Page 114 - Gaylord Blue Book 2021

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