Ansul R-102 Owner's Manual

The National Fire Protection Association (NFPA) recommends
employees be instructed in personal safety and the operation
of the fire suppression system. Johnson Controls provides this
owner's guide with each Restaurant Fire Suppression System.
This owner's guide has been provided to help you
understand...
...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 knowl-
edgeable with the fire suppression system and the steps
necessary in the event of a fire.
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 50 years
of service, and custom designed to protect your particular
hazard.
If properly maintained, the system should provide years of
protection. However, the primary objective of this guide is to
provide enough basic information to help personnel 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 equipment
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 the appliance exhaust system whenever the
appliance is pre-heating, heating, cooking or cooling.
This helps to prevent excessive heat build up which could
actuate the fire suppression system.
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© 2018 Johnson Controls. All rights reserved. All specifications and other information shown were
current as of document revision date and are subject to change without notice.
6. Never operate filter-equipped exhaust systems without
7. Never restrict air intake passages; this can reduce the
8. Operate all UL tested grease extractors following the
9. Never tamper with the fire suppression system
10. Before revising your kitchen equipment layout or making
11. Do not allow anyone except an Authorized ANSUL
12. Post operating instructions in an obvious place in the
13. Make certain hand portable extinguishers are properly
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+1-715-735-7411 www.ansul.com
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Part No. 418127-04
R-102 RESTAURANT FIRE SUPPRESSION SYSTEM
2018-NOV-29
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 fire suppression system discharge. Use only UL
listed filters.
efficiency of the exhaust system. Cooking with filters
containing excessive amounts of grease can impact air
movement and/or temperatures, which may result in fire
suppression system discharge.
manufacturer's instructions to ensure effective grease
removal from the hood and duct system.
components (i.e., detectors, nozzles, agent storage
container(s) or releasing unit(s)).
changes which affect the basic configuration of the
protected area, contact your trained, Authorized ANSUL
Distributor for a system update evaluation. The fire
suppression system is made up of components tested
within limitations contained in the detailed installation
manual. The system designer must be consulted when-
ever changes are planned for the system or area of
protection.
Distributor to perform maintenance on your R-102
Restaurant Fire Suppression System. Maintenance to
your system must be performed semi-annually. It is
essential that the system be maintained properly.
kitchen and make sure employees know what to do in
case of fire.
placed and compatible with the restaurant system. An
Authorized ANSUL Distributor can assist with selection
®
and placement.
OWNER'S GUIDE
REV. 04 PAGE 1
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