Ansul R-102 Installation And Maintenance Manual

Appliance Protection
The following pages detail types of appliance protection. Each
design requires several factors: correct nozzle choice, correct
nozzle height above hazard, correct nozzle location and correct
aiming point.
Fryer – Single Nozzle Protection
1. Design requirements for fryers are broken down into two
types.
A. FRYERS WITHOUT DRIPBOARDS
If the fryer does not include a dripboard, measure the
internal depth (horizontal dimension from front to back)
and length of the frypot.
B. FRYERS WITH DRIPBOARDS
If the fryer includes any dripboard areas, measure both
the internal depth (horizontal dimension from front to
back) and length of the frypot portion, and then measure
the internal depth and length of the overall hazard area
including any dripboard areas.
2. Using Table, “Maximum Cooking Area Dimension – Single
Nozzle Fryer Protection,” determine which nozzle is needed
to protect the fryer based on the maximum dimensions
listed.
A. If the fryer does not include a dripboard, use the
maximum dimensions listed in the rst column of the
table to select the correct nozzle.
B. If the fryer includes any dripboard areas, use both the
maximum frypot dimensions in the rst column of the
table, and the maximum overall dimensions in the
second column of the table to select the correct nozzle.
None of the maximum dimensions in either column may
be exceeded.
3. If either the maximum frypot or the overall sizes are
exceeded, an additional nozzle(s) will be required. Refer to
the multiple nozzle requirements.
Example: A fryer with a dripboard. The inside of the frypot
without the dripboard measures 18 in. in depth x 18 in. in length
(457 mm x 457 mm) and the inside of the overall area includ-
ing the dripboard measures 18 in. in depth x 24 in. in length
(457 mm x 610 mm). From the Table “Maximum Cooking Area
Dimension – Single Nozzle Fryer Protection,” either the 3N or
the 290 nozzle should be selected to protect the fryer, depend-
ing on the maximum nozzle height above the fryer and the
positioning requirements allowed. Refer to appropriate Figures.
SECTION 4 – SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-7
R-102 Restaurant Fire Suppression Manual

Ansul R-102 Specifications

General

Agent	Ansulex Low pH Liquid Fire Suppressant
Activation	Automatic or manual
Temperature Range	32 °F to 120 °F (0 °C to 49 °C)
System Type	Wet Chemical
Application	Commercial Kitchens
Nozzle Coverage	Varies based on hazard and configuration
Detection	Thermal or Manual
Approval	UL 300
Nozzle Types	Appliance specific nozzles
Capacity	Varies by cylinder size
Material	Stainless Steel
Standards	NFPA 17A
Cylinder Sizes	1.5 to 3 gallons