HomeMy WebLinkAboutPlanx F)*w Pa i
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Duct I w xt -* -flLPlHEFIRE AND SAFETY SYSTEMS, INC.
735 E. FAIRHAVEN AVENUE
BURLINGTON, WA 98233
360-755-5444
CONTRACTOR LICENSE: ALPINFSO77RP
PROJECT:
Domino's Pizza
4020 NE 4th Street
Renton, WA 98056
F17003414
RECEIVED
07/20/2017 lwalker
BUILDING DIVISION
By: cthomas
Date: 07/24/2017
FIRE DEPARTMENT
For Construction Subject to
Corrections Noted in Red
APPROVED
Fire and Safety Systems, Inc,
Scope of work provided by Alpine Fire & Safety
for Fire Suppression System installation
Exhaust fans continue to operate during actuation of a kitchen hood fire extinguishing
system.
A permanent placard shall be installed in a visible location near the cooking equipment
showing the type and placement of the cooking equipment being protected and all the
information on the placement of the hood extinguishing system for future reference.
Upon activation of the fire extinguishing system, an audible alarm or visual alarm shall
be provided to show that the system has been activated, that personnel response is
needed, and that the system is in need of recharge.
• If a fire alarm system is installed in the building, the hood extinguishing system shall be
connected to the fire alarm as a separate zone showing alarm and trouble signals.
• All manual actuators shall be provided with operating instructions.
• All remote manual operating systems shall be identified as to the hazard they protect.
> Shutoff devices shall require manual resetting prior to fuel or power being restored.
> Wet chemical containers and expellant gas assemblies shall not be located where they
could be subject to mechanical, chemical or other damage.
Wet chemical container and assemblies shall be located where they are accessible for
inspecting, maintenance, and recharge.
All discharge nozzles shall be designed, installed or protected so that they are not subject
to mechanical, environmental or other conditions that could render them inoperative.
All discharge nozzles shall be provided with caps or other suitable devices to prevent the
entrance of grease vapors, moisture or other foreign materials into the piping. The
protection device shall blow off or open upon agent discharge.
Discharge nozzles shall be connected and supported such that they will not be readily put
out of alignment.
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BUILDING DIVISION
' Where the pipe or other conduit penetrates a duct or hood, the penetration shall have a
liquid tight continuous external weld or shall be sealed by a listed device.
• The kitchen extinguishing system shall meet the requirements of UL 300, NFPA 17A and
NFPA 96.
Upon activation of the extinguishing system, all sources of fuel and electrical power that
produce heat to all equipment with required protection shall be automatically shut off.
Any gas appliance not requiring protection but under the same hood shall be
automatically shut off.
Only persons trained and qualified to install the specific system being provided shall
perform the installation. The installer shall provide certification to the authority having
jurisdiction that the installation is in agreement with the terms of the listing and the
manufacturer's instructions and or approved design.
A minimum 6-liter size portable Class K extinguisher shall be mounted a maximum of 30
feet of travel distance from the cooking equipment. The Class K extinguisher should be
visible from all three systems.
735 E. Fairhaven * P.O. Box 265 » Burlington, Washington 98233 « (360) 755-5444
F17003414
RECEIVED
07/20/2017 lwalker
BUILDING DIVISION
a AIMSUL Bull~m
by Tyco Fire Suppression & Building Products
One Stanton Street
Marinette, Wl 54143-2542
www.ansul.com
Bulletin No. 5653
DATE: April 29, 2010
TO: All Authorized ANSUL R-102 System Distributors and OEMS's
FROM: Product Management - Restaurant Systems
SUBJECT: Non-UL-Listed .Fire Protection for Conveyor Pizza Ovens
The UL300 Standard: Fire Testing of Fire Extinguishing System for Protection of Commercial Cooking
Equipment does not currently address a test protocol for conveyor pizza oven protection. However, in many
jurisdictions, the Authority Having Jurisdiction has required fire protection for conveyor pizza ovens. In the
past, appliances not addressed in the UL300 test standard have been protected by following listed protection
options for other appliances with similar operating characteristics. Generally, these appliances presented
a more severe hazard than the appliance in question. In the case of conveyor pizza ovens, chain broiler
protection was utilized.
To confirm recommended protection, we recently conducted a conveyor pizza oven fire test following the
chain broiler test protocol outlined in UL 300, substituting fatty hamburgers with a grease coated pizza crust,
to emulate the cooking process used by conveyor pizza ovens.
Prior recommendations for conveyor pizza ovens larger than the two 1N horizontal nozzle limitations for a
chain broiler, suggested using four. 1N nozzles, each positioned at the end corners and aimed diagonally
across the chain within the oven. Based on the actual fire testing, we now recommend two 245 nozzles
per conveyor: one nozzle is positioned at the inlet and one nozzle is positioned at the outlet of the conveyor
pizza oven on the same side of the oven and aimed at the opposite corners. Utilizing two 245 nozzles
as recommended is suitable protection for conveyors- larger than the limitations for a chain broiler but not
exceeding 38 in.(96.5 cm) wide x 70 in (177.8 cm) long.
If you should have questions pertaining to this bulletin, please contact your U.S. District Manager or
International Area Manager; or call Technical Services as noted below.
Main Telephone Numbers: 1 -800-862-6785 or 1 -715-735-7415
Customer Services: Press 2 • Technical Services: Press 4 • Training Services: Press 6 • Quality Assurance: Press 8
Literature Fax Orders: 1 -800-543-9822 or 1 -715-732-3474
F17003414
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BUILDING DIVISION
R-102 Restaurant Fire Suppression Manual SECTION 4 - SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-1
SYSTEM DESIGN
TheANSUL R-102 Restaurant Fire Suppression System may be
used on a number of different types of restaurant cooking appli-
ances and hood and duct configurations. The design information
listed in this section deals with the limitations and parameters
of this pre-engineered system. Those individuals responsible
for the design of the R-102 system must be trained and hold a
current ANSUL certificate in an R-102 training program.
The R-102 and the PIRANHA systems use compatible agents
and components, therefore, they may be used together for
cooking appliance, hood, and duct protection. The primary
AUTOMAN Release can be either an R-102 or a PIRANHA
AUTOMAN Release and can actuate up to two additional R-102
or PIRANHA'Regulated Actuators. In systems utilizing a 101
remote release, any combination of the maximum number of
regulated actuators can be used.
• Both systems must actuate simultaneously.
• Each system must be designed and installed per its appropri-
ate manual.
• Adjacent appliances requiring protection must be protected
with the same type of system, either R-102 or PIRANHA,
unless the center-to-center spacing between the adjacent
R-102 and PIRANHA nozzles is no less than 36 in. (914 mm).
• When appliances are protected with R-102 nozzles, the
hood and connecting duct above those appliances cannot be
protected with PIRANHA nozzles.
• Mixing systems in a common plenum is not allowed.
One of the key elements for restaurant fire protection is a correct
system design. This section is divided into 10 sub-sections:
Nozzle Placement Requirements, Tank Quantity Requirements,
Actuation and Expellant Gas Line Requirements, Distribution
Piping Requirements, Detection System Requirements,
Manual Pull Station Requirements, Mechanical Gas Valve
Requirements, Electrical Gas Valve Requirements, Electrical
Switch Requirements, and Pressure Switch Requirements.
Each- of these sections must be completed before attempting
any installation. System design sketches should be made of all
aspects of design for reference during installation.
NOZZLE PLACEMENT REQUIREMENTS
This section gives guidelines for nozzle type, positioning, and
quantity for duct, plenum, and individual appliance protection.
This section must be completed before determining tank quan-
tity and piping requirements.
Duct Protection - Single Nozzle
All duct protection is UL listed without limitation of maximum duct
length (unlimited length). This includes all varieties of ductworks
both horizontal and vertical including ducts that run at angles to
the horizontal and ducts with directional bends.
"Note: Ducts from multiple hoods connected to a common
ductwork must be protected in compliance with NFPA 96 and
>• all local codes.
The R-102 system uses different duct nozzles depending on the
size of duct being protected.
GENERAL INFORMATION
1. Nozzles must be located 2-8 in. (51 -203 mm) into the center
of the duct opening, discharging up. See Figure 4-1.
FIGURE 4-1
000173
2. In installations where a UL listed damper assembly is
employed, the duct nozzle can be installed beyond the 8
in. (203 mm) maximum, to a point just beyond the damper
assembly that will not interfere with the damper. Exceeding
the maximum of 8 in. (203 mm) in this way will not void the
UL listing of the system.
3. Previously listed three flow number and five flow number
duct protection detailed in earlier published manual (Part No.
418087-06) can also still be utilized.
DUCT SIZES UP TO 50 IN. (1270 mm)
PERIMETER/16 IN. (406 mm) DIAMETER
One 1W nozzle = one flow number
50 in. (1270 mm) perimeter maximum
16 in. (406 mm) diameter maximum
DUCT SIZES UP TO 100 IN. (2540 mm)
PERIMETER/32 IN. (812 mm) DIAMETER
• One 2W nozzle = two flow numbers
• 100 in. (2540 mm) perimeter maximum
• 32 in. (812 mm) diameter maximum
The chart below shows the maximum protection available from
each duct nozzle.
3.0 Gallon
Description System
2W Nozzle Maximum
100 in. (2540mm)
Perimeter
1W Nozzle Maximum
50 in. (1270 mm)
Perimeter
1.5 Gallon
System
Maximum
100 in. (2540mm)
Perimeter
Maximum
50 in. (1270 mm)
Perimeter
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RECEIVED
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BUILDING DIVISION
R-102 Restaurant Fire Suppression Manual SECTION 4 - SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-3
Duct Protection - Multiple Nozzle (Continued)
DUCT SIZES GREATER THAN 100 IN. (2540 mm)
PERIMETER
• Ducts over 100 in. (2540-mm) perimeter may be modularized
using 2W nozzles
• No round duct option available
• Follow the design chart to determine maximum module size
for each 2W nozzle
• When determining number of nozzles required, it is sometimes
an advantage to check the chart using the shortest side as
Side "A" and then recheck it using the longest side as Side
"A." This comparison may reveal a need for a lesser quantity
of nozzles one way versus the other way.
When working with Chart 4-1, the quantity of nozzles deter-
mined must be equally divided within the duct area.
CHART 4-1
In.
SIDE "B" cm
When working with Chart 4-2, one half of the quantity of nozzles
determined must be equally positioned in the top half of the
area of the duct and the remaining half of the nozzles must be
positioned in the bottom half of the duct area.
Example: The duct to be protected has a Side "A" of 40 in.
(1016 mm) and a Side "B" of 60 in. (1524 mm). Referring to the
design chart, this duct requires four nozzles. One half of 4 = 2.
Therefore, two nozzles must be equally positioned in each of the
two duct areas. See Figure 4-3.
SIDE "B"
30 IN. (762 mm) 30 IN. (762 mm)
20 IN.
(508 mm)
SIDE
"A"
20 IN.
(508 mm)
40 IN.
(1016mm)
60 IN.
(1524 mm)"
SIDE
"A"
in.
4
5
6
7
8
9
10
11
12
13
14
15
1.3
17
18
19
20
21
22_
23
24
25
J6
27
_28_
29
30
31
32
33
34
35
36
25 26
64 66
r
27 28
69 7
r
i~
.29 30
74 76
r
31 32
79 8'
1
r
33 34
84 86
r
35 36
89 9'
r
r
37 38
94 97
r
39 40
99 102
r
j
41 42
104107
c
I
43 44
109 112
r
i
45 46
114 117
r
j
47 48
119122
r
s
49 50
124 127
2
51 .52
130 i32
53 54
135 137
I
I
55 56
MO 42
57 58
145147
J
59 60
150152
r
i
6
61 62
155157
3
63 64
160163
J
r
4
65 66
:65168
J
5
67 68
!70 173
r
j
7
69 70
175 178
J
6
71 72
80183
-J
r
r
in.
cm
10
13
15
18
20
23
25
28
30
33
36
38
41
43
46
48
51
53
5B
58
61
64
66
69
71
74
76
79
81
84
86
89.
.91
FIGURE 4-3
CHART 4-2
• • •
• • •
.36
37
33
39
40
41
42
•43
.44
45
.46
47
48
NOTE: NOZZLE QUANTITIES LISTED IN CHART 4-2 MUST BE EQUALLY DIVIDED INTO EACH OF THE TWO DUCT MODULES.
2
rJ
r
J 4
rI
rJ
• HJ
j
6
91
•94
;97
99
102
104
1lV
•1.P9
,112
•114
.W
•119
•122
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BUILDING DIVISION
SECTION 4 - SYSTEM DESIGN
UL EX3470 ULG EX3470
PAGE 4-4 REV. 11 2014-SEP-01
R-102 Restaurant Fire Suppression Manual
Transition Protection
Transitions are protected at a point in the transition where the
perimeter or the diameter is equal to or less than the maximum
size duct that can be protected: The nozzle{s) must be located
in the center of the area at that point, or center of the module
protected when more than one duct nozzle is required. Note:
Nozzles to protect ducts with a transition that is more than
4 ft (1.2 m) in height, will be required to be positioned in
the opening of the transition from the hood 2 to 8 in. (50
to 203 mm) into the opening using standard duct nozzle
design parameters. See Figure 4-4.
DUCT
FIGURE 4-4
000174
Electrostatic Precipitator Protection
Some restaurant ventilating ducts have an electrostatic precip-
itator installed at or near the base. These precipitators are
generally small and are used to aid in the cleaning of exhaust air.
Ducts with precipitators located at or near the base can be
protected using duct nozzle(s) above the precipitator and 1/2N
nozzle(s) for the precipitator. One 1/2N nozzle must be used
Mor 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.
The 1/2N nozzle must be centered 10 to 26 in. (254 to 660 mm)
below the precipitator and aimed to discharge at the center of
each precipitator cell. However, if it is physically impossible to
mount the nozzle at 10 to 26 in. (254 to 660 mm) due to precip-
itator placement, the nozzle may be mounted closer than 10 in.
(254 mm). See Figure 4-5.
SEE DUCT FOR
TRANSITION
PROTECTION
i
* IF PHYSICALLY IMPOSSIBLE AT 10 TO 26 IN. (254 TO 660 mm), NOZZLE MAY BE
MOUNTED CLOSER THAN 10 IN. (254 mm).
FIGURE 4-5
OD012S
Note: For protection of Pollution Control Units (PCUs) or air
scrubbers with or without ESPs, contact Technical Services for
non-UL listed recommended application.
F17003414
RECEIVED
07/20/2017 lwalker
BUILDING DIVISION
R-W2 Restaurant Fire Suppression Manual SECTION 4 - SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-5
Plenum Protection
The R-102 system uses the 1W nozzle or the 1N nozzle for
plenum protection. The 1W nozzle is stamped with 1W and
- the 1N nozzle is stamped with 1N, indicating they are one-flow
nozzles and must be counted as one flow number each. When
protecting a plenum chamber, the entire chamber must be
protected regardless of filter length.
VERTICAL PROTECTION - GENERAL
1W NOZZLE - SINGLE AND "V BANK PROTECTION
One 1W nozzle will protect 4 linear feet (1.2 m) of plenum. The
maximum distance from the end of the hood to the first and last
nozzle must be no more .than 2 ft (0.6 m). After the first nozzle,
any additional nozzles must be positioned at a maximum of 4 ft
(1.2 m) apart down the entire length of the plenum. The plenum
width must not exceed 4 ft (1.2 m). (The 1W nozzle can be used
on single or V-bank filter arrangements.) See Figure 4-6.
Option 2: The 1W nozzle must be placed perpendicular, 8-12 in.
• (203-304 mm) from the face of the filter and angled to
the center of the filter. The nozzle tip must be within
2 in. (50 mm) from the perpendicular center line of the
filter. See Figure 4-8.
2 FT (0.6 m)
MAXIMUM
4 FT (1.2m)
MAXIMUM4 FT (1.2 m)
MAXIMUM^4 FT (1.2 m)
MAXIMUM
NOZZLE TIP
MUST BE WFTHIN
THIS AREA
FIGURE 4-8
000200
HORIZONTAL PROTECTION - OPTION 1
1N NOZZLE SINGLE BANK PROTECTION
• One 1N nozzle will protect 10 linear feet (3.0 m) of single filter bank
plenum. The nozzle(s) must be mounted in the plenum, 2 to 4 in.
(50 to 102 mm) from the face of the filter, centered between the
filter height dimension, and aimed down the length. The nozzle
must be positioned 0-6 in. (0-152 mm) from the end of the hood to
the tip of the nozzle. See Figure 4-9.
FIGURE 4-6
000197
When protecting plenums with the 1W nozzle, two options of
coverage are available:
Option 1: The 1W nozzle must be on the center line of the
single or "V" bank filter and positioned within 1-20 in.
(26-508 mm) above the top edge of the filter. See
Figure 4-7.
FIGURE 4-9
20 IN. (503 mm)
MAXIMUM
FIGURE 4-7
OQQ199
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BUILDING DIVISION
SECTION 4 - SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-6 REV. 11 2014-SEP-01
R-W2 Restaurant Fire Suppression Manual
Plenum Protection (Continued)
HORIZONTAL PROTECTION - OPTION 2
1W NOZZLE - "V" BANK PROTECTION
One 1W nozzle will protect 6 linear feet (1.8 m) of "V bank
plenum. The nozzle must be mounted horizontally, positioned 1/3
the filter height down from the top of the filter. Nozzles can be
located at 6 ft (1.8 m) spacings on longer plenums. The nozzle
must be positioned 0-6 in. (0-152 mm) from the end of the hood to
the tip of the nozzle. See Figure 4-10.
1W NOZZLE
For a plenum, either single or "V" bank, with a linear extension
»• longer than 10 ft (3.0 m), each bank may be protected using one
>• 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
in the opposite directions as long as the entire plenum area is
>• protected, and the 10 ft (3.0 m) limitation is not exceeded. See
Figure 4-13. The nozzle positioning shown in Figure 4-14 is not
an acceptable method of protection because the plenum area
directly under the tee is not within the discharge pattern of either
nozzle.
10 FT (3.0 m) -
MAXIMUM
10 FT (3.0m),
MAXIMUM
10 FT (3.0m)
MAXIMUM
FIGURE 4-12
00020S
FIGURE 4-10
OQB524
TWO 1N NOZZLES -"V" BANK PROTECTION
> 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
»- plenum, 2 to 4 in. (50 to 101 mm) from the face of the filter,
centered between the filter height dimension, and aimed down the
length. The nozzle must be positioned 0-6 in. (0-381 mm) from the
end of the hood to the tip of the nozzle. See Figure 4-11.
FIGURE 4-13
000207
INCORRECT
FIGURE 4-11
FIGURE 4-14
OOQ20S
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BUILDING DIVISION
SECTION 4 - SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-28 REV. 11 2014-SEP-01
R-102 Restaurant Fire Suppression Manual
Nozzle Application Chart
The following chart has been developed to assist in calculating
the quantity and type of nozzle required to protect each duct,
plenum, or appliance.
NOTICE
This chart is for general reference only. See
complete details for each type of hazard.
>
Hazard
Duct or Transition
(Single Nozzle)
Duct or Transition
(Single Nozzle)
Duct or Transition
(Dual Nozzle)
Electrostatic Precipitator
(At Base of Duct)
Plenum
(Horizontal Protection)
Plenum
>• (Horizontal Protection)
Plenum
Maximum Hazard
Dimensions
Length - Unlimited
Perimeter - 50 in. (1270 mm)
Diameter - 1 6 in. (406 mm)
Length - Unlimited
Perimeter- 100 in. (2540 mm)
Diameter -31 7/8 in. (809 mm)
Length - Unlimited
Perimeter- 150 in. (3810 mm)
Diameter -48 in. (1219 mm)
Individual Cell
Length -10 ft (3.0m)
Length -6 ft (1.8m)
Width -4 ft (1.2m)
Length -4 ft (1.2m)
Minimum
Nozzle Nozzle
Quantity Heights
1
1
2
1
-j _
1
1
Nozzle
Part No.
439839
439840
439840
439837
439838
439839
439839
Nozzle
Stamping
Flow No.
1W
2W
2W
1/2N
1N
1W
1W
(Vertical Protection)
Fryer (Split or
Non-Split Vat)
Fryer (Split or
Non-Split Vat)
Fryer (Split or
Non-Split Vat)*
Width -4 ft (1.2m)
Maximum Size
(without drip board)
14 in. (355 mm) x
15 in. (381 mm)
Low Proximity
Maximum Size
(without drip board)
141/2 in. (368 mm) x
14 in. (355 mm)
Medium Proximity
Maximum Size
(without drip board)
15 in. (381 mm) x
14 in. (355 mm)
High Proximity
Medium Proximity
Fryer (Non-Split Vat Only) Maximum Size
(without drip board)
19 1/2 in. (495 mm) x
19 in. (482mm)
High Proximity
Low Proximity
Maximum Size
(without drip board)
18 in, (457mm)
x18 in. (457 mm)
High Proximity
13-16in.
(330 - 406 mm)
16-27 in.
(406 - 685 rnm)
27 - 47 in.
20 - 27 in.
21 - 34 in.
13-16 in.
25 - 35 in.
(635 - 889 mm)
439845 290
439845 290
439842
439843
439841
439845
439841
230
245
3N
290
3N
1 For multiple nozzle protection of single fryers, see detailed information on Pages 4-10 and 4-11.
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07/20/2017 lwalker
BUILDING DIVISION
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)
Hazard
Maximum Hazard
Dimensions
Minimum
Nozzle
Quantity
Fryer (Non-Split Vat Only) Maximum Size
(Continued) (without drip board)
141/2 in. (368 mm)
x 16.5 in. (419mm)
High Proximity 1
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
Medium Proximity 1
Maximum Size
(with drip board)
25 3/8 in. (644 mm)
x 19 1/2 in. (495mm)
(Fry pot side must not
exceed 19 1/2 in.
(495 rhm)x 19 in.
(483 mm)
High Proximity 1
Low Proximity 1
Maximum Size
(with drip board)
18 in. (457 mm)
x 27 3/4 in. (704 mm)
High Proximity 1
Maximum Size
(with drip board)
14 1/2 in. (368 mm)
x 26.5 in. (673 mm)
High Proximity 1
Fryer (Split or Maximum Size
Non-Split Vat) (with drip board)
14 in. (355 mm) x
21 in. (533 mm) 1
Low Proximity
Fryer (Split or Maximum Size
Non-Split Vat) (with drip board)
141/2 in. (368 mm) x
26 1/2 in. (673 mm) 1
Medium Proximity
* For multiple nozzle protection of single fryers, see detailed information on Pages 4-10 and 4-11.
Nozzle
Heights
16-21 in.
(406 - 533 mm)
Nozzle
Part No.
439845
Nozzle
Stamping •
Flow No.
290
27 - 47 in.
(685-1193 mm)
20 - 27 in.
(508 - 685 mm)
439842
439843
230
245
21 - 34 in.
(533 - 863 mm)
13-16 in.
(330 - 406 mm)
25 - 35 in.
(635 - 889 mm)
16-21 in.
(406 - 533 mm)
13-16 in.
(330 - 406 mm)
16-27 in.
(406 - 685 mm)
439841
439845
3N
290
439841 3N
439845
439845
439845
290
290
290
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BUILDING DIVISION
SECTION 4 - SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-30 REV. 11 2014-SEP-01
R-102 Restaurant Fire Suppression Manual
Nozzle Application Chart (Continued)
Hazard
Range
Griddle
Maximum Hazard
Dimensions
Longest Side (High Proximity)
32 in. (812 mm)
Area - 384 in.2
(24774 mm2)
Longest Side (Low Proximity)
24 in. (609 mm)
Area-432 in.2
(27870 mm2)
Longest Side
28 in. (711 mm)
Area - 336 in.2
(21677mm2)
Longest Side
32 in. (812mm)
Area - 384 in.2
(24774 mm2)
Longest Side (High Proximity)
28 in. (711 mm)
Area - 672 in.2
(43354 mm2)
Longest Side
(Medium Proximity)
32 in. (812 mm)
Area - 768 in.2
(49548 mm2)
Longest Side (Low Proximity)
36 in. (914 mm)
Area -1008 in.2
(65032 mm2)
Longest Side (High Proximity)
48 in. (1219mm)
Area-1440 in.2
(92903 mm2)
Longest Side (High Proximity)
30 in. (762 mm)
Area - 720 in.2
(46451 mm2)
Longest Side (High Proximity)
36 in. (914mm)
Area-1080 in.2
(69677 mm2)
Longest Side
(Medium Proximity)
48 in. (1219 mm)
Area -1440 in.2
(92903 mm2)
Longest Side (Low Proximity)
26 in. (660 mm)
Area - 533 in.2
(34387 mm2)
Minimum Nozzle
Nozzle Nozzle Nozzle Stamping -
Quantity Heights Part No. Flow No.
1 30-40 in. 439838 1N
(762-1016 mm)
15-20 in. 439838 1N
(381 - 508 mm)
40-48 in. 439836 1F
(1016-1219 mm)
(With Backshelf)
30 - 40 in. 439844 260
(762-1016 mm)
(With Backshelf)
40 - 50 in. 439843 245
(1016-1219 mm)
30 - 40 in. 439844 260
(762-1016 mm)
15-20 in. 439845 290
(381 - 508 mm)
30 - 50 in. 439844 260
(762-1270 mm)
(perimeter
located)
30 - 50 in. 439845 290
(762-1270 mm)
(center located)
35 - 40 in.
(889-1016 mm)
(perimeter located)
439838/439865 1N/1NSS
20 - 30 in. 439845 290
(508 - 762 mm)
(perimeter
located)
15-20 in. 439839 1W
(381 - 508 mm)
(center located)
F17003414
RECEIVED
07/20/2017 lwalker
BUILDING DIVISION
R-102 Restaurant Fire Suppression Manual SECTION 4 - SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-31
Wozzle Application Chart (Continued)
Hazard
Griddle (Continued)
>• Chain Broiler*
>• (Overhead Protection)
Chain Broiler
(Horizontal Protection)
> Gas-Radiant/Electric
Char-Broiler
Electric Char-Broiler
Lava-Rock Broiler
Natural Charcoal Broiler
Lava-Rock or Natural
Charcoal Char-Broiler
Wood Fueled Char-Broiler
Upright Broiler/
- Salamander
Salamander
Broiler
Wok
Maximum Hazard
Dimensions
Longest Side (Low Proximity)
36 in. (914mm)
Area -1080 in.2
(69677 mm2)
Longest Side (Low Proximity)
48 in. (1219mm)
Area -1440 in.2
(92903 mm2)
Length - 34 in. (863 mm)
Width-32 in. (812mm)
Length - 43 in. (1092 mm)
Width - 31 in. (787 mm)
Longest Side - 36 in. (914 mm)
Area - 864 in.2
(55741 mm2)
Longest Side - 34 in. (863 mm)
Area - 680 in.2
(43870 mm2)
Longest Side - 24 in. (609 mm)
Area-312 in.2
(20128mm2)
Longest Side - 24 in. (609 mm)
Area - 288 in.2
(18580mm2)
Longest Side - 30 in. (762 mm) 1
Area - 720 in.2
(46451 mm2)
Longest Side - 30 in. (762 mm) 1
Area - 720 in.2
(46451 mm2)
Length - 32.5 in. (825 mm)
Width - 30 in. (762 mm)
Length - 29 in. (736 mm)
Width-16 in. (406mm)
Length-31 in. (787mm)
Width-15 in. (381 mm)
Length - 31 in. (787 mm)
Width-15 in. (381 mm)
14 in. - 30 in. (355 - 762 mm)
Diameter
3;75 - 8.0 in. (95 - 203 mm)
Deep
11 in. - 24 in. (279 - 609 mm)
Diameter
3.0 - 6.0 in. (76 - 152 mm)
Deep
Minimum
Nozzle
Quantity
1
1
2
2
1
1
1
1
1
1
2
1
1
1
1
Nozzle
Heights
10 -20 in.
(254 - 508 mm)
(perimeter located)
10 -20 in.
(254 - 508 mm)
(perimeter
located)
10 -26 in.
(254 - 660 mm)
1-3 in.
(25 - 76 mm)
15 -40 in.
(381 -101 6 mm)
20 - 50 in.
(508 -1270 mm)
18 -35 in.
(457 - 889 mm)
18 -40 in.
(457 -101 6 mm)
14 -40 in.
(355 -101 6 mm)
14 -40 in.
(355 -1016 mm)
-
-
-
-
35 - 45 in.
(889 -1143 mm)
30 - 40 in.
(762 -101 6 mm)
Nozzle
Part No.
439840
439846
439839/439864
439838/439865
439838/439865
439838/439865
439838/439865
439838/439865
439841
439841
439837
439838
439836
439838
439844
439838/439865
Nozzle
Stamping -
Flow No.
2W
2120
1W/1WSS
1N/1NSS
1 N/1 NSS
1N/1NSS
1 N/1 NSS
1 N/1 NSS
3N
3N
1/2N
1N
1F
1N
260
1 N/1 NSS
1 Minimum chain broiler exhaust opening-12 in. x 12 in. (305 mm x 305 mm), and not less than 60% of internal broiler size.
F17003414
RECEIVED
07/20/2017 lwalker
BUILDING DIVISION
Department of Labor and Industries
PO Box 44450
Olympia, WA 98504-4450
170
ALPINE FIRE & SAFETY SYS INC
PO BOX 265
735 E FATRHAVEN AVE
BURLINGTON WA 98233
ALPINE FIRE & SAFETY SYS INC
Reg; CC<ALPINFS077RP
UBI: 6.01-218-336
Registered as_ provided by Law as:
Construction Contractor
(CC01) - GENERAL
Effective Date: 1-2/17/1993
Expiration Date: 11/19/2018
F17003414
RECEIVED
07/20/2017 lwalker
BUILDING DIVISION
F17003414
RECEIVED
07/20/2017 lwalker
BUILDING DIVISION