Saw someone ask where this goes. I've also read on this reddit page that this Buckeye model needs to of these pins, is that true? I've only seen my mentor use one, I'm assuming to not let the gas trip, while the detection can be loosened.

Can anyone tell me the reason for the minimum flow points required on an L4600 tank system ? The system has a maximum of 14 flow points and requires 10 minimum flow points and a certain number of points used before a fryer. Thank you!

Some Kitchen Knight training to pass the Wednesday

Ansul R-102 certification class. Corporate Mondays at their finest.

Does anyone have any amerex, pyrochem, buckeye cooking tool? Also where can I buy them?

I mostly work on Ansul R102 Systems and I want to be ready to tackle different systems.

I currently work servicing Kitchen Systems only.

Has anyone built their career from servicing kitchens systems and transferred to a more industrial setting?

Hello have a quick question hoping someone could help me with. Does anyone know the max number of flow points on a protex 3500 ? I can’t seem to find an old manual online.

Hey all,

I’m working as a facilities manager for a restaurant that uses a wood fired rotisserie spit. This past weekend, the ansul system was triggered accidentally, for apparently no reason. The fire was apparently small but it had just popped, which I guess was enough extra heat to melt the 500 degree fusible link.

Apparently this happens every so often, like once per year. This time it was relatively harmless, happened before service and before any food was on the fire.

I’m wondering if there are ways of reducing the frequency of accidental activations. I know cooling down the exhaust is the ticket, but I’d love to know what you think.

Thanks in advance

Hey guys just want some clarification on this, but can 2-1N nozzles at low proximity coverage(15-20 inches) cover a 6-burner range?

What’s everyone seeing behind hoods if you have a combustible wall behind? Does the CRS just go 18” beyond the top bottom and sides or do you do the top and side to 18” and under by the cooking equipment to the floor? Nothing in 4.2 talks to the cooking equipment just the duct and hood.

Example from out in Vancouver, could also just be a local requirement but not many illustrations for the hood, loads for the duct.

https://www.nanaimo.ca/docs/services/emergency-services/commercial-cooking-requirements-2019.pdf

I'm tired of using channel locks to torque nozzles down or to loosen them up. What size socket or wrench are they?

Weird 2 piece home made house I found on an old Ansul system today. They also had a Range Guard detector at the duct, and an Ansul offset coming out of the liquid seal at the hood. Cha ching 🤑

Ok everyone, I seem to remember that Ansul either said in the manual or through a bulletin that the very old 2-piece nozzles are still allowed in the duct and plenum but not over appliances. I swear I remember reading it in the manual, does anyone else remember this (and if so where can I find it in the manual or what bulletin number) or am I just crazy? Pic of 2-piece 1N nozzle for reference

How/where do you guys dispose of the chemical from suppression cylinders/class K hand portables?