HomeMy WebLinkAbout2200 FARADAY AVE; ; FS080012; Permit11/3/21, 1:22 PM FS080012 Permit Data
City of Carlsbad
Fixed Systems Permit
Permit No: FS080012
Job Address: 2200 FARADAY AV
Permit Type: FIXSYS
Parcel No: 2121204100
Lot #: 0
Status: ISSUED
Applied 6/11/2008
Approved: 6/11/2008
Reference No.: Issued: 6/11/2008
PC #: Inspector:
Project Title: CATALINA RESTAURANT HOOD & DUCT PLAN CHECK &
INSPECTIONS
Applicant: Owner:
CHRISTOPHERSON FIRE PROTECTION D L FARADAY L P
C/O DRA ADVISORS LLC
P.O. BOX 2302 220 E 42ND ST #27
CHINO, CA NEW YORK NY
909-591-0438
Fees ($) Add'I Fees ($) Total ($) Balance
130 0 130 0
1/1
FSoSoot~-
This manual Is Intended for use with ANSUL® R-102 Restaurant
Fire Suppression Systems.
Those who Install, operate, recharge, or maintain these fire sup-
pression systems should read this entire manual. Specific sec-
tions will be of particular Interest depending upon one's
responsibilities.
Design, Installation, recharge, and maintenance of the system
must conform to the limitations detailed In this manual and per-
formed by an Individual who attended an ANSUL training pro-
gram and became trained to Install, recharge, design, and main-
tain the Ansul system.
Fire suppression systems are mechanical devices. They need
periodic care. Maintenance Is a vital step in the performance of
your fire suppression system. As such It must be performed in
accordance with NFPA 96 (Standard for the Installation of
Equipment for the Removal of Smoke and Grease-Laden Vapors
from Commercial Cooking Equipment) and NFPA 17A (Standard
on Wet Chemical Extinguishing Systems) by an authorized
ANSUL distributor. To provide maximum assurance that the fire
suppression system will operate effectively and safely, mainte-
nance must be conducted at six-month intervals, or earlier if the
situation dictates. Twelve-year maintenance must include agent
tank hydrostatic testing.
ANSUL PART NO. 4180877010
ANSUL, ANSUL. AUTOMAN and ANSULEX are trademarks of Ansul incorporated
or its affiliates.
SECTION I - GENERAL INFORMATION
UL EX. 3470 ULCCEx747 Page 1-1
4-1-06 REV. 4
DESIGN AND APPLICATION
The ANSUL R-102 Restaurant Fire Suppression System is
designed to provide fire protection for restaurant cooking appli-
ances, hoods, and ducts. It is a pre-engineered group of mechan-
ical and electrical components for installation by an authorized
ANSUL distributor. The basic system consists of an ANSUL
AUTOMAN regulated release assembly which includes a regulat-
ed release mechanism and a liquid agent storage tank housed
within a single enclosure. Nozzles, detectors, cartridges, liquid
agent, fusible links, pulley tees, and pulley elbows are supplied in
separate packages in the quantities needed for each fire suppres-
sion system arrangement.
The system provides automatic actuation; or it can be actuated
manually through a remote manual pull station. The system is also
capable of shutting down appliances at system actuation. For
appliance shutdown requirements, refer to the current version of
NFPA 17A, "Standard For Wet Chemical Extinguishing Systems,"
and NFPA 96, "Standard For Ventilation Control and Fire
Protection of Commercial Cooking Operations."
Additional equipment includes: remote manual pull station,
mechanical and electrical gas valves, pressure switches, and elec-
trical switches for automatic equipment and gas line shut-off.
Accessories can be added, such as alarms, warning lights, etc., to
installations where required.
The R-102 system suppresses fire by spraying the plenum area,
the filters, cooking surfaces, and the exhaust duct system with a
predetermined flow rate of ANSULEX Low pH Liquid Fire
Suppressant. When the liquid agent is discharged onto a cooking
appliance fire, it cools the grease surface, and reacts with the hot
grease (saponification) forming a layer of soap-like foam on the
surface of the fat. This layer acts as insulation between the hot
grease and the atmosphere, thus helping to prevent the escape of
combustible vapors.
Exhaust fans in the ventilating system should be left on. The forced
draft of these fans assists the movement of the liquid agent
through the ventilating system, thus aiding in the fire suppression
process. These fans also provide a cooling effect in the plenum
and duct after the fire suppression system has been discharged.
The system is UL listed with or without fan operation.
Make up or supply air fans, integral to the exhaust hood(s) being
protected, shall be shut down upon system actuation.
Along with the fire suppression system, the total system design
must include hand portable fire extinguisher(s) located within the
cooking/restaurant area that can be used to manually suppress a
fire that may be burning in an unprotected area. Refer to NFPA 10,
"Standard For Portable Fire Extinguisher," for additional
information.
UL LISTING
The R-102 Restaurant Fire Suppression System has been tested
and is listed by Underwriters Laboratories, Inc. as a pre-engi-
neered system. The system is in compliance with UL Test
Standard 300. These tests require extinguishment of fires which
are initiated in deep fat fryers, ranges, griddles, char-broilers,
woks, upright broilers, chain-broilers, filters, plenum chambers,
hoods, and ducts after pre-loading each appliance with a pre-
scribed amount of cooking grease. Each fire is allowed to progress
to maximum intensity before the fire suppression system is
actuated.
DEFINITION OF TERMS
Actuation Gas Line: Piping from the ANSUL AUTOMAN
Regulated Release Assembly which supplies nitrogen or carbon
dioxide to the Regulated Actuator Assembly for multiple-tank sys-
tem actuation.
Agent Tank: A pressure vessel containing the liquid agent.
ANSUL AUTOMAN Regulated Release Assembly (Electrical):
An assembly which contains the regulated release mechanism,
agent tank (ordered separately), expellant gas hose, solenoid, and
electric switch within a metal enclosure. The enclosure contains
knockouts to facilitate component hookups.
ANSUL AUTOMAN Regulated Release Assembly (Mechani-
cal): An assembly which contains the regulated release mecha-nism, agent tank (ordered separately), and expellant gas hose
within a metal enclosure. The enclosure contains knockouts to
facilitate component hookups.
Authority Having Jurisdiction: The "authority having jurisdiction"
is the organization, office, or individual responsible for "approving"
equipment, an installation, or a procedure. The phrase "Authority
Having Jurisdiction" is used in a broad manner since jurisdictions
and "approval" agencies vary as do their responsibilities. Where
public safety is primary, the "authority having jurisdiction" may be
a federal, state, local, or other regional department or individual
such as a fire chief, fire marshal, chief of a fire prevention bureau,
labor department, health department, building official, electrical
inspector, or others having statutory authority. For insurance pur-
poses, an insurance company representative may be the "author-
ity having jurisdiction." In many circumstances the property owner
or his designated agent assumes the role of the "authority having
jurisdiction;" at government installations, the commanding officer
or departmental official may be the "authority having jurisdiction."
Blow-Off Cap: A cap which covers the end of the nozzle tip and
prevents grease from plugging the nozzle orifice.
Branch Line: The agent distribution piping which extends from the
supply line to the nozzle(s).
Bursting Disc: A disc installed in the tank adaptor which elimi-
nates the siphoning of the agent up the pipe during extreme tem-
perature variations.
Cartridge: A sealed, steel pressure vessel containing nitrogen or
carbon dioxide gas used to pressurize the agent tank.
Cooking Appliance: Includes fryers, griddles, ranges, upright
broilers, chain broilers, natural charcoal broilers, or char-broilers
(electric, lava rock, gas-radiant, or mesquite).
Cooking Area: Cooking area is defined as the maximum surface
that requires protection. Each type of appliance has a defined
cooking area. For example, the maximum cooking area is the fry-
pot for a fryer without a dripboard and the maximum cooking area
is the combined frypot and dripboard for a fryer with a dripboard.
Conduit Offset Assembly: A pre-formed piece of conduit which
can be installed between the ANSUL regulated release and the
conduit to allow the wire rope for the detection, gas valve and
remote manual pull station to be installed in a more convenient
manner.
Depth: When referring to depth as a linear dimension, it is the
horizontal dimension measured from front to back of the appliance
or plenum.
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 ANSUL
AUTOMAN Release can be either an R-102 or a PIRANHA
ANSUL 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 inches.
When appliances are protected with R-102 nozzles, the hood
and connecting duct above those appliances cannot be pro-
tected 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 ten sub-sections: Noz-
zle Placement Requirements, Tank Quantity Requirements, Actu-
ation and Expellant Gas Lane Requirements, Distribution Piping
Requirements, Detection System Requirements, Manual Pull Sta-
tion Requirements, Mechanical Gas Valve Requirements, Electri-
cal 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 quantity 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.
The R-102 system uses different duct nozzles depending on the
size of duct being protected.
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-1
4-1-06 REV.6
GENERAL INFORMATION
1. Nozzles must be located 2-8 in. (5-20 cm) into the center of the
duct opening, discharging up. See Figure 1.
2-8 IN.
(5 - 20 cm)
FIGURE 1
000173
In installations where a UL listed damper assembly is
employed, the duct nozzle can be installed beyond the 8 in.
(20 cm) maximum, to a point just beyond the damper assem-
bly that will not interfere with the damper. Exceeding the maxi-
mum of 8 in. (20 cm) in this way will not void the UL listing of
the system.
Previously listed 3 flow number and 5 flow number duct pro-
tection detailed in earlier published manual, Part No. 418087-
06, can also still by utilized.
DUCT SIZES UP TO 50 IN. (127 cm)
PERIMETER! 16 IN. (41 cm) DIAMETER
One 1W nozzle (Part No. 419336) = one flow number
50 in. (127 cm) perimeter maximum
16 In. (41 cm) diameter maximum
DUCT SIZES UP TO 100 IN. (254 cm)
PERIMETER/ 32 IN. (81.3 cm) DIAMETER
One 2W Nozzle (Part No. 419337) = two flow numbers
100 in. (254 cm) perimeter maximum
32 in. (81.3 cm) diameter maximum
A 2WH nozzle (Part No. 78078) must be substituted for a 2W
nozzle for any installation using Option 2 of the 1.5 gallon sys-
tem coverage (duct and plenum protection only). A 2WH nozzle
is limited to a maximum of 75 in. (190 cm) perimeter or a maxi-
mum diameter of 24 in. (61 cm) of coverage.
The chart below shows the maximum protection available from
each duct nozzle.
Part 3.0 Gallon 1.5 Gallon
Description No. System System
2W Nozzle 419337 Maximum Maximum
l0o in. (254cm) l0o in. (254cm)
Perimeter Perimeter
1W Nozzle 419336 Maximum Maximum
50 in. (127 cm) 50 in. (127 cm)
Perimeter Perimeter
FIGURE 6
000197
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-5
4-1-06 REV.4
Plenum Protection
The R-102 system uses the 1W Nozzle (Part No. 419336) or the
1 Nozzle (Part No. 419335) for plenum protection. The 1W noz-
zle tip is stamped with 1W and the 1 N nozzle tip 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
One 1W nozzle will protect 4 linear feet (1.2 m) of plenum. The
maximum distance from the end of the hood to the first and last
nozzle must be no more than 2 ft. (.6 m). After the first nozzle, any
additional nozzles must be positioned at a maximum of 4 ft. (1.2 m)
apart down the entire length of the plenum. The plenum width must
. not exceed 4 ft. (1.2 m). (The 1W nozzle can be used on single or
V-bank filter arrangements.) See Figure 6.
b. When protecting plenums with the 1W nozzle, two options of cov-
erage are available:
j. Option 1: The 1W nozzle must be on the center line of the single
or "V" bank filter and positioned within 1-20 in.
(2.5-51 cm) above the top edge of the filter. See
Figure 7.
Option 2: The 1W nozzle must be placed perpendicular, 8-12 in.
(20-30 cm) from the face of the filter and angled to the
center of the filter. The nozzle tip must be within 2 in.
(5 cm) from the perpendicular center line of the filter.
See Figure 8.
201)
20 cm)
UM
NOZZLE TIP
MUST BE w
THIS AREA
FIGURE 8
000200
HORIZONTAL PROTECTION - OPTION 1
1 N NOZZLE - PART NO. 419335 — SINGLE BANK PROTECTION
One IN nozzle will protect 10 linear feet (3.1 m) of single filter bank
plenum. The nozzle(s) must be mounted in the plenum, 2 to 4 in.
(5 to 10 cm) 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. (0-15 cm) from the end of the hood to the tip of the
L nozzle. See Figure 9.
2-4 IN. 10 Fr. (3.1 m)
10 cm) MAXIMUM
je
000201
000202
FIGURE 9 20 IN. (51 con)
MAXIMUM
1 IN. (2.5 cm)
MINIMUM
201N.(51 Cm)
MAXIMUM
I IN. (2.5 cm)
MINIMUM
FIGURE 7
990199
RIGHT-TO-LEFT cI_— 000008 0000 CENTERLINE .-
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
NOTE: 3N NOZZLE TIP MUST BE LOCATED WITHIN THE PERIMETER OF THE SURFACE
AREA WITHIN THE FRONT HALF OF THE FRY POT AND AIMED AT THE CENTER.
FIGURE 19
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-9
4-1-06 REV. 8
\.. ' Fryer - Single Nozzle Protection (Continued)
Maximum Area Dimensions - Single Nozzle Fryer Protection (Continued)
Max. Size
Max. Size Overall Type of Nozzle Height Nozzle Frypot Only With Dripboard Nozzle Above Top of Fryer Location
19.5 in. x 19 in. 19.5 in. x 253/8 in. 290 13 in. to 16 in. See Figure 17 (50 cm x 48 cm) (50 cm x 65 cm) (33 to 41 cm)
19.5 in. x 19 in. 19.5 in. x 25 3/8 in. 3N See Figure See Figure 18 (50 cm x 48 cm) (50 cm x 65 cm) 18
18 in. x18in. l8 in. x273/4in. 3N 25 in. to35in. See Figure 19 (46 cm x 46 cm) (46 cm x 70.5 cm) (64 cm to 89 cm)
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
290 NOZZLE TIP POSITIONED OVER THE MIDPOINT OF THE HAZARD AREA 3 IN. (7.6 cm) FROM THE MIDPOINT ALONG THE LONGEST SIDE OF THE HAZARD AND ± 1 . IN. (2.5 cm) FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF THE HAZARD AND
AIMED AT THE MIDPOINT OF THE COOKING AREA.
FIGURE 17
002288
34 IN. (86 cm) 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 COOK-
ING SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA
FIGURE 18
002287
-
Range Protection 1-Flow Nozzle
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. (33 cm) 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 (1-Flow Nozzle)
Single and multiple burner ranges can be protected using a IN
nozzle, Part No. 419335. The nozzle tip is stamped with IN, indi-
cating 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. (81 cm) and the maximum area of the burner grates
must not exceed 384 sq. in. (2477 sq. cm) per nozzle.
When protecting a range, the 1 N nozzle must be located a maxi-
mum of 10 in. (25.4 cm) from each burner grate centerline and
must be aimed at the center of the cooking surface. See Figure 26.
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULCCEx747 Page 4-13
4-1-06 REV. 6
When this type of hazard is equipped with a back shelf located
above the range top, two protection options are available: One
requires a IF nozzle, Part No. 419333, and the other option
requires a 260 nozzle, Part No. 419341.
Option 1: 1 F Nozzle: When using the 1 F nozzle for range protec-
tion with or without back shelf, the maximum length of
the burner grates being protected must not exceed
28 in. (71 cm) and the maximum area of the burner
grates must not exceed 336 sq. in. (2168 sq. cm). See
Figure 27 for nozzle location details.
IF NOZZLE
SHELF CAN OVERHANG BURNER(S)
BY A MAXIMUM OF 11 IN. (28 =)
Aim Il (51 cm) 40-481N. f II MINIMUM
I II 20 IN.
(102-122 CM)
1211 14 IN. MAXIMUM
MAXIMUM FRONT TO REAR MAXIMUM CENTERLINE
IF 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 27
Option 2: 260 Nozzle: When using the 260 nozzle for range pro-
tection with or without back shelf, the maximum length
of burner grates being protected must not exceed
32 in. (81 cm) and the maximum area of the burner
grates must not exceed 384 sq. in. (2477 sq. Cm).
Nozzle must be located on the front edge of the burn-
er grates and aimed at a point 10 in. (25 Cm) from the
back edge of the burner grates. Nozzle must be mount-
ed 30 to 40 in. (76 to 102 cm) above the hazard sur-
face. See Figure 28.
260 NOZZLE
SHELF CAN OVERHANG BURNER(S)
BY A MAXIMUM OF 11 IN. (28 cm)
rt
10 IN.
(25 cm)
MAXIMUM
IN
NOZZLE
32 IN.
(81 cm)
MAXIMUM
30-4OIN.
(76-102cm)
18 IN.
(45.7 cm)
MINIMUM
AIMING
POINT
10 IN. / (25 cm)
MAXIMUM 10 IN.
(25 cm) FROM
BACK OF
BURNER
GRATES
FIGURE 28
FIGURE 26
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-14
REV.5 10-1-02.
Range Protection 2-Flow Nozzle
High Proximity Application (2-Flow Nozzle): 40 in. to 50 in. (102 cm to 127 cm) above the cooking surface.
This high proximity application uses the 245 nozzle, Part No.
419340.
The nozzle tip 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 sq. in.
(4335 sq. cm) with a maximum longest dimension of 28 in. (71 cm).
When using this nozzle for range protection, the nozzle must
be pointed vertically down and positioned as shown in Figures
29 and 30.
01
245 NOZZLE TIP
LOCATION CENTER 0
COOKING SURFACE
OR
113/8 IN. (29 cm)
MAXIMUM FROM
CENTERLINE OF NOZ
TO CENTER OF ANY
BURNER GRATE
ING
245 NOZZLE TIP LOCATION
CENTERLINE OF COOKING SURFACE
501.
(127 cm)
MAXIMUM
HEIGHT
OF 245
NOZZLE
TIP
40 IN.
(102 cm)
MINIMUM
HEIGHT
OF 245
NOZZLE
TIP
245 NOZZLE TIP
LOCATION CENTER OF ) COOKING SURFACE
OR
113/B IN. (29cm)
MAXIMUM FROM
CENTERLINE OF NOZZLE
TO CENTER OF ANY
BURNER GRATE
COOKING
AREA
COOKING
AREA
000766
FIGURE 30
000238
FIGURE 29
NOTICE
Four burner grates shown in Figure 30. For sin-
gle or double burner grates, locate nozzle at
center of cooking surface or 11 3/8 in. (29 cm)
maximum from nozzle centerline to center of
any burner grate.
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULCCEx747 Page 4-19
10-1-02 REV. 3
2-Flow Griddle Protection (Continued)
Option 2— Nozzle Perimeter Located
High Proximity Application: 30 in. to 50 in. (76 cm to 127 cm)
above the cooking surface.
This high proximity application uses the 260 nozzle, Part No.
419341.
The nozzle tip 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 sq.
In. (9290 sq. cm) with a maximum dimension of 48 in. (122 cm).
When using this nozzle for griddle protection, the nozzle must be
positioned along the cooking surface perimeter to 2 In.
(5.1 cm) inside perimeter, and aimed at the center of the cooking
surface. See Figure 39 and 40.
I NOZZLE LOCATION II 0-2 IN. (0-5Cm) I I INSIDE PERIMETER I 50 IN.
OF COOKING SURFACE I (127 cm)
I MAXIMUM
HEIGHT
OF 260
NOZZLETIP
Al CM) / / I MINIMUM I 1/ HEIGHT
EDGE I 1/ I 0F260 OF i // , NOZZLETIP COOKING I I
SURFACE I Jfr'
000243
COOKING AREA
[ r MIDPOINT OF
COOKING SURFACE I
-V j_cOLNG
AIM POINT
AREA
L -----
260 NOZZLE LOCATED ALONG COOKING SURFACE EDGE
ANY SIDE OF GRIDDLE SURFACE
WITHIN 0-2 IN. (0-5 cm) OF
COOKING SURFACE EDGE NOZZLE
MUST BE AIMED AT MIDPOINT OF
COOKING SURFACE.
I. FIGURE 40
000241
FIGURE 39
000243
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-21
10-1-02 REV. 3
2-Flow Griddle Protection (Continued)
Option 2— Nozzle Perimeter Located (Continued)
Low Proximity Application: 10 In. to 20 In. (25 cm to 51 cm)
above the cooking surface.
.
The low proximity application uses the 2120 nozzle, Part No.
419343.
1'
The nozzle tip 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 sq.
In. (9290 sq. cm) with a maximum dimension of 48 in.
(122 cm).
When using this nozzle for griddle protection, the nozzle must
be positioned along the perimeter to 2 in. (5.1 cm) inside perime-
ter, and aimed at the center of the cooking surface. See Figure
43 and 44.
I NOZZLE LOCA11ON
I O-2 IN. (O-5cm) I INSIDE PERIMETER I 201N.
- L.— OF COOKING SURFACE i (51cm)
MAXIMUM
HEIGHT I 0F2120
NOZZLE TIP
" I 1O IN. (25CM) I
I / I MINIMUM
I HEIGHT I
I ii 0F2120 I
NOZZLE TIP I i. I
EDGE OF
COOKING SURFACE
p. FIGURE 43
000243
-
.. COOKING AREA
-1
CENTER OF I COOKING SURFACE - I Y I p COOKING
AREA:
l— AIM POINT
A
I I
2120 NOZZLE LOCATED ALONG COOKING SURFACE EDGE
ANY SIDE OF GRIDDLE SURFACE _ - . • -. WITHIN O-2 IN. (0-5 cm) OF
COOKING SURFACE EDGE. NOZZLE
MUST BE AIMED AT CENTER OF COOKING SURFACE.
FIGURE 44
000241
Upright/Salamander Broiler Protection
The R-1 02 system uses two 1/2N Nozzles (Part No. 419334) for all
upright/salamander broiler protection. The nozzle tip is stamped
1/2N, indicating that this is a half-flow nozzle. A pair of these noz-
zles 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. (76 cm x 82.5 cm). These noz-
zles must always be used in pairs on an upright/salamander broil-
er. One nozzle must be positioned above the grate and pointed at
the back opposite corner of the broiler chamber. The second noz-
zle must be pointed down into the center of the drip pan through
the open slot. See Figure 50.
Note: If metal blow-off caps are required for upright broiler or sala-
mander broiler protection, use (2) two IN nozzles, Part No.
419335, instead of 1/2N nozzles.
SALAMANDER BROILER
000251
BROILER CHAMBER
SIDE VIEW
000252
FIGURE 50
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-23
4-1-06 REV.7
- - Overhead Chain Broiler Protection (Continued)
Example No. 1 - Internal broiler size is 24 in. long x 20 in. wide
(61 x 51 cm), with an opening of 16 in. x 16 in.
(40.6 x 40.6 cm).
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.
(61 cm x 0.6 = 36.6 cm)
Width of opening -20 in. x 0.6 = 12.0 in.
(51 cm x 0.6 = 30.5 cm)
The minimum allowable opening for overhead protec-
tion would be 14.4 in. x 12.0 in. (36.6 x 30.5 cm).
This example would be acceptable for overhead pro-
tection.
Example No. 2 - Internal broiler size is 30 in. long x 24 in. wide
(76 x 61 cm) with an opening of 22 in. x 12 in.
(56 x 30 cm).
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.
(76 cm x 0.6 = 45.7 cm)
Width of opening -24 in. x 0.6 = 14.4 in.
(61 cmx0.6=36.6cm)
Minimum allowable opening for overhead protection
would be 18 in. x 14.4 in. (45.7 x 36.6 cm).
Because this broiler has an opening of 22 in. x 12 in.,
the 12 in. width is below the minimum allowable cal-
culated dimension of 14.4 in. (36.6 cm) and therefore
would not be acceptable for overhead protection.
Upright/Salamander Broiler Protection
UPRIGHT BROILER The R-102 Restaurant Fire Suppression System uses one IN
Nozzle, Part No. 419335, for upright/salamander broiler protection.
The nozzle tip is stamped with 1 N, indicating that this is a one-flow
nozzle.
One IN nozzle will protect a maximum hazard area (internal broil-
er chamber) of 16 in. (41 cm) deep x 29 in. (74 cm) wide.
The single IN nozzle must be located directly in line with either
vertical edge of the broiler opening, 6 in. (15 cm) to 12 in. (30 cm)
in front of the broiler, and 0 in. to 12 in. (30 cm) above the top of
the broiler. The nozzle must be aimed at the center of the broiler
opening. See Figure 49.
VERTICAL EDGE
OF BROILER
OPENING
AIM AT CENTER
OF BROILER
OPENING
FIGURE 49
007128
AT CENTER
OF BROILER
OPENING
IN NOZZLE
(PART NO. 419335)
12 IN
NOZZLE
4- LOCATION ZONE
(30 crn) 6 IN. (15 cm)
6 IN.
(15 cm)
SECTION IV -SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-24
REV.6 4-1-06
Gas-Radiant/Electric Char-Broiler Protection
The A-i 02 system uses the IN nozzle, (Part No. 419335) for gas-
radiant/electric char-broiler protection.
The nozzle tip on the 1 nozzle is stamped with a IN, indicating
that this is a one-flow nozzle and must be counted as one flow
number.
One IN nozzle will protect a hazard with a maximum length of
36 in. (91 cm) and a total cooking area which does not exceed
864 sq. in. (5574 sq. cm). The nozzle tip mustbe located 15 to
40 In. (38 to 102 cm) 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 51.
COOKING
AREA
COOKING
AREA
COOKING
AGEA
40 IN.
(102 an)
MAXIMUM
MINIMUM
000257
-
•-- FIGURE 51
•
LINE MUST NOT 3 BRANCH LINES EXCEED 24 FT. (7.3 m)
2W NOZZLE
)
IN NOZZLE
p-w IN NOZZLE
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-49
4-1-06 REV. 4
DISTRIBUTION PIPING REQUIREMENTS (Continued)
Distribution Piping Requirements —3.0 Gallon System
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 93.
.
The total length of all branch lines must not exceed 36 ft.
(10.9 m). See Figure 93.
Use a 3/8 in. union to connect the tank adaptor to the 3/8 in.
supply line.
A maximum of two nozzles are allowed per duct branch line.
The requirements of the following table must not be exceeded:
[fj 23O NOZZLE (/
/ 245 NOZZLE 1/2N NOZZLE
(BRANCH LINE IN BOLD)
- COMBINED LENGTH MUST 000502
NOT EXCEED 36 FT. (10.9 m)
FIGURE 93
Duct Plenum Appliance Requirements Supply Line Branch Line Branch Line Branch Line
Pipe Size 3/8 in. 3/8 in. 3/8 in. 3/8 in.
Maximum Length 40 ft. 8 ft. 4 ft. 12 ft. (12.2 m) (2.4 m) (1.2 m) (3.7 m)
Maximum Rise 6 ft. , 4 ft. 2 ft. 2 ft. (1.8 m) (1.2 m) (.6 m) (.6 m)
Maximum 900 9 4 4 6 Elbows
Maximum Tees 1 2 2 4
Maximum Flow 11* 4 2 4 Numbers
Twelve (12) flow numbers are allowed In any one tank for duct and plenum protection only.
Twelve (12) flow numbers are allowed with any one tank using only two-flow appliance nozzles. S. Twelve (12) flow numbers are allowed with any one tank using only three-flow appliance nozzles.
Special Instructions:
Twelve (12) flow numbers are allowed when four (4) Dean Industries GTI Gas Fryers are protected at low proximity as shown in Figure 58 on Page 4-32. The discharge piping must beas shown ln Figure 590n Page 4-32.
For certain McDonalds applIcations. 11.5 flow numbers are allowed when using a combination of one (1) 2W duct nozzle, one (1) 1/2N electrostatic precipitator nozzle,
one (1)1 N plenum nozzle, and four (4) two-flow appliance nozzles. Contact Ansul Applications Engineering Department for additional Information.
Detector Placement Requirements
EXHAUST DUCTS
Each exhaust duct must have at least one detector installed in the
duct entrance, located in the airstream of the cooking vapors, or at
a maximum of 20 ft. (6.1 m) into the duct opening. See Figure 98.
FIGURE 98
000271
NOTICE
When gas appliances are used and the flue
gases from the burner are exhausted into the
duct, the detector must be kept out of the air
stream of these exhaust gases. These gases
can be very hot and could actuate the system
unnecessarily.
Duct openings that are long and narrow or large
enough to require multiple duct nozzles may
require additional detectors.
ELECTROSTATIC PRECIPITATOR
If an electrostatic precipitator is located at or near the base of the
exhaust duct, it is necessary to locate a detector below the pre-
cipitator, at the base of the duct, and also locate one in the duct,
just above the precipitator. See Figure 99.
When, Installing the detector bracket and system conduit, make
certain they do not interfere with the operation of the precipitator.
'Note: On secondary filtration units utilizing multiple filter
stages/media, contact Ansul Technical Services for instructions.
16.
FIGURE 99
000268
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-53
4-1-06 REV.3
DETECTION SYSTEM REQUIREMENTS
Once the fire suppression system design has been determined, a
detection system design must be completed. This section contains
guidelines and limitations for detection system installation.
Detector Identification
The two types of detectors are distinguished from each other by
their location in the detection system.
The Terminal Detector (Part No. 56838, 15375, or 417368) is
the last in a series of detectors, or the only detector used in a
single-detector system. This detector is thus named because
it is at the point at which the wire rope ends, or "terminates."
A Series Detector (Part No. 56837, 15373, or 417369) is any
detector located in-line between the regulated release mech-
anism and the terminal detector.
Detector/Pulley Elbow Quantity
The quantity of detectors used in the system will vary depending
on the style of detector used.
Conduit runs, pulley elbows, and number of detectors per sys-
tem must be within the approved system guidelines. The fol-
lowing requirements must not be exceeded:
Maximum Maximum Maximum
Number of Number of Length of 1/2
Detectors Elbows in. Conduit
per System per System per System
Clip on Style 12 18 125 ft. (38.1 m)
Detector
Hinge Style 5 8 103 ft. (31.3 m)
Detector
Scissors Style 15 20 150 ft. (45.7 m)
Detector
If hinge style detectors are mixed in a system with either clip-
on or scissor style, 4 series and 1 terminal is the maximum
number allowed. If clip-on style are mixed with scissor style,
the maximum allowed Is 11 series and 1 terminal.
NOTICE
When using the "clip-on" style detector, the ter-
minal detector may use the "hinged" style
mounting bracket with the "clip-on" style linkage.
This Is only allowed with the terminal detector.
No other linkages are allowed to be mixed
with other brackets. When using this option,
the total number of "clip-on" style detectors (11
series and 1 terminal) is still allowed.
If hinge style detectors are mixed in a system with either clip-
on or scissor style, the maximum length of wire rope must not
exceed 103 ft. (31.4 m) and the maximum number of pulley
elbows must not exceed 8. If clip-on style are mixed with scis-
sor style, the maximum length of wire rope must not exceed
125 ft. (3.81 m) and the maximum number of pulley elbows
must not exceed 18.
4. If the hazard requires more than 15 detectors, up to five 101
Remote Releases (Part No. 32381) can be used for system
actuation. Each 101 remote release allows the use of a maxi-
mum of 15 "scissor" style detectors (14 series and 1 terminal)
for a total of 75 detectors if needed.
SECTION IV - SYSTEM DESIGN
UL EX. 3470 ULC CEx747 Page 4-54
REV.3 4-1-06
j Detector Replacement Requirements (Continued)
COOKING APPLIANCES
If the cooking appliance is located under an exhaust duct where a
detector has been mounted, it is normally not necessary to utilize
another detector for that cooking appliance, provided the detector
' is not more than 12 in. (30 cm) into the duct. See Figure 100.
APPLIANCE APPLIANCE APPLIANCE APPLIANCE REQUIRES COVERED BY COVERED BY REQUIRES SEPARATE DETECTOR DETECTOR SEPARATE DETECTOR UNDER DUCT UNDER DUCT DETECTOR
FIGURE 100
000269
Each cooking appliance with a continuous cooking surface not
exceeding 48 In. x 48 in. (122 x 122 cm) can be protected by a min-
imum of one detector. Cooking appliances with a continuous cook-ing surface exceeding 48 in. x 48 in. can be protected by at least
one detector per 48 In. x 48 In. cooking area. Detectors used for
cooking appliances must be located above the protected appli-
ance toward the exhaust duct side of the appliance. The detector
should be located in the air stream of the appliance to enhance
system response time.
Note: For overlapping detector coverage, see Page 4-42 for
design requirements.
Detection Une Requirements
CONDUIT
Rigid conduit or 1/2 Inch EMT thin-wall conduit. may be used. Standard steel conduit fittings (compression type are recommend-
ed) must be employed to properly Install the detection system. All
conduit or pipe must be firmly supported. When using pipe, make
certain that all ends are carefully reamed, deburred and blown
clear of chips and scale before assembly.
NOTICE
The conduit offset can be used at the top or bot-
tom of the regulated release to change direction
- of the conduit. The conduit offset cannot be
used with pulley tees. All other changes in direc-
tion must be made by using ANSUL approved
pulley elbows, Part No. 423254 or 415670. See
Figure 101.
FIGURE 101
000270
Fusible Link Selection
When 'possible, temperature readings should be taken at each
detector làcation to determine correct fusible link temperature rat-
ing. Temperature can be recorded using either a maximum regis-
tering thermometer, Part No. 15240, temperature tape or any other
accurate thermometer.
9e;
A8i26L.
TEMPERATURE RATING
STAMPED ON FUSIBLE
LINK BODY
0
_ OD0170 000171 K S M L STYLE
(260 C) ONLY
FIGURE 102
Select correct UL Usted fusible link(s) for installation in detector(s)
according to the temperature condition. Two styles are available.
See Figure 102. See Component Section for detailed temperature
ratings.
SECTION V - INSTALLATION INSTRUCTIONS
UL EX. 3470 ULC CEx747 Page 5-4
REV.4 10-1-02
INSTALLING THE ACTUATION AND EXPELLANT GAS LINE
(Continued)
Actuation Gas Line (Continued)
Run piping up through the regulated release assembly enclo-
sure knockout to the inlet on top of each regulated actuator
assembly used within the system.
The total combined length of the actuation gas line from the
regulated release assembly to all regulated actuator assem-
blies must not exceed 20 ft. (6 m) when using an LT-20-R nitro-
10. cartridge, an LT-30-R nitrogen cartridge, a 101-10 CO2
cartridge, or a 101-20 CO2 cartridge. See Figure 8.
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 m). See Figure 9.
A combined total of nine fittings may be used in these lines,
eight 900 elbows and one tee. Two 450 elbows equal one 900
elbow.
ACTUATION GAS LINE WITH AN LT-20-R,
LT-30-R, 101-20 OR 101-30 CARTRIDGE
MAXIMUM LENGTH -20 Ft (6 m). -..
MAXIMUM NO. OF FITTINGS -9
REGULATED ACTUATOR
ASSEMBLY EXPELLANT GAS LINES
NOT INCLUDED IN ACTUATION GAS
LINE LENGTH TOTALS
REGULATED ACTUATOR
ASSEMBLY
REGULATED ACTUATOR
ASSEMBLY
ANSULAUTOMAN FIGURE 8
REGULATED RELEASE ASSEMBLY 000775
ACTUATION AND EXPELLANT GAS LINES WITH
A DOUBLE-TANK OR 101-30 CARTRIDGE
MAXIMUM COMBINED LENGTH -30 Ft (9 m),
MAXIMUM COMBINED FITTINGS -9
ASSEMBLY
ACTUATOR
SSEMBLY EXPELLANT
GAS LINES NOT INCLUDED
IN COMBINED TOTALS REGULATED ACTUATOR
ASSEMBLY
REGULATED ACTUATOR
ASSEMBLY
REGULATED RELEASE
ASSEMBLY
FIGURE 9 ANSUL AUTOMAN REGULATED 298
RELEASE ASSEMBLY