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TECHNICAL IVXANIJAL
. COMPONENTS
.DESIGN
. INSTALLATION
. MAINTENANCE
. RECHARGE
twg,gr
' FiE Protection Prcduds
One Stanton street / Marinette.W 54143-2542,USA 1+1-t15-735-7411 / wwvv.pyrochem.com
Copyrioht O 2014 Tyco Fire Products LP. / All riglrts teserved. / Part No. 551274 06
KITCHEN XNIGHT ll Restaurant Fire Suppression Manua!FOREWORD
uL EX3830 ULC EX3830
2014-NOV-10 REV.06
This manual is intended for use with PYRO-CHEM KITCHEN
KNIGHT ll Reslaurant Fire Suppression Systems.
Those who inslall, operate, recharge, or maintain these fire
suppression systems should read lhis entire manual. Specific
sections will be of particular interest depending upon one's
responsibilities.
Design, installation, recharge, and mainteoance of lhe system
must conform to the limitations detailed in this manual and per-
formed by an individual who attended a PYRO-CHEM training
program and became trained to install, recharge, design, and
mainlain lhe PYRO-CHEM system.
Fire suppression systems are mechanical devices. They need
periodic care. Mainlenance is a vital step in the performance
of your fire suppression system. As such it must be perfomled
in accordance with NFPA 96 (Standard for the lnstallation
of Equipment for the Removal of Smoke and Grease-Laden
Vapors from Commercial Cooking Equipment) aod NFPA
17A (Standard on Wet Chemical Extinguishing Systems) by
an authorized PYRO-CHEM distdbutor. To provide maximum
assurance that the lire suppression system will operate effee
tively and safely, maintenance must be conducted at sirmonth
intervals, or earlier if the situation dictates. Twelve-year main-
tenance must include agent tank hydrostatic testing.
PYROCIIEI,{, KITCHEN KNGHI, and rhe pmdGr nder lisr€d n Dis rn.rerial a€ osrl€
and/d r69isGr.d tn.,t . u6.ulttodu ed !!e L 3ln.lly plohniled
PART NO. 55',t274-06
PYRO-CHEMo
KITCHEN KNIGHTo ll
PCL-160/300/460/600
NOZZLE COVEHAGE SUMMARY SHEET
KXT'CEIEN
KEISGEAT, HT M
Appliancc
lloztle
TyPo
Flolv
Points
\.xidth
in. {cm)
lilar. Side
Le[qlt or
Area sq io
{cmz1
filir.
Heighl
in. (cm)
Max.
fieight
ln. (cln)
oeop tat Fryer - Vat 2H
2L
2
191n
(49.5)
24 (61)48 1122)
13 (33)24 (60
oeep Fal fry€r - Drip Pan (V?t 18 in. x 18 in. max. (45.7 cm x 45.7 cm))2P,
2L
2
27 3/4
(70.5)
500
(3225.8)
24 (6r)48 11221
Deep fal try€r (Lov Prorimilyl - odp hn (V,l 18 in. x 18 iL mar (45.7 cm x 45,7 cm))13 (33)24 (61)
Deep Fat fryer- 0rit, Pan (Val '19 l2 i[ x l9 in. max. (49.5 cm x 48.3 cln))2H
2L
2
25 318
{e.s)
495
(3ls.s)
24 (61)4g 1122)
oe.p Fat fDrr {Lop Porjmily) - orip Pin (Val 19 12 in. x 19 h mar. (.19.5 cm x 48.3 cm})13 (33)
Two 8!rnerBaoge 1
1L
1
12
(30.s)
28 in.
(71cm)
40 (102)5D (1271
T!,ro Burner Bange (Lov/ Proximity)13 (33)24 (61)
Iwo Eumer - Bac* Shell (Hlgh Proximity)2l 2 28 171)336 (216i.7)24 {51)35 (8e)
four Burn?r Range 2L 2 28 l71l 28 i'r. (71 c.m)34 (86)48 (1221
SmallWok 1H
1L
1
24 in. dia
{6t cm)
6ln. deplh
(15.2 cm)
24 (6r)A8 t122)
Small Wok (Low Proximity)13 (33)24 (61)
LargeWok 2H
2L
2
30 io. dia.
(76.2 cm)
I in. depth
{20.3 cm)
24 (61)48 (122)
Large Wok (to+r Proxinrity)13 (33)
1H
1t
1
36
(sr.4)
1080
{6968)
24 (61)48 (12?l
r0 (25)24 (61)Small 0riddle {Lot Proximity)
Larqe 6.iddle 2H
2L
2
48
\122)
1440
{s290)
24 (61)48 1122)
10 (25)24 (61)Lar0e Giddle {Lovr P.oximity)
Gas Badiafl I Char-Broiler 1H
1L
1
26
{66)
624
(402s.8)
2,1 (61)46 (122j
Gas Radianl Char-Eroiler (Lou/ Proximity)13 (3s)24 (61)
Laroe 6as Radiant Ch?r.Broiler 2H
2L
2
(sr.4)
864
(5574)
36 (9r)48 1122)
Large Gas Radiant Cha.-8roiler (Lovr Proximity)13 (33)36 (s1)
Lava nock Char-Broiler 2L 26 (66)624 (4025.8)15 (38)3s (Es)
NatuclCharcoal CtBr-Eroiler (max. fuel deplh 6 in. (15 cm))]H
1L
1
24
{611
480
(3096.8)
24 (61)s5 (89)
NaluGI Chorcoal Char-Broihr (Low Pro)imily)1s (38)24 (61)
1H
1L
1
24
(61)
480
(3096.8)
24 (61)3s {89)
Mesquite Char-Broiler (Lorv Proximity)15 (38)24 (61)
UDriohUsalrmander Broiler 1L l 28 in. dia.
(71 dn)
Frolt ed00;
above the 0.dle
Chain Broiler (htemal Clrambc0 IL J 27 in. r,/idth
(68.5 cm)
38 in. dia.
(96.5 cm)
Front edge; 1.3 in.
(2.5-7.5 cm) above chain
Till SftilleYStrEing Pan Coverage limilalio0s are based on ftye. si2es incllding lhe dip bonrds.
Exceplion: nl Skillets and Braising Pans nny exceed marimum ol6 ,t'? {0.56 ml
PIenum
ozlg
Type
Flow
Poiols
tiridthii (m)
Noals PlacS0e,ll (See
mafiual lor nole delail)
Sin0le Banldv Sank 1H 1 4 (1.2)10 (3)0-6
'n.
(015.25 cm)
lrom end olpknum
0ucl
llozrle
Tyl}e
flow
Poinis
f ar. sidein, {cm)
Peimelet
iD- {cn}
0iameler
in. {cml
Lenglh
RertanOle/Ckcuhr 2D
l2l20
1L
2
4
1
34 (86)
sl 029.s)
16J4 {42.5)
100 (254)
150 (381)
50 02i)
31 7/8 {8r)
47 fi (1211
16 (41)
Unlimi(ed
tinlimit€d
unlimiled
Reclan0ldcircula.
Rectan0ldokcular
PC200 r 189t0)
19 in.
(48 cm)Dsep tal fryer (Low Proxlmity) - Vat
24 (6rl
2{ (61)
Small Griddle
2
Mesq(rile Char-Broiler (mu.lueldepth 6 in. (15 cm))
36 in. willll
(91.5 fltr)
LenqllrIt (m)
KIT'CHEN
KNEGE{T TT
1/4 in. = 20.5 ml perll 3/8 in. = 37.5 ml per lt
Pipe Le'glh
ll (.n)
Vol0me 0l Agenl per Pipe Le[glh/Size
1/4 in 3/8 in.1n in 3/4 in
1 (0.30)20.5 37.5 59.8 1052 (0.61)4l 75 r 19.6 2103 (0.91)61.5 112.5 179.44 f .22\82 150 4205 fl.521 102.5 '187.5 2S96 n.83)r23 358.8 6307 t2.131 143.5 262.5 418.6 735
I t2.44\16,1 300 478.4 840
I (2.74)184.5 538.2 9{5
10 (3.051 205 375 598 1050
11 (3.35)225.5 412.5 657.8 1155
12 {3.66)246 450 717.6 1260
13 (3.96)266.5 487.5 771.4 1365
14 14.27)287 52s 837.2 1470
15 (4.571 307.5 562.5 897 1575
16 (4.881 328 600 956.8 r680
17 (5.r8)348.5 637.5 1016.6 1i85
18 (5.49)369 675 1076.4 1890
19 (5.80)389.5 1136.2 19S5
20 (6.10)410 750 1196 2100
12 in. = 59.8 ml perll 3/4 in. = 105 ml per rt
ldinimum Pipe VolumBs l0r a tryer, 8ar0e, !nd Wok
Cylinder Size Eolire Syslem Al or belore appliance
PCL 160 239 mi - I Flo\r Pl 180 ml - 1 flov. Pt
PCL 300 300 ml - 4 Flovr Pts 239 ml- 2 flol? Pls
PCt 460 660 ml - 10 norv Pts 180d-2fbwPls
PCL 600 960 ml- 14 Rovi Pts 120 ml- 2 Flov/ Pls
Cyli er
Slre
tlor',
Pls
Total
Pip!
Vol
lsl lloz!le
lo tasl
llorrle
Tolal Pipe llaximum Pipe Length From Jrl Holzle lo Lasl iloale lilaxim!m Plpe Lenqlh
'll4 in.3/8 in.l12 in.3/4 i,1/4 in.3/8 in.lE ia.Xl+ in.rr (m)It (m)ll (,n)fl (m)lr {m},l (m),t (m)
PCt 160 5 1500 600 73.1 122.31 40.0 (12.2)25.0 {7.6)29.2 (8.9)16,0 (4.9)10.0 (3)
PCL 300 10 1910 1125 93.2 (28.4)50.9 (15.s)31.9 (9.7)18.2 (5.5)54.S (16.7)30.0 {e.1)r8.0 (s.4 10.7 (3.4)
PCL 460 14 3400 3000 165.9 (50.6)90.7 (27.6)56.S {17.3)32.4 (s.9)146.3 (44.6)80.0 (24.4)50.2 (r5.3)26.6 (8.7)
PCt 460 15 2600 2000 126_8 (s8.7)69.3 (21,1)43.5 (r3.s)24.4 0.6)97.6 (29.7)s3.3 06.3)33.4 00.2)19.1 (5.8)
PCL 600 19 4215 1688lside 20s.6 (62.7)1r2.4 (34,25)70.5 (21.5)40.1 112.21 82.3 (25.1)4s.0 03.7)28.2 (8.6)16.1 (4.9)
PCL 600 20 3465 1312.siside 169.0 (51.5)92.4 (28.'t)57.9 (17.6)33.0 00)64.0 {19.5)35.0 (10.i)22.0 (6.7)r2.5 {3.8)
General Rules:
'1. Measurernenls taken from ,inings centedlne (All SCH. 40 Pipe).
2. Maxirhum diflerenoe in elevalion frorn lve outlet to any nozzle is l0 fl (3.05 m)-
3. Largqsl diameter pipe must be used first and decrease in size as insbllalion moves away faom lhe lank.
4. No llaps in lhe piping.
5. Two elbows are allowed in place ol a swivel, Elbows used as a swivel do not have lo be subkacted from the lolal allowed.
6. Maximum ot 25 elbows.
7. Marimum ot 5 elbows belween nozzle and preceding lee.
8. Maximum flows lor 1/4 in. pipe = 6 tlows,
9. Maximum volume allowed for 1/4 in. pipe lrom tee lo nozzle is 4'10 ml (2011 or 6.10 m).
Additional tules tor PCL 600:
1. Splil piping musl be used wilh a maximum ol 14 flows on a side
2. No nozzles before lhe splil.
3- Minimum 1/2 in. pipe musl be used lo the lirsl split.
PYRO-CHEMs
KITCHEN KNIGHTo ll
PIPE VOLUMES
CONVEHSION CHART
ll (ml
INTRODUCTION
This manual is intended fo. use with PYRO-CHEM KITCHEN
KNIGHT ll Restaurant Fire Suppression Syslems. Those who
install. operate, recharge, or maintain lhese fire supPression
systems should read this en re manual. Specific sections will
be of particular interest dep€nding upon ooe's responsibl'lit'les.
Design, installation, recharge. and maintenance of the system
must contorm to the limitations detailed in this manual and
performed by an individual who attended a PYRO-CHEM train'
ing program and became trained to install, recharge, design,
aod maintain the PYRO-CHEM system.
Fire suppression systems are mechanical devices. They need
periodic care. Maintenance is a vital step in the performance
of your fire suppression system. As such, it must be Performed
in accordance with NFPA 96 (Standard for the Installation
of Equipment for the Removal ot Smoke and Grease-Laden
Vapors from Commercial Cooking EquiPment) aod NFPA
17A (Srandard on Wet Chemical Extinguishing Systems) by
an authorized PYRO-CHEM distributor. To provide maximum
assurance that tlre lire suPpression system will operate effec-
Ively and safely, maintenance must be conducted at six-month
intervals. or earlier if the situation dictales. Twelve-year mainte-
nance must include agent tank hydrosbtic testing
The PYRO-CHEM KITCHEN KNIGHT ll Pte-Engineered Sysiem
utilizes a wet chemical agent specifically designed to suppress
reslaurant cooking area fires. The system provides automatic
actuation and can te manually actuated through a remote
mechanical pull station. Upon actuation, the system discharges
a pre-determined amount of 39enl. to the duct, plenum, and
cooking appliances. The agent acts to suppress fires in three
waysr
1. The chemical chain reaction causing combustion is inter'
rupted by both the agent itsolf and the resulling steam
formation.
2. The agent cools the fire bringing it below aulo-ignition
tempeftrture.
3. The agent reacts with hot grease lorming a soap'like layer
(saponification) thal helps prevent the escape ot combusti-
bte vapors, thus pleventing te-ignilion.
SECTION 1 . GENERAL INFORMATION
uL EX3830 ULC EX3830
2014-NOV-iO REV.06 PAGE 1-',|
ULC Listing
The PYRO-CHEM KITCHEN KNIGHT ll Rostaurani Fire
Suppression System is listed by Underwriters Laboratories ol
> Canada (ULC). The ULC Listing No. is EX3830.
MEA Approval
The PYRO-CHEM KITCHEN KNIGHT ll Reslaurant Fire
Suppression System has been approved for use by tvlEA
(Material and Equipment Acceptance Division) for New York
City. The MEA Cenification No. is 249-03-E.
KITCHEN KNTGHT ll Restaurant Fire SuPpression Manial
The shutdown of all sources of fuel aod electric po\,!er that
produce heat to all equipment protected by lhe system is
required upon system actuation. lvlake up or supply air fans,
integral to the exhaust hood(s) being protected, shall be shut
down upon system actuation. Exhaust fan(s) in the ventilation
system should remain on during system discharge as they
assist the dispersion of chemical through lhe ventilating system.
The system is UL Listed with or without exhaust fan shutdown.
The K,TCHEN KNlcllT ll and the KITCHEN KNIGHT Restaurafit
Fire Suppression Syslem are comPalible as long as separate
installation quidelines are followed per each system design
manual. Exception: The actuation linlitations for the KITCHEN
KNIGHT ll system may be utilized for the KITCHEN KNIGHT
syslem. Also. conlrol l]eads, prior to Model No. 3, may be
utilized on KITCHEN KNIGHT ll systems. provided that the
limitations used with those control heads are followed,
Temperature Limitations
The operating temperature range of the PyRO-CHEM
KITCHEN KNIGHT ll System is 32 'F (0 "C) minimum to
120 "F (49 "C) maximum,
UL Listing
The PYRO-CHEM KITCHEN KNIGHT ll Restaurant Fire
Suppression System has been tested to the UL Standard
for Fire Extinguishing Systems For Proteclion of Reslaurant
Cooking Areas, UL300 and Listed by Underwriters Laboratoties,
lnc.
KITCHEN KNIGHT ll Reslaurant Fte Supp(ession Manual
GENERAL
The KITCHEN KNIGHT Il Restaurant fire Suppression System
may be used on a number ot different types of restaurant
cooking appliances and hood and duct conligurations. The
design information Iisted in this section deals with the limitations
and parameters of this pre-engineered sysEm. Tllose individ-
uals responsible for the design or the KITCHEN KNIGHT ll
system must be trained and hold a current PYRO-CHEi\,1 certifi-
cate in a KITCHEN KNIGHT ll lraining program.
NOZZLE COVERAGE AND PLACEMENT
This section will provide guidelines tor determining nozzle
type, positioning, and quantity for duct, plenum. and apPliance
protection.
Duct Protection
It is not required that the fan be shut down ot the exhaust duct
be dampered for the system to operate Properly.
All duct protection is UL Listed without limitation of maximum
duct length (unlimited length). This includes all varieties of
ductworks both horizontal aod vertical including ducts that run at
angles to the horizontal and ducts with directionat bends.
Duct proteclion requires that a nozzle be positioned to discharge
into the duct. Two nozzles are available for duct proteclon.
The Model lL Duct Nozzle (Part No. 551026) is a one flow nozzle
A single lL nozzle is caPable of Protecting square or rectangular
ducts with a maximum perimeter ol50 in- (1270 mm) (maximum
side of '16 3/4 in. (425 mm)), with the diagonal being a maximum
oF 18 3/4 in. (476 mm). h can also protect a round ducl with a
maximum diameter ot 16 in. (406 mm).
The Model 2D Duct Nozzle (Part No. 551038) is a two flow
nozzle, A single 20 nozzle is capable of proteclng square
or rectangular ducls wilh a n'laximum Perimetel of 100 in.
(2540 mm), with the diagonal being a maximum of 37 3/8 in
(949 mm). lt can also protect a round duct with a maximum
diameter of 3'l 7/8 in. (809 mm).
When lwo 2D duct oozzles are used to protect a single duct,
the cross sectional alea of the duct must be divided into two
equal symmetical areas. The nozzle mu$ then be installed on
the centerline of the area it protects and aimed direcuy into lhe
duct opening.
SECTION 3 - SYSTEM DESIGN
uL EX3830 ULC EX3830
2014-NOV-10 REV.06 PAGE 3-1
The nozzle(s) must be installed on the centerline of the duct,
with the tip located 0 to 6 in. (0 to 152 mm) into he opening, and
aimed directly into the duct oPening. See Figure 3-1.
ln installations where a UL listed damper assembly is employed,
the duct nozzle can be installed beyond the 6 in. (152 mm)
maximum, to a pointjust beyond the damper assembly that will
not interfere with the damper, Exceeding lhe maximum ot 6 in.
(152 mm) in thls way will not void the UL listing of the system.
0.6 rN (0.15? mnl
INTO OUCT
rL oR 20
NOZ2LE
t
t-I
I
FIGURE 3-1
- -t
KITCHEN KNIGHT ll Restautant Fte Suppession Manual
NOZZLE covERAGE AND PLACEMENT (Continued)
Duct Protection (Continued)
Transition Ducts -The protection ofnon-standard ducts should
be reviewed by the authority having jurisdiction. PYRO-CHEIVI
KITCHEN KNIGHT ll recommends that transition ducts be
protected as follows:
a. Traasition ducts - larger to smaller
lo cases where the ducuplenum interface opening is larger
than the tinal exhaust duct, measure the perimeter/diameter
of rhe duct halfway between the largest and smallest section
(or the average perimeter/diameter). Ilre nozzle is lo be
located within O to 6 in. (0 to 152 mm) of the ducvplenum
inbrface (not at the point where the measurement was
taken), centered under lhe linal exhaust duct opening. See
Figure 3-3.
Note: Nozzles to protect ducts with a transition that is
more than 4 ft (1.2 m) in height, willbe required to be posi-
tioned in the opening of the transition from the hood 2 in. to
8 in. (51 mm to 203 mm) into the opening using standard
duct nozzle design parameters.
PERIM€I€n +
M€ASUREI.'IENf
SECTION 3 - SYSTEM DESIGN
UL EX3B3O ULC EX383O
2014-NOV-10 REV.06 PAGE 3-3
FIGURE 3.3
b, Transition ducts - smaller to larger
ln cases where re ducyplenum intertace opening is smaller
than the linal exhausl duct, measure the perimeter/diame-
ter of the final exltaust duct. The nozzle(s) is to be located
within 0 to 6 in. (0 to 152 mm) of the ducuplenum interFace,
centered in the opening. See Figure 3-4.
M€A5UJ?EII€NT
c. Multip,e risers
ln cases of multiple rises, each riser is prolected as an indi-
vidual duct. See Figure 3-5.
OUCT
+ oucr
FIGURE 3.5
Electrostatic Preclpitator - Ducts utilizlng electrostatic precip-
itators must be protected above and below the unit. Standard
duct nozzles are used in this application. See Figure 3-6,
2D NOzZIE
TIGURE 3.6
PIenum Protection
The Model 1H nozzle (Part No. 551029) is a one Flow nozzle
used tor plenum protection. A single lH nozzle can protect a
> plenum (with single or V-bank filters) 10 fl (3.0 m) long by 4 ft
(1.2 m) wide. Dividing the lenglh into sections equal lo or less
' rhan 10 ft (3.0 m) in length and positioning a nozzle at the sla(
of each section can be done to protect longer Plenums.
On V-bank pleoums, the nozzle(s) must be located at the center
of rhe V-bank width, l/3 oF lhe vertical height of the filters. On
single filter bank plenums, the nozzle must be located 2 in. (50
mm) from the back edge of the filter, 1./3 down lronl Ihe vertical
height. For either application. the nozzle must be located within
6 in- (152 mm) of the end ot the plenum [or module) and aimed
direclly down the length ot tlre plenum. The nozzles may point
in rhe opposite direclions as long as the entire plenum area is
' protected, and tlre 10 ft (3.0 m) limilation is not exceeded. See
Figure 3-7.
FIGURE 3.4
2D NO??t€
NOZZLE COVERAGE AND PLACEMENT (Continued)
Plenum Protection (Continued)
SECTION 3 - SYSTEM DESIGN
uL EX3830 ULC EX3830
PAGE 3-4 REV.06 2014-NOV.10
(10 tro
KITCHEN KNIGH| Restau{ant Fire Suppression Manual
> TABLE 3.1: APPLIANCE PROTECTION
Maximum Cooking
Hazard Area per Nozzle
10 FT {3.0 m)
V BANK
30 ar
l9-1 ml
Appliance
TyPe
Fryer Withoul
Drip Board
Fryer With
Drip Board
Small Range
Small wok
Large wok
'19 in. x 191/2 in. maximum
(482 mm x 495 mm)
18 in. x 27 3/4 in. (457 mm x 704 mm)
maximum; 19 l/2 in. x 25 3/8 in.
(495 mm x 644 mm) maximum
Maximum area of 336 in.z (21677 mm?) with
the longest side to be a maximum ol 28 in.
(711 mm)
Maximum area of 784 in.z (50580 mmz) with
the longest Side to be a maximum ol28 in.
(711 mm)
24 in. (5Og mm) diameter x 6 in. (152 mm)
deep maximum
30 in. diarneter x I in. deep
(762 mm x 203 mm) maximum
Maximum area of 1080 in. (69677 mm2)
wnh the longest side to be a maximum of
36 in. (914 mm)
Maximum area of 1440 in.2 (92903 mmz)
with the longest side to be a maximum of
48 in. (12'19 mm)
Maximum area of 624 ir.2 (40251 mm?)
wilh the longest side lo be a maximum oF
26 in. (660 mm)
Maximum area of 864 in.2 (55741 mmz)
wath the longest side to be a maximum of
36 in. (914 mm)
Maximum area of 624 in.? (40257 mmz)
with the longest side lo be a maximum oF
26 in. (660 mm)
Maximum area ol4BO in.2 (30967 mmz)
wilh the longest side to be a maximum o,
24 in. (609 mm)
Maximum area of 480 in.z (30957 mmz)
with the lonqest to be a maximum of
24 in. (609 mm)
Maximum area of '1064 in.2 (68645 mm2)
with the longest side to be a maximum of
36 in. (914 mm)
Maximum area ol 1026 in.2 (66193 mm2)
with the longest side to be a maximum of
38 in. (965 mm)
INCONRECT Small
Griddle
Large
Griddle
H
Gas Radianu
Eleclric
Char-Broiler
Gas Radianu
Elecric
Char-Broiler
Lava Rock
Char-Broiler
Natural
Charcoal
Broiler
Mesquite
C har- Broiler
Upright/
Salamander
Broiler
Chain Broiler
/////lrl H !
2 tN.
SINGLE BANK
FIGURE 3.7
Appliance Protection
Nole: When protecting appliances which are larger than single
nozzle coverage, muitiple nozzles can be used.
Larger appliances can te divided into several modules, each
equal to or smaller than single noz?le coverage- Exception:
Fryers must not exceed a maximum o1864 in.2 (55741 mmz).
For modularizing fryers, reler to "FRYER - MULTIPLE NOZZLE
PROTECTION."
Large Range
/
KITCHEN KNIGHT ll Restaurant Fte Suppression Manual
NOZzLE CoVERAGE AND PLACEMENT (Continued)
Appliance Protection (Continued)
1. Fryers without Drip Boatd (19 in. x'i9 l/2 itt. maximum)
(482 mm x 495 mm)
Two nozzles are available for tryer protection: High proxim-
ity and low proximity.
The Model 2H nozzle is used For high proximity fryer protec-
tign. This nozzle is a two flow nozzle, The nozzle must be
located an)'where within lhe perimeter o[lhe hazard area,
24 in. ro 48 in, (610 mm (o 1219 mm) above the cooking,
surface of (he appliance and aimed at the center of the
cooking area. See Figure 3-8.
The Model 2L nozzle is used for low proximily fryer Prolec-
tion. This nozzle is a two flow nozzle. The nozzle must be
located anywhere on the Perimeter oF the hazard area, 13
in. to 24 in. (330 mm to 609 mm) above the cooking surface
of the appliance and aimed at the center of the cooking
area. See Figure 3-8.
?H
SECTION 3 - SYSTEM DESIGN
UL EX3B3O ULC EX383O
2014-NOV-10 REV.06 PAGE 3-5
The Model 2L nozzle is used for low proximity lryer prot€ction.
This nozzle is a two llow nozzle. The nozzle must be located
an) ,vhere on tlre perimeler of the hazatd arca, 13 in. to 24 in.
(330 mm to 609 mm) above the cooking surFace oflhe appliance
and aimed at the center of the cooking area. See Figure 3-9.
?H ,,cn
ZL 2,1 lN
48 tN.
i
NOzZLE
IOCAIED
PERIMETEA
NOZZLE
LOC6TEO
oit TltE
PERIMETER1
IN,13
(330
EDGE OF
HIGI{
NO2ZLE
r-ocAlEo
FIGURE 3.S
'la- Fryers with Drip Board
The maxinrum single nozzle protection dimensions depend
on the dimensions of the fty pot only.
For lry pots with maximum dimensions of 18 in. (457 mm)
on the longest side and 324 in.z (20903 mm2) max- area,
use overall dimensions ol 27 314 in. (704 mm) on the
longest side and 5oo in.z (32258 mm2) max. area,
For fry pots wih maximum dimensions exceeding 18 in. x
324 in.? (457 mm x 20903 mmz), but no greater than 19 1/2
in. (495 mm) on rhe longest side and 371 in.z (23935 mm2)
max area, use overall dimensions ot 25 3/B in. (644 mm)
on the longest side and 495 in.2 (31935 mm2) area.
Two nozzles are available for fryer protection: High proxim"
ity and low proximity.
The Model 2H Nozzle (Part No. 551028) is used for high
proximity fryer protection. This nozzle is a two tlow nozzle.
The nozzle must be located anywhere within the perime-
ter ot the hazard area, 24 in. to 48 in. (610 mm to 1 21 I nrm)
above the cooking surface of the appliance and aimecl at the
cenler o[ the cooking area. See Figure 3-9.
FIGURE 3.S
1.b Fryers - Multiple Nozzle Protection
Fryers exceediflg the coverage ol a single nozzle can
be divided into modules. Each module must not exceed
the maximum area allowed for a single nozzle. However,
when utilizing multiple nozzle proteclion, lhe longest side
allowed for a fryer wilh drip board can be used, regardless
of whether the tryer has a drip board or nol.
The maximum size tryer lhat can be modularized is 854 in.2
(55741 mm2),
Design requirements for multiple nozzle fryers are broken
down as follows:
'1. lF lhe lryer includes any dripboard areas, measure both
the internal lenglh (kont to back) and widlh of the frypot
portion. Then measure the internal length and width ol
the overall hazard area including aoy driPboard areas.
Determine tlre area of both the frypot and the area ot the
overall vat by multiplying corresponding length and width
dimensions.
2. Divide the lrypot or overall va( into modules, each of
which can be protected by a single nozzle, based on the
maximum dimension and 3rea coverage of the nozzle as
specified in Table 3-2i Design.
. l, the module considered do€s not include any ponion
ol the dripboard. use only the maximum Frypot area
and maximum dimension listed in Table 3-2: Design.
' ll the module considered includes any dripboard areas,
use botlr the maximum lrypot area and dimension
listed in Table 3.2: Design. and lhe maximum overall
area and dimeosion listed in Table 3-2: Design.
3. None ol tlre maximum dimensions may be exceeded.
lf either the maximum frypot or the overall sizes are
exceeded, the area divided into modules will need to
be redefined with the possibility of an additional nozzle.
2lr
' i PRoxrMriYI NOZ2|-EI tocar€o
oN-t8E
IN,
tN.
e
EOGEOF
211.2L
-Q._o-r- _
SECTION 3 - SYSTEM DESIGN
UL EX383O ULC EX383O
PAGE 3-6 REV.06 2014-NOV-10
NOZZLE COVERAGE AND PLACEMENT (continued)
Appliance Proteclion (continued)
TABLE 3-2: DESIGN
Longest
Side
Vat
Coverage
Coverage
with Drip
Oplion 1 21 314 in.
(704 mm)
324 inz
(20903 mmz)
50o inz
(32258 mmz)
Option 2 25 3/B in.
(644 mm)
371 in?
(23935 mmz)
495 in2
(31935 mm2)
2. small Range (336 in.2 (21677 mmz) maximum, 28 in.
(711 mm) longest side maximum). Use this when nozzle is
center localed.
Two nozzles are available for small range protection: High
proximity and low proximity.
The Model 1H Nozzle (Part No. 551029) is used for high
proximity small range prolection. This nozzle is a one flow
nozzle. When using high proximity protection, the raoge
cannot be under a backshelf. This nozzle mu$ tre localed
on the lronrback centerline of the appliance, 40 in. to
50 in. (1016 mm to 1270 mm) above the cooking surtace,
and aimed directly down within the "Nozzle Location Area"
depending on the size of the hazard area. See Table 3-3:
Nozzle Flexibility Placement below. See Figure 3-'10'
TABLE 3.3: NOZZLE FLEXIBILITY PLACEMENT (When
using nozzle flexibility, the maximum width that can be
protected is 12 in. (304 mm))
Lenglh-L Wldth-W FronuRear
in. (mm) in. (mm) iL' !tr)'12 (304) 12 (304) 8 (203)
13 (330) 12 (304) 1112 090)
14 (35s) 12 (304) 1 (117)
15 (381) 12 (304) 6112 (r6s)
'16 (406) 12 (304) 6 (152)
1't (431) 12 (304) 51t2 (139)
1S (457) 12 (304) 5 (127)
19 (482) 12 (304) 4112 n14)
20 (508) -12 (304) 4 001)
21 (533) 12 (304) 3112 (88)
22 (558) 12 (304) 3 (76)
23 {584) 12 (304) 21t2 (63)
24 (609) 12 (304) 2 (50)
2s (635) 12 (304) 11t2 (38)
26 (660) 12 (304) 1 (2s)
27 (685) 12 (304) 1t2 (12t
28 (711) 12 (304) 0 (0)
'Dislarue fom cente ine. ethcr towad tronr or ownrd bacl( othazard area
sla(ing rrom llre rcle.cnce Poinl.
KITCHEN KNIGHT ll Restauftnt Fie SuPPression Manual
50|N,
I
REFEFENCE.-NOZ2tE
TOCATION
HIGH
PROXMTTY
FIGURE 3.10
The i,/odel 1L Nozzle (Part No. 55'1026) is used for low prox-
imity small range proteclion. This nozzle is a one flow nozzle
The range can be equipped either with or without a back'
shelf. Eiiner type requires the same nozzle requirements. The
nozzle must be located 22 in, (558 mm) rrom either end of the
hazard area centered from left to right. lt must be '13 in. to 24 in,
(331 mm to 609 mm) above cooking surface, and aimed at a
point one halF the distance of whatever the height dimension of
the nozzle is. When determining nozzle and aim poinl locations,
both measurements are to be taken from the same end o[ the
hazard area. ExamPle: The nozzle is mounted 20 in. (508 mm)
above the cooking surface, The aim point from lhe edge of the
hazard would then be 'lo in. (254 mm) which is one hall the
nozzle mounting height dimension. See Figure 3-11 Note:
Nozzles must be placed at or below the shelf, within the nozzle
height limitations.
EDGE OF
(FRONT OR A CX)
22 t)
2? rN -1tz,-
I
2{ rN
(H)
i3 tN
(331 D.,
(H)
SURFACE
\
a
'l2lN.
(l
rlz
/l\
,/l
,/_
) 112
I rxr
Ft t2 (H)l
FIGURE 3.11
KITCHEN KNTGHT ll Re aunnt Fie Suppression Manual
NozzLE CoVERAGE AND PLACEMENT (Continued)
Appliance Protection (Continued)
2a. High-Proximity Backshelf Protection - When using the
2L fiozzle lor range protection with lrigh-proximity back-
shelF, the maximum length of bumers being protected must
not exceed 28 in. (711 mm) and the maximum area of the
burners musl not exceed 336 in.2 (21677 mm2) The back-
shelf must be a minimum of 18 in. (458 mm) above the top
of the range and may overhang the burner by a maximum
of 1l in. (279 mm).
Note: Although most shelves exceed 11 in. (279 mm) in
overall depth, make sure the shelf does not exceed 11 in.
(2?9 mm) overhang of tlle burner.
Nozzle must be located on the front edge of the front burner
and aimed at a poitlt 10 in (254 mm) forwatd from the
back edge of the back burner on the front'to-rear center-
line. Nozzle must be mounted 24 in. to 35 in. (610 mm to
8Bg mm) above the hazard surface. See Figure 3-'12
SI{ELF CAN OVER'IANG BUfINER{S)
A |4AXTMUMOF r1lN, {279 mm)
SECTION 3 - SYSTEM DESIGN
UL EX3B3O ULC EX383O
2014-NOV.l0 REV.06 PAGE 3-7
R
2t.
i
3,t tN 48|N.
24.35 tN
1e lli
tN
AURNER
J.
Radius - R
in. (mm)
(180)
(171)
(161)
(r52)
(142)
n33)
(120)
(111)
(101)
(e2)
(7e)
FIGURE 3-13
Example: A Four burner range has a hazard size of 20 in,
(5Og mm) in lenglh and 27 in. (685 mm) in width. Follow
down the Range Length in Table 3-4: Nozzle Posilioniog
until you come to 20 in. (508 mm). Con nue down this
column untit the correct width appears in tl]e width columq
When the widtlr of 27 in. (685 mm) is reached, read across
to the radius coiumn 10 determine the size olradius allowed,
ior positioning of the nozzle, kom the hazard area center-
line. ln this example, the correct radius is 3 in, {76 mm). The
nozzle can be aimed straight down anlMhete within a 3 in.
(76 mm) radius of the llazard area centerline.
TABLE 3"4: NOZZLE POSITIoNING
C'NTERLINE
HIGH PTIOIIMITY BACR SI.IELT PROTEC'TION WTTI THE 2L NOZZTE
ARE^OF PllOTECIIoN pER NO!ZI'E: MAX lEt'l6ltl Or SURNEn
GRAIES 28IiI. (71T M) AND MAX, AN€AOT BURNERGMTES
NOT rO €)(CEEO 116 lN. 12i67' lruD)
FIGURE 3.12
3. Larger Burner Range (784 in.z (50580 mmz) maximum,
28 in. (711 mm) longest side maximum)
one nozzle is available for large range protection: High
proximity.
The Model 2L Nozzle (Pa( No. 551027) is used for lrigh
proximity large range p.otection. Ihis nozzle is a two llow
nozzle. When using high proximity Protection, the range
cannot be under a backshelf. This nozzle must be located
34 in. to 48 in. (864 mm to 1219 mm) above the cooking
surface, anct aimed directly down wilhin the mounting
area, based on the hazard size. as described in the Nozzle
Positioning Clrart, See Figure 3-13'
Range
Length - L
in. (mm)
Range
widrh - win. (mm)
(4s7)
(482J
(508)
(533)
(558)
(584)
(6oe)
(635)
(660)
(685)
(7r1)
1B
18
1B
1B
1B
18
'rB
1B
'lB
18
(457)
(4s71
{457)
(457)
(4 s7)
(4 57)
(457)
18
19
20
2'l
22
23
24
25
26
21
2A
11tB
6 3i4
6 3/8
6
5 s/8
5114
4 314
4 3tB
4
3 5/8
31/8
(457
14s]
(451
(451
\
SECTION 3 - SYSTEM DESIGN
UL EX383O ULC EX383O
PAGE 3.8 REV. 06 2014-NOV.]O
NOZZLE COVERAGE ANO PLACEMENT (Continued)
Appliance Protection (Continued)
TABLE 3-4: NOZZLE POSITIONING (Continued)
Range RangeLength-L Width-W Radius- Rin. (mm) an- (mm) in. (mm)
23
24
25
26
27
28
3'i2
3 r/B
27la
2112
21lA
1 5/8
(sB4)
(60e)
(635)
(660)
(68s)
(711)
(482)
(482)
(4821
(482)
(482\
(482r,
(482\
(482)
(482)
(482)
(482\
6 3/4
6 3t8
6
5 5/B
5114
4 118
4112
4 118
3 314
3 -14
21t8
Range
Length - L
in. (mm)
(sB4)
(584)
(584)
(584)
(584)
(584)
Range
width - win. (mm)
Radius - R
in. (mm)
(88)
(7e)
(73)
(63)
(53)
(41)
19
19
19
19
,I9
19
19
19
1g
19
25
26
21
24
24
24
?4
24
?4
24
24
24
24
24
(60e)
(60e)
(609)
(60s)
(60e)
(609)
(60e)
(609)
(60e)
(60e)
(60e)
(457)
14821
(508)
(533)
(558)
(584)
(60e)
(635)
(660)
(68s)
(711)
(508)
(508)
(508)
(s08)
(508)
(508)
(s08)
(508)
(s08)
(s08)
(s08)
6 3/B
6
5114
4 118
4112
41t8
33/4
3 3/8
3
2 58
(161)
0s2)
(142].
(133)
(123)
(114)
004)
(ss)
(85)
(76)
(66)
(45?)
(482)
(508)
(s33)
(ss8)
(584)
(609)
(635)
(660)
(68s)
(711)
24
18
19
20
21
22
18
'19
20
2'l
22
24
?6
27
28
'18
19
20
21
22
25
25
25
'18
,I9
20
21
22
23
24
25
26
21
28
4 3t4
4 'v2
4 118
31lB
3112
3 1i8
21ia
2112
2'v8
1 314
1 3/8
{120)
(114)
(104)
(e8)
(88)
(7s)
(73)
(63)
(s3)
(44)
(34)
?o
20
20
20
20
2A
20
20
20
20
24
(635)
(635)
(63s)
(63s)
(635)
(63s)
(63s)
(63s)
(635)
(635)
(635)
(457)
1482)
(508)
(533)
(558)
(584)
(609)
(635)
(660)
(685)
(71 1)
4 3t8
41lA
3 314
3 ',12
3 1/8
21lA
2112
2118
13t4
1 3/B
1
('i 11)
004)
(ss)
(88)
(7s)
(73)
(63)
(s3)
(44)
(34)
(25)
11s2)
(142'.)
fl33)
('127)
(117)
007)
(e8)
(BB)
(7s)
(60)
(s7)
6
s 5/g
5114
5
4 5lB
4114
3llA
3 1t?
31/8
2 3IB
2114
26
21
28
(660)
(660)
(660)
(660)
(660)
(660)
(660)
(660)
(660)
(660)
(660)
(4s7)
(48?)
(s08)
(s33)
(s58)
(584)
(609)
(635)
(660)
(685)
(71 1)
4
3 3t4
3 3/8
31/8
2 314
21t2
2 1lA
1 314
1 3/8
1
314
(1ol)
(es)
(8s)
(79)
(6e)
(63)
(s3)
(44)
(34)
(2s)
(rs)
(558)
(558)
(558)
(5s8)
(s58)
(ss8)
(ss8)
(ss8)
(ssB)
(5s8)
(ss8)
5 5/8
51t4
4 718
4 5/8
4114
3 718
3112
31/8
2 314
2318
2
(4s7)
(482)
(so8)
(533)
(5s8)
(s84)
(60e)
(635)
(660)
(685)
(71 1)
ts33)
(s33)
(s33)
(533)
(533)
(533)
(533)
(s33)
(533)
(s33)
(533)
'18
19
20
21
2?
24
25
26
21
28
18
19
20
21
23
24
26
?1
28
18
19
20
21
22
23
24
25
26
2A
21
21
2'l
21
27
21
27
21
27
27
27
18
19
20
21
22
23
24
25
26
27
28
26
26
26
26
26
26
26
26
26
26
2622
22
?2
22
22
22
22
(685)
(685)
(685)
(685)
(685)
(685)
(68s)
(685)
(6Bs)
(585)
(68s)
3 5/8
3114
3
2 314
2 3tB
21lB
'I 3t4
1 3/B
1
314
3/8
(s2)
(82)
(76)
(6e)
(60)
(53)
(44)
(34)
(2s)
(1e)
(s)
(457)
(4821
(508)
(s33)
(s58)
(584)
(60s)
(63s)
(660)
(68s)
(711)
23
23
23
23
(4s7)
(4821
(so8)
(s33)
(ss8)
51l4
4 1tA
4112
4114
3 7/8
(r 33)
(123)
('r 14)
007)
(s8)
(584)
(sB4)
(sB4)
(s84)
(sB4)
18
19
20
?2
KITCHEN KNIGHT ll Reslauftnt Fire Supprcssion Manual
(171)
(r6r)
(1s2)
(142)
033)
023)
(114)
(r04)
(s5)
(82)
(73)
(457)
(482)
(508)
(533)
(558)
(s84)
(609)
(635)
(660)
(685)
(71 'r )
(457)
(482)
(soB)
(533)
(s58)
(584)
(60e)
(63s)
(660)
(68s)
(711)
21
21
21
21
21
21
21
21
21
21
21
(142)
033)
023)
(117)
(107)
(e8)
(88)
(7e)
(6e)
(60)
(s0)
NOZZLE COVERAGE AND PLACEMENT (Continued)
Appliance Protection (Continued)
TABLE 3-4: NOZZLE PoslTlONlNG (conrinued)
SECTION 3 - SYSTEM DESIGN
uL EX3830 ULc EX3830
2014.NOV-I0 REV.06 PAGE 3-9
Range
Length - L
in. (mm)
Range
widrh - Win- (mm)
Radius - R
in. (mm)
5. Large Wok (Greater than 24 in. to 30 in. (609.6 mm to
?62 mm) diameter x 8 in. (203 mm) depth maximum)
Two nozzles are available for large wok ptotection: High
proximity and low Proximity.
The 2H nozzle (Part No. 551028) is used for high Proximity
wok protection. This nozzle is a two llow nozzb. The oozzle
must be located anywhere on the Perimeter of the appli-
ance, 24 in. to 48 in. (609.6 mm to 1219 mm) above the top
edge of the wok and aimed at lhe cenEr of the wok. See
Flgure 3-15.
The 2L nozzle (Pa( No. 551027) is used for low proximity
wok protection. This nozzle is a two flow nozzle. The nozzle
must be located anywhere on the Perimeter of the appli'
ance, 13 in- to 24 in. (331 mm to 609.6 mm) above the top
edge of the wok and aimed at the center of tlre wok. See
Figure 3-15.
18
19
zo
21
2)
24
25
2A
28
28
28
2A
2A
28
28
28
2A
(711)
(711)
(711)
(711)
(711)
(71r)
(711)
(71 r)
(711)
(711)
(711)
(4s7)
(482)
(so8)
(533)
(s5B)
(584)
(6os)
(635)
(660)
(68s)
(711)
3]/8
2 1lA
2 5lA
2 114
2
1 5/8
'r 3i8
1
3lA
3iB
0
,1
| ,.1,n
2t lN
tatN
NOZ2r-E TOCATEO
ON PERII.'€I€R
?H
4. small wok (24 in. (609.6 mm) diameter x 6 in. (152 mm)
deplh maximum)
Two nozzles are available for small wok protection: High
prqximity and low Proximity.
The lH nozzle (Part No. 551029) is used for high proximity
wok protection. This nozzle is a one flow nozzle. The nozzle
must be located anJ&here on the Perimeter of the appli-
ance. 24 in. !o 48 in. (609.6 mm to 1219 mm) above the top
edge of the wok and aimed at the center of the wok. See
Figure 3-14.
the lL nozzle (Pan No. 551026) is used for low proximity
wok protection. This nozzte is a one flow nozzb.fhe nozzle
must be located an)ruhere on the Perimeter of the appli-
ance, 13 in. to 24 in. (331 mm to 609.6 mm) above the top
edge of the wok and aimed at the center oF the wok. see
Figure 3-'14.
,,I
tl
I 2 ,2t
tr
FIGURE 3.15
6. Small Griddle (1080 in.2 (69677 mmz) x 36 in. (914 mm)
longest side maximum)
Two nozzles are available for small griddle protection: High
proximiiy and low Proximity.
The iH nozzle (Part No. 551029) is used for high proximity
griddle proteclion. This nozzle i5 a one flow nozzle- The
nozzle must be located above any corner oI the hazard
swtace,24 in. to 48 in. (609.6 mm to 1219 mm) above the
cooking surface ot the appliance and aimed at a point 12 in.
(304 mm) over and 12 in. (304 mm) in from tlrc corner below
the nozzle. See Figure 3- l6.
lll.11
I
| ,.1
'r3 tN
?4 lN
t3 tN.
NOTZIE rOC/lrto
ON Pf,Rlrrt€rER
e
FIGURE 3.'14
KITCHEN KNIGHT ll Restaurant Firc Suppression Manual
(7s)
(73)
(66)
(57)
(50)
(41)
(34)
(25)
(1e)
(s)
(0)
SECTION 3 - SYSTEM DESIGN
UL EX383O ULC EX383O
PAGE 3-10 REV.06 2014-NOV.r0
NOZZLE COVERAGE AND PLACEMENI (Continued)
Appliance Prolection (Contjnued)
The 1L nozzle (Pan No. 551026) is used for low proximity
griddle protection. This nozzle is a one now nozzle. Ihe
nozzle must be located above any corner of the hazard
surface, l0 in. to 24 in. (254 mm to 609.6 mm) above the
cooking surtace of the appliance and aimed at a point 12 in.
(304 mm) over and 12 in. (304 mm) in trom the corner below
the nozzle. See Figure 3-16.
EDG' Of HAzARO AREA
NOZZTE (ANY
CORNEP]
KITCHEN KNIGHT ll Restauranl Fire Supprcssion Manual
2t1
EDGE OF 2t1,2L
6 tN_
(152 6tN.
(152lnn)
a8 tN.
2,1 tN
2L\
t
NOZZta
locATtoiJ
ZONE
t3 tN.
(331,$n)
F 1t2 L +1
FIGURE 3.17
7. Large Griddle (1440 in.2 (92903 mm2) x 48 in. (1219 mm)
longest side maximum)
Two nozzles are available for large griddle protection: High
proximil.y and low proximity.
The 2H nozzle (Pan No. 551028) is used for high proximity
griddle protection. This nozzle is a two flow nozzle. The
nozzle musl be located above any corner of the hazard
surface, 24 in. to 48 in. (609,6 mm io 1219 mm) above rl're
cooking surface of the appliance and aimed ata point 12 in.
(304 mm) over and '12 in. (304 mm) in kom the corner below
the nozzle. See Figure 3-18.
The 2L nozzle (Part No.551027) is used For low proximity
griddle protection, This nozzle is a two llow nozzle. The
nozzle muSL be located above any corner or the hazard
surface. lo in. to 24 in. (254 mm to 609.6 mm) above the
cooking surtace of the appliance and aimed at a point 12 in.
(304 mm) over and 12 in. (304 mm) in from the corner below
the nozzle, See Figure 3-18.
FIGURE 3-16
6a. Small Griddle (1080 in.2 (696?7 mm2) x 36 in- (914 mm)
lonqest side maximum) Alternate Protection
Two nozzles are available for small griddle alternate
protection: High proximity and low proximily.
The 2H nozzle (Part No. 551028) is used for high proximity
griddle protection. This nozzle is a two flow nozzle. The
nozzle must be located 0 to 6 in. (0 to 152 mm) from shon
side oF the hazard surface, 24 in. to 48 in. (609.6 mm to
1219 mm) above the cooking surFace oF the appliance and
aimed at the center of the hazard area. See Figure 3-17.
The 2L nozzle (Pan No. 551027) is used for low proximity
griddle prolection. This nozzle is a two flow nozzle. The
nozzle must be located 0 to 6 in. (0 to 152 mm) lrom the
shorl side ot the hazard surface. '13 in. (o 24 in. (331 mn1 to
609.6 mm) above lhe cooking surface of the appliance and
aimed at the center of the hazard area. See Figure 3-17.
IH
{1
rH. rl
(25,1
to lN t...
t2 tN
al
NOZZIE IANY
CORNER)
EDGE OT
2H,2t \
"li
I r:
kro,
\\ I 1? tN.
_ _:.,1
l? tN.
'r ' tan'.. I tror "")
l2 tN.
(30! hdJ ArM POINI
(r?re
FIGURE 3.18
KITCHEN KNIGHT ll Restauranl Fire Suppression Manlral
NOZZLE COVERAGE AND PLACEMENT (Continued)
Appliance Protection (Continued)
8. RadianUElectric Cha.-Broiler (624 in.2 (40257 mm2) x 26
in. (660 mm) longest side maximum)
Note: Radiant charbroilers are distinguished by lhe use of
heated metal strips (radiants) lhat are used lor cooking.
Two nozzles are available for radiant clrar-broiler Protection.
High proximily and low proximity.
The ]H nozzle (Pa No. 551029) is used for high proximity
radiant char-broiler ptolection. This nozzle is a one flow
nozzle. The nozzle must be located anywhere within the
perimeter of the haza.d arca,24 in. to 48 in. (609.6 mm to
'1219 mm) above the cooking surface ol the appliance and
aimed at the center of the broiler surface. See Figure 3-19.
The'lL nozzle (Part No.551026) is used tor low proximity
radiant char-broiler protection. This nozzle is a one llow
nozzle. The nozzle must be located an)Mhere on the
perimeter of the hazard surface, 13 in. to 24 in. (331 to
609.6 mm) above the cooking surface of the appliance and
aimed at the center of the broiler surface. See Figure 3-19,
1H NOZZI"E I"OCAT€O A YWHERE I'!'ITHIN THE F€&IMETEE
FOi HIGH PROXIMIIY PROTECTION
'lhe 2L nozzle (Part No. 55'1027) is used for low proximity
rad:ant char-broiler proteclion. This nozzle is a two flow
nozzle. The nozzle must be located anMere on the
perimeter of the hazard surface. .13 in. to 36 in. (331 mm
to 914 mm) above the cooking surface o[ the appliance and
aimed at lhe center of the broiler surtace. See Figure 3-21.
NOZZLE TOCATED ANYWHERE AIO'J6
SECTION 3 -SYSTEM DESIGN
uL EX3830 ULC EX3830
20'14-NOV.',l0 REV. 06 PAGE 3-11
PER&!TER2L
16rH. '.
2L
..\
t,,,,,',r r---{\
ozrsmmtl rr r'.
r, ,r, r-. t\
tsoi.o on,t I
II. NOZZL' LOCATEOANYWH€RE ONTHE PERIiJI€I€R
LOW PROXIMITY
RADIANT BROILER ED6E OF
FIGURE 3.21
10. Lava Rock Char-Broiler (624 in. 2 (40251 mm 2) x 26 in,
(660 mm) longest side maximum)
Note: Synthetic rock charbroilers are dislinguished by the
use of lava, pumice, or synthetic rocks lhat are used for
cooking.
One nozzle is available for lava rock char-broiler protection:
High proximity and low proximity.
The 2L Nozzle (Pan No. 551027) is used fot high proximity
lava rock char-broiler protection. This nozzle is a two flow
rrozzle. The nozzle must be located an)&here within the
perimeter of the hazad arca, 24 in. to 35 in. (609.6 mm lo
889 mm) above the cooking surface ol the appliance and
aimed at Ure center of the broiler surface. See Figure 3-22.
The 2L nozzle (Part No. 551027) is used for low proximity
lava rock charbroiler protection. This nozzle is a two flow
nozzle. The nozzle must be located an)rwhere on the
perimeter of the hazard surtace, 15 in. to 24 in. (381 mm to
609.6 mm) above lhe cooking surface of lhe apPliance and
aimed at the center of tlre broiler surface. See Figure 3-22.
2I NOZ2IE LOCAIED ANYWHERE WTHIN THE PE RIM€TER
FOR TIIGH PROXIMIIY PROI€CTIOI'
?t NOZZIE LOCATEO ANYWH€RE O ]Hq P€RIMETEN
||MNllo3imr '{
>9.
NOZILE (ANY
cotNeri)
--------r-l
RADIANT
BROIL€R EDGE OF
FIGURE 3.19
RadianuElectric char-Broiler (864 in.? (55741 mmz) x
36 in. (914 mm) longesl side maximum)
Two nozzles are available lor radiant char-broiler protection:
High proximity and low proximity.
The 2H nozzle (Part No. 551028) is used for high proximity
radiant char-brojler protection. This nozzle is a two flow
nozzle. The nozzle musl be located above any corner of
the l'Ezard surface, 36 in. to 48 in. (915 mm to 1219 mm)
above the cooking sudace of the appliance and aimed at the
center of the broiler surface. See Figure 3-20.
€D6eOr
t'11
+.'l06E of
.l
c
I+
Iq
e
I
I
c
e.
I
I
e
e(l
HIGH PROXIIUITY
RADIANT BROILER
FIGURE 3-20
FIGURE 3.22
r3 IN
(9r 5
LAVA ROCK
CHAR.BROILER
36 tN.
r{'t
Ir
I
lilr
ll
KITCHEN KNIGHT ll Restaurant Fte Suppression Manual
DETECTOR PLACEMENT
Deteclors are required over cooking appliances and in the
duct(s) of protected ventilation hoods.
Exhaust Duct(s)
Each exhaust duct must have at least one detector installed in
the duct entrance, located in the air stream of the cooking vaPors
at a maxin'rum of 12 tt (3.6 m) inlo the duct. See Figure 3-39.
SECTION 3 - SYSTEM DESIGN
UL EX383O ULC EX383O
20'14-NOV-10 REV.05 PAGE 3-23
Electrostatic Precipitator
lF an eleclrostatic precipitator is located at or near llle base of
the exhaust ducl t is necessary to locate a detector below the
preclpilator, at the base of the duct, and also locate one in the
duct,just above the precipitator. See Figure 3"40.
When inslalling lhe detector bracket and system conduil, make
certain they do not interFere with the oPeration ofthe precipitator.
12rr{36o)
FIGURE 3.40
NOTICE
When gas appliances are used and the llue
gases from the burner are exhausted into the
duct, the delector mUSt be kept out of the air
st.eam of lhese exhaust gases, These gases
can be very hot and could actuate the system
unnecessarily ,
Duct openings thal are long and narrow or
large enough to require multiple duct nozzles
may require additional detectors-
FIGURE 3-39
SECTION 3 - SYSTEM DESIGN
UL EX3B3O ULC EX383O
PAGE 3-24 REV.06 2014-NOV-10
DETECTOR PLACEMENT (Conlinued)
Cooking Appliance(s)
Each cooking appliance vvith a continuous cooking surface
not exceeding 48 in. x 48 in. (12'19 mm x 1219 mm) shall be
protected by one delector. Cooking applianceswith a con nuous
cooking sudace exceeding 48 in. x 48 in. (1219 mm x 12'19 mm)
shali be protected by one detector per 48 in, x 48 in. (1219 mm
x 12'19 mm) cooking area. Detectors used for cooking appli
ances must be located above the protected apPliance toward
the exhaust duct side of the appliance. The detector should be
located in the air slream of the appliance to enhance system
response time.
lf the cooking appliance is localed under an exhaust duct where
a detector has been mounled, it is normally not necessary to
utilize another detector for that cooking apPliance, provided the
detector is not more than 12 in. (304 mm) inlo the duct and the
appliance has no larger cooking surface than 48 in. x 48 in.
(1219 mm x 1219 mm). See Figure 3-4'1.
Note: lt two appliances are located uoder a duct opening where
a delector has been mounted and both appliances together
do not exceed a cooking surface of 48 in- x 48 in. (]2'19 mm x
1219 mm) ancl the detector is located above both lhe protected
appliances, it is not necessary to utilize an additional detector
provided the duct detector is not more than 12 in. (304 mm) into
the duct opening.
FIGURE 3.4.I
Each cooking appliance !,yith a conlinuous cooking suriace
not exceeding 48 ln. x 48 in- (1219 mm x 12'19 mm) can be
protected by a minimum of one detector. Cooking appliances
with a continuous cookiog surface exceeding 48 in. x 48 in
(.1219 mm x'1219 mm) must be protected by at least one
detector per 48 in. x 48 in, (1219 mm x 1219 mm) cooking
area. Detectors used for cooking appliances must be Iocated
above the protected appliance toward the exhaust ducl slde of
the apptiance. The deteclor should be located in the air stream
of tlre appliance to enl'lance sysl.em response time.
TtEQUIRES
oElEcloRDETECION
UNOER OI]CT
RIQUIR€S
DfiECTO'I
KITCHEN l<NlGHl' ll Restauranr Fire Supprcssion Manual
--------&=
I
I
I
KITCHEN KNIGHT ll Restaurant fte Suppression Manual
GAS SHUT-OFF VALVE INSTALLATION (Continued)
The gas valve line can now be put into a set position by applying
tension to the gas valve line. This is accomplished by using a
1/2 in. hex wrench on the gas valve ratchet wheel. The ratchet
wheel will be ral.cheted in a clockwise direction until lhe gas
valve is fully open. See lnstruction Sheet (Pa( No. 55057'l)
included in gas valve shippiog assembly, for detailed informa-
tion. Secure the gas valve cover plate to lhe gas valve box with
the four screws provided. The gas valve line is now in a set
position. See Figure 4-20.
SECTION 4 - SYSTEM INSTALLATION
UL EX383O ULC EX3B3O
2014-NOV-10 REV.06 PAGE 4-11
The pulley tee must never be used to connect mulliple fusible
link tines to a single control head.
r2 rN FO5 m) +
CRIMP SLEEVE ''OI
PIJLLEY TEE I
CA6LE
HETEISE
CONNECTloTI
FIGURE 4.21
FIGURE 4'23
The i,4odel MCH3/ECH3/NMCH3 Control Head is used to
operate the electrical gas shut-off valve. This valve is located in
the fuel gas supply line to the cooking appliance(s). The valve
body has an arrow which indicates direction of gas flow through
the valve. A reset relay (Solenoid Monitor, Model SM-120) must
always be used with an electrical gas shut'off valve. For proPer
wlring of the electrical gas shut-off valve. see Figute 4-16.
> Note: Valve must be inslalled so lhal the solenoid is above lhe
I horizontat pipe line with no more than a 5 degree lean eilher
I *uy.
PULLEY TEE INSTALLATION
The Pulley Tee is used to connecl two mechanical gas valves
or two remote mechanicalpull stations to a single control head.
The cabie proceeding from the control head must always enter
the branch of the pulley tee. See Figure 4.21.
A pulley tee that is used to close two gas valves can only be
used lo close gas valves with similar stem travel. Gas valves
from 3/4 in. up to 1 1/2 in. can be used on the same pulley tee.
A 2 in, gas valve can be used only with another 2 in. gas valve
Gas valves from 2 1/2 in. up to 3 in. can be used on the same
pulley tee, As an example, using a 3/4 in. gas valve wilh a 3 in.
gas valve will not allow the 3 in. valve to lully open.
ELECTRICAL (SNAP-ACTION) SWITCH INSTALLATION
See NFPA 72, "National Fire Alarm code," lnitiating Devices
section, for the correct method of wiring conneclion to the fire
alarm panel,
The Model MS-SPDT. MS-DPDT, MS-3POT. or MS-4PDT
Electrical (Snap-Action) Switch is available for use where
an electrical output is required. These swltches can be fleld
installed in the control head. See Figure 4-22 and Figure 4-23
and refer to lnstruction Sheet (Part No. 551159) included with
switch shipping assembly, fo. detailed mounting instructons.
FIGURE 4.20
Electrical Gas Shut-off Valve lnstallation
PULT STATION
CONNECTION
BING
PIN
FEMOTE
PULLSTAIION
TEBMINATION
@
@
il N
FIGURE 4.22
Before wo.king on any electrical wiring. make ce.lain main
power lus been discgnnected. Failure to disconnec! main
power could cause personal injury or death iF conbct is made
with energized wires. Alleleckicalwiring and connections to be
made in accordance with the authority havingjurisdiction and
all local electrical codes.
SECTION 4 - SYSTEM INSTALLATION
UL EX3B3O ULC EX383O
PAGE 4-12 REV.06 2014-NOV-10
ELECTRICAL (SNAP-ACTION) SWITCH TNSTALLATION
(Continued)
NOTICE
The Modet ECH3 Control Head is supplied
with a Model MS-DPDT Electrical (snap-
Action) Switch. The DPDT switch is a
double switch with two sets of normally
open (N.O.) and normally closed (N.C.)
contacts. one set or contacts on the
switch musl be used in the actuation/
detection circuit and cannot be used for elec-
trical output.
NOTICE
No electrical connections shall be made
inside rhe conlrol head. All electrical wiring
shall exit the control head through the
knock-out on the side of the box. All elec-
trical connections must be made in an
approved electrical box.
KITCHEN KNIGHT ll Reslauranl Fire Suppression Manual
fing At-/rRL,r coNmol P^NEL 6NO'
oF,uNE RESISTOR (BY OrlltRs)
W
OUT IN
These switches may be used to provide an electrical signal to
the main breaket and/or operate electical accessories provided
lhe ratiog of the s\4,itch is not exceeded. Wiring connections are
shown in Figure 4-24. The contact ratings for the switch are as
Follows:
Contact Ratings For Electrical (SnaP'Action) Switches
21 amPS 1 HP,125,25O,211 VAC
or 2 HP. 250, 277 VAC
conREcT - SEPARATE |NCOMTNG TND Ol,ricolilc CONDUCIORS
FIGURE 4.25
cortl'Eotlot
PIPE AND NOZZLE INSTALLATION
All pipe ends shall be thoroughly reamed after cutiing and all oil
and foreign nEtler removed from the piPe The following proce-
dures musl be followed:
1. Use Schedule 40 black kon, chrome-plated. or stainless
steel pipe and Fittings. Do not use hot-dipped galvanized
iron pipe or filtings in the agenl distribution piping.
2. BeFore assembling the pipe and littings, make certain all
ends are careFully reamed and blown clear ol chips and
scale, hside of pipe and fittings must be free oF oil and dirl,
3. The distribution piping and litting connections, located in the
hood or the protecrcd area, musl. be sealed with pipe tape.
When applying pipe lape, start at the second male lhread
and wrap the lape (two turns maximum) clockwise around
the threads, away from the pipc opening
4. Do not over-tighlen, bu! be sure the pipe is snug. Do not
back-off seclions of pipe to make tlrcm fit better. it lhe pipe
was cut too short, re-cut another pipe to the proper lengtll.
FIGURE 4.24
The Alarm lnitiating Switch (Pan No. 550077) must be used to
close a supervised circuit to the building main fire alarm panel
wlren the control head actuates. This will signal the fire alarm
panel that lhere was a system actualion in the kitchen area.
This swilch can be field installed in the control head. Refer to
lnstruction Sheet (Pan No. 550081) included with llle switch
shipping assembly. tor detailed moun ng instructions. Wiring
connections are shown in Figure 4-25. The switch is rated at
50mA. 28VDC.
Do not app,y Tellon tape to cover or overlap the Pipe opening,
as the pipe and nozzles could become blocked and prevent
the prope, flow of agent.
Do not use lhread sealant or pipejoint compound.
crRciJrT
ffifl
-ytr{:
KITCHEN KN|GHT ll Restaurant Firc Suppression Manual
PIPE AND NOZZLE INSTALLATION (Continued)
All piping shall be securely fastened by means of pipe hangers
and/or pipe straps- The spacing requiremenB for hangervstraps
depend on the pipe size being utilized. Refer to the spacing
Guidelines Chan below.
SECTION 4 - SYSTEM INSTALLATION
uL EX3830 ULC EX3830
2014-NOV-10 REV.06 PAGE 4-13
INSTALLATION INSTRUCTIONS FOR CASTERED/
MOVEABLE EqUIPMENT USING PYRO.CHEM AGENT
DISTRIBUTION HOSE
The following instructions must be followed in lheir enUrety.
Failure to do so may result in lhe KITCHEN KNIGHT ll Fire
Suppression Syslem nol functioning Properly due to incorrect
installation.
Critical lnstallalion Requirements
1- Design and installation must be performed by gualined
personnel.
2. The Agent Distribution Hose shall not be concealed within
or run through any wall, floor, or Partition. and shall not have
any direct exposure to excessive heat or radiant flame from
the cooking appliances,
3. Strong cleaning solulions or chemical substances musl not
come in contact with the Agent Diskibution Hose. These
may include acids, solvents, fluxes with zinc chloride, or
other chlorinaled chemicals. ln case of contact, rinse down
the Agent Dislribution Hose with water and dry (horoughly.
4. Contact with foreign objecls. sharp edges, wiring, or
subslances musl be avoided,
5. Bending and [lexing of Agent Distribution Hose on move'
able appliances (e.g. those lactory equipped with casters)
should be limited to pulling and pushing the appliances in
or out for cleaning or maintenance. The hose shall never
be installed or bent tighter than a 3 in- (77 mm) radius (6 in.
(152 mm) diameter) Ioop.
6. The Agent Disrribution Hose must not be kinked. twisled.
or have sharp bends vrhen installed or when equipment is
pulled away from the wall.
7. Make sure that all fiNngs are tightened properly.
L Adequate means must be provided to limit the movement
of castered appliances. A 36 in. (S14 mm) long Restraining
Cable supplied with the agent distribution hose is required
to be used for all castered appliances using the Agenl
Dislribution Hose. (Refer to Restraining Cable lnslallation
lnstructions.)
9. The Restraining Cable requkes periodic maintenance to
ensure proper operalion,
10. The Resl.raining Cable must be attached lo lhe wall and
appliance anytime lhe distribution hose is connected to the
apPliance.
11. Do not over-extend the Agent Distribution Hose when
moving equipment (for cleaning, maintenance. etc.).
AGENT DISTRIBUTION HOSE INSTALLATION
INSTRUCTIONS
Before proceeding, CAREFULLY read all instructions, including
AII CRITICAL INSTALLATION REQUIREMENTS.
General Reguirements
1. The Agent Distribution Hose (Pan No. 434462) (which is
part of Discharge Hose and Tether Kit (Part No. 435982)),
is 1/2 in. (12.7 mm) diameter x 60 in. (1524 mm) long and is
provided with two male NPT swivels tor ease of installation.
2. Maximum of six Agent Distribution Hoses can be used
in each agent distributlon piPing network on PCL-460
and PCL-6OO systems and a maximum of three Agent
Distribution Hoses can be used in each agent distribution
piping network on PCL-I60 and PCL-300 systems.
3. Agent Dislribution Hose can only be used for castered appli-
ances or appliances sefing on castered suppons.
lnstallation Requirements
1. Agent Distribution Hose must be connected to 3/8 in. NPT
black iron, chrome-plaled, or stainless steel litlings. The
connection from hose to litting requires a 112 in. x 318 in.
reducing coupling. All Agent Distribution Hose connections
must be sealed with pipe tape. When applying pipe tape.
start at the second male thread on lhe swivel ends ol the
hose. Wrap the lape (two turns maximum) clockwise around
tlrc lhreads, away from the hose end fitting opening.
2. All connections ol distribution piPing to Agent Distribution
Hose for castered appliances, wilh distribution oozzles
installed/afnxed to the aPpliance, must be located behind
the cooking equipment in an area Protected from obstruc'
lions and possible wcar oI damagc.
3. 3/8 in. schedule 40 pipe will need to be run from the hose
conneclion to lhe distribution nozzle(s) installed/affixed
to the appliance. Pipe must be installed and adequately
secured at a height at or below the cooking surface of the
appliance. See Figure 4-31.
Pipe Hanger Spacing Guidelines
Distribution MaximumSpacingDistance
Pipe Size Hanger to Hanger
in. [t (m]
'v4 4 (1.2)
3/8 5 (1.s)
'u2 6 (1.8)
3t4 I (2.4)
A union should be installed in the discharge piping, as close
to the cylinder valve as possible, to permit disconnection and
removal lor inspection and service. Dry air or nitrogen should be
blown through the discharge piping to rernove chips and olher
debris prior to installation of nozzles-
Nozzles shall be installed in accordance with (he limitations
described in Section 3 - System Design. Blow-off caps are
provided for each nozzle. These will prevent din and grease
from clogging the nozzle.
GV
PCL
460
ELECTRIC
OR
MECHANICAL
GAS VALVE
TO ELECTRICAI
SHUTDOWNS ANO FIRE
ALARM CONNECTION
(lF APPLICAALE)
TO FUSIBLE LINK
DETECTION LINE
MANUAL PULL TO 8E
LOCATEO ON A PATH
oF EGRESS 1t!20',
FROM HOOO AT 48"
ABOVE FLOOR
1H 1H
I
2H
(24 - 48\
2H 2H
\24 -48',) (24 - 48',)
2L 1H
(34 - 48) (40' - 50)
1H
\24 - 48',)
1H
124 - 48
SYSTEMS DESIGNED IN ACCORDANCE WITH
PYRGCHEM, KITCHEN KNIGHI II, RESTAURANI FIRE
suppREsstoN sysrEM MANUAL N0. pN 551274 (5) REVISED
DECEMBER 1,2009
AGENT CYLINDERAND
CONTROL HEAt] IO BF
MOUNTED ACCESSIBLE
BELOW CEILING LEVEL
PIPING NOTES:
' ALL SUPPLY LINE TO BE : 1/z SCH. 40 BLACK.
' ALL BRANCHLINE PIPE (TO NOZZLES)TO BE: 3/8" SCH. 40 BLACK.
. ALL FITTINGS TO BE MIN, 150# RATED.
ADDITIONAL NOIES (I\4IN. PIPING REQ):
'MINIMUM PIPING REQUIREMENTS WHEN PROTECTING RANGE, FRYER OR WOK:
PCL460
-M|N|MUM OF 660 ML AND (10) TOTAL FLOW POTNTS ON SYSTEM.
-MINIMUM OF 180 ML AND (2) FLOW POINTS AI OR BEFORE THE RANGE.
,I) SUPPRESSION SYSTEM TO BE CONNECTEO TO BUILOING FIRE ALARM SYSTEM. (lF APPLICABLE)
2) APPLIANCES ARE ELECTRIC AND GAS - ALL FUEL TO COOKING APPLIANCES TO SHUT DOWN ON SYSTEM ACTUATION.
3) ALL ELECTRICAL POWER UNDER HOODS AND INTEGRAL MAKE-UP AIR TO SHUT DOWN ON SYSTEM ACTUATION.
4)EXHAUST FANS TO CONTINUE RUNNING.
5) FUEL ANO ELECTRICAL SUPPLY RESET SHALL BE MANUAL-
6) ALL ptpE TypE, LENGTHS ANO NUMBER AND TypE OF F|TT|NGS TO BE tN ACCORDANCE WITH THE MANUFACTURES UL LISTED OESIGN/ INSTALTATION
MANUAL.
7) UL LISTED GREASE TIGHT SEALS AT ALL HOOD PENETRATIONS,
8) CLASS 'K HANO PORTABLE F|RE EXTTNGUTSHER TO BE LOCATED BY MANUAL PULL NEAR EXIT. PLACARD MEETING REQUIREMENTS OF NFPA 10 & 96 TO 8E
CONSPICUOUSLY LOCATED NEAR CLASS 'K' EXTINGUISHER,
9) ALL HOOD FILTERS TO BE UL LISTED'BAFFLE TYPE-'
15 TOTAL ( I SAVA|LABLE)
4 FOR DUCT/PLENUM. / 11 FOR APPLIANCES
1,8OO MLS. (2,600 MLS.MAX ALLOtiyED)
GENERAL NOTES:
TOTAL VOLUME OF PIPE:
PIPE/CONTROLS ISOMETRIC
GENERAL NOTES:
FUSIALE LINK
DETECTION LINE
2H 2H 2H
Q4 -4A\ 124 - 48") 124 -40")
- MIN. 16' HIGH STAINLESS
STEEL BAFFLE PLATE BETWEEN
RANGE AND FRYER
EXHAUST DUCT NOZZLE TO
BE CENTERED @ 0'-6' INTO
DUCI OPENING
1T x26'
EXHAUST DUCT
2L 1H
(34 -4e) {40' - 50)
1H
124 - 48',l
1H
124 - 48',)
36'6-8URNER
RANGE 24"t24"
BROILER
36'6-BURNER
GRIDDLE
(3) 16" FRYERS
EACH WMAX.
r8"x18',VAT (MAX
23" LENGTH WDRIP
BOARD)
HOOD/COOKLINE
FRONT VIEW
1H1u
13'{' HOOD
o
o
@@ 00
C-t',o"-l
006 A@ 0@
o
o
OD@ 6E E@
o
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rl )
Customer:
414 MAIN ST. SPRINGFI ELD OR
JASPERS TAVERN
Drawn BY:Q.H.S
Scale: N.T.S.
Revised: -/-/-
Approved By:
Date:05/09/2019
System:
CooklineSystems-MainFireSuppressionKitchen
ChemicalWet-300 ComPliant,LUPyro-Chem
FS-1
Drawing No.
'-
H1ilEvq.!'.BISJ-
2015 Nugget WaY
Eugene Or. 97403 (541)
7 46-1621
tj_.-@-1
II
HDCB- I 230G, HDC8-2430G, HDCB-3630G & HDCB-4830G
DCB-2430G Shown
Wells Gas Countertop Heavy Duty Radiant
Char Broilers are designed for use with either
natural or LP gas. Char broilers are factory
configured for natural gas and are field convertible to
LP gas. Each burner has an adjustable air shutter to
control primary air. Removable drip pan and burners
provide easy clean-up.
Features
. Stainless steel housing with removable front
panel to provide easy access to components.
. Durable cast iron burners that are ideal for
commercial kitchens. Provide superior flame
characteristics, faster heat-up, immediate turn-
down and gentle true loy/ heats.
. Reversible cast iron grates for flat or sloped use.
. Heavy duty cast iron radiants provide even heat
and reduces flare ups.
. Each burner has an adjustable air shutter to
control primary air and provide optimum
combustion.
. Each burner has ON/OFF control valves that
provide infinite heat adjustment.
. Heavy duty 4" steel legs.
. MeetsANS| 283 and NSF lnternational standards
. One year warranty covers parts and labor.
MM
775
461
366
6t0
914
1220
KG
57
63
94
r33
t35
t82
t74
233
Wells Malufacturing
265 Hobson Street Smithville, Tennessee 37166 U.S.A.
Phone 775S89-t00 Fax 800-356-5142
lrvy/w.wells{b.com
Prinled in the U,S.A, 06/18 2M-307157 REV, B
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Specifications
OverallDimensions lnches
All Models:
Depth 30 ll2
Height (incl.4" legs) 18 I/8
width:
HDCB-|23oG t4
HDCB-2430G 24
HDCB-3630G 36
HDCB-4830G 48
Temperature Settings: OFF/LO to Hl
Number of burners: 2,4,6 or I
Weights Lbs.
HDCB- 1230G lnstalled 126
Shipping 139
HDCB-2430G lnsulled 207
Shipping 293
HDCB-3630G lnstalled 298
Shipping 401
HDCB-4830G lnstalled 384
Shipping 514
Accessories/Options
20563 Legs, set of 4,4" adiusable nickel plated alloy
MODELS
HDCB- I 230G, HDC8-2430c,
HDCB.363OG, HDCB-4830G
5 )/4
t11.6)
STD.4
3/4 NPT GAS LINE
| 3/t
t44t
c
21 5/8 30 1t2
t550) t775)
14 1t8
If59l
1'1N
DRIP TRAY
17 3t4
1451)51/2
t1{01
B LEGS MUST BE
INSTALLED
BTU RATING
DIMENSION
L.P. GAS
MODEL GAS s', W.C.B c
40,000 40,000 ^',
t2191
12 3l/,
13211
11',
t3661
HDCB-24300 80.000 ^72',
1542)15771 t6101
HDCB.363OG 120,000 120.000^32',
I8l3t
31 3/4',
lb821
36',
t9141
HDCB-4830G 160.000 160,OOOx 48',
Ir0841
15 7 t16',
111541
48'
112201
BACK SIDE BOTTOM
0
t0l
0
t0l
4
1102)
0
t0l
Wells Manufacturing
265 Hobson Sbeet. smilhville, Tennessee 37166 . LJ.S.A.
Phone775$89-5700 Fax800356-5'142
www.wells-mfg.com
Prinled in lhe U.S.A.'06/18 . 2M-307157 REV. B
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t-
4',l.ltN.
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DIMENSIoNS: [[ffi
NOTE: specificolions ore subject to chonge wrlhoul nolice qnd ore nol inlended for jnslollotion pvrposes-
See inslollolion ioslruclions ol www.wellsbloomfield.com prior lo inslolling unil.
NATURAL
10' w.c.
HDCB-12300
80,000
*PROPANE CONVERSION KIT INCLUDED WITH EACH CHARBROILER
MINIMUM CLEAHANCE FROM
NON_COMBUSTIBLE SURFACES
FRONT