A growing increase in theatre-style kitchens has led a leading fire suppression systems vendor to redesign the equipment it offers for putting out blazes.
Tyco Fire Protection Products has updated its Ansul Piranha systems so that agent discharge nozzles can be installed at increased heights up to 84 inches (2133mm) from the top of the hazard zone, while still promising the protection that commercial kitchens need in today’s environment.
With nozzles installed out of view, restaurant owners and managers eliminate the need for visible drop piping.
Along with enhancing kitchen aesthetics, increased heights reduce the potential for grease accumulation around the nozzle and simplify hood cleaning and service, minimising downtime and cost, according to the company.
Nozzle redirection is a reality in today’s kitchens and can be potentially hazardous to staff. Mark Neumann, director of pre-engineered systems at Tyco, says it is important to reduce the potential for intentional or inadvertent nozzle redirection and obstruction.
“We constantly look for ways to improve aesthetics without sacrificing fire protection effectiveness for restaurant owners looking to create a unique dining experience. The trend of exhibition kitchens is on the rise, making the appearance of a commercial kitchen more important than ever. By keeping nozzles out of view, restaurant management can create a better dining experience for customers.”
Piranha systems are designed to cool up to 15 times faster than conventional single-agent systems and use 60% less agent, claims Neumann.
“It’s not as easy as just increasing the nozzle heights — you also have to test them. We have been diligent with performance testing nozzles to help ensure spray patterns have been adjusted for maximum effectiveness at increased heights.”