CSLB #976500 · State Fire Marshal #E2390 · Title 19 Certified
24/7 Emergency: (877) 256-0161Semi-annual test of a CaptiveAire two-tank system over a range, griddle, salamander and fryers: balloon air test on every nozzle, gas and power shut-off, and the alarms.
Client: A restaurant kitchen
The challenge
The cooking line, a Vulcan range and griddle, an Imperial salamander and electric fryers, sits under one CaptiveAire hood protected by a two-tank wet chemical system. Every six months the system has to show that agent can reach every nozzle and that a release shuts off the gas and the electric appliances, sounds the alarm and signals the building's fire alarm panel.
What we did
Both agent tanks were checked for pressure, corrosion, damage and hydrostatic test dates, and the control box for intact seals, microswitches and release pin.
The grease filters, plenum and duct were checked for grease buildup.
Orange test balloons went on every nozzle, over the hood and over each appliance, and air was fed into the piping. Every balloon inflated, showing an open path to each nozzle, and nozzle aim and height over the appliances were checked.
A simulated trip dropped the gas solenoid valve, cutting gas to the range, griddle and salamander, cut power to the fryers and the outlets under the hood, sounded the kitchen alarm and sent a signal to the building's fire alarm panel.
Results
All balloons inflated in the air test.
Gas, power, the kitchen alarm and the building fire alarm signal each worked on the simulated trip.
Semi-annual service tagged under NFPA 17A and NFPA 96.
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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