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SPECIFICATIONS An Ansul PIRANHA Fire Suppression System shall be fumished. The system shall be capable of protecting all hazard areas associated with cooking equipment. . 1.0 GENERAL 1.1 References 1.1.1 Underwriters Laboratories. Inc. (UL) 1.1.1.1 UL Standard 300 1.1.1.2 UL Standard 2092 1.1.2 Underwriters Laboratories of Canada (ULC) 1.1.3 National Fire Protection Association (NFPA) 1.1.3.1 NFPA 96 1.1.3.2 NFPA 17A 1.1.4 International Association of Plumbing and Mechanical Officials (IAPMO) 1.1.4.1 PS 108-98 .. .. 1.2 Submittals 1.2.1 Submit two sets of manufacturer's data sheets 1.2.2 Submit two sets of piping design drawings 1.3 System Description 1,3.1 The system shall be an automatic fire suppression system using a dual agent concept; wet chemical agent and water for grease related fires, 1.3,2 The system shall be approved for uniform. overlapping appliance protection. 1.3,3 The system shall be capable of suppressing fires in the following areas associated with cooking equipment: Ventilating equipment including hoods, ducts, plenums, and filters; Fryers; Griddles and range tops; Upright, natural charcoal, or chain-type broiler; Electric. lava rock, mesquite or gas-radiant char-broilers; Woks, 1,3.4 The system shall be the pre-engineered type having minimum and maximum guidelines established by the manufacturer and listed by Underwriters Laboratories. Inc. (UL) and Underwriters Laboratories of Canada .. (ULC), 1.3.5 The system shall be installed and serviced by personnel trained by the manufacturer. 1.4 Quality Control 1.4.1 Manufacturer: The PIRANHA Restaurant Fire Suppression System shall be manufactured by a company with at least forty years experience in the design and manufacture of pre-engineered fire suppression systems, The manufacturer shall be ISO 9001 registered. 1.4.2 Certificates: The wet agent shall be a specially formulated. aqueous solution of inorganic salts with a pH range between 9.5 - 10.5, designed for rapid flame knockdown and foam securement of grease-related fires, and specifically constituted to provide continuous evolution of foam when sprayed with water. 1.5 Warranty, Disclaimer, and Limitations 1.5.1 The pre-engineered restaurant fire suppression system components, manufactured by Ansul, shall be war- ranted for five years from date of delivery against defects in workmanship and materials. Any purchased components. such as electric gas valves. reset relays. solenoids. pressure relief valves, regulators, electric switches, fusible links. etc. shall be warranted for one year from date of purchase. 1.6 Delivery 1.6.1 Packaging: All system components shall be securely packaged to provide protection during shipment. 1.7 Environmental Conditions 1.7.1 The PIRANHA system shall be capable of operating in a temperature range of 32 'F to 130 'F (0 'C to 54 'c). 2.0 PRODUCT 2.1 Manufacturer 2.1.1 Ansullncorporated, One Stanton Street. Marinette, Wisconsin 54143-2542, Telephone (715) 735-7411 2.2 Components 2,2.1 The basic system shall consist of an ANSUL AUTOMAN regulated release assembly which includes a regulated release mechanism. stainless steel enclosure. anti-siphonage valve, and water flow valve. The agent storage tank is purchased separately and shall be mounted within the enclosure. Agent storage tanks shall be available in three sizes: PIRANHA-7 (1.5 gallon capacity). PIRANHA-10 (2.25 gallon capacity), and PIRANHA-13 (3,0 gallon capacity). Nozzles, blow-off caps. detectors, cartridges, agent, fusible links, and pulley elbows shall be supplied in separate packages in quantities needed for fire suppression system arrangements. Additional equipment shall include remote manual pull station. mechanical and electrical gas valves, pressure switches, and electrical switches for automatic equipment and gas line shut-off. 2.2.2 Wet Chemical Agent: The extinguishing agent shall be a specially formulated, aqueous solution of inorganic salts with a pH range between 9.5 - 10.5. designed for rapid flame knockdown and foam securement of grease-related fires.