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SECTION IV — SYSTEM DESIGN I' UL EX3470 ULC EX3470 Page 4-10 � REV.7 7-1-09 I Fryer—Multfple Noule Protection I Desfgn Requfrements: Example:A fryer with a drlpboard.The inslde vat wrthout the drip- ; Fryers exceeding the coverage of a singie nozzle can be divided board measures 18 in.in depth x 30 in.in length(46 cm.z 76 cm) into modules. Each module must not exceed the maximum area and the Inside of the overall vat Including the dripboaid measures ' allowed for a singie nozzle.However,when utilizing muitiple nozzle 24 in.in depth x 30 in.in length(61 cm x 76 cm).Because the fryer j protection,the longest side allowed for a fryer with dripboard can is 30 in. (76 cm)in length, it exceeds the coverage of a single be used, regardless of whether the fryer has a dripboard or not. nozzle. �' ►The maximum size fryer that can be modularized is 864 in? Dividing the length In half, each module now has an overall vat II ►(5574 cm2)or in terms of ft,6 ft2(0.6 m2). dimension of 24 in.in depth x l5 in.in length(61 x 38 cm).From � 1. Design requirements for multiple nozzle fryers are broken the Table, Maximum Cooking Area Dimension—Multiple Nozzle '� down into two rypes: Fryer Protection,"either the 3N or the 290 nozzle should be selecf- A. FRYERS WITHOUT DRIPBOARD(S) ed to protect each fryer module,depending on the maximum noz- I If the fryer does not include a dripboard,measure the inter- allowed Refe�approp ate Figures,el5 through�grequirements �, nal depth (horizontal dimension from front to back) and length of the frypot.Then, multiply the depth and length to See additional examples in Appendix Section. obtain the area of the frypot in square inches. B. FRYERS WITH DRIPBOARD(S) I If the fryer includes any dripboard areas,measure both the ' intemal depth and length of the frypot portion, and then �i measure the internal 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 mauimum dimension and area coverage of the nozzie as specified in ' Table,"Maximum Cooking Area Dimension—Multiple Nozzle � Protection:' A. If the module considered does not inciude 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 tabie 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. Optlons For Modularizing Fryers The following Figure 20 shows approved methods of dividing(mod- ularizing)fryers so that each section can be properly protected. AREA OF EACH FRY POT MODULE CANNOT EXCEED 324 IN.=(2090 cmz) EACH MODULAR AREA,INCLUDING DRIPBOARD, MUST NOT EXCEED 497 IN.�(3207 cmz) AREA OF EACH FRY I � POT MODULE I CANNOT EXCEED � I 324 IN? MIDPOINT MIDPOINT (2090 cmz) � '—�" ' —� AREAOFTHIS + I + ( —�— MODULE�FRY � � POT PLUS DRIP � BOARD)CANNOT i � EXCEED I DRIP BOAflD ( DRIP 80AqO DRIP BOApD 487 IN? (3208 cma) oozzse EXAMPLE ONLY EXAMPLE ONIY �21� EXAMPLE ONLY �OZis FRYER WI"fHOUT DRIPBOqRD FRYER WITH DRIPBOARD FRYER WITH DRIPBOARD FIGURE 20