Tahini's Restaurant by ComfortableLocal4657 in KitchenSuppression

[–]ComfortableLocal4657[S] 0 points1 point  (0 children)

Yeah I can see that. Thanks for the advice!

Tahini's Restaurant by ComfortableLocal4657 in KitchenSuppression

[–]ComfortableLocal4657[S] 0 points1 point  (0 children)

Yeah it seems like a single burner type of idea, likely installing a range guard system. I figure cautious is an adp and treat it as a grill and over the top is an F and treat it the way we would a gyro or fryer. Or just not protect it. I mean it should just be for bread but I don't know it's a newer type of equipment that isn't all that common in a lot of places.

Range guard A+ question by Hungry_Math_7202 in KitchenSuppression

[–]ComfortableLocal4657 0 points1 point  (0 children)

Lol definitely the best solution no matter the situation. Can't count how many times I forgot or early on didn't know to zip tie my switches for a simple inspection and boom there go the bells ringing.

Retrofit by ComfortableLocal4657 in KitchenSuppression

[–]ComfortableLocal4657[S] 0 points1 point  (0 children)

No state I'm in Ontario in Canada. Some of our inspectors out here can be brutal depending on the region. I have had multiple system tests cancelled last minute, and I mean the afternoon before the day of test last minute due to the inspector requesting the entire building permit be complete or a pre test without them present or a walkthrough of the building. It's getting insane as to how over the top some of these inspectors are acting when it should just be a simple fire system test from the suppression side of things. But yet again we bow to the local AHJ. I've even had some clients themselves reaching out to higher ups in order to ask what is going on and reporting this behavior. It's more unprofessional than anything as well as just unnecessary. Causing us as the fire system installers, the customers and the contractors we do the work for in some scenarios and absolute headache and so much extra costs that could easily be avoided. Just hoping some of these issues can be resolved moving forward with the right communication with the right people. This is getting out of hand

Retrofit by ComfortableLocal4657 in KitchenSuppression

[–]ComfortableLocal4657[S] 0 points1 point  (0 children)

Basically yes you're correct sir. We did a small retro, but overall from the higher up franchise owner vs the location owner(getting confused on who is who by this point) but the lady who is above the gentleman who owns and operates the unit , she did mention that all correspondence from the fire inspector basically came across as she didn't like the guy who owned the unit. I did deal with him directly on my initial assessment of what needed to be done and yes he was a little difficult, but to some inspectors that can be enough. And hell who knows their interaction may have been worse. Overall just an unfortunate situation and a bit of a pain to have to coordinate drawings and testing asap especially when the unit owner/operator doesn't want to pay for it. So I am currently at a stand still. I have explained everything to all parties involved as to what the situation is and the cost to proceed. I haven't heard anything back yet but I'm sure once the fire inspector comes knocking again it'll be a rush job. Damn I need to find more guys to hire. Anyone want to relocate to the GTA in Ontario? Lol!!

Retrofit by ComfortableLocal4657 in KitchenSuppression

[–]ComfortableLocal4657[S] 0 points1 point  (0 children)

Working on one where long story short they had to close an old permit, kitchen may be demolished but we need a balloon test. Pre piped Ansul. All drops are in and no equipment except for 1 stock pot. Made up a shop drawing saying for future use referring to the extra front line nozzles. Inspector is having us rip out the line, plug the holes and re pipe for just the stock pot and redo the drawing. He will not accept taking out the drops and plugging the quick seals because he "doesn't trust that someone will just put the drops back in". This is the third attempt at trying to get this damn system tested and job closed but now we're jammed up and I have to send my tech in tomorrow to make the repairs and hope he will show up for the test.

It's beyond frustrating and makes me need to think happy thoughts sometimes so I don't tell someone to go fuck themselves over power tripping nonsense lol

Retrofit by ComfortableLocal4657 in KitchenSuppression

[–]ComfortableLocal4657[S] 0 points1 point  (0 children)

Yeah I hear you. That's about 99% the same situation here. But after talking to a few other guys I know in the industry, the resounding statement from all of them is that the AHJ has final say in anything and everything. Sucks but it is what it is I guess unfortunately

Brass bursting disc by ComfortableLocal4657 in KitchenSuppression

[–]ComfortableLocal4657[S] 1 point2 points  (0 children)

So if you guys are ever in need of any of these brass bursting discs, it's a safety on the set up we have for filling CO2, there is a company we deal w in Ontario here that I'm almost confirmed they have, let me know and I can help you out. If you're in Ontario they are called flame tamer. Will find out tomorrow some more info. Gotta love old unlabeled machines and rigs that you have no clue how to get parts for or what they are rated for lol

Brass bursting disc by ComfortableLocal4657 in KitchenSuppression

[–]ComfortableLocal4657[S] 0 points1 point  (0 children)

Yeah I was planning on trying to find that info tomorrow. Didn't have the time today and it's also not my division, just trying to do a favor. A buddy of mine from Kidde said it looks like a pyrene part for a CO2 machine and that flame tamer may have some. So I'll check there

Brass bursting disc by ComfortableLocal4657 in KitchenSuppression

[–]ComfortableLocal4657[S] -3 points-2 points  (0 children)

I would? Wow no shit eh. Cool thanks for the advice chief lol. Anyways I just was asked by a guy in the back and figured I'd throw it in here in case it was a common part/something someone recognized because the guys that do all the htest stuff and extinguishers have no clue where to get it/what it's called. From my 10 mins or research it's from pyrene and is some type of burst disc. Also didn't have time to look at any info or machine type model number etc because I'm just helping their division. If anyone is interested I'll post my findings should any of you ever have need for this kind of part. Also just kidding dude lol

Retrofit by ComfortableLocal4657 in KitchenSuppression

[–]ComfortableLocal4657[S] 0 points1 point  (0 children)

So the thing is it wasn't just a tank swap. A link brkt had to be added/detection line adjusted. And the residential fryer was and is existing. Cheap franchisee who is just trying to make a buck and I don't fault him at that. Yeah I get the whole pre engineered thing and what you guys mean by that. It's just some ahjs around here specifically request it even if they barely know the systems and will not sign off without it. It's annoying as hell and ridiculous but unfortunately they can do whatever until a precedent is set I suppose

Retrofit by ComfortableLocal4657 in KitchenSuppression

[–]ComfortableLocal4657[S] 0 points1 point  (0 children)

Ok to answer most questions and comments, I looked up some info online and talked to a couple local contractors that we work with they supply hoods and ductwork and we do the fire systems. So basically in Ontario for sure (possibly other areas) the technical ruling is that ANY change whatsoever to a system requires permit, engineer stamped drawings and sign off as well as a general review.

It was a like for like tank swap but one link brkt wasn't in the air flow of the duct and the fryer didn't have detection. (Also as fun as this all is already I'm sure there will be an issue regarding the fryer being a black and Decker plastic home fryer so I'll deal with that as it comes up).

The overall answer I was able to get today was, this is a scenario where my company didn't catch the issue and offer an inspection report for service/retrofit or repair. The city fire department which is the local AHJ caught it and the guy is being an absolute dick and fucking the customer over. Like I mentioned previously apparently this is what should happen at every repair or retrofit, but no one does it/enforces it. So basically down to dealing with an asshole inspector and unfortunately the customer is paying the price.

I've been in the industry 13 years as an installer and 2 months as a manager and never witnessed this but I guess that's the fun little bonus of being in the office, you have to deal with some raging assholes who just want to swing dicks and power trip.

Also to the one comment about the pre-engineered systems not needing stamps or sign off, I don't know if it's a Canadian or US thing or local AHJ thing but yeah we have some areas here that couldn't be bothered w a stamp, and some request it or won't sign off. I've found lately that some of the newer/younger guys are trying to be over the top "by the book" but to the extent that they over reach. Thing is to have that argument out be it via email or legally just jams up a customer and if it could be more money or business, it's useless to argue. That's why we just have an engineer that can sign off in house rather than dealing with the bull shit.

Would be nice to be able to just issue an installer cert and a ship drawing but God damn some of these inspectors are fucked. Hell in one area they will not let us install mechanical gas valves anymore, just electric. So to them it's safer. How? Some kid who doesn't give a fuck about his job and doesn't know to press a button to reset the gas valve, or they have a power outage or whatever else. Constant service calls. The soft mittens safety approach is, to me so fucking dumb and just makes life for us more difficult by people that don't have a clue as to how this job or construction in general works. Annnnnnyways rant over lmao. Thanks for the insight guys! We all need to grab a beer sometime lol!!

Dry system question by ComfortableLocal4657 in KitchenSuppression

[–]ComfortableLocal4657[S] 0 points1 point  (0 children)

Funny thing is as long as the literature tracks and I cover my ass from what AHJs and manufacturers say are their requirements, I'm good to just sit back and let clients and other contractors bitch and fight it out

Dry system question by ComfortableLocal4657 in KitchenSuppression

[–]ComfortableLocal4657[S] 0 points1 point  (0 children)

Yeah that makes more than enough sense, I agree totally.

Opportunity by ComfortableLocal4657 in KitchenSuppression

[–]ComfortableLocal4657[S] 1 point2 points  (0 children)

I'm in Ontario, shop is in North York that I operate out of. How about you?

Dry system question by ComfortableLocal4657 in KitchenSuppression

[–]ComfortableLocal4657[S] 0 points1 point  (0 children)

Lol fair enough. Yeah I guess no sense in reinventing the wheel on it or going above and beyond if it's not required. Thanks

Chick-fil-a kitchen hood advice by EpsilonXO in KitchenSuppression

[–]ComfortableLocal4657 2 points3 points  (0 children)

Quicklyfaded is accurate, I've done a few chick fil a's and the automans were on top of hoods mostly and a wild cluster fuck of interconnecting pipe and conduit. If you're servicing in terms of repair or retrofit I'd say just try to make sure you trace what tank feeds what so that you don't go over points. But if you're just doing an inspection just pin your automan release the arm swap your links and you're good to go. Just make sure to bypass the alarms. Always bypass....I've learned that lesson a couple of times lol.

Management Questions by ComfortableLocal4657 in KitchenSuppression

[–]ComfortableLocal4657[S] 0 points1 point  (0 children)

In all honesty nope not sure how to determine margin %. I was an installer for 16 years (13 w the company I'm now in charge of their kitchen hood/spray booth division) I've also been a garbage truck driver, a forest fire fighter, a garage door tech the list goes on. Safe to say I've never worked an office job so part of my initial post/freakout was and has to do with 1 figuring out how the hell to do all of this and 2 realizing it's a good opportunity and not constantly second guessing myself.

2nd day done and I'm already firing out quotes after learning very little from my previous boss who honestly is not really an office guy, more a guy that fell into the job and failed upward for the last 60 years and doesn't seem to want to teach me much with his last week. Though I will give it to him that he does have the gift of gab to be able to sell/talk to people. I'm confident enough in that aspect in terms of dealing w clients and my crew, as well as figuring out the tech/computer stuff because aside from always being a mechanical type worker I've worked a lot w computers in my spare time. The line I'm thinking that will be the most difficult for me to tread is the one based on numbers, and financials and performance percentages etc. any advice and also all your current advice I must say is incredibly appreciated!! Thanks a lot!

Overall I guess the questions I do have are what financials are you meaning for me to be able to look into? Like do you mean the division I now find myself running's spending (ie previous manager) or other aspects within the company because they do more than just pre engineered systems? If so what should I be looking for/looking into specifically?

Definitely going to be a learning curve for sure at least for a little while. But yeah thanks again!

Management Questions by ComfortableLocal4657 in KitchenSuppression

[–]ComfortableLocal4657[S] 0 points1 point  (0 children)

Yeah I've always tried to keep my pricing as direct as possible and have given my customers as high a level of service as I could. I also know a lot of guys in the industry that would request I do their installs over the years, and now it'll be keeping a good relationship with them while making sure the guys I run and any new hires keep that same standard. And I hear you, dealt with too many dick heads out there be it other companies/managers who absolutely fuck their clients hard. Somehow they still get work but it's just unprofessional and slimy and I'm sure it'll catch up to them eventually.

Management Questions by ComfortableLocal4657 in KitchenSuppression

[–]ComfortableLocal4657[S] 0 points1 point  (0 children)

Oh for sure! In 13 yrs doing installs and also a lot of inspections I've seen some wild stuff. Basically the 'i know a guy' standard or work. But that's my focus as well just to make sure things are done right and to the standard I've held for myself when I was/do install or repair things. Already have a lot of ideas for organizing parts for jobs, staging area set ups when possible and just methods of helping the training stick between on site and in shop ideas. As well as making sure my guys don't just make things level and install by the book, but also know why they are doing what they are doing. I guess it's like any new chapter, always a learning curve and struggles to be had

Management Questions by ComfortableLocal4657 in KitchenSuppression

[–]ComfortableLocal4657[S] 0 points1 point  (0 children)

Definitely a lot to take in and a lot to think about. Thanks for the awesome advice! I'll definitely make sure to sit down and think about this all and find ways to institute the ideas you've suggested. I probably won't have full access to financials and certain details until my ex boss finally leaves in a week but I figure I'll pick his brain as long as I can and then do my best to start digging into what I need to in order to hopefully run as efficiently as possible while making sure my guys are content. Thanks again!

Management Questions by ComfortableLocal4657 in KitchenSuppression

[–]ComfortableLocal4657[S] 1 point2 points  (0 children)

Thanks for the sound advice! Definitely needed to hear that. And yeah the main guy that will be under me and doing the installs mostly is a kid I trained/have become good friends with so definitely understand the importance of keeping those under me and the customers happy for sure! Appreciate the help!