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SECTION lV — SYS'i'EM DESIGN l!L EX3470 ULC EX3A70 Page 4-10 REV.7 7-1-09 Fryer—Mu{tiple Nolz{e Protectlon Design Requlrements: Example:A iryer with a dripboard.The lnsfde vat wlthout the ddp- �ryers exceeding the coverage of a single noule can be divided board measures 18!n.ln depth x 30 in.in length(46 cm.x 7fi cm) into modules.Each module must not exceed the maximum area and the(nstde of the overal!vat Including the dripboarcf ineasures allowed!or a singie noule.However,when utilizing muitlple nozzle 24 fn.in depih x 30 Trt.ln length(61 cm x 76 cmJ.Becausa the fryer protection,the longest side allowed tor a iryer with dripboard can !s 30 In. (T6 cm)!n length, if exceads the coverage of a single be used,regardless of whether ihe fryer has a dripboard or not. no�e• ►The maximum size tryer that can 6e modulerized is 864 in? Divlding the length rn haJf, each module now has an overa!! vat ►(5574 cm2)or in terms of ft,6 ft2(0.6 rn2). dlmenslon of 24 in.irt deplh x 15 In.fn lengfh{61 x 38 cm).From 1. Design reqaireme�ts for multiple nozzle fryers are broken tha 7'able, fWaximum Cooking Area Dimension—Multlple Noule down into two types: Fryer Protection,"either the 3N or the 280 nozzfe shauld be select- ed to protect each fryer module,depending on the maximum noz- A.FRYERS WITHOUT DRIPBOAFIb(S} z!e herght above the fryer and tha posilioning requiremenls if the fryer does not incEude a dripboard,measure ihe inter- allowed.Refar to appropriate Flgures, 16 through 19. nal depth (horizontal dimenston from Sront to back) and See addltlanaf ezampfes in Appendix Section. length ot the trypot.7hen,multiply the depth and Eength to obtain the area of the trypot in square inches. B. FRYERS WITH DRIPBOARD(S) It the fryer includes any d�ipboard areas,measure hoth ihe internal depth and length of the frypot portion, and then measure the Enternal depth and length of the overall hazard arsa including any dripboard areas. Determ{ne the area of both ihe irypot and ihe area ot the overafl vat by multiplying corresponding depth and length dimensions. 2. Divide the frypot er overatt 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 specifted in Table,"Maximum Cooking Area Dimension—Multtple Nozzle Protection:' A.If the module considered does not inciude any portion of the dripboard,use only the maximum frypot area snd max- fmum dimension listed in the first coiumn of the table to select the correct nozzle. B. If the module considered includes any dripboard areas,use both the maximum frypot area and dimensfon listed in the first cofumn 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 oE the maximum dimensions in eitlier oolumn may be exceeded.If either the maximum frypot or the overall sizes are exceeded,the area divided into ma7ules wi11 need to be rede- fined wilh the possibility of an additionaE nozzle. Options For Modufarizing Fryers The following Figure 20 shows approved methods of dividing(mod- ularizing)fryers so that each seclion can be p�operly protected. AREA OF EACH FRY POT MODUI.E CANNOT FJCCEED 3241N?(2090 em2) EACH MOOULAR AqEA,INCLUDING pqIpBOAfiD, MUST NOT EXCEED 4971N?(3207 cm� AREA OF EACN FAY � �,�'"' � POT MQDULE I CANNOTEXCEED I 32�(M.° � MIDPOINT l MIDPOtNT �„�,,,,,��,,, �� t + I � � AREA OF THIS I f � � � MODULE(FRY � � ' PQT PLUB DRIP � � BOMD)CANNOT EXCEED � I Y DRIP BOARO I DRIP BOARD DR{P BOARD {9 06 Cflli) � EXAMPLE ONLY FRYER W�THOUT DRIPBOARU EXAMP4@ QNLY �� EXAMPLE ONLY �16 fRYER WITH DRIPBOARD FRYER WITH OqIPBOARD F{GURE 20