Ansul R-102 Installation And Maintenance Manual

SECTION 4 – SYSTEM DESIGN
UL EX3470 ULC EX3470
PAGE 4-64 REV. 11 2014-SEP-01
R-102 Restaurant Fire Suppression Manual
DISTRIBUTION PIPING REQUIREMENTS (Continued)
Supply and Branch Line Identication
The R-102 distribution piping network is broken down into
four specic pipe runs: the Supply Line, the Duct Branch Line,
the Plenum Branch Line, and the Appliance Branch Line. See
Figure 4-127.
FIGURE 4-127
000779
SUPPLY LINE
The Supply Line is dened as the length of pipe which runs from
the agent tank outlet to the last branch line (whether a duct,
appliance, or plenum branch line). This includes all supply line
ttings except for the tees or elbows leading to the branch lines.
See Figures 4-127 and 4-128.
FIGURE 4-128
000780
DUCT BRANCH
LINE
SUPPLY
LINE
PLENUM
BRANCH LINE
APPLIANCE
BRANCH LINE
NOTE: THIS IS A CONCEPTUAL DRAWING ONLY.
THIS IS NOT AN ACTUAL INSTALLATION.
NOTE: THESE ARE EXAMPLES ONLY. OTHER CONFIGURATIONS CAN BE DESIGNED.
END OF
SUPPLY LINE
END OF
SUPPLY LINE
END OF
SUPPLY LINE
END OF
SUPPLY LINE
SUPPLY
LINE TEE
(NOZZLES FOR
PLENUM
PROTECTION)
END OF
SUPPLY LINE
SUPPLY
LINE TEE
BRANCH LINE CANNOT
START AHEAD OF A
SUPPLY LINE TEE
BRANCH LINE CANNOT
START AHEAD OF A
SUPPLY LINE TEE
(NOZZLES FOR
PLENUM
PROTECTION)

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