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ANSULo ° ' � ANSULINCORPORQTED ONE STANTON STREEf MARINEfTE,WI 54143-2542 General Bulletin No.4091 December2l, 1998 TO: All Ansul Authorized Restaurant System Distributors and OEM's FROM: Dave Pelton— Market Development Manager SUBJECT: PIRANHATM— Expanded System Coverages Since the commercial introduction of PIRANHA, we have been working hard to provide you with the best and most advanced restaurant fire suppression system. To that end, in August of 1998, we recently announced a series of system enhancements covering: Expanded Plenum Coverage, Larger Filter Height, and Low Proximity Design Protection_ Now we're pleased to announce two additional system enhancements dealing with specific appliance coverage for Henny Penny pressure fryers and protection under obstructions. Attached are design schematics showing the required protection for Henny Penny fryers and for protection under obstructions such as salamander broiler appliance combinations. Please note that the enclosed information will be added to the PIRANHA Restaurant Fire Suppression System Application Manuaf in a future revision. In the interim, please utilize the enclosed drawing as necessary in your sales activities. Noted below is a brief overview of these two new coverages. HENNY PENNY FRYERS • Model Numbers: 580, 690 and 691 • Nozz{e Type: 1 PIRANHA System "DL"discharge nozzle per appliance. • Nozzle Height: "DL" nozzle tip to be located 0 in.to 1 in. below the fulty opened lid as referenced in front view drawing. • Noule Location: "DL" nozzle positioning shall be located on either side of the lid and positioned from center to front corner of appliance as referenced in overhead view drawing. • Nozzle Aiming Point: "DL" nozzle shall always be aimed at the center of the vat. • Fryer Lid: Lid must be in the open and raised position during system discharge. PROTECTION UNDER OBSTRUCTIONS • Appliance Types Under Obstruction: Ranges—32 in. deep, Griddles—36 in.deep. • Obstruction Types: Salamander broilers, cheese melters, plate shelves, etc. • Obstructian: Obstruction cannot fall below nozzle height. • Obstruction Depth: 22 in. maximum depth of obstruction over zone. • Obstruction Width: 36 in. maximum width for two "DL"style nozzles. • Noule Height: 15 in. to 24 in. above the cooking surface. • Nozzle Spacing: Maximum distance between nozzles is 36 in. • Nozzle Position: Nozzle position can range from 20 in. to 26 in. off back of zone. • Noule Aim Point: Aim point is 16 in. off back of zone at centerline between nozzles.