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SECTION IV—SYSTEM DESIGN • � � UL EX. 5174 10-31-97 Page 4-1 SYSTEM DESIGN APPLIANCE PROTECTION DEFINITIONS The PIRANHA Restaurant Fire Suppression System may be used Cooking Hazard Area on a number of different types of restaurant cooking appliances The cooking hazard area is defined as the heated portion of the and hood and duct configurations.The design information listed in appliance where the actual cooking operation is performed, such this section deals with the limitations and parameters of this pre- as the griddle plate, broiler grate, fryer pot, wok pan, range burn- engineered system. Those individuals responsible for the design er grates, etc. of the PIRANHA system must be trained,and hold a current Ansul certificate in a PIRANHA training program. Hazard Zone The PIRANHA system is a pre-engineered hybrid wet chemical The hazard zone is defined as a theoretical, flat and level, rectan- system utilizing PRX agent for suppressing the fire and water to gular surface, that includes all of the cooking hazards of the pro- cool down the cooking appliances, eliminating reflash. Design of tected appliances under a common hood(s). The purpose of the the PIRANHA system will require not only consideration of the hazard zone is to provide a means of locating the appliances and protection capabilities of the system, but also the source of water the overlapping nozzles, as well as aiming the overlapping noz- supply zles.The hazard zone measures 32 in. deep by the length of the The following sections must be carefully followed and completed cooking hazard(s) The centerline of the hazard zone must bisect before attempting any installation. the 32 in. depth and run from right-to-left for the full width of the • Nozzle Placement Requirements hazard zone. • Agent Distribution Piping Requirements Overlapping Noule Appliance Protection • Tank C�uantity and Cartridge Requirements Overlapping Nozzle Appiiance Protection is defined as protection • Actuation Gas Line Requirements ofi cooking appliances by nozzies soaced uniformly at uniform ele- vations under a common hood(s) Overlapping protection of appli- • Water Piping Requirements ances is continuous for the full length of the hood or divided when • Detection System Requirements group(s) of protected appliances are separated by counters or appliances not requiring protection. • Manual Pull Station Requirements Full hood continuous protection is defined as overlapping nozzle • Mechanical and Electrical Gas Valve Requirements appliance protection that covers the complete appliance fine-up • Electric Switch and Pressure Switch Requirements loca#ed under the total hood length.Ali appliances under the hood are those which can be an ignition source of grease in the hood, ' grease removal device or duct. Group protection is defined as overlapping nozzle appliance pro- tection that protects individual hazard zones located under a com- mon hood. These "groups" of appiiances may be separated by appliances not requiring protection, such as steam equipment or work tables. See Figure 3 (full hood continuous protection) and Figure 4(mul- tiple group protection) Dedicated Noule Appliance Protection Appliance protection using dedicated nozzle coverage is defined as protection of cooking appliances with enclosed cooking haz- ards, such as upright broilers, which cannot be protected with overlapping nozzles and therefore must be protected with nozzles dedicated to the appliance.