The PIRANHA system is up to 15 times faster than conventional single-agent systems in cooling down cooking oils, and uses 60 percent less chemical agent. The PIRANHA Restaurant Fire Suppression System employs the best firefighting attributes of two extinguishing agents. The kitchen canopy fire suppression system attacks fire using the knockdown and securing capabilities of PRX Liquid Fire Suppressant. Water follows, quickly cooling the cooking media and further helping to prevent reflash.
This automatic, pre-engineered, fixed fire suppression system is designed to help protect areas associated with cooking equipment, such as fryers; griddles and range tops; upright, natural charcoal, or chain-type broilers; and electric, lava rock, mesquite or gas-radiant char-broilers and woks. It also detects and suppresses fire in ventilating equipment including hoods, ducts, plenums and auxiliary grease extraction devices.
PIRANHA systems are available in various sizes that can be combined for multiple configurations to expand the fire suppression system coverage. High proximity nozzles allow agent discharge nozzles to be installed out of view while providing the same reliable protection. A flexible agent distribution hose allows appliances to be moved for cleaning purposes without disconnecting the fire suppression system piping. The system is UL/ULC listed; CE marked; and ASSE, LPCB, and IAMPO approved.
Part of the hotel’s renovation project involved overhauling the existing kitchen and dining facilities. Torvac Solutions was awarded the contract to install a Kitchen Suppression System.
As accredited ANSUL installers, we had no hesitation in suggesting the industry’s leading brand and the ANSUL
R-102 Restaurant Fire Suppression System to the Holiday Inn. With its flexible design, the R-102 system uses the extremely effective ANSULEX Low pH Liquid Agent. ANSULEX quickly knocks down flames and cools hot surfaces, while generating a tough vapour securing blanket that helps prevent re-flash.
The R-102 system is designed to protect areas associated with ventilating equipment, including hoods, ducts, plenums, and filters. It also protects auxiliary grease extraction equipment and cooking equipment such as various types of fryers, griddles, range tops, broilers, char-broilers and woks. Making it the ideal solution for the Holiday Inn.
Two Options for flexible protection
The appliance-specific design is one of the two protection options available with the R-102 restaurant fire suppression system. The most efficient fire protection is accomplished when nozzles are selected and aimed at specific hazard areas on each appliance. This method typically provides the most economical use of liquid agent,
reducing the size or quantity of storage tanks and associated hardware.
Overlapping appliance protection is flexible and simple. Nozzles are arranged in a straight line, providing overlapping agent discharge patterns where appliances can be protected, even if they are replaced or rearranged under the hood.
The R-102 system features an aesthetic stainless steel enclosure to complement the kitchen design, ease of recharge and post-fire cleanup, reliable gas cartridge operation and a five-year limited warranty. A flexible agent
distribution hose allows appliances to be moved for cleaning purposes without disconnecting the fire suppression system piping.