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<br />DESIGN AND APPLICAnON
<br />
<br />The Ansul R-102 Restaurant Fire Suppression System is
<br />designed to provide fire protection for restaurant cooking appli-
<br />ances, hoods, and ducts. It is a pre-engineered group of mechan-
<br />ical and electrical components for installation by an authorized
<br />Ansul distributor. The basic system consists of an ANSUL
<br />AUTO MAN regulated release assembly which includes a regulat-
<br />ed release mechanism and a liquid agent storage tank housed
<br />within a single enclosure. Nozzles, detectors, cartridges. liquid
<br />agent, fusible links, pulley tees, and pulley elbows are supplied in
<br />separate packages in the quantities needed for each fire suppres-
<br />sion system arrangement.
<br />
<br />The system provides automatic actuation; or it can be actuated
<br />manually through a remote manual pull station. The system is also
<br />capable of shutting down appliances at system actuation. For
<br />appliance shutdown requirements, refer to the current version of
<br />NFPA 17 A, "Standard For Wet Chemical Extinguishing Systems,"
<br />and NFPA 96, "Standard For Ventilation Control and Fire
<br />Protection of Commercial Cooking Operations."
<br />
<br />Additional equipment includes: remote manual pull station,
<br />mechanical and electrical gas valves, pressure switches, and elec-
<br />trical switches for automatic equipment and gas line shut-off.
<br />Accessories can be added, such as alarms, warning lights, etc., to
<br />installations where required.
<br />
<br />The R-102 system suppresses fire by spraying the plenum area,
<br />the filters, cooking surfaces, and the exhaust duct system with a
<br />predetermined flow rate of ANSULEX Low pH Uquid Fire
<br />Suppressant. When the liquid agent is discharged onto a cooking
<br />appliance fire, it cools the grease surface, and reacts with the hot
<br />grease (saponification) forming a layer of soap-like foam on the
<br />surface of the fat. This layer acts as insulation between the hot
<br />grease and the atmosphere, thus helping to prevent the escape of
<br />combustible vapors.
<br />
<br />Exhaust fans in the ventilating system should be left on. The forced
<br />draft of these fans assists the movement of the liquid agent
<br />through the ventilating system, thus aiding in the fire suppression
<br />process. These fans also provide a cooling effect in the plenum
<br />and duct after the fire suppression system has been discharged.
<br />The system is UL listed with or without fan operation.
<br />
<br />It is also recommended that make up or supply air fans, integral to
<br />the exhaust hood(s) being protected, should be shut down upon
<br />system actuation.
<br />
<br />~ Along with the fire suppression system, the total system design
<br />must include hand portable fire extinguisher(s) located within the
<br />cooking/restaurant area that can be used to manually suppress a
<br />fire that may be burning in an unprotected area. Refer to NFPA 10,
<br />"Standard For Portable Fire Extinguisher," for additional
<br />~ information.
<br />
<br />UL L1SnNG
<br />
<br />The R-102 Restaurant Fire Suppression System has been tested
<br />and is listed by Underwriters Laboratories, Inc. as a pre-engi-
<br />~ neered system. The system is in compliance with UL Test
<br />~ Standard 300. These tests require extinguishment of fires which
<br />are initiated in deep fat fryers, ranges, griddles, char-broilers,
<br />woks, upright broilers, chain-broilers, filters, plenum chambers,
<br />hoods, and ducts after pre-loading each appliance with a pre-
<br />scribed amount of cooking grease. Each fire is allowed to progress
<br />to maximum intensity before the fire suppression system is
<br />actuated.
<br />
<br />SEcnON I - GENERAL INFORMATION
<br />UL EX. 3470 ULC CEx747 Page 1-1
<br />10-1-02 REV. 3
<br />
<br />DEFINmON OF TERMS
<br />
<br />Actuation Gas Line: Piping from the ANSUL AUTOMAN
<br />Regulated Release Assembly which supplies nitrogen or carbon
<br />dioxide to the Regulated Actuator Assembly for mu~e-tank sys-
<br />tem actuation.
<br />
<br />Agent Tank: A pressure vessel containing the liquid agent
<br />
<br />ANSUL AUTOMAN Regulated Release Assembly (EIecbicaI):
<br />An assembly which contains the regulated release mechanism,
<br />agent tank (ordered separately), expellant gas hose, solenoid, and
<br />electric switch within a metal enclosure. The enclosure contains
<br />knockouts to facilitate component hookups.
<br />
<br />ANSUL AUTOMAN Regulated Release Assembly (Mechani-
<br />cal): An assembly which contains the regulated release mecha-
<br />nism, agent tank (ordered separately), and expellant gas hose
<br />within a metal enclosure. The enclosure contains knockouts to
<br />facilitate component hookups.
<br />
<br />Authority Having Jurisdiction: The "authority having jurisdiction"
<br />is the organization, office, or individual responsible for "approving"
<br />equipment, an installation, or a procedure. The phrase "Authority
<br />Having Jurisdiction" is used in a broad manner since jurisdictions
<br />and "approval" agencies vary as do their responsibiities. Where
<br />public safety is primary, the "authority having jurisdiction" may be
<br />a federal, state, local, or other regional department or individual
<br />such as a fire chief, fire marshal, chief of a fire prevention bureau,
<br />labor department, health department, building official, electrical
<br />inspector, or others having statutory authority. For insurance pur-
<br />poses, an insurance company representative may be the "author-
<br />ity having jurisdiction." In many circumstances the property owner
<br />or his designated agent assumes the role of the "authority having
<br />jurisdiction;" at government installations, the commanding <<ficer
<br />or departmental official may be the "authority having jurisdiction."
<br />
<br />Blow-otf Cap: A cap which covers the end of the nozzle tip and
<br />prevents grease from plugging the nozzle orifice.
<br />
<br />Branch Line: The agent distribution piping which extends from the
<br />supply line to the nozzle(s).
<br />
<br />Bursting Disc: A disc installed in the tank adaptor which elimi-
<br />nates the siphoning of the agent up the pipe during extreme tem-
<br />perature variations.
<br />
<br />Cartridge: A sealed, steel pressure vessel containing nitroQen or
<br />carbon dioxide gas used to pressurize the agent tank.
<br />
<br />Cooking Appliance: Includes fryers, griddles, ranges, upright
<br />broilers, chain broilers, natural charcoal broilers, or char-broilers
<br />(electric, lava rock, gas-radiant, or mesquite).
<br />
<br />Cooking Area: Cooking area is defined as the maximum surface
<br />that requires protection, Each type of appliance has a defined
<br />cooking area. For example, the maximum cooking area is the fry-
<br />pot for a fryer without a dripboard and the maximum cooking area
<br />is the combined frypot and dripboard for a fryer with a dripboard.
<br />
<br />Conduit Offset Assembly: A pre-formed piece of conduit which
<br />can be installed between the Ansul regulated release and the con-
<br />duit to allow the wire rope for the detection, gas valve and remote
<br />manual pull station to be installed in a more convenient manner.
<br />
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