Have you ever wondered what happens during a fire sprinkler inspection? It really depends on whether it’s a wet or dry sprinkler system.
Let’s take a closer look at each.
We ran into a case where a company had a leaky dry fire suppression system. For months and months, they were continually repairing the leaks. However, when is the right time for a total system replacement? And what should the replacement be?
Today, we’ll look at a real-life project of someone who had a struggling dry fire suppression system, who after careful thought and analysis, was given the suggestion to convert to a nitrogen fire suppression system.
Let’s dive in:
Whether you’re new to fire alarm systems, or you’re a seasoned pro, this 5 question fire alarm quiz will certainly heighten your awareness.
I will give you the questions first, and then in the next section, I will give you the answers as well as an explanation as to why that’s the answer.
Good luck!
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Automatic fire suppression systems for commercial kitchen hoods—called “restaurant systems” in the fire protection industry—have been required to comply with Standard UL 300 since 1994. Older non-UL 300 systems are not designed to handle fires in modern kitchens, and keeping one of these systems in place typically costs more than upgrading to a modern model. Despite these facts, a dwindling handful of commercial kitchen operators continue to hold onto their old systems. With 7,600 restaurant fires occurring annually in the US, that’s a poor bet to take. Click below to learn more.
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Today, I interviewed Peter Wood of Protegis Fire & Safety, “I asked, what is the most common sales question you hear?”
His reply: “Will I be able to read license plates with this security system?”
Today, we’ll dive deeper into the question and give you clarity on what type of options businesses have.