Ansul R-102 Installation And Maintenance Manual

SECTION 4 – SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-54 REV. 11 2014-SEP-01
R-102 Restaurant Fire Suppression Manual
OVERLAPPING NOZZLE COVERAGE (Continued)
Overlapping Appliance Nozzle and Hazard Zone Locations
1. All overlapping appliance nozzles must be the 245 nozzle
and must be located under a common hood at the same
height above the hazard zone, in a straight line from right
to left and aimed at the centerline of the hazard zone. The
overlapping nozzle is used for both continuous overlapping
and multiple group overlapping protection.
2. The hazard zone must be positioned (located) so that all
appliance hazard surfaces are within the zone. For appli-
ance hazard surfaces with listed protection exceeding the
standard hazard zone size of 28 in. (711 mm) in depth (see
Table 1), the hazard surface(s) must be aligned with the
back edge of the hazard zone, with the front edge overhang-
ing the front of the zone.
3. The overlapping appliance nozzles must be located 40 in. to
45 in. (1016 mm to 1143 mm) above the top surface of the
protected appliances. See Figure 4-107.
Exception No. 1: Nozzle dimensions for wok protection are
measured to bottom of wok. Exception No. 2: When using
overlapping appliance nozzles in areas where there is a
back shelf, the nozzle cannot be positioned in the shaded
area as shown in Figure 4-106.
Also, back shelf must not extend more than 11 in. (279
mm) over the hazard zone and cannot be less than 20 in.
(508 mm) above the hazard zone. See Figure 4-106.
FIGURE 4-106
006914
4. The overlapping appliance nozzles must be located 0 in. to
6 in. (0 mm to 152 mm) forward of the centerline or aimline
of the selected hazard zone. See Figure 4-107.
FIGURE 4-107
006915
20 IN.
(508 mm)
MINIMUM
OVERLAPPING NOZZLE(S)
CANNOT BE POSITIONED
IN THIS SHADED AREA
6 5 4 3 2 1
45
44
43
42
41
40
11 IN. (279 mm)
MAXIMUM
BACK
SHELF
28 IN. (711 mm)
CENTER LINE OF
HAZARD ZONE
28 IN.
(711 mm)
ZONE
6 IN.
(152 mm)
40 IN.
(1016 mm)
45 IN.
(1143 m)
BACK OF ZONE
FRONT
OF ZONE
CENTERLINE OF
HAZARD ZONE
245 NOZZLE – NOZZLE MUST BE AIMED STRAIGHT
DOWN OR BACK AT CENTERLINE OF
HAZARD ZONE

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