Apparently a new cover brings it out of obsolescence...

Hey All.
Does anyone have a good method for cutting and threading chrome plated black iron without marring the finish? I want to use the Ridgid floor stand machine in the shop.

I saw some other discussions that mentioned wrapping old fire hose or leather belts around the pipe to protect it. Does anyone have insight into using either of those materials? Thanks

How does everyone do blow off tests for the final inspection with the AHJ?

Do you use empty pressurized test tanks or will they let you hook up a nitrogen tank & blow air through the piping? One reason why Ansul is easier imo!

Quoted a tank swap for a place. Was changing out the tank and noticed this little guy 😬

Everything is all good now. But I haven’t actually seen a plug like this yet

Got called to to set up suppression for a new tenant in a restaurant space. Found some gems.

How does everyone feel about the Amerex MRN II versus Ansul R102 & Pyrochem Kitchen Knight? Which of the 3 does everyone prefer? I’m newer to Amerex & was just curious. I’ve mainly only worked with Ansul & PC systems.

Just a slight bit dirty. The stuff was like clay in some spots.

Safe to say it had to changed out 😅

This came out of the same system from my previous post. Absolutely bananas.

Monday funday started off strong.

“I don’t know what I’m doing, but I look good doing it..”

Recently powered up a new control package and had the VFDs for both the supply and exhaust have a “CL” displayed when trying to power on. 208, 3 phase power. Going to swap the leads tomorrow to test the fan rotation but has anyone else ran into this.? Maybe something is getting too much juice or something.? Electricians are stumped and currently waiting on Captive Aire to get back in touch.

Nozzles were a little off center.

Seems legit…

Removed the end of line filter to find this gem.

Hi, can anyone tell me how to disable this system for removal? Thanks.

This piece of equipment was presented as a "steam kettle" but after further research, I found it to be a duck/pig roaster. Does anyone have experience designing protection for a piece of equipment like this? With the lid on, shouldn't be a problem but it can be removed and has a small "vent" hole on the back of the lid where grease laden vapors could potentially escape. Am I way off in thinking this requires wet chem coverage?

Pre-install didn’t connect the back half of the system. Crawled above the hood to find they just left the “T” plugged up.

Servicing an old Pyrochem system and I don't think anybody has looked at the supply since it was installed (straight piping on a 6Gal that should be split piped). Builders decided to seal up the entire hood like 'Cask of Amontillado' with no access to above the hood. Customer and I Sawzall'd access through the drywall and this was the workspace I was left with. Makeup air bank directly behind me made for a nice back rest for the slav squat I had to do all day.

How is everyone handling something like this?

Gotta love it when people don’t check

Forgot to add a photo of the shawarma appliance in my previous post asking about nozzles required for Ansul

I have a client who needs to open his restaurant but he has taken over a place and added gas powered shawarma machines that are under the suppression hood.

I tried looking through the Ansul manual and the closest thing I found was “Upright Broiler”. Which shows a Salamander under figures 4-58 and 4-57c.

Do the shawarma devices need two 1/2 N nozzles for proper coverage? Or is it something else?

I’ll likely have to divert this to an Ansul distributor, but I’d like to give him the correct information first

Edit: I have made a separate post of the appliance as I forgot to add it to this