Ansul R-102 User manual

OWNER’S GUIDE
R-102™ RESTAURANT FIRE SUPPRESSION SYSTEM
The National Fire Protection Association (NFPA) recom-
mends that employees be instructed in personal safety and
the operation of the system. ANSUL®provides this owner's
guide with each Restaurant Fire Suppression System.
This owner's guide has been provided to help you under-
stand…
…how your restaurant system works
…your responsibilities for maintenance
…what to do in case of fire
This owner's guide is not intended to cover all requirements
detailed in the Installation, Operation, Recharge,
Inspection, and Maintenance Manual, Part No. 418087.
This guide is solely for the use of the end-user to become
more knowledgeable with the fire suppression system and
the steps necessary in the event of a fire.
Should the end-user want to find out more information
concerning the ANSUL Restaurant Fire Suppression
System, your authorized ANSUL distributor can furnish a
detailed Installation, Operation, Recharge, Inspection, and
Maintenance Manual.
YOUR ROLE IN FIRE PROTECTION
Your ANSUL Fire Suppression System is of the highest
quality. It has been carefully engineered to be reliable,
manufactured to exacting standards, proven by over 30
years of service, and custom designed to protect your
particular hazard.
If properly maintained, your system should provide years of
protection. However,the primary objective of this guide is to
provide enough basic information to help you to prevent a
disastrous fire. By observing some fundamental rules, you
can greatly reduce the risk of serious fire damage.
1. Keep all kitchen equipment free of grease build-up,
including gas flues which are not intended to be grease
coated.
2. Never use flammable solvents or cleaners. Flammable
residues could be left in the hazard area.
3. Never store flammable materials near cooking equip-
ment or gas flue areas.
4. Make certain obstructions, such as utensils, pots, pans,
cooking materials, etc., are not stored in areas that can
obstruct the fire suppression system discharge.
5. Operate your exhaust system whenever the appliance
is pre-heating, heating, cooking or cooling. This helps
to prevent excessive heat build up which could actuate
the system.
6. Never operate filter-equipped exhaust systems without
the filters in place. Excessive grease may build-up in
the hood and duct system. Cooking with filters removed
can impact air movement and/or temperatures, which
may result in system discharge. Use only UL listed
filters.
7. Never restrict air intake passages; this can reduce the
efficiency of your exhaust system. Cooking with filters
that contain excessive amounts of grease can impact
air movement and/or temperatures, which may result in
system discharge.
8. Operate all UL tested grease extractors by the manu-
facturer's instructions to ensure effective grease
removal from the hood and duct system.
9. Never tamper with the system components (i.e., detec-
tors, nozzles, agent storage container(s) or releasing
unit(s).
10. Before you revise your kitchen equipment layout or
make changes which affect the basic configuration of
the protected area, contact your trained, authorized
ANSUL distributor for a system update evaluation. The
system is made up of components tested within limita-
tions contained in the detailed installation manual. The
system designer must be consulted whenever changes
are planned for the system or area of protection.
11. Do not allow anyone except an authorized ANSUL
distributor to perform maintenance on your ANSUL
system. Maintenance to your system must be
performed semi-annually.It is essential that the system
be maintained properly.
12. Post operating instructions in an obvious place in the
kitchen and make sure your employees know what to
do in case of fire.
13. Make certain that hand portable extinguishers are prop-
erly placed and compatible with the restaurant system.
An authorized ANSUL distributor can assist your
needs.
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OWNER’S GUIDE
R-102™ RESTAURANT FIRE SUPPRESSION SYSTEM
HOW THE ANSUL R-102 SYSTEM OPERATES
1. A fire starts in the protected area…
2. Heat sensitive fusible link detectors activate the
system.
3. Appliance energy sources are automatically shut off by
accessory equipment appropriate for the type of fuel
used by your cooking equipment.
4. The fire extinguishing agent is discharged into the
plenum and duct and onto the cooking appliances.
5. The agent and the hot grease mix to form a foam. This
temporarily seals combustible vapors, helping to inhibit
re-ignition. This seal must not be disturbed.
INSPECTING YOUR R-102 SYSTEM
Your ANSUL R-102 system should be inspected at least
monthly.Should you discover any irregularities, contact
an authorized ANSUL distributor immediately.
1. Never use corrosive cleaning solutions on the fusible
links or cables. Check to make certain there is no
corrosion to any of the detection system components.
Certain high alkaline cleaners could cause corrosion.
2. Ensure that metal fusible links are replaced semi-annu-
ally. Deterioration of these links could cause the system
to be actuated or to malfunction in case of a fire.
3. Make certain the releasing unit has not been tampered
with, and that visual inspection seals are not broken or
missing.
4. At daily intervals check your system for loose pipes and
missing or grease covered nozzle caps. Make certain
nozzle caps are in place over the ends of each nozzle.
Temporarily remove cap, check to make certain it is not
brittle, and snap back on nozzle.
Note: If caps are damaged or missing, contact the
authorized ANSUL distributor for immediate
replacement.
5. Check each metal blow-offcap and make certain the
cap can be turned freely on the nozzle.
6. Periodically check your visual indicator on the releasing
unit to make certain the system is cocked.
7. Have your system inspected by an authorized ANSUL
distributor at a maximum of 6 month intervals and
immediately after major hood and duct cleaning. Often
fusible links are wired shut during the cleaning process
to prevent accidental activation This will prevent the
system from operating automatically.It's also possible
that your system might have been disconnected,
damaged, or has accumulated excessive deposits of
grease causing your system to become inoperative.
8. Check that the manual pull station is not obstructed,
has not been tampered with, and is ready for operation.
9. Make certain that each tank and releasing unit is
mounted in an area with a temperature range of 32 °F
to 130 °F (0 °C to 54 °C).
10. Make certain the agent storage tank is not in an area in
which the temperature can exceed 130 °F (54 °C) or
can be heated to a temperature exceeding 130 °F
(54 °C) due to conductivity through heated discharge
piping.
2
MANUAL PULL
STATION
AGENT STORAGE
TANK AND
RELEASING UNIT
GAS VALVE FOR
FUEL SHUTOFF
PROTECTED
AREA
FUSIBLE LINK DETECTOR
DISCHARGE PIPING
DISCHARGE NOZZLE
PROTECTED
AREA
NOTE: This is a typical layout for an ANSUL R-102 Restaurant Fire
Suppression System. Your actual system installation may vary.
003441

INTHE EVENT OF FIRE IN THE PROTECTED AREA
1. Evacuate others from the premises. In a loud, clear
voice say: "WE HAVE A FIRE–PLEASE LEAVE THE
BUILDING CAREFULLY, BUT QUICKLY."
001633
2. If the automatic actuation has not yet taken place,
operate the system manually as follows:
•Pull handle or pull ring straight out on manual pull
station with enough force to actuate the fire suppres-
sion system.
006856a
Once the fire suppression system is actuated, equip-
ment to shut off the fuel supply to the cooking appli-
ances will operate.
3. Call the local fire department or emergency number.
001635
4. Stand by with a K-GUARD®wet chemical hand
portable fire extinguisher.
If you need to use it:
a. Pull pin
b. Stand back 10 ft (3.0 m)
c. Aim at base of fire, squeeze handle and sweep side
to side
001636
PULLPULL
OWNER’S GUIDE
R-102™ RESTAURANT FIRE SUPPRESSION SYSTEM
3
CAUTION
!
1. Do not attempt to extinguish a grease fire with a
hand portable fire extinguisher before the Fire
Suppression System has been manually or
automatically actuated.
2. Do not discharge wet chemical agent from the
K-GUARD Wet Chemical hand portable fire
extinguisher unless the fire suppression system
will not operate or a re-flash has occurred.
3. Do not attempt to use a Class ABC
Multipurpose Dry Chemical, CO2,or Water type
hand portable fire extinguisher in/on an appli-
ance with burning cooking oil or grease.
EXIT

OWNER’S GUIDE
R-102™ RESTAURANT FIRE SUPPRESSION SYSTEM
BEFORE RESUMING BUSINESS
1. Immediately after discharge, call your authorized
ANSUL distributor to inspect and recharge your Fire
Suppression System.
2. Have your ANSUL distributor determine the cause of
the system actuation.
3. Area must be cleaned up within 24 hours after
discharge using warm water and cleaning detergents.
CLEANUP PROCEDURES
Although there is no unusual cleanup procedure of
ANSULEX®or ANSULEX LpH agents, due to the alkaline
nature of these agents, they should be cleaned from
kitchen surfaces within 24 hours after system discharge.
The reaction from the wet chemical agent on cooking
grease or oil produces a foamy bi-product that can be
wiped up with a cloth or sponge. The following procedures
should be followed:
1. The fire suppression system agent is non-toxic;
however, food product and cooking grease/oil that has
come in contact with the agent will no longer be suit-
able for human consumption and should be discarded.
2. Sponge as much of the agent as possible using
sponges or clean rags. Dispose of these sponges or
rags in a local sanitary land fill site in accordance to
local authorities.
Note: Wear rubber gloves during cleanup as sensitive
skin may become irritated. If the ANSULEX agent
or its residue comes in contact with skin or eyes,
flush thoroughly with clean water.
3. Using hot, soapy water and either a clean cloth or
sponge, wipe away all foamy residue and thoroughly
scrub all surfaces that have come in contact with the
agent. Note: Wear rubber gloves during cleanup as
sensitive skin may become irritated. If the ANSULEX
agent or its residue comes in contact with skin or eyes,
flush thoroughly with clean water.
4. After thoroughly cleaning all affected surfaces,
adequately rinse and allow to completely dry before re-
energizing the equipment.
WARRANTY
A. Ansul Products
Except as indicated in B below, your R-102 System is
warranted to you as the original purchaser for five years
from date of delivery against defects in workmanship
and material. Ansul Incorporated (“ANSUL”) will replace
or repair any metal part which, in its opinion, is defective
and has not been tampered with or subjected to misuse,
abuse or exposed to highly corrosive conditions.
B. Purchased Products
The following items which are not manufactured but
purchased by ANSUL are warranted against defects
resulting from the manufacturer’s fabrication, process or
parts for one year from the date of purchase: detectors,
electric manual pull station, time delay relays, ther-
mostats, solenoids, switches, fuel shut-off valves, and
pressure relief valves. Evaluation of each reportedly
defective relay, valve, etc., returned to ANSUL will be
made by the original manufacturer or an agent thereof
and their judgment shall be final.
C. Except as provided in A and B, there are no warranties,
express or implied made by ANSUL, concerning this
system. There are no implied warranties of FITNESS
FOR PURPOSE OR MERCHANTABILITY. ANSUL shall
have no liability for consequential, special or similar
damages.
For repairs, parts and service of the ANSUL System,
contact your local ANSUL representative, or Ansul
Incorporated, Marinette, Wisconsin 54143-2542; 800-TO-
ANSUL (862-6785).
ANSUL INCORPORATED, ONE STANTON STREET, MARINETTE, WI 54143-2542 715-735-7411 Part No. 418127-03 Copyright ©2008 Ansul Incorporated
CAUTION
!
1. Before attempting any cleanup, make certain that all
fuel sources to the equipment to be cleaned have
been shut off. Make certain that the exhaust hood
and all appliance electrical controls have been de-
energized to avoid any chance of electrical shock
resulting from the cleaning process or from electri-
cally conductive alkaline liquid agent and/or its
residue.
2. Make certain all surfaces to be cleaned have cooled
down to room temperature.
3. Do not use water to clean any appliances that
contain hot grease or cooking oils. Doing so may
result in violent steaming and/or spattering.
ANSUL, K-GUARD and ANSULEX are trademarks of Ansul Incorporate or its affiiliates.