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DATA SHEET 01 ANSUL,
<br /> R-102 Restaurant
<br /> Fire Suppression _ -�`—
<br /> Systems
<br /> Features
<br /> Low pH Agent
<br /> ■ Proven Design ! >
<br /> ■ Reliable Gas Cartridge Operation
<br /> ■ Aesthetically Appealing
<br /> ■ UL Listed —Meets Requirements of UL 300
<br /> ■ ULC Listed—Meets Requirements of ULC/ORD-C1254.6
<br /> ■ CE Marked '`
<br /> Application
<br /> The ANSUL®R-102 Restaurant Fire Suppression System is an
<br /> automatic,pre-engineered,fire suppression system designed The system is capable of automatic detection and actuation
<br /> to protect areas associated with ventilating equipment includ- as well as remote manual actuation.Additional equipment is
<br /> ing hoods,ducts,plenums,and filters.The system also protects available for building fire alarm panel connections,electrical
<br /> auxiliary grease extraction equipment and cooking equipment
<br /> such as fryers;griddles and range tops;upright,natural charcoal, shutdown and/or interface,and mechanical or electrical gas line
<br /> or chain-type broilers;electric,lava rock,mesquite,or gas-radiant shut-off applications.
<br /> char-broilers;and woks. The detection portion of the fire suppression system allows for
<br /> The system is ideally suitable for use in restaurants,hospitals, automatic detection by means of specific temperature-rated alloy
<br /> nursing homes,hotels,schools,airports,and other similar facilities. type fusible links,which separate when the temperature exceeds
<br /> the rating of the link,allowing the regulated release to actuate.
<br /> Use of the R-102 system is limited to indoor applications or loca- A system owner's guide is available containing basic information
<br /> tions that provide weatherproof protection within tested tempera- pertaining to system operation and maintenance.A detailed tech-
<br /> ture limitations.The regulated release and tank assemblies must nical manual,including system description,design,installation,
<br /> be mounted in an area where the air temperature will not fall
<br /> brecharge and resetting instructions,and maintenance procedures,
<br /> below 32°F(0°C)or exceed 130°F(54°C).The system must be
<br /> designed and installed within the guidelines of the UUULC Listed is available to qualified individuals.
<br /> Design,Installation,Recharge,and Maintenance Manual. The system is installed and serviced by authorized distributors
<br /> that are trained by the manufacturer.
<br /> System Description The basic system consists of an AUTOMAN regulated release
<br /> assembly which includes a regulated release mechanism and
<br /> The restaurant fire suppression system is a pre-engineered,wet a wet chemical storage tank housed within a single enclosure,
<br /> chemical,cartridge-operated,regulated pressure type with a fixed Nozzles with blow-off caps,detectors,cartridges,agent,fusible
<br /> nozzle agent distribution network.It is listed with Underwriters links,and pulley elbows are supplied in separate packages in the
<br /> Laboratories,Inc.(UL/ULC). quantities needed for fire suppression system arrangements.
<br /> Additional equipment includes a remote manual pull station(s),
<br /> mechanical and electrical gas valves,and electrical switches for
<br /> 1 automatic equipment and gas line shut-off.Accessories can be
<br /> added such as alarms,warning lights,etc.,to installations where
<br /> required.
<br /> Additional tanks and corresponding equipment can be used in
<br /> multiple arrangements to allow for larger hazard coverage.Each
<br /> . ..
<br /> tank is limited to a listed maximum amount of flow numbers.
<br /> MMMW K
<br /> 004215
<br /> tqco One Stanton Street ! Marinette,WI 54143-2542,USA ' .+1-715-735-7411 % www.ansul.com
<br /> Fire Protection Products Copyrightli 2013Tyco Fire Products LP. ; All rights reserved. i Form No.F-2004004-08
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