A kitchen fire is a situation that no restaurant owner wishes to encounter. Although it's vital for restaurant operators to implement fire prevention strategies the possibility of an incident remains. Thankfully, fire codes require commercial kitchens to have fire suppression systems in place to manage fires before they become serious. As with any life safety equipment, kitchen fire suppression systems need to be inspected regularly.
These inspections fulfill three key objectives:
1. To verify the system is functioning properly
2. To avoid accidental or premature discharge
3. To ensure compliance with code enforcement inspections or insurance audits
Regardless of whether your restaurant's suppression system is newly installed or has been operational for years, it's essential for owners to recognize the significance of fire suppression system inspections.
Inspections by professionals should be conducted at least twice a year.
As per NFPA codes, kitchen fire suppression systems need to be examined by a trained and certified technician every six months. This practice not only ensures optimal system performance, it also provides access to genuine replacement parts, up-to-date manuals, and the latest expertise.
Fire suppression specialists will carry out a comprehensive inspection and testing of all system components, which include:
- Nozzles and blow-off caps for appliances, ducts, and plenums
- Link lines and detectors
- Accessibility and functionality of actuators and control components
- Functionality of the remote pull station
- Condition of both pressurized and non-pressurized tanks
- Verification of test dates for cylinders and regulators
- Tightness of piping
- Functionality of all electrical interlocks
The standards for automatic dry or wet chemical fire-extinguishing systems also stipulate cylinder inspection and testing requirements. Cylinders for dry chemical kitchen hood extinguishing systems should be inspected every six years for caking and undergo hydrostatic testing every twelve years. Similarly, cylinders for wet chemical kitchen hood extinguishing systems must also be hydrostatically tested every twelve years.