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Ordering information <br />Order all system components through your local authorized <br />ANSUL Distributor. <br />Specifications <br />An ANSUL R-102 Fire Suppression System shall be furnished. <br />The system shall be capable of protecting all hazard areas asso- <br />ciated with cooking equipment_ <br />1.0 GENERAL <br />1.1 References <br />1.1.1 Underwriters Laboratories (UL) <br /> <br />1.1.1.1 UL Standard 1254 <br /> <br />1.1.1.2 UL Standard 300 <br />1.1.2 Underwriters Laboratories of Canada (ULC) <br /> <br />1.1.2.1 ULC/ORD-C 1254.6 <br />1.1.3 National Fire Protection Association (NFPA) <br /> <br />1.1.3.1 NFPA 96 <br /> <br />1.1.3.2 INF-PA 17A <br />1.2 Submittals <br />1.2.1 Submit two sets of manufacturer's data sheets <br />1.2.2 Submit two sets of piping design drawings <br />1.3 System Description <br />1.3.1 The system shall be an automatic fire suppres- <br />sion system using a wet chemical agent for <br />cooking grease related fires. <br />1.3.2 The system shall be capable of suppressing fires <br />in the areas associated with ventilating equip- <br />ment including hoods, ducts, plenums, and filters <br />as well as auxiliary grease extraction equipment. <br />The system shall also be capable of suppressing <br />fires in areas associated with cooking equipment, <br />such as fryers; griddles and range tops; upright, <br />natural charcoai, or chain-type broilers; electric, <br />lava rock, mesquite or gas-radiant char-broilers; <br />and woks. <br />1.3.3 The system shall be the pre-engineered type <br />having minimum and maximum guidelines <br />established by the manufacturer and listed by <br />Underwriters Laboratories (UUULC). <br />1.3.4 The system shall be installed and serviced by <br />personnel trained by the manufacturer. <br />1.3.5 The system shall be capable of protecting <br />cooking appliances by utilizing either dedicated <br />appliance protection and/or overlapping appli- <br />ance protection. <br />1.4 (hefty Control <br />1.4.1 Manufacturer: The 8-102 Restaurant Fire <br />Suppression System shall be manufactured by a <br />company with at least forty years experience in <br />the design and manufacture of pre-engineered <br />fire suppression systems. The manufacturer shall <br />be ISO 9001 registered. <br />1.4.2 Certificates: The wet agent shall be a specially <br />formulated, aqueous solution of organic salts <br />with a pH range between 7.7 - 8.7, designed <br />for flame knockdown and foam securement of <br />grease-related fires. <br />1.5 Warranty, Disclaimer, and Limitations <br />1.5.1 The pre-engineered restaurant fire suppression <br />system components shall be warranted for five <br />years from date of delivery against defects in <br />workmanship and material. <br />1.6 Delivery <br />1.6.1 Packaging: All system components shall be <br />securely packaged to provide protection during <br />shipment. <br />1.7 Environmental Conditions <br />1.7.1 The 8-102 system shall be capable of operating <br />within a temperature range of 32 °F to 130 `F <br />(0 °C to 54 CC). <br />2.0 PRODUCT <br />2.1 Manufacturer <br />2.1.1 Johnson Controls, One Stanton Street, Marinette, <br />Wisconsin 54143-2542, Telephone (715) <br />735-7411. <br />2.2 Components <br />2.2.1 The basic system shall consist of an AUTOMAN <br />regulated release assembly which includes a <br />regulated release mechanism and a wet chemical <br />storage tank housed within a single enclosure. <br />Nozzles, blow-off caps, detectors, cartridges, <br />agent, fusible links, and pulley elbows shall be <br />supplied in separate packages in the quantities <br />needed for fire suppression system arrange- <br />ments. Additional equipment shall include <br />remote manual pull station, mechanical and <br />electrical gas valves, and electrical switches for <br />automatic equipment and gas line shut-off, and <br />building fire alarm control panel interface. <br />2.2.2 Wet Chemical Agent: The extinguishing agent <br />shall be a specially formulated, aqueous solution <br />of organic salts with a pH range between <br />7.7 - 8.7, designed for flame knockdown and <br />foam securement of grease related fires. <br />2.2.3 Agent Tank: The agent tank shall be installed in <br />a stainless steel enclosure or wall bracket. The <br />tank shall be constructed of stainless steel. Tanks <br />shall be available in two sizes; 1.5 gallon (5.7 I..) <br />and 3.0 gal (11.4 L).The tank shall have a working <br />pressure of 110 psi (7.6 bar), a test pressure of <br />330 psi (22.8 bar), and a minimum burst pressure <br />of 660 psi (45.5 bar). The tank shall include an <br />adaptor/tube assembly containing a burst disc <br />union.