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  • Ansul Control Hierarchy Leaflets

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    Alvin
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    The document describes an ANSUL R-102 restaurant fire suppression system which uses a wet chemical agent contained in a fusible link that activates at 212°F to rapidly extinguish grease-related fires in areas associated with ventilating equipment such as hoods and ducts. The system is pre-engineered to protect specific areas.

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    Ansul Control Hierarchy Leaflets

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    The document describes an ANSUL R-102 restaurant fire suppression system which uses a wet chemical agent contained in a fusible link that activates at 212°F to rapidly extinguish grease-related fires in areas associated with ventilating equipment such as hoods and ducts. The system is pre-engineered to protect specific areas.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    8 views1 page

    Ansul Control Hierarchy Leaflets

    Uploaded by

    Alvin
    The document describes an ANSUL R-102 restaurant fire suppression system which uses a wet chemical agent contained in a fusible link that activates at 212°F to rapidly extinguish grease-related fires in areas associated with ventilating equipment such as hoods and ducts. The system is pre-engineered to protect specific areas.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    I. What is ANSUL R-102 system?

    - Restaurant Fire Suppression System is an automatic, pre-engineered fire


    suppression system designed to protect areas associated with ventilating
    equipment including hoods, ducts, plenums and filters.
    II. Wet Chemical agent- the extinguisher agent is a mixture of organic salt designed
    rapid flame knockdown and foam securement of grease related fires.
    III. Fusible Link- temperature range of 32 °F to 130 °F (0 °C to 54 °C)- activation rate is
    212 °F (94°C) – equivalent to a boiling water.

    IV. Control Hierarchy

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