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Ordering Information 1.5 Warranty,Disclaimer,and Limitations Order all system components through your local authorized 1.5.1 The pre-engineered restaurant fire suppression ANSUL Distributor. system components shall be warranted for five years from date of delivery against defects in workmanship and material. Specifications 1.6 Delivery An ANSUL R-102 Fire Suppression System shall be furnished. 1.6.1 Packaging:All system components shall be The system shall be capable of protecting all hazard areas asso- securely packaged to provide protection during ciated with cooking equipment. shipment. 1.7 Environmental Conditions 1.0 GENERAL 1.7.1 The R-102 system shall be capable of operating 1.1 References within a temperature range of 32°F to 130°F 1.1.1 Underwriters Laboratories(UL) (0°C to 54°C). 1.1.1.1 UL Standard 1254 2.0 PRODUCT 1.1.1.2 UL Standard 300 2.1 Manufacturer 1.1.2 Underwriters Laboratories of Canada(ULC) 2.1.1 Johnson Controls,One Stanton Street,Marinette, 1.1.2.1 ULC/ORD-C 1254.6 Wisconsin 54143-2542,Telephone(715) 1.1.3 National Fire Protection Association (NFPA) 735-7411. 1.1.3.1 NFPA 96 2.2 Components 1.1.3.2 NFPA 17A 2.2.1 The basic system shall consist of an AUTOMAN 1.2 Submittals regulated release assembly which includes a 1.2.1 Submit two sets of manufacturer's data sheets regulated release mechanism and a wet chemical storage tank housed within a single enclosure. 1.2.2 Submit two sets of piping design drawings Nozzles,blow-off caps,detectors,cartridges, 1.3 System Description agent,fusible links,and pulley elbows shall be 1.3.1 The system shall be an automatic fire suppres- supplied in separate packages in the quantities sion system using a wet chemical agent for needed for fire suppression system arrange- cooking grease related fires. ments.Additional equipment shall include remote manual pull station, mechanical and 1.3.2 The system shall be capable of suppressing fires electrical gas valves,and electrical switches for in the areas associated with ventilating equip- automatic equipment and gas line shut-off,and ment including hoods, ducts, plenums,and filters building fire alarm control panel interface. as well as auxiliary grease extraction equipment. The system shall also be capable of suppressing 2.2.2 Wet Chemical Agent:The extinguishing agent fires in areas associated with cooking equipment, shall be a specially formulated,aqueous solution such as fryers;griddles and range tops;upright, of organic salts with a pH range between natural charcoal, or chain-type broilers;electric, 7.7—8.7,designed for flame knockdown and lava rock, mesquite or gas-radiant char-broilers; foam securement of grease related fires. and woks. 2.2.3 Agent Tank:The agent tank shall be installed in 1.3.3 The system shall be the pre-engineered type a stainless steel enclosure or wall bracket.The having minimum and maximum guidelines tank shall be constructed of stainless steel.Tanks established by the manufacturer and listed by shall be available in two sizes; 1.5 gallon (5.7 L) Underwriters Laboratories(UL/ULC). and 3.0 gal (11.4 Q.The tank shall have a working pressure of 110 psi (7.6 bar),a test pressure of 1.3.4 The system shall be installed and serviced by 330 psi (22.8 bar),and a minimum burst pressure personnel trained by the manufacturer. of 660 psi (45.5 bar).The tank shall include an 1.3.5 The system shall be capable of protecting adaptor/tube assembly containing a burst disc cooking appliances by utilizing either dedicated union. appliance protection and/or overlapping appli- ance protection. 1.4 Quality Control 1.4.1 Manufacturer:The R-102 Restaurant Fire Suppression System shall be manufactured by a company with at least forty years experience in the design and manufacture of pre-engineered fire suppression systems.The manufacturer shall be ISO 9001 registered. 1.4.2 Certificates:The wet agent shall be a specially formulated,aqueous solution of organic salts with a pH range between 7.7—8.7,designed for flame knockdown and foam securement of grease-related fires.