HOODS: 130" EACH – WITH “V” FILTER BANKS CONNECTION TO HORN STROBE OR F.A.C.P.
BY OTHERS – INSTALLED BACK TO BACK ACTIVATES UPON SYSTEM DISCHARGE
(SUPPLIED, INSTALLED AND WIRED BY OTHERS)
HS
DUCT #1 DUCT #2
CONNECTION TO MAKE UP AIR FAN, SHUT
30"x20" 30"x20" DOWN UPON ACTIVATION (CONNECTION
DUCT #4
BY OTHERS) DUCT #3
30"x20" 30"x20"
MU
FROM FRONT N-2W N-2W N-2W N-2W TO
2 FLOW PT 2 FLOW PT 2 FLOW PT 2 FLOW PT
SIDE REAR SIDE
DISCHARGE PIPING
360 360 360 360 360 360 360 360 360
N-1HP
1 FLOW PT
N-2HP N-2HP
2 x BUCKEYE 2 FLOW PT 2 FLOW PT
BFR-20 N-2HP
2 FLOW PT
N-2HP
2 FLOW PT N-1LP N-1LP
N-2HP N-2LP 1 FLOW PT 1 FLOW PT
2 FLOW PT 2 FLOW PT
42" - 48"
EXISTING GAS
VALVE
3 x 13" 46" 36" 72" 46"
FRYERS TILT RANGE FLAT GRIDDLE TILT
SKILLET SKILLET
REMOTE PULL STATION
SHALL BE INSTALLED 42" - 48" ABOVE THE FINISHED FLOOR AND A DISTANCE OF AT
NOZZLE TABLE LEAST 10FT FROM THE HAZARD BUT NOT MORE THAN 20FT. IT SHALL BE INSTALLED
IN THE PATH OF EXIT AND REQUIRE A MAXIMUM FORCE OF 40 LBS AND A MAXIMUM
BAND MIN Nozzle MAX Nozzle MOVEMENT OF 14" FOR ACTUATION
HAZARD QTY NOZZLE COLOR PTS TOTAL Height Height CLASS K WET CHEMICAL EXTINGUISHER
SHALL BE INSTALLED 42" - 48" ABOVE THE FINISHED FLOOR
BFR - 20 TANK 1
FRYER 3 2HP GREEN 2 6 24 45 BUCKEYE KITCHEN MISTER
2 x BFR-20 FLOW POINT TANKS
TILTING SKILLET 3 2HP GREEN 2 6 24 45
1 2LP YELLOW 2 2 35 43 PRE-ENGINEERED SYSTEM SHOP DRAWING ONLY – NOT TO SCALE
RANGE
FLAT GRIDDLE 2 1LP RED 1 2 24 48 FIRE EQUIPMENT CONTRACTOR
16 345 6th Street, Suite 600 Bremerton, WA 98337
360-473-5290
BFR - 20 TANK 2
SOME RESTAURANT
TILTING SKILLET 3 2HP GREEN 2 6 24 45
123 Main Street
DUCT 4 2W WHITE 2 8 150" MAX PERIMETER Bremerton, WA 98337
PLENUM 2 1HP BLUE 1 2 12' MAX LENGTH
SIZE FSCM NO DWG REV
16 KITCHEN FIRE SYSTEM
EXAMPLE DRAWINGS PROVIDED BY: http://www.firesystemdrawings.com SCALE N/A SHEET 1 OF 4
Minimum Piping Requirements
GENERAL NOTES:
Note: Minimum piping requirements only apply when protecting a wok, deep fat fryer or
range.
1.System shall be Pre-Engineered
1.Minimum number of elbows before the closest nozzle protecting a fryer, range or wok
shall be five (5)
2.System shall be manufactured by Buckeye Fire Equipment of Kings Mountain NC
2.The minimum piping volume before the closest nozzle protecting a fryer, range or wok
shall not be less than 360 ml.
3.Buckeye Kitchen Mister systems have the following Listings and Approvals:
3.The total system pipe volume shall not be less than 660 ml for all cylinder sizes.
Underwriters Laboratories Inc, UL 300 / UL 1254, UL EX 6885 4.A system shall have a minimum of three (3) flow points.
ISO-9001 Registered
4.System Temperature Limitations – 32F min / 120F Max
General Piping Requirements
5.Installation requirements, nozzle limitations and design criteria shall comply with the 1.All piping shall be 3/8” or 1/2”
Buckeye Fire Equipment, Kitchen Mister Technical Manual and all addendums as 2.Split piping and straight line piping are allowed on all system as long as the total
published by Buckeye Fire Equipment piping parameters are not exceeded.
3.When the discharge piping is split, no nozzles can be installed before the split.
6.Pipe and fittings shall be Schedule 40 Black, Chrome Plated or Stainless. Galvanized Pipe 4.The maximum number of elbows allowed per system are:
Shall Not Be Used.
BRF-5 20 elbows maximum
BRF-10/15/20 25 elbows maximum
7.All required electrical work shall be performed by others and is not included on this shop 5.The maximum number of elbows between any two nozzles is five(5)
drawing.
6.The maximum vertical rise of the supply line is ten (10) feet; this is either the
maximum elevation difference between tank outlet and the highest nozzle or tank outlet
and the highest of lowest point in the piping systems.
8.All required plumbing work shall be performed by others and is not included on this shop
7.The maximum vertical rise of any nozzle above the supply line is two (2) feet.
drawing
8.No traps are allowed in the piping system.
9.When different size piping is used in the same system, the largest diameter piping
must be closest to the cylinder and sizes are to decrease as they reach the nozzle. So
piping always runs from larger to smaller diameter
10.0Elbows or swivel adaptors used at the nozzle for aiming DO NOT count toward the
total elbows allowed per system or the number of elbows allowed between two (2)
nozzles.
ALL PENETRATIONS TO THE HOOD SHALL BE
11.For the BRF-15 and BRF-20 only, the maximum volume of piping between the nozzle
SEALED WITH AN APPROVED QUICK SEAL nearest the supply line from one branch to the closest nozzle from the next branch shall
DEVICE not exceed 500 ml.
FIRE EQUIPMENT CONTRACTOR
345 6th Street, Suite 600 Bremerton, WA 98337
360-473-5290
SOME RESTAURANT
123 Main Street
Bremerton, WA 98337
SIZE FSCM NO DWG REV
KITCHEN FIRE SYSTEM
EXAMPLE DRAWINGS PROVIDED BY: http://www.firesystemdrawings.com SCALE N/A SHEET 2 OF 4
FIRE EQUIPMENT CONTRACTOR
345 6th Street, Suite 600 Bremerton, WA 98337
360-473-5290
SOME RESTAURANT
123 Main Street
Bremerton, WA 98337
SIZE FSCM NO DWG REV
KITCHEN FIRE SYSTEM
EXAMPLE DRAWINGS PROVIDED BY: http://www.firesystemdrawings.com SCALE N/A SHEET 3 OF 4
BUCKEYE FIRE SYSTEM NOZZLE COVERAGES
FIRE EQUIPMENT CONTRACTOR
345 6th Street, Suite 600 Bremerton, WA 98337
360-473-5290
SOME RESTAURANT
123 Main Street
Bremerton, WA 98337
SIZE FSCM NO DWG REV
KITCHEN FIRE SYSTEM
EXAMPLE DRAWINGS PROVIDED BY: http://www.firesystemdrawings.com SCALE N/A SHEET 4 OF 4
