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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

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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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