coachj180
New member
- Location
- nor. calif
Its been 8 years since I've dealt with a commercial kitchen and an Ansul fire system . Even then I had prints where the engineer had it laid out for me . A local restaurant that has been there for 35 yrs has been required to put an Ansul system (very basic system ) . I have hood lights , a 208v fryer ,and air makeup I need to have shut off when system activates. I need some suggestions on how to go about this .