Upright Broiler/Salamander Protection (Continued)
FIGURE 4-58
000252
Gas-Radiant/Electric Char-Broiler Protection
The R-102 system uses the 1N nozzle for gas-radiant/electric
char-broiler protection.
The nozzle is stamped with a 1N, indicating that this is a
one-ow nozzle and must be counted as one ow number.
One 1N nozzle will protect a hazard with a maximum length of
36 in. (914 mm) and a total cooking area which does not exceed
864 in.
2
(55741 mm
2
). The nozzle tip must be located 15 in. to
40 in. (381 mm to 1016 mm) above the hazard surface. When
using this nozzle for gas-radiant/electric char-broiler protection,
the nozzle must be positioned anywhere along or within the
perimeter of the maximum cooking area and shall be aimed at
the center of the cooking surface. See Figure 4-59a.
000256
COOKING
AREA
COOKING
AREA
000257
15 IN. (381 mm)
MINIMUM
40 IN.
(1016 mm)
MAXIMUM
FIGURE 4-59a
Electric Char-Broiler Protection (Optional)
The R-102 system uses the 1N nozzle for electric char-broiler
protection.
The nozzle is stamped with a 1N, indicating that this is a
one-ow nozzle and must be counted as one ow number.
One 1N nozzle will protect a hazard with a maximum length of
34 in. (863 mm) and a total cooking area which does not exceed
680 in.² (43870 mm²). The nozzle tip must be located 20 in. to
50 in. (508 mm to 1270 mm) above the hazard surface. When
using this nozzle for electric char-broiler protection, the nozzle
must be positioned anywhere along or within the perimeter of
the maximum cooking area and shall be aimed at the center of
the cooking surface. See Figure 4-59b.
000256
COOKING
AREA
COOKING
AREA
000257
20 IN. (508 mm)
MINIMUM
50 IN.
(1270 mm)
MAXIMUM
FIGURE 4-59b
SECTION 4 – SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-24 REV. 11 2014-SEP-01
R-102 Restaurant Fire Suppression Manual
UPRIGHT BROILER
BROILER CHAMBER
FRONT
VIEW
DRIP
PAN
SIDE VIEW
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