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1 FLEET LANDING - FIRE SUPPRESSION SYSTEM t,:�.p., City of Atlantic Beach APPLICATION NUMBER Js f�� Building Department (To be assigned by the Building Department.) Y `i 800 Seminole Road /� /� s) Atlantic Beach, Florida 32233-5445 1 \Q R 317— >ao Phone(904)247-5826 • Fax(904)247-5845 l v ' x oil 9r E-mail: building-dept@coab.us Date routed: City web-site: http://www.coab.us APPLICATION REVIEW AND TRACKING FORM Property Address: I ELEE7 L.//v0 i fvC� ent review required Yes No Building Applicant: a i ti T O S C-'t e PR_urea,O RuPlanning &Zoning Tree Administrator Project: l o PP2E. o SSl r• J ((-ZC S (1 - Public Works Public Utilities ( ,OV I\3O SLE cl) ofextS' e4X Public Safety Fire Servic II Review fee $ Dept Signature Other Agency Review or Permit Required Review or Receipt Date of Permit Verified By Florida Dept.of Environmental Protection Florida Dept.of Transportation St. Johns River Water Management District Army Corps of Engineers Division of Hotels and Restaurants Division of Alcoholic Beverages and Tobacco Other: Ili APPLICATION STATUS Reviewing Department First Review: VApproved. ❑Denied. ['Not applicable (Circle one.) Comments: BUILDING ' PLANNING &ZONING Reviewed by: k--' Date:f-3(' tC t TREE ADMIN. Second Review: Approved as revised. ['Denied. [Not applicable PUBLIC WORKS Comments: PUBLIC UTILITIES PUBLIC SAFETY Reviewed by: Date: FIRE SERVICES Third Review: ['Approved as revised. ❑Denied. ['Not applicable Comments: Reviewed by: Date: Revised 05/19/2017 i Property Appraiser- Property Details Page 1 of 4 NAVAL CONTINUING CARE RETIREMENT FOUNDATION INC Primary Site Address • 1 FLEET LANDING BLVD 1 FLEET LANDING BLVD • ATLANTIC BEACH, FL 32233-4599 Atlantic Beach FL 32233 Official Record Book/Page Tile# .. . 05463-00029 9408 . • 1 FLEET LANDING BLVD • Property Detail Value Summary_ RE# 169397-0200 • , 290 cortifled_'_-2017 In Progress --_---- , lax District USD3 Value Method CAMA LAMA — -- •^ Total Building Value 1 $38,575,178 00 __• Extra Feature Value ; $934,307.00 $1,021,577.00 #of Buildings 176 ----- For full legal description see Land Value(Market) $9,215,509.00 !$4,003,835.00 Legal Desc. Land&Legal section below Lepd Value(Ark:.) $0.00 1$0.00 Subjtvisicin 00000 SECTION LAND Just(Market)Value $48,724,994.00 $51,619,721.00 • Total Area ! 3028446 Assessed Value $48,724,994.00 1$51,619,721.00 The sale of this property may result in higher property taxes.For more information go Cap Diff/Portability Amt $0.00/$0.00 I$0.00/$0.00 I to Save Our Homes and our Property Tax Estimator.'In Progress'property values, Emma= $15,680,127.00 !See below exemptions and other supporting information on this page are part of the working tax Taxable Value $33,044,867.00 See below i roll and are subject to change.Certified values listed in the Value Summary are those I certified in October,but may include any official changes made after certification Learn how the Property Aooraiser's Office values orooerty. Taxable Values and Exemptions—In Progress If there are no exemptions applicable to a taxing authority,the Taxable Value is the same as the Assessed Value listed above in the Value Summary box. County/Municipal Taxable Value SJRWMD/FIND Taxable Value School Taxable Value Assessed Value $51,619,721.00 Assessed Value $51,619,721.00 Assessed Value $51,619,721.00 Nursing Homes(510) S15,680,12/.00 Nursing Homes(510) -$15,680,127.00 Nursing Homes(510) -$15,680,127.00 Taxable Value $35,939,594.00 Taxable Value $35,939,594.00 Taxable Value $35,939,594.00 Sales History Book/Page Sale Date Sale Price Deed Instrument Type Code Oualified/Unqualified Vacant/Improved 05463-00029 12/9/1981 ' $240,000.00 WD-Warranty Deed I Unqualified Vacant , 06634-01715 I 12/30/1988 $2,234,900.00 WD Warranty Deed Unqualified Vacant • 06688-00675 4/17/1989 $938,900.00 WD-Warranty Deed Unqualified Vacant 06688-00678 4/17/1989 $100.00 QC-Quit Claim Unqualified 'Vacant 06708-00965 5/23/1989 $382,700.00 ' SW-Special Warranty I Unqualified Vacant 07811-01979 3/14/1994 $300,000.00 SW-Special Warranty Unqualified Vacant Extra Features •---__-- _--_-__-- �__-- LN Featslre Com. Feature Description Bldg. Length Width Total Units _Value 1 SWSC6 Sprinkler Wet System 1 0 0 37,560.00 I$14,648.00 2 ELHC6 Elevator Hydraulic 1 0 0 2.00 $25,867.00 3 ESHC6 Elevator Stops Hydra 1 0 0 I 4.00 l$10,543.00 4 ELHC6 Elevator Hydraulic 1 0 0 1.00 1$12,934.00 5 ESHC6 Elevator Stops Hydra 1 0 0 2.00 $5,271.00 6 PLXCS Pools Sq Ft 1 0 0 2,680.00 I$39,911.00 7 SPACS Spa 1 0 0 ' 1.00 I$304.00 • 8 WMCC1 Wall Masonry/Concrt 1 0 0 80.00 I$196.00 I 9 PVCC1 Paving Concrete i 1 1 0 0 !99.00 $127.00 • 10 BVMC6 Money Vault 11 I 0 0 100.00 $14,637.00 11 GZDC2 Gazebo Deluxe 1 0 0 478.00 $7,640.00 12 DMWC5 Dock Wood Medium Wgt i 1 I 0 0 495.00 $4,116.00 13 BHWC1 Bulkhead Wooden 1 I 0 0 850.00 $74,562.00 14 PVAC1 Paving Asphalt 1 0 0 315,000.00 $127,890.00 15 DKWC2 Deck Wooden I 1 0 0 240.00 $927.00 16 FPPC6 ' Fireplace Prefab ' 1 0 0 34.00 $29,023.00 17 GZSC2 • Gazebo Standard 2 0 0 507.00 $2,957.00 18 I SWSC6 Sprinkler Wet System 2 .0 0 39,743.00 $15,500.00 http://apps.coj.net/pao_propertySearch/Basic/Detail.aspx?RE=1693 970200 6/29/2017 Property Appraiser- Property Details Page 2 of 4 19 I WMCC1 I Wall Masonry/Concrt 12 10 10 11,008.00 I $2,468.00 1 20 FPPC6 Fireplace Prefab 3 0 i 0 1.00 $1,024.00 21 PVCC1 Paving Concrete 3 0 j 0 3,299.00 $4,236.00 22 TCAC5 Tennis Court Asphalt 3 I, 0 it 0 14,400.00 $23,501.00 23 ELHC6 Elevator Hydraulic 1 5 0 0 12.00 $21,556.00 24 ESHC6 Elevator Stops Hydra 5 0 0 ,6.00 $13,178.00 25 SDSC6 Sprinkler Dry System 15 0 0 59,998.00 $29,999.00 26 ELHC6 Elevator Hydraulic s 6 0 0 2.00 $21,556.00 27 ESHC6 Elevator Stops Hydra 6 0 0 6.00 $13,178.00 28 SDSC6 Sprinkler Dry System 6 0 0 159,998.00 $29,999.00 29 BHWC1 Bulkhead Wooden 7 0 0 922.00 $80,878.00 30 DMWC5 Dock Wood Medium Wgt 7 0 0 3,233.00 $35,848.00 • 31 LPMC1 Light Pole Metal 7 0 0 I 100.00 $45,492.00 32 LITC1 Lighting Fixtures 7 1 0 0 200.00 $46,104.00 33 ELHC6 Elevator Hydraulic '7 !0 0 2.00 $21,556.00 34 ESHC6 Elevator Stops Hydra 7 0 0 6.00 $13,178.00 35 WMCC1 Wall Masonry/Concrt 1 7 1 0 0 490.00 $1,200.00 36 SDSC6 Sprinkler Dry System 7 ;0 0 ' 59,998.00 $29,999.00 37 SDSC6 Sprinkler Dry System 18 j 0 0 • 59,998.00 $29,999.00 38 ELHC6 Elevator Hydraulic 18 1 0 0 j 2.00 ($21,556.00 39 ESHC6 Elevator Stops Hydra i 8 ! 0 0 16.00 $13,178.00 40 FWDC1 Fence Wood 0 1 0 0 3,605.00 $11,752.00 41 FCLC1 Fence Chain Link I 0 i 0 0 1,110.00 $3,918.00 42 FCLC1 Fence Chain Link 1 0 1 0 0 1,110.00 $3,918.00 43 FPPC6 Fireplace Prefab . 132 0 0 1.00 $1,238.00 44 FPPC6 Fireplace Prefab 133 0 0 1.00 $1,238.00 45 FPPC6 Fireplace Prefab 134 1 0 0 1.00 $1,238.00 46 FPPC6 Fireplace Prefab 1135 1 0 0 1.00 $1,238.00 47 FPPC6 Fireplace Prefab I 136 I 0 0 1.00 $1,238.00 48 FPPC6 Fireplace Prefab 137 1 0 0 1.00 $1,238.00 49 FPPC6 Fireplace Prefab 1 1380 0 1.00 $1,238.00 50 FPPC6 Fireplace Prefab 139 �0 0 1.00 $1,238.00 51 FPPC6 Fireplace Prefab 140 1 0 0 1.00 $1,238.00 52 FPPC6 Fireplace Prefab 1 141 I 0 0 1.00 $1,238.00 53 FPPC6 Fireplace Prefab 1 142 1 0 0 1.00 $1,238.00 54 FPPC6 Fireplace Prefab 143 0 0 i 1.00 $1,333.00 55 FPPC6 Fireplace Prefab 144 0 0 ( 1.00 $1,333.00 56 FPPC6 Fireplace Prefab 145 1 0 0 1 1.00 $1,238.00 57 FPPC6 Fireplace Prefab � 146 I 0 0 1.00 $1,238.00 58 FPPC6 Fireplace Prefab 1 147 1 0 0 1.00 $1,238.00 59 FPPC6 Fireplace Prefab 148 '0 0 1.00 $1,238.00 60 FPPC6 Fireplace Prefab 1 149 1 0 0 1.00 $1,238.00 61 FPPC6 Fireplace Prefab 150 0 0 1.00 $1,238.00 62 FPPC6 Fireplace Prefab � 151 0 0 1.00 $1,238.00 63 FPPC6 Fireplace Prefab 1 152 1 0 0 1.00 $1,238.00 64 FPPC6 Fireplace Prefab 153 1 0 0 1 1.00 $1,238.00 65 FPPC6 Fireplace Prefab 154 1 0 0 1 1.00 $1,238.00 66 FPPC6 Fireplace Prefab ( 155 1 0 0 1.00 $1,333.00 67 FPPC6 Fireplace Prefab � 156 !0 j 0 1 1.00 $1,333.00 68 FPPC6 Fireplace Prefab 157 1 0 0 i 1.00 $1,333.00 69 FPPC6 Fireplace Prefab 158 0 0 1 1.00 $1,238.00 70 FPPC6 Fireplace Prefab ; 159 ;0 0 1.00 $1,238.00 71 FPPC6 Fireplace Prefab ; 160 '0 0 1.00 $1,333.00 72 FPPC6 Fireplace Prefab 161 0 0 1 1.00 $1,238.00 .73 FPPC6 Fireplace Prefab 162 0 0 1.00 $1,238.00 • 74 FPPC6 Fireplace Prefab 163 0 ,0 1.00 I$1,333.00 75 FPPC6 Fireplace Prefab 1 164 0 0 1.00 1$1,333.00 http://apps.coj.netlpao propertySearchBasic/Detail.aspx?RE=1693970200 6/29/2017 Property Appraiser- Property Details Page 3 of 4 76 I FWDC1 I Fence Wood 11 10 10 11,118.00 I$10,023.00 77 FWDC1 Fence Wood 1 �0 0 354.00 $3,808.00 78 SWSC6 Sprinkler Wet System 1175 I 0 0 636.00 $1,116.00 79 PVCC1 Paving Concrete 1 175 0 0 4,099.00 $22,368.00 80 LPMC1 Light Pole Metal 1175 0 0 4.00 $6,445.00 81 LUTC1 I Lighting Fixtures 175 0 0 4.00 $2,920.00 82 LPMC1 Light Pole Metal 175 I 0 0 6.00 $7,250.00 83 LITC1 Lighting Fixtures 1175 0 0 6.00 $3,285.00 84 FWDC1 1 Fence Wood 1175 0 0 351.00 $4,863.00 85 :FWIC1 Fence Wrought Iron 1175 0 0 ,87.00 $3,629.00 86 'SCPC2 1 Screen Porch 1 140 26 10 ' 260.00 $7,932.00 Land&Legal Land _-- __-- --__---- lLegal LN;Sig Use Description Zoning Front Depth.Category Land Land , Land Value LN Legal Description Units Tvoe ' 11 05-2S-29E 70.418 1 0101 RES MD 8-19 UNITS APUD 0.00 0.00 Common 50.53 Acreage $3,789,750.001 2 PT FRAC SEC 5-2S-29E RECD PER AC JURISDICTIONAL 3 O/R 7811-1979, 12 9604 WETLANDS APUD 0.00 0.00 Common , 18.64 Acreage $5,592.00 1 4 08-2S-29E 3 1000 •COMMERCIAL ACG 0.00 0.00 Common 54,154.00 Square $208,493.00 ( 5 PT GOVT LOTS 1,7,8 RECD Footage ;O/R 6634-1715,PT GOVT LOT 2 6 ; RECD 17 0/RS 6688-675,6708-965 Buildings , Building 1 Building 1 Site Address Element ,Code Detail 1 FLEET LANDING BLVD Unit ._ Atlantic Beach FL 32233 Exterior Wall 16 16 Frame Stucco Roof Strutt 4 4 Wood Truss O"a P 11 - Building Type 17701-CLUB/HALL Roofing Cover •8 8 Clay/Berm Tile Year Built 1990 ' Interior Wall 8 8 Decorative Cvr -4 s�� " '' (� 741* ' Building Value 1$1,136,180.00 Int Flooring ' 14 14 Carpet - .„ 1 Int Flooring 11 11 Cer Clay Tile I "J Gross Heated I Effective I Heating Fuel 4 4 Electric Tyles Area Area .Area Heating Type '4 4 Forced-Ducted Canopy 4162 0 1040 'Air Cond 3 3 Central Base Area 15996 15996 r 15996 'Ceiling Wall Finish 5 5 S Ceil Wall Fin Finished Open 40 0 12 Comm Htg&AC 2 2 Htg&AC Zoned Porch Canopy 78 0 20 Comm Frame 4 4 D-Wood Frame Canopy •Detached 480 0 144 I Element ,Code Canopy 2056 j 0 ,514 Stories 2.000 I Finished upper14632 114632 14632 Baths 57.000 • story 1 I Rooms/Units 1 40.000 Canopy 1 1102 0 276 Avg Story Height I 12.000 I Canopy Detached 320 0 96 Canopy 78 0 20 •Conc Loading 288 0 86 Plat,Fin Finished Det 525 0 210 Carport I Finished Open 40 0 12 Porch Finished Open 40 0 12 Porch •Unfinished 108 0 43 Storage Total 139945 1 30628 1 33113 http://apps.coj.net/pao propertySearchBasic/Detail.aspx?RE=1693970200 6/29/2017 • • 1 Property Appraiser- Property Details Page 4 of 4 2016 Notice of Proposed Property Taxes Notice(TRIM Notice] Taxing District Assessed Value Exemptions ,Taxable Value Last Year Proposed Rolled-back Gen Gov Beaches $48,724,994.00 $15,680,127.00 1$33,044,867.00 $261,225.15 ._ $269,355.32 $252,750.27 Public Schools:By State Law $48,724,994.00 $15,680,127.00 $33,044,867.00 $165,981.43 $150,486.32 $155,244.79 By Local Board $48,724,994.00 $15,680,127.00 $33,044,867.00 $76,633.04 $74,284.86 $71,674.32 FL Inland Navigation Dist. $48,724,994.00 $15,680,127.00 $33,044,867.00 $1,025.52 $1,057.44 ,$988.04 Atlantic Beach $48,724,994.00 $15,680,127.00 ,$33,044,867.00 $106,669.93 $109,989.84 $104,930.67 Water Mgmt Dist.S]RWMD $48,724,994.00 ' $15,680,127.00 $33,044,867.00 $9,687.94 $9,533.44 $9,533.44 Gen Gov Voted $48,724,994.00 $15,680,127.00 $33,044,867.00 $0.00 $0.00 $0.00 School Board Voted $48,724,994.00 $15,680,127.00 $33,044,867.00 $0.00 $0.00 $0.00 Urban Service Dist3 $48,724,994.00 $15,680,127.00 $33,044,867.00 $0.00 $0.00 $0.00 Totals $621,223.01 1$614,707.22 $595,121.53 Just Value Assessed Value Exemptions Taxable Value Last Year $49,396,700.00 ,$47,354,718.00 $15,307,271.00 $32,047,447.00 Current Year ' $48,724,994.00 $48,724,994.00 $15,680,127.00 $33,044,867.00 2016 TRIM Property Record Card(PRCI This PRC reflects property details and values at the time of the original mailing of the Notices of Proposed Property Taxes(TRIM Notices) in August. Property Record Card(PRC) The PRC accessed below reflects property details and values at the time of Tax Roll Certification in October of the year listed. 2016 2015 2014 •To obtain a historic Property Record Card(PRC)from the Property Appraiser's Office,submit your request here: More Information ontact Un I parcel Tax Record I GIS MaQ I Mao this property on G000le Main I City Fees Record http://apps.coj.net/pao propertySearch/Basic/Detail.aspx?RE=1693970200 6/29/2017 . • • I 1 8 7 1 6 I 5 LA \ D \ C QUANTITY OF NOZZLES -19 1 FLEET LANDING BLVD. FLOW POINTS AVAILABLE -33 ATLANTIC BEACH, FL 32233 FLOW POINTS REQUIRED -32 D NOTES ANSUL R-102 1. PIPE )fin SUPPLY AND " BRANCH LINES, SCHD 40 BLACK IRON. (3)3 — GALLON 2. APPUANCES: GAS OPERATED. UL EX 3470 3. ALL HOOD PENETRATIONS SHALL BE LIQUID TIGHT UTILIZING QUIK SEAL ADAPTERS. 4. ALL ELECTRICAL WORK DONE BY OTHERS. 5. ABOVE DONE IN ACCORDANCE TO NFPA #10, #17A, #96, MFRS. UL SPECS. AND ALL LOCAL CODES AND STANDARDS. 6. THE MINIMUM PIPING LENGTH OF SCHEDULE 40, %" PIPE FROM THE TANK OUTLET TO ANY NOZZLE PROTECTING A RANGE, FRYER, OR WOK MUST BE 6FT. C 7. APPLIANCE DIMENSIONS LISTED REPRESENT THE COOKING SURFACE SIZE. NOT THE OVERALL APPUANCE SIZE. 8. THE FIRE SYSTEM COMPLIES WITH U.L. 300 REQUIREMENTS. 9. CONNECTED TO FIRE ALARM, IF PRESENT. It Xlt 9' Hood #2 / EMlant 7• N 1t X It 9' Hood #1 90" r a0' i ,01 290 .40100.144 ,, Y �./ �✓YGN'� 1��''�Vd'� 9.- 0. AOCA. 2e•X 24 Fry., E X 1B 8 I 7 6 I 5 G V f i �� f I J► 4 I 3 . I 2 I 1 D ,r x,2- I YI 9' Hood #4 r IA ,Y x,r v 9' Hood p3 j4 r ■ 1.0 o II i:00%1[1 II!. 0, 4 Br.Rap. GNI 024 24' ckle J6'X Tit Shc.t 24'X 24' 24'ano R X 26' 3 . � W Goa Rodhrt to Gray. 36'X 24' to z O U, N W cc a_ a Project Project Name: Description: ANSUL R-102 SUPPRESSION SYSTEM La ce FLEET LANDINGContractor: CINTAS FIRE PROTECTION 1 FLEET LANDING BLDG. ATLANTIC BEACH, FL 32233 7251 SALISBURY ROAD N JACKSONVILLE, FL 32256 z Tel: 904.388.8542 a www.cintas.com O NIL na.a.o. tsar NM a.• z m Drown By NW ,.a tr FS 1 0 z a Checked By. KB wrt ro .r 'JUNE 29, 20171 For Permit I eu: 1 of 1 J t— '1" 4 1 3 1 2 1 1 I I i I I I lit CINTAS® 7251 Salisbury Road, Suite 1 Jacksonville, Florida 32256 Phone 904-562-7000 Fax 904-562-7021 FLEET LANDING 1 FLEET LANDING BLVD. ATLANTIC BEACH, FL 32233 t R-102 RESTAURANT ;1 ANSUL ill FIRE SUPPRESSION SYSTEM DESIGN, INSTALLATION, RECHARGE, AND MAINTENANCE MANUAL ap 0011.511I ifI7 w JiI 0 C- -O . If CLJ Io One Stanton Street / Marinette,WI 54143-2542,USA / +1-715-735-7411 / www.ansul.com %%Fire Protection Products Copyright 2014 Tyco Fire Products LP. / All rights reserved. / Part No.418087-12 • 0 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 of this pre-engineered system. Those individuals responsible for the design of the R-102 system must be trained and hold a lI 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 Al 1 111 or PIRANHA Regulated Actuators. In systems utilizing a 101 2-BIN. 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. 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 No. 1 s 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 11 All duct protection is UL listed without limitation of maximum duct Description System System length(unlimited length).This includes all varieties of ductworks 2W Nozzle Maximum Maximum both horizontal and vertical including ducts that run at angles to 100 in. (2540 mm) 100 in. (2540 mm) the horizontal and ducts with directional bends. Perimeter Perimeter ►Note: Ducts from multiple hoods connected to a common 1W Nozzle Maximum Maximum ductwork must be protected in compliance with NFPA 96 and 50 in. (1270 mm) 50 in. (1270 mm) ►all local codes. Perimeter Perimeter The R-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 nun). THREE FLOW OPTION Center the 1W nozzle in that module.The 2W module can now be centered within the remaining module. • One 1W nozzle and one 2W nozzle=three flow numbers • 135 in. (3429 mm) perimeter maximum • No round duct option available • Follow design table in Figure 4-2 to determine maximum module size for each nozzle 1W Module 2W Module Side A Side B Side B Side B Maximum Maximum Maximum Maximum in. (mm) !n. (mm) (mm) w. (r.....) 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) 4.9 5 (11 04) 12 0 (304) 31.7 (805) 21 IC771 Al v /ilnA11 1n.n /•)CAI 31 n 1707\ 22 (558) 38.0 (965) 7.5 (190) 30.5 (774) 23 (584) 33.5 (850) 4.0 (101) 29.5 (749) - Side B • •Side A 1W 2W FIGURE 4-2 00652, 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-702 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-3 CP 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"B" • When determining number of nozzles required,it is sometimes 30 1N.(762 mm) 30 IN.(762 mm) an advantage to check the chart using the shortest side as I 1 Side "A" and then recheck it using the longest side as Side 20 IN. • • "A."This comparison may reveal a need for a lesser quantity (508 mm) I of nozzles one way versus the other way. SIDE __——— — — — — — 1 40 IN. ••A" — ( 016 mm) When working with Chart 4-1, the quantity of nozzles deter- mined must be equally divided within the duct area. (6 08 mm)• I • CHART 4-1 �_ IN. (1522 4 mm) B FIGURE 4-3 008523 A in. • • • SIDE"B"cm 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 in. 64 66 69 71 74 76 79 81 94 86 89 91 94 97 99 102104 107109112 114117 119122 124 127 130 132 115 137140142145147150152155157160163165168170113175178180183 cm 4 10 S r 13 6 15 7 _ r 19 9 25 r 23 10 i 25 ,1 1 r 28 • 12 30 13 r 33 14 J 36 15 _r- 38 16n 41 SIDE 17 r G r 713- "A" 18 J 46 in. 19 r 49 20 _ 51 21 r 53 22 56 29 r r 179 24 J 61 25 r 64 26 66 277 3 69 28 71 29 r— T4 30 �J 76 31 79 32 81 34 86 35 r—..— I 5 6 89 36 I 5 I 6 7 91 CHART 4-2 B A • • • 1 —• • • NOTE:NOZZLE QUANTITIES LISTED IN CHART 4-2 MUST BE EQUALLY DIVIDED INTO EACH OF THE TWO DUCT MODULES. Ii J 91 94_ 97 39 99 40 102 41 2 4 104 - 42 — J 6 107 • 43199 44 112 y5 114 46 117 Er 47 119 48 122 008522 1 SECTION 4- SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-4 REV. 11 2014-SEP-01 Transition Protection mild 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 ct' to 203 mm) into the opening using standard duct nozzle design parameters.See Figure 4-4. SEE DUCT FOR DUCT I TRANSITION NOZZLE--\ PROTECTION 1 DUCT I i • 1 TRANSITION1 4 itiNAIIIPJWJM3C... PRECIPITATOR \ 10-261N.' 4/ 1 �I25h•6mm) (19X) 114. III NOZZLE FOR PRECIPITATOR II PROTECTION ul '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). °°0174 FIGURE 4-5 0001984 Electrostatic Precipitator Protection Note: For protection of Pollution Control Units (PCUs) or air Some restaurant ventilating ducts have an electrostatic precip- scrubbers with or without ESPs, contact Technical SArvir.PR for itatnr insta!!erl at nr near the base These nre-r-inita—tn-r- re non-UL listed .cuviirCrdad upf,iva.:rv. . generally small and are used to aid in the cleaning of exhaust air. Ducts with precipitators located at or near the base can be protected using duct nozzle(s) above the precipitator and 1/2N nozzle(s) for the precipitator. One 1/2N nozzle must be used ►for each cell being protected.This nozzle is stamped with 1/2N. indicating that it is a 1/2-flow nozzle and must be counted as 1/2 flow number. When protecting ducts equipped with precipitators, the duct nozzle(s) must be installed above the precipitator and aimed to discharge downstream. If the area above the precipitator is a duct,the nozzle(s)must be positioned according to duct protec- tion guidelines. If the area above the precipitator is a transition, the transition guidelines must be followed. R-102 Restaurant Fire Suppression Manual SECTION 4—SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-5 thy Plenum Protection Option 2:The 1W nozzle must be placed perpendicular,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. / N VERTICAL PROTECTION—GENERAL (101 mm) 1W NOZZLE—SINGLE AND"V" BANK PROTECTION if 1eivr 8MINIM M mm) One 1W nozzle will protect 4 linear feet(1.2 m) of plenum. The maximum distance from the end of the hood to the first and last NOZZLE TIP nozzle must be no more than 2 ft(0.6 m). After the first nozzle, MUST BE WITHIN AIM THIS AREA sat any additional nozzles must be positioned at a maximum of 4 ft Ar • (1.2 m)apart down the entire length of the plenum.The plenum _"' width must not exceed 4 ft(1.2 m). (The 1W nozzle can be used on single or V-bank filter arrangements.)See Figure 4-6. FIGURE 4-8 oo02ao 2 FT(0.6 m) MAXIMUM HORIZONTAL PROTECTION—OPTION 1 4 FT(t.2 m) MAXR 1N NOZZLE SINGLE BANK PROTECTION MAX_ØMAXIMUM ► One 1N nozzle will protect 10 linear feet(3.0 m)of single filter bank 2 FT(0.6 m) MAXIMUMplenum.The nozzles) must be mounted in the plenum, 2 to 4 in. (50 to 102 mm) from the face of the filter, centered between the //� filter height dimension, and aimed down the length. The nozzle must be %�•• positioned 0-6 in.(0-152 mm)from the end of the hood to •. -�' the tip of the nozzle. See Figure 4-9. • 'r I L- FIGURE -4IN. 10FT(3Am) ` 50-12mm MAXIMUM 41.011 4-6 000197 000201 4 0 When protecting plenums with the 1W nozzle, two options of coverage are available: I Option 1: The 1W nozzle must be on the center line of the p single or"V" bank filter and positioned within 1-20 in. '6 aaozo2 (26-508 mm) above the top edge of the filter. See Figure 4-7. 41 III FIGURE 4-9 i . 20 IN.(508 mm) MAXIMUM t IN.(26 mm) MINIMUM 4 20 IN.(508 mm) MAXIMUM IIN.(26 mm) MINIMUM ANY FIGURE 4-7 4 00099 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 11110 HORIZONTAL PROTECTION—OPTION 2 ►longer than 10 ft(3.0 m),each bank may be protected using one 1W NOZZLE—"V BANK PROTECTION ► 1N nozzle every 10 ft (3.0 m) or less depending on the overall length of the plenum. See Figure 4-12. The nozzles may point One 1W nozzle will protect 6 linear feet (1.8 m) of "V" bank in the opposite directions as long as the entire plenum area is plenum.The nozzle must be mounted horizontally, positioned 1/3 ► protected, and the 10 ft(3.0 m) limitation is not exceeded. See the filter height down from the top of the filter. Nozzles can be Figure 4-13.The nozzle positioning shown in Figure 4-14 is not located at 6 ft (1.8 m) spacings on longer plenums. The nozzle an acceptable method of protection because the plenum area must be positioned 0-6 in.(0-152 mm)from the end of the hood to directly under the tee is not within the discharge pattern of either the tip of the nozzle. See Figure 4-10. nozzle. 1W NOZZLE ► 10FT(3.0m)� MAXIMUM � 1. ► 10 FT(3.0 m) ' I 1• ✓1 MAXIMUM ii `, 3 iHi C//• l HEIGHT OF \ M .d*.f�.• I FILTER(H) 6 FT(1.8 m) ► 10 FT(3.0 m)/ %'`j*�, MAXIMUM MAXIMUM 40, f/ \�k-4(1 2m)—�—~I ,, MAXIMUM'�\f\ > �� 30 FT(9.1 m) FIGURE 4-12 707208 J ► 10FT(3.0m)� FIGURE 4-10 MAXIMUM Me ocssza ► 10 FT(3.0 m) I WO 1N NOZZLES—"V" BANK PROTECTION MAXIMUM / .Two 1N 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).... _\ ►plenum, 2 to 4 in. (50 to 101 mm) from the face of the filter, MAXIMUMWir centered between the filter height dimension,and aimed down the I�A � � length. The nozzle must be positioned 0-6 in. (0-381 mm)from the end of the hood to the tip of the nozzle See Figure 4-11. ► (25-4 1N. (50-tOtmm) Z-a \ ► (50-101IN. !.I! P ; ': FIGURE 4-13 000203 000201 SIL.. '-_4FT(1.2MAXIMm)_•-I UM % - i ► 10 FT(3. Ire MAXIMUMOm) / " ' lerA ,/, [.... .. ,/ , , IIIII INCORRECT 11720.1 FIGURE 4-14 100208 IMO FIGURE 4-11 R-102 Restaurant Fire Suppression Manual SECTION 4—SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-7 Appliance Protection The following pages detail types of appliance protection. Each design requires several factors: correct nozzle choice, correct nozzle height above hazard, correct nozzle location and correct aiming point. Fryer—Single Nozzle Protection 1. Design requirements for fryers are broken down into two types. 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 back)and length of the frypot portion,and then measure the internal depth and length of the overall hazard area including any dripboard areas. 2. Using Table, "Maximum Cooking Area Dimension—Single Nozzle Fryer Protection,"determine which nozzle is needed to protect the fryer based on the maximum dimensions listed. 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 frypot without the dripboard measures 18 in. in depth x 18 in. in length (457 mm x 457 mm) and the inside of the overall area includ- ing the dripboard measures 18 in. in depth x 24 in. in length (457 mm x 610 mm). From the Table "Maximum Cooking Area Dimension — Single Nozzle Fryer Protection,"either the 3N or the 290 nozzle should be selected to protect the fryer, depend- ing on the maximum nozzle height above the fryer and the positioning requirements allowed. Refer to appropriate Figures. SECTION 4-SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-8 REV. 11 2014-SEP-01 Fryer-Single Nozzle Protection (Continued) lir 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 ►(355 mm x 381 mm) (355 mm x 533 mm) hull or Spilt Vat Huii or Spilt Vat 290 13 in. to 16 In. See Figure 4-1/ 14 in.x 15 in. 14 in. x 21 in. (330 mm to 406 mm) ►(355 mm x 381 mm) (355 mm x 533 mm) I-uIl or Split Vat Full or Split Vat 290 16 in. to 2(in. See Figure 4-17 14 1/2 in. x 14 in. 14 1/2 in. x 26 1/2 in. (406 mm to 685 mm) ►(368 mm x 355 mm) (368 mm x 673 mm) I � i ' 1" I 1 1 1 I 1 I 1 1 1 1 i i i 1 I 1 I I 1 I i I I I 1 / II I 1 TOP OF FRYERi r TOP OF FRYER � / \ / \ liii4irl'' 17.4),SSLIAW- /..„.„j ! 44r(7 .1 <,..,:,,,1:,.f.riiiirj..-.. i FRYER.AnTHOLT OR!PEOARD FRYER WITH DRIPBOARD FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOKING S•`•• 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 �80 002283 R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-9 4 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 I-14.5 in. x 16.5 in. 14.5 in. x 26.5 in. 290 16 in. to 21 in. See Figure 4-17 ▪(368 mm x 419 mm) (368 mm x 673 mm) (406 to 533 mm) 19.5 in. x 19 in. 19.5 in. x 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 D.(457 mm x 457 mm) (457 mm x 704 mm) (635 mm to 889 mm) --r-,... �� I I i i I i j I I i I I 1 I NH ''1 1.40.00 . %III.4 4 1114 1 I 1 I I I 1 0 I. TOP OF FRYER \ 1 I N. I i .::///w nh.- .1//j[Jl�//. FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD F!?ON- FRON, T 290 NOZZLE TIP POSITIONED OVER THE MIDPOINT OF THE HAZARD AREA t 3 IN. RIGHT-TO-LEFT moos mm)FROM THE MIDPOINT ALONG THE LONGEST SIDE OF THE HAZARD AND± momCENTERLINE1 IN.(25 mm)FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF THE HAZARD FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD 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. 032286 FIGURE 4-19 34 IN.(863 mm)MAXIMUM DIAGONAL DISTANCE BETWEEN NOZZLE AND CENTER OF HAZARD AREA K-:. -T ,-I 21 in.(534 mm)L - •.l, y 1 I MINIMUM ( � ,Eìj; VERTICAL NOZZLE t HEIGHT FRYER WITHOUT DRIPBOARO FRYER WITHORIPBOARO 3N NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOKING SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA. FIGURE 4-18 002287 • SECTION 4-SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-10 REV. 11 2014-SEP-01 Fryer-Multiple Nozzle Protection A. If the module considered does not include any portion 11110 Design Relyiirements• 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 mufti- B. If the module considered includes any dripboard areas, ple 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 i3 864 in.2 (55742 mm2). 3. None of the maximum dimensions in either column may be 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) rhe following Figure 4-20 shows approved methods of divid- and 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- f ale fryer includes Ge ty dripboard a.eaS, measure the do rri measures 24i in depthlength ngpboa... s res n. x 30 in. in g-.. both the internal depth and length of the frypot portion, (610 mm x 762 mm). Because the fryer 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. Determine the area of both the frypot and the area of Dividing the length in half, each module now has an overall vat rlimencinn of 24 in. in depth x 15 in. in length (610 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 141110 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 4-19. 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, t r 4/1MUSE Nor EXCEED 49/IN.2(32064 mm2) AREA OF EACH FRY+ / //II POTCANNOTMODUXLECEED' 324 IN.2 MIDPOINT I MIDPOINT (20903 mm2) AREA OF THIS I —I— T MODULE/FRY I i I POT PLUS GRIP I II i —BOARD)CANNOT I I I EXCEED 497 IN.2 I I 002295 DRIP BOARD I DRIP BOARD DRIP BOARD (32064 mmz) FXAMPI F ONl v 000215 FRYER WITHOUT DRIPBOARD 0 00 2 1 4 EXAMPLE ONLY EXAMPLE ONLY FRYER WITH DRIPBOARD FRYER WITH ORIPBOARD FIGURE 4-20 R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-11 kirFryer-Multiple Nozzle Protection (Continued) Maximum Area Dimension-Multiple Nozzle Fryer Protection Max. Size Module Max. Size Module Overall Type of Nozzle Height Nozzle Frypot Only With Dripboard Nozzle Above Top of Fryer Location Full or Split Vat Full or Split Vat 21 in. x 210 in.2 21 in. x 294 in.2 230 27 in. to 47 in. See Figure 4-21 (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 21 in. x 210 in.2 21 in. x 294 in.2 245 20 in.to 27 in. See Figure 4-21 (533 mm x 0.14 m2) (533 mm x 0.19 m2) (508 mm to 686 mm) Full or Split Vat Full or Split Vat 21 in. x 210 in.2 21 in. x 294 in.2 290 13 in.to 16 in. See Figure 4-22 (533 mm x 0.14 m2) (533 mm x 0.19 m2) (330 mm to 406 mm) 25 3/8 x 370.5 in2 25 3/8 x 495 in2 290 13 in.to 16 in. See Figure 4-22 (644 mm x 0.24 m2) (644 mm x 0.32 m2) (330 mm to 406 mm) Full or Split Vat Full or Split Vat 26 1/2 in. x 203 in.2 26 1/2 in.x 384 1/4 in.2 290 16 in. to 27 in. See Figure 4-22 (673 mm x 0.13 m2) (673 mm x 0.25 m2) (406 mm to 686 mm) 25 3/8 x 370.5 in2 25 3/8 x 495 in2 3N See Figure 4-23 See Figure 4-23 (644 mm x 0.24 m2) (644 mm x 0.32 m2) 27 3/4 x 324 in.2 27 3/4 x 497 in2 3N 25 in.to 35 in. See Figure 4-24 (704 mm x 0.21 m2) (704 mm x 0.32 m2) (635 mm to 889 mm) 411P, /'/ ``` - DI34 IN. CE64 mm)MAXIMUM LEGONAL ^ DISTANCE BETWEEN NOZZLE �- "�^ : AND CENTER OF ‘e."=--..-..„. F. I� IC` ij�i�fi HAZARD AREA �.r \ i `'--(' ' {�Y' ) 1 ',----- ',�J/ F-� .w I , I ri r��`1 —t 27 in.(533mm)(. IST I I I I .� ! 1 MINIMUM //�� ' 1 I �^ ( VERTICAL I !` /NW I 1 NOZZLE 1 1 ! I HEIGHT iiiii114411114411 <� ---1- W229t aartte 0002+3 111114110PIPPirr FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD 3N NOZZLE TIP MUST BE POSITIONED ANYWHERE ALONG OR WITHIN THE PERIMETER FRYER WITHOUT ORIPBOARD FRYER WITH DRIPBOARD OF TETE MODULAR IT IS PROTECTING AND AIMED AT THE MIDPOINT OF THAT POSITION NOZZLE TIP ANYWHERE ALONG OR WITHIN THE PERIMETER OF THE RESPECTIVE MODULE AREA. MODULE IT IS PROTECTING AND AIM AT THE MIDPOINT OF THAT MODULAR AREA. FIGURE 4-23 FIGURE 4-21 ter.. --1 -. I'" ---� s` 1'�.. AIM POINT ! MT 1 (DIAGONAL ,` ��- , I AIM POINT(DIAGONAL I '^ CENTER OF -`��'1 ''--�I 1 i CENTER OF MODULE i � i MODULE o, COOKING AREA) i , i COOKING , I I`�T-. I I�� -- - I ! , AREA) I � 1 ! I��' I I I i , ! 0• I I I I RIGHT-TO-LEFT ! ! ' I' , TO-LEFT 7:441111t ,! CENTERLINE ! 1.44-11< `yii':�„ $fjfER 14114111110. 1-40, 1411111110090 002299 FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD CO 290 NOZZLE TIP POSITIONED OVER THE MIDPOINT OF THE RESPECTIVE MODULAR THE 3N NOZZLE TIP MUST BE POSITIONED ANYWHERE ALONG OR WITHIN THE AREA:3 IN. (76 mm) FROM THE MIDPOINT ALONG THE LONGEST SIDE OF THE PERIMETER AND FORWARD OF THE RIGHT-TO-LEFT CENTERLINE OF THE COOKING MODULE AND±1 IN.(25 mm)FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF AREA.THE AIMING POINT OF THE NOZZLE MUST BE AT THE DIAGONAL CENTER OF THE MODULE ANO AIMED AT THE MIDPOINT OF THE MODULE. THE MODULAR COOKING AREA. 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 4100 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 ' to Section IV,DESIGN,startin on Pa e 4-10,for maximum f er INTERFERE EDGE '/ g g ry OF DISCHARGE PATTERN ,'', nozzle coverages and maximum fryer nozzle height limitations. / Although the maximum 864 in.2 (55741 mm2) total surface , cooking area requirement applies to fryer protection, it does not / FORNMINIMUM AND MAXIMUM' apply to tilt skillets or braising pans. // ,' / NOZZLE HEIGHTS,REFER Each tilt skillet/braising pan protected module must not exceedTO rn•rrn the fryer limitations for "MAXIMUM SIZE MODULE OVERALL / NOZZLE /• PARAMETERS WITH DRIPROARD" coverage per no77Ie as described in Table on Page 4-11. . i; Tilt skillets and braising pans generally utilize a hinged cover. I-ryer protection nozzles are to be placed toward the front of theL -----lrl/ I a000+ appliance to minimize the potential for the tilt skillet or braising pan cover to interfere with the nozzle discharge. See Figures I I I 4-25 and 4-26. FRYER NOZZLE USED FOR TILT SKILLET OR BRAISING PAN PROTECTION MUST BE POSITIONED NEAR THE FRONT EDGE OF THE PAN AND AIMED AT THE FRONT TO BACK COVER MUST NOT INTERFERE r CENTERLINE OF THE PAN.THE DISCHARGE FROM THE NOZZLE(S)MUST COMPLETELY WIT-1 NOZZLE DISCHARGE / CLEAR THE PAN COVER::':. AN U":^.BSTR L•'CTEC VlEL.,rn 71-IE BACK CK OF THE on 0 FIGURE 4-26 e / / . / • /0000 . / \ , 4111) ./ ..< ifro S. • W 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 41110 Range Protection The R-102 system uses five different nozzles for the protection of ranges. Two of the design options require a one-flow nozzle 10IN. 154 and three of the design options require two-flow nozzles. (254 mm) I MAXIMUM NOTICE 32 . m (812 mm) A 13 in. (330 mm) diameter wok pan is the 1N MAXIMUM largest wok size that can be protected on NOZZLE ranges. AIMING POINT When protecting hot top ranges, the entire cooking surface must be protected. 10 IN. Ahhh, (254 mm) MAXIMUM Range Protection 1N (1-Flow) Nozzle—High Proximity 005540 Application FIGURE 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 11111 Figures 4-27 and 4-28. I � 40 IN. 4 (1016N. t 301N. // (762 mm) 008539 FIGURE 4-27 • 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 r_CCCKiNG_� 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. xxf ,- The nozzle is stamped with 245 indicating this is a two-flow 245 NOZZLE TIP a00A(ING nozzle and must be counted as two flow numbers. LOCATION CENTER OMF J� - / X oKINn SI IRFACF F }�\. OR One 245 nozzle will protect a maximum cooking area of 672 in.2 t1 3/8 IN.(288 mm) (43354 mm2) with a maximum longest dimension of 28 in. MAXIMUM FROM . CENTERLINE OF 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 � CYCK: 4-29 aiii 4-30. •• N�......... • AREA —11 245 NOZZLE TIP LOCATION CENTERLINE OF COOKING SURFACE I'' i 1 I r) 11 I 245 NOZZLE TIP f1 ".....i.--/ + s•--i--" 1 COOKING I LOCATION CENTER OFF4 at AREA ' I COOKING SURFACE 50 N. 7 t 3/8 IN.(288 mm) OR t I ` (1270 mm) MAXIMUM FROM I MAXIMUM CENTERLINE OF NOZZLE 1 HEIGHT TO CENTER OF ANY ''a"bb OF 245 BURNER GRATE I NOZZLE TIP FIGURE 4-30 �40 IN. (106 mm) I MINIMUM I I HEIGHT 1OF245 NOZZLE I I ITir 7 i V 1 000236 0000 it 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 DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-15 lir Range Protection 260(2-Flow) Nozzle-Medium Proximity COOKING Application AREA No Obstructions 30 in.to 40 in.(762 mm to 1016 mm)above the cooking surface. XXThe medium proximity application uses the 260 nozzle. 7 i COOKING The nozzle is stamped with 260 indicating this is a two-flow AREA nozzle and must be counted as two flow numbers. 260 NOZZLE TIP One 260 nozzle will protect a cooking area of 768 in.2 OF LOCHOOKING CENTER (49548 mm2)with a maximum dimension of 32 in. (812 mm). SURFACE When using this nozzle for range protection, the nozzle must t0IN.(254mm) MAXIMUM FROM be pointed vertically down and positioned as shown in Figures CENTERLINE 4-31 and 4-32. OF NOZZLE TOCENTER OF ANY COOKING BURNER GRATE AREA 260 NOZZLE TIP LOCATION CENTERLINE OF COOKING SURFACE tril LNOZZLE CEN LOCATION CENTER OF COOKINGCOOKING • I SURFACE AREA ' OR11(lar°1111]-11) t 401N. 10 IN.(254 mm) f (1016 mm) MAXIMUM MAXIMUM FROM CENTERLINE HEIGHT OF NOZZLE TO OF 260 CENTER OF ANY I NOZZLE BURNER GRATE TIP FIGURE 4-32 30 IN. 000766 (762 mm) MINIMUM C HEIGHT NOTICE OF 260 NOZZLE Four burner grates shown in Figure 4-32. For I TIP I single or double burner grates, locate nozzle t at center of cooking surface. COOZ36 O O O O ck FIGURE 4-31 • I 0 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 Iwo 290 nozzles will protect a cooking area of 100)i 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 Q.irface 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 burner grate centerline Figures 4-35 and 4-36. and must be positioned above the edge of the hazard area to be 290 NOZZLE TIP protected. ---11--(0_38 LOCATION 0-1.5 IN. (0-38 mm) lr The 1N nozzle tip must be positioned at or below the obstruc- ^ IN FROM EDGE OF tion, if present. The protected area begins at the point straight \ COOKING SURFACE 4. 1 T nozzle the ► 7o•,. i down from the nozzle tip. The can be placed at side cei i of the range aimed either left or right, or can be placed in the 1 I I + ' I front or back of the range.See Figures 4-33 and 4-34 for nozzle 15 IN.To 20 IN. I I 15 IN TO 20 IN. location details. (381 to 508 mm) I I I I (381 to 508 mm) MAXIMUM I I II MAXIMUM II It 1 arms \'\ r 000000 ........ 41110I INN\ 15-201N. I `\ I AIM ( FIGURE 4-35 COOKING LONGITUDINAL I . I (381-508 mm) I \ I POINT REt CIV I C ILIIYC I 20 IN. \,____I Imo—(508 mm)—N.-1 I IIIMIMMII.NI In I n n n n 1.11161 XIX! �r rnnKINr_ v I j —1,'L AREA x nL FIGURE 4-33 INI 1! 000239 PROTECTED AREA 290 NOZZLE TIP R -0- LOCATION CENTER OF \ COOKING SURFACE Y-71171V.cA f 290 NOZZLE TIP LOCATION ±2 IN.(50 mm) Y +'oS� 9 IN. 0-1.5 IN.(38 mm)IN FROM EDGE {C { 1 � (228 m m) OF COOKING SURFACE -- >�� 18 IN. -i;I4> O{ s.l (457 mm) r:!)OKINn ---•••q�s.'4 j91,/c )i AREA e + t 0002,,0 oo»u I x x AREA AIM POINT - 20 IN. (508 mm) 24 IN.m ) Al 40 41-1 (609 FIGURE 4-34 290 NOZZLE TIP y LOCATION CENTER OF COOKING SURFACE 290 NOZZLE TIP LOCATION ±2 IN.(50 mm) j 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 litior 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 I.nozzle. The nozzle is stamped with 260 indicating that it is a the other option requires a 260 nozzle. two-flow nozzle and must be counted as two flow numbers. Range Protection 1F(1-Flow) Nozzle(With or Without Back When using the 260 nozzle for range protection with or without Shelf/Obstruction) back shelf or other similarly sized obstruction, the maximum 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 1F nozzle for range protection with or without back (254 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 bumer 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 336 in.2(21677 mm2). See Figure 4-37 for nozzle location details. 260 NOZZLE SHELF OR OTHER SIMILARLY SIZED 1F NOZZLE ' OBSTRUCTION CAN OVERHANG BURNER(S) ' SHELF OTHER SIMILARLYSIZED BY A MAXIMUM OF 11 IN.(279 mm) OBSTRUCTION CAN OVERHANG BURNER(S) BY A MAXIMUM 11IN. m OF 11 (279 mm)) I \ 18 IN. mm) 20 IN. (7-40 01 MINIMUM 4AIM t MINI mm) (762-1016 mm) (1 -681N. i POINT MINIMUM I/'g (1016 mm) � 1 argallia P41PAW ...,49 10 IN. 01116��� O mm) .�` FROM BACK P-......... - ' 14 OF BURNER _�. (355 MU GRATES 121N. 141N MAXIMUM (304 mm) FRONT TO REAR (355 mm) FIGURE 4-38 MAXIMUM MAXIMUM CENTERLINE aooaea IF NOZZLE LOCATED OVER FRONT EDGE OF BURNER GRATE AND ORIENTED SO NOZZLE TIP FLATS ARE PARALLEL WITH BURNER GRATE FRONT TO REAR CENTERLINE AND SHALL BE AIMED AT THE CENTER OF THE COOKING SURFACE. FIGURE 4-37 X0238 II CI-1.• 1 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 41110 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 and must be counted as two flow numbers. This high proximity application uses the 1N nozzle. One 290 nozzle will protect a maximum cooking area of 720 in.2 The nozzle is stamped with 1N indicating this is a one-flow (46451 mm2)with a maximum dimension of 30 in. (762 mm). nozzle and must be counted as one flow number. When using this nuzzle for high proximity applications, the One 1N nozzle will protect a maximum cooking area of 1080 in.2 nozzle must be positioned within 1 in. (25 mm) of the center (69677 rnrn2)with the rnexiinurn longest side of 36 in.(914 Min). of the cooking surface and pointed vertically down. See Figure When using this nozzle tor griddle protection,the nozzle must be 4-41 and 4-42. positioned along the cooking surface perimeter to a maximum of N _ N�-�� CENTER LINE OF GRIDDLE 2 in. (50 mm)inside the perimeter, and aimed to the midpoint of SURFACE±1 IN.(25 mm)IN ANY DIRECTION the cooking surface. See Figure 4-39 and 4-40. i I NOTICE I I 50 IN. I I !1770 mm( When using this type of griddle protection, i HEiEIGHTGGMUNi f only five flow numbers are allowed on a 1.5 I OF290 gal (5.7 L) system and only 11 flow numbers i } NOZZLE TIP are allowed on a 3 gal (11.4 L)system. 1 30 IN. I (762 mm) 1 MINIMUM ( HEIGHT OF 290 I NOZZLE 1 rt - CIOOKIING SURFACE l r I I • I q. T FIGURE 4-41 WO244 IN NOZZLE LOCATED ALONG CUL/KING ANY 3100 OF GRi00LE 3URrAcE:.'^, .IIN SURFACECOOKING 0-2 IN.(0-50 mm)OF COOKING EDGE —AREA —' SURFACE EDGE.NOZZLE MUST BE IN. AIMED AT MIDPOINT OF COOKING NOZZLE (25 mm) SURFACE. FIGURE 4-39 LOCATION ►- - ..� MAXIMUM 00024, I NOZZLE LOCATION I ' 0-2 IN.(0-50 mm) I INSIDE PERIMETER I 40 IN. 1 -a. -6-- OF COOKING SURFACE I I (1016 mm) - COOKING ' f HEIGHT L�� Jj AREA % ( HEIGHT / 1 I OF 1N I I NOZZLE TIP 1 IN.(25 mm) / I 135 IN.(889 mm) MAXIMUM / / I MINIMUM I / I HEIGHT EDGE I I I OF 1N OF—yl I i I NOZZLE TIP CENTER OF GRIDDLE SURFACE OR A COOKING I l I I MAXIMUM DIMENSION OF 20.6 IN. SURFACE I I I r r (523 mm)FROM NOZZLE CENTERLINE TO FURTHEST CORNER OF GRIDDLE FIGURE 4-42 000113 FIGURE 4-40 000243 R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-19 Glir Griddle Protection 260 (2-Flow) Nozzle-High Proximity Griddle Protection 290(2-Flow) Nozzle-Medium Proximity Application 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. 0.The nozzle is stamped with 260 indicating this is a two-flow ►The nozzle is stamped with 290 indicating this is a two-flow nozzle and must be counted as two flow numbers. nozzle and must be counted as two flow numbers. One 260 nozzle will protect a maximum cooking area of 1440 in.2 One 290 nozzle will protect a maximum cooking area of 1440 in.2 (92903 mm2)with a maximum dimension of 48 in. (1219 mm). (92903 mm2)with a maximum dimension of 48 in. (1219 mm). When using this nozzle for griddle protection, the nozzle must 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, and aimed at the center of the cooking surface. See surface. See Figure 4-43 and 4-44. Figure 4-45 and 4-46. • COOKING AREA -! I NOZZLE LOCATION I ' 0-2 1N.(0-50 mm) I + INSIDE PERIMETER I 50 IN. yl OF COOKING SURFACE I I (1270 mm) r--f----CEN—TET OF tt % I HEIGHT I COOKING SURFACE OF I NOZZLE TIP I �/ COOKING / I AREA / 1 I 30 IN.(762 mm) / / I MINIMUM I I � 1 HEIGHT --- I--. 1.0-- AIM POINT I 1 EDGE I I / I I OFI260 ----- �' _I OF-►I I i I 1 NOZZLE TIP COOKING I iSURFACE I I I 1 • °0°243 290 NOZZLE LOCATED ALONG COOKING SURFACE EDGE ANY SIDE OF GRIDDLE SURFACE WITHIN 0-2IN.(0-50 mm)OF COOKING SURFACE EDGE.NOZZLE FIGURE 4-43 MUST BE AIMED AT CENTER OF COOKING SURFACE. 000243 FIGURE 4-45 ., 0002., COOKING AREA I I NOZZLE LOCATION 7—t-- MIDPOINT OF------1 ' 0-2 IN.(0-51 mm) I I t I I INSIDE PERIMETER I 30 IN. COOKING SURFACE I -0- If OF COOKING SURFACE I I (762 mm) I / I I j MAXIMUM I �/� I COOKING / I HEIGHT I OF 290 I AIM POINT I AREA 1 / 1 1 NOZZLE TIP 1 / � 120 IN.(508 mm) +~ i'- l+ / / I MINIMUM I_ ------- 1 _I T / II HOF EIG29H0T I I 1 NOZZLE TIP II 4 260 NOZZLE LOCATED ALONG COOKING SURFACE EDGE I \ ANY SIDE OF GRIDDLE SURFACE EDGE OF WITHIN 0-2 IN.(0-51 mm)OF COOKING SURFACE EDGE.NOZZLE COOKING MUST BE AIMED AT MIDPOINT OF SURFACE COOKING SURFACE. FIGURE 4-44 0 0024. FIGURE 4-46 030243 SECTION 4-SYSTEM DESIGN R-102 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. I'The nozzle is stamped with 2120 indicating this is a two-flow *The nozzle is stamped with 2W 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 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.2 (69677 mm2)with a maximum dimension of 36 in. (914 mm). When using this nozzle for griddle protection, the nozzle must be positioned along the perimeter to 2 in (50 mm)inside perim- When using this nozzle for griddle protection,the nozzle must be ..,nsinoned 0_10 in (0-254mm)forwarri nr behinri theright to left eter, and aimed at the center of the cooking surface. See Figure rd ' ' �1 a anti 4 4tf. f centerline of the hazard area. See the diagram below for nonla .location and aiming. I NOZZLE LOCATION # OVERHEAD VIEW P 0-21N.(0-51 mm) I ) I INSIDE PERIMETER I 20 IN. I y� OF COOKING SURFACE I I (508 mm) h 36 N.(914 mm)MAX. r I MAXIMUM / I HEIGHT I I OF 2+20 I I I 1 1 NOZZLE 11P I f / I i 2W NOZZLE AIM POINT I I i 1 I 10 IN.(254 mm) I. IN.(0-76 mm)TO REAR OF/ / I MINIMUMCOOKING SURFACE CENTER o t01N• LINE WHEN 2W NOZZLE IS /1 ! I HEIGHT 0-254 mm)CI1OM � OF CENTEFI E MAX. t OF // OF CENTER LINE 2120 30 N I I + tO i (782 mm) I ! I 1 1 + 2W NOZZLE AIM POINT MAX. ���.ra.�� ((Uo 0-10 IN. 1 0-3 IN.(0-76 mm)FORWARD 0m243 CENTEERU�NE X. L OF COOKING SURFACE CENTER LINE WHEN 2W iiimmlimumNR FOR IS ROSTlTICNED IAT - N OR FORWARD COOKING SURFACE CENTER LINE EDGE OF COOKING SURFACE I 008,49 FIGURE 4-47 1.-.1 000243 AIM POINT 9 IN.(228 mm) FROM EITHER SIDE OF 1-1--- COOKING AREA COOKING SURFACE + FIGURE 4-49 ' r---------� ' r FRONT VIEW CENTER OF I I COOKING SURFACE ( I -- 0.3 IN.(76 mm) I / I 3 NOTE:A 2W NOZZLE CAN PROTECT A _42, GRIDDLE WITH A MAXIMUM COOKING I COOKING SURFACE OF 30 IN X 36 IN.(762 mm X ,/ I AREAI 914 mm),ATA HEIGHT OF 10-20 N.(254 / I I -508 mm). ---► If-- AIM POINT I 20 IN. THE 2W NOZZLE CAN BE POSITIONED L-------- t —1 (508M mm)mOA MAXIMUM OF t 10 IN.(254 mm) RW RD OR BEHIND COOKING1 t— SURFACE CENTER LINE AND A MAXIMUM OF 3 IN.(76 mm)AWAY t01N. FROM EITHER SIDE OF THE COOKING (254 mm) SURFACE.AIMED N 9 N.(228 mm)TO 2120 NOLLE LOCAI ti) N(i ALUCOOKING SunrACC CDCC MIN. A POINT 0 3 IN.(0 76 mm). FORWARD ANY SIDE OF GRIDDLE SURFACE OR TO THE REAR OF THE COOKING WITHIN 0-2 IN.(0-51 mm)OF SURFACE CENTER LINE. COOKING SURFACE EDGE.NOZZLE MUST BE AIMED AT CENTER OF 1111.111111.1111 COOKING SURFACE. FIGURE 4-48 000241 AIM POINT 9 IN. (228mm) OM EITHER SIDE OF COCKING SURFACE 008150 FIGURE 4-50 4 R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-21 iv Griddle Protection 1W(1-Flow) Nozzle—Low Proximity Chain Broiler Protection Application The following listed protection guidelines can be applied to any 15 in. to 20 in. (381 mm to 508 mm)above the cooking surface. manufacturer's chain broilers, if the chain broiler meets the The low proximity 1-flow nozzle application for the protection of specified parameters.Chain broilers utilizing catalytic converters griddles requires the 1W nozzle. can be protected from overhead using model specific protec- tion identified in the "Specific Application by Model" section in The nozzle is stamped with 1W indicating that this is a one-flow System Design. Or, they can be protected with standard 1N nozzle and must be counted as one flow number. nozzle horizontal chain broiler protection with the nozzles posi- When using the 1W nozzle for low proximity griddle protection tioned at either end of the chain broiler openings. Refer to the with our without obstruction,the maximum length of the cooking "Horizontal Chain Broiler Protection" section for specific design surface to be protected must not exceed 26 in. (660 mm). The information. nozzle must be centered at one end of the maximum 26 in. (660 mm)length, aimed along a centerline to a point 20 in. (508 Horizontal Chain Broiler Protection mm)from the end of the length, protecting a maximum width of The R-102 system can use two 1N nozzles for horizontal chain 20.5 in. (520 mm). .broiler protection. The nozzle is stamped 1N, indicating that The 1W nozzle tip must be positioned at or below the obstruc- this is a one-flow nozzle and must be counted as one flow tion, if present. The protected area begins at the point straight number (total of two flow numbers for each chain broiler being down from the nozzle tip. The nozzle can be positioned above protected). the edge of the hazard area to be protected. See Figure 4-51 Two 1N nozzles are always needed for chain broiler protec- and 4-52. tion when the hazard area to be protected does not meet the Note: If the hazard area exceeds the single nozzle coverage "Overhead Broiler Protection" requirements. The maximum listed above, additional nozzles will be required. The additional internal size of the broiler is 43 x 31 in. (1092 mm x 787 mm). nozzle can be positioned in front at high proximity or at the side The nozzles must be positioned at each end of the enclosed at low proximity. cooking chamber 1 to 3 in. (25 mm to 76 mm)above the surface of the chain and a maximum distance of 4 in. (101 mm) away from the broiler opening.The nozzles may be mounted at either corner as long as they are at opposite ends of the chain broiler • and positioned to discharge diagonally across the top of the \\ chain. See Figure 4-53 and 4-54. T-204N N 15-201N. \ AIM (381–508 mm) NPOINT ' I t —ma m20 m) `. I j t Iy 0 0 0 0 Ill 1111% FIGURE 4-51 ili 0002.5 PROTECTED AREA I 1 1. IElf 1-3 IN. -'_' i ' --"--___-'+ 20.5 IN. (25–76 mm) (520 mm) p. I L i Il 007026 :002.6 AIM IN. 20 FIGURE 4-53 Z8m. (508 mm) 26 IN. (660 mm) III 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) 411110) The nozzles may vary in position as long as they are evenly spaced from the exhaust center and are always 180° opposite of each other. If the opening is not square,the nozzles must be positioned along the centerline,parallel to the longest side of the !;-• opening. See Figure 4-56. l MAXIMUMINTERNAL II BROILER SIZE 43 X 31 IN. 0114 if (1092 X 787 mm) II Vk FIGURE 4-54 ff I T o012+7 .0-41;111..0-41;111..0-41;111. � � I f Overhead Chain Broiler Protection i # I The R-102 system can use two 1W nozzles for overhead chain broiler protection. The nozzle is stamped with 1W, indicating TOP VIEW ! ( TOP VIEW that this is a one-flow nozzle and must be counted as one flow FIGURE 4-56 number. C00249 Overhead protection i3 only available for chain broilers with • dutG: 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 (609 mm x 508 mm), with an opening of 16 in. x 16 in. 305 mm). Internal broiler size can not be larger than 32 in. x (406 mm x 406 mm). 34 in. (812 mm x 863 mm). When overhead protection is used, the nozzles must be To determine minimum opening size,multiply the internal length and the internal width by 0.6: centered above the exhaust opening within 4 to 8 in.(101 to 203 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. '4 4-8 IN.(101-203 mm) (508 mm x 0.6=304 mm) f 4 aCs IN. would be 14.4 in. x 12.0 in. (365 mm x 304 mm). 1 (254-660 mm) This example would be acceptable for overhead protec- tion. ExampleNo. 2 - Internal broiler' size is 30 in. long x 24 in. JI ��'; , 12IN.(305 mm) wide (762 x 609 mm) with an opening of 22 in. x 12 in. MINIMUM (558 x 304 mm). • 12 IN.(305 mm) MINIMUM To determine minimum opening size, multiply internalIII1 internal�/ length and width by 0.6: MAXIMUM INTERNAL Length of opening-30 in. x 0.6= 18.0 in. II 1111 BROILER SIZE 32 X 34 IN. (762 mm x 0.6=457 mm) (812 x 863 mm) Width of opening-24 in. x 0.6= 14.4 in. FIGURE 4-55 (609 mm x 0.6=365 mm) omou°e 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 111100 salamander broiler protection. All of the design options require a one-flow nozzle. R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-23 11111, Salamander Broiler Protection—1N (1-Flow) Nozzle Salamander Broiler Protection— 1N(1-Flow) Nozzle Local Overhead P. 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 . 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 ► 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 1N, 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 IN NOZZLE Ly (PART NO.419335) ` NOZZLE 12 IN. -0-LOCATION ZONE \ (304 mm) � 6 IN.(152 mm) ` �I 111 6 IN. \� S-- (152mm)11 4%7 AIM AT CENTERAIM AT CENTER OF OF BROILER BROILER OPENING OPENING FIGURE 4-57a 1N NOZZLE AIMED x8426 AT CENTER OF Salamander Broiler Protection—1F(1-Flow) Nozzle GRATES Overhead FIGURE 4-57c 008428 IIIMPV 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 1F nozzle.The nozzle is stamped with 1F, indicating that this is a one-flow nozzle. The R-102 system uses two 1/2N Nozzles for all upright broiler The single 1F nozzle must be located directly in line with the 'Protection. The nozzle is stamped 1/2N, indicating that this is center of the broiler opening, 8 in. (203 mm)to 12 in. (304 mm) a half-flow nozzle. A pair of these nozzles will equal one flow in front of the broiler and 12 in. (304 mm) to 18 in. (457 mm) number. 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 mm).These middle position. The nozzle must be orientated so the nozzle nozzles must always be used in pairs on an upright broiler. One 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---4- NOZZLE slot. See Figure 4-58. (PART NO. 6 IN. open LOCATION ZONE g 419333) (152 mm) ''n +IN.(203 mm) } yl AL. 4 1N. 12 IN. 4 01IN mm ` 12 mm) _ Fr.,: 11 .L., L e��I 0reTi I.i41w W*/MI U AIM AT CENTER OF THE AIM AT CENTER OF THE TOP TOP BROILER OPENING BROILER OPENING WHEN THE WHEN THE GRATE GRATE IS LOCATED IN THE IS LOCATED IN THE MIDDLE POSITIONAIM AT CENTER MIDDLE POSITION OF BROILER OPENING FIGURE 4-57b 008426 4-0.0 i 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. The nozzle is stamped with a 1N, indicating that this is a one-flow nozzle and must be counted as one flow number. iri .11 One 1N nozzle will protect a hazard with a maximum length of 34 in.(863 mm)and a total cooking area which does not exceed III 680 in.2(43870 mm2). The nozzle tip must be located 20 in. to 50 in. (508 mm to 1270 mm) above the hazard surface. When �_. in using this nozzle for electric char-broiler protection, the nozzle Iii - must be positioned anywhere along or within the perimeter of I IAN the maximum cooking area and shall be aimed at the center of 1 L---J 1 U UI I the cooking surface. See Figure 4-59b. I I FRONT SIDE VIEW COOKING VIEW AREA.. / � U U U U1111111111141, FIGURE 4-58 CCO.KING aoozsz AREA 000256 Gas-Radiant/Electric Char-Broiler Protection The R-102 system uses the 1N nozzle for gas-radiant/electric !! char-broiler protection. I I I 50 IN. F.The nozzle is stamped with a 1N, indicating that this is a I III (1270MAXIMUM mm) one-flow nozzle and must be counted as one flow number. I ' '21.\\.\\. � § 1 One 1N nozzle will protect a hazard with a maximum length of \% I 4 36 in.(914 mm)and a total cooking area which does not exceed I \ , i 20 W.(508 mm) MINIMUM 864 in.2(55741 mm2). The nozzle tip must be located 15 in. to I `� ��� L f rr 40 in (331 mm to 1018 ^;m) above the hazard surfaca... V lIcn ^' 000257 using this nozzle for gas-radiant/electric char-broiler protection, LIE- 1 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. COOKING AREA jj COOKING ��` AREA q 700256 I I 1 40 I. I (1016 mm) i I MAXIMUM \ i' IS IN.(381 mm) I 1 MINIMUM 11 I t 000257 FIGURE 4-59a la" R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-25 41 Lava Rock(Ceramic)Char-Broiler Protection Natural Charcoal Broiler Protection The R-102 system uses the 1N nozzle for all lava rock char- The R-102 system uses the 1N nozzle for all natural charcoal ►broiler protection. The nozzle is stamped with 1 N, indicating ►broiler protection. The nozzle is stamped with 1N indicating that this is a one-flow nozzle and must be counted as one flow that this is a one-flow nozzle and must be counted as one flow number. number. One 1N nozzle will protect a hazard which has a maximum One 1N 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 charcoal broiler broiler protection,the nozzle must be positioned anywhere along protection, the nozzle must be positioned anywhere along or or within the perimeter of the maximum cooking area and angled within the perimeter of the maximum cooking area and aimed at to the center. See Figure 4-60. the center of the cooking surface. See Figure 4-61. COOKING The coverage of such appliances only applies when the depth of AREA COOKING ,r AREA the charcoal does not exceed 4 in. (101 mm). –T, �• I COCKING i<� I ,--�\ AREA AREACOOK ri, , __ r.. ..._ , __--1 1 I I ..... , ...... 1 I , 1 � • -:,...zi..1.:z..4.1,,,........" _...,..., 1 I 0-,%.. . ....,%...re,,, ,,' 000258 ''�� =1 1 000280 I � / 351N. 113 f (889 mm) I \ MAXIMUM I i I /211137 /` AI40 1N. �T' I4016 mm) MAXIMUM I � /1 \ / 18tH.I 457 mm) I 1 ` 1 / t MINIMUM 1 T . 4 IN.(101 mm) 1 14-71. 18 IN. MAXIMUM l I (457 mm) I J x0259 DEPTH I 1 I MINIMUM I I I IS IIIIIIIIMIIWMIIII 1t f I . I 700259 I FIGURE 4-60 IIMMUMWM FIGURE 4-61 rte 0 4 SECTION 4- SYSTEM DESIGN R-102 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 4410 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)ahnve the hazard surface The nozzle must he 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 logs and pieces,no larger 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 mni) COOKINGi4r COOKINGAREA COOKING COOKING COOKING Af1CA AREA AREA I t !>1 i--r- 1 Y-- i ' 1 1 1 i ! II 1 I I I I i ! I � I I I . / N -=•'"---%. .. -- ,,,..0 0,,„......>..0...,„. i \:- I r.,. ..--e:-.;-_ I.l I000250 I 000250 l 1 IQ. 1;340 1N. I ` I ' ((( / 40 IN. I (1016 mm) MAXIMUM I (1016 mm) I / I I MAXIMUM l 0 / 1 I I t6 IN.(125 mm) I i\ \ / 141N. MAXIMUM I \ / (355 mm) ! 4 IN.(101 mm) 1 I 14 IN. DEPTH t 1 I MINIMUM MAXIMUM I ' / / I (355 mm) I DEPTH I 1 I MINIMUM I I I 1 1 r I .....� it It .:..1000259 I�-.� ... � .. -I Implou oliormre FIGURE 4-63 FIGURE 4-62 `� R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-27 4 Wok Protection 2. A 1N nozzle will protect a wok 11 in. (279 mm) minimum The R-102 system uses two different nozzles for the protection diameter up to 24 in.(609 mm)maximum diameter.The wok of woks. depth must be no less than 3 in. (76 mm) and no greater P. than 6 in. (152 mm). The nozzle is stamped with 1N indi- 1. A 260 nozzle will protect a wok 14 in. (355 mm) minimum cating 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 P. 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. When using this nozzle, the nozzle must be positioned as NOTICE shown in Figure 4-64. When using this type of wok protection, only five flow numbers are allowed on a NOZZLE MUST BE POSITIONED WITHIN 1 IN.(25 mm)RADIUS 1.5 gal (5.7 L) system, and only eleven OF THE CENTER OF THE WOK,POINTED VERTICALLY DOWN flow numbers are allowed on a 3 gal(11.4 L)system. ` 11\ fi I \ in, / 40 IN. (1016 mm) 260 NOZZLE ti \\:\ q LY\ / I 362 / � /AgiT I mm) • 111;0IN. MINIMUM(76 DEPTH �� (889-1143 mm) 3.0 IN. mm) MINIMUM DEPTH 3.75 IN.(95 mm) MAXIMUM DEPTH MAXIMUM DEPTHI8 IN.(203 mm) I 6.0 IN.(152 mm) 11 IN.(279 mm)MINIMUM DIAMETER 24 IN.(609 mm)MAXIMUM DIAMETER t 1-% FIGURE 4-65 2l 14 IN.(355 mm)MINIMUM DIAMETER 30 IN.(762 mm)MAXIMUM DIAMETER FIGURE 4-64 000261 • 1 SECTION 4-SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-28 REV. 11 2014-SEP-01 Nozzle Application Chart The following chart has been developed to assist in calculating NOTICE vii 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. (12/0 mm) Diameter-16 in. (406 mm) Duct or Transition Length-Unlimited I - 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 case of Duct) Plenum Length-10 ft(3.0 m) 1 - 439838 1N (Horizontal Protection) Plenum Length-6 ft(1.8 m) 1 - 439839 1W ►(Horizontal Protection) Width-4 ft(1.2 m) Plenum Length-4 ft(1.2 m) 1 - 439839 1W (Vertical Protection) Width-4 ft(1.2 m) Fryer(Split or Maximum Size 11110 Non-Split Vat) (without drip board) 14 in. (355 mm)x 15 Irl. (381 Him) 1 13- 16'rt. 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) i i o-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 3N (635-889 mm) •For multiple nozzle protection of single fryers.see detailed information on Pages 4-10 and 4-11. R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-29 Nozzle Application Chart (Continued) ► Minimum Nozzle Maximum Hazard Nozzle Nozzle Nozzle Stamping- Hazard Dimensions Quantity Heights Part No. Flow No. Fryer(Non-Split Vat Only) Maximum Size (Continued) (without drip board) 14 1/2 in. (368 mm) x 16.5 in. (419 mm) High Proximity 1 16-21 in. 439845 290 (406-533 mm) Fryer(Non-Split Maximum Size Vat Only)" (with drip board) 21 in. (533 mm)x 14 in. (355 mm) (Fry Pot must not exceed 15 in. x 14 in. (381 mm x 355 mm)) High Proximity 1 27-47 in. 439842 230 (685-1193 mm) Medium Proximity 1 20-27 in. 439843 245 (508-685 mm) Maximum Size (with drip board) 25 3/8 in. (644 mm) x 19 1/2 in. (495 mm) (Fry pot side must not exceed 19 1/2 in. • (495 mm)x 19 in. (483 mm) High Proximity 1 21 -34 in. 439841 3N (533-863 mm) Low Proximity 1 13- 16 in. 439845 290 (330-406 mm) Maximum Size (with drip board) 18 in. (457 mm) x 27 3/4 in. (704 mm) High Proximity 1 25-35 in. 439841 3N (635-889 mm) Maximum Size (with drip board) 14 1/2 in. (368 mm) x 26.5 in. (673 mm) High Proximity 1 16-21 in. 439845 290 (406-533 mm) Fryer(Split or Maximum Size Non-Split Vat) (with drip board) 14 in. (355 mm) x 21 in. (533 mm) 1 13-16 in. 439845 290 Low Proximity (330-406 mm) Fryer(Split or Maximum Size Non-Split Vat) (with drip board) 14 1/2 in. (368 mm) x 26 1/2 in. (673 mm) 1 16-27 in. 439845 290 Medium Proximity (406-685 mm) •For multiple nozzle protection of single fryers.see detailed information on Pages 4-10 and 4-t 1. SECTION 4-SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-30 REV. 11 2014-SEP-01 Nozzle Application Chart (Continued) 411101) 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 1N 32 in. (812 mm) (762-1016 mm) Area-384 in.2 (24774 mm2) Longest Side(Low Proximity) 1 15-20 in. 439838 1N 24 in. (609 mm) (381 -508 mm) Area-432 in.2 (27870 mm2) Longest Side 40-48 in. 439836 1F 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) (94774 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. (9 i 4 rnm) (38 i -508 nun) 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 15-20 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 DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-31 IL, Nozzle Application Chart (Continued) ► Minimum Nozzle Maximum Hazard Nozzle Nozzle Nozzle Stamping— Hazard Dimensions Quantity 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) P.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) Chain Broiler Length—43 in. (1092 mm) 2 1 —3 in. 439838/439865 1 N/1 NSS (Horizontal Protection) Width—31 in. (787 mm) (25—76 mm) ▪Gas-Radiant/Electric Longest Side—36 in. (914 mm) 1 15—40 in. 439838/439865 1 N/1 NSS Char-Broiler Area—864 in.2 (381 —1016 mm) (55741 mm2) Electric Char-Broiler Longest Side—34 in. (863 mm) 1 20—50 in. 439838/439865 1 N/1 NSS Area—680 in.2 (508—1270 mm) (43870 mm2) Lava-Rock Broiler Longest Side—24 in. (609 mm) 1 18—35 in. 439838/439865 1 N/1 NSS Area—312 in.2 (457—889 mm) (20128 mm2) CNatural Charcoal Broiler Longest Side—24 in. (609 mm) 1 18—40 in. 439838/439865 1 N/1 NSS Area—288 in.2 (457—1016 mm) (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) 11 Upright Broiler/ Length—32.5 in. (825 mm) 2 — 439837 1/2N I.Salamander Width—30 in. (762 mm) Salamander Length—29 in. (736 mm) 1 — 439838 1N Broiler Width—16 in. (406 mm) Length—31 in. (787 mm) 1 — 439836 1F 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 ' C Minimum chain broiler exhaust opening—12 in.x 12 in.(305 mm x 305 mm),and not less than 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 ( IN. 1 1/8 IN. (203 mm) 1 1/8 IN. f(28 mm) that pose protection problems using conventional protection, (28 mm) noted in the guidelines previously addressed,the following appli- —,.II,. 1W NOZZLE ances/applications are considered hazard specific. 6 IN. 290 NOZZLE-►' (152 mm) I\ The The following hazard specific applications have been individually t tested and listed by make and model number of the equipment AIM POINT � I 1 73/4-81N.ONLY I TOP OF VAT I (196-203 mm) designated. L _1 000282 Dean Industries Gas Fryer, Model 2424 GTI, 120,000 BTU/ LOW PROXIMITY(7 3/4-8 IN. (196-203 mm)NOZZLE HEIGHT) hr. Rating This specialized gas fryer can be protected with a combination ,21/4 IN. of a 290 nozzle d 118r nozzle for I...........,:...: /7 7/A O :.. 2 irl ISI �, I (57 mm) nozzle and a 1 V V i uu ,c IVn wvv proximity llty i f 0rT-V i. (57 mm)—1'1 h (197-203 mm) nozzle height only) and two 230 nozzles (Part 230 NOZZLE No. 419339) for high proximity(45 in. (1143 mm) nozzle height PO RF only). OF FRY POT / 230 NOZZLE The maximum dimension of the fry pot is 24 in. x 24 in. (610 mm 11 IN. X 610 mm). (279 mm) 45 IN.ONLY Nozzles must be positioned and aimed as shown in Figure 4-66. i (1143 mm) / �' TOP OF FPYcP ! I Note: For low proximity protection, see Special Piping Layout H., in Figure 4-67. MM293 II I L______J 0 HIGH PROXIMITY(45 IN.(1143 mm)NOZZLE HEIGHT ONLY) FIGURE 4-66 IWO Section B(Hood Penetration to Nozzles) Piping Limitations Dean Industries Model GTI Gas Fryer Special Piping 1, Pininn rnnfinl iratinn shall be ac chrnun with 4-1/4 in /R mml Layout tolerance 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:7 !eft-to-right c2nta Lina of frier. ,. * Maximum Number of Tees:0 f ilf 1 290 j.410'•TO 3 GAL(11.4 L)TANK 1W 2 1/4 IN. SECTION A 290 21 IN.(533 mm)or (57 mm) 2 1/8 IN. ( 9/4 IN. 24 IN.(609 mm) (53 mm) mm) HOOD PENETRATION / 1W V �( 21 IN.(533 mm)or 2 1/4 IN. V 8 I/4 IN. 790 24 IN.(609 mm) (57 mm) (209 mm) 29 5/8 IN. 290 (752 mm) 211/16 IN. 1W 21 IN. 533 mm or 21/4 IN. (68 mm) ( ) (57 mm) r !I 24 IN.(609 mm) 2 1/4 IN. (577mm) SPECIFIC DISCHARGE PIPING FOR LOW PROXIMITY PROTECTION OF FOUR DEAN INDUSTRIES MODEL GTI GAS FRYERS FIGURE 4-67 000284 R-102 Restaurant Fire Suppression Manual SECTION 4— SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-33 SPECIFIC APPLICATION BY MODEL(Continued) Far West Hospitality Products Gas Fryer, Model PAR-1-20, 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 This specialized single vat electric fryer can be protected either nozzle. with a single 230 nozzle located 27 in. to 47 in. (685 mm to The maximum dimension of the fry pot is 21 in. x 21 in. (533 1193 mm)above the top surface of the fryer or with a single 245 mm x 533 mm). nozzle located 20 in. to 27 in. (508 mm to 685 mm) above the top surface of the fryer. The 290 nozzle must be located on the front-to-rear centerline and aimed at the center of the cooking surface.See Figure 4-68. Either nozzle must be located anywhere along or within the perimeter of the cooking surface and aimed at the midpoint. 4 1/2IN. See Figure 4-69. The maximum size of the fry pot(without drip (114 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. 1 230 NOZZLE TIP OR 245 NOZZLE TIP ANYWHERE ALONG OR WITHIN THE PERIMETER 14OF THE COOKING SURFACE AND AIMED AT THE MIDPOINT. 3 IN. ; � 20 7/8 IN. 230 NOZZLE (355 mm) 13 IN. (530 mm) ` } (330 mm) I MAXIMUM `/I � (/ 230 NOZZLE BACK OF �� 245 27 IN.-47 W. FRYER 1 NOZZLE (685 mm- 1193 mm)ABOVE 13 3/4 IN. I I- TOP SURFACE (349 mm) I I /t OF FRYER MAXIMUM 1 I I 245 NOZZLE SIDE VIEW OF FRYER I I 20 IN.-27 IN. I I (508 mm- 000285 685 mm) III ABOVE TOP SURFACE OF • 290 NOZZLE LOCATED ON FRONT-TO-REAR CENTERLINE 1.-4.5 IN.(114 mm)FROM I I FRYER SIDE TO SIDE CENTERLINE AND AIMED AT CENTER OF COOKING AREA. it _______,/ofe..-,-"- :Olt* 16 3/4 IN.(425 mm) MAXIMUM 13 IN. 14 IN. (330 mm) FIGURE 4-69 (355 mm) 000200 300286 FIGURE 4-68 SECTION 4—SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-34 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL(Continued) • REAR Frymaster Energy Efficient RE 14 Fryer FRONT-TO-REAR VAT CENTERLINE This electric fryer can be protected with either a single 230 nozzle located 27 to 47 in. (685 mm to 1193 mm) above the top I 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. RIGHT-TO-LEFT VAT 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 3,14IN. size of the cooking surface (with drip board) is 14 x 20 7/8 in. LZOCA ES P :3,1/4 (355 mm x 5:30 mm). The vat may be dividers in half to make 1I I I 1 2 IN. two split vats. I I I�.4.....i..41 (51 m( 2 114 IN....—..-.1-04 2 1/4 IN. I 230 NOZZLE TIP OR 245 NOZZLE TIP ANYWHERE ALONG OR WITHIN THE PERIMETER I (57 mm) (57 mm) 1 OF THE COOKING SURFACE AND AIMED AT THE MIDPOINT. i 20 7/8 IN. 23n NO771 F (530 mm) �� } MAXIMUM / 1 1 I FRONT < lI i 230 NOZZLE FIGURE 4-71 i�1r ,1 245 27(N.-47!N. ---.C.-- I ....1,--1 � NOZZLE (685 mm- 002297 y I I 1193 mm)ABOVE 14 IN. � I TOP SURFACE 2.The distance between the start of the first branch line and the (355 mm) ( I - / OF FRYER start of the last branch line shall riot exceed 79 in. (2006 nun). MAXIMUM I 1245 NOZZLE 20 IN.-27 IN3. The total length of all branch lines shall not exceed 162 in. 1 I I (508mm- (4114 mm). I 685 mm) ABOVE TOP 4. The 3 gallon agent tank shall be elevated above the connec- SURFACE I 1 OF tions between the supply and branch lines. FRYER l/ 5. The requirements of the following table shall not be LrH,l�l/ III��IDI�Mi exceeded: f Duct Plenum Appliance L.,,.'•••• Supply Branch Branch Branch `�^^^ Requirement Line Line Line Line Pipe Size 3/8 in. 3/8 in. 3/8 in. 3/8 in. 15 1/2 IN.(393 mm) Maximum Length 140 in. 67 in. 6 in. 42 in. MAXIMUM (3556 mm)(1701 mm) (152 mm) (1066 mm) FI1 I IOE 4.70 Minimum LG9L 81 in. 4 111. 4 111. 17 111. (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 Maximum Flow 11 2 1 2 following appliance and distribution piping rules shall apply: Numbers 1. Each McDonald's gas or electric fryer shall be protected by Minimum Flow 5 0 0 1/2 one 245 nozzle. The fryer vat dimensions for one full vat or Numbers two split vats shall not exceed 14 in.x 15 in. (355 mm x 381 mm)without the dripboard and 14 in.x 21 in. (355 mm x 533 mm)with the dripboard. The heat input rating of the fryer shall not exceed 122,000 BTU/HR. The 245 nozzle shall be located 18 in. to 20 in. (457 mm to 508 mm) above the top of the fryer vat, 2 in. 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 lir SPECIFIC APPLICATION BY MODEL(Continued) Henny Penny Mono Rail Center Lift System—Models 690, Note: In this application, R-102 agent storage tanks must 691,692 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 1F nozzle(Lower position) Penny fryer protection cannot be shared with tanks intended Nozzle Location: for standard R-102 protection. Standard protection will require 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 a in. (127 mm)in from right side of appliance back shroud assembly. 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: 1N 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(1N and 1F) AIMING POINT NOTE 1:IT IS RECOMMENDED THAT THE AGENT DISTRIBUTION ■ HOSE KIT(PART NO.435982)BE UTILIZED DURING �- 'ra1II SYSTEM INSTALLATION. NOTE 2:VAT DIMENSIONS- 16 IN.(406 mm)WIDTH e Illi 20 1/4 W.(514 mm)LENGTH 11111 28 12 IN.(724 mm)DEPTH XIIIMAXIMUM UD HEIGHT ABOVE VAT- ■I �LI�I15 IN.(381 mm) __ ,1 f1II 8 IN. -_ Iq �11 1111I (203 mm) TEE 7 9/16 IN. TOP VIEW 5 IN. BLOCK (192 mm) (127 mm) , ......._ri ji 1•. •. IIIIIIIIIIPmm RIO 1513/16 IN. 16 IN. (427 mm) _!, O I (406 mm) II -li OII �// 'li0�rirI4 r•11111 iir 21N. (51 mm) 0 1 sirimi E141 . . . • III III U 07616 or FRONT VIEW SIDE VIEW (TEE BLOCK LOCATION) FIGURE 4-72 SECTION 4-SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-36 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL(Continued) IWO Henny Penny Dual Lift System-Models 580,581, 582, 590, Note: In this application, R-102 agent storage tanks must P.591,592,680,682,691 be pressurized from a dedicated R-102 double-tank nitrogen Nozzle Type: One 1 N nozzle(Upper position) cartridge. The cartridge utilized for this hazard-specific Henny Penny fryer protection cannot be shared with tanks intended One 1F 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 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 left side of appliance back shroud Nozzle Aiming Point: 1N 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 mir?.imurn 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 0 IN. (127 mm) NOTE 1: R IS RECOMMENDED THAT THE AGENT DISTRIBUTION • HOSE KIT(PART NO.435962)9E UTILIZED DURING SYSTEM INSTALLATION. I r81N. NOTE 2: VAT DIMENSIONS— (203 mm) 16 IN.(406 mm)WIDTH 20 114 Wm .(514 m)LENGTH 11111111 28 12 IN.(724 mm)DEPTH 11111 .1 MAXIMUM LID HEIGHT ABOVE VAI— *11110 15 IN.(361 mm) u TEE olio m) BLOCK �t (192 mm) I6 7 TOP VIEW -1 MOM I— -� I - I ` t. J1 I 1613/16 IN. I 1 IN. • (427 mm) 6 ,— (406 mm) I 1 I ' z IN. III 11 (51 mm) 'III— U/ t 111 ao�su I' FRONT VIEW SIDE VIEW (TEE BLOCK LOCATION) FIGURE 4-73 R-102 Restaurant Fire Suppression Manual SECTION 4—SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-37 L SPECIFIC APPLICATION BY MODEL(Continued) ►Henny Penny Dual Lift System—Model PXE-100 Note: In this application, R-102 agent storage tanks must Nozzle Type: One 1 N nozzle(Upper position) be pressurized from a dedicated R-102 double-tank nitrogen cartridge. The cartridge utilized for this hazard-specific Henny One 1F 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 assembly. 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 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 1 F) NOTE 1: IT IS RECOMMENDED THAT THE AGENT DISTRIBUTION HOSE KIT(PART NO.435982)BE UTILIZED DURING SYSTEM INSTALLATION. NOTE 2: VAT DIMENSIONS- 14.93 IN.(379 mm)WIDTH 20.55 IN.(522 mm)LENGTH 17.42 IN.(442 mm)DEPTH HEAT OUTPUT TOP VIEW ' 32 mm) ,- �III1 (32 IN. ia ii - 1111[1.1 .11.111.1411M1111/111?'11' t -1.75 IN.(44 mm) TOP NOZZLE 20.5 IN. 16.75 IN. (521 mm) (425 mm) ®la i:16 � : I ��I� ��R. 2 1N. La .i�rJJ..JI� (5t mm) F y �1 1• ... .. 1 2.25 IN.(57 BOTTOM NOZZLE 4 !i1!!N!N 4. 1 Miiiii f9 1.-------:-.....,-.....,-:i- .,..i' III! ': Ili _l l_ III r� Il `1: U ` AS FRONT VIEW SIDE VIEW (TEE BLOCK LOCATION) (NOZZLE LOCATION) FIGURE 4-74 ► ooe.a, SECTION 4—SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-38 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL(Continued) NOZZLE CROSS SECTION VIEW Pitco SPINFRESH Fryer—Models MEI', MGII, SE14, SE14R, SE14X, SG144S, SG14RS, SEH50, SEH5017, SGH50, SGH5017, SSH55, SSH55R Nozzle Quantity/Type:Two 2120 nozzles QIJIK-SEAL ADAPTOR • One Agent Distribution Hose and Restraining Cable Kit (Part CLOSE NIPPLE No. 435982) must be utilized for each fryer(see Figure 4-78) ° ELBOW ° • The 3/8 in. Quik-Seal mechanical bulkhead fitting (Part No. 0'111111i �-- i �I111.I� 77285) must be utilized for the connections through fryer CLOSE NIPPLE I 3 IN.t 0.125 IN. cover. ° ° me (76 mm t 3 mm) ':f--2120 NOZZLE TO NOZZLE TIP • Nn771e must be installed with the standard Metal Blow-Off Cance �1 + (Part No. 439861) or the Stainless Steel Blow-Off Cap (Part a25 rl.:a.12s IN. No.439866). lam" (159 mm*3 mm) ; • Fryer electrical power source must be connected for electri- FIGURE 4-76 cal shutdown upon system actuation through the use of the °°a'sa ANSUL R-102 Snap Action Switch Kit (Part Nos. 423878- FRYER FLUE 423881). a4 1.3751x1. (35 mm)OIA. , ® I 1 (64Mtn t13mm) O O O 5.0 IN.*0.5 IN. .c.mins 13 iiriii) - ! FIGURE 4-77 009409 FIGURE 4-75 109479 6 j1 \. 6 IN. 1152 mm) 1152 mm) 141N. ice/ (356 mm) MEASURE TO THE CENTER OF FITTINGS AGENT DISTRIBUTION HOSE AND RESTRAINING CABLE KIT (PART NO.4359821 10. ► FIGURE 4-78 09947' R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-39 SPECIFIC APPLICATION BY MODEL(Continued) BELSHAW Century Fryers-Models 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 fry vat • Nozzle Aiming Point:Along the centerline of fry vat 11.5 IN. 25.5 IN. (292 mm) (647 mm) 25.5 IN. „r (647 mm) 25.5 IN. ,,,r 25.5 IN. (64�7/mm) (647 mm) 25.5 IN. ' 25.5 IN. (647 mm) (647 m) ...to ' 11.5 IN. \ \ /�.e \% (292 mm) ' \ W 35 . \ v (889 mm) \ Q4"' \ ///r ooesoe (51 mm) I 35 IN. \-'t,P*CCs 111 (889 mm) 100. >,i' .(, F(. :14‘.) L F n II ;come, to 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 Oil Capacity: Lb 110 188 346 700 478 600 675 1250 (kg) (49.8) (85.2) (156.9) (317.5) (216.8) (272.1) (306.1) (566.9) 0 C 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 D/H, 110 D/H, 110M, Dunkin Donuts Fryer Model OD400CGF 150 D/H,220M, 270 D/H,600 D/H, and 1000 D/H • 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 D/H). Smaller size fryers(Models 150 D/H,270 D/H,and 600 D/H)can be protected with less nozzles but nozzle spacings, height 25.5 iN. 1IC, , requirements, and positions, must be maintained as shown in (647 nun;l 25.5 IN. /e..^ TO IN. Figure 4-81. (647 mm)I / (254 mm) .li 11.5 IN. 25.5 IN. " 25.5 IN. (292 rum) 10 IN. (647 mm) ?5.5 PI(647 mm) (254 25.5 IN. (647 mm) i (647 mm) 25.5 IN. (647 mm) I Y (647 mm) I 25.5 IN. I j 25.5 IN. (647 mm) {` (647 m) /� \ 11.51N. I \ \\ \ "".:. \\ \ (292 mm) \ " 35 IN.I �" (889 mm) (3098 mm) wTsas122 IN. X """ G'\\A 006908 I �� (AA935 mIN.m( I �G / �.�"" ���,p�ITJ�\ �� " dV 51 \. q. 1, W • 1i Fryer Specifications: A • Vat Size: Length: 122 in. (3098 mm) Width: 31.3 in. (795 mm) , Depth: 11 in. (279 mm) \ • BTU Rating: 360k \ \ • Vat Oil Capacity: \ I 3s uv. 1 1250 lb (566.9 kg) \ (889mm) \ I 351N. (889 mm) \ l \ 1 1 ____ 21N. I (51 mm) I J 2 IN. (51 mm) q. I I j wrsosa I ' 006506.1 FIGURE 4-80 FIGURE 4-81 R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-41 SPECIFIC APPLICATION BY MODEL(Continued) ►Garland Electric Dual-Side Clamshell Broiler-Model 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 NM I Lf �I NOZZLE CENTERED WITH LOWER COOKING SURFACE 1111,' OMNI II.p._4IN NOZZLE AIMED TO CENTER OF LOWER 1 COOKING SURFACE fj � 12 IN.TO 15 IN.(304.8 mm to 381 mm)ABOVE LOWER COOKING SURFACE r_I.d '. -Ill O 1 IN.(26 mm)FROM SIDE OF APPLIANCE AT 12 IN. (304.8 mm)UP:1 IN.TO 3 IN.(26 mm to 76 mm)FROM • • • SIDE OF APPLIANCE AT 15 IN.(381 mm)UP ii.il © • TOP COOKING SURFACE: 10.2 IN.x 22.4 IN. • (259 mm x 569 mm) _ I -' BOTTOM COOKING SURFACE: 10.8 IN.x 22.2 IN. I (274 mm x 564 mm)II-I, TOTAL LOAD' 16 kW I FIGURE 4-82 `fir SECTION 4-SYSTEM DESIGN R-102 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-High Proximity Exhaust Deflector Size - 6.25 in. (159 mm) x 26.75 in. VIIIF 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 1/2 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) from right side of broiler(facing broiler) • Nozzle Aiming Point:Aimed at center of impedance plate Second nozzle positioned 15 in. (381 mm) from first nozzle Nozzle must be oriented to spray onto NOZZLE impedance plate. / • Nozzle Aiming Point:Aimed at at center of impedance plate LOW SIDE Note: If the deflector or fluegas diverter is rotated 180 degrees, / 9 / OF PLATE IMPEDANCE / the nozzles must also rotate to discharge into the opening. PLATE / }}������i��/r�C 'i 5 1/2 IN. l'�15IN.�'�17 1K N.�I� I I I (165 mm) f I(.'1R1 mm)'� (418 mm) "� 6 1/2 N.(165 PLI OO 1 0 �ooc FROM EDGE OF APPLIANCE ► THAT IMPEDANCE PLATE IS IANGLED TOWARD O oo OO �-PERFORATED (SEE SIDE VIEW) 00000000 GRILL PRODUCT 0000000 OUTPUT 0000•• CENTER 0 000000 DUCT 000000c 1800E8888C 4 Side ViewI I 14 PRODUCT INPUT ooe,00 i290 NOZZLE TOP VIEW f zis NOZZLE FLUE GAS — \ /UIVEHIER I 1540 IN. \\ f. T (381-508 mm) 6 1/2 IN.(165 mm) 8 IN.(203/2mm)to FROM EDGE OF / \ 15 IN.(381 mm) I APPLIANCE THAT 1 NOZZLE HEIGHT ► IMPEDANCE 4- PLATE IS ANGLED dill TOWARD PRODUCT I �rINPUT I PRODUCT OUTPUT BACK FRONT 009099 SIDE VIEW Front View(Feed Side) ),,,," FIGURE 4-84 FIGURE 4-83 j R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-43 lih . 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 ► impedance plate is angled toward impedance plate is angled toward First nozzle positioned 5 in. (127 mm)to left See Figure 4-86 of opening centerline Nozzle Aiming Point:Aimed at center of opening Second nozzle positioned 5 in. (127 mm) to . (1)-290 NOZZLE right of opening centerline See Figure 4-85 15 INTO 20 IN.(381 mm to 506 mm) Nozzle Aiming Point:Aimed at center of opening 6 1/2 IN.(165 mm) NOZZLE HEIGHT FROM EDGE OF� APPLIANCE THAT II di, (2)-1N NOZZLE I.IMPEDANCE PLATE IS ANGLED T TOWARD PRODUCT TPRODUCT INPUT 18 IN.(457 mm) 6 1/2 IN.(165 mm) II NOZZLE HEIGHT OUTPUT FROM EDGE OF-►I APPLIANCE THAT II Na, i I. IMPEDANCE PLATE IS ANGLED BACK FRONT TOWARD PRODUCT SIDE VIEW 008365 PRODUCT iiiii INPUT OUTPUT ► EXHAUST OPENING P. 9 IN.(229 mm)x 26.75 IN.(679 mm) i BACK FRONT I • SIDE VIEW 006365 6 1/2 IN.(165 mm)FROM EDGE OF APPLIANCE — ►THAT IMPEDANCE PLATE t PERFORATED IS ANGLED TOWARD0 0 0 0 0 0 GRILL I. ►I 10 IN.(254 mm) CENTERED (SEE SIDE VIEW) f 0 0 0 I 0 0 0 6 1/2 IN.(165 mm)FROM ON OPENING EDGE OF APPLIANCE _ .THAT IMPEDANCE PLATE o—PERFORATED PRODUCT--•• 0 x 0 DUCT I CENTER IS ANGLED TOWARD 0 0 010 0 GRILL OUTPUT (SEE SIDE VIEW) 0 0 010 0 0 0 0 0 0 0 0 0000000 PRODUCT-0. 0 ��in 0+—CENTER OUTPUT 0 0 DUCT 0000000 PRODUCT 0000000 INPUT 006366 TOP VIEW (�PRODUCT INPUT FIGURE 4-86 ooe366 ' TOP VIEW FIGURE 4-85 SECTION 4-SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-44 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL(Continued) Nieco Broiler Model 940, 962 or 960 With Catalytic NS 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 Nozzle Height:8 in. (203 mm)to 15 in. (381 mm) Certain models of the Nieco broiler(Models 940, 962, and 960) are equipped with a catalytic converter to comply with new clean Nozzle Location: 6.5 in. (165 mm)from edge of appliance that air laws. Because of the converter, it is necessary to protect 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 noLzle 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- Nozzle Aiming Point: Aimed at center of opening ing plenum and duct. (2)-245NozzLE—\1/4 -Each individual broiler must be protected with a minimum of two 1N nn77les The nozzles must he located as shown in \ Figure 4-88. 8 IN.(203 mm)TO 6 1/2 IN.(165 mm) 15 iN.(361 IGH -The broiler must be fitted with two 1 in. (25 mm) high agent FROM EDGE OF- I I NOZZLE HEIGHT barriersthe angled surface of the broiler tf these have APPLIANCE THAT t on IMPEDANCE not been completed by the equipment supplier,they must be PLATE IS ANGLED added in the field. TOWARD PRODUCT PRODUCT iiiii INPUT OUTPUT (2)IN NOZZLES --o- BACK +BACK FRONT SIDE VIEW me366 Q 625±1 IN (3 . .44°.. (362 mm1 t 25 mm) 15 IN. 171/21N. (381 mm)I (444 mm W 1 ) .'P=11. 6 1/2 .(165 mm)FROM j W.-Kit(JI-ANPLIANLt \_ ►THAT IMPEDANCE PLATE PERFORATED 1 \/ I I IS ANGLED TOWARD )) 0000 00 GRILL _ (SEE SIDE VIEW) 0 010 O 0 0 (2 TO 13 IN. C —— i•-1O I • (3055 mm to 330 mm) i PRODUCT X OUTPUT I 0 , v cum' q CENTER Ci _-_-_ I ' t--- L • UUUUUUU I --� , 0000000 8 6 o0025O {�PRODUCT LOCATE NOZZLES 2 13/16 IN.(71 mm)ON INPUT EACH SIDE OF BROILER CENTER LINE ooe36a TOP VIEW - e FIGURE 4-87 f MEM 14.25±1 IN. .11111111MOMMIMIIMMI (362 mm t 25 mm) I II + i _ _____I_:.__ __ r. --� ___..I 1(70,4 FIGURE 4-88 401/, R-102 Restaurant Fire Suppression Manual SECTION 4- SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-45 . SPECIFIC APPLICATION BY MODEL(Continued) Nieco Broiler-Model 950, 960,980, 1424 Nieco Broiler-Model 9015 (With or Without Catalytic • Nozzle Quantity/Type: One 2W nozzle Converter) • Nozzle Height: 20 in. (508 mm) above top of appliance. See • Nozzle Quantity/Type:Two 2W nozzles 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. �t i • Nozzle Aiming Point:Aimed at center of opening.See Figure I ;' 4-89b-Side View. I / • Nozzle Aiming Point:Aimed at point 3 in. (76 mm)each side H(16s m) of center.See Figure 4-89b-Front View. CATALYTIC CONVERTER y 61/2 IN. i '--► 61/2 .) (165 mm) I I I (165 mINmSIDE VIEW k'' 1 (2)2W NOZZLES i 12 IN. ~(305 mm) SIDE VIEW SIDE VIEW I 20 IN. (508 mm) 2W NOZZLE 2W NOZZLE I + $ + � 3 IN. 3 IN. 20 IN. (76 mm).4-9.4-9-08.-� (76 mm) CENTERLINE OF i (508 mm) , 20 L. LARGE OPENING I (508 mm) FRONT VIEW FIGURE 4-90 0070,0 CENTERLINE OF CENTERLINE OF LARGE OPENING LARGE OPENING FRONT VIEW FRONT VIEW FIGURE 4-89a FIGURE 4-89b 008488 007034 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) Nod 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.1165 mm)TYP. ANY SIDE I I 6 1/2 IN. (165 row) h M---,---- -1-1.- r _ 1._ i SIDE VIEW f 007322 (2)2W NOZZLES SIDE VIEWS I 2W NOZZLE I t 6 112 IN. I 1 I 18-20 1/2 1N. (18.5 mm) I (457 520 mm) TYI'.ANY ( 20 IN. I RInF I I (508 mm) 1---F--- r---- ----r 1- / -4 1- -4 1 CENTERLINE CENTERLINE 1 I I I I I I OF OPENING OF OPENING I FRONT VIEW FIGURE 4-91 00.355 007323 FIGURE 4-92 000487 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) Nieco 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 from top of converter Nozzle Height: 8 in. to 15 in. (203 mm to 381 mm) measured from top of converter Nozzle Location: 6.5 in. (165 mm) from front or back edge of hazard. Nozzle Location: 6.5 in. (165 mm) from front or back edge of hazard. First nozzle positioned 7.5 in. (190 mm) to the right from center of hazard. First nozzle positioned 7.5 in. (190 mm) to the right from center of hazard. Second nozzle positioned 7.5 in.(190 mm)to the left from center of hazard. Second nozzle positioned 7.5 in.(190 mm)to the left from center of hazard. See Figure 4-93. See Figure 4-94. Nozzle Aiming Point: Aimed at opening on respective center lines Nozzle Aiming Point: Aimed at opening on respective center lines BACK AIM POINT FRONT BACK FRONT 245 NOZZLE . /AIM POINT r X 245 NOZZLE ' I7 12 W. 7 12IV. x (190 mm) Itc_ (191 mm) 7 1/2 IN. c- (190 mm) 245 NOZZLE 7 12 W X (191 mm) 245 NOZZLE 14—G (665 mm)~ /\\AIM POINT 6 12IN.y •AIM POINT (165 mm) X8097 008097 4` TOP VIEW TOP VIEW 245 NOZZLE 245 NOZZLE \ 6 12 IN.(165 mm)~I -•,-\ 6 12 IN.(165 mm)~I • PRODUCT PRODUCT PRODUCT PRODUCT OUTPUT IN T OUTPUT INPUT ~_ 111111111.111 41111111111111011111111 FRONT FRONT BACK BACK SIDE VIEW 008098 SIDE VIEW 008098 FIGURE 4-93 FIGURE 4-94 SECTION 4-SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-48 REV. 11 2014-SEP-01 SPECIFIC APPLICATION BY MODEL(Continued) �j Nieco Broiler-Model MPB84 and MPB94-High Proximity Nieco Broiler-Model MPB84 and MPB94-Low Proximity 1I (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)-IN NOZZLE (2)-245 NOZZLE WITH OR WITHOUT WITH OR WITHOUT CHIMNEY -- CHIMNEY --/- 5 112!N.(755 mm) \ 19!N.(457 mm)TO 6 12 IN.(165 mm) . I\ 8 IN.(203 mm)TO FROM FRONT-e• +\ 20 IN.(508 mm) FROM FRONT-► 15 IN.(381 mm) OR BACK EDGE I - - NOZZLE HEIGHT OR BACK EDGE NOZZLE I ICC IT PRODUCT PRODUCT PRODUCT PRODUCT OUTPUT INPUT OUTPUT INPUT BACK FRONT BACK FRONT SIDE VIEW cceoea SIDE VIEW oo836e (2)-1N NOZZLE (2)-245 NULLLI OO O O O I O (:: 3 I ocP cPoAIM � � 00 ocP 063, NT� fig 00 0iOINi :„..,.1I712!N.(19_0m) O�. 0000 SIN.(727 rI 0cpdp0000 L C I 0 70.0000 I v .VI 51N.(127 mi) I Oo OoO 7121N.(190 mm) I ��..000 -0• O O —0•„'-.000 I 6 12 IN.(165 mm) 6 1/21N.(165 mm) O O O • IAIM0000.000 IAIM FROM FRONT OR O O 0000 p01NT FROM FRONT OR-+ POINT BACK EDGE 000• 0000 BACK EDGE 000 . 000 00 0O 00 ,. OO BACK FRONT BACK FRONT '6°3'0 C08370 TOP VIEW TOP VIEW FIGURE 4-95 FIGURE 4-96 R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-49 • SPECIFIC APPLICATION BY MODEL(Continued) *Nieco Broiler-Model JF94E Electric Broiler-High *Nieco Broiler-Model JF94E Electric Broiler-Low Proximity(With Catalyst) Proximity(With Catalyst) Nozzle Quantity/Type: Two 230 nozzles Nozzle Quantity/Type:Two 245 nozzles Nozzle Height: 20 in. (508 mm) Nozzle Height:8 in. (203 mm)to 15 in. (381 mm) Nozzle Location: 6 1/2 in. (165 mm)from front or back edge of Nozzle Location: 6 1/2 in. (165 mm)from front or back edge of hazard hazard Nozzles positioned 15 in. (381 mm) apart Nozzles positioned 15 in. (381 mm)apart See Figure 4-97 See Figure 4-98 Nozzle Aiming Point: Center of catalyst Nozzle Aiming Point: Center of catalyst (2) 230 NOZZLE (2)•245 NOZZLE TTT 6 12 IN.(165 mm) 20 IN.(508 mm) \ 8 N.(203 mm)- FROM EDGE NOZZLE HEIGHT 6 I2 N (165 mm) I 15 N.(381 mm) h.— FROM EDGE —Ii" NOZZLE HEIGHT PRODUCT PRODUCT PRODUCT PRODUCT , OUTPUT INPUT OUTPUT INPUT BACK FRONT BACK FRONT 008.34 008430 SIDE VIEW SIDE VIEW • (2)-230 NOZZLE (2)-245 NOZZLE BACK AIM CENTER FRONT ::::::::a*,::::: A:::::ltvl CENTER i••i•�•i i!i i ii BACK •• i•i i!i:: } FRONT ••!•!•'d2!•!•!•!, 8 IN. ••!•!•:i-►a!•!•!•!1 C 8 N. f 44.24::2:2:2:i (203,mm) t iii •W76.i0%i (203!nm) 1N. _� 5 151N. 15 IN. (381 mm) hi- 38115mm I (381 mm) 1..._3811IN. _...1 mrn •i i i�J I.Mil:i C- (203 mm •-•-•��.1i-•�•-•� 6 12 N.(t65 mm) •••iii'uiiii + ) 6 12 N.(165 mm) ••••••%%A:ii i ( mm) FROM EDGE �i!•!•!•!•!•!•!•!� FROM EDGE a!i!i!i!i@i!i!i!i AIM CENTER AIM CENTER 008429 008431 TOP VIEW ' FIGURE 4-97 TOP VIEW FIGURE 4-98 0 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) vile P. Nieco Jet Flow Automatic Chain Broilers-Models JF62, P. 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/I-99a Nozzles positioned 15 in. (381 mm) apart Nozzle Aiming Point: Center of catalyst See Figure 4-99b ALLOWABLE NOZZLE Nozzle Aiming Point: Center of catalyst front to back; 6 in. LOCATION IN GRID\ (1�.9 mm1 In from aarh clrfa(If catalyst /CENTER LINE I -...... ... . _ .. ._ _. , ea I ALPS Lt:HAUS I \� I rI I IS IN.(381 mm) OPENING f/ SPACING CENTERED t , AIM ATCENTER AIM(1ED 6nIIN. . OVER CATALYST . AIMED 6nIIN. FR ) OM SIDE OF FROM SIDE OF 25 IN. 20 IN. 4 )7%m IN. CATALYST +'-` CATALYST ()mm) (508 mm) (t 27 mm) 11° 8_ lI EXHAUST OPENING: � • r .. I GN1 I 23.0 IN.(584 mm)WIDEx i ikA /' 14.2 IN.(360 mm)LONG I -- - --- 1 BROILER CHAMBER: (Jl ��.� . -.ter, II BACK ooeo,a 28.5 IN.(724 mm)WIDE x • 111110,101010 ), - 20.0 IN.(508 mm)LONG •-. --—--—-- AIM POINT CENTER LINE L CENTER LINE ill I —- I \ 1/ BACK l I ooe91, FRONT I.� ALLOWABLE NOZZLE tf i_ LOCATION LINE AIMED TO CENTER i I i 20 IN.(508 mm) FIGURE 4-99a OF CATALYST , I NOt1Lt HtIGH I ' I ‘ . ' It,16.5IN.(165mm) FROM EDGE 1 OF APPLIANCE '' igig'...Y:1- Fp g8ggal g SSS y in.i `` dam i ,1` ii iit FIGURE 4-99b I. :09.82 R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-50.1 • SPECIFIC APPLICATION BY MODEL(Continued) I. Nieco Jet Flow Automatic Chain Broilers-Models JF64G, ► Nieco Jet Flow Automatic Chain Broilers-Models JF64G, JF84G,JF94G-Low Proximity, Nozzles Rear-Mounted JF84G,JF94G-Low Proximity, Nozzles Front-Mounted Facing Forward (With or Without Catalyst) Facing Rearward(With or Without Catalyst) Nozzle Quantity/Type: Two 245 nozzles Nozzle Quantity/Type: Two 245 nozzles Nozzle Height: 8 in. (203 mm)to 15 in. (381 mm) Nozzle Height:8 in. (203 mm)to 15 in. (381 mm) Nozzle Location: 6.5 in. (165 mm)from back edge of hazard Nozzle Location: 6.5 in. (165 mm)from front edge of hazard Nozzles positioned 15 in. (381 mm) apart Nozzles positioned 15 in. (381 mm)apart See Figure 4-99c See Figure 4-99d Nozzle Aiming Point:4 in. (102 mm)from back edge of cata- Nozzle Aiming Point: Center of catalyst front to back; lyst; 6 in. (152 mm)in from each side of 6 in. (152 mm) in from each side of catalyst catalyst 15 IN.(381 mm) 15 IN.(381 mm) SPACING CENTERED SPACING CENTERED AIMED 6 IN. OVER CATALYST ; AIMED 6 IN. AIMED 6 IN. OVER CATALYST AIMED 6 IN. (152 mm) (152 mm) (152 mm) (152 mm) FROM SIDE OF FROM SIDE OF FROM SIDE OFFROM SIDE OF CATALYST CATALYST CATALYST j•-+ CATALYST jillEtiMil'j t... ...... ..... ............41- il ' .I. uil IMIr 11111:M1111111111.1111114 14 ---==t1=11=— „ y L� 11111.1111$111-1.111--- --- ��- .1 0 ..r�`�'r��err_��erri \--ri����r�'-trr��.�rrA I i���l�j�i, I� M . • • • L"Al"."'” 1= ......:1=MM. I i i EAIMED 4 IN.(102 mm) 8 IN.TO 15 IN AIMINOF CA CENTER FROM BACK ` (203 mm to 381 mm) 6.5 IN.(165 mm) OF CATALYST [71-- NOZZLE HEIGHT FROM FRONT . f., 8 IN.TO 15 IN EDGE OF f I -1 (203 mm to 381 mm) 1 6.5 IN.(165 mm) APPLIANCE NOZZLE HEIGHT FROM EDGE OF APPLIANCE 8 1 - ' Ar=t■ . . Will W 3 1 • V Vir Nr 4 FIGURE 4-99c FIGURE 4-99d • aca.a3 cceaea SECTION 4-SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-50.2 REV. 11 2014-SEP-01 110 PAGE INTENTIONALLY LEFT BLANK R-102 Restaurant Fire Suppression Manual SECTION 4—SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-51 4111 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 4 in. (101 mm). See Figure 4-101 3N NOZZLES Note: Smoker Box and Chip Holders cannot exceed logs 4 in. /� (101 mm) in diameter and a maximum allowable wood depth of } + 4 in. (101 mm). CENTER LINE OF RESECTIVE COOKING AREA 9 IN. +1-1 N.(25 mm) NOZZLE HEIGHT N ANY DIRECTION 251N.-40 IN. (229 mm) I (635mm-1016mm) \ 9IN. (229 mm)� I CENTERED simi I CENTER OF III 348494 CENTER OF BROILER 3N 3NN. BROILER 3N 1/2 OF 1/2 OFj/ —"'"'%—_:--- 11046-1,11:341 COOKNG— COOKING—► 25 TO 40 IN. AREA AREA (635 10 1016 mm) I N.(25 mm) MAXIMUM 1 N.(25 mm) MAXIMUM \111. 1111111111111111111111(, J' FRONT '� COOKINGFIGURE 4-101 CENTER OF / 1 RESPECTIVE COOKING AREA 008495 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 2001 BI(Multi-Chamber Broiler Marshall Air Electric Broiler-Model FR14B AutoBroil • Nozzle Quantity/Type: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 m oint los 4 in. /101 m) behind the i 2425 IN \ v I \ I 14.50 IN. (615 mm) "rear" edge of the converter on the centerline. See Figure I -•A, (we mm) 15-201N. 4-102. (381-508 mm) `� /1` 24!N. • System Limitation: Maximum of five flows for a 3.0 gallon 3489 W . ^ �^ \Tamm) system: Remaining flow points available may be used to (881"I'"I 4 j \`S. protect other hazards. ‹.----...„., < �/k - ' CENTERED ON CONVERTER \ / I ::ONVtH I tH TWO 1 W NOZZLES 4 (1219Nmm) ___H N I 0 -, 4 T ! ll1 1 i 1 „, Nor 1 "f-1I mum, FIGURE 4-103 FRONT VIEW 008737 NOZZLE ALIGNED WITH FRONT OF CONVERTER Grease Grabber-80T11q Two Stage Filtration System NOZZLE ALIGNED Wmi NOZZLE ALIGNED WITH BACK The Grease Grabber-80 Two StageFiltration System consists of FRONT OF CONVERTER. OF CONVERTER.AIMED y AIMED 4 IN.(101 mm)BACK 4 IN.(101 mm)FORWARD two components:The primary filter(The Grease-X Tractor) and T,,,, T the secondary filter(The Grease Grabber-80). IkNozaE NOZZLE j.. The protection required for this application is the same as the 14 1N. 14 IN. standard plenum/filter protection: One 1N nozzle protecting 10 (355 mm) 4IN. (355 mm) (3.0 m) linear feet ofplenum length by4 ft (1.2 m) of plenum + (101 mm) + 9 — chamber depth(width),positioned 2 in.to 4 in.(51 mm to 102 mm) from peak of secondary filter. See Figure 4-104. losi 4FT ) yi '- � MAXIMUM I SECONDARY FILTER [0) - �-r` 1 N 0034188 I • NOZZLE SIDE VIEW \ ' FIGURE 4-102 PRIMARY FILTER C. ` 2-4 IN. (51.102 mm) NOTE:TWO NOZZLES MUST BE UTILIZED FOR V-BANK FILTER ARRANGEMENT. FIGURE 4-104 008526IWO 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 of 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). ►• 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 the length of the cooking hazard(s).The centerline of the hazard Overlapping Nozzle Coverage(Zone Protection) 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) Overlapping Nozzle Appliance Protection Griddle 30 in. (762 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 tion 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 Group protection is defined as overlapping nozzle appliance Broiler (12 in. (304 mm) Maximum Fuel Depth) protection that protects individual hazard zones located under a Gas Radiant 36 in. (914 mm) Deep x Unlimited common hood.These"groups"of appliances may be separated Char-Broiler Length by appliances not requiring protection,such as steam equipment Electric Char-Broiler 34 in. (863 mm) Deep x 20 in. (508 mm) or work tables, or by dedicated appliance protection, such as •See Figure 4-105 for nozzle location salamander broilers. See Figure 4-108 (full hood continuous protection) and Figure 4-109(multiple group protection). I ' —4-'0-6 IN.(0-152 mm) COVER MUST NOT / I 1 t Dedicated Nozzle Appliance Protection INTERFERE WITH I I I EDGE OF Appliance protection using dedicated nozzle coverage is defined DISCHARGE as protection of cooking appliances with enclosed cooking PATTERN I + 4o-451N. ( (1016.1143 mm) hazards, such as upright broilers, which cannot be protected ' i with overlapping nozzles and therefore must be protected with I i nozzles dedicated to the appliance. I General Design Limitations r' ZONE 1 • Maximum depth of zone is 28 in. (711 mm). u" � 0g927 • The 245 nozzle is the only approved nozzle for overlapping nlit"' (zone)protection. • Nozzle must be located 0 in.to 6 in.(0 mm to 152 mm)forward ZONE CENTER LINE of zone centerline, aimed back at the zone centerline. FIGURE 4-105 • Nozzles must be spaced a maximum of 6 in. (152 mm) from 1 ii, 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-SEP-01 OVERLAPPING NOZZLE COVERAGE(Continued) 4. The overlapping appliance nozzles must be located 0 in. to Overlapping Appliance Nozzle and Hazard Zone Locations 6 in. (0 mm to 152 mm)forward of the centerline or aimline 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 NOZZLE—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) su that all appliance hazard surfaces are within the zone. For appli- as IN. ance hazard surfaces with listed protection exceeding the IN52. (1143 m) standard hazard zone size of 28 in. (711 mm) in depth(see (' °"n) I Table 1), the hazard surface(s) must be aligned with the I 4.IN back edge of the hazard zone,with the front edge overhang- ota mm) I ing the front of the zone. I 3. The overlapping appliance nozzles must be located 40 in.to l 45 in. (1016 mm to 1143 mm)above the top surface of the protected appliances.See Figure 4-107. .► ������V�����A FRONT 1 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 1,....._ 28 IN. _ HAZARD ZONE overlapping appliance nozzles in areas where there is a (711 ZONEE back shelf, the nozzle cannot be positioned in the shaded FIGURE 4-107 area as shown in Figure 4-106. 5 Also, back shelf must not extend more than 11 in. (279 mm) over the hazard zone and cannot be less than 20 in. (508 mm)above the hazard zone.See Figure 4-106. OVERLAPPING NOZZLE(S) 45 _. / CANNOT BE POSITIONED 44 IN THIS SHADED AREA MEI 42111► 40 6 5 4 3 2 1 I k_CENTER LINE OF HAZARD ZONE BACK �SHELF 1 {T 11 IN.(279 mm) MAXIMUM 20 IN. (508 mm) MINIMUM 14 /7/Z/Z/t/7//////,1 28 IN.(711 mm) ►� FIGURE 4-106 XO69,a j R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-55 4111, 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 12 IN, 12 IN. 12 IN. 12 IN. hood(s), the overlapping nozzles must be located from 6 IN. (304 mm) (304 mm) (304 mm) (304 mm) right to left so that each end nozzle is located a maximum (152 mm) y .�61N. g MAX. + MAX. + MAX. + MAX. + MAX. + (152 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 ri 1 SPACING(S)BETWEEN OVERLAPPING NOZZLES 1 11 1+ lye .I I Y. / \ / \ / \ / \ / \ t 61N.-► / / \ / \ / \ \ ...•- 61N. FROM I-4- AZARD AREA �I (152 mm) / \\ / \ / \1 / \ / \ (152 mm) OBSTRUCTION FIGURE 4-110 MAXIMUM / \ / \� \/ \ MAXIMUM FROM / \ \/ \ 00+7+3 EDGE OF / \ EDGE OF COOKING / / n \ / \ / \\ /\ \\COOKING 3. When an appliance requires dedicated protection with a HAZARD / , / \ / \ / \ / \ \ HAZARD protected area intended for overlapping appliance nozzle 1 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 • FIGURE 4-108 the edge(s) of the appliance hazard surface area(s) adja- cento to the dedicated nozzle protection. See Figure 4-111. 4. EDGE OF COOKING 12 IN.(304 mm) 6 IN.(152 mm) I HAZARD MAXIMUM MAXIMUM ///// f 4 4I4 4I 61N. + 12 IN. + $ 12 IN. + 12 IN. t 6 IN. --41. I- -I .41I f�--�I6 IN. (152 mm)..... 1(304 -. (304 mm) ;�6 IN. (152 mm) 12 IN. (152 mm) MAX. ` MAX. -'Y' MAX. MAX. MAX.mm) MAXIMUM (304 mm) MAXIMUM EDGE FROM J� MAXIMUM FROM / 6 IN.(152 mm) 6 IN.(152 mm) __EDGE EDGE OF \ EDGE OF OF COOKING MAXIMUM�� MAXIMUM OF COCKINGOCOOKING COOKING HAZARD EDGE OF HAZARD HAZARD 1 HAZARD COOKING HAZARD //J GROUP APPLIANCE PROTECTION - L / ii FIGURE 4-109 DEDICATEDAPPLIANCE NOZZLE 00120 FIGURE 4-111 001756 SECTION 4— SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-56 REV. 11 2014-SEP-01 OVERLAPPING NOZZLE COVERAGE(Continued) Overlapping Appliance Nozzle and Hazard Zone Locations —Group Protection(Continued) 4. On protected appliances, all hazard surfaces located in a group must be within 40-45 in. (1016-1143 mm) from the nozzle(s). Once that dimension is exceeded, a new group must be started. See Figure 4-112. Note:The supply pipe feeding nozzle groups is to be at the same elevation.Adjust height for each group only by varying lengths of nozzle drops. 6 IN.(152 mm) -ce GIN.(152 mm) MAXIMI IM 1 MAXI�AI ISA ; 1 1 , d 3 I I t NOZZLES 3 3 3 I I I NOZZLES 45 IN. ( 40 1N. (1143mm) `(tU76mml I I 411N. I 1 (1016 mm) I( 43Imm „I ) f.-GROUP'A ' GROUP'8"-.I 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. I he location of the last detector on each end of the plenum must not exceed 2 It(0.6 m)trom end of plenum. Note: Standard detector coverage, as specified in "Design Section," is acceptable when utilizing dedicated nozzle coverages. R-102 Restaurant Fire Suppression Manual SECTION 4- SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-57 OVERLAPPING NOZZLE COVERAGE (Continued) INV 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). Hazard Zone • In installations using tanks only intended for overlapping 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) and run from right-to-left for the full width of the hazard zone. • If more than six flows will be used in a conventional non-over- lapping tank, it cannot share the same cartridge as tanks Overlapping Nozzle Appliance Protection intended for overlapping protection. In this case,an additional Overlapping Nozzle Appliance Protection is defined as protec- Regulated Actuator Assembly with another expellant gas cartridge 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) of protected appliances are • Maximum depth of zone is 28 in. (711 mm). separated by counters or appliances not requiring protection. Full hood continuous protection is defined as overlapping ' Refer to overlapping system piping requirements listed in 1111110 nozzle appliance protection that covers the appliance line-up Table 4-2. located under the total hood length. All appliances requiring • Nozzle must be located 0 in. to 12 in. (0 mm to 304 mm) protection are the appliances under the hood that can be an forward of zone centerline, aimed back at the zone centerline. ignition source of grease in the hood, grease removal device or • Nozzles must be spaced a maximum of 11.5 in. (292 mm) 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 edge of the salamander broilers. hazard zone, with the front edge overhanging the front edge 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 if ied 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 nozzles dedicated to the appliance. • All appliance protection currently listed in the R-102 Design Manual (Part No. 418087) is also approved protection. Zone protection can be considered optional protection. SECTION 4-SYSTEM DESIGN 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 Appliance Type Maximum Cooking Hazard protection, and must be located under a common hood at 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 hiazard 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 (S in. (152 mmm) M ximu— Fuel Depth) 45 in. (1016 mm to 1143 mm) above the top surfacee 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-Broiler(s)near the center of the back shelt, 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 mm) over the hazard zone and cannot be less than 18 in. 1 (458 mm)above the hazard zone. See Figure 4-114. 1 '.--:.0-12 IN. OVERLAPPING NOZZLES) rn%/FP MUST NIT I I,,�,,,,__) 5 /r CANNOT BE POSITIONED INTERFERE WITH 1 i I vV' 44 IN THIS SHADED AREA EDGE OF43 V DISCHARGE I 42 ■a PATTERN I t 41 ■■\ 40-45 IN. 40 MS f i (1016-1143 mm) 1210 8 6 4 2 i; C I ZONE HAZARDENTER ZONELINEOF r / BACK /� /SHELF I 1I IN.(279 mm) MAXIMUM ZONE CENTER LINE _ 18 IN. FIGURE 4-113 MINIMUM I441.444',/ 4/97/772%/4 L29 IN. 711 mm) ►1 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 41.0 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 260 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 41 1 nozzles must be located between the two end nozzles at a 1 _ maximum spacing of 25.5 in. (647 mm). See Figures 4-116 1 and 4-117. I 45 IN. 25.5 IN.(647 mm)MAXIMUM I r 12 IN. (1143 mm) 1 SPACING(S)BETWEEN (304 mm) 1 OVERLAPPING NOZZLES j 401N. + ; i + .�1 (1016 mm) /1.\ / \ / \ / \ /I\ (292 mm)11.5 IN.—�/ �It\— / \\ / \\ / \\ ��I \\~((292 mm) 11.5 IN. MAXIMUM // \\ / \\\� `\j `\/ MAXIMUM EDGE OF / /\ r >( \ FROM EDGE OF r����#407" �� -4� COOKING / / \ / \ / `\ I\ \\COOKING FRONT BACK OF ZONE HAZARD / / \ / \ / 1 / \ , \ HAZARD OF ZONE milim CENTERLINE OF 28 IN. HAZARD ZONE (711 mm) ZONE FIGURE 4-115 ^A75J7 FULL HOOD CONTINUOUS APPLIANCE PROTECTION TABLE 4-2 Overlapping System Piping Limitations FIGURE 4-0016 • otal Max.M3/8 in. Max. Max. System Flow Pipe No. of Elevation Cartridge Size Numbers Length Elbows Rise Size 25.5 IN.(647 mm) 11.5 IN.(292 mm) 3 Gallon 6 75 ft 25 10 ft LT-30-R MAXIMUM MAXIMUM (11.4 L) (22.9 m) (3.0 m) 6 Gallon 12 75 ft 25 10 ft Double + 1245 24+ (22.7 L) (22.9 m) (3.0 m) Tank/ 11.5 IN. f 11.5 IN. Manifolded LT-A- MAXIMUM 245 260 245 25.5 IN. MAXIMUM 101-30` FROM MAXIMUM FROM EDGE OF EDGE OF 9 Gallon 18 75 ft 25 10 ft Double COOKING COCKING m) (3.0m) anHAZARD EDGE OF HAZARD (34.1 L) (22.9 Tank/ COOKING LT-A- HAZARD 101-30` f 50 ft(15.2 m)maximum pipe from first to last nozzle. GROUP APPLIANCE PROTECTION Note:On group appliance protection,start and end of EACH zone 50 ft(15.2 m)maximum pipe after the split on a split system. group must be protected with a 245 nozzle. 'Use with regulated actuator only. FIGURE 4-117 CO,720 110 t 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) 41110 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. I(647 mm) (647 mm) (647 mm) (647 mm) 11.5 IN.(202 mm) (292 mm) y 11.5 IN. MAXIMUM MAX. + MAX. + MAX. + MAX. + MAX. + (292 mm) A MAX. 245 260 280 260 245 4 1[..-*.-.41I --'--.1 ( I I II l______L- _t $ - ic4 ; ' 1 !,END OF I _ iI L_OUTSIDE I t NOZZLES II I COOKING I ( 40 IN I NOZZLES HAZARD 45 IN. (1016 mm) I (1143 mm)( IaO IN. I h ZONEF -►I (1016 mm) a5 IN. I I (1143 mm) t t tI t r r ri r OBSTRUCTION I- HAZARD AREA Note:On continuous appliance protection.start and end with 245 nozzles and 260 nozzle(s)in the middle. FIGURE 4-118 C017:3 I+---GROUP'A' -I ' GROUP'13--4.I 3. When an appliance requires dedicated protection with a Note:On group appliance protection.start and end of EACH zone protected area intended for overlapping appliance nozzle group must be protected with a 245 nozzle. FIGURE 4-120 protection, the group protection option will be required for 117539 appliances on either side of the appliances using dedicatedIdle protection. Group protection using overlapping appliance Detection Requirements For Overlapping Appliance nozzles must beain 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 . - 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 i1 '\ Note: Standard detector placement can also be utilized when +zs.s IN.i using overlapping protection. However,the overlapping detector 11.5 IN. 25.5 IN. 25.5 IN. option cannot be used when utilizing standard R-102 protection. (292 mm)-e. 1(647 r I(647 mm)I(647 mm)) I1.5 IN. MAX. MAX. I f MAX. MAX.1 '4-(292 mm) ► Refer to Pages 4-71 -4-73 for detector placement. MAX. EDGE-0- 11.5 IN. 11.51N.(292 mm) ' EDGE OF (292 mm)MAX.. MAXIMUM i'+OF COOKING • COOKING HAZARDi t HAZARD ftl1 II DEDICATED NOZZLE APPLIANCE Note:On group appliance protection.start and end of EACH zone group must be protected with a 245 nozzle. FIGURE 4-119 001756 R-102 Restaurant Fire Suppression Manual SECTION 4—SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-61 (1111. 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 ACTUATION AND EXPELLANT GAS LINE REQUIREMENTS volumes of agent at the proper flow rates can be determined. 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- Totaling 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 8'Tanks Maximum (1)3.0 Gallon LT-30-R or 101-20 '8 Tank maximum reflects the utilization of 3 tank regulated actuators. • (1) 1.5 Gallon and (1)3.0 Gallon LT-A-101-30 or 101-30"or 1. Use only 1/4 in. Schedule 40 black iron, hot-dipped galva- nized,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 •For exceptions to maximum flow numbers. see Distribution Piping Requirements for 1.5 from the regulated release assembly to the regulated actua- gallon and 3.0 gallon systems in this Section. tor assembly(ies)must not exceed 20 ft(6.0 m)when using ••The 101-30 cartridge can not be used when two 3.0 gallon tanks are manitolded 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 ml: R. MAXIMUM NO.OF FITTINGS 9 REGULATED fill&s.s. ACTUATOR ''''''\L..... ASSEMBLY AUTOMAN .2, REGULATED RELEASE ASSEMBLY friw I CFIGURE 4-121 :C0P5 SECTION 4-SYSTEM DESIGN R-102 Restaurant Fire Suppression Manual UL EX3470 ULC EX3470 PAGE 4-62 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 actua4111. - Actuation Gas Line—6 to 8"Tanks Maximum(Continued) tor assembly. The total length of the actuation gas line from 3. If an expellant gas line is connected to the regulated the remote mechanical release to the regulated actuator release assembly along with an actuation gas line, the total assemblies must not exceed 100 ft(30.4 m). 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 LT-A-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- Actuation Gas Line—10 to 15'Tanks Maximum tion. "15 Tank maximum reflects the utilization of 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 reflects 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 A and 1/4 in. NPT pipe can be used as long as the total 'nOtlR1 R TANK"CARTRInr,F OR A 101-30 CARTRInr;F - combined actuation gas line length does not exceed 17 c ft OR A LT-A-101-30 CARTRIDGE (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 ti le P 9� 2. Maximum of five regulated actuators allowed 3. Actuated with remote release(Part No.433485)or Regulated ,� rl�, lRE� Release Assembly(Part No.429853) _ow Iiiii Nolo ACTUATOR ! V� ASSEMBLY k 111110 • REGULATED REGULATED ACTUATOR ACTUATOR ASSEMBLY EXPELLANT ASSEMBLY GAS LINES NOT INCLUDED lA ATO A N IN,r AGINII FTOTALS 1am1 1 REGULATED RELEASE ASSEMBLY FIGURE 4-122 000282 SAFETY 20 ELBOWS EXPELLANT 1/4 IN.ACTUATION LINE- 9 TEES MAXIMUM MAXIMUM RELIEF VALVE GAS LINE 100 FT(30.4 m)MAXIMUM ( -------- 141FL-r--4--- j = ! ! ! « ► - Fri - �f"`( ] - '�� � � '-ate, i:1-rt "��# I r__ .•I r r ® I C i Tin ``I ltir 1, 1 Ii ' 1a 1 l 1T —a , I .� f REGULATED ACTUATOR MAXIMUM OF 5 REMOTE RELEASE MECHANISMS WITH TANK AGENT TANK REGULATED (PART NO.433485)5 MAXIMUM ACTUATORS 1/4 IN.STAINLESS STEEL HOSE OPTIONS SAFETY 42 IN.(1066 mm) 1/4 IN.STAINLESS RELIEF VALVE MAX.HOSE /STEEL HOSE CHECK VALVE \ LENGTH(TYP.) /r/ 1` -�fps-. MAXIMUM OF "`+ f ti fit. �� f y 5 REMOTE 5--,I H1 5--1 ir1 5-1 l,i i' ELEASE 1 MECHANISMS I I I I I I I I I I I I I I I I I I I I I (PART NO. ll ll L 1 Li l/ I ; ; 433485)OR % - ONE REGULATED I I I .1_1_, .1_1____ .1--1- RELEASE(PART NO.429853) REGULATED ACTUATOR WITH TANK MAXIMUM OF 5 REGULATED ACTUATORS NOTE:WHEN MULTIPLE RELEASE ASSEMBLIES ARE UTILIZED.A 1/4 IN.CHECK VALVE FIGURE 4-123 (PART NO.25627)WILL BE REQUIRED AFTER EACH REGULATED RELEASE. 300301 R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 2014-SEP-01 REV. 11 PAGE 4-63 410 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 between the regulator and the tank-enclosure/tank-bracket either a regulated release or regulated actuator assembly, 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 LENGTH urations between the tank adaptor and each discharge nozzle. MAXIMUM LENGTH-30 FT(9.1 m); p g 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 ri 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 li AUTOMAN REGULATED pi. 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. 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 the tank outlet to any nozzle protecting a range,fryer,or wok FIGURE 4-124 must be 6 ft(1.9 m). 70°778 EXPELLANT GAS LINE 5. Pipe lengths are measured from center of fitting to center of MAXIMUM LENGTH-30 FT(9.1 m); fitting. See Figure 4-126. MAXIMUM NO.OF FITTINGS-9 F.. CENTER TO CENTER iii rr----: ---. 1211=1% II FIGURE 4-126 111111'. 0)37,9 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 REGULATED ACTUATOR the end of the thread, as this could cause possible blockage I Cif ASSEMBLY FIGURE 4-125 0 00 of the agent distribution. 8. Before installing blow-off caps on nozzles, apply a small "' 2. A combined total of nine fittings may be used in these lines, amount of Dow Corning No. 111 silicone grease across the 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.