3625 BROADWAY SONIS KITCHEN 2025-01-03

SECTION 4-SYSTEM DESIGN R.102 Restaurant Fire Suppression Manual R-102 Restaurant Fire Suppression Manual SECTION 4-SYSTEM DESIGN UL EX3470 ULC EX3470 UL EX3470 ULC EX3470 2014-5EP•01 REV.11 PAGE 4-9 PAGE 4-8 REV.41 2014-SEP-01 . Fryer-Single Nozzle Protection(Continued) Fryer-Single Nozzle Protection (Continued) Maximum Area Dimensions-Single Nozzle Fryer Protection (Continued) Maximum Area Dimensions-Single Nozzle Fryer Protection Max.Size Max.Size e of Nozzle Hai Nozzle Fryp Size WithOve CI Type of Nozzle Meighl Notate Max.Size overall Type Frypot Only With Dnpboard Nozzle Above Top of Fryer Location Frypot Only With Dripboard Nozzle Above Top of Fryer Location Full or Spill Vat Full or Split Val 230 27 in.to 47 in. See Figure •14.5 in,x i&5 in. 14.9 in.x 26.5 in. 290 16 In.to 21 in. See Figure 4-17 14 in.x 15 in. 14 In.x 21 in. (686 min to 1193 mm) 4-15 and 4-16 •(368 mm x 419 mm) (358 mm x 673 mm) (406 to 533 mm) .(355 mm x 381 mm) (355 mm x 533 mm) 19.5 in.x 19 in. 19.5 in.x 25 318 in. 290 131n,to 16 in See Figure 4-17 Full or Split Val Full or Split Vat 245 20 in.to 27 in. Sea Figure •(495 mm x 482 mm) (495 mm x 644 mm) (330 to 406 rnrn) 14 in.x 15 in. 14 in.x 21 in. (508 mm to 685 MIT) 4-15 and 4-16 19S in.x 19 in. 19.5 in.x 25 318 in. 3N See Figure 4-18 See Figure 4-18 .(356 mm x 381 mm) (355 mm x 533 mm) •(495 mm x 482 mm) (495 mm x 644 mm) Full or Split Vat Ftdl or Split Vat 290 13In.to 16 in. See Figure 4.17 18 in.x 18 In. 18 in.x 27 3/4 In. 3N 25 in.to 35 in. See Figure 4-19 14 in.x 15 in. 14 in.x 21 in. 1(330 mm to 406 mm) •(457 Rim x 457 mm) (457 mm x 704 mm) (635 mm to 889 mm) .(355 mm x 361 mm) (355 mm x 533 mm) Ful€or Split Vat Full or Split Val 290 16 in.to 27 in. See Figure 4-17 T 14 12 in.x 14 in. 14 1/2 in.x 26 1/2 in. (406 min t0 685 mm) .(368 mm x 355 mm) (368 mm x 673 min) ' 1 I I *1TGF FRYER 1Yr ,�G��' FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD �eNT 200 NOZZLE TIP POSTTidJE6 DYER THE MIDPOINT OF THE HAZARD AREAAB)N, aooelaTOP OF FRYER I TOP rF PAYER i H7-TLjNEFT ITS n1,111 FROM THE MBWONT ALONG THE LM6EST SIDE OF THE HAZARD AND f CENTERLINE t ' ! 1NIDS—n FROM THE MIDPOINT AILING THE SHORTEST$OF OF THE HAZARD FRYER WITHOUF DRIPSOARD FRYER WITH DRIPBOARD ANDAIMED AT THE MIOPONT OF THE ODDKNG AREA, NOTE:3N NOZZLE TIP MUST BE LOCATED WDHN TI IE PERIMETER OF THE SURFACE AAArrr 1 FIGURE 4-17 AREA WITHIN THE FRONT HALF OF THE FRY POT AND AIMED AT THE CENTER. m: I r 1 FIGURE 4-79 `Y. 341N.(RAT mm)MAXIMUM DIAGONAL DISTANCE DETWEEN NOZZLE AND CENTER OF HAZARD AREA FRYER WITHOUT DRPBOARD PRYER VATH URIPBDARD FRYER WRHOUT OWP80ARD MYER INTIH DFPBOARD SPLIT VAT NOZZLE TIP POSITIONED ANY IWtliRE ALixxi OR VATHN r'ERIME{ER OF GOLI(WG 1�� SURFACE AND AMID TOTHEGEHI'EA OF THE COOKING AREA. HOME POBmDNPD ANYWHERE ALONG OR WIrHN PERIMETER OF COOKING k 21 MINIMUM) SURFACE AND AIMED To THECETER OF THECOOKNG AREA. I I VERTICAL FIGURE 4.15 FIGURE 4-16 I HOME ueo - mam I HEIGHT 1 FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARO I IN NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF i COOKING SURFACE AND AIMED TO[HE CENTER a THE COOKING AREA. FIGURE 4.18 I �•