Manufacturer Tyco Fire Protection Products has introduced increased nozzle heights for its Ansul Piranha restaurant fire suppression systems.
Featuring a UL 300 certified design, this enhancement is said to enable agent discharge nozzles to be installed at raised heights up to 2,133mm from the top of the hazard zone.
With nozzles installed out of view, this avoids the need for visible drop piping. These increased heights are also designed to reduce the potential for grease accumulation around the nozzle and simplify hood cleaning and service.
Mark Neumann, director pre-engineered systems, Tyco Fire Protection Products, said: “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.
“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.”
Piranha systems are designed to cool up to 15 times faster than conventional single-agent systems and are claimed to use 60% less agent. This system offers overlapping nozzle coverage, said to maintain rapid flame knockdown.