Fire Suppression System Operation; Controls And Operation - Vollrath 9718C-1-VCL Manual Del Operador

FIRE SUPPRESSION SYSTEM OPERATION

NOTICE: Please refer to the included ANSUL Owner's Guide for more detailed information.
Owners Role in Fire Protection
• Keep all kitchen equipment free of grease build-up.
• Never use or store flammable solvents or cleaners on or near the
equipment.
• Keep utensils, pots, pans cooking material, etc., stored in areas that
do not obstruct the Fire Suppression System discharge.
• Never tamper with the system components (i.e., detectors, nozzles,
agent storage container(s), releasing mechanism).
• DO NOT remove or reposition the nozzles. All nozzles have been
factory installed and aligned in the proper operating position. Be
sure that all nozzles have nozzle caps assembled to them. Contact
your local ANSUL authorized representative if caps are missing and/
or nozzles need to be repositioned.

Controls and Operation

In the unlikely event of a fire:
• The integrated ANSUL Fire Suppression System will automatically
deploy.
• Power to the cooking appliance and the entire Downdraft Vent
Module will be shut off.
Manual Activation
The ANSUL Fire Suppression System can also be manually activated.
1. Pull the ring on the red manual pull station with enough force to
activate the ANSUL Fire Suppression System.
2. When the ANSUL Fire Suppression System is manually activated,
power to the cooking appliance and the entire Downdraft Vent
Module will shut off.
Down Draft Vent Module with Induction Range(s) Operator's Manual
After Fire Suppression System Discharge
Electrical Shock Hazard
Keep water and other liquids from entering the inside of the
equipment. Liquid inside the equipment could cause an
electrical shock. Do not spray water or cleaning products.
Liquid could contact the electrical components and cause a
short circuit or an electrical shock.
Burn Hazard
Make certain all surfaces to be cleaned have cooled down to
room temperature. Do not use water to clean any appliances
that contain hot grease or cooking oils. Doing so may result in
violent steaming and/or spattering.
After discharge, the Downdraft Vent Module will not operate until the
ANSUL Fire Suppression System is serviced by an authorized ANSUL
representative.
1. Immediately after discharge, call your authorized ANSUL
representative to inspect and recharge the ANSUL Fire Suppression
System.
NOTICE: The ANSUL Fire Suppression System must be serviced by
authorized ANSUL representative per ANSUL
documentation, and in accordance with local code
requirements and NFPA standards.
2. Clean the Downdraft Vent Module and surrounding area within 24
hours.
3. Wear rubber gloves during cleanup as sensitive skin may become
irritated. If the ANSULEX agent or its residue comes in contact with
skin or eyes, flush thoroughly with clean water.
4. Remove as much of the agent as possible using hot soapy water and
sponges or clean rags. Dispose of sponges or rags in a local
sanitary land fill site in accordance to local regulations.
5. After thoroughly cleaning all affected surfaces, adequately rinse with
clean water. Dry with a soft cloth.
Manual
NOTICE: The Fire Suppression System agent is non-toxic.
pull station
However, food product and cooking grease/oil that has
come in contact with the agent will no longer be suitable
for human consumption and should be discarded.
Maintenance
System maintenance must be performed semi-annually by an
authorized ANSUL distributor.
NOTICE: All ANSUL Fire Suppression System maintenance must be
performed by an authorized ANSUL representative, per
ANSUL documentation, and in accordance with local code
requirements and NFPA standards. Contact your local
ANSUL representative for maintenance details.
WARNING
CAUTION
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