P)

(TY SPECIAL NOTES:

EA
05
P
UM AD 1. ALL PIPING & NOZZLES REQUIREMENT IS SELECTED PER DESIGN
EN E
PL ZZL GUIDELINES OF MFR. RANGE GUARD WHICH ARE IN ACCORDANCE
NO WITH NFPA CODE/STANDARD NFPA-17A, & NFPA-96 & COMPLY WITH
UL TEST STANDARD 300.
2.
"STAINLESS STEEL".

NOTES:
D P
EA
L
ZZ 1. SYSTEM ENCLOSURE/CYLINDER LOCATION IS SITE
T NO P) R DETERMINED. ALSO ALL PIPING (BEING SMALL 3/4" DIA OR
C (T Y
DU EA LESS) IS TO BE FIELD RUN.
05 R 2. ALL DIMENSIONS ARE IN MILLIMETERS UNLESS OTHERWISE
) NOTED.
(TYP 3. ALL PIPING/CONDUITING IS TO BE RUN EXPOSED/SURFACE TYPE
E 5 EA R ENTERING INTO THE HOODS FROM TOP OF THE HOOD.
PIP L Y0
" SS MB
3/8 S SE R R
I TA
KK
IPE LIN
SP LE
"S SIB
3/4 IT
FU
DU
CON R R
T
" EM
1/2 1/2
"E
MT
CO
ND
UI IPE R
T SP
"S
1/2
R
E
ZL
WET CHEMICAL CYLINDER OZ
RN
WITH UNIVERSAL CONTROL HEAD
(2X4 GALLON 15.14 LITERS)
MANUAL
PULL STATION
1500

AS PER SITE
AVAILABILITY
WET CHEMICAL SUPPRESSION SYSTEM
ISOMETRIC LAYOUT FOR HOT COOKING AREA "B "
L
VE
R LE
O
F LO EL
ED L EV
I SH OR
FI N F LO
ED
NISH
FI
KITCHEN HOOD
10,000 MM

1/2" EMT CONDUIT

DUCT
NOZZLE DUCT DUCT DUCT DUCT
3/4" S S PIPE NOZZLE NOZZLE NOZZLE NOZZLE
1200 MM

3/8" S S PIPE
PLENUM
NOZZLE
1/2" S S PIPE

R R

R NOZZLE R R R R R R R