OWNER’S GUIDE
PIRANHA® RESTAURANT FIRE SUPPRESSION SYSTEM
The National Fire Protection Association (NFPA) recom-
mends that employees be instructed in personal safety and
the operation of the system. ANSUL® provides this owner's
guide with each Restaurant Fire Suppression System.
This owner's guide has been provided to help you under-
stand…
…how your restaurant system works
…your responsibilities for maintenance
…what to do in case of fire
This owner's guide is not intended to cover all requirements
detailed in the Installation, Operation, Recharge,
Inspection, and Maintenance Manual, Part No. 423385.
This guide is solely for the use of the end-user to become
more knowledgeable with the fire suppression system and
the steps necessary in the event of a fire.
Should the end-user want to find out more information
concerning the ANSUL Restaurant Fire Suppression
System, your authorized ANSUL distributor can furnish a
detailed Installation, Operation, Recharge, Inspection, and
Maintenance Manual.
YOUR ROLE IN FIRE PROTECTION
Your ANSUL Fire Suppression System is of the highest
quality. It has been carefully engineered to be reliable,
manufactured to exacting standards, proven by over 40
years of service, and custom designed to protect your
particular hazard.
If properly maintained, your system should provide years of
protection. However, the primary objective of this guide is to
provide enough basic information to help you to prevent a
disastrous fire. By observing some fundamental rules, you
can greatly reduce the risk of serious fire damage.
1. Keep all kitchen equipment free of grease build-up,
including gas flues which are not intended to be
grease-coated.
2.
Never use flammable solvents or cleaners. Flammable
residues could be left in the hazard area.
3. Never store flammable materials near cooking equip-
ment or gas flue areas.
4. Make certain obstructions, such as utensils, pots, pans,
cooking materials, etc., are not stored in areas that can
obstruct the fire suppression system discharge.
5. Operate your exhaust system whenever the appliance
is pre-heating, heating, cooking or cooling. This helps
to prevent excessive heat build-up which could actuate
the system.
6. Never operate filter-equipped exhaust systems without
the filters in place. Excessive grease may build up in
the hood and duct system. Cooking with filters removed
can impact air movement and/or temperatures, which
may result in system discharge. Use only UL listed
filters.
7. Never restrict air intake passages; this can reduce the
efficiency of your exhaust system. Cooking with filters
that contain excessive amounts of grease can impact
air movement and/or temperatures, which may result in
system discharge.
8. Operate all UL tested grease extractors by the manu-
facturer's instructions to ensure effective grease
removal from the hood and duct system.
9. Never tamper with the system components (i.e., detec-
tors, nozzles, agent storage container(s) or releasing
unit(s).
10. Before you revise your kitchen equipment layout or
make changes which affect the basic configuration of
the protected area, contact your trained, authorized
ANSUL distributor for a system update evaluation. The
system is made up of components tested within limita-
tions contained in the detailed installation manual. The
system designer must be consulted whenever changes
are planned for the system or area of protection.
11. Do not allow anyone except an authorized ANSUL
distributor to perform maintenance on your ANSUL
system. Maintenance to your system must be
performed semi-annually. It is essential that the system
be maintained properly.
12. Post operating instructions in an obvious place in the
kitchen and make sure your employees know what to
do in case of fire.
13. Make certain that hand portable extinguishers are prop-
erly placed and compatible with the restaurant system.
An authorized ANSUL distributor can assist your
needs.
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