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All supply line is 1/2" <br /> All supply branch line is 3/8" <br /> Total flowpoints are 10 LEGEND: <br /> Maximum 12 flowpoints 1/2" EMT <br /> Nozzle height 46" above appliance 1/2" Schedule 40 <br /> ADP 1 flow point <br /> Fire suppression GRW 1 flow point <br /> system control box R 2 flow point <br /> F 1 flow point <br /> F- <br /> High ressure Duct 14"x14" <br /> FFR ® Fav g p <br /> tubing Cooking range 36"x24" Griddle 36"x24" Fryer 16x16 <br /> pMLL DOWN <br /> ADP ADP ADP F <br /> Manual pull station 48" high <br /> II above the floor at the egress way <br /> I I I <br /> RG4 GLS <br /> 12 Flow points ADP <br /> Kitchen hood 4 ' x10 ' <br /> M <br /> V bank or single plenum <br /> Mechanical gas valve <br /> automatic shut of gas <br /> Class I< fire <br /> link temeratuers to be extinguisher 1.5G <br /> determined by heat tape test All cooking equipment under the hood shall shut off <br /> when the system is actuated including gas, supply air fan, <br /> gas shut valve, and all electric under the hood. <br /> However, the exhaust fan should stay on. <br /> If fire alarm system exists in the building, <br /> the fire system should be connected to fire alarm. <br /> Fire Suppression System Layout. <br />