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Fryer - Multiple Nozzle Protection Design Requirements: Fryers exc~eding the coverage of a single nozzle can be divided into modules. Each module must not exceed the maximum area allowed for a single nozzle. However, when utilizing multiple nozzle protection, the longest side allowed for a fryer with drip- board can be used, regardless of whether the fryer has a drip- board or not. The maximum size fryer that can be modularized is 864 sq. in. (5574 sq. em) or in terms of ft., 6 sq. ft. (1.8 m). 1. Design requirements for multiple nozzle fryers are broken down into two types: A. FRYERS WITHOUT DRIPBOARD(S) If the fryer does not include a dripboard, measure the inter- nal depth (horizontal dimension from front to back) and length of the frypot. Then, multiply the depth and length to obtain the area of the frypot in square inches. B. FRYERS WITH DRIPBOARD(S) If the fryer includes any dripboard areas, measure both the intemal depth and length of the frypot portion, and then measure the intemal depth and length of the overall hazard area including any dripboard areas. Determine the area of both the frypot and the area of the overall vat by multiplying corresponding depth and length dimensions. 2. Divide the frypot or overall vat into modules, each of which can be protected by a single nozzle, based on the maximum dimension and area coverage of the nozzle as specified in Table, "Maximum Cooking Area Dimension - Multiple Nozzle Protection." A. If the module considered does not include any portion of the dripboard, use only the maximum frypot area and max- imum dimension listed in the first column of the table to select the correct nozzle. B. If the module considered includes any dripboard areas, use both the maximum frypot area and dimension listed in the first column of the table, and the maximum overall area and dimensions listed in the second column of the table to select the correct nozzle. 3. None of the maximum dimensions in either column may be exceeded. If either the maximum frypot or the overall sizes are exceeded, the area divided into modules will need to be rede- fined with the possibility of an additional nozzle. .. Options For Modularizing Fryers The following Figure 20 shows approved methods of dividing (mod- ularizing) fryers so that each section can be properly protected. EACH MODULAR AREA, INCLUDING DRIPBOARD, MUST NOT EXCEED 497 sa. IN. (3207 sq. em) SECTION IV - SYSTEM DESIGN UL EX. 3470 ULC CEx747 Page 4-10 REV. 5 10-1-02 I MIDPOINT I MIDPOINT + I I + ! I DRIP BOARD ! DRIP BOARD 000214 EXAMPLE ONLY FRYER WITH DRIPBOARD .. ExempTe: A fryer with e dripboard. The inside vat without the drip- board measures 18 in. in depth x 30 in. in length (46 cm. x 76 cm) and the inside of the overall vat including the dripboard measures 24 in. in depth x 30 in. in length (61 cm x 76 cm). Because the fryer is 30 in. (76 em) in length, it exceeds the coverage of a single nozzle. Dividing the length in half, each module now has an overall vat dimension of 24 in. in depth x 15 in. in length (61 x 38 cm). From the Table, MMaximum Cooking Area Dimension - Multiple Nozzle Fryer Protection, M efther the 3N or the 290 nozzle should be select- ed to protect each fryer module, depending on the maximum noz- zle height above the fryer and the positioning requirements .. allowed. Refer to appropriate Figures, 15 through 19. See additional examples in Appendix Section. AREA OF EACH FRY POT MODULE CANNOT EXCEED 324 sa. IN. (2090 sq. em.) + AREA OF EACH FRY POT MODULE CANNOT EXCEED 324 sa. IN. (2090 sq. em.) } AREAOFTHIS MODULE (FRY POT PLUS DRIP BOARD) CANNOT EXCEED 497 SQ. IN. 000215 + + of 002296 DRIP BOARD EXAMPLE ONLY FRYER WITHOUT DRIPBOARD EXAMPLE ONLY FRYER WITH DRIPBOARD FIGURE 20