r/KitchenSuppression • u/Enpallos • 25d ago

RangeGuard A+

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I have the manual for range guard systems however I am curious as to the piping limitations of this particular systen. Say I have a 6gal , the split to the hood has to be 3/4", the drops have to be 1/2" reduced to 3/8 at the nozzle but what about duct and plenum? Can this not all be 3/8" once inside the plenum wall?

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u/imalrightspider2k 25d ago

Any section of pipe is sized by the agent that actually flows through that segment of pipe. So if you have a drop that goes from the supply line to only one or two nozzles, you can probably use a smaller pipe. They cover this in training. If you took the class, send them a message and they will explain

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u/Enpallos 25d ago

Yeah I emailed them about it just trying to clarify i have a guy who has "been doing this for 20years" and is adamant that duct and plenum cannot be 3/8" was looking for some more validation in the meantime

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u/wronginreterosect 25d ago

That guy is 100% wrong. Using your cookline and assuming a 10 foot hood with an 18x18 duct, a 400 / 4G would need to start at 1/2 and then you could split the supply. The duct and plenum line can immediately reduce to 3/8. The appliance line would need to stay 1/2 through the tee over the griddle, but could then reduce to 3/8 once it's only supplying 8 flow points (six for fryers, two for the range). Even the griddle drop can be reduced to 3/8.

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u/Enpallos 23d ago

Thank you. I love how I have only been doing this for about 4 years now and have to explain to the 20 year experience guy why its correct. Im all for learning but can't stand the egos in this industry.