R-102 RESTAURANT FIRE SUPPRESSION SYSTEM

1 R-102 RESTAURANTFIRE SUPPRESSION SYSTEMD esign, Installation, Recharge and Maintenance ManualThis manual is intended for use with ANSUL R-102 RestaurantFire SUPPRESSION who install, operate, recharge, or maintain these fire sup-pression systems should read this entire manual. Specific sec-tions will be of particular interest depending upon one , installation, recharge, and maintenance of the systemmust conform to the limitations detailed in this manual and per-formed by an individual who attended an ANSUL training pro-gram and became trained to install, recharge, design, and main-tain the Ansul SUPPRESSION systems are mechanical devices. They needperiodic care. Maintenance is a vital step in the performance ofyour fire SUPPRESSION SYSTEM . As such it must be performed inaccordance with NFPA96 (Standard for the Installation ofEquipment for the Removal of Smoke and Grease-Laden Vaporsfrom Commercial Cooking Equipment) and NFPA 17A (Standardon Wet Chemical Extinguishing Systems) by an authorizedANSUL distributor.

2 To provide maximum assurance that the firesuppression SYSTEM will operate effectively and safely, mainte-nance must be conducted at six-month intervals, or earlier if thesituation dictates. Twelve-year maintenance must include agenttank hydrostatic PART NO. 418087-010 ANSUL, ANSUL AUTOMAN and ANSULEX are trademarks of Ansul Incorporatedor its revised no change to text change in page sequence INDEXUL EX 3470 ULC CEx747 Page 13-1-07 REV. revised no change to text change in page sequence INDEXUL EX 3470 ULC CEx747 Page 2 REV. 53-1-074-1-063-254-1-063-384-1-063-474-1 -063-754-1-063-874-1-063-944-1-063-1034- 1-063-11 New Page4-1-063-12 New revised no change to text change in page sequence INDEXUL EX 3470 ULC CEx747 Page 33-1-07 REV. GENERAL INFORMATION1-1 1-2 DESIGN AND APPLICATION1-1UL LISTING1-1 DEFINITION OF TERMS1-1 1-2II. SYSTEM DESCRIPTION2-1 2-2 TOTAL SYSTEM2-1 Single-Tank2-1 Double-Tank2-1 Multiple-Tank2-2 III.

3 SYSTEM COMPONENTS3-1 3-12 EXTINGUISHING AGENT3-1 ANSUL AUTOMAN REGULATED3-1 RELEASE ASSEMBLY(MECHANICAL) ANSUL AUTOMAN REGULATED3-1 RELEASE ASSEMBLY(ELECTRICAL)REMOTEMECHANICALRELE ASE3-2 SINGLE TANK ENCLOSURE3-2 ASSEMBLYREDPAINTED BRACKETASSEMBLY 3-2 REGULATED ACTUATOR3-2 ASSEMBLYAGENTTANK ASSEMBLY3-3 OEM RELEASE/BRACKET3-3 ASSEMBLY (FOR OEMIN-CABINET USE ONLY)OEMREGULATED ACTUATOR3-3 ASSEMBLYTWOTANK ENCLOSURE ASSEMBLY 3-324 VDCREGULATED RELEASE3-4 ASSEMBLYADDITIONAL SHIPPING ASSEMBLY3-4 GAS CARTRIDGES3-5 NOZZLES3-5 SILICONE LUBRICANT3-5 SWIVELADAPTOR3-6 RUBBER BLOW-OFF CAP3-6 CBMETALBLOW-OFF CAP3-6 CONDUIT OFFSET ASSEMBLY3-6 QUIK-SEAL ADAPTOR3-6 COMPRESSION-SEAL ADAPTOR3-7 HOOD SEAL ADAPTOR3-7 ASSEMBLYDETECTORS3-8 PULLEY ELBOWS3-8 PULLEYTEE3-9 STAINLESS STEEL CABLE3-9 REMOTE MANUAL PULL STATION3-9 MECHANICALGAS VALVES3-9 SECTIONPAGESIII. SYSTEM COMPONENTS3-1 3-12(Continued)ELECTRICAL GAS VALVES3-10 MANUAL RESET RELAY3-10 ELECTRICAL SWITCHES3-10 ALARM INITIATING SWITCH3-10 REGULATOR TEST KIT3-11 FUSIBLE LINK3-11 MAXIMUM REGISTERING3-11 THERMOMETERHOSE/GROMMET PACKAGE3-11 BURSTING DISC3-11 NOZZLE AIMING DEVICE3-11 STAINLESS STEEL ACTUATOR HOSE 3-11IV.

4 SYSTEM DESIGN4-1 4-60 NOZZLE PLACEMENT4-1 4-31 REQUIREMENTSDuct Protection4-1 4-3 Transition Protection4-4 Electrostatic Precipitator 4-4 ProtectionPlenum Protection4-5 4-6 Appliance ProtectionFryer Single Nozzle Protection4-7 4-9 Multiple Nozzle Fryer Protection 4-10 4-12 Tilt Skillet/Braising Pan4-12 Range Protection4-13 4-16 Griddle Protection4-17 4-21 Chain Broiler Protection4-22 Overhead Chain Broiler Protection4-22 4-23 Upright/Salamander Broiler4-23 ProtectionGas-Radiant/Electric Char-Broiler 4-24 ProtectionLava-Rock (Ceramic) Char-Broiler4-25 ProtectionNatural Charcoal Broiler Protection4-25 Alternate Ceramic/Natural 4-26 Charcoal Char-Broiler ProtectionWood Fueled Char-Broiler Protection4-26 Wok Protection4-27 Nozzle Application Chart4-28 4-31 Specific Application by Model4-32 4-38 Overlapping Nozzle Coverage4-39 4-42 TANK AND CARTRIDGE4-43 REQUIREMENTSACTUATION AND EXPELLANT4-43 4-45 GAS LINE REQUIREMENTSDISTRIBUTION PIPING 4-45 4-53 REQUIREMENTSG eneral Piping Requirements4-45 Supply and Branch Line4-46 Gallon Gallon Gallon Manifolded System4-50 Gallon System4-52 TABLE OF CONTENTSUL EX.

5 3470 ULC CEx747 Page 13-1-07 REV. 9 TABLE OF CONTENTSUL EX. 3470 ULC CEx747 Page 2 REV. 74-1-06 SECTIONPAGESIV. SYSTEM DESIGN (Continued)DETECTION SYSTEM4-53 4-54 REQUIREMENTSD etector Identification4-53 Detector/Pulley Elbow Quantity4-53 Detector Placement Requirements4-53 4-54 Detection Line Requirements4-54 Fusible Link Selection4-54 MANUAL PULL STATION4-55 REQUIREMENTSMECHANICAL GAS VALVE4-55 4-56 REQUIREMENTSELECTRICAL GAS VALVE4-56 REQUIREMENTSA pprovals4-56 ALARMINITIATING SWITCH4-56 REQUIREMENTSELECTRICAL SWITCH4-56 INSTRUCTIONS5-1 5-26 MOUNTING THE COMPONENTS5-1 THE ACTUATION5-3 5-6 AND EXPELLANT GAS LINESINSTALLING THE DISTRIBUTION5-7 PIPINGINSTALLING THE DETECTION5-8 5-17 SYSTEMI nstalling Clip-on Style Linkage5-8 5-12 Scissors Style Linkage Installation5-12 5-15 Installing Hinged Style Linkage5-15 5-17 INSTALLING REMOTE MANUAL5-18 5-19 PULL STATIONINSTALLING MECHANICAL5-19 5-22 GAS VALVEINSTALLING ELECTRICAL5-23 GAS VALVEINSTALLING ELECTRICAL5-24 SWITCHESINSTALLING

6 ALARM5-25 INITIATINGSWITCHWIRING 24 VDC REGULATED5-26 RELEASE ASSEMBLYVI. TESTING AND PLACING IN SERVICE 6-1 6-4 TESTING MANUAL PULL STATION6-1 TESTING MECHANICALGAS6-1 VALVESTESTING ELECTRICAL GAS6-2 VALVESTESTING ELECTRIC SWITCH6-2 TESTING DETECTION SYSTEM6-3 SECTIONPAGESVII. RECHARGE AND RESETTING7-1 7-4 PROCEDURESCLEANUP PROCEDURES7-1 RECHARGE7-1 7-3 RESETTING7-3 7-4 REPLACEMENT CARTRIDGE7-4 VIII. MAINTENANCE EXAMINATION8-1 8-8 SEMI-ANNUAL MAINTENANCE8-1 8-3 EXAMINATION12-YEAR MAINTENANCE8-4 8-8 EXAMINATIONIX. APPENDIX9-1 9-12 SYSTEM selection GUIDE9-1 9-4 SYSTEM COMPONENT INDEX9-5 LISTS9-7 NOZZLE FRYER9-11 PROTECTION CALCULATIONEXAMPLESSECTION I GENERAL INFORMATIONUL EX. 3470 ULC CEx747 Page 1-13-1-07 REV. 5 DESIGN AND APPLICATIONThe ANSUL R-102 RESTAURANT Fire SUPPRESSION SYSTEM isdesigned to provide fire protection for RESTAURANT cooking appli-ances, hoods, and ducts.

7 It is a pre-engineered group of mechan-ical and electrical components for installation by an authorizedANSUL distributor. The basic SYSTEM consists of an ANSULAUTOMAN regulated release assembly which includes a regulat-ed release mechanism and a liquid agent storage tank housedwithin a single enclosure. Nozzles, detectors, cartridges, liquidagent, fusible links, pulley tees, and pulley elbows are supplied inseparate packages in the quantities needed for each fire suppres-sion SYSTEM SYSTEM provides automatic actuation; or it can be actuatedmanually through a remote manual pull station. The SYSTEM is alsocapable of shutting down appliances at SYSTEM actuation. Forappliance shutdown requirements, refer to the current version ofNFPA 17A, Standard For Wet Chemical Extinguishing Systems, and NFPA 96, Standard For Ventilation Control and FireProtection of Commercial Cooking Operations.

8 Additional equipment includes: remote manual pull station,mechanical and electrical gas valves, pressure switches, andelectrical switches for automatic equipment and gas line can be added, such as alarms, warning lights, etc., toinstallations where R-102 SYSTEM suppresses fire by spraying the plenum area,the filters, cooking surfaces, and the exhaust duct SYSTEM with apredetermined flow rate of ANSULEX Low pH Liquid FireSuppressant. When the liquid agent is discharged onto a cookingappliance fire, it cools the grease surface, and reacts with the hotgrease (saponification) forming a layer of soap-like foam on thesurface of the fat. This layer acts as insulation between the hotgrease and the atmosphere, thus helping to prevent the escape ofcombustible fans in the ventilating SYSTEM should be left on. Theforced draft of these fans assists the movement of the liquid agentthrough the ventilating SYSTEM , thus aiding in the fire suppressionprocess.

9 These fans also provide a cooling effect in the plenumand duct after the fire SUPPRESSION SYSTEM has been SYSTEM is UL listed with or without fan up or supply air fans, integral to the exhaust hood(s) beingprotected, shall be shut down upon SYSTEM with the fire SUPPRESSION SYSTEM , the total SYSTEM designmust include hand portable fire extinguisher(s) located within thecooking/ RESTAURANT area that can be used to manually suppress afire that may be burning in an unprotected area. Class K extin-guisher(s) must be provided for hazards where there is a potentialfor fires involving combustible cooking media (vegetable or animaloils and fats). Refer to NFPA 10, Standard For Portable FireExtinguisher, for additional LISTINGThe R-102 RESTAURANT Fire SUPPRESSION SYSTEM has been testedand is listed by Underwriters Laboratories, Inc. as a pre-engi-neered SYSTEM .

10 The SYSTEM is in compliance with ULTestStandard 300. These tests require extinguishment of fires whichare initiated in deep fat fryers, ranges, griddles, char-broilers,woks, upright broilers, chain-broilers, filters, plenum chambers,hoods, and ducts after pre-loading each appliance with a pre-scribed amount of cooking grease. Each fire is allowed to progressto maximum intensity before the fire SUPPRESSION SYSTEM OF TERMSA ctuation Gas Line: Piping from the ANSUL AUTOMANR egulated Release Assembly which supplies nitrogen or carbondioxide to the Regulated Actuator Assembly for multiple-tank sys-tem Tank: Apressure vessel containing the liquid AUTOMAN Regulated Release Assembly (Electrical):An assembly which contains the regulated release mechanism,agent tank (ordered separately), expellant gas hose, solenoid, andelectric switch within a metal enclosure.