SECTION 4 – SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-10 REV. 11 2014-SEP-01
R-102 Restaurant Fire Suppression Manual
Fryer – Multiple Nozzle Protection
Design Requirements:
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 multi
-
ple nozzle protection, the longest side allowed for a fryer with
dripboard can be used, regardless of whether the fryer has a
dripboard or not.
The maximum size fryer that can be modularized is 864 in.
2
(55742 mm
2
).
1. Design requirements for multiple nozzle fryers are broken
down into two types:
A. FRYERS WITHOUT DRIPBOARD(S)
If the fryer does not include a dripboard, measure the
internal depth (horizontal dimension from front to back)
and length of the frypot. Then, multiply the depth and
length to obtain the area of the frypot in square inches.
B. FRYERS WITH DRIPBOARD(S)
If the fryer includes any dripboard areas, measure
both the internal depth and length of the frypot portion,
and then measure the internal depth and length 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 depth and
length 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 Table, “Maximum Cooking Area Dimension – Multiple
Nozzle Protection.”
A. If the module considered does not include any portion
of the dripboard, use only the maximum frypot area and
maximum dimension listed in the first column of the
table to select the correct nozzle.
B. If the module considered includes any dripboard areas,
use both the maximum frypot area and dimension
listed in the first column of the table, and the maximum
overall area and dimensions listed in the second
column of the table to select the correct nozzle.
3. None of the maximum dimensions in either column 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.
Options For Modularizing Fryers
The following Figure 4-20 shows approved methods of divid
-
ing (mod ularizing) fryers so that each section can be properly
protected.
Example: A fryer with a dripboard. The inside vat
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-
ing the dripboard measures 24 in. in depth x 30 in. in length
(610 mm x 762 mm). Because the fryer is 30 in. (762 mm) in
length, it exceeds the coverage of a single nozzle.
Dividing the length in half, each module now has an overall
vat dimension of 24 in. in depth x 15 in. in length (610 mm x
381 mm). From the Table, “Maximum Cooking Area Dimension
– Multiple Nozzle Fryer Protection,” either the 3N or the 290
nozzle should be selected to protect each fryer module, depend-
ing on the maximum nozzle height above the fryer and the
positioning requirements allowed. Refer to appropriate Figures,
4-15 through 4-19.
See additional examples in Appendix Section.
FIGURE 4-20
EACH MODULAR AREA, INCLUDING DRIPBOARD,
MUST NOT EXCEED 497 IN.
2
(32064 mm
2
)
MIDPOINT
MIDPOINT
DRIP BOARD
DRIP BOARD
EXAMPLE ONLY
FRYER WITH DRIPBOARD
000214
EXAMPLE ONLY
FRYER WITH DRIPBOARD
DRIP BOARD
AREA OF EACH FRY
POT MODULE
CANNOT EXCEED
324 IN.
2
(20903 mm
2
)
AREA OF THIS
MODULE (FRY
POT PLUS DRIP
BOARD) CANNOT
EXCEED
497 IN.
2
(32064
mm
2
)
000215
EXAMPLE ONLY
FRYER WITHOUT DRIPBOARD
AREA OF EACH FRY POT MODULE
CANNOT EXCEED 324 IN.
2
(20903 mm
2
)
002296
Summary of Contents for R-102
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