Ansul R-102 User Manual

OWNER’S GUIDE
R
-102™ RESTAURANT FIRE SUPPRESSION SYSTEM
HOW THE ANSUL R-102 SYSTEM OPERATES
1. A fire starts in the protected area…
2. Heat sensitive fusible link detectors activate the
system.
3. Appliance energy sources are automatically shut off by
accessory equipment appropriate for the type of fuel
used by your cooking equipment.
4. The fire extinguishing agent is discharged into the
plenum and duct and onto the cooking appliances.
5. The agent and the hot grease mix to form a foam. This
temporarily seals combustible vapors, helping to inhibit
re-ignition. This seal must not be disturbed.
INSPECTING YOUR R-102 SYSTEM
Your ANSUL R-102 system should be inspected at least
monthly
.
Should you discover any irregularities, contact
an authorized ANSUL distributor immediately
.
1. Never use corrosive cleaning solutions on the fusible
links or cables. Check to make certain there is no
corrosion to any of the detection system components.
Certain high alkaline cleaners could cause corrosion.
2. Ensure that metal fusible links are replaced semi-annu-
ally. Deterioration of these links could cause the system
to be actuated or to malfunction in case of a fire.
3. Make certain the releasing unit has not been tampered
with, and that visual inspection seals are not broken or
missing.
4. At daily intervals check your system for loose pipes and
missing or grease covered nozzle caps. Make certain
nozzle caps are in place over the ends of each nozzle.
Temporarily remove cap, check to make certain it is not
brittle, and snap back on nozzle.
Note: If caps are damaged or missing, contact the
authorized ANSUL distributor for immediate
replacement.
5.
Check each metal blow-off cap and make certain the
cap can be turned freely on the nozzle.
6. Periodically check your visual indicator on the releasing
unit to make certain the system is cocked.
7.
Have your system inspected by an authorized ANSUL
distributor at a maximum of 6 month intervals and
immediately after major hood and duct cleaning. Often
fusible links are wired shut during the cleaning process
to prevent accidental activation This will prevent the
system from operating automatically
. It's also possible
that your system might have been disconnected,
damaged, or has accumulated excessive deposits of
grease causing your system to become inoperative.
8. Check that the manual pull station is not obstructed,
has not been tampered with, and is ready for operation.
9. Make certain that each tank and releasing unit is
mounted in an area with a temperature range of 32
°
F
to 130 °F (0 °C to 54 °C).
10.
Make certain the agent storage tank is not in an area in
which the temperature can exceed 130 °F (54 °C) or
can be heated to a temperature exceeding 130 °F
(54 °C) due to conductivity through heated discharge
piping.
2
MANUAL PULL
STATION
AGENT STORAGE
TANK AND
RELEASING UNIT
GAS VALVE FOR
FUEL SHUTOFF
PROTECTED
AREA
FUSIBLE LINK DETECTOR
DISCHARGE PIPING
DISCHARGE NOZZLE
PROTECTED
AREA
NOTE: This is a typical layout for an ANSUL R-102 Restaurant Fire
Suppression System. Your actual system installation may vary.
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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