I sense an upgrade coming

We have an opening for a kitchen/industrial suppression system repair/maintenance sales person. This role will support customers in the state of Washington South of i90. Day-to-day, you take in reported deficiencies from service techs and any other incoming service requests, build a quote, get a customer to say yes to the quote on the phone or over email, then turn over the job. Others handle everything else and you support as required.

This is a commissioned sales job where you'll make between 2-4% commission on every job you sell on top of base hourly pay and benefits. Base rates are $28-$30/hour depending on experience. That commission check will probably range $1,000-$4,500/month in 2025. This job is hybrid remote/in-person, and you would report to a location in Milton, WA, just North of Tacoma. How often you need to go to the office will probably depend on you and the support you need to succeed.

This job could be right for you if you have existing knowledge of the main kitchen suppression system brands, really solid computer skills, and the language & people skills to convince a restaurant owner that 12 year hydrostatic testing really is worth over a thousand dollars. You need to be able to sit at a desk for up to 8 hours a day doing quote after quote. We probably won't pay for you to relocate but living in Washington is rad so it might be worth it for you anyway.

Apply if you're interested.

Delete if not allowed here.

Job Posting

Had this happen to me the other day. Ansul R102 with 4 microswitches. Popped the breaker as soon as I hooked the fire alarm back on. As you can see, the microswitches are depressed due to the weight of the 4 microswitches and the tiny screws supplied.

I’ve never had this issue before. Every control head I’ve dealt with has locked in no problem.

This is if someone wants to reference this pic for instructions or references.

I have a PCL 4.6 that I’m installing and got the detection line in but can not for the life of me get it set. Anyone happen to know why?

What do you guys use to do the kitchen fire suppression drawings?

One of my favorites that I’ve found on the job since taking over Systems/hoods for the company I work for. Been trying to get this customer to swap this thing out for a minute. This thing currently “protects” a griddle, double vat fryer and 2 eye range. 😬

I cannot find information about it anywhere. AHJ states all systems serviced in the city need to be ul listed. I did not see any buletin from Kidde stating it is not. Does anyone have any information regarding this? Any links or resources?

The boss said to leave it on the wall after we did a system update. I told him no way am I leaving it. I’m not sure just how old it is, but I’ll bet I never see one again. I just like seeing old fire system stuff. Reminds me just how far the technology has come.

Looking for new workwear. What's you're favorite type of pants? (Can't be jean material)

I prefer durable, comfortable, 5 pockets preferable.

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 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