIGURE 4-74 009481 ► SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-38 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL (Continued) Pitco SP/NFRESH Fryer -Models MEIi, MGII, SE14, SE14R, SE14X, SG144S, SG14RS, SEH50, SEH5017, SGH50, SGH5017, SSH55, SSH55R Nozzle Quantity/Type: Two 2120 nozzles • One Agent Distribution Hose and Restraining Cable Kit (Part No. 435982) must be utilized for each fryer (see Figure 4-78) • The 3/8 in. Quik-Seal mechanical bulkhead fitting (Part No. 77285) must be utilized for the connections through fryer cover. • Nozzle must be installed with the standard Metal Blow-Off Cap (Part No. 439861) or the Stainless Steel Blow-Off Cap (Part No. 439866). • Fryer electrical power source must be connected for electri- cal shutdown upon system actuation through the use of the ANSUL R-102 Snap Action Switch Kit (Part Nos. 423878- 423881). FIGURE 4-75 009476 R-102 Restaurant Fire Suppression Manual NOZZLE CROSS SECTION VIEW / QUIK-SEAL ADAPTOR CLOSE NIPPLE 'crELBOW • ,,---3::~I _CLOSE NIPPLE -~ .._ 6.25 IN. ± 0.125 IN._. (159 mm± 3 mm) FRYER FLUE 1.375 IN. (35 mm) DIA. D D D FIGURE 4-76 009459 2.5 IN. ± 0.5 IN. (64 mm± 13 mm) 5.0 IN. ± 0.5 IN . .._(127 mm± 13 mm)___. MEASURETOTHECENTER OF FITTINGS ---AGENT DISTRIBUTION HOSE AND RESTRAINING CABLE KIT (PART NO. 435982) FIGURE 4-77 009460 FIGURE 4-78 009477 R-102 Restaurant Fire Suppression Manual ► SPECIFIC APPLICATION BY MODEL (Continued) BELSHAW Century Fryers -Models C100, C200, C200G, C300G,C400,C400G,C600,C600G ► • Nozzle Type: 3N nozzle • Nozzle Spacing: 11.5 in. (292 mm) maximum from end of fryer and 25.5 in. (647 mm) maximum on centers • Nozzle Height: 35 in. (889 mm) above top of appliance · Nozzle Position: 2 in. (51 mm) in from inside edge of fry vat • Nozzle Aiming Point: Along the centerline of fry vat 25.5 IN. 25.5 IN. (647 m 25.5 IN. (647 mm) 25.5 IN. (647 mm (647 mm) 25.5 IN. 25 BELSHAW Century Fryers Specifications C100 Fryer Vat Size Length: Inches 65 (mm) (1651) Width: Inches 12 (mm) (305) Depth: Inches 5.25 (mm) (133) BTU Rating: K Vat Oil Capacity: Lb 110 (kg) (49.8) 908 C200 C200G 65 65 (1651) (1651) 20 20 (508) (508) 5.25 9.75 (133) (248) 188 188 346 (85.2) (156.9) SECTION 4 -SYSTEM DESIGN UL EX34 70 U LC EX34 70 2014-SEP-01 REV. 11 PAGE 4-39 I 2 IN. ~ (51 mm) 1 I l ______ t _____ _J Cr_ 006908a FIGURE 4-79 C300G C400 C400G C600 C600G 65 122.25 122 122.25 122 (1651) (3105) (3099) (3105) (3099) 31.25 20.25 21.25 31 31.25 (794) (514) (540) (787) (794) 9.75 6.25 11.25 7.12 11.00 (248) (159) (286) (181) (279) 200 350 360 700 478 600 675 1250 (317.5) (216.8) (272.1) (306.1) (566.9) SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-40 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL (Continued) Dunkin Donuts Fryer Model DD400CGF · Nozzle Type: 3N nozzle • Nozzle Spacing: 11.5 in. (292 mm) maximum from end of fryer and 25.5 in. (647 mm) maximum on centers · Nozzle Height: 35 in. (889 mm) above top of appliance • Nozzle Position: 2 in. (51 mm) in from inside edge of fry vat • Nozzle Aiming Point: Along the centerline of fry vat 10 IN. (254 mm) ~ Fryer Specifications: • Vat Size: Length: 122 in. (3098 mm) Width: 31 .3 in. (795 mm) Depth: 11 in. (279 mm) • BTU Rating: 360k • Vat Oil Capacity: 1250 lb (566.9 kg) 21N. <i_ (51 mm) 007505a FIGURE 4-80 R-102 Restaurant Fire Suppression Manual ► Krispy Kreme Fryers -Models 55M, 65 D/H, 110 D/H, 110M, ► 150 D/H, 220M, 270 D/H, 600 D/H, and 1000 D/H Nozzle Type: 3N nozzle Nozzle Spacing: 11.5 in. (292 mm) maximum from end of fryer and on maximum 25.5 in. (647 mm) centers Nozzle Height: 35 in. (889 mm) above top of appliance Nozzle Position: 2 in. (51 mm) from inside edge of fry vat Nozzle Aiming Point:Along centerline of fry vat Note: Figure 4-81 shows maximum size fryer (Model 1000 D/H). Smaller size fryers (Models 150 D/H, 270 D/H, and 600 D/H) can be protected with less nozzles but nozzle spacings, height requirements, and positions, must be maintained as shown in Figure 4-81. 25.5 IN. (647 mm) 25.51N.1 (647 mm) 25.51N. __.j' 25.5 IN. (6417 mm) I J (647 mm) 25.51N. __.j' 25.5 IN. (647 mm) I J (647 m) 1 n \ I 351N. , (889 mm) \I I I I 2 IN. --I (51mm) 1 I I_ -----t-----_J <t. 006908a FIGURE 4-81 ► R-102 Restaurant Fire Suppression Manual SPECIFIC APPLICATION BY MODEL (Continued) Garland Electric Dual-Side Clamshell Broiler -Model CXBE12 Nozzle Quantity/Type: One 1 N nozzle Nozzle Height: 12 in. (304.8 mm) to 15 in. (381 mm) above lower cooking surface Nozzle Location: 1 in. (26 mm) from side of appliance at 12 in. (304.8 mm) up 1 in. (26 mm) to 3 in. (76 mm) from side of appliance at 15 in. (381 mm) up See Figure 4-82 Nozzle Aiming Point: Center of lower cooking surface NOZZLE CENTERED WITH LOWER COOKING SURFACE NOZZLE AIMED TO CENTER OF LOWER I COOKING SURFACE 12 IN. TO 15 IN. (304.8 mm to 381 mm) ABOVE LOWER COOKING SURFACE 1 IN. (26 mm) FROM SIDE OF APPLIANCE AT 12 IN. (304.8 mm) UP; 1 IN. TO 3 IN. (26 mm to 76 mm) FROM SIDE OF APPLIANCE AT 15 IN. (381 mm) UP TOP COOKING SURFACE: 10.2 IN. x 22.4 IN. (259 mm x 569 mm) BOTTOM COOKING SURFACE: 10.8 IN. x 22.2 IN. (274 mm x 564 mm) TOTAL LOAD: 16 kW FIGURE 4-82 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-41 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-42 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL (Continued) DUKE Chain Broiler -Model FBB-High Proximity DUKE Chain Broiler With or Without Catalyst View: ► • Nozzle Quantity/Type: One 290 nozzle ► • Nozzle Height: 15 to 20 in. (381 to 508 mm) above top of appliance ► • Nozzle Location: Centered 6 1/2 in. (165 mm) back from front feed edge of appliance. Nozzle must be oriented to spray onto impedance plate. · Nozzle Aiming Point: Aimed at center of impedance plate IMPEDANCE PLATE~ 1/ I I I I I NOZZLE r 290 LOW SIDE OF PLATE I-61/2 IN. I (165 mm) .--_____ __._ __ ,__ __ _ Side View f-290 NOZZLE I 15-20 IN. (381-508 mm) 007414 Front View (Feed Side) FIGURE 4-83 R-102 Restaurant Fire Suppression Manual DUKE Chain Broiler With or Without Catalyst View Exhaust Deflector Size -6.25 in. (159 mm) x 26.75 in. (679 mm): • Nozzle Quantity/Type: Two 245 nozzles · Nozzle Height: 8 in. to 15 in. (203 mm to 381 mm) above top of appliance. • Nozzle Location: 6.5 in. (165 mm) from front or back edge of hazard First nozzle positioned 17.25 in. (438 mm) from right side of broiler (facing broiler) Second nozzle positioned 15 in. (381 mm) from first nozzle Nozzle must be oriented to spray onto impedance plate. • Nozzle Aiming Point: Aimed at at center of impedance plate Note: If the deflector or flue gas diverter is rotated 180 degrees, the nozzles must also rotate to discharge into the opening. PRODUC OUTPUT 088880 TOP VIEW CENTER DUCT 008100 PRODUCT INPUT FLUE GAS /DIVERTER 245 NOZZLE ~ FROM EDGE OF APPLIANCE THAT -+I --~ 81N~mm)to 15 IN. (381 mm) NOZZLE HEIGHT 61/21N.(165mm) ~ ~ ► IMPEDANCE I PLA\~~:~gLED ,--,___--~+--.....__ _____ ~ PRODUCT ___ _ OUTPUT ,...__ __ ___, BACK FRONT 008099 SIDE VIEW FIGURE 4-84 R-102 Restaurant Fire Suppression Manual SPECIFIC APPLICATION BY MODEL (Continued) DUKE Electric Broiler -Model FBB -High Proximity DUKE Electric Broiler with or without Catalyst View Nozzle Quantity/Type: Two 1 N nozzles Nozzle Height: 18 in. (457 mm) Nozzle Location: 6.5 in. (165 mm) from edge of appliance that ► impedance plate is angled toward First nozzle positioned 5 in. (127 mm) to left of opening centerline Second nozzle positioned 5 in. (127 mm) to right of opening centerline See Figure 4-85 Nozzle Aiming Point: Aimed at center of opening (2) -1 N NOZZLE """"\.. 6 1/2 IN. (165 mm) 1 I"' ~g~f ;;,;'/, FROM EDGE OF.._ i.-1 APPLIANCE THAT ~--'----L.....4---'----~--'-'- ► IMPEDANCE PLATE IS ANGLED TOWARD PRODUCT--t---~ OUTPUT ....__ __ __, BACK..__ ________ __. SIDE VIEW 008365 FRONT I• • I 10 IN. (254 mm) CENTERED 61/2 IN. (165 mm) FROM j_ • ON OPENING EDGE OF APPLIANCE .....------'-~--'----, ► THAT IMPEDANCE PLATE ~ I PERFORATED IS ANGLED TOWARD O O of 1 0 0 GRILL (SEE SIDE VIEW) 0 0 0 0 0 PRODUCT- OUTPUT I I g I xi I Ix I g 000 000 000 000 008366 '------~ TOP VIEW CENTER DUCT PRODUCT INPUT FIGURE 4-85 SECTION 4 -SYSTEM DESIGN UL EX34 70 U LC EX34 70 2014-SEP-01 REV. 11 PAGE 4-43 DUKE Electric Broiler -Model FBB -High Proximity DUKE Electric Broiler without Catalyst View ► Nozzle Quantity/Type: One 290 nozzle ► Nozzle Height: 15 to 20 in. (381 to 508 mm) Nozzle Location: 6.5 in. (165 mm) from edge of appliance that ► impedance plate is angled toward See Figure 4-86 Nozzle Aiming Point: Aimed at center of opening ► ► (1) -290 NOZZLE""""\.. 6 1/2 IN. (165 mm) I I"' 15 IN.TO ~~~•~E~;H~ 508 mm) FROM EDGE OF.._ i.-1 APPLIANCE THAT .------'-+-------r---'- ► IMPEDANCE PLATE IS ANGLED ► ► TOWARD PRODUCT-+---OUTPUT .__ __ __. BACK..__ ________ __. FRONT SIDE VIEW 008365 EXHAUST OPENING 9 IN. (229 mm) x 26.75 IN. (679 mm) 6 1/2 IN. (165 mm) FROM f EDGE OF APPLIANCE -......-------------, ► THAT IMPEDANCE PLATE 1 IS ANGLED TOWARD 0 0 0 0 0 0 (SEE SIDE VIEW) ~--0 0 0 0 0 0 PERFORATED GRILL PRODUCT- OUTPUT g I I~ I I g 0000000 0000000 008366 '------~ TOP VIEW CENTER DUCT ._PRODUCT INPUT FIGURE 4-86 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-44 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL (Continued) DUKE Electric Broiler -Model FBB -Low Proximity DUKE Electric Broiler with or without Catalyst View Nozzle Quantity/Type: Two 245 nozzles Nozzle Height: 8 in. (203 mm) to 15 in. (381 mm) Nozzle Location: 6.5 in. (165 mm) from edge of appliance that ► impedance plate is angled toward First nozzle positioned 17.5 in. (444 mm) from right side of broiler (facing broiler) Second nozzle positioned 15 in. (381 mm) from first nozzle See Figure 4-87 Nozzle Aiming Point: Aimed at center of opening (2) -245 NOZZLE""""'\ 6 1/2 IN. (165 mm) 1 ~ 811 ~1~~~;~ FROM EDGE OF--NOZZLE HEIGHT APPLIANCE THAT .....------'---+-.........__ ____ __..t_ ► IMPEDANCE PLATE IS ANGLED TOWARD PRODUCT-+---OUTPUT ,..__ __ __, BACK..__ ________ __. SIDE VIEW 008365 15 IN. 17 1/2 IN. (381 mm) (444 mmf I • "I • II 6 1/2 IN. (165 mm) FROM l EDGE OF APPLIANCE _!_.....--'----'----; FRONT ► THAT IMPEDANCE PLATE I i -PERFORATED IS ANGLED TOWARD o o'I o o o o GRILL (SEE SIDE VIEW) __ ........., Q O O O O O PRODUCT OUTPUT g1! I t lo 0000000 0000000 008368 ~----~ TOP VIEW CENTER DUCT PRODUCT INPUT FIGURE 4-87 R-102 Restaurant Fire Suppression Manual Nieco Broiler Model 940, 962 or 960 With Catalytic Converter Protection Note: Nieco broilers without catalytic converters use standard chain broiler protection options. Certain models of the Nieco broiler (Models 940, 962, and 960) are equipped with a catalytic converter to comply with new clean air laws. Because of the converter, it is necessary to protect these broilers in a special way. The guidelines for protecting these broilers are as follows: -The maximum internal broiling area is 29 in. x 23.5 in. (737 mm x 596 mm). -An R-102 3-gallon system with a maximum of six flow numbers, must be used for protection of each broiler, includ- ing plenum and duct. -Each individual broiler must be protected with a minimum of two 1 N nozzles. The nozzles must be located as shown in ► Figure 4-88. -The broiler must be fitted with two 1 in. (25 mm) high agent barriers on the angled surface of the broiler. If these have not been completed by the equipment supplier, they must be added in the field. 1\1 I (2) 1N NOZZLES ---~------- D D t 14.25 ± 1 IN. (362 mm ± 25 mm) + -------------- 7 .. =-= == .=-::T) _____ _J 000250 LOCATE NOZZLES 2 13/16 IN. (71 mm) ON EACH SIDE OF BROILER CENTER LINE t 14.25 ± 1 IN. 0 (362 mm ± 25 mm) + FIGURE 4-88 R-102 Restaurant Fire Suppression Manual SPECIFIC APPLICATION BY MODEL (Continued) Nieco Broiler -Model 950, 960, 980, 1424 • Nozzle Quantity/Type: One 2W nozzle • Nozzle Height: 20 in. (508 mm) above top of appliance. See Figure 4-89a. • Nozzle Location: 6 1/2 in. (165 mm) back from front edge of appliance. See Figure 4-89a. • Nozzle Aiming Point: Aimed at center of opening. See Figure 4-89a. Nieco Broiler -Model 950, 960, 980, 1424 (with Catalytic Converter) • Nozzle Quantity/Type: Two 2W nozzles • Nozzle Height: 20 in. (508 mm) above top of appliance. See Figure 4-89b. • Nozzle Location: 6 1/2 in. (165 mm) back from front edge of appliance. See Figure 4-89b. · Nozzle Aiming Point: Aimed at center of opening. See Figure 4-89b -Side View. • Nozzle Aiming Point: Aimed at point 3 in. (76 mm) each side of center. See Figure 4-89b -Front View. fl I / ,,l,_.. I l -61/2IN. (165mm) .------fl-----. SIDE VIEW 2W NOZZLE ♦---- 1 20t. 1 (508 mm) r-c::==l~l I I I CENTERLINE OF LARGE OPENING FRONT VIEW FIGURE 4-89a 006486 CATALYTIC 9t / CONVERTER I / I /---161/2IN. (165mm) ..----------------- SIDE VIEW 2W NOZZLE + + 31N. ~31N. t (76 mm) (76 mm) 20 IN. 1 (508 mm) j_ I I I I I I I I I CENTERLINE OF LARGE OPENING FRONT VIEW FIGURE 4-89b 007034 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-45 Nieco Broiler -Model 9015 (With or Without Catalytic Converter) · Nozzle Quantity/Type: Two 2W nozzles • Nozzle Height: 20 in. (508 mm) above top of appliance. See Figure 4-90. • Nozzle Location for Large Chamber: 6 1 /2 in. (165 mm) back from front edge of appliance. See Figure 4-90. • Nozzle Location for Small Chamber: Nozzle to be located 6 1 /2 in. (165 mm) back from front edge of appliance and 12 in. (305 mm) over from large chamber nozzle. • Nozzle Aiming Point for Large Chamber: Aimed at center of opening. See Figure 4-90. · Nozzle Aiming Point for Small Chamber: Nozzle to be aimed 12 in. (305 mm) over from large chamber nozzle aiming point. 1/ I / r _.L----11--....;...~ I I I SIDE VIEW 6 1/2 IN. (165mm) (2) 2W NOZZLES ·1 12 IN. •--. --(305 mm) -, I 20 IN. I (508 mm) r-t====t=====----c:==~_l CENTERLINE OF LARGE OPENING FRONT VIEW FIGURE 4-90 007010 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-46 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL (Continued) Nieco Broiler -Model 9025 (With or Without Catalytic Converter) • Nozzle Quantity/Type: Two 2W nozzles · Nozzle Height: 20 1/2 in. (520 mm) above top of appliance. See Figure 4-91. • Nozzle Location: 61/2 in. (165 mm) back from front edge of appliance. See Figure 4-91. · Nozzle Aiming Point: Aimed at center of each opening. See Figure 4-91. t I I I-61/21N. (165mm) -' SIDE VIEW (2) 2W NOZZLES ·--f-- 1 I t I I 18-20 1/2 IN. I I (457-520 mm) r-f:=-=--=t==-=-=-;---i::' -=-=-=-=~i=-=-=-=-r-1 I j_ CENTERLINE OF OPENING CENTERLINE OF OPENING FRONT VIEW FIGURE 4-91 004355 R-102 Restaurant Fire Suppression Manual Nieco Broiler-Model MPB94 and MPB84-High Proximity (With or Without Catalytic Converters) • Nozzle Quantity/Type: One 2W nozzle • Nozzle Height: 20 in. (508 mm) above top of converter. See Figure 4-92. • Nozzle Location: Centered 6 1/2 in. (165 mm) back from any edge of the appliance. See Figure 4-92. • Nozzle Aiming Point: Aimed at center of opening. See Figure 4-92. TOP VIEW SIDE VIEWS 2W NOZZLE 61/2 IN. (165mm) TYP. ANY SIDE 6 1/2 IN. (165 mm) TYP. ANY SIDE 007322 20 IN. (508 mm) 007323 FIGURE 4-92 006487 R-102 Restaurant Fire Suppression Manual SPECIFIC APPLICATION BY MODEL (Continued) Nieco Broiler -Model MPB94 -Low Proximity (With or Without Catalytic Converter) Nozzle Quantity/Type: Two 245 nozzles Nozzle Height: 8 in. to 15 in. (203 mm to 381 mm) measured from top of converter Nozzle Location: 6.5 in. (165 mm) from front or back edge of hazard. First nozzle positioned 7.5 in. (190 mm) to the right from center of hazard. Second nozzle positioned 7.5 in. (190 mm) to the left from center of hazard. See Figure 4-93. Nozzle Aiming Point: Aimed at opening on respective center lines BACK T f.2 IN. 71 (190 mt) T f.2 IN. 71 (190 mr) 61'2 IN (165mm )- 245 NOZZLE - 245 NOZZLE - ~ _/ AIM POINT ,v /I' ,v /I' "-.AIM POINT 008097 <i_ TOP VIEW 24SNOZZLE~ 6 1/2 IN (165 mm) -1 ~ '\ ;.---------1------7 PRODUCT OUTPUT ~ BACK SIDE VIEW 008098 FRONT <i_ FRONT FIGURE 4-93 SECTION 4 -SYSTEM DESIGN UL EX34 70 U LC EX34 70 2014-SEP-01 REV. 11 PAGE 4-47 Nieco Broiler -Model MPB84 -Low Proximity (With Catalytic Converter) Nozzle Quantity/Type: Two 245 nozzles Nozzle Height: 8 in. to 15 in. (203 mm to 381 mm) measured from top of converter Nozzle Location: 6.5 in. (165 mm) from front or back edge of hazard. First nozzle positioned 7.5 in. (190 mm) to the right from center of hazard. Second nozzle positioned 7.5 in. (190 mm) to the left from center of hazard. See Figure 4-94. Nozzle Aiming Point: Aimed at opening on respective center lines BACK T f.2 IN. 71 (191 mm) l T '2IN. 71 (19 1mr 61'2 IN. (165mm )- 245 NOZZLE _/ AIM POINT '-1' /I' 245 NOZZLE ,v /I' ~ "-.AIM POINT 008097 <i_ TOP VIEW 245NOZZLE ~ 6 1/2 IN (165 mm) -1 ~ '\ :-----+------, PRODUCT OUTPUT ~ BACK SIDE VIEW 008098 FRONT FRONT FIGURE 4-94 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-48 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL (Continued) Nieco Broiler -Model MPB84 and MPB94 -High Proximity (With Perforated Cap OR with Catalytic Converter and Chimney) Nozzle Quantity/Type: Two 1 N nozzles Nozzle Height: 18 in. (457 mm) to 20 in. (508 mm) Nozzle Location: 6.5 in. (165 mm) from front or back edge of hazard First nozzle positioned 5 in. (127 mm) to left of opening centerline Second nozzle positioned 5 in. (127 mm) to right of opening centerline See Figure 4-95 Nozzle Aiming Point: Aimed at center of opening (2) -1 N NOZZLE ~ 6 1/2 IN. (165 mm) FROM FRONT -. OR BACK EDGE BACK (2) -1 N NOZZLE 5 IN. (127 ml) 61/2 IN. (165 mm) FROM FRONT OR -BACK EDGE BACK WITH OR WITHOUT CHIMNEY "' SIDE VIEW 008369 00 o oo I O AIM O rOINT -I AIM POINT 008370 <i. TOP VIEW • 18 IN. (457 mm) TO 20 IN. (508 mm) NOZZLE HEIGHT FRONT FRONT FIGURE 4-95 R-102 Restaurant Fire Suppression Manual Nieco Broiler -Model MPB84 and MPB94 -Low Proximity (With Perforated Cap OR with Catalytic Converter and Chimney) Nozzle Quantity/Type: Two 245 nozzles Nozzle Height: 8 in. (203 mm) to 15 in. (381 mm) Nozzle Location: 6.5 (165 mm) from front or back edge of hazard First nozzle positioned 7.5 in. (190 mm) to the right of hazard centerline Second nozzle positioned 7.5 in. (190 mm) to the left of hazard centerline See Figure 4-96 Nozzle Aiming Point: Aimed at center of opening (2) -245 NOZZLE~ 6 1/2 IN. (165 mm) FROM FRONT -. OR BACK EDGE BACK (2) -245 NOZZLE 6 1/2 IN. (165 mm) FROM FRONT OR -BACK EDGE BACK WITH OR WITHOUT CHIMNEY "' SIDE VIEW 008369 00 o oo I AIM 0 rOINT -I AIM POINT 008370 <i. TOP VIEW • 8 IN. (203 mm) TO 15 IN. (381 mm) NOZZLE HEIGHT FRONT FRONT FIGURE 4-96 R-102 Restaurant Fire Suppression Manual SPECIFIC APPLICATION BY MODEL (Continued) ► Nieco Broiler -Model JF94E Electric Broiler -High Proximity (With Catalyst) Nozzle Quantity/Type: Two 230 nozzles Nozzle Height: 20 in. (508 mm) Nozzle Location: 6 1 /2 in. (165 mm) from front or back edge of hazard Nozzles positioned 15 in. (381 mm) apart See Figure 4-97 Nozzle Aiming Point: Center of catalyst (2) -230 NOZZLE~ T 6 1/2 IN. (165 mm) FROM EDGE PRODUCT OUTPUT BACK (2) -230 OZZ E N L BACK 20 IN. (508 mm) I-NOZZLE HEIGHT I r_____.____ FRONT 008434 SIDE VIEW AIM CENTER FRONT t SIN SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-49 ► Nieco Broiler -Model JF94E Electric Broiler -Low Proximity (With Catalyst) Nozzle Quantity/Type: Two 245 nozzles Nozzle Height: 8 in. (203 mm) to 15 in. (381 mm) Nozzle Location: 6 1/2 in. (165 mm) from front or back edge of hazard Nozzles positioned 15 in. (381 mm) apart See Figure 4-98 Nozzle Aiming Point: Center of catalyst (2) -245 NOZZLE~ "' 8 IN. :r-mm) - 61/2 IN. (165 mm) FROMEDGE -I-151N.(381 mm) .----------, NOZZLE HEIGHT BACK FRONT 008430 SIDE VIEW (2)-2 45 NOZZLE AIM CENTER BACK FRONT + 81N m) mm) <i_ t (203m ♦ <i_ t (203 • ► 51N. 1mm) + m)-6 1/2 IN. (165 m FROM EDGE I I 1-3i1~m -1 + <i_ 81N (203 mm) ~ • AIM CENTER 008429 TOP VIEW FIGURE 4-97 ► 51N. 1mm) ~ m)-61/2 IN. (165 m FROM EDGE I I 1-(3i1~m -1 t <i_ 81N (203 mm) • AIM CENTER 008431 <t_ TOP VIEW FIGURE 4-98 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-50 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL (Continued) ► Nieco Jet Flow Automatic Chain Broilers -Models JF62, JF63, JF92, JF93, JF143 (With or Without Catalyst) ► Nozzle Quantity/Type: One 245 nozzle Nozzle Height: 20 in. (508 mm) to 25 in. (635 mm) Nozzle Location: Centered above the catalyst to 5 in. (127 mm) forward of catalyst front edge See Figure 4-99a Nozzle Aiming Point: Center of catalyst ALLOWABLE NOZZLE LOCATION IN GRID BACK 008910 ' FRONT CENTER LINE FRONT ALLOWABLE NOZZLE LOCATION LINE FIGURE 4-99a R-7 02 Restaurant Fire Suppression Manual ► Nieco Jet Flow Automatic Chain Broilers -Models JF64G, JF84G, JF94G -High Proximity (With or Without Catalyst) ► Nozzle Quantity/Type: Two 230 nozzles Nozzle Height: 20 in. (508 mm) Nozzle Location: 6.5 in. (165 mm) from front or back edge of hazard Nozzles positioned 15 in. (381 mm) apart See Figure 4-99b Nozzle Aiming Point: Center of catalyst front to back; 6 in. (152 mm) in from each side of catalyst AIMED 6 IN. (152mm) FROM SIDE OF CATALYST EXHAUST OPENING: 23.0 IN. (584 mm) WIDE x 14.2 IN. (360 mm) LONG BROILER CHAMBER: 28.5 IN. (724 mm) WIDE x 20.0 IN. (508 mm) LONG 15 IN. (381 mm) SPACING CENTERED \ OVER CATALYST/ AIMED 6 IN. (152 mm) FROM SIDE OF CATALYST AIMED TO CENTER ,//1 rN (508 mm) OF CATALYST / NOZZLE HEIGHT ,,,,,,.,,.,,. 1 6.5 IN. (165 mm) FROM EDGE OF APPLIANCE FIGURE 4-99b 009482 R-102 Restaurant Fire Suppression Manual SPECIFIC APPLICATION BY MODEL (Continued) ► Nieco Jet Flow Automatic Chain Broilers -Models JF64G, JF84G, JF94G -Low Proximity, Nozzles Rear-Mounted Facing Forward (With or Without Catalyst) ► Nozzle Quantity/Type: Two 245 nozzles Nozzle Height: 8 in. (203 mm) to 15 in. (381 mm) Nozzle Location: 6.5 in. (165 mm) from back edge of hazard Nozzles positioned 15 in. (381 mm) apart See Figure 4-99c Nozzle Aiming Point: 4 in. (102 mm) from back edge of cata- lyst; 6 in. (152 mm) in from each side of catalyst 15 IN. (381 mm) SPACING CENTERED \ OVER CATALYST / \ / AIMED 6 IN. (152 mm) 11,---,---~--------\ FROM SIDE OF CATALYST AIMED 4 IN. (102 mm) 8 IN. TO 15 IN FROM BACK --j 1--(203 mm to 381 mm) OF CATALYST _,,-f + NOZZLE HEIGHT 1 6.5 IN. (165 mm) FROM EDGE OF APPLIANCE FIGURE 4-99c 009483 SECTION 4 -SYSTEM DESIGN UL EX34 70 U LC EX34 70 2014-SEP-01 REV. 11 PAGE 4-50.1 ► Nieco Jet Flow Automatic Chain Broilers -Models JF64G, JF84G, JF94G -Low Proximity, Nozzles Front-Mounted Facing Rearward (With or Without Catalyst) ► Nozzle Quantity/Type: Two 245 nozzles Nozzle Height: 8 in. (203 mm) to 15 in. (381 mm) Nozzle Location: 6.5 in. (165 mm) from front edge of hazard Nozzles positioned 15 in. (381 mm) apart See Figure 4-99d Nozzle Aiming Point: Center of catalyst front to back; 6 in. (152 mm) in from each side of catalyst 15 IN. (381 mm) SPACING CENTERED \ OVER CATALYST / \ / AIMED TO CENTER AIMED 6 IN. (152mm) FROM SIDE OF CATALYST 6.S IN. (165 mm) i+----..i---O_F_C_AT_A_LY_S_T~- FROM FRONT ',,,,, I 8 IN. TO 15 IN EDGE OF (203 mm to 381 mm) APPLIANCE NOZZLE HEIGHT FIGURE 4-99d 009484 SECTION 4 -SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-50.2 REV. 11 2014-SEP-01 PAGE INTENTIONALLY LEFT BLANK R-102 Restaurant Fire Suppression Manual SPECIFIC APPLICATION BY MODEL (Continued) ► Bakers Pride Broiler-Models CH6, CHS, CH10, XX6, XX8, XX10 (With Wood Smoker Box and Chip Holders) ► Nozzle Quantity/Type: Two 3N nozzles Nozzle Height: 25 in. (635 mm) to 40 in. (1016 mm) above the hazard surface Nozzle Location: Each nozzle is to protect half of the cooking area and located within 1 in. (25 mm) of the center of the respective cooking area, aimed at the center of that hazard area See Figure 4-100 Note: Smoker Box and Chip Holders cannot exceed logs 4 in. (101 mm) in diameter and a maximum allowable wood depth of 4 in. (101 mm). 3N NOZZLES CENTER LINE OF RESECTIVE COOKING AREA ~I +/-1 IN. (25 mm) IN ANY DIRECTION t NOZZLE HEIGHT 25 IN. -40 IN. (635 mm -1016 mm) ,-==:!:========-.-• CENTER OF RESPECTIVE [1 M I ,] 008494 1'20F 1'20F COOKING -r COOKING -AREA AREA COOKING AREA .___ __________ __, 008495 1 IN. (25mm) MAXIMUM FIGURE 4-100 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-51 ► Magikitch'n Gas Radiant Char-Broiler with Smoker Box -Models FM-RMB-660, FM-RMB-648, FM-RMB-636 (With Wood Smoker Box and Chip Holders) ► Nozzle Quantity/Type: Three 3N nozzles Nozzle Height: 25 in. (635 mm) to 40 in. (1016 mm) above the broiler surface Nozzle Location: All three nozzles are to be centered front to back above the broiling surface. The middle nozzle is to be centered left to right above the broiling surface. The remaining two nozzles are to be located 9 in. (229 mm) inside the broiler sides. See Figure 4-101 Note: Smoker Box and Chip Holders cannot exceed logs 4 in. (101 mm) in diameter and a maximum allowable wood depth of 4 in. (101 mm). 9 IN. (229mm)l I 9 IN. (229 mm) FIGURE 4-101 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-52 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL (Continued) Marshall Air -Model 2001 BK Multi-Chamber Broiler • Nozzle Quantity/Type: Two 1 W nozzles • Nozzle Location: Front nozzle tip must be located 14 in. (355 mm) directly above the appliance, aligned with the front face and centerline of the catalytic converter. The aim point is 4 in. (101 mm) forward of the front edge of the converter on the centerline. The rear nozzle tip is a mirror image of the front. The rear nozzle is located 14 in. (355 mm) vertically above the appli- ance, aligned with the "rear" face and centerline of the cata- lytic converter. The aim point is 4 in. (101 mm) behind the "rear" edge of the converter on the centerline. See Figure 4-102. · System Limitation: Maximum of five flows for a 3.0 gallon system: Remaining flow points available may be used to protect other hazards. CENTERED ON CONVERTER I l TWO 1W NOZZLES I FRONT VIEW NOZZLE ALIGNED WITH FRONT OF CONVERTER NOZZLE ALIGNED WITH NOZZLE ALIGNED WITH BACK FRONT OF CONVERTER, OF CONVERTER. AIMED AIMED 4 IN. (101 mm) BACK 4 IN. (101 mm) FORWARD 11W 1W r (3~1-t~-~-) l·NrOZZL: INNOZZ7L:.1 -(3_t_s+~~) _♦_ (101 mm) __ ♦ Cl Cl SIDE VIEW FIGURE 4-102 R-102 Restaurant Fire Suppression Manual Marshall Air Electric Broiler-Model FR14B AutoBroil Nozzle Quantity/Type:One 260 Nozzle Nozzle Height: 15 -20 in. (381 -508 mm) above the top of the broiler Nozzle Location: The nozzle must be centered above the front edge of the broiler Nozzle Aiming Point: Aimed at the center of the exhaust opening of the broiler. See Figure 4-103. 48 IN. (1219mm) j FIGURE 4-103 006737 Grease Grabber-SO™ Two Stage Filtration System The Grease Grabber-BO Two Stage Filtration System consists of two components: The primary filter (The Grease-X Tractor) and the secondary filter (The Grease Grabber-SO). The protection required for this application is the same as the standard plenum/filter protection: One 1 N nozzle protecting 10 (3.0 m) linear feet of plenum length by 4 ft (1 .2 m) of plenum chamber depth (width}, positioned 2 in. to 4 in. (51 mm to 102 mm) from peak of secondary filter. See Figure 4-104. ~ 4FT.(1.2m) -1 MAXIMUM CONDARY TER ,-------, NOTE: TWO NOZZLES MUST BE UTILIZED FOR V-BANK FILTER ARRANGEMENT. FIGURE 4-104 006526 R-102 Restaurant Fire Suppression Manual OVERLAPPING NOZZLE COVERAGE Overlapping Coverage -Option 1 For each group of protected appliances under a common hood(s), the overlapping nozzles must be located from right to left so that each end nozzle is located a maximum of 6 in. (152 mm) inside the outside edge of the cooking hazard of each end appliance, and the inside overlapping nozzles must be located between the two end nozzles at a maximum spacing of 12 in. (304 mm). Hazard Zone The hazard zone is defined as a theoretical, flat and level, rect- angular surface, that includes all of the cooking hazards of the protected appliances under a common hood(s). The purpose of the hazard zone is to provide a means of locating the appliances and the overlapping nozzles, as well as aiming the overlapping nozzles. The hazard zone measures 28 in. (711 mm) deep by the length of the cooking hazard(s). The centerline of the hazard zone must bisect the 28 in. (711 mm) depth (from front to back) and run from right-to-left for the full width of the hazard zone. Overlapping Nozzle Appliance Protection Overlapping Nozzle Appliance Protection is defined as protec- tion of cooking appliances by nozzles spaced uniformly at uniform elevations under a common hood(s). Overlapping protection of appliances is continuous for the full length of the hood or divided when group(s) of protected appliances are separated by counters or appliances not requiring protection. Full hood continuous protection is defined as overlapping nozzle appliance protection that covers the appliance line-up located under the total hood length. All appliances requiring protection are the appliances under the hood that can be an igni- tion source of grease in the hood, grease removal device or the duct. Group protection is defined as overlapping nozzle appliance protection that protects individual hazard zones located under a common hood. These "groups" of appliances may be separated by appliances not requiring protection, such as steam equipment or work tables, or by dedicated appliance protection, such as salamander broilers. See Figure 4-108 (full hood continuous protection) and Figure 4-109 (multiple group protection). Dedicated Nozzle Appliance Protection Appliance protection using dedicated nozzle coverage is defined as protection of cooking appliances with enclosed cooking hazards, such as upright broilers, which cannot be protected with overlapping nozzles and therefore must be protected with nozzles dedicated to the appliance. General Design Limitations • Maximum depth of zone is 28 in. (711 mm). • The 245 nozzle is the only approved nozzle for overlapping (zone) protection. • Nozzle must be located O in. to 6 in. (0 mm to 152 mm) forward of zone centerline, aimed back at the zone centerline. • Nozzles must be spaced a maximum of 6 in. (152 mm) from each end of hazard and then a maximum of 12 in. (304 mm) on center for the remaining overlapping nozzles until the complete hazard is covered. SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-53 • For appliance hazard surfaces with listed protection exceed- ing the standard hazard zone of 28 in. (711 mm) in depth, the hazard surface(s) must be aligned with the back edge of the hazard zone, with the front edge overhanging the front edge of the zone. See Appliance Chart, Table 4-1. • For appliance hazard surfaces that exceed the listed protec- tion sizes, multiple zones must be utilized. Align entire hazard surface area within the multiple zones. ► • All hood, duct, individual appliance, piping, and flow limitations are as specified in the R-102 Design, Installation, Recharge and Maintenance Manual (Part No. 418087). • All appliance protection currently listed in the R-102 Design Manual (Part No. 418087) is also approved protection. Zone protection can be considered optional protection. TABLE 4-1 Overlapping Nozzle Coverage (Zone Protection) Appliance Type Fryer Griddle Range Wok, Maximum Wok, Minimum Braising Pan/filt Skillet* Lava Rock Char-Broiler Charcoal Broiler Mesquite Wood Broiler Gas Radiant Char-Broiler Maximum Cooking Hazard 34 in. (863 mm) Deep x 5.8 ft2 (0.5 m2) 30 in. (762 mm) Deep x Unlimited Length 28 in. (711 mm) Deep x Unlimited Length 30 in. (762 mm) Diameter x 8 in. (203 mm) Deep 11 in. (279 mm) Diameter x 3 in. (76 mm) Deep 34 in. (863 mm) Deep x Unlimited Length 32 in. (812 mm) Deep x Unlimited Length 32 in. (813 mm) Deep x Unlimited Length (4 in. (102 mm) Maximum Fuel Depth) 32 in. (812 mm) Deep x Unlimited Length (12 in. (304 mm) Maximum Fuel Depth) 36 in. (914 mm) Deep x Unlimited Length Electric Char-Broiler 34 in. (863 mm) Deep x 20 in. (508 mm) • See Figure 4-105 for nozzle location f 1.........,. 0-6 IN. (0-1 52 mm) I , j COVER MUST NOT INTERFERE WITH EDGE OF DISCHARGE PATTERN I / i ; I ' I! I I I I ZONE CENTER LINE 40-45 IN. (1016-1143 mm) 006927 FIGURE 4-105 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-54 REV. 11 2014-SEP-01 OVERLAPPING NOZZLE COVERAGE (Continued) Overlapping Appliance Nozzle and Hazard Zone Locations 1. All overlapping appliance nozzles must be the 245 nozzle and must be located under a common hood at the same height above the hazard zone, in a straight line from right to left and aimed at the centerline of the hazard zone. The overlapping nozzle is used for both continuous overlapping and multiple group overlapping protection. 2. The hazard zone must be positioned (located) so that all appliance hazard surfaces are within the zone. For appli- ance hazard surfaces with listed protection exceeding the standard hazard zone size of 28 in. (711 mm) in depth (see Table 1 ), the hazard surface(s) must be aligned with the back edge of the hazard zone, with the front edge overhang- ing the front of the zone. 3. The overlapping appliance nozzles must be located 40 in. to 45 in. (1016 mm to 1143 mm) above the top surface of the protected appliances. See Figure 4-107. Exception No. 1 : Nozzle dimensions for wok protection are measured to bottom of wok. Exception No. 2: When using overlapping appliance nozzles in areas where there is a back shelf, the nozzle cannot be positioned in the shaded area as shown in Figure 4-106. Also, back shelf must not extend more than 11 in. (279 mm) over the hazard zone and cannot be less than 20 in. (508 mm) above the hazard zone. See Figure 4-106. ~ OVERLAPPING NOZZLE(S) 45 J' CANNOT BE POSITIONED 44. IN THIS SHADED AREA 43 42 41 40 65432 1 I -CENTER LINE OF HAZARD ZONE 11 IN. (279 mm) MAXIMUM f½0'A1/'f'7«VllA I---28 IN. (711 mm) ---1 BACK /SHELF T 20 IN. (508 mm) MINIMUM ! FIGURE 4-106 006914 R-102 Restaurant Fire Suppression Manual 4. The overlapping appliance nozzles must be located 0 in. to 6 in. (0 mm to 152 mm) forward of the centerline or aimline of the selected hazard zone. See Figure 4-107. 1 245 NOZZLE -NOZZLE MUST BE AIMED STRAIGHT l DOWN OR BACK AT CENTERLINE OF HAZARD ZONE 40 IN. (1016mm) .-V/,01/~ FRONT L ~ACK OF ZONE OF ZONE CENTERLINE OF 28 IN. HAZARD ZONE (711 mm) ZONE FIGURE 4-107 006915 R-102 Restaurant Fire Suppression Manual OVERLAPPING NOZZLE COVERAGE (Continued) Overlapping Appliance Nozzle and Hazard Zone Locations -Group Protection 1. For each group of protected appliances under a common hood(s), the overlapping nozzles must be located from right to left so that each end nozzle is located a maximum of 6 in. (152 mm) inside the outside edge of the cooking hazard of each end appliance, and the inside overlapping nozzles must be located between the two end nozzles at a maximum spacing of 12 in. (304 mm). See Figures 4-108 and 4-109. 11 12 IN. (304 mm) MAXIMUM SPACING($) BETWEEN OVERLAPPING NOZZLES I\ /\ /\ /\ /\ (152 ~~) ---1/ \ / \ / \ / \ -+, \/--;152 ~~) MAXIMUM \ 1 ', J \ I \ \ J \ \ / MAXIMUM FROM \/ / J l V FROM EDGE OF I /\ /\ 1' / \ EDGE OF COOKING I I \ / \ / \ / \ \ COOKING HAZARD \ HAZARD I I \ I \ I I \ \ 61N. -(152mm) MAXIMUM FROM EDGE OF COOKING HAZARD ,. FULL HOOD CONTINUOUS APPLIANCE PROTECTION 12 IN. (304 mm) MAXIMUM 6 IN. (152 mm) MAXIMUM FIGURE 4-108 001710 + • I .. • I ,. ~j ~ ~ 61N. EDGE OF COOKING HAZARD GROUP APPLIANCE PROTECTION 12 IN. (304 mm) MAXIMUM (152mm) MAXIMUM FROM EDGE OF COOKING HAZARD FIGURE 4-109 001720 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-55 2. When obstructions are located adjacent to appliance(s) protected by overlapping nozzles, the overlapping appliance nozzle spacing must start with the appliance(s) adjacent to the obstruction. See Figure 4-110. 6 IN. (152mm) -- MAX. D f.4-61N. (152mm) MAX. D _ouTSIDE EDGE OF COOKING J..l=====tF======1=====i===1===::a.. HAZARD t .... , • ____ HAZARD AREA -----t•HI OBSTRUCTION FIGURE 4-110 001713 3. When an appliance requires dedicated protection with a protected area intended for overlapping appliance nozzle protection, the group protection option will be required for appliances on either side of the appliances using dedicated protection. Group protection using overlapping appliance nozzles must begin with the protected appliance(s) adjacent to the dedicated appliance protected. An overlapping appli- ance nozzle(s) must be positioned within 6 in. (152 mm) of the edge(s) of the appliance hazard surface area(s) adja- cent to the dedicated nozzle protection. See Figure 4-111. 6 IN. (152 mm) .... MAX. I EDGE OF COOKING HAZARD / "" ♦ 12 IN. + t 12 IN. ♦ 12 IN. t 1~1 I (304 mm)l(304 mm)I 6 IN. 111-=I==~ I MAX. MAX. t ~ --1 • t I -MAX. I MAX. I -+-(152 mm) EDGE --6 IN. (152 mm)1U1:::------n 6 IN. (152 mm) ._ EDGE OF MAXIMUM ~ • MAXIMUM OF COOKING .z=.===1=:::::s.-111i.:::::::::, c::::::::JI~=~=====--. COOKING HAZARD HAZARD II r II I DEDICATED NOZZLE APPLIANCE FIGURE 4-111 001756 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-56 REV. 11 2014-SEP-01 OVERLAPPING NOZZLE COVERAGE (Continued) Overlapping Appliance Nozzle and Hazard Zone Locations -Group Protection (Continued) 4. On protected appliances, all hazard surfaces located in a group must be within 40-45 in. (1016-1143 mm) from the nozzle(s). Once that dimension is exceeded, a new group must be started. See Figure 4-112. Note: The supply pipe feeding nozzle groups is to be at the same elevation. Adjust height for each group only by varying lengths of nozzle drops. ~ I ♦ j:l 45IN I 40 IN. 1114T : T6 mm) 6 IN. (152 mm) i--!-....i 6 IN. (152 mm) MAXIMUM I j I MAXIMUM I + NOZZLE! ' : l l 1 : : NOULES t : t 40 IN. I I 45 IN. (1016 mm) I (1143 mm) ~.u..u...t..LL..i 'j ,..j •---GROUP "A"-----....... 1 ,.,.__GROUP ·s·----1 FIGURE 4-112 Detection Requirements For Overlapping Appliance Protection 006917 When utilizing overlapping appliance protection, fusible link detectors must be installed on a maximum of 2 ft (0.6 m) centers, starting with detectors located in (under) the duct opening(s). Starting from the detector under the duct opening, add detectors on 2 ft (0.6 m) maximum spacing until the complete length of the plenum area is covered, from one end to the other. The location of the last detector on each end of the plenum must not exceed 2 ft (0.6 m) from end of plenum. Note: Standard detector coverage, as specified in "Design Section," is acceptable when utilizing dedicated nozzle coverages. R-7 02 Restaurant Fire Suppression Manual R-102 Restaurant Fire Suppression Manual OVERLAPPING NOZZLE COVERAGE (Continued) Overlapping Coverage -Option 2 For each group of protected appliances under a common hood(s), the overlapping nozzles must be located from right to left so that each end nozzle is located a maximum of 11.5 in. (292 mm) inside the outside edge of the cooking hazard of each end appliance, and the inside overlapping nozzles must be located between the two end nozzles at a maximum spacing of 25.5 in. (647 mm). Hazard Zone The hazard zone is defined as a theoretical, flat and level, rect- angular surface, that includes all of the cooking hazards of the protected appliances under a common hood(s). The purpose of the hazard zone is to provide a means of locating the appliances and the overlapping nozzles, as well as aiming the overlapping nozzles. The hazard zone measures 28 in. (711 mm) deep by the length of the cooking hazard(s). The centerline of the hazard zone must bisect the 28 in. (711 mm) depth (from front to back) and run from right-to-left for the full width of the hazard zone. Overlapping Nozzle Appliance Protection Overlapping Nozzle Appliance Protection is defined as protec- tion of cooking appliances by nozzles spaced uniformly at uniform elevations under a common hood(s). Overlapping protection of appliances is continuous for the full length of the hood or divided when group(s) of protected appliances are separated by counters or appliances not requiring protection. Full hood continuous protection is defined as overlapping nozzle appliance protection that covers the appliance line-up located under the total hood length. All appliances requiring protection are the appliances under the hood that can be an ignition source of grease in the hood, grease removal device or the duct. Group protection is defined as overlapping nozzle appliance protection that protects individual hazard zones located under a common hood. These "groups" of appliances may be separated by appliances not requiring protection, such as steam equipment or work tables, or by dedicated appliance protection, such as salamander broilers. See Figure 4-116 (full hood continuous protection) and Figure 4-117 (multiple group protection). Dedicated Nozzle Appliance Protection Appliance protection using dedicated nozzle coverage is defined as protection of cooking appliances with enclosed cooking hazards, such as upright broilers, which cannot be protected with overlapping nozzles and therefore must be protected with nozzles dedicated to the appliance. SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-57 General Design Limitations • If overlapping appliance protection is mixed with dedi- cated appliance protection on the same pipe system, THE OVERLAPPING APPLIANCE PROTECTION PIPING REQUIREMENTS MUST BE FOLLOWED. • Overlapping protection requires the use of 3.0 gal (11.4 L) tank(s) and a maximum of six flows per tank. • In installations using tanks only intended for overlapping protection, a single Double Tank nitrogen expellant gas cartridge can be utilized with up to three 3.0 gal (11.4 L) tanks. • In installations using both overlapping protection and conven- tional non-overlapping protection (ex. hood/duct or dedicated appliance protection), a single Double Tank nitrogen expellant gas cartridge can be utilized with up to three 3.0 gal (11.4 L) tanks, as long as none of the 3.0 gal (11.4 L) tanks exceed a total flow output of more than six flows. • If more than six flows will be used in a conventional non-over- lapping tank, it cannot share the same cartridge as tanks intended for overlapping protection. In this case, an additional Regulated Actuator Assembly with another expellant gas cartridge will be required. • The 245 nozzle must be used for "end of zone" protection. • The 260 nozzle must be used for zone protection. • Maximum depth of zone is 28 in. (711 mm). • Refer to overlapping system piping requirements listed in Table 4-2. • Nozzle must be located O in. to 12 in. (0 mm to 304 mm) forward of zone centerline, aimed back at the zone centerline. • Nozzles must be spaced a maximum of 11.5 in. (292 mm) from each end of hazard and then a maximum of 25.5 in. (647 mm) on center for the remaining overlapping nozzles until the complete hazard is covered. • For appliance hazard surfaces with listed protection exceed- ing the standard hazard zone of 28 in. (711 mm) in depth, the hazard surface(s) must be aligned with the back edge of the hazard zone, with the front edge overhanging the front edge of the zone. See Appliance Chart, Table 4-1. • For appliance hazard surfaces that exceed the listed protec- tion sizes, multiple zones must be utilized. Align entire hazard surface area within the multiple zones. • All hood, duct, and individual appliance protection are as spec- ified in the R-102 Design, Installation, Recharge and Mainten- ance Manual (Part No. 418087). • All appliance protection currently listed in the R-102 Design Manual (Part No. 418087) is also approved protection. Zone protection can be considered optional protection. SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-58 REV. 11 2014-SEP-01 OVERLAPPING NOZZLE COVERAGE (Continued) TABLE 1 Overlapping Nozzle Coverage (Zone Protection) Maximum Cooking Hazard Appliance Type Fryer Griddle Range Wok, Maximum 34 in. (863 mm) Deep x 5.8 ft2 (0.5 m2) 30 in. (762 mm) Deep x Unlimited Length 30 in. (762 mm) Deep x Unlimited Length 30 in. (762 mm) Diameter x 8 in. Wok, Minimum (203 mm) Deep 11 in. (279 mm) Diameter x 3 in. (76 mm) Deep Braising Pan/Tilt Skillet* 34 in. (863 mm) Deep x Unlimited Length Lava Rock 26 in. (660 mm) Deep x Unlimited Length Char-Broiler (see Note 1) Charcoal Broiler 30 in. (762 mm) Deep x Unlimited Length (4 in. (101 mm) Maximum Fuel Depth) Mesquite Wood Broiler Gas Radiant Char-Broiler 30 in. (762 mm) Deep x Unlimited Length (6 in. (152 mm) Maximum Fuel Depth) 36 in. (914 mm) Deep x Unlimited Length Electric Char-Broiler 34 in. (863 mm) Deep x Unlimited Length • See Figure 4-113 for nozzle location Note 1: Always try to place Lava Rock Char-Broiler(s) near the center of the zone. When the Lava Rock Char-Broiler is the first or last appliance in the zone, the outside edge of the broiler must not be more than 6 in. (152 mm) outside the end nozzle. COVER MUST NOT INTERFERE WITH EDGE OF DISCHARGE PATTERN ~--~ (~ 1~0-12IN. I 1 I (0-304 mm) I / I / 40-45 IN. (1016-1143 mm) J ZONE CENTER LINE FIGURE 4-113 006927 R-102 Restaurant Fire Suppression Manual Overlapping Appliance Nozzle and Hazard Zone Locations 1. All overlapping appliance nozzles must be the 245 nozzle for "end of zone" protection and the 260 nozzle for zone protection, and must be located under a common hood at the same height above the hazard zone, in a straight line from right to left and aimed at the centerline of the hazard zone. The overlapping nozzle is used for both continuous overlapping and multiple group overlapping protection. 2. The hazard zone must be positioned (located) so that all appliance hazard surfaces are within the zone. For appli- ance hazard surfaces smaller than the standard hazard zone size, the hazard surface can be located anywhere within the standard hazard zone. For appliance hazard surfaces with listed protection exceeding the standard hazard zone size of 28 in. (711 mm) in depth (see Table 4-1 ), the hazard surface(s) must be aligned with the back edge of the hazard zone, with the front edge overhanging the front of the zone. 3. The overlapping appliance nozzles must be located 40 in. to 45 in. (1016 mm to 1143 mm) above the top surface of the protected appliances. See Figure 4-115. Exception No. 1 : Nozzle dimensions for wok protection are measured to bottom of wok. Exception No. 2: When using overlapping appliance nozzles in areas where there is a back shelf, the nozzle cannot be positioned in the shaded area as shown in Figure 4-114. Also, back shelf must not extend more than 11 in. (279 mm) over the hazard zone and cannot be less than 18 in. (458 mm) above the hazard zone. See Figure 4-114. 45 44 43 42 41 40 ~ OVERLAPPING NOZZLE(S) JI CANNOT BE POSITIONED 1210 8 6 4 2 I IN THIS SHADED AREA CENTER LINE OF ._ HAZARD ZONE 11 IN. (279 mm) MAXIMUM BACK /SHELF t 18 IN. (458 mm) MINIMUM W,¼W4FL7LV2ZI L 28 IN. (711 mm)----' ! FIGURE 4-114 006914 R-102 Restaurant Fire Suppression Manual OVERLAPPING NOZZLE COVERAGE (Continued) 4. The overlapping appliance nozzles must be located 0 in. to 12 in. (0 mm to 304 mm) forward of the centerline or aimline of the selected hazard zone. See Figure 4-115. 1 245 OR 260 NOZZLE MUST BE AIMED STRAIGHT °H-DOWN OR BACK AT CENTERLlf OF HAZARD ZONE j 1 12 IN. (1~3l~.m) (304 mm) 40 IN. (1016mm) AW//~ FRONT L BACK OF ZONE OF ZONE CENTERLINE OF 28 IN. HAZARD ZONE (711 mm) ZONE FIGURE 4-115 007537 TABLE 4-2 Overlapping System Piping Limitations Max. Total 3/8 in. Max. Max. System Flow Pipe No. of Elevation Cartridge Size Numbers Length Elbows Rise Size 3 Gallon 6 75 ft 25 10 ft LT-30-R (11.4 L) (22.9 m) (3.0 m) 6 Gallon 12 75 ft 25 10 ft Double (22.7 L) (22.9 m) (3.0 m) Tank/ Manifolded LT-A- 101-30* 9 Gallon 18 75 ft 25 10 ft Double (34.1 L) (22.9 m) (3.0 m) Tank/ LT-A- 101-30* 50 ft (15.2 m) maximum pipe from first to last nozzle. 50 ft (15.2 m) maximum pipe after the split on a split system. *Use with regulated actuator only. SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-59 Overlapping Appliance Nozzle and Hazard Zone Locations -Group Protection 1. For each group of protected appliances under a common hood(s), the overlapping nozzles must be located from right to left so that each end nozzle is located a maximum of 11.5 in. (292 mm) inside the outside edge of the cooking hazard of each end appliance, and the inside overlapping nozzles must be located between the two end nozzles at a maximum spacing of 25.5 in. (647 mm). See Figures 4-116 and 4-117. Ii 25.5 IN. (647 mm) MAXIMUM SPACING(S) BETWEEN OVERLAPPING NOZZLES ♦ ♦ /\ /\ /\ j\ ''/ (2!1·:~; 1/ \ / \ / \ / \ / \ -+-;2!1:~; MAXIMUM \ / \ / \ / \ / MAXIMUM FROM '/ \/ \ I \ FROM EDGE OF I ,' /\ f. / \ EDGE OF COOKING I I \ / \ / \ / \ \ COOKING HAZARD \ HAZARD I I ' I \ I I \ \ FULL HOOD CONTINUOUS APPLIANCE PROTECTION FIGURE 4-116 11.5 IN. - (292 mm) MAXIMUM FROM EDGE OF COOKING HAZARD 1 .. 245 25.5 IN. (647 mm) MAXIMUM • I .. -1 260 245 11.5 IN. (292 mm) MAXIMUM + ~j ,~45 2~51 25.5 IN. (647 mm) MAXIMUM EDGE OF COOKING HAZARD GROUP APPLIANCE PROTECTION Note: On group appliance protection, start and end of EACH zone group must be protected with a 245 nozzle. 007538 ~ 11.5IN. (292 mm) MAXIMUM FROM EDGE OF COOKING HAZARD FIGURE 4-117 001720 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-60 REV. 11 2014-SEP-01 OVERLAPPING NOZZLE COVERAGE (Continued) Overlapping Appliance Nozzle and Hazard Zone Locations -Group Protection (Continued) 2. When obstructions are located adjacent to appliance(s) protected by overlapping nozzles, the overlapping appliance nozzle spacing must start with the appliance(s) adjacent to the obstruction. See Figure 4-118. 11.5 IN. (292 mm) -- MAX. D 1 25.5 IN. 125.5 IN. 125.5 N. I 25.5 IN. I ~47 mmJ(~47 mrnJ(~47 m~) ~7 mm,: + MAX. + MAX. + MAX. + MAX. l 245 260 260 260 245 ~11.51N. (292 mm) MAX. D ~OUTSIDE EDGE OF COOKING 1-i==~====t====:i=====t==a., HAZARD t ... , .. ____ HAZARD AREA -----1-~I OBSTRUCTION Note: On continuous appliance protection, start and end with 245 nozzles and 260 nozzle(s) in the middle. FIGURE 4-118 001713 3. When an appliance requires dedicated protection with a protected area intended for overlapping appliance nozzle protection, the group protection option will be required for appliances on either side of the appliances using dedicated protection. Group protection using overlapping appliance nozzles must begin with the protected appliance(s) adjacent to the dedicated appliance protected. An overlapping appli- ance nozzle(s) must be positioned within 11.5 in. (292 mm) of the edge(s) of the appliance hazard surface area(s) adja- cent to the dedicated nozzle protection. See Figure 4-119. 11 .5 IN. (292 mm) MAX. EDGE-.. OF COOKING HAZARD EDGE OF COOKING HAZARD~ t 25.5 IN. 25.5 IN. t (647 mm) (647 mm) t DEDICATED NOZZLE APPLIANCE MAX. MAX. Note: On group appliance protection, start and end of EACH zone group must be protected with a 245 nozzle. 11 .5 IN. (292 mm) MAX. EDGE OF COOKING HAZARD FIGURE 4-119 001756 R-102 Restaurant Fire Suppression Manual 4. On protected appliances, all hazard surfaces located in a group must be within 40-45 in. (1016-1143 mm) from the nozzle(s). Once that dimension is exceeded, a new group must be started. See Figure 4-120. Note: The supply pipe feeding nozzle groups is to be at the same elevation. Adjust height for each group only by varying lengths of nozzle drops. -1•---GROUP "A" ---••+-I •-GROUP "B" -l Note: On group appliance protection, start and end of EACH zone group must be protected with a 245 nozzle. FIGURE 4-120 Detection Requirements For Overlapping Appliance Protection 007539 When utilizing overlapping appliance protection, fusible link detectors must be installed on a maximum of 2 ft (0.6 m) centers, starting with detectors located in (under) the duct opening(s). Starting from the detector under the duct opening, add detectors on 2 ft (0.6 m) maximum spacing until the complete length of the plenum area is covered, from one end to the other. The location of the last detector on each end of the plenum must not exceed 2 ft (0.6 m) from end of plenum. Note: Standard detector placement can also be utilized when using overlapping protection. However, the overlapping detector option cannot be used when utilizing standard R-102 protection. ► Refer to Pages 4-71 -4-73 for detector placement. 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 101-30** 16-22 (2) 3.0 Gallon Double (Manifold) 22-33 (3) 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 Tank(s) (1) 1.5 Gallon (1) 3.0 Gallon (1) 1.5 Gallon and (1) 3.0 Gallon (2) 3.0 Gallon (2) 3.0 Gallon (Manifold) (3) 3.0 Gallon Regulated Actuator Cartridge LT-20-R or 101-10 L T-30-R or 101-20 LT-A-101-30 or 101-30** or double tank L T-A-101-30 or 101-30** or double tank L T-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. 1. Use only 1 /4 in. Schedule 40 black iron, hot-dipped galva- nized, chrome-plated, or stainless steel pipe and fittings. 2. 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 ASSEMBLY 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 EXPELLANT GAS LINES NOT INCLUDED IN ACTUATION GAS LINE LENGTH TOTALS FIGURE 4-121 000775 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-62 REV. 11 2014-SEP-01 ACTUATION AND EXPELLENT GAS LINE REQUIREMENTS (Continued) Actuation Gas Line -6 to 8* Tanks Maximum (Continued) 3. If an expellant gas line is connected to the regulated release assembly along with an actuation gas line, the total combined length of the actuation and expellant gas line must not exceed 30 ft (9.1 m) when using a "double-tank" nitrogen cartridge or a LT-A-101-30 nitrogen cartridge or a 101-30 carbon dioxide cartridge. See Figure 4-122. 4. A combined total of nine fittings may be used in these lines, eight 90° elbows and one tee. Two 45° elbows equal one 90° elbow. Actuation Gas Line -10 to 15* Tanks Maximum * 15 Tank maximum reflects the utilization of 3 tank regulated actuators. 1. Use only 1 /4 in. Schedule 40 black iron, hot-dipped galva- nized, chrome-plated, or stainless steel pipe and fittings. Note: Stainless steel hose and fittings can also be used. See Component Section for detailed information. ACTUATOR AND EXPELLANT GAS LINES WITH A "DOUBLE TANK" CARTRIDGE OR A 101-30 CARTRIDGE OR A LT-A-101-30 CARTRIDGE MAXIMUM COMBINED LENGTH -30 FT (9.1 m); MAXIMUMCOM2NGS-9 " REGULATED ACTUATOR ASSEMBLY EX PELLANT GAS LINES NOT INCLUDED IN COMBINED TOTALS FIGURE 4-122 000262 R-7 02 Restaurant Fire Suppression Manual 2. The actuation gas line piping is installed from the 101 remote mechanical release to each R-102 regulated actua- tor assembly. The total length of the actuation gas line from the remote mechanical release to the regulated actuator assemblies must not exceed 100 ft (30.4 m). 3. A combined total of 20 elbows and 9 tees may be used in these lines. Two 45° elbows equal one 90° elbow. See Figure 4-123. 4. Use only a 101-10 carbon dioxide cartridge in the 101 remote mechanical release. 5. A safety vent relief valve (Part No. 15677) is required in the actuation gas line to relieve residual pressure after actua- tion. Actuation Gas Line -Using 1/4 in. Stainless Steel Hose * 15 Tank maximum reflects the utilization of three tank regulated actuators. 1. Maximum total length of hose cannot exceed 17.5 ft (5.3 m). Note: A combination of 1 /4 in. stainless steel braided hose and 1/4 in. NPT pipe can be used as long as the total combined actuation gas line length does not exceed 17.5 ft (5.3 m). Stainless steel braided hose cannot be used for expellant gas lines. See Figure 4-123 for additional details. 2. Maximum of five regulated actuators allowed 3. Actuated with remote release (Part No. 433485) or Regulated Release Assembly (Part No. 429853) 20 ELBOWS 1/4 IN. ACTUATION LINE - 100 FT (30.4 m) MAXIMUM 9 TEES MAXIMUM MAXIMUM REGULATED ACTUATOR WITH TANK 1/4 IN. STAINLESS STEEL HOSE OPTIONS 142 IN. (1066 mm) I MAX. HOSE LENGTH (TYP.) \ REGULATED ACTUATOR WITH TANK NOTE: WHEN MULTIPLE RELEASE ASSEMBLIES ARE UTILIZED, A 1/4 IN. CHECK VALVE (PART NO. 25627) WILL BE REQUIRED AFTER EACH REGULATED RELEASE. MAXIMUM OF 5 AGENT TANK REGULATED ACTUATORS 1/4 IN. STAINLESS STEEL HOSE r, I I H I I I I I...) \ MAXIMUM OF 5 REGULATED ACTUATORS + REMOTE RELEASE MECHANISMS (PART NO. 433485) 5 MAXIMUM CHECK VALVE MAXIMUM OF r l~ -5 REMOTE 1 RELEASE 1 MECHANISMS I I (PART NO. l l 433485) OR \_I ONE REGULATED RELEASE (PART NO. 429853) FIGURE 4-123 000301 R-102 Restaurant Fire Suppression Manual ACTUATION AND EXPELLENT GAS LINE REQUIREMENTS (Continued) Expellant Gas Line 1. The expellant gas line is installed from the regulated release mechanism in double, three, and multiple-tank systems, and from the regulated actuator assembly in multiple-tank systems. The expellant gas line is the piping and/or hose between the regulator and the tank-enclosure/tank-bracket assembly. The total length of the expellant gas line from the regulated release mechanism or each regulated actu- ator assembly must not exceed 30 ft (9.1 m) when using a "double-tank" cartridge, an LT-A-101-30 Cartridge, or a 101-30 Cartridge. See Figures 4-124 and 4-125. EXPELLANT GAS LINE MAXIMUM LENGTH -30 FT (9.1 m); MAXIMUM NO. OF FITTINGS -9 ~ EXPELLANT GAS LINE MAXIMUM LENGTH -30 FT (9.1 m); MAXIMUM NO. OF FITTINGS -9 ~ AUTOMAN REGULATED RELEASE ASSEMBLY FIGURE 4-124 000776 FIGURE 4-125 000777 2. A combined total of nine fittings may be used in these lines, eight 90° elbows and one tee. Two 45° elbows equal one 90° elbow. SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-63 3. If two tanks are connected to the regulated release assembly in a multiple-tank system arrangement, the total combined length of the actuation and expellant gas lines must not exceed 30 ft (9.1 m) when using a "double-tank" nitrogen cartridge, an LT-A-101-30 nitrogen cartridge, or a 101-30 carbon dioxide cartridge. See Figure 4-122. 4. If three 3.0 gallon tanks are connected to the regulator in either a regulated release or regulated actuator assembly, only factory supplied expellant gas hose assemblies will be utilized. Refer to Distribution Piping Requirements -9.0 ► Gallon System, page 4-70 for additional design requirements. DISTRIBUTION PIPING REQUIREMENTS Once the nozzle placement and quantity of tanks has been determined, it is then necessary to determine the piping config- urations between the tank adaptor and each discharge nozzle. This section contains the guidelines and limitations for designing the distribution piping so that the liquid agent will discharge from the nozzles at a proper flow rate. These limitations should also be referred to when selecting the mounting location for the regu- lated release mechanism and agent tank. General Piping Requirements 1. All R-102 system piping is straight line. Therefore, the need for critical lengths and balancing is minimized. 2. Two 45° elbows count as one 90° elbow. 3. Each branch line includes the tee or elbow leading to it, and all fittings within the branch line itself. 4. The minimum piping length of Schedule 40, 3/8 in. pipe from the tank outlet to any nozzle protecting a range, fryer, or wok must be 6 ft (1.9 m). 5. Pipe lengths are measured from center of fitting to center of fitting. See Figure 4-126. '-----CENTER TO CENTER FIGURE 4-126 000778 6. All distribution piping must be 3/8 in. Schedule 40 black iron, chrome-plated, or stainless steel. Do not use hot dipped galvanized pipe on the distribution piping. 7. All threaded connections located in and above the protected area must be sealed with pipe tape. Tape should be applied to male threads only. Make certain tape does not extend over the end of the thread, as this could cause possible blockage of the agent distribution. 8. Before installing blow-off caps on nozzles, apply a small amount of Dow Corning No. 111 silicone grease across the opening in the nozzle tip and also a small amount coating the exterior of the blow-off cap. This will help keep cooking grease from building up on the cap. 9. Tees used in the distribution piping can be used as thru tees, side outlet tees, or bull tees. SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-64 REV. 11 2014-SEP-01 DISTRIBUTION PIPING REQUIREMENTS (Continued) Supply and Branch Line Identification The R-102 distribution piping network is broken down into four specific pipe runs: the Supply Line, the Duct Branch Line, the Plenum Branch Line, and the Appliance Branch Line. See Figure 4-127. 0 DUCT BRANCH ~ LINE t PLENUM BRANCH LINE NOTE: THIS IS A CONCEPTUAL DRAWING ONLY. THIS IS NOT AN ACTUAL INSTALLATION. APPLIANCE BRANCH LINE FIGURE 4-127 000779 NOTE: THESE ARE EXAMPLES ONLY. OTHER CONFIGURATIONS CAN BE DESIGNED. SUPPLY LINE TEE END OF SUPPLY LINE END OF SUPPLY LINE R-102 Restaurant Fire Suppression Manual SUPPLY LINE The Supply Line is defined as the length of pipe which runs from the agent tank outlet to the last branch line (whether a duct, appliance, or plenum branch line). This includes all supply line fittings except for the tees or elbows leading to the branch lines. See Figures 4-127 and 4-128. SUPPLY LINE TEE -ENDOF SUPPLY LINE (NOZZLES FOR PLENUM PROTECTION) BRANCH LINE CANNOT START AHEAD OF A SUPPLY LINE TEE BRANCH LINE CANNOT START AHEAD OF A SUPPLY LINE TEE FIGURE 4-128 000780 R-102 Restaurant Fire Suppression Manual DISTRIBUTION PIPING REQUIREMENTS (Continued) Supply and Branch Line Identification (Continued) NOTICE Branch lines cannot start ahead of a supply line tee. DUCT BRANCH LINE The Duct Branch Line is defined as the length of pipe which runs from the supply line to the duct nozzle(s). This includes all branch line fittings as well as the tee or elbow used to start the branch line. See Figures 4-128 and 4-129. DUCT BRANCH LINE -t (ELBOW INCLUDED) '-....._ ___ , ,- ' ' I I I I -- 0 -- .-.-- --t', .. -t ------t DUCT BRANCH LINE (TEE INCLUDED) l( ... -·• .),--,--t , ... --t ------t ,----"'-DUCT BRANCH LINE\ I ITEES \LUDEDJ ◊ 0 ◊ ____ .,. .. J.··· -- ;.. .... t ---t __ .... -. _.. ' , .. I I I I I -- 0 FIGURE 4-129 000781 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-65 PLENUM BRANCH LINE The Plenum Branch Line is defined as the length of pipe which runs from the supply line to the plenum nozzle(s). This includes all branch line fittings as well as the tee or elbow used to start the branch line. See Figures 4-128 and 4-130. ....... -,-,_;; ,..f --~ {.,.,, PLENUM BRANCH LINE I (TEE INCLUDED) I I I 0 APPLIANCE BRANCH LINE PLENUM BRANCH LINE (TEE INCLUDED) FIGURE 4-130 000782 The Appliance Branch Line is defined as the length of pipe which runs from the supply line to the appliance nozzle(s). This includes all branch line fittings as well as the tee or elbow used to start the branch line. See Figures 4-128 and 4-131. A APPLIANCE BRANCH LINES LJ ITEES INCLUDED) FIGURE 4-131 000783 SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-66 REV. 11 2014-SEP-01 DISTRIBUTION PIPING REQUIREMENTS (Continued) Distribution Piping Requirements -1.5 Gallon System DUCT, PLENUM, AND APPLIANCE PROTECTION 1. This option allows for duct protection, plenum protection, appliance protection, or any combination. However, only one duct nozzle may be used, either a 1 W or a 2W, nozzle. 2. All distribution piping, supply and branch, must be 3/8 in. Schedule 40 black iron, chrome-plated, or stainless steel. 3. Each 1.5 gallon tank allows a maximum of five flow numbers.* 4. The pipe length between the start of the first branch line and the start of the last branch line must not exceed 8 ft (2.4 m). When the supply line is split, the combined length of both legs of the supply line (start of first branch line to start of last branch line) must not exceed 8 ft (2.4 m). See Figure 4-132. 5. The combined length of all branch lines must not exceed 22 ft (6.7 m). See Figure 4-133. 6. The requirements of the following table must not be exceeded: ► 1.5 GALLON SYSTEM Supply Duct Requirements Line Branch Line Pipe Size 3/8 in. 3/8 in. Maximum Length 40 ft 6 ft (12.1 m) (1.8 m) Maximum Tees Maximum Flow Numbers 5* 2 * Exceptions: R-102 Restaurant Fire Suppression Manual SUPPLY LINE TEE ~~, ( ., START OF FIRST BRANCH LINE (BRANCH LINES IN BOLD) Plenum Branch Line 3/8 in. 4 ft (1.2 m) 2 2 1W NOZZLE START OF LAST BRANCH LINE \ MUST NOT EXCEED 8 FT (2.4 m) FIGURE 4-132 000784 1N NOZZLE COMBINED LENGTH MUST NOT EXCEED 22 FT (6.7 m) FIGURE 4-133 000785 Appliance Branch Line 3/8 in. 10 ft (3.0 m) 3 3 1. Six flow numbers are allowed when a duct branch line is the last branch line on the piping network and no 1 N nozzles are used to protect woks or griddles. 2. Six flow numbers are allowed when six 1 N nozzles are used and none of the nozzles are used to protect woks. griddles. ranges. and salamanders. Note: Only five flow numbers are allowed if a 1 N nozzle is used for wok, griddle, range, or salamander protection. 3. Six flow numbers are allowed when only two 3N nozzles are used. • R-7 02 Restaurant Fire Suppression Manual DISTRIBUTION PIPING REQUIREMENTS (Continued) Distribution Piping Requirements -3.0 Gallon System 1. The maximum length between the start of the first branch line and the start of the last branch line must not exceed 24 ft (7.3 m). When the supply line is split, the combined total of both legs of the supply line (from the start of the first branch line to the start of the last branch line) must not exceed 24 ft (7.3 m). See Figure 4-134. 2. The total length of all branch lines must not exceed 36 ft (10.9 m). See Figure 4-134. 3. Use a 3/8 in. union to connect the tank adaptor to the 3/8 in. supply line. 4. A maximum of two nozzles are allowed per duct branch line. 5. The requirements of the following table must not be exceeded: SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-67 COMBINED LENGTH OF BOTH LEGS OF SUPPLY LINE MUST NOT EXCEED 24 FT (7.3 m) (BRANCH LINE IN BOLD) COMBINED LENGTH MUST NOT EXCEED 36 FT (10.9 m) 3 BRANCH LINES 1N NOZZLE 1/2N NOZZLE 000502 FIGURE 4-134 ► 3.0 GALLON SYSTEM Requirements Pipe Size Maximum Length Maximum Rise Maximum 90° Elbows Maximum Tees Maximum Flow Numbers *Exceptions: Supply Line 3/8 in. 40 ft (12.1 m) 6 ft (1.8 m) 9 11* Duct Branch Line 3/8 in. 8 ft (2.4 m) 4 ft (1.2 m) 4 2 4 1. Twelve flow numbers are allowed in any one tank for duct and plenum protection only. 2. Twelve flow numbers are allowed with any one tank using only two-flow appliance nozzles. 3. Twelve flow numbers are allowed with any one tank using only three-flow appliance nozzles. Special Instructions: Plenum Appliance Branch Line Branch Line 3/8 in. 3/8 in. 4 ft 12 ft (1.2 m) (3.6 m) 2 ft 2 ft (0.6 m) (0.6 m) 4 6 2 4 2 4 1. Twelve flow numbers are allowed when four Dean Industries GTI Gas Fryers are protected at low proximity as shown in Figure 4-66 on Page 4-32. The discharge piping must be as shown in Figure 4-67 on Page 4-32. 2. For certain McDonald's applications, 11.5 flow numbers are allowed when using a combination of one 2W duct nozzle, one 1/2N electrostatic precipitator nozzle, one 1N plenum nozzle. and four two-flow appliance nozzles. Contact the Applications Engineering Department for additional information. SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-68 REV. 11 2014-SEP-01 DISTRIBUTION PIPING REQUIREMENTS (Continued) Distribution Piping Requirements -6.0 Gallon Manifolded System As an option to piping two 3.0 gallon tanks separately, two 3.0 gallon tanks can be manifolded together to share a common agent distribution line. Only 3.0 gallon tanks connected to the same regulator can be manifolded. The following requirements must be met when manifolding: 1. All piping must be 3/8 in. Schedule 40. 2. See Figure 4-136 for tank connections. 3. The length of supply line piping between the start of the first branch line and the start of the last branch line must not exceed 24 ft (7.3 m). See Figure 4-135. When the supply line is split, the combined total of both legs of the supply line (from the start of the first branch line to the start of the last branch line) must not exceed 24 ft (7.3 m). 4. The combined length of all branch lines must not exceed 36 ft (10.9 m). See Figure 4-135. 5. A maximum of 22 flow numbers are allowed. 6. The requirements of the following table must not be exceeded. ► 6.0 GALLON SYSTEM Requirements Pipe Size Maximum Length Maximum Rise Maximum 90° Elbows Maximum Tees Maximum Flow Numbers Supply Line 3/8 in. 32 ft (9.7 m) 6 ft (1.8 m) 8 2 22 Duct Branch Line 3/8 in. 8 ft (2.4 m) 4 ft (1.2 m) 4 2 4 R-102 Restaurant Fire Suppression Manual LENGTH OF PIPING MUST NOT EXCEED 24 FT. (7.3 m) FROM START OF FIRST BRANCH LINE TO START OF LAST BRANCH LINE 2W NOZZLES 2 FLOW APPLIANCE NOZZLE (BRANCH LINES IN BOLD) COMBINED LENGTH MUST NOT EXCEED 36 FT (10.9 m) FIGURE 4-135 000267 Plenum Appliance Branch Line Branch Line 3/8 in. 3/8 in. 4 ft 12 ft (1.2 m) (3.6 m) 2 ft 2 ft (0.6 m) (0.6 m) 4 6 2 4 2 4 • ► R-102 Restaurant Fire Suppression Manual DISTRIBUTION PIPING REQUIREMENTS (Continued) Distribution Piping Requirements -6.0 Gallon Manifolded System (Continued) This configuration consists of two 3 gallon tanks. Both tanks are connected to a common manifold tee and are pressurized from a single double tank (Part No. 73022) nitrogen cartridge in the regulated release assembly. See Figure 4-136. Note: A tank mounting bracket can be utilized instead of the tank/enclosure assembly. 3/8 IN. SUPPLY + 3/8 IN. BRANCH I USE HOSE/ GROMMET PACKAGE (PART NO. 418511) -3/8 IN BRANCH ----IN-LINE BURST DISC H,,,.r?.-..,...-_-:.._-_-_-_---fl'-u.11 ASSEMBLY -SEE NOTE NO. 4 '------''rh''-----'-~--+++r---..:.,3--1-REMOVE □□ 3.0 GALLON TANK 3.0 GALLON TANK 3.0 GALLON REGULATED RELEASE 006127 ASSEMBLY OR 3.0 GALLON REGULATED ACTUATOR ASSEMBLY TANK/ENCLOSURE ASSEMBLY BURST DISC- SEE NOTE NO. 3 DOUBLE TANK NITROGEN CARTRIDGE OR (LT-A-101-30 CARTRIDGE- REGULATED ACTUATOR ONLY) NOTE 1: THE PIPE CONNECTION FROM TANK CENTER TO TANK CENTER CANNOT EXCEED 8 1/2 IN. (215 mm). ALSO, OEM RELEASE/BRACKET ASSEMBLY CAN BE UTILIZED WHEN MANIFOLDING 3.0 GALLON TANK. NOTE 2: ONLY 3 GALLON TANKS CAN BE MANIFOLDED. NOTE 3: THE BURST DISC THAT IS PART OF THE TANK ADAPTOR/ BURST DISC ASSEMBLY MUST BE REMOVED AND MODIFIED. SEPARATE THE ALUMINUM DISC MATERIAL FROM THE PLASTIC GASKET. DISCARD THE ALUMINUM DISC MATERIAL AND REINSTALL THE PLASTIC GASKET BACK INTO THE TANK ADAPTOR/BURST DISC ASSEMBLY. NOTE 4: THE IN-LINE BURST DISC ASSEMBLY (PART NO. 416970) IS TO BE MOUNTED AS CLOSE TO THE TANK OUTLET AS POSSIBLE. AFTER SYSTEM DISCHARGE, THE ASSEMBLY MUST BE DISASSEMBLED AND A NEW BURST DISC INSTALLED. FIGURE 4-136 ► ► ► SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-69 Distribution Piping Requirements -With Independent Pipe Runs Independent pipe runs can also be used with the regulated release assembly and the tank/enclosure assembly or tank mounting brackets. See Figure 4-137. When manifolding is not used, each of the two 3 gallon tanks utilize the piping limitations of a single tank system. HOSE/ GROMMET PACKAGE (PART NO. 418511) □ □ 3.0 GALLON TANK 3.0 GALLON TANK ----tt-DOUBLETANK NITROGEN CARTRIDGE OR LT-A-101-30 CARTRIDGE REGULATED RELEASE ASSEMBLY OR REGULATED ACTUATOR ASSEMBLY (LT-A-101-30 CARTRIDGE- REGULATED TANK/ENCLOSURE ACTUATOR ONLY) ASSEMBLY FIGURE 4-137 000766 Note: If an expellant gas hose is to be used for a second tank in an adjacent tank enclosure or tank bracket assembly, the second tank will need to be installed on the left side of the AUTOMAN Regulated Release, with the outlets a maximum of 8.5 in. (215 mm) from center to center, similar to the manifolded system in Figure 4-136. Otherwise, the second tank will require 1/4 in. NPT pipe instead of expellant gas hose. SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-70 REV. 11 2014-SEP-01 DISTRIBUTION PIPING REQUIREMENTS (Continued) Distribution Piping Requirements -9.0 Gallon System This optional configuration consists only of three 3-gallon tanks, all pressurized from a single double-tank nitrogen cartridge with expellant gas hoses connected as shown in Figure 4-138. Tanks No. 1 and No. 2 must be connected directly to the regulator with separate expellant gas hoses and Tank No. 3 must be connected to Tank No. 2 with a third expellant gas hose as shown in Figure 4-136. Each tank must be connected to an independent distribu- tion piping network as shown in Figure 4-138. Distribution piping requirements for each network must be as follows: 1. The maximum length between the start of the first branch line and the start of the last branch line must not exceed 24 ft (7.3 m). When the supply line is split, the combined total of both legs of the supply line (from the start of the first branch line to the start of the last branch line) must not exceed 24 ft (7.3 m). See Figure 4-134. 2. The total length of all branch lines must not exceed 36 ft (10.9 m). See Figure 4-138. 3. Use a 3/8 in. union to connect the tank adaptor to the 3/8 in. supply line. 4. A maximum of two nozzles are allowed per duct branch line. 5. When using this 9.0 gallon system configuration, no mani- folding of distribution piping is allowed. 6. When an AUTOMAN Regulated Release is utilized in this configuration, additional regulator actuators cannot be used. 7. Only 3-gallon tanks can be utilized in this configuration. 8. The requirements of the following table must not be exceeded for each 3-gallon tank: ► 9.0 GALLON SYSTEM Requirements Pipe Size Maximum Length Maximum Rise Maximum 90° Elbows Maximum Tees Maximum Flow Numbers *Exceptions: Supply Line 3/8 in. 40 ft (12.1 m) 6 ft (1.8 m) 9 11 * Duct Branch Line 3/8 in. 8 ft (2.4 m) 4 ft (1.2 m) 4 2 4 1. Twelve flow numbers are allowed in any one tank for duct and plenum protection ONLY. R-102 Restaurant Fire Suppression Manual □□□ 3.0 GALLON TANK NO. 3 3.0 GALLON TANK NO. 2 3.0 GALLON TANK N0.1 TWO TANK ENCLOSURE 3 GALLON REGULATED ASSEMBLY (PART NO. RELEASE ASSEMBLY, 430324) (INCLUDES OR 3 GALLON HOSES AND GROMMETS) REGULATED ACTUATOR ASSEMBLY DOUBLE TANK NITROGEN CARTRIDGE OR LT-A-101-30 CARTRIDGE (REGULATED ACTUATOR ONLY) NOTE: WHEN THREE 3.0 GALLON TANKS ARE CONNECTED TO ONE AUTOMAN REGULATED RELEASE ASSEMBLY, NO ADDITIONAL REGULATED ACTUATOR(S) ASSEMBLIES CAN BE USED. FIGURE 4-138 008126 Plenum Appliance Branch Line Branch Line 3/8 in. 3/8 in. 4 ft 12 ft (1 .2 m) (3.6 m) 2 ft 2 ft (0.6 m) (0.6 m) 4 6 2 4 2 4 2. Twelve flow numbers are allowed with any one tank using only two-flow appliance nozzles. 3. Twelve flow numbers are allowed with any one tank using only three-flow appliance nozzles. Special Instructions: 1. When four Dean Industries GTI Gas Fryers are protected at low proximity as shown in Figure 4-66 on Page 4-32, the discharge piping must be as shown in Figure 4-67 on Page 4-32. 2. For certain McDonald's applications, 11.5 flow numbers are allowed when using a combination of one 2W duct nozzle, one 1/2N electrostatic precipitator nozzle, one 1 N plenum nozzle, and four two-flow appliance nozzles. Contact the Applications Engineering Department for additional information.