Commercial Cooking Case Study 2
Mike Quinn
Head of Maintenance, Philadelphia-area country club
Keystone Fire Protection has been protecting a local Philadelphia area country club more years than Mike Quinn can remember. He has been in his position for 20 years, and Keystone has been working with him the entire time.
Recently, the county club realized just what good service and support can mean. The radiant char broiler had a surface fire, which in turn caused the drip pan to catch on fire. The Kidde wet chemical suppression system that Keystone had installed worked exactly as it should, and the fire was out almost immediately.
“When the fire happened, I called Mark Smith, our sales rep, right away, Even though it was after hours, he got back to me almost immediately and had our regular technician, Brian Allen, respond out that night to re-set the system,” said Mike Quinn, head of maintenance.
Smith had made certain the area above the char-broiler had the proper six nozzles, which he recommended for optimum fire protection. Management was not sure that many were needed, but Quinn trusted Smith and knew he would not recommend anything that wasn’t needed.
“So I fought for the six nozzles, and now we are all glad that I did. The nozzles helped put the fire out almost immediately. The system worked so well that our chef immediately called the fire department, who was automatically notified when the system went off, and told them not to bother sending any trucks,” says Quinn “We did not need them.”
“I never doubted the system would work and it did. I appreciate everything Keystone does to make sure our system is updated and ready to go.”