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5958 AVENIDA ENCINAS; ; FPC2017-0243; Permit
IU iiili104i (äty of Carlsbad Print Date: 10/24/2022 Permit No: FPC2017-0243 Job Address: 5958 AVENIDA ENCINAS, CARLSBAD, CA 92008-4405 Status: Closed - Finaled Permit Type: FIRE-Construction Commercial Work Class: Fixed Extinguishing Syste Parcel #: 2100905100 Track #: Applied: 08/21/2017 Valuation: $715,156.00 Lot #: Issued: 09/07/2017 Occupancy Group: Project #: Finaled Close Out: 03/15/2021 #of Dwelling Units: Plan #: Bedrooms: Construction Type: Final Inspection: Bathrooms: Orig. Plan Check#: INSPECTOR: Stowe, Daniel Plan Check #: Project Title: Description: DRAFT REPUBLIC - HOOD SUPPRESSION (2 SEPERATE SYSTEMS) Applicant: FPContractor: AZTEC FIRE AND SAFETY AZTEC FIRE AND SAFETY INC LUIS GONZALEZ 8108 COMMERCIAL SI, 8108 COMMERCIAL ST LA MESA, CA 91942-2926 LA MESA, CA 91942-2926 (619) 464-5625 (619) 832-5787 FEE AMOUNT FIRE Hood & Duct Extinguishing System Initial Sys $404.00 FIRE Hood & Duct Extinguishing System Initial Sys $404.00 Total Fees: $808.00 Total Payments To Date: $808.00 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 DESIGN, INSTALLATION, RECHARGE, AND MAINTENANCE MANUAL c- 0 -C) tqco One Stanton Street / Marinette, WI 54143-2542, USA / +1-715-735-7411 / www.ansul.com Fire Protection Products Copyright © 2014 Tyco Fire Products LP. / All rights reserved. / Part No. 418087-12 R- 102 Restaurant Fire Suppression Manual TOTAL SYSTEM There are tour types of R-102 Restaurant Fire Suppression Systems: Single-tank System Double-tank System Three-tank System (1 Cartridge) Multiple Tank System (Three Tanks or More - Multiple Cartridges) The type of system required for the particular installation will be determined through the guidelines covered in "System Design." Additional equipment which may be required to complete the system design is explained in the "System Components" sec- tion. Additional devices covered are: remote manual pull sta- tions, mechanical and electrical gas shut-off valves, electrical switches, and pressure switches. Single-Tank System The R-102 single-tank system is available with a stainless steel enclosure and consists of: AUTOMAN Regulated Release Assembly (Electrical or Mechanical) Nitrogen Cartridge and/or Carbon Dioxide Cartridge ANSULEX Low pH Liquid Fire Suppressant Discharge Nozzles Detection Components Additional Devices (As Required) The regulated release assembly contains the regulated release mechanism, agent tank, expellant gas hose for agent tank hook- up, and enclosure knockouts to facilitate installing detection sys- tem and additional equipment. Refer to "System Components" section for individual component descriptions. FIGURE 2-1 000133 SECTION 2 - SYSTEM DESCRIPTION UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 2-1 Double-Tank System The R-102 double-tank system is available with stainless steel enclosures and consists of: AUTOMAN Regulated Release Assembly (Electrical or Mechanical) Nitrogen Cartridge and/or Carbon Dioxide Cartridge ANSULEX Low pH Liquid Fire Suppressant Enclosure or Bracket Assembly Discharge Nozzles Detection Components Additional Devices (As Required) The regulated release assembly contains the regulated release mechanism, agent tank, expellant gas hose for agent tank hookup, and enclosure knockouts to facilitate installing expellant piping, detection system, and additional equipment. The enclosure or bracket assembly is mounted separately but within the guidelines of the regulated release assembly expellant gas piping requirements to ensure simultaneous actuation of the system. Refer to "System Components" section for individual component descriptions. FIGURE 2-2 008321 SECTION 2 -SYSTEM DESCRIPTION UL EX3470 ULC EX3470 PAGE 2-2 REV. 11 2014-SEP-01 TOTAL SYSTEM (Continued) Three-Tank System (1 Cartridge with Three 3.0 Gal Tanks ONLY) The R-102 three-tank system is available with stainless steel enclosures and consists of: AUTOMAN Regulated Release Assembly (Electrical or Mechanical) Double Tank Enclosure Assembly Nitrogen Cartridge ANSULEX Low pH Liquid Fire Suppressant Discharge Nozzles Detection Components Additional Devices (As Required) The regulated release assembly contains the regulated release mechanism, agent tank, expellant gas hose for agent tank hookup, and enclosure knockouts to facilitate installing expellant piping, detection system, and additional equipment. The double tank enclosure assembly is mounted separately but within the guidelines of the regulated release assembly expellant gas piping requirements to ensure simultaneous actuation of the system. Refer to "System Components" section for individual component descriptions. FIGURE 2-3 008322 R-102 Restaurant Fire Suppression Manual Multiple Tank System (Three Tanks or More - Multiple Cartridges) The R-102 multiple-tank system is available with stainless steel enclosures and consists of: AUTOMAN Regulated Release Assembly (Electrical or Mechanical) or AUTOMAN Remote Release Assembly(ies) Nitrogen Cartridge(s) and/or Carbon Dioxide Cartridge(s) Regulated Actuator Assembly(ies) ANSULEX Low pH Liquid Fire Suppressant Enclosure or Bracket Assembly(ies) Discharge Nozzles Detection Components Additional Devices (As Required) The regulated release assembly contains the regulated release mechanism, agent tank, expellant gas hose for agent tank hookup, and enclosure knockouts to facilitate installing actua- tion piping, expellant piping, detection system, and additional equipment. The remote release assembly(ies) is used in large systems or multi-hood systems to actuate regulated actuator assembly(ies) ONLY. The remote release assembly contains a release mecha- nism (unregulated), with enclosure knockouts to facilitate install- ing the actuation piping, expellant piping, detection system, and additional equipment. Each regulated actuator assembly is mounted separately but within the guidelines of the regulated release assembly actua- tion/expellant gas piping requirements to ensure simultaneous actuation of the system. The assembly contains the pneumatic actuator, regulator, agent tank, expellant gas hose for agent tank hookup, and enclosure plugs to facilitate installing expellant piping. Each enclosure or bracket assembly is mounted separately but within the guidelines of the regulated release assembly or reg- ulated actuator assembly expellant gas piping requirements to ensure simultaneous actuation of the system. Refer to "System Components" section for individual component descriptions. FIGURE 2-4 008323 R-102 Restaurant Fire Suppression Manual SYSTEM DESIGN The ANSUL R-1 02 Restaurant Fire Suppression System may be used on a number of different types of restaurant cooking appli- ances and hood and duct configurations. The design information listed in this section deals with the limitations and parameters of this pre-engineered system. Those individuals responsible for the design of the R-102 system must be trained and hold a current ANSUL certificate in an R-102 training program. The R-102 and the PIRANHA systems use compatible agents and components, therefore, they may be used together for cooking appliance, hood, and duct protection. The primary AUTOMAN Release can be either an R-102 or a PIRANHA AUTOMAN Release and can actuate up to two additional R-1 02 or PIRANHA Regulated Actuators. In systems utilizing a 101 remote release, any combination of the maximum number of regulated actuators can be used. Both systems must actuate simultaneously. Each system must be designed and installed per its appropri- ate manual. Adjacent appliances requiring protection must be protected with the same type of system, either R-102 or PIRANHA, unless the center-to-center spacing between the adjacent R-102 and PIRANHA nozzles is no less than 36 in. (914 mm). When appliances are protected with R-102 nozzles, the hood and connecting duct above those appliances cannot be protected with PIRANHA nozzles. Mixing systems in a common plenum is not allowed. One of the key elements for restaurant fire protection is a correct system design. This section is divided into 10 sub-sections: Nozzle Placement Requirements, Tank Quantity Requirements, Actuation and Expellant Gas Line Requirements, Distribution Piping Requirements, Detection System Requirements, Manual Pull Station Requirements, Mechanical Gas Valve Requirements, Electrical Gas Valve Requirements, Electrical Switch Requirements, and Pressure Switch Requirements. Each of these sections must be completed before attempting any installation. System design sketches should be made of all aspects of design for reference during installation. NOZZLE PLACEMENT REQUIREMENTS This section gives guidelines for nozzle type, positioning, and quantity for duct, plenum, and individual appliance protection. This section must be completed before determining tank quan- tity and piping requirements. SECTION 4 - SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-1 GENERAL INFORMATION 1. Nozzles must be located 2-8 in. (51-203 mm) into the center of the duct opening, discharging up. See Figure 4-1. 2 - 8 IN. (51 -203 mm) FIGURE 4-1 000173 In installations where a UL listed damper assembly is employed, the duct nozzle can be installed beyond the 8 in. (203 mm) maximum, to a point just beyond the damper assembly that will not interfere with the damper. Exceeding the maximum of 8 in. (203 mm) in this way will not void the UL listing of the system. Previously listed three flow number and five flow number duct protection detailed in earlier published manual (Part No. 418087-06) can also still be utilized. DUCT SIZES UP TO 50 IN. (1270 mm) PERIMETER! 16 IN. (406 mm) DIAMETER One 1W nozzle = one flow number 50 in. (1270 mm) perimeter maximum 16 in. (406 mm) diameter maximum DUCT SIZES UP TO 100 IN. (2540 mm) PERIMETER! 32 IN. (812 mm) DIAMETER One 2W nozzle = two flow numbers 100 in. (2540 mm) perimeter maximum 32 in. (812 mm) diameter maximum The chart below shows the maximum protection available from each duct nozzle. Duct Protection - Single Nozzle 3.0 Gallon 1.5 Gallon All duct protection is UL listed without limitation of maximum duct Description System System length (unlimited length). This includes all varieties of ductworks 2W Nozzle Maximum Maximum both horizontal and vertical including ducts that run at angles to 100 in. (2540 mm) 100 in. (2540 mm) the horizontal and ducts with directional bends. Perimeter Perimeter Note: Ducts from multiple hoods connected to a common 1W Nozzle Maximum Maximum ductwork must be protected in compliance with NFPA 96 and 50 in. (1270 mm) 50 in. (1270 mm) all local codes. Perimeter Perimeter The R-1 02 system uses different duct nozzles depending on the size of duct being protected. R-102 Restaurant Fire Suppression Manual Plenum Protection The R-102 system uses the 1W nozzle or the IN nozzle for plenum protection. The 1W nozzle is stamped with 1W and the 1 N nozzle is stamped with 1 N, indicating they are one-flow nozzles and must be counted as one flow number each. When protecting a plenum chamber, the entire chamber must be protected regardless of filter length. VERTICAL PROTECTION - GENERAL 1W NOZZLE - SINGLE AND "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. 20 IN. (508 mm) MAXIMUM 1 IN. (26 mm) MINIMUM SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-5 Option 2: The 1W nozzle must be placed perpendicular, 8-12 in. (203-304 mm) from the face of the filter and angled to the center of the filter. The nozzle tip must be within 2 in. (50 mm) from the perpendicular center line of the filter. See Figure 4-8. MM) 4 IN (101 204 mm) UM NOZZLE TIP MUST BE W THIS AREA FIGURE 4-8 000200 HORIZONTAL PROTECTION - OPTION 1 1 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. FIGURE 4-9 2-1 000201 (508 mm) IUM FIGURE 4-7 000199 FIGURE 4-12 000206 FIGURE 4-13 000207 FIGURE 4-14 000206 SECTION 4 - SYSTEM DESIGN 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 horizontally, positioned 1/3 the filter height down from the top of the filter. Nozzles can be located at 6 ft (1.8 m) spacings on longer plenums. The nozzle must be positioned 0-6 in. (0-152 mm) from the end of the hood to the tip of the nozzle. See Figure 4-10. R- 102 Restaurant Fire Suppression Manual For a plenum, either single or "V bank, with a linear extension P. longer than 10 ft (3.0 m), each bank may be protected using one 1 nozzle every 10 ft (3.0 m) or less depending on the overall length of the plenum. See Figure 4-12. The nozzles may point in the opposite directions as long as the entire plenum area is protected, and the 10 ft (3.0 m) limitation is not exceeded. See Figure 4-13. The nozzle positioning shown in Figure 4-14 is not an acceptable method of protection because the plenum area directly under the tee is not within the discharge pattern of either nozzle. 1W NOZZLE FIGURE 4-10 006524 TWO 1 N NOZZLES - "V BANK PROTECTION Two 1 nozzles will protect 10 linear feet (3.0 m) by 4 ft (1.2 m) wide of "V' bank plenum. The nozzles must be mounted in the m. plenum, 2 to 4 in. (50 to 101 mm) from the face of the filter, centered between the filter height dimension, and aimed down the length. The nozzle must be positioned 0-6 in. (0-381 mm) from the end of the hood to the tip of the nozzle. See Figure 4-11. 2 rT FIGURE 4-11 R- 102 Restaurant Fire Suppression Manual SECTION 4 - SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-7 Appliance Protection The following pages detail types of appliance protection. Each design requires several factors: correct nozzle choice, correct nozzle height above hazard, correct nozzle location and correct aiming point. Fryer - Single Nozzle Protection 1. Design requirements for fryers are broken down into two types. FRYERS WITHOUT DRIPBOARDS If the fryer does not include a dripboard, measure the internal depth (horizontal dimension from front to back) and length of the frypot. FRYERS WITH DRIPBOARDS If the fryer includes any dripboard areas, measure both the internal depth (horizontal dimension from front to back) and length of the frypot portion, and then measure the internal depth and length of the overall hazard area including any dripboard areas. 2. Using Table, Maximum Cooking Area Dimension - Single Nozzle Fryer Protection," determine which nozzle is needed to protect the fryer based on the maximum dimensions listed. If the fryer does not include a dripboard, use the maximum dimensions listed in the first column of the table to select the correct nozzle. If the fryer includes any dripboard areas, use both the maximum frypot dimensions in the first column of the table, and the maximum overall dimensions in the second column of the table to select the correct nozzle. None of the maximum dimensions in either column may be exceeded. 3. If either the maximum frypot or the overall sizes are exceeded, an additional nozzle(s) will be required. Refer to the multiple nozzle requirements. Example: A fryer with a dripboard. The inside of the frypot without the dripboard measures 18 in. in depth x 18 in. in length (457 mm x 457 mm) and the inside of the overall area includ- ing the dripboard measures 18 in. in depth x 24 in. in length (457 mm x 610 mm). From the Table "Maximum Cooking Area Dimension - Single Nozzle Fryer Protection," either the 3N or the 290 nozzle should be selected to protect the fryer, depend- ing on the maximum nozzle height above the fryer and the positioning requirements allowed. Refer to appropriate Figures. R- 102 Restaurant Fire Suppression Manual SECTION 4 - SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-9 Fryer - Single Nozzle Protection (Continued) Maximum Area Dimensions - Single Nozzle Fryer Protection (Continued) Max. Size Max. Size Overall Type of Nozzle Height Nozzle Frypot Only With Dripboard Nozzle Above Top of Fryer Location 14.5 in. x 16.5 in. 14.5 in. x 26.5 in. 290 16 in. to 21 in. See Figure 4-17 (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. See Figure 4-17 (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 See Figure 4-18 (495 mm x 482 mm) (495 mm x 644 mm) 18 in. x 18 in. 18 in. x 273/4 in. 3N 25 in. to 35 in. See Figure 4-19 (457 mm x 457 mm) (457 mm x 704 mm) (635 mm to 889 mm) - - -4.. . ir HH TOP OF FRYER I\ 1 I 16 H I 1 I FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD yo 000010 ~'~RIGI 000008 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 ± CENTERLINE 1 IN. (25 mm) FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF THE HAZARD AND AIMED AT THE MIDPOINT OF THE COOKING AREA. FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD NOTE: 3N NOZZLE TIP MUST BE LOCATED WITHIN THE PERIMETER OFTHE SURFACE FIGURE 4-17 AREA WITHIN THE FRONT HALF OF THE FRY POLAND AIMED AT THE CENTER. 002286 FIGURE 4-19 34 IN. (863 mm) MAXIMUM DIAGONAL DISTANCE BETWEEN NOZZLE AND CENTER OF HAZARD AREA MINIMUM VERTICAL —F 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 SECTION 4 - SYSTEM DESIGN R- 102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-14 REV. 11 2014-SEP-01 Range Protection 245 (2-Flow) Nozzle - High Proximity Application No Obstructions 40 in. to 50 in. (1016 mm to 1270 mm) above the cooking surface. This high proximity application uses the 245 nozzle. The nozzle is stamped with 245 indicating this is a two-flow nozzle and must be counted as two flow numbers. One 245 nozzle will protect a maximum cooking area of 672 in.2 (43354 mm2) with a maximum longest dimension of 28 in. (711 mm). When using this nozzle for range protection, the nozzle must be pointed vertically down and positioned as shown in Figures 4-29 and 4-30. 245 NOZZLE TIP LOCATION CENTER 0 COOKING SURFACE OR 11 3/8 IN. (288 mm) MAXIMUM FROM CENTERLINE OF NOZ TO CENTER OF ANY BURNER GRATE COOKING AREA 245 NOZZLE TIP LOCATION CENTERLINE OF COOKING SURFACE SiN. (1270 mm) MAXIMUM HEIGHT OF 245 NOZZLE TIP 40 IN. (1016 mm) MINIMUM HEIGHT OF 245 NOZZLE TIP 245 NOZZLE TIP LOCATION CENTER OF I COOKING SURFACE OR 113/8 IN. (288MM) MAXIMUM FROM CENTERLINE OF NOZZLE TO CENTER OF ANY BURNER GRATE )011 —+ COOKING C) AREA 000766 FIGURE 4-30 000236 0000 FIGURE 4-29 NOTICE Four burner grates shown in Figure 4-30. For single or double burner grates, locate nozzle at center of cooking surface or 11 3/8 in. (288 mm) maximum from nozzle centerline to center of any burner grate. 12 IN. (304 mm) MAXIMUM 14 IN. (355 mm) MAXIMUM FRONT TO REAR CENTERLINE SHELF OR OTHER SIMILARLY SIZED OBSTRUCTION CAN OVERHANG BURNER(S) BY MAXIMUM OF 11 IN. (279 mm) 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 1 F (1-Flow) Nozzle (With or Without Back Shelf/Obstruction) Single and multiple burner ranges can be protected using a 1 nozzle. The nozzle is stamped with 1 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 IF 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 MAXIMUM OF 11 IN. (279 mm) 18 IN. (457 mm) 30-40 IN. MINIMUM (762-1016mm) I 10 IN. (254 mm) FROM BACK OF BURNER GRATES FIGURE 4-38 000238a SECTION 4 - SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-20 REV. 11 2014-SEP-01 Griddle Protection 2120 (2-Flow) Nozzle - Low Proximity Application Option 2b - Nozzle Perimeter Located (Continued) 10 in. to 20 in. (254 mm to 508 mm) above the cooking surface. The low proximity application uses the 2120 nozzle. The nozzle is stamped with 2120 indicating this is a two-flow nozzle and must be counted as two flow numbers. One 2120 nozzle will protect a maximum cooking area of 1440 in.2 (92903 mm2) with a maximum dimension of 48 in. (1219 mm). When using this nozzle for griddle protection, the nozzle must be positioned along the perimeter to 2 in. (50 mm) inside perim- eter, and aimed at the center of the cooking surface. See Figure 4-47 and 4-48. NOZZLE LOCATION 0-2 IN. (0-51mm) Ii INSIDE PERIMETER I 20 IN. OF COOKING SURFACE I I (508 mm) / I MAXIMUM HEIGHT OF 1110 NOZZLE TIP IN. (254 mm) / / I MINIMUM HEIGHT OF 2120 /7 NOZZLE TIP 000243 EDGE OF COOKING SURFACE 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. OVERHEAD VIEW IN. (914 mm) 2W NOZZLE AIM POINT I 4 0-3 IN. (0-76 mm) TO REAR OF I COOKINGSURFACE CENTER I 0-lOIN. - (0 rwn( OM LINE WHEN 2W NOZZLE IS I bENTE254 RLI14EFR MAX POSITIONED AT OR TO THE REAR OF CENTER LINE 30 IN. (762 mm) MAX. 2W NOZZLE AIM POINT 0-10IN. 0-3 IN. (0-76 MM) FORWARD (0-254 mm( FROM OF COOKING SURFACE (ENTERLIWE MAX. CENTER LINE WHEN 2W NOZZLE IS POSITIONED AT -Li - OR FORWARD OF COOKING SURFACE CENTER LINE 008149 I FIGURE 4-47 000243 AIM POINT 9 IN. (228 mm) FROM EITHER SIDE OF COOKING AREA COOKING SURFACE FIGURE 4-49 r- CENTER OF -- ---j COOKING SURFACE COOKING AREA - ---- 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 4-48 000241 FRONT VIEW 0-3 IN. )76mm) NOTE: A 2W NOZZLE CAN PROTECT A 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 -508 mm). 20 IN. THE 2W NOZZLE CAN BE POSITIONED (508 mm) A MAXIMUM OF±1O IN. (254mm) Th TIN. MAX. FORWARD OR BEHIND COOKING SURFACE CENTER LINE AND A l ' MAXIMUM OF 3 IN. (76 mm) AWAY I FROM EITHER SIDE OF THE COOKING (25 SURFACE, AIMED IN 9 IN. )228 mm) TO M A POINT 0-3 IN. (0-76 mm). FORWARD ORTOTHE REAR OF THE COOKING SURFACE CENTER LINE. POINT 008150 FIGURE 4-50 = IN. 76 mm) R- 102 Restaurant Fire Suppression Manual SECTION 4 - SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-21 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. 15-201N. \• AIM (381 - 508 mm) \. POINT 1 20 IN P '> 0000 007924 FIGURE 4-51 PROTECTED AREA r - - - - - - /_ __ 20.5 IN. I (520 mm) 007026 L. --------1 AIM POINT I 201N. (508 mm) 26 IN. (660 mm) FIGURE 4-52 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 1 N 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-102 system can use two 1 nozzles for horizontal chain o. broiler protection. The nozzle is stamped iN, 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 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 1 N, indicating that this is a one-flow nozzle. The single 1 N nozzle must be located directly in line with either vertical edge of the broiler opening, 6 in. (152 mm) to 12 in. (304 mm) in front of the broiler, and 0 in. to 12 in. (304 mm) above the top of the broiler. The nozzle must be aimed at the center of the broiler opening. See Figure 4-57a. VERTICAL EDGE OF BROILER OPENING iN NOZZLE - (PART NO. 419335) NOZZLE 12 IN. - LOCATION ZONE 304 mm) 6 IN. (152 mm) 6 INt (152 mm) AT CENTER . AIM AT CENTER OF OF BROILER BROILER OPENING OPENING FIGURE 4-51a 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 iF 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. NOZZLE 1 NOZZLE - 6 IN. f'ffi'- LOCATION ZONE (PART NO L 8IN.(203mm) 419333) (152 mm) 41N. \\ 121N (101 mm) j (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. iN NO, AT CENTER OF GRATES FRONT VIEW Gas-Radiant/Electric Char-Broiler Protection FIGURE 4-58 000252 SIDE VIEW SECTION 4— SYSTEM DESIGN R- 102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-24 REV. 11 2014-SEP-01 Upright Broiler/Salamander Protection (Continued) UPRIGHT BROILER BROILER CHAMBER Electric Char-Broiler Protection (Optional) The R-1 02 system uses the 1 N nozzle for electric char-broiler protection. The nozzle is stamped with a 1 N, indicating that this is a one-flow nozzle and must be counted as one flow number. One 1 N nozzle will protect a hazard with a maximum length of 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. The R-102 system uses the 1 nozzle for gas-radiant/electric char-broiler protection. The nozzle is stamped with a iN, indicating that this is a one-flow nozzle and must be counted as one flow number. One 1 N nozzle will protect a hazard with a maximum length of 36 in. (914 mm) and a total cooking area which does not exceed 864 in.2 (55741 mm2). The nozzle tip must be located 15 in. to 40 in. (381 mm to 1016 mm) above the hazard surface. When using this nozzle for gas-radiant/electric char-broiler protection, the nozzle must be positioned anywhere along or within the perimeter of the maximum cooking area and shall be aimed at the center of the cooking surface. See Figure 4-59a. 40 ~IUM (1016 m IMAXI /11 15 IN. (381 mm) \\I//I MINIMUM 000257 50 IN. (1270 mm) I MAXIMUM 20 IN. (508 mm) \\I// MINIMUM I I 000257 FIGURE 4-59b FIGURE 4-59a 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: 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 000784 1W NOZZLE (BRANCH LINES IN BOLD) COMBINED LENGTH MUST NOT EXCEED 22 FT (6.7 m) FIGURE 4-133 000785 1.5 GALLON SYSTEM Supply Duct Plenum Appliance Requirements Line Branch Line Branch Line Branch Line Pipe Size 3/8 in. 3/8 in. 3/8 in. 3/8 in. Maximum Length 40 ft 6 ft 4 ft loft (12.1 m) (1.8 m) (1.2 m) (3.0 m) Maximum Tees 1 1 2 3 Maximum Flow Numbers 5* 2 2 3 Exceptions: Six flow numbers are allowed when a duct branch line is the last branch line on the piping network and no 1 N nozzles are used to protect woks or griddles. Six flow numbers are allowed when six 1 nozzles are used and none of the nozzles are used to protect woks, griddles, ranges, and salamanders. Note: Only five flow numbers are allowed if a iN nozzle is used for wok, griddle, range, or salamander protection. Six flow numbers are allowed when only two 3N nozzles are used. 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: 01 SUPPLY TEE ( 000266 COMBINED LENGTH OF BOTH LEGS OF SUPPLY LINE MUST NOT 3 BRANCH LINES EXCEED 24 FT (7.3 m) iN NOZZLE 2W NOZZLE - 1 NOZZLE [JI] 230 NOZZLE 2411 (BRANCH LINE IN BOLD) COMBINED LENGTH MUST NOT EXCEED 36 FT (10.9 m) . 3.0 GALLON SYSTEM Duct Plenum Appliance Requirements Supply Line Branch Line Branch Line Branch Line Pipe Size 3/8 in. 3/8 in. 3/8 in. 3/8 in. Maximum Length 40 ft 8 ft 4 ft 12 ft (12.1 m) (2.4 m) (1.2 m) (3.6 m) Maximum Rise 6 f 4 f 2 f 2 f (1.8 m) (1.2 m) (0.6 m) (0.6 m) Maximum 906 9 4 4 6 Elbows Maximum Tees 1 2 2 4 Maximum Flow 11* 4 2 4 Numbers Excaptions: 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 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. 1/2N NOZZLE FIGURE 4-134 2W NOZZLES iN ZLE ZLE SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 PAGE 4-68 REV. 11 2014-SEP-01 DISTRIBUTION PIPING REQUIREMENTS (Continued) Distribution Piping Requirements - 6.0 Gallon Manifolded System As an option to piping two 3.0 gallon tanks separately, two 3.0 gallon tanks can be manifolded together to share a common agent distribution line. Only 3.0 gallon tanks connected to the same regulator can be manifolded. The following requirements must be met when manifolding: All piping must be 3/8 in. Schedule 40. See Figure 4-136 for tank connections. The length of supply line piping between the start of the first branch line and the start of the last branch line must not exceed 24 ft (7.3 m). See Figure 4-135. When the supply line is split, the combined total of both legs of the supply line (from the start of the first branch line to the start of the last branch line) must not exceed 24 ft (7.3 m). The combined length of all branch lines must not exceed 36 ft (10.9 m). See Figure 4-135. A maximum of 22 flow numbers are allowed. The requirements of the following table must not be exceeded. R- 102 Restaurant Fire Suppression Manual LENGTH OF PIPING MUST NOT EXCEED 24 FT. (7.3 m) FROM START OF FIRST BRANCH LINE TO START OF LAST BRANCH LINE START OF LAST BRANCH LINE - 2 FLOW APPLIANCE NOZZLE (BRANCH LINES IN BOLD) COMBINED LENGTH MUST NOT EXCEED 36 FT (10.9 m) FIGURE 4-135 000261 6.0 GALLON SYSTEM Duct Plenum Appliance Requirements Supply Line Branch Line Branch Line Branch Line Pipe Size 3/8 in. 3/8 in. 3/8 in. 3/8 in. Maximum Length 32 ft 8 ft 4 ft 12 ft (9.7 m) (2.4 m) (1.2 m) (3.6 m) Maximum Rise 6 ft 4 ft 2 ft 2 ft (1.8m) (1.2m) (0.6m) (0.6m) Maximum 90° 8 4 4 6 Elbows Maximum Tees 2 2 2 4 Maximum Flow 22 4 2 4 Numbers R- 102 Restaurant Fire Suppression Manual 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. SUPPLY SUPPLY / USE HOSE/ SEE GROMMET NOTE -A- PACKAGE \ (PART NO. ------- 3/8 IN BRANCH 418511) -IN-LINE BURST DISC ASSEMBLY - SEE NOTE NO. 4 - REMOVE BURST DISC - SEE NOTE NO. 3 3.0 3.0 GALLON GALLON TANK TANK DOUBLE TANK NITROGEN CARTRIDGE OR (LT-A-101-30 CARTRIDGE - _ 3.0 GALLON REGULATED RELEASE 70-81-REGULATED 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/ 11 GROMMET I PACKAGE III (PART NO. Njl 418511) lll\ Amiii 3.0 GALLON 3.0 GALLON TANK TANK DOUBLE TANK 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 TurboChef Technologies Inc. HhC 2620 Ventless Submittal Information SpecSheet .......................................................................................................................................................................................1.1 ULVentlessLabel ...................................................................................................................................................................2.1 Notice of Completion and Authorization to Apply to UL Mark ....................................3.1 Certificateof Compliance.............................................................................................................................................4.1 EmissionsTest Results .....................................................................................................................................5.1 ULListing ...........................................................................................................................................................................................6.1 ULKNLZ Explained ................................................................................................................................................................7.1 TurboChef Ventless Products, Technology, and Test Method ......................................8.1 Emissionsby Product ........................................................................................................................................................9.1 EnergyUsage Estimate ....................................................................................................................................................10.1 SurfaceTemperatures .......................................................................................................................................................11.1 Letter from the County of Los Angeles Department of Public Health...............12.1 2012-2014 TurboChef Technologies, Inc. DOC-1 403 I Rev F /April 2014 Page 1.1 UI HIGH h CONVEYOR 2620TM 010 PERFORMANCE The High h Conveyor 2620 offers high- heat transfer rates for accelerated cooking, a small enough footprint to fit virtually any application, and does not require the energy consumption and higher HVAC needs of larger ovens. Project Item No. Quantity EXTERIOR CONSTRUCTION 430 stainless steel front, top, sides and back Cool to touch covers and panels INTERIOR CONSTRUCTION Stainless steel interior 26-inch cook chamber STANDARD FEATURES Small footprint with even more throughput than the HhC 2020 Independently-controlled top and bottom air impingement Variable-speed High h recirculating impingement airflow system Stackable design up to 3 high (requires stacking kits) Variable-speed blower motors Easy to clean mono-finger design Idle mode for energy conservation Built-in self diagnostics for monitoring oven components Left or right feed conveyor belt direction via software Includes plug and cord (6 ft. nominal) Includes two 6" conveyor extensions Warranty - one year parts and labor Smart voltage sensor technology (U.S. only) OPTIONAL FEATURES Split belt with individually-adjustable speed settings VENTILATION UL (KNLZ) listed for ventless operation. EPA 202 test (8 hr): - Product: Pepperoni Pizza Results: 2.4 mg/ml Internal catalytic filtration to limit smoke, grease, and odor emissions. (split 50/50 or 70/30) Dual catalytic converters for ventless operation.' CERTIFICATIONS U@ L c@us 0 lei rE I ANSI/NSF This product conforms to the ventilation recommendations set forth by NFPA96 using Blower Motor EPA202 test method. Impinged Air Ventless certification is for all food items except for foods classified as "fatty raw proteins." Such foods include Impingement Heater bone-in, skin-on chicken, raw hamburger meat, raw bacon, raw sausage, steaks, etc. If cooking these types of foods, consult local l-tVAC codes and authorities to ensure compliance with ventilation requirements. Oven is not Catalytic Converters (optional) certified for ventless operation if triple stacked Conveyor Motor Ultimate ventless allowance is dependent upon AHJ approval, as some jurisdictions may not recognize the UL certification or application. If you have questions regarding ventless certifications or local codes please email ventless.help@turbochef.com TurboChef reserves the right to make substitutions of components or change specifications without prior notice. DOC-1 392/Revision D/ May 2013 Page 1.2 11 lip 1~ 111111 I]lI11Ii[Sh'4 SINGLE UNITS Height 17.0" 432 mm Width 48.3" 1227 mm Depth 41.7" 1059 mm Weight 2601b. 118 kg Cook Chamber Baking Area 3.6 ft° 033 m2 Belt Length 48.3" 1227 mm Belt Width (single) 26" 660 mm Belt Width (50/50 Split) 12.5"! 12.5" 318 mm / 318 mm Belt Width (70/30 Split) 17"/8" 431 mm! 203 mm Adjustable Opening (Mm/Max) 1"/3" 25mm! 76mm Max Operating Temp 550°F 288°C Bake Time Range 30 seconds to 15 minutes Wall Clearance Top 10" 254 mm Sides 0" 0 m Back 0" ELECTRICAL SPECIFICATIONS - USA HCW-9500-1 (Single Belt) HCW-9500-6 (50/50 Split Belt) HCW-9500-1 1(70/30 Split Belt) 0 mm = = NEMA 15-50P Phase 3 Phase Voltage 208/240 VAC Frequency 50/60 Hz Current Draw 40 Amp Supply 4 Wire Breakers 50 Amp Il1[WiRE1 HCW-9500-2C (Single Belt) HCW-9500-7C (50 / 50 Split Belt) HCW-9500-12C (70/30 Split Belt) 1P7A o 0 0 UL 4 pin, 60 Amp Phase 3 Phase Voltage 208/240 VAC Frequency 50/60 Hz Current Draw 40/46 Amp Supply 4 Wire Breakers 50/60 Amp ELECTRICAL SPECIFICATIONS - EUROPE/ASIA (?]M HCW-9500-3D (Single Belt) HCW-9500-8D (50/50 Split Belt) 0 HCW-9500-13D(70!30 Split Belt) 0 0 0 Phase 3 Phase Voltage 220240VAC ltC4 Pin, 63Amp Frequency 50/60 Hz Current Draw 40 Amp Supply 4 Wire Breakers 50 Amp ELECTRICAL SPECIFICATIONS u:.ii FA&!AWd HCW-9500-4W (Single Belt) HCW-9500-9W (50 / SO Split Belt) HCW-9500-14W (70/30 Split Belt) Phase 3 Phase 0 Voltage 380-415 VAC IEC 5 Pin, 32 Amp Frequency 50/60 Hz Current Draw 20 Amp Supply 5 Wire Breakers 32 Amp IUli[i: Il[Wl[I] AUSTRALIA HCW-9500-5W (Single Belt) HCW-9500-1 OW (50/50 Split Belt) 0 HCW-9500-15W (70/30 Split Belt) 0 0 Phase 3 Phase 0 Voltage 380-415 VAC IEC SPin, 32 Amp Frequency 50/60 Hz Current Draw 20 Amp Supply S Wire Breakers 32 Amp SHIPPING iui U.S.: All ovens shipped within the U.S. are packaged in a double-wall corrugated box banded to a wooden skid. International: All International ovens shipped via Air or Less than Container Loads are packaged in wooden crates. Box size: 54" (1,372 mm) x 48" (1,219 mm) x 26" (660 mm) Crate size: 57' (1,449 mm) x 51" (1,295 mm)x 27" (686 mm) Item class: 85 NMFC #26770 HS code 8419.81 Approximate boxed weight: 345 lb. (156 kg) Approximate crated weight: 450 lb. (204 kg) Minimum entry clearance required for box: 26.5" (673 mm) Minimum entry clearance required for crate: 27.5" (699 mm) © 2012 TurboChef Technologies, Inc. Page 2.1 C®US 3RUB LISTED Commercial Conveyor Oven with Integral Systems for Limiting the Emissions of Grease Laden Air This Product Conforms to the Ventilation Recommendations Set Forth by NFPA96 Using EPA202 Test Method HCT-4181/ Rev B/ Nov O8 NOTICE OF COMPLETION UL AND AUTHORIZATION TO APPLY THE UL MARK 11/19/2012 Turbochef Technologies Inc Mr. DAVID ROBILLARD Suite 105 4240 International Pky Carrollton Tx 75007, Us Our Reference: File E151487, Vol. 1 Project Number 12NK11491 Your Reference: /David Robillard 8/28I12 / Project Scope: / E151487: ALT CONST OF 2020 OVEN IN Vi S1 -. /7 Dear Mr. DAVID ROBILLARD: Congratulations! UL'sihvestigation of-your product(s)-has-been completed under the above Reference Number and the product was determined to comply with the applicable requirements This letter temporarily supplements the UL Follow Up Services Procedure and serves as authorization Jo apply the UL Mark at authorized factories under UL's Follow-Up Service Program. To provide your manufacturer(s) with the intended authorization to use'the UL Mark, youmust send a copy of this rotice to each manufacturing location currently authorized under File E151487, Vol.' I / I Records in the Follow-Up Services Procedure covering the product are now being prepared and will be sent in the near future. 1Until then, this letter authorizes application of the UL Mark for-90 days from the date indicated above. Additional requirements related to your responsibilities as the Applicant can be found in the document 'Applicant responsibilities related to Early Authorizations" that can be found at the following web-site: htto://wwwul.com/EAResponsibilities Any information and documentation provided to you involving UL Mark services are provided on behalf of UL LLC (UL) or any authorized licensee of UL. / We are excited you are now able to apply the UL Mark to your products and appreciate your business. Feel free t contact me or any of our Customer. Service representaties if ydu have any questions. - I / / / Very truly your, Reviewed by: / Kenneth Shepherd William R. Carney 972-509-1283 847/664-1088 - -- / Staff Engireer "\ Chief Engineer Director I Kenneth.Shêpherd@ul.com\. William.R.Carney@ul.com SCLC3A5-195212 '-.. - This is an electronically generated letter. Signatures are not required for this document to be valid. Page 1 of 1 Page 4.1 CERTIFICATE OF COMPLIANCE Certificate Number 20121119-E151487 Report Reference E151487-20080725 Issue Date 2012-NOVEMBER-19 Issued to: TURBOCHEF TECHNOLOGIES INC SUITE 105 4240 INTERNATIONAL PKY CARROLLTON TX 75007 This is to certify that MICROWAVE COOKING APPLIANCES;COMMERCIAL representative samples of COOKING APPLIANCES WITH INTEGRAL SYSTEMS FOR LIMITING THE EMISSION OF GREASE-LADEN AIR Conveyor Ovens, Models HHC2020 and HCW2620 Have been investigated by UL in accordance with the Standard(s) indicated on this Certificate. Standard(s) for Safety: Standard for Commercial Electric Cooking Appliances, UL 197 Recirculating Systems, UL7I OB Standard for Commercial Cooking Appliances, CSA C22.2 No. 109-M1981 Additional Information: See the UL Online Certifications Directory at www.ul.com/database for additional information Only those products bearing the UL Listing Mark for the US and Canada should be considered as being covered by UL's Listing and Follow-Up Service meeting the appropriate requirements for US and Canada. The UL Listing Mark for the US and Canada generally includes: the UL in a circle symbol with "C" and "US" identifiers: coul the word "LISTED"; a control number (may be alphanumeric) assigned by UL; and the product category name (product identifier) as indicated in the appropriate UL Directory. Look for the UL Listing Mark on the product. 2I4447 William R. Carney, Director, North American Certification Programs UL LLC Any information and documentation involving UL Mark services are provided on behalf of UL LLC (UL) or any authorized licensee of UL. For questions, please contact a local UL Customer Service Representative at www.ut.comlconlactas Page 1 of 1 Page 5.1 Project No. 12NK11491 File E151487 Page Tested by: Date Printed Name Number of pages in this package (Fill in when using printed copy as record) Signature including additional pages ) TEST LOCATION: [X]UL or Affiliate []WTDP []CTDP []TPTDP []TCP []PPP []WMT []TMP []SMT Company Name UL/NBK Address CLIENT INFORMATION Company Name TurboChef Technologies Address 4240 International Pky Carrollton, TX 75007 Suite 105 AUDIT INFORMATION: Description of Tests Per UL 197 Edition/ 10TH Standard Revision June 24, 2011 No. CSA C22.2 No. Date M1981 109 R2009 UL 710B 2nd September 2, 2011 [X] Tests Conducted by + Ken Kingsbury/D.DeFord Printed Name Signature [] UL Staff supervising UL start in training Prjnteu name niyuatuL Reviewed and accepted by William G. Morler 461 qualified Project Handler - /flZirL.. Printed Name Signature TESTS TO BE CONDUCTED: Test Start Done+++ Test Name [] Comments/Parameters No. []Tests Conducted by ++ 1 2012/10/25 2012/10/29 POWER INPUT TEST (THREE PHASE) RATING (CSA 22.2 109- M1981) 2 2012/11/7 2012/11/14 EMISSION TEST (UL 710B) ++Shane N. Keller GENERAL TEST CONSIDERATIONS - ALL TESTS: Power Supply Connections Unless otherwise specified in the individual test methods, the appliance was connected to a 240 volt source of supply at 60 Hz. This supply connection was based on [X) The marked voltage rating The highest voltage of the applicable range of voltages ULS-00197-KNLZ-DataSheet-2001 Form Issued: 2012-09-10 Form Page 1 Form Revised: Copyright © 2012 UL LLC Only those products bearing the UL Mark should be considered as being covered by UL. Page 5.2 Project No. 12NK11491 File E151487 Page 2 Tested by: Date Printed Name Signature TEST EQUIPMENT INFORMATION Inst. ID No. Instrument Type Test Number +, Test Title or Conditioning Function /Range Last Cal. Date Next Cal. Date + - If Test Number is used, the Test Number must be identified on the data sheet pages or on the Data Sheet Package cover page. The following additional information is required when using client's or rented equipment, or when a UL ID Number for an instrument number is not used. The Inst. ID No. below corresponds to the Inst. ID No. above. Inst. ID No. Make/Model/Serial Number/Asset No. [X]UL test equipment information is recorded on Meter Use in UL's Laboratory Project Management (LPM) database. TEST SAMPLE IDENTIFICATION: The table below is provided to provide correlation of sample numbers to specific product related information. Refer to this table when a test identifies a test sample by !Sample No.! only. Sample Card Date [] Test Sample No. Received No.+ No. Manufacturer, Product Identification and Ratings 1489401 2012/10/19 ALL 1 TurboChef Technologies, Conveyor Oven, Model HWC2620, rated 240 V, 14400 W, 3ph. ULS-00197-KNLZ-DataSheet-2001 Form Issued: 2012-09-10 Form Page 2 Form Revised: Copyright © 2012 DL LLC Only those products bearing the DL Mark should be considered as being covered by DL. Page 5.3 Project No. 12NK11491 File E151487 Page 3 Tested by: Date Printed Name Signature POWER INPUT TEST (THREE PHASE RATED OVER 120V) : DL 197 Sec. 47 RATING (CSA 22.2 109-M1981): (6.2) METHOD [X] The supply voltage was adjusted to voltage and frequency as noted in "General Test Considerations", 240 V1 60 Hz. The supply voltage was adjusted to the [rated voltagc] [mean of the rated voltage range] at rated frequency, [ VI, [ Hz] The power input was measured with the appliance at the intended operating temperature under full-load conditions. [X) (c-UL) To determine the proper test voltage for the Temperature (Normal) and Temperature (Abnormal) tests, the supply voltage was adjusted to the increased test voltage as noted below. Following the test at increased test voltage, the supply voltage was adjusted to the value necessary to cause the appliance to draw the increased test [current] [and] [power], calculated as specified below. Increased Test Voltage (Vt) : 216V for appliances rated 208V. 250V for appliances rated between 220V-250V. Increased Test Current (It): Ir(Vt/Vr) = A Increased Test Power (Wt) : Wr(Vt/Vr)2 = 15625 WHEW) Where Vr, 'r' and Wr, are the rated voltage, current, and power of the appliance, respectively. Note: when the appliance is rated for a range of voltages, the mean of the range is to be used as Vr. PARAMETERS Appliance Ratings: Volts: 240 ; Current: 40 A; Power: 14400 (W) (kW) ULS-00197-KNLZ-DataSheet-2001 Form Issued: 2012-09-10 Form Page 3 Form Revised: Copyright © 2012 UL LLC Only those products bearing the UL Mark should be considered as being covered by UL. Page 5.4 Project No. 12NK11491 File E151487 Page 4 Tested by: Date Printed Name Signature POWER INPUT TEST (THREE PHASE RATED OVER 120V) : (CONT'D) UL 197 Sec. 47 RATING (OSA 22.2 109-M1981): (6.2) RESULTS Operating Specified Measured Conditions _____ Volts Amp Power, (W) (kW) Volts Amps Power, (W)-f-kw+ Li L2 L3 L1— L2-3 14—L3 Li L2 L3 Full power operation, rated voltage 240 ---- 241 240 246 38.9 35.9 33.6 13372 Full power operation, rated current [X] Full power operation, rated power —14400 251 250 257 39.9 38.3 34.2 14427 Full power operation, V --- C-UL Operating conditions Full power operation, increased test voltage 250 ---- 251 250 257 39.8 38.2 34.1 14384 Full power operation, increased test current [X] Full power operation, increased test power 258 258 264 42.1 39.0 36.6 15626 —15625 ] The input current [was] [was not] between 90% and 105% of the rated input current when the appliance was energized at rated voltage. [X] The input power [was] [woo not] between 90% and 105% of the rated input power when the appliance was energized at rated voltage. [_] The input current [woo] [woo not] ovcr A when the appliance was energized at V. (Note: ccc paragraph 47.3 of UL 197) [_] The input currcnt [wag] [woo not] ovcr A when thc applioncc was cncrgizcd at rated wattage. (Net-e; ccc paragraph 47.3 of UL 197) ULS-00197-KNLZ-DataSheet-2001 Form Issued: 2012-09-10 Form Page 4 Form Revised: Copyright © 2012 UL LLC Only those products bearing the UL Mark should be considered as being covered by UL. Page 5.5 Project No. 12NK11491 File E151487 Page 5 Tested by: Date Printed Name Signature EMISSION TEST: DL 7103 Sec. 59 METHOD TEST FOR EVOLUTION OF SMOKE OR GREASE-LADEN AIR ( 550 °F): The Model HW02620 cooking appliance was placed under a hood operating at 500 CFM, and was tested using a method derived from EPA Method 202. A 12 in. by 6 in. rectangular, 108 in. tall sheet metal stack was constructed on top of the hood and mounted above the exhaust vent of the appliance. A sampling port was located approximately 80 in. downstream from the hood exhaust, at which point it was determined there was laminar flow. The sampler was assembled and an out of stack filter was used. A pre-leak check was conducted and determined to be < 0.02 ft/mm. Sampling was determined to be done at 8 traverse points. The oven was operated normally by cooking the following foods: liitUIWiU1L1iIL_..., - - - -- uiiiuiiuir - - Conveyor Oven - 12 in. pepperoni pizza (Tombstone, with 19 pepperonis per pizza), each cooked for 3 minutes with 0 seconds between loads for 8 hours (total of 576 pizzas) . Oven was set to maintain 550 °E' The cooking cycle was repeated for 8 hours of continuous cooking. During the cooking operation, it was noted whether or not visible effluents evolved from the air exhaust of the hood. Gauge, meter and temperature readings were taken and recorded every 10 mm. After cooking, the condition of the duct was noted and a post-leak check was conducted and determined to be < 0.02 ft3/min. ULS-00197-KNLZ--DataSheet-2001 Form Issued: 2012-09-10 Form Page 5 Form Revised: Copyright © 2012 UL LLC Only those products bearing the DL Mark should be considered as being covered by DL. Page 5.6 Project No. 12NK11491 File E151487 Page 6 Tested by: Date Printed Name Signature EMISSION TEST: UL 7105 Sec. 59 After being allowed to cool, the sampling equipment was disassembled. The glass-filter is to be removed using a pair of forceps and placed in a clean petri dish. The dish is to be sealed and labeled "sample 1". A sample of the acetone of the same volume that will be used to rinse- out the nozzle and probe is to be placed into a clean sample bottle, sealed, and labeled "sample 2". The level of the liquid in the sample bottle is to be recorded. The inside of the nozzle and probe is to be rinsed with acetone taking care to collect all the rinse material in a clean sample bottle. The sample bottle is to be sealed, labeled "sample 3", and the level of the liquid in the bottle is to be recorded. The liquid in the first three impingers is to be measured and the total volume is to be recorded which will be compared to the original volume. The liquid is to be quantitatively transferred to a clean sample bottle. Each impinger and the connecting glassware including the probe extension are to be rinsed twice with water. The rinse water is to be collected and added to the same sample bottle. The sample bottle is to be sealed, labeled "sample 4" and the level of the liquid in the bottle is to be recorded. This rinse process is to be repeated with two rinses of methylene chloride (MeC12). The rinses are to be recovered in a clean sample bottle. The sample bottle is to be sealed, labeled "sample 5" and the level of the liquid in the bottle is to be recorded. A volume of water approximately equivalent to the volume of water used to rinse and a volume of MeC12 approximately equivalent to the volume of MeC12 used to rinse is to be placed in two clean sample bottles. The sample bottles are to be sealed, labeled "sample 6" and "sample 7" respectively, and the level of the liquid in the bottles is to be recorded. The weight of the fourth impinger containing the silica gel is to be recorded and then the silica gel can be discarded. The analysis phase was done in accordance with EPA Method 202, using the out of stack filter. RESULTS The results [are] [arc not] considered acceptable because there [war] [was no] visible smoke emitted from the exhaust of the hood during the normal cooking operation. There [war] [was no] noticeable amounts of smoke accumulated in the test room after 8 hours of continuous cooking. The total amount of grease-laden effluents collected by the sampling equipment was found to be 2.40 Mg/M3, which is [less] [more] than 5 mg/ms. Reported Grease Emission 0.00063 lb/hr/ft Note: Additional spreadsheet is to be used when conducting the Emission Test. This spreadsheet (EPA 202) can be found in the Lab Equipment Management System (LEM) under global ID 58255. ULS-00197-KNLZ-DataSheet-2001 Form Issued: 2012-09-10 Form Page 6 Form Revised: Copyright © 2012 DL LLC Only those products bearing the DL Mark should be considered as being covered by DL. Page 5.7 Project No. 12NK11491 File E151487 Page 7 Tested by: Date Printed Name Signature EMISSION TEST: DL 710B Sec. 59 CONDENSIBLE MATTER (Lab Analysis) Sample Bottle No. Description Volume, ml Final Wt, mg 1 Filter Paper - 652.3 2 Acetone (Blank) 45 0.1 3 Acetone (Wash) 40 0.4 4&5 Solvent Phase(Wash) 150 4.3 4&5 Water Phase (Wash) 530 10.2 6&7 Solvent Phase (Blank) 80 0.5 6&7 Water Phase (Blank) 520 0.5 Filter paper weight before test- 644.7 mg Analysis The liquid level of all the sample bottles is to be measured. The filter from sample one is to be removed and dried to constant weight by means of a desiccator or an oven. The weight of the filter is to be recorded. The volume of sample two is to be determined. The liquid is then to be transferred to a beaker and evaporated to dryness. The volume of the liquid and the final weight of the condensable matter are to be recorded. The volume of sample three is to be determined. The liquid is then to be transferred to a beaker and evaporated to dryness. The volume of the liquid and the final weight of the condensable matter are to be recorded. The volumes of sample four and five are to be measured. Samples four and five are to be combined. The solvent phase is to be mixed, separated, and then repeated with two MeC12 washes. The solvent extracts obtained from the procedure in 6 are to be placed in a beaker and evaporated to a constant weight. The final weight is to be recorded. The water phase is to be placed in a beaker and evaporated to dryness. The final weight is to be recorded. The volumes of samples six and seven are to be determined. Sample bottles six and seven are to be analyzed according to procedures 8 and 7 respectively. ULS-00197-KNLZ-DataSheet-2001 Form Issued: 2012-09-10 Form Page 7 Form Revised: Copyright © 2012 DL LLC Only those products bearing the DL Mark should be considered as being covered by DL. Page 5.8 Project No. 12NK11491 File E151487 Page 8 Tested by: Date Printed Name Signature END OF DATASHEET PACKAGE. THIS PAGE INTENTIONALLY LEFT BLANK ULS-00197-KNLZ-DataSheet-2001 Form Issued: 2012-09-10 Form Page 8 Form Revised: Copyright © 2012 UL LLC Only those products bearing the UL Mark should be considered as being covered by UL. Page 6.1 _@ ONLINE CERTIFICATIONS DIRECTORY KNLZ.E151487 Commercial Cooking Appliances with Integral Systems for Limiting the Emission of Grease-laden Air Commercial Cooking Appliances with Integral Systems for Limiting the Emission of Grease-laden Air See General Information for Commercial Cooking Agøliances with Integral Systems for Limiting the Emission of Grease-laden Air TIJRBOCHEF TECHNOLOGIES INC E151487 SUITE 105 4240 INTERNATIONAL PKY CARROLLTON, TX 75007 USA Commercial microwave/convection ovens, Models -C3/C, HI-IB, HHB2, *NGC, NGO, *i3, *i5, Encore. Model Encore 2". onveyor ovens, Models HHC2O2O, HCW262Q) - Indicated complimentary Listed Models. Last Undated on 2012-11-21 questions? Print this ogge Terms of Use Page Too © 2012 UL LLC When the UL Leaf Mark is on the product, or when the word "Environment" is included in the UL Mark, please search the UL Environment database for additional information regarding this product's certification. The appearance of a company's name or product in this database does not in itself assure that products so identified have been manufactured under UL's Follow-Up Service. Only those products bearing the UL Mark should be considered to be Listed and covered under UL's Follow-Up Service. Always look for the Mark on the product. UL permits the reproduction of the material contained in the Online Certification Directory subject to the following conditions: 1. The Guide Information, Designs and/or Listings (files) must be presented in their entirety and in a non-misleading manner, without any manipulation of the data (or drawings). 2. The statement "Reprinted from the Online Certifications Directory with permission from UL" must appear adjacent to the extracted material. In addition, the reprinted material must include a copyright notice in the following format: "© 2012 UL LLC". Page 7.1 KNLZ.Guidelnfo Commercial Cooking Appliances with Integral Systems for Limiting the Emission of Grease-laden Air View Listings Page Bottom [Heaters and Heating Equipment] (Heaters, Cooking Appliances) Commercial Cooking Appliances with Integral Systems for Limiting the Emission of Grease-laden Air See General Information for Heaters. Cooking Appliances This category covers cooking equipment intended for commercial use, such as pressurized deep fat fryers and other appliances for use in commercial kitchens, restaurants or other business establishments where food is prepared. Each appliance covered in this category is manufactured with an integral system feature to limit the emission of grease-laden air from the cooking process to the room ambient. These appliances have been evaluated for the limit of 5 mg/m3 for the emission of grease-laden air to the room ambient in accordance with the recommendations of the National Fire Protection Association Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, NFPA 96, using the EPA-202 test method prescribed for cooking appliances provided with integral recirculating air systems. These products are not intended for connection to a ducted exhaust system. Appliances in this category are not provided with an integral fire extinguishing system. Authorities having jurisdiction should be consulted as to the requirements for this equipment with respect to fire extinguishing systems, such as the need for field installed systems in accordance with NFPA 96. For products with integral recirculating systems including fire extinguishing systems, refer to Commercial, with Integral Recirculating Systems In cases where the nature or construction of equipment is such that special precautions beyond the requirements of the National Electrical Code must be observed in installations or use, suitable warning or special instructions are marked on the equipment. Appliances Listed in this category are suitable for wiring with either copper or aluminum power supply conductors unless marked "Use Copper Wire Only For Power Supply Connections" Commercial cooking appliances of certain types are designed for permanent connections to water supply and sewer lines at the point of installation. Authorities having jurisdiction should be consulted as to the requirements for this equipment with respect to sanitation and connection to water supply and waste disposal lines. Neither the toxicity of coatings nor the physiological effects on persons consuming food products prepared by use of these appliances has been investigated. For cooking oil filters that are not an integral part of another appliance, see Commercial Filters for Cooking Oil (iJiE). For additional information, see Electrical Equipment for Use in Ordinary Locations (AALZ) and Heating, Cooling, Ventilating and Cooking Equipment (MH). The basic standard used to investigate products in this category is ANSI/UL 197, "Commercial Electric Cooking Appliances". Appliances Listed in this category with an integral cooking oil filter have been additionally investigated to the requirements in the standard "Commercial Filters for Cooking Oil", ANSI/UL 1889. The Listing Mark of Underwriters Laboratories Inc. on the product is the only method provided by UL to identify products manufactured under its Listing and Follow-Up Service. The Listing Mark for these products includes the name and/or symbol of Underwriters Laboratories Inc. (as illustrated in the Introduction of this Directory) together with the word "LISTED," a control number and one of the following product names as appropriate: "Commercial Cooking Appliance," "Cooking Appliance," or other appropriate product identity specified in the individual Listing, along with the words "with integral system for limiting the emission of grease-laden air. Page 7.2 Last Undated on 1999-02-19 Questions? Notice of Disclaimer Paae Ton Copyright © 2008 Underwriters Laboratories Inc.® The appearance of a company's name or product in this database does not in itself assure that products so identified have been manufactured under UL's Follow-Up Service. Only those products bearing the UL Mark should be considered to be Listed and covered under UL's Follow-Up Service. Always look for the Mark on the product. UL permits the reproduction of the material contained in the Online Certification Directory subject to the following conditions: 1. The Guide Information, Designs and/or Listings (files) must be presented in their entirety and in a non-misleading manner, without any manipulation of the data (or drawings). 2. The statement Reprinted from the Online Certifications Directory with permission from Underwriters Laboratories Inc. must appear adjacent to the extracted material. In addition, the reprinted material must include a copyright notice in the following format: Copyright © 2008 Underwriters Laboratories Inc.® An independent organization working for a safer world with integrity, precision and knowledge. I%L 1411111W M. rage o. tHE1 TURBOCHEF TECHNOLOGIES, INC. Need Ventless? Get Green with TurboChef ABOUT OUR PATENTED TECHNOLOGY cLus TurboChef® C3', i-Series'°, Tornado®, High h Batch", HhC 1618"', HhC 2020", and HhC 2620" ovens are certified to operate ventless because they function as their own Type I hoods systems. This is due to our patented UL"-recognized integral recirculating airpath system, which catalytically scrubs grease and VOCs from the air and converts them into CO2 and H20. As shown in the adjacent illustration, blower motors recycle air throughout the cook cavity while the air is rapidly heated and cleaned by an interior catalytic converter (3). On some oven models, air is further cleaned by catalysts in the vent tube (4) before being emitted into the environment. With nearly 142,000 ovens installed worldwide, our ventless technology has been tested and proven. HOW THE OVENS ARE TESTED TurboChef ovens are evaluated according to UL. The evaluation entails placing the test oven in an environmental chamber built to capture all emissions escaping during idle, cooking, and door-open conditions. During the eight-hour test period, a typical worst-case food item is cooked - - TEST POINT continually, and 100% of condensable and non- condensable emissions from the product are collected and analyzed according to the --- - ----- - - EPA 202 Test Method. At the conclusion -- -- - - - of the test, the total concentration of particulate matter (emissions) must be less than 5.0 mg/ml for the oven to be / I - certified for ventless operation. Cooking devices that measure above the 5.0 mg/ml threshold are considered to produce grease - - - and must be installed under Type! I ventilation, according to International ________________________________________ Mechanical Code. OUR VENTLESS OVENS The TurboChef C3"', i-Series"', Tornado®, High h Batch"', HhC 1618", HhC 2020", and HhC 2620" ovens are certified for ventless operation according to Underwriters Laboratories® HOODS WASTE ENERGY Why is ventless operation so important? Because hoods consume extra energy; drive up utility and installation costs, and restrict the ability to install the oven in a location that best suits your needs. Existing building HVAC is the most economical and environmentally- friendly way to offset sensible and latent heat loads produced by equipment ranging from copy machines to light-duty ovens, such as the ones produced by TurboChef. As shown below, TurboChef ovens are well below the EPA, NFPA, and UL limit for emissions requiring a vent hood. 5.0 nsg/,,' - EPA, NFPA. and UL U,, Ve!tOs - 040,4:0 440,0,4,4 157650,451 050,0.40 0 ,61 : SUBMITTAL RECOMMENDATIONS Determine which agency requires notification, i.e., health, building, or both. Submit the appropriate package for your oven type. Submittal packages can be located at www. turbo chef corn/ventless. Include the following items: HVAC analysis demonstrating adequate cooling exists to offset the oven's load. Your menu, as ventless operation is not supported when cooking fatty raw proteins. If you are unsure of your food type, require further assistance, or your request is rejected by local authorities and/or jurisdictions, email us at ventless. help @turbochef corn. UI,ins,v,,nrI,s, ollono,,, kp,ndn, upon AHJ .pprov5. 44 ,orn, jsri,dir6on, my not vngn,s, hc UL* rnfiesnon orapplicosion. Th, I-SAC 2020 ,nd HhC 2620 Cosvyo may sqoir. in,,oll57ion of ,ddirion,I fir, doppvsion equipment at ,h, d,,co,,ion of Io,oI oosho,i,i,s no jurisdiams. 02008-2013 TssrboChef Technologies, Inc. DOC-1 118 / Revision D / December 2013 Page 9.1 UI® (KNLZ) Emissions by Product Ventless Requirement: <5.00 mg/ml 600 6 500 5 0 I- U 400 4 0 -C 00 fA 300 LA I 41 &200 10: __ C3 HhB i5 i3 Tornado Sota Encore HhC 1618 HhC 2020 HhC 2620 D Product Cooked Per 8-hour Period 180 190 240 160 160 280 272 311 480 576 Emissions 1.35 0.4 2.8 0.32 0.21 0.64 0.13 1.12 1.91 2.4 Page 10.1 H hC-2620 Changeable Parameters Operating Time 12 Hours Energy Costs $0.11 kWHr % of Day in Snooze Mode 34% Percent % of Day Cooking (Moderate/ heavy) 25% Percent OK Do Not Change the following values Time (mm) Power (Watts) Cost/Day aianceor iime (hrs) Warm up 10 14000 $0.26 11.83 Cooking 180 11500 $3.80 8.83 Snooze 245 5600 $2.51 4.75 Idle 285 8400 $4.39 0 Total/Dayl $10.96 Yearly Total/Month i $328.71 $3,944.53 HVAC Requirements Per Operating Time -- Note: Approximations Only Total Warmup Energy Total average Environmental Average Cooling Average Energy Cooking And Idle (J) (J) Total Energy ) Power (W) Load kBtu/hr Requirement (ton of AC) 267,940,800.00 8,400,000.00 276,340,800.00 6,396.78 21.83 1.819 Page 11.1 TURBOCHEF TECHNOLOGIES, INC. TM HhC 2620 Oven Surface Temperatures This document illustrates the surface temperature testing data reported for the TurboChef High h Conveyor 2620 oven. Measurements were recorded after four hours of idle. The oven temperature was set to 550°F (288°C) for the duration of the test. After 4-hour Idle at 550°F/2880C (Values in °F/°C) 142/61 133/56 135/57_141/61 137/58 0 - 145/63 132/56 123/51 133/56 130/54 137/58 126/52 123/51 128/53 127/53 125/52 126/52 126/52 123/52 98/37 115/46 122150 124/51 121/49 119/48 116/47 90/32 97/36 104/40 113/45 113/46 116/47 120/49 122/50 119/48 90/32 97/36 107/42! 142/61 123/30 120/49 122/50 126/52 131/55 90/32 28/53 139/59 157/69 126/52 120/49 122/50 118/48 138/99 96/36 172/78 124/51 120/49 120/49 119/48 187/86 122 120/49 121/49 122/50 171/77 121/49 122/50 121/49 120/49 148/64 150/66 120/49 125/52 123/51 122150 144/62 153/67 123/51 125/52 126/52 119/48 137/59 126/92 126/52 130/54 132/56 124/51 160/71 2014TurboChefTechnoIogies, Inc. DOC-1437 / Rev A / March 2014 Page 12.1 Of S4 c COUNTY OF LOS ANGELES Public Health JONATHAN E. FIELDING, M.D., M.P.H. BOARD OF SUPERVISORS Director and Health Officer Gloria Molina First District CYNTHIA A. HARDING, M.P.H. Mark Ridley-Thomas Chief Deputy Director Second District Zev Yaroslaysky ANGELO J. BELLOMO, REHS, QEP Third District Director of Environmental Health Don Knabo Fourth District TERRI S. WILLIAMS, REHS Michael D. Antonovich Fifth Distric, Assistant Director of Environmental Health BRENDA J. LOPEZ, REHS Acting Director, Bureau of Specialized Surveillance and Enforcement PLAN CHECK PROGRAM 5050 Commerce Drive Baldwin Park, California 91706 TEL (626) 430-5100 FAX (626) 813-3000 March 24, 2014 Tom Yingst Vice President of Engineering Turbo Chef Technologies, Inc. 2801 Trade Center Drive Suite 110 Carrollton, TX 75007 Ventilation Exemption Plan Check No. ME-2013-005 Application Type: I Equipment specific 240 V; 14,400 W Effective Date: 3/24/2014 Expiration Date: 3/24/2019 Telephone: (214)-354-4140 Email: J Tom.yingst@turbochef.com Dear Mr. Yingst: RE: EXEMPTION FROM MECHANICAL EXHAUST VENTILATION FOR TURBOCHEF ELECTRIC CONVEYOR OVEN HHC 2620 The County of Los Angeles Department of Public Health, Environmental Health, Plan Check Program, has completed a review of Turbo Chef Oven HHC 2620 for exemption from the mechanical exhaust ventilation requirements of Section 114149.1(a) of the California Retail Food Code. Page 12.2 Tom Yingst March 24, 2014 Page 2 of 3 You have provided documentation that this oven has Underwriter's Laboratory (UL) certification for safety and sanitation, and also provided the UL results of the eight-hour cooking emissions test conducted on the model HHC 2620 conveyor oven. The test results indicate that the total amountiof grease-laden effluents collected was 2.40 Mg/M3 which is below the limit of 5 Mg/M3 to be considered a low grease emission appliance. Therefore, additional mechanical ventilation in the form of a Type I or Type II hood is not required by the County of Los Angeles Department of Public Health for the aforementioned oven models, provided the following contingencies are met: There shall be no more than two unventilated Turbo Chef HHC 2620 ovens per food facility. If the ovens are double stacked, then this is considered two ovens. No other heat producing food related equipment requiring ventilation shall be permitted in a food facility without the addition of mechanical ventilation. The equipment must be installed, serviced, and maintained according to the manufacturer's specifications. Any modification or alteration of the equipment, including any component of the integral air filtration system voids both the ANSI certification of the equipment and this limited exemption. The Turbo Chef HHC 2620 oven shall be used for the cooking or warming of pizza, bread, bakery products, and sandwiches containing ready to eat fillings, vegetables, or similar items only. No raw animal protein products shall be cooked in the equipment unless mechanical ventilation is provided. No items that generate grease-laden vapors shall be prepared or cooked in the unventilated oven(s). Pre-cooked foods such as animal, fish or skinless poultry protein products may be reheated in the Turbo Chef HHC 2620 oven. The Turbo Chef HHC 2620 oven must be operated in a well-ventilated area approved for food preparation. If a food facility that is operating this exempt equipment changes ownership, then the new owner/ operator shall comply under the same operating conditions. This exemption from mechanical exhaust ventilation shall not be deemed to supersede any local building and fire code requirements pertaining to mechanical, electrical and/or fire safety. Page 12.3 Tom Yingst March 24, 2014 Page 3 of 3 This exemption shall be in effect for a period of five years from the date of this letter, or until revoked. Further, this exemption shall not preclude this Department from requiring the installation of mechanical exhaust ventilation when operation of the Turbo Chef HHC 2620 oven at a specific location results in a sanitation or safety violation. This letter may be used as evidence of the evaluation of the Turbo Chef HHC 2620. However, it is not to be construed as an endorsement of the subject items and may not be used for advertising or promotional services. If you have any questions, please contact the Plan Check Program at (626) 430-5560. Sincerely, Swati Bhatt, R.E.H.S. Chief Environmental Health Specialist Plan Check Program --q, L- ~ MarcEspino,.H.S. Environmenta41alth Specialist IV Plan Check Program R n* fl I ANSUL It is hereby certified that Luis C. Gonzalez of Aztec Fire & Safety, Inc Certificate of Training La Mesa has successfully completed the training course R-102 Restaurant Fire Suppression System- Design, Installation, Recharge & Maintenance Training Hrs: 16 Training Date: February 28, 2017 Expiry Date: February 28, 2020 dA 2.) Katherine A. Adrian Global Director —Technical Services Tyco Fire Protection Products tqc' Fire Protection Products Copyright cc) 2016Tyco Fire Protection Products LP. All rights reserved. IOR 1 2 6 l 10 L1 It is hereby certified that Frank Teyechea of Aztec Fire & Safety, Inc La Mesa Certifi cate Of has successfully completed the training course TBonong R-102 Restaurant Fire Suppression System- Design, Installation, Recharge & Maintenance Training Hrs: 16 Training Date: February 28, 2017 Expiry Date: February 28, 2020 dA D, Katherine A. Adrian Global Director —Technical Services Tyco Fire Protection Products Fire Protection Products Copyright V 2016Tyco Fire Protection Products LP. All rights reserved. 1- --77