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ANSUL Bulletin | PowerWash.com

ANSUL Bulletin

(The following information was forwarded by Rory Wilson of Derby Pressure Wash, who experienced a situation where the fire suppression system went off during the exhaust system cleaning. There is a little known “recall” by Ansul on McDonald’s systems. If the Ansul system goes off, Ansul will pay the suppression company to make repairs – customers are not to be billed. Having this information saved Rory $900.)

In isolated cases, unwanted R-102 sys­tem discharges at McDonald’s restau­rants have occurred due to apparent detection cable fraying and eventual fatigue.

Ansul has completed numerous tests with new, used, and frayed cable. Test results suggest that the tensile strength of both new and used cable is more than ade­quate. Failed cables have been analyzed and confirmed to be 304 stainless steel as specified. Cable temporarily exposed to saturations of McDonald’s Hi-Temp cleaner have not shown any chemical cable-strand deterioration. In the opinion of an independent cable consultant, cable failures may be caused by abrasion, crush­ing and cutting of the wires as they are installed and serviced in the ventilators. Detection systems utilizing the clip-on style detectors have experienced the major­ity of all reported failures, although a few hinged style detection systems have had problems. The incidents of failures that have been reported, however, are primarily in griddle or clamshell grill hoods and almost exclusively in McDonald’s restau­rants. Testing to date has not determined the exact cause of the failures nor are there conclusive solutions.

At your next scheduled maintenance examination and at subsequent examina­tions thereafter, thoroughly inspect the installed detection cable for signs of fray­ing. If there are any frayed sections, replace the cable. If the cable is found to be frayed on a system utilizing clip-on style detec­tors, the linkage assembly must also be replaced with scissors style linkage (Part No. 415817). Remove the existing clip-on style linkages as well as the cable, leaving the existing brackets and conduit intact.

Only detectors located over griddles and clamshell grills should be affected. Detector linkage changes should not be required for fry stations or any other type of cooking equipment. However, while this is a rela­tively rare and unusual occurrence, all detection systems must be adequately checked at every examination.

“Detection systems utilizing the clip-on style detectors
have experienced the majority of all reported failures,
although a few hinged style detection systems have had problems. “

Ansul will credit the Authorized Distributor’s account whenever replace­ment is required. Additional labor costs, as well as the cost of the replacement scissor style linkages and cable will be credited to accounts after the service has been ren­dered. Credits will include $20 for the labor to replace cable in each griddle or clamshell grill cooking station, $2. 50 for the cable, as well as $1.30 for each scissors linkage replaced.

To receive credit, send the frayed cable and documentation to Ansul, including a copy of the previous inspection report. The documentation must also include a signa­ture from someone at the store (preferably the owner or manager) verifying the work was completed, the national store number, store address, phone number and the style of hood and station affected. Make certain that your company’s name, address, phone number and contact name is also included.

If cable failures occur between now and your next scheduled maintenance examina­tion, replace the cable and linkage (clip-on style only) and recharge the system but do not bill the store operator or manager. Instead, Ansul will credit your account $350 for recharge and replacement due to cable breakage, that is documented and completed. This price includes all recharge and replacement materials as well as labor and mileage within a 50-mile radius. Ansul will only offer credit for cable failure and recharges that occurred after an Authorized Ansul Distributor mainte­nance inspection. If a failure occurs and the system was last serviced by a non­Ansul Authorized Distributor, the store owner or operator will be responsible for payment.

As the possibility still exists that cable failures can be caused by the way the cable and linkages are installed and serviced, it is imperative that steps be taken to eliminate any possible abrasion. Due to the design of the ventilator over griddles and clamshell grills, there is little room to install and service the system. Therefore, please take extreme care in the replacement process and in future installations.

If anything unusual is observed during service examinations concerning the cook­ing process, the cooking equipment, hood cleaning, other equipment retrofits in the same area, the fire suppression system, or anything that you feel could be a potential contributing factor to cable fatigue, please document it with as much detail as possi­ble and forward it to Ansul Incorporated.

Ansul Incorporated
One Stanton Street
Mahnette, WI 54143
(715) 735-7411

This item appeared in the IKECA Journal, Summer 2001 edition.

Ansul R-102 Fire Suppression For The Hospitality Industry

The hospitality industry represents around 3-5% of all business in the UK and Ireland. In 2019 a report done by the house of commons found that the sector generated £59.3 billion GVA making up 3% of the UK economy. However with recent restrictions due to covid this industry has seen an expected decline.

However, As restrictions ease, this industry is likely to grow substantially as the general public will want to eat out and socialise more. Therefore, it is vital that organisations evaluate their fire safety precautions as they have a legal responsibility to maintain an adequate level of fire safety for both customers and employees. The premises could be forced closed until requirements are met or in the worse case, a fire occurs causing catastrophic damage.

Before you dismiss fire suppression or the importance of maintaining adequate fire safety precautions ask yourself this.

Can your business afford to miss out on this potential growth?

Total consumer expenditure on hospitality sub-sectors, February 2020 = 100, UK, November 2019 to June 2021

How we help you control and minimise your fire risk?

MCL Fire has been installing and maintaining Ansul r-102 fire suppression systems for the hospitality and food manufacturing industries across the island of Ireland for 6 years. We offer full support throughout the planning, installation and post-installation process.

 In 2018 we were recognised and awarded an outstanding sales award from Ansul themselves for our ability to provide a quality service to our customers.

Commercial kitchens require at least 1 fire blanket, chemical & co2 fire extinguisher. These pieces of equipment offer activate protection however they require direct human interaction. For example, someone needs to actively use the fire extinguisher to combat the fire. This can be dangerous, even with the correct training as kitchen fires can develop rapidly. This is where systems such as Ansul r-102 come in as they require minimal interaction and can even be activated automatically.

 It’s no surprise that kitchens pose a significant fire risk due to extreme heat, electrical equipment, flammable gas and high-temperature liquids such as cooking oil.  This is why fire precautions must be put in place to prevent & minimise the risk of a fire. The fire Fire safety regulation states that all commercial kitchens must have appropriate fire precautions in place.

The system incorporates a flexible design with an extremely effective ANSULEX Low pH Liquid Agent that quickly knocks down flames and cools hot surfaces while generating a tough vapour-securing blanket that helps prevent reflash. At the same time, the system is easy to maintain as it is cartridge-operated, providing quick, hassle-free onsite recharge to reduce downtime.

The R-102 system also allows overlapping appliance protection, where nozzles are arranged to provide overlapping agent discharge patterns, thus able to provide comprehensive protection even when appliances under the hood are replaced or rearranged. To complement kitchen designs, the R-102 system also features an aesthetic stainless steel enclosure that is non-corrosive.

Lastly, with Ansul R-102 you can guarantee quality and effective performance as it has been rigorously tested by respected quality control organisations around the world. The system is UL/ULC listed; CE marked; COA, LPCB, TFRI, MED, DNV, ABS and Loyd’s Register approved and meets UK RFO and EN standards.

Ansul R-102 can be triggered both automatically and manually. The manual activation is very simple and only requires someone to pull the activation switch. However, Oil pan fires can develop rapidly which can make it dangerous to reach the activation switch. This is why the system must be activated immediately once a fire is identified. However, if the flames get too big it is advised to safely evacuate the premises. The system will have what Ansul refer to as fusible links, which will be found on the activation line. These links are graded at different temperatures and will automatically trip and activate the system if extreme temperatures are reached. Due to this activation is slower but still effective at minimising damages.

M-F: 8am – 5pm,

[email protected]

Kitchen fire protection system – Security systems

The issue of using automatic fire extinguishing for kitchen equipment is related to the following features of the kitchen operation: From the beginning of a fire to its detection, minutes can pass, and if certain factors are present, a fire can cover large areas and develop strongly;

  • Deep fryer and frying pan containers can contain tens or hundreds of liters of oil, which can reach a temperature at which spontaneous combustion occurs, and the number of such containers can be in the tens. This makes it difficult or impossible to fight kitchen fires in the early stages with hand-held extinguishers;
  • kitchen personnel are not experts in firefighting, and their unskilled actions can lead to injury to people and the spread of fire.
  • The choice of a fixed fire extinguishing system should be based on an assessment of two factors: the risk of fire and the risks that the fire extinguishing system itself entails.

    Conventional extinguishing media are not suitable for extinguishing fires in catering establishments. The main problem is the cooling of the burning surface: water at the boil reaches only 100°C, while burning vegetable oil or fat can reach about 300°C. Powder extinguishers also fail to solve this problem: the powder can knock out the flame, but because the surface is not cooled, the fire can flare up again. That is why, to extinguish kitchen fires, specialized fire extinguishing installations with a fire extinguishing agent (OTV) are needed.

    SEND REQUEST

    How it works

    As a rule, a fire extinguishing system assembled from ready-made blocks is mounted in exhaust hoods, preventing the fire from reaching the air ducts and extinguishing it in the bud. Such systems consist of several nozzles that are installed above the main sources of danger: stoves, pans, deep fryers, high-temperature grills. All nozzles are connected by tubes to a container containing a fire-extinguishing agent. Modern systems use special formulations based on chemicals or gases.

    OTS will not corrode expensive kitchen equipment and prevent personal injury and the fire affected part can be cleaned up afterwards with hot soapy water or steam. The installation cools surfaces and guarantees effective fire extinguishing.

    The system detects fire using the flexible sensor tube , which is installed over the entire area of ​​the hood. When the temperature rises to a critical value, the system automatically initiates the start of the fire extinguishing composition.

    A significant advantage is that when a fire is detected, the system automatically turns off the gas or electricity in kitchen appliances. The system’s reaction speed and efficiency are so high that it is unlikely that visitors will notice that a fire has occurred. If desired, the system can be started manually, which makes it even more reliable in the fight against fire.

    The special extinguishing agent is completely safe for humans and kitchen equipment. This substance is used specifically for stewing animal fats and vegetable oils in food preparation equipment. It combines two extinguishing mechanisms: it blocks the access of oxygen and removes heat (cools).

    Key features:

    • Complete and ready to install system
    • Flexible tubes fit anywhere
    • Speed, efficiency and cleanliness
    • No power required

    Sample layout

    System view

    The implementation of an effective fire extinguishing system is a relatively small part of the overhead. But failure to install such a system can lead to devastating losses and losses for both the restaurant and neighboring commercial enterprises. From this point of view, taking care of your responsibility and business stability, investing in a reliable kitchen fire protection system, in particular fire extinguishing systems, will prove to be a profitable enterprise.

    SEND REQUEST

    Complete solution based on ANSUL R-102 Kitchen Fire Suppression

    The systems are the preferred choice for cafes and restaurants around the world. The R-102 system is a flexible design with an effective ANSULEX liquid extinguishing agent that quickly suppresses fires and cools hot surfaces by creating a strong foam layer that prevents fumes and prevents re-ignition. This layer of foam insulates the fatty surface, thereby preventing the entry of oxygen and the further spread of fire. The R-102 system is designed to protect against fire both kitchen equipment: stoves of various types, grills, hobs, roasters, barbecue ovens and cauldrons, as well as to detect and suppress fire in ventilation equipment, including hoods, air ducts, chambers and additional fat extraction devices.

    ANSUL R-102 FIRE SUPPRESSION SYSTEM CONSISTS OF THE FOLLOWING PARTS:

    1. ANSUL AUTOMAN module with mechanical start: 3 gallon stainless steel cylinder, nitrogen cartridge, expellant gas hose, release mechanism.

    2. ANSULEX low pH extinguishing agent.

    3. Spray nozzles 11 types, single jet, two jets and three jets: 1W, 1N, 1/2N, 3N, 2W, 230, 245, 260, 290, 2120, 1F.

    4. Detector (detector) thermal “scissors”.

    5. Fuses: 74° C, 100° C, 138° C, 182° C, 232° C and 260° C.

    6. Manual remote start station.

    7. Set of pipes and adapters.

    STRUCTURAL DIAGRAM OF ANSUL R-102 FIRE SUPPRESSION SYSTEM

    1 – spray nozzles;

    2 – thermal detectors;

    3 – starting chain;

    4 – pipeline;

    5 cabinet.

    Function

    In the event of a fire, the special ANSUL R-102 detection system fusible locks respond to increased thermal energy and, when the temperature reaches a threshold level, the fusible lock opens and triggers the compressed gas cylinder launch mechanism. Compressed gas (nitrogen or carbon dioxide) enters the tank with ANSULEX liquid extinguishing agent, then it goes through the pipeline system to the spray nozzles and quickly suppresses the flame on the surface of the heating equipment.

    A manual start station is provided in the system for manual start of fire extinguishing. The manual start station is installed on the escape route.

    The ANSUL R-102 Fire Suppression System also provides dry contacts to shut down electrical equipment and send a signal to the building’s automatic fire alarm system.

    EQUIPMENT SPECIFICATION

    FOR 150 m CAFE KITCHEN

    2

    0005

    9015 5

    20

    90 155

    4

    9 0155

    6

    90 155

    4

    9

    27

    No.

    Code

    Products

    Quantity

    901 28

    Unit

    1

    421002

    ANSUL AUTOMAN module with mechanical start

    9 0128

    1

    pcs.

    2

    421005

    3USG Cylinder for ANSULEX

    3

    pcs.

    3

    421001

    ANSULEX Extinguishing Compound 11.4L

    3

    pcs.

    4

    421007

    Double capacity cartridge for R-102 (Nitrogen)

    1

    pcs.

    5

    421004

    Single cylinder cabinet 3USG

    1

    pcs. R-102 L=610 5

    2

    pcs.

    7

    421041

    Cocking lever with safety bar

    1

    pcs.

    8

    421010

    2 4

    pcs.

    9

    421012

    2 4

    pcs. Nozzle 260 9

    10

    421079

    4

    pcs.

    11

    421014

    02 6

    pcs.

    12

    421018

    Nozzle adapter

    9 0002 10

    pcs.

    13

    421020

    Cap for nozzle metal

    18

    pcs.

    14

    421033

    Crankshaft with sealed ends

    pcs.

    15

    421025

    QUICK-SEAL 1/2″ adapter

    pcs.

    16

    421031

    HOOD-SEAL Adapter

    9 0002 2

    pcs.

    17

    421035

    Parallel channel tap

    90 002 2

    pcs.

    18

    421042

    Linear scissor detector

    6

    pcs.

    19

    421048

    K-type fuse, 182°C

    pcs.

    20

    421055

    Test fuse

    900 02 4

    pcs.

    21

    421057

    Remote manual start (with cable 15.24m)

    22

    421085

    Manual start housing for R-102

    pcs.

    23

    421064

    Electrical switch SPDT

    2

    pcs.

    24

    421038

    Stop sleeve

    9000 2 10

    pcs.

    25

    201066

    Pipe b/w 21.3×3 (08X18H10T) 9000 m

    26

    201065 9000 5

    602001

    Mounting kit

    4

    pcs.

    Subject to protection: Umbrella “Island” – 4 air ducts, zone behind grease traps, 4-burner stove, grill “Salamander”, deep fat – 2 pcs., Frying pan – 2 pcs.

    FOR RESTAURANT KITCHEN – 250m 9No.

    Code

    9000 2 Items

    Quantity

    Unit

    1

    421002

    ANSUL AUTOMAN module with mechanical start

    9 0128

    4

    pcs.

    2

    421005

    3USG Cylinder for ANSULEX

    5

    9000 2 pcs.

    3

    421001

    ANSULEX Extinguishing Compound 11. 4L

    5

    pcs.

    4

    421007

    Dual capacity cartridge for R-102 (Nitrogen)

    1

    pcs.

    5

    421006

    Cartridge LT-30-R (Nitrogen)

    9 0155

    3

    pcs.

    6

    421004

    Single cylinder cabinet 3USG

    9 0002 1

    pcs.

    7

    421009

    Hose for R-102 L=610, 1/4″-1/4″

    1

    pcs.

    8

    421041

    Cocking lever with safety bar

    9 0002 4

    pcs.

    9

    421010

    2 7

    pcs.

    10

    421012

    2 6

    pcs.

    11

    421079

    nozzle 002 12

    pcs.

    12

    421014

    02 10

    pcs.

    13

    421018

    Nozzle adapter

    9 0002 22

    pcs.

    14

    421020

    Metal cap

    90 002 35

    pcs.

    15

    421033

    Crankshaft with sealed ends

    30

    pcs.

    16

    421025

    QUICK-SEAL 1/2″ adapter

    90 155

    10

    pcs

    17

    421031

    90 163

    HOOD-SEAL adapter

    12

    pcs

    18

    421035

    Parallel channel tap

    900 02 4

    pcs.

    19

    421042

    Linear scissor detector

    9015 5

    12

    pcs.

    20

    421048

    K-type fuse, 182°C

    12

    pcs.

    21

    421055

    Test fuse

    900 02 8

    pcs.

    22

    421057

    Manual remote start (with 15.24m cable)

    90 128

    4

    pcs.

    23 9

    4

    pcs.

    24

    421064

    Electrical switch SPDT

    90 002 4

    pcs.

    25

    421038

    Stop sleeve

    9000 2 20

    pcs.

    26

    201066

    Pipe b/w 21.3×3 (08X18H10T) 9000 5

    40

    m

    5

    Pipe b/sh 18×1 (08X18H10T)

    36

    m

    28

    602001

    Mounting kit

    4

    pcs.

    Subject to protection: Umbrella “Island” – 1 pc., Umbrella “Wall” – 3 pcs., 7 air ducts, zone behind grease traps, 4-burner stove – 2 pcs., Salamander grill, deep-fryer – 2 pcs., frying pan – 2 pcs., Barbecue, frying pan – grill, wok.

    The ANSUL R-102 Kitchen Fire Suppression System provides the highest reliability and efficiency thanks to the following features:

    1. Effective detection and extinguishing of burning oil and fat.

    2. Non-toxic, low pH fire extinguishing agent (does not harm personnel or kitchen equipment).

    3. Re-ignition prevention.

    4. Complete autonomy (does not require electricity and water).

    5. Long shelf life of the fire extinguishing agent (12 years).

    6. Fits compactly and aesthetically into any kitchen interior.

    Online application

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    Rotary drilling rig T4 BH

    The T4 BH drilling rig is mounted on a special chassis designed for drilling blastholes in hard-to-reach places and on rough terrain. A distinctive feature of the installation is the movement on public roads and in hard-to-reach areas. For operation in quarries, the unit is mounted on a special wheeled chassis, which is quite rare for equipment of this class.

    T4 BH drilling rig

    Atlas Copco’s high performance model is considered the leader in its class.

    Benefits T4 BH

    • Optional remote motor for angle drilling system.
    • For work safety – torque limiter.
    • Drill rod changer.
    • High pressure compressors for downhole hammer operation.
    • New cab design that allows for remote anchoring and gives visibility to the rig’s rotor.
    • Special wheeled chassis.

    T4 BH with torque limiter, 7 rod carousel and accessories. Able to drill inclined wells from 0 to 30°. In this model, paramount importance is given to the comfort of the operator. The T4 BH stands for power, performance and reliability. For many years, the T4 HV has been the benchmark for blast hole drilling. It is an excellent choice for drilling tasks.

    Specifications

    Options

    T4 BH

    Borehole diameter

    130-200 mm.

    Compressor: capacity, m 3 / min / pressure, bar

    25.5-35.4 / 24.1

    Feed/lift speed, m/min

    14.6/33.5

    Feed force, kgf

    13 610

    Maximum drilling depth, m

    45.7

    Torque, Nm / at speed, rpm

    10 575 / 107

    7 051 / 160

    Cummins SX15 engine power, h.p. (kW)

    525 (391)

    Cummins QSX15 engine power, h.