Kitchen Suppression Systems WorkshopMay 8, 2019
Hosted by the Canadian Fire Safety Association
The objective of this workshop is to review the hazards of cooking and the requirements associated with kitchen suppression systems including hazard/design, installation and maintenance. This workshop will be held in Seneca College’s state of the art special suppression system lab.
This seminar will include discussion on:
- Overview of the hazard of cooking in restaurants
- Types of systems used to protect the cooking surface area
- Approvals required (ULC and AHJ)
- Installation requirements
- Maintaining the system and documentation requirements.
|Date:||Wednesday, May 8, 2019|
Seneca College of Applied Arts – 1750 Finch Avenue East, Toronto, ON M2J 2X5
(Once registered, additional information will be provided regarding classroom location and parking)
|Time:||8:30 a.m. registration and workshoip from 9:00 a.m. to 11:00 a.m.|
|Meals:||Continental breakfast will be provided|
|Certificate:||A certificate of attendance will be issued by CFSA at the end of the workshop|
$50.00 (including HST) for CFSA members
$65.00 (including HST) for non-members
Who Will Benefit:
This workshop will benefit engineers, designers, consultants and Authorities Having Jurisdiction (building and fire departments).
Doug Bailey, Director of Sales and Business Development-Canada for Johnson Controls Fire Protection Products has been in the Fire Protection profession for just over 31 years, the last 18 with Ansul. Doug is responsible for the Canadian business under such brands as Ansul, PyroChem, Chemguard and Williams Fire and Hazard Control as well as Tyco Fire Products (Sprinkler) . Doug in his spare time is also a Crew Chief for the Canadian Motorsports Response Team which provides on track emergency response for F1, INDYCAR, NASCAR and locally the Late Model APC series and a certified instructor through SFi.
How to Register?
REGISTRATION IS CLOSED AS THE EVENT IS SOLD OUT.