Ansul R-102 Installation And Maintenance Manual

SECTION 4 – SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-41
R-102 Restaurant Fire Suppression Manual
SPECIFIC APPLICATION BY MODEL (Continued)
Garland Electric Dual-Side Clamshell Broiler – Model
CXBE12
Nozzle Quantity/Type: One 1N nozzle
Nozzle Height:
12 in. (304.8 mm) to 15 in. (381 mm) above
lower cooking surface
Nozzle Location: 1 in. (26 mm) from side of appliance at
12 in. (304.8 mm) up
1 in. (26 mm) to 3 in. (76 mm) from side of
appliance at 15 in. (381 mm) up
See Figure 4-82
Nozzle Aiming Point: Center of lower cooking surface
12 IN. TO 15 IN. (304.8 mm to 381 mm) ABOVE
LOWER COOKING SURFACE
1 IN. (26 mm) FROM SIDE OF APPLIANCE AT 12 IN.
(304.8 mm) UP; 1 IN. TO 3 IN. (26 mm to 76 mm) FROM
SIDE OF APPLIANCE AT 15 IN. (381 mm) UP
NOZZLE AIMED TO CENTER OF LOWER
COOKING SURFACE
NOZZLE CENTERED WITH
LOWER COOKING SURFACE
FIGURE 4-82
TOP COOKING SURFACE: 10.2 IN. x 22.4 IN.
(259 mm x 569 mm)
BOTTOM COOKING SURFACE: 10.8 IN. x 22.2 IN.
(274 mm x 564 mm)
TOTAL LOAD: 16 kW

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