Restaurant and commercial kitchens require their own set of safety considerations — after all, they’re a common place for open flames, high heat and potential fires. Restaurant kitchen hood fire suppression systems require a semi-annual inspection to ensure top performance — and safety — for employees and customers alike.
Inspecting restaurant kitchen hood fire protection systems for proper function requires more than just a visual overview or a system test. Proper maintenance from a factory authorized, trained service technician is essential for compliance and warranty.
By observing some fundamental rules, you can greatly reduce the risk of serious fire damage.
- Keep all kitchen equipment free of grease build-up
- Always run the exhaust system during appliance preheat, cooking and cooling
- Never operate exhaust systems without filters in place
- Never restrict air intake passages for the exhaust system
- Never use flammable solvents or cleaners on appliances or hoods
- Never block fire suppression discharge nozzles with pans, shelves or other objects
- Perform regular grease removal from the hood, filters and duct system
- Never move or reconfigure appliances without consulting an authorized service company first
- Inspect your system semi-annually as required, with an authorized service provider
Before the inspection date
Always make sure that all staff members are aware of the scheduled date and time of the service and inspection. Cooking equipment must be cool and not in use prior to the inspection. Notify anyone who could be involved or effected. Also, make sure that everyone present at the location is aware that fire alarm must be taken out of service during the service and inspection time period.
Here’s what to expect from your authorized service provider
The fire alarm and monitoring system must be taken out of service to avoid false alarm activation during the service and inspection period.
The inspection and service process
Service Technicians will perform the following:
- Visually inspect appliance location and layout for nozzle coverage
- Visually inspect all surface, duct and plenum nozzles
- Verify there are no signs the system has been activated or tampered with
- Check pressure gauges for proper PSI
- Take system out of service to avoid discharge of agent
- Test the detection line by cutting a fusible link
- Change fusible links twice a year as required fire safety
- Replace protective blow off caps as needed
- Test proper operation of gas shutoff valve(s)
- Test proper operation of micro switch(s)
- Test proper operation of the remote pull station
- Verify activation of system activates fire alarm system
- Check for system 12 Year test dates
- Document any discrepancies and need for repairs
- Verify distributor emergency contact information is on system
- Inspection and service tag properly completed and attached to system
- Put the cooking system back into service
- Verify the fire alarm system is placed back into operation
After the inspection: Documentation
Upon final approval and completion of the inspection and service, your service technician will provide documentation of compliance.
Documentation should include:
- New properly marked service tag on equipment
- Notes of any repairs that were made
- Notes of any discrepancies that need to be addressed
- A Commercial Cooking System Service and Inspection Report, left on site and sent to the local fire department
Along with regular service, maintenance and emergency response, the Fox Valley Fire & Safety team offers other inspection services for all types of fire safety systems, including Fire Extinguishers and Emergency Exit Lighting. Contact them today to learn more about inspection procedures and keeping your kitchen safe.