ANSUL R-102 Manual

Introduction

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 owners 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 ehough basic information to help you to prevent a disastrous fire. By observing some furidamental rules, you can greatly reduce the risk of serious fire damage.

1. Keep all kitchen equipment free of grease build-up.
2. Never use flammable sölvents or cleaners. Flammable residues could be left in the hazard area.
3. Operate your exhaust system whenever the appliance is pre-heating, heating, cooking or cooling. This helps toprevent excessive heat build-up which could actuate the system.
4. Never operate filter-equipped exhaust systems without the filters in place. Excessive grease may build-up in thehood and duct system. Use only U.L. listed filters.
5. Never restrict air intake passages; this can reduce the efficiency of your exh aust system.
6. Operate all UL tested grease extractors bythe manufacturer's instructions to ensure effective grease removal from the hood and duct system.
7. Never tamper with the system components (i.e., detectors, nozzles, agent storage container(s) or releasing unit(s).
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. Thesystem is made up of components tested within limita tions contained jn the detailed installation manual. The system designer must be consulted whenever changes are planned for the system or area of protection.
9. Do not allow anyone except an authorized Ansul distributor to perform maintenance on your Ansul system.Maintenance to your system must be performed semiannually. It is essential that the system be maintained properly.
10. Post operating instructions in an obvious place in the kitchen and make sure your employees know what to do in case of fire.
11. Make certain that hand portable extinguishers are properly placed and compatible with the restaurant system. An authorized Ansul distributor can assist your needs.

HOW THE ANSUL R-102 SYSTEM OPERATES

1. A fire starts in the protected area....
2. Heat sensitive fusible link detectors activate the system or the manual pull station is operated.

3. Appliance energy sources are automatically shut off by accessory squlprnentapproprlate 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 gre~se mix to form ~ foam.. T~I~ 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 your 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 at least annually. 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. Periodically.check your system for loose pipes and missing or grease covered nozzle caps. Make certaln
5. Periodically check your visual indicator on the releasing unit to make certain the system is cocked.
6. 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 lnoperatlve,
7. Checkthatthe manual pull station is not obstructed, has not been tampered with, and is ready for operation.
8. Make certain the releasing unit is mounted in an area with a temperature range of 32 OF to 130 OF (0°C to 54°C).

IN THE 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 CAREFULL\II BUT QUICKLY."
   
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
3. Call the local fire department.
   
4. Stand by with the appropriate hand portable fire extinguisher. If you need to use it:
   • Pull pin
   • Stand back 10 feet
   • Aim atbase offire, squeeze handle and sweep side to side
     

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.

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. Clean up the discharge area using warm water andcleaning detergents.