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PIRANHA® Restaurant Systems were designed due to the increased use of higher temperature cooking oils and more efficient, slower cooking appliances.
The company that invented restaurant fire protection has developed a better way to protect restaurant and commercial kitchens. Traditional wet chemical systems rely on a fixed amount of agent to both extinguish the fire and prevent it from reigniting while the fuel slowly cools. Water spray systems provide a cooling effect, but are slow to knock down the flame. PIRANHA® systems attack fire using the best of both extinguishing methods.
In the event of a fire, the system discharges a wet chemical agent, known as PRX®, for rapid flame knockdown and the formation of a vapour sealing blanket. This is then followed by a water discharge, designed to cool all hot surfaces preventing fire re-flash.
How the PIRANHA® System Operates
- High heat from a fire in an appliance causes a fusible link detector to seperate.
- The detection system triggers the ANSUL AUTOMAN® release mechanism which simultaneously pressurizes the agent tank and operates any auxiliary gas or power shut-off devices.
- PRXTM liquid agent flows through the pipe and is discharged through the nozzles onto the appliance surfaces and into the hood, plenum and ductwork. This new, proprietary, wet chemical agent knocks down the flame in a matter of seconds and reacts with the hot grease to form a vapor-suppressing blanket.
- Approximately ten seconds after system actuation, the agent tank valve automatically switches from agent to water flow. Following the same path as the agent through the pipe and nozzles, the water discharge rapidly cools the fuel and surrounding surfaces.
Technical Info
 MSDS - PRX
Technical Data Sheet
PRX Agent Data Sheet
Piranha Brochure
Piranha Product Approval
For more information about fire systems and solutions please use our Fire Systems Enquiries form to have a Wormald representative contact you.
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