Description
The item “79694 ANSULEX Low pH Wet Chemical Agent, 1.5 Gallon (5.7 L) (UL/ULC)” refers to a specific fire suppression agent manufactured by ANSUL.
Here’s a breakdown of what it is and its characteristics:
* Product Name: ANSULEX Low pH Wet Chemical Agent
* Part Number: 79694
* Volume: 1.5 Gallons (5.7 Liters)
* Certifications: UL/ULC listed, meaning it has been tested and certified by Underwriters Laboratories (UL) and Underwriters Laboratories of Canada (ULC) for safety and performance.
Key Features and Applications:
* Purpose: It’s a specially formulated, aqueous solution of organic salts designed for use in ANSUL R-102 restaurant fire suppression systems.
* Fire Type: Primarily used to combat grease-related fires found in commercial kitchen environments, including:
* Ventilating equipment (hoods, ducts, plenums, filters)
* Cooking appliances (deep-fat fryers, griddles, range tops, various types of broilers and char-broilers)
* Mechanism: When discharged, it provides:
* Fast flame knockdown: Quickly extinguishes flames.
* Cooling effect: Helps prevent reflash of the fire.
* Foam securement: Reacts with hot grease to form a soap-like blanket of foam, which insulates the hot grease from the atmosphere and reduces the chance of reignition.
* Properties:
* Low pH: Designed to be less corrosive than older wet chemical agents, making it compatible with common kitchen metals (stainless steel, aluminum, galvanized metal, mild steel, copper, and brass).
* Pre-mixed: No dilution is needed before system charging.
* Non-toxic by-products: Produces no toxic by-products when used as an extinguishing agent.
* Appearance: Color-coded fluorescent yellow-green.
* Storage Life: 12 years.
* Freeze Point: -40 °F (-40 °C)
* Boiling Point: 230 °F (110 °C)
* pH: Typically between 7.7 and 8.7.
* Cleanup: Post-fire cleanup is relatively easy and can be done by flushing the area with water or steam.
* Limitations: It should not be used for fires involving energized electrical hazards.
In essence, this product is a crucial component of specialized fire suppression systems found in commercial kitchens, designed to quickly and effectively put out fires that commonly occur in such environments.
