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    FSS-Ansul System - en

    Uploaded by

    Mohammed Amer Pasha

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    FSS-Ansul System - en

    Uploaded by

    Mohammed Amer Pasha
    4 views3 pages

    Original Title

    FSS-Ansul System_en

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    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
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    4 views3 pages

    FSS-Ansul System - en

    Uploaded by

    Mohammed Amer Pasha

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    FSS – ANSUL® R-102™ fire suppression system

    Overview
    In today’s commercial kitchens, higher temperature cooking oils and high efficiency appliances
    (with a slow cooling down) such as deep-fat fryers have combined to make fire suppression more
    challenging than in the past.

    All the more challenging because:


    – Although the main identifiable risk is deep fat fryers, it is a little known fact that more kitchen
    fires start from stoves or ranges that are not equipped with heat safety switches.
    – The cooking fires natural behaviour is to spread throughout the building via the kitchen exhaust
    ductwork.

    The need to protect people and property from fire is crucial. Halton’s selected Ansul® R-102™ fire
    suppression system is an automatic, pre-engineered system, designed specifically for professional
    kitchens to protect the ventilation system and associated cooking equipment. Its heart lies in its
    ability to quickly detect and suppress fires. Ansul® R-102™ uses an advanced extinguishing agent
    to ensure rapid flame knock-down and vapour securement.

    Who better than Halton for Halton’s products? Factory pre-installed systems provide a cost
    efficient global solution, from the design of the ventilation systems to the fire suppression system. It
    is a guarantee of efficiency and respect for both products.

    • Pre-engineered and pre-installed from factory for an aesthetic integration and full
    compliance with Halton’s products HACCP(1) certification.
    • Factory integration can be the unique solution for products with UV-C or water wash
    technologies or for show cooking tailor-made products.
    • Globally cost efficient thanks to reduced installation and commissioning time on site.

    1 Halton reserves the right to alter products without notice.


    • Available for hoods, ventilated ceilings and front cooking solutions.
    • Low pH Agent and proven design.
    • Aesthetically pleasing.
    • UL Listed (complying with UL 300).
    • ULC Listed (complying with ULC/ORD-C1254.6).
    • Complying with NFPA(2) 17A, NFPA 96, LPCB LPS 1223 and CE Marked.

    Piranha® Fire Suppression system (dual-agent based) available on request.

    (1) Hazard Analysis Critical Control Point


    (2) National Fire Protection Association

    Recommended combinations with other products or


    technologies
    To further enhance the performance of your kitchen, whether talking about the energy savings,
    safety, Indoor Environment Quality (IEQ) or the kitchen’s impact on the environment, here are couple
    of combinations with other Halton products or technologies we recommend you.

    Optimize the ductwork cleaning costs and further improve your safety
    Go for KGS grease deposition level monitoring system for ductwork

    Did you know?


    Fire hazard is a major concern in professional
    kitchens.

    Kitchen fires are among the most dangerous and


    frightening fires:
    – A fire can begin on a cooking appliance, or in a
    canopy, and quickly spread through the entire kitchen,
    restaurant or building via the exhaust ductwork;
    – Statistics show that many restaurants never reopen
    after a major fire.

    Why do many restaurants never reopen after a major fire?

    The operator or owner of the property has to accept not only their business interruption and the
    damages due to fire and firefighting but also,the liability towards other tenants, visitors or third
    parties as well as unfavorable reports in the media.

    Why are fat fires so specific?

    Fat fires are self igniting and after ignition, the temperature rises dramatically. Fat fires are fuelled

    2
    by fat vapours which are highly flammable. That’s why they can only be extinguished by isolating
    oil from the oxygen and reducing the oil temperature.

    Dimensions

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