Plans 4
Ansul wet chemical fire suppression system,
Model R-102 3 gallon cylinder.
Duct: 10"x10" Flow point capacity: 11
Flow points used: 8
Fusible RECEIVED
Links 318" black pipe
360F 1W \ DEC 272018
\ - A TY OF TIGARD
8'Type I Hood 16:1 d:, . B (WING DIVISION
Single Filter Bank
ia
1N
ANSUL
OFFICE COPY -
CITY OP TIGARD 3N 3N
REVIEWED FOR CODE COMPLIANCE 35" 35"
O
Approved11
OTC: 1 1 Remote Pull
10'-20' from hood.
Permit#: E aS as 1 8"QCT 1 8
Address: J <<^�c�5 ‘"'1
Suite#:
Date: Lam-
By: """' I 1 —
I 111 1iiMMi1
14"x15" 14"x15" 14"x15" Automatic gas shut
fryer fryer Re-Thermal- off valve.
izer. Requires manual
resetting.
Fire system drawing
Front view
Guardian Fire Protection Job: Taco Bell Notes; Fire system installed in accordance with Ansul
PO Box 1555 13305 SW Pacific Hwy design, installation and maintenance manual.
Albany OR 97321 Tigard OR 97223 System tested in accordance with UL 300.
OR CCB# 100355 exp 6/20 Date: 12/18 Drawn by: MAF
R-102 Restaurant Fire Suppression Manual SECTION 4—SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-1
SYSTEM DESIGN GENERAL INFORMATION
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
'pp
of this pre-engineered system. Those individuals responsible
for the design of the R-102 system must be trained and hold a
current ANSUL certificate in an R-102 training program.
The R-102 and the PIRANHA systems use compatible agents
and components, therefore, they may be used together for
cooking appliance, hood, and duct protection. The primary
AUTOMAN Release can be either an R-102 or a PIRANHA AUTOMAN Release and can actuate up to two additional R-102
or PIRANHA Regulated Actuators. In systems utilizing a 101 2-8,N.
remote release, any combination of the maximum number of (51-203 mm)
regulated actuators can be used.
• Both systems must actuate simultaneously.
• Each system must be designed and installed per its appropri- FIGURE 4-1
ate manual. 000173
• 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).
• When appliances are protected with R 102 nozzles, the assembly that will not interfere with the damper. Exceeding
hood and connecting duct above those appliances cannot be the maximum of 8 in. (203 mm) in this way will not void the
protected with PIRANHA nozzles. UL listing of the system.
• 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 Na.
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.
•
This section must be completed before determining tank quan 32 in. (812 mm)diameter maximum
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
►Note: Ducts from multiple hoods connected to a common 1W Nozzle Maximum Maximum
Iductwork must be protected in compliance with NFPA 96 and 50 in. (1270 mm) 50 in. (1270 mm)
►all local codes. Perimeter Perimeter
The R-102 system uses different duct nozzles depending on the
size of duct being protected.
R-102 Restaurant Fire Suppression Manual SECTION 4—SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-5
Plenum Protection Ontinn 2:The 1W nozzle must he nlaced erpenriicuular 8-12 in.
The R-102 system uses the 1W nozzle or the 1N nozzle for (203 304 mm)from the face of the filter and angled to
plenum protection. The 1W nozzle is stamped with 1W and the center of the filter. The nozzle tip must be within
►the 1N nozzle is stamped with 1 N, indicating they are one-flow 2 in. (50 mm)from the perpendicular center line of the
nozzles and must be counted as one flow number each. When filter. See Figure 4-8.
protecting a plenum chamber, the entire chamber must be 12 IN.(305 mm)
protected regardless of filter length. MAXIMUM
41N. v N
VERTICAL PROTECTION—GENERAL (101 mm)
1W NOZZLE—SINGLE AND"V" BANK PROTECTION NOZZLE TIP ,�;'\ .', MINI
6 (L04 min)
MUM
One 1W nozzle will protect 4 linear feet(1.2 m)of plenum. The i .
maximum distance from the end of the hood to the first and last .::�..
nozzle must be no more than 2 ft(0.6 m).After the first nozzle, MUST BE WITHIN :;p•
THIS AREA
any additional nozzles must be positioned at a maximum of 4 ft
(1.2 m) apart down the entire length of the plenum.The plenum
width must not exceed 4 ft(1.2 m). (The 1W nozzle can be used ,''r.,,
on single or V-bank filter arrangements.)See Figure 4-6. FIGURE 4-8
000200
2FT(0.6m)
MAXIMUM HORIZONTAL PROTECTION—OPTION 1
4Fr(1.2m)
4 FT(1.2 m)
MAXIMUM
„...--------"4\4 FT(1.2 m) 1N NOZZLE SINGLE BANK PROTECTION
2 FT(0.6 m)MAXIMUM MAXIMUM ► One 1N nozzle will protect 10 linear feet(3.0 m)of single filter bank
MAXI UM -- plenum.The nozzle(s) must be mounted in the plenum,2 to 4 in.
�L\`..-
��► (50 to 102 mm)from the face of the filter, centered between the
�/� filter height dimension, and aimed down the length. The nozzle
I - i--- - .?^/ must be positioned 0-6 in. (0-152 mm)from the end of the hood to
' `� t ti..Of tr...nozzle Q Figure. A 9
.. the tip vi the nozzle.�2e Figure v r
t�� :, _
10 FT 3.0m
_ MAXIMUM
�i (50 12 mm)
FIGURE 4-6
000,97 // \I
000201
When protecting plenums with the 1W nozzle, two options of
coverage are available: l
Option 1:The 1W nozzle must be on the center line of the 1 )0•0°.°
single or"V" bank filter and positioned within 1-20 in. \�
(26-508 mm) above the top edge of the filter. See - °°°z°:
Figure 4-7.
t FIGURE 4-9
20 IN.(508 mm)
MAXIMUM
e
1 IN.(26 mm)
MINIMUM
71 20 IN.(508 mm)
MAXIMUM
1 IN (26 mm)
MINIMUM
1..
FIGURE 4-7
000199
R-102 Restaurant Fire Suppression Manual SECTION 4—SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-9
Fryer—Single Nozzle Protection (Continued)
Maximum Area Dimensions—Single Nozzle Fryer Protection (Continued)
Max. Size
Max. Size Overall Type of Nozzle Height Nozzle
Frypot Only With Dripboard Nozzle Above Top of Fryer Location
►14.5 in. x 16.5 in. 14.5 in. x 26.5 in. 290 16 in.to 21 in. See Figure 4-17
►(368mmx419mm) (368 mm x 673 mm) (406 to 533 mm)
19.5 in. x 19 in. 19.5 in. x 25 3/8 in. 290 13 in.to 16 in. See Figure 4-17
►(495 mm x 482 mm) (495 mm x 644 mm) (330 to 406 mm)
19.5 in. x 19 in. 19.5 in. x 25 3/8 in. 3N See Figure 4-18 See Figure 4-18
►(495 mm x 482 mm) (495 mm x 644 mm)
18 in. x 18 in. 18 in. x 27 3/4 in. 3N 25 in.to 35 in. See Figure 4-19
►(457 mm x 457 mm) (457 mm x 704 mm) (635 mm to 889 mm)
i ' 1 , ,
�r I 1
I I I I 1
I i I f 1 ! 1
111000.
) 01 id � 1 11
�� ��� TOP OF FRYER i
J i I I
11114t1., '''''
41111111
.110//,
mill
FRYER WITHQI R DRIPRQ.A.RD FRYFR WITH DRIPRQ.A.RDF.,'u'NT-'- I '-J Rr�,�T `�-' ..�► -
290 NOZZLE TIP POSITIONED OVER THE MIDPOINT OF THE HAZARD AREA t 3 IN. RIGHT-TO-LEFT , 000008
(76 mm)FROM THE MIDPOINT ALONG THE LONGEST SIDE OF THE HAZARD AND± 000010 CENTERLINE
1 IN.(25 mm)FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF THE HAZARD FRYER WITHOUT DRIPBOARD
AND AIMED AT THE MIDPOINT OF THE COOKING AREA. FRYER WITH DRIPBOARD
NOTE: 3N NOZZLE TIP MUST BE LOCATED WITHIN THE PERIMETER OF THE SURFACE
FIGURE 4-17 AREA WITHIN THE FRONT HALF OF THE FRY POT AND AIMED AT THE CENTER.
002286
FIGURE 4-19
34 IN.(863 mm)MAXIMUM DIAGONAL
DISTANCE BETWEEN NOZZLE AND
CENTER OF HAZARD AREA
...---------._ -T._
ir<
>�-11-7<-7" `` \y ;�'
• — �' � 21 M.(534 mm)L:--->:41:*---
_, I ! >
I ''-..11-'-"'- 1 MINIMUM I '- I i
1 I VERTICAL :.r��
1 1 NOZZLE
.4401111000.„ HEIGHT
lilliiii.. II%
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
3N NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF
COOKING SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA.
FIGURE 4-18
002287
R-102 Restaurant Fire Suppression Manual SECTION 4—SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-67
DISTRIBUTION PIPING REQUIREMENTS(Continued)
Distribution Piping Requirements—3.0 Gallon System
1. The maximum length between the start of the first branch SUPPLY
Or‘
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 r .. ,
first branch line to the start of the last branch line) must not000266
�' f
exceed 24 ft(7.3 m). See Figure 4-134. 0 COMBINED
GS LENGTH SUPPLY
LINE MUST NOT 3 BRANCH LINES
(10.9 m). See Figure 4-134. EXCEED 24 FT(7.3 m)
3. Use a 3/8 in. union to connect the tank adaptor to the 3/8 in.
supply line.
4. A maximum of two nozzles are allowed per duct branch line. 2W NOZZLE.,may 1N NOZZLE
5. The requirements of the following table must not be
exceeded:
1N NOZZLE
IIII
230 NOZZLE 1
245 NOZZLE 12N NOZZLE
(BRANCH LINE IN BOLD)
COMBINED LENGTH fY1US T
NOT EXCEED 36 FT(10.9 m)
FIGURE 4-134
►3.0 GALLON SYSTEM
Duct Plenum Appliance
Requirements Supply Line Branch Line Branch Line Branch Line
Pipe Size 3/8 in. 3/8 in. 3/8 in. 3/8 in.
Maximum Length 40 ft 8 ft 4 ft 12 ft
(12.1 m) (2.4 m) (1.2 m) (3.6 m)
Maximum Rise Eft 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
*Exceptions:
1.Twelve flow numbers are allowed in any one tank for duct 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 three-flow appliance nozzles.
Special Instructions:
1.Twelve flow numbers are allowed when four Dean Industries GTI Gas Fryers are protected at low proximity as shown in Figure 4-66 on Page 4-32.The discharge piping must be
as shown in Figure 4-67 on Page 4-32.
2.For certain McDonald's applications,11.5 flow numbers are allowed when using a combination of one 2W duct nozzle,one 12N electrostatic precipitator nozzle,
one 1N plenum nozzle,and four two-flow appliance nozzles.Contact the Applications Engineering Department for additional information.