Ansul R-102 Owner's Manual

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ANSUL
The National Fire Protection Association (NFPA) recom-
mendsthat employees be instructed in personal safetyand
the operation of the system. Ansul provides this owner's
guide with each RestaurantFire Suppression System.
This owner's guide has been provided to help you under-
stand.... .
......how yourrestaurant systemworks
....... your responsibilities for maintenance
......whatto do in case of fire
This owner'sguide is not intendedto coverall 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 stepsnecessaryin the eventof a fire.
Should the end-userwant to find out more information con-
cerning the Ansul Restaurant Fire Suppression System,
your authorized Ansul distributor can furnish a detailed
Installation, Operation, Recharge, Inspection, and
Maintenance Manual.
OWNER'S' GUIDE
RESTAURANT FIRE SUPPRESSION SYSTEM
8. 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 mustbe consulted whenever changes
areplannedfor the system or area ofprotection. .
9. Do not allow anyone except an authorized Ansul dis-
tributor to performrnaintenance on your Ansul system.
Maintenance to your system must be performed semi-
annually. It is essential that the system be maintained
properly.
10. Post operating instructions in an obvious place in the
kitchen and makesureyouremployees knowwhatto do
in case of fire.
11. Make certain that hand portable extinguishers are
properly placed and compatible with the restaurant
system. An authorized Ansul distributorcan assist your
needs. .
YOUR ROLE IN FIREPROTECTION
Your Ansul Fire suppression System is of the highest
. quality. It hasbeencarefullyengineeredto bereliable, man-
ufactured to exacting standards, proven by over 30 yearsof
. service, .and custom designed to protect.your particular
' : hazard. .
·If properlymalntalned.yoursystemshouldprovideyearsof
. . protection. However.the primary
oblectveonhls
guideis to - -- .
provide
e~ough
basic information to help you to prevent a
disastrousfire. By observing some fundamental rules, you
., can great!yrepuce the risk of serlousflre damage.
1. Keepall kitchen equipmentfree of wease build-up.
2. Never useflammable solventsor cleaners. Flammable
. residues couldbe left in the hazardarea.
3. Operateyour exhaust system whenever the appliance
is pre-heating, heating, cookingor cooling.This helpsto
prevent excessive heatbuild-up whichcouldactuatethe
system.
4. Neveroperate filter-equipped exhaust systems without
the filters in place. Excessive grease maybuild-up inthe
hood andductsystem. Useonly U.L. listedfilters.
5. Never restrict air intake passages; this can reduce the
efficiency of yourexhaustsystem.
6. Operateall ULtestedgreaseextractors bythe manufac-
turer's instructions to ensure effective grease removal
fromthe hoodand ductsystem.
7. Never tamper with the system components (l.e.,
detectors, nozzles, agent storage container(s) or
releasing unit(s).
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