Relax, Its only on fire.

RainMotorsports

RainMotorsports

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A small fire really brings out the dumb in people. Yeah its a grease fire, yeah its on gas operated equipment, yes it has a pool of willing fuel under it... Relax.

A customer is all like there is an extinguisher up here... Yeah but there is a reason why I have different extinguishers back here. Just in case I am not chancing a weak ass dry chemical extinguisher.

A girl who just finished manager training is ready to pull the overhead trigger. Not only would that shut us down for the day it probably wouldn't have put out the fire as the fire is under the fryer... Its a risky choice for no reason.

I turned off the gas and stopped to take a picture I gloved up to pull the grease out from under the fryer. The quick release jammed which means sticking your hands in 300 degree oil to unscrew the filter. Sure I could leave the oil but it would have been wasted. It took one little pop out of a compressed nitrogen extinguisher to put out this tiny fire.

People act like they've never seen a greese fire before I swear lol.

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Sounds like a nice way to mix up the day....
 
DocHolliday said:
Sounds like a nice way to mix up the day....
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Oh yeah lol. I enjoy these. We had a rush of people at the time and one lady even called to ask why she was waiting on food. A fire of this size broke out 10 times a day when I worked at BK I mean grease plus flames equals fire.

Every resteraunt I have ever worked in has had at least one fire. The fun one was when it was in the wall and had to take an axe to the wall to put it out.
 
So, I guess that the equation is Restaurant + Rain + Fire potential?
 
MacN8r said:
So, I guess that the equation is Restaurant + Rain + Fire potential?
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Lol nothing quite so malicious. BKs older flame broilers have a grease drip tray at the end and every once in a while a flaming patty pops out and sets it on fire. Not sure how the new ones are I've seen they look smaller, personally I would design the drip tray to sit lower from the catch pan.
 
I would have pulled the overhead system just so I could see it in action.
 
MahJa said:
I would have pulled the overhead system just so I could see it in action.
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Hell yeah. I was just talking to a cashier and I was like wish she had pulled it so I could record it and post the fail online when the fire didn't go out. The system is installed in such a way that the fryers are currently too far forward only further garunteeing its coverage being top and back. The design is 5 of the fryers are top and one fryer has one top and one on the gas line.

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Rain to the rescue! Whoa...wait, did I just say that? Well at least you had enough sense to not use those infernal dry chemical systems...fuck me those things be useless.
 
2Tartu said:
you guys should get systems with this :http://en.wikipedia.org/wiki/Dibromotetrafluoroethane
:D... could really narrow the gene pool. We have em over here , remnants from the soviet period, if you light a match in a library you fucking die.
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Yeah Halon can be pretty nasty. The overhead system uses a proprietary blend called ANSULEX. I was going to let her pull it depending on what was in the system but BFPE in their infinite wisdom tagged it as wet and didn't actually mark what was in it. Compressed Nitrogen was actually the recommended US replacement for Halon 2402.
 
RainMotorsports said:
Yeah Halon can be pretty nasty. The overhead system uses a proprietary blend called ANSULEX. I was going to let her pull it depending on what was in the system but BFPE in their infinite wisdom tagged it as wet and didn't actually mark what was in it. Compressed Nitrogen was actually the recommended US replacement for Halon 2402.
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we won our independence here thanks to it, the russians didnt fucking dare come up the tv tower in 1991 as the lever was upstairs
 
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