Ansul R-102 Installation And Maintenance Manual

Fryer – Single Nozzle Protection (Continued)
Maximum Area Dimensions – Single Nozzle Fryer Protection
Max. Size
Max. Size Overall Type of Nozzle Height Nozzle
Frypot Only With Dripboard Nozzle Above Top of Fryer Location
Full or Split Vat Full or Split Vat 230 27 in. to 47 in. See Figure
14 in. x 15 in. 14 in. x 21 in. (686 mm to 1193 mm) 4-15 and 4-16
(355 mm x 381 mm) (355 mm x 533 mm)
Full or Split Vat Full or Split Vat 245 20 in. to 27 in. See Figure
14 in. x 15 in. 14 in. x 21 in. (508 mm to 685 mm) 4-15 and 4-16
(355 mm x 381 mm) (355 mm x 533 mm)
Full or Split Vat Full or Split Vat 290 13 in. to 16 in. See Figure 4-17
14 in. x 15 in. 14 in. x 21 in. (330 mm to 406 mm)
(355 mm x 381 mm) (355 mm x 533 mm)
Full or Split Vat Full or Split Vat 290 16 in. to 27 in. See Figure 4-17
14 1/2 in. x 14 in. 14 1/2 in. x 26 1/2 in. (406 mm to 685 mm)
(368 mm x 355 mm) (368 mm x 673 mm)
FIGURE 4-16
002283
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
TOP OF FRYER
SPLIT VAT
NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOKING
SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA.
FIGURE 4-15
002280
TOP OF FRYER
FRYER WITHOUT DRIPBOARD FRYER WITH DRIPBOARD
NOZZLE TIP POSITIONED ANYWHERE ALONG OR WITHIN PERIMETER OF COOKING
SURFACE AND AIMED TO THE CENTER OF THE COOKING AREA.
SECTION 4 – SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-8 REV. 11 2014-SEP-01
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