Fire Suppression FAQ's

WHAT ARE KITCHEN FIRE SUPPRESSION SYSTEMS?

Kitchen Fire Suppression Systems consist of a liquid wet chemical agent stored in stainless steel tanks and enclosures mounted adjacent to the kitchen extract canopy.

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DO I HAVE TO HAVE A KITCHEN FIRE SUPPRESSION SYSTEM BY LAW?

Due to a change in legislation (Regulatory Reform Order – RRO), a Fire Certificate for a building is no longer issued by a fire officer. The responsibility now sits with the ‘responsible person’. A full risk assessment must be carried out on all aspects of a business with each process being evaluated.

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HOW ARE THE SYSTEMS ACTIVATED & WILL THEY GO OFF WHILE I’M COOKING?

The Ansul R-102 and Ansul Piranha systems can both be manually and automatically activated in the same way.

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WILL THE SYSTEMS RUIN MY KITCHEN AND APPLIANCES IF IT IS ACTIVATED?

No. The wet chemical agent is a low pH solution that reacts with the cooking grease and the heat of a fire to go through a process called saponification (turns into a thick soap like foam) to starve a fire of oxygen.

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WHAT ABOUT MAINTENANCE AND DOWN TIME?

The manufacturer’s recommendations and standards state that the systems must be serviced every six months as a minimum. The service must be carried out by certificated Engineers.

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HOW ARE PIRANHA SYSTEMS DIFFERENT TO R-102 SYSTEMS?

The Ansul Piranha system is based on identical detection, activation and discharge components giving the same reliable 24-hour protection as the Ansul R-102 system. The Ansul Piranha adds a connection to the building sprinkler system set to discharge water through the same pipe network immediately following the wet chemical.

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