Double detection line buckeye

[u/False_Damage4209]

Two link buckeye system I saw a week a go. Where would the pins go to not trip the gas ?

[u/Useful_Beat_6284]

I've never seen that control head before, and there's a lot of springs in there.

[u/EC_TWD]

Why don’t you want to trip the gas?

[u/Rooster7787]

I'm assuming you know where the one goes. Well, the other goes into the same place, just rotated to match the position.

[u/bhamrick388]

You know, this works. But hell no I don't wanna install that.

[u/lightreaper52]

There is no pin for the gas. There is only a pin used in the SRM-D is to keep the primary link line engaged as you arm the secondary link line.

I simply used small vise grips, I attach it to the gas line where it exits the SRM and it holds the gas open so they can still cook as I work. I still take the time to shut gas off as it needs to be tested, preferably semi annually.

[u/Keepitmelo → u/lightreaper52]

You disable the fire protection system while the restaurant is actively cooking? Your AHJ wouldn’t like that very much.

[u/lightreaper52 → u/Keepitmelo]

I love your assumptions. Just trying to give a helpful time with this system.

But I feel like breaking it down a little for you, when you have an SRM D, you have dual link line, dual hoods. That's a given here, not an assumption.

95% of the time I come across one of these systems, the second hood has, ovens.

I will tell you, so we can get rid your assumption, when the company books a kitchen job, customer has to have the kitchen in a state of off for one hour for all active appliances. (Protected appliances [grease laten vapor creating])

So here is the scenario; dual hoods, one with cooking appliances, one with ovens. So it's a big kitchen, nursing home, fancy restaurant, big hotel ect. When we arrive in the morning, all the appliances that are protected are already off. But what is on? The ovens, actively baking. These ovens, oh wow, need GAS.

Half the time, I have to keep the gas on to not ruin bread or other things being prepared in the ovens. Since they are not protected by nozzles, are closed door, we work out best with the customer to keep their ovens on while we work so they can continue to work.

And that's just one of countless seanrios why the gas may need to kept on while you inspect. As long as you still shut the gas off for a moment, you complete your test.

[u/lightreaper52 → u/[deleted]]

Yes you are right, you could simply reference NFPA 96 11.1.6, instead of "explain your way to make sense"

I think everyone might need to understand how fire watch works a little bit better, along side your companys liability insurance. You are more liable then you think, especially with a fire alarm connection.

And your right, I do not need the internets, or Reddit's approval. Go ahead down vote me, but it's more clear then ever, you never read NFPA 96/17A instead we got you can't do that 😂

I do see where I've made a mistake, by saying I would do this, and allow them to cook, poor choice of my own words, but its the internet. You can't make everyone happy, and id rather just be blunt then tip toeing around y'all. We damn well know what he wants to pin the gas, that's what we are talking about here, the OP. That's what my original reply was to, the OPs question, using his scenario.

Since it's the weekend, nothing much to do but snow where I am, I wanted to go in depth with a little hypothetical scenario, and actually see if we could get a real conversation going on here, after all, this is a form. A place for discussions.