ANSUL RED Technology provides supervised input/output circuits to activate either the R-102 or PIRANHA Restaurant Fire Suppression Systems. Upon detecting a fire condition, the controller activates the assigned releasing circuit(s), resulting in the discharge of an expellant gas cartridge(s), initiating fire suppression system operation while also alerting at the display which zone has gone into alarm and actuated. The system also has optional relays for shut-down of electrical equipment and electric gas valves.
ANSUL RED (Restaurant Electric Detection) Technology is an electric, fully supervised and monitored technology designed to work with the ANSUL® R-102 and PIRANHA Fire Suppression Systems. The technology is designed to detect fires in the following areas associated with cooking equipment; ventilating equipment including hoods, ducts, plenums, and filters; fryers; griddles and range tops; upright, natural charcoal, or chain-type broilers; electric, lava rock, mesquite or gas-radiant char-broilers and woks.
The system is ideally suited for use in restaurants, hospitals, nursing homes, hotels, schools, airports, and similar facilities. In addition, the ANSUL RED system is expandable for some of the most complex cooking environments, including food courts and large multi-kitchen facilities.
The controller and display components must be mounted in an area where the air temperature will not fall below 32 °F (0 °C) or exceed 122 °F (50 °C). The ANSUL RED system must be designed and installed within the guidelines of the UL and ULC Listed Design, Installation, Recharge, and Maintenance Manual (Part No. 447416, latest revision).
ANSUL® RED Technology is fully UL and ULC Listed with both the ANSUL® R-102 and PIRANHA Fire Suppression Systems.
Torvac’s Kitchen Fire Suppression Team have designed, installed and serviced fire protection systems in commercial kitchens for over 20 years. Contact us for a detailed recommendation or a fire protection system design for your commercial kitchen, or to enquire about servicing your current system.