2021.0162.FR0007 YELM_MIDDLE_SCHOOL_Fire_SystemOven
(40”W x 38”D x 76”H)
Steamer
(29”W x 29”D x 33”H)
ALEXANDER GOW
FIRE EQUIPMENT CO.
1436 NW 53RD STREET
SEATTLE, WA 98107
PH: (206) 632-2810
FX: (206) 633-0434
INITIALS REVISION DATE
HG Issued For Construction 03/31/21
SHEET TITLE:SHEET NUMBER:
PLOT DATE:
Fire Suppression System Schematic
YELM MIDDLE SCHOOL
402 W YELM AVENUE
YELM, WA 98597FS-103/31/21
CHECKED BY:Darin Wall
DRAWN BY:Holly Gualco
TYPE 1 - Kitchen Hood
5 TOTAL FLOWS / 4 NOZZLES
ANSUL R-102 3 Gallon System
(11 Flow Capacity)
GENERAL NOTES:
1. 3/8” pipe used in all distribution piping.
2. Fire Suppression System to be tied into building fire alarm (if applicable).
3. 11 MAX flow points per 3 gallon cylinder.
4. Upon activation of fire suppression system, all gas or electrical power supply under the
hood will shut down.
GAS VALVE
Oven
(40”W x 38”D x 76”H)
Spreader
(12”W x 38”D)
2W
22”W x 12”L
1N 1N
ANSUL R-102 WET CHEMICALFIRE SUPPRESSION SYSTEMTO MANUALLY ACTUATE SYSTEMPULL DOWN ON MANUAL PULL STATIONAnsul
Fire System
3 Gallon
11-Flow System
(360˚)(360˚)
14’ HOOD
PULL
In Case ofFIRE
K
CLASS
6 Ltr K Class
Extinguisher
[located within 30’
of all cooking
appliances]
* 6” min.
overhang to
cooking
equipment.
* 6” min.
overhang to
cooking
equipment.
PULL
STATION
(10-20ft
from hood)
[located in
path of egress]
1N
2 Burner Range
(12”W x 38”D)
30-40” from
nozzle to
cooking surface
(1N)