WINGSTOP_YELM_Fire_SystemVULNIX FIRE
PROTECTION
PO BOX 461
ISSAQUAH WA 98050
PH: 855-VFP-RISE
WWW.VULNIXFIRE.COM
INITIALS REVISION DATE
DW Issued For Construction 8/8//25
SHEET TITLE:SHEET NUMBER:
PLOT DATE:
Fire Suppression System Schematic
WINGSTOP
937 WEST YELM AVENUE STE B
YELM, WA 98597FS-18/8/25
CHECKED BY:Darin Wall
DRAWN BY:Darin Wall 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. 20 MAX flow points per 4 gallon cylinder.
4. Upon activation of fire suppression system,
all gas or electrical power supply under the hood will shut down.
TYPE 1 - Kitchen Hood
1 Hood - 11’3” Hood Length
28 TOTAL FLOWS / 7 NOZZLES
CaptiveAire TANK 8 Gallon System
(40 Flow Capacity)
12” x 20”
12” HOOD
GAS VALVE
OL-F OL-F
OL-F
CaptiveAire
TANK
8 Gallon
Suppression
System
CaptiveAire
TANK
8 Gallon
Fire Suppression
Control Cabinet
K
CLASS
6 Ltr K Class
Extinguisher
[located within 30’
of all cooking appliances]
PULL
STATION
(10-20ft
from hood)
[located in
path of egress]
* MAX 18” distancefrom nozzle toedge of cooking hazard.
* MAX 18” distancefrom nozzle toedge of cooking hazard.
35-50” from nozzle
to cooking surface
(overlapping coverage)
(2 x 4 gallon
cylinders
manifolded
together;
32 ows)
PUSH
360˚ Electronic
Spot Detector
12”
(Between
edge of hood
and nozzle)
12”
(Between
edge of hood
and nozzle)
Fryer
(18”x 24”)
Fryer
(18”x 24”)
Fryer
(18”x 24”)Fryer
(18”x 24”)
Fryer
(18”x 24”)
28.67”
(Spacing between
nozzles)
28.67”
(Spacing between
nozzles)
28.67”
(Spacing between
nozzles)
OL-FOL-FOL-FOL-F