OWNER’S GUIDE
PIRANHA® RESTAURANT FIRE SUPPRESSION SYSTEM
HOW THE ANSUL PIRANHA RESTAURANT FIRE
SUPPRESSION SYSTEM OPERATES
1. A fire starts in the protected area…
2
. Heat sensitive fusible link detectors activate the
system.
3. Appliance energy sources are automatically shut off by
accessory equipment appropriate for the type of fuel
used by your cooking equipment.
4. The fire extinguishing agent is discharged into the
plenum and duct and onto the cooking appliances.
5. The agent and the hot grease mix to form a foam. This
temporarily seals combustible vapors, helping to inhibit
re-ignition. This seal must not be disturbed.
6. Immediately following the agent discharge, water will
start discharging through the same piping network. The
addition of the water adds to the foam layer and helps
cool the hot grease and appliance faster.
INSPECTING YOUR PIRANHA FIRE SUPPRESSION
SYSTEM
Your PIRANHA Fire Suppression System should be
inspected at least monthly. Should you discover any
irregularities, contact an authorized ANSUL distributor
immediately
.
1. Never use corrosive cleaning solutions on the fusible
links or cables. Check to make certain there is no
corrosion to any of the detection system components.
Certain high alkaline cleaners could cause corrosion.
2
. Ensure that metal fusible links are replaced semi-annu-
ally. Deterioration of these links could cause the system
to be actuated or to malfunction in case of a fire.
3. Make certain the releasing unit has not been tampered
with, and that visual inspection seals are not broken or
missing.
4. Make certain the manual water shut-off valve(s) (not
required on self-contained systems) is locked in the
OPEN position.
5. At daily intervals check your system for loose pipes and
missing or grease covered nozzle caps. Make certain
nozzle caps are in place over the ends of each nozzle.
Temporarily remove cap, check to make certain it is not
brittle, and snap back on nozzle.
Note: If caps are damaged or missing, contact the
authorized ANSUL distributor for immediate
replacement.
6. Check each metal blow-off cap and make certain the
cap can be turned freely on the nozzle.
7.
Periodically check your visual indicator on the releasing
unit to make certain the system is cocked.
8. Have your system inspected by an authorized ANSUL
distributor at a maximum of 6 month intervals and
immediately after major hood and duct cleaning. Often
fusible links are wired shut during the cleaning process
to prevent accidental activation This will prevent the
system from operating automatically. It's also possible
that your system might have been disconnected,
damaged, or has accumulated excessive deposits of
grease causing your system to become inoperative.
9. Check that the manual pull station is not obstructed, has
not been tampered with, and is ready for operation.
10. Make certain that each tank and releasing unit is
mounted in an area with a temperature range of
32 °F to 130 °F (0 °C to 54 °C).
11. Make certain piping connected to each tank is not heat-
ed to a temperature in excess of 130 °F (54 °C). Metal
pipe may conduct the heat to the metal tank/
adaptor assembly, heating the agent to elevated
temperatures.
2
MANUAL
PULL
STATION
GAS VALVE FOR
FUEL SHUTOFF
PROTECTED
AREA
FUSIBLE LINK DETECTOR
DISCHARGE
PIPING
DISCHARGE NOZZLE
WATER LINE
LOCKABLE
BALL VALVE (NOT
REQUIRED ON SELF-
CONTAINED SYSTEMS)
AGENT
STORAGE
TANK AND
RELEASING
UNIT
PROTECTED
AREA
001637
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