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HomeMy WebLinkAbout2525 EL CAMINO REAL; 217; FPC2019-0124; Permit4 4'(L'ZNty PERMIT REPORT of Carlsbad Print Date: 12/16/2021 Permit No: FPC2019-0124 Job Address: 2525 EL CAMINO REAL, # 217, CARLSBAD, CA 92008-1208 Status: Closed - Finaled Permit Type: FIRE-Construction Commercial Work Class: Fixed Extinguishing Syste Parcel #: 1563020900 Track : Applied: 06/04/2019 Valuation: $149,373.76 Lot #: Issued: 08/19/2019 Occupancy Group: Project #: Finaled Close Out: 09/26/2019 #of Dwelling Units: Plan #: Bedrooms: Construction Type: Bathrooms: Orig. Plan Check #: Inspector: Plan Check #: Final Inspection: Project Title: Description: PLUCK UNITED - ANSUL R-102 HOOD SUPPRESSION SYSTEM Applicant: FPContractor: EDISON FIRE EDISON FIRE EXTINGUISHER COMPANY INC STEVE VARGAS 3621 EAGLE ROCK BLVD 3621 EAGLE ROCK BLVD LOS ANGELES, CA 90065-3622 LOS ANGELES, CA 90065-3622 (323) 259-9999 (323) 259-9999 FEE AMOUNT FIRE Hood & Duct Extinguishing System Initial Sys $417.00 Total Fees: $417.00 Total Payments To Date: $417.00 Balance Due: $0.00 Fire Department Page 1 of 1 1635 Faraday Avenue, Carlsbad CA 92008-7314 1 760-602-4665 760-602-8561 f I www.carlsbadca.gov fpcL2ot9 -O24 R- 102 Restaurant Fire Suppression Manual SYSTEM DESIGN The ANSUL R-1 02 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 10 sub-sections: Nozzle Placement Requirements, Tank Quantity Requirements, Actuation and Expellant Gas Line Requirements, Distribution Piping Requirements, Detection System Requirements, Manual Pull Station Requirements, Mechanical Gas Valve Requirements, Electrical Gas Valve Requirements, Electrical Switch Requirements, and Pressure Switch Requirements. Each of these sections must be completed before attempting any installation. System design sketches should be made of all aspects of design for reference during installation. NOZZLE PLACEMENT REQUIREMENTS This section gives guidelines for nozzle type, positioning, and quantity for duct, plenum, and individual appliance protection. This section must be completed before determining tank quan- tity and piping requirements. Duct Protection - Single Nozzle All duct protection is UL listed without limitation of maximum duct length (unlimited length). This includes all varieties of ductworks both horizontal and vertical including ducts that run at angles to the horizontal and ducts with directional bends. SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-1 GENERAL INFORMATION 1. Nozzles must be located 2-8 in. (51-203 mm) into the center of the duct opening, discharging up. See Figure 4-1. 2-8 IN. (51-203mm) FIGURE 4-1 000173 In installations where a UL listed damper assembly is employed, the duct nozzle can be installed beyond the 8 in. (203 mm) maximum, to a point just beyond the damper assembly that will not interfere with the damper. Exceeding the maximum of 8 in. (203 mm) in this way will not void the UL listing of the system. Previously listed three flow number and five flow number duct protection detailed in earlier published manual (Part No. 418087-06) can also still be utilized. DUCT SIZES UP 1050 IN. (1270 mm) PERIMETER/ 16 IN. (406 mm) DIAMETER One 1W nozzle = one flow number 50 in. (1270 mm) perimeter maximum 16 in. (406 mm) diameter maximum 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 maxim (. 32 in. (812 mm) diameter maximum) The chart below shows the maximum protection available from each duct nozzle. 3.0 Gallon 1.5 Gallon Description System System 2W Nozzle Maximum Maximum 100 in. (2540 mm) 100 in. (2540 mm) Perimeter Perimeter Note: Ducts from multiple hoods connected to a common 1W Nozzle Maximum Maximum ductwork must be protected in compliance with NFPA 96 and 50 in. (1270 mm) 50 in. (1270 mm) all local codes. Perimeter Perimeter The R-102 system uses different duct nozzles depending on the size of duct being protected. R- 102 Restaurant Fire Suppression Manual Plenum Protection The R-102 system uses the 1W nozzle or the iN nozzle for plenum protection. The 1W nozzle is stamped with 1W and the 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 BANK PROTECTION One 1W nozzle will protect 4 linear feet (1.2 m) of plenum. The maximum distance from the end of the hood to the first and last nozzle must be no more than 2 ft (0.6 m). After the first nozzle, any additional nozzles must be positioned at a maximum of 4 ft (1.2 m) apart down the entire length of the plenum. The plenum width must not exceed 4 ft (1.2 m). (The 1W nozzle can be used on single or V-bank filter arrangements.) See Figure 4-6. 2 FT (0.6 m) MAXIMUM M 4 FT (1. MAXIM 62 MAXIMUM FT(1.2 m) 2FT(0.6m) MAXIMUM FIGURE 4-6 000197 When protecting plenums with the 1W nozzle, two options of coverage are available: Option 1: The 1W nozzle must be on the center line of the single or "'I" bank filter and positioned within 1-20 in. (26-508 mm) above the top edge of the filter. See Figure 4-7. FIGURE 4-7 000199 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-5 Option 2: The 1W nozzle must be placed perpendicular, 8-12 in. (203-304 mm) from the face of the filter and angled to the center of the filter. The nozzle tip must be within 2 in. (50 mm) from the perpendicular center line of the filter. See Figure 4-8. MM) 4 IN (101 204 mm) UM NOZZLE TIE MUST BE THIS AREA FIGURE 4-8 000200 'HORIZONTAL PROTECTION - OPTION N NOZZLE SINGLE BANK PROTECTION' One 1 N nozzle will protect 10 linear feet (3.0 m) of single filter bank' plenum. The nozzle(s) must be mounted in the plenum, 2 to 4 in. (50 to 102 mm) from the face of the filter, centered between the filter height dimension, and aimed down the length. The nozzle must be positioned 0-6 in. (0-152 mm) from the end of the hood to he tip of the nozzle. See Figure 4-9., I. FIGURE 4-9 (508 mm) UM ON 000201 3 R-102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-9 Fryer - Single Nozzle Protection (Continued) Maximum Area Dimensions - Single Nozzle Fryer Protection (Continued) Max. Size Max. Size Overall Type of Nozzle Height Frypot Only With Dripboard Nozzle Above Top of Fryer 14.5 in. x 16.5 in. 14.5 in. x 26.5 in. 290 16 in. to 21 in. (368 mm x 419 mm) (368 mm x 673 mm) (406 to 533 mm) 19.5 in. x 19 in. 19.5 in. x 253/8 in. 290 13 in. to 16 in. (495 mm x 482 mm) (495 mm x 644 mm) (330 to 406 mm) 19.5 in. x 19 in. 19.5 in. x 25 3/8 in. 3N See Figure 4-18 (495 mm x 482 mm) (495 mm x 644 mm) I 18 in. x 18 in. / (18 in. x 273/4 in. 3N I 25 in. to 35 in. 457 mm x 457 mm)\(457 mm x 704 mm)1 / (635 mm to 889 mmj Nozzle Location See Figure 4-17 See Figure 4-17 See Figure 4-18 See Figure 4-19 FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD 290 NOZZLE TIP POSITIONED OVER THE MIDPOINT OF THE HAZARD AREA ± 3 IN. (76 mm) FROM THE MIDPOINT ALONG THE LONGEST SIDE OF THE HAZARD AND* 1 IN. (25 mm) FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF THE HAZARD AND AIMED AT THE MIDPOINT OF THE COOKING AREA. FIGURE 4-17 002288 34 IN. (863 mm) MAXIMUM DIAGONAL DISTANCE BETWEEN NOZZLE AND CENTER OF HAZARD AREA - ç I r - 21 in. (534 mm J VERTICAL I NOZZLE I HEIGHT FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD 3N NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOKING SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA. FIGURE 4-18 002287 0010 RIGHT-TO-LEFT oc000s CENTERLINE - FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD NOTE: 3N NOZZLE TIP MUST BE LOCATED WITHIN THE PERIMETER OF THE SURFACE AREA WITHIN THE FRONT HALF OF THE FRY POT AND AIMED AT THE CENTER. FIGURE 4-19 R- 102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULO EX3470 2014-SEP-01 REV. 11 PAGE 4-13 Range Protection r. 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. 10 IN. (254 mm) MAXIMUM NOTICE A 13 in. (330 mm) diameter wok pan is the IN largest wok size that can be protected on NOZZLE ranges. When protecting hot top ranges, the entire cooking surface must be protected. 32 IN. (812 mm) MAXIMUM AIMING POINT 'Range Protection IN (1-Flow) Nozzle - High Proximity Application - 1 -. No Obstructions Single and multiple burner ranges can be protected using a 1 N m., 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.' ;hen protecting a range, the 1N nozzle must be located 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. lOIN. / (254 mm) MAXIMUM FIGURE 4-28 40 IN. I (1016 mm) 30 IN. (762 mm) \% 006539 FIGURE 4-27 FIGURE 4-41 000244 COOKING 1 IN. (25 mm) NOZZLE AREA LOCATION MAXIMUM I 50 IN. (1270 mm) MAXIMUM I HEIGHT I 0F290 NOZZLE TIP 30 IN. (762 mm) MINIMUM HEIGHT OF 290 NOZZLE TIP R- 102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-18 REV. 11 2014-SEP-01 Griddle Protection IN (1-Flow) Nozzle - The R-102 system uses four different nozzles for the protection of griddles. One of the applications requires a 14low nozzle and three of the applications require a 24low 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 1N indicating this is a one-flow nozzle and must be counted as one flow number) One 1 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 cookina surface. See Fiqure 4-39 and 4-40.1— 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 MIDPOINT OF COOKING SURFACE +/ _k 1 N NOZZLE LOCATED ALONG COOKING ANY SIDE OF GRIDDLE SURFACE WITHIN SURFACE 0-2 IN. (0-50 mm) OF COOKING EDGE SURFACE EDGE. NOZZLE MUST BE AIMED AT MIDPOINT OF COOKING SURFACE. FIGURE 4-39 000241 NOZZLE LOCATION I I 0 - 2 IN. (0 - 50 mm) INSIDE PERIMETER I 40 IN. _i Li.... OF COOKING SURFACE I (1016mm) MAXIMUM I / I HEIGHT ii I I • OF1N /I A NOZZLE TIP FIGURE 4-40 000243 / EDGE I OF I' COOKING I SURFACE Griddle Protection 290 (2-Flow) Nozzle - High Proximity Application Option I - Nozzle Center Located 30 in. to 50 in. (762 mm to 1270 mm) above the cooking surface. This high proximity application uses the 290 nozzle. The nozzle is stamped with 290 indicating this is a 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. CENTER LINE OF GRIDDLE SURFACE* 1 IN. (25 mm) IN ANY DIRECTION COOKING AREA 1 IN. (25 mm) MAXIMUM CENTER OF GRIDDLE SURFACE OR A MAXIMUM DIMENSION OF 20.6 IN. (523 mm) FROM NOZZLE CENTERLINE TO FURTHEST CORNER OF GRIDDLE FIGURE 4-42 000773 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 L. FRONT SIDE VIEW VIEW FIGURE 4-58 000252 "Gas-Radiant/Electric Char-Broiler Protection1 The R-102 system uses the 1N nozzle for gas-radiant/electric char-broiler protection. i.The nozzle is stamped with a iN, indicating that this is a Pe-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, he center of the cooking surface. See Figure 4-59a.,, 40 IN. (1016 mm) / I MAXIMUM / 15 IN. (381 mm) \\Ii/ 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 iN, indicating that this is a one-flow nozzle and must be counted as one flow number. One 1 nozzle will protect a hazard with a maximum length of 34 in. (863 mm) and a total cooking area which does not exceed 680 in.2 (43870 mm2). The nozzle tip must be located 20 in. to 50 in. (508 mm to 1270 mm) above the hazard surface. When using this nozzle for electric char-broiler protection, the nozzle must be positioned anywhere along or within the perimeter of the maximum cooking area and shall be aimed at the center of the cooking surface. See Figure 4-59b. 50 IN. (1270 mm) MAXIMUM 20 IN. (506 mm) 000257 FIGURE 4-59b R- 102 Restaurant Fire Suppression Manual TANK AND CARTRIDGE REQUIREMENTS Once the hazard analysis is completed and the total nozzle flow numbers are established, the quantity and size of agent tanks and cartridges needed to supply the nozzles with the proper volumes of agent at the proper flow rates can be determined. For cartridges used in the regulated release mechanism, flow capacities, tank quantities and sizes, and regulated release cartridge options are given in the table below. Total Quantity and Regulated Release Flow Size of Cartridge Options Numbers* Tank(s) Nitrogen Carbon Dioxide 1- 5 (1) 1.5 Gallon LT-20-R 101-10 6-11 (1) 3.0 Gallon LT-30-R 101-20 11 -16 (1) 1.5 Gallon Double 101-30 3.0 Gallon 22) 3.0 Gallon) Double (101 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 Cartridge LT-20-R or 101-10 LT-30-R or 101-20 LT-A-101-30 or 101-30** or double tank LT-A-101-30 or 101-30** or double tank LT-A-101-30 or Double LT-A-101-30 or Double * For exceptions to maximum flow numbers, see Distribution Piping Requirements for 1.5 gallon and 3.0 gallon systems in this Section. The 101-30 cartridge can not be used when two 3.0 gallon tanks are manifolded together. SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-61 For higher total flow numbers (23 to 110), multiple cartridges and regulated actuators are required as shown in the System Selection Guide in "Appendix" Section ACTUATION AND EXPELLANT GAS LINE REQUIREMENTS This section contains the guidelines for installing the actuation and expellant gas lines between the regulated release mech- anism regulator, each regulated actuator regulator, and each agent tank. These limitations should be considered when select- ing the component mounting locations. The actuation gas line is the length of pipe and/or hose that is run from either the AUTOMAN Regulated Release Assembly or the Remote Release Assembly that directs high pressure from the cartridge in the release to actuate one or more additional Regulated Actuator Assemblies. The actuation gas line can consist of 1/4 in. Schedule 40 black iron, chrome-plated, stain- less steel, or galvanized steel pipe and fittings, and/or factory supplied stainless steel braided actuation hose. The expellant gas line is the length of pipe that is run from the regulator in either the AUTOMAN Regulated Release Assembly or a Regulated Actuator Assembly that directs regulated pres- sure to the agent storage tanks to pressurize the tank and discharge the agent. The expellant gas line shall consist of 1/4 in. Schedule 40 black iron, chrome-plated, stainless steel, or galvanized steel pipe and fittings. Actuation Gas Line —6 to 8* Tanks Maximum * 8 Tank maximum reflects the utilization 013 tank regulated actuators. Use only 1/4 in. Schedule 40 black iron, hot-dipped galva- nized, chrome-plated, or stainless steel pipe and fittings. The actuation gas line piping is installed from the regulated release mechanism to each regulated actuator connected within the system. The total length of the actuation gas line from the regulated release assembly to the regulated actua- tor assembly(ies) must not exceed 20 ft (6.0 m) when using an LT-20-R, an LT-30-R nitrogen cartridge, or a 101-10 or a 101 -20 carbon dioxide cartridge. See Figure 4-121. Regulated Actuator Tank(s) (1) 1.5 Gallon (1) 3.0 Gallon 1.5 Gallon and (1)3.0 Gallon 3.0 Gallon (2) 3.0 Gallon (Manifold) (3) 3.0 Gallon REGULATED ACTUATOR ASSEMBLY EXPELLANT GAS LINES NOT INCLUDED IN ACTUATION GAS LINE LENGTH TOTALS ACTUATION GAS LINE WITH AN LT-20-R, LT-30-R, 101-loon 101-20 CARTRIDGE MAXIMUM LENGTH OF 20 FT (6.0 m); MAXIMUM NO. OF FITTINGS 9 AUTOMAN REGULATED RELEASE ASSEMBLY FIGURE 4-121 000775 I U I ANSUL.1 It is hereby certified that Steve Vargas of /Certificate of / Training Edison Fire Extinguisher Company Los Angeles has successfully completed the training course R-102 Restaurant Fire Suppression System- Design, Installation, Recharge & Maintenance Training Hrs: 16 Training Date: November 16, 2016 Expiry Date: November 16, 2019 Mark E. Fessenden Director. Services -Americas Tyco Fire Protection Products tqccs Fire Protection Products Copyright © 2016Tyco Fire Protection Products LP All rights reserved. FPC20I9-0124 2525 EL CAMINO REAL #218A PLUCK UNITED - ANSUL R-102 HOOD SUPPRESSION SYSTEM 1563020900 61412019 FPC20I9-0124