OWNER’S GUIDE - Ansul

1 OWNER S GUIDER-102 RESTAURANT FIRE SUPPRESSION SYSTEMThe National Fire protection Association (NFPA) recom-mends that employees be instructed in personal safety andthe operation of the system. Ansul provides this owner'sguide with each Restaurant Fire Suppression owner's GUIDE has been provided to help you your restaurant system responsibilities for to do in case of fireThis owner's GUIDE is not intended to cover all requirementsdetailed in the Installation, Operation, Recharge,Inspection, and Maintenance Manual, Part No. GUIDE is solely for the use of the end-user to becomemore knowledgeable with the fire suppression system andthe steps necessary in the event of a the end-user want to find out more informationconcerning the Ansul Restaurant Fire SuppressionSystem, your authorized Ansul distributor can furnish adetailed Installation, Operation, Recharge, Inspection, andMaintenance ROLE IN FIRE PROTECTIONYour Ansul Fire Suppression System is of the highestquality.

2 It has been carefully engineered to be reliable,manufactured to exacting standards, proven by over 30years of service, and custom designed to protect yourparticular properly maintained, your system should provide years ofprotection. However, the primary objective of this GUIDE is toprovide enough basic information to help you to prevent adisastrous fire. By observing some fundamental rules, youcan greatly reduce the risk of serious fire Keep all kitchen equipment free of grease build-up,including gas flues which are not intended to be Never use flammable solvents or cleaners. Flammableresidues could be left in the hazard Never store flammable materials near cooking equip-ment or gas flue Make certain obstructions, such as utensils, pots, pans,cooking materials, etc.

3 , are not stored in areas that canobstruct the fire suppression system your exhaust system whenever the applianceis pre-heating, heating, cooking or cooling. This helpsto prevent excessive heat build up which could actuatethe Never operate filter-equipped exhaust systems withoutthe filters in place. Excessive grease may build-up inthe hood and duct system. Cooking with filters removedcan impact air movement and/or temperatures, whichmay result in system discharge. Use only UL Never restrict air intake passages; this can reduce theefficiency of your exhaust system. Cooking with filtersthat contain excessive amounts of grease can impactair movement and/or temperatures, which may result insystem Operate all UL tested grease extractors by the manu-facturer's instructions to ensure effective greaseremoval from the hood and duct Never tamper with the system components ( , detec-tors, nozzles, agent storage container(s) or releasingunit(s).)

4 10. Before you revise your kitchen equipment layout ormake changes which affect the basic configuration ofthe protected area, contact your trained, authorizedANSUL distributor for a system update evaluation. Thesystem is made up of components tested within limita-tions contained in the detailed installation manual. Thesystem designer must be consulted whenever changesare planned for the system or area of Do not allow anyone except an authorized Ansul distributor to perform maintenance on your Ansul system. Maintenance to your system must beperformed semi-annually. It is essential that the systembe maintained Post operating instructions in an obvious place in thekitchen and make sure your employees know what todo in case of Make certain that hand portable extinguishers are prop-erly placed and compatible with the restaurant authorized Ansul distributor can assist S GUIDER-102 RESTAURANT FIRE SUPPRESSION SYSTEMHOW THE Ansul R-102 SYSTEM OPERATES1.

5 A fire starts in the protected sensitive fusible link detectors activate Appliance energy sources are automatically shut off byaccessory equipment appropriate for the type of fuelused by your cooking The fire extinguishing agent is discharged into theplenum and duct and onto the cooking The agent and the hot grease mix to form a foam. Thistemporarily seals combustible vapors, helping to inhibitre-ignition. This seal must not be YOUR R-102 SYSTEMYour Ansul R-102 system should be inspected at you discover any irregularities, contactanauthorized Ansul distributor Never use corrosive cleaning solutions on the fusiblelinks or cables.

6 Check to make certain there is nocorrosion to any of the detection system high alkaline cleaners could cause Ensure that metal fusible links are replaced semi-annu-ally. Deterioration of these links could cause the systemto be actuated or to malfunction in case of a Make certain the releasing unit has not been tamperedwith, and that visual inspection seals are not broken At daily intervals check your system for loose pipes andmissing or grease covered nozzle caps. Make certainnozzle caps are in place over the ends of each remove cap, check to make certain it is notbrittle, and snap back on :If caps are damaged or missing, contact theauthorized Ansul distributor for each metal blow-off cap and make certain thecap can be turned freely on the check your visual indicator on the releasingunit to make certain the system is your system inspected by an authorized Ansul distributor at a maximum of 6 month intervals andimmediately after major hood and duct cleaning.

7 Oftenfusible links are wired shut during the cleaning processto prevent accidental activation This will prevent thesystem from operating automatically. It's also possiblethat your system might have been disconnected,damaged, or has accumulated excessive deposits ofgrease causing your system to become Check that the manual pull station is not obstructed,has not been tampered with, and is ready for Make certain that each tank and releasing unit ismounted in an area with a temperature range of 32 Fto 130 F (0 C to 54 C). certain the agent storage tank is not in an area inwhich the temperature can exceed 130 F (54 C) orcan be heated to a temperature exceeding 130 F (54 C) due to conductivity through heated PULLSTATIONAGENT STORAGETANK ANDRELEASING UNITGAS VALVE FORFUELSHUTOFFPROTECTEDAREAFUSIBLE LINK DETECTORDISCHARGE PIPINGDISCHARGE NOZZLEPROTECTEDAREANOTE: This is a typical layout for an Ansul R-102 Restaurant FireSuppression System.

8 Your actual system installation may THE EVENT OF FIRE IN THE PROTECTED AREA1. Evacuate others from the premises. In a loud, clearvoice say: "WE HAVE A FIRE PLEASE LEAVE THEBUILDING CAREFULLY, BUT QUICKLY."0016332. If the automatic actuation has not yet taken place,operate the system manually as follows: Pull handle or pull ring straight out on manual pullstation with enough force to actuate the fire suppres-sion the fire suppression system is actuated, equip-ment to shut off the fuel supply to the cooking appli-ances will Call the local fire department or emergency Stand by with a K-GUARD wet chemical handportable fire you need to use it:a.

9 Pull pinb. Stand back 10 ft ( m)c. Aim at base of fire, squeeze handle and sweep sideto side001636 PULLPULLOWNER S GUIDER-102 RESTAURANT FIRE SUPPRESSION SYSTEM3 CAUTION! not attempt to extinguish a grease fire with ahand portable fire extinguisher before the FireSuppression System has been manually orautomatically Do not discharge wet chemical agent from theK-GUARD Wet Chemical hand portable fireextinguisher unless the fire suppression systemwill not operate or a re-flash has occurred. not attempt to use a Class ABCM ultipurpose Dry Chemical, CO2, or Water typehand portable fire extinguisher in/on an appli-ance with burning cooking oil or S GUIDER-102 RESTAURANT FIRE SUPPRESSION SYSTEMBEFORE RESUMING BUSINESS1.

10 Immediately after discharge, call your authorizedANSUL distributor to inspect and recharge your FireSuppression Have your Ansul distributor determine the cause ofthe system Area must be cleaned up within 24 hours afterdischarge using warm water and cleaning PROCEDURESA lthough there is no unusual cleanup procedure ofANSULEX or ANSULEX LpH agents, due to the alkalinenature of these agents, they should be cleaned fromkitchen surfaces within 24 hours after system reaction from the wet chemical agent on cookinggrease or oil produces a foamy bi-product that can bewiped up with a cloth or sponge.