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HomeMy WebLinkAbout3231 CAMINO DEL LOS COCHES; 107; FPC2018-0103; Permitcityof PERMIT REPORT Carlsbad Print Date: 05/11/2022 Permit No: FPC2018-0103 Job Address: 3231 CAMINO DE LOS COCKS, # 107, CARLSBAD, CA 92009-8968 Status: Closed - Finaled Permit Type: FIRE-Construction Commercial Work Class: Fixed Extinguishing Syste Parcel #: 2550312900 Track #: Applied: 03/29/2018 Valuation: $56,306.40 Lot #: Issued: 04/17/2018 Occupancy Group: Project #: Finaled Close Out: 03/23/2021 #of Dwelling Units: Plan #: Bedrooms: Construction Type: Final Inspection: Bathrooms: Orig. Plan Check #: INSPECTOR: Wong, Cindy Plan Check #: Project Title - Description: BIGFOOT NATURAL CAFE -INSTALL 3 GAL ANSUL WET CHEM KITHEN HOOD FIRE SUP SYSTEM Applicant: FPContractor: AZTEC FIRE & SAFETY AZTEC FIRE AND SAFETY INC LUIS GONZALEZ 8108 COMMERCIAL ST 8108 COMMERCIAL ST LA MESA, CA 91942-2926 LA MESA, CA 91942-2926 (619) 464-5625 (619) 832-5787 FEE AMOUNT FIRE Hood & Duct Extinguishing System Initial Sys $404.00 Total Fees: $404.00 Total Payments To Date: $404.00 Balance Due: $0.00 Fire Department Page 1 of 1 1635 Faraday Avenue, Carlsbad CA 92008-7314 1760-602-4665 1760-602-8561 f I www.carlsbadca.gov DESIGN, INSTALLATION, RECHARGE, AND MAINTENANCE MANUAL S OI2jO tqpq One Stanton Street I Marinette, WI 54143-2542, USA I +1-715-735-7411 / www.ansul.com Fire Protection Products Copyright ©2014 Tyco Fire Products LP. / All rights reserved. / Part No. 418087-12 R- 102 Restaurant Fire Suppression Manual TOTAL SYSTEM There are four types of R-102 Restaurant Fire Suppression Systems: Single-tank System Double-tank System Three-tank System (1 Cartridge) Multiple Tank System (Three Tanks or More - Multiple Cartridges) The type of system required for the particular installation will be determined through the guidelines covered in "System Design." Additional equipment which may be required to complete the system design is explained in the "System Components" sec- tion. Additional devices covered are: remote manual pull sta- tions, mechanical and electrical gas shut-off valves, electrical switches, and pressure switches. Single-Tank System The R-102 single-tank system is available with a stainless steel enclosure and consists of: AUTOMAN Regulated Release Assembly (Electrical or Mechanical) Nitrogen Cartridge and/or Carbon Dioxide Cartridge ANSULEX Low pH Liquid Fire Suppressant Discharge Nozzles Detection Components Additional Devices (As Required) The regulated release assembly contains the regulated release mechanism, agent tank, expellant gas hose for agent tank hook- up, and enclosure knockouts to facilitate installing detection sys- tem and additional equipment. Refer to "System Components" section for individual component descriptions. FIGURE 2-1 000133 SECTION 2 - SYSTEM DESCRIPTION UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 2-1 Double-Tank System The R-102 double-tank system is available with stainless steel enclosures and consists of: AUTOMAN Regulated Release Assembly (Electrical or Mechanical) Nitrogen Cartridge and/or Carbon Dioxide Cartridge ANSULEX Low pH Liquid Fire Suppressant Enclosure or Bracket Assembly Discharge Nozzles Detection Components Additional Devices (As Required) The regulated release assembly contains the regulated release mechanism, agent tank, expellant gas hose for agent tank hookup, and enclosure knockouts to facilitate installing expellant piping, detection system, and additional equipment. The enclosure or bracket assembly is mounted separately but within the guidelines of the regulated release assembly expellant gas piping requirements to ensure simultaneous actuation of the system. Refer to "System Components" section for individual component descriptions. FIGURE 2-2 008321 R- 102 Restaurant Fire Suppression Manual SYSTEM DESIGN The ANSUL R-102 Restaurant Fire Suppression System maybe 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-1 02 or PIRANHA Regulated Actuators. In systems utilizing a 101 remote release, any combination of the maximum number of regulated actuators can be used. Both systems must actuate simultaneously. Each system must be designed and installed per its appropri- ate manual. Adjacent appliances requiring protection must be protected with the same type of system, either R-102 or PIRANHA, unless the center-to-center spacing between the adjacent R-102 and PIRANHA nozzles is no less than 36 in. (914 mm). When appliances are protected with R-102 nozzles, the hood and connecting duct above those appliances cannot be protected with PIRANHA nozzles. Mixing systems in a common plenum is not allowed. One of the key elements for restaurant fire protection is a correct system design. This section is divided into 10 sub-sections: Nozzle Placement Requirements, Tank Quantity Requirements, Actuation and Expellant Gas Line Requirements, Distribution Piping Requirements, Detection System Requirements, Manual Pull Station Requirements, Mechanical Gas Valve Requirements, Electrical Gas Valve Requirements, Electrical Switch Requirements, and Pressure Switch Requirements. Each of these sections must be completed before attempting any installation. System design sketches should be made of all aspects of design for reference during installation. NOZZLE PLACEMENT REQUIREMENTS This section gives guidelines for nozzle type, positioning, and quantity for duct, plenum, and individual appliance protection. This section must be completed before determining tank quan- tity and piping requirements. Duct Protection - Single Nozzle All duct protection is UL listed without limitation of maximum duct length (unlimited length). This includes all varieties of ductworks both horizontal and vertical including ducts that run at angles to the horizontal and ducts with directional bends. Note: Ducts from multiple hoods connected to a common ductwork must be protected in compliance with NFPA 96 and all local codes. The R-102 system uses different duct nozzles depending on the size of duct being protected. 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 assembly that will not interfere with the damper. Exceeding the maximum of 8 in. (203 mm) in this way will not void the UL listing of the system. Previously listed three flow number and five flow number duct protection detailed in earlier published manual (Part No. 418087-06) can also still be utilized. DUCT SIZES UP TO 50 IN. (1270 mm) PERIMETER! 16 IN. (406 mm) DIAMETER One 1W nozzle = one flow number 50 in. (1270 mm) perimeter maximum 16 in. (406 mm) diameter maximum DUCT SIZES UP TO 100 IN. (2540 mm) PERIMETER! 32 IN. (812 mm) DIAMETER One 2W nozzle = two flow numbers 100 in. (2540 mm) perimeter maximum 32 in. (812 mm) diameter maximum The chart below shows the maximum protection available from each duct nozzle. 3.0 Gallon 1.5 Gallon Description System System 2W Nozzle Maximum Maximum 100 in. (2540 mm) 100 in. (2540 mm) Perimeter Perimeter 1W Nozzle Maximum Maximum 50 in. (1270 mm) 50 in. (1270 mm) Perimeter Perimeter R- 102 Restaurant Fire Suppression Manual Plenum Protection The R-102 system uses the 1W nozzle or the iN nozzle for plenum protection. The 1W nozzle is stamped with 1W and the 1 N nozzle is stamped with 1 N, indicating they are one-flow nozzles and must be counted as one flow number each. When protecting a plenum chamber, the entire chamber must be protected regardless of filter length. VERTICAL PROTECTION - GENERAL 1W NOZZLE - SINGLE AND "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. 2 FT (0.6 m) MAXIMUM 4 FT (1.2 m MAX 4MAXIMUM FT (1.2 m) 2 FT (0.6 m) MAXIMUM FIGURE 4-6 000197 When protecting plenums with the 1W nozzle, two options of coverage are available: Option 1: The 1W nozzle must be on the center line of the single or "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 Option 2: The 1W nozzle must be placed perpendicular, 8-12 in. (203-304 mm) from the face of the filter and angled to the center of the filter. The nozzle tip must be within 2 in. (50 mm) from the perpendicular center line of the filter. See Figure 4-8. MM) 4 IN (101 (204 mm) AUM NOZZLE TIP MUST BE W THIS AREA FIGURE 4-8 0002m HORIZONTAL PROTECTION - OPTION 1 1N NOZZLE SINGLE BANK PROTECTION One 1 N nozzle will protect 10 linear feet (3.0 m) of single filter bank plenum. The nozzle(s) must be mounted in the plenum, 2 to 4 in. (50 to 102 mm) from the face of the filter, centered between the filter height dimension, and aimed down the length. The nozzle must be positioned 0-6 in. (0-152 mm) from the end of the hood to the tip of the nozzle. See Figure 4-9. FIGURE 4-9 (508 mm) IUM SECTION 4 - SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-16 REV. 11 2014-SEP-01 Range Protection iN (1-Flow) Nozzle - Low Proximity Application 15 in. to 20 in. (381 mm to 508 m) above the cooking surface. 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 1-flow nozzle application for the protection of The low proximity 2-flow application requires the use of two 290 ranges requires the 1 N nozzle. nozzles. 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 iN nozzle for low proximity range protection with or without obstruction, the maximum length of the burner grates being protected must not be exceed 24 in. (609 mm) length, aimed along a centerline to a point 20 in. (508 mm) from the end of the length, protecting a maximum width of 18 in. (457 mm). When protecting a range, the 1 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 1N 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 15-20 IN. I AIM (381-508MM) POINT I 20 IN I (508 mm) 0000 007924 FIGURE 4-33 PROTECTED AREA / - I 91N. 18 IN. - (457 mm) El I (228mm) - 007925 L_AIM POINT 20 IN. - (508 mm) 24 IN. (609 mm) FIGURE 4-34 Both nozzles are stamped with 290 indicating they are two flow nozzles and must be counted together for a total of four flow numbers. Two 290 nozzles will protect a cooking area of 1008 in.2 (65032 mm2) with a maximum dimension of 36 in. (914 mm). When using two of these nozzles for low proximity range protec- tion, the nozzles must be positioned along the cooking surface perimeter to 1.5 in. (38 mm) inside the perimeter, and aimed at a 45° angle along the longitudinal centerline of the range. See Figures 4-35 and 4-36. 290 NOZZLE TIP ' l LOCATION O-1.5IN. (0 - 38 mm) IN FROM EDGE OF 45?\ COOKING SURFACE 45 II 15 IN. TO2OIN. 15 IN. TO2OIN. (381 to 508 mm) I I (381 to 508 mm) MAXIMUM I I I MAXIMUM [ 1 002276 000000 FIGURE 4-35 COOKING LONGITUDINAL AREA I CENTERLINE COOKING AREA I I \000239 I 290 NOZZLE TIP - k- - 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 000240 COOKING AREA I 290 NOZZLE TIP - F - LOCATIONCENTEROF 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 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 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 4-134. Use a 3/8 in. union to connect the tank adaptor to the 3/8 in. supply line. A maximum of two nozzles are allowed per duct branch line. The requirements of the following table must not be exceeded: SUPPLY TEE ( J COMBINED LENGTH OF BOTH LEGS OF SUPPLY LINE MUST NOT EXCEED 24 FT (7.3 m) 2W NOZZLE 000266 3 BRANCH LINES IN NOZZLE 1 N NOZZLE II1] 230 NOZZLE 245 NOZZLE (BRANCH LINE IN BOLD) COMBINED LENGTH MUST NOT EXCEED 36 FT (10.9 m( 3.0 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 ft 4 ft 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 000502 FIGURE 4-134 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 nozzles. Twelve flow numbers are allowed with any one tank using only three-flow appliance nozzles. Special Instructions: Twelve flow numbers are allowed when tour Dean Industries GTI Gas Fryers are protected at low proximity as shown in Figure 4-66 on Page 4-32. The discharge piping most be as shown in Figure 4-67 on Page 4-32. For certain McDonald's applications, 11.5 flow numbers are allowed when using a combination of one 2W duct nozzle, one 1/2N electrostatic precipitator nozzle, one 1 N plenum nozzle, and four two-flow appliance nozzles. Contact the Applications Engineering Department for additional information. /Certificate of / / Training / It is hereby certified that Luis C. Gonzalez of Aztec Fire & Safety, Inc La Mesa has successfully completed the training course R-102 Restaurant Fire Suppression System- Design, Installation, Recharge & Maintenance Training Hrs: 16 Training Date: February 28, 2017 Expiry Date: February 28, 2020 Katherine A. Adrian Global Director —Technical Services Tyco Fire Protection Products tqco Fire Protection Products Copyright © 206Tyco Fire Protection Products LP All rights reserved.