OWNER'S GUIDE RESTAURANT FIRE SUPPRESSION SYSTEM AGENT STORAGE TANK AND MANUAL PULL STATION   DISCHARGE PIPING Next Page

FUEL SHUTOFF PROTECTED AREA NOTE: This is a typical layout tor an Ansul R-102 Restaurant Fire Suppression System. Your actual system installation may vary. HOW THE ANSUL R-102 SYSTEM OPERATES 1. Afire 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 cor- rosion 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. 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. 5. Check each metal blow-off cap 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 dis- tributor at a maximum of 6 month intervals and immedi- ately 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°Cto54°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.

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