Client Ansul Project: Restaurant Interactive 2007-V.4 Final Producer: Scott Koffarnus, freshpaintdigital Date: 10-4-07
Restaurant Interactive 2007
Restaurant Systems Main Menu Outline is Navigation Main R-102 Restaurant System (Link) PIRANHA Restaurant System (Link) K-GUARD Fire Extinguisher Kitchen Fire Hazards Open Flame Cooking Flammable Cooking Liquid Statistics o Industry Information (Website Links) o NFPA Document (Link to PDF) Standard Approvals R-102 System Approvals (Link) PIRANHA ® System Approvals (Link) UL 300 Compliance Map (Link to PDF) FEMA UL 300 Document (Link to FEMA UL 300 Decision Tree PDF) Distributors U.S. Distributors (Link to ANSUL Website)) International Distributors (Link to ANSUL Website) ANSUL Information (Link to ANSUL Website) R-102 FIRE SUPPRESSION SYSTEMS Main System Configurations Appliance Protection Features Overlapping o NEW Benefits o System Design o Coverage Area Appliance Specific o System Design o Coverage Area Under The Hood Detection System o ML Style Fusible Link o K Style Fusible Link ANSUL AUTOMAN o Regulated Release Mechanism
o Compressed Gas Cylinder o Gas Shutoff Valve Air Cylinder o ANSULEX Agent Tank Gas Shutoff Valve Discharge System o Discharge Piping o Distribution Nozzles o Overlapping Discharge (Link) o Appliance Specific Discharge (Link) Manual Pull Station K-GUARD Fire Extinguisher System Maintenance R-102™ Estimator Knowledge ANSULEX Saponification Research & Development Restaurant Main PIRANHA FIRE SUPPRESSION SYSTEM Main System Configuration Appliance Protection Features System Design Coverage Area Under The Hood Detection System o ML Style Fusible Link o K Style Fusible Link ANSUL AUTOMAN o Regulated Release Mechanism o Compressed Gas Cylinder o PRX Agent Tank o Water Supply Potable Water Supply Building Sprinkler Supply Self-Contained Water Supply Water Shutdown Device o Gas Shutoff Valve Air Cylinder Gas Shutoff Valve Discharge System o Discharge Piping o Distribution Nozzles o PRX Discharge (Link) o Water Discharge (Link) Manual Pull Station
K-GUARD Fire Extinguisher System Maintenance Knowledge PRX Agent Water Difference Saponification Research & Development Restaurant Main Restaurant Fire Suppression Systems Main Menu Main
The risk of a catastrophic fire in a cooking environment always exists. Restaurant, employees and your customers need to be protected. Today, foodservice operations are using higher temperature cooking oils with higher auto-ignition temperatures, non-trans fat oil and greases that present their own unique fire hazard challenges. In the event of a fire, it’s important that the fire suppression system is able to detect and suppress the fire quickly. The ANSUL R-102 and PIRANHA restaurant fire suppression systems are designed to meet the challenges of commercial kitchens. With advanced extinguishing agents and system designs for any situation, ANSUL R-102 and PIRANHA restaurant fire suppression systems lead the way.
R-102 Restaurant System
Button: Link to R-102™ Interactive Presentation
PIRANHA Restaurant System
Button: Link to PIRANHA Interactive Presentation
K-GUARD Fire Extinguisher
The ANSUL K-GUARD Fire Extinguisher complies with current codes to complete your restaurant cooking related fire suppression system needs. The K-GUARD fire extinguisher was specifically designed to handle cooking grease and oil related kitchen fire hazards. ANSUL K-GUARD fire extinguishers are filled with ANSULEX Low PH liquid fire suppressant, the same effective liquid found in the ANSUL R102 restaurant system. Always supplement your fire suppression systems with the appropriate fire extinguishers for complete protection. Photo: K-GUARD Fire extinguisher
Kitchen Fire Hazards
A kitchen fire can be a challenge to suppress when you’re not prepared for the unique hazards found there. o Self-igniting at around 685 f, a cooking oil fire is one you will not forget. But with an ANSUL fire suppression system on guard, it can be suppressed in seconds, help to protect both lives and property. Open Flame Cooking There’s nothing like the taste of food cooked on an open flame. There’s also nothing like a fire that’s out of control. Wood (Mesquite, apple, cherry, hickory, etc.), charcoal and open flame broilers give your food that special barbequed flavor, but put your kitchen at greater risk. If your establishment uses openflame cooking, you need protection against the hazards it presents. Flammable Cooking Liquid Energy-efficient, deep fat fryers coupled with high temperature cooking oils and well insulated construction has combined to make fire suppression more challenging than ever. With high flash points, these fires burn hot and intensely. You need a fire suppression system with knockdown power and one that keeps the fire out. ANSULEX and PRX liquid agents are formulated to handle these intense fires by blanketing the hazard and helping to prevent oxygen from reaching the fire. Statistics Eating and drinking establishments include restaurants, cafeterias or diners, nightclubs or dinner theaters, taverns, and lunchrooms, snack bars, or fast food facilities excluding delicatessens. In 2000-
2004, U.S. fire departments responded to an estimated average of 8,520 structure fires in these properties. These fires caused an annual average of 3 civilian deaths, 113 civilian fire injuries, and $190 million in direct property damage. The 2003 Rhode Island Station nightclub fire that claimed 100 lives is not included in these statistics. Fires in these properties accounted for 1.6% of all reported structure fires within the same time period. These estimates are based on data from the U.S. Fire Administration’s (USFA) National Fire Incident Reporting System (NFIRS) and the National Fire Protection Association’s (NFPA) annual fire department experience survey. Not surprisingly, cooking was the leading cause of these structure fires and half of the fires in these establishments began in kitchens or cooking areas. Cooking materials, including foods, accounted for 15% of the direct property damage in these properties, and fires starting in structural members or framing accounted for 14%. The potential life safety hazard is high for these properties, a fact that was brought to light with the 2003 Rhode Island nightclub fire. *Abstract from “U.S. Structure Fires In Eating and Drinking Establishments” document from the National Fire Protection Association (NFPA) Fire Analysis and Research Division, February 2007. Links to Statistics o Websites www.nfpa.org National Fire Protection Association www.usfa.fema.gov United States Fire Administration www.nsc.org National Safety Council www.firemarshals.org National Association of State Fire Marshals www.ichiefs.org International Association of Fire Chiefs www.cpsc.gov U.S. Consumer Product Safety Commission www.yourlifesafety.com Fire Equipment Manufacturers Association o NFPA Document PDF (U.S. Structure Fires In Eating and Drinking Establishments, Published February 2007)
Standard Approvals
ANSUL restaurant fire suppression systems are thoroughly tested and meet current standards set for the industry.
R-102™ System Approvals (Link)
R-102™ System Approvals o US & Canada Approvals Underwrites Laboratories, Inc. (UL) - UL Standard 300 and UL Standard 1254 Underwrites Laboratories of Canada (ULC) - ULC/ORG-C 1254.6 Materials of Equipment Acceptance, City of New York (MEA) American Bureau of Shipping (ABS) o International Approvals Det Norske Veritas, Norway (DNV) - Pending Poland Peoples Republic of China Bulgaria Belarus/Ukraine Verband Der Sachversicherer, Germany (VdS) CE Marked - Europe Romania
PIRANHA System Approvals (Link)
PIRANHA® System Approvals o US & Canada Approvals Underwrites Laboratories, Inc. (UL) - UL Standard 1254, UL Standard 2092, and UL Standard 300 Underwrites Laboratories of Canada (ULC) - ULC/ORG-C 1254.6 American Society of Sanitary Engineers(ASSE) – Standard 101 Materials of Equipment Acceptance, City of New York (MEA) o International Approvals
International Association of Plumbing and Mechanical Officials (IAPMO): Installation, Material and Property Standard PS 108-98 – Grease Fire Suppression Systems Peoples Republic of China – Pending CE Marked (CE)
Images: UL, ULC, CE, ABS, IAPMO, and ASSE logos where appropriate.
UL 300 Compliance Map (Link to PDF) FEMA UL 300 Document (Link to FEMA UL 300 Decision Tree PDF)
Photos: 3-6 testing images.
Distributors
Image: Global Map If you would like to know more about ANSUL restaurant fire suppression systems or other products, please visit our website at www.ansul.com or contact one of our authorized distributors. All authorized ANSUL distributors are factory trained and supported by Ansul to assure you proper design, installation, and quality service. Choose one of the links below to find an ANSUL distributor in your area. Button Links will take you to the Distributor Lookup Table Button Links: U.S. Distributor Button Links: International Distributor
ANSUL
When it comes to fire suppression, ANSUL is synonymous with protection. Providing industry specific solutions for all your fire suppression needs, ANSUL is the brand that sets the standards worldwide. ANSUL is a premium brand of the Tyco Fire Suppression Group. For more information on ANSUL restaurant fire suppression systems or other solutions, contact an ANSUL distributor today. Corporate Headquarters Ansul | Tyco Logo One Stanton Street Marinette, WI 54143 Phone 715-735-7411 www.ansul.com
R-102 FIRE SUPPRESSION SYSTEMS Main
Being number one in your industry comes with a huge responsibility. At Ansul, we take that very seriously. Our restaurant fire suppression systems have become the #1 standard worldwide. The ANSUL R-102 Fire Suppression System gives you protection against the many hazards found in the commercial kitchen. The system incorporates a flexible design with an extremely effective ANSULEX low PH liquid agent to quickly suppress a difficult kitchen fire.
System Configurations
ANSUL R-102™ restaurant fire suppression systems are designed to provide maximum protection for commercial kitchens. The flexibility in the R-102 design is a straight-forward concept meeting the needs of kitchen owners by providing them with quality fire protection and the ability to change the system to meet their growing needs. Because there are many types of commercial kitchens, R-102 has two design options: Overlapping and Appliance-Specific protection. R-102 Overlapping protection offers you the flexibility to move your appliances within a protected zone without having to re-design the system. This option is ideal for the chef who wants to replace or rearrange appliances in his/her kitchen. R-102 Appliance-Specific protection has nozzles dedicated for each kitchen appliance. In this type of system design, you are assured that each potential hazard has protection designed specifically for the cooking application itself. This type of system protects each appliance individually.
Appliance Protection
R-102 is an automatic fire suppression system designed for restaurant commercial kitchens. The system is engineered to protect: 1. Plenums 2. Ducts 3. Fryers 4. Skillet/Braising Pan 5. Ranges 6. Griddles 7. Char Broiler o Gas/Electric Radiant o Lava-Rock o Natural Charcoal o Solid fuel (wood) 8. Salamanders 9. Chain Broilers 10. Woks New cooking related technologies are continually being introduced. Many new appliances that do not have generic UL300 test guidelines for protection. However Ansul works closely with appliance manufacturers to assure these applications are protected. By working directly with these manufacturers and Underwriters Laboratories, Inc. Ansul offers listed protection on many appliance specific applications not listed in the UL300 testing protocol. Highlight with Graphic: New Overlapping coverage - 25.5” maximum coverage.
R-102 System Features o Low pH Agent o Proven Design o Reliable Cartridge Operation o Aesthetically Appealing o UL Listed – Meets Requirements of UL 300 o UL Listed – Meets Requirements of ULC/ORG-C1254.6 o CE Marked R102™ Overlapping Appliance Protection (Highlight New 25.5” Width)
The R-102 Overlapping fire suppression system is engineered for end user flexibility. This system allows you to replace, rearrange or upgrade your appliances within the established protected zone of the system design. Button Links: NEW Benefits, Design, Coverage
o New Features/Benefits (Benefits – Link)
THIS IS BIG! ANSUL R-102 Overlapping Appliance Protection has EXPANDED. Greater spacing between nozzles and simplified piping guidelines are just two of the many enhancements now offered. When flexibility and simplicity are the most important features for a kitchen design, ANSUL Overlapping Appliance Protection provides a virtual zone of protection where appliances of various types and sizes are protected – even if they are replaced or rearranged under the hood.
Nozzle Spacing – Expanded from 12 in. (305 mm) to 25.5 in. (647 mm) New Simplified Piping Rules Range Protection Reduced Hardware Appliances may be interchanged freely or upgraded High Proximity Nozzle Placement
Use Existing Appliance Specific Nozzles Detection Placement – May spaced every 24 in. (609 mm) under the hood. Same Standard R-102 Components
o R-102™ Overlapping System Design (Design – Link)
Overlapping system design is flexible and simple. Nozzles are installed in a straight line with a maximum nozzle spacing of 25.5” (647 mm) and a height of 40-45” (1016 – 1143 mm)above the cooking surface. In this design nozzles are not aimed individually at specific appliances but instead are consistently aimed at the hazard zone centerlines. These overlapping discharge patterns create a continuous zone of protection in which all appliances within this area are protected. Illustration: Illustration of an Overlapping design.
o R-102™ Overlapping Coverage Area (Coverage – Link)
R-102 Overlapping protection has all nozzles aimed at the centerline of the hazard zone. The nozzle coverage overlaps to create a protected area for the appliances below. As long as the appliances stay within the protected zone they may be freely interchanged or moved. Illustration: Orthographic view of an example coverage area.
R-102™ Appliance-Specific Protection
The R-102 Appliance Specific fire suppression system is just that, system coverage designed to focus on each individual appliance in a stationary kitchen environment. Button Links: Design, Coverage
o R-102™ Appliance-Specific System Design (Design – Link)
The Appliance-Specific design concentrates on each appliance in the potential hazard area. Nozzles are aimed directly at the appliance they are protecting. This design is for the kitchen that will have stationary appliances. Illustration: Illustration of an Appliance Specific design.
o R-102™ Appliance-Specific Coverage Area (Coverage – Link)
The coverage area in an Appliance-Specific design has nozzles aimed directly at each appliance hazard. Nozzle spray patterns are more specific to the hazard area and do not concentrate on zones. Appliance Specific coverage is engineered specifically for your kitchen configuration. Illustration: Orthographic view of an example coverage area.
Under The Hood
(Full Animation – R-102_System) Taking a look under the hood of any product reveals its quality and reliability. This section will provide you with an in-depth look at how the R-102™ restaurant fire suppression systems protect commercial kitchens. It will show you how the individual components work together and how the ANSULEX low PH liquid agent does its job on a commercial kitchen fire.
Detection System (Animation – Detection_System_Intro) Early detection is the key to any successful fire suppression system. The same applies here with proven ANSUL methods of detecting fires in a difficult and unpredictable environment. To do so, Ansul utilizes the environment itself by allowing the intense heat of a hazard fire to trigger the system through releasing fusible links that are soldered together with a temperature sensitive metal.
o ML-Style Fusible Link (Animation – Fusible_Link_ML-Style)
Button: Link to ML-Style
o K-Style Fusible Link (Animation – Fusible_Link_K-Style)
Button: Link to K-Style
ANSUL AUTOMAN Release Assembly
The ANSUL AUTOMAN release houses the necessary components to actuate the system. It is composed of a Regulated Release Mechanism, Compressed Gas Cylinder, ANSULEX low PH Liquid Agent Tank, the Gas Shut-off valve actuating an air cylinder, snap action switches, and various hoses and wires. When a fire is detected, mechanical operation triggers the ANSUL AUTOMAN, which then discharges the system.
o Regulated Release Mechanism
(Animation – R-102_Regulated_Release) The fire suppression system is actuated by the ANSUL AUTOMAN Regulated Release Mechanism. Located within its stainless steel enclosure, the Regulated Release Mechanism is triggered by the Fusible Link or remote Manual Pull Station. The mechanism is a springloaded device that, when tripped, pushes a puncture pin downward puncturing a seal in the compressed gas cartridge which pressurizes the agent storage tank and begins system discharge.
o Compressed Gas Cartridge (Animation – R-102_Comp_Gas)
The Compressed Gas Cartridge is directly connected to the Regulated Release Mechanism. When the Release Mechanism is triggered, a puncture pin is forced down piercing a hermetic seal in the cartridge releasing compressed gas into the agent tank. The compressed gas simultaneously pressurizes the gas shut-off valve air cylinder and the ANSULEX Low pH Liquid Agent Tank causing the system to discharge and the gas to shut off.
o ANSULEX Low pH Liquid Agent Tank (Animation – Ansulex_Foam_Anim)
The wet chemical storage tank inside the ANSUL AUTOMAN holds the ANSULEX Low pH Liquid Agent. This may be one or more tanks depending on the scale of the system design and the number required to protect the appliance zone. When more than one tank is required, they run in sequence to discharge simultaneously.
o Gas Shut-off Valve Air Cylinder
(Animation – R-102_Regulated_Release) The Gas Shut-off Valve Air Cylinder within the ANSUL AUTOMAN is connected to the Gas Shut-off Valve by a stainless steel cable. Upon system actuation, the Gas Shut-off Valve Air Cylinder is triggered by compressed gas that forces the air cylinder piston downward. This provides tension on the cable causing the Mechanical Gas Shutoff Valve to trip and close.
Gas Shut-off Valve (Mechanical or Electric) (Animation – Gas_Shutoff_Valve) The Gas Shutoff Valve is connected to the ANSUL AUTOMAN Gas Shut-off Valve Air Cylinder. When the system has been actuated, tension pulls on the cable connected to the Mechanical Gas Shut-off Valve and releases the valve. This causes the valve to close and shut off the cooking gas fuel supply connected to the appliances. Discharge System
(Animation – R-102_Full_Discharge) The R-102 discharge system is a network of distributed piping and nozzles that can be designed for specific appliance or overlapping protection. The system is flexible in design and can be configured to meet the needs of your kitchen. Click the link below to view either the Appliance Specific or Overlapping design discharge.
o Overlapping Discharge
(Animations – R-102_OL_Discharge) Button: Link to Overlapping Discharge
o Appliance Specific Discharge (Animations – R-102_AS_Discharge)
Button: Link to Specific Appliance Discharge
o Distribution Piping (Animation – R-102_AS_Pipe_Discharge)
The system agent distribution piping can utilize black iron pipe, chrome plated, or stainless steel pipe and fittings. It is pre-engineered to a specific system design and assembled according to standard code guidelines. The agent distribution piping system carries the ANSULEX Low PH Liquid Agent from the ANSUL AUTOMAN to the nozzles for discharge.
o Discharge Nozzles
(Animations – R-102_Nozzle, R-102_Nozzle_Discharge)
The discharge nozzles in an R-102 system vary depending upon the system chosen and the location of the nozzle and the spray pattern needed for protection. Nozzles have different flow rates and come with a protective rubber or stainless steel blow-off cap to keep the nozzle tip free of grease buildup.
Manual Pull Station (Animation-Manual Pull Station) The ANSUL manual pull station, found in the path of egress, is used to manually actuate the fire suppression system. In unique cooking applications the manual pull station can sometimes be located directly on appliances when codes allow it.
Later Update The NEW ANSUL Manual Pull Station is designed with a built-in guard to minimize accidental discharge of the system. It is red and white in color, easy to service and designed to work with future system improvements. Usually found in the path of egress, the Manual Pull Station can sometimes be found mounted on appliances that serve unique cooking situations when codes allow it.
K-GUARD Fire Extinguisher (Animation – K-Guard) Use the ANSUL K-GUARD Fire Extinguisher to compliment your restaurant fire suppression system. The K-GUARD fire extinguisher was specifically designed to meet code requirements and to handle kitchen cooking oil and grease related fire hazards. K-GUARD fire extinguishers are filled with ANSULEX Low pH liquid fire suppression agent, the same liquid found in the ANSUL R-102 restaurant system. Always supplement your fire suppression systems with appropriate fire extinguishers for complete protection. System Maintenance
A restaurant fire suppression system, like any system, is only good if it’s reliable. That starts with a proper maintenance schedule and quality technical support. Authorized ANSUL distributors are located around the globe to support your fire suppression system. They’re ready to answer your questions and will properly maintain your system to help assure its performance in the event of a fire. They use quality ANSUL parts and are trained by Ansul professionals to maintain your fire suppression system with the latest innovations in restaurant fire suppression. Our distributors are regularly updated on codes, standards and product developments to help make sure your ANSUL system is the safest on the market. Making sure your system works when you need it is as important as making the investment to protect your business.
Knowledge
Ansul’s experience and knowledge come from years of extensive testing and innovation in fire suppression system design. Continued development and commitment to the restaurant industry make Ansul the leader in restaurant fire suppression.
ANSULEX Low pH Assured Protection
ANSULEX Low pH Liquid Fire Suppressant is used exclusively with the R-102 system. Distributed from nozzles strategically placed within the fire suppression system , the agent is discharged from nozzles into the fire knocking down the flame and cooling the cooking surface and appliances. It is extremely effective on fires in hoods, ductwork and appliances, is non-corrosive and can be cleaned up easily in the event of a discharge.
Saponification
When the liquid fire suppression agent is applied to a kitchen fire, such as could be found in a deep fat fryer, the agent reacts with the oil or grease and the heat, and expands to form a soap-like foam blanket. This acts as a barrier or vapor-securing blanket and helps prevent oxygen from reaching the fire, sealing it from potential flashback. This process is called “Saponification.”
Research & Development
When it comes to restaurant fire protection, ANSUL has led the way. Developing the very first fire suppression system in 1962 to address the unique hazards found in the kitchen, ANSUL has continued its commitment to the foodservice industry. Developing wet agents and design schemes to fit any commercial kitchen situation; ANSUL brings you product choices to fit your level of protection. Recent innovations in R-102 Overlapping design bring more flexibility to a system known around the world for its ability to perform in a critical situation. Now with 25.5 “(647 mm) spacing between nozzles, the new overlapping system is more cost efficient than ever, without sacrificing coverage.
R-102 Estimator
To make sure your fire suppression system design is accurate and to industry standard specifications, ANSUL distributors use the R-102 Estimator. Developed to streamline the design process for commercial kitchen fire suppression systems, the R-102 Estimator is one of a kind. Utilizing ANSUL supplied parts; the program will only allow the designer to work within the parameters of the system listing itself. This assures the system design is accurate and consistent every time. Images: R-102 Estimator software.
PIRANHA FIRE SUPPRESSION SYSTEMS Main
Settling on a great design and a successful product like the R-102™, companies can become complacent. At Ansul, our commitment to the restaurant industry compels us to constantly improve our fire suppression systems. Welcome to the ultimate in restaurant fire protection, the ANSUL PIRANHA Fire Suppression system. Taking commercial kitchen fire protection to the next level, the PIRANHA dual-agent system knocks down the fire with one liquid agent and keeps it down with the other. If you are looking for maximum protection in your commercial kitchen, the ANSUL PIRANHA fire suppression system is the one you want.
System Configuration
The ANSUL PIRANHA restaurant fire suppression system is an automatic fire suppression system designed to protect commercial kitchens. Employing two extinguishing agents, PRX liquid Agent and water, the PIRANHA system is second to none. Cooling 15X’s faster than any single agent, PIRANHA knocks down the fire and keeps it out! The overlapping design of the system nozzle discharge pattern lets you configure your kitchen the way you want, when you need it, without sacrificing protection against a possible fire. Appliance Protection The PIRANHA automatic fire suppression system is designed for restaurant commercial kitchens. The system is engineered to protect: 1. Plenums 2. Ducts 3. Fryers 4. Skillet/Braising Pan 5. Ranges 6. Griddles 7. Char Broiler o Gas/Electric Radiant o Lava-Rock o Natural Charcoal o Wood Fueled o Mesquite 8. Salamanders 9. Chain Broilers 10. Woks New cooking related technologies are continually being introduced. Many new appliances that do not have generic UL300 test guidelines for protection. However, Ansul works closely with appliance manufacturers to assure these applications are protected. By working directly with these manufacturers and Underwriters Laboratories, Inc., Ansul offers listed protection on many appliance specific applications not listed in the UL300 testing protocol.
Features
o o o o o o 15 Times Faster Than Existing Agents in Reducing The Temperature of The Grease Below Auto Ignition Overlapping Appliance Protection Two Nozzle Styles Cover All Hazards Dual Agent Rapid Flame Knockdown Proprietary Agent with Increased Performance
o o o o
Reliable Cartridge Operated Aesthetically Appealing Self-Contained Water Tank Option UL & ULC Listed – Meets Requirements of UL 300
System Design
The PIRANHA automatic system is designed for kitchen flexibility and maximum fire suppression. Nozzles can be spaced a maximum distance of 25.5” (647 mm) and provide overlapping coverage. This makes the pre-engineered system cost efficient by having less parts than other appliance specific designs. With dual agent capability, the PRX liquid agent is supplied in a tank within the ANSUL AUTOMAN release enclosure. Water is supplied through your existing potable water supply or can be connected to the building sprinkler system.
Overlapping Coverage
We understand that the competitive foodservice industry requires the ability to be flexible in how food is prepared. This means rearranging existing appliances or adding new ones without sacrificing coverage. With overlapping nozzle protection, PIRANHA systems provide the flexibility desired.
Under the Hood
(Animation – PIRANHA_System) Taking a look under the hood of any product reveals its quality and reliability. This section will provide you with an in-depth look at how the PIRANHA restaurant fire suppression system protects a commercial kitchen. It will show you how the individual components work together and how the PRX liquid agent, combined with water, does its job on a commercial kitchen fire.
Detection System (Animation – Detection_System_Intro) Early detection is the key to any successful fire suppression system. The same applies here with proven Ansul methods of detecting fires in a difficult and unpredictable environment. To do so, Ansul utilizes the environment itself by allowing the intense heat of a hazard fire to trigger the system through releasing fusible links that are soldered together with a temperature sensitive metal.
o ML-Style Fusible Link (Animation – Fusible_Link_ML-Style)
Button: Link to ML-Style
o K-Style Fusible Link (Animation – Fusible_Link_K-Style)
Button: Link to K-Style
ANSUL AUTOMAN
The ANSUL AUTOMAN® release enclosure houses the necessary components to actuate the system. It is composed of Regulated Release Mechanism, Compressed Gas Cartridge, PRX® Liquid Agent Tank, the Gas Shut-off Valve Air Cylinder, Snap-Action Switches and various hoses and wires. When a fire is detected the action triggers, mechanical operation the ANSUL AUTOMAN® release which then actuates the system.
o Regulated Release Mechanism
(Animation - PIRANHA_Regulated_Release) The fire suppression system is actuated by the ANSUL AUTOMAN® Regulated Release Mechanism. Located within its stainless steel enclosure, the Regulated Release Mechanism is triggered by the Fusible Link or a remote manual Pull Station. The mechanism is a springloaded device, that when tripped, pushes a puncture pin downward puncturing the Compressed Gas cartridge, which pressurizes the agent storage tank and begins PRX ® agent system discharge.
o Compressed Gas Cartridge (Animation – PIRANHA_Gas_Cylinder)
The Compressed Gas Cartridge is directly connected to the Regulated Release Mechanism. When the Release Mechanism is triggered, a puncture pin is forced down piercing a hermetic seal in the cartridge, releasing compressed gas into the agent storage tank. The compressed gas simultaneously pressurizes the Gas Shut-off Valve Air Cylinder and the PRX® Liquid Agent Tank causing the system to discharge and the gas fuel source to shut off.
o PRX Liquid Agent Tank (Animation – PIRANHA_AUTOMAN)
The wet chemical storage tank inside the ANSUL AUTOMAN® release enclosure holds the PRX® Liquid Agent. These may be one or more tanks and additional actuation devices, depending upon the scale of the system design and the number required to protect the appliance zone. When more than one tank is required, all tanks discharge simultaneously.
o Water Supply Potable Water Supply
The standard way to setup a PIRANHA ® fire suppression system is to use existing potable water. Used as the second agent, the water supply cools the hazard 15 times faster than standard wet chemical agents alone. This water is discharged moments after the PRX® Liquid Agent has suppressed the flames through the same distributed piping.
Building Sprinkler Supply
Another way to supply water to the PIRANHA system is via connection to the building sprinkler system.
Self-Contained Water Supply (Animation – PIRANHA_SC) If you’re interested in a dedicated water supply to the fire suppression system the Self-Contained Water Supply is an option to the potable or sprinkler system supply on your premise. The 40-gallon (151 L) water tank is available for the PIRANHA® fire suppression system in 7, 10 and 13 systems. Water Shutdown Device
The water shutdown device is an optional component which can be field installed in the ANSUL AUTOMAN® release. With the device installed, the water flow to the discharge nozzles will automatically shutdown approximately 10 minutes after system actuation.
o Gas Shut-off Valve Air Cylinder
(Animation – PIRANHA_Gas_Cylinder) The Gas Shut-off Valve Air Cylinder within the ANSUL AUTOMAN® release is connected to the Gas Shut-off Valve by a stainless steel cable. Upon system actuation, the Gas Shut-off Valve Air Cylinder is triggered by compressed gas that forces the air cylinder piston downward. This provides tension on the cable causing the Gas Shutoff Valve to trip and close.
Gas Shut-off Valve (Mechanical or Electric)
(Animation – Gas_Shutoff_Valve) The Mechanical Gas Shut-off Valve is connected to the ANSUL AUTOMAN ® Gas Shut-off Valve Air Cylinder. When the system has been actuated, tension is applied to the cable connected to the Mechanical Gas Shutoff Valve and releases the valve. This causes the valve to close and shut off the fuel supply connected to the appliances.
Discharge System
The PIRANHA® discharge system is designed to handle both the PRX® liquid agent and water discharge. With the piping network and nozzles installed for an overlapping application the PIRANHA® system is efficient in distributing 2 liquid fire suppressant agents within the same system. It’s the 1-2 PIRANHA® punch that suppresses the fire and keeps it out.
o PRX Discharge (Animation – PIRANHA_PRX_Discharge)
Button: Link to PRX Discharge
o Water Discharge (Animation – PIRANHA_Water_Discharge)
Button: Link to Water Discharge
o Distribution Piping (Animation – PIRANHA_Pipe_Discharge)
The system distribution piping can utilize black iron pipe, chrome plated, or stainless steel pipe and fittings. It is pre-engineered to a specific system design and assembled according to standard code guidelines. The distribution piping system carries the PRX ® Liquid Agent and water from the ANSUL AUTOMAN® to the nozzles for discharge.
o Discharge Nozzles
(Animation – PIRANHA_Nozzle_Placement)
There are two types of discharge nozzles used in a PIRANHA ® system. One nozzle is for high proximity appliance and plenum protection and the other for low proximity appliance and duct protection. Nozzles have different flow rates and come with a protective rubber or stainless steel blow-off cap to keep the nozzle tip free of grease buildup.
Manual Pull Station (Animation-Manual Pull Station) The ANSUL® manual pull station, found in the path of egress, is used to manually actuate the fire suppression system. In unique cooking applications the manual pull station can sometimes be located directly on appliances when codes allow it.
Later Update The NEW ANSUL Manual Pull Station is designed with a built-in guard to minimize accidental discharge of the system. It is red and white in color, easy to service and designed to work with future system improvements. Usually found in the path of egress, the Manual Pull Station can sometimes be found mounted on appliances that serve unique cooking situations when codes allow it.
K-GUARD Fire Extinguisher (Animation – K-Guard) Use the ANSUL® K-GUARD® Fire Extinguisher to compliment your restaurant fire suppression system. The K-GUARD® fire extinguisher was specifically designed to meet code requirements and to handle kitchen cooking oil and grease related fire hazards. K-GUARD® fire extinguishers are filled with ANSULEX® Low pH liquid fire suppression agent, the same liquid found in the ANSUL ® R-102™ restaurant system. Always supplement your fire suppression systems with appropriate fire extinguishers for complete protection. System Maintenance
A restaurant fire suppression system, like any system, is only good if it’s reliable. That starts with a proper maintenance schedule and quality technical support. Authorized ANSUL distributors are located around the globe to support your fire suppression system. They’re ready to answer your questions and will properly maintain your system to help assure its performance in the event of a fire. They use quality ANSUL parts and are trained by Ansul professionals to maintain your fire suppression system with the latest innovations in restaurant fire suppression. Our distributors are regularly updated on codes, standards and product developments to help make sure your ANSUL system is the safest on the market. Making sure your system works when you need it is as important as making the investment to protect your business.
Knowledge
Ansul’s experience and knowledge come from years of extensive testing and innovation in fire suppression system design. Continued development and commitment to the restaurant industry make Ansul the leader in restaurant fire suppression.
PRX Liquid Agent Advantage
At the heart of the PIRANHA fire suppression system is the PRX Liquid Agent. Specifically developed for the PIRANHA system, PRX liquid agent is extremely effective on fires in hoods, ductwork or kitchen appliances. It is the first discharge stage in the 1-2 punch of the PIRANHA systems. Distributed from nozzles in an overlapping pattern, the atomized agent is discharged into the fire knocking down the flame and forming a vapor-securing blanket to minimize fire re-flash. The PRX liquid agent is non-corrosive and can be cleaned up easily in the event of a discharge.
The Water Difference
Unique to the PIRANHA fire suppression system is the water discharge stage. After the PRX liquid agent has suppressed the fire, the water discharge follows. This cools the hazard area 15 times faster than a system without a water discharge and continuously rejuvenates the vapor securing blanket over the hazard area. It is truly the punch that knocks the fire out for good!
Saponification
When the liquid fire suppression agent is applied to a kitchen fire such as is found in a deep fat fryer, the agent reacts with the cooking oil or grease and the heat to form a soap-like foam blanket. This acts as a barrier or vapor-securing blanket and helps to prevent oxygen from reaching the fire, sealing it from potential flashback. This process is called “Saponification.”
Research & Development
When it comes to restaurant fire protection, Ansul has led the way. Developing the very first fire suppression system in 1962 to address the unique hazards found in the kitchen, Ansul has continued its commitment to the foodservice industry. Developing wet agents and design schemes to fit any commercial kitchen situation; Ansul brings you product choices to fit your level of protection. Ansul’s commitment to restaurant fire suppression is evident in the PIRANHA system and its innovative dual-agent concept. Continued development in system design, agent types and application make an ANSUL system second to none