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<br />Chapler 3 - System Design <br />. Page 3-16 <br />REV. 2 <br /> <br />Example <br /> <br />The cooking area thai requires protection consists of a single <br />56 In. (142 cm) perlmeler exhaust duct, a 10 ft. (3.1 m) IDng <br />"V" bank plenum, (2) 18 in. (46 cm) wide x 24 In. (61 em) <br />fryers, a 30 in. (76 cm) x 36 In. (91 em) wide griddle, and a <br />24 In. (61 cm) diameter wok. See Figure 3-19. <br /> <br /> <br />(2) 18 IN. (48 em) X 24 IN. <br />(8 10m) FRYERS <br />(1) 30 IN. (810m) X 38 IN. <br />(91 om) GRIDDLE <br />(I) 24 IN. (81 em) DIAMETER <br />WOK <br /> <br />Figure 3-19. <br /> <br />Step No.1 DetermIne number of flow points required. <br />56 In. (142 em) perimeter duct requires onB, <br />two flow nozzle <br />10ft. (3.1 m) "V" bank hood requires one, one <br />flow nozzle <br />1 B In. x 24 In. (46 x 61 cm) fryer requires one, <br />two flow nozzle <br />18 In. x 24 In. (46 x 61 cm) fryer requires one, <br />two flow nozzle <br />30 In. x 36 In. (76 x 91 cm) griddle requires <br />one, one flow nozzle <br />24 In. (61 cm) diameter wok requIres onB, Dno <br />flow nozzle <br /> <br />TOTAL FLOW NUMBERS - 9 <br /> <br />Step No.2 <br /> <br />Determine size and quantity of tenks required. <br />Referring to the chanin "General PIpIng <br />Requirements," a PCL-300 and a PCL-460 can <br />supply 10 flows, lherefore, a PCL-300 can be <br />ullllzed. <br /> <br />ULEX 3830 <br />April 1, 2004 <br /> <br />PN551274(2) <br /> <br />Step No.3 Make an accurate sketch of (he cooking lineup <br />and the hood. Sketch In the tenk location and all <br />the piping required for lhe lolal system. Make <br />certain al/ pIpe lenglhs and number of elbows <br />are as accurate a8 pDsslble. Check Ihe "General <br />Piping Requirements" to determine Ihalthe mini- <br />mum and maximum requirements are mel. See <br />Figure 3-20. <br /> <br />O' <br /> <br /> <br />8' <br /> <br />FIgure 3-20. <br />