What is everyone seeing for equipment that doesn’t require coverage for suppression?

Thanks for the note…

Has anyone ever used or tried to use a high lift transmission jack for mounting cylinders on the wall. Obviously for 6 gallon tanks mostly. I have no issue mounting any kind of tank but I was just thinking lately as to if there was some way to make that part of the job even a little easier. A tool supply store near me has one on sale for a.good price and I'm just curious if it would work for what I want . Chain up or put the 6 gal on a platform, raise it up and just transfer it from the jack to the wall bracket from my ladder. Or if no one has tried this, how do you guys mount bigger tanks higher up? Any tricks or different methods you guys have come up with over the years?

Has anyone ever found or had factory training on Perfert Fry suppression systems?

Does anyone have any tips on how to put on scissors and links?

Is there a page for industrial dry chemical?

I am looking into getting into kitchen suppression systems. What basic tools/equipment do you need to work in this industry?

Hard to see but that bug zapper light is ziptied to the conduit run for the pull station (pictured behind the rice cooker). Sometimes this job stuns me. PCL-600 in a local bar, don’t worry the exhaust fan shuts off when you trip it.

In an ecology unit

The light switches can give an idea of the height in which this was installed as well.

Hi, I’m thinking about starting a business installing these systems in food trucks and restaurant kitchens. I’m just curious how lucrative this business really is? I’ve looked online but there isn’t much information about it much less how to even get certified to be an installer, so seems like a secret untapped market am I on the right track? Any info and advice would be greatly appreciated!

Does anyone have any information on what to expect from the TN Fixed System exam. I’ve got several years of Sprinkler, Fire Alarm, and Extinguisher work, but the kitchen/industrial system side is relatively new to me. In KY, we have a license, but no real exam is required (only a manufacturer training basically). I would just like to try to be as prepared as possible for it - I don’t know anyone else who’s taken it.

My company is looking to hire an experienced clean agent technician to get into the world of clean agent work. We are currently a fire sprinkler and fire alarm company that focuses on testing inspections and maintenance of these systems. We have been trying to get into this area but is very hard to figure out how. PM me if you have any leads or are interested.

Any of you guys ever work on a denlar system before? Are there any manuals ? When do they get hydroed?

I’ve been in commercial hood cleaning quite some time. Now our company is thinking about going into suppression and extinguishers. As the company’s foreman they’re signing me up to take an Amerex class.

They want me to be able to service, inspect, repair, and install extinguishers and suppression. Any of you fine folks care to share your experience in the transition? The idea would be to clean the KEC system and service their suppression and extinguishers.

Any idea what supplies we’ll need in the shop? Any idea what supplies I’ll need mobile in the van? Is this amerex class crazy hard ?

Any insight and help would be super appreciated. Thanks for all the knowledge I’ve built so far just reading your guys’ comments and posts !!

Sorry, couldn’t find another sub that might’ve been better suiting for my question. Or maybe I’m bad at searching. Anyway, I wanted to make mozzarella sticks and thawed the marinara sauce bag on my stove in a pan with boiling water. Anyway I look away for five seconds and suddenly the whole pan AND THE STOVE IS ON FIRE!! So I take the pan outside and suddenly the stove just stopped being on fire. What just happened? Do I just replace the stove or is it normal for stove to flame on every now and then? I just wanted a snack

So my company is very old school when it comes to equipment and they treat kitchens like the red headed step child here. We have a pipe threader that is at least 15 years old, I would like to believe that there is something 1 lighter and 2 easier to use. I’ve be doing research and having been looking at the best way I would describe it is s pipe press the thing is I don’t know if it’s UL300 approved. Is there anything that’s better than a pipe threader and UL300 approved and doesn’t cost that much because if it costs a lot I know they won’t buy it. Thanks it advanced.

Does anyone have a pdf version for Pyro-chem Monarch manual?

Good Morning, Hoping to get some help from the experts.

My Wife and her brother are looking to open a small diner, we found a restaurant a couple hours away that closed during Covid and now decided not to re-open and are selling us all the kitchen equipment at a really good price. Part of that is the range hood and supression system. From what I have been reading the main thing to do is remove CO2 tank to stop it from firing but anything else I need to do to remove the rest of it and move it to where we are looking to set up. I will obviously be hiring someone to re-install it for me when we are ready and make sure everything is working I just want to make sure it is all removed properly so we can get it home and in my garage until we find a spot to open.

I included the picture we have that shows the range hood and the supression system in the background.

https://preview.redd.it/i8xjdfegwv5c1.jpg?width=763&format=pjpg&auto=webp&s=e6dff8ffa5ed79805de48fd4182bcb78e536bd21

Looking forward to any suggestions or advise you may have.

I know I’ve seen a couple people on here that have their own fire protection company, was just wondering if maybe you’re possibly hiring for something part time(the weekends potentially overnight). What I’m looking for is knowledge I don’t really care what you pay me I’m looking to learn how to do installs(since my company doesn’t do installs) because I know it will be able to help me with the repairs I’m doing now and if you’re company does anything with special hazards that would be a huge plus. I would prefer being off the books since I work for a huge company and the potential of conflict I would rather just try and avoid that. I live in the Philadelphia area(willing to travel), I am under 30 years old and super eager to learn in this field. I’ve been doing small kitchen repairs for a little over a year now, definitely no expert in this field of work but know a little bit more than just some random guy off the street. Just looking to expand my knowledge in this field of work and hopefully have a good mentor to get me to where I want to be.

Hey guy’s relatively new in this field(just over a year) and work for one of those shit companies that doesn’t train well but pays well. Anyway I myself am atleast attempting to learn as much as I can (so I can take pride in my work) although being super limited with training because all my company cares about is maximizing profits. But anyways my question is flexible conduit for pull stations is there any manufacturer that doesn’t allow it and is there any rule of thumb for it?(I know ansul you have to have the red rubber pull station) Also if anyone has a photo of an ansul regulated actuator assembly install that is installed correctly I would appreciate it.(don’t know if you can post a photo on a response to this but if not a message would be cool and I would greatly appreciate it)

Hi guys, do you guys do your own drawings for kitchen fire suppression?

if so what programs do you guys use?

thank you.

Ansul system "manifolded". So, does that now give you 33 flow points?

How often is the n2 240 gram XV cartridge supposed to be changed out?