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OF VERTICAL DUCT <br />HOOD AIM POINT <br />q. OF HORIZONTAL DUCT <br />24"or LESS <br />'',.. Ar-- <br />16" DIA. MAX. <br />---.., .-- ---,_. <br /> <br />December 2008 Section 3 Design a a <br />Amerex Restaurant Fire Suppression System- EX 4658) <br />DUCT PROTECTION <br />NOTE: An Amerex KP & ZD Kitchen Fire Suppression System have the same listed <br />criteria for the protection of the Duct and Plenum. <br />DUCT PROTECTION LIMITATIONS <br />SINGLE NOZZLE (P/N 16416) <br />The Amerex Duct Nozzle (P/N 16416) is listed to protect restaurant cooking ducts of unlimited length up to 50 <br />perimeter inches (127 cm) or 16 diameter inches (40.6 cm) using one nozzle. The nozzle has one flow point <br />and must be centered within the duct, placed 2 — 8 inches (5.08 — 20.32 cm) into the duct opening and aimed <br />at the center of the cross section of the duct. <br />NOTE: In no case shall the diagonal <br />dimension of the duct exceed 18.8 inches <br />without additional duct nozzles. <br />Vertical / Horizontal Transition <br />with a rise of 24" or less. <br />Special Note: For ducts with short vertical/horizontal <br />transitions reference the diagram above with respect <br />to nozzle aim. <br />TRANSITION LIMITATIONS — SINGLE <br />NOZZLE (P/N 16416) <br />A transition is a section found on some exhaust systems between the hood and the duct. One Amerex duct <br />nozzle (P/N 16416) will protect a transition at the point where the transition is 50 perimeter inches (127 cm) or <br />less or a diameter of 16 inches (40.6 cm) or less. The nozzle has one flow point and must be placed in the <br />center of the opening at the point where the perimeter inches are 50 (127 cm) or less or where the diameter <br />inches are 16 (40.6 cm) or less and aimed at the center of the cross section on the duct. Additional duct <br />protection is not required when using this method. <br />APPENDIX A- Page 29 of 49