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


Here’s what to expect to learn at our school

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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