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HomeMy WebLinkAbout300 CARLSBAD VILLAGE DR; ; FPC2018-0020; PermitPERMIT REPORT Ccity of Carlsbad Fihieilie:r1m1t Print Date: 07/27/2022 Permit No: FPC2018-0020 Job Address: 300 CARLSBAD VILLAGE DR, #213, CARLSBAD, CA 92008-2991 Status: Closed - Finaled Permit Type: FIRE-Construction Commercial Work Class: Fixed Extinguishing Syste Parcel #: 2031740700 Track #: Applied: 01/16/2018 Valuation: $162,188.32 Lot #: Issued: 01/31/2018 Occupancy Group: Project #: Finaled Close Out: 03/25/2021 #of Dwelling Units: Plan #: Bedrooms: Construction Type: Final Inspection: Bathrooms: Orig. Plan Check #: INSPECTOR: Fieri, Dominic Plan Check #: Project Title: Description: CINDER ROOM -INSTALL WET CHEM KITCHEN HOOD FIRE SUPPRESSION SYSTEM (R-102) 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 1 760-602-4665 1 760-602-8561 1 I www.carlsbadca.gov f-Ft g- oo2-o DESIGN, INSTALLATION, RECHARGE, AND MAINTENANCE MANUAL 0- 0 0 tqco One Stanton Street / Marinette, Wi 54143-2542, USA / +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: 1 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 siultaneouactuation of th 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 may be used on a number of different types of restaurant cooking appli- ances and hood and duct configurations. The design information listed in this section deals with the limitations and parameters of this pre-engineered system. Those individuals responsible for the design of the R-102 system must be trained and hold a current ANSUL certificate in an R-102 training program. The R-102 and the PIRANHA systems use compatible agents and components, therefore, they may be used together for cooking appliance, hood, and duct protection. The primary AUTOMAN Release can be either an R-102 or a PIRANHA AUTOMAN Release and can actuate up to two additional R-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. 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 Note: Ducts from multiple hoods connected to a common 1W Nozzle Maximum Maximum ductwork must be protected in compliance with NFPA 96 and 50 in. (1270 mm) 50 in. (1270 mm) all local codes. Perimeter Perimeter The R-102 system uses different duct nozzles depending on the size of duct being protected. FIGURE 4-9 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) FT (1.2 m) MAXIMUM 4 FT (1.2 m) 2 FT (0.6 m) FT (1.2 m) MAXIMUM 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. 4 IN (101 NOZZLE TIP MUST BE W THIS AREA FIGURE 4-8 000200 HORIZONTAL PROTECTION - OPTION 1 - 1 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. 2-1 01 000201 (508 mm) IUM )5 mm) M (204 mm) IMUM lv FIGURE 4-10 006524 TWO 1 N 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 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 (1 n FIGURE 4-12 000206 D. FIGURE 4-13 000207 FIGURE 4-14 000208 SECTION 4 - SYSTEM DESIGN R- 102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-6 REV. 11 2014-SEP-01 Plenum Protection (Continued) For a plenum, either single or "V' bank, with a linear extension HORIZONTAL PROTECTION - OPTION 2 m.longer than 10 ft (3.0 m), each bank may be protected using one - 1 N nozzle every 10 ft (3.0 m) or less depending on the overall 1W NOZZLE - "V' BANK PROTECTION length of the plenum. See Figure 4-12. The nozzles may point One 1W nozzle will protect 6 linear feet (1.8 m) of "V bank in the opposite directions as long as the entire plenum area is plenum. The nozzle must be mounted horizontally, positioned 1/3 . protected, and the 10 ft (3.0 m) limitation is not exceeded. See the filter height down from the top of the filter. Nozzles can be Figure 4-13. The nozzle positioning shown in Figure-4-14 is not - - located at 6 ft (1.8 m) spacings on longer plenums. The nozzle an acceptable method of protection because the plenum area must be positioned 0-6 in. (0-152 mm) from the end of the hood to directly under the tee is not within the discharge pattern of either the tip of the nozzle. See Figure 4-10. nozzle. 1W NOZZLE 10 FT (3.0 m) : MAXIMUM 11 10 FT(3 0 m) R- 102 Restaurant Fire Suppression Manual SECTION 4 - SYSTEM DESIGN ULEX347O ULCEX32V7ö 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. R- 102 Restaurant Fire Suppression Manual SECTION 4 - SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-9 Fryer - Single Nozzle Protection (Continued) Maximum Area Dimensions - Single Nozzle Fryer Protection (Continued) Max. Size Max. Size Overall Type of Nozzle Height Frypot Only With Dripboard Nozzle Above Top of Fryer 14.5 in. x 16.5 in. 14.5 in. x 26.5 in. 290 16 in. to 21 in. (368 mm x 419 mm) (368 mm x 673 mm) (406 to 533 mm) 19.5 in. x 19 in. 19.5 in. x 253/8 in. 290 13 in. to 16 in. (495 mm x 482 mm) (495 mm x 644 mm) (330 to 406 mm) 19.5 in. x 19 in. 19.5 in. x 25 3/8 in. 3N See Figure 4-18 (495 mm x 482 mm) (495 mm x 644 mm) 18 in. x 18 in. 18 in. x27 3/4 in., 3N ' 25 in. t035 in. (457 mm x 457 mm) (457 mm x 704 mm) (635 mm to 889 mm) - - .. --- - -- -a •--- ' Nozzle Location See Figure 4:17 See Figure 4-17 See Figure 4-18 See Figure 4-19 TOP OF FRYER ..-S.,.S.. FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD __j S.- -- 290 NOZZLE TIP POSITIONED OVER THE MIDPOINT OF THE HAZARD AREA ± 3 IN. RIGHT-TO-LEFT 000008 (76 mm) FROM THE MIDPOINT ALONG THE LONGEST SIDE OF THE HAZARD AND ± 000010 CENTERLINE 1 IN. (25 mm) FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF THE HAZARD AND AIMED AT THE MIDPOINT OF THE COOKING AREA. - - FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD NOTE: 3N NOZZLE TIP MUST BE LOCATED WITHIN THE PERIMETER OF THE SURFACE FIGURE 4-17 AREA WITHIN THE FRONT HALF OF THE FRY POT AND AIMED AT THE CENTER. 002286 FIGURE 4-19 34 IN. (863 mm) MAXIMUM DIAGONAL DISTANCE BETWEEN NOZZLE AND CENTER OF HAZARD AREA MINIMUM VERTICAL NOZZLE HEIGHT FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD 3N NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOKING SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA. FIGURE 4-18 002287 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-102 system uses five different nozzles for the protection of ranges. Two of the design options require a one-flow nozzle and three of the design options require two-flow nozzles. NOTICE A 13 in. (330 mm) diameter wok pan is the largest wok size that can be protected on ranges. When protecting hot top ranges, the entire cooking surface must be protected. Range Protection iN (1-Flow) Nozzle - High Proximity Application No Obstructions Single and multiple burner ranges can be protected using a 1 nozzle. The nozzle is stamped with 1 N, indicating that this is a one-flow nozzle and must be counted as one flow number. When using this nozzle for range protection, the maximum length of the burner grates being protected with a single nozzle must not exceed 32 in. (812 mm) and the maximum area of the burner grates must not exceed 384 in.2 (24774 mm2) per nozzle. When protecting a range, the 1 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. 1T -- - - (1016 mm) I I 10 IN. (254 mm) MAXIMUM I NOZZLE 10 IN. (254 mm MAXIMU M AIMING POINT - - FIGURE 4-28 - 006539 FIGURE 4-27 SECTION 4 - SYSTEM DESIGN R- 102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-18 REV. 11 2014-SEP-01 Griddle Protection iN (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 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. Tt MIDPOINT OF 1 I I I COOKING SURFACE I I ill I ill III L_LJ I I 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 501N. (1270 mm) MAXIMUM I HEIGHT OF 290 - f NOZZLETIP 30 IN. (762 mm) MINIMUM HEIGHT OF 290 NOZZLE TIP I 1 — FIGURE 4-41 000244 IN NOZZLE LOCATED ALONG COOKING ANY SIDE OF GRIDDLE SURFACE WITHIN SURFACE COOKING 0-2 IN. (0-50mm) OF COOKING EDGE AREA SURFACE EDGE. NOZZLE MUST BE AIMED AT MIDPOINT OF COOKING NOZZLE 1 IN (25 mm) SURFACE. FIGURE 4-39 000241 LOCATION — MAXIMUM NOZZLE LOCATION f - - I 0-2 IN. (0-50mm) I I INSIDE PERIMETER 40 IN. -4-- OF COOKING SURFACE I (1016 mm) COOKINGr / ' MAXIMUM II I , HEIGHT L. AREA - - OF 1N t IN. / NOZZLE TIP (25 mm) / I (889 mm) MAXIMUM - 1 IMINIMUM EDGE HEIGHT OF1N OF j NOZZLE TIP CENTER OF GRIDDLE SURFACE OR A COOKING MAXIMUM DIMENSION OF 20.6 IN. — - - - SURFACE I (523 mm) FROM NOZZLE CENTERLINE TO FURTHEST CORNER OF GRIDDLE FIGURE 4-42 000773 FIGURE 4-40 000243 - - SECTION 4 - SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-24 REV. 11 2014-SEP-01 Upright Broiler/Salamander Protection (Continued) UPRIGHT BROILER 1-1— L ___J - FRONT VIEW FIGURE 4-58 000252 Gas-Radiant/Electric Char-Broiler Protection The R-102 system uses the 1N nozzle for gas-radiant/electric char-broiler protection. The nozzle is stamped with a 1 N, indicating that this is a one-flow nozzle and must be counted as one flow number. One 1 N nozzle will protect a hazard with a maximum length of 36 in. (914 mm) and a total cooking area which does not exceed 864 in.2 (55741 mm2). The nozzle tip must be located 15 in. to 40 in. (381 mm to 1016 mm) above the hazard surface. When using this nozzle for gas-radiant/electric char-broiler protection, the nozzle must be positioned anywhere along or within the perimeter of the maximum cooking area and shall be aimed at the center of the cooking surface. See Figure 4-59a. COOKING AREA 40 IN. (1016mm) I MAXIMUM /15 .381 mm) It" I MINIMUM 000257 FIGURE 4-59a R- 102 Restaurant Fire Suppression Manual - - Electric Char-Broiler Protection (Optional) The R-102 system uses the 1 nozzle tor 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 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. I (1270 mm) I / I MAXIMUM 20 IN. (508 mm) MINIMUM 000257 FIGURE 4-59b SIDE VIEW SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-68 REV. 11 2014-SEP-01 DISTRIBUTION PIPING REQUIREMENTS (Continued) Distribution Piping Requirements - 6.0 Gallon Manifolded System As an option to piping two 3.0 gallon tanks separately, two 3.0 gallon tanks can be manifolded together to share a common agent distribution line. Only 3.0 gallon tanks connected to the same regulator can be manifolded. The following requirements must be met when manifolding: 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 LAST BRANCH LINE START OF LAST BRANCH LINE 2W NOZZLES iN ZLE ZLE 2 FLOW APPLIANCE NOZZLE (BRANCH LINES IN BOLD) COMBINED LENGTH MUST NOT EXCEED 36 FT (10.9 m)_ - FIGURE 4-135 000267 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 90° 8 4 4 6 Elbows Maximum Tees 2 2 2 4 Maximum Flow 22 4 2 4 Numbers R- 102 Restaurant Fire Suppression Manual SECTION 4 - SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-69 DISTRIBUTION PIPING REQUIREMENTS (Continued) Distribution Piping Requirements - 6.0 Gallon Manifolded Distribution Piping Requirements - With Independent Pipe System (Continued) Runs This configuration consists of two 3 gallon tanks. Both tanks are Independent pipe runs can also be used with the regulated connected to a common manifold tee and are pressurized from release assembly and the tank/enclosure assembly or tank a single double tank (Part No. 73022) nitrogen cartridge in the mounting brackets. See Figure 4-137. When manifolding is not regulated release assembly. See Figure 4-136. Note: A tank used, each of the two 3 gallon tanks utilize the piping limitations mounting bracket can be utilized instead of the tank/enclosure of a single tank system. assembly. 3/8 IN. 3/8 IN. 3/8 IN. SUPPLY SUPPLY USE HOSE! SEE GROMMET NOTE PACKAGE (PART NO. \3/8IN BRANCH -IN-LINE BURST DISC ASSEMBLY- SEE NOTE NO. 4 REMOVE BURST DISC - SEE NOTE NO. 3 3.0 3.0 GALLON GALLON II. TANK TANK DOUBLE TANK NITROGEN CARTRIDGE OR l (LT.A-101.30 CARTRIDGE- 3.0 GALLON REGULATED RELEASE 008127 ACTUATOR ONLY ASSEMBLY OR 3.0 GALLON REGULATED ACTUATOR ASSEMBLY TANK/ENCLOSURE ASSEMBLY NOTE 1: THE PIPE CONNECTION FROM TANK CENTER TO TANK CENTER CANNOT EXCEED 8 1/2 IN. (215 mm). ALSO, OEM RELEASE/BRACKET ASSEMBLY CAN BE UTILIZED WHEN MANIFOLDING 3.0 GALLON TANK. NOTE 2: ONLY 3 GALLON TANKS CAN BE MANIFOLDED. NOTE 3: THE BURST DISC THAT IS PART OF THE TANK ADAPTOR/ BURST DISC ASSEMBLY MUST BE REMOVED AND MODIFIED. SEPARATE THE ALUMINUM DISC MATERIAL FROM THE PLASTIC GASKET. DISCARD THE ALUMINUM DISC MATERIAL AND REINSTALL THE PLASTIC GASKET BACK INTO THE TANK ADAPTOR/BURST DISC ASSEMBLY. NOTE 4: THE IN-LINE BURST DISC ASSEMBLY (PART NO. 416970) IS TO BE MOUNTED AS CLOSE TO THE TANK OUTLET AS POSSIBLE. AFTER SYSTEM DISCHARGE, THE ASSEMBLY MUST BE DISASSEMBLED AND A NEW BURST DISC INSTALLED. FIGURE 4-136 - HOSE! -rt GROMMET PACKAGE II hI (PART NO. 418511) 1-1 H 3.0 GALLON 3.0 GALLON TANK TANK -DOUBLE TANK NITROGEN CARTRIDGE -OR LT-A-101-30.. 4 CARTRIDGE (LT-A-101-30 REGULATED RELEASE ASSEMBLY OR CARTRIDGE - REGULATED ACTUATOR ASSEMBLY REGULATED TANK/ENCLOSURE ACTUATOR ONLY) ASSEMBLY FIGURE 4-137 000786 Note: If an expellant gas hose is to be used for a second tank in an adjacent tank enclosure or tank bracket assembly, the second tank will need to be installed on the left side of the AUTOMAN Regulated Release, with the outlets a maximum of 8.5 in. (215 mm) from center to center, similar to the manifolded system in Figure 4-136. Otherwise, the second 4ank will require 1/4 in. NPT pipe instead of expellant gas hose.