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KVC/PC/xxxx11507/EN

KVC- Capture JetHood with Supply Air and Side-Jet Technology

KVCCapture JetHood with Supply Air and Side-Jet Technology

The KVC Capture Jethood with Side-Jet technology

is a highly efficient kitchen ventilation hood that

removes contaminated air and excess heat emitted by

cooking equipment, helping to provide a comfortable

and clean environment.

The KVC hood uses the advanced Halton Capture Jet

with Side-Jet technology to improve the capture and

containment of the airflows generated by the cooking

equipment. Overall exhaust airflow rates can be

reduced up to 30% from those of traditional kitchen

hoods.

The Capture Jetwith Side-Jet technology is based

on the high entrainment efficiency of a compact, high-

velocity capture air jet. The capture air jets efficiently

induce ambient air at the critical front face area of the

hood, minimizing the spillage of the contaminated air

and maintaining good air quality in the chefs work

area.

Improved indoor air quality with reduced energy

use. Halton Capture Jetwith Side-Jet technology

reduces the exhaust airflow rates required and

improves the capture and containment efficiency

of the hood.

High efficiency grease filtration using UL andNSF classified Halton KSA multi-cyclone filters for

removal of up to 95% of particles with a size of 8

microns or above.

T.A.B. (testing and balancing) ports, which allow

accurate and effective commissioning.

AccuFlow provides a visual indicator that the

system is at design exhaust air values at the face

of the hood. A pressure transducer measures

design exhaust rate and provides a green indicator

light.

Standard LED light fixtures.

Stainless steel, welded design.

Note: Factory must be advised on any special requirements of the

Authority Having Jurisdiction at time of quote.

tem o: -

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2

KVC inches

Length 48.....168

Width 49......84

Height 24......30

5

8

1

DIMENSIONS

10

6

9

4

KVC/PC/xxxx11507/EN


Part Description

1 18 Ga. Stainless steel AISI 304

2 Exhaust duct collar

3 Capture Jet air

4 Light fixture

5 KSA grease filters

6 Integrated Capture Jet fan intake (not visible in picture)

7 Grease collection cup

8 Assembly brackets

Length Recommended Exhaust air volumes Recommended Capture Jet air volumes

48.....168 * Actual exhaust air volumes are calculated by using

the heat load based design method utilizing the Halton

H.E.L.P. (Hood Engineerin g Layout Program)

Capture Jet average pressure 0.40 WC

(without Side Jet option), 0.20 WC (with

Side Jet option).

*Average operating range from light to to heavy duty

cooking loads 135 cfm to 275 cfm per linear foot

*Airflows established by a pressure reading

*WC= Water Column

equipment. The Side Jets for enhanced performance

(7).

Construction

The KVC hood comprizes of Capture Jetwith Side-

Jet technology, airflow measurement T.A.B. ports

and KSA multi-cyclone grease filters. The hood

shall bear ETL or UL label. The ETL/UL listed rangehood without exhaust fire damper per standard 710

and be fabricated in compliance with NFPA-96, and

shall bear the NSF seal of approval.

The exposed parts are manufactured from 18 ga.

stainless steel.

The hood ends have double side wall

construction. A concealed collection cup is fitted

into the grease drain channel for easy removal of

the grease and dirt extracted by the KSA multi-cyclone filters.

QUICK DATA

2

*Hoods are ETL or UL listed for USA per UL710, and CANADA per ULC-S646 standards, and NSF certified.

3

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3

Heat spillingCapture &

containment7

KVC/xxxx/011507/EN

KVC - Capture JetHood with Supply Air and Side-Jet Technology

9 Double wall construction

10 Integrated Supply air plenum

Make up air is distributed into the space at low velocity

through the front plenum of the hood (5). The vertical

capture air improves efficiency, and allows the hood

to operate at lower exhaust airflows. Capture Jet air

(6) is used to increase air velocity in the working zone

near the cooking equipment in order to compensate

for the effects of radiant heat emitted by the cooking

Function

The kitchen hood above cooking appliances containsthe rising warm air and contaminants (1). The capture

air jets (2) direct the contaminated air toward the KSA

grease filters (3), where grease particles and other

impurities are separated from the exhaust air using the

cyclone separation principle. The extracted grease and

other air contaminants flow into a drain channel and

toward the collection tray (4).

Accessories

Closure Panels - for canopies below ceiling level

Backsplash

Side Skirts (optional)

KFR - Filter Removal Tool

Recessed fluorescent

Recessed incandescent

Incandescent globe type lights

MEP - Master Electrical Panels

Face or remote mounted switch panels

Factory prepiped Fire Protection

Powder coated

Listed exhaust duct balancing damper

Custom/Design stainless steel exterior textures

Hood mounted fire cabinet

M.A.R.V.E.L. Demand Control w/ VFD by Halton

125

3

46

9

10

Side-Jets (7)

Front capture air jets (2)

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4

2

Mounting bracket 2 high (52mm)

DIMENSIONS

Estimated Crated

Shipping Weight

inches Weight

Width 48 80 lbs / ft.



18 ga.

WEIGHTS (LB)

**Larger Weights-consult factory

KVC/PC/xxxx11507/EN


W

H

W

L

KVC- Wall model inches

Length 40......144

Width 28......34

Height 42......48

Noted in drawings as:

* L = Length

* W = Width

* H = Height

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5

2

Mounting bracket 2 high (52mm)

DIMENSIONS

WEIGHTS (LB)

18 ga.

Estimated Crated

Shipping Weight

inches Weight

Width 48 85 lbs / lin. ft.





KVC/xxxx/011507/EN


**Larger Weights-consult factory

KVC - Is land model inches

Length 48.....168

Width 48......84

Height 24......30

Overall Width 98....168

Noted in drawing as:

* L = Length

* W = Width

* H = Height

* O = Overall Width

O

W W

H

L

O

W W

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KVC/PC/xxxx11507/EN


Balancing of Capture JetHoods

The capture jet and exhaust air flows are easily and

accurately determined by measuring the pressure

difference from the T.A.B. ports mounted in each

plenum. Corresponding air flows can be read from

the diagrams provided.

KVE/KVC - 2 Filters

Exhaust air flow vs. pressure differential

All T.A.B. readings assume cold conditions. Toadjust for an exhaust temperature o f 110 F,

multiply the readings by a factor of 0.93.

0.15

0.25

0.35

0.45

0.55

0.65

0.75

0.85

0.95

500 600 700 800 900 1000 1100 1200

Copyright Halton

0.20

0.30

0.40

0.50

0.60

0.70

0.80

700 800 900 1000 1100 1200 1300 1400 1500

Copyright Halton

0.10

0.20

0.30

0.40

0.50

0.60

0.70

0.80

800 900 1000 1100 1200 1300 1400 1500 1600 1700

Copyright Halton

0.10

0.20

0.30

0.40

0.50

0.60

900 1000 1100 1200 1300 1400 1500 1600 1700 1800

Copyright Halton

KVE/KVC - 3.5 Filters



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KVC/xxxx/011507/EN


0.10

0.20

0.30

0.40

0.50

0.60

0.70

1100 1300 1500 1700 1900 2100

Copyright Halton

0.10

0.20

0.30

0.40

0.50

0.60

0.70

1300 1500 1700 1900 2100 2300 2500

KVE/KVC - 5 Filters

KVE/KVC - 4 Filters

0.10

0.20

0.30

0.40

0.50

0.60

0.70

1600 1800 2000 2200 2400 2600 2800 3000 3200

KVE/KVC - 6 Filters

0.10

0.20

0.30

0.40

0.50

0.60

0.70

1200 1400 1600 1800 2000 2200 2400

Copyright Halton

0.10

0.20

0.30

0.40

0.50

0.60

1400 1600 1800 2000 2200 2400 2600 2800



0.10

0.20

0.30

0.40

0.50

0.60

1500 1800 2100 2400 2700 3000 3300


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KVC/PC/xxxx11507/EN


0.10

0.20

0.30

0.40

0.50

0.60

0.70

1800 2100 2400 2700 3000 3300 3600

0.10

0.20

0.30

0.40

0.50

0.60

0.70

2100 2400 2700 3000 3300 3600 3900 4200

KVE/KVC - 8 Filters

KVE/KVC - 7 Filters

0.10

0.20

0.30

0.40

0.50

0.60

0.70

1800 2100 2400 2700 3000 3300 3600 3900

KVE/KVC - 7.5 Fil ters

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Suggested specifications

GeneralKitchen hood inner liner shall be constructed from

18 gauge stainless steel where exposed. The kitchen

hoods shall be supplied complete with outer casing

/ main body, inner liner, exhaust duct, pressure

measurement T.A.B. ports, Outer casing panels shall

be constructed of stainless steel with a brushed satin

finish. Each joint shall be welded and liquid tight,avoiding harmful dripping of condensation.

All exposed welds are ground and polished to

the original finish of metal. Canopy ends shall be

double sided wall construction (no single wall hoods

permitted).

ExhaustThe exhaust airflow will be based on the convective

heat generated by the appliances underneath each

hood system. Submittals shall include convective

heat calculations based on the input power of the

appliance served.

Capture Jetwith Side-Jet TechnologyThe hood shall be designed with Capture Jet

Side-Jet technology to reduce the exhaust airflow

rate required, and to improve the capture and

containment efficiency of the hood, while reducing

energy consumption. The Capture Jetair shall be

introduced through a special discharge panel and

shall not exceed 10% of the calculated exhaust

airflow. The Capture Jetdischarge velocity will be

a minimum of 1500 feet per minute. Slot or grille

type discharge shall not be used. The Capture Jet

hood with Side-Jet technology shall be internally

mounted with a speed control and will not require

a fire damper or electronic shut down in fire mode.

Supply Air PlenumThe integral front discharge make up air plenum shall

be manufactured of the same material as the hood.

The face of the plenum will be perforated stainless

steel to deliver low velocity air to the space and

to minimize room turbulence while refreshing the

occupied zone.

T.A.B. PortsThe airflows through the extractors and the Capture

Jetair chamber are to be determined through the

integral T.A.B. (Testing and Balancing) ports mounted

in the hood. The airflows are to be determined by the

pressure vs. airflow curves supplied by Halton.

AccuFlowThe Capture Jet hood will come standard with the

Halton AccuFlow indicator. The AccuFlow provides a

visual indicator that the system is at design exhaust

air values. A pressure transducer measures design

exhaust rate and this is interpreted by the AccuFlow

sensor by a steady green indicator light. Should the

system be below design airflow, the indicator light

will blink once in sequence. Should the indicator light

blink twice in sequence, the exhaust airflow is above

design.

Grease FiltersThe hood shall be equipped with KSA multi-cyclone

stainless steel grease extractors. The KSA filters

shall be NSF and UL classified. The grease extraction

efficiency is 93% on particles with a diameter of 5

microns and 98% on particles with a diameter of 15

microns or larger as tested by an independent testing

laboratory. The pressure loss over the extractor shall

not exceed 0.50 of water at flow rates approved

by U.L. for heavy load cooking. Sound levels shallnot exceed an NC rating of 55. Baffle or slot type

extractors shall not be used.

Light FixturesHood lights shall be U.L. Listed LED fixtures,

suitable for grease hoods. 20 Watts per fixture, 50

foot candles at cooking surface. Option: Recessed

fluorescent, recessed incandescent or incandescent

globe type lighting. The lighting shall be suitable for

single phase power supply.

Control PanelThe master electrical panel consisting of one starter

per motor with overload protection will be supplied.Control panel to hood or remote mounted.

Fire Suppression SystemThe kitchen hood fire extinguishing system shall

protect the kitchen hood against grease fires by a

completely automatic fire control system, which

consists of wet chemical. The fire detection system

shall be capable of detecting fire in the hood,

duct, or surface equipment and shall automatically

discharge liquid extinguishing agent into the plenum

chamber, exhaust duct collar, and cooking appliance

areas to ensure against reignition or re-flash.

System components shall include a spring-loaded

fusible link detector, wall mounted emergency pull

stations, wall mounted automan and cabinet, and a

mechanical gas valve installed in the gas line serving

the cooking equipment. System installation shall be

made by an authorized representative of the system

manufacturer and conform to U.L. 300 requirements

and local codes.

KVC/xxxx/011507/EN


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Low pH Agent

Proven Design

Reliable Gas Cartridge Operation

Aesthetically Appealing

UL Listed Meets Requirements of UL 300

ULC Listed Meets Requirements of ULC/ORD-C1254.6

CE Marked

The ANSULR-102 Restaurant Fire Suppression System is an auto-

matic, pre-engineered, fire suppression system designed to protectareas associated with ventilating equipment including hoods, ducts,plenums, and filters. The system also protects auxiliary grease extractionequipment and cooking equipment such as fryers; griddles and rangetops; upright, natural charcoal, or chain-type broilers; electric, lava rock,mesquite, or gas-radiant char-broilers; and woks.

The system is ideally suitable for use in restaurants, hospitals, nursinghomes, hotels, schools, airports, and other similar facilities.

Use of the R-102 system is limited to indoor applications or locationsthat provide weatherproof protection within tested temperature limita-tions. The regulated release and tank assemblies must be mounted in anarea where the air temperature will not fall below 32 F (0 C) or exceed130 F (54 C).The system must be designed and installed within theguidelines of the UL/ULC Listed Design, Installation, Recharge, andMaintenance Manual.

The restaurant fire suppression system is a pre-engineered, wet chemi-cal, cartridge-operated, regulated pressure type with a fixed nozzleagent distribution network. It is listed with Underwriters Laboratories, Inc.(UL/ULC).

004215

The system is capable of automatic detection and actuation as well asremote manual actuation. Additional equipment is available for buildingfire alarm panel connections, electrical shutdown and/or interface, andmechanical or electrical gas line shut-off applications.

The detection portion of the fire suppression system allows for auto-matic detection by means of specific temperature-rated alloy typefusible links, which separate when the temperature exceeds the ratingof the link, allowing the regulated release to actuate.

A system owners guide is available containing basic informationpertaining to system operation and maintenance. A detailed technicamanual, including system description, design, installation, recharge aresetting instructions, and maintenance procedures, is available to qufied individuals.

The system is installed and serviced by authorized distributors that atrained by the manufacturer.

The basic system consists of an ANSUL AUTOMANregulated relea

assembly which includes a regulated release mechanism and a wetchemical storage tank housed within a single enclosure. Nozzles withblow-off caps, detectors, cartridges, agent, fusible links, and pulleyelbows are supplied in separate packages in the quantities needed fofire suppression system arrangements.

Additional equipment includes a remote manual pull station(s), mechical and electrical gas valves, and electrical switches for automaticequipment and gas line shut-off. Accessories can be added such asalarms, warning lights, etc., to installations where required.

Additional tanks and corresponding equipment can be used in multiparrangements to allow for larger hazard coverage. Each tank is limiteto a listed maximum amount of flow numbers.

SYSTEM DESCRIPTION

APPLICATION

FEATURES

R-102 RESTAURANT

FIRE SUPPRESSION SYSTEMS

Data/Specifications

004

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Wet Chemical Agent The extinguishing agent is a mixture of organicsalts designed for rapid flame knockdown and foam securement ofgrease related fires. It is available in plastic containers with instructionsfor wet chemical handling and usage.

Agent Tank The agent tank is installed in a stainless steel enclosure

or wall bracket.The tank is constructed of stainless steel.Tanks are available in two sizes: 1.5 gallon (5.7 L) and 3.0 gallon(11.4 L). The tanks have a working pressure of 110 psi (7.6 bar), a testpressure of 330 psi (22.8 bar), and a minimum burst pressure of 660 psi(45.5 bar).

The tank includes an adaptor/tube assembly. The adaptor assemblyincludes a chrome-plated steel adaptor with a 1/4 in. NPT female gasinlet, a 3/8 in. NPT female agent outlet, and a stainless steel agent pick-up tube. The adaptor also contains a bursting disc seal which helps toprevent the siphoning of agent up the pipe during extreme temperaturevariations.

Regulated Release Mechanism The regulated release mechanism isa spring-loaded, mechanical/pneumatic type capable of providing theexpellant gas supply to one, two, or three agent tanks depending on thecapacity of the gas cartridge used. It contains a factory installed regula-

tor deadset at 110 psi (7.6 bar) with an external relief of approximately180 psi (12.4 bar). It has automatic actuation capabilities by a fusible linkdetection system and remote manual actuation by a mechanical pullstation.

The regulated release mechanism contains a release assembly, regula-tor, expellant gas hose, and agent storage tank housed in a stainlesssteel enclosure with cover.The enclosure contains knock-outs for 1/2 in.conduit. The cover contains an opening for a visual status indicator.

It is compatible with mechanical gas shut-off devices; or, when equippedwith a field or factory-installed switch and manual reset relay, it iscompatible with electric gas line or appliance shut-off devices.

Regulated Actuator Assembly When more than two agent tanks (orthree 3.0 gallon (11.4 L) tanks in certain applications) are required, theregulated actuator is available to provide expellant gas for additional

tanks. It is connected to the cartridge receiver outlet of the regulatedrelease mechanism providing simultaneous agent discharge. It containsa regulated actuator deadset at 110 psi (7.6 bar) with an external reliefof approximately 180 psi (12.4 bar). It has automatic actuation capabili-ties using pressure from the regulated release mechanism cartridge.

The regulated actuator assembly contains an actuator, regulator, expel-lant gas hose, and agent tank housed in a stainless steel enclosure withcover.The enclosure contains knockouts to permit installation of theexpellant gas line.

Discharge Nozzles Each discharge nozzle is tested and listed withthe R-102 system for a specific application. Nozzle tips are stamped withthe flow number designation (1/2, 1, 2, or 3). Each nozzle must have ametal or rubber blow-off cap to keep the nozzle tip orifice free of cookinggrease build-up.

Agent Distribution Hose Kitchen appliances manufactured with orresting on casters (wheels/rollers) may include an agent distributionhose as a component of the suppression system. This allows the appli-ance to be moved for cleaning purposes without disconnecting the appli-ance fire suppression protection. The hose assembly includes arestraining cable kit to limit the appliance movement within the range(length) of the flexible hose.

Flexible Conduit Flexible conduit allows for quicker installations andthe convenience of being able to route the cable over, under and around

obstacles. Flexible conduit can be used as a substitute for standardEMT conduit or can be used with EMT conduit.

Flexible conduit can be used only with the Molded Remote Manual PullStation.

Pull Station Assembly The remote manual pull station is made out ofa molded red composite material. The red color makes the pull stationmore readily identifiable as the manual means for fire suppressionsystem operation.

The pull station is compatible with the ANSUL Flexible Conduit.

UL/ULC Listed CE Marked

New York City Department of Buildings

LPCB

TFRI

Marine Equipment Directive (MED)

DNV

ABS

Lloyds Register

Meets requirements of NFPA 96 (Standard for the Installation ofEquipment for the Removal of Smoke and Grease-Laden Vapors fromCommercial Cooking Equipment)

Meets requirements of NFPA 17A (Standard on Wet Chemical

Extinguishing Systems)

Order all system components through your local authorized ANSULDistributor.

ORDERING INFORMATION

APPROVALS

COMPONENTDESCRIPTION

004213

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An ANSUL R-102 Fire Suppression System shall be furnished. Thesystem shall be capable of protecting all hazard areas associated withcooking equipment.

1.0 GENERAL

1.1 References

1.1.1 Underwriters Laboratories, Inc. (UL)1.1.1.1 UL Standard 12541.1.1.2 UL Standard 300

1.1.2 Underwriters Laboratories of Canada (ULC)1.1.2.1 ULC/ORD-C 1254.6

1.1.3 National Fire Protection Association (NFPA)1.1.3.1 NFPA 961.1.3.2 NFPA 17A

1.2 Submittals

1.2.1 Submit two sets of manufacturers data sheets

1.2.2 Submit two sets of piping design drawings

1.3 System Description

1.3.1 The system shall be an automatic fire suppressionsystem using a wet chemical agent for cooking greaserelated fires.

1.3.2 The system shall be capable of suppressing fires inthe areas associated with ventilating equipment includ-ing hoods, ducts, plenums, and filters as well as auxil-iary grease extraction equipment. The system shallalso be capable of suppressing fires in areas associ-ated with cooking equipment, such as fryers; griddlesand range tops; upright, natural charcoal, or chain-typebroilers; electric, lava rock, mesquite or gas-radiantchar-broilers; and woks.

1.3.3 The system shall be the pre-engineered type havingminimum and maximum guidelines established by themanufacturer and listed by Underwriters Laboratories(UL/ULC).

1.3.4 The system shall be installed and serviced by person-nel trained by the manufacturer.

1.3.5 The system shall be capable of protecting cookingappliances by utilizing either dedicated applianceprotection and/or overlapping appliance protection.

1.4 Quality Control1.4.1 Manufacturer: The R-102 Restaurant Fire Suppression

System shall be manufactured by a company with atleast forty years experience in the design and manu-facture of pre-engineered fire suppression systems.The manufacturer shall be ISO 9001 registered.

1.4.2 Certificates: The wet agent shall be a specially formu-lated, aqueous solution of organic salts with a pHrange between 7.7 8.7, designed for flame knock-down and foam securement of grease-related fires.

1.5 Warranty, Disclaimer, and Limitations

1.5.1 The pre-engineered restaurant fire suppression systemcomponents shall be warranted for five years from dateof delivery against defects in workmanship and mate-rial.

1.6 Delivery1.6.1 Packaging: All system components shall be securely

packaged to provide protection during shipment.

1.7 Environmental Conditions

1.7.1 The R-102 system shall be capable of operating withina temperature range of 32 F to 130 F (0 C to 54C).

2.0 PRODUCT

2.1 Manufacturer

2.1.1 Tyco Fire Suppression & Building Products, OneStanton Street, Marinette, Wisconsin 54143-2542,Telephone (715) 735-7411.

2.2 Components

2.2.1 The basic system shall consist of an ANSULAUTOMAN regulated release assembly which includa regulated release mechanism and a wet chemicastorage tank housed within a single enclosure.Nozzles, blow-off caps, detectors, cartridges, agentfusible links, and pulley elbows shall be supplied inseparate packages in the quantities needed for firesuppression system arrangements. Additional equipment shall include remote manual pull station,mechanical and electrical gas valves, and electricalswitches for automatic equipment and gas line shutand building fire alarm control panel interface.

2.2.2 Wet Chemical Agent: The extinguishing agent shall a specially formulated, aqueous solution of organicsalts with a pH range between 7.7 8.7, designed fflame knockdown and foam securement of greaserelated fires.

2.2.3 Agent Tank:The agent tank shall be installed in astainless steel enclosure or wall bracket.The tank sbe constructed of stainless steel. Tanks shall be ava

able in two sizes; 1.5 gallon (5.7 L) and 3.0 gallon(11.4 L).The tank shall have a working pressure of110 psi (7.6 bar), a test pressure of 330 psi (22.8 band a minimum burst pressure of 660 psi (45.5 bar)The tank shall include an adaptor/tube assemblycontaining a burst disc union.

2.2.4 Regulated Release Mechanism: The regulated releamechanism shall be a spring-loaded,mechanical/pneumatic type capable of providing theexpellant gas supply to one or two agent tanksdepending on the capacity of the gas cartridge usedthree 3.0 gallon (11.4 L) agent storage tanks in certapplications. It shall contain a factory installed regultor deadset at 110 psi (7.6 bar) with an external relieof approximately 180 psi (12.4 bar).

It shall have the following actuation capabilities: auto

matic actuation by a fusible link detection system anremote manual actuation by a mechanical pull statio

The regulated release mechanism shall contain arelease assembly, regulator, expellant gas hose, anagent storage tank housed in a stainless steel enclosure with cover. The enclosure shall contain knock-ofor 1/2 in. conduit.The cover shall contain an openinfor a visual status indicator.

It shall be compatible with mechanical gas shut-offdevices; or, when equipped with a field or factory-installed switch(es), it shall be compatible with electgas line or appliance shut-off devices, or connectionto a building fire alarm control panel.

2.2.5 Regulated Actuator Assembly: When more than twoagent tanks or three agent tanks in certain applicatiare required, the regulated actuator shall be availab

to provide expellant gas for additional tanks. It shall connected to the cartridge receiver outlet of the reglated release mechanism providing simultaneous agdischarge. The regulator shall be deadset at 110 ps(7.6 bar) with an external relief of approximately180 psi (12.4 bar).The regulated actuator assemblyshall contain an actuator, regulator, expellant gas hoand agent tank housed in a stainless steel enclosurwith cover. The enclosure shall contain knockouts topermit installation of the expellant gas line.

2.2.6 Discharge Nozzles: Each discharge nozzle shall betested and listed with the R-102 system for a specifapplication. Nozzles tips shall be stamped with the fnumber designation (1/2, 1, 2, or 3). Each nozzle shhave a metal or rubber blow-off cap to keep the noztip orifice free of cooking grease build-up.

SPECIFICATIONS

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2.0 PRODUCT (Continued)

2.2 Components (Continued)

2.2.7 Distribution Piping: Distribution piping shall beSchedule 40 black iron, chrome-plated, or stainlesssteel conforming to ASTM A120, A53, or A106.

2.2.8 Detectors: The detectors shall be the fusible link styledesigned to separate at a specific temperature.

2.2.9 Cartridges: The cartridge shall be a sealed steel pres-sure vessel containing either carbon dioxide or nitro-gen gas.The cartridge seal shall be designed to be

punctured by the releasing device supplying therequired pressure to expel wet chemical agent fromthe storage tank.

2.2.10 Agent Distribution Hose: An optional agent distributionhose shall be available for kitchen appliances manu-factured with or resting on casters (wheels/rollers).This shall allow the appliance to be moved for clean-ing purposes without disconnecting the appliance firesuppression protection. Hose assembly shall include arestraining cable kit to limit the appliance movementwithin the range (length) of the flexible hose.

2.2.11 Flexible Conduit:The manufacturer supplying theRestaurant Fire Suppression System shall offer flexi-ble conduit as an option to rigid EMT conduit for theinstallation of pull stations and/or mechanical gasvalves. The flexible conduit shall be UL Listed and

include all approved components for proper installa-tion.

2.2.12 Pull Station Assembly: The Fire Suppression Systemshall include a remote pull station for manual systemactuation.The pull station shall be designed to includea built-in guard to protect the pull handle. The pullstation shall also be designed with a pull handle toallow for three finger operation and shall be red incolor for quick visibility.

3.0 IMPLEMENTATION

3.1 Installation

3.1.1 The R-102 fire suppression system shall be designed,installed, inspected, maintained, and recharged inaccordance with the manufacturers listed instructionmanual.

3.2 Training

3.2.1 Training shall be conducted by representatives of themanufacturer.

SPECIFICATIONS

ANSUL, ANSUL AUTOMAN, and R-102 are trademarks of Tyco Fire Suppression & Building Products or its affiliates.

www.ansul.com

Indicates revised information

Documents

HK-13 HOOD.pdf