Kitchen Hood Suppression
Inspections
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 trained service technician is essential for compliance and warranty.
Owner’s role
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 pressure
Take system out of service to avoid discharge of agent
Test the detection line by cutting a fusible link
Replace 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
Document any discrepancies and need for repairs
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
An Inspection Report, left on site with a copy sent to the local fire department
Along with regular service, maintenance and emergency response, Coastal Fire and Safety offers other inspection services for all types of fire safety systems, including Fire Extinguishers, Fire Alarm Panels, Fire Sprinkler Systems, and Emergency Exit Lighting . Contact us today to learn more about inspection procedures and keeping your kitchen safe.