CSLB #976500 · State Fire Marshal #E2390 · Title 19 Certified
24/7 Emergency: (877) 256-0161Wok-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.
Client: A high-volume restaurant with a multi-station wok line · High-volume restaurant with a wok line
The challenge
Continuous high-heat wok cooking coats the hood and the detection hardware above it with grease. Here the grease inside the conduit was dragging on the detection cable, the corner pulleys and brackets over the wok line were clogged and worn, and the fusible links were coated. A dragging cable can delay or stop the automatic release in a fire.
What we did
The old cable was pulled, the conduit runs cleaned and flushed, and new stainless steel cable installed with new high-temperature corner pulleys.
The grease-caked detector brackets above the wok line were replaced, and every detection point fitted with a new CSFM-approved fusible link of the correct temperature rating.
A manual pull-station test and a simulated link release confirmed the system trips. The automatic gas and electric shut-off and the signal to the building's fire alarm panel were verified.
Cylinder pressure and agent level were checked, and the discharge piping and nozzles blow-tested for a clear path.
A State Fire Marshal semi-annual tag was issued and the inspection report filed online with the fire department.
Results
New cable, pulleys, brackets and links across the wok line.
Semi-annual tag issued and the report submitted to the AHJ.
Gas, electric and alarm signal all tested on release.
Photos
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More of our work
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.
Pre-engineered plans, plan check, a 6-gallon Ansul R-102 system protecting two existing hoods, and a Fire Department balloon test passed on the first attempt.
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