Commercial Kitchen Fire Suppression Systems are designed to keep a fire that has started on a kitchen appliance such as a stove or deep fryer from raging out of control. Once a fire is detected, the system’s nozzles discharge wet chemicals from above the appliance. The wet chemicals cover the flames and starve the fire. Once activated, the system disconnects the gas line from the appliance. The hood automatically turns on to remove the smoke caused by the fire. The rest of the kitchen remains unaffected with minimal damage caused to the cooking area. See below to get to know your suppression System…
Just like with any Fire Protection Equipment, Kitchen Fire Suppression Systems need regular inspections. Kitchen fire suppression system inspections have three primary purposes:
Ensure the system is functioning properly
Prevent unwanted/untimely discharge
Ensure the system will pass inspection or an insurance audit
These inspections should be done by a certified inspector every six months. A certified inspector will conduct an in-depth inspection and testing of each of the components of your system, including:
Piping
Remote pull station
Electrical interlocks
Link line and detectors
Actuators and control components
Pressurized and non-pressurized tanks
Appliance, duct, and plenum nozzles and nozzle blow-off caps
While it’s required that a certified technician inspect your system every six months, the restaurant owner or kitchen manager should perform a basic visual inspection every month. Follow these easy steps.
