Tyco Fire Protection Products has introduced increased nozzle heights for its Ansul Piranha Restaurant Fire Suppression Systems.
Featuring a UL and LPCB performance tested design, the agent discharge nozzles can be installed at increased heights of 54 to 84 inches (1.4 to 2.1 meters) from the top of the hazard zone, providing the reliable protection commercial kitchens need in today’s environment.
The nozzles are installed out of view eliminating the need for visible drop piping. In addition to enhanced kitchen aesthetics, increased heights simplify hood cleaning and servicing, and minimise downtime and cost.
Nozzle redirection can be potentially hazardous to staff and it is important to reduce the potential for intentional or inadvertent nozzle redirection and obstruction when in kitchens.
“It’s not as easy as just increasing the nozzle heights,” said Mark Neumann, director pre-engineered systems, Tyco Fire Protection Products. “They must also be tested. We have been diligent with performance testing nozzles to help ensure that spray patterns have been adjusted for the maximum effectiveness at increased heights.”
“Customer and employee safety is always our number one goal,” added Neuman. “With that said, we constantly look for ways to improve aesthetics without sacrificing fire protection effectiveness. With restaurant owners looking to create a more unique dining experience, and the trend for exhibition kitchens on the rise, the appearance of these spaces is more important than ever. Keeping nozzles out of view helps restaurant management to 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 per cent less agent. The system offers flexible overlapping nozzle coverage, maintaining rapid flame knockdown and securement.