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Specifications (Continued) <br />2.2.5 Regulated Actuator Assembly: When more than <br />two agent tanks or three agent tanks in certain <br />applications are required, the regulated actua- <br />tor shall be available to provide expellant gas <br />for additional tanks. It shall be connected to the <br />cartridge receiver outlet of the regulated release <br />mechanism providing simultaneous agent <br />discharge. The regulator shall be deadset at 110 <br />psi (7.6 bar) with an external relief of approxi- <br />mately 180 psi (12.4 bar).The regulated actuator <br />assembly shall contain an actuator, regulator, <br />expellant gas hose, and agent tank housed in a <br />stainless steel enclosure with cover. The enclo- <br />sure shall contain knockouts to permit installa- <br />tion of the expellant gas line. <br />2.2.6 Discharge Nozzles: Each discharge nozzle shall <br />be tested and listed with the R-102 system <br />for a specific application. Nozzles tips shall be <br />stamped with the flow number designation (1/2, <br />1,2, or 3). Each nozzle shall have a metal or <br />rubber blow-off cap to keep the nozzle tip orifice <br />free of cooking grease build-up. <br />2.2.7 Distribution Piping: Distribution piping shall be <br />Schedule 40 black iron, chrome-plated, or stain- <br />less steel conforming to ASTM A120, A53, or <br />A106. <br />2.2.8 Detectors: The detectors shall be the fusible <br />link style designed to separate at a specific <br />temperature. <br />2.2.9 Cartridges: The cartridge shall be a sealed steel <br />pressure vessel containing either carbon dioxide <br />or nitrogen gas. The cartridge seal shall be <br />designed to be punctured by the releasing device <br />supplying the required pressure to expel wet <br />chemical agent from the storage tank. <br />2.2.10 Agent Distribution Hose: An optional agent distri- <br />bution hose shall be available for kitchen appli- <br />ances manufactured with or resting on casters <br />(wheels/rollers). This shall allow the appliance to <br />be moved for cleaning purposes without discon- <br />necting the appliance fire suppression protection. <br />Hose assembly shall include a restraining cable <br />kit to limit the appliance movement within the <br />range (length) of the flexible hose. <br />2.2.11 Flexible Conduit: The manufacturer supplying <br />the Restaurant Fire Suppression System shall <br />offer flexible conduit as an option to rigid EMT <br />conduit for the installation of pull stations and/or <br />mechanical gas valves. The flexible conduit shall <br />be UL Listed and include all approved compo- <br />nents for proper installation. <br />2.2.12 Pull Station Assembly: The Fire Suppression <br />System shall include a remote pull station for <br />manual system actuation. The pull station shall <br />be designed to include a built-in guard to protect <br />the pull handle. The pull station shall also be <br />designed with a pull handle to allow for three <br />finger operation and shall be red in color for <br />quick visibility. <br />3.0 IMPLEMENTATION <br />3.1 Installation <br />3.1.1 The R-102 fire suppression system shall be <br />designed, installed, inspected, maintained, and <br />recharged in accordance with the manufacturer's <br />listed instruction manual. <br />3.2 Training <br />3.2.1 Training shall be conducted by representatives of <br />the manufacturer. <br />ANSUL, R-102, and the product names listed in this material are marks and/ <br />or registered marks. Unauthorized use is strictly prohibited.