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Kitchen Fire Suppression Inspections

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A kitchen fire is something no restaurant owner wants to think about. While restaurant operators should be taking steps to prevent fires from starting in the first place, there is always a risk that something could go wrong. Luckily, fire codes require commercial kitchens to include fire suppression systems that can stop a fire before it gets out of control.

As with any piece of life safety equipment, kitchen fire suppression systems need to be inspected regularly. Kitchen fire suppression system inspections have three main purposes:

  • Ensure the system is functioning properly

  • Prevent unwanted/untimely discharge

  • Ensure the system will a pass code enforcement inspection or insurance audit

Whether your restaurant’s suppression system is brand new or has been active for years, here is what restaurant owners need to know about fire suppression system inspections.

Professional inspections should take place at least semi-annually

NFPA codes require that kitchen fire suppression systems be inspected by a trained and certified technician every six months. Not only does this help ensure that your system is in peak operating condition, but also a certified professional will have access to genuine replacement parts as well as up-to-date manuals and knowledge.

Fire suppression professionals will conduct an in-depth inspection and testing of each of the components of your system, including:

  • Appliance, duct, and plenum nozzles and nozzle blow off caps

  • Link line and detectors

  • Functionality and accessibility of actuators and control components

  • Functionality of remote pull station

  • Condition of pressurized and non-pressurized tanks

  • Verification of test dates for cylinders and regulator

  • Tightness of piping

  • Functionality of all electrical interlocks

The standards applicable to automatic dry- or wet-chemical fire-extinguishing systems also contain cylinder inspection and testing requirements. Cylinders for dry chemical kitchen hood extinguishing systems must be examined every 6 years to check for caking, and hydrostatically tested every 12 years. Cylinders for wet chemical kitchen hood extinguishing systems must be hydrostatically tested every 12 years.