Amerex 20150, Руководство по проектированию, установке, техническому обслуживанию и перезарядке

Страница: 91 / 171

ZONE DEFENSE APPLIANCE PROTECTION
ZONE OF PROTECTION
NFPA 96 – 10.1.1: “Cooking equipment that produces grease-laden vapors and that might be a
source of ignition of grease in the hood, grease removal device, or duct shall be protected by fire-
extinguishing equipment.”
The Amerex “Zone Defense” Fire Suppression System has been approved and tested in compliance with
the requirements of NFPA 96 – “Standard for Ventilation Control & Fire Protection of Commercial Cooking
Operations, NFPA 17A – “Standard for Wet Chemical Extinguishing System” and UL-300 – “Fire Testing of
Fire Extinguishing Systems for Protection of Restaurant Cooking Areas”. The Amerex “Zone Defense”
System provides two types of appliance protection; “Zone of Protection” and “Dedicated Appliance
Protection.” The following is a list of eligible cooking appliances and their maximum cooking hazard size
that may be protected with the “zone of protection” nozzle coverage.
Appliance Type Maximum Cooking Hazard
Fryer 34 in. deep x (5.6 Sq. Ft. total)
Range 34 in. deep x Unlimited Length
Wok – maximum 26 in. Diameter x 7 in. Deep
Wok – minimum 14 in. Diameter x 4 in. Deep
Griddle 30 in. deep x Unlimited Length
Lava Rock Char-broiler 24 in. deep x Unlimited Length
Gas or Electric Radiant Char-broiler 24 in. deep x Unlimited Length
Mesquite Charcoal (Solid Fuel) Char-broiler 28.5 in. deep x Unlimited Length
(6 in. Maximum Fuel Depth)
Mesquite Chips & Chunks Char-broiler 28.5 in. deep x Unlimited Length
(6 in. Maximum Fuel Depth)
Mesquite Logs Char-broiler 28.5 in. deep x Unlimited Length
(11 in. Maximum Fuel Depth)
ZONE OF PROTECTION – DEFINED
The “Zone of Protection” is a rectangular area 34” deep X the length of the hood in which an eligible
cooking appliance can be placed and be protection. The appliance may be moved to any location within the
“Zone of Protection” and be protected without any nozzles being moved or re-aimed.
The “Zone of Protection” is created by the use of overlapping spray from multiple nozzles creating an area
that is soaked by wet chemical agent. This is accomplished by placing Amerex ZD nozzles, part number
14178, in a straight line from one end of the hood to the opposite end. The nozzles are to be a maximum of
20 inches (50.8cm) apart on center and must start and end at a point no greater than 6 inches (15.2cm)
from the end of the hood. The nozzles are to be located 46 to 51 inches above the top surface of the
appliances and aimed straight down. The resulting “Zone of Protection” is a rectangular area 34” (86.4cm)
deep x length of hood with its front and rear edges 17” (43.2cm) from the centerline of the nozzles.
December 2008 Section 3 ZD Design Page 3 – 44
Amerex Restaurant Fire Suppression System (EX 4658)
LENGTH OF HOOD
CENTERLINE OF
ZD NOZZLES
17”
NOZZLE POSITION
34” DEPTH
ZONE of PROTECTION
HOOD DEPTH
6” MAX.
20” MAX
20” MAX