

From Ansul Fire Protection, Reliable Fire Equipment is pleased to announce the Piranha System--a new modern generation of restaurant kitchen fire suppression systems

In the last 10 years major developments have changed the ways of commercial cooking. Cooking equipment currently manufactured uses more efficient burners, resulting in much higher heating rates. More cooking is done with vegetable oil instead of animal fats. Vegetable oils have a much higher auto ignition temperature. Fryers are now made with improved insulation that slows the cooling rate, but which also increases the risk of a re-flash in the event of fire. Kitchen fires are much harder to extinguish than they were 10 or 20 years ago.
The Piranha hood system features fast flame knockdown with the power of a wet chemical suppression agent, and the cooling capability of water. Tests using the Piranha double agent system have shown dramatically increased fire suppression system performance.

The Piranha hood system offers the following advantages:
Please note that changes by the National Fire Protection Association (NFPA) to standard #10 now require a special "K Class" hand portable fire extinguisher in cooking areas. See our NFPA #10 Update for more information.
If we can assist you with the design of your Piranha kitchen fire suppression system, complete our Survey Request Form and one of our professionals will contact you.
Service on your Ansul system is as important than the equipment itself. At Reliable Fire Equipment our technicians use a check list complete with 37 maintenance steps performed during the semiannual service of your system. We offer 24 hour emergency recharge service.
When updating your Ansul System to the latest technology, be sure and change your fire extinguishers, too. Fire extinguishers designed specifically for kitchens are now available.
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