CSLB #976500 · State Fire Marshal #E2390 · Title 19 Certified
24/7 Emergency: (877) 256-0161Semi-annual service of a CaptiveAire CORE system, which fights a hood fire with water and a surfactant: alarm and fan interlocks tested, valves actuated, pressure checked and the system tagged.
Client: A high-volume restaurant kitchen · High-volume commercial kitchen
The challenge
A CORE system has no agent cylinder. It relies on a water supply, solenoid valves and a surfactant tank in its control cabinet, so the semi-annual service has to prove that water arrives at the right pressure, the valves open, and the surfactant line is clear. This kitchen also has a pollution control unit (PCU) whose fire alarm strobe is tied to the system.
What we did
We checked power, the indicator lights and the alarm horn, then tripped the test switch to confirm the alarm, the remote PCU strobe and the exhaust fan shut-off.
The water manifold, strainers, pressure-regulating valves and solenoid valves were inspected, and the water and surfactant valves actuated by hand to confirm they open without sticking.
Static and flowing pressure were read on the system gauge against CaptiveAire's operating range. The surfactant tank level sensor was checked and its lines and sensor probe flushed.
The system received a State Fire Marshal fixed-system semi-annual tag under license C16-976500.
Results
Tested and tagged under NFPA 96.
Including the strobe on the pollution control unit.
The kitchen did not have to close for the work.
Photos
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More of our work
Wok-line grease had seized the detection line. We replaced the cable, pulleys, brackets and fusible links, then completed the semi-annual service and filed the report.
A semi-annual inspection found the Ansul R-102 piping packed with hardened grease. We cleared or replaced every blocked fitting, flushed the lines and capped every nozzle.
Filed under: Santa Clarita ValleyConnections and interlocks for a large multi-cylinder CaptiveAire system, an internal pre-test, and Fire Department acceptance on the first inspection, ahead of the restaurant's opening.
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