SECTION 3 – SYSTEM DESIGN
UL EX3830 ULC EX3830
2014-NOV-10 REV. 06 PagE 3-21
KITCHEN KNIGHT II Restaurant Fire Suppression Manual
Design Steps (Continued)
Step No. 4
Total all pipe lengths. Refer to Table 3-5: Volume.
Chose a given pipe size and multiply the ml per
foot by the total length of all the pipe. If the sum
falls within the acceptable range noted in Table
3-6: Tanks, 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.
See Figure 3-37.
add section a-B = 0.5 ft + 5 ft + 14 ft + 2 ft +
0.5 ft =
22 ft
(0.2 m + 1.5 m + 4.3 m + 0.6 m +
0.2 m =
6.8 m
)
add section B-C =
1.5 ft (0.5 m)
add section C-D =
1 ft (0.3 m)
add section D-E =
2 ft (0.6 m)
add section E-F =
0.5 ft (0.2 m)
add section F-L = 3 ft + 2 ft + 2 ft = 7 ft (0.9 m +
0.6 m + 0.6 m =
2.1 m
)
add section B-g =
0.5 ft (0.2 m)
add section C-H = 2 ft + 2 ft =
4 ft
(0.6 + 0.6 =
1.2 m
)
add section D-I = 2 ft + 2 ft =
4 ft
(0.6 + 0.6 =
1.2 m
)
add section E-J = 0.5 ft + 0.5 ft =
1 ft
(0.15 m +
0.15 m =
0.3 m
)
add section F-K = 2 ft + 2 ft =
4 ft
(0.6 m + 0.6 m
=
1.2 m
)
Total length of all pipe = 47.5 ft (14.5 m)
Refer to Table 3-5: Volume. The pipe size chosen
is 3/8 inch. The volume per foot of 3/8 in. pipe is
37.5 ml. Multiply 37.5 by the total pipe length of
47.5 ft.
37.5 ml x 47.5 ft = 1781 ml total volume
The maximum volume allowed for a PCL-300 is
1910 ml, therefore, 3/8 in. pipe is acceptable for
this system.
2 FT
2 FT
2 FT
2 FT
2 FT
1 FT
2 FT
2 FT
2 FT
2 FT
2 FT
6 IN.
6
IN.
14 FT
5 FT
6 FT
6 IN.
3 FT
1.5
FT
A
G
B
F
E
H
I
J
k
L
D
C
006193PC
FIGuRE 3-37
