SECTION 3 – SYSTEM DESIGN
UL EX3830 ULC EX3830
PagE 3-18 REV. 06 2014-NOV-10
KITCHEN KNIGHT II Restaurant Fire Suppression Manual
SPECIFIC APPLICATION BY MODEL (Continued)
Baker’s Pride Broiler – Models CH6, CH8, CH10, XX6, XX8,
XX10 (with wood Smoker Box and Chip Holders)
Nozzle Type:
2H
Nozzle quantity:
Three
Nozzle Height:
33 in. (839 mm) to 35 in. (889 mm)
above the hazard surface
Nozzle Location:
Each nozzle is to protect 1/3 of the
cooking area and located in the horizon-
tal center of the respective cooking area;
1 in. (25 mm) forward of the longitudinal
center line of the cooking area
See Figure 3-33
Nozzle Aiming Point:
Horizontal center of the respective
cooking area, 1 in. (25 mm) forward
of the longitudinal center line of the
cooking area
See Figure 3-33
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).
NOzzLE HEIgHT
33 IN. - 35 IN.
(839 mm - 889 mm)
2H NOzzLES
008496
2H NOzzLES
1 IN. (25 mm)
FORWaRD
OF
CENTERLINE
OF COOKINg
aREa
CENTER
LINE OF
RESPECTIVE
COOKINg
aREa
COOKINg
aREa
1/3 OF
COOKINg
aREa
1 IN. (25 mm)
FORWaRD OF
CENTERLINE OF
COOKINg aREa
HORIzONTaL CENTER OF
RESPECTIVE COOKINg aREa
008497
1/3 OF
COOKINg
aREa
1/3 OF
COOKINg
aREa
FIGuRE 3-33
PIPING LIMITATIONS
Once the nozzle placement and quantity of tanks has been
determined, it is necessary to determine the piping configura-
tions 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 consid-
ered.
TABLE 3-5: VOLuME
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 = 105.0 mls/ft
Note:
agent Distribution hose equals 300 mls per hose.
TABLE 3-6: TANkS
Tank
Size
Maximum
Flow
Numbers
Maximum
Pipe
Volume
(milliliters)
Maximum Volume
allowed Between
First Nozzle and
Last Nozzle
(milliliters)
1.6 gallon
PCL-160
5
1500
600
3.0 gallon
PCL-300
10
1910
1125
4.6 gallon
PCL-460
14
3400
3000
4.6 gallon
PCL-460
15
2600
2000
6.0 gallon
PCL-600
19
4215
1688
per side
6.0 gallon
PCL-600
20
3465
1313
per side
* all piping, including nozzle drops, must be included in the
piping calculations.
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
