Fryer – Single Nozzle Protection (Continued)
Maximum Area Dimensions – Single Nozzle Fryer Protection (Continued)
Max. Size
Max. Size Overall Type of Nozzle Height Nozzle
Frypot Only With Dripboard Nozzle Above Top of Fryer Location
14.5 in. x 16.5 in. 14.5 in. x 26.5 in. 290 16 in. to 21 in. See Figure 4-17
(368 mm x 419 mm) (368 mm x 673 mm) (406 to 533 mm)
19.5 in. x 19 in. 19.5 in. x 25 3/8 in. 290 13 in. to 16 in. See Figure 4-17
(495 mm x 482 mm) (495 mm x 644 mm) (330 to 406 mm)
19.5 in. x 19 in. 19.5 in. x 25 3/8 in. 3N See Figure 4-18 See Figure 4-18
(495 mm x 482 mm) (495 mm x 644 mm)
18 in. x 18 in. 18 in. x 27 3/4 in. 3N 25 in. to 35 in. See Figure 4-19
(457 mm x 457 mm) (457 mm x 704 mm) (635 mm to 889 mm)
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
290 NOZZLE TIP POSITIONED OVER THE MIDPOINT OF THE HAZARD AREA ± 3 IN.
(76 mm) FROM THE MIDPOINT ALONG THE LONGEST SIDE OF THE HAZARD AND ±
1 IN. (25 mm) FROM THE MIDPOINT ALONG THE SHORTEST SIDE OF THE HAZARD
AND AIMED AT THE MIDPOINT OF THE COOKING AREA.
FIGURE 4-17
002286
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
3N NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF
COOKING SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA.
FIGURE 4-18
002287
FRYER WITHOUT DRIPBOARD
FRYER WITH DRIPBOARD
FIGURE 4-19
000008
NOTE: 3N NOZZLE TIP MUST BE LOCATED WITHIN THE PERIMETER OF THE SURFACE
AREA WITHIN THE FRONT HALF OF THE FRY POT AND AIMED AT THE CENTER.
TOP OF FRYER
RIGHT-TO-LEFT
CENTERLINE
000010
FRONT
FRONT
34 IN. (863 mm) MAXIMUM DIAGONAL
DISTANCE BETWEEN NOZZLE AND
CENTER OF HAZARD AREA
21 in. (534 mm)
MINIMUM
VERTICAL
NOZZLE
HEIGHT
SECTION 4 – SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-9
R-102 Restaurant Fire Suppression Manual
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