HomeMy WebLinkAboutAnsul SystemBURNETT FABRICATING
6904 EMERALD BAY LANE
INDIANAPOLIS IN 46237
SWEET SKIES JET IN-FLIGHT CATERING
108 EAST CARMEL DRIVE
CARMEL IN
SIZE FSCM NO DWG REV
KITCHEN FIRE SYSTEM 1
SCALE 3/8"=1' SHEET 1 OF 5
PRE-ENGINEERED SYSTEM SHOP DRAWING ONLY – NOT TO SCALE
BUCKEYE KITCHEN MISTER
BFR-10
THIS SYSTEM UTILIZES 7 of 10 POINTS
42" - 48"
REMOTE PULL STATION
SHALL BE INSTALLED 42" - 48" ABOVE THE FINISHED FLOOR AND A
DISTANCE OF AT LEAST 10FT FROM THE HAZARD BUT NOT MORE
THAN 20FT. IT SHALL BE INSTALLED IN THE PATH OF EXIT AND
REQUIRE A MAXIMUM FORCE OF 40 LBS AND A MAXIMUM MOVEMENT
OF 14" FOR ACTUATION
DISCHARGE PIPING
CONNECTION TO HORN STROBE OR F.A.C.P. ACTIVATES
UPON SYSTEM DISCHARGE (SUPPLIED, INSTALLED AND
WIRED BY OTHERS)
CONNECTION TO MAKE UP AIR FAN, SHUT DOWN UPON ACTIVATION
(CONNECTION BY OTHERS)
BUCK EYE
BFR-10
MECHANICAL GAS SHUT
OFF VALVE
CLASS K WET CHEMICAL EXTINGUISHER
SHALL BE INSTALLED 42" - 48" ABOVE THE
FINISHED FLOOR
N-1HP
1 FLOW PT
HAZARD QTY NOZZLE
BAND
COLOR PTS TOTAL
MIN Nozzle
Height
MAX Nozzle
Height
BFR - 10 TANK
GRIDDLE 1 1LP RED 1 1 24 48
CHAR BROILER 1 1HP BLUE 1 1 30 48
RANGE 1 2LP YELLOW 2 2 35 43
DUCT 1 2W WHITE 2 2
PLENUM 1 1HP BLUE 1 1
7
NOZZLE TABLE
150" PERIMETER MAX
12 FT LENGTH MAX
14"x14"
DUCT
360
36"
GRIDDLE
10 FT HOOD
N-2W
2 FLOW PT
BURNETT FABRICATING
6904 EMERALD BAY LANE
INDIANAPOLIS IN 46237
SWEET SKIES JET IN-FLIGHT CATERING
108 EAST CARMEL DRIVE
CARMEL IN
SIZE FSCM NO DWG REV
KITCHEN FIRE SYSTEM 1
SCALE 3/8"=1' SHEET 2 OF 5
ALL PENETRATIONS TO THE HOOD SHALL BE
SEALED WITH AN APPROVED QUICK SEAL
DEVICE
GENERAL NOTES:
1.System shall be Pre-Engineered
2.System shall be manufactured by Buckeye Fire Equipment of Kings Mountain NC
3.Buckeye Kitchen Mister systems have the following Listings and Approvals:
Underwriters Laboratories Inc, UL 300 / UL 1254, UL EX 6885
ISO-9001 Registered
4.System Temperature Limitations – 32F min / 120F Max
5.Installation requirements, nozzle limitations and design criteria shall comply
with the Buckeye Fire Equipment, Kitchen Mister Technical Manual and all
addendums as published by Buckeye Fire Equipment
6.Pipe and fittings shall be Schedule 40 Black, Chrome Plated or Stainless.
Galvanized Pipe Shall Not Be Used.
7.All required electrical work shall be performed by others and is not included
on this shop drawing.
8.All required plumbing work be performed by others and is not included on this
shop drawing
Minimum Piping Requirements
Note:
Minimum piping requirements only apply when protecting a wok, deep fat fryer or
range.
1.Minimum number of elbows before the closest nozzle protecting a fryer, range
or wok shall be five (5)
2.The minimum piping volume before the closest nozzle protecting a fryer, range
or wok shall not be less than 360 ml
3.The total system pipe volume shall not be less than 660 ml for all cylinder
sizes.
4.A system shall have a minimum of three (3) flow points.
General Piping Requirements
1.All piping shall be 3/8” or 1/2”
2.Split piping and straight line piping are allowed on all system as long as the
total piping parameters are not exceeded.
3.When the discharge piping is split, no nozzles can be installed before the split.
4.The maximum number of elbows allowed per system are:
BRF-5 20 elbows maximum
BRF-10/15/20 25 elbows maximum
5.The maximum number of elbows between any two nozzles is five(5)
6.The maximum vertical rise of the supply line is ten (10) feet; this is either the
maximum elevation difference between tank outlet and the highest nozzle or tank
outlet and the highest of lowest point in the piping systems.
7.The maximum vertical rise of any nozzle above the supply line is two (2) feet.
8.No traps are allowed in the piping system.
9.When different size piping is used in the same system, the largest diameter
piping must be closest to the cylinder and sizes are to decrease as they reach
the nozzle. So piping always runs from larger to smaller diameter
10.Elbows or swivel adaptors used at the nozzle for aiming DO NOT count toward
the total elbows allowed per system or the number of elbows allowed between
two (2) nozzles.
11.For the BRF-15 and BRF-20 only, the maximum volume of piping between the
BURNETT FABRICATING
6904 EMERALD BAY LANE
INDIANAPOLIS IN 46237
SWEET SKIES JET IN-FLIGHT CATERING
108 EAST CARMEL DRIVE
CARMEL IN
SIZE FSCM NO DWG REV
KITCHEN FIRE SYSTEM 1
SCALE 3/8"=1' SHEET 3 OF 5
04/06/18
Nick Mishler
BURNETT FABRICATING
6904 EMERALD BAY LANE
INDIANAPOLIS IN 46237
SWEET SKIES JET IN-FLIGHT CATERING
108 EAST CARMEL DRIVE
CARMEL IN
SIZE FSCM NO DWG REV
KITCHEN FIRE SYSTEM 1
SCALE 3/8"=1' SHEET 4 OF 5
04/06/18
Nick Mishler
BURNETT FABRICATING
6904 EMERALD BAY LANE
INDIANAPOLIS IN 46237
SWEET SKIES JET IN-FLIGHT CATERING
108 EAST CARMEL DRIVE
CARMEL IN
SIZE FSCM NO DWG REV
KITCHEN FIRE SYSTEM 1
SCALE 3/8"=1' SHEET 5 OF 5
10'
78"
24"
51"
EXHAUST FAN CURB
MAKE UP FAN CURB
EXHAUST FAN
MAKE UP AIR UNIT
INSULATED FLEX DUCT
SUPPLY AIR
3" SPACER
SHORT CIRCUIT
EXHAUST HOOD
48
HINGE
STAINLESS
WALL PANEL
THREADED
STEEL ROD
HANGERS
6" MIN
EF
EXHAUST FAN ON/OFF SHALL BE
THEROSTATCALLY CONTROLLED
TO AUTOMATICALLY ACTIVATE
THE EXHAUST FAN WHENEVER
COOKING OPERATIONS OCCURS
(WIRING BY OTHERS)
UNISTRUT
EXHAUST HOOD SYSTEM DESIGNED IN
COMPLIANCE WITH IMC SECTIONS 506, 507 & 508
14"x14" 16 ga STEEL DUCT
FULLY WELDED WITH 2 LAYERS
OF FIRE WRAP
FIRE WRAP
FIRE WRAP
40" MIN
3/8" THREADED ROD
04/06/18
Nick Mishler
nozzle nearest the supply line from one branch to the closest nozzle from the
next branch shall not exceed 500 ml.
04/06/18
Nick Mishler
450
N-1LP
1 FLOW PT
36"
RANGE
HS
MU
360
N-2LP
2 FLOW PT
N-1HP
1 FLOW PT
36"
CHAR BROILER
04/06/18
Nick Mishler