Recommended: 60 days in the field observing/assisting with pre-engineered inspections
Credits: 24 EECs
** Please bring the required NFPA standards **
Standards may be purchased through NFPA (www.nfpa.org).
Required: NFPA 17A, NFPA 96
**Please also bring your own writing materials for note-taking**
PDF: If you prefer to register by fax or mail, download the registration form.
Please note: This class requires a minimum number of technicians to take place. Please do not book your flights/accommodations until 30 days before the class and after you have received confirmation that the class met the minimum requirement.
Day 1 will cover:
History of Restaurant Systems, Dry Chemical vs. Wet Chemical
How Does a System Operate, UL300
Navigating a Manufacturer's Manual, System Components
Basic Design, Exhaust Duct and Plenum, Cooking Equipment Available
Day 2 will cover:
General Piping Limitations
Accessories, Detection, Remote Pull, Gas Valves, Cartridges, Micro Switches
Day 3 will cover:
Overlapping, Total Flood, PCUs
Hydro Testing, Recharging, Resetting Systems
Installation of Systems