About Us. Fire Suppression. NFPA 00Sec. Dry chemical fire suppression systems provide protection for many flammable and combustible liquid Class B fire hazards.
They are particularly suited for outdoor environments where concerns about freezing prevent the installation of water-based systems. The system owner is responsible for a monthly inspection to ensure the equipment remains in an operable condition. The inspection should include a check of the following components to verify that:.
The inspection date and the initials of the person performing the inspection should be recorded, and the records maintained until the next semiannual service. This maintenance should include. This inspection must be conducted by a company or person properly trained and qualified to perform such a service.
The authority having jurisdiction AHJ may require a certificate or other proof of such training. If this inspection reveals deposits from grease-laden vapors, the entire exhaust system must be cleaned to bare metal by a properly trained, qualified and certified company or person s acceptable to the AHJ [see NFPA 96 98Sec. It should be noted that:. Kitchen hood fire-extinguishing system The standards applicable to automatic dry- or wet-chemical fire-extinguishing systems protecting kitchen cooking equipment [see NFPA 17 98Sec.
In addition, an inspection and servicing of the kitchen hood fire-extinguishing system by properly trained and qualified persons is required at least every 6 months [see NFPA 96 98Sec. Fire alarm interconnect switches are required to be tested annually by mechanically or electrically operating the switch to verify receipt of a signal at the fire alarm control panel [see NFPA 72 99Tables This testing should be performed as part of the annual test conducted of the building fire alarm system.
The equipment manufacturer may have additional maintenance requirements that should be followed in order to ensure proper operation of the system and maintain applicable warranties. The standards applicable to automatic dry- or wet-chemical fire-extinguishing systems also contain inspection requirements that must be followed, including:. These records must include the extent, time and date of cleaning. When a vent cleaning contractor is used, the contractor must be able to provide you with a certificate showing the date of any inspections or cleanings performed.
In addition, the contractor is required to display a tag within the kitchen indicating the date of the cleaning and the name of the servicing company and identifying any areas that were not cleaned on the date of the service.
The inspection should include a check of the following components to verify that: Neither the protected equipment nor the hazard has been replaced, modified, or relocated.
In this example, there should be no changes to the fuel dispensing equipment. The extinguishing system is in its proper location. The discharge pipe should not be bent or otherwise damaged. The manual release devices are unobstructed and accessible to motorists or the station operator.
The tamper indicators and seals are intact. The maintenance tag or certificate is in place. The system shows no physical damage or condition that might prevent operation. The pressure gauge sif provided, are in the operable range. The nozzle blow off caps, where provided, are intact and undamaged. There are no nozzle blow off caps on the pictured system.When you are out in the field inspecting pre-engineered fire suppression systems, use the following checklist as a guide for ensuring that safe, effective, and up-to-date systems exist.
Dry Chemical Systems - Industrial Protection Make sure inspection tag and maintenance report is up to date. All hazards properly covered with correct nozzles. Duct and plenum covered with correct nozzles. Check positioning of all nozzles. Penetrations sealed with weld or UL listed device. Check if seals are intact, evidence of tampering. If system has been discharged, report same. Pressure gauge in proper range if applicable. Inspect cylinder and mount.
Proper nozzle covers in place. Piping and conduit securely bracketed. System protective hardware covers in place. Proper hand portable extinguishers. Portable extinguishers available, accessible, and properly serviced.
Class K portable extinguisher in place if required. Fire Inspectors When you are out in the field inspecting pre-engineered fire suppression systems, use the following checklist as a guide for ensuring that safe, effective, and up-to-date systems exist. Don't forget to refer to the manufacturer's specific installation and maintenance manuals.
All harazrds are properly covered with correct nozzles. Check positioning on all nozzles. Check if seals are intact, evidence or tampering.
Proper separation between fryers and flame.
Proper clearance from flame to filters. Exhaust fan in operating order. All filters are in place. Fan warning sign on hood. Don't forget to refer to the manufacturer's specific installation and mainenance manuals.Koorsen Fire Suppression Systems can be utilized in almost any environment to protect high value items and equipment.
Clean Agent systems utilize gases that are safe for humans and the environment. These systems are ideal for occupied spaces that hold valuables such as hospital and medical centers, electric control rooms, banks, record storage, museums and computer and data rooms.
Inspections are necessary every six months in order to ensure suppression agent containers are the proper weight and pressure. Annual inspections test the entire suppression system including the initiating devices, release devices, piping, nozzles, agent containers and signal.
The list below represents the key steps Koorsen performs while inspecting a typical clean agent system may vary slightly depending upon systems specifications :.
Talk to a Koorsen associate today to find out about your options for fire suppression systems and our customized service plans. Topics: Fire Suppression. Disclaimer: The information in this article is for informational purposes only.
It does not constitute professional advice. The user of this article or the product s is responsible for verifying the information's accuracy from all available sources, including the product manufacturer. The authority having jurisdiction should be contacted for code interpretations. Subscribe to Our Blog. Recent Posts. Systems may include any or all of the following items, depending on the fire suppression system: Discharge Nozzles: Releases extinguishing agent at a specific rate and pattern.
Piping: Used to carry agent from container to nozzles. Control Panel: Monitors all components of the suppression system, including audible and visible alarms. Automatic Fire Detection Devices: Triggers the system as soon as danger has been detected. Discharge or Warning Alarm: Notifies occupants that the system is discharging.
The list below represents the key steps Koorsen performs while inspecting a typical clean agent system may vary slightly depending upon systems specifications : Check all initiating devices and verify time delays for system discharge.
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Ensure releasing device activates properly. Verify abort device and manual release functionality. Verify the orientation of all discharge, pipe fittings and nozzles.
Perform enclosure integrity test. Check batteries and signal. Verify as-built drawing and flow calculations.
What is a Clean Agent?Commercial kitchens must adhere to a set of safety standards that help prevent the potential for high heat in open flames to translate into deadly fires. Kitchen hood fire suppression systems must be in place and inspected on a routine basis, often semiannually. This process ensures the protection of employees and customers.
At Getz Fire Equipment Company, we understand these requirements, and we provide the services necessary to help ensure that your kitchens remain safe by certifying the safety of Ansul system components. Kitchen fire protection systems must be inspected properly.Ansul R102 Restaurant Fire Suppression System Animation
This work must be done by a trained, factory authorized technician to ensure compliance with standards and maintaining the legitimacy of the current equipment on the system. Prior to an inspection, it is important that staff members are aware of the date and time of the inspection. Cooking equipment should not be in use and must remain cool prior to and during the inspection.
It is also important that the fire alarm be taken out of service during the time period in which an inspection is taking place. After the inspection has taken place, the service technician performing the Ansul system inspection will need to provide documentation of compliance.
At Getz Fire Equipment Company, we provide services that help ensure the safe operation of your Ansul system. Contact us today for more information about how we can help you maintain a safe commercial kitchen.
What is a Fire Pump? Which fire extinguishers should be used for what kind of fire? How do you install a fire suppression system? What is CPR first aid training? What are fire alarm systems? Pre-Inspection Actions Prior to an inspection, it is important that staff members are aware of the date and time of the inspection. The Inspection Here is what you can expect from an authorized Ansul system inspection service provider: Visual inspection of layout for nozzle coverage, appliance location, duct and plenum nozzles, and surfaces Put the system out of service to avoid a discharge of an agent Checking of the pressure gauges for psi Verification that no tampering of the system has occurred Changing fusible links bi-annually as required Testing proper operation of micro switches, gas shutoff valves, remote pull station, and detection line Verify the system activation also activates fire alarm system Replace protective blow off caps as required Documenting of any issues or need for repairs Post Inspection After the inspection has taken place, the service technician performing the Ansul system inspection will need to provide documentation of compliance.
These documents should include: A properly marked equipment service tag Notes regarding any discrepancies that must be addressed Notes that mention any repairs that were made during the inspection An inspection report left at the site and sent to the local fire department At Getz Fire Equipment Company, we provide services that help ensure the safe operation of your Ansul system.National Fire Protection Association NFPA commercial hood inspection requirements are designed to protect large scale food preparation facilities from fires caused by contaminated or defective cooking hood installations.
Periodic inspections of cooking facilities provides the general public with a sense of safety when they go into a restaurant and sit down for a meal. The basic inspection and cleaning requirements for cooking ventilation installations are found in NFPA code number This code specifies exactly what areas of the installation must be cleaned down to bare metal. All contamination from grease and oil must be removed in a systematic and timely basis. The code indicates that none of the metal surfaces in a cooking ventilation system can be treated or covered in any way.
Official inspections can only be completed by technicians and companies who have been trained and certified by a local governmental authority that has jurisdiction in accordance with the NFPA code. The inspection requirements for grease buildup in cooking ventilation systems is based upon the level of usage for each commercial cooking facility. Facilities that use solid fuels such as wood as a cooking fuel require an inspection each month by a certified inspector.
Agencies or businesses that operate on a hour basis or who cook high volumes of food must be inspected quarterly. Businesses cooking and using a ventilation system at moderate levels will need a semi-annual inspection for grease buildup. Organizations such as churches or senior centers with low volume operations will only need inspections once a year.
Regardless of your organization's cooking volume, it is important to faithfully follow the requirements for your type of facility to ensure the safety of all your patrons. Fire suppression inspections involve knowledge of several NFPA codes. Code 17 covers dry chemical fire extinguishing systems, and Code 17A covers wet chemical fire extinguishing systems. Dry chemical fire extinguishing systems for example are required to be on a six-month inspection schedule.
NFPA Code 10 addresses portable fire extinguishing systems that may be present in a kitchen. Some ventilation systems have doors that close to choke off a fire.
Fire extinguishing systems and fire suppression systems have specific inspection requirements that must be adhered to. As an example, systems designed to automatically come on to extinguish a fire must be inspected every six months. Inspections and system servicing must be accomplished by trained and certified technicians who understand the applicable NFPA and local codes. NFPA Code 72 covers systems designed to sense a fire and send a signal to the nearest fire station.
Fire notification systems include fire detectorssmoke detectors, heat sensors, and phone systems the signal travels over. Systems that are capable of self-testing on at least a weekly basis can be placed on an annual inspection routine by trained technicians. Detection devices that cannot be easily accessed must be inspected when the system is torn down for maintenance, cleaning, or repair. If the system is not dissembled for normal maintenance, detection devices must be accessed at least every 18 months.
Kenneth Oster's leadership experience includes an Air Force career, pastoral leadership, and business ownership in the automotive repair industry. Share It. About the Author. Photo Credits.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. 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. The fire alarm and monitoring system must be taken out of service to avoid false alarm activation during the service and inspection period. Upon final approval and completion of the inspection and service, your service technician will provide documentation of compliance.
Contact them today to learn more about inspection procedures and keeping your kitchen safe. Your email address will not be published. Leave a Reply Cancel reply Your email address will not be published.Ansul systems are industry-leading and fully reliable, which is why we use them. As an official distributor, we regularly attend intense product training programs to be instructed and tested in the design, installation, and service of Ansul fire suppression equipment.
If you would like to find out more about Ansul systems and how Churches Fire can help you and your business, call our customer development team on or complete the form for a call back:. The Ansul system uses tried and tested technology to quickly detect a fire. Where fire is detected, the Ansul Suppression agent is discharged onto the fire, forming a solid layer of foam.
This instantly cuts off the oxygen supply to the fire, suppressing it and cooling it.
People are protected and surrounding damage is minimised. The agent is not stored under pressure, meaning that after activation the system can be recharged on-site by one of our technicians, ensuring that your kitchen is safe to use again the same day. This is essential to ensure that the system remains effective in a fire situation. Skip to content. Need some help? If you would like to find out more about Ansul systems and how Churches Fire can help you and your business, call our customer development team on or complete the form for a call back: What is your name?
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