A full worked wet chemical suppression design for a restaurant's cooking line — appliance-by-appliance nozzle selection, plenum and duct protection, and shutoff interlock wiring per NFPA 96.
Module 10 introduced why nozzle placement comes from a listed design manual rather than a calculation — this project puts that into practice against a real appliance line. Working zone by zone across a fryer, griddle, and range battery, this project selects the correct nozzle type and count for each appliance surface, sizes plenum and duct protection for the specific hood geometry, and lays out the manual pull station and fusible-link detection the system's actuation sequence depends on.
It closes with the fuel and electrical shutoff interlock wiring diagram and a bill of materials for the full system — tank, nozzles, detection, and pull station — giving a complete, buildable design a contractor could actually install and a technician could actually test.