Ansul R-102 User Manual

I
N THE EVENT OF FIRE IN THE PROTECTED AREA
1. Evacuate others from the premises. In a loud, clear
voice say: "WE HAVE A FIRE–PLEASE LEAVE THE
BUILDING CAREFULLY, BUT QUICKLY."
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2. If the automatic actuation has not yet taken place,
operate the system manually as follows:
• Pull handle or pull ring straight out on manual pull
station with enough force to actuate the fire suppres-
sion system.
006856a
Once the fire suppression system is actuated, equip-
ment to shut off the fuel supply to the cooking appli-
ances will operate.
3. Call the local fire department or emergency number.
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4. Stand by with a K-GUARD® wet chemical hand
portable fire extinguisher.
If you need to use it:
a. Pull pin
b. Stand back 10 ft (3.0 m)
c. Aim at base of fire, squeeze handle and sweep side
to side
001636
PULLPULL
OWNER’S GUIDE
R
-102™ RESTAURANT FIRE SUPPRESSION SYSTEM
3
CAUTION
!
1.
Do not attempt to extinguish a grease fire with a
hand portable fire extinguisher before the Fire
Suppression System has been manually or
automatically actuated.
2. Do not discharge wet chemical agent from the
K-GUARD Wet Chemical hand portable fire
extinguisher unless the fire suppression system
will not operate or a re-flash has occurred.
3.
Do not attempt to use a Class ABC
Multipurpose Dry Chemical, CO
2
, or W
ater type
hand portable fire extinguisher in/on an appli-
ance with burning cooking oil or grease.
EXIT

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