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📋 Service and protocols
Service visit checklist
Pro protocols
❄️ Closing and opening protocol
- Closing: document water chemistry, set water level to the cover type, blow out and plug lines, drain or protect all equipment, and photograph the pad and cover for the client record.
- Antifreeze: use only non-toxic pool/spa antifreeze, never automotive.
- Opening: inspect for freeze damage before startup, check cracks, fittings, and o-rings, refill, prime, bring pressure up slowly, and verify bonding and GFCI before energizing.
- Upsell opportunities: cover repair, equipment replacements found during inspection, and an opening service plan.
🧂 Salt system service
- Verify salt with an independent test, since controller readouts can drift or be wrong.
- Inspect cell plates for scale, check flow and polarity-reversal operation, and follow the manufacturer's cleaning method (limit acid exposure).
- Persistent scaling points to a positive LSI, high calcium or pH, or heavy cell run time. Check the LSI before blaming the cell.
- Educate clients that stabilizer is still required and that pH will climb.
- Check bonding and grounding around any new salt system install, and watch for corrosion on metal components.
🟢 Green-to-clean: SLAM protocol
- Test FC, CC, pH, TA, and CYA. Lower pH before shocking.
- Set a shock level based on stabilizer, then maintain it constantly (not just once).
- Run the filter 24/7, brush continuously, and clean the filter as pressure rises.
- Repeat tests through the day and dose to hold the target.
- Finish criteria: water is clear, CC is near zero, and the overnight chlorine loss test passes (minimal FC drop).
- Afterward, check phosphates, circulation, and filtration run time to prevent a relapse.
Printable service sheet
🏊 Professor Pool – Service Sheet
Readings
⚠️ Professional note
Local codes, licensing, and manufacturer specs govern. Verify ranges against current standards (e.g., your health department, ANSI/APSP/ICC-11, and equipment manuals).
Local codes, licensing, and manufacturer specs govern. Verify ranges against current standards (e.g., your health department, ANSI/APSP/ICC-11, and equipment manuals).