Kitchen Suppression System

 NFPA 17 – Dry Chemical Fire Suppression Systems  Industrial type application protection i.e. Hazmat Storage, Paint booths, Dip tanks, Vehicle fire suppression.

 NFPA 96 – Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations  Requirements for kitchen exhaust hood, grease duct, and commercial exhaust fan installations. Requires electrical and gas interlocks to cooking equipment exhaust and make-up air fans and tie into building fire alarm systems

. NFPA 17A -Standard for Wet Chemical Extinguishing Systems  Requirement for certified installation, operation, testing, and maintenance of commercial range hood fire suppression systems. Requires UL 300 standard commercial range hood fire suppression system installations.

Inspection Requirements 

* Visually inspect conduit and location of appliance, duct, and plenum nozzles Inspect link line and position of detectors Inspect the automatic actuation of the fire system by cutting a terminal test link Test the remote pull station Verify electric and gas shuts off when the system is activated Replace fusible links and center link housings 

* Verify the gauge on pressurized tanks is at the proper level Internal inspection of non-pressurized tanks for corrosion.

* Examine cylinders to record and verify the hydro test date Examine the regulator to record and verify the test dates

* Replace system cartridges when required by manufacturer (this is done at an additional charge) 

* Remove and clean nozzles to ensure they are not clogged and replace nozzle caps  Test all electrical interlocks (electric shut-offs and fan interlock requirements vary by local AHJs) 

* Record any obvious deficiencies discovered during the inspection

Your First Line Of Defense Against Kitchen Fires

Commercial kitchens store different kinds of flammable and combustible materials. The close proximity to open flames adds further risk to these fire hazards. That is why it is important to have a high quality kitchen fire suppression system installed and maintained to make sure that your restaurant stays safe. 

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