CHAPTER III SYSTEM DESIGN

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2 Chapter 3 System Design CHAPTER III SYSTEM DESIGN GENERAL This section will cover the proper design of the Protex Series II Restaurant Fire Suppression System. It is divided into four (4) sections: Cylinder Sizing Nozzle Coverage and Placement Piping Limitations Detector Requirements Each of these sections must be completly understood before attempting any installation. 1. SYSTEM CYLINDER SIZING Each of the nozzles in the section, Nozzle Coverage and Placement has its own flow point value. Each of the four different agent tanks can support a maximum number of flowpoints, based on the volume of the pipe used. Select the system tank(s) by calculating the total number of flow points associated with the appliances(s), plenum, and ducts, plus the total piping volume. a maximum of 34 in. It can also protect a round duct with a maximum diameter of 31-7/8 in. Two (2)NL2D duct nozzles can protect a square or rectangular duct with a maximum of 150 in. perimeter, with the longest side being a maximum of 51 in. They can also protect a round duct with a maximum diameter of 47-1/2 in. When two (2) NL2D duct nozzles are used to protect a single duct, the cross sectional area of the duct must be divided into two equal symmetrical areas. The nozzle must then be installed on the centerline of the area it protects and aimed directly into the duct opening. The nozzle(s) must be installed on the centerline of the duct, with the tip located 0 to 6 in. into the opening, and aimed directly into the duct opening. See Figure 3-1. CAUTION Do not exceed the maximum number of flowpoints as shown on the Tank Chart, page 48. If the number of flow points or the pipe volume required exceeds the amounts shown, additional tank(s) or changes in piping design are required. 2. NOZZLE COVERAGE AND PLACEMENT This section will provide guidelines for determining nozzle type, positioning, and quantity for duct, plenum, and appliance protection. A. DUCT PROTECTION It is not required that the fan be shut down or the exhaust duct be dampered for the system to operate properly. Each nozzle is approved to protect exhaust ducts of unlimited length. Duct protection requires that a nozzle be positioned to discharge up, into the duct. Either a P/N NL1L or a P/N NL2D can be used. The NL2D duct nozzle is a two (2) flow nozzle. A single NL2D nozzle is capable of protecting square or rectangular duct with a maximum of 100 in. perimeter, with the longest side being Figure 3-1 ONE-FLOW DUCT PROTECTION WITH 1L NOZZLE (P/N NL1L) The 1L Nozzle (P/N NL1L) is capable of protecting square or rectangular ducts with a maximun perimiter of 50 in. (127 cm.), with the longest side being a maximum of 17 in. (43.2 cm.). It can also protect a round duct with a maximum diameter of 16 in. (40.6 cm.) See figures 3-2 &

3 Chapter 3 System design B. PLENUM PROTECTION The NL1H nozzle is a one (1) flow nozzle used for plenum protection. A single NL1H nozzle can protect a plenum (with single or V-bank filters) 10 ft. long by 4 ft. wide. Dividing the length into sections equal to or less than 10 ft. in length and positioning a nozzle at the start of each section can be done to protect longer plenums. Figure 3-8. On V-bank plenums, the nozzle(s) must be located at the center of the V-bank width, 1/3 of the vertical height of the filters. On single filter bank plenums, the nozzle must be located 2 in. from the back edge of the filter, 1/3 down from the vertical height. For either application, the nozzle must be located within 6 in. of the end of the plenum (or module) and aimed directly down the length of the plenum. See Fig

4 Chapter 3 System design Two Burner Range with High Proximity Backshelf Protection (Low Mount Nozzle) Note Although most shelves exceed 11 inches in overall depth, make sure the shelf does not exceed 11 inches overhang of the burner. Compulsory Nozzle Flow Points Per Nozzle Number of Nozzles Required Maximum Area of Protection Nozzle Location Nozzle Height Nozzle Aiming NL2L 2 (Two) 1 (One) 12 inches 28 inches Over the front edge of the front burner; on the front-to-rear center line. 24 inches to 35 inches above the cooking surface Aimed at a point 10 inches forward from the back burner on the frontto-rear center line Graphic Representation See figure 3-11b Nozzle must be located over the front edge of the front burner, oriented with the nozzle tip aimed on the front-to-back centerline, and aimed 10 inches forward of the back burner on the front-to-back center line. Shelf can overhang burner(s) a maximum of 11" 20" minimum 24" 35" 28" 10" from back burner Figure 3-11b 27

5 Chapter 3 System Design Small Wok (High Mount Nozzle) Compulsory Nozzle Flow Points Per Nozzle Number of Nozzles Required Maximum Area of Protection Nozzle Location Nozzle Height Nozzle Aiming NL1H 1 (One) 1 (One) 24 inches maximum diameter and 6 inches maximum depth. Anywhere on the perimeter of the Wok. 24 inches to 48 inches above the top edge of the Wok. Directly at the center of the inside bottom of the Wok. Graphic Representation See figure 3-12 Nozzle must be located anywhere along the perimeter of the Wok, and aimed at the center of the inside bottom of the Wok. 48" 24" 6" 24" Figure 3-12 UL EX4521 December 13,

6 Chapter 3 System Design Small Griddle (High Mount Nozzle) Compulsory Nozzle Flow Points Per Nozzle Number of Nozzles Required Maximum Area of Protection Nozzle Location Nozzle Height Nozzle Aiming NL1H or NL2H 1 (One) NL1H or 2 (Two) NL2H 1 (One) NL1H or 1 (One) NL2H 1080 square inches with a longest side dimension of 36 inches NL1H: Above any corner of the cooking surface. NL2H: 0 to 6 in. from either of the short sides of the cooking surface 24 inches to 48 inches above the cooking surface. NL1H: At a point 12 inches in and 12 inches over from the corner below the nozzle. NL2H: At the center of the cooking surface Graphic Representation See figures 3-16a &3-16b NL1H Nozzle must be located directly above any corner of the cooking surface and aimed at the intersecting point 12 inches from each side of the corner below the nozzle. NL2H Nozzle must be located 0 to 6 inches from either of the short sides of the cooking surface, and aimed at the center of the cooking surface NOZZLE CAN BE MOUNTED AT EITHER END NOZZLE CAN BE MOUNTED ABOVE ANY CORNER 48" 24" 12" 48" 24" 6" 12" 36" LONGEST SIDE DIMENSION 1080 SQUARE INCHES 30" MAXIMUM COOKING AREA 6" SHORT SIDE OF COOKING SURFACE Figure 3-16a: NL1H Nozzle Figure 3-16b: NL2H Nozzle UL EX4521 December 13,

7 Chapter 3 System Design Large Gas Radiant Char-Broiler (High Mount Nozzle) Compulsory Nozzle Flow Points Per Nozzle Number of Nozzles Required Maximum Area of Protection Nozzle Location Nozzle Height Nozzle Aiming NL2H 2 (Two) 1 (One) 864 square inches with a longest side dimension of 36 inches Above any corner of the cooking surface. 36 inches to 48 inches above the cooking surface. Aimed at the center of the broiler. Graphic Representation See figure 3-22 Nozzle must be located directly above any corner of the cooking surface, and aimed at the center of the cooking surface. NOZZLE CAN BE MOUNTED ABOVE ANY CORNER 48" 36" 36" LONGEST SIDE DIMENSION 864 SQUARE INCHES MAXIMUM COOKING AREA Figure 3-22 UL EX4521 December 13,

8 Chapter 3 System Design Fryers with Drip Board (High Mount Nozzle) Compulsory Nozzle Flow Points Per Nozzle Number of Nozzles Required Maximum Area of Protection Deep Vat Cooking Area (excludes drip board) Overall Cooking Area (includes drip board) Deep Vat Cooking Area (excludes drip board) Overall Cooking Area (includes drip board) Nozzle Location Nozzle Height Nozzle Aiming NL2H 2 (Two) 1 (One) Condition square inches with a maximum longest side dimension of 18 inches. 500 square inches with a maximum longest side dimension of 27-3/4 inches. Condition square inches with a maximum longest side dimension of 19-1/2 inches. 495 square inches with a maximum longest side dimension of 25-3/8 inches. Anywhere over the cooking surface. 24 inches to 48 inches above the cooking surface. Aimed at the center of the cooking surface. Graphic Representation See Figure 3-5 Nozzle must be located anywhere within the shaded area and aimed at the center of the cooking surface. OVERALL COOKING AREA LONGEST SIDE DIMENSION 27-3/4" 500 SQUARE INCHES MAXIMUM COOKING AREA OVERALL COOKING AREA LONGEST SIDE DIMENSION 25-3/8" 495 SQUARE INCHES MAXIMUM COOKING AREA 24" 48" 24" 48" 324 SQUARE INCHES MAXIMUM DEEP VAT AREA DEEP VAT AREA 371 SQUARE INCHES MAXIMUM DEEP VAT AREA DEEP VAT AREA DRIPBOARD 18" LONGEST SIDE DIMENSION (DEEP VAT) DRIPBOARD 19½" LONGEST SIDE DIMENSION (DEEP VAT) Condition 1 Condition 2 Figure

9 Chapter 2 Components CYLINDERS & VALVE The Protex Series II System has available four different size cylinders with part numbers L1600, L3000, L4600, and L6000. Cylinder sizes are expressed in terms of extinguishing agent capacity (i.e., the L3000 uses 3.0 gallons of extinguishing agent). The cylinder is manufactured, tested, and marked in accordance with DOT 4BW225. Cylinders come pre-filled with extinguishing agent and are charged with dry nitrogen to a pressure of F. Cylinder and valve assembly dimensions are shown in Figure 2-1 and Table 2-1. CHAPTER II COMPONENTS Max. Flow Point Capacity Mounting Bracket Used Part No. A B C D Weight L lbs MB15 L lbs. MB15 L lbs. MB15 L lbs. MB1 Table 2-1 C D B 6 2 Figure 2-2: Valve Cross Section. VALVE REBUILDING EQUIPMENT 1. WET VALVE SEAL REBUILDING KIT (P/N ). After system discharge, the valve assembly must be rebuilt to ensure proper future operation. The Wet Valve Seal Rebuilding Kit (P/N ) should be used. It includes all components necessary to properly rebuild the valve. See Figure 2-3 and Table Prior to assembly, O-rings should be lubricated with Parker O- Ring Lube (P/N OR3). A Figure 2-1: Cylinder and Valve Assemblies. All cylinders utilize the same valve assembly (P/N ). It is a pressure sealed poppet type valve designed to provide rapid actuation and discharge of agent. See Figure 2-2 and Table Item Part Number Description 1 Valve Body Cap & Seat Washer Sub-Assembly Conical Spring Piston Neck O-Ring Pressure Gage Valve Cap & Shrader Valve Assembly Valve Cap O-Ring Piston O-Ring Pressure Regulator Table 2-2 Figure 2-3: Wet Valve Seal Rebuilding Kit (P/N ). Item Part Number Description Cap & Seat Washer Sub-Assembly Conical Spring Neck O-Ring Piston O-Ring 2 Table

10 Chapter 2 Components MASTER ENCLOSURE (P/N ENMCU2) The ENMCU2 Master Enclosure is used for vertical mounting of a single L1600, L3000 or L4600 cylinder. The ENMCU2 Enclosure also includes a mechanical control unit, eliminating the need for an MCH2 Control Head. See Figure 2-7. The L6000 cylinder cannot be mounted in an ENMCU2 Enclosure. PNEUMATIC ACTUATING CYLINDER The PAC100 is a pneumatic actuating cylinder that can actuate a maximum of ten (10) agent cylinders simultaneously. The PAC100 includes a DOT 4BA350 cylinder pressurized with dry nitrogen to F., a brass valve with pressure gauge, and a wall mounting bracket. An MCH2 control head must be purchased separately and connected to the PAC100 actuating cylinder to open the valve. See Figure " MCH2 CONTROL HEAD (SOLD SEPARATELY) 3/4" DISCHARGE PORT (OPPOSITE GAUGE) " FRONT " SIDE" 14.50" 20.25" 12.25" Figure 2-7: Enclosure (P/N ENMCU2) SLAVE ENCLOSURE (P/N ENS) The ENS Enclosure is used for vertical mounting of a single L1600, L3000 or L4600 cylinder when it is used as a secondary agent cylinder in a system. The ENS Enclosure has no control mechanism, and must be used in conjunction with an ENMCU2 Enclosure or an MCH2 Control Head. The L6000 cylinder cannot be mounted in an ENS Enclosure. 4.00" DIAMETER Figure 2-9: Pneumatic Actuating Cylinder (P/N PAC100) CONTROL HEAD MOUNTING BRACKET (P/N MBP2) The MBP2 mounting bracket must be used to mount the MCH2 control head if the control head is not mounted directly on a cylinder valve. See Figure 2-8. Figure 2-8: Control Head Mounting Bracket (P/N MBP2) 5

11 Chapter 3 System Design PIPING LIMITATIONS Once the nozzle placement and quantity of tanks has been determined, it is necessary to determine the piping configurations between the tank and the nozzles. This section contains the guidelines and limitations for designing the distribution piping so that the wet chemical agent will discharge from the nozzles at a proper flow rate. These limitations must also be referred to when selecting the mounting location for the tanks. The maximum pipe lengths are based on internal pipe volume. Each size tank is allowed a minimum and maximum total volume of piping, calculated in milliliters. There is no need to distinguish between what portion of the piping is supply line and what portion is branch line. Only the total volume of the complete piping network has to be considered. Tank Size 1.6 Gallon L Gallon L Gallon L Gallon L Gallon L Gallon L6000 Volume Chart 1/4 in. pipe = 20.5 mls./ft. 3/8 in. pipe = 37.5 mls./ft. 1/2 in. pipe = 59.8 mls./ft. 3/4 in. pipe = mls./ft. For more Pipe Volume data, see page 52 TANK CHART Maximum Flow Numbers Maximum Pipe Volume (milliliters) /side /side Maximum Volume Allowed Between First Nozzle & Last Nozzle (milliliters) Minimum Pipe Volumes for a Fryer, Range, and Wok Cylinder Size Entire System At or before appliance L ml 1 Flow Pt 180 ml 1 Flow Pt L ml 4 Flow Pts 239 ml 2 Flow Pts L ml 10 Flow Pts 180 ml 2 Flow Pts L ml 14 Flow Pts 120 ml 2 Flow Pts GENERAL PIPING REQUIREMENTS 1. Split piping and straight piping are both allowed on L1600, L3000 and L4600 systems. 2. L6000 systems must use split piping only, with no nozzle located before the split, and with a maximum of 14 flow points per side. 1/2 in. minimum piping must be used up to the first split. 3. Maximum volume for 1/4 in. pipe between a nozzle and the preceding tee is 410 mls. 4. Maximum flow numbers for 1/4 in. pipe is Maximum number of elbows between a nozzle and the preceding tee is Maximum of 25 elbows are allowed in the total piping system. 7. Maximum difference in elevation between the tank outlet and any nozzle is 10 ft. 8. No traps are allowed in the piping network. 9. Pipe lengths are measured from center to center of fittings. 10. The internal equivalent length volume of fittings does not have to be considered as part of the total pipe volume. 11. When utilizing different size pipe in the system, the largest size must start first and the additional pipe must decrease as it approaches the nozzle. 12. Elbow(s) or swivel adaptors located at the nozzles do not have to be counted in the 25 elbow maximum requirement. 13 Reducing bushings are allowed when reducing to a smaller pipe size. 14. Additional piping requirements when protecting a range, wok, or a fryer: L Minimum of 239 ml and one (1) flow numbers required in total system. Of that minimum, 180 ml and one (1) flow numbers must be utilized at or before the range, wok, or fryer L Minimum of 300 ml and four (4) flow numbers required in total system. Of that minimum, 239 ml and two (2) flow numbers must be utilized at or before the range, wok, or fryer. L Minimum of 660 ml and ten (10) flow numbers required in total system. Of that minimum, 180 ml and two (2) flow numbers must be utilized at or before the range, wok, or fryer. L Minimum of 960 ml and fourteen (14) flow numbers required in total system. Of that minimum, 120 ml and 2 flow numbers must be utilized at or before the range, wok, or fryer. 48

12 Chapter 2 Components 3. FUSIBLE LINKS. The fusible link is designed to separate at a specific temperature, releasing tension from the fusible link line, causing system actuation. See Figure 2-12 and Table 2-4. Figure 2-12: ML Style Fusible Link. After determining the maximum ambient temperature at the fusible link location, select the correct fusible link according to the temperature condition chart below: Maximum Ambient Part No. Temperature F (35 C) F (61 C) F (99 C) F (143 C) F (193 C) F (221 C) Table 2-4 REMOTE MECHANICAL PULL STATION (P/N RPSM) Remote manual control for the MCH2 control head is provided by the RPSM remote mechanical pull station. It is connected to the system control head by stainless steel cable. This cable is enclosed in 1/2" EMT with corner pulleys at each change in direction. The remote mechanical pull station shall be located at the point of egress. See Figure Figure 2-13: Mechanical Pull Station (P/N RPSM). GAS SHUTOFF VALVES 1. MECHANICAL GAS SHUTOFF VALVE. A gas shutoff valve is required on all systems used to protect a gas fueled cooking appliance to stop gas flow in the event of system actuation. See Figure A mechanical gas valve can be used with the MCH2 control head. It is connected to the system control head by stainless steel cable. This cable is enclosed in 1/2" EMT with a corner pulley at each change in direction. The valves are rated for natural and LP gas (see Table 2-5). Mechanical gas valves are available in the following sizes: Part No Valve Size Maximum Operating Pressure 4075H 3/4" 5 psi 4100H 1" 5 psi 4125H 1-1/4" 5 psi 4150H 1-1/2" 5 psi 4200H 2" 5 psi /2" 5 psi " 5 psi Table 2-5 7

13 TM Always on the mark TM Positioning System for Foodservice Equipment How important is safety? Every commercial kitchen is designed to meet specific codes and standards to ensure the highest level of safety. One area of code that is receiving stricter enforcement by inspectors is cooking equipment placement in relation to the fire suppression and ventilation systems. CODE ALERT NFPA Codes 17A (5.6.4) and 96 ( ) require that a means be present to ensure cooking equipment is always positioned in its design specified location in relation to the fire suppression and ventilation systems during cooking operations. If safety and consistent equipment placement are priorities in your kitchen, an equipment placement system is the solution for you. Safety-Set by Dormont is the newest advancement in placement systems delivering maximum functionality to ensure your equipment is always on the mark! Designed for use with all commercial kitchen caster-mounted equipment, Safety-Set allows equipment to be consistently returned to its desired or design specified location after every cleaning or maintenance. Correct equipment placement allows the fire safety systems to effectively protect the kitchen and its staff in the event of a fire. How important is consistent equipment placement? Caster-mounted equipment such as warming carts can be placed anywhere in a commercial kitchen, but often it is difficult to keep the equipment in the same location consistently. With each use, equipment in a line can shift positions leading to inefficient use of available space and additional time requirements to reorganize the line. Benefits: Can be used with all caster-mounted equipment Open floor design allows all casters to rest level on the floor to ensure even cooking Satisfies NFPA codes 17A (5.6.4) and 96 ( ) Fast, easy installation with choice of adhesive foam tape or thumb screw hardware pack (both included) Recommended Applications: Gas & Electric Cooking Equipment Holding & Warming Carts Food Transportation Carts Salad Bars Mobile Refrigerators & Freezers Banquet Carts Next Day Shipping Available!* *Additional fees and terms may apply. Orders must be received before 12 pm est for next day delivery. Dormont reserves the right to limit quantities DORMONT

14 TM Always on the mark TM Precise, Consistent Equipment Placement After Every Cleaning Safety-Set Top Center alignment positioning guide Safety-Set Bottom Caster centering guide for 4'', 5'' and 6'' casters 2 13/16" 2 5/8" Open floor wheel channel allows casters to rest level 7 7/16" Adhesive foam tape for optional installation Mounting holes for optional thumb screw installation method Center alignment positioning guide 3 5/8" Two installation methods to choose from! Each Safety-Set system includes both the adhesive foam tape and the thumb screw hardware pack for your convenience. Features: Compatible with 4'', 5'' and 6'' casters Ideal for new and existing applications Certified to NSF/ANSI Standard 169-Special Purpose Food Equipment & Devices Composed of a flame retardant PC/ABS injection molded blend Able to withstand 1,000 lbs. of crush force Thumb Screw Hardware Pack PART OF THE Adhesive Foam Tape DORMONT FS,SSET, Rev. 0, 7-10