OWNER’S GUIDE

PIRANHA RESTAURANT FIRE SUPPRESSION SYSTEM

2018-NOV-29    REV. 05    PAGE 1

The National Fire Protection Association (NFPA) recommends 6. Never operate filter-equipped exhaust systems without
that employees be instructed in personal safety and the the filters in place. Excessive grease may build up in the
operation of the fire suppression system. Johnson Controls hood and duct system. Cooking with filters removed can
provides this owner’s guide with each Restaurant Fire impact air movement and/or temperatures, which may
Suppression System. result in fire suppression system discharge. Use only UL
This owner’s guide has been provided to help you listed filters.
understand… 7. Never restrict air intake passages; this can reduce the
…how your restaurant system works efficiency of the exhaust system. Cooking with filters
…your responsibilities for maintenance containing excessive amounts of grease can impact air
…what to do in case of fire movement and/or temperatures, which may result in fire
suppression system discharge.
This owner’s guide is not intended to cover all requirements
detailed in the Installation, Operation, Recharge, Inspection, 8. Operate all UL tested grease extractors following the
and Maintenance Manual (Part No. 423385). This guide is manufacturer’s instructions to ensure effective grease
solely for the use of the end-user to become more knowl- removal from the hood and duct system.
edgeable with the fire suppression system and the steps 9. Never tamper with the fire suppression system compo-
necessary in the event of a fire. nents (i.e., detectors, nozzles, agent storage container(s)
or releasing unit(s)).
YOUR ROLE IN FIRE PROTECTION
10. Before revising your kitchen equipment layout or making
Your ANSUL® Fire Suppression System is of the highest changes which affect the basic configuration of the
quality. It has been carefully engineered to be reliable, protected area, contact your trained, Authorized ANSUL®
manufactured to exacting standards, proven by over 50 years Distributor for a system update evaluation. The fire
of service, and custom designed to protect your particular suppression system is made up of components tested
hazard. within limitations contained in the detailed installation
If properly maintained, the system should provide years of manual. The system designer must be consulted when-
protection. However, the primary objective of this guide is to ever changes are planned for the system or area of
provide enough basic information to help personnel prevent a ­protection.
disastrous fire. By observing some fundamental rules, you can 11. Do not allow anyone except an Authorized ANSUL®
greatly reduce the risk of serious fire damage. Distributor to perform maintenance on your PIRANHA
1. Keep all kitchen equipment free of grease build-up, Fire Suppression System. Maintenance to your system
including gas flues which are not intended to be grease- must be performed semi-annually. It is essential that the
coated. system be maintained properly.

2. Never use flammable solvents or cleaners. Flam­mable 12. Post operating instructions in an obvious place in the
residues could be left in the hazard area. kitchen and make sure employees know what to do in
case of fire.
3. Never store flammable materials near cooking equipment
or gas flue areas. 13. Make certain hand portable extinguishers are properly
placed and compatible with the restaurant system. An
4. Make certain obstructions, such as utensils, pots, pans, Authorized ANSUL® Distributor can assist with selection
cooking materials, etc., are not stored in areas that can and placement.
obstruct the fire suppression system discharge.
5. Operate the appliance exhaust system whenever the
appliance is pre-heating, heating, cooking or cooling. This
helps to prevent excessive heat build-up which could
actuate the fire suppression system.

One Stanton Street | Marinette, WI 54143-2542, USA | +1-715-735-7411 | www.ansul.com

© 2018 Johnson Controls. All rights reserved. All specifications and other information shown were
current as of document revision date and are subject to change without notice. | Part No. 423271-05
OWNER’S GUIDE
PIRANHA RESTAURANT FIRE SUPPRESSION SYSTEM
(Part No. 423271)
PAGE 2    REV. 05    2018-NOV-29

FUSIBLE LINK DETECTOR

WATER LINE

PROTECTED
AREA

DISCHARGE PIPING

DISCHARGE NOZZLE

LOCKABLE PROTECTED
BALL VALVE (NOT AREA
REQUIRED ON SELF-
AGENT
CONTAINED SYSTEMS)
STORAGE 001637
TANK AND
RELEASING
UNIT
MANUAL
PULL
STATION GAS VALVE FOR
FUEL SHUTOFF

HOW THE ANSUL® PIRANHA RESTAURANT FIRE

SUPPRESSION SYSTEM OPERATES 5. At daily intervals check your system for loose pipes and
1. A fire starts in the protected area… missing or grease covered nozzle caps. Make certain
2. Heat sensitive fusible link detectors activate the system. nozzle caps are in place over the ends of each nozzle.
Temporarily remove cap, check to make certain it is not
3. Appliance energy sources are automatically shut off by brittle, and snap back on nozzle.
accessory equipment appropriate for the type of fuel used
by your cooking equipment. Note: If caps are damaged or missing, contact the

Authorized ANSUL® Distributor for immediate
4. The fire suppressing agent is discharged into the plenum replacement.
and duct and onto the cooking appliances.
6. Check each metal blow-off cap and make certain the cap
5. The agent and the hot grease mix to form a foam. This can be turned freely on the nozzle.
temporarily seals combustible vapors, helping to inhibit
re-ignition. This seal must not be disturbed. 7. Periodically check your visual indicator on the releasing
unit to make certain the system is cocked.
6. Immediately following the agent discharge, water will
start discharging through the same piping network. The 8. Have your system inspected by an Authorized ANSUL®
addition of the water adds to the foam layer and helps Dis­tributor at a maximum of 6 month intervals and
cool the hot grease and appliance faster. immediately after major hood and duct cleaning. Often
fusible links are wired shut during the cleaning process to
INSPECTING THE PIRANHA FIRE SUPPRESSION SYSTEM prevent accidental activation. This will prevent the system
from operating automatically. It’s also possible that your
Your ANSUL® PIRANHA System should be inspected at least system might have been disconnected, damaged, or has
monthly. Should you discover any irregularities, contact an accumulated excessive deposits of grease causing your
Authorized ANSUL® Distributor immediately. system to become inoperative.
1. Never use corrosive cleaning solutions on the fusible links 9. Check that the manual pull station is not obstructed, has
or cables. Check to make certain there is no corrosion not been tampered with, and is ready for operation.
to any of the detection system components. Certain high
alkaline cleaners could cause corrosion. 10. Make certain that each tank and releasing unit is mounted
in an area with a temperature range of 32 °F to 130 °F
2. Ensure that metal fusible links are replaced semi-annually. (0 °C to 54 °C).
Deterioration of these links could cause the system to be
actuated or to malfunction in case of a fire. 11. Make certain piping connected to each tank is not heat­ed
to a temperature in excess of 130 °F (54 °C). Metal pipe
3. Make certain the releasing unit has not been tampered may conduct the heat to the metal tank/adaptor assembly,
with, and that visual seals are not broken or missing. heating the agent to elevated t­emperatures.
4. Make certain the manual water shut-off valve(s) (not
required on self-contained systems) is locked in the OPEN
position.
 OWNER’S GUIDE
PIRANHA RESTAURANT FIRE SUPPRESSION SYSTEM
(Part No. 423271)
2018-NOV-29    REV. 05    PAGE 3

IN THE EVENT OF FIRE IN THE PROTECTED AREA

1. Evacuate others from the premises. In a loud, clear 4. Stand by with a wet chemical hand portable fire
voice say: “WE HAVE A FIRE–PLEASE LEAVE THE extinguisher.
BUILDING CAREFULLY, BUT QUICKLY.” If you need to use the extinguisher:
a. Pull pin
b. Stand back 10 ft (3.0 m)
c. A
 im at base of fire, squeeze handle and sweep side
to side

006855

2. If the automatic actuation has not yet taken place,

operate the system manually as follows:
• P
 ull handle or pull ring straight out on manual
pull station with enough force to actuate the fire
suppression system.
001636

! CAUTION
1. Do not attempt to extinguish a grease fire with a hand
portable fire extinguisher before the Fire Suppression
System has been manually or automatically actuated.

2. 
Do not discharge wet chemical agent from the wet
chemical hand portable fire extinguisher unless the fire
suppression system will not operate or a re-flash has
occurred.

3. Do not attempt to use a Class ABC Multipurpose Dry

008326
Chemical, CO2, or Water type hand portable fire extin-
Once the fire suppression system is actuated, guisher in/on an appliance with burning cooking oil or
equipment to shut off the fuel supply to the cooking grease.
appliances will operate.
3. Call the local fire department or emergency number.
5. After the Fire Department has arrived and their equipment
is prepared and ready for action, the Fire Department
may close the water supply valve at their discretion.

001635
OWNER’S GUIDE
PIRANHA RESTAURANT FIRE SUPPRESSION SYSTEM
(Part No. 423271)
PAGE 4    REV. 05    2018-NOV-29

BEFORE RESUMING BUSINESS

1. Immediately after discharge, call your Authorized ANSUL® 1. The fire suppression system agent is non-toxic; however,
Distributor to inspect and recharge your Fire Suppression food product and cooking grease/oil that has come in
System. contact with the agent will no longer be suitable for
2. Have the Authorized ANSUL® Distributor determine the human consumption and should be discarded.
cause of the system actuation. 2. Sponge up as much of the agent as possible using
3. Area must be cleaned up within 24 hours after discharge sponges or clean rags. Dispose of these sponges or rags
using warm water and cleaning detergents. in a local sanitary landfill site in accordance with local
authorities.
CLEANUP PROCEDURES Note: W
 ear rubber gloves during cleanup as sensitive
Although there is no unusual cleanup procedure for PRX skin may become irritated. If the PRX agent or its
agent, due to the alkaline nature of this agent, all agent residue comes in contact with skin or eyes, flush
should be cleaned from kitchen surfaces within 24 hours after thoroughly with clean water.
system discharge. The reaction from the wet chemical agent 3. Using hot, soapy water and either a clean cloth or
on cooking grease or oil produces a foamy bi-product that can sponge, wipe away all foamy residue and thoroughly
be wiped up with a cloth or sponge. The following procedures scrub all surfaces that have come in contact with the
should be followed. agent.
Note: W
 ear rubber gloves during cleanup as sensitive
! CAUTION skin may become irritated. If the PRX agent or its
residue comes in contact with skin or eyes, flush
1. Before attempting any cleanup, make certain that all fuel thoroughly with clean water.
sources to the equipment to be cleaned have been shut off.
Make certain that the exhaust hood and all appliance elec- 4. After thoroughly cleaning all affected surfaces, adequately
trical controls have been de-energized to avoid any chance rinse and allow to completely dry before re-energizing the
of electrical shock resulting from the cleaning process or equipment.
from electrically conductive alkaline liquid agent and/or its For repairs, parts and service of the ANSUL® PIRANHA
residue. System, contact your Authorized ANSUL® Distributor
2. Make certain all surfaces to be cleaned have cooled down (at www.ansul.com: “Find A Distributor”).
to room temperature.
3. 
Do not use water to clean any appliances that contain Safety Data Sheets (SDS) are available at www.ansul.com
hot grease or cooking oils. Doing so may result in violent
Note: The converted values in this document are provided for dimensional
steaming and/or spattering reference only and do not reflect an actual measurement.

ANSUL, PRX, and the product names listed in this material are marks and/or
registered marks. Unauthorized use is strictly prohibited.