Learn to service Ansul, Pyro Chem, Range Guard,  restaurant fire systems

 

Here’s what to expect to learn at our school

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The inspection and service process

Service Technicians will learn to perform the following:

 

• Visually inspect appliance location and layout for nozzle coverage

• Visually inspect all surface, duct and plenum nozzles

• Verify there are no signs the system has been activated or tampered with

• Check pressure gauges for proper PSI

• Take system out of service to avoid discharge of agent

• Test the detection line by cutting a fusible link

• Change fusible links twice a year as required fire safety

• Replace protective blow off caps as needed

• Test proper operation of gas shutoff valve(s)

• Test proper operation of micro switch(s)

• Test proper operation of the remote pull station

• Verify activation of system activates fire alarm system

• Check for system 12 Year test dates

• Document any discrepancies and need for repairs

• Verify distributor emergency contact information is on system

• Inspection and service tag properly completed and attached to system

• Put the cooking system back into service

• Verify the fire alarm system is placed back into operation

After the inspection: Documentation

Upon final approval and completion of the inspection and service, your service technician will provide documentation of compliance.

Documentation should include:

• New properly marked service tag on equipment

• Notes of any repairs that were made

• Notes of any discrepancies that need to be addressed

• A Commercial Cooking System Service and Inspection Report, left on site and sent to the local fire department

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