HomeMy WebLinkAbout1 LEGOLAND DR; ; FPC2022-0093; Permit:J *1 1 Pill riFjS]JI
Fitrierniit
Print Date: 07/07/2022
Job Address: 1 LEGOLAND DR, CARLSBAD, CA 92008-4610
Permit Type: FIRE-Construction Commercial Work Class:
Parcel #: 2111000900 Track #:
Valuation: $13,252.00 Lot U:
Occupancy Group: Project U:
#of Dwelling Units: Plan U:
Bedrooms: Construction Type:
Bathrooms: Orig. Plan Check U:
Plan Check U:
Permit No: FPC2022-0093
Status: Closed - Finaled
Fixed Extinguishing Syste
Applied: 05/11/2022
Issued: 05/25/2022
Finaled Close Out: 07/07/2022
Final Inspection:
INSPECTOR: Salcedo, Felix
Project Title:
Description: LEGOLAND GARDEN RESTAURANT - REVISED PLANS FOR INSTALLATION OF ANSUL R102 6 GALLON SYSTEM
Applicant: FPContractor:
AZTEC FIRE AND SAFETY INC AZTEC FIRE AND SAFETY INC
CHRISTOPHER HARMON 8108 COMMERCIAL ST
8108 COMMERCIAL ST LA MESA, CA 91942-2926
LA MESA, CA 91942-2926 (619) 464-5625
(619) 261-4275
FEE AMOUNT
FIRE Hood & Duct Extinguishing System Initial Sys $458.00
FIRE Plan Review (per hr - Regular Office Hours) $149.00
Total Fees: $607.00 Total Payments To Date: $607.00 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
FPCZo22.- 00 13
R- 102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-1
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-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.
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
SECTION 4- SYSTEM DESIGN
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 (93)
5 (127) 60.0 (1524) 23.0 (584) 37.0 (939)
6 (151) 59.5 (1511) 22.5 (571) 37.0 (93G)
7 (177) 59.0 (1498) 22.0 (558) 37.0 (93S)
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 (889)
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 I 10.
__
ISjI ideA • S liwl I2WI
FIGURE 4-2
coe521
Example: Protection is required for a duct that has an "A"
dimension of 8 in. (203 mm) wide and a "B" dimension of 55:n.
(1397 mm) long.
R- 102 Restaurant Fire Suppression Manual
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"
rrdule 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 certered within the remaining module.
Referring to the tabl
8 in. (203 mm), the
in. (1485 mm). In thi
(1397 mm), therefore,
flow application.
in Figure 2, if the "A" dimension is
"B" dimension must not exceed 58.5
example, the "B" dimension is 55 in.
this duct can be protected with a three
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.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-3
When working with Chart 4-2, one half of the quantity of nozzles
determined must be equally positioned in the top half of the
area of the duct and the remaining half of the nozzles must be
positioned in the bottom half of the duct area.
Example: The duct to be protected has a Side "A" of 40 in.
(1016 mm) and a Side "B" of 60 in. (1524 mm). Referring to the
design chart, this duct requires four nozzles. One half of 4 = 2.
Therefore, two nozzles must be equally positioned in each of the
two duct areas. See Figure 4-3.
SIDE "B"
30 IN. (762 mm) 30 IN. (762 mm)
20 IN.
(508 mm)
SIDE
"A"
20 IN.
(508 mm)
CHART 4-1
B
A S.. in.
SIDE "B" cm
60 IN.
(1524 mm) FIGURE 4-3
006523
I
UUN•••IU••U•••UU•U••II
uuuuu•u•uuuu••••ui••i unuuu•••uu••••••uuiuuu• nu•u•••iuuu•uu••••uuEll u•u••••uu•uuui•uuu••
uuuu••u•uu••u•uu•iui
mmm
CHART 4-2
B
Al. • • I
- -. NOTE: NOZZLE QUANTITIES LISTED IN CHART 4-2 MUST BE EQUALLY DIVIDED INTO EACH OF THE TWO DUCT MODULES. u•uuuuuu•u•••••uu•u••
u•u••uu•••uuu•••aunu•
SIDE
"A"
in.
006522
SECTION 4— SYSTEM DESIGN
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 1/2N
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.
R- 102 Restaurant Fire Suppression Manual
re 1/2N nozzle must be centered 10 to 26 in. (254 to 660 mm)
elow the precipitator and aimed to discharge at the center of
sach 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 Fiçure 4-5.
SEE DUCT FOR DUCT TRANSITION NOZZLE I 11 PROTECTION
PRECIPITATOR
10-26 IN.
(254-660 mm)
I NOZZLE FOR
PRECIPITATOR
PROTECTION
IF PHYSICALLY IMPOSSIBLE AT 10 TO 26 IN. (254 TO 660 mm), NOZZLE MAY BE
MCUNTED CLOSER TH,,N 10 IN. (254 mm).
FIGURE 4-5
000196
Note: For protet(on of Pollution Control Units (PCUs) or air
scrubbers with or without ESPs, contact Technical Services for
-on-UL listed recommended application.
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 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
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)
41N
(101
(204 mm)
1UM
NOZZLE TIP
MUST SEW
THIS AREA
FIGURE 4-8
000200
HORIZONTAL PROTECTION - OPTION 1
iN NOZZLE SINGLE BANK PROTECTION
One 1N 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.
000201
(508 mm)
IUM
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 N 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
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)
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 horizon-.ally positionec 1/3
the filter height down from the top of the filter. NozzleE can be
located at 6 ft (1.8 m) spacings on longer plenums. Tt i:zzle
must be positioned 0-6 in. (0-152 mm) from the end of the hcod to
the tip of the nozzle. See Figure 4-10.
1W NOZZLE
FIGURE 4-10
006624
TWO 1 N NOZZLES - "'I' BANK PROTECTIN
P. Two 1 nozzles will protect 10 linear feet (3.0 rn) by 4 ft (1.2 m)
wide of "V' bank plenum. The nozzles must be mounted in the
m. plenum, 2 to 4 in. (50 to 101 mm) from the face of The ilter,
centered between the filter height dimension, and aimed down the
length. The nozzle must be positioned 0-6 in. (0-381 mmi, frDrn the
end of the hood to the tip of the nozzle. See Figure 4-11.
2
TI
FIGURE 4-11
R- 102 Restaurant Fire Suppression Manual
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
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-7
SECTION 4— SYSTEM DESIGN P-702 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 Nozzle Height Nozzle
Frypot Only With Dripboard Nozzle Above Top of Fryer Location
Full or Split Vat Full or Split Vat 230 27 in. to 47 in. See Figure
14 in. x 15 in. 14 in. x 21 in. (686 mm to 1193 rn-n) 4-15 and 4-16
(355 mm x 381 mm) (355 mm x 533 nm)
Full or Split Vat Full or Split Vat 245 2C in. to 27 in. See Figure
14 in. x 15 in. 14 in. x 21 in. (508 mm to 685 mm) 4-15 and 4-16
(355 mm x 381 mm) (355 mm x 533 mm)
Full or Split Vat Full or Split Vat 290 1 in. to 16 in. See Figure 4-17
14 in. x 15 in. 14 in. x 21 in. (330 mm to 406 mm)
(355 mm x 381 mm) (355 mm x 533 mm)
Full or Split Vat Full or Split Vat 290 1€ in. to 27 in. See Figure 4-17
141/2 in. xl4in. 141/2 in. x26/2in. (4)6mmt0685mm)
(368 mm x 355 mm) (368 mm x 673 mm)
TOP OFFRYER I 1 TCPOFFRYER
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOKING
SURFACE AND AIMED TO THE CENTER OF THE COOKING .REA.
FIGURE 4-15
OO22t)
FRYER WITHOUT CFIPEOARD FRYER WITH DRIPBOARD
SPLIT VAT
NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PEF METER OF COOKING
SUFFACE AND AIMED TO THE CENTER OF THE COOKING AREA.
FIGURE 4-16
002383
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
290 NOZZLE TIP POSITIONED OVER THE MIDPOINT OF THE HAZARD AREA ± 3 IN.
(76 mm) FROM THE MIDPOINT ALONG THE LONGEST SIDE OF THE HAZARD AND ±
1 IN. (25 mm) FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF THE HAZARD
AND AIMED AT THE MIDPOINT OF THE COOKING AREA.
FIGURE 4-17
002206
TOP OF FRYER
000010 FT ~RIGHT-TO-LE 000D08
CENTERLINE
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
NOTE: 3N NOZZLE TIP MUST BE LOCATED WITHIN THE PERIMETER OF THE SURFACE
AREA WITHIN THE FRONT HALF OF THE FRY POT AND AIMED AT THE CENTER.
FIGURE 4-19
R- 102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN
UL EX3470 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)
l8 in. xl8in. l8 in. x273/4in. 3N 25 in. to35in.
(457 mm x 457 mm) (457 mm x 704 mm) (635 mm to 889 mm)
34 IN. (863 mm) MAXIMUM DIAGONAL
DISTANCE BETWEEN NOZZLE AND
CENTER OF HAZARD AREA
I MINIMUM I 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
Nozzle
Location
See Figure 4-17
See Figure 4-17
See Figure 4-18
See 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 in.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 sqtare 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 Fryers
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
77-CANNOT EXCEED
324 IN.2
(20903 mm2)
AREA OF THIS
I MODULE (FRY
I POT PLUS DRIP
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
002296
FIGURE 4-20
Nozzle Height
Above Top of Fryer
27 in. to 47 in.
(686 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
21 in. (533
MINIMUM
VERTICAL
NOZZLE
HEIGHT
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
3N NOZZLE TIP MUST BE POSITIONED ANYWHERE ALONG OR WITHIN THE PERIMETER
OF THE MODULAR IT IS PROTECTING AND AIMED AT THE MIDPOINT OF THAT
RESPECTIVE MODULE AREA.
FIGURE 4-23
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 02 290
(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
I AIM POINT (DIAGONAL
CENTER OF MODULE
I COOKING AREA)
RIGHT-TO-LEFT
CENTERLINE
AIM POINT
(DIAGONAL
CENTER OF
MODULE
COOKING
AREA)
RIGHT-
TO-LEFT
CENTER-
LINE
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 ± 1 IN. (25 mm) FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF
THE MODULE AND AIMED AT THE MIDPOINT OF THE MODULE.
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
THE 3N NOZZLE TIP MUST BE POSITIONED ANYWHERE ALONG OR WITHIN THE
PERIMETER 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 4-22 FIGURE 4-24
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
R- 102 Restaurant Fire Suppression Manual
COVER MUST NOT
INTERFERE WITH EDGE
OF DISCHARGE PATTERN
- 71
/ FOR MINIMUM
I AND MAXIMUM
I NOZZLE
HEIGHTS, REFER
I TO FRYER
NOZZLE
PARAMETERS
•••••1 I 000071
R'ER NOZZLE USEC FOR TILT SKILLET OR BRAISING PAN PROTECTION MUST BE
?O&]ONED NEAR THE FRONT EDGE OF THE PAN AND AIMED AT THE FRONT TO BACK
CEI'JTERLINE OF THE PAN. THE DISCHARGE FROM THE NOZZLE(S) MUST COMPLETELY
CLE..A THE PAN COVER WITH AN UNOBSTRUCTED VIEW TO THE BACK OF THE PAN.
FIGURE 4-26
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-13
10 IN.
(254 mm)
MAX IMUF
iN
NOZZLE -0.4
10 IN.
(254 mm
MAXIMU
AIMING POINT
FIGURE 4-28
R-102 Restaurant Fire Suppression Manual
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 N
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 iN 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.
(1016 mm)
40 IN.
006539
FIGURE 4-27
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
245 NOZZLE TIF
LOCATION CENTER 0
COOKING SURFACE
OR
11 3/8 IN. (288 rrm)
MAXIMUM FROM
CENTERLINE O= NOZ
TO CENTER OF ANY
BURNER GRATE
:ING
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 twc-f low
nozzle and must be counted as two flow numbers.
One 245 nozzle will protect a maximum cooking area ol 672 in.2
(43354 mm2) with a maximum longest dimension cf 28 in.
(711 mm).
When using this nozzle for range protection, the nozze must
be pointed vertically down and positioned as shown ir Figures
4-29 and 4-30.
245 NOZZLE TIP LOCATION
CENTERLINE OF COOKING SURFACE
50 IN.
T I (1270 mm)
MAXIMUM
I HEIGHT
OF 245
I NOZZLE I I TIP
LOIN. I 1 (l0l6mm)
I I MINIMUM
I I HEIGHT I OF 245 I ' NOZZLE
I ITIP
000238
13
FIGURE 4-29
NOTICE
Four burner grates shown in Figure 4-30. Fo
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.
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
KING
ING
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.
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
4011N.
(1016 mm)
MAXIMUM
HEIGHT
OF 260
NOZZLE
TIP
30 IN.
(762 mm)
MINIMUM
HEIGHT OF 260
NOZZLE I TIP
I I
000236
13
FIGURE 4-31
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.
The low proximity 1-flow nozzle application for the protection f
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 mn)
length, aimed along a centerline to a point 20 in. (508 mm) fro -n
the end of the length, protecting a maximum width of 18 in. (4E7
mm).
When protecting a range, the 1 N 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 straigt
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 nozzie
location details.
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
'•'1 '' LOCATION 0-1.51N.
(0-38 mm)
IN FROM EDGE OF
45 COOKING SURFACE 45'
15 IN. TO2OIN. 15 IN. TO2OIN.
(381 to 508 mm) I I (381 to 508 mm)
MAXIMUM I i MAXIMUM
000000
N I F l N I
I . I
N I
15-20 IN. I 'N I AIM (381 - 508 mm) POINT
I 20 IN. 508 mm)
0000
FIGURE 4-33
PROTECTED AREA
T
(228 mm)
18 IN. - - I -
AIM POINT
201N. fl(508 mm)
241N.
(609 mm)
FIGURE 4-34
FIGURE 4-35
COOKING LONGITUDINAL
AREA CENTERLINE
COOKING
AREA
\ 000239
I I 290 NOZZLE TIP
- k- -'- 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
- I'- 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 F nozzle and
the other option requires a 260 nozzle.
Range Protection IF (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)
II t20
aPOINT mm) 40-481N. MUM (1016 - 1219 mm) I
14 IN.
(355
MAXIMUM AXIMUM
mm)
(304 mm) MAXIMUM MAXIMUM CENTERLINE
1 F 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
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
back shelf or other similarly sized obstruction, the maximum
length of burner grates being protected must not exceed 32 in.
(812 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)
I 18 IN.
(457 mm)
30-40 IN. 'MINIMUM
(762-1016MM) I
10 IN.
(254 mm)
FROM BACK
OF BURNER
GRATES
FIGURE 4-38
OOO28
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
I NOZZLE LOCATION t I 0-2 IN. (0-50mm)
INSIDE PERIMETER 4C N. I L.. OF COOKING SURFACE (1:36mm)
MAXIMUM
HE GHT
-f NOZZLE TIP /t
I 35 IN. (889 mm) /
EDGE
I MINIMUM
HEIGHT
OF1N OF -ø-
COOKING I NOZZLE TIP
SURFACE
COOKING
AREA
NOZZLE
LOCATION
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
1 IN. (25 mm)
MAXIMUM
COOKING
AREA
SECTION 4— SYSTEM DESIGN
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 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 10801 j•2
(69677 mm2) with the maximum longest side of 36 ir. (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 protectiol,
only five flow numbers are allowed on a - 5
gal (5.7 L) system and only 11 flow numbe-s
are allowed on a 3 gal (11.4 L) system.
I MIDPOINT OF
COOKING SURFACE
R- 102 Restaurant Fire Suppression Manual
Griddle Protection 290 (2-Flow) Nozzle - High Proximity
Application
Option I - Nozzle Center Located
30 in. to 50 in. (762 mm to 1270 mm) above the cooking surface.
This high proximity application uses the 290 nozzle.
The nozzle is stamped with 290 indicating this is a 2-flow nozzle
and must be counted as two flow numbers.
One 290 nozzle will protect a maximum cooking area of 720 in.2
(46451 mm2) with a maximum dimension of 30 in. (762 mm).
When using this nozzle for high proximity applications, the
nozzle must be positioned within 1 in. (25 mm) of the center
of the cooking surface and pointed vertically down. See Figure
4-41 and 4-42.
CENTER LINE OF GRIDDLE
SURFACE ± 1 IN. (25 mm) IN ' ANY DIRECTION
50t.
(1270 mm)
MAXIMUM
HEIGHT I 0F290
NOZZLE TIP
30 IN.
(762 mm)
MINIMUM
HEIGHT
OF 290
NOZZLE
TIP
FIGURE 4-41
000244
FIGURE 4-42
000773
FIGURE 4-40
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
Application
Option 2a - Nozzle Perimeter Located (Continued)
20 in. to 30 in. (508 mm to 762 mm) above the cooking surface.
The medium proximity application uses the 290 nozzle.
The nozzle is stamped with 260 indicating this is a two-flow The nozzle is stamped with 290 indicating this is a two-flow
nozzle and must be counted as two flow numbers. nozzle and must be counted as two flow numbers.
One 260 nozzle will protect a maximum cooking area of 1440 in.2 One 290 nozzle will protect a maximum cooking area of 1440 in.2
(92903 mm2) with a maximum dimension of 48 in. (1219 mm). (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.
When 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
I NOZZLE LOCATION f 0-2 IN. (0-50mm) - - _____________________________
- INSIDE PERIMETER - OF COOKING SURFACE
50 IN.
(127 mm) mm)
MAXIMUM CENTER OF I
COOKING SURFACE / HEIGHT I p
/
-f OF 260
NOZZLE TIP ,P I I p COOKING
I AREA /+ p / I 30 IN. (762 mm) / / I MINIMUM I I
EDGE //' I HEIGHT
0F260 I
AIM POINT I L_______ j OF -i
COOKING
NOZZLE TIP
SURFACE
I 000243 290 NOZZLE LOCATED ALONG COOKING SURFACE EDGE
ANY SIDE OF GRIDDLE SURFACE
WITHIN 0-2 IN. (0-50mm) OF
COOKING SURFACE EDGE. NOZZLE
FIGURE MUST BE AIMED AT CENTER OF 4-43 COOKING SURFACE.
000243 FIGURE 4-45
000241
COOKING AREA
r MIDPOINT OF
COOKING SURFACE I I COOKING I I AREA
I AIM POINT
L±J I I
NOZZLE LOCATION
It 0-2 IN. (0-slmm)
INSIDE PERIMETER I 30 IN. . *- OF COOKING SURFACE I (762 mm) I MAXIMUM
HEIGHT
OF 290
NOZZLE TIP
(20 IN. 508 mm)
/ / I MINIMUM
/ / I HEIGHT
7/ OF 290
I NOZZLE TIP
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
000241
EDGE OF
COOKING
SURFACE
FIGURE 4-46
000243
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 nust
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.
-
0- 10 IN. I0-254mm)FROM CENTERLINE MAX.
f
0- 10 IN. (0- 254 mml FROM CENTERLINE MAX.
I NOZZLE LOCATION f I 0-21N. (0-51 mm)
INSIDE PERIMETER 20 IN.
OF COOKING SURFACE (508 mm)
MAXIMUM
HEIGHT
OF 2120
NOZZLE TIP
/
I 10 IN. (254 mm) I
IMINIMUM I
II / HEIGHT
OF 2120
I
II NOZZLE TIP I
000243
EDGE OF
COOKING SURFACE
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 COOKING SURFACE
CENTER LINE WHEN 2W
NOZZLE IS POSITIONED AT
OR FORWARD OF COOKING
SURFACE CENTER LINE
OVERHEAD VIEW
36 IN. (914 mm) MAX.
30 IN. -( (762 mm)
MAX.
008148
FIGURE 4_47 ,
00243 AIM POINT 9 IN. (228 mm)
FROM EITHER SIDE OF
COOKING AREA COOKING SURFACE
FIGURE 4-49
11 -;;;- -- I COOKING SURFACE
COOKftG
/
AREA
-. l--- AIM POINT
2120 NOZZLE LOCATED ALONG COOKING SURFACE EDGE
ANY SIDE OF GRIDDLE SURFACE
WITHIN 0-2 IN. (0-51 mm) OF
COOKING SURFACE EDGE. NOZZLE
MUST BE AIMED AT CENTER OF
COOKING SURFACE.
FIGURE L48
300241
FRONT VIEW
0-3 IN. (76 mm)
NOTE: A 2W NOZZLE CAN PROTECT A
20 IN. THE 2W NOZZLE CAN BE POSITIONED
-r---4\
GRIDDLE WITH A MAXIMUM COOKING SURFACE OF 30 IN X 36 IN. (762 mm X 914 mm), AT A HEIGHT OF 10-20 IN. (254 -508mm).
(508 mm) A MAXIMUM ± 10 IN. (254mm) MAX. FORWARD OR BEHIND ÔOOKING SURFACE CENTER LINE AND A MAXIMUM OF 3 IN. (76 mm) AWAY
10 IN. FROM EITHER SIDE OF THE COOKING
(254 mm) SURFACE, AIMED IN 9 IN. (228 mm) TO
MIN. A POINT 0-3 IN. (0.76mm). FORWARD
OR TO THE REAR OF THE COOKING
SURFACE CENTER LINE.
AIM POINT 9 IN.
(228 mm) FROM
EITHER SIDE OF
)OKING SURFACE
008100
FIGURE 4-50
000245
IN.
76 mm)
0000
V W7924
FIGURE 4-51
PROTECTED AREA
N.
IM)
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.
' FIN I I
I I
15-201N. \. I AIM
(381 - 508 mm)POI I
I (5O8mm)H
20 IN.
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
specified parameters. Chain broilers utilizing catalytic converters
can be protected from overhead using model specific protec-
tion identified in the "Specific Application by Model" section in
System Design. Or, they can be protected with standard 1N
nozzle 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
information.
Horizontal Chain Broiler Protection
The R-1 02 system can use two 1 nozzles for horizontal chain
P. broiler protection. The nozzle is stamped 1N, indicating that
this is a one-flow nozzle and must be counted as one flow
number (total of two flow numbers for each chain broiler being
protected).
Two 1N nozzles are always needed for chain broiler protec-
tion 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).
The nozzles must be positioned at each end of the enclosed
cooking 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
from the broiler opening. The nozzles may be mounted at either
corner as long as they are at opposite ends of the chain broiler
and positioned to discharge diagonally across the top of the
chain. See Figure 4-53 and 4-54.
FIGURE 4-53
FIGURE 4-52
SECTION 4— SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual
UL EX3470 ULC EX3.70
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.
MAXIMUM INTER
BROILER SIZE 4
(1092 X 787 mm)
FIGURE 4-54
000247
Overhead Chain Broiler Protection
The R-1 02 system can use two 1W nozzles for -overhead chain
broiler protection. The nozzle is stamped with - W, indicating
that this is a one-flow nozzle and must be couned as one flow
number.
TOP VIEW TOP VIEW
FIGURE 4-56
000249
Overhead protection is oily available for char broilers with
exhaust opening dimensions that are not less than 60% f the
internal broiler length and not less than 60% of the internal
broiler width, to a minimum size of 12 in. x 12 i-i. (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 n. (101 to 203
mm) of each other and they must be located 10 c 26 in. (254 to
660 mm) above the top of the broiler surface. See Figure 4-55.
12 I. (305 mm)
MINI.AUM
XB.:IJM INTERNAL
OILER SIZE
X 34 N.
2xTh33mm)
FIGURE 4-55
000248
o Note: The Metal Blow-off Cap must be used when utilizing
chain broiler protection.
Example No. I - 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 - IN (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
iN, 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 iN NOZZLE L0.j .. (PART NO. 419335)
NOZZLE
12 IN - LOCATION ZONE
304 mm) 6 IN. (152 mm)
6 IN.
(152 mm)
AT CENTER
AIM AT CENTER OF OF BROILER
BROILER OPENING OPENING
FIGURE 4-57a
008426
Salamander Broiler Protection - IF (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.
iF NOZZLE -P-41 NOZZLE
(ART NO P 6 IN.
8 IN (203 mm)
LOCATION ZONE
419333) (iS2 mm)L
41N. \\ 121N
(101 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
008426
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-23
Salamander Broiler Protection - IN (1-Flow) Nozzle Local
Note: The use of the Agent Distribution Hose should be consid-
ered when protecting a salamander broiler/range combination
appliance 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
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 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.
See Figure 4-57c.
FIGURE 4-57c
008428
Upright Broiler/Salamander Protection
The R-102 system uses two 1/2N Nozzles for all upright broiler
m. protection. The nozzle is stamped 1/2N, indicating that this is
a half-flow nozzle. A pair of these nozzles will equal one flow
number.
Two 1/2N nozzles will protect a maximum hazard area (internal
broiler chamber) of 30 in. x 32.5 in. (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
back 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.
1N NO
AT CENTER OF
GRATES
Upright Broiler/Salamander Protection (Continued)
UPRIGHT BROILER BROILER CHAMBER
RIP
AN
SIDE VIEW
FIGURE 4-58
000252
Gas-Radiant/Electric Char-Broiler Protection
The R-1 02 system uses the 1 N 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 iN 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.
t
40 IN.
(1016 mm)
MAXIMUM
15 IN. (381 mm)
MINIMUM
000257
P.
SECTION 4— SYSTEM DESIGN R- 102 Restaurant Fire Suppression Manual
UL EX3470 ULC EX3470
PAGE 4-24 REV. 11 2014-SEP-01
Electric Char-Broiler Protection (Optional)
The R-102 system uses the 1 nozzle for electric char-broiler
protection.
The nozzle is stamped with a iN, indicating that this is a
one-flow nozzle and must be counted as one flow number.
One 1 nozzle will protect a hazard with a maximum length of
34 in. (863 mm) and a total cooking area which does not exceed
680 in.2 (43870 mm2). The nozzle tip must be located 20 in. to
50 in. (508 mm to 1270 mm) above the hazard surface. When
using this nozzle for electric char-broiler protection, the nozzle
must be positioned anywhere along or within the perimeter of
the maximum cooking area and shall be aimed at the center of
the cooking surface. See Figure 4-59b.
50 IN.
(1 270 mm)
/ I MAXIMUM
\v 20 IN. (508 mm)
MINIMUM
000257
FIGURE 4-59b
FIGURE 4-59a
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 1N, indicating
that this is a one-flow nozzle and must be counted as one flow
number.
One 1 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 -COOKING
AREA
Ii
I I I
I I
35 IN. \ / (889 MM)
MAXIMUM
/ I I
'I 18 IN.
(457 mm)
MINIMUM
000259
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-25
Natural Charcoal Broiler Protection
The R-102 system uses the 1 nozzle for all natural charcoal
broiler protection. The nozzle is stamped with 1N indicating
that this is a one-flow nozzle and must be counted as one flow
number.
One 1 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
protection, 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 4-61.
The coverage of such appliances only applies when the depth of
the charcoal does not exceed 4 in. (101 mm).
COOKING
AREA COOKING
AREA
r
I I
I I
IT
40 IN. \ / (1016 mm)
MAXIMUM
/ I
4 IN. (101 mm) / N. / I (457mm) MAXIMUM
DEPTH
N I I MINIMUM
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
i
I I
R-102 Restaurant Fire Suppression Manual
Wood Fueled Char-Broiler Protection
The R-102 system uses the 3N nozzle for mesquite char-broiler
o. 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 _..!rh. AREA COOKING
AREA
I - I- I A I
I I -
"P
40 IN. \ / (1016 mm)
MAXIMUM
I I
4 IN. (101 mm / MAXIMUM I (355 MM)
DEPTH MINIMUM
40 IN. \ / (1016 mm)
MAXIMUM
i I I
6 IN. (125 mm)
MAXIMUM / (355 mm) DEPTH
N I MINIMUM I
I I I
000259
FIGURE 4-63
000259
FIGURE 4-62
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-27
2. A 1 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 indi-
cating that this a one-flow nozzle and must be counted as
one flow number. When using this nozzle, the nozzle must
be positioned anywhere along or within the perimeter of the
wok, aimed at the center, 30 in. to 40 in. (762 mm to 1016
mm) 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.
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
Ti
35-45 IN.
(889 -1143 mm)
MINIMUM DEPTH 3.75 IN. (95 mm)
MAXIMUM DEPTH 8 IN. (203 mm) I
t
14 IN. (355 mm) MINIMUM DIAMETER
30 IN. (762 mm) MAXIMUM DIAMETER
FIGURE 4-64
000261
MINIMUM DEPTH
3.0 IN. (76 mm)
MAXIMUM DEPTH
6.0 IN. (152 mm)
II IN. (279 mm) MINIMUM DIAMETER
24 IN. (609 mm) MAXIMUM DIAMETER
FIGURE 4-65
000281
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
NOTICE The following chart has been developed to assist in aIcJlating
the quantity and tyDe of nozzle required to protect each duct, This chart is for general reference only. See
plenum, or appliance, complete details for each type of hazard.
Minimum Nozzle
Maximum Hazard Nozzle Nozzle Nozzle Stamping -
Hazard Dimensions Quantity Heights Part No. Flow No.
Duct or Transition Length - Unlimited 1 - 439839 1W
(Single Nozzle) Perimeter —50 in. (1270 nm)
Diameter - 16 in. (406 mn)
Duct or Transition Length - Unlimited 1 - 439840 2W
(Single Nozzle) Perimeter - 100 in. (2540 mm
Diameter - 31 7/8 in. (30 mm)
Duct or Transition Length - Unlimited :2 - 439840 2W
(Dual Nozzle) Perimeter - 150 in. (3810 mm)
Diameter-48 in. (1219 mm)
Electrostatic Precipitator Individual Cell 1 - 439837 1/2N
(At Base of Duct)
Plenum Length - 10 ft (3.0 m 1 - 439838 iN
(Horizontal Protection)
Plenum Length —6 ft (1.8 m) 1 - 439839 1W
(Horizontal Protection) Width - 4 ft (1.2 m)
Plenum Length —4 ft (1.2 m) 1 - 439839 1W
(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 13-16 in. 439845 290
Low Proximity (330 - 406 mm)
Fryer (Split or Maximum Size
Non-Split Vat) (without drip board)
14 1/2 in. (368 mm) x
14 in. (355 mm) 1 16-27in. 439845 290
Medium Proximity (406 - 685 mm)
Fryer (Split or Maximum Size
Non-Split Vat)* (without drip board)
15 in. (381 mm) x
14 in. (355 mm)
High Proximity 1 27-47 in. 439842 230
Medium Proximity 1 20-27 in. 439843 245
Fryer (Non-Split Vat Only) Maximum Size
(without drip board)
19 1/2 in. (495 mm) x
19 in. (482 mm)
High Proximity 1 21 - 34 in. 439841 3N
Low Proximity 1 13— 16 in. 439845 290
Maximum Size
(without drip board)
18 in. (457 mm)
x 18 in. (457 mm)
High Proximity 1 25 - 35 in. 439841 3N
(635 —889 mm)
For multiple nozzle protection of singie fryers, see detailed information on Paces 4-10 and 4-11.
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 1 16-21 in. 439845 290
(406-533 mm)
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 1 27 - 47 in. 439842 230
(685— 1193 mm)
Medium Proximity 1 20 —27 in. 439843 245
(508 - 685 mm)
Maximum Size
(with drip board)
25 3/8 in. (644 mm)
x 19 1/2 in. (495 mm)
(Fry pot side must not
exceed 19 1/2 in.
(495 mm) x 19 in.
(483 mm)
High Proximity 1 21 —34 in. 439841 3N
(533 - 863 mm)
Low Proximity 1 13— 16 in. 439845 290
(330 - 406 mm)
Maximum Size
(with drip board)
18 in. (457 mm)
x 27 3/4 in. (704 mm)
High Proximity 1 25 - 35 in. 439841 3N
(635 - 889 mm)
Maximum Size
(with drip board)
14 1/2 in. (368 mm)
x 26.5 in. (673 mm)
High Proximity 1 16-21 in. 439845 290
(406 - 533 mm)
Fryer (Split or Maximum Size
Non-Split Vat) (with drip board)
14 in. (355 mm) x
21 in. (533 mm) 1 13 - 16 in. 439845 290
Low Proximity (330 - 406 mm)
Fryer (Split or Maximum Size
Non-Split Vat) (with drip board)
14 1/2 in. (368 mm) x
26 1/2 in. (673 mm) 1 16-27 in. 439845 290
Medium Proximity (406 - 685 mm)
* For multiple nozzle protection of single fryers, see detailed information on Pages 4-10 and 4-11.
SECTION 4—SYSTEM DESIGN
UL E>:3470 ULC EX3470
PAGE 4-30 REV. I i 2014-SEP-01
Nozzle Application Chart' (Continued)
Minimum
Maximum Hazarc Nozzle
Hazari Dimensions Quaitity,
Range Longest Side (Higt Prcxinity)
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 Proxini:v
28 in. (711 mm)
Area - 672 in.2
(43354 mm2)
Longest Side
(Medium Proxirniiy
32 in. (812 mm)
Area - 768 in.2
(49548 mm2)
Longest Side (Low Frcxir it,': 2
36 in. (914 mm)
Area - 1008 in.2
(65032 mm2)
Griddle Longest Side (Hiç:hi Proxirnily
48 in. (1219 mm)
Area— 1440 in.2
(92903 mm2)
Longest Side (Hich Proximity'!
30 in. (762 mm)
Area-720 in.2
(46451 mm2)
Longest Side (High Proximity'i
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 Frox rrity
26 in. (660 mm)
- Area-533 in.2
(34387 mm2)
R-102 Restaurant F.re Suppression Manual
Nozzle Nozzle
Heights Part No
30-40 in. 439828
(762 - 10116: mm)
Nozzle
Stampirg -
Flow No.
1
15-20 in. 439838 1
(381 —508 mm)
40-48 in. 439826 1
(1016— 129 mm)
(With Back;elf)
30 —40 in. 439844 260
(762— 1016mm)
(With Backsielf)
40 —50 in. 439843 245
(1016_121 mm)
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— ioie mm!!
(perimeter Iccated)
20-30 in. 439845 290
(508 - 762: nm)
(perimeter
located)
15-20 in.
(381 —508nm)
(center 10ca1ed)
R- 102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-31
Nozzle Application Chart (Continued)
Minimum
Maximum Hazard Nozzle 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 (457-1016mm)
(18580 mm2)
Lava-Rock or Natural Longest Side —30 in. (762 mm) 1 14 —40 in.
Charcoal Char-Broiler Area —720 in.2 (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 - 15 in. (381 mm)
Wok l4 in. —30 in. (355-762mm) 1 35-45in.
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 internal broiler size.
Nozzle
Nozzle Stamping -
Part No. Flow No.
439840 2W
439846 2120
439838/439865 1 N/1 NSS
439838/439865 iN/i NSS
439838/439865 iN/i NSS
439841 3N
439841 3N
439838/439865 iN/i NSS
439839/439864 1W/1 WSS
439838/439865 1 N/1 NSS
439838/439865 iN/i NSS
439837 1!2N
439838 iN
439836 iF
439838 iN
439844 260
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-32 REV. 11 2014-SEP-01
SPECIFIC APPLICATION BY MODEL
Due to the configuration, application, and/or additional features
that pose protection problems using conventional protection,
noted in the guidelines previously addressed, the following appli-
ances/applications are considered hazard specific.
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 (73/4-8 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
x 610 mm).
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.
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
R- 102 Restaurant Fire Suppression Manual
FRY POT CENTERLINE
8 IN. 11/8 IN.
(203 mm) 11/8 IN. I.— (28 mm)
6IN. ___" 290
(28 mm)
(152mm) 4 NOZZLE r .__, t
I POIN T NT I I I 73/4—BIN. ONLY
L------I LTOP2.IJ I(196 _203mm)
000282
LOW PROXIMITY (73/4-8 IN. (196-203 mm) NOZZLE HEIGHT)
21/4 IN. —I - 21/4 IN. (57 mm)
(57 mm) 230 NOZZLE
FRONT EDGE
OF FRY 230 NOZZLE t
11 IN.
(279 mm)/ C
451N.ONLY
(1143 mm) I TOP OFFRYER I
I
200
AIMPOINT] I I L ----------L J
HIGH PROXIMITY (45 IN. (1143 mm) NOZZLE HEIGHT ONLY)
FIGURE 4-66
Section B (Hood Penetration to Nozzles) Piping Limitations
Piping configuratiol shall be as shown with ±1/4 in. (6 mm)
lc'Ierance on dimensions.
All nozzles shall be at the same elevation.
Each pair of appliance nozzles shall be equally spaced from
left-to-right centerliie of fryer. WW
1W
TO 3 GAL (11.4 L) TANK
SECTION A
HOOD PENETRATION
29 5/8 IN.
(752 mm) 211/16 IN.
(68 mm)
290
1W
21/4 IN. 290 21 IN. (533 mm) or (57 mm)
21/BIN. 23/4 IN.
(69 mm) (
24 IN. )609 mm)
53 mm)
1W
81/4 IN. 290 21 IN. (533 mm) or 21/4 IN,
24 IN. (609 mm) (57 mm)
(209 mm)
290
1W 21/4 IN. 21 IN. (533 mm) or (57 mm)
24 IN. (609 mm)
2 1/4 IN.
(57 mm)
SPECIFIC DISCHARGE PIPING FOR LOW PROXIMITY PROTECTION OF FOUR DEAN INDUSTRIES MODEL GTI GAS FRYERS FIGURE 4-67
000284
163/4 IN. (425 mm)
MAXIMUM
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 F (355
BACK OF
FRYER
SIDE VIEW OF FRYER
000285
290 NOZZLE LOCATED ON FRONT-TO-REAR CENTERLINE ± 4.5 IN. (114 mm) FROM
SIDE TO SIDE CENTERLINE AND AIMED AT CENTER OF COOKING AREA.
14
(355
FIGURE 4-68
Frymaster 14 KW - 208V Electric Fryer, Model MACH 14
Series
This specialized single vat electric fryer can be protected either
with a single 230 nozzle located 27 in. to 47 in. (685 mm to
1193 mm) above the top surface of the fryer or with a single 245
nozzle 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
board) 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 NOZZLE TIP OR 245 NOZZLE TIP ANYWHERE ALONG OR WITHIN THE PERIMETER
OF THE COOKING SURFACE AND AIMED AT THE MIDPOINT.
207/8 IN. 230 NOZZLE
(530 mm)
MAXIMUM
230 NOZZLE
245 27 IN.-47 IN.
NOZZLE (685 mm -
1193 mm) ABOVE 13 TOP SURFACE
7/1 20 11\1-2711\1.
(349 mm)OF FRYER
5N
MAXIMUM
OZZLE
I
FIGURE 4-69
000209
SECTION 4— SYSTEM DESIGN
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 -
1193 mm) ABOVE 14 IN. TOP SURFACE (355 mm) OF FRYER MAXIMUM
?N I OZZLE I
MAIMUM
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. :o 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.
R-102 Restaurant Fire Suppression Manual
REAR
FRONT-TO-REAR
VAT CENTERLINE
RIGHT-TO-LEFT VAT
CENTERLINE AIM
- ____H
POINT
NOZZLE N. LOCATION
m)
- -
ZONES
-2 IN.
(51 mm)
21/4 IN. 21/4 IN.
(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 Lengtt 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
90° Elbows
Maximum Tees 0 1 1 1
Maximum Flow 11 2 1 2
Numbers
Minimum Flow 5 0 0 1/2
Numbers
IN.
3mm)
TOP VIEW SIN.
(127 mm)
116 IN.
MM) 6 IN.
6 mm)
SIDE VIEW
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 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 right side of appliance back shroud
IF 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:
IN Nozzle: At center point of fry vat
IF 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 (1 N and 1 F)
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-35
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.
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 -
15 IN. (381 mm)
TEE
BLOCK
FRONT VIEW
(TEE BLOCK LOCATION)
FIGURE 4-72
AIMING POINT 5 IN.
M)
N.
nm)
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 N 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 Eurface and
5 in. (127 mm) in from left side of appliance back si-roud
IF 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:
IN Nozzle: At center point of fry vat
IF Nozzle: The 1 F nozzle is a flat spray nozzle and the spray
must be horizontal to that of the edge of the back p cf the fry vat
System Coverage: Each fryer requires a mini-nu-n of 3 gal
(11.4 L) of ANSULEX Low pH agent discharging through the two
one-f low nozzles (1 N and 1 F)
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 -
15 IN. (381 mm)
79/16 IN. TEE
1613/
(427
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.
FRONT VIEW SIDE VIEW
(TEE BLOCK LOCATION) FIGURE 4-73
1.25 IN.
(32 mm)
16.7
(425
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 nozzle (Lower position)
Nozzle Location:
IN 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
IF 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:
IN Nozzle: At center point of fry vat
IF 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 (1 N and 1 F)
NOTE 1: if 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
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
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.
TOP VIEW
1.75 IN. (44 mm)
TOP NOZZLE
2 IN. 42.25IN90
(51 mm)
. (57 mm)
BOTTOM NOZZLE
FRONT VIEW
(TEE BLOCK LOCATION)
SIDE VIEW
(NOZZLE LOCATION) FIGURE 4-74
009481
SECTION 4— SYSTEM DESIGN R- 102 Restaurant Fire Suppression Manual
UL EX3470 ULC EX3470
PAGE 4-38 REV. 11 2014-SEP-01
SPECIFIC APPLICATION BY MODEL (Continued) NOZZLE CROSS SECTION VIEW
Pitco SPINFRESH Fryer - Models MEIl, MGII, SEI4, SEI4R.
SEI4X, SGI44S, SGI4RS, SEH50, SEH50I7, SGH50,
SGH50I7, 55H55, 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'). FRYER FLUE
CLOSE NIPPLE
0 0 .ELBOW
_CLOSE NIPPLE 3 IN. ± 0.125 IN.
0 0 4_1T (76mm±3mm)
-2120 NOZZLE TO NOZZLE TIP
6.25 IN. ± 0.125 IN.
(159 mm ± 3mm)
FIGURE 4-76
009459
FIGURE 4-77
009450
FIGURE 4-75
004478
6IN. (152mi
(152 mm) H::
14 IN.
(356 mm)
MEASURE TO THE CENTER
OF FITTINGS
AGENT
DISTRIBUTION HOSE
AND RESTRAINING
CABLE KIT
(PART NO. 435982)
FIGURE 4-78
009477
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 CIOO, 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
25
.
11.5 IN.
25.5 IN
(647 mm)
(647
25.5 IN.
25.5 IN.
(647mm
25.5 IN.
25.5 IN. (647 mm)
(647 mm)
11.5 IN.
(292 mm)
35
(88S
BELSHAW Century Fryers
Specifications C100 C200 C200G C300G C400 C400G C600 C600G
Fryer Vat Size
Length: Inches 65 65 65 65 122.25 122 122.25 122
(mm) (1651) (1651) (1651) (1651) (3105) (3099) (3105) (3099)
Width: Inches 12 20 20 31.25 20.25 21.25 31 31.25
(mm) (305) (508) (508) (794) (514) (540) (787) (794)
Depth: Inches 5.25 5.25 9.75 9.75 6.25 11.25 7.12 11.00
(mm) (133) (133) (248) (248) (159) (286) (181) (279)
BTU Rating: K - - 188 200 - 350 - 360
Vat Oil Capacity: Lb 110 188 346 700 478 600 675 1250
(kg) (49.8) (85.2) (156.9) (317.5) (216.8) (272.1) (306.1) (566.9)
1011
(254
35 IN.
(689 r
F yer Specifications:
Vat Size:
Length: 122 in. (3098 rr
Width: 31.3 in. (795 mn
Depth: 11 in. (279 mm)
BTU Rating: 360k
Vat Oil Capacity:
1250 lb (566.9 kg)
OO75O5
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-40 REV. 11 2014-SEP-01
SPECIFIC APPLICATION BY MODEL (Cortinued)
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
Krispy Kreme Fryers - Models 55M, 65 D/H, 110 D/H, IbOM,
150 DIH, 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 D/H).
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.
1_-r 11.5 N.
25.5 IN. (292 mm)
(647
25.5 IN.
(647 mm)
25.5 IN.
25.5 IN.
(647 mr 25.5 IN.
(647 mml 25.5 IN. (647 plm) -r ..4-
11.5 IN.
(292 mm) I
35
(889
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
CXBEI2
Nozzle Quantity/Type: One 1 N 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
WER COOKING SURFACE
NOZZLE AIMED TO CENTER OF LOWER
COOKING SURFACE
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
TOP VIEW
245 NOZZLE FLUE GAS
,7DIVERTER
1/2 IN. (165 mm) 8 IN. mm) to
FROM EDGE OF 15 IN. (381 mm)
APPLIANCE THAT NOZZLE HEIGHT
IMPEDANCE
PLATE IS ANGLED "
TOWARD I
PRODUCT
-INPUT
PRODUCT
OUTPUT
BACK FRONT
088089
SIDE VIEW
FIGURE 4-84
290 NOZZLE
15-20 IN.
:381-508 mm)
007414
Front View (Feed Side)
FIGURE 4-83
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.
(16 '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 mus: also rotate to discharge into the opening.
15 IN. J71/4 IN. J
6 1/2 IN. (165 mm .1... (381 mm) i (438 mm)
P. THAT IMPEDANCE PLATE IS
:FROM EDGE OF APPLIANCE
(Tjcj
00j 0 100L_... PERFORATED
00
ANGLED TOWARD
(SEE SIDE VIEW rlr GRILL
CENTER
DUCT
PRODUCT
INPUT
008100
R-102 Restaurant Fire Suppression Manual SECTION 4 - SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-43
SPECIFIC APPLICATION BY MODEL (Continued)
DUKE Electric Broiler - Model FBB - High Proximity DUKE Electric Broiler - Model FBB - High Proximity
DUKE Electric Broiler with or without Catalyst View DUKE Electric Broiler without Catalyst View
Nozzle Quantity/Type: Two 1 N nozzles Nozzle Quantity/Type: One 290 nozzle
Nozzle Height: 18 in. (457 mm) . Nozzle Height: 15 to 20 in. (381 to 508 mm)
Nozzle Location: 6.5 in. (165 mm) from edge of appliance that Nozzle Location: 6.5 in. (165 mm) from edge of appliance that
impedance plate is angled toward impedance plate is angled toward
First nozzle positioned 5 in. (127 mm) to left See Figure 4-86
of opening centerline Nozzle Aiming Point: Aimed at center of opening
Second nozzle positioned 5 in. (127 mm) to (1)-290 NOZZLE
right of opening centerline
See Figure 4-85 _f_
Nozzle Aiming Point: Aimed at center of opening FROM EDGE OF--0-
I \.j 15 INTO 20 IN. (381 mm to 508 mm)
NOZZLE HEIGHT
(2) -1 N NOZZLE IMPEDANCE
APPLIANCETHAT
PLATE IS ANGLED
-F
18 IN. (457 mm)
6 1/2 IN. (165 mm) NOZZLE HEIGHT
FROM EDGE OF--*-
APPLIANCE THAT I
IMPEDANCE I
PLATE IS ANGLE D I
TOWARD PRODUCT
PRODUCT I INPUT I OUTPUT I
BACK I I FRONT
SIDE VIEW 008365
254 mm) 10 IN. (254 mi) CENTERED 6 1/2 IN. (165 mm) FROM ON OPENING EDGE OF APPLIANCE
THAT IMPEDANCE PLATE - PERFORATED ANGLED
NE 00 0 GRILL (SEE SIDE VIEW) T 00 0b O0
1 0 1 l 0 PRODUCT
E
OUTPUT 0 I xl i I 0 —CENTER
DUCT
000 000
0 0 0 000
PRODUCT
INPUT
008366
TOP VIEW
FIGURE 4-85
TOWARD
.- PRODUCT
PRODUCT INPUT
OUTPUT
BACK ________________________ FRONT
SIDE VIEW 008365
l..— INPUT
PRODUCT
008366
TOP VIEW
FIGURE 4-86
61/2 IN. (165 mm) FROM
EDGE OF APPLIANCE
THAT IMPEDANCE PLATE
IS ANGLED TOWARD
(SEE SIDE VIEW)
PRODUCT
OUTPUT
EXHAUST OPENING
9 IN. (229 mm) x 26.75 IN. (679 mm)
-r 000 000
- 000ö000
0 _____
0
0 _ 0
- 0000000
0000000
PERFORATED
GRILL
CENTER
DUCT
SECTION 4— SYSTEM DESIGN
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_\
i\
I 8 IN. (203 mm) TO I 15 IN. (381 mm)
FROM EDGE OF--1- NOZZLE HEIGHT
APPLIANCE THAT
P IMPEDANCE
PLATERS ANGLED
TOWARD PRODUCT
PRODUCT I
INPUT
OUTPUT
R- 102 Restaurant Fire Suppression Manual
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 1 N 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.
I
BACK I I FRONT (2(1 N NOZZLES
SIDE VIEW 008365 0 El
(362 mm ± 25 mm)
15 IN. 171/21N.
I1381 mm) (444 mm) i II4 P[ 61/2 IN. (165 mm) FROM I I EDGE OF APPLIANCE
THAT IMPEDANCE PLATE
IS ANGLED TOWARD 0
PER FOR A ED
0 GRILL (SEE SIDE VIEW) 0 010 0 00
I l( I Q PRODUCT 0
I OUTPUT olx lo —CENTER
DUCT
0000000
0000000
12 IN. TO13IN. ..._f------- 1.0
(305 mm to 330 mm)
- ------d
--
000250
PRODUCT LOCATE NOZZLES 2 13/16 IN. (71 mm) ON
008368
INPUT EACH SIDE OF BROILER CENTER LINE
TOP VIEW
FIGURE 4-87
14.25± 1 IN.
(362 mm ± 25 mm) +
0004
1.14
FIGURE 4-88
H61/2 IN.
(165 mm)
R- 102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-45
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
I 1/2 IN. ,,L.....I 61/21N.
65 mm) (165 mm)
SIDE VIEW
2W NOZZLE 2W NOZZLE
31N. 3IN. I (76 MM) . (76 mm) 20 IN. 20 IN (508 mm) I (508 mm)
CENTERLINE OF CENTERLINE OF LARGE OPENING LARGE OPENING
FRONT VIEW FRONT VIEW
FIGURE 4-89a FIGURE 4-89b
006486 007034
Nieco Broiler - Model 9015 (With or Without Catalytic
Converter)
Nozzle Quantity/Type: Two 2W nozzles
Nozzle Height: 20 in. (508 mm) above top of appliance. See
Figure 4-90.
Nozzle Location for Large Chamber: 6 1/2 in. (165 mm)
back from front edge of appliance. See Figure 4-90.
Nozzle Location for Small Chamber: Nozzle to be located
6 1/2 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.
or
(2) 2W NOZZLES
121N.
(305 mm)
$
--7
20 IN.
(508 mm)
CENTERLINE OF
LARGE OPENING
FRONT VIEW
FIGURE 4-90
007010
SIDE VIEWS
611
(16I
TYF
SID M)
SECTION 4— SYSTEM DESIGN
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
Converter)
Nozzle Quantity/Type: Two 2W nozzles
Nozzle Height: 20 1/2 in. (520 mm) above top of appliance.
See Figure 4-91.
Nozzle Location: 6 1/2 in. (165 mm) back from front edge of
appliance. See Figure 4-91.
Nozzle Aiming Point: Aimed at center of each openir. See
Figure 4-91.
FA
(2) 2W NOZZLES
18-20 1/2 IN.
(437-520 mm)
CENTERLINE CENTERLINE
OF OPENING OF OPENING
FRONT VIEW
FIGURE 4-91
004355
R- 102 Restaurant Fire Suppression Manual
Nieco Broiler - Model MPB94 and MPB84 - High Proximity
(With or Without Catalytic Converters)
Nozzle Quantity/Type: One 2W nozzle
Nozzle Height: 20 in. (508 mm) above top of converter. See
Figure 4-92.
Nozzle Location: Centered 6 1/2 in. (165 mm) back from any
edge of the appliance. See Figure 4-92.
Nozzle Aiming Point: Aimed at center of opening. See Figure
4-92.
TOP VIEW 6 1/2 IN. (165 mm) TYP.
L
$
007322
007323
FIGURE 4-92
008487
R- 102 Restaurant Fire Suppression Manual
SPECIFIC APPLICATION BY MODEL (Continued)
Nieco Broiler - Model MPB94 - Low Proximity (With or
Without Catalytic Converter)
Nozzle Quantity/Type: Two 245 nozzles
Nozzle Height: 8 in. to 15 in. (203 mm to 381 mm) measured
from top of converter
Nozzle Location: 6.5 in. (165 mm) from front or back edge of
hazard.
First nozzle positioned 7.5 in. (190 mm) to
the right from center of hazard.
Second nozzle positioned 7.5 in. (190 mm) to
the left from center of hazard.
See Figure 4-93.
Nozzle Aiming Point: Aimed at opening on respective center
lines
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-47
Nieco Broiler - Model MPB84 - Low Proximity (With
Catalytic Converter)
Nozzle Quantity/Type: Two 245 nozzles
Nozzle Height: 8 in. to 15 in. (203 mm to 381 mm) measured
from top of converter
Nozzle Location: 6.5 in. (165 mm) from front or back edge of
hazard.
First nozzle positioned 7.5 in. (190 mm) to
the right from center of hazard.
Second nozzle positioned 7.5 in. (190 mm)to
the left from center of hazard.
See Figure 4-94.
Nozzle Aiming Point: Aimed at opening on respective center
lines
AIM POINT
245 NOZZLE
-
245 NOZZLE
AIM POINT
BACK FRONT
-r
7 U IN. (190mm)
4 _c_ 7 U IN. (190 mm)
61)2 IN. (165 mm)'
008097
CL
TOP VIEW
245 NOZZLE
61/2 IN. (165 mm) l
SIDE VIEW 008098
BACK FRONT
-T-
7 1/2 IN. (191 mm)
-4- —c_ 7 1J IN. (191 mm)
(1 65 mm)---
008097
TOP VIEW
245 NOZZLE
61/2 IN. 065 mm) l
SIDE VIEW 008098
AIM POINT
245 NOZZLE
-.. I'
245 NOZZLE
AIM POINT
FIGURE 4-93 FIGURE 4-94
-4 -
5 IN. (127 mm)
5 IN. (127 mm) L 61/2 IN. (165 mm) FROM FRONT OR
BACK EDGE
BACK
71/2 IN. 0 mm
71/2 IN. (1(1990 mm' L
612 IN. (165 mm)
FRDM FRONT OR -ø
BACK EDGE
BACK FRONT
008370
FRONT
008370
ro 0 0 I 0d3 °d'
0000
0 AIM POINT
000
10 0&0 0000
J)
000
o'o'
2000
--- -0
0
TQ-O-OQO
00
OOO]POINT
r ~ I 00
r0,5_0
o o°jP
000 PJM
04,
._P6000 [DINT
0000
0000
0001
[00
~Wdl&dw
or
3000
00
-92Z]
o k-AIM
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 Quantity/Type: Two 1 N 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) - 1 N NOZZLE
WITH
(2) - 245 NOZZLE
WITH OR WITHOUT WITH OR WITHOUT
'CHIMNEY CHIMNEY
61/2 IN. (165 mm) I"\ 18 IN. (457 nm)TO 61/2 IN. (165 mm) 8 IN. (203 mm)TO
FROM FRONT - l..i- 20 IN. (506 mm) FROM FRONT - ...-. 15 IN. (381 mm)
OR BACK EDGE .........J._ ............ - NOZZLE I-EIGHT OR BACK EDGE r—# —r-. ..........., NOZZLE HEIGHT
PRODUCT
OUTPUT.
PRODUCT PRODUCT PRODUCT
INPUT OUTPUT
BACK FRONT
SIDE VIEW 008369
(2)-245 NOZZLE I
BACK
(2) - 1 N NOZZLE
I FRONT
SIDE VIEW 008369
c.
TOP VIEW TOP VIEW
FIGURE 4-95 FIGURE 4-96
R-102 Restaurant Fire Suppression Manual SECTION 4—SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-49
SPECIFIC APPLICATION BY MODEL (Continued)
Nieco Broiler - Model JF94E Electric Broiler - High Nieco Broiler - Model JF94E Electric Broiler - Low
Proximity (With Catalyst) Proximity (With Catalyst)
Nozzle Quantity/Type: Two 230 nozzles Nozzle Quantity/Type: Two 245 nozzles
Nozzle Height: 20 in. (508 mm) Nozzle Height: 8 in. (203 mm) to 15 in. (381 mm)
Nozzle Location: 6 1/2 in. (165 mm) from front or back edge of Nozzle Location: 6 1/2 in. (165 mm) from front or back edge of
hazard hazard
Nozzles positioned 15 in. (381 mm) apart Nozzles positioned 15 in. (381 mm) apart
See Figure 4-97 See Figure 4-98
Nozzle Aiming Point: Center of catalyst Nozzle Aiming Point: Center of catalyst
(2) -230 NOZZLE (2) -245 NOZZLE
61/2 IN. (165 mm) 20 IN. (508 mm)
NOZZLE HEIGHT 6 1/2 IN. (165 mm)
8 IN. (203 mm) - \ 15 IN. (381 mm) FROM EDGE
' I -
FROM EDGE I ______________ NOZZLE HEIGHT
-
PRODUCT
OUTPUT PRODUCT
INPUT
PRODUCT OUTPUT PRODUCT
INPUT
BACK FRONT
008434
BACK FRONT
008430
SIDE VIEW SIDE VIEW
(2) - 230 NOZZLE (2) - 245 NOZZLE
BACK _________________ AIM CENTER FRONT AIM CENTER
BACK
_j_
FRONT
C 81N.
(203 mm) MMC
- 03mm)
15
(381
IN.
mm) (3 n) —P-I - (381 151N. mm) 381 151N. mm L _ 81N.
61/2 IN. (165 mm),
I 61/2 IN. (165 mm)
(203 mm)
FROM EDGE AIM CENTER AIM CENTER
008429 008431
TOP VIEW
FIGURE 4-97 TOP VIEW
FIGURE 4-98
OF CATALYST NOZZLE HEIGHT
1 I 6.5 IN. (165 mm)
FROM EDGE
OF APPLIANCE mi
I
FIGURE 4-99b
009482
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 nm)
forward of catalyst front edge
See Figure 4-99a
Nozzle Aiming Point: Center of catalyst
ALLOWABLE NOZZLE
LOCATION IN GRID \ / CENTER JNE
CATALYST/EXHAUST -
OPENING \
' j11111111AP. ATCENTER
20 N.
\ i A I (127 mm)
25 IN. ______ _ 4 51N. 35mm) (-M MM,
BACK FRONT
008910
AIM PC00JT CENTER LINE
/CENTE~ LINE
BAC
W
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 6 IN. OVER CATALYST AIMED 6 IN.
(152 mm) r \. 1 (152 mm)
FROM SIDE OF FROM SIDE OF
CATALYST I - I) CATALYST
EXHAUST OPENING:
23.0 IN. :584 mm) WIDE x
14.21'J. :360 mm) LONG
-. BROILER CHAMBER:
28.5 1'4. :724 mm) WIDE x qP - -
20.O IN. :503 mm) LONG
.ABLE NOZZLE LOCATION LINE
FIGURE 4-99a
RONT
R- 102 Restaurant Fire Suppression Manual
SPECIFIC APPLICATION BY MODEL (Continued)
Nieco Jet Flow Automatic Chain Broilers - Models JF64G,
JF84G, JF94G - Low Proximity, Nozzles Rear-Mounted
Facing Forward (With or Without Catalyst)
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 back edge of hazard
Nozzles positioned 15 in. (381 mm) apart
See Figure 4-99c
Nozzle Aiming Point: 4 in. (102 mm) from back edge of cata-
lyst; 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) (152 mm)
FROM SIDE OF FROM SIDE OF
CATALYST CATALYST
1Iq vo
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-50.1
Nieco Jet Flow Automatic Chain Broilers - Models JF64G,
JF84G, JF94G - Low Proximity, Nozzles Front-Mounted
Facing Rearward (With or Without Catalyst)
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 front edge of hazard
Nozzles positioned 15 in. (381 mm) apart
See Figure 4-99d
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 6 IN. OVER CATALYST AIMED 6 IN.
FROM SIDE OF [
(152 mm)
FROM SIDE OF
(152 mm)
CATALYST CATALYST
AIMED 4 IN. (102 mm)
FROM BACK
OF CATALYST
BIN. TO 15 IN
(203 mm to 381 mm)
NOZZLE HEIGHT
6.5 IN. (165 mm)
FROM EDGE
OF APPLIANCE
AIMED TO CENTER
I 6.5 IN. (165 mm) OF CATALYST I. .1 FROM FRONT I N-. 8IN.TO15IN
EDGE OF I I (203mm to 381 mm)
APPLIANCE 1 1 NOZZLE HEIGHT
IES
[]
FIGURE 4-99c I FIGURE 4-99d
009483 009484
SECTION 4— SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual
UL EX3470 ULC EX34C
PAGE 4-50.2 REV. 11 204-SEP-01
PAGE INTENTIONALLY FT BLANK
R- 102 Restaurant Fire Suppression Manual
SPECIFIC APPLICATION BY MODEL (Continued)
Bakers Pride Broiler - Models CH6, CH8, CHI 0, XX6, XX8,
XXIO (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).
3N NOZZLES
CENTER LINE OF RESECTIVE COOKING AREA
+1-1 IN. (25 mm) __..j NOZZLE HEIGHT
IN ANY DIRECTION 251N.-40IN.
(635 mm- 1016 mm)
008494
112 OF 1/2 OF
AREA AREA 1 IN. (25 mm)
j4- COOKING - COOKING -0 I
MAXIMUM I 1 IN. (25 mm) h AMAXIMUM
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-51
Magikitch'n Gas Radiant Char-Broiler with Smoker Box
- Models FM-RMB-660, FM-RMB-648, FM-RMB-636 (With
Wood Smoker Box and Chip Holders)
Nozzle Quantity/Type: Three 3N nozzles
Nozzle Height: 25 in. (635 mm) to 40 in. (1016 mm) above the
broiler surface
Nozzle 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
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).
9 IN.
(229 mm)
\
9 IN.
(229 mm)
CENTER OF
BROILERr
3N
3N L
' 3N
25 TO 40 IN.
(635101016mm)
CENTERED
CENTER OF
BROILER
FRONT
COOKING
AREA
FIGURE 4-101
CENTER OF
RESPECTIVE
COOKING AREA
008495
FIGURE 4-100
N
N.
32 mm)
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 1W NOZZLES
0034180
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
1W 1W
NOZZLE NOZZLE
+ +
14 IN. 14 IN.
(355 mm) 41N. (355 mm)
34188
FIGURE 4-102
R-102 Restaurant Fire Suppression Manual
Marshall Air Electric Broiler -Model FRI4B AutoBroil
Nozzle QuantitylType:One 260 Nozzle
Nozzle Height: 15-20 in. (381 —508 mn) 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.
34.62 (881 T
FIGURE 4-103
008737
Grease Grabber-801M Two Stage Filtration System
The Grease Grabber-80 Two Stage Filtration System corsists 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 ii:) 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 seccndary filter. See Figure 4-104.
NOTE: TWO NOZZLES MUST BE UTILIZED FOR V-BANK FILTER
ARRANGEMENT.
FIGURE ,4-104
000528
SIDE VIEW
I 24.25 24.25 IN.
(615 mm) 14.50 IN.
(5.5
4 IN. )9 mm
45 IN.
(12 9m)
R-102 Restaurant Fire Suppression Manual
OVERLAPPING NOZZLE COVERAGE
Overlapping Coverage - Option I
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).
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.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-53
For appliance hazard surfaces with listed protection exceed-
ing the standard hazard zone of 28 in. (711 mm) in depth, the
hazard surface(s) must be aligned with the back edge of the
hazard zone, with the front edge overhanging the front edge
of the zone. See Appliance Chart, Table 4-1.
For appliance hazard surfaces that exceed the listed protec-
tion sizes, multiple zones must be utilized. Align entire hazard
surface area within the multiple zones.
All hood, duct, individual appliance, piping, and flow limitations
are 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
Fryer 34 in. (863 mm) Deep x 5.8 ft2 (0.5 m2)
Griddle 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
Wok, Minimum 11 in. (279 mm) Diameter x 3 in.
(76 mm) Deep
Braising Pan/Tilt 34 in. (863 mm) Deep x Unlimited
Skillet* Length
Lava 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)
Mesquite Wood 32 in. (812 mm) Deep x Unlimited Length
Broiler (12 in. (304 mm) Maximum Fuel Depth)
Gas Radiant 36 in. (914 mm) Deep x Unlimited
Char-Broiler
* See Figure 4-105 for nozzle
Length
Electric Char-Broiler 34 in. (863 mm) Deep x 20 in. (508 mm)
location
I !
6 IN. (152 mm) I COVER MUST NOT 11 I / ,
INTERFERE WITH
EDGE OF
DISCHARGE
PATTERN 40-45 IN. 1 (1016-1143 mm)
I! I / I
I ZONE
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.
OVERLAPPING NOZZLE(S)
45 CANNOT BE POSITIONED
44 IN THIS SHADED AREA
43 TT7~
4 44][1114
65432 11
CENTER LINE OF
HAZARD ZONE
BACK
SHELF
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.
245 NOZZLE - NOZZLE MUST BE AIMED STRAIGHT
DOWN OR BACK AT CENTERLINE OF
HAZARD ZONE
45 IN. 6 IN. 1143 m) (152 mm)
40 IN.
(1016 mm)
BACK OF ZONE
OF ZONE
FRONT
CENTERLINE OF
28 _______ HAZARD ZONE
(711 mm)
ZONE
FIGURE 4-107
006915
11 IN. (279 mm)
MAXIMUM
4 201N.
(508 mm)
MINIMUM
28 IN. (7 11 mm)
FIGURE 4-106
00694
6 IN.
(152 mm)
MAXIMUM
FROM
EDGE OF
COOKING
HAZARD
6IN.
(152 mm)
MAXIMUM
FROM
EDGE OF
COOKING
HAZARD
R- 102 Restaurant Fire Suppression Manual
OVERLAPPING NOZZLE COVERAGE (Continued)
Overlapping Appliance Nozzle and Hazard Zone Locations
- Group Protection
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.
12 IN. (304 mm) MAXIMUM
SPACING(S) BETWEEN
OVERLAPPING NOZZLES
FULL HOOD CONTINUOUS APPLIANCE PROTECTION
FIGURE 4-108
001710
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-55
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.
121N. 12 IN 12 IN 12 IN I 6 IN. (304 mm) 1(304 mm) 1(304 mm)l(304 mm) (152 mm) -0-
MAX.
.4 0 .4 0
4 MAX. 4 MAX. 44MAX.04MAX.04 b 6 IN.
(152 mm)
MAX.
L OUTSIDE
I EDGE OF
I I COOKING
I I I I • HAZARD
HAZARD AREA 1 OBSTRUCTION FIGURE 4-110
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 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.
12 IN. (304 mm) 6 IN. (152 mm)
MAXIMUM MAXIMUM
/
6 IN -0- .4 0.4 I... l 14- 6 IN
(152 mm) 12 IN, 152 mm)
MAXIMUM (304 mm) MAXIMUM FROM MAXIMUM FROM EDGE OF . - EDGE OF COOKING COOKING HAZARD
7THAZMD
E
/7
OF HAZARD
NG
GROUP APPLIANCE PROTECTION
FIGURE 4-109
001720
EDGE OF COOKING
HAZARD
61N.
(152 mm)_.4
V 12IN. V
1(304 mm)l I 12 IN. 12 IN. 7
mm)I(304 mm)I l I(304
6 IN. MAX. I I4MAX. 0lf I_. MAX.• I I '-MAX.- I (152 mm)
MAX.
EDGE 6 IN. (152 mm)0- I 6 IN. (152 mm) EDGE OF MAXIMUM I MAXIMUM I OF COOKING COOKING HAZARD I
1 LA 1 HAZARD
____
DEDICATED NOZZLE
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 b at the
same elevation. Adjust height for each group only by varying
lengths of nozzle drops.
6 IN. (152 mm)
- 4 6 IN. (152 mm)
MAXIMUM MAXIMUM I
____I
4 i 4
$ I NOZZLES
I
I
I NOZZLES 4
I 401N. 45 IN. (1016 mm) I 1
(1143 mm) 40 IN. I (1016 mm) 45 IN. I 1143 mm)
I GROUPK PI GROUP -B---.l
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 rn) centers,
starting with detectors located in (under) the duct open ng(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.
General Design Limitations
If overlapping appliance protection is mixed with dedi-
cated appliance protection on the same pipe system, THE
OVERLAPPING APPLIANCE PROTECTION PIPING
REQUIREMENTS MUST BE FOLLOWED.
Overlapping protection requires the use of 3.0 gal (11.4 L)
tank(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.
In installations using both overlapping protection and conven-
tional 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
total 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
Regulated Actuator Assembly with another expellant gas
cartridge will be required.
The 245 nozzle must be used for "end of zone" protection.
The 260 nozzle must be used for zone protection.
Maximum depth of zone is 28 in. (711 mm).
Refer to overlapping system piping requirements listed in
Table 4-2.
Nozzle must be located 0 in. to 12 in. (0 mm to 304 mm)
forward of zone centerline, aimed back at the zone centerline.
Nozzles must be spaced a maximum of 11.5 in. (292 mm)
from each end of hazard and then a maximum of 25.5 in. (647
mm) on center for the remaining overlapping nozzles until the
complete hazard is covered.
For appliance hazard surfaces with listed protection exceed-
ing the standard hazard zone of 28 in. (711 mm) in depth, the
hazard surface(s) must be aligned with the back edge of the
hazard zone, with the front edge overhanging the front edge
of the zone. See Appliance Chart, Table 4-1.
For appliance hazard surfaces that exceed the listed protec-
tion sizes, multiple zones must be utilized. Align entire hazard
surface area within the multiple zones.
All hood, duct, and individual appliance protection are as spec-
ified in the R-102 Design, Installation, Recharge and Mainten-
ance 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.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-58 REV. 11 2014-SEP-01
OVERLAPPING NOZZLE COVERAGE (Continued)
TABLE I
Overlapping Nozzle Coverage (Zone Protection)
Appliance Type Maximum Cooking Hazard
Fryer 34 in. (863 mm) Deep x 5.8 ft2 (0.5 m2'p
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*
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
Broiler (6 in. (152 mm) Maximum Fuel Depth)
Gas Radiant 36 in. (914 mm) Deep x Unlimited Lengthi
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 centar 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.
Ill f
COVER MUST NOT I (0-304 mm) I
E:FE/
d I EDGE OF
DISCHARGE I I
PATTERN I / I I 1 40-45 IN.
1 (1016-1143 mm)
I' I
ZONE I
ZONE CENTER LINE
FIGURE 4-113
006927
R- 102 Restaurant Fire Suppression Manual
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
I IN THIS SHADED AREA
4 I
432 I
41
40
12108
CENTER LINE OF
HAZARD ZONE
BACK
SHELF
I 11 IN. (279 mm)
l 181N.
I (458 mm)
MINIMUM
[,- 28 IN. (711 mm)
FIGURE 4-114
006914
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 45 IN.
12 IN. (1143 mm)
(304 mm)
40 IN.
(1 016 mm)
FRONT BACK OF ZONE
OF ZONE I
CENTERLINE OF
281N HAZARD ZONE
(711 mm)
ZONE
FIGURE 4-115
007537
TABLE 4-2
Overlapping System Piping Limitations
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
(11.4L) (22.9m) (3.0m)
6 Gallon 12 75 ft 25 loft Double
(22.7 L) (22.9 m) (3.0 m) Tank/
Manifolded LT-A-
101 3Q*
9 Gallon 18 75 ft 25 lOft Double
(34.1 L) (22.9 m) (3.0 m) Tank/
LT-A-
10130*
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.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-59
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
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). See Figures 4-116
and 4-117.
25.5 IN. (647 mm) MAXIMUM
SPACING(S) BETWEEN
I
OVERLAPPING NOZZLES
It I'. Jfk it
11.5 IN. —*4 I' I.d-._. / ' ' I— 11.5 IN. (292 mm) / (292 mm) MAXIMUM / ' MAXIMUM FROM ( 't
/ X I' FROM EDGE OF / /\ / EDGE OF COOKING / I ' / ' ' / COOKING HAZARD / \ / . \ / ' I HAZARD
FULL HOOD CONTINUOUS APPLIANCE PROTECTION
FIGURE 4-116
007538
25.5 IN. (647 mm) 11.5 IN. (292 mm)
MAXIMUM MAXIMUM
I 245 245 I 11.5 IN. - -4- —*j - .'*-. 11.51N.
(292 mm) 245 260 245 25.5 IN. (292 mm)
MAXIMUM (647 mm) MAXIMUM
FROM
EDGEOF
MAXIMUM FROM
EDGE OF
COOKING COOKING
HAZARD
7
EDGE OF
// r7
HAZARD
COOKING
HAZARD
GROUP APPLIANCE PROTECTION
Note: 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. 11 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. I 11.5 IN. (647 mm) 1(647 mm) 1(647 mm )I(647 mm)I _ (292 mm) ._.. __ - 11.5 IN. 4 MAX. + MAX. 4 MAX. 4MAX.4 MAX. (292 mm)
245 260 260 260 245 MAX.
.. OUTSIDE II II EDGE OF
II COOKING
F i HAZARD I i
I' HAZARD AREA "I 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 -
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
A
I END OF I 4' $ $ 4 I NOZZLES ZONE
I' 40 IN.
I NOZZLES
I 45 IN. (1016 mm)
I 45 IN.
(1143 mm) END OF 40 IN.
ZONE
I (1C16 mm) (1143 mm) 'I
P-I-I GROUPB—
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.
11.5 IN.
(292 mm)-
I Y 25.5 N.Y
((647 mm)
I
[__________ -
I V 25.5 IN .V 25.5 IN. I (647 mm(l(647 mm Id I MAX. 4MAX. I MAX I MAX.
EDGE
-H 11.5 IN. 11.5 IN. (292 mm)
OF
COOKING (292 mm) MAX
.
.
MAXIMUM
I HAZARD I
Note: Standard detector placement can also be utilized when
using overlapping protection. However, the overlapping detector
11.5 IN option cannot be used when utilizing standard R-102 protection.
(292 mm) P, Refer to Pages 4-71 - 4-73 for detector placement.
MAX.
EDGE
OF
COOKING
HAZARD
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
001766
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 Regulated Actuator
Tank(s) Cartridge
(1) 1.5 Gallon LT-20-R or 101-10
(1) 3.0 Gallon LT-30-R or 101-20
(1) 1.5 Gallon and LT-A-101-30 or 10130** or
3.0 Gallon double tank
3.0 Gallon LT-A-101-30 or 10130** or
double tank
(2) 3.0 Gallon (Manifold) LT-A-1 01-30 or Double
(3) 3.0 Gallon LT-A-1 01-30 or Double
* For exceptions to maximum flow numbers, see Distribution Piping Requirements for 1.5
gallon and 3.0 gallon systems in this Section.
** The 101-30 cartridge can not be used when two 3.0 gallon tanks are manifolded together.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-61
For higher total flow numbers (23 to 110), multiple cartridges
and regulated actuators are required as shown in the System
Selection Guide in "Appendix" Section
ACTUATION AND EXPELLANT GAS LINE REQUIREMENTS
This section contains the guidelines for installing the actuation
and expellant gas lines between the regulated release mech-
anism regulator, each regulated actuator regulator, and each
agent tank. These limitations should be considered when select-
ing the component mounting locations.
The actuation gas line is the length of pipe and/or hose that is
run from either the AUTOMAN Regulated Release Assembly or
the Remote Release Assembly that directs high pressure from
the cartridge in the release to actuate one or more additional
Regulated Actuator Assemblies. The actuation gas line can
consist of 1/4 in. Schedule 40 black iron, chrome-plated, stain-
less steel, or galvanized steel pipe and fittings, and/or factory
supplied stainless steel braided actuation hose.
The expellant gas line is the length of pipe that is run from the
regulator in either the AUTOMAN Regulated Release Assembly
or a Regulated Actuator Assembly that directs regulated pres-
sure to the agent storage tanks to pressurize the tank and
discharge the agent. The expellant gas line shall consist of 1/4
in. Schedule 40 black iron, chrome-plated, stainless steel, or
galvanized steel pipe and fittings.
Actuation Gas Line —6 to 8* Tanks Maximum
* 8 Tank maximum reflects the utilization 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 101
Double -
Double -
REGULATED ACTUATOR ASSEMBLY
EXPELLANT GAS LINES
NOT It
IN ACTUATION
GAS LINE LENGTH TOTALS
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 FITTINGS 9
AUTOMAN
REGULATED RELEASE
ASSEMBLY
FIGURE 4-121
000775
Jliu Ewa I
MAXIMUM OF 5 REMOTE RELEASE MECHANISMS AGENT TANK REGULATED (PART NO. 433485) 5 MAXIMUM ACTUATORS
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC 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
OR A LT-A-101-30 CARTRIDGE
MAXIMUM COMBINED LENGTH -30 FT (9
MAXIMUM COMBINED FITTINGS -9 '
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 450 elbows equal one 900 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
ASSEMBLY L]JJ GAS LINES NOT INCLUDED
AUTOMAN IN COMBINED TOTALS
REGULATED RELEASE ASSEMBLY FIGURE 4-122
00026.
SAFETY EXPELLANT 114 IN. ACTUATICF' LNE - RELIEF VALVE 1. GAS LINE 100 FT (30.4 m) MAXIM .M
!iII!IIiII!
REGULATED ACTUATOR
WITH TANK
20 ELBOWS
9 TEES MAXIMUM MAXIMUM
114 IN. STAINLESS STEEL HOSE OPTIONS
SAFETY ..... 42 IN. (1066 mm) 1/4 IN STAINLESS
RELIEF VALVE MAX. HOSE STEEL HOSE CHECK VALVE LENGTH (TYP.)
II I I II Pu
-,
MAXIMUM OF
._ 5 REMOTE
RELEASE
MECHANISMS
I I I I I I I II I I I i (PART NO. I 433485) OR
I I I I I ONE REGULATED
I I I RELEASE (FART
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. 000301
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
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-63
If two tanks are connected to the regulated release
assembly in a multiple-tank system arrangement, the total
combined length of the actuation and expellant gas lines
must not exceed 30 ft (9.1 m) when using a "double-tank"
nitrogen cartridge, an LT-A-101-30 nitrogen cartridge, or a
101-30 carbon dioxide cartridge. See Figure 4-122.
If three 3.0 gallon tanks are connected to the regulator in
either a regulated release or regulated actuator assembly,
only factory supplied expellant gas hose assemblies will
be utilized. Refer to Distribution Piping Requirements - 9.0
Gallon System, page 4-70 for additional design requirements.
DISTRIBUTION PIPING REQUIREMENTS
Once the nozzle placement and quantity of tanks has been
determined, it is then necessary to determine the piping config-
urations 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 nozzles 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.
EXPELLANT GAS LINE
MAXIMUM LENGTH -30 FT (9.1 m);
MAXIMUM NO. OF FITTINGS -9
AUTOMAN REGULATED
RELEASE ASSEMBLY
FIGURE 4-124
000776
General Piping Requirements
All R-102 system piping is straight line. Therefore, the need
for critical lengths and balancing is minimized.
Two 450 elbows count as one 900 elbow.
Each branch line 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.
I CENTER TO CENTER
REGULATED ACTUATOR
ASSEMBLY
FIGURE 4-125
000777
2. 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.
FIGURE 4-126
000776
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 Corning 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.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-64 REV. 11 2014-SEP-01
DISTRIBUTION PIPING REQUIREMENTS (Continued)
Supply and Branch Line Identification
The R-102 distribution piping network is bioken down into
four specific pipe runs: the Supply Line, the Euct Branch Line,
the Plenum Branch Line, and the Appliance Branch Line. See
Figure 4-127.
DUCT BRANCH
LINE
.R- 102 Restaurant Fire Suppression Manual
SUPPLY LINE
The Supply Line is defined as the length of pipe which runs from
the agent tank outlet to the last branch line (whether a duct,
appliance, or plenum branch line). This includes all supply line
fittings except for the tees or elbows leading to the branch lines.
See Figures 4-127 and 4-128.
APPLIANCE
BRANCH LINE
NOTE: THIS IS A CONCEPTUAL DRAWING ONLY.
THIS IS NOT AN ACTUAL INSTALLATION. FIGURE 4-127
NOTE: THESE ARE EXAMF
END OF
SUPPLY LINE
D CF
'PPLY LINE
$
(NOZZLES FOR
PLENUM
PROTECTION)
END OF
SUPPLY LINE
BRANCH LINE CANNOT
STMRTAHEAD OF
SUPPLY LINE TEE
(NOZZLES FOR
\ PLENUM
PROTECTION)
BRANCH LINE CANNOT
START AHEAD OF A
SUPPLY LINE TEE
FIGURE 4-128
000780
P-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)
10
II Li DUCT BRANCH LINE
(TEES INCLUDED)
C
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 from the supply line to the plenum 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 4-130.
-.4
-4
PLENUM BRANCH LINE _.
I (TEE INCLUDED) ..-
I - - PLENUM BRANCH LINE
(TEE INCLUDED)
Li
FIGURE 4-130
000782
APPLIANCE 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
000761
FIGURE 4-131
000783
START OF LAST
BRANCH LINE
START OF FIRST
BRANCH LINE
SUPPLY
LINE TEE TOTAL LENGTH
MUST NOT
EXCEED 8 FT
(2.4 m)
START OF LAST
BRANCH LINE
START OF FIRST
BRANCH LINE
FIGURE 4-132
0e0754
1W NOZZE
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 BOLD) COMBINED LENGTH MUST
NOT EXCEED 22 FT (6.7 m)
FIGURE 4-133
000785
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 f 4 f 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 nozzles are used and none of the razzes are used ro protect woks g-iddles, ranges, and salamanders.
Note: Only five flow numbers are allowed if a 1 N nozzle is used for wok, gnod e, range, or salamander protection.
Six flow numbers are allowed when only two 3N nozzles are used.
LINE MUST NOT
EXCEED 24 FT (7.3 m)
2W NOZZLE
3 BRANCH LINES
1 NOZZLE
:Ir_,~
1 NOZZLE
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:
[f..] 230 NOZZLE /
245 NOZZLE 1/2N NOZZLE
(BRANCH LINE IN BOLD)
COMBINED LENGTH MUST 000502
NOT EXCEED 36 FT (10.9 m)
FIGURE 4-134
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
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 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.
For certain McDonatd'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 four two-flow appliance nozzles. Contact the Applications Engineering Department for additional information.
2W
NOZZLES iN
2LE
ZZLE
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.
2 FLOW APPLIANCE NOZZLE
(BRANCH LINES IN SLD)
COMBINED LENGTH MUST NOT EXCEED 36 FT (10.9 m)
FIGURE 4-135
000267
6.0 GALLON SYSTEM
Duct FIenurr 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 rn) (0.6 rn) (0.6 rn)
Maximum 900 8 4 4 6
Elbows
Maximum Tees 2 2 2 4
Maximum Flow 22 4 2 4
Numbers
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.
3/8 IN. 3/8 IN.
USE HOSE/ SEE
SUPPLY SUPPLY /
GROMMET NOTE ---
PACKAGE NO 1 -1-
(PART NO. 3/8 IN BRANCH
418511) IN-LINE BURST DISC
ASSEMBLY - SEE NOTE
NO.4
- REMOVE
BURST DISC-
SEE NOTE NO 3
30 30
GALLON GALLON
TANK TANK
DOUBLE TANK
NITROGEN
A CARTRIDGE OR
N(LTA10130 CARTRIDGE-
REGULATED 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.
SECTION 4— SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-69
Distribution Piping Requirements - With Independent Pipe
Runs
Independent pipe runs can also be used with the regulated
release assembly and the tank/enclosure assembly or tank
mounting brackets. See Figure 4-137. When manifolding is not
used, each of the two 3 gallon tanks utilize the piping limitations
of a single tank system.
HOSE/
PACKAGE
(PART NO.
418511)
III
3.0 GALLON 11111 3.0 GALLON
TANK TANK
DOUBLE TANK U - NITROGEN
CARTRIDGE
OR LT-A-101-30
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 tank will require
1/4 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 regulator 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. Distribution 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
008126
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 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:
When four Dean Industries Gil 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.
For certain McDonalds applications, 11.5 flow numbers are allowed when using a combination of one 2W duct nozzle, one 1/2N electrostatic precipitator nozzle,
one iN plenum nozzle, and four two-flow appliance nozzles. Contact the Applications Engineering Department for additional information.