Fryer – Multiple Nozzle Protection (Continued)
Maximum Area Dimension – Multiple Nozzle Fryer Protection
Max. Size Module
Max. Size Module
Overall
Type of
Nozzle Height
Nozzle
Frypot Only
With Dripboard
Nozzle
Above Top of Fryer
Location
Full or Split Vat
Full or Split Vat
21 in. x 210 in.
2
21 in. x 294 in.
2
230
27 in. to 47 in.
See Figure 4-21
(533 mm x 0.14 m
2
)
(533 mm x 0.19 m
2
)
(686 mm to 1194 mm)
Full or Split Vat
Full or Split Vat
21 in. x 210 in.
2
21 in. x 294 in.
2
245
20 in. to 27 in.
See Figure 4-21
(533 mm x 0.14 m
2
)
(533 mm x 0.19 m
2
)
(508 mm to 686 mm)
Full or Split Vat
Full or Split Vat
21 in. x 210 in.
2
21 in. x 294 in.
2
290
13 in. to 16 in.
See Figure 4-22
(533 mm x 0.14 m
2
)
(533 mm x 0.19 m
2
)
(330 mm to 406 mm)
25 3/8 x 370.5 in
2
25 3/8 x 495 in
2
290
13 in. to 16 in.
See Figure 4-22
(644 mm x 0.24 m
2
)
(644 mm x 0.32 m
2
)
(330 mm to 406 mm)
Full or Split Vat
Full or Split Vat
26 1/2 in. x 203 in.
2
26 1/2 in. x 384 1/4 in.
2
290
16 in. to 27 in.
See Figure 4-22
(673 mm x 0.13 m
2
)
(673 mm x 0.25 m
2
)
(406 mm to 686 mm)
25 3/8 x 370.5 in
2
25 3/8 x 495 in
2
3N
See Figure 4-23
See Figure 4-23
(644 mm x 0.24 m
2
)
(644 mm x 0.32 m
2
)
27 3/4 x 324 in.
2
27 3/4 x 497 in
2
3N
25 in. to 35 in.
See Figure 4-24
(704 mm x 0.21 m
2
)
(704 mm x 0.32 m
2
)
(635 mm to 889 mm)
000213
000218
FRYER WITHOUT DRIPBOARD
FRYER WITH DRIPBOARD
POSITION NOZZLE TIP ANYWHERE ALONG OR WITHIN THE PERIMETER OF THE
MODULE IT IS PROTECTING AND AIM AT THE MIDPOINT OF THAT MODULAR AREA.
FIGURE 4-21
FRYER WITHOUT DRIPBOARD
FRYER WITH DRIPBOARD
3N NOZZLE TIP MUST BE POSITIONED ANYWHERE ALONG OR WITHIN THE PERIMETER
OF THE MODULAR IT IS PROTECTING AND AIMED AT THE MIDPOINT OF THAT
RESPECTIVE MODULE AREA.
FIGURE 4-23
34 IN. (864 mm) MAXIMUM DIAGONAL
DISTANCE BETWEEN NOZZLE
AND CENTER OF
HAZARD AREA
21 in. (533 mm)
MINIMUM
VERTICAL
NOZZLE
HEIGHT
002291
FRYER WITHOUT DRIPBOARD
FRYER WITH DRIPBOARD
290 NOZZLE TIP POSITIONED OVER THE MIDPOINT OF THE RESPECTIVE MODULAR
AREA ± 3 IN. (76
mm
) FROM THE MIDPOINT ALONG THE LONGEST SIDE OF THE
MODULE AND ± 1 IN. (25 mm) FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF
THE MODULE AND AIMED AT THE MIDPOINT OF THE MODULE.
FIGURE 4-22
002290
AIM POINT (DIAGONAL
CENTER OF MODULE
COOKING AREA)
RIGHT-TO-LEFT
CENTERLINE
AIM POINT
(DIAGONAL
CENTER OF
MODULE
COOKING
AREA)
RIGHT-
TO-LEFT
CENTER-
LINE
FRYER WITHOUT DRIPBOARD
FRYER WITH DRIPBOARD
THE 3N NOZZLE TIP MUST BE POSITIONED ANYWHERE ALONG OR WITHIN THE
PERIMETER AND FORWARD OF THE RIGHT-TO-LEFT CENTERLINE OF THE COOKING
AREA. THE AIMING POINT OF THE NOZZLE MUST BE AT THE DIAGONAL CENTER OF
THE MODULAR COOKING AREA.
FIGURE 4-24
002293
SECTION 4 – SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-11
R-102 Restaurant Fire Suppression Manual
