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E�_ IT INFORMATION 3:3FIRAil -AA00 �tiWAIG Building Pe • � ,�+ F,��` �^� 911QX3 .11P'lU:1 YM n Square Foo :t °``zon" °'' Congtr tion Type: . o'f'�lao��e�f'�1$�°"�`'''
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No. of Dwelling Units: Flood Zone:
Electrical ❑ Plumbing ❑
New Service - No. of AMPS: New Construction - No. of Fixtures:
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❑ Construction ❑ C/O ❑ Fire Alarm iC3'F re fir{ fir ❑ Hood ❑ Tank ❑ Paint Booth
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2701 W. 5th Street • Sanford, FL 32771 - 407 - 324 -0201 - 407 - 324 -0214 Fax
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KITCHEN KNIGHT® II:
RESTAURANT
FIRE SUPPRESSION
SYSTEM -
PCL- 160/300/460/600
Pyr"I
TECHNICAL MANUAL
COMPONENTS
- DESIGN
• INSTALLATION
- MAINTENANCE
•RECHARGE
Manual No. PN551274(4)
Revised March 1, 2006
CHAPTER III
SYSTEM DESIGN
This chapter will detail the basic information necessary for
proper design of the PYRO -CHEM KITCHEN KNIGHT II
Restaurant Fire Suppression System. However, before
attempting any installation, it is necessary to attend a
Factory Certification Training Class and become Certified to
design the PYRO -CHEM KITCHEN KNIGHT II Restaurant
Fire Suppression System. The chapter is divided into three
(3) sections: t
• Nozzle Coverage and Placement
• Piping Limitations
• Detector Requirements
Each of these sections must be completed before attempting
any installation.
NOZZLE COVERAGE AND
PLACEMENT
This section will provide guidelines for determining nozzle
type, positioning, :and quantity for duct, plenum, and appli-
ance protection.
Chapter 3 – System Design
Page 3 -1
REV. 4
The nozzle(s) must be installed on the centerline of the duct,
with the tip located 0 to 6 in. (15.2 cm) into the opening, and
aimed directly into the duct opening. See Figure 3 -1 a.
In installations where a UL listed damper assembly is
employed, the duct nozzle can be installed beyond the 6 in.
(15.2 cm) maximum, to a point just beyond the damper
assembly that will not interfere with the damper. Exceeding
the maximum of 6 in. (15.2 cm) in this way will not void the
UL listing of the system.
0 -6 IN.
INTO DUCT
IL OR 2D
NOZZLE
Duct Protection
It is not required that the fan be shut down or the exhaust 112w
duct be dampered for the system to operate properly. — w
All duct protection is UL listed without limitation of maximum j
duct length (unlimited length). This includes all varieties of 001172PC
ductworks both horizontal and vertical including ducts that .— v2 L
run at angles to the horizontal and ducts with directional
bends. L
Duct protection requires that a nozzle be positioned to Figure 3 -1 a.
discharge into the duct. Two nozzles are available for duct
protection.
The Model IL Nozzle, Part No. 551026, is a one (1) flow
nozzle. A single IL nozzle is capable of protecting square or
rectangular ducts with a maximum perimeter of 50 in.
(127 cm), with the diagonal being a maximum of 18 3/4 in.
(47.6 cm). It can also protect a round duct with a maximum
diameter of 16 in. (40.6 cm).
The Model 2D duct nozzle, Part No. 551038, is a two (2)
flow nozzle. A single 2D nozzle is capable of protecting
square or rectangular ducts with a maximum perimeter of
100 in. (254 cm), with the diagonal being a maximum of
37 3/8 in. (94.9 cm). It can also protect a round duct with a
maximum diameter of 31 7/8 in. (81 cm).
When two (2) 2D 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.
ULEX 3830
March 1, 2006
Chapter 3 — System Design
Page 3 -4
REV. 3
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. (5.1 pm) 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. (15.2 cm) of the end of
the plenum (or module) and aimed directly down the length of
the plenum. The nozzles may point in the opposite directions
as long as the entire plenum area is protected, and the 10 ft.
► (3.1 m) limitation is not exceeded. See Figure 3 -2.
ULEX 3830
► March 1, 2006
dc� 10' MAX.
X06 (3.1 m) 00817700
10' MAX.
(3.1 m
10Fr..(3.1m)�
MAXIMUM
10 FT. (3.1 m)
MAXIMUM
10 FT. (3.1 m)
MAXIMUM
30 FT.
000207
000zoe
V BANK
1/3 H
H'
oosmcrc
SINGLE BANK
Figure 3 -2
Appliance Protection
Note: When protecting appliances which are larger than
single nozzle coverage, multiple nozzles can be used.
Larger appliances can be divided into several modules, each
equal to or smaller than single nozzle coverage. Exception:
Fryers must not exceed a maximum of 864 sq. in.
(5574 sq. cm).
For modularizing fryers, refer to "FRYER — MULTIPLE
NOZZLE PROTECTION."
Design Chart
Appliance
Maximum Cooking
Type
Hazard Area per Nozzle
Fryer Without
19 in. x 19 1/2 in. maximum
Drip Board
(48 x 49.5 cm)
Fryer With
18 in. x 27 3/4 in. (45.7 x 70.5 cm)
Drip Board
maximum; 19 1/2 in. x 25 3/8 in.
(49.5 x 64.5 cm) maximum
Small Range
Maximum area of 336 sq. in. (2168 sq. cm)
with the longest side to be a maximum of
28 in. (71 cm)
Large Range
Maximum area of 784 sq. in. (5058 sq. cm)
with the longest side to be a maximum of
28 in. (71 cm)
Small Wok
24 in. diameter x 6 in. deep
(61 x 15.2 cm) maximum
Large Wok
30 in. diameter x 8 in. deep
(76.2 x 20.3 cm) maximum
Small
Maximum area of 1080 sq. in. (6968 sq. cm)
Griddle
with the longest side to be a maximum of
36 in. (91.4 cm)
Large
Maximum area of 1440 sq. in. (9290 sq. cm)
Griddle
with the longest side to be a maximum of
48 in. (122 cm)
Gas Radiant
Maximum area of 624 sq. in. (4025.8 sq. cm)
Char - Broiler
with the longest side to be a maximum of
26 in. (66 cm)
Gas Radiant
Maximum area of'864 sq. in. (5574 sq. cm)
Char - Broiler
with the longest side to be a maximum of
36 in. (91.4 cm)
Lava Rock
Maximum area of 624 sq. in. (4025.8 sq. cm)
Char - Broiler
with the longest side to be a maximum of
26 in. (66 cm)
Natural
Maximum area of 480 sq. in.
Charcoal
(3096.8 sq. cm) with the longest side to
Broiler
be a maximum of 24 in. (61 cm)
Mesquite
Maximum area of 480 sq. in.
Char - Broiler
(3096.8 sq. cm) with the longest to be a-
maximum of 24 in. (61 cm)
Upright/
Maximum area of 10f4 sq. in.
Salamander
(6865 sq. cm) with the longest side
Broiler
to be a maximum of 36 in. (91 cm)
Chain Broiler
Maximum area of 1026 sq. in. (6619 sq. cm)
with the longest side to be a maximum of
38 in. (97 cm)
1a. Fryers without Drip Board (19 in. x 19 1/2 in.
maximum) (48 x 49.5 cm)
Two nozzles are available for fryer protection: High prox-
imity and low proximity.
The Model 2H nozzle, Part No. 551028, is used for high
proximity fryer protection. This nozzle is a two (2) flow
nozzle. The nozzle must be located anywhere within the
perimeter of the hazard area, 24 in. to 48 in. (61 to 122
cm) above the cooking surface of the appliance and aimed
at the center of the cooking area. See Figure 3 -3a.
The Model 2L nozzle is used for low proximity fryer protec-
tion. This nozzle is a two (2) flow nozzle. The nozzle must
be located anywhere on the perimeter of the hazard
area, 13 in. to 24 in. (33 to 61 cm) above the cooking
surface of the appliance and aimed at the center of the
cooking area. See Figure 3 -3a.
2H
/
/ 2H, 2L
/
/ 48' (122 cm)
/ 2L
24'
13 (61 cm)
(33 cml I I
I �L1
I I
I I
I I EDGE OF
OF HAZARD
I
-- — — — — — — — — AREA
HAZARD
AREA 006170PC
FRYERS WITHOUT
DRIPBOARDS
Figure 3 -3a
1b. Fryers with Drip Board
HIGH
PROXIMITY
NOZZLE
LOCATED
ANYWHERE
WITHIN THE
PERIMETER
LOW
PROXIMITY
NOZZLE
LOCATED
ANYWHERE
ON THE
PERIMETER
The maximum single nozzle protection dimensions
depend on the dimensions of the fry pot only.
For fry pots with maximum dimensions of 18 in.
(45.7 cm) on the longest side and 324 sq, in. (2090
sq. cm) max. area, use overall dimensions of 27 3/4 in.
(70.5 cm) on the longest side and 500 sq. in. (_3226
sq. cm) max. area.
For fry pots with maximum dimensions exceeding 18 in.
x 324 sq. in. (2090 sq. cm), but no greater than 19 1/2
in. (49.5 cm) on the longest side and 371 sq. in. (2394
sq. cm) max area, use overall dimensions of 25 3/8 in.
(64.5 cm) on the longest side and 495 sq. in.
(3194 sq. cm) area.
Two nozzles are available for fryer protection: High prox-
imity and low proximity.
The Model 2H nozzle, Part No. 551028, is used,for high
proximity fryer protection. This nozzle is a two (2),flow
nozzle. The nozzle must be located anywhere within the
perimeter of the hazard area, 24 in. to 48 in. (61 to
122 cm) above the cooking surface of the appliance and
`-� aimed at the center of the cooking area. See Figure 3 -3b.
The Model 2L nozzle is used for low proximity fryer
protection. This nozzle is a two (2) flow nozzle. The
Chapter 3 — System Design
Page 3 -5
REV. 4
nozzle must be located anywhere on the perimeter of
the hazard area, 13 in. to 24 in. (33 to 61 cm) above the
cooking surface of the appliance and aimed at the center
of the cooking area. See Figure 3 -3b.
2H
/
/ J12H, 2L
( 2 22
/ / I (12 cm)
/ / I
2L 24 IN.
(61 cm)
13 IN.
(33 cm)
I
I I
I I
EDGE OF
OF _ _j HAZARD
— — — — HAZARD AREA
AREA 006178PC
Figure 3 -3b
2. Small Range (336 sq. in. (2168 sq. cm) maximum, 28 in.
(71 cm) longest side maximum). Use this when nozzle is
center located.
Two nozzles are available for small range protection:
High proximity and low proximity.
The Model 1 H nozzle, Part No. 551029, is used for high
proximity small range protection. This nozzle is a one (1)
flow nozzle. When using high proximity protection, the
range cannot be under a backshelf. This nozzle must be
located on the front/back centerline of the appliance, 40 in.
to 50 in. (102 to 127 cm) above the cooking surface, and
aimed directly down within the "Nozzle Location Area"
depending on.the size of the hazard area. See "Nozzle
Placement' chart below. See Figure 3 -4a.
NOZZLE FLEXIBILITY PLACEMENT CHART (When
using nozzle flexibility, the'maximum width that can be
protected is 12 in. (31 cm))
Length — L Width — W Front/Rear
In. (cm) in. (cm) in.* (cm)*
12 (31) 12 (31) 8 (20)
13 (33) 12 (31) 71/2 (19)
14 (36) 12 (31) 7 (18)
15 (38) 12 (31) 61/2 (17)
16 (41) 12 (31) 6 (15)
17 (43) 12 (31) 5 1/2 (14)
18 (45). 12 (31) 5 (13)
19 (48) 12 (31) 41/2' (11)
20 (51) 12 (31) 4 (10)
21 (53) 12 (31) 3 1/2 (9)
22 (56) 12 (31) 3 (8)
23 (58) 12 (31) 21/2 (6)
24 (61) 12 (31) 2 (5)
25 (64) 12 (31) 1 1/2 (4)
26 (66) 12 (31) 1 (3)
27 (69) 12 (31) 1/2 (1)
28 (71) 12 (31) 0 (0)
'Distance from centerline, either toward front or toward back, of hazard
area, starting from the reference point.
ULEX 3830
March 1, 2006
HIGH
PROXIMITY
NOZZLE
LOCATED
I I
ANYWHERE
WITHIN THE
PERIMETER
�\
LOW
PROXIMITY
I i
NOZZLE
LOCATED
ANYWHERE
ON THE
PERIMETER
006230PC
FRYERS WITH
DRIPBOARDS
Figure 3 -3b
2. Small Range (336 sq. in. (2168 sq. cm) maximum, 28 in.
(71 cm) longest side maximum). Use this when nozzle is
center located.
Two nozzles are available for small range protection:
High proximity and low proximity.
The Model 1 H nozzle, Part No. 551029, is used for high
proximity small range protection. This nozzle is a one (1)
flow nozzle. When using high proximity protection, the
range cannot be under a backshelf. This nozzle must be
located on the front/back centerline of the appliance, 40 in.
to 50 in. (102 to 127 cm) above the cooking surface, and
aimed directly down within the "Nozzle Location Area"
depending on.the size of the hazard area. See "Nozzle
Placement' chart below. See Figure 3 -4a.
NOZZLE FLEXIBILITY PLACEMENT CHART (When
using nozzle flexibility, the'maximum width that can be
protected is 12 in. (31 cm))
Length — L Width — W Front/Rear
In. (cm) in. (cm) in.* (cm)*
12 (31) 12 (31) 8 (20)
13 (33) 12 (31) 71/2 (19)
14 (36) 12 (31) 7 (18)
15 (38) 12 (31) 61/2 (17)
16 (41) 12 (31) 6 (15)
17 (43) 12 (31) 5 1/2 (14)
18 (45). 12 (31) 5 (13)
19 (48) 12 (31) 41/2' (11)
20 (51) 12 (31) 4 (10)
21 (53) 12 (31) 3 1/2 (9)
22 (56) 12 (31) 3 (8)
23 (58) 12 (31) 21/2 (6)
24 (61) 12 (31) 2 (5)
25 (64) 12 (31) 1 1/2 (4)
26 (66) 12 (31) 1 (3)
27 (69) 12 (31) 1/2 (1)
28 (71) 12 (31) 0 (0)
'Distance from centerline, either toward front or toward back, of hazard
area, starting from the reference point.
ULEX 3830
March 1, 2006
5. Large Wok (Greater than 24 in, to 30 in. (61 to 76 cm)
diameter x 8 in. (20 cm) depth maximum)
Two nozzles are available for large wok protection: High
proximity and low proximity.
_ The 2H nozzle, Part No. 551028, is used for high proxim-
ity wok protection. This nozzle is a two (2) flow nozzle.
The nozzle must be located anywhere on the perimeter
of the appliance, 24 in. to 48 in. (61 to 122 cm) above
the top edge of the wok and aimed at the center of the
wok. See Figure 3 -7.
The 2L nozzle, Part No. 551027, is used for low proxim-
ity wok protection. This nozzle is a two (2) flow nozzle.
The nozzle must be located anywhere on the perimeter
of the appliance, 13 in. to 24 in. (33 to 61 cm) above the
top edge of the wok and aimed at the center of the wok.
See Figure 3 -7.
12H
11
I I
r
r
r I
' 2H, 2L
r
481N.
0 22 cm)
r
' I
'
72L
i 241N.
(61 cm)
i I
131N.
I r i I (33 cm)
I
NOZZLE LOCATED
ON PERIMETER
0061&3PC 30 IN. (76 cm) DIAMETER
MAXIMUM
Figure 3 -7.
6. Small Griddle (1080 sq. in. (6968 sq. cm) x 36 in.
(91 cm) longest side maximum)
Two nozzles are available for small griddle protection:
High proximity and low proximity. _
The 1 H nozzle, Part No. 551029, is used for high proxim-
ity griddle protection. This nozzle is a one (1) flow
nozzle. The nozzle must be located above any corner
of the hazard surface, 24 in. to 48 in. (61 to 122 cm)
above the cooking surface of the appliance and aimed at
a point 12 in. (31 cm) over and 12 in. (31 cm) in from the
corner below the nozzle. See Figure 3 -8.
The 1 L nozzle, Part No. 551026, is used for low proxim-
ity griddle protection. This nozzle is a one (1) flow
nozzle. The nozzle must be located above any corner
of the hazard surface, 10 in. to 24 in. (25 to 61 cm)
above the cooking surface of the appliance and aimed at
a point 12 in. (31 cm) over and 12 in. (31 cm) in from the
corner below the nozzle. See Figure 3 -8.
NOZZLE
Chapter 3 — System Design
Page 3 -9
REV. 3
EDGE OF HAZARD AREA
1121N.
1 (31 cm)
- -�_:
12 IN.
(31 cm) AIM POINT
1H
iH, 1L
481N.
(122 cm) 1L �� �
2 1� HAZARD
4 IN.
(61 cm) SURFACE
101N.
(25 cm)�
'112 IN. 006184Pc
(31 cm)
Figure 3 -8.
6a. Small Griddle (1080 sq. in. (6968 sq. cm) x 36 in.
(91 cm) longest side maximum) Alternate Protection
Two nozzles are available for small griddle alternate
protection: High proximity and low proximity.
The 2H nozzle, Part No. 551028, is used for high proxim-
ity griddle protection. This nozzle is a two (2) flow
nozzle. The nozzle must be located 0 to 6 in. (0 to
15 cm) from short side of the hazard surface, 24 in. to
48 in. (61 to 122 cm) above the cooking surface of the
appliance and aimed at the center of the hazard area.
See Figure 3 -8a.
The 2L nozzle, Part No. 551027, is used for low proxim-
ity griddle protection. This nozzle is a two (2) flow
nozzle. The nozzle must be located 0 to 6 in. (0 to
15 cm) from the short side of the hazard surface, 13 in.
to 24 in. (33 to 61 cm) above the cooking surface of the
appliance and aimed at the center of the hazard area.
See Figure 3 -8a.
2H
\
\
\
\
\
\
\
EDGE OF \
HAZARD AREA 48 IN 2H, 2L \\
61N. 61N. (122 cm) \\ \\
2L \\ \
241N.
(61 cm) T \ \
NOZZLE 13 IN. \\ \ \
LOCATION (33 cm) \ \\
ZONE \\
2L .,
L
�— 1!2 L —►I
Figure 3 -8a.
ULEX 3830
March 1, 2006
14. Chain Broiler (internal chamber.1026 sq. in.
(6619 sq. cm) x 38 in. (97 cm) longest side maximum)
One nozzle is available for chain broiler protection.
The 1 L nozzle; Part No. 551026, is used for broiler
protection. This nozzle is a one (1) flow nozzle. The
nozzle must be located 1 to 3 in. (3 to 8 cm) above the
surface of the chain, at the front edge of the appliance,
and pointed at the opposite diagonal corner. The nozzle
must be aimed parallel to the chain surface. See Figure
3 -16.
Figure 3 -16.
=R
Chapter 3 — System Design
Page 3 -13
REV. 3
15. Tilt Skillet/Braising Pan
Protection for tilt skillet or braising pans is to be based
upon the coverage limitations provided for deep fat fryer
protection. Coverage limitations are based on fryer sizes
including drip boards. Exception: Tilt skillets and braising
pans may exceed the maximum of 6 sq. ft. (.6 sq, m)
total when modularizing. Tilt skillets and braising pans
generally utilize a hinged cover. Fryer protection nozzles
are to be placed toward the front of the appliance to
minimize the potential for the tilt skillet or braising pan
cover to interfere with the nozzle discharge. See Figure
3 -17.
COVER MUST
NOTINTERFERE
WITH NOZZLE
DISCHARGE
4 FT.
(1.2 m)
2 FT.
(.6 m)
0000„
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.
COVER MUST
NOTINTERFERE
WITH EDGE OF
DISCHARGE
PATTERN
7
FOR MINIMUM
AND MAXIMUM
NOZZLE
HEIGHTS, REFER
TO FRYER
NOZZLE
PARAMETERS
0000„
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 CENTERLINE OF THE PAN. THE DISCHARGE FROM
THE NOZZLE(S) MUST COMPLETELY CLEAR THE PAN COVER WITH AN
UNOBSTRUCTED VIEW TO THE BACK OF THE PAN.
Figure 3 -17.
ULEX 3830
March 1, 2006
Chapter 3 — System Design
Page 3 -14
REV. 4
Fryer — Multiple Nozzle Protection
Fryers exceeding the coverage of a single nozzle can be
divided into modules. Each module must not exceed the
maximum area allowed for a single nozzle. However, when
utilizing multiple nozzle protection, the longest side allowed
for a fryer with drip board can be used, regardless of
whether the fryer has a drip board or not.
The maximum size fryer that can be modularized is
864 sq. in. (5574 sq. cm).
t
Design requirements for multiple nozzle fryers are broken
down as follows:
1. If the fryer Mcludes any dripboard areas, measure both
the internal length (front to back) and width of the frypot
portion. Then measure the internal length and width of
the overall hazard area including any dripboard areas.
Determine the area of both the frypot and the area of
the overall vat by multiplying corresponding length and
width dimensions.
2. Divide the frypot or overall vat into modules, each of
which can be protected by a single nozzle, based on the
maximum dimension and area coverage of the nozzle as
specified in "Design Chart."
• If the module considered does not include any portion
of the dripboard, use only the maximum frypot area
and maximum dimension listed in the "Design Chart."
• If the module considered includes any dripboard
areas, use both the maximum frypot area and dimen-
sion listed in the "Design Chart ", and the maximum
overall area and dimension listed in the "Design
Chart."
3. None of the maximum dimensions may be exceeded. If
either the maximum frypot or the overall sizes are
exceeded, the area divided into modules will need to be
redefined with the possibility of an additional nozzle.
ULEX 3830
► March 1, 2006
PIPING LIMITATIONS
Once the nozzle placement and quantity of tanks has been
determined, it is necessary to determine the piping configu-
rations 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 limi-
tations 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.
Volume Chart
1/4 in. pipe = 20.5 mis. /ft.
3/8 in. pipe = 37.5 mis. /ft.
1/2 in. pipe = 59.8 mis. /ft.
3/4 in. pipe = 105.0 mis. /ft.
Tank Chart
Minimum Pipe Volumes for a Fryer, Range, and Wok
Cylinder Size
Entire System
Maximum
PCL 160
239 ml - 1 Flow Pt
180 ml - 1 Flow Pt
Volume Allowed
300 ml - 4 Flow Pts "
239 ml - 2 Flow Pts
Maximum
Between First
180 ml - 2 Flow Pts
Maximum
Pipe
Nozzle and
Tank
Flow
Volume
Last Nozzle
Size
Numbers
(milliliters)
(milliliters)
1.6 Gallon
5
1500
600
PCL -160
3.0 Gallon
10
1910
1125
PCL -300
4.6 Gallon
14
3400
3000
PCL -460
4.6 Gallon
15
2600
2000
PCL -460
6.0 Gallon
19
4215
1688
PCL -600
per side
6.0 Gallon
20
3465
1313
PCL -600
per side
Minimum Pipe Volumes for a Fryer, Range, and Wok
Cylinder Size
Entire System
At or before appliance
PCL 160
239 ml - 1 Flow Pt
180 ml - 1 Flow Pt
PCL 300
300 ml - 4 Flow Pts "
239 ml - 2 Flow Pts
PCL 460
660 ml - 10 Flow Pts
180 ml - 2 Flow Pts
PCL 600
960 ml - 14 Flow Pts
120 ml - 2 Flow Pts
General Piping Requirements
1. Split piping and straight piping are both allowed
on a PCL- 160,'PCL -300 and PCL -460 system.
2. PCL -600 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. mini-
mum 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 mis.
4. Maximum flow numbers for 1/4 in. pipe is 6!
5. Maximum number of elbows between a nozzle
and the preceding tee is 5.
6. Maximum of 25 elbows are allowed in the total
piping -system.
7. Maximum difference in elevation between the tank
outlet and any nozzle, or the tank outlet and the
highest or lowest horizontal pipe run, is 10 ft.
(3.1 m).
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 addi-
tional 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 maxi-
mum 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:
• PCL -160 — Minimum of 239 ml and one (1) flow
number required in total system. Of that mini-
mum, 180 ml must be utilized at or before the
range, wok, or fryer.
• PCL -300 - Minimum of 300 ml and four (4) flow
numbers required in total system. Of that mini-
mum, 239 ml and two (2) flow numbers must be'
utilized at or before the range, wok, or fryer.
• PCL -460 - Minimum of 660 ml and ten (10) flow
numbers required in total system. Of that mini-
mum, 180 ml and two (2) flow numbers must be
utilized at or before the range, wok, or fryer.
• PCL -600 — 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.
SUPPLY PIPE
MUST ENTER
SIDE OF TEE
Chapter 3 — System Design
Page 3 -15
REV. 3
Design Steps
PIPING (REQUIRED
U00 SYSTEMS)
a
STRAIGHT PIPING
008191PC
Figure 3 -18.
Step No. 1 Determine number of flow points required based
on duct size, plenum size and type, and size of
all appliances. ,
Step No. 2 Determine size and quantity of tanks required.
Refer to the chart in "General Piping
Requirements" to determine the maximum
amount of flow numbers allowed per each tank
size.
Step No. 3 Layout nozzles, piping diagram, and tank loca-
tion. Determine pipe' lengths as accurate as
possible. Make certain maximum number of
elbows is not exceeded. Note: Tanks cannot be
manifolded together. Each tank must have a
separate piping network.
Step No. 4 Add all the lengths,of each pipe run and multi -
ply by the mis. /ft. listed in the Volume Chart. If
the sum falls within the acceptable range noted
in general Piping Requirements, that pipe size
is acceptable. If the calculated volume is too
large, recalculate the volume using the ml per
foot of a smaller pipe size. Pipe sizes can be
mixed but Rule No. 11 of the General Piping
Requirements must be followed.
Step No. 5 Check to make certain minimum volumes, maxi-
mum volumes and maximum volume allowed
between first nozzle and last nozzle is not
exceeded (Tank Chart). Check each rule in
"General Piping Requirement" to make certain
none have been exceeded. If any requirement is
exceeded, change to a different pipe size and
recalculate.
ULEX 3830
March 1, 2006
777 � CITY OF SANFORD
OCT 2 BUILDING & FIRE PREVENTION
6 201 PERMIT APPLICATION
Application No: l �— Documented Construction Value: $ SbO b0
Job Address: -1 3 / S r S S4 �-� r� f L Historic District: Yes ❑ No ❑
Parcel ID: Zoning:
Description of Work: Wive-
r�-
Plan Review Contact Person: Title:
Phone' Fax' E -mail:
Property Owner Information
Name
ft�-- w
Z„ ✓es r M e,,* S
Phone:
Street:
19,) b
_C t '
Resident of property?
City, State Zip: O d e- r-,J v E�- 3 2 90`, Contractor Information
Name r` L S c 1 0, f 2 A-Lj-e r F- lec.&lc Phone: `") a _� `'I6Y e6Y .
Street: 1 Lf 4 1� 'T\\ I�Q e � S �`� Fax: if D 1 f Lf 3 %
City, State Zip: U,/ F L 3 ti -? 97 State License No.:
Name:
Street:
�ity, St, Zip:
londing Company: '
Adress:
'wilding Permit ❑
quare Footage: _
o. of Dwelling Units:
lectrical ❑ _
Architect/Engineer Information
Phone:
Fax:
E -mail: —
Mortgage Lender:
Address:
PERMIT INFORMATION
Construction Type:
Flood Zone:
ew Service — No. of AMPS:
.eehanical ❑ (Duct layout required for new systems)
�wQ�r�e S���iar2 � reS. 1 ewe e�
Cn rV\trC\4 ( STst -t-m +or
No. of Stories:
Plumbing ❑
New Construction - No. of Fixtures:
Fire Sprinkler /Alarm ❑ No. of heads:
�r`��S� e►1�5 (70 tL) 1\T c