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Home My WebLink About2628 GATEWAY RD; 120; FPC2019-0197; PermitPERMIT REPORT 4L ity of Carlsbad Print Date: 03/21/2022 - Job Address: 2628 GATEWAY RD, # 120, CARLSBAD, CA 92009 Permit Type: FIRE-Construction Commercial Work Class: Parcel #: 2132621900 Track #: Valuation: $101,473.45 Lot #: Occupancy Group: Project #: #of Dwelling Units: Plan #: Bedrooms: Construction Type: Bathrooms: Orig. Plan Check #: Plan Check #: Project Title: Description: BANTAMS ROOST - FIRE SUPPRESSION FOR HOOD/DUCT Fixed Extinguishing Syste Permit No: FPC2019-0197 Status: Closed - Finaled Applied: 08/15/2019 Issued: 09/12/2019 Finaled Close Out: 05/25/2021 Inspector: Final Inspection: Applicant: FPContractor: CALIFORNIA STATE FIRE PROTECTION SONLIGHT FIRE INC STEPHEN BUZZELLI 36140JANALN 36140 JANA LN WILDOMAR, CA 92595-8607 WILDOMAR, CA 92595-8607 (800) 282-9229 (800) 282-9229 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 1 760-602-8561 f I www.carlsbadca.gov Rcq_OM-Otil~~_ 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-1 02 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. Note: Ducts from multiple hoods connected to a common ductwork must be protected in compliance with NFPA 96 and all local codes. The R-102 system uses different duct nozzles depending on the size of duct being protected. 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 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 I 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. I 418087-06) can also still be utilized. bucT SIZES UP TO 50 IN. (1270 mm) 'PERIMETER! 16 IN. (406 mm) DIAMETER One 1W nozzle = one flow number 50 in. (1270 mm) perimeter maximum 16 in. (406 mm) diameter maximum bucT 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 b2 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 2'N Nozzle Maximum Maximum 100 in. (2540 mm) 100 in. (2540 mm) Perimeter Perimeter 1N Nozzle Maximum Maximum 50 in. (1270 mm) 50 in. (1270 mm) Perimeter Perimeter SECTION 4- SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual All 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 1W 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 (89) 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) 4 ISideB ] ISideAl I HWI J2Wj 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. Read over from the 8.0 in. (203 mm) line on the table to the 1W Module column. At that point, the chart shows that the "B" module length for the 1W nozzle can be 22.0 in. (558 mm). Center the 1W 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 A in. SIDE "B" cm SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-3 Whn working with Chart 4-2, one half of the quantity of nozzles determined must be equally positioned in the top half of the ar4 of the duct and the remaining half of the nozzles must be potioned in the bottom half of the duct area. Example: The duct to be protected has a Side "A" of 40 in. (10116 mm) and a Side "B" of 60 in. (1524 mm). Referring to the deign chart, this duct requires four nozzles. One half of 4 = 2. Threfore, two nozzles must be equally positioned in each of the twc'duct areas. See Figure 4-3. SIDE "B" 30 IN. (762 mm) 30 IN. (762 mm) 20 IN. • (508 mm) I SIDE 40 IN. "A" -- - - -------- -- (1016 mm) (508 mm) 60 IN. (1524 mm) I FIGURE 4-3 006523 ommmmmommmmmmmmmmmmmmmmoommoommammoommaEEMMEMEMOM RNMENEENNEEMENNEEMENNEEMEN uuuuuuuauuu•nuauuuuaau El In CHART 4-2 B A F - -- -; NOTE: NOZZLE QUANTITIES LISTED IN CHART 4-2 MUST BE EQUALLY DIVIDED INTO EACH OF THE TWO DUCT MODULES.. SOMEONE mommommmomammmm - MEN SIDE "A" in. 41 SECTION 4— SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual 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 112N 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. The 1/2N nozzle must be centered 10 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 10 to 26 in. (254 to 660 mm) due to precip- itator placement, the nozzle may be mounted closer than 10 in. (254 mm). See Figure 4-5. NOZZLE SEE DUCT FOR DUCT TRANS ON PROTECTION PRECIPITATOR ' 10-261N. (254660 mm) 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 000166 Note: For protection of Pollution Control Units (PCUs) or air scrubbers with or without ESPs, contact Technical Services for non-UL listed recommended application. FIGURE 4-9 R-102 Restaurant Fire Suppression Manual I. 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 iN, indicating they are one-flow nozzles and must be counted as one flow number each. When protecting a plenum chamber, the entire chamber must be protected regardless of filter length. VERTICAL PROTECTION - GENERAL 1W NOZZLE - SINGLE AND "V BANK PROTECTION One 1W nozzle will protect 4 linear feet (1.2 m) of plenum. The maximum distance from the end of the hood to the first and last nozzle must be no more than 2 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. FIGURE 4-6 000197 When protecting plenums with the 1W nozzle, two options of coverage are available: Option 1: The 1W nozzle must be on the center line of the single or "V' bank filter and positioned within 1-20 in. (26-508 mm) above the top edge of the filter. See Figure 4-7. FIGURE 4-7 000199 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-5 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) 41N (101 (204 mm) ,1UM NOLE TIF MUST BE v THIS AREA FIGURE 4-8 000200 HORIZONTAL PROTECTION - OPTION 1 1NjNOZZLE SINGLE BANK PROTECTION One 1 nozzle will protect 10 linear feet (3.0 m) of single filter bank plehum. 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 filtr height dimension, and aimed down the length. The nozzle mist be positioned 0-6 in. (0-152 mm) from the end of the hood to the,tip of the nozzle. See Figure 4-9. 2-' (508 mm) hiM SECTION 4— SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 U LC EX3470 PAGE 4-6 REV. 11 2014-SEP-01 Plenum Protection (Continued) HORIZONTAL PROTECTION - OPTION 2 1W NOZZLE - "V" BANK PROTECTION One 1W 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. 1W NOZZLE FIGURE 4-10 006524 TWO 1N NOZZLES - "V" BANK PROTECTION Two 1 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 o. 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. 2 0 FIGURE 4-11 For a plenum, either single or "V" bank, with a linear extension longer than 10 ft (3.0 m), each bank may be protected using one 1 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. FIGURE 4-12 000206 ' FIGURE 4-13 000207 FIGURE 4-14 000206 R-102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN ULEX347O ULCEX347O 2014-SEP-01 REV. 11 PAGE 4-7 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, 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. 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. 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. 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 18 in. in depth x 18 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 610 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 R-102 Restaurant Fire Suppression Manual 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 Max. Size Overall Type of Frypot Only With Dripboard Nozzle Full or Split Vat Full or Split Vat 230 l4 in. xl5in. l4 in. x2lin. (355 mm x 381 mm) (355 mm x 533 mm) Full or Split Vat Full or Split Vat 245 l4 in. xl5in. l4 in. x2lin. (355 mm x 381 mm) (355 mm x 533 mm) Full or Split Vat Full or Split Vat 290 14 in. x 15 in. 14 in. x 21 in. (355 mm x 381 mm) (355 mm x 533 mm) Full or Split Vat Full or Split Vat 290 141/2 in. xl4in. 141/2 in. x261/2in. (368 mm x 355 mm) (368 mm x 673 mm) Nozzle Height Nozzle Above Top of Fryer Location 27 in. to 47 in. See Figure (686 mm to 1193 mm) 4-15 and 4-16 20 in. to 27 in. See Figure (508 mm to 685 mm) 4-15 and 4-16 13 in. to 16 in. See Figure 4-17 (330 mm to 406 mm) 16 in. to 27 in. See Figure 4-17 (406 mm to 685 mm) Li TOP OF FRYER I /\ FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOKING PLIT VAT SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA. NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOKING SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA. FIGURE FIGURE 4-16 002280 002263 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 Max. Size Max. Size Overall Type of Frypot Only With Dripboard Nozzle 14.5 in. x 16.5 in. 14.5 in. x 26.5 in. 290 (368 mm x 419 mm) (368 mm x 673 mm) 19.5 in. x 19 in. 19.5 in. x 25 3/8 in. 290 (495 mm x 482 mm) (495 mm x 644 mm) 19.5 in. x 19 in. 19.5 in. x 25 3/8 in. 3N (495 mm x 482 mm) (495 mm x 644 mm) l8 in. xl8in. 18 in. x27 3/4 in. 3N (457 mm x 457 mm) (457 mm x 704 mm) Nozzle Height AbDve Top of Fryer 16in. to 21 in. (406 to 533 mm) 13in. to 16 in. (330 to 406 mm) Se Figure 4-18 25 in. to 35 in. (65 mm to 889 mm) Nozzle Location See Figure 4-17 See Figure 4-17 See Figure 4-18 See Figure 4-19 FRYER FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD 290 NOZZLE TIP POSITIONED OVER THE MIDPOINT OF THE HAZARD AREA :k 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 002296 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. FIGURE 4-18 002287 RIGHT-TO-L 000008 000010 CENTERUN 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. I 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 j•2 (55742 mm2). 1. Design requirements for multiple nozzle fryers are broken down into two types: 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. 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 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. 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 Flyers 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. EACH MODULAR AREA, INCLUDING DRIPBOARD, MUST NOT EXCEED 497 IN.2 (32064 mm2) MIDPOINT + MIDPOINT + DRIP BOARD I DRIP BOARD 000214 EXAMPLE ONLY FRYER WITH DRIPBOARD AREA OF EACH FRY POT MODULE CANNOT EXCEED +4 324 IN.2 (20903 mm2) AREA OF THIS I MODULE (FRY I POT PLUS DRIP E BOARD) CANNOT EXCEED 497 IN.2 (32064 mm2) 000215 AREA OF EACH FRY POT MODULE CANNOT EXCEED 324 IN.2 (20903 mm2) EXAMPLE ONLY FRYER WITHOUT DRIPBOARD DRIP BOARD EXAMPLE ONLY FRYER WITH DRIPBOARD 002226 FIGURE 4-20 Nozzle Height Above Top of Fryer 27, in. to 47 in. (66 mm to 1194 mm) 20 in. to 27 in. (508 mm to 686 mm) 13 in. to 16 in. (330 mm to 406 mm) 13 in. to 16 in. (330 mm to 406 mm) 16 in. to 27 in. (406 mm to 686 mm) See Figure 4-23 25 in. to 35 in. (635 mm to 889 mm) Nozzle Location See Figure 4-21 See Figure 4-21 See Figure 4-22 See Figure 4-22 See Figure 4-22 See Figure 4-23 See Figure 4-24 34 IN. (864 mm) MAXIMUM DIAGONAL _.-. DISTANCE BETWEEN NOZZLE AND CENTER( HAZARD AREA MINIMUM VERTICAL NOZZLE HEIGHT &_ .-.--..,j__---_-- R-102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-11 Fryer - Multiple Nozzle Protection (Continued) Maximum Area Dimension - Multiple Nozzle Fryer Protection Max. Size Module Max. Size Module Overall Type of Frypot Only With Dripboard Nozzle Full or Split Vat Full or Split Vat 21 in. x 210 in.2 21 in. x 294 in.2 230 (533 mm x 0.14 m2) (533 mm x 0.19 m2) Full or Split Vat Full or Split Vat 21 in. x 210 in.2 21 in. x 294 in.2 245 (533 mm x 0.14 m2) (533 mm x 0.19 m2) Full or Split Vat Full or Split Vat 21 in.. x 210 in.2 21 in. x 294 in.2 290 (533 mm x 0.14 m2) (533 mm x 0.19 m2) 25 3/8 x 370.5 in2 25 3/8 x 495 in2 290 (644 mm x 0.24 m2) (644 mm x 0.32 m2) Full or Split Vat Full or Split Vat 26 1/2 in. x 203 in.2 26 1/2 in. x 384 1/4 in.2 290 (673 mm x 0.13 m2) (673 mm x 0.25 m2) 25 3/8 x 370.5 in2 25 3/8 x 495 in2 3N (644 mm x 0.24 m2) (644 mm x 0.32 m2) 27 3/4 x 324 in.2 27 3/4 x 497 in2 3N (704 mm x 0.21 m2) (704 mm x 0.32 m2) 000213 FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD POSITION NOZZLE TIP ANYWHERE ALONG OR WITHIN THE PERIMETER OF THE MODULE IT IS PROTECTING AND AIM AT THE MIDPOINT OF THAT MODULAR AREA. FIGURE 4-21 FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD 290 NOZZLE TIP POSITIONED OVER THE MIDPOINT OF THE RESPECTIVE MODULAR AREA ± 3 IN. (76 mm) FROM THE MIDPOINT ALONG THE LONGEST SIDE OF THE MODULE AND I IN. (25 mm) FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF THE MODULE AND AIMED AT THE MIDPOINT OF THE MODULE FIGURE 4-22 FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD 3NNOZZLETIP MUST BE POSITIONED ANYWHERE ALONG OR WITHIN THE PERIMETER OFJ THE MODULAR IT IS PROTECTING AND AIMED AT THE MIDPOINT OF THAT RESPECTIVE MODULE AREA. FIGURE 4-23 AIM POINT (DIAGONAL AIM POINT (DIAGONAL CENTER OF 1 I MODULE CENTER OF MODULE I N I COOKING AREA) COOKING I RIGHT- TO-LEFT I CENTERLINE I I . CENTER- I LINE 002203 FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD /HE 3N NOZZLE TIP MUST BE POSITIONED ANYWHERE ALONG OR WITHIN THE ERIMETER 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 R-102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-12 REV. 11 2014-SEP-01 Multiple Nozzle Fryer Protection - Tilt Skillet I Braising Pan Protection for tilt skillets or braising pans is to be based upon the coverage limitations provided for deep fat fryer protection. Refer to Section IV, DESIGN, starting on Page 4-10, for maximum fryer nozzle coverages and maximum fryer nozzle height limitations. Although the maximum 864 in.2 (55741 mm2) total surface cooking area requirement applies to fryer protection, it does not apply to tilt skillets or braising pans. Each tilt skillet/braising pan protected module must not exceed the fryer limitations for "MAXIMUM SIZE MODULE OVERALL WITH DRIPBOARD" coverage per nozzle as described in Table on Page 4-11. Tilt skillets and braising pans generally utilize a hinged cover. Fryer protection nozzles are to be placed toward the front of the appliance to minimize the potential for the tilt skillet or braising pan cover to interfere with the nozzle discharge. See Figures 4-25 and 4-26. THE NOZZLE IS TO BE PLACED TOWARD THE FRONT OF THE APPLIANCE TO MINIMIZE THE POTENTIAL FOR THE SKILLET OR BRAISING PAN COVER TO INTERFERE WITH THE NOZZLE DISCHARGE. FIGURE 4-25 COVER MUST NOT INTERFERE WITH EDGE OF DISCHARGE PATTERN 'I FOR MINIMUM I AND MAXIMUM I NOZZLE HEIGHTS, REFER I TO FRYER NOZZLE I PARAMETERS 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 VIEWTO THE BACK OF THE PAN. FIGURE 4-26 R-102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-13 Range Protection The R-1 02 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 1 N (1-Flow) Nozzle - High Proximity Application No Obstructions Single and multiple burner ranges can be protected using a iN nozzle. The nozzle is stamped with iN, 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 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. 401N (1016 mm) T \\ ' 30 IN. (762 mm) I i ii 006539 FIGURE 4-27 10 IN. (254 mm) MAXIMU iN NOZZLE —'-1 10 IN. (234 mm' MAX IMU M AIMING POINT FIGURE 4-28 245 NOZZLE TIP LOCATION CENTER OF J COOKING SURFACE OR 11 3/8 IN. (288 mm) MAXIMUM FROM CENTERLINE OF NOZZLE TO CENTER OF ANY BURNER GRATE 245 NOZZLE TIP LOCATION CENTERLINE OF COOKING SURFACE '1 iN. (1270 mm) MAXIMUM HEIGHT OF 245 I NOZZLE TIP 40 IN. (1016 mm) MINIMUM HEIGHT i OF 245 'NOZZLE I TIP —+ COOKING AREA C), 000766 FIGURE 4-30 SECTION 4— SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual 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 CENTER 0 COOKING SURFACE OR 11 3/8 IN. (288 mm) MAXIMUM FROM CENTERLINE OF NOZ TO CENTER OF ANY BURNER GRATE ING COOKING AREA 000236 FIGURE 4-29 NOTICE Four burner grates shown in Figure 4-30. For single or double burner grates, locate nozzle at center of cooking surface or 11 3/8 in. (288 mm) maximum from nozzle centerline to center of any burner grate. COOKING AREA ING I. r4 FIGURE 4-32 000766 NOTICE Four burner grates shown in Figure 4-32. For single or double burner grates, locate nozzle at center of cooking surface. 260 NOZZLE TIP LOCATION CENTER OF COOKING SURFACE OR 10 IN. (254 mm) MAXIMUM FROM CENTERLINE OF NOZZLE TO CENTER OF ANY BURNER GRATE 260 NOZZLE TIP LOCATION CENTE OF COOKING SURFACE OR 10 IN. (254 mm) MAXIMUM FROM CENTERLINE OF NOZZLE TO CENTER OF ANY BURNER GRATE R-102 Restaurant Fire Suppression Manual SECTION 4 - SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-15 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 '1 40 IN. T (1016 mm) MAXIMUM I HEIGHT OF 260 I NOZZLE TIP 30 IN. (762 mm) MINIMUM HEIGHT I OF 260 'NOZZLE I TIP comm 411 FIGURE 4-31 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-16 REV. 11 2014-SEP-01 Range Protection 1 (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 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 1N 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. F I\ IS 15-201N. I I AIM (381 —508 mm) POINT I i 20 IN. (508 mm) 0000 007924 FIGURE 4-33 PROTECTED AREA -71N I - 18 (457 IN. mm) .7 AIM POINT 20 IN. (508 mrn) - 241N. - (609 mm) FIGURE 4-34 R- 102 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 450 angle along the longitudinal centerline of the range. See Figures 4-35 and 4-36. ?\ 290 NOZZLE TIP LOCATION 0— 1.5 IN. (0-38MM) IN FROM EDGE OF 45 1 COOKING SURFACE Lr~~ ' 45 II I 15 IN. TO 20 IN. 1 15 IN. 1020 IN. (381 to 508 mm) I (381 to 508 mm) MAXIMUM MAXIMUM [oOoOOO FIGURE 4-35 COOKING LONGITUDINAL AREA -*1 CENTERLINE COOKING AREA 000209 I 290 NOZZLE TIP 1.4- -0114_ LOCATION CENTER OF COOKING SURFACE 290 NOZZLE TIP LOCATION ± 2 IN. (50 mm) 0-1.5 IN. (38 mm) IN FROM EDGE OF COOKING SURFACE COOKING AREA 020240 COOKING AREA 290 NOZZLE TIP LOCATION CENTER OF COOKING SURFACE 290 NOZZLE TIP LOCATION ± 2 IN. (50 mm) 0-1.5 IN. (38 mm) IN FROM EDGE OF COOKING SURFACE 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 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. IF NOZZLE SHELF OR OTHER SIMILARLY SIZED OBSTRUCTION CAN OVERHANG BURNER(S) BY A MAXIMUM OF 11 IN. (279 mm) 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 bacF shelf or other similarly sized obstruction, the maximum length of burner grates being protected must not exceed 32 in. (81 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 10 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 SHELF OR OTHER SIMILARLY SIZED OBSTRUCTION CAN OVERHANG BURNER(S) BY A MAXIMUM OF 11 IN. (279 mm) 40-48 IN. (1016-1219 mm) N 30L. 18 IN. (457 mm) 20 AIM (508 mm) (762- 1016 m POINT MINIMUM MINIMUM 14 IN. (355 MAXIMUM 12 mm) (304 mm)MM MAXIMUM CENTERLINE MAXIMUM I 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 000238 lOIN. (254mm) FROM BACK OF BURNER GRATES FIGURE 4-38 000238a I NOZZLE LOCATION 0-2 IN. (0-50mrn) I INSIDE PERIMETER OF COOKING SURFACE 1 40 IN. (1016 mm) I / f MAXIMUM HEIGHT OF II /1N NOZZLE TIP II 5IN . 889 mm) II / MINIMUM I fl HEIGHT EDGE II OF —.-1 OF 1N I COOKING I I I NOZZLE TIP SURFACE Ii P 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 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. MIDPOINT OF [ COOKING SURFACE I • II I II II L--------LJ I i 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 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. t CENTER LINE OF GRIDDLE SURFACE ± 1 IN. (25 mm) IN ANY DIRECTION I 50 IN. I (1270 mm) MAXIMUM I HEIGHT I OF 290 NOZZLE TIP I 3DIN. I (762 mm) MINIMUM HEIGHT OF 290 NOZZLE TIP FIGURE 4-41 000244 COOKING NOZZLE AREA 1 IN. (25 mm) LOCATION -L-...-1•..i i..- MAXIMUM FIGURE 4-42 000773 FIGURE 4-40 000243 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. NOZZLE LOCATION 0-2 IN. (0-50mm) I INSIDE PERIMETER 50 IN. _. L*_ OF COOKING SURFACE (1270 mm) I MAXIMUM HEIGHT OF 260 NOZZLE TIP / I 30 IN. (762 mm) / EDGE p MINIMUM HEIGHT 0F260 OF 1 NOZZLE TIP COOKING I SURFACE I 11 -71 000243 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. SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-19 Griddle Protection 290 (2-Flow) Nozzle - Medium Proximity Aplication Option 2a - Nozzle Perimeter Located (Continued) 20 ith. to 30 in. (508 mm to 762 mm) above the cooking surface. Themedium proximity application uses the 290 nozzle. - The nozzle is stamped with 260 indicating this is a two-flow Thel nozzle is stamped with 290 indicating this is a two-flow nozzle and must be counted as two flow numbers. nozile and must be counted as two flow numbers. FIGURE 4-43 000243 COOKING AREA l-_________ t MIDPOINT OF COOKING SURFACE I III' I COOKING AREA I AIM POINT { ( I I I I I J Onq 290 nozzle will protect a maximum cooking area of 1440 in.2 (92903 mm2) with a maximum dimension of 48 in. (1219 mm). Whn 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. COOKING AREA t CENTER OF I I I COOKING SURFACE f COOKING AREA l---- AIM POINT L 1J 290 NOZZLE LOCATED ALONG COOKING SURFACE EDGE ANY SIDE OF GRIDDLE SURFACE WITHIN 0-2 IN. (0-0mm) OF COOKING SURFACE EDGE. NOZZLE MUST BE AIMED AT CENTER OF COOKING SURFACE FIGURE 4-45 00024 I NOZZLE LOCATION ' 0-2 IN. (0-Si mm) I4 I INSIDE PERIMETER at I 30 IN. L4_ 4 OF COOKING SURFACE /1 I (762 mm) / I MAXIMUM HEIGHT I / 0F290 NOZZLE TIP / I 20 IN. (508 mm) I I / I MINIMUM I HEIGHT OF 290 I NOZZLE I TIP I I EDGE OF COOKING SURFACE FIGURE 4-46 000243 260 NOZZLE LOCATED ALONG ANY SIDE OF GRIDDLE SURFACE WITHIN 0-2 IN. (0-51 mm) OF COOKING SURFACE EDGE. NOZZLE MUST BE AIMED AT MIDPOINT OF COOKING SURFACE COOKING SURFACE EDGE FIGURE 4-44 000243 NOZZLE LOCATION 0-2 IN. (0-51 mm) INSIDE PERIMETER 20 IN. —'-i OF COOKING SURFACE (508 mm) / I I MAXIMUM HEIGHT OF 2120 /7 NOZZLE TIP / 1O IN. (254mm) / / I MINIMUM HEIGHT / I I 0F2120 1/ NOZZLE TI A 1 000243 EDGE OF COOKING SURFACE OVERHEAD VIEW 4 36 IN. (914 mm) MAX. 10 2W NOZZLE AIM POINT 0-3 IN. (0-76 mm) TO REAR OF COOKING SURFACE CENTER LINE WHEN 2W NOZZLE IS POSITIONED AT OR TO THE REAR OF CENTER LINE 2W NOZZLE AIM POINT 0-3 IN. (0-76 mm) FORWARD OF COCKING SURFACE CENTER LINE WHEN 2W NOZZLE IS POSITIONED AT OR FORWARD OF COOKING SURFACE CENTER LINE 0- 10 IN. i,254 mm) FROM CENTERUNE MAX. 0-101N. 10- 254 ml FROM CENTERLINE MAX. i—I I 30 IN. - (762 mm) MAX. I 008149 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) 10 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 nozzle must be positioned along the perimeter to 2 in. (50 mm) inside perim- eter, and aimed at the center of the cooking surface. See Figure 4-47 and 4-48. R-102 Restaurant Fire Suppression Manual Griddle Protection 2W (2-Flow) Nozzle - Low Proximity Application Option 2c - Nozzle Perimeter Located (Continued) 10 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 centerline of the hazard area. See the diagram below for nozzle location and aiming. FIGURE 4-47 000243 AIM POINT 9 IN. (228 mm) FROM EITHER SIDE OF COOKING AREA COOKING SURFACE - - FIGURE 4-49 FRONT VIEW - _ - T CENTER OF COOKING SURFACE r 0-3 IN. (76mm) I NOTE: A 2W NOZZLE CAN PROTECT A I COOKING GRIDDLE WITH A MAXIMUM COOKING I AREA SURFACE OF 30 IN X 36 IN. (762 mm X 914mm),ATA HEIGHT OF1Q-2O IN. (254 -508mm). AIM POINT I 20 IN. , (508 mm) I THE 2W NOZZLE CAN BE POSITIONED A MAXIMUM OF±1Q IN. (254 MM) MAX. FORWARD OR BEHIND COOKING i SURFACE CENTER LINE AND A l \AAXIMUM OF 3 IN. (76 mm) AWAY OIN. FROM EITHER SIDE OF THE COOKING SURFACE, AIMED IN IN. 2120 NOZZLE LOCATED ALONG COOKING SURFACE EDGE (254 mm) MIN. 9 (228 mm) TO A POINT 0-3 IN. (0-76mm). FORWARD ANY SIDE OF GRIDDLE SURFACE OR TO THE REAR OF THE COOKING WITHIN O-2 IN. (0-51 mm)OF _____________ - SURFACE CENTER LINE COOKING SURFACE EDGE. NOZZLE MUST BE AIMED AT CENTER OF COOKING SURFACE. FIGURE 4-48 000241 AIM POINT 9 IN. (228 mm) FROM EITHER SIDE OF COOKING SURFACE 008100 FIGURE 4-50 000245 IN. 76 mm) 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 1W nozzle. The nozzle is stamped with 1W indicating that this is a one-flow nozzle and must be counted as one flow number. When using the 1W 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 1W 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. 'N I I 15-201N. AIM Poll (381 -508 mm) N• I I 201N. r (508 mm) -d 007924 FIGURE 4-51 PROTECTED AREA ------4i- -.------.-+ 20.5 IN. (520 mm) 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 spedified parameters. Chain broilers utilizing catalytic converters can 6e protected from overhead using model specific protec- tion 1 identified in the "Specific Application by Model" section in System Design. Or, they can be protected with standard 1 nozle 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 inforFnation. Horizontal Chain Broiler Protection TheIR-102 system can use two iN nozzles for horizontal chain broiler protection. The nozzle is stamped iN, indicating that thisis a one-flow nozzle and must be counted as one flow nurrber (total of two flow numbers for each chain broiler being protected). Two 1N nozzles are always needed for chain broiler protec- tioni 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). Thq nozzles must be positioned at each end of the enclosed coking 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 fro the broiler opening. The nozzles may be mounted at either corher as long as they are at opposite ends of the chain broiler and positioned to discharge diagonally across the top of the chin. See Figure 4-53 and 4-54. FIGURE 4-53 20 IN. (508 mm) - — 261N. (680 mm) FIGURE 4-52 MAXIMUM INTER BROILER SIZE 4 (1092 X 787 mm) FIGURE 4-54 000247 Overhead Chain Broiler Protection SECTION 4— SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-22 REV. 11 2014-SEP-01 Horizontal Chain Broiler Protection (Continued) The nozzles may vary in position as long as they are evenly spaced from the exhaust center and are always 1800 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. The R-102 system can use two 1W nozzles for overhead chain broiler protection. The nozzle is stamped with 1W, indicating that this is a one-flow nozzle and must be counted as one flow number. TOP VIEW TOP VIEW FIGURE 4-56 000240 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 10 to 26 in. (254 to 660 mm) above the top of the broiler surface. See Figure 4-55. 12 IN. (305 mm) MINIMUM XIMUM INTERNAL OILER SIZE X 34 IN. 863 mm) FIGURE 4-55 000240 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 (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 0 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 1 NOZZLE ._ (PART NO. 410335) NOZZLE 12 IN. . LOCATION ZONE 304 mm) 6 IN. _ AT CENTER OF BROILER OPENING FIGURE 4-57a 00S426 Salamander Broiler Protection - 1 F (1-Flow) Nozzle Overhead 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. SIN. LOCATION ZONE (PART NO mm) 1FNOZZL (1 NOZZLE 52 E-- B IN. (203 mm) 12 IN. 4 IN Al 419333) (100 1* mm\ (304 mm) AIM AT CENTER OF THE AIM AT CENTER OF THE TOP TOP BROILER OPENING BROILER OPENING WHEN THE WHEN THE GRATE GRATE IS LOCATED IN THE IS LOCATED IN THE MIDDLE POSITIONAIM AT CENTER MIDDLE POSITION OF BROILER OPENING FIGURE 4-57b 008428 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- ereii when protecting a salamander broiler/range combination apliance 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 carj be protected using a 1 N nozzle. The nozzle is stamped with 1 N indicating that this is a one-flow nozzle. The single iN 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. Sep Figure 4-57c. FIGURE 4-57c 008428 Upright Broiler/Salamander Protection TIe R-102 system uses two 1/2N Nozzles for all upright broiler prbtection. The nozzle is stamped 1/2N, indicating that this is a half-flow nozzle. A pair of these nozzles will equal one flow nUmber. 112N 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 beck 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. AIM AT CENTER OF BROILER OPENING IN NO: AT CENTER OF GRATES 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 )RIP AN SIDE VIEW FIGURE 4-58 000262 Gas-Radiant/Electric Char-Broiler Protection The R-102 system uses the 1 nozzle for gas-radiant/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 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. 40 IN. (1016 mm) / I MAXIMUM , 15 IN. (381 mm) MINIMUM 000257 FIGURE 4-59a R-102 Restaurant Fire Suppression Manual Electric Char-Broiler Protection (Optional) The R-1 02 system uses the 1 N nozzle for electric char-broiler protection. The nozzle is stamped with a iN, indicating that this is a one-flow nozzle and must be counted as one flow number. One 1N nozzle will protect a hazard with a maximum length of 34 in. (863 mm) and a total cooking area which does not exceed 680 in.2 (43870 mm2). The nozzle tip must be located 20 in. to 50 in. (508 mm to 1270 mm) above the hazard surface. When using this nozzle for electric char-broiler protection, the nozzle must be positioned anywhere along or within the perimeter of the maximum cooking area and shall be aimed at the center of the cooking surface. See Figure 4-59b. COOKING AREA 50 IN. (1 270 mm) / I MAXIMUM / I 20 IN. (508 mm) MINIMUM FIGURE 4-59b SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-25 Charcoal Broiler Protection R-102 Restaurant Fire Suppression Manual Lava Rock (Ceramic) Char-Broiler Protection The R-102 system uses the iN nozzle for all lava rock char- broiler protection. The nozzle is stamped with iN, indicating that this is a one-flow nozzle and must be counted as one flow number. One iN 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 AREA .f' -...COOKING AREA I - I -. lip 35 IN. / (889 MM) MAXIMUM 181N. I I (457 mm) ) MINIMUM 000259 The R-102 system uses the iN nozzle for all natural charcoal broilØr protection. The nozzle is stamped with 1N indicating that his is a one-flow nozzle and must be counted as one flow Onei N nozzle will protect a hazard area which has a maximum length of 24 in. (610 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 protction, the nozzle must be positioned anywhere along or with;in the perimeter of the maximum cooking area and aimed at the enter 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 AREA COOKING AREA AREA —i- - I - --- It 40 IN. MAXIMUM 41N (101 mm / (1016 MM) \ /it IN. I I MAXIMUM I (457 mm) DEPTH MINIMUM I r . 000259 FIGURE 4-60 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 COOKING AREA AREA R-102 Restaurant Fire Suppression Manual Wood Fueled Char-Broiler Protection The R-1 02 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 -'h AREA COOKING AREA I --- I I - I t I / 1 40 IN (1016 mm) (1016 mm) MAXIMUM /40N If MAXIMUM 6 IN. (125 mm) 4 IN. (101 mm / I MAXIMUM \ . MAXIMUM \ /IN (355 mm) (355 mm) DEPTH MINIMUM DEPTH V_MINIMUM IF I 00025: -Il 00025: FIGURE 4-63 FIGURE 4-62 R-102 Restaurant Fire Suppression Manual Wok Protection The R-1 02 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 35-45 IN. (889-1143 mm) MINIMUM DEPTH 3.75 IN. (95 mm) MAXIMUM DEPTH 8 IN. (203 mm) 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 iN 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 iN mdi- rating that this a one-flow nozzle and must be counted as pne flow number. When using this nozzle, the nozzle must e positioned anywhere along or within the perimeter of the wok, aimed at the center, 30 in. to 40 in. (762 mm to 1016 him) 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. /40 IN (1016 mm) 30 IN. 762 MM) MINIMUM DEPTH 3.0 IN. (76 mm) MAXIMUM DEPTH 6.0 IN. (152 mm) 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 The following chart has been developed to assist in calculating the quantity and type of nozzle required to protect each duct, plenum, or appliance. Minimum Maximum Hazard Nozzle Hazard Dimensions Quantity Duct or Transition Length - Unlimited 1 (Single Nozzle) Perimeter - 50 in. (1270 mm) Diameter - 16 in. (406 mm) Duct or Transition Length - Unlimited 1 (Single Nozzle) Perimeter - 100 in. (2540 mm) Diameter - 31 7/8 in. (809 mm) Duct or Transition Length - Unlimited 2 (Dual Nozzle) Perimeter— 150 in. (3810 mm) Diameter-48 in. (1219 mm) Electrostatic Precipitator Individual Cell 1 (At Base of Duct) Plenum Length - 10 ft (3.0 m) 1 (Horizontal Protection) Plenum Length - 6 ft (1.8 m) 1 (Horizontal Protection) Width —4 ft (1.2 m) Plenum Length —4 ft (1.2 m) 1 (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) 1 Low Proximity Fryer (Split or Maximum Size Non-Split Vat) (without drip board) 14 1/2 in. (368 mm) x 14 in. (355 mm) 1 Medium Proximity Fryer (Split or Maximum Size Non-Split Vat)* (without drip board) 15 in. (381 mm) x 14 in. (355 mm) High Proximity 1 Medium Proximity 1 Fryer (Non-Split Vat Only) Maximum Size (without drip board) 19 1/2 in. (495 mm) x 19 in. (482 mm) High Proximity 1 Low Proximity 1 Maximum Size (without drip board) 18 in. (457 mm) x 18 in. (457 mm) High Proximity 1 *For multiple nozzle protection of single fryers, see detailed information on Pages 4-10 and 4-11. NOTICE This chart is for general reference only. See complete details for each type of hazard. Nozzle Nozzle Nozzle Stamping - Heights Part No. Flow No. - 439839 1W - 439840 2W - 439840 2W - 439837 1/2N - 439838 iN - 439839 1W - 439839 1W 13—l6in. 439845 290 (330 - 406 mm) 16-27in. 439845 290 (406 - 685 mm) 27-47 in. 439842 230 20-27 in. 439843 245 21 - 34 in. 439841 3N 13-16 in. 439845 290 25-35 in. 439841 3N (635 - 889 mm) 16-21 in. (406 - 533 mm) 27-47 in. (685-1193 mm) 20-27 in. (508 - 685 mm) 21— 34 in. (533 - 863 mm) 13— 16 in. (330-406 mm) 25-35 in. (635 - 889 mm) 16-21 in. (406 - 533 mm) 13— 16 in. (330 - 406 mm) 16-27 in. (406 - 685 mm) 439845 290 439842 230 439843 245 439841 3N 439845 290 439841 3N 439845 290 439845 290 439845 290 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 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 Medium Proximity Maximum Size (with drip board) 25 3/8 in. (644 mm) x 19 112 in. (495 mm) (Fry pot side must not exceed 19 1/2 in. (495 mm) x 19 in. (483 mm) High Proximity Low Proximity Maximum Size (with drip board) 18 in. (457 mm) x 27 3/4 in. (704 mm) High Proximity Maximum Size (with drip board) 14 1/2 in. (368 mm) x 26.5 in. (673 mm) High Proximity Fryer (Split or Maximum Size Non-Split Vat) (with drip board) 14 in. (355 mm) x 21 in. (533 mm) Low Proximity Fryer (Split or Maximum Size Non-Split Vat) (with drip board) 14 1/2 in. (368 mm) x 26 1/2 in. (673 mm) Medium Proximity For multiple nozzle protection of single fryers. see detailed information on Pages 4-10 and 4-11. R-102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-30 REV. 11 2014-SEP-01 Nozzle Application Chart (Continued) Minimum Maximum Hazard Nozzle Hazard Dimensions Quantity Range Longest Side (High Proximity) 32 in. (812 mm) Area - 384 in.2 (24774 mm2) Longest Side (Low Proximity) 24 in. (609 mm) Area-432 in.2 (27870 mm2) Longest Side 28 in. (711 mm) Area - 336 in.2 (21677 mm2) Longest Side 32 in. (812 mm) Area —384 in.2 (24774 mm2) Longest Side (High Proximity) 28 in. (711 mm) Area - 672 in.2 (43354 mm2) Longest Side (Medium Proximity) 32 in. (812 mm) Area - 768 in.2 (49548 mm2) Longest Side (Low Proximity) 2 36 in. (914 mm) Area - 1008 in.2 (65032 mm2) Griddle Longest Side (High Proximity) 48 in. (1219 mm) Area— 1440 in.2 (92903 mm2) Longest Side (High Proximity) 30 in. (762 mm) Area - 720 in.2 (46451 mm2) Longest Side (High Proximity) 36 in. (914 mm) Area— 1080 in.2 (69677 mm2) Longest Side (Medium Proximity) 48 in. (1219 mm) Area— 1440 in.2 (92903 mm2) Longest Side (Low Proximity) 26 in. (660 mm) Area - 533 in.2 (34387 mm2) Nozzle Heights 30-40 in. (762-1016 mm) Nozzle Nozzle Stamping - Part No. Flow No. 439838 iN 15-20 in. 439838 iN (381 —508 mm) 40-48 in. (1016 — 1219 mm) (With Backshelf) 30-40 in. (762-1016 mm) (With Backshelf) 40-50 in. (1016-1219 mm) 439836 iF 439844 260 439843 245 30-40 in. 439844 260 (762-1016 mm) 15-20 in. 439845 290 (381 - 508 mm) 30-50 in. 439844 260 (762-1270 mm) (perimeter located) 30-50 in. 439845 290 (762-1270 mm) (center located) 35 - 40 in. 439838/439865 1 N/1 NSS (889-1016 mm) (perimeter located) 20-30 in. 439845 290 (508 - 762 mm) (perimeter located) 15-20 in. 439839 1W (381 - 508 mm) (center located) R-102 Restaurant Fire Suppression Manual SECTION 4 - SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. ii PAGE 4-31 Nozzle Application Chart (Continued) Minimum Maximum Hazard Nozzle I Nozzle Hazard Dimensions Quantity Heights Griddle (Continued) Longest Side (Low Proximity) 1 10— 20 in. 36 in. (914 mm) (254— 508 mm) Area— 1080 in.2 (perimeter located) (69677 mm2) Longest Side (Low Proximity) 1 10 —20 in. 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. (Overhead Protection) Width —32 in. (812 mm) (254-660 mm) Chain Broiler Length - 43 in. (1092 mm) 2 1 - 3 in. (Horizontal Protection) Width - 31 in. (787 mm) (25 - 76 mm) Gas-Radiant/Electric Longest Side - 36 in. (914 mm) 1 15 —40 in. Char-Broiler Area— 864 in.2 (381 —1016 mm) (55741 mm2) Electric Char-Broiler Longest Side - 34 in. (863 mm) 1 20 - 50 in. Area - 680 in.2 (508 - 1270 mm) (43870 mm2) Lava-Rock Broiler Longest Side —24 in. (609 mm) 1 18-35 in. Area-312 in.2 (457-889 mm) (20128 mm2) Natural Charcoal Broiler Longest Side - 24 in. (609 mm) 1 18-40 in. Area-288 in.2 (457-1016 mm) (18580 mm2) Lava-Rock or Natural Longest Side —30 in. (762 mm) 1 14-40 in. Charcoal Char-Broiler Area —720 in.2 j (355 - 1016 mm) (46451 mm2) Wood Fueled Char-Broiler Longest Side —30 in. (762 mm) 1 14-40 in. Area —720 in.2 (355 -1016 mm) (46451 mm2) Upright Broiler! Length - 32.5 in. (825 mm) 2 - Salamander Width —30 in. (762 mm) Salamander Length - 29 in. (736 mm) 1 - Broiler Width - 16 in. (406 mm) Length - 31 in. (787 mm) 1 - Width - 15 in. (381 mm) Length - 31 in. (787 mm) 1 - Width —l5in. (381 mm) Wok 14 in. —30in. (355-762mm) 1 35-451n. Diameter (889 - 1143 mm) 3.75 - 8.0 in. (95 —203 mm) Deep 11 in. - 24 in. (279 - 609 mm) 30 - 40 in. 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 in t e r n a l b r o i l e r s i z e . Nozzle Nozzle Stamping - Part No. Flow No. 439840 2W 439846 2120 439838/439865 1 N/i NSS 439838/439865 1 N/1 NSS 439838/439865 1 N/1 NSS 439841 3N 439841 3N 439838/439865 iN/i NSS 439839/439864 1W/1 WSS 439838/439865 iN/i NSS 439838/439865 1N/1 NSS 439837 1/2N 439838 IN 439836 IF 439838 IN 439844 260 AIM POINT I I I 73/4-8 IN. ONLY I [~ - LTOP 9Li (196-203 MM) 4 000282 LOW PROXIMITY (73/4-8 IN. (196-203 mm) NOZZLE HEIGHT) 21/4 IN. 21/4 IN. (57 mm) (57 mm) 230 NOZZLE FRONT EDGE OF FRY POT '1 230 NOZZLE 11 IN. (279 mm) 45 IN. ONLY I (1143 mm), TOP OFFRYER I 000282 I AIM POINT I I I I HIGH PROXIMITY (45 IN. (1143 mm) NOZZLE HEIGHT ONLY) SECTION 4— SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-32 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL FRY POT CENTERLINE Due to the configuration, application, and/or additional features that pose protection problems using conventional protection, 8 IN. (203 mm) 1 1/8 IN -'-I (28 11/8 IN. I-- (28 mm) noted in the guidelines previously addressed, the following appli- 6 IN. -., 1W NOZZLE ances/applications are considered hazard specific. (152 mm) NOZZLE4, t 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 1W 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 x610mm). 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. FIGURE 4-66 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 900 Elbows: 7 Maximum Number of Tees: 0 Section B (Hood Penetration to Nozzles) Piping Limitations Piping configuration shall be as shown with ±1/4 in. (6 mm) tolerance on dimensions. All nozzles shall be at the same elevation. Each pair of appliance nozzles shall be equally spaced from left-to-right centerline of fryer. do 1W 103 GAL (11.4 L) TANK 2907 21/4 IN. 21 IN. (533 mm) or (57 mm) fie 24 IN. (609 mm) 2 1/4 IN. (57 mm) SECTION A HOOD PENETRATION ,fl' 295/8 IN. 211/16 IN. (752 mm) (68 mm) 21/81N. 23/4IN. (53 mm) (69 mm) 290 8 1/4 IN. 2o9(.4 i) 1W 2 21 IN (533 mm) 24 IN. (609 mm) 2 1/4 IN. (57 mm) 290 1W 21 IN, 1533 mm) or 24 IN. (609 mm) 21/4 IN. (57 mm) SPECIFIC DISCHARGE PIPING FOR LOW PROXIMITY PROTECTION OF FOUR DEAN INDUSTRIES MODEL GTI GAS FRYERS FIGURE 4-67 000284 aster 14 KW - 208V Electric Fryer, Model MACH 14 R-102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-33 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. (114 mm) 14 I (355 BACK OF FRYER SIDE VIEW OF FRYER 290 NOZZLE LOCATED ON FRONT-TO-REAR CENTERLINE 2:4.5 IN. (114 mm) FROM SIDE TO SIDE CENTERLINE AND AIMED AT CENTER OF COOKING AREA. 14 (355 FIGURE 4-68 Thi& specialized single vat electric fryer can be protected either witha single 230 nozzle located 27 in. to 47 in. (685 mm to 119 mm) above the top surface of the fryer or with a single 245 noz±le 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 boad) 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 IOZZLE TIP OR 245 NOZZLE TIP ANYWHERE ALONG OR WITHIN THE PERIMETER OF THE COOKING SURFACE AND AIMED AT THE MIDPOINT. 230 NOZZLE 207/5 IN. (530 mm) MAXIMUM 1 ,)I 230 NOZZLE 245 27 IN. NOZZLE (685 mm 13 3I4 / 1193mm)ABOVE TOP SURFACE (349 mm )245 NOZZLE 201N.-271N. MAXIMUM OF FRYER (508mm- 685mm) ABOVETOP SURFACE OF FRYER I 163/4 IN. (425 mm) MAXIMUM FIGURE 4-69 SECTION 4—SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual 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. 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. 230 NOZZLE (530 mm / MAXIMUM 230 NOZZLE 245 27 IN.-47 IN. NOZZLE (685 mm - I / 1193mm)ABOVE 14 IN TOP SURFACE MAXIMUM I .</ I 245 NOZZLE I I 201N.-271N. (355 mm) OF FRYER I (508 mm - I 685 mm) I I ABOVE TOP I I SURFACE OF I I I IFRYER 151/2 IN. (393 mm) MAXIMUM P. 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. REAR FRONT-TO-REAR VAT CENTERUNE RIGHT-TO-LEFT VAT / I AIM POINT CENTERLINE NOZZLE ____ LOCATION 31/4IN. ZONES (82 mm) 2 IN. (51 mm) 21/4 IN. 4 1.j.1 I21/4IN. (57 mm) , (57 mm) FRONT FIGURE 4-71 002297 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). The total length of all branch lines shall not exceed 162 in. (4114 mm). The 3 gallon agent tank shall be elevated above the connec- tions between the supply and branch lines. The requirements of the following table shall not be exceeded: Duct Plenum Appliance Supply Branch Branch Branch Requirement Line Line Line Line Pipe Size 3/8 in. 3/8 in. 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 1 6 900 Elbows Maximum Tees 0 1 1 1 Maximum Flow 11 2 1 2 Numbers Minimum Flow 5 0 0 1/2 Numbers (16 IN. MM) S IN. 6mm) 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 201/4 IN. (514 mm) LENGTH 28 1/2 IN. (724 mm) DEPTH MAXIMUM LID HEIGHT ABOVE VAT - 16 IN. (381 mm) TEE BLOCK FRONT VIEW (TEE BLOCK LOCATION) TOP VIEW 51N. (127 mm) FIGURE 4-72 79/16 IN. 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 ANSU LEX Low pH agent discharging through the two one-flow nozzles (IN and 1 F) SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-35 Not: In this application, R-102 agent storage tanks must be ressurized from a dedicated R-102 double-tank nitrogen carh1idge. The cartridge utilized for this hazard-specific Henny Penny fryer protection cannot be shared with tanks intended for Itandard R-102 protection. Standard protection will require an 9 xpellant gas cartridge installed in another actuation device such as an AUTOMAN regulated release or regulated actuator assembly. AI.qIKIf Drmrr r IM IM) N. iim) SIDE VIEW FIGURE 4-73 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 nozzle (Upper position) One 1 F nozzle (Lower position) Nozzle Location: iN 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 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 (iN and iF) NOTE 1: IT IS RECOMMENDED THAT THE AGENT DISTRIBUTION HOSE KIT (PART NO. 425982) 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) 79/16 IN. TEE 1613/ (427 FRONT VIEW (TEE BLOCK LOCATiON) 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. 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: 1N 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 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 Nozzle: The 1 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 (iN and iF) 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 Penn y 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. 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 II 1.25 IN. (32 mm) - 20.5 IN. 16.7! (521 mm) (425 FRONT VIEW TEE BLOCK LOCATION) 2 IN. (51 mm) I_I 2.25 IN. (57 mm) BOTTOM NOZZLE FIGURE 4-74 009481 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-36 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL (Continued) Pitco SPINFRESH Fryer - Models MEII, MGII, SE14, SE14R, SE14X, SG144S, SG14RS, SEH50, 5EH5017, 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). R-102 Restaurant Fire Suppression Manual NOZZLE CROSS SECTION VIEW FRYER FLUE U 1K-SEAL ADAPTOR CLOSE NIPPLE 46 Q .__CLOSE NIPPLE 3 IN. ± 0.125 IN. I 0 Q 4-1i (76mm±3mm) If 2120 NOZZLE TO NOZZLE TIP 6.25 IN. ± 0.125 IN. (159 MM ±3MM) FIGURE 4-76 009469 FIGURE 4-77 009460 FIGURE 4-75 009476 6 IN. 61N. (152m (152 mm) - 14 IN. (356 mm) MEASURE TO THE CENTER OF FITTINGS AGENT DISTRIBUTION HOSE AND RESTRAINING CABLE KIT (PART NO. 435982) FIGURE 4-78 009477 11.5 IN. (292 mm) FIGURE 4-79 R-102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-39 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 , 11.5 IN. 25.5 IN. (292 mm) 255 IN (647 mm) 255 255 (647 rnm) BELSHAW Century Fryers Specifications C100 C200 C200G C300G C400 C400G C600 C600G Fryer Vat Size Lengtfl: incnes (mm) bb (1651) (1651) (1651) 1 (1651) (3105) I (3099) (3105) I (3099) Width: Inches (mm) 12 (305) 20 (508) 20 (508) 31.25 1 (794) 20.25 (514) 21.25 (540) 31 (787) 31.25 (794) Depth: Inches (mm) 5.25 (133) 5.25 (133) 9.75 (248) 9.75 (248) 6.25 (159) 11.25 (286) 7.12 (181) 11.00 (279) BTU Rating: K - - 188 200 - 350 - 360 Vat Oil Capacity: Lb (kg) 110 (49.8) 188 (85.2) 346 (156.9) 700 (317.5) 478 (216.8) 600 (272.1) 675 (306.1) 1250 (566.9) 1011 (254 35 IN. (889 rr Fryer Specifications: Vat Size: Length: 122 in. (3098 n Width: 31.3 in. (795 mn Depth: 11 in. (279 mm) BTU Rating: 360k Vat Oil Capacity: 1250 lb (566.9 kg) 0075V- 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 R-102 Restaurant Fire Suppression Manual P. Krispy Kreme Fryers - Models 55M, 65 D/H, 110 D/H, 11 OM, 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 DIH). 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. 11.5 IN. (292 mm) 25.5 IN. (647 mr 25.5 IN. 25.5 IN. (647 mm) (647 rim) r 11.5 IN. . (292 mm) 35 IN. (889 mm) FIGURE 4-80 FIGURE 4-81 R-102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-41 SPECIFIC APPLICATION BY MODEL (Continued) Garland Electric Dual-Side Clamshell Broiler - Model CXBE12 Nozzle Quantity/Type: One 1 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 ZZLE CENTERED WITH WEIR COOKING SURFACE NOZZLE AIMED TO CENTER OF LOWER COOKING SURFACE -77 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 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 / 290 NOZZLE LOW SIDE OF PLATE - 61/2 IN. (165 mm) Side View 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. 15 IN. 4j71f4!N. 6112 IN. (165 mm) I... (381 mm) i (438 mm) i - THAT IMPEDANCE PLATE IS FROM EDGE OF APPLIANCE 0 00 EXDcL..... PERFORATED ANGLED TOWARD (SEE SIDE VIEW) I(Th(Th(ThTh(Th\,\t GRILL CENTER DUCT WOM PRODUCT INPUT 000100 290 NOZZLE 15-20 IN. (381-508 mm) Front View (Feed Side) TOP VIEW 245 NOZZLE FLUE GAS VDIVERTER 61/2 IN. (165 mm) 8IN mm)to FROM EDGE OF 15 IN. (381 mm) APPLIANCE THAT NOZZLE HEIGHT IMPEDANCE PLATE IS ANGLED TOWARD I PRODUCT -INPLT PRODUCT OUTPUT BACK FRONT 009099 SIDE VIEW 007414 FIGURE 4-84 FIGURE 4-83 R-102 Restaurant Fire Suppression Mant.jal 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 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 T 18 IN. (457 mm) 6 1/2 IN. (165 mm) NOZZLE HEIGHT FROM EDGE OF APPLIANCE THAT IMPEDANCE I PLATE IS ANGLED I TOWARD PRODUCT PRODUCT __________ INPUT OUTPUT SECTION 4—SYSTEM DESIGN UL EX3470 ULC EX3470 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 15 INTO 20 IN. (381 mm to 508 mm) 6 1/24N. (165 mm) i I NOZZLE HEIGHT FROM EDGE OF— APPI!IANCE THAT IMPEDANCE PLATE IS ANGLED TOWARD —PRODUCT PRODUCT I INPUT OUTPUT BACK I I FRONT SIDE VIEW 008365 EXHAUST OPENING 9 IN. (229 mm)x 26.75 IN. (679 mm) BACK I I FRONT SIDE VIEW 006365 81/2 IN. (166 mm) FROM I EDGE OF APPLIANCE THAT IMPEDANCE PLATE PERFORATED IS ANGLED TOWARD Q GRILL 101N. (254 mm)254 mm) CENTERED (SEE SIDE VIEW)000 000 8 1/2 IN. (165 mm) FROM ON OPENING EDGE OF APPLIANCE THAT IMPEDANCE PLATE PERFORATED PRODUCT E 0 —CENTER ISANGLEDTOWARD 00 °t° 0 GRILL OUTPUT _________ DUCT (SEE SIDE VI T 0 0 0 0 0 __ 0000000 0000000 PRODUCT 0! 0 xl i 0 CENTER OUTPUT DUCT 000 000 000 000 PRODUCT INPUT 838366 TOP VIEW PRODUCT FIGURE 4-86 INPUT 008366 TOP VIEW FIGURE 4-85 SECTION 4— SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual 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_\\ N I B IN. (203 mm) TO 6 1/2 IN. (165 mm) I 15 IN. (381 mm) FROM EDGE OF k— \J NOZZLE HEIGHT APPLIANCE THAT I I IMPEDANCE PLATE IS ANGLED TOWARD — PRODUCT PRODUCT I INPUT OUTPUT BACK I I FRONT SIDE VIEW 008365 15 IN. 171/21N. 61/2 IN. (165 mm) FROM (381 mm) (444 mm) 14 l4 4 I I EDGE OFAPPLIANCE . THAT IMPEDANCE PLATE 0— PERFORATED IS ANGLED TOWARD 0 0jo 0 0 GRILL (SEE SIDE VI PRODUCT g [[ : Q - CENTER OUTPUT O DUCT 0000000 0000000 PRODUCT 008368 INPUT TOP VIEW FIGURE 4-87 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 iN 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. /0\~ 1 (2)1 N NOZZLES 14.25 ±'l IN. (362 mm ± 25 mm) 12 IN. TO 13 IN. (305 MM to 330 mm) - - 000250 LOCATE NOZZLES 213/16 IN. (71 mm) ON EACH SIDE OF BROILER CENTER LINE l425±lIN. I (32mm±25mm) EI I : 004 cH 000774 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. CATALYTIC 'I CONVERTER 6 1/2 IN. (165 mm) 1 SIDE VIEW 6 1/2 IN. )165 mm) SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-45 ler - Model 9015 (With or Without Catalytic uantity/Type: Two 2W nozzles eight: 20 in. (508 mm) above top of appliance. See 0. Nozzle Location for Large Chamber: 6 1/2 in. (165 mm) bck from front edge of appliance. See Figure 4-90. Nozzle Location for Small Chamber: Nozzle to be located 611/2 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. 6 1/2 IN. (165 mm) (2) 2W NOZZLES, 12 IN. (305 mm) -H 20 IN. I (508 MM) 2W NOZZLE 2W NOZZLE JIM SIN. I I3I, (76 mm)k44(76 mm) I 20 N (508 mm) (508 mm) I I Ii CENTERLINE OF CENTERLINE OF LARGE OPENING LARGE OPENING FRONT VIEW FRONT VIEW FIGURE 4-89a FIGURE 4-89b 005486 007034 CENTERLINE OF LARGE OPENING FRONT VIEW FIGURE 4-90 007010 SIDE VIEW SIDE VIEWS 2W NOZZLE 61/ (16 TYF SID C SECTION 4— SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual 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 Nieco Broiler - Model MPB94 and MPB84 - High Proximity Converter) (With or Without Catalytic Converters) Nozzle Quantity/Type: Two 2W nozzles . Nozzle Quantity/Type: One 2W nozzle Nozzle Height: 20 1/2 in. (520 mm) above top of appliance. Nozzle Height: 20 in. (508 mm) above top of converter. See See Figure 4-91. Figure 4-92. Nozzle Location: 6 1/2 in. (165 mm) back from front edge of Nozzle Location: Centered 6 1/2 in. 065 mm) back from any appliance. See Figure 4-91. edge of the appliance. See Figure 4-92. Nozzle Aiming Point: Aimed at center of each opening. See Nozzle Aiming Point: Aimed at center of opening. See Figure Figure 4-91. 4-92. . P. TOPVIFW 61/2 IN. (165 mm) TY / - 6 1/2 IN. (165 mm) I 507322 (2) 2W NOZZLES t t I I 18-201/21N. I (457-520 mm) ---f--- ----1----1 CENTERLINE CENTERLINE OF OPENING OF OPENING FRONT VIEW FIGURE 4-91 004355 007323 FIGURE 4-92 005487 FRONT BACK 7 1/2 IN. c- (191 mm) 7112 IN. (191 mm) - 6 1/2 IN. (165 mm) AIM POINT 245 NOZZLE I 245 NOZZLE AIM POINT FRONT -c- PR( OL IT SIDE VIEW 008095 FIGURE 4-93 SIDE VIEW 009099 I FIGURE 4-94 245 NOZZLE 61/2 IN. (165 mm) l R-102 Restaurant Fire Suppression Manual SPECIFIC APPLICATION BY MODEL (Continued) SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-47 Nieco Broiler - Model MPB94 - Low Proximity (With or Nieo Broiler - Model MPB84 - Low Proximity (With Without Catalytic Converter) Catalytic Converter) Nozzle Quantity/Type: Two 245 nozzles Noz.Ie Quantity/Type: Two 245 nozzles Nozzle Height: 8 in. to 15 in. (203 mm to 381 mm) measured Nozzle Height: 8 in. to 15 in. (203 mm to 381 mm) measured from top of converter from top of converter Nozzle Location: 6.5 in. (165 mm) from front or back edge of Nozle Location: 6.5 in. (165 mm) from front or back edge of hazard. hazard. First nozzle positioned 7.5 in. (190 mm) to First nozzle positioned 7.5 in. (190 mm) to the right from center of hazard. the right from center of hazard. Second nozzle positioned 7.5 in. (190 mm) to Second nozzle positioned 7.5 in. (190 mm)to the left from center of hazard. the left from center of hazard. See Figure 4-93. See Figure 4-94. Nozzle Aiming Point: Aimed at opening on respective center Nozzle Aiming Point: Aimed at opening on respective center lines lines BACK 7- 7 U2 IN. (190 mm) - 71/2 IN. (190 mm) 61/2 IN. (165 mm) 1 -- comm TOP VIEW TOP VIEW 245 NOZZLE AIM POINT 245 NOZZLE - 245 NOZZLE AIM POINT - 5 IN. (127 mm) 5 IN. (127 mm) 61/2 IN. (165 mm) FROM FRONT OR .- BACK EDGE BACK 71/2 IN. (1 go mm 71/21N.(190 m] L 61/2 IN. (165 mm) FROM FRONT OR —. BACK EDGE BACK _J FRONT 008370 J FRONT 008370 pop oo AIM OINT 111.11' IM SECTION 4— SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual 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 Nieco Broiler - Model MPB84 and MPB94 - Low Proximity (With Perforated Cap OR with Catalytic Converter and (With Perforated Cap OR with Catalytic Converter and Chimney) Chimney) Nozzle QuantitylType: Two 1 nozzles Nozzle Quantity/Type: Two 245 nozzles Nozzle Height: 18 in. (457 mm) to 20 in. (508 mm) Nozzle Height: 8 in. (203 mm) to 15 in. (381 mm) Nozzle Location: 6.5 in. (165 mm) from front or back edge of Nozzle Location: 6.5 (165 mm) from front or back edge of hazard hazard First nozzle positioned 5 in. (127 mm) to left First nozzle positioned 7.5 in. (190 mm) to the of opening centerline right of hazard centerline Second nozzle positioned 5 in. (127 mm) to Second nozzle positioned 7.5 in. (190 mm) to right of opening centerline the left of hazard centerline See Figure 4-95 See Figure 4-96 Nozzle Aiming Point: Aimed at center of opening Nozzle Aiming Point: Aimed at center of opening (2)—i N NOZZLE WITH OR WITHOUT (2) —245 NOZZLE -.. WITH OR WITHOUT 6 1/2 IN. (165 mm) FROM FRONT OR BACK EDGE CHIMNEY 18 IN. (457 mm) TO 20 IN. (503 mm) ... - _..., NO HEIGHT 61/2 IN. (165 mm) FROM FRONT OR BACK EDGE CHIMNEY 8 IN. (203 mm) TO 15 IN. (381 mm) ____. - NOZZLE HEIGHT PRODUCT OUTPUT BACK FRONT SIDE VIEW 003389 (2)-1NNOZZLE I PRODUCT PRODUCT INPUT OUTPUT... PRODUCT BACK (2) —245 NOZZLE I FRONT SIDE VIEW comm TOP VIEW TOP VIEW FIGURE 4-95 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 20 IN. (508 mm) 6 1/2 IN. (165 mm) NOZZLE HEIGHT FROM EDGE PRODUCT PRODUCT OUTPUT .- INPUT BACK I I FRONT 008434 SIDE VIEW 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 Nozle Height: 8 in. (203 mm) to 15 in. (381 mm) NozJzle 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 I (2).245NOZZLE-..S.\ T B IN. (203 mm) - 6 EDGE - H.. \NOZZLE HEIGHT PRdDUCT PRODUCT OUTPUT INPUT I BACK I FRONT I 008430 SIDE VIEW ;;te1fl I .'. .•. _.•. .•. .... I.... (2)-245 NOZZLE BACK r 15 IN. (381 mm) L 6 112 IN. (165 mm) FROM EDGE FRONT I TOP VIEW FIGURE 4-97 TOP VIEW FIGURE 4-98 AIMED 6 IN. (152 mm) FROM SIDE OF CATALYST AIMED 6 IN. (152 mm) 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 AIM P(ONT CENTER LINE /CENTER LINE RONT ABLE NOZZLE LOCATION LINE FIGURE 4-99a BAC p 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 \ , CATALYSTIEXHAUST CENTER LINE OPENING \ BACK FRONT 008910 R-102 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 15 IN. (381 mm) SPACING CENTERED AIMED TO CENTER / I 20 IN. (508 mm) OF CATALYST / NOZZLE HEIGHT f 6.5 IN. (165 mm) I FROM EDGE - .-. OFAPPLIANCE FIGURE 4-99b 009482 R IN. TO 15 IN im to 381 mm) LE HEIGHT . (165 mm) M EDGE PPLIANCE R-102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-50.1 SPECIFIC APPLICATION BY MODEL (Continued) Nieco Jet Flow Automatic Chain Broilers - Models JF64G, .N JF84G, JF94G - Low Proximity, Nozzles Rear-Mounted Facing Forward (With or Without Catalyst) F; Nozzle Quantity/Type: Two 245 nozzles N Nozzle Height: 8 in. (203 mm) to 15 in. (381 mm) N Nozzle Location: 6.5 in. (165 mm) from back edge of hazard N Nozzles positioned 15 in. (381 mm) apart See Figure 4-99c Nozzle Aiming Point: 4 in. (102 mm) from back edge of cata- N lyst; 6 in. (152 mm) in from each side of catalyst 15 IN. (381 mm) SPACING CENTERED AIMED 6 IN. I OVER CATALYST / AIMED 6 IN. (152 mm) (152 mm) FROM SIDE OF j— FROM SIDE OF CATALYST H-'i CATALYST rqL- - co Jet Flow Automatic Chain Broilers - Models JF64G, 4G, JF94G - Low Proximity, Nozzles Front-Mounted cing Rearward (With or Without Catalyst) fzle Quantity/Type: Two 245 nozzles izzle Height: 8 in. (203 mm) to 15 in. (381 mm) zle Location: 6.5 in. (165 mm) from front edge of hazard Nozzles positioned 15 in. (381 mm) apart See Figure 4-99d Izzle Aiming Point: Center of catalyst front to back; 6 in. (152 mm) in from each side of catalyst 15 IN. (381 mm) SPACING CENTERED AIMED 6 IN. \ OVER CATALYST / AIMED 6 IN. (152 mm) L' (152 mm) FROM SIDE OF -. FROM SIDE OF CATALYST CATALYST qP AIMED TO CENTER 6.5 IN. (165 mm) OF CATALYST FROM FRONT - ( 8 IN. TO 15 IN EDGE OF 203 mm to 381 mm) APPLIANCE NOZZLE HEIGHT FIGURE 4-99c I 009483 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, CHB, CH1 0, 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). 3M NOZZLES CENTER LINE OF RESTIVE COOKING AREA NC HEIGHT +/- IN. (25 mm) 5 IN IN (635 2 IN ANY DIRECTION mm.1016 mm) ii 008494 1 1/2 OF /2 OF COOKING —0-I COOKING —ø- A I AREA AREA I IN. (25 mm) I b b MAXIMUM MAXIMUM 1 IN. (25 mm) \11 COOKING AREA CENTER OF RESPECTIVE COOKING AREA 008499 FIGURE 4-100 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-51 tch'n Gas Radiant Char-Broiler with Smoker Box als FM-RMB-660, FM-RMB-648, FM-RMB-636 (With Smoker Box and Chip Holders) Quantity/Type: Three 3N nozzles Height: 25 in. (635 mm) to 40 in. (1016 mm) above the surface Nozile 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 Not: 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). 9IN. (229 mm) L 9IN. (229 mm) CENTERED CENTER OF CENTER OF 3M BROILER BROILER 3M N 3M 25 TO 40 IN. 3 3 (635 to 1016 mm) 3 FRONT 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 1W 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 CONVERTER TWO 1WNOZZLES R-102 Restaurant Fire Suppression Manual Marshall Air Electric Broiler - Model FR14B AutoBroil Nozzle QuantitylType: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. I 24.25 IN. (615 mm) 14.50 IN, (368 mm) 15- 20 IN. _ 69 mm) _______ (381-508mm) IN. 34.69 IN. (881 mm) 48 IN. (1219 mm) FIGURE 4-103 006737 Grease Grabber-801 Two Stage Filtration System The Grease Grabber-80 Two Stage Filtration System consists of two components: The primary filter (The Grease-X Tractor) and the secondary filter (The Grease Grabber-80). The protection required for this application is the same as the standard plenum/filter protection: One iN 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. I 003416a 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 I1W NOZZLE NOZZLE + 141N. 14 IN. (355mm) (101mm) (355 mm) + d + SIDE VIEW 0334186 FIGURE 4-102 N. 102 mm) NOTE: TWO NOZZLES MUST BE UTILIZED FOR V-BANK FILTER ARRANGEMENT. FIGURE 4-104 00696 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). SECTION 4—SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-53 For appliance hazard surfaces with listed protection exceed- id the standard hazard zone of 28 in. (711 mm) in depth, the haard surface(s) must be aligned with the back edge of the hakard zone, with the front edge overhanging the front edge of Jhe zone. See Appliance Chart, Table 4-1. Fdr appliance hazard surfaces that exceed the listed protec- tin sizes, multiple zones must be utilized. Align entire hazard surface area within the multiple zones. All hood, duct, individual appliance, piping, and flow limitations ar6 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 Maximum Cooking Hazard Fryr 34 in. (863 mm) Deep x 5.8 ft2 (0.5 m2) GriJdle 30 in. (762 mm) Deep x Unlimited Length Range 28 in. (711 mm) Deep x Unlimited Length Wok, Maximum 30 in. (762 mm) Diameter x 8 in. (203 mm) Deep wdk, Minimum 11 in. (279 mm) Diameter x 3 in. (76 mm) Deep Brdising PaniTilt 34 in. (863 mm) Deep x Unlimited Ski I Length La'a Rock 32 in. (812 mm) Deep x Unlimited Char-Broiler Length Charcoal Broiler 32 in. (813 mm) Deep x Unlimited Length (4 in. (102 mm) Maximum Fuel Depth) Msquite Wood 32 in. (812 mm) Deep x Unlimited Length Briler (12 in. (304 mm) Maximum Fuel Depth) Gas Radiant 36 in. (914 mm) Deep x Unlimited Char-Broiler Length Electric Char-Broiler 34 in. (863 mm) Deep x 20 in. (508 mm) * See Figure 4-105 for nozzle location *-44 COVER MUST NOT 0-6 IN. (0-152 mm) fli I INTERFE L EDGEOF DISCHAR 40-45 IN. PATTERN (1016-1143 mm) E 1-006927 The 245 nozzle is the only approved nozzle for overlapping (zone) protection. Nozzle must be located 0 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. ZONE CENTER LINE 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 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. 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. 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. 45 2 IN THIS SHADED AREA 43 42 41 40 65432 1 CENTER LINE OF HAZARD ZONE BACK SHELF 11 IN. (279 mm) MAXIMUM p4 201N. (508 mm) MINIMUM 28 IN. (711 mm) FIGURE 4-106 006914 R-102 Restaurant Fire Suppression Manual 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. I 245 NOZZLE - NOZZLE MUST BE AIMED STRAIGHT - DOWN OR BACK AT CENTERLINE OF HAZARD ZONE I 45 IN. (152 mm) BIN. (114,3m) 40 IN. (1016 mm) FRONT L BACK OF ZONE OFZONE . CENTERLINE OF 28 IN HAZARD ZONE ( 711mm) ZONE FIGURE 4-107 008915 OVERLAPPING NOZZLE(S) CANNOT BE POSITIONED 6iN. - (152 mm) MAXIMUM FROM EDGE OF COOKING HAZARD 12 IN. (304 mm) SIN. (152 mm) I MAXIMUM MAXIMUM +/ SIN. 12 IN. (152 mm) (304 mm) I MAXIMUM MAXIMUM FROM EDGE OF I I COOKING EDGE I HAZARD I 'COOKING I HAZARD I I GROUP APPLIANCE PROTECTION FIGURE 4-109 001720 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. SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-55 2.1 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. 12 IN. 12 IN. I 12 IN. 12 IN. 6 IN. (304 mm) (304 mm) j(304 mm)j (304 mm) (152 mm) ..._.,. MAX. .. 6 N. (152 mm) MAX. OUTSIDE MAX. j'MAX. 'f'MAX.4 MAX. EDGE OF COOKING i HAZARD I I I 6 IN. (152 mm) MAXIMUM FROM EDGE OF COOKING HAZARD 12 IN. (304 mm) MAXIMUM SPACING(S) BETWEEN OVERLAPPING NOLES \ ---- 6 IN. 'I (152 mm) MAXIMUM FROM EDGE OF COOKING - ' HAZARD FULL HOOD CONTINUOUS APPLIANCE PROTECTION FIGURE 4-108 001710 HAZARD AREA 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. EDGE OF COOKING HAZARD + 12 IN. + 8 12 IN. 1 12 IN. $ 61N. (12 mm)-ø (304 mm)l __________ 1(304 mm)l (304 mm)I 6 IN. MX. ! 'I MAX. MAX. (152 MM) MAX EDGE -0 SIN. (152 mm) S IN. (152 mm) I.o-. EDGE OF MAXIMUM MAXIMUM I OF COOKING.- COOKING HAZARD ,I 1 HAZARD DEDICATED NOZZLE I APPLIANCE FIGURE 4-111 001756 SECTION 4— SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual 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. 6 IN. (152mm). 4 6 IN. (152 mm) MAXIMUM l j MAXIMUM , I NOZZLES l I I T~, NOZZLES I A 401N. 451N (1143 1(1016mm) MM) I I FIGURE 4-112 006917 Detection Requirements For Overlapping Appliance Protection 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-102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-57 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. Design Limitations If bverlapping appliance protection is mixed with dedi- catpI appliance protection on the same pipe system, THE OVERLAPPING APPLIANCE PROTECTION PIPING REbUIREMENTS MUST BE FOLLOWED. Overlapping protection requires the use of 3.0 gal (11.4 L) tatik(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. Injinstallations using both overlapping protection and conven- tinal 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 tolal 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 Rgulated Actuator Assembly with another expellant gas cartridge will be required. The 245 nozzle must be used for "end of zone" protection. 260 nozzle must be used for zone protection. imum depth of zone is 28 in. (711 mm). overlapping system piping requirements listed in le must be located 0 in. to 12 in. (0 mm to 304 mm) trd of zone centerline, aimed back at the zone centerline. es must be spaced a maximum of 11.5 in. (292 mm) each end of hazard and then a maximum of 25.5 in. (647 on center for the remaining overlapping nozzles until the )lete hazard is covered. r appliance hazard surfaces with listed protection exceed- the standard hazard zone of 28 in. (711 mm) in depth, the zard surface(s) must be aligned with the back edge of the zard zone, with the front edge overhanging the front edge the zone. See Appliance Chart, Table 4-1. or appliance hazard surfaces that exceed the listed protec- tion sizes, multiple zones must be utilized. Align entire hazard urface area within the multiple zones. ll hood, duct, and individual appliance protection are as spec- ified in the R-102 Design, installation, Recharge and Mainten- knce 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 1 Overlapping Nozzle Coverage (Zone Protection) Appliance Type Maximum Cooking Hazard Fryer 34 in. (863 mm) Deep x 5.8 ft2 (0.5 m2) Griddle 30 in. (762 mm) Deep x Unlimited Length Range 30 in. (762 mm) Deep x Unlimited Length Wok, Maximum 30 in. (762 mm) Diameter x 8 in. (203 mm) Deep Wok, Minimum 11 in. (279 mm) Diameter x 3 in. (76 mm) Deep Braising Pan/Tilt 34 in. (863 mm) Deep x Unlimited Length Skillet* SECTION 4— SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-58 REV. 11 2014-SEP-01 OVERLAPPING NOZZLE COVERAGE (Continued) Overlapping Appliance Nozzle and Hazard Zone Locations 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. 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. 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. OVERLAPPING NOZZLE(S) 45 CANNOT BE POSITIONED m I I IN THIS SHADED AREA 43 11 4 I I 42 1 I 40 lI 1210 8 CENTER LINE OF HAZARD ZONE BACK ,7SHELF 11 IN. (279 mm) MAXIMUM 18 IN. (458 mm) MINIMUM 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 30 in. (762 mm) Deep x Unlimited Length 3. Broiler (6 in. (152 mm) Maximum Fuel Depth) Gas Radiant 36 in. (914 mm) Deep x Unlimited Length Char-Broiler 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. hi f INTERFERE ljj I 0-12 IN. COVER MUST NOT I I (0-304 mm) EDGE OF DISCHARGE , PATTERN I I 40-45 IN. (1016-1143 mm) l I I I ZONE I Ir ZONE CENTER LINE FIGURE 4-113 006927 [,- 28 IN. (711 mm) FIGURE 4-114 006914 11.5 IN. (292 mm) MAXIMUM FROM EDGE OF COOKING HAZARD I \ ,\ \ 11.5 IN. (292 mm) MAXIMUM FROM EDGE OF COOKING - . HAZARD I' / / 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. 245 OR 260 NOZZLE MUST BE AIMED STRAIGHT DOWN OR BACK AT CENTERLINE OF HAZARD ZONE I 451N. I 12 IN. (1143 mm) (304 mm) 40 IN. (1016 mm) -41 V.1J'/f'• fl'f .Z .BAC FRONT OFZONE L KOFZONE CENTERLINE OF 28 IN HAZARD ZONE (711 mm) ZONE FIGURE 4-115 007537 TABLE 4-2 Overlapping System Piping Limitations SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-59 OveIapping Appliance Nozzle and Hazard Zone Locations - Group Protection 1. For each group of protected appliances under a common lood(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 frtaximum spacing of 25.5 in. (647 mm). See Figures 4-116 and 4-117. 25.5 IN. (647 mm) MAXIMUM SPACING(S) BETWEEN OVERLAPPING NOZZLES U FULL HOOD CONTINUOUS APPLIANCE PROTECTION FIGURE 4-116 007500 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 loft LT-30-R (11.4 L) (22.9 m) (3.0 m) 6 Gallon 12 75 ft 25 loft Double (22.7 L) (22.9 m) (3.0 m) Tank! Manifolded LT-A- 101 30* 9 Gallon 18 75 ft 25 lOft Double (34.1 L) (22.9 m) (3.0 m) Tank! LT-A- 101-30k 25.5 IN. (647 mm) 11.6 IN. (292 mm) I MAXIMUM MAXIMUM 11S IN. .1 w (EOmrn)H 245 260 245 MAXIMUM FROM FRbM EDEOF - COOKING I HAZARD I I 'EDGEOF I COOKING I I I IHAZARDI I "-I l•— 11.5 IN. 25.5 IN. (292 mm) (647 mm) MAXIMUM MAXIMUM FROM EDGE OF COOKING HAZARD 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. GROUP APPLIANCE PROTECTION On group appliance protection, start and end of EACH zone group must be protected with a 245 nozzle. FIGURE 4-117 001720 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-60 REV. ii 2014-SEP-01 OVERLAPPING NOZZLE COVERAGE (Continued) Overlapping Appliance Nozzle and Hazard Zone Locations - Group Protection (Continued) 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. 25.5 IN. 25.5 IN. 25.5 IN. 25.5 IN. 11.5 IN. 1(647mm) (647 mm) (647 ..11.5 IN. mm)j (647 mm) (292 mm) ._. - - MAX 4 MAX. 4*MAX. ' 4'MAX.4 MAX. 4 (292 mm) 245 260 260 260 245 MAX. _- OUTSIDE II EDGE OF II COOKING I I I HAZARD I HAZARD AREA OBSTRUCTION Note: On continuous appliance protection, start and end with 245 nozzles and 260 nozzle(s) in the middle. FIGURE 4-118 001713 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. EDGE OF COOKING HAZARD. 115 IN (292 mm)-,-( I Y25.5IN.Y (647 mm)) t25.51N.725.51N.F 1(647 mm)1(647 mm) l 115 IN. MAX. MAX.It MAX. MAX. (292 mm) I MAX. EDGE 11.5 IN. 11.5 IN. (292 mm) (.. EDGE OF (292 mm) MAX. ___________ MAXIM UM .— I OF COOKING COOKING HAZARD ________ ________ I HAZARD R-102 Restaurant Fire Suppression Manual 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. 11.5 IN. (292 mm) MAXIMUM I END OF ____ NE I NOZZLES I NOZZLES I 401N. IN. 5 IN. ZONE 40 45 IN. (1016 mm) I (1140 4 mm) END OF (1016 mm) (1140mm) 1 GROUPW bl. Note: On group appliance protection, start and end of EACH zone group must be protected with a 245 nozzle. FIGURE 4-120 007539 Detection Requirements For Overlapping Appliance Protection 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. DEDICATED NOZZLE APPLIANCE Note: On group appliance protection, start and end of EACH zone group must be protected with a 245 nozzle. FIGURE 4-119 001756 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 Flow Size of Numbers* Tank(s) 1 - 5 (1) 1.5 Gallon 6-11 (1) 3.0 Gallon 11 —16 (1) 1.5 Gallon 3.0 Gallon 16-22 3.0 Gallon 16 -22 (2) 3.0 Gallon (Manifold) 22 -33 (3) 3.0 Gallon 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 10130** or double tank LT-A-101-30 or 10130** 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 higher total flow numbers (23 to 110), multiple cartridges regulated actuators are required as shown in the System ction Guide in 'Appendix" Section ACTUATION AND EXPELLANT GAS LINE REQUIREMENTS Thi 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 ag4nt tank. These limitations should be considered when select- ingjthe component mounting locations. The actuation gas line is the length of pipe and/or hose that is runf from either the AUTOMAN Regulated Release Assembly or th0 Remote Release Assembly that directs high pressure from th cartridge in the release to actuate one or more additional Regulated Actuator Assemblies. The actuation gas line can corsist of 1/4 in. Schedule 40 black iron, chrome-plated, stain- less steel, or galvanized steel pipe and fittings, and/or factory suDplied stainless steel braided actuation hose. expellant gas line is the length of pipe that is run from the ilator in either the AUTOMAN Regulated Release Assembly Regulated Actuator Assembly that directs regulated pres- to the agent storage tanks to pressurize the tank and barge the agent. The expellant gas line shall consist of 1/4 3chedule 40 black iron, chrome-plated, stainless steel, or anized steel pipe and fittings. iation Gas Line —6 to 8* Tanks Maximum tnk maximum reflects the utilization of 3 tank regulated actuators. Use only 1/4 in. Schedule 40 black iron, hot-dipped galva- nized, chrome-plated, or stainless steel pipe and fittings. The actuation gas line piping is installed from the regulated release mechanism to each regulated actuator connected within the system. The total length of the actuation gas line from the regulated release assembly to the regulated actua- tor assembly(ies) must not exceed 20 ft (6.0 m) when using an LT-20-R, an LT-30-R nitrogen cartridge, or a 101-10 or a 101-20 carbon dioxide cartridge. See Figure 4-121. Regulated Release Cartridge Options Nitrogen Carbon Dioxide LT-20-R 101-10 LT-30-R 101-20 Double 101-30 Double 10130** Double Double Regulated Actuator Tank(s) (1) 1.5 Gallon (1) 3.0 Gallon (1) 1.5 Gallon and 3.0 Gallon 3.0 Gallon (2) 3.0 Gallon (Manifold) (3) 3.0 Gallon REGULATED ACTUATOR AS EXPELLANT GAS LINES NOT INCLUDED IN ACTUAT' GAS LINE LENGTH TOTALS 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 FIYINGS 9 REGULATED ACTUATOR ASSEMBLY_ AUTOMAN REGULATED RELEASE ASSEMBLY FIGURE 4-121 300775 SECTION 4— SYSTEM DESIGN UL EX3470 U LC 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) 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. A combined total of nine fittings may be used in these lines, eight 900 elbows and one tee. Two 450 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 MAXIMUM COMBINED LENGTH -30 FT OR A LT-A-101-30 CARTRIDGE MAXIMUM COMBINED FITTINGS -S ' R-102 Restaurant Fire Suppression Manual 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). 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. Use only a 101-10 carbon dioxide cartridge in the 101 remote mechanical release. 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. 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. Maximum of five regulated actuators allowed Actuated with remote release (Part No. 433485) or Regulated Release Assembly (Part No. 429853) REGULATED ACTUATOR ASSEMBLY REGULATED REGULATED ACTUATOR ACTUATOR ASSEMBLY EXPELLANT Ij ASSEMBLY GAS LINES NOT INCLUDED AUTOMAN IN COMBINED TOTALS REGULATED RELEASE ASSEMBLY FIGURE 4-122 000262 20 ELBOWS SAFETY EXPELLANT RELIEF VALVE 1/4 IN. ACTUATION LINE- 9 TEES MAXIMUM MAXIMUM GAS LINE 100 FT (30.4 m) MAXIMUM T1 k I I 1 II liii H iF 71, I II Li 1111 I ''I REGULATED ACTUATOR MAXIMUM OF 5 REMOTE RELEASE MECHANISMS WITH TANK AGENT TANK REGULATED (PART NO. 433485) 5 MAXIMUM ACTUATORS 1/4 IN. STAINLESS STEEL HOSE OPTIONS SAFETY 1/4 IN. STAINLESS RELIEF VALVE .4..... 42 IN. (1066 mm) -'1 I MAX. HOSE HOSE CHECK VALVE LENGTH (TYP.) KEEL I-s-., 1L I' iI MAXIMUM OF I I I I I I I II I I I 5 REMOTE RELEASE I I I I Ii I I I MECHANISMS -, III j I II (PART NO. I I ) ILI I , 433485)OR I I I I 1 I I I ONE REGULATED I I I I RELEASE (PART k NO. 429853) REGULATED ACTUATOR WITH TANK MAXIMUM OF 5 REGULATED ACTUATORS NOTE: WHEN MULTIPLE RELEASE ASSEMBLIES ARE UTILIZED, A 1/4 IN. CHECK VALVE FIGURE 4-123 (PART NO. 25627) WILL BE REQUIRED AFTER EACH REGULATED RELEASE R-102 Restaurant Fire Suppression Manual ACTUATION AND EXPELLENT GAS LINE REQUIREMENTS (Continued) Expellant Gas Line 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 AUTOMAN REGULATED RELEASE ASSEMBLY FIGURE 4-124 000776 I1"LttcYoIl11 ASSEMLY FIGURE 4-125 000777 A combined total of nine fittings may be used in these lines, eight 900 elbows and one tee. Two 450 elbows equal one 90° elbow. SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-63 lf two tanks are connected to the regulated release assembly in a multiple-tank system arrangement, the total ombined length of the actuation and expellant gas lines rfnust not exceed 30 ft (9.1 m) when using a "double-tank" titrogen cartridge, an LT-A-101-30 nitrogen cartridge, or a 101-30 carbon dioxide cartridge. See Figure 4-122. l three 3.0 gallon tanks are connected to the regulator in 41ther a regulated release or regulated actuator assembly, only factory supplied expellant gas hose assemblies will e utilized. Refer to Distribution Piping Requirements - 9.0 Øallon System, page 4-70 for additional design requirements. PIPING REQUIREMENTS Once the nozzle placement and quantity of tanks has been detrmined, it is then necessary to determine the piping config- urati ons 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 -iozzles 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 Piping Requirements 1. All R-102 system piping is straight line. Therefore, the need for critical lengths and balancing is minimized. Two 450 elbows count as one 90" elbow. Each branch tine includes the tee or elbow leading to it, and all fittings within the branch line itself. 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). Pipe lengths are measured from center of fitting to center of fitting. See Figure 4-126. CENTER TO CENTER FIGURE 4-126 000778 S. 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. 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. Before installing blow-off caps on nozzles, apply a small amount of Dow Coming 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. Tees used in the distribution piping can be used as thru tees, side outlet tees, or bull tees. END OF SUPPLY LINE DOF SUPPLY LINE SECTION 4— SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-64 REV. 11 2014-SEP-01 DISTRIBUTION PIPING REQUIREMENTS (Continued) Supply and Branch Line Identification SUPPLY LINE The R-102 distribution piping network is broken down into The Supply Line is defined as the length of pipe which runs from four specific pipe runs: the Supply Line, the Duct Branch Line, the agent tank outlet to the last branch line (whether a duct, the Plenum Branch Line, and the Appliance Branch Line. See appliance, or plenum branch line). This includes all supply line Figure 4-127. fittings except for the tees or elbows leading to the branch lines. DUCT BRANCH See Figures 4-127 and 4-128. LINE SUPPLY LINE PLENUM APPLIANCE BRANCH LINE BRANCH LINE NOTE: THIS IS A CONCEPTUAL DRAWING ONLY. THIS IS NOT AN ACTUAL INSTALLATION. FIGURE 4-127 000779 NOTE: THESE ARE EXAMPLES ONLY. OTHER CONFIGURATIONS CAN BE DESIGNED. END OF SUPPLY LINE END OF SUPPLY LINE 'p SUPPLY (NOZZLES FOR LINE TEE PLENUM PROTECTION) END OF SUPPLY LINE BRANCH LINE CANNOT START AHEAD OF A SUPPLY LINE TEE (NOZZLES FOR \ PLENUM PROTECTION) BRANCH LINE CANNOT START AHEAD OF 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 (ELBOW INCLUDED) DUCT BRANCH LINE (TEE INCLUDED) t(4 1 Li DUCT BRANCH LINE (TEES INCLUDED) 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 lfrom the supply line to the plenum nozzle(s). This includes all banch line fittings as well as the tee or elbow used to start the 14ranch line. See Figures 4-128 and 4-130. ----.4 PLENUM BRANCH LINE _. (TEE INCLUDED) PLENUM BRANCH LINE (TEE INCLUDED) L FIGURE 4-130 000782 APLIANCE BRANCH LINE 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. APPLIANCE BRANCH LINES (TEES INCLUDED) FIGURE 4-129 020781 FIGURE 4-131 000783 SUPPLY LINE TEE START OF FIRST BRANCH LINE START OF LAST BRANCH LINE START OF FIRST BRANCH LINE TOTAL LENGTH LIST EXCEED 8 FT (2.4 m) 0000 START OF LAST BRANCH LINE FIGURE 4-132 000784 1W NOZZLE SECTION 4— SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual 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 This option allows for duct protection, plenum protection, appliance protection, or any combination. However, only one duct nozzle may be used, either a 1W or a 2W, nozzle. All distribution piping, supply and branch, must be 3/8 in. Schedule 40 black iron, chrome-plated, or stainless steel. Each 1.5 gallon tank allows a maximum of five flow numbers.* 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. The combined length of all branch lines must not exceed 22 ft (6.7 m). See Figure 4-133. The requirements of the following table must not be exceeded: (BRANCH LINES IN SOLD) COMBINED LENGTH MUST NOT EXCEED 22 FT (6.7 m) FIGURE 4-133 300785 o 1.5 GALLON SYSTEM Supply Duct Plenum Appliance Requirements 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 6 ft 4 ft loft (12.1 m) (1.8 m) (1.2 m) (3.0 m) Maximum Tees 1 1 2 3 Maximum Flow Numbers 5* 2 2 3 * Exceptions: 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 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. Six flow numbers are allowed when only two 3N nozzles are Lsed. Plenum Appliance Branch Line Branch Line 3/8 in. 3/8 in. 4 f 12ft (1.2m) (3.6m) 2 f 2 f (0.6 m) (0.6 m) 4 6 2 4 2 4 R-102 Restaurant Fire Suppression Manual j SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-67 DISTRIBUTION PIPING REQUIREMENTS (Continued) Distribution Piping Requirements - 3.0 Gallon System The maximum length between the start of the first branch SUPPLY,—"t line and the start of the last branch line must not exceed TEE 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. COMBINED LENGTH OF The total length of all branch lines must not exceed 36 it BOTH LEGS OF SUPPLY LINE MUST NOT 3 BRANCH LINES (10.9 m). See Figure 4-134. EXCEED 24 PT (7.3 m) 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. 2W NOZZLE N NOZZLE The requirements of the following table must not be 1 exceeded: 230 NOZZLE 245 BINED LENGTH MUST NO NCH LINE IN BOLD) EXCEED 36 FT (10.9 m) 1/2N NOZZLE 000a02 FIGURE 4-134 3.0 GALLON SYSTEM Duct Requirements Supply Line Branch Line Pipe Size 3/8 in. 3/8 in. Maximum Length 40 ft 8 ft (12.1 m) (2.4 m) Maximum Rise 6 ft 4 ft (1.8 m) (1.2 m) Maximum 900 9 4 Elbows Maximum Tees 1 2 Maximum Flow 11* 4 Numbers 'Exceptions: Twelve flow numbers are allowed in any one tank for duct and plenum protection only. Twelve flow numbers are allowed with any one tank using only two-flow appliance noz Twelve flow numbers are allowed with any one tank using only three-flow applian c e n c Special instructions: 1. Twelve flow numbers are allowed when four Dean Industries GTI Gas Fryers a r e p r o t as shown in Figure 4.67 on Page.4-32. P- For certain McDonalds applications, 11.5 flow numbers are allowed when using a c o n one iN plenum nozzle, and four two-flow appliance nozzles. Contact the Applica t i o n s at low proximity as shown in Figure 4-66 on Page 4-32. The discharge piping must be ion of one 2W duct nozzle, one 112N electrostatic precipitator nozzle, eering 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 manifoldirig: All piping must be 3/8 in. Schedule 40.. See Figure 4-136 for tank connections. 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). The combined length of all branch lines must not exceed 36 ft (10.9 m). See Figure 4-135. A maximum of 22 flow numbers are allowed. The requirements of the following table must not be exceeded. 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 LAS BRANCH LINE START OF LAST BRANCH LINE - 2W 2LE ZZLE 2 FLOW APPLIANCE NOZZLE (BRANCH LINES IN BOLD) COMBINED LENGTH MUST NOT EXCEED 36 FT (10.9 ro) FIGURE 4-135 000257 6.0 GALLON SYSTEM 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 32 ft 8 ft 4 ft 12 ft (9.7 m) (2.4 m) (1.2 m) (3.6 m) Maximum Rise 6 ft 4 ft 2 ft 2 ft (1.8 m) (1.2 m) (0.6 m) (0.6 m) Maximum 900 8 4 4 6 Elbows Maximum Tees 2 2 2 4 Maximum Flow 22 4 2 4 Numbers 3.0 3.0 I' GALLON GALLON TANK TANK 3.0 GALLON REGULATED RELEASE 006127 ASSEMBLY OR 3.0 GALLON REGULATED ACTUATOR ASSEMBLY TANK/ENCLOSURE ASSEMBLY IlL 3.0 GALLON 11111 3.0 GALLON DOUBLETANK (Ii TANK iI TANK I NITROGEN I II L H DOUBLE TANK CARTRIDGE OR II NITROGEN (LT-A-101-30 II I CARTRIDGE CARTRIDGE - II OR REGULATED A IL (I CARTRIDGE ACTUATOR ONLY) (LT-A-101-30 REGULATED RELEASE ASSEMBLY OR CARTRIDGE - REGULATED ACTUATOR ASSEMBLY REGULATED TANK/ENCLOSURE ACTUATOR ONLY) ASSEMBLY __.._._6 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. SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-69 Piping Requirements -With Independent Pipe Independent pipe runs can also be used with the regulated relese assembly and the tank/enclosure assembly or tank moupting brackets. See Figure 4-137. When manifolding is not used, each of the two 3 gallon tanks utilize the piping limitations of a Isingle tank system. USE HOSE! SEE GROMMET tNOTE PACKAGE (PART NO. NO 1 418511) 3/8 IN. 3/8 IN. SUPPLY SUPPLY 3/8 IN BRANCH '—IN-LINE BURST DISC ASSEMBLY - SEE NOTE NO. 4 ... ........, .... II HbsE/ GROMMET PACKAGE ART 418511) REMOVE BURST DISC- SEE NOTE NO. 3 MAI N 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 MATERIALAND REINSTALLTHE PLASTIC GASKET BACK INTO THE TANK ADAPTOR/BURST DISC ASSEMBLY. NOTE 4: THE IN-UHE 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 4-137 000768 Nte: 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 AJTOMAN 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 14 in. NPT pipe instead of expellant gas hose. FIGURE 4-136 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 reçulator 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. DistribLtion piping requirements for each network must be as follows: 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. The total length of all branch lines must not exceed 36 ft (10.9 m). See Figure 4-138. 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. When using this 9.0 gallon system configuration, no mani- folding of distribution piping is allowed. When an AUTOMAN Regulated Release is utilized in this configuration, additional regulator actuators cannot be used. Only 3-gallon tanks can be utilized in this configuration. The requirements of the following table must not be exceeded for each 3-gallon tank: R-102 Restaurant Fire Suppression Manual TWO TANK ENCLOSURE 3 GALLON REGULATED DOUBLE TANK NITROGEN ASSEMBLY (PART NO. RELEASE ASSEMBLY, CARTRIDGE OR 430324) (INCLUDES OR 3 GALLON LT-A-101-30 CARTRIDGE HOSES AND GROMMETS) REGULATED (REGULATED ACTUATOR ACTUATOR ASSEMBLY 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 226126 9.0 GALLON SYSTEM 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 f 4 f 12 ft (12.1 m) (2.4 m) (1.2 m) (3.6 m) Maximum Rise 6 ft 4 ft 2 ft 2 ft (1.8 m) (1.2 m) (0.6 m) (0.6 m) Maximum 900 9 4 4 6 Elbows Maximum Tees 1 2 2 4 Maximum Flow 11* 4 2 4 Numbers Exceptions: Twelve flow numbers are allowed in any one tank for duct and pleium protection ONLY. Twelve flow numbers are allowed with any one tank using only two-flow appliance nozzles. 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. a 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 tour two-flow appliance nozzles. Contact the Applications Engineering Department for additional information. FIGURE 4-139 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. TIC PRECIPITATOR electrostatic precipitator is located at or near the base of exhaust duct, it is necessary to locate a detector below the ipitator, at the base of the duct, and also locate one in the t, just above the precipitator. See Figure 4-140. n installing the detector bracket and system conduit, make ain they do not interfere with the operation of the precipitator. e: On secondary filtration units utilizing multiple filter stages/ ha, contact Technical Services for instructions. FIGURE 4-140 000268 R-102 Restaurant Fire Suppression Manual SECTION 4 - SYSTEM DESIGN UL EX3470 ULC EX3470 I 2014-SEP-01 REV. 11 PAGE 4-71 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 instal- lation. Detector Identification The two types of detectors are distinguished from each other by their location in the detection system. The Terminal Detector 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 is any detector located in-line between the regulated release mechanism and the terminal detector. Detector/Pulley Elbow/Conduit Offset Design Limitations Conduit runs, pulley elbows, and number of detectors per system must be within the approved system guidelines. The following requirements must not be exceeded: Maximum Maximum Maximum Number of Number of Length of Detectors Elbows 1/2 in. Conduit per System per System per System Scissors Style 15 20 150 ft (45.7 m) Detector (Without Offset Conduit Scissors Style 15 16 150 ft (45.7 m) Detector (With Offset Conduit If the hazard requires more than 15 detectors, up to five If 101 Remote Releases (Part No. 433485) can be used for th system actuation. Each 101 remote release allows the use pt of a maximum of 15 "scissor" style detectors (14 series and dt 1 terminal) for a total of 75 detectors if needed. 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 (6.0 m) into the duct opening. See Figure 4-139 - 20 FT (6.0 m) MAXIMUM APPLIANCE APPLIANCE APPLIANCE REQUIRES COVERED BY REQUIRES SEPARATE DETECTOR SEPARATE DETECTOR UNDER DUCT DETECTR FIGURE 4-142 000270 SECTION 4— SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-72 REV. 11 2014-SEP-01 DETECTION SYSTEM REQUIREMENTS (Continued) Detector Placement 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. (304 mm) into the duct and the appliance has no larger cooking surface than 48 in. x 48 in. (1219 mm x 1219 mm). See Figure 4-141. Note: If two appliances are located under a duct opening where a detector has been mounted and both appliances together do not exceed a cooking surface of 48 in. x 48 in. (1219 mm x 1219 mm) and the detector is located above both the protected appliances, it is not necessary to utilize an additional detector provided the duct detector is not more than 12 in. (304 mm) into the duct opening. NOTICE The conduit offset can be used at the top or bottom of the regulated release to change direction of the conduit. The conduit offset cannot be used with pulley tees. All other changes in direction must be made by using ANSUL approved pulley elbows (Part No. 423254 or 415670). See Figure 4-142. FIGURE 4-141 000259 Each cooking appliance with a continuous cooking surface not exceeding 48 in. x 48 in. (1219 x 1219 mm) can be protected by a minimum of one detector. Cooking appliances with a continu- ous cooking surface exceeding 48 in. x 48 in. (1219 x 1219 mm) must be protected by at least one detector per 48 in. x 48 in. (1219 x 1219 mm) cooking area. Detectors used for cooking appliances must be located above the protected appliance 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 4-60 for design requirements. Detection Line Requirements CONDUIT Rigid conduit or 1/2 inch EMT thin-wall conduit may be used. Standard steel conduit fittings (compression type are recom- mended) 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. Fusible Link Selection When possible, temperature readings should be taken at each detector location to determine correct fusible link temperature rating. Temperature can be recorded using either a maximum registering thermometer (Part No. 15240) temperature tape or any other accurate thermometer. 94:9) ANSU_s TEMPERATURE RATING STAMPED ON FUSIBLE LINK BODY 020170 EL STYLE A-PC STYLE 000171 FIGURE 4-143 Select correct UL Listed fusible link(s) for installation in detec- tor(s) according to the temperature condition. Two styles are available. See Figure 4-143. See Component Section for detailed temperature ratings. R-102 Restaurant Fire Suppression Manual DETECTION SYSTEM REQUIREMENTS (Continued) Electric Thermal Detector When electric thermal detection is used, the detection circuit must be supervised in accordance with NFPA 17A, Standard for Wet Chemical Extinguishing Systems. Electric thermal detectors must be used in conjunction with either the AUTOPULSE 542R Control Panel (Part No. 433607) or the AUTOPULSE Z-10 Control Panel (Part No. 430525), and the 24VDC Regulated Release Assembly. Note: Consider the rate of temperature increase in the location chosen for the detector when using electric thermal detection. A transient rush of warm air up to 40 OF (4 °C) per minute may expand the shell, but not enough to trigger the AUTOPULSE control panel. Temperature increases over 40 OF (4 °C) per minute however, may initiate an alarm condition in the control panel. After determining the maximum ambient temperature at the thermal detector location, select the correct thermal detector according to the temperature condition chart in the "System Components" section. MANUAL PULL STATION REQUIREMENTS A remote manual pull station allows the R-102 system to be manually operated at some point distant from the regulated release assembly. The pull station should be installed at a height of 42-48 in. (1067-1219 mm), in accordance with the require- ments of the American Disabilities Act (ADA) and the Authority having Jurisdiction, and located in the path of egress. The pull station is the only source of manual actuation of the regulated release assembly. The total length of the cable used for each manual pull station within a system must not exceed 150 ft (45.7 m). The maximum number of pulley elbows that may be used per pull station is 20. One pulley tee is allowed per cable system. The maximum length of cable from the AUTOMAN to a pull station is 150 ft (45.7 m) with a maximum of 20 pulley elbows used per side of the tee. As the tee is located farther from the AUTOMAN, the 150 ft (45.7 m) maximum must be observed but as pulley elbows are placed between the AUTOMAN and the tee, they must be deducted from the available pulley elbows (20) allowed on each side. Example: If 10 pulley elbows are placed between the AUTOMAN and the pulley tee, the maximum available pulley elbows left for use on each side of the tee is 10 per side. See Figure 4-144 for three different examples. (Note: Both must be gas valves or both must be pull stations. Mixing is not allowed.) SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-73 TEE CLOSE TO AUTOMAN (EXAMPLE) PULLEY TEE 12 IN. (304 mm) AUTOMAN GAS VALVE OR GAS VALVE OR MANUAL PULL MANUAL PULL 149 FT (45.4 m) AND 20 PULLEY ELBOWS MAXIMUM PER EACH SIDE OF TEE TEE COSE TO GAS VALVES OR MANUAL PULL (EXAMPLE) 12 IN. 12 IN. (304 mm) (304 mm) PULLEY TEE GAS VALVE OR GAS VALVE OR MANUAL PULL MANUAL PULL AUTOMAN 149 FT (45.4 m) AND 20 PULLEY ELBOWS BETWEEN AUTOMAN AND TEE TEE I½ALFWAY BETWEEN AUTOMAN AND GAS VALVES OR MANUAL PULL (EXAMPLE) 75 FT (22.8 m) AND 10 PULLEY ELBOWS 10 PULLEY ELBOWS 1 10 PULLEY ELBOWS PULLEY TEE AUTOMAN GAS VALVE OR GAS VALVE OR MANUAL PULL MANUAL PULL I FIGURE 4-144 004907 Manual Pull Station - Part No. 435960 or 434618 Parts that may be used for installation of a metal stamped remote manual pull station are: Description Part No. Rebiote Manual Pull Station Assembly* 435960 Remote Manual Pull Station Assembly 434618 Pulley Elbow 423250 Pu'ley Elbow 415670 Pulley Tee 427929 Assembly includes parts listed below: 1/6 in. Stainless Steel Cable 50 ft (15.2 m) 15821 Oval Press-To-Crimp Sleeves 4596 Glass Break Rod (1) 4834 SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-74 REV. 11 2014-SEP-01 MECHANICAL GAS VALVE REQUIREMENTS An ANSUL or ANSUL approved mechanical gas shut-off valve system can be attached to the R-1 02 system. The system works both mechanically and pneumatically by use of an air cylinder located inside the regulated release assembly. Upon actuation of the fire suppression system, a pneumatically-operated air cylinder assembly will mechanically close the gas shut-off valve. The total length of the cable for each mechanical gas valve must not exceed 150 ft (45.7 m). The maximum number of pulley elbows that may be used is 20 for each valve. One pulley tee is allowed per cable system. The maximum length of cable from the AUTOMAN to a gas valve is 150 ft (45.7 m) with a maximum of 20 pulley elbows used per side of the tee. As the tee is located farther from the AUTOMAN, the 150 ft (45.7 m) maximum must be observed but as pulley elbows are placed between the AUTOMAN and the tee, they must be deducted from the available pulley elbows (20) allowed on each side. Example: If 10 pulley elbows are placed between the AUTOMAN and the pulley tee, the maximum available pulley elbows left for use on each side of the tee is 10 per side. See Figure 4-144 for three different examples. Parts that may be used for installation of a Mechanical Gas Shut-off Valve are: Description Part No. Gas Valve/Actuator 3/4 in. Assembly (ANSUL)* 55598 Gas Valve/Actuator 1 in. Assembly (ANSUL)* 55601 Gas Valve/Actuator 1 1/4 in. Assembly (ANSUL)* 55604 Gas Valve/Actuator 1 1/2 in. Assembly (ANSUL)* 55607 Gas Valve/Actuator 2 in. Assembly (ANSUL)* 55610 Gas Valve/Actuator 2 1/2 in. Assembly (ASCO)* 25937 Gas Valve/Actuator 3 in. Assembly (ASCO)* 25938 Pulley Elbow 423250 Pulley Elbow 415670 Pulley Tee 427929 1/16 in. Stainless Steel Cable 15821 or 50 ft (15.2 m) or 500 ft (152.4 m) roll 79653 Oval Press-To-Crimp Sleeve 4596 Stop Sleeve (2) 26317 Assembly includes parts listed below: Air Cylinder Assembly 15733 Air Cylinder 15521 Tubing Assembly 15529 Copper Tubing, 1/8 in. 15525 Male Elbow 15523 Male Connector 15522 Machine Screw (2) 15421 Hex Nut (2) 15527 Lockwasher (2) 4141 Visual Inspection Seal (2) 197 All valves above are UL listed and approved. They may be mounted in any position. Pipe threads are type NPT. Ambient operating temperature range of all valves is 32 OF to 120 OF (0 °C to 49 °C). The valves are not weatherproof and must be located indoors in areas approved by the "authority having jurisdiction." R-102 Restaurant Fire Suppression Manual ELECTRICAL GAS VALVE REQUIREMENTS A UL Listed electrically-operated gas shut-off valve can be attached to the R-102 system to provide an electrical means of shutting off the gas line at a predetermined point. If an electric gas shut-off valve is used in the system it must be attached with both an electric (snap-action) switch and a manual reset relay. For more information on the types of electric (snap-action) switches, refer to the Electrical Switch, Field Installation section. The manual reset relay is reviewed in this section. All electrical connections should be performed by a QUALIFIED ELECTRICIAN and in accordance with authority having jurisdiction. The following is a brief explanation of how the R-1 02 system operates with an Electric Gas Shut-off Valve attached: With the regulated release cocked in the ready condition, the normally closed contacts in the snap-action switch allow current to flow to the manual reset relay. With the relay coil energized, normally open contacts in the reset relay close, allowing the solenoid in the gas valve to be energized. Once the R-102 system is activated, the normally closed contacts in the snap-action switch will open, de-energizing the reset relay. This will, in turn, open the contacts in the relay which will cause the gas valve to become de-energized and close. The system must be re-armed and the "push to reset" button on the reset relay must be operated to reopen the gas valve. It is important to note that a power failure or an electrical power interruption will cause the gas valve to close even though the system was not fired. In either case, whether in a fired condition or when a power failure has occurred, the manual reset relay and electric gas shut-off valve must be reset to resume a normal operating condi- tion. For resetting, refer to the "Recharge and Resetting Procedures" section in this manual.