Ansul R-102 Installation And Maintenance Manual

SECTION 4 – SYSTEM DESIGN
UL EX3470 ULC EX3470
2014-SEP-01 REV. 11 PAGE 4-65
R-102 Restaurant Fire Suppression Manual
DISTRIBUTION PIPING REQUIREMENTS (Continued)
Supply and Branch Line Identication (Continued)
NOTICE
Branch lines cannot start ahead of a supply
line tee.
DUCT BRANCH LINE
The Duct Branch Line is dened as the length of pipe which
runs from the supply line to the duct nozzle(s). This includes all
branch line ttings as well as the tee or elbow used to start the
branch line. See Figures 4-128 and 4-129.
FIGURE 4-129
000781
PLENUM BRANCH LINE
The Plenum Branch Line is dened as the length of pipe which
runs from the supply line to the plenum nozzle(s). This includes
all branch line ttings as well as the tee or elbow used to start
the branch line. See Figures 4-128 and 4-130.
FIGURE 4-130
000782
APPLIANCE BRANCH LINE
The Appliance Branch Line is dened as the length of pipe
which runs from the supply line to the appliance nozzle(s). This
includes all branch line ttings as well as the tee or elbow used
to start the branch line. See Figures 4-128 and 4-131.
FIGURE 4-131
000783
DUCT BRANCH LINE
(ELBOW INCLUDED)
DUCT BRANCH LINE
(TEE INCLUDED)
DUCT BRANCH LINE
(TEES INCLUDED)
PLENUM BRANCH LINE
(TEE INCLUDED)
PLENUM BRANCH LINE
(TEE INCLUDED)
APPLIANCE BRANCH LINES
(TEES INCLUDED)

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