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HomeMy WebLinkAboutSpecifications , RECEIVEC MAR 1 4 2023 United Pacific CITY OFTIGARD BUILDING DIVISION 12"X12" _ exhaust II 1 (—, duct` I r 1N . Ansul R-102 3 gallon 11 \� 111300 fire suppression —, i—i u-1 ,-1 system ni Heat Detection \ \ max flow points 11 n Ansul R-102 system using 11 0 3 gallon fire 1.1 system \4 8'hood \ fire system piped in 3/8" black pipe la d 511N 1Ni fuel shut offpull station 3-H 3- 10'on path gas valve - nozzle height 35" nozzle height 40" of egress above fryer above appliances ID (-_11\vA ee ; ai 0 gas .. y $ valve to M 314" 33 n OO = > E7D = D -ncm --I0cnm_ r'- , ~ OaC m =7 n D 0 mp C 14"x 26"x 2 48"griddle 'yC 0 17 -2 O = C deep fryer 3:10 -t � r> mZ > n `� ITI C 1,.� cn m O '- -+ n rn Pye Barker Fire & Safety United Pacific G ti 4 n Tzwo O n o Tr - O Tualatin,n, OR.97 62 Tiga0 SW 100th Ct. O SW rd, OR.Upper 722 Boones Ferry Rd. 1 8 -0 t) , r_ m O C b m (503) 691-9000 (949) 4334749 W ' ,` � � � mi � MZ) Greg Heath Jennifer Tic } ri7i' P CCB# 231264 Jennifergwecnf.com �;•z z I , C N 14 5 Manual RECEIVED R-102 Restaurant Fire Suppression SECTION 4—SYSTEM DESIGN MAR 1 4 2023 UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-1 CITY OF TIGARD SYSTEM DESIGN clit4E11D14113101MINN The ANSUL R-102 Restaurant Fire Suppression System may be 1. Nozzles must be located 2-8 in.(51-203 mm)into the center used on a number of different types of restaurant cooking appli- of the duct opening,discharging up.See Figure 4-1. 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 .1111 111111111111 or PIRANHA Regulated Actuators. In systems utilizing a 101 2-8,N. remote release, any combination of the maximum number of (51-203 mm) regulated actuators can be used. t - Both systems must actuate simultaneously. • Each system must be designed and installed per its appropri- FIGURE 4-1 ate manual. mmra • Adjacent appliances requiring protection must be protected 2. In installations where a UL listed damper assembly is with the same type of system, either R-102 or PIRANHA, employed, the duct nozzle can be installed beyond the 8 unless the center-to-center spacing between the adjacent in. (203 mm) maximum, to a point just beyond the damper R-102 and PIRANHA nozzles is no less than 36 in. (914 mm). assembly that will not interfere with the damper. Exceeding • When appliances are protected with R-102 nozzles, the the maximum of 8 in. (203 mm) in this way will not void the hood and connecting duct above those appliances cannot be UL listingof the system. protected with PIRANHA nozzles. • Mixing systems in a common plenum is not allowed. 3. Previously listed three flow number and five flow number One of the key elements for restaurant fire protection is a correct duct protection detailed in earlier published manual(Part No. system design. This section is divided into 10 sub-sections: 418087-06)can also still be utilized. Nozzle Placement Requirements,Tank Quantity Requirements, DUCT SIZES UP TO 50 IN.(1270 mm) Actuation and Expellant Gas Line Requirements, Distribution PERIMETER/16 IN. (406 mm)DIAMETER Piping Requirements, Detection System Requirements, Manual Pull Station Requirements, Mechanical Gas Valve • One 1W nozzle=one flow number Requirements, Electrical Gas Valve Requirements, Electrical • 50 in.(1270 mm)perimeter maximum Switch Requirements, and Pressure Switch Requirements. • 16 in.(406 mm)diameter maximum Each of these sections must be completed before attempting any installation. System design sketches should be made of all DUCT SIZES UP TO 100 IN. (2540 mm) aspects of design for reference during installation. PERIMETER/32 IN. (812 mm)DIAMETER NOZZLE PLACEMENT REQUIREMENTS • One 2W nozzle=two flow numbers This section gives guidelines for nozzle type, positioning, and • 100 in. (2540 mm)perimeter maximum quantity for duct, plenum, and individual appliance protection. . 32 in.(812 mm)diameter maximum This section must be completed before determining tank quan- tity and piping requirements. 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 rote: 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 modes. Perimeter Perimeter The R-102 system uses different duct nozzles depending on the size of duct being protected. SECTION 4-SYSTEM DESIGN R•102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-2 REV. 11 2014-SEP-01 Duct Protection-Multiple Nozzle 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" DUCT SIZES UP TO 135 IN. (3429 mm) PERIMETER- module length for the 1W nozzle can be 22.0 in. (558 mm). THREE FLOW OPTION Center the 1W nozzle in that module.The 2W module can now • One 1W nozzle and one 2W nozzle=three flow numbers be centered within the remaining module. • 135 in.(3429 mm)perimeter maximum • No round duct option available • Follow design table in Figure 4-2 to determine maximum module size for each nozzle 1W Module 2W Module Side A Side B Side B Side B Maximum Maximum Maximum Maximum in. (mm) in. (mm) in. (mm) w. (mm) 4 (101) 60.0 (1524) 23.0 (584) 37.0 (939) 5 (127) 60.0 (1524) 23.0 (584) 37.0 (939) 6 (151) 59.5 (1511) 22.5 (571) 37.0 (939) 7 (177) 59.0 (1498) 22.0 (558) 37.0 (939) 8 (203) 58.5 (1485) 22.0 (558) 36.5 (927) 9 (228) 58.0 (1473) 21.5 (546) 36.5 (927) 10 (254) 57.0 (1447) 21.0 (533) 36.0 (914) 11 (279) 56.0 (1422) 20.5 (520) 35.5 (901) 12 (304) 55.5 (1409) 20.0 (508) 35.5 (901) 13 (330) 54.5 (1384) 19.5 (495) 35.0 (889) 14 (355) 53.5 (1358) 18.5 (469) 35.0 (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 I tide B I--► Side A • • 1W 2W FIGURE 4-2 coast, Example: Protection is required for a duct that has an "A" dimension of 8 in. (203 mm)wide and a"B"dimension of 55 in. (1397 mm)long. Referring to the table in Figure 2, If the "A" dimension is 8 in. (203 mm), the "B" dimension must not exceed 58.5 in. (1485 mm). In this example, the "B" dimension is 55 in. (1397 mm),therefore, this duct can be protected with a three flow application. R-102 Restaurant Fire Suppression Manual SECTION 4 -SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-3 Duct Protection-Multiple Nozzle (Continued) When working with Chart 4-2,one half of the quantity of nozzles determined must be equally positioned in the top half of the DUCT SIZES GREATER THAN 100 IN. (2540 mm) area of the duct and the remaining half of the nozzles must be PERIMETER positioned in the bottom half of the duct area. • Ducts over 100 in. (2540 mm) perimeter may be modularized Example: The duct to be protected has a Side "A" of 40 in. using 2W nozzles (1016 mm)and a Side"B"of 60 in. (1524 mm). Referring to the No round duct option available design chart, this duct requires four nozzles. One half of 4 = 2. • Therefore,two nozzles must be equally positioned in each of the • Follow the design chart to determine maximum module size two duct areas. See Figure 4-3. for each 2W nozzle SIDE'e• • When determining number of nozzles required,it is sometimes 30 IN.(762 mm) 30 IN.(762 mm) an advantage to check the chart using the shortest,side as I Side "A" and then recheck it using the longest side as Side 201N. • • "A."This comparison may reveal a need for a lesser quantity (508 mm) of nozzles one way versus the other way. SIDE __ _ _ _ _ 40 IN -A• — (1016 mm) When working with Chart 4-1, the quantity of nozzles deter- I mined must be equally divided within the duct area. (508 CHART 4.1 11-- 601N. (1524 mm) B FIGURE 4-3 COMO A' ' • • • SIDE'B'cm 3 26j 27 26 29 30 31 32 33 N 35 36 37 36 39 40 at 42 43 N 45 4 47 48 49 50 51 52 53 54 55 56 57 58'59 6061 62 63 64 65 66167 66 69 70 77 72 41. 64 6569 71 74 N 79 81 54 66 69 91 64 97 5910E104 107 197 112 114,117 119 122 124 127 130 13t 135 137 140142 145 147 150 152 156 157 150163146181170173175175110113 on 4 10 _ 5 r 13 6 15 7 r 78 e m 9 r a 70 1 225 11 r 12 30 14 � 35 15 1— z 16 d SIDE 17 r 2 r a •A• 16 J 4In. 19 I U 29 J 51 21, , r 53 xi 24 r _ oi to I— e 26 ea 3 a 28 71 m r-- 74 30 76 31 77 81 w II . i I..�J32 4 it a x Ts- r— t i _ 5 a 99 29 I 5 I 6 71 91 CHART 4-2 51 A • • • • • • NOTE Nr1771 c QUANTITIES LISTED IN CHANT 4-2 MUST SE EQUALLY DIVIDED INTO EACH OF THE TWO DUCT MODULES. 36 J o1 37 94 97 35 b 2 A go 102 n `* 104 42 ^ 6 107 43 4 112 14 l i 45 11,111,19 o004643 122 SECTION 4—SYSTEM DESIGN UL EX3470 ULC EX3470 R-102 Restaurant Fire Suppression Manual - PAGE 4-4 REV, 11 2014-SEP-01 Transition Protection Transitions are protected at a point in the transition where the The 1/2N nozzle must be centered 10 to 26 in. (254 to 660 mm) perimeter or the diameter is equal to or less than the maximum below the precipitator and aimed to discharge at the center of size duct that can be protected. The nozzle(s) must be located each precipitator cell. However, if it is physically impossible to in the center of the area at that point, or center of the module mount the nozzle at 10 to 26 in. (254 to 660 mm)due to precip- protected when more than one duct nozzle is required. Note: itator placement, the nozzle may be mounted closer than 10 in. Nozzles to protect ducts with a transition that is more than (254 mm). See Figure 4-5. 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. DUCT SEE DUCT FOR ANOZZLEITRANSITION Ito DUCTPROTECTION TRANSITION? II V' T :=..F.1. PRECIPITATOR jot....0.Ar.k:ii,,T, / ILEUM —1 10-28 IN.- 0.2 m) MAX. . III I (254-660 mm) 4 FT I 1 NOZZLE FOR PRECIPITATOR PROTECTION -IF PHYSICALLY IMPOSSIBLE AT 10 To 26 IN.(254 TO 660 mm).NOZZLE MAY BE FIGURE 4-4 MOUNTED CLOSER THAN 10 IN.(254 mm). ooc,x FIGURE 4-5 Electrostatic Precipitator Protection COO,96 Some restaurant ventilating ducts have an electrostatic precip- Note: For protection of Pollution Control Units (PCUs) or air itator installed at or near the base. These precipitators are non-UL listeds with c withoutenESPs, contact Technical Services for generally small and are used to aid in the cleaning of exhaust air. non-UL recommended application. 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 SECTION 4 —SYSTEM DESIGNUL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-5 Option 2:The 1W nozzle must be placed perpendicular,8-12 in. Plenum Protection . (203-304 mm)from the face of the filter and angled to The R-102 system uses the 1W nozzle or the 1N nozzle for the center of the filter. The nozzle tip must be within protection.protection, The 1W nozzle is stamped with 1W and pin,(50 mm)from the perpendicular center line of the .the 1N nozzle is stamped with 1 N, indicating they are one-flow fitter.See Figure 4-8. nozzles and must be counted as one flow number each. When 21N.(3os mm) protecting a plenum chamber, the entire chamber must be 1MIN.(30 protected regardless of filter length. .IN. ! 4IN VERTICAL PROTECTION—GENER mm) AL I� a MINIMUM IN.tzo4 mm> 1 W 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 N° LE TIPUST BE N I iii nozzle must be no more than 2 ft(0.6 m).After the frst nozzle, THISAREA 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 I,;- width must not exceed 4 ft(1.2 m). (The 1W nozzle can be used FIGURE 4-8 on single or V-bank filter arrangements.) See Figure 4-6. 2 (0.6FT m) MAXAXIMUM HORIZONTAL PROTECTION—OPTION 1 4 FT(1.2 m) 1N NOZZLE SINGLE BANK PROTECTION 4 FT MAXIMUM ...----- ,4 FT(1.2 m) MAXIMUM) MAXIMUM ,' One 1N nozzle will protect 10 linear feet(3.0 m)of single fitter bank 2 Fr(0.6 m) �. plenum.The nozzle(s) must be mounted in the plenum,2 to 4 in. MAXIM M / '�.,� (50 to 102 mm) from the face of the filter, centered between the �' "'• filter height dimension, and aimed down the length. The nozzle ' must be positioned 0-6 in.(0-152 mm)from the end of the hood to '�� the tip of the nozzle.See Figure 4-9. _ (• � 2-4IN. 10Ff130m( /- . IlIii ! MAXIMUM d FIGURE 4-6 \ G ppClm When protecting plenums with the 1W nozzle, two options of �I coverage are available: rr Option 1: The 1W nozzle must be on the center line of the +�� single or"V"bank filter and positioned within 1-20 in. `` a4p2 (26-508 mm) above the top edge of the filter. See Figure 4-7. ` , FIGURE 4-9 ®T 20 IN.(508 mm) MAXIMUM i IN.(26 mm) ";._ I MINIMUM 20 IN.(508 mm) MAXIMUM • I IN (26 mm) MINIMUM FIGURE 4-7 �1Q i SECTION 4—SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual _ UL EX3470 ULC EX3470 PAGE 4-6 REV. 11 2014-SEP-01 Plenum Protection(Continued) For a plenum, either single or"V"bank, with a linear extension HORIZONTAL PROTECTION—OPTION 2 ► longer than 10 ft(3.0 m),each bank may be protected using one ► 1N nozzle every 10 ft (3.0 m) or less depending on the overall 1W NOZZLE—"V"BANK PROTECTION length of the plenum. See Figure 4-12.The nozzles may point One 1W nozzle will protect 6 linear feet (1.8 m) of "V" bank in the opposite directions as long as the entire plenum area is plenum.The nozzle must be mounted horizontally,positioned 1/3 .protected, and the 10 ft(3.0 m) limitation is not exceeded. See the fitter height down from the top of the filter. Nozzles can be Figure 4-13.The nozzle positioning shown in Figure 4-14 is not located at 6 ft (1.8 m) spacings on longer plenums. The nozzle an acceptable method of protection because the plenum area must be positioned 0-6 in.(0-152 mm)from the end of the hood to directly under the tee Is not within the discharge pattern of either the tip of the nozzle.See Figure 4-10. nozzle. 1 W NOZZLE . 10 F7(3.0 m)-.'"A' MAXIMUM ► 10 FT(3.0 nil �y1 A[ 1�Ihil 4MAXIMUM /C-. ` HEX9FfT OFFILTER(H) g FT0.8m) ► 10 FT(3.0 m) ^ \� MAXIMUM MAXIMUM - Jimaxmumq •• � 50 Fr(.t m) FIGURE 4.12 MAXIMUM FIGURE 4-10 msw . 10 FT(30 m) TWO 1 N NOZZLES—"V"BANK PROTECTION MAXIMUM / . r•Two 1 N 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 " 10 FT(3.0 m) MAXIMUM � � ►plenum, 2 to 4 in. (50 to 101 mm) from the face of the filter, centered between the finer height dimension,and aimed down the length. The nozzle must be positioned 0-6 in.(0381 mm)from the ��1 end of the hood to the tip of the nozzle.See Figure 4-11. ie \ .� 30 FT(0 1 m) . p7/1 m2-m)4 1N. (SO-10 1 mm) ► (50-101 FIGURE 4-13 10 FT(3.0 m) ,A, ► MAXIMUM / IA* / mua INCORRECT FIGURE 4.14 4 FIGURE 4.11 R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGNUL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-7 Appliance Protection The following pages detail types of appliance protection. Each desinozzle height correctn requires several factors: above hazard,correct nozzle location and correct aiming point. Fryer-Single Nozzle Protection 1. Design requirements for fryers are broken down into two types. A. 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. B. FRYERS WITH DRIPBOARDS If the fryer includes any dripboard areas,measure both the internal depth (horizontal dimension from front to measure back)and length of the frypot portion,and then 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. A. 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. B. 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 hypo( without the dripboard measures 78 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 he3No the 290 nozzle should be selected to protect the fryer, depend- ing on the maximum nozzle height above the Fer !ures. positioning requirements allowed. Refer to appropriate9 SECTION 4-SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-8 REV. 11 2014-SEP-01 Fryer-Single Nozzle Protection (Continued) Maximum Area Dimensions-Single Nozzle Fryer Protection Max.Size Max. Size Overall Type of 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 mm) 4-15 and 4-16 •(355 mm x 381 mm) (355 mm x 533 mm) Full or Split Vat Full or Split Vat 245 20 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 ►(355mmx381 mm) (355mmx533mm) Full or Split Vat Full or Split Vat 290 13 In.to 16 In. See Figure 4-17 14 in.x 15 in. 14 in.x 21 in. (330 mm to 406 mm) N.(355 mm x 381 mm) (355 mm x 533 mm) Full or Split Vat Full or Split Vat 290 16 in.to 27 in. See Figure 4-17 14 1/2 in. x 14 in. 14 1/2 in.x 26 1/2 in. (406 mm to 885 mm) k•(368 mm x 355 mm) (368 mm x 673 mm) '7x fti F� II TOP OF FRYER II I 7 �� TOP OF FRYER i 1 yill Arillilli'll W 1:/7/Pfr. 4/41/4;PI. Nig,iiii00 FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD FRYER WITHOUT DRIPBOARD FRYER WITH ORIPBOARD NOZZLE TIP POSmONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOKING SPLIT VAT SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOKING SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA. FIGURE 4-15 FIGURE 4-16 oozes R-1172 Restaurant Fire Suppression Manual • SECTION 4-SYSTEM DESIGNUL 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 Nozzle Max.Size Overall Type of Nozzle Height Frypot OnlyWith Dripboard Nozzle Above Top of Fryer Location rYp ►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) in.to 16 in. See Figure 4-17 19.5 in.x 19 in. 19.5 in.x 25 3i6 in. 290 13�0 to 406 mm) ►(495 mm x 482 mm) (495 mm x 644 mm) 19.5 in.x 19 in. 19.5 in.x 25 3/8 in. 3N -' See Figure 4-18See Figure 4-1818 ►(495 mm x 482 mm) (495 mm x 644 mm) 18 in.x 18 in. 18 in.x 27 3/4 in. 3N 25 in.to 35 in. See Figure 4-19635 mm to 889 mm) ►(457 mm x 457 mm) (457 mm x 704 mm) 1--..._ , I . Y 1 lY� �` ��1 I I ;� - .. i I I I '�` I ' ��Y' ' ' I 1 ' I i I I 1 dii i�1 41111. � ! TOP OF FRYER I I 1%7101110 .:1414.1741' MO FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD 1 RIGHT-TO-LEFT _ =OW 290 Nf17>I F TIP POSITIONED OVER THE MIDPOINT OF THE HAZARD AREA 3 IN. =14 CENTERLINE (76IN.(2)FROM THE THE MIDPOINT ALONG THE LONGEST EE F THE HA HAITD AD s FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD T FROM THE MIDPOINT T ALONG THE SHORTEST SIDE OF THE HAZARD AND AIMED AT THE MIDPOINT OF THE COOKING AREA. NOTE:3N NOZZLE TIP MUST BE LOCATED WITHIN THE PERIMETER OF THE SURFACE FIGURE 4-17 AREA WITHIN THE FRONT HALF OF THE FRY POT AND AIMED AT THE CENTER. FIGURE 4-19 34 IN:(B6S mm)MAXIMUM DIAGONAL DISTANCE BETWEEN NCVJI F AND CENTER OF HAZARD AREA IFS T'�` `��L K%b+i► 21 In.(534 mm) , I I MINIMUM I I 1 �'-1'' I VERTICAL I I NOZZLE I HEIGHT I � FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD R 3K SURFACE AND AIMED TO THE CENTER OF THE COOKING 71 F TIP POSITIONED ANYWHERE ALONG OR WITHIN AR OF AREA COOKING FIGURE 4-18 am+ SECTION 4-SYSTEM DESIGN R-702 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 410 REV. 11 2014-SEP-01 Fryer-Multiple Nozzle Protection A. If the module considered does not include any portion Design Requirements: of the dripboard,use only the maximum frypot area and maximum dimension listed in the first column of the Fryers exceeding the coverage of a single nozzle can be divided table to select the correct nozzle. into modules. Each module must not exceed the maximum area allowed for a single nozzle. However, when utilizing multi- B. If the module considered includes any dripboarcl areas, pie nozzle protection, the longest side allowed for a fryer with use both the maximum frypot area and dimension dripboard can be used, regardless of whether the fryer has a listed in the first column of the table,and the maximum dripboard or not. overall area and dimensions listed in the second column of the table to select the correct nozzle. The maximum size fryer that can be modularized is 864 in? 3. None of the maximum dimensions in either column may be ►(55742 mm2). exceeded. If either the maximum frypot or the overall sizes 1. Design requirements for multiple nozzle fryers are broken are exceeded,the area divided into modules will need to be down into two types: redefined with the possibility of an additional nozzle. A. FRYERS WITHOUT DRIPBOARD(S) If the fryer does not include a dripboard, measure the Options For Modularizing Fryers internal depth(horizontal dimension from front to back) The following Figure 4-20 shows approved methods of divid- end length of the frypot. Then, multiply the depth and ing (modularizing) fryers so that each section can be properly length to obtain the area of the frypot in square inches. protected.Example: A fryer with a dripboard. The Inside vat B. FRYERS WITH DRIPBOARD(S) 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- If the fryer Includes any dripboard areas, measure Ing the dripboard measures 24 in. In depth x 30 in. in length both the internal depth and length of the frypot portion, (610 mm x 762 mm). Because the flyer is 30 in. (762 mm) in and then measure the internal depth and length of the length, it exceeds the coverage of a single nozzle. overall hazard area including any dripboard areas. Dividing the length In half, each module now has an overall Determine the area of both the frypot and the area of vat dimension of 24 in. in depth x 75 In. in length (670 mm x the overall vat by multiplying corresponding depth and 381 mm). From the Table, 'Maximum Cooking Area Dimension length dimensions. - Multiple Nozzle Fryer Protection,' either the 3N or the 290 2. Divide the frypot or overall vat Into modules,each of which nozzle should be selected to protect each fryer module,depend- can be protected by a single nozzle,based on the maximum ing on the maximum nozzle height above the fryer and the dimension and area coverage of the nozzle as specified positioning requirements allowed. Refer to appropriate Figures, in Table, "Maximum Cooking Area Dimension - Multiple 4-15 through 4.79. Nozzle Protection." See additional examples In Appendix Section. AREA OF EACH FRY POT MODULE CANNOT EXCEED 324 IN (20903 mm2) EACH MODULAR AREA,INCLUDING DRIPBOARD. • MUST NOT EXCEED 497 IN?(32084 mm,) AREA OF EACH FRY POT MODULE • CANNOT EXCEED 324 INMIDPOINT MIDPOINT (20903 mm� IY./ AREA OF THIS MODULE(FRY I I POT PLUS DRIP I I -BOARD)CANNOT EX CEED , I anme DRIP BOARD I DRIP BOARD DRIP BOARD (320E4 mm2) EXAMPLE ONLY FRYER WITHOUT DRIPBOARD — 0002. EXAMPLE ONLY Mr: EXAMPLE ONLY FRYER WITH DRIPBOARD FRYER WITH DRIPBOARD FIGURE 4-20 R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGNUL 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 Nozzle Max.Size Module Overall Type of Nozzle Height Frypol OnlyWith Dripboard Nozzle Above Top of Fryer Location Full or Split Vat Full or Split Vat See Figure 4-21 21 in.x 210 in.2 21 in.x 294 in.2 230 27 in.to 47 in. (533 mm x 0.14 m2) (533 mm x 0.19 m2) (686 mm to 1194 mm) Full or Split Vat Full or Split Vat See Figure 4-21 g 21 in.x2lDin? 21 in.x 294 in.2 245 20 in.to 27 in. (533 mm x 0.14 m2) (533 mrn x 0.19 m2) (508 mm to 686 mm) Full or Split Vat Full or Split Vat g See Figure 4-22 21 in.x 210 in.2 21 in.x 294 in.2 290 13 in.to 16 in. (533 mm x 0.14 m2) (533 mm x 0.19 m2) (330mmto406mm) in225 13 in.to 16 in. See Figure 4-22 (644 mm x 3/8 x x 0.0.245 inz m2) ((644 5 3/8mx x 0.325 m2) 290 (330 mm to 406 mm) 6 Full or Split Vat Full or Split Vat n.to 27 In. See Figure 4-22 26 1/2 in.x 203 in.2 26 1/2 in.x 384 1/4 in.2 290 1 18 6 i 6 mm to 686 mm) (673 mm x 0.13 m2) (673 mm x 0.25 m2) Figure 4-23 25 3/8 x 370.5 in2 25 3/8 x 495 in2 3N See Figure 4-23 See Fi g (644 mm x 0.24 m2) (644 mm x 0.32 m2) See Figure 4-24 27 3/4 x 324 in.2 27 3/4 x 497 in2 3N 265 in.to 35 35 In.88 mm) (704 mm x 0.21 m2) (704 mm x 0.32 m2) 341N.1864 mm)MAXIMUM DIAGONAL ��-`` .. DISTANCE BETWEEN NOZZLE AND CENTER OF ,A=w ^� I .1 /'i`�� - i .--Sp„ - HAZARD AREA �� ` �T'`- i 1 1 1 I 1 21 am(533 mm)VI I f-' I I I MUM I 'I��Ir^I I VE IRTICAI. ) 1,/�^ G E Orr IIIIIIII000 litillimig°114111115 .<0,141t. omx+s FRYER WITHOUT MUST EPOS( FID POSITIONED FRYER WITH DRIPBOARD 3N NOZZLE TIP MUST BE I'OSIT70NCTANYWHERE ALONG OR WITHIN THE PERIMETER FRYER WITH DRIPBOARD OF THE MODULAR E IS PROTECTING AND AIMED AT THE MIDPOINT OF THAT FRYER WITHOUT DRIPBOARO RESPECTIVE MODULE AREA. FIGURE 4-23 MODULE IT IS PROTECTINGN ERIMETER OF AND DE AIM AT THE MIDPOINT OF THAT RE ALONG OR WITHIN THE PMODULAR AREA. THE FIGURE 4-21 1. T.-1--. - -_ ->r+.„- AIM POINT 1I I -I T AIM POINT(DIAGONAL 1 I •TY-•1 DIAGONAL - R OF 1 I R OF MODULE 1 I I MODULE `-I I CENTER I 1 l l COOKING �' I I COOKING AREA) I i F' -`� 1°- I I 1 1 AREA) I �-4- - ) - .. i I I i I I . 1 I I RIGHT- 1 I 1 1 ' I I l I I RIGHT-TO-LEFT I II I TO-LEFT ss ,� I CENTERLINE O -LEFT Ol-ln r'�.. 4"7"ll� a FRYER.411,051101001 WITH ORIPBOARD FRYER WITHOUT DRIPBpARD FRYER WITH DRIPBOARO 29FRYER WITHOUT F TIP POSITIONEDONEDF TIP MUST BE POSITIONED ANYWHERE ALONG OR WITHIN THE AREA A073I F TIP OVER IDE INT MIDPOINT OF THE LONRESGEST SIDE MODULAR THE THR 3N Eryn s 3 IN. (78 mm) FROM THE MIDPOINT ALONG THE LONGEST OF THE PERIMETER AND FORWARD O OF THE ZZLE MUST CENTERLINE OF THE COOKING TMODULE HE MODULE ANGIAIMED AT THEFI MIDPOINT OFF THE MODULE. E SHORTEST SIDE OF THEIAOHELAR(NG COOKING AREA OF . NOZZLE MUST BE AT THE DIAGONAL CENTER OF FIGURE 4-22 FIGURE 4-24 SECTION 4-SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual . UL EX3470 ULC EX3470 PAGE 4-12 REV. 11 2014-SEP-01 Multiple Nozzle Fryer Protection—Tilt Skillet/Braising Pan Protection for tilt skillets or braising pans is to be based upon the coverage limitations provided for deep fat fryer protection.Refer COVER MUST NOT i i INTto Section IV,DESIGN,startingon Page 4-10,for maximum fryer OFDISCHARFERE GEWIT EDGE � 9 DISCHARGE PATTERN . nozzle coverages and maximum fryer nozzle height limitations. .' �'/ 1.Although the maximum 864 in? (55741 mm2) total surface % FOR MINIMUM cooking area requirement applies to fryer protection,it does not apply to tilt skillets or braising pans. ,' / NnrnFAND xIMUM HEIGHTS,REFER Each tilt skilletbraising pan protected module must not exceedf''' To FRYER the fryer limitations for "MAXIMUM SIZE MODULE OVERALL / NOZZLE WITH DRIPBOARD"coverage per nozzle as described in Table / PARAMETERS on Page 4-11. lilt skillets and braising pans generally utilize a hinged cover. I Fryer protection nozzles are to be placed toward the front of the QYO.)1 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. FRYER NOZZLE USED FOR TILT SKILLET OR BRAISING PAN PROTECTION MUST BE POSTONED NEAR THE FRONT EDGE OF THE PAN AND AIMED AT THE FRONT TO BACK COVER MUST NOT INTERFERE CENTERLINE OF THE PAN.THE DISCHARGE FROM THE NOZZLE(S)MUST COMPLETELY WITH NOZZLE DISCHARGE - CLEAR THE PAN COVER WITH AN UNOBSTRUCTED VIEW TO THE BACK OF THE PAN. i0 FIGURE 4-26 i / " 41111111Q1.-(-' 1111111141fr/ oroc 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 SECTION 4 —SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-13 Range Protection The r R-ranges. systemw uhe fiv different nozzles for thee protection of ranges. Two of the design options require a one flow nozzle 101N t and three of the design options require two-flow nozzles. t (MIMUM 2 4 mni) NOTICE liligehlk 2 (82 mm) MAXIMM UM A 13 in. (330 mm) diameter wok pan is the 1N 5_ largest wok size that can be protected on NOZZLE—► ranges. AIMING POINT When protecting hot top ranges, the entire cooking surface must be protected. o IN. (254 mm) I Ali, MAXIMUM Range Protection 1N(1-Flow) Nozzle—High Proximity MIIIIEJ 00E6Q FIGURE IGURE 4-28 No Obstructions Single and multiple burner ranges can be protected using a 1N . 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 1N 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. 4 1 \ r/ . _4k_ 4_ti_k:fik • 40 IN. • (1016 mm) t \ I 30 IN. (762Imm) :AL1 I I mays FIGURE 4-27 1 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 COOKING No Obstructions AREA 40 in. to 50 in. (1016 mm to 1270 mm) above the cooking surface. This high proximity application uses the 245 nozzle. P• The nozzle is stamped with 245 indicating this is a two-flow 245 NOZZLE TIP COOKING LOCATION CENTER OF nozzle and must be counted as two flow numbers. X X COOKING SURFACE i One 245 nozzle willprotect a maximum cookingarea of 672 in.2OR „are IN (2a6 ; (43354 mm2) with a maximum longest dimension of 28 in. CENTERLINEAXIMUMFROMOF NOZZLE (711 mm). TO CENTER OF ANY `� BURNER GRATE 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. COOKING AREA 245 NOZZLE TIP LOCATION CENTERLINE OF COOKING SURFACE 245 NOZZLE TIP um+40e0 COOKING' LOCATION CENTER OFAREA'COOKING SURFACE 1 OR50 INi1 XIMU.(286 mml M-� 2X IUMMAXIMUM FROM MAXIMUM CENTERLINE OF NOZZLE t HEIGHT TO CENTER OF ANY COMM I 1 OF 245 BURNER GRATE NO721 F FIGURE 4-30 _ TIP 40 IN. (1016 RMII MINIMUM HEIGHT OF 245 NOZZLE TIP I i I I t . 000ae 0 O O , 4 titi__JJ'Q 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. R-102 Restaurant Fire Suppression Manual SECTION 4 —SYSTEM DESIGNUL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-15 Range Protection 260(2-Flow) Nozzle—Medium Proximity cooKING —AREA 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. , Z. COOKING • IX The nozzle is stamped with 260 indicating this is a two-flow vI AREA nozzle and must be counted as two flow numbers. L NOZZLEE / LOCATION C CENN TER`` One 260 nozzle will protect a cooking area of 768 in.2 OF COOKING SURFACE (49548 mm2) with a maximum dimension of 32 in. (812 mm). S OR ----- . When using this nozzle for range protection, the nozzle must 10 IN (254 min) MAXIMUM FROM be pointed vertically down and positioned as shown in Figures CENTERLINE omNEo 4-31 and 4-32. CENTER OF ANY COOKING BURNER GRATE AREA 260 NOZZLE TIP LOCATION CENTERLINE OF COOKING SURFACE 260ONOZZLETIONEIP LOCATION CENTER /\�/1',�-/\i COOKING OF COOKING 0 6 + V/ AREA Ht SURF OR 40 IN. 10 IN.(254 mm) (1016 mm1 MAXIMUM FROM MAXIMUM CENTERLINE HEIGHT OF NOZZLE TO CENTER OF ANY O BURNER GRATE NOZZLE TIP FIGURE 4-32 M BO IN (7IMINIMUM HEIGHT NOTICE L NOZZLE Four burner grates shown in Figure 4-32. For -rip single or double burner grates, locate nozzle at center of cooking surface. 000239 1ooloo I c FIGURE 4-31 SECTION 4-SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual - UL EX3470 ULC EX3470 PAGE 4-16 REV. 11 2014-SEP-01 Range Protection 1N (1-Flow) Nozzle-Low Proximity Range Protection Two 290 (2-Flow) Nozzles-Low Application Proximity Application 15 in. to 20 in. (381 mm to 508 m)above the cooking surface. 15 in.to 20 in. (381 mm to 508 mm)above the cooking surface. The low proximity 1-flow nozzle application for the protection of The low proximity 2-flow application requires the use of two 290 ranges requires the 1N nozzle. nozzles. • The nozzle is stamped with 1N indicating that it is a one-flow • Both nozzles are stamped with 290 indicating they are two flow nozzle and must be counted as one flow number, nozzles and must be counted together for a total of four flow When using the 1N nozzle for low proximity range protection numbers. with or without obstruction, the maximum length of the burner Two 290 nozzles will protect a cooking area of 1008 in.2 grates being protected must not be exceed 24 in. (609 mm) (65032 mm2) with a maximum dimension of 36 in. (914 mm). length,aimed along a centerline to a point 20 in.(508 mm)from When using two of these nozzles for low proximity range protec- the end of the length,protecting a maximum width of 18 in.(457 tion, the nozzles must be positioned along the cooking surface mm). perimeter to 1.5 in. (38 mm) inside the perimeter, and aimed at When protecting a range, the 1N nozzle must be located a a 45° angle along the longitudinal centerline of the range. See maximum of 9 in. (228 mm) from each bumer grate centerline Figures 4-35 and 4-36. and must be positioned above the edge of the hazard area to be protected. 290 NOZZLE TIP LOCATION 0-1.5 IN (0-38 mm) The 1N nozzle tip must be positioned at or below the obstruc- N FROM EDGE of tion, if present. The protected area begins at the point straight 65 COOKING SURFACE 4s° down from the nozzle tip.The nozzle can be placed at the side 1 of the range aimed either left or right, or can be placed in the I I 1 front or back of the range.See Figures 4-33 and 4-34 for nozzle 1s IN.TO 20 IN. 1 I I 15 IN.TO 20 IN. location details. (381 to 508 mm) I I I MIm sae mm) MAXIMUM I I I MAJIIMUM II I II I \\.' 1 0 0 0 0 0 Q m� ti I 1\.\ FIGURE 4-35 '\ 15-20 IN. I '\ AIM COOKING LONGITUDINAL (381-508 mm) I \ �I POINT AREA --P. CENTERLINE 20 r""(508 mml N.-I 0 0 O O IV„ 13 rCOOKING m� FIGURE 4-33 nal I, ; AREA J II co= PROTECTED AREA 290 NOZZLE TIP y LOCATION CENTER OF _ COOKING SURFACE 290 NOZZLE TIP LOCATION :2 IN.(50 mm 91N 0-1.5 IN.(38 mm)IN FROM EDGE (228 mm)! OF LOOKING SURFACE -- 'a i 18 IN. s (457 mtn) > - COOKING EA r:.%r•: I coot¢ m»a r� COOKING AIM POINT '.. AREA 20 IN 61 - --15C8 mm)----m) • 1 B09 m FIGURE 4-34 ' 290 NOZZLE TIP I LOCATION CENTER OF COOKING SURFACE 290 NOZZLE TIP LOCATION 42 IN.(50 mm) 0-1.5 IN.(38 mm)IN FROM EDGE OF COOKING SURFACE FIGURE 4-36 R-102 Restaurant Fire Suppression Manual SECTION 4—SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-17 Range Protection(With or Without Back Shelf/Obstruction) Range Protection 260(2-Flow) Nozzle(With or Without When this type of hazard is equipped with a back shelf or other Back Shelf/Obstruction) similarly sized obstruction located above the range top, two Single and multiple burner ranges can be protected using a 260 protection options are available:One requires a 1F nozzle and 'nozzle. a e. Thew e nozzleandmust stamped be edco with ed 22660inindicating flow that it is a the other option requires a 260 nozzle. When using the 260 nozzle for range protection with or without Range Protection 1F(1-Flow) Nozzle(With or Without Back back shelf or other similarly sized obstruction, the maximum Shelf/Obstruction) length of burner grates being protected must not exceed 32 in. Single and multiple burner ranges can be protected using a (812 mm) and the maximum area of the burner grates must ► 1F nozzle.The nozzle is stamped with 1F indicating that it is a not exceed 384 in.2 (24774 mm2). Nozzle must be located on one-flow nozzle and must be counted as one flow number. the front edge of the burner grates and aimed at a point 10 in. When using the 1 F nozzle for range protection with or without back (264 mm)from the back edge of the burner grates.Nozzle must shelf or other similarly sized obstruction, the maximum length of be mounted 30 to 40 in. (762 to 1016 mm) above the hazard the burner grates being protected must not exceed 28 in. (711 surface. See Figure 4-38. mm)and the maximum area of the burner grates must not exceed 26o NouLE 336 in.2(21677 mm2).See Figure 4-37 for nozzle location details. SHELF OR OTHER SIMILARLY SIZED OBSTRUCTION CAN OVERHANG BURNER(S) IF NOZZLE BY A MAXIMUM OF 11 IN.(279 mm) SHELF OR OTHER SIMILARLY SIZED OBSTRUCTION CAN OVERHANG BURNER(S) BY A MAXIMUM OF 11 IN.(279 mm) 18 IN. (457 mm) 30.90 IN. MINIMUM AIM 20 W. (782.1016 mm) (508 mm) 40 48 IN. POINT MINIMUM (1018•1219 mm) 10 IN. (261 mm) FROM BACK 14 IN. OF BURNER (355 mm) GRATES 12 w 14 IN. MAXIMUM (30 . (355mm) FIGURE 4-38 MA hurl) FRONT TO REAR MAXIMUM COMM MAXIMUM CENTERLINE 1F NA77I F LOCATED OVER FRONT EDGE OF BURNER GRATE AND ORIENTED SO NOZZLE TIP FLATS ARE PARALLEL WITH BURNER GRATE FRONT TO REAR CENTERUNE AND SHALL BE AIMED AT THE CENTER OF THE COOKING SURFACE. FIGURE 4-37 SECTION 4-SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual - UL EX3470 ULC EX3470 PAGE 4-18 REV. 11 2014-SEP-01 Griddle Protection 1N (1-Flow)Nozzle-High Proximity Griddle Protection 290(2-Flow) Nozzle-High Proximity Application Application The R-102 system uses four different nozzles for the protection Option 1 -Nozzle Center Located of griddles.One of the applications requires a 1-flow nozzle and 30 in.to 50 in.(762 mm to 1270 mm)above the cooking surface. three of the applications require a 2-flow nozzle. This high proximity application uses the 290 nozzle. High Proximity Application:35 in.to 40 in. (889 to 1016 mm) above the cooking surface. 'The nozzle is stamped with 290 indicating this is a 2-flow nozzle This high proximity application uses the 1 N nozzle. and must be counted as two flow numbers. •The nozzle is slam ed with 1 N indicatin this is a one flow One 290 nozzle will protect a maximum cooking area of 720 in.2 nozzle and must be counted as one flow number. (46451 mm2)with a maximum dimension of 30 in. (762 mm). When using this nozzle for high proximity applications, the One 1 N nozzle will protect a maximum cooking area of 1080 in.2 nozzle must be positioned within 1 in. (25 mm) of the center (69677 mm2)with the maximum longest side of 36 in.(914 mm). of the cooking surface and pointed vertically down. See Figure When using this nozzle for griddle protection,the nozzle must be 4-41 and 4-42. positioned along the cooking surface perimeter to a maximum of CENTER LINE OF GRIDDLE 2 in. (50 mm)inside the perimeter, and aimed to the midpoint of SURFACE s 1 IN.(25 mm)IN the cooking surface.See Figure 4-39 and 4-40. I AM aREcrroN 1 NOTICE I I I I 50 IN. When using this type of griddle protection, I i MAXIMUM only five flow numbers are allowed on a 1.5 ) 1 oF2Gsc HT gal (5.7 L) system and only 11 flow numbers I t NOZZLE TIP are allowed on a 3 gal (11.4 L)system. I 30 IN. I I 752'TM"> I MINIMUM I HEIGHT I OF 290— NOZZLE r 1---------I I TIP I COOKING POINT SURFACE I , I _1_/ I I 1 T I L t J [T1 t FIGURE 4-41 caXtm 11,1 NOZZLE LOCATED ALONG COOKING ANY SIDE OF GRIDDLE SURFACE WITHIN SURFACE C000-2 IN.(0-50 mm)Of COOKING EDGE AREA WG SURFACE EDGE.NOZZLE MUST BE AREA AIMED AT MIDPOINT OF COOKING NOZZLE 1 IN.(25 mm) SURFACE. FIGURE 4-39 LOCATION MAXIMUM mon+ I I NOZZLE LOCATION I I . 0-2 IN.(0-50 mm) i I INSIDE PERIMETER I WIN. -4. I+- OF COOKING SURFACE I I (1016 mm) COOKING /, I 1 HEIGHT P AREA / OF'INNOaE TIP Li / 1 135 IN.(88 mm) / / 1 I MINIMUM I H EDGE i l OEIF iGNHT DF---0.1 1 i ( NT17'I F TIP CENTER OF GRIDDLE SURFACE OR A COOKING 1 1 I MAXIMUM DIMENSION OF 20.8 IN. SURFACE I l i (523 mm)FROM N07II F CENTERLINE TO FURTHEST CORNER OF GRIDDLE FIGURE 4-42 FIGURE 4-40 R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-19 Griddle Protection 260(2-Flow) Nozzle-High Proximity ApplicationddGriddle Prtection 290(2-Flow)Nozzle-Medium Proximity Application Option 2-Nozzle Perimeter Located Option 2a-Nozzle Perimeter Located(Continued) 30 in.to 50 in.(762 mm to 1270 mm)above the cooking surface. 20 in.to 30 in. (508 mm to 762 mm)above the cooking surface. This high proximity application uses the 260 nozzle. 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 4$in. (1219 mm). (92903 mm2)with a maximum dimension of 48 in. (1219 mm). When using this nozzle for griddle protection, the nozzle must When using this nozzle for griddle protection, the nozzle must be positioned along the cooking surface perimeter to 2 In. be positioned along the perimeter to 2 in. (50 mm) inside (50 mm)inside perimeter,and aimed at the center of the cooking perimeter,a 5annd aim and ed at the center of the cooking surface. See surface.See Figure 4-43 and 4-44. Figure COOKING AREA I I NOZZLE LOCATION I I I 0-2 IN.(0-50 mm) I I INSIDE PERIMETER I 50 IN r --9-1 lla— OF COOKING SURFACE I I MAXI M CENTER OF COOKINGSURFACE 1 /)i HEIGHT ONOLE TIPCOI AREA O 11 301N.(82 mm) l I I / / 1 I MINIMUM I t AIM POINT I / I I HEIGHT 1EDGE I I OF260 <__—_._____ I / i OFRR 4 f i II I t NOZIl.ElTIP SSUUFACE I I I 0002o 290 NOZZLE LOCATED ALONG COOKING SURFACE EDGE ANY SIDE OF GRIDDLE SURFACE WITHIN 0-2 IN.(0-50 mm)OF COOKING SURFACE EDGE.NOZZLE MUST BE AIMED AT CENTER OF FIGURE 4-43 COOKING SURFACE FIGURE 4-45 aooxu ,oc. COOKING AREA } i I NOZZLE LOCATION I t 7-1MIDPOINT OF 7 I I 0-2 IN.(0-SI MRS I INSIDE PERIMETER I 30 IN. COOKING SURFACE —► 1�-OF COOKING SURFACE I I (762 mm) MAXIMUM l I /)) )_......._._.1 HEIGHTCCOKIN3 { OF 290 l AREA • f ( NOZZLE TIP AIM POINT I I // 1 20 1N.(SOS mm) -..^� f 1 I I / / I I MINIMUM L __-_-__ 1-f f I / I I HEIGHT I I i 11 OF 290 NOZZLE TIP I 260 NOZZLE LOCATED ALONG COOKING SURFACE EDGE I 1 1 ANY SIDE OF GRIDDLE SURFACE EDGEwITNIN 0-2 IN.(0-SI mm)OF COOKING OF COOKING SURFACE EDGE-NOZaE — SURFACE MUST BE AIMED AT MIDPOINT OF COOKING SURFACE. FIGURE 4-44 FIGURE 4-46 SECTION 4—SYSTEM DESIGN R-702 Restaurant Fire Suppression Manual _ UL EX3470 ULC EX3470 PAGE 4-20 REV. 11 2014—SEP-01 Griddle Protection 2120(2-Flow)Nozzle-Low Proximity Griddle Protection 2W(2-Flow)Nozzle-Low Proximity Application Application Option 2b-Nozzle Perimeter Located (Continued) Option 2c-Nozzle Perimeter Located(Continued) 10 in.to 20 in.(254 mm to 508 mm)above the cooking surface. 10 in.to 20 in. (254 mm to 508 mm)above the cooking surface. The low proximity application uses the 2120 nozzle. The low proximity application uses the 2W nozzle. . The nozzle is stamped with 2120 indicating this is a two-flow nozzle and must be counted as two flow numbers. no• nozzle is stamped with indicating this is a two-flow nozzle and must be counted as s 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). One 2W nozzle will protect a maximum cooking area of 1080 in? (69677 mm2)with a maximum dimension of 36 in, (914 mm). When using this nozzle for griddle protection, the nozzle must When using this nozzle for griddle protection,the nozzle must be be positioned along the perimeter to 2 in.(50 mm)inside Perim- positioned 0-10 in.(0-254 mm)forward or behind the right to left eter,and aimed at the center of the cooking surface.See Figure •centerline of the hazard area.See the diagram below for nozzle 4-47 and 4-48. .location and aiming. NOZZLE LocanoN I OVERHEAD VIEW I 0_2 1N.(0-SI mm) 1...► I INSIDE PERIMETER 20 IN. 351N.(914 mm)MAX--s - 60-- OF COOKING SURFACE I 1 (508 mm) I / I 1 MAXIMUM I 1 HEIGHT 1(10 OF I NO2 t NOZZLE 2120 I 2W NOTn FAM Rp N' I ♦ 1 10 IN.(284 mm) 4 0-3 IN(0-76 mm)TO REAR OF I / / MINIMUM 0.10NN'SURFACE CENTER ( / HEIGHT OF 1170 M�%—FROM LINE WHEN 2W NOZZLE 6 1 PObmONEDAT OR TO THE NO7N F TIP + REAR OF CENTER LINE I I (730 IIN. I I T 4 2W NOZZLE AIM POINT MAIL moo - Oro I.1mm0 N. OF M 675 mm)FORWARD CE3,25;4 ECENTER UNE WHEN 2W — OF CD NG SURFACE NO 27.E IS POSITIONED AT OR FORWARD OF COOKING ,}�. SURFACE CENTER UNE EDGE OF 1CI i COOKING SURFACE aa,m FIGURE 4-47 ,-8---..1 'rzaa AIM POINT 9 IN.(225 men) FROM EITHER SIDE OF COOKING AREA — I COOKING SURFACE FIGURE 4-49 I_ _ ! FRONT VIEW CENTER OF COOKING SURFACE ( r- 0.3 W.(75 mm) I I NOTE.A 2W NOZZLE CAN PROTECT I �� COOKING 1 I pF 3pA1NMX 36MINM(7C5O2OKING I y I AREA I t 914 mm),AT A HEIGHT CC 1 O-20 IN.(250 / I -50e mm). ---0. 1�- AIM POINT I 20 N. I THE 2W NOZZLE CAN BE POSITIONED I + J (5C6 miT) 1 A MAXIMUM OF E I ND1 ARD OR BEHIND COOKING L T I SURFACE CENTER LINE A MAXIMUM OF 3 W.(76 mm)AWAY I 10 IN, ( FROM EITHER SIDE OF THE COOKING (2Sf mm) SURFACE.AWED IN 9 IN.(228 mm)TO 2120 NOZFI F LOCATED ALONG COOKING SURFACE EDGE Mi, I A POINTTOT H OE.3REA N.R OF-75 mm, FORWARD ANY SIDE OF GRIDDLE SURFACE OR THE WITHIN 0-2 IN.(0-51 mm)OF SURFACE CENTER LINE COOKING SURFACE EDGE.NOZZLE CUST BE AIMED AT COOKING SURFACECENTi3i OF F FIGURE 4-48 aao m AIM POINT 9 IN. ERIONGKNG S COO SURFACE DWI 50 FIGURE 4-50 R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGNUL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-21 Griddle Protection 1W(1-Flow)Nozzle-Low Proximity Chain Broiler Protection to any The following listed protection guidelines can be applied 15 in.to 20 in. (381 mm to 508 mm)above the cooking surface. manufacturer's chain broilers, if the chain broiler meets the specified parameters.Chain broilers utilizing catalytic converters nv griddles re The low requires the 1 1e 1 W nozzle.nozzle application for the protection of can be protected from overhead using model spec protec- tion identified in the "Specific Application by Model" section in rotected with standard 1 N 1. The nozzle is stamped with 1W indicating that this is a one-flow System Design. Or, they can be P nozzle and must be counted as one flow number. nozzle athorizontal e chain d i broiler dram broilertion with the nozzles to the si- proximity griddle protectionspecific designe Wheo using the 1W nozzleo for low p tY "Horizontal Chain Broiler Protection"section for with our without obstruction,the maximum length of the cooking information. surface to be protected must not exceed 26 in. (660 mm).The nozzle must be centered at one end of the maximum 26 in. Horizontal Chain Broiler Protection (660mm)mm)length,aimed along a centerline toa pointmm20 in.(508 nozzles for 1N, ont thatin mm)fromin. the end of the length, protecting a maximum width of ,The ler system can use The nozzle is stamped 1N, indicating horizontal h 20.5The in. (520 tip this is a one-flow nozzle and must be counted as one flow The 1W nozzle must be positioneda below then obstruct number (total of two flow numbers for each chain broiler being tion, it present. The protected area begins at the point straight Protected), down from the nozzle tip.The nozzle can be positioned above p the ed4-5e of the hazard area to be protected. See Figure 4-51 Two when nozzles are area needed for chain be protected does broiler not meet ec- and : If "Overhead Broiler Protection" requirements. The maximum Note: If the hazard area exceeds the singleq nozzle additionalderage 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 n listed above, additionaltond in fronts atl highg proximity or atozzle can be positioned in proximity or at the side cooking chamber 1 to 3 in.(25 mm to 76 mm)above the surface low proximity. of the chain and a maximum distance of 4 in. (101 mm) away from the broiler opening.The nozzles may be mounted at either e chain broiler corner positionedatos t discharge diagonally hey are at opposite nacrossds of h andthe top of the chain.See Figure 4-53 and 4-54. AIM 15-20 IN. \•� POINT 'a �`.• Ica,-506mm) '� E0 IN. '� . 0 0 0 0 `► I`` ,Ii� m,m, FIGURE 4-51 m II m<s PROTECTED AfiFA -•r IIIIIIIIIM ii-3IN. V (26-76 20.6 mm) 520 FIGURE 4-53 NM POINT 20 IN (506 mml-- 26 IN (660 mm) FIGURE 4-52 SECTION 4—SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-22 REV. 11 2014-SEP-01 Horizontal Chain Broiler Protection (Continued) The nozzles may vary in position as long as they are evenly /j- spaced from the exhaust center and are always 180° opposite « of each other. H the opening is not square, the nozzles must be -t positioned along the centerline,parallel to the longest side of the opening.See Figure 4-58. MAXIMUM INTERNAL ,. �` of BROILER SIZE X 31 IN. (1092 X 787 mm) 4 FIGURE 4-54 T Overhead Chain Broiler Protection The R-102 system can use two 1W nozzles for overhead chain ►broiler protection. The nozzle is stamped with 1W, indicating TOP V EW TOP VIEW that this is a one-flow nozzle and must be counted as one flow number. FIGURE 4-56 WC2,4 Overhead protection is only available for chain broilers with ►Note: The Metal Blow-off Cap must be used when utilizing exhaust opening dimensions that are not less than 60%of the chain broiler protection. internal broiler length and not less than 60% of the internal Example No.1 —Internal broiler size is 24 in.long x 20 In.wide broiler width, to a minimum size of 12 in. x 12 in. (305 mm x 305 mm). Internal broiler size can not be larger than 32 in. x (609 mm x 508 mm), with an opening of 16 In. x 16 in. 34 in. (812 mm x 863 mm). (406 mm x 406 mm). To determine minimum opening size,multiply the internal When overhead protection is used, the nozzles must be centered above the exhaust opening within 4 to 8 in.(101 to 203 length and the internal width by 0.6: mm)of each other and they must be located 10 to 26 in. (254 to Length of opening—24 in. x 0.6=14.4 in. 660 mm) above the top of the broiler surface. See Figure 4-55. (609 mm x 0.6=366 mm) Width of opening—20 in.x 0.6=12.0 in. -y.-e IN.(101-203 mm) (508 mm x 0.6=304 mm) The minimum allowable opening for overhead protection IN. would be 14.4 in.x 12.0 in. (365 mm x 304 mm). ' 10-26I (254-060mm) This example would be acceptable for overhead protec- . 411P tion./ Example No. 2 — Internal broiler size is 30 in. long x 24 in. — 12IN.(ses mm) wide (762 x 609 mm) with an opening of 22 in. x 12 in. 12 IN,(305 ran)) MINIMUM (558 x 304 mm). II MINIMUM �1, To determine minimum opening size, multiply internal '� length and internal width by 0.6: '� '� MAXIMUM INTERNAL Length of opening—30 in.x 0.6= 18.0 in. BROILER SIZE (762 mm x 0.6=457 mm) 32 X(812x 883 mm) Width of opening—24 in.x 0.6= 14.4 in. FIGURE 4-55 (609mm x 0.6=365 mm) J034 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 SECTION 4-SYSTEM DESIGNUL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-23 Salamander Broiler Protection-1N (1-Flow)Nozzle Salamander Broiler Protection-1N (1-Flow)Nozzle Local Overhead ► Note:The use of the Agent Distribution Hose should be consid- A salamander broiler with a maximum hazard area (internal I ered when protecting a salamander broiler/range combination broiler chamber)of 16 in.(406 mm)deep x 29 in.(736 mm)wide I. appliance that employs casters. .can be protected using a 1N nozzle.The nozzle is stamped with A salamander broiler with a maximum hazard area (internal 1N, indicating that this is a one-flow nozzle. broiler chamber)of 15 in.(381 mm)deep x 31 in.(787 mm)wide The single 1N nozzle must be located directly in line with either w can be protected using a 1N nozzle.The nozzle is stamped with vertical edge of the broiler opening,6 in.(152 mm)to 12 in.(304 1 N,indicating that this is a one-flow nozzle. mm)in front of the broiler,and 0 in.to 12 in.(304 mm)above the . The single 1N nozzle must be affixed to the side of the cooking top of the broiler.The nozzle must be aimed at the center of the . chamber, above the grate on either vertical edge of the broiler broiler opening. See Figure 4-57a. opening.The nozzle must be aimed at the center of the grates. VERTICAL EDGE See Figure 4-57c. OF BROILER OPENING 1N NOZZLE ` L..� (PART NO.4193351 I �, PA*/ �-5OCATION ZONE \ ` II 12 IN. • / (31M mm)� 5 IN. 152 run) 61N. '----- r' - (152� ) ``^`_```````` ir- �� • 1,. AIM AT CENTER B`+�/ AIM AT CENTER OF OF BROILER BROILER OPENING OPENING FIGURE 4-57a IN NOZZLE AIMED 148426 AT CENTER OF FIGURE 4- Salamander Broiler Protection-1 F(1-Flow)Nozzle GRATES Overhead A salamander broiler with a maximum hazard area (internal broiler chamber) of 15.5 in. (393 mm) deep x 31 in. (787 mm) Upright Broiler/Salamander Protection .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 R-102 system uses two 1/2N Nozzles for all upright broiler .protection. The nozzle is stamped 1/2N, indicating that this is The single 1 F nozzle must be located directly in line with the a half-flow nozzle. A pair of these nozzles will equal one flow center of the broiler opening,8 in. (203 mm)to 12 in. (304 mm) number. 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 Two 1/2N nozzles will protect a maximum hazard area(internal center of the top broiler opening when the grate is located in the broiler chamber)of 30 in.x 32.5 in.(761 mm x 825 m).eTr. ese middle position. The nozzle must be orientated so the nozzle nozzles must always be used in pairs on an upright tip flats are parallel with the grate left to right centerline. See nozzle must be positioned above the grate and pointed at the Figure 4.57b. back opposite corner of the broiler chamber.The second nozzle must be pointed down into the center of the drip pan through the IF NOZZLE-- _ NO B IN. LOCATION ZONE open slot.See Figure 4-58. (PART NO. (152 mm) i:" 419333) L"`--- (g IN.(203 mm) `I 4 IN.\-1 12IN. (101 mm I(304 mm) C� - AIM AT CENTER OF THE AIM AT CENTER OF THE TOP TOP BROILER OPENING BROILER OPENING WHEN THE WHEN THE GRATE GRATE MIDDLES LOCATED IN POS Ifr ONAIM ATiCENTER ISE LOCATED IN THE MIDDLE POSITION OF BROILER OPENING . FIGURE 4.57b COIGNS 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) 'Electric Char-Broiler Protection(Optional) The R-102 system uses the 1N nozzle for electric char-broiler UPRIGHT BROILER BROILER CHAMBER , protection. ni 111 -wilThe 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 I' 50 In. (508 mm to 1270 mm) above the hazard surface. When using this nozzle for electric char-broiler protection the nozzle I( r..'- DRIP must be positioned anywhere along or within the perimeter of PAN I�' the maximum cooking area and shall be aimed at the center of the cooking surface.See Figure 4-59b. FRONT I SIDE VIEW COOKING VIEW AR— �.___..._ 1 I I I C! / FIGURE 4.58 COOK OKING ti •`1 DOOMREA Gas-Radiant/Electric Char-Broiler Protection The R-102 system uses the 1 N nozzle for gas-radiant/electric tgl char-broiler protection. I t I.The nozzle is stamped with a 1 N, indicating that this is a i s I I I 70 n n l one-flow nozzle and must be counted as one flow number. I MAXIMUM 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 I ,• I . .' �+ UM mm) 864 in.2(55741 mm2).The nozzle tip must be located 15 in. to 1 I MINIMUM I 40 in. (381 mm to 1016 mm) above the hazard surface. When ass 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 FIGURE 4-59b the center of the cooking surface.See Figure 4-59a. ' COOKINGCOOKING y ,� I 1 40 IN. mm) `p�I , I I (1016 MAXIMUM ' �\� T / // i t361 mml MINIMUM oolns> FIGURE 4-59a R-101 Restaurant Fire Suppression Manual SECTION 4—SYSTEM DESIGNUL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-25 Lava Rock(Ceramic)Char-Broiler Protection Natural Charcoal Broiler Protection The R-102 system uses the 1 N nozzle for all lava rock char- �The ele-102 2tecti em uses e the 1 Nsnozzmped zzle for all w na ur lin haarc l b. broiler protection. The nozzle is stamped with 1N, indicating P that this is a one-flow nozzle and must be counted as one flow that numbs is a one-flow nozzle and must be counted as one flow number. er. One 1 N nozzle will protect a hazard which has a maximum One 1 N nozzle will protect a hazard area which has a maximum length of 24 in. (609 mm) and a total cooking area which does length of 24 in. (610 mm) and a total cooking area which does not exceed 312 in.2 (20128 mm2). The nozzle tip must be not exceed 288 in.2 (18580 mm2). The nozzle tip must be located 18 in. to 35 in. (457 mm to 889 mm) above the hazard located 18 in.to 40 In.(457 mm to 1016 mm)above the hazard surface. When using this nozzle for lava rock (ceramic) char- surface. When using this nozzle for natural chrrcoalbroiler broiler protection,the nozzle must be positioned anywhere along protection, the nozzle must be positioned anywherealong r or within the perimeter of the maximum cooking area and angled within center perf ithemeter co of the king maximum S ce kin eng area and aimed at to the center.See Figure 4-60• the COOKING The coverage of such appliances only applies when the depth of AREA ��ACROEOAKING the charcoal does not exceed 4 in. (101 mm). I �'q�� ~ COOKING �I��pKING �.0 I ..�`` AFEA AREA ic: II -rr:_—_-- 1 fc.. .... 1 ....---›1 ......, I _,:-.-.----i 1 1 .... 1 1 --hr— , 1 1 1 1 1 1 1 1 1 I , I 1 1..--e-----------..--------_...., _,,„_„,,,..e-->_._.„..._„.. eI I1) COMBO �IN.BA I / imm runt maximum I 40 1N. , 4 I / MAXIMUM 1 \ \ ////tI. I (457 / mm) 1 43 //11/4I°7- I 1 MINIMUM l 1 l s IN.(101 mm) / I (457IYn) I ! I 5 IN MAXIMUM f � I / I MINIMUM DEPTH I FIGURE 4-60 ' FIGURE 4-61 SECTION 4-SYSTEM DESIGN R-702 Restaurant Fire Suppression Manual - UL EX3470 ULC EX3470 PAGE 4-26 REV. 11 2014-SEP-01 Alternate Ceramic/Natural Charcoal Char-broiler Protection Wood Fueled Char-Broiler Protection The R-102 system may also use the 3N nozzle for all ceramic The R-102 system uses the 3N nozzle for mesquite char-broiler (lava rock) and natural charcoal char-broiler protection. The .protection.The nozzle is stamped with 3N indicating that this is .nozzle is stamped with 3N, indicating that this is a three-flow a three-flow nozzle and must be counted as three flow numbers. nozzle and must be counted as three flow numbers. One 3N nozzle will protect a hazard which has a maximum One 3N nozzle will protect a hazard which has a maximum length of 30 in. (762 mm)and a total cooking area which does 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 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 located 14 in.to 40 in. (355 mm to 1016 mm)above the hazard surface. The nozzle must be positioned anywhere along or surface. The nozzle must be positioned anywhere along or within the perimeter of the maximum cooking area and aimed at within the perimeter of the maximum cooking area and angled the center of the cooking surface. See Figure 4-63. to the center.See Figure 4-62. Mesquite andpieces,no la rger than 4 in.(102 mm)in diem- For natural charcoal char-boiler protection, this coverage only eter, may be protected with a maximum allowable wood depth applies when the depth of the charcoal does not exceed 4 in. of 6 in.(152 mm). (101 mm). COOKING �1., COOKING AREA '. I COCKMG EA COOKING �� AREA\ �_ � i�l� y +—._ 1 `_ I l Y i 1 j 1 11 I;--------------- -- > I 0->%,._,...,-----...-1-;.....,....--'-'-,..., ..--...----' r Iir r 1 I 1 j III (1 IN. / 40 IN m11 I I f MAXI UM m) (1016 ) AXMIUM I MAXIMUM ( I , 0 / I el //iih_ )10.,..1. E mm) 1 �, I / 14 IN. 4 IN.(701 mm) I I 7a IN. DEPTH MAXIMUM I , / I (355 mm) Maximum 1 ` / / I (356 mm) I 1 MINIMUM DEPTH I 1 I MINIMUM I 1 I ` f I I oaaw -- } T FIGURE 4-62 FIGURE 4-63 • R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGNUL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-27 Wok Protection 2. A 1N nozzle will protect a wok 11 in. (279 mm) minimum diameter up to 24 in.(609 mm)maximum diameter.The wok The R-102 system uses two different nozzles for the protection depth must be no less than 3 in. (76 mm) and no greater of woks. ► than 6 in. (152 mm). The nozzle is stamped with 1 N indi- 1. A 260 nozzle will protect a wok 14 in. (355 mm) minimum sating that this a one-flow nozzle and must be counted as diameter up to 30 in.(762 mm)maximum diameter.The wok one flow number. When using this nozzle, the nozzle must depth must be no less than 3.75 in.(95 mm)and no greater be positioned anywhere along or within the perimeter of the than 8 in. (203 mm). wok, aimed at the center, 30 in.to 40 in. (762 mm to 1016 ► The nozzle is stamped with 260 indicating that this is a mm)above the hazard surface,as shown in Figure 4-65. two-flow nozzle and must be counted as two flow numbers. NOTICE When using this nozzle, the nozzle must be positioned as When using this type of wok protection, shown in Figure 4-64. only five flow numbers are allowed on a OFTILE MUST BE THEIONE.WITHIN 1 IN.VERTICALLY T1 mm)RADIUS 1.5 gal (5.7 L) system, and only eleven THE CENTER OF THE WOK,POINTED VERnCALLY DOWN flow numbers are allowed on a 3 gal(11.4 L)system. I \ T 1 t----1 1 ! I 4D1N I (1016 mm) 260 NOZZLE vii1 GI t�' .\ I 3aW. 1 1 , , r n� ( I mm). 35-45IN. MINIMUM DEPTH (889-1143 mm) 3.0 IN.(78 mm) MAXIMUM DEPTH MINIMUM DEPTH 3.75 IN.(95 mm) m 8.0 IN.(152 m) I MAXIMUM DEPTH 8 IN.(203 mm) I 11 IN.(279 mm)MINIMUM DIAMETER 24 IN.(809 mm)MAXIMUM DIAMETER � mem � I FIGURE 4-65 14 IN.(355 mm)MINIMUM DIAMETER 30 IN.(762 mm)MAXIMUM DIAMETER FIGURE 4-64 SECTION 4-SYSTEM DESIGN R-702 Restaurant Fire Suppression Manual - UL EX3470 ULC EX3470 PAGE 4-28 REV. 11 2014-SEP-01 Nozzle Application Chart The following chart has been developed to assist in calculating NOTICE the quantity and type 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 mm) Diameter-16 in. (406 mm) Duct or Transition Length-Unlimited 1 - 439840 2W (Single Nozzle) Perimeter-100 in. (2540 mm) Diameter-31 7/8 in. (809 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 1 N (Horizontal Protection) Plenum Length-6 ft(1.8 m) 1 - 439839 1W 1-(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) 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 16-27 in. 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 ti (635-889 mm) • For multiple nozzle protee[ien o1..ngle Pryers.see Cereile0{ntonnetipn a,,Pegsa 1-10 Vq 4.11. R•702 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 in fryers,set detailed Information on Papua 410 and 411. SECTION 4-SYSTEM DESIGN R•702 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-30 REV. 11 2014-SEP-01 Nozzle Application Chart (Continued) • Minimum Nozzle Maximum Hazard Nozzle Nozzle Nozzle Stamping- Hazard Dimensions Quantity Heights Part No. Flow No. Range Longest Side(High Proximity) 1 30-40 In. 439838 1 N 32 in. (812 mm) (762-1016 mm) Area-384 in.2 (24774 mm2) Longest Side(Low Proximity) 1 15-20In. 439838 1N 24 in. (609 mm) (381 -508 mm) Area-432 in.2 (27870 mm2) Longest Side 40-48 in. 439836 1 F 28 in. (711 mm) (1016-1219 mm) Area-336 in.2 (With Backshelf) (21677 mm2) Longest Side 30-40 in. 439844 260 32 in. (812 mm) (762-1016 mm) Area-384 in.2 (With Backshelf) (24774 mm2) Longest Side(High Proximity) 1 40-50 in. 439843 245 28 in. (711 mm) (1016-1219 mm) Area-672 in.2 (43354 mm2) Longest Side (Medium Proximity) 1 30-40 in. 439844 260 32 in. (812 mm) (762- 1016 mm) Area-768 in.2 (49548 mm2) Longest Side(Low Proximity) 2 15-20 in. 439845 290 36 in. (914 mm) (381 —508 mm) Area-1008 in.2 (65032 mm2) Griddle Longest Side(High Proximity) 1 30-50 in. 439844 260 48 in. (1219 mm) (762-1270 mm) Area-1440 in.2 (perimeter (92903 mm2) located) Longest Side(High Proximity) 1 30-50 in. 439845 290 30 in. (762 mm) (762-1270 mm) Area-720 In.2 (center located) (46451 mm2) Longest Side(High Proximity) 1 35 —40 in. 439838/439865 1 N/1 NSS 36 in. (914 mm) (889-1016 mm) Area-1080 in.2 (perimeter located) (69677 mm2) Longest Side 1 20-30 in. 439845 290 (Medium Proximity) (508-762 mm) 48 in. (1219 mm) (perimeter Area-1440 in.2 located) (92903 mm2) Longest Side(Low Proximity) 1 15—2C in. 439839 1W 26 in. (660 mm) (381 -508 mm) Area-533 in.2 (center located) (34387 mm2) R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGNUL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-31 Nozzle Application Chart (Continued) Nozzle Minimum Maximum Hazard Nozzle Nozzle Nozzle Stamping- Quantity Hazard Dimensions Heights Part No. Flow No. Griddle(Continued) Longest Side(Low Proximity) 1 10-20 in. 439840 2W 36 in.(914 mm) (254-508 mm) Area-1080 in.2 (perimeter located) (69677 mm2) Longest Side(Low Proximity) 1 10-20 In. 439846 2120 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. 439839/439864 1 W/1 WSS ►(Overhead Protection) Width-32 in. (812 mm) (254-660 mm) 2 1 -3 in. 439838/439865 1 N/1 NSS Chain Broiler Length-43 in. (1092 mm) (25-76 mm) (Horizontal Protection) Width-31 in. (787 mm) In 1- 15- in. 439838/439865 N/1 NSS Gas-Radiant/Electric Longest Side 36 in. (914 mm) 1 (381 - mm} Char-Broiler Area-864 in.2 (55741 mm2) 20-50 in. 439838/439865 1 NI1 NSS Are - Electric Char-Broiler LongestSide-34 in. (863 mm) 1 -1270 mm) Area 660 in.2 (508 (43870 mm2) 18-35 in. 439838/439865 1 N/1 NSS Lava-Rock Broiler LongestSide-24 in. (609 mm) 1 (457-889 mm) - Area-a 312 in.2 (20128 mm2) 18-40 in. 439838/439865 1 N/1 NSS Are - Natural Charcoal Broiler LongestSide 24 in. (609 mm) 1 (4557-1016 mm) Area 286 in.2 (18580 mm2) Lava-Rock or Natural Longest Side-30 in. (762 mm) 1 14-40 in. 439841 3N 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. 439841 3N Area-720 in.2 (355-1016 mm) (46451 mm2) Upright Broiled Length-32.5 in. (825 mm) 2 - 439837 1/2N ► Salamander Width-30 in.(762 mm) Salamander Length-29 in. (738 mm) 1 - 439838 1 N Broiler Width-16 in.(406 mm) Length-31 in. (787 mm) 1 - 439836 1 F Width-15 In. (381 mm) Length-31 in. (787 mm) 1 - 439838 1N Width-15 in.(381 mm) Wok 14 In.-30 In. (355-762 mm) 1 35-45 in. 439844 260 Diameter (889- 1143 mm) 3.75-8.0 in. (95-203 mm) Deep 11 in.-24 in.(279-609 mm) 30-40 in. 439838/439865 1 N/1 NSS Diameter (762-1016 mm) 3.0-6.0 in. (76-152 mm) Deep • Minimum chain broiler exhaust opening—12 in.a 12 in.(305 mm z 305 nen).and nol less then 60%of internal broiler size. SECTION 4—SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual - UL EX3470 ULC EX3470 PAGE 4-32 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL FRY POT CENTERLINE Due to the configuration,application, and/or additional features B N. 1 1/8IN. that 1203 mm) 1 1/8 IN. (28 mm) pose protection problems using conventional protection, . (213 mm) noted in the guidelines previously addressed,the following appli- „II 1W NOZZLE ances/applications are considered hazard specific. BIN. —y 290NOZZII.E--� (152 mm)— The following hazard specific applications have been individually tested and listed by make and model number of the equipment I AIM POINT j ' I 7 3/4-8 IN.ONLY designated. L I TOP of VAT f (, _203 mm) Dean Industries Gas Fryer,Model 2424 GTI, 120,000 BTU/ mom hr. Rating LOW PROXIMITY(73/4-8 N. 096-203 mm)NOZZLE HEIGHT) This specialized gas fryer can be protected with a combination 21/4IN. of a 290 nozzle and a 1W nozzle for low proximity(7 3/4—8 in. 21/4 IN. r 157 mm) (197—203 mm) nozzle height only) and two 230 nozzles (Part (s'""")�I 230 NOZZLE No.419339)for high proximity(45 in. (1143 mm) nozzle height f only). OF PRY PFRONTOT 230 NOZZLE I I The maximum dimension of the fry pot is 24 in.x 24 in.(610 mm 11 IN. x 810 mm). mg mm) I4_ 45 IN.ONLY Nozzles must be positioned and aimed as shown in Figure 4-66. _ (1143 mm) TOP OF FRYER Note: For low proximity protection, see Special Piping Layout in Figure 4-67. I I AIM POINT HIGH PROXIMITY(45 N.(I143 mm)NOZZLE HEIGHT ONLY) FIGURE 4-66 Section B(Hood Penetration to Nozzles) Piping Limitations Dean Industries Model Gil Gas Fryer Special Piping 1. Piping configuration shall be as shown with±1/4 in. (6 mm) Layouttolerance on dimensions. Section A(Tank to Hood Penetration)Piping Limitations 2. All nozzles shall be at the same elevation. Maximum Length:30 ft(9.1 m) Maximum Rise:6 ft(1.8 m) 3. Each pair of appliance nozzles shall be equally spaced from Maximum Number of 90°Elbows: left-to-right centerline of flyer. Maximum Number of Tees:0 „^ 29C TO GAL(11.I UTANK 1 r 4 1W ) SECTION A 29021 IN.(533 mm)or 21/4IN. 2 1/8 IN, 2 3'41N. 24 IN.(609 mm) (�mm) (53 mm) (6m7 /9 m HOOD PENETRATION ` / • .000.1191 1N \ III . 1.die 21 IN.(533 mm)or 2 1/4 IN. Y 11/4 IN. 24 N.(X D mm) (57 m°) 129 (209 mm) 5/6(7 mm)) 290 (752 2 2 lid IN. MI6 IN. ,W 21 IN (533 mm)or (88 mm) (57 mm) 24 IN (609 mm) 2 1!4 IN. (57 mm) SPECIFIC DISCHARGE PIPING FOR LOW PROXIMITY PROTECT'ON OF FOUR DEAN INDUSTRIES MODEL G11 GAS FRYERS FIGURE 4-67 R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGNUL 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, Frymaster 14 KW-208V Electric Fryer, Model MACH 14 63000 BTU/hr Rating Series This specialized gas fryer can be protected with a single, 290 w th specialized gle 230s ole zzletloca do fryer c to n 47 rotect5d either mm to nozzle. 1193 mm)above the top surface of the fryer or with a single 245 The maximum dimension of the fry pot is 21 in. x 21 in. (533 nozzle located 20 in. to 27 in. (508 mm to 685 mm) above the mm x 533 mm). top surface of the fryer. The 290 nozzle must be located on the front-to-rear centerline Either nozzle must be located anywhere along or within the and aimed at the center of the cooking surface.See Figure 4-68. perimeter of the cooking surface and aimed at the midpoint. 4 IQ IN See Figure 4-69. The maximum size of the fry pot (without drip I14 mm) 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. t /,y�J1 230 NOZZLE TIP OR 245 NOZZLE TIP ANYWHERE ALONG OR WITHIN THE PERIMETER 1L_ / OF THE COMNG SURFACE AND AIMED AT THE MIDPOINT. 14 IN. t 1 i 20 MIN. 230 NOZZLE (355 mml 13 IN. (530 mm) (330 mm) �M �I 230 NOZZLE 245 27 1N.-47 1N. BACK OF �� ( I NOZZLE 1193 mm- FRYER I - / n93 SURFACE ABOVE 13 3/4 IN. I /�/ TOP SURFACE (349 mm) I _ OF FRYER MAXIMUM 245 NOZZLE 20 IN,-27 IN. SIDE VIEW OF FRYER i I (`509^�- I I 55.5 mm) �s I ABOVE TOP SURFACE OF 290 D NOZZLE E TO SIDE CENTERLINEN FANND AIMED AT CENTER OF COOKING ARR CENTERLINE A 4.5 IN. 1EA. FROM , FRYER , ATED 11% �f'a .` 15 3(4 IN.(425 mm) ffr / ,/ � MAXIMUM 13 IN FIGURE 4-69 14 IN. 1330 mm) (355 mm) OCONS CO0286 FIGURE 4-68 SECTION 4—SYSTEM DESIGN R-702 Restaurant Fire Suppression Manual - UL EX3470 ULC EX3470 PAGE 4-34 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL(Continued) Frymaster Energy Efficient RE 14 Fryer REAR FFiONr.TD-REAR This electric fryer can be protected with either a single 230 VAT CENTERLINE nozzle located 27 to 47 in.(685 mm to 1193 mm)above the top 1 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. RIGHr•To-LEFTvAT Either nozzle must be located anywhere along or within the AIM CENTERLINE perimeter of the cooking surface and aimed at the midpoint. /POINT 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 NOZZLE i size of the cooking surface (with drip board) is 14 x 20 7/8 in. LOCATION ) �6 ll (3ez'µ"�. S (355 mm x 530 mm). The vat may be divided in half to make 21N. nil two split vats. (61 mm) 230 NOZZLE TIP OR 245 NOZZLE TIP ANYWHERE ALONG OR WITHIN THE PERIMETER (7 mm)4 IN. (57I2 1/4 s) OF THE COOKING SURFACE AND AIMED AT THE MIDPOINT. (67 ' "1"1) 20 7/2 M. 230 NOZZLE (530 mm) MAXIMUM FRONT \✓�� 230NOZZLE FIGURE 4-71 245 271N.-47IN. NOZZLE (685mm- dvar 1193 mm)ABOVE 14 IN. TOP SURFACE 2.The distance between the start of the first branch line and the (MAX355 IMUM I I _ OF FRYER start of the last branch line shall not exceed 79 in.(2006 mm). I1 245 NOZZLE 3. The total length of all branch lines shall not exceed 162 in. I 20 IN.-27IN. E I I I (538mm- (4114 mm). ABOVE TOP 4. The 3 gallon agent tank shall be elevated above the connec- tions between the supply OF FRYER and branch lines. I /// )' 5. The requirements of the following table shall not be n !'����/0/P. exceeded: 0 Duct Plenum Appliance il%i- Supply Branch Branch Branch Requirement Line Line Line Line Pipe Size 3/8 in. 3/8 in. 3/8 in. 3/8 in. 151rz IN.(393 mm) Maximum Length 140 in. 67 in. 6 in. 42 in. MAXIMUM (3556 mm)(1701 mm) (152 mm) (1068 mm) FIGURE 4-70 Minimum Length 81 in. 4 in. 4 in. 17 in. (2057 mm)(101 mm) (101 mm) (431 mm) McDonald Fryer(Nozzle Heights of Less Than 20 in. Maximum 5 3 1 6 (508 mm)) 90°Elbows When the 245 nozzle is used to protect McDonald's fryers at Maximum Tees 0 1 1 1 heights less than 20 in.(508 mm)above the top of the fryer,the following appliance and distribution piping rules shall apply: Maximum Flow 11 2 1 2 Numbers 1. Each McDonald's gas or electric fryer shall be protected by one 245 nozzle.The fryer vat dimensions for one full vat or Minimum Flow 5 0 0 1/2 two split vats shall not exceed 14 in.x 15 in.(355 mm x 381 Numbers mm)without the dripboard and 14 In.x 21 in.(355 mm x 533 mm)with the dripboard. The heat Input rating of the fryer shall not exceed 122,000 BTU/HR. The 245 nozzle shall be located 18 in.to 20 in. (457 mm to 508 mm) above the top of the fryer vat, 2 in. to 2 1/4 in. (51 mm to 57 mm)to the right or left of the front-to-rear vat centerline, and 0 to 3 1/4 In. (0 to 82 mm) forward of the right-to-left vat centerline,and aimed at the vat center point. See Figure 4-71. R•102 Restaurant Fire Suppression Manual SECTION 4—SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-35 SPECIFIC APPLICATION BY MODEL(Continued) 69 ,6 Penny Mono Rail Center Lift System—Models 690, Nobete: In this pressuriized from application,a dedicated R--102 double-tank nitrogen Nozzlehazard-specific Type: One'IN nozzle(Upper position) cartridge. The cartridge utilized for this Henny One 1F nozzle(Lower position) Penny fryer protection cannot be shared with tanks intended for standard R-102 protection. Standard protection will require Nozzle Location: an expellant gas cartridge installed in another actuation device 1N Nozzle (Upper position): From the Tee Block, position such as an AUTOMAN regulated release or regulated actuator nozzle tip 16 in. (406 mm) up from base of fryer surface and 5 assembly. in. (127 mm) in from right side of appliance back shroud 1F Nozzle(Lower Position): Running down from the Tee Block to the base of the fryer,position the nozzle tip 2 in.(51 mm)from back side of fry vat,and 8 in. (203 mm) in from the right side of appliance back shroud Nozzle Aiming Point: 1 N Nozzle: At center point of fry vat 1F Nozzle: The 1F 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 1F) AIMING POINT NOTE 1:R IS RECOMMENDED THAT THE AGENT DISTRIBUTION �. HOSE KIT(PART NO.435982)BE UTILIZED DURING ��, STa I tM INSTALLATION. — NOTE 2:VAT DIMENSIONS- 16 IN.006 mm)WIDTH 20 1/4IN.(514 mm)LENGTH J r 1111.I, 28 112 IN.(724 mm)DEPTH MAXIMUM LID HEIGHT ABOVE VAT- ,,,,ii♦ i Oil Br(381 Mu) -- I III ,141111' (203 mm) TEE 7Bl1B IN. TOP VIEW (127 SIN. N. BLOCK (122 mm) ■II_OMNI__ f� �� ___ pill ��`_ 18 1I BIN. / 15 IN. I —I,I (427 mm) - ` O (4 mm) mar --IN OlINIMIIIIMEMMIIIMEN tr: '. • (SI mm) rill rill 1111111111111111 - ' aa7616 _Ir lil III FRONT VIEW SIDE VIEW TEE BLOCK LOCATION) FIGURE 4-72 SECTION 4-SYSTEM DESIGN R-702 Restaurant Fire Suppression Manual - 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, Note: In this application, R-102 agent storage tanks must •591, 592,680,682, 691 be pressurized from a dedicated R-102 double-tank nitrogen cartridge. The cartridge utilized for this hazard-specific Henny Nozzle Type: One 1N nozzle(Upper position) Penny fryer protection cannot be shared with tanks intended One 1 F nozzle(Lower position) for standard R-102 protection. Standard protection will require .Nozzle Location: an expellant gas cartridge installed in another actuation device 1N Nozzle (Upper position): From the Tee Block, position such as an AUTOMAN regulated release or regulated actuator nozzle tip 16 in. {406 mm) up from base of fryer surface and assembly. 5 in. (127 mm)in from left side of appliance back shroud 1 F Nozzle(Lower position): Running down from the Tee Block to the base of the fryer,position the nozzle tip 2 in.(51 mm)from back side of fry vat, and 8 in. (203 mm) in from the left side of appliance back shroud. Nozzle Aiming Point: 1N Nozzle:At center point of fry vat 1 F Nozzle: The 1 F nozzle is a flat spray nozzle and the spray must be horizontal to that of the edge of the back lip of the fry vat System Coverage: Each fryer requires a minimum of 3 gal (11.4 L)of ANSULEX Low pH agent discharging through the two one-flow nozzles(1 N and 1 F) _ AIMING POINT 5IN. NOTE 1: IT IS RECOMMENDED THAT THE AGENT DISTRIBUTION (127 mm) • HOSE KR(PART NO.4359112)BE UI1UZED DURING SYSTEM INSTALLATION. , r. 10 BIN. NOTE 2: VAT DIMENSIONS- rl (Y00 mm) 16 B4.(40S mm)WIDTH 201/4 IN.(514 mm)LENGTH 12 M.(24 mm)DEPTHIiimi1' MAIN.(38 UD/iE1GH(ABOVE YAT- 15 N.(381 mm) 79/1B IN. TEE (182 mm) BLOCK • r 7 - TOP VIEW I 1 1618/WEI IN. (�mm) 15 IN. -- `� I NOBmm) iy 2 IN. I1 1 4444444 . 11 (51 mrn) Lii" r cI'��e1 FRONT VIEW SIDE VIEW (TEE BLOCK LOCATION) FIGURE 4-73 R-702 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-37 SPECIFIC APPLICATION BY MODEL (Continued) Ifcation, R-102 agent storage tanks must Henny Penny Dual Lift System -Model PXE-100 Note: In this app 9 9 be pressurized from a dedicated R-102 double-tank nitrogen Nozzle Type: One 1N nozzle(Upper position) cartridge. The cartridge utilized for this hazard-specific Henny One 1 F nozzle(Lower position) Penny fryer protection cannot be shared with tanks intended Nozzle Location: for standard R-102 protection. Standard protection will require 1N Nozzle (Upper position): From the Tee Block, position an expellant gas cartridge installed in another actuation device nozzle tip 16.75 in. (425 mm)up from base of fryer surface and such as an AUTOMAN regulated release or regulated actuator 1.75 in.(44 mm)in from right side of appliance back shroud y 1F 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: 1N Nozzle: At center point of fry vat 1 F Nozzle: The 1 F nozzle is a flat spray nozzle and the spray must be horizontal to that of the edge of the back lip of the fry vat System Coverage: Each fryer requires a minimum of 3 gal (11.4 L)of ANSULEX Low pH agent discharging through the two one-flow nozzles(1 N and 1 F) NOTE 1: IT IS REOOMMENOED THAT THE AGENT DISTRIBUTION HOSE KIT(PART NO,435982)BE UTILIZED DURING SYSTEM INSTALLATION. NOTE 2: VAT DIMENSIONS- 1493IN.(379 mm)WIDTH - 2055 IN.(522 mm)LENGTH 17.42 IN.(442 mm)DEPTH HEAT OUTPUT-17kW TOP VIEW I .iI 1.25 IN. - oil' ca IIT 1.75N.(44 mm) TOP NOLE 20.51N. 15.75 IN. ' ®� (521 mm) (425 mm) NIMIIIMIIIIIM '�i� �� _l I( �, I --ice .. 21N. �f�k0�f� NEM r— 2.25INTO (N7ZZL BOTTOM NOZZLE Lint• '- e .Tr Li I 1 1�III or 11"76 FRONT VIEW SIDE VIEW FIGURE 4-74 (TEE BLOCK LOCATION) (NOZZLE LOCATION) ;-, 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 SP/NFRESH Fryer-Models MEN,MGII,SE14,SE14R, SE14X,SG144S, SG14RS,SEH50,SEH5017,SGH50, SGH5017,SSH55, SSH55R OUIK-SEAL ADAPTOR Nozzle Quantity/Type:Two 2120 nozzles • One Agent Distribution Hose and Restraining Cable Kit (Part CLOSE NIPPLE No.435982)must be utilized for each fryer(see Figure 4-78) `II■ ELBOW • The 3/8 in. Quik-Seal mechanical bulkhead fitting (Part No. (Q.1 Iflmli • it III:0 77285) must be utilized for the connections through fryer • lllttt �_ CLOSE NIPPLE e 3 1N.s 0.125 IN. �.. 0 e /�5 6mm s9mm) Cover. 1`.0--2120 NOIILE 4 To Noz2+TIP • Nozzle must be installed with the standard Metal Blow-Off Cap 0 (Part No. 439861) or the Stainless Steel Blow-Off Cap (Part 6.25 IN.x 0.124 IN. No.439866). (159 mm I3 mm) • Fryer electrical power source must be connected for electri- FIGURE 4.76 cal shutdown upon system actuation through the use of the 0094 " ANSUL R-102 Snap Action Switch Kit (Part Nos. 423878- FRYER FLUE 423881). 1.975 IN. (35 mm)DIA. (11111) 23 IN.•0.5 IN. (e4 mm 513 mm) O O O 5.0 IN.•0.5 IN. (127 mm.13 mm)—'10. FIGURE 4-77 FIGURE 4-75 SIN. (152mm) (142 mil)+I'' 14 1N • 35fi n �\ MEASURE TO THE CENTER OF FITTINGS AGENT DISTRIBUTION HOSE AND RESTRAINING CABLE KIT (PART NO.435982) FIGURE 4-78 R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGNUL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-39 * SPECIFIC APPLICATION BY MODEL(Continued) BELSHAW Century Fryers-Models C100,C200,C200G, C300G,C400,C400G, C600,C600G • Nozzle Type:3N nozzle • Nozzle Spacing: 11.5 in. (292 mm) maximum from end of fryer and 25.5 in. (647 mm) maximum on centers • Nozzle Height: 35 in. (889 mm)above top of appliance • Nozzle Position:2 in. (51 mm)in from inside edge of try vat • Nozzle Aiming Point:Along the centerline of fry vat 11.5 IN. 25.5 IN. (252 mm) (547 mm) (5.7 IN. (5.5 mmj 25.5 IN. (547 m) 25.5 IN. (547 mm) 25.5 IN. 25.5 IN. (8477 r") - ` m) }I \ \ \ �h 11.5 IN. \ '� \ (292 mm) \ 35 IN. \ , (889 mm) • / \ �� ` � ....I 35 IN. 2 N . �� 1p' i (559 mm) ..v �p y'l� 441 ' , aawr k. FIGURE 4-79 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 011 Capacity: kg) (49.8) (85.2) (156.9) (317.5) (216.8) (272.1) (306.1) (666.9) SECTION 4—SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual - UL EX3470 ULC EX3470 PAGE 4-40 REV. 11 2014-SEP-01 - SPECIFIC APPLICATION BY MODEL(Continued) . Krispy Kreme Fryers—Models 55M, 65 DIH, 110 DIH, 110M, Dunkin Donuts Fryer Model DD400CGF 0.150 DM,220M, 270 D/H,600 DIH,and 1000 DIH • Nozzle Type:3N nozzle Nozzle Type: 3N nozzle Nozzle Spacing: 11.5 in. (292 mm)maximum from end of • Nozzle Spacing: 11.5 in. (292 mm)maximum from end of fryer and on maximum 25.5 in.(647 mm) fryer and 25.5 in. (647 mm) maximum on centers centers Nozzle Height: 35 in.(889 mm) above top of appliance • Nozzle Height: 35 in. (889 mm) above top of appliance Nozzle Position: 2 in.(51 mm)from inside edge of fry vat • Nozzle Position: 2 in. (51 mm) in from inside edge of fry vat Nozzle Aiming Point:Along centerline of fry vat • Nozzle Aiming Point:Along the centerline of fry vat Note:Figure 4-81 shows maximum size fryer(Model 1000 DM). Smaller size fryers(Models 150 DM,270 D/H,and 600 DM)can be protected with less nozzles but nozzle spacings, height 25.5 IN. requirements, and positions, must be maintained as shown in (647 mm) Figure 4-81. 25.5 IN. 10 IN. 1647 mm) (254 mm) 11.5 IN. 25.5 IN. 25.5 IN. (252 mm) 10 IN. (647 mm) (647 mm) (254 mm) 25.5 W. (5.7 m \ (647 mm) 25.5 IN.(647 mm) 25.5 IN. (647 m) 25.5 IN.(6477I✓mm) 25.5 IN. (&'477 m'm) (6q ) I /� l A (292 mm)) \ 1p. \ 4400 { \\ Yam• 35 IN.I \ (662 mm) 122 IN. \ �+ke 'I (3096 mm pQ1m" SN o0�04 i 4 ........„.„,........„.... (sal 35 lmm) , a''�N. ' 01° �. 4 Fryer Specifications: • Vat Size: Length: 122 in. (3098 mm) Width:31.3 in. (795 mm) Depth: 11 in. (279 mm) • BTU Rating:360k • Vat Oil Capacity: \ 35 IN. `1 1250 lb(566.9 kg) \ (BS T^) \ 35 IN. 185e mm)\ l \ I 1 I ——� — I (Simm) ! I 2 IN. I} (51 mm) 1 1 MIRKY I I - FIGURE 4-60 FIGURE 4-81 R-102 Restaurant Fire Suppression Manual SECTION 4 — SYSTEM DESIGNUL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-41 SPECIFIC APPLICATION BY MODEL(Continued) .Garland Electric Dual-Side Clamshell Broiler-Model CXBE12 Nozzle Quantity/Type: One 1N 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 MB WIV 1 t tIllHI NOZZLE CENTERED WRN 0 . LOWER COOKING SURFACE 1ID .2II NOZZLE AIMED TO CENTER OF LOWER /✓COOKING SURFACE 12 IN.TO 15 W.(304.6 mm l0 381 mm)ABOVE r LOWER COOKING SURFACE • 1 IN.(26 mm)FROM SIDE OFAPPUANCE AT 12 IN. (304.8 mm)UP;1 IN.TO 3 IN.(26 mm to 76 mm)FROM .1 • • • • SIDE OF APPLIANCE AT 1S IN.(381 mm)UP s TOP COOKING SURFACE: 10.2 IN.4 22.4 IN. ▪ . (259 mm x 589 mm) BOTTOM COOKING SURFACE: (0.8 N. 2.356 N. rtuM III• �� .II TOTAL LOAD', 16 kW • FIGURE 4-82 • SECTION 4-SYSTEM DESIGN R-702 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-42 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL(Continued) DUKE Chain Broiler With or Without Catalyst View DUKE Chain Broiler-Model FBB-Hlgh Proximity Exhaust Deflector Size - 6.25 In. (159 mm) x 26.75 in. DUKE Chain Broiler With or Without Catalyst View: (679 mm): • Nozzle Quantity/Type: One 290 nozzle Nozzle Quantity/Type:Two 245 nozzles Nozzle Height: 15 to 20 in. (381 to 508 mm) above top of • Nozzle Height: 8 in,to 15 in. (203 mm to 381 mm)above top appliance of appliance. • Nozzle Location: Centered 6 112 in. (165 mm) back from • Nozzle Location:6.5 in. (165 mm) from front or back edge front feed edge of appliance. Nozzle must be oriented to of hazard spray onto impedance plate. First nozzle positioned 17.25 in. (438 mm) • Nozzle Aiming Point:Aimed at center of impedance plate from right side of broiler(facing broiler) Second nozzle positioned 15 in. (381 mm) from first nozzle ZOONozzle must be oriented to spray onto NOZZLE impedance plate. • Nozzle Aiming Point:Aimed at at center of impedance plate / LOW IMPEDANCE / PSILATE Note: If the deflector or flue gas diverter is rotated 180 degrees, PLATE` r� the nozzles must also rotate to discharge into the opening. A I/ is M. Mny J r 81/2 IN. sm. (185 mm) gss5 mmjlaaea mm)'i FROM 1/2 EDGE OF APPUANCEE r T THAT IMPEDANCE PLATE IS ••+ • 011• T 0 0• 00 PtRFORATED •••••••• GRILL _ PROD •�����, OUTPUT •.•i+••*v CENTER ._ ID w���'� DUCT •••••0•• ��00• Side View PRODUCT INPUT ---j 9mee 290 NOZZLE TOP VIEW f-- 245 Nnrn F FLUE GAS I I VDNERTER 15.20IN. '- (381-Sos mm) s iQ IN ie5 mm) \ 8IN.(aA mm)10 FROM OF ! IN.( 1 mm) 1 APPLIANCEMT 1 *- I. \ NOZIIE HEIGHT PEDANCE PLATE IS ANGLED /111 TOWARD IPRODUCT PRODUCT 0110.1111.. OUTPUT BACK FRONT C99W9 SIDE VIEW Front View (Feed Side) FIGURE 4-84 FIGURE 4-83 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 1N 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 I. impedance plate is angled toward . impedance plate is angled toward First nozzle positioned 5 in. (127 mm)to left See Figure 4 88 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 \ -f- See Figure 4-85 . 6 142 IN.(165 76 INTO 20 IN.(361 mm to 506 mm) mm) Nozzle Aiming Point:Aimed at center of opening FROM EDGE OF-+-I NOZZLE HEIGHT �� APPLIANCE THAT (2)—iN NOZZLE ► IMPEDANCE PLATE IS ANGLED -j_ TOWARD PRODUCT T PRODUCT INPUT t6 M. OUTPUT 6 iQ IN.(165 mm) NOZZLE HEIGHT HEIGHIGH T FROM EDGE OF —+I ageAPPLIANCE THAT . IMPEDANCE BACK FRONT PLATE IS ANGLED SIDE NEW mewTOWARD PRODUCT PRODUCT iiiiiINPUT OUTPUT ► EXHAUST OPENING ► 9 IN.(229 mm)z 2575 IN.(579 mm) BACK FRONT 6 1,2IN.(785 mm)FROM SIDE NEW MOM EDGE OF APPLIANCE .THAT IMPEDANCE PLATE"' 4—PERFORATED IS ANGLED TOWARC 0 0 0 0 0 0 GRILL 10 IN.(254 mm EW ) CENTERED (SEE SIDE VI ) 000 000 6 U2IN.065 mm)FROM 1 r ON OPENING EDGE OF APPLIANCE 1 PRODUCT~ O �—CENTER THAT IMPEDANCE PLATE ..—PERFORATED O I I x O DUCT IS ANGLED TOWARD 0 0 I}r� 0 OUTPUT 0 0 GRILL 0000000 (SEE SIDE VIEW) t 00 V 000 0000000 PRODUCT—+ �—CEN OUTPUT O ��� O DUCTTER 0 0 0 0 0 0 PRODUCT 000 0 INPUT TOP NEW PRODUCT FIGURE 4-86 4 INPUT 00113116 TOP VIEW FIGURE 4-85 SECTION 4-SYSTEM DESIGN R-702 Restaurant Fire Suppression Manual - UL EX3470 ULC EX3470 PAGE 4-44 REV. 11 2014-SEP-01 - SPECIFIC APPUCATION BY MODEL(Continued) Nieco Broiler Model 940,962 or 960 With Catalytic DUKE Electric Broiler-Model FBB-Low Proximity Converter Protection DUKE Electric Broiler with or without Catalyst View Note: Nieco broilers without catalytic converters use standard chain broiler protection options. Nozzle Quantity/Type:Two 245 nozzles Certain models of the Nieco broiler(Models 940,962,and 960) Nozzle Height:8 in. (203 mm)to 15 in.(381 mm) are equipped with a catalytic converter to comply with new clean Nozzle Location:8.5 in.(165 mm)from edge of appliance that air laws. Because of the converter, it is necessary to protect r impedance plate is angled toward these broilers in a special way. The guidelines for protecting First nozzle positioned 17.5 in. (444 mm) these broilers are as follows: from right side of broiler(facing broiler) -The maximum internal broiling area is 29 in. x 23.5 in. Second nozzle positioned 15 in. (381 mm) (737 mm x 596 mm). from first nozzle -An R-102 3-gallon system with a maximum of six flow See Figure 4-87 numbers,must be used for protection of each broiler, includ- ing plenum and duct. Nozzle Aiming Point:Aimed at center of opening a)-245 Nnnl P� -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. 8 IN.(203 mm)TO 8 1/2 IN.(185 mm) 15 IN.(381 mm) -The broiler must be fitted with two 1 in. (25 mm) high agent NOZZLE HEIGHT FROM EDGE OF barriers on the angled surface of the broiler. If these have APPLIANCE THAT moil r IMPEDANCE not been completed by the equipment supplier,they must be , PLATE IS ANGLED added in the field. TOWARD PRODUCT PRODUCT INPUT `� OUTPUT `"\\ 1 (2)iN Nrvn PS —*Xi _ BACK FRONT SIDE VIEW mow 0 ] 14.25:1 IN (362 mm*25 mm) 15 IN. 17 12 IN. (381 mm (444 mmi - 8 11/2IN.(185 min)FROM 1 I _ EDGE OF APPLIANCE I I. THAT IMPEDANCE PLATE �—PERFORATED _�--_ IS ANGLED TOWARD Q (SEE SIDE VIEW) 0 =1 O O O O GALL 12 IN.TO 13 IN. r Vi (305 mm to 330 mm) I PRODUCT 0 x t Qa.�-CENTER < I - OUTPUT O 111��- O DUCT r 0000000 -----5 0000000 - OOOQ50 PRODUCT LOCATE NOZZLES 2(3118 IN.(71 mm)ON INPUT EACH SIDE OF BROILER CENTER LINE CORM / TOP VIEW #;,. FIGURE 4-87 OMEN 1A.25:1 IN. WIIMIRWIIIWINWINWM (362 mm*25 mm) i MEI xsz FIGURE 4-88 R-702 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 Nieco Broiler-Model 9015 (With or Without Catalytic • Nozzle Quantity/Type:One 2W nozzle Converter) • Nozzle Quantity/type:Two 2W nozzles • Nozzle Height: 20 in. (508 mm) above top of appliance. See Figure 4-89a. • Nozzle Height: 20 in. (508 mm)above top of appliance. See • Nozzle Location:6 1/2 in. (165 mm) back from front edge of Figure 4-90. appliance. See Figure 4-89a. • Nozzle Location for Large Chamber: 6 1/2 in. (165 mm) • Nozzle Aiming Point:Aimed at center of opening.See Figure back from front edge of appliance. See Figure 4-90. 4-89a. • Nozzle Location for Small Chamber: Nozzle to be located 6 1/2 in. (165 mm) back from front edge of appliance and Nieco Broiler-Model 950, 960, 980, 1424 (with Catalytic 12 in. (305 mm)over from large chamber nozzle. Converter) • Nozzle Aiming Point for Large Chamber:Aimed at center of • Nozzle Quantity/Type:Two 2W nozzles opening. See Figure 4-90. • Nozzle Height: 20 in. (508 mm) above top of appliance. See • Nozzle Aiming Point for Small Chamber: Nozzle to be aimed Figure 4-89b. 12 in.(305 mm) over from large chamber nozzle aiming point. • Nozzle Location: 6 1/2 in. (165 mm) back from front edge of appliance. See Figure 4-89b. I r • Nozzle Aiming Point:Aimed at center of opening. See Figure , 4-89b-Side View. L, H 61rz IN • Nozzle Aiming Point:Aimed at point 3 in. (76 mm)each side —_-- • (165 mm) of center. See Figure 4-89b-Front View. , C I I CATALYTIC i CONVERTER 612 IN 612IN '•- - I (165 mm) r(165 mm) SIDE VIEW MEM ratiousi _ _ I 1(2)2W NOZZLES 12 IN. r—(306 mm)—'I 20 IN. SIDE VIEW SIDE VIEW I (520 IN. 2W NOZZLE 2W NOZZLE I f I I t 31N. ' 31N. 20 IN (76mml+++�• (76 mm) CENTERLINE OF 20 N. LARGE OPENING (506 mm) (506 mm) t 11 1 t i FRONT VIEW FIGURE 4-90 cma.o CENTERLINE OF CENTERLINE OF LARGE OPENING LARGE OPENING FRONT VIEW FRONT VIEW FIGURE 4-89a FIGURE 4-89b o03.95 w,a. SECTION 4-SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual _ UL EX3470 ULC EX3470 PAGE 4-46 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL(Continued) Nieco Broiler-Model 9025 (With or Without Catalytic Nieco Broiler-Model MPB94 and MPB84- High Proximity Converter) (With or Without Catalytic Converters) • Nozzle Quantity/Type:Two 2W nozzles • Nozzle Quantity/Type:One 2W nozzle • Nozzle Height: 20 1/2 in. (520 mm) above top of appliance. • Nozzle Height: 20 in. (508 mm) above top of converter. See See Figure 4-91. Figure 4-92. • Nozzle Location: 6 1/2 in. (165 mm) back from front edge of • Nozzle Location:Centered 6 1/2 in. (165 mm) back from any appliance. See Figure 4-91. edge of the appliance. See Figure 4-92. • Nozzle Aiming Point:Aimed at center of each opening. See • Nozzle Aiming Point:Aimed at center of opening.See Figure Figure 4-91. 4-92. / TOP VIEW 6 1/2 IN.(165 mm)T'YG. CII}' ANY SIDE I / • I / /-� Iw-6 12 IN. t / i (165 mm) _ _ _ 1(/- _ ... - MI _I r i I SIDE VIEW t rona (2)2W NOZZLES i SIDE VIEWS 2W NOZZLE I i Z,\ /I I 6121N. \ / \ / 1 I 16-2012 IN. (165 mm) \ / \ / (457-520 mm) TYP.ANY \ I / \ I / 2C IN. Il ALL 1 SIDE \\ \\ / f508 mm1 - - L_--E--- i---- , j ,/ - - -- \ 1, - - 1 c c. _ CENTERLINE CENTERLINE OF OPENING OF OPENING FRONT VIEW FIGURE 4.91 mom M Y' FIGURE 4-92 006.67 R-102 Restaurant Fire Suppression Manual SECTION 4 —SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-47 SPECIFIC APPLICATION BY MODEL(Continued) Niece Broiler—Model MPB94—Low Proximity (With or Nieco Broiler—Model MPB84—Low Proximity (With Without Catalytic Converter) Catalytic Converter) Nozzle Quantity/Type: Two 245 nozzles Nozzle Quantity/Type:Two 245 nozzles Nozzle Height: 8 in. to 15 in. (203 mm to 381 mm) measured Nozzle Height: 8 in. to 15 in. (203 mm to 381 mm) measured from top of converter from top of converter Nozzle Location: 6.5 in. (165 mm) from front or back edge of Nozzle Location: 6.5 in. (165 mm) from front or back edge of hazard. hazard. First nozzle positioned 7.5 in. (190 mm) to First nozzle positioned 7.5 in. (190 mm) to the right from center of hazard. the right from center of hazard. Second nozzle positioned 7,5 in. (190 mm)to Second nozzle positioned 7.5 in.(190 mm)to the left from center of hazard. the left from center of hazard. See Figure 4-93. See Figure 4-94. Nozzle Aiming Point: Aimed at opening on respective center Nozzle Aiming Point: Aimed at opening on respective center lines lines BACK AIM POINT FROG BACK AIM POINT FRONT 245 NOZZLE NOZZLE N.,T X 7121N. 71264 (190 r) (' (191 mm) (,- 712 IN. `t 7121N. `� (190 1. 245 NOZZLE X (191 mml ) 245 NOZZLE IN (165 612,,nIN 4 `qIN POINT 6129J.—a I I- AIM POINT 1165 mm) mam' 00100 CL TOP VIEW TOP VIEW 245 NOZZLE 245 NOZZLE �\ 5 121N.(165 mm)-al 4,--\ 6 12IN(165 mm)-�I PRODUCT PRODUCT OUTPUT -4INPUT PRODUCT PRODUCT ✓ OUTPUT 'NPUT FRONT FRON" BACK BACK SIDE VIEW OOBO`B SIDE VIEW ppB09B FIGURE 4-94 FIGURE 4-93 SECTION 4-SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual - UL EX3470 ULC EX3470 PAGE 4-48 REV. 11 2014-SEP-01 _ SPECIFIC APPUCATION 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 1N 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)-1N NOZZLE (2)-245 NOZZLE \ WITH OR WITHOUT WITH OR WITHOUT CHIMNEY -{- CHIMNEY 6 12 IN.(166 mm) - \ 18 IN.(467 mm)TO 6 1/2IN.(185 mm) \ 8 IN.(203 mm)TO FROM FRONT 20 IN.(508 mm mm)OR FROM FRONT 15 IN.(381 ) OR BACK EDGE NOZZLE HEIGHT OR BACK EDGE NOZZLE HEIGHT PRODUCT PRODUCT PRODUCT PRODUCT OUTPUT INPUT OUTPUT INPUT ti ✓ ti r BACK FRONT BACK FRONT SIDE VIEW cones SIDE VIEW 0e969 (2)-IN NOZZLE (2)-245 NO2Il.E ° I I— I AIM��CeP�JOINT Tr�rr,IT sIw.(1ncon) ocpooc°o°I 71rz IN.(,eo �m) °��oo 51N.(127 mjnJ o 712 IN.(180 Win) I O 0 0 0 (( )) 1 I (85 ) 1 FROM FRONT OR-+ °O°o°O°O IM Nair OR—+ °�b°O o0 IM BACK EDGE o 0 0 0 ►DINT BACK EDGE • O O O O POINT °°0 00 CR O BACK FRONT BACK -�O FRONT aopm ( sseno TOP VIEW TOP VIEW FIGURE 4-95 FIGURE 4-96 R-102 Restaurant Fire Suppression Manua! 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 NOZZE 7- 20 IN.(508 mm) \ 8IN(203 mm)- 6 12 IN.(165 mm) NOZZLE HEIGHT 6 12IN.(165 mm)--P. IT.- ryp IN.�3H/EIG FROM EDGE FROM EDGE PRODUCT PRODUCT PRODUCT PRODUCT OUTPUT `INPUT OUTPUT .4.--PUT BACK FRONT BACK FRONT 00434 xnx SIDE VIEW SIDE VIEW (2)-230 NOZZLE (2)-245 NOZZLE AIM CENTER FRONT AIM CENTER BACK rat.WA�. (('' BACK WM } FRONT C 1203 N. (m3 mm) •aP 15 IN. 15 Plm. MI8 mm) BIN. 6 Wm 3 -.I (381 mm) 381 m -".It EM c_ =p 8 IN. 8 IN. 8121N 065 mm) Milti +mm)FROM EDGE 6 PFlOM(60GE ) aN AIM CENTER AIM CENTER O o0 43, c. man Cr_ TOP VIEW TOP VIEW . FIGURE 4-97 , FIGURE 4-98 SECTION 4-SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual . UL EX3470 ULC EX3470 PAGE 4-50 REV. 11 2014-SEP-01 . SPECIFIC APPLICATION BY MODEL(Continued) P. Nieco Jet Flow Automatic Chain Broilers-Models JF62, ► Nieco Jet Flow Automatic Chain Broilers-Models JF64G, JF63,JF92,JF93,JF143(With or Without Catalyst) JF84G,JF94G-High Proximity(With or Without Catalyst) Nozzle Quantity!Type: One 245 nozzle Nozzle Quantity/Type:Two 230 nozzles Nozzle Height: 20 in. (508 mm)to 25 in. (635 mm) Nozzle Height:20 in. (508 mm) Nozzle Location: Centered above the catalyst to 5 in.(127 mm) Nozzle Location: 6.5 in. (165 mm)from front or back edge of forward of catalyst front edge hazard See Figure 4-99a Nozzles positioned 15 in.(381 mm)apart Nozzle Aiming Point: Center of catalyst See Figure 4-99b LOCATINozzle Aiming Point: Center of catalyst front to back; 6 in. AOCATIO 152 mm)in from each side of catalyst LONN IN GRIC NOZZLE ( y CENTER UNE CATA!YSTIEXHAUST OPENING I 15 IN.(381 mm) SPACING CENTERED AIMED 6 IN. OVER CATALYST AIMED 6 IN. AIM AT CENTER (152 mm) _ (152 mm) FROM SIDE OF FROM SIDE OF at IN. 20 IN. pipr I___ SIN. CATALYST I� CATALYST (�mm) ) (127 mm) IEXHAUST OPENING:m 23.0 IN.(684 m)WIDE z �E 5bI j 14.2 IN.(380 mm)LONG i -- - -" BACK FRONT �- — I BROILER CHAMBER: _ , am,o 249 IN.(724 mm)WIDE)1 29.01N.(606 mm)LONG ____ -� 4 ! AM POIN- CENTER LINE r �� /CENTER LINE ' i 1 i SACK FRONT — — ALLOWABLE F INrITA I 11 LOCATION AIMED TO CENTER / I 20 IN.(508 mm) FIGURE 4-99a OF CATALYST ` NOZZLE HEIGHT I. .I 8.5 I (165 FROM EDGE r OF APPLIANCE Ira! it a a J a ,, _j FIGURE 4-99b R-702 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-51 SPECIFIC APPLICATION BY MODEL(Continued) •Bakers Pride Broiler- Models CH6, CH8, CH10, XX6, XX8, *Magikitch'n Gas Radiant Char-Broiler with Smoker Box XX10(With Wood Smoker Box and Chip Holders) - Models FM-RMB-660, FM-RMB-648, FM-RMB-636 (With Nozzle Quantity/Type: Two 3N nozzles Wood Smoker Box and Chip Holders) Nozzle Height: 25 in. (635 mm)to 40 in. (1016 mm) above the Nozzle Quantity/Type: Three 3N nozzles hazard surface Nozzle Height: 25 in. (635 mm)to 40 in. (1016 mm) above the Nozzle Location: Each nozzle is to protect half of the cooking broiler surface area and located within 1 in. (25 mm) of the Nozzle Location: All three nozzles are to be centered front to center of the respective cooking area, aimed back above the broiling surface. The middle at the center of that hazard area nozzle is to be centered left to right above the See Figure 4-100 broiling surface. The remaining two nozzles are to be located 9 in. (229 mm) inside the Note: Smoker Box and Chip Holders cannot exceed logs 4 in. broiler sides. (101 mm) in diameter and a maximum allowable wood depth of See Figure 4-101 4 in. (101 mm). 3N Nr721 ES Note: Smoker Box and Chip Holders cannot exceed logs 4 in. ____...------„,_ (101 mm)in diameter and a maximum allowable wood depth of i i 4 in. (101 mm). CENTER LINE OF RESECTIVE COOKING AREA NOZZLE HEIGHT 9 IN. (229 mrn) IN ANY DIRECTION \\ 251N..60 IN. t63Emm•1016mm1 I 91N. 1229 mm I CENTER ECE ND TER OF ___ r►1 CENTER OF 3N BROILER �a9 3N BROILER 3N r 12 OF y C1/2 OF OOKING--..- AREA �`J ^%J 25 TO<O IN. �--COOKING +1 (635 to 1016 mm) AREA 1� 1 IN.(25 mm) 1 IN.(26 mm) ``1 MAXIMUM .f !.. MAXIMUM ( FRONT l // I CAREAKING ' ' RESPECTl FIGURE 4-101 CENTER OF t< E \ ..H-- COOKING AREA ooe.n FIGURE 4-100 SECTION 4-SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 - PAGE 4-52 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL(Continued) Marshall Air-Model 2001BK MultI-Chamber Broiler Marshall Air Electric Broiler-Model FR14B AutoBroil • Nozzle Quantity/iype:Two 1W nozzles Nozzle Quantity/Type:One 260 Nozzle • Nozzle Location: Front nozzle tip must be located 14 in. Nozzle Height: 15-20 in. (381 -508 mm)above the (355 mm) directly above the appliance, aligned with the front top of the broiler face and centerline of the catalytic converter.The aim point is Nozzle Location: The nozzle must be centered above the 4 in. (101 mm)forward of the front edge of the converter on front edge of the broiler the centerline. Nozzle Aiming Point: Aimed at the center of the exhaust The rear nozzle tip is a mirror image of the front. The rear opening of the broiler.See Figure nozzle is located 14 in. (355 mm) vertically above the appli- 4-103. ance, aligned with the"rear face and centerline of the cata- lytic converter. The aim point is 4 in. (101 mm) behind the 1 24.25 IN. 14.50 a. "rear" edge of the converter on the centerline. See Figure I (815 mm) IN 4-102. t5_20 IN (381-50B m1ry • 24 IN. • System Limitation: Maximum of five flows for a 3.0 gallon 34.e , (�) rew. system: Remaining flow points available may be used to (881 rnm) + ? protect other hazards. t CENTERED ON CONVERTER I T 48 IN. CONVERTER TWO 1W NOZZLES (1219 mm) \ I i ' 9 p I >�- i I J) -H „� I I 1 I, 0034,., FIGURE 4-103 FRONT VIEW mcrs, NOZZLE ALIGNED WITH FRONT OF CONVERTER Grease Grabber-80'm Two Stage Filtration System NOZZLE ALIGNED WITH NOZZLE ALIGNED WITH BACK FRONT OF CONVERTER. OF CONVERTER,AIMED The Grease Grabber-80 Two Stage Filtration System consists of AIMED 4IN.(101 mm)BACK 4 IN.(101 rmn)FORWARD two components:The primary fitter(The Grease-X Tractor) and 1w 1w the secondary filter(The Grease Grabber-80). T— NOZZLE NOZZLE The protection required for this application is the same as the 14 IN 14 IN. standard plenum/filter protection: One 1 N nozzle protecting 10 (555 ) 4IN• -1« IS55 mm) 1101 N. I 4 (3.0 m) linear feet of plenum length by 4 ft (1.2 m) of plenum �_1_1 chamber depth(width),positioned 2 in.to 4 in.(51 mm to 102 mm) from peak of secondary filter.See Figure 4-104. .f4=`• 4 4 FTXIMUM ,— �_ MAXIMUM I.------ SECONDARY FILTER ` N OM,82 /$j, N1OTTC SIDE VIEW `\ --- FIGURE 4-102 ' PRIMARY �� PILTER • E/ ` 2-4 IN. 0 (51-102 mm) I NOTE'TWO NOZZLES MUST BE UTILIZED FOR V-BANK FILTER ARRANGEMENT. FIGURE 4-104 5S26 R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-53 OVERLAPPING NOZZLE COVERAGE • For appliance hazard surfaces with listed protection exceed- Overlapping Coverage-Option 1 ing the standard hazard zone of 28 in. (711 mm) in depth,the For each group of protected appliances under a common hazard surface(s) must be aligned with the back edge of the hood(s), the overlapping nozzles must be located from right hazard zone, with the front edge overhanging the front edge to left so that each end nozzle is located a maximum oti 6 in. of the zone.See Appliance Chart,Table 4-1. (152 mm)inside the outside edge of the cooking hazard of each • For appliance hazard surfaces that exceed the listed protec- end appliance, and the inside overlapping nozzles must be tion sizes,multiple zones must be utilized.Align entire hazard located between the two end nozzles at a maximum spacing of surface area within the multiple zones. 12 in.(304 mm). i•• All hood,duct,individual appliance,piping,and flow limitations are as specified in the R-102 Design, Installation, Recharge Hazard Zone and Maintenance Manual(Part No.418087). The hazard zone is defined as a theoretical,flat and level, rect- • All appliance protection currently listed in the R-102 Design angular surface,that includes all of the cooking hazards of the Manual (Part No. 418087) is also approved protection. Zone protected appliances under a common hood(s).The purpose of protection can be considered optional protection. the hazard zone is to provide a means of locating the appliances and the overlapping nozzles, as well as aiming the overlapping TABLE 4-1 nozzles. The hazard zone measures 28 in. (711 mm) deep by Overlapping Nozzle Coverage(Zone Protection) 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) Appliance Type Maximum Cooking Hazard and run from right-to-left for the full width of the hazard zone. Fryer 34 in. (863 mm)Deep x 5.8 ft2(0.5 m2) Griddle 30 in. (762 mm)Deep x Unlimited Length Overlapping Nozzle Appliance Protection Range 28 in.(711 mm) Deep x Unlimited Length Overlapping Nozzle Appliance Protection is defined as protec- Range 28 in.(711 mm) Deep x Unlimited Length tion of cooking appliances by nozzles spaced uniformly at Wok,Maximum 30 in.(762 mm)Diameter x 8 in. uniform elevations under a common hood(s). Overlapping (203 mm)Deep protection of appliances is continuous for the full length of the Wok, Minimum 11 in.(279 mm) Diameter x 3 in. hood or divided when group(s) of protected appliances are (76 mm) Deep — separated by counters or appliances not requiring protection. Braising Pan/Tilt 34 in.(863 mm)Deep x Unlimited Full hood continuous protection is defined as overlapping Skillet' Length nozzle appliance protection that covers the appliance line-up Lava Rock 32 in.(812 mm)Deep x Unlimited located under the total hood length. All appliances requiring Char Broiler Length protection are the appliances under the hood that can be an igni- Charcoal Broiler 32 in. (813 mm)Deep x Unlimited Length lion source of grease in the hood, grease removal device or the (4 in.(102 mm)Maximum Fuel Depth) duct. Mesquite Wood 32 in.(812 mm) Deep x Unlimited Length Broiler (12 in.(304 mm) Maximum Fuel Depth) Group protection is defined as overlapping nozzle appliance Gas Radiant 36 in.(914 mm)Deep x Unlimited protection that protects individual hazard zones located under a Char-Broiler Length common hood.These"groups"of appliances may be separated Electric Char-Broiler 34 in. (863 mm)Deep x 20 in. (508 mm) by appliances not requiring protection,such as steam equipment or work tables, or by dedicated appliance protection, such as •See Figure 4105 for nozzle location salamander broilers. See Figure 4-108 (full hood continuous protection) and Figure I 4-109 (multiple group protection). .-1 o-6 IN.(0-152 ) COVER MUST NOT • I 1 Dedicated Nozzle Appliance Protection INTERFERE vrrrH I i I Appliance protection using dedicated nozzle coverage is defined DISCHARGE as protection of cooking appliances with enclosed cooking PATTERN I j, 40-45(,o, LIN. hazards, such as upright broilers, which cannot be protected 1 with overlapping nozzles and therefore must be protected with / nozzles dedicated to the appliance. ZONE 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 ZONE CENTER LINE ba ck zone centerline, aimedack at the zone centerline. FIGURE 4-105 • Nozzles must be spaced a maximum of 8 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 R-102 Restaurant Fire Suppression Manual - UL EX3470 ULC EX3470 - PAGE 4-54 REV. 11 2014-S E P-01 OVERLAPPING NOZZLE COVERAGE(Continued) 4. The overlapping appliance nozzles must be located 0 in.to Overla in A liance Nozzle and Hazard Zone Locations 6 in. (0 mm to 152 mm)forward of the centerline or aimline Pp 9 PP of the selected hazard zone.See Figure 4-107. 1. All overlapping appliance nozzles must be the 245 nozzle and must be located under a common hood at the same 245 NO771 F—NOZZLE MUST BE AIMED STRAIGHT height above the hazard zone, in a straight line from right DOWN OR BACK AT CENTERLINE OF to left and aimed at the centerline of the hazard zone.The / HAZARD ZONE overlapping nozzle is used for both continuous overlapping and multiple group overlapping protection. __ 2. The hazard zone must be positioned (located) so that all appliance hazard surfaces are within the zone. For appli- 45 IN ance hazard surfaces with listed protection exceeding the +SIN. (1143 on) standard hazard zone size of 28 in.(711 mm) in depth(see I152 mm) Table 1), the hazard surface(s) must be aligned with the 40 IN back edge of the hazard zone,with the front edge overhang- (1016 mm) ing the front of the zone. 3. 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. FRONT r�/��V���/�/ BACK OF ZONE Exception No. 1: Nozzle dimensions for wok protection are OF ZONE CENTERLINE OF measured to bottom of wok. Exception No. 2: When using a IN. HAZARD ZONE overlapping appliance nozzles in areas where there is a ZONE) back shelf, the nozzle cannot be positioned in the shaded area as shown in Figure 4-106. FIGURE 4-107 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 NOZa.E(5) CANNOT BE POSITIONED 4 •M. IN THIS SHADED AREA MEL 43 42 M ll 40 f:11♦• 6 5 4 3 2 1 4_CENTER LINE OF HAZARD ZONE BACK SHELF l MAX ,11 INIMUM m1� 20 IN. (5D(l mm) MINIMUM • 25 IN.(711 mm) —_.r FIGURE 4-106 Ms< R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-55 OVERLAPPING NOZZLE COVERAGE (Continued) 2. When obstructions are located adjacent to appliance(s) Overlapping Appliance Nozzle and Hazard Zone Locations protected by overlapping nozzles,the overlapping appliance -Group Protection nozzle spacing must start with the appliance(s)adjacent to the obstruction. See Figure 4-110. 1. For each group of protected appliances under a common hood(s), the overlapping nozzles must be located from 6IN I 12 IN. 121N. � 12 W. 12 IN. I 1(361 mm)I(304 mm)I(304 mm)I(304 mmJ (1w mm) —►— 44 L �` ► y-.6 IN. right to left so that each end nozzle is located a maximum MAX 4 MAX. + max. MAx + MAx 4 Du mm) of 6 In. (152 mm) inside the outside edge of the cooking MAX. 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 ._OUTSIDE and 4-109. EDGE OF COOKING HAZARD 12 IN.(304 mm)MAXIMUM I. SPACINGS)BETWEEN OVERLAPPING NOZZLES / \ / \ / \ I HAZARD AREA Pi 6IN.—►// / \ / \ / \\ / \\ •1— 5IN. OBSTRUCTION MAXIMUM 713 IMUM ! \\% // \5 t\'r \\ / \\ (152 rnm)"XIS FIGURE 4-110� EDGE OF / / n 1 \ EDGE OF COOKING / / \ / \ / ` \ \\COOKING 3. When an appliance requires dedicated protection with a HA2AR0 / 1 \ HAZARD 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- FULL HOOD CONTINUOUS APPLIANCE PROTECTION ance nozzle(s) must be positioned within 6 in. (152 mm)of the edge(s) of the appliance hazard surface area(s) adja- FIGURE 4-108ro„ cent to the dedicated nozzle protection. See Figure 4-111. 10 --4-- 1 1 EDGE OF COOKING 121N.(304 mm) 6IN.(152 mm) HAZARD\ MAXIMUM MAXIMUM 1 yy + + / + ♦ + / \+ + 6IN. + 12 IN.+ r 12IN. 121N. + I I (152 mm)-r (30a mm)1 I(304 mnq�(304 rtm11 SIN. 6IN. -+ 1 014 rl - - 01 --►1 SIN MAX. MAX. MAX MAX.•ll (152 mm) (152 mm) 12 NV. (152 mm) # } MAX. MAXIMUM (304 mm) MAXIMUM EDGE 6IN.(152 mm) 6IN.(152 mm) ,..EDGE FROM MAXIMUM FROM OF MAXIMUM MAXIMUM OF EDGE OF • -� f_ - - EDGE OF COOKING - COOKING COOKING COOKING HAZARD L HAZARD HAZARD EDGE OF HAZARD COOKING HAZARD GROUP APPLIANCE PROTECTION - _la / UI FIGURE 4.109 AAPPPPILCIA CCEE NOZZLE x'"` FIGURE 4-111 roux SECTION 4—SYSTEM DESIGN R-702 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-56 REV. 11 2014-SEP-01 OVERLAPPING NOZZLE COVERAGE(Continued) Overlapping Appliance Nozzle and Hazard Zone Locations —Group Protection (Continued) 4. On protected appliances, all hazard surfaces located in a group must be within 40-45 in. (1016-1143 mm) from the nozzle(s). Once that dimension is exceeded, a new group must be started, See Figure 4-112. Note: The supply pipe feeding nozzle groups is to be at the same elevation.Adjust height for each group only by varying lengths of nozzle drops. 6 IN.(152 mm)�.i 6 IN.(152 mm) MAXIMUM I I 1 MAXIMUM f I ,f i 1 I 1 T } I NOZZLES I NOZZLES I } I 401N. 45 IN. I(1015 mm) (1143 mm) 40 IN. I 1 45 IN m I (1016 m) I(1143 mm) GROUP'A' I GROUP'e'—*{ FIGURE 4-112 Detection Requirements For Overlapping Appliance Protection When utilizing overlapping appliance protection, fusible link detectors must be installed on a maximum of 2 ft(0.6 m)centers, starting with detectors located in (under)the duct opening(s). Starting from the detector under the duct opening,add detectors on 2 ft(0.6 m)maximum spacing until the complete length of the plenum area is covered,from one end to the other.The location of the last detector on each end of the plenum must not exceed 2 ft(0.6 m) from end of plenum, Note: Standard detector coverage, as specified in "Design Section." is acceptable when utilizingde dicated ded sated 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 General Design Limitations For each group of protected appliances under a common • If overlapping appliance protection is mixed with dedi- hood(s), the overlapping nozzles must be located from right cated appliance protection on the same pipe system, THE to left so that each end nozzle is located a maximum of 11.5 OVERLAPPING APPLIANCE PROTECTION PIPING In. (292 mm) inside the outside edge of the cooking hazard of REQUIREMENTS MUST BE FOLLOWED. each end appliance,and the inside overlapping nozzles must be . Overlapping protection requires the use of 3.0 gal (11.4 L) located between the two end nozzles at a maximum spacing of tank(s)and a maximum of six flows per tank. 25.5 in. (647 mm). • In installations using tanks only intended for overlapping Hazard Zone protection, a single Double Tank nitrogen expellant gas The hazard zone is defined as a theoretical,flat and level, rect- cartridge can be utilized with up to three 3.0 gal(11.4 L)tanks. angular surface, that includes all of the cooking hazards of the • In installations using both overlapping protection and conven- protected appliances under a common hood(s).The purpose of tional non-overlapping protection (ex. hood/duct or dedicated the hazard zone is to provide a means of locating the appliances appliance protection),a single Double Tank nitrogen expellant and the overlapping nozzles, as well as aiming the overlapping gas cartridge can be utilized with up to three 3.0 gal (11.4 L) nozzles. The hazard zone measures 28 in. (711 mm) deep by tanks,as long as none of the 3.0 gal(11.4 L)tanks exceed a the length of the cooking hazard(s).The centerline of the hazard total flow output of more than six flows. zone must bisect the 28 in. (711 mm)depth (from front to back) If more than six flows will be used in a conventional non over• and run from right-to-left for the full width of the hazard zone. • lapping tank, It cannot share the same cartridge as tanks Overlapping Nozzle Appliance Protection intended for overlapping protection. In this case,an additional Regulated Actuator Assembly with another expellant gas Overlapping Nozzle Appliance Protection is defined as protec- edge will be required. tion of cooking appliances by nozzles spaced uniformly at uniform elevations under a common hood(s). Overlapping • The 245 nozzle must be used for"end of zone"protection. protection of appliances is continuous for the full length of the • The 260 nozzle must be used for zone protection. - hood or divided when group(s) at protected appliances are . Maximum depth of zone is 28 in. (711 mm). separated by counters or appliances not requiring protection. in system piping requirements listed in • Refer to overlapping Y P P 9 e4 Full hood continuous protection is defined as overlapping Table 4-2. nozzle appliance protection that covers the appliance line-up Nozzle must be located 0 in. to 12 in. (0 mm to 304 mm) located under the appliances hood length. All appliances requiring • forward of zone centerline,aimed back at the zone centerline. ignitions are the grease in the under the hood mthat can be an • Nozzles must be spaced a maximum of 11.5 in. (292 mm) source of in hood,grease removal device or the duct. from each end of hazard and then a maximum of 25.5 in.(647 Group protection is defined as overlapping nozzle appliance mm)on center for the remaining overlapping nozzles until the protection that protects individual hazard zones located under a complete hazard is covered. common hood.These"groups"of appliances may be separated • For appliance hazard surfaces with listed protection exceed- by appliances not requiring protection,such as steam equipment ing the standard hazard zone of 28 in. (711 mm)in depth,the or work tables, or by dedicated appliance protection, such as hazard surface(s) must be aligned with the back dgut e of e the he salamander broilers. hazard zone, with the front edge tke See Figure 4-116 (full hood continuous protection) and Figure of the zone. See Appliance Chart,Table 4-1. 4-117(multiple group protection). • For appliance hazard surfaces that exceed the listed protec- tion sizes,multiple zones must be utilized.Align entire hazard Dedicated Nozzle Appliance Protection surface area within the multiple zones. Appliance protection using dedicated nozzle coverage is defined . All hood,duct,and individual appliance protection are as spec- as protection of cooking appliances with enclosed cooking ified in the R-102 Design, Installation, Recharge and Mainten- hazards, such as upright broilers, which cannot be protected ance Manual(Part No. 418087). with overlapping nozzles and therefore must be protected with All appliance protection currently listed in the R-102 Design nozzles dedicated to the appliance. Manual (Part No. 418087) is also approved protection. Zone protection can be considered optional protection. SECTION 4- SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-58 REV. 11 2014-SEP-01 OVERLAPPING NOZZLE COVERAGE(Continued) Overlapping Appliance Nozzle and Hazard Zone Locations TABLE 1 1. All overlapping appliance nozzles must be the 245 nozzle Overlapping Nozzle Coverage(Zone Protection) for "end of zone' protection and the 260 nozzle for zone protection, and must be located under a common hood at Appliance Type Maximum Cooking Hazard the same height above the hazard zone, in a straight line Fryer 34 in. (863 mm)Deep x 5.8 ft2(0.5 m2) from right to left and aimed at the centerline of the hazard Griddle 30 in. (762 mm)Deep x Unlimited Length zone. The overlapping nozzle is used for both continuous Range 30 in. (762 mm)Deep x Unlimited Length overlapping and multiple group overlapping protection. Wok,Maximum 30 in. (762 mm)Diameter x 8 in. 2. The hazard zone must be positioned (located) so that all (203 mm)Deep appliance hazard surfaces are within the zone. For appli- Wok, Minimum 11 in. (279 mm)Diameter x 3 in. ance hazard surfaces smaller than the standard hazard (76 mm)Deep zone size, the hazard surface can be located anywhere Braising Pan/Tilt 34 in. (863 mm)Deep x Unlimited Length within the standard hazard zone. For appliance hazard Skillet' surfaces with listed protection exceeding the standard Lava Rock 26 in. (660 mm)Deep x Unlimited Length hazard zone size of 28 in. (711 mm) in depth (see Table Char-Broiler(see Note 1) 4-1), the hazard surface(s) must be aligned with the back Charcoal Broiler 30 in.(762 mm)Deep x Unlimited Length edge of the hazard zone, with the front edge overhanging (4 in.(101 mm)Maximum Fuel Depth) the front of the zone. Mesquite Wood 30 in. (762 mm) Deep x Unlimited Length 3. The overlapping appliance nozzles must be located 40 in.to Broiler (6 in. (152 mm)Maximum Fuel Depth) 45 in. (1016 mm to 1143 mm)above the top surface of the Gas Radiant 36 in. (914 mm)Deep x Unlimited Length protected appliances.See Figure 4.115. Char-Broiler Exception No. 1: Nozzle dimensions for wok protection are Electric Char-Broiler 34 in. (863 mm)Deep x Unlimited Length measured to bottom of wok. Exception No. 2:When using •See Figure 4-113 for nozzle location overlapping appliance nozzles in areas where there is a Note 1:Always try to place Lava Rock Char-Broilers)near the center of the back shelf, the nozzle cannot be positioned in the shaded zone.When the Lava Rock Char-Broiler is the first or last appliance in the zone, area as shown in Figure 4-114. the outside edge of the broiler must not be more than 6 in.(152 mm)Outside the end nozzle. Also, back shelf must not extend more than 11 in. (279 �g mm) over the hazard zone and cannot be less than 18 in. II (458 mm)above the hazard zone. See Figure 4-114. 0-12 IN. OVERLAPPING NOZZLE(5) C ER OV MUST NOT I 1 t(0.,10I mm) CANNOT BE POSITIONED EDGE OF wfTF1 i M M. IN T1115 SHADED AREA DISCHARGE 1Mk W PATTERN I 1 4241 M.Il t 40-4540-45 IN. 40EMS ) (1016.1143 mm) 1210 8 6 4 2 I: CENTER LINE OF li' ZONE ~-HAZARD ZONE ! A SHELF "��---a�--" ��' l I 1 11 MAXIMUMM IN.(U Trr i ZONE CENTER LINE 18 IN. FIGURE 4.113 (458 Ren) MINIMUM ' V///,W/I/ /7///////4 2E IV ^n; FIGURE 4-114 R-102 Restaurant Fire Suppression Manual SECTION 4—SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-59 OVERLAPPING NOZZLE COVERAGE(Continued) Overlapping Appliance Nozzle and Hazard Zone Locations 4. The overlapping appliance nozzles must be located 0 in.to —Group Protection 12 in. (0 mm to 304 mm)forward of the centerline or aimline 1. For each group of protected appliances under a common of the selected hazard zone.See Figure 4-115. hood(s),the overlapping nozzles must be located from right to left so that each end nozzle is located a maximum of 245 OR 200 NOZZLE MUST BE AIMED STRAIGHT 11.5 in. (292 mm) inside the outside edge of the cooking DOWN OR BACK AT CENTERLINE OF HAZARD ZONE 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. sl- 45 IN. 25.5 IN.(647 torn)MAXIMUM —WI 12 IN. (1143 tom) r -{ SPACING(S)BETWEEN ___ (3a4 tom) +I OVERLAPPING NOZZLES 40 IN. /�. /� (1018 tom) r}`, I \ / \ J \ \ i5 —� / (� ! \ \ / \ \ 5 IN) (292 m) 1 \ \ / \ J \ \ (292E2 Mn) MAXIMUM / \t / \ / \\ / \ J MAXIMUM FROM ,( V [ FROM EDGE OF / A\ \ /\ \\ EDGE OF FRONT r�//!�!/ AI+—BACK OF ZONE COOKING I \ / \ / \ \\ HAZARD HAZARD / OF ZONE CENTERLINE OF 2e IN. HAZARD ZONE (711 mm) ZONE FIGURE 4-115 rano FULL HOOD CONTINUOUS APPLIANCE PROTECTION — TABLE 4-2 FIGURE 4-116 Overlapping System Piping Limitations 0Dme Max. 1 Total 3/8 in. Max. Max. System Flow Pipe No.of Elevation Cartridge Size Numbers Length Elbows Rise Size 25.5 IN.(60 tom) 11.5 IN.(292 tom) 3 Gallon 6 75 ft 25 10 ft LT-30-R MAXIMUM MAXIMUM (11.4 L) (22.9 m) (3.0 m) / \ i 8 Gallon 12 75 ft 25 10 ft Double t45 z� 11.52 W. 11.51N. IiI'� i + (22.7 L) (22.9 m) (3.0 m) Tank/ (2g2 tom) 246 f 25.5 IN. (2a2 tom) Manifolded LT-A- MAXIMUM (647 mm) MAXIMUM 101.30* FROM /�/ MAXIMUM FROM � R\ EDGE OF • - \ / ' EDGEOF 9 Gallon 18 75 ft 25 10 ft Double COOKING COOKING HAZARD (34.1 L) (22.9 m) (3.0 m) Tank/ HAZARD ECOOKING LT-A- , HAZARD 101-30* 50 ft(15.2 m)maximum pipe from first to last nozzle. GROUP APPLANCE PROTECTION Note:On group appliance protection,start and end o1 EACH zone 50 ft(15.2 m)maximum pipe after the split on a split system. group must I e protected wrth a 245 nozzle 'Use with regulated actuator only. FIGURE 4-117 SECTION 4-SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual - UL EX3470 ULC EX3470 - PAGE 4-60 REV. 11 2014-SEP-01 - OVERLAPPING NOZZLE COVERAGE(Continued) Overlapping Appliance Nozzle and Hazard Zone Locations 4. On protected appliances, all hazard surfaces located In a -Group Protection(Continued) group must be within 40-45 in. (1016-1143 mm) from the 2. When obstructions are located adjacent to appliance(s) nozzle(s). Once that dimension is exceeded, a new group protected by overlapping nozzles,the overlapping appliance must be started.See Figure 4-120. nozzle spacing must start with the appliance(s) adjacent to Note:The supply pipe feeding nozzle groups is to be at the the obstruction. See Figure 4-118. same elevation.Adjust height for each group only by varying lengths of nozzle drops. 25.5 IN. (25.5 IN. 25.5 IN. 25.5 IN. 11.5 IN.(292 mm) 113IN. i.647 mm) (647 mm) 547 mm)(547 mmJ MAXIMUM (2922mm) — ( I MAX. + MAX. ; MAx. + MAX tMAX. + m ) A 245 zee 260 250 245 MAX. I I I t + 1 ! \ `1 II 1 i • I� ONE F NOZZLES _ f OUTSIDE f EDGE OF t NOZZLES I ) } COOKINGAZARD ( WIN. I t i HAZARD 451N. (tO1Brl1m) (1143 min)I END OF I WIN. I i ZONE -~I (1016 min) I r1143 a() i I //////////,•gii4;17...I/aou/h l �, � //. HAZARD AREA OBSTRUCTION ■. Note:On continuous appliance protection.sta+1 end end wan 245 ncalec Hid 260 noale(e)in the middle. FIGURE 4-118 .p,yu }e-GROUP-A' I GROUP'B'--.1 3. When an appliance requires dedicated protection with a Note,On gliwp aPWance pictaceon,elan and end°I EACH nine protected area intended for overlapping appliance nozzle 9 0 p mus be pmt cted wM a 245 ozzb FIGURE 4-120 protection, the group protection option will be required for cater appliances on either side of the appliances using dedicated protection. Group protection using overlapping appliance Detection Requirements For Overlapping Appliance nozzles must begin with the protected appliance(s)adjacent Protection to the dedicated appliance protected.An overlapping appli- When utilizing overlapping appliance protection, fusible link ance nozzle(s) must be positioned within 11.5 in.(292 mm) detectors must be installed on a maximum of 2 ft(0.6 m)centers, of the edge(s)of the appliance hazard surface area(s)adja- starting with detectors located in(under)the duct opening(s). cent to the dedicated nozzle protection. See Figure 4-119. Starting from the detector under the duct opening,add detectors 4 I 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 /EDGE OF COOKING 2 ft(0.6 m)from end of plenum. HAZARD Note: Standard detector placement can also be utilized when using overlapping protection.However,the overlapping detector 11S IN. +25.51N.$ 25.5 N. 25.51N.i option cannot be used when utilizingstandard R-102 protection. (292 mmy ..�.... � ,,mm�) (84, 7 nun)(647 mm)II 11.5 IN. MAX. I�Lux�l f —► } MAx MAx.l "'cs92 mm) P. Refer to Pages 4-71 -4-73 for detector placement. MAX. EDGE tir- 11.5 IN. Its IN.(292 mm) ,4-EDGE OF (292 mm)MAX. MAXIMUM OF COOKING - - COOKNG HAZARD ) HAZARD 11 / It DEDICATED NOZZLE APPUANCE Note:On group appliance protection.start and end of EACH zone group mum be protected win a 245 male. FIGURE 4-119 MIMS R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-61 TANK AND CARTRIDGE REQUIREMENTS For higher total flow numbers (23 to 110), multiple cartridges Once the hazard analysis is completed and the total nozzle flow and regulated actuators are required as shown in the System numbers are established, the quantity and size of agent tanks Selection Guide in"Appendix"Section and cartridges needed to supply the nozzles with the proper volumes of agent at the proper flow rates can be determined. ACTUATION AND EXPELLANT GAS LINE REQUIREMENTS For cartridges used in the regulated release mechanism, flow This section contains the guidelines for installing the actuation capacities, tank quantities and sizes, and regulated release and expellant gas lines between the regulated release mech- cartridge options are given in the table below. anism regulator, each regulated actuator regulator, and each Quantity and Regulated Release agent tank.These limitations should be considered when select- Totalng the component mounting locations. Flow Size of Cartridge Options Numbers' Tank(s) Nitrogen Carbon Dioxide The actuation gas line is the length of pipe and/or hose that is 1 - 5 (1) 1.5 Gallon LT-20-R 101-10 run from either the AUTOMAN Regulated Release Assembly or the Remote Release Assembly that directs high pressure from 6- 11 (1) 3.0 Gallon LT-30-R 101-20 the cartridge in the release to actuate one or more additional 11 -16 (1) 1.5 Gallon Double 101-30 Regulated Actuator Assemblies. The actuation gas line can (1)3.0 Gallon consist of 1/4 in. Schedule 40 black iron, chrome-plated, stain- 16-22 (2)3.0 Gallon Double 101-30" less steel, or galvanized steel pipe and fittings, and/or factory 16-22 (2) 3.0 Gallon Double - supplied stainless steel braided actuation hose. (Manifold) The expellant gas line is the length of pipe that is run from the 22-33 (3)3.0 Gallon Double - regulator in either the AUTOMAN Regulated Release Assembly When one or more regulated actuators are used, the following or a Regulated Actuator Assembly that directs regulated pres- tank and cartridge combinations apply for each regulated actu- sure to the agent storage tanks to pressurize the tank and ator: discharge the agent.The expellant gas line shall consist of 1/4 in. Schedule 40 black iron, chrome-plated, stainless steel, or Regulated Actuator Regulated Actuator galvanized steel pipe and fittings. Tank(s) Cartridge (1) 1.5 Gallon LT-20-R or 101-10 Actuation Gas Line-6 to B"Tanks Maximum (1) 3.0 Gallon LT-30-R or 101-20 -s Tank maximum reflects the utilization of 3 tank regulated actuators. (1) 1.5 Gallon and LT-A-101-30 or 101-30"or 1. Use only 1/4 in. Schedule 40 black iron, hot-dipped galva- (1)3.0 Gallon double tank nized,chrome-plated,or stainless steel pipe and fittings. (2)3.0 Gallon LT-A-101-30 or 101-30" or double tank 2. The actuation gas line piping is installed from the regulated (2)3.0 Gallon(Manifold) LT-A-101-30 or Double release mechanism to each regulated actuator connected (3)3.0 Gallon LT•A-101-30 or Double within the system.The total length of the actuation gas line from the regulated release assembly to the regulated actua- • For exceptions to maximum bow numbers,see Distributor Piping Repuiremente for 1-3 for assembly(ies)must not exceed 20 ft(6.0 m)when using gallon and 3.0 gallon systems in this Section. --The 101-00 cartridge can not Os used when two 3.0 gallon tanks are manAaded together, 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 ACTUATOR ASSEMBLY EXPELLANT GAS LINES NOT INCLUDED IN ACTUATION GAS LINE LENGTH TOTALS REGULATED ACTUATOR � ASSEMBLY ACTUATION GAS LINE WITH AN LT-20-R, LT-30-R.101-10 OR 101-20 CARTRIDGE _ MAXIMUM LENGTH OF 20 FT(6 0 mII �, MAXIMUM NO OF FITTINGS 9 REGULATED ACTUATOR ASSEMBLY ..B. ji*"...' REGAN _�'..--' . REGULATED RELEASE ASSEMBLY w, FIGURE 4-121 SECTION 4-SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual _ UL EX3470 ULC EX3470 PAGE 462 REV. 11 2014-SEP-01 ACTUATION AND EXPELLENT GAS LINE REQUIREMENTS 2. The actuation gas line piping is installed from the 101 (Continued) remote mechanical release to each R-102 regulated actua- Actuation Gas Line-6 to 8*Tanks Maximum(Continued) for assembly.The total length of the actuation gas line from the remote mechanical release to the regulated actuator 3. If an expellant gas line is connected to the regulated assemblies must not exceed 100 ft(30.4 m). release assembly along with an actuation gas line, the total combined length of the actuation and expellant gas line 3. A combined total of 20 elbows and 9 tees may be used must not exceed 30 ft(9.1 m)when using a°double-tank" in these lines. Two 45° elbows equal one 90° elbow. See nitrogen cartridge or a LTA-101-30 nitrogen cartridge or a Figure 4.123. 101-30 carbon dioxide cartridge.See Figure 4-122. 4. Use only a 101-10 carbon dioxide cartridge in the 101 4. A combined total of nine fittings may be used in these lines, remote mechanical release. eight 90° elbows and one tee. Two 45° elbows equal one 5. A safety vent relief valve(Part No. 15677) is required in the 90°elbow. actuation gas line to relieve residual pressure after actua- tion. Actuation Gas Line-10 to 15*Tanks Maximum •15 Tank maximum reflects the utilization at 3 tank regulated actuators. Actuation Gas Line-Using 1/4 in. Stainless Steel Hose 1. Use only 1/4 in. Schedule 40 black iron, hot-dipped galva- •15 Tank maximum reltects the utilization of three tank regulated actuators. nized, chrome-plated, or stainless steel pipe and fittings. 1. Maximum total length of hose cannot exceed 17.5 ft(5.3 m). Note: Stainless steel hose and fittings can also be used. See Component Section for detailed information. Note: A combination of 1/4 in. stainless steel braided hose ACTUATOR AND EXPELLANT GAS LINES WITH and 1/4 in. NPT pipe can be used as long as the total DOUBLE TANK CARTRIDGE OR A 101-30 CARTRIDGE combined actuation gas line length does not exceed 17.5 ft OR A LT-A-101.30 CARTRIDGE 1• (5.3 m). Stainless steel braided hose cannot be used for MAXIMUM COMBINED LENGTH-30 FT(9.1 m); expellant gas lines.See Figure 4-123 for additional details. MAXIMUM COMBINED FITTINGS-9 N. II r t 1 ill'' f2. Maximum of five regulated actuators allowed 3. Actuated with remote release(Part No.433485)or Regulated IrRelease Assembly(Part No.429853) REGULATED �(,� r ,, ACTUATOR ASSEMBLY ill REGULATED REGULATED ACTUATOR I fit" ACTUATOR ASSEMBLY EXPELLANT ASSEMBLY GAS LINES NOT INCLUDED AUTOMAN IN COMBINED TOTALS REGULATED RELEASE ASSEMBLY FIGURE 4-122 0 20 ELBOWS SAFETY EXPELLANT id IN.ACTUATION LINE- 9 TEES MAXIMUM MAXIMUM RELIEF VALVE GAS LINE 100 FT(30.4 m)MAXIMUM - I v a --v -. -O - I ® I • 4. i i it iiii- r� , rl r © r pqyf ,yr h: I I LF� NH I I NI; l© L� 1 I C3 r C3 1 1 I I III J 1 aiti li El . I L + t__L __ f `+ } REGULATED ACTUATOR MAXIMUM OF 5 REMOTE RELEASE MECHANISMS WITH WI HTANK AGENT TANK REGULATED ACTUATORS (PART NO 4334E5)5 MAXIMUM 1/4 IN.STAINLESS STEEL HOSE OFmONS SAFETY 42 IN.(1066 ram) 1/4 IN.STAINLESS RELIEF VALVE MAX.HOSE STEFl HOSE CHECK VALVE LENGTH(TYP.) ' cir --�y MAXIMUM OF ram. r • ram'1 t eel.,11 I r I- }:w 5 REMOTE F4 I I }i 4� I r 1 1 i I I l, I , RELEASE f 4 II 1 I I i MECHANISMS L i 1 li 1 1 I I I 11 1 I I I I (PART NO. V I V 1 l I i t I l 433485)OR I L jj I I �% — ONE REGULATED y_I } t�_, 1 1 I RELEASE(PART NO.429E53) REGULATED ACTUATOR WITH TANK MAXIMUM OF 5 REGULATED ACTUATORS NOTE,WHEN MULTIPLE RELEASE ASSEMBLIES ARE UTILIZED,A 1/4 M.CHECK VALVE FIGURE 4- (PART NO.25627)W ILL BE REOUIREO AFTER EACH REGULATED RELEASE. 123 .1 23 R-102 Restaurant Fire Suppression Manual SECTION 4 - SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-63 ACTUATION AND EXPELLENT GAS LINE REQUIREMENTS 3. If two tanks are connected to the regulated release (Continued) assembly in a multiple-tank system arrangement, the total Expellant Gas Line combined length of the actuation and expellant gas lines must not exceed 30 ft(9.1 m) when using a"double-tank" 1. The expellant gas line is installed from the regulated release nitrogen cartridge, an LT-A-101-30 nitrogen cartridge, or a mechanism in double, three, and multiple-tank systems, 101-30 carbon dioxide cartridge. See Figure 4-122. and from the regulated actuator assembly in multiple-tank 4. If three 3.0 gallon tanks are connected to the regulator in systems. The expellant gas line is the piping and/or hose either a regulated release or regulated actuator assembly, between the regulator and the tank-enclosure/tank-bracket only factory supplied expellant gas hose assemblies will assembly. The total length of the expellant gas line from be utilized. Refer to Distribution Piping Requirements - 9.0 the regulated release mechanism or each regulated actu- Gallon System,page 4-70 for additional design requirements. ator assembly must not exceed 30 ft (9.1 m) when using a "double-tank" cartridge, an LT-A-101-30 Cartridge, or a DISTRIBUTION PIPING REQUIREMENTS 101-30 Cartridge. See Figures 4-124 and 4-125. Once the nozzle placement and quantity of tanks has been determined, it is then necessary to determine the piping config- EXPELLANT GAS LINE MAXIMUM LENGTH-30 FT(9 1 m). urations between the tank adaptor and each discharge nozzle. MAXIMUM NO.OF FITTINGS-9 This section contains the guidelines and limitations for designing the distribution piping so that the liquid agent will discharge from r 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. General Piping Requirements 1. All R-102 system piping is straight line.Therefore,the need for critical lengths and balancing is minimized. 2. Two 45°elbows count as-one 90° elbow. AUTOMAN REGULATED 3. Each branch line includes the tee or elbow leading to it,and RELEASE ASSEMBLY all fittings within the branch line itself. 4. The minimum piping length of Schedule 40,3/8 in.pipe from t the tank outlet to any nozzle protecting a range,fryer,or wok FIGURE 4-124 must be 6 ft(1.9 m). 5. Pipe lengths are measured from center of fitting to center of EXPELLANT GAS LINE MAXIMUM LENGTH-30 FT(9,I m). fitting. See Figure 4-126. MAXIMUM NO.OF FITTINGS-9 1 Ill CENTER TO CENTERFIGURE 4-126 Docrm 6. 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. 7. 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 PIREGULATED ACTUATOR the end of the thread, as this could cause possible blockage ASSEMBLY of the agent distribution. FIGURE 4-125 8. Before installing blow-off caps on nozzles, apply a small MOM amount of Dow Corning No. 111 silicone grease across the 2. A combined total of nine fittings may be used in these lines, opening in the nozzle tip and also a small amount coating the eight 90° elbows and one tee. Two 45° elbows equal one exterior of the blow-off cap.This will help keep cooking grease 90°elbow. from building up on the cap. 9. Tees used in the distribution piping can be used as thru tees, side outlet tees, or bull tees. SECTION 4-SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-64 REV. 11 2014-SEP-01 DISTRIBUTION PIPING REQUIREMENTS(Continued) Supply and Branch Line Identification SUPPLY LINE The R-102 distribution piping network is broken down into The Supply Line is defined as the length of pipe which runs from four specific pipe runs: the Supply Line,the Duct Branch Line, the agent tank outlet to the last branch line (whether a duct, the Plenum Branch Line, and the Appliance Branch Line. See appliance, or plenum branch line). This includes all supply line Figure 4-127. fittings except for the tees or elbows leading to the branch lines. DUCT BRANCH See Figures 4-127 and 4-128. LINE SUPPLY 1111111 � �• LINE 411,r "0.--....1.4).01.1" PLENUM APPLIANCE BRANCH LINE BRANCH LINE tr:_j NOTE:THIS IS A CONCEPTUAL DRAWING ONLY THIS IS NOT AN ACTUAL INSTALLATION. FIGURE 4-127 worn END OF SUPPLY LINE NOTE THESE ARE EXAMPLES ONLY OTHER CONFIGURATIONS CAN BE DESIGNED. i i, L•t f s ENO OF SUPPLY LINE END OF SUPPLY LINE i i SUPPLY LINE i••• + l e• t y f SUPPLY (NOZZLES FOR LINE TEE PLENUM PROTECTION) 11 I END OF 4 O SUPPLY LJNE P V SUPPLY r PLENU(NOZZLES FOR LINE TEE PLENUM PROTECTION) BRANCH LINE CANNOT START AHEAD OF A BRANCH LINE CANNOT SUPPLY LINE TEE START AHEAD OF A SUPPLY LINE TEE U 1 4:...... r.CIP FIGURE 4.128 R-102 Restaurant Fire Suppression Manual SECTION 4 -SYSTEM DESIGN I UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-65 DISTRIBUTION PIPING REQUIREMENTS (Continued) Supply and Branch Line Identification (Continued) PLENUM BRANCH LINE NOTICE The Plenum Branch Line is defined as the length of pipe which runs from the supply line to the plenum nozzle(s).This includes Branch lines cannot start ahead of a supply all branch line fittings as well as the tee or elbow used to start line tee. the branch line. See Figures 4-128 and 4-130. DUCT BRANCH LINE ,.-ram The Duct Branch Line is defined as the length of pipe which '---r . •..r runs from the supply line to the duct nozzle(s).This includes all Jr i'' PLENUM BRANCH LINE ^t .- branch line fittings as well as the tee or elbow used to start the 1 (TEE INCLUDED) branch line. See Figures 4-128 and 4-129. i I / ' PLENUM BRANCH LINE (TEE INCLUDED) DUCT BRANCH LINE (ELBOW INCLUDED) .ft-' t DUCT BRANCH LINE (TEE INCLUDED) t.1/ , [4] • FIGURE 4-130 y'-�.• i 82 •'+ APPLIANCE BRANCH LINE - DUCT BRANCH LINE \\ The Appliance Branch Line is defined as the length of pipe (TEES INCLUDED) 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 A ,( to start the branch line. See Figures 4-128 and 4-131. t .s' A i - py I r-, APPLIANCE BRANCH LINES A. (TEES INCLUDED) Li FIGURE 4-129 oao,e: FIGURE 4-131 ow= SECTION 4-SYSTEM DESIGN R-702 Restaurant Fire Suppression Manual - UL EX3470 ULC EX3470 i PAGE 4-66 REV. 11 2014-SEP-01 DISTRIBUTION PIPING REQUIREMENTS(Continued) START OF LAST BRANCH LINE Distribution Piping Requirements-1.5 Gallon System START OF FIRST DUCT, PLENUM,AND APPLIANCE PROTECTION BRANCH LINE i 1. This option allows for duct protection, plenum protection, 1 appliance protection,or any combination.However,only one SUPPLY LE duct nozzle may be used,either a 1W or a 2W, nozzle. LINE rN MUSTTOTA NOTGTH 2. All distribution piping, supply and branch, must be 3/8 in. N.( . IXCEEDB FT Schedule 40 black iron,chrome-plated,or stainless steel. 3. Each 1.5 gallon tank allows a maximum of five flow numbers.' i� • 4. The pipe length between the start of the first branch line and START OF LAST the start of the last branch line must not exceed 8 ft(2.4 m). BRANCH LINE STAWhen the supply line is split,the combined length of both BRRANCH`nHLINE5T legs of the supply line(start of first branch line to start of last FIGURE 4-132 branch line)must not exceed 8 ft(2.4 m).See Figure 4-132. -� 5. The combined length of all branch lines must not exceed 22 ft(6.7 m).See Figure 4-133. w Nczn e 6. The requirements of the following table must not be exceeded: - -- -- ,wurz,e O iN V NOZZLE (BRANCH LINES IN BOW) COMBINED LENGTH MUST NOT EXCEED 22 FT lel m) FIGURE 4.133 I.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 E ft O ft 10 ft (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: 1.SP flow numbers are allowed when a duct branch line is the last branch line on the piping network and no IN nozzles are used to protect woks or griddles. 2.Six flow numbers are allowed when six IN nozzles are used and none of the nozzles are used to protect woks,griddles.ranges,and salamanders Note:Only five flow numbers are allowed I a t N nozzle is used for wok,griddle,range,or salamander protection. 3.Six flaw numoers are allowed when only two 3N nodes are used. t R-702 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 1. The maximum length between the start of the first branch SUPPLY�aJ ifi line and the start of the last branch line must not exceed TEE ' ' 24 ft (7.3 m). When the supply line is split, the combined total of both legs of the supply line (from the start of the / first branch line to the start of the last branch line) must not -\1 1scene,exceed 24 tt(7.3 m).See Figure 4.134. 110 COMBINED LENGTH OF BOTH LEGS OF SUPPLY 2. The total length of all branch lines must not exceed 36 ft LIX EXCEED MUU z NOTFT n 3 m) 3 BRANCH LINES ES m).See Figure 4-134. 3. Use a 3/8 in.union to connect the tank adaptor to the 3/8 in. supply line. • IN NOZZLE 4. A maximum of two nozzles are allowed per duct branch line, 2W NOS\.. 5. The requirements of the following table must not be 1110 exceeded: 1N NOZZLE 110 230 NOZZLE / 245 Nrvn p 1YEN NOZZLE (BRANCH LINE IN BOLD) men/COMBINED LENGTH MUST NOT EXCEED 36 FT I10.9 nil 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 90° 9 4 4 6 Elbows Maximum Tees 1 2 2 4 Maximum Flow 11* 4 2 4 Numbers •Eaceptlons: 1.Twelve flow numbers are allowed m any one tank for duct and plenum protection Only. 2 Twelve flow numbers are allowed with any one tank using only two-flow aPplienea nozzles. 3. Twelve flow numbers are allowed with any one tank using only three-flow appliance nozzles. Special Instructions: 1 Twelve lbw numbers are allowed wren four Deen industries OTI Gas Fryers are prOteCted at low proximity as shown in Figure 4-66 on Page 4-32.The d‘scnarge plpirg must be .._ as shown in Figure 4-67 On Page 4-32. 2 FOr certain McDdnaln's applicabdns.11.5 flow numbers are allowed when using a combination of one 2W duct nOzzle,One 1/2N electrosta➢C preeipitaror nozzle. one IN plenum nozzle,and four two-flow appliance nozzles-Contact the Applications Engineering Department for irketiOnal Inbrmabon. SECTION 4-SYSTEM DESIGN R 102 Restaurant Fire Suppression Manual - UL EX3470 ULC EX3470 1 PAGE 4-68 REV. 11 2014-SEP-01 DISTRIBUTION PIPING REQUIREMENTS(Continued) Distribution Piping Requirements — 6.0 Gallon Manifolded LENGTH OF PIPING MUST NOT EXCEED 24 FT System ro FROM START OF FIRST BRANCH LINE ys TO TO START OF LAST BRANCH LINE 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 manifoiding: 1. All piping must be 3/8 in. Schedule 40. /`S START OF LAST P P 9 .....).---0 BRANCH LINE 2. See Figure 4-136 for tank connections. • 3. The length of supply line piping between the start of the first li 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 2w last branch line)must not exceed 24 ft(7.3 m). /NOZa.ESN. )N NomE 4. The combined length of all branch lines must not exceed f/ / 36 ft(10.9 m).See Figure 4-135. I' 5. A maximum of 22 flow numbers are allowed. NOZZLE 6. The requirements of the following table must not be ,h exceeded. Nozz_e Y ® Nozz._ °J 2 FLOW APPLIANCE NOZZLE (BRANCH LINES IN BOLD) COMBINED LENGTH MUST NOT EXCEED 36 FT(10.9 m) FIGURE 4-135 I.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 O ft 12 ft (9.7 m) (2.4 m) (1.2 m) (3.6 m) Maximum Rise E ft O ft 2 ft 2 ft (1.8 m) (1.2 m) (0.6 m) (0.6 m) Maximum 90° 8 4 4 6 Elbows Maximum Tees 2 2 2 4 Maximum Flow 22 4 2 4 Numbers R-102 Restaurant Fire Suppression Manual SECTION 4 - SYSTEM DESIGN t UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-69 DISTRIBUTION PIPING REQUIREMENTS(Continued) Distribution Piping Requirements-6.0 Gallon Manifolded Distribution Piping Requirements-With Independent Pipe System (Continued) Runs This configuration consists of two 3 gallon tanks.Both tanks are Independent pipe runs can also be used with the regulated connected to a common manifold tee and are pressurized from release assembly and the tank/enclosure assembly or tank a single double tank (Part No. 73022) nitrogen cartridge in the mounting brackets. See Figure 4-137. When manifolding is not regulated release assembly. See Figure 4-136. Note: A tank used,each of the two 3 gallon tanks utilize the piping limitations mounting bracket can be utilized instead of the tank/enclosure of a single tank system. assembly. 3!B IN. 3 SU IN. STANCHri=1:?=k SUU PPPLY SUPPLY USE HM SEET SEE I -. .+ ..._.GROMMET +NOTE-�' e PACKAGE rria1 �3-. � '... ..-L._.. (PART NO. - +---343 IN BRANCH HOSE/ 4133511) ~ -IN•LINE BURST DISC Gp KA0ME tNryll ASSEMBLY-SEE NOTE NO.4 (PART NO.4 418 t,511) N, 1 ,r REMOVE .1= Ip�'1• - BURST DISC- tll — -- SEE NOTE NO.3 !) 1 E ii:., _ LI 30 9.0Aµ'I'� I �TANK 3.0 GALLON 3.0 GALLONDOUBLE TANK TANK I' TANK�-' CARTRIDGE OR I• DOUBLE TANK t NITROGEN (LT-A•101.30 ( CARTRIDGE , CARTRIDGE- -- OR LT IDG -90 met91 REGULATED I'' 3.0 GALLON REGULATED RELEASE i CARTRIDGE ACTUATOR ONLY) T A f 01.30 ASSEMBLY OR 3.0 GALLON REGULATED 0.• ACTUATOR ASSEMBLY REGULATEDD RFI ACTUATORSE ASSEMBLY OR REGULATED - I REGULATED ASSEMBLY REGULATED TANK/ENCLOSURE ACTUATOR ONLY) TANK/ENCLOSURE ASSEMBLY ASSEMBLY FIGURE 4-137 NOTE 1:THE PIPE CONNECTION FROM TANK CENTER TO TANK pores CENTER CANNOT EXCEED B 12 IN.(215 mm).ALSO,OEM RELEASE/BRACKETASSEMBLY CAN BE UTILIZED WHEN Note: If an expellant gas hose is to be used for a second tank MANIFOLDING 3.0 GALLON TANK. NOTE 2:ONLY 3 GALLON TANKS CAN BE MANIFOLDED. in an adjacent tank enclosure or tank bracket assembly, the NOTE 3:THE BURST DISC THAT IS PART OF THE TANK ADAPTOR/ second tank will need to be installed on the left side of the BURST DISC ASSEMBLY MUST BE REMOVED AND AUTOMAN Regulated Release, with the outlets a maximum of MODIFIED.SEPARATE THE ALUMINUM DISC MATERIAL 8.5 in. (215 mm)from center to center,similar to the manlfolded FROM THE PLASTIC GASKET DISCARD THE ALUMINUM DISC MATERIAL AND REINSTALL THE PLASTIC GASKET system in Figure 4-136.Otherwise,the second tank will require BACK INTO THE TANK ADAPTOR/BURST DISC ASSEMBLY. 1/4 in. NPT pipe instead of expellant gas hose. NOTE 4:THE IN-LINE BURST DISC ASSEMBLY(PART NO.418970) IS TO BE MOUNTED AS CLOSE TO THE TANK OUTLET AS POSSIBLE.AFTER SYSTEM DISCHARGE.THE ASSEMBLY MUST BE DISASSEMBLED AND A NEW BURST DISC INSTALLED. FIGURE 4-136 SECTION 4-SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual - UL EX3470 ULC EX3470 t 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 1requirements for each network must be as follows: 1 T 1. The maximum length between the start of the first branch i line and the start of the last branch line must not exceed i I/ ] 24 ft (7.3 m). When the supply line is split, the combined I total of both legs of the supply line (from the start of the �} v first branch line to the start of the last branch line)must not exceed 24 ft(7.3 m).See Figure 4-134. I 2. The total length of all branch lines must not exceed 36 ft T"Nil K°N I TANK TANK (10.9 m).See Figure 4-138. No.3 NO.2 NO.1 3. Use a 3/8 in.union to connect the tank adaptor to the 3/8 in. I `L�- supply line. 4. A maximum of two nozzles are allowed per duct branch line. TWO TANK K(PART ENCLOSURE RFJ.EABE ASSEMBLY, DOUBLE DGE OKq NITROGEN ASSEMBL5. When using this 9.0 gallon system configuration, no mani- �SANDGDROMMETS) REGU GALLON (REGULATTED�IATTOR folding of distribution piping is allowed. ACTUATOR ASSEMBLY ONLY) 6. When an AUTOMAN Regulated Release is utilized in this NOTE: WHEN THREE 9.0 GALLON TANKS ARE CONNECTED TO ONE rlfl U2tiOn, additional regulator actuators cannot be used. AUTCAN REGULATED RELEASE ASSEMBLY NO ADDIONAL configuration, REGULATED ACTUATOR(S)ASSEMBUES CAN BE USED. 7. Only 3-gallon tanks can be utilized in this configuration. FIGURE 4-138 8. The requirements of the following table must not be 0wn exceeded for each 3-gallon tank: 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 ft O ft 12 ft (12.1 m) (2.4 m) (1.2 m) (3.6 m) Maximum Rise 8 ft O ft 2 ft 2 ft (1.8 m) (1.2 m) (0.6 m) (0.6 m) Maximum 90° 9 4 4 6 Elbows Maximum Tees 1 2 2 4 Maximum Flow 11° 4 2 4 Numbers 'Exceptions: 1.Twetve now numbers are allowed in any one tank for dun and plenum protection ONLY. 2.Twelve flow numbers are allowed with any one tank using only two-flow appliance nozzles. 3.Twelve flow numbers are allowed with any one tank using only three4low applance nozaes. Special Instructions: 1,When lour Ow,Industries GTI Gas Fryers are protected at low proximrty as shown in Rgure 4-66 on Page 4.32,the discharge piping must be as shown in Figure 4-67 on Page 4-32. 2.For certain McDonald's a(plicat,ns.11.5 flow numbers are allowed when using a COnlbinitidn Of One 2W dun nozzle,one 12N electro$tdlc precipitator norile. one 1 N plenum nozzle.and four two-flow appliance noales.Contact the Applications Engineering Department for additional information. R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGNUL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-71 DETECTION SYSTEM REQUIREMENTS Once the fire suppression system design has been determined, a detection system design must be completed. This section , contains guidelines and limitations for detection system Instal- �- s _ I -.=a • lotion. • Detector Identification 1 The two types of detectors are distinguished from each other by their location in the detection system. 2FrtQa UV) "wM6.o ► 1.The Terminal Detector is the last in a series of detectors, or the only detector used in a single-detector system.This detector is thus named because it is at the point at which the wire rope ends,or"terminates." ► ► 2.A Series Detector is any detector located in-line between the I ' W.'—I — regulated release mechanism and the terminal detector. - - DeteotorlPUlley Elbow/Conduit Offset Design Limitations FIGURE 4-139 om2„ 1.Conduit runs, pulley elbows, and number of detectors per system must be within the approved system guidelines.The NOTICE following requirements must not be exceeded: Maximum Maximum Maximum When gas appliances are used and the flue Number of Number of Length of gases from the burner are exhausted into the Detectors Elbows 1/2 in.Conduit duct, the detector must be kept out of the air per System per System per System stream of these exhaust gases.These gases -- Scissors Style 15 20 150 ft(45.7 m) can be very hot and could actuate the system unnecessarily. Detector (Without Duct openings that are long and narrow or Offset Conduit large enough to require multiple duct nozzles Scissors Style 15 16 150 ft(45.7 m) may require additional detectors. Detector(With Offset Conduit ELECTROSTATIC PRECIPITATOR 2.If the hazard requires more than 15 detectors, up to five If an electrostatic precipitator is located at or near the base of 101 Remote Releases (Part No. 433485) can be used for the exhaust duct, it is necessary to locate a detector below the system actuation. Each 101 remote release allows the use precipitator, at the base of the duct, and also locate one in the of a maximum of 15"scissor style detectors(14 series and duct,just above the precipitator.See Figure 4-140. 1 terminal)for a total of 75 detectors if needed. When installing the detector bracket and system conduit, make Detector Placement Requirements certain they do not Interfere with the operation of the precipitator. EXHAUST DUCTS Note: On secondary filtration units utilizing multiple filter stages/ ►media,contact Technical Services for instructions. Each exhaust duct must have at least one detector installed In the duct entrance, located in the airstream of the cooking vapors, or at a maximum of 20 ft(6.0 m) into the duct opening. See Figure 4-139 j ► rI FIGURE 4-140 bo268 SECTION 4—SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-72 REV. 11 2014-SEP-01 DETECTION SYSTEM REQUIREMENTS (Continued) Detector Placement Requirements (Continued) NOTICE COOKING APPLIANCES The conduit offset can be used at the top or If the cooking appliance is located under an exhaust duct where bottom of the regulated release to change a detector has been mounted, it is normally not necessary to direction of the conduit. The conduit offset utilize another detector for that cooking appliance, provided the cannot be used with pulley tees. All other detector is not more than 12 in. (304 mm) into the duct and the changes in direction must be made by using appliance has no larger cooking surface than 48 in. x 48 in. ANSUL approved pulley elbows (Part No. (1219 mm x 1219 mm). See Figure 4-141. 423254 or 415670). See Figure 4-142. Note: If two appliances are located under a duct opening where a detector has been mounted and both appliances together do not exceed a cooking surface of 48 in. x 48 in. (1219 mm x 1219 mm)and the detector is located above both the protected appliances, it is not necessary to utilize an additional detector provided the duct detector is not more than 12 in. (304 mm) into the duct opening. Nip Pao MO �.I`lNl U U APPLIANCE APPLIANCE APPLIANCE REQUIRES COVERED BY REQUIRES SEPARATE DETECTOR SEPARATE DETECTOR UNDER DUCT DETECTOR FIGURE 4-142 aoono FIGURE 4-141 Fusible Link Selection °oce" When possible, temperature readings should be taken at each Each cooking appliance with a continuous cooking surface not detector location to determine correct fusible link temperature exceeding 48 in.x 48 in. (1219 x 1219 mm)can be protected by rating. Temperature can be recorded using either a maximum a minimum of one detector. Cooking appliances with a continu- registering thermometer (Part No. 15240) temperature tape or ous cooking surface exceeding 48 in.x 48 in. (1219 x 1219 mm) any other accurate thermometer. must be protected by at least one detector per 48 in. x 48 In. /► (1219 x 1219 mm) cooking area. Detectors used for cooking O appliances must be located above the protected appliance 00 T toward the exhaust duct side of the appliance. The detector .. . should be located in the air stream of the appliance to enhance system response time. TEMPERATURE RATING Note: For overlapping detector coverage, see Page 4-60 for LINK BODYON FUSIBLE design requirements. Detection Line Requirements ► �CONDUIT SL STYLE A-PC STYLE Rigid conduit or 1/2 inch EMT thin-wall conduit may be used. FIGURE 4-143 Standard steel conduit fittings (compression type are recom- Select correct UL Listed fusible link(s) for installation in detec- mended) must be employed to properly install the detection tor(s) according to the temperature condition. Two styles are system. All conduit or pipe must be firmly supported. When available. See Figure 4-143. See Component Section for using pipe, make certain that all ends are carefully reamed, detailed temperature ratings. deburred and blown clear of chips and scale before assembly. R-102 Restaurant Fire Suppression Manual SECTION 4 - SYSTEM DESIGN UL EX3470 ULC EX3470 • 2014-SEP-01 REV. 11 PAGE 4-73 DETECTION SYSTEM REQUIREMENTS(Continued) TEE CLOSE TO AUTOMAN(EXAMPLE) 'Electric Thermal Detector PULLEY TEE When electric thermal detection is used, the detection circuit 121N. must be supervised in accordance with NFPA 17A,Standard for (304 mm) Wet Chemical Extinguishing Systems.Electric thermal detectors must be used in conjunction with either the AUTOPULSE 542R Control Panel (Part No. 433607) or the AUTOPULSE Z-10 Control Panel (Part No. 430525), and the 24VDC Regulated GAS VALVE OR AUTOMAN GAS VALVE OR Release Assembly. MANUAL PULL MANUAL PULL Note: Consider the rate of temperature increase in the location 149 FT(45.4 m)AND 20 PULLEY ELBOWS MAXIMUM PER EACH SIDE OF TEE chosen for the detector when using electric thermal detection. TEE CLOSE TO GAS VALVES OR MANUAL PULL(EXAMPLE) A transient rush of warm air up to 40 °F (4°C) per minute may expand the shell, but not enough to trigger the AUTOPULSE 12 IN 12 IN. control panel. Temperature increases over 40 °F (4 °C) per (304 mm) (SO4 mm) minute however, may initiate an alarm condition in the control PULLEY TEE panel. GAS VALVE OR GAS VALVE OR After determining the maximum ambient temperature at the MANUAL PULL MANUAL PULL AUTOMAN thermal detector location, select the correct thermal detector 149 FT(45.4 m)AND 20 PULLEY ELBOWS BETWEEN according to the temperature condition chart in the "System AUTOMAN AND TEE ►Components°section. TEE HALFWAY BETWEEN AUTOMAN AND GAS VALVES OR MANUAL PULL(EXAMPLE) MANUAL PULL STATION REQUIREMENTS 75 FT(22 B m)AND 10 PULLEY ELBOWS A remote manual pull station allows the R-102 system to be manually operated at some point distant from the regulated 75 FT(22.2 m)AND 75 FT(22.5 m)AND release assembly.The pull station should be installed at a height 10 PULLEY ELBOWS 10 PULLEY ELBOWS of 42-48 in. (1067-1219 mm), in accordance with the require- PULLEY TEE b ments of the American Disabilities Act(ADA) and the Authority AMMAN GAS VALVE OR GAS VALVE OR having Jurisdiction. and located in the path of egress.The pull MANUAL PULL MANUAL PULL station Is the only source of manual actuation of the regulated FIGURE 4.144 COMMA release assembly. The total length of the cable used for each manual pull station .Manual Pull Station-Part No.435960 or 434618 within a system must not exceed 150 ft(45.7 m). Parts that may be used for installation of a metal stamped The maximum number of pulley elbows that may be used per remote manual pull station are: pull station is 20. Description Part No. One pulley tee is allowed per cable system. ►Remote Manual Pull Station Assembly' 435960 The maximum length of cable from the AUTOMAN to a pull . Remote Manual Pull Station Assembly 4 4346188 station is 150 ft (45.7 m) with a maximum of 20 pulley elbows Pulley Elbow used per side of the tee.As the tee is located farther from the Pulley Elbow 41567045670 AUTOMAN,the 150 ft(45.7 m)maximum must be observed but Pulley Tee as pulley elbows are placed between the AUTOMAN and the *Assembly mauaea Pant Mid below: tee,they must be deducted from the available pulley elbows(20) 1/16 in.Stainless Steel Cable 50 ft(15.2 m) 15821 allowed on each side. Oval Press-To-Crimp Sleeves 4596 Example:I1 10 pulley elbows are placed between the AUTOMAN Glass Break Rod(1) 4834 and the pulley tee,the maximum available pulley elbows left for use on each side of the tee is 10 per side. See Figure 4-144 for three different examples. (Note: Both must be gas valves or both must be pull stations. Mixing is not allowed.) SECTION 4—SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual • UL EX3470 ULC EX3470 e PAGE 4-74 REV. 11 2014-SEP-01 MECHANICAL GAS VALVE REQUIREMENTS ELECTRICAL GAS VALVE REQUIREMENTS An ANSUL or ANSUL approved mechanical gas shut-off valve A UL Listed electrically-operated gas shut-off valve can be system can be attached to the R-102 system.The system works attached to the R-102 system to provide an electrical means of both mechanically and pneumatically by use of an air cylinder shutting off the gas line at a predetermined point. If an electric located inside the regulated release assembly. Upon actuation gas shut-off valve is used in the system it must be attached of the fire suppression system, a pneumatically-operated air with both an electric (snap-action) switch and a manual reset cylinder assembly will mechanically close the gas shut-off valve. relay.For more information on the types of electric(snap-action) The total length of the cable for each mechanical gas valve must switches,refer to the Electrical Switch,Field Installation section. not exceed 150 ft (45.7 m). The maximum number of pulley The manual reset relay is reviewed in this section. elbows that may be used is 20 for each valve. All electrical connections should be performed by a QUALIFIED One pulley tee is allowed per cable system. ELECTRICIAN and in accordance with authority having The maximum length of cable from the AUTOMAN to a gas valve jurisdiction. is 150 ft(45.7 m)with a maximum of 20 pulley elbows used per The following is a brief explanation of how the R-102 system side of the tee.As the tee is located farther from the AUTOMAN, operates with an Electric Gas Shut-off Valve attached: the 150 ft (45.7 m) maximum must be observed but as pulley y the regulated release cocked in the ready condition, the elbows are placed between the AUTOMAN and the tee, they normally closed contacts in the snap-action switch allow current must be deducted from the available pulley elbows(20)allowed to flow to the manual reset relay.With the relay coil energized, on each side. normally open contacts in the reset relay close, allowing the Example:If 10 pulley elbows are placed between the AUTOMAN solenoid in the gas valve to be energized. and the pulley tee, the maximum available pulley elbows left for Once the R-102 system is activated, the normally closed use on each side the tee is 10 per side. See Figure 4-144 for contacts in the snap-action switch will open, de-energizing the three different examples. Parts that may be used for installation of a Mechanical Gas reset relay.This will,in turn,open the contacts in the relay which will cause the gas valve to become de-energized and close. Shut-off Valve are: Description Part No. The system must be re-armed and the"push to reset"button on Gas Valve/Actuator 3/4 in.Assembly(ANSUL)' 55598 the reset relay must be operated to reopen the gas valve. Gas Valve/Actuator 1 in.Assembly(ANSUL)' 55601 It is important to note that a power failure or an electrical power Gas Valve/Actuator 1 1/4 in.Assembly(ANSUL)' 55604 interruption will cause the gas valve to close even though the Gas Valve/Actuator 1 1/2 in.Assembly(ANSUL)* 55607 system was not fired. Gas Valve/Actuator 2 in.Assembly(ANSUL)' 55610 In either case, whether in a fired condition or when a power Gas Valve/Actuator 2 1/2 in.Assembly(ASCO)' 25937 failure has occurred, the manual reset relay and electric gas Gas Valve/Actuator 3 In.Assembly(ASCO)' `25938 shut-off valve must be reset to resume a normal operating condi- Pulley Elbow 423250 tion. For resetting, refer to the "Recharge and Resetting Pulley Elbow 415670 Procedures" section In this manual. Pulley Tee 427929 1/16 in. Stainless Steel Cable 15821 or 50 ft(15.2 m)or 500 ft(152.4 m)roll 79653 Oval Press-To-Crimp Sleeve 4596 Stop Sleeve(2) 26317 •Assammy includes parts listed be/ow: Air Cylinder Assembly 15733 Air Cylinder 15521 Tubing Assembly 15529 Copper Tubing, 1/8 in. 15525 Male Elbow 15523 Male Connector 15522 Machine Screw(2) 15421 Hex Nut(2) 15527 Lockwasher(2) 4141 Visual Inspection Seal (2) 197 All valves above are UL listed and approved. They may be mounted in any position. Pipe threads are type NPT. Ambient operating temperature range of all valves is 32 °F to 120 °F (0 °C to 49 °C). The valves are not weatherproof and must be located indoors in areas approved by the "authority having jurisdiction." '1-1 R-102 Restaurant Fire Suppression Manual SECTION 4—SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-75 ELECTRICAL GAS VALVE REQUIREMENTS(Continued) ELECTRICAL SWITCH REQUIREMENTS Approvals Note: Electrical connections shall not be made In the ANSUL gas valves listed in this section are UL listed and AUTOMAN. approved for 110 VAC. If more information is required, refer to The electric (snap-action) switches for the R-102 system are fit the regulated release assembly. The designed to specially e9 Inc Gas and Oil Equipmentr List Valveso Underwriters No. 440 A5"eor sitches are intended for use with electric gas valves, alarms, Inc. under "Electrically Operated Guide 440 or consult Tyco Fire Protection Products, Marinette, Wisconsin contactors, lights, contractor supplied electric power shut-off 54143-2542. devices, and other electrical devices that are designed to shut off or turn on when the fire suppression system is actuated. If other gas valves are used,they shall be"UL listed electrical- (See Figures 5-122 through 5-124 in Installation Section for ly-operated safety valves for natural or LP gas as required, of reference). appropriate pressure and temperature rating, 110 VAC/60 Hz." The information on temperature and type of gas that the valves Contractors shall supply "UL listed, enclosed industrial control are suitable for may be found in the Gas and Oil Equipment List equipment or magnetic switch having a rating matching that of of Underwriters Laboratories, Inc. under "Electrically Operated the cooking appliance,coil 110 VAC/60 Hz or 24 VAC/80 Hz." Valves Guide No. 440 A5." All electrical connections should be performed by a QUALIFIED The electrically operated gas valve must be of the type that ELECTRICIAN and in accordance with authority having needs to be energized to remain open. jurisdiction. Note:For electrical wiring diagrams,see"Installation Instructions" Electric(Snap-Action)Switches that may be field installed are: Section, Pages 5-40 through 5-42. Part No. Description Parts that may be used for installation of a 110 VAC Gas Shut- 4P3878 One Switch Kit off Valve are: 423879 Two Switch Kit Part No. 423880 Three Switch Kit Description423881 Four Switch Kit Electric Solenoid Valve,3/4 in.NPT* 13707 .436770 Two Switch Kit(no wire leads) Electric Solenoid Valve, 1 in. NPT 13708 — .Electric Solenoid Valve, 1 1/4 in.NPT' 550380 Each switch has a set of single-pole, double throw contacts Electric Solenoid Valve, 1 112 in.NPT` 13709 rated at 21 amp, 1 HP, 125, 250, 277 VAC or 2 HP, 250, 277 Electric Solenoid Valve,2-in.NPT* 13710 VAC. •Electric Solenoid Valve,2 1/2 in.NPT' 550363 Note:A relay must be supplied by others if the equipment load Electric Solenoid Valve,3 in. NPT' 17643 exceeds the rated capacity of the switch. •Manual Reset Relay(110 VAC) 426151 Electrical wiring and equipment shall be installed in accordance Naves are normally closed.when de-energized. with NFPA 70 (National Electrical Code) or the requirements of the authority having jurisdiction. ALARM INITIATING SWITCH REQUIREMENTS If a lire alarm system is provided,the fire extinguishing system The Alarm Initiating Switch can be field mounted within the shall be connected to the alarm system in accordance with the AUTOMAN release.The switch must be used to close a - requirements of NFPA 72, National Fire Alarm Code, so that the h ed alarm circuit to the building main fire alarm panelel when actuation of the extinguishing system will sound the fire alarm as the release actuates.This action will signal the fire well as provide the extinguishing function of the system. alarmm panel panel that there was a system actuation in the kitchen If supervision of the electrical detection, electrical actuation or area. The switch kit contains all necessary mounting compo- I circuit provided, it shall prompt nents along with a mounting instruction sheet. See Page 5-39 electrical power supply giveP P for wiring information. audible or visual indication of trouble and shall be distinctive The switch is rated 50 mA, 28VDC. from alarms or indicators indicating operation or hazardous conditions as specified in NFPA 17A. Part No. Description 428311 Alarm Initiating Switch Kit SECTION 4—SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual a UL EX3470 ULC EX3470 PAGE 4-76 REV. 11 2014-SEP-01 NOTES: