Segment 1: Learn the basic principles of Kitchen Suppression Systems and the standards and codes that support them.
Segment 2: Learn the specification, requirements, and controls in a Commercial Kitchen Suppression System.
Segment 3: Learn how to properly inspect and maintain Commercial Kitchen Suppression Systems.
- ICC # 21105, CEUs: 1.3, Contact hours: 13
After successful completion of all segments and materials, you will receive a Certification for this course.