General Piping Requirements; Design Steps - Pyro-Chem Kitchen Knight II Technical Manual

KITCHEN KNIGHT II Restaurant Fire Suppression Manual

General Piping Requirements

1. Split piping and straight piping are both allowed on a
PCL-160, PCL-300 and PCL-460 system.
2. PCL-600 systems must use split piping only, with no
nozzle located before the split, and with a maximum of
14 flow points per side. 1/2 in. minimum piping must be
used up to the first split.
3. Maximum volume for 1/4 in. pipe between a nozzle and
the preceding tee is 410 mls.
4. Maximum flow numbers for 1/4 in. pipe is six.
5. Maximum number of elbows between a nozzle and the
preceding tee is five.
6. Maximum of 25 elbows are allowed in the total piping
system.
7. Maximum difference in elevation between the tank
outlet and any nozzle, or the tank outlet and the highest
or lowest horizontal pipe run, is 10 ft (3.0 m).
8. No traps are allowed in the piping network.
9. Pipe lengths are measured from center to center of
fittings.
10. The internal equivalent length volume of fittings does
not have to be considered as part of the total pipe
volume.
11. When utilizing different size pipe in the system, the
largest size must start first and the additional pipe must
decrease as it approaches the nozzle.
12. Elbow(s) or swivel adaptors located at the nozzles
do not have to be counted in the 25 elbow maximum
requirement.
13. Reducing bushings are allowed when reducing to a
smaller pipe size.
14. additional piping requirements when protecting a
range, wok, or a fryer:
• P CL-160 – Minimum of 239 ml and one flow number
required in total system. Of that minimum, 180 ml
must be utilized at or before the range, wok, or fryer.
• P CL-300 - Minimum of 300 ml and four flow numbers
required in total system. Of that minimum, 239 ml and
two flow numbers must be utilized at or before the
range, wok, or fryer.
• P CL-460 – Minimum of 660 ml and ten flow numbers
required in total system. Of that minimum, 180 ml and
two flow numbers must be utilized at or before the
range, wok, or fryer.
• P CL-600 – Minimum of 960 ml and fourteen flow
numbers required in total system. Of that minimum,
120 ml and two flow numbers must be utilized at or
before the range, wok, or fryer.
2014-NOV-10
SUPPLY PIPE
MUST ENTER BULL
SIDE OF TEE

Design Steps

Step No. 1
Determine number of flow points required based
on duct size, plenum size and type, and size of all
appliances.
Step No. 2
Determine size and quantity of tanks required. Refer
to Rule No. 14 in general Piping Requirements to
determine the maximum amount of flow numbers
allowed per each tank size.
Step No. 3 Layout nozzles, piping diagram, and tank location.
Determine pipe lengths as accurate as possible.
Make certain maximum number of elbows is not
exceeded. Note: Tanks cannot be manifolded
together. Each tank must have a separate
piping network.
Step No. 4
add all the lengths of each pipe run and multiply
by the mls/ft listed in the Table 3-5: Volume. If the
sum falls within the acceptable range noted in the
general Piping Requirements, that pipe size is
acceptable. If the calculated volume is too large,
recalculate the volume using the ml per foot of
a smaller pipe size. Pipe sizes can be mixed but
Rule No. 11 of the general Piping Requirements
must be followed.
Step No. 5
Check to make certain minimum volumes,
maximum volumes and maximum volume allowed
between first nozzle and last nozzle is not
exceeded (Table 3-6: Tanks). Check each rule
in general Piping Requirements to make certain
none have been exceeded. If any requirement
is exceeded, change to a different pipe size and
recalculate.
SECTION 3 – SYSTEM DESIGN
UL EX3830 ULC EX3830
REV. 06 PagE 3-19
SPLIT PIPING (REquIRED
ON PCL600 SYSTEMS)
STRAIGHT PIPING
006191PC
FIGuRE 3-34