If you own a restaurant, the last thing you want to happen is to have a kitchen fire. Not only will this damage your property, but it can cost the lives of people and shut your business. This is why a kitchen fire suppression system is usually installed in these areas.
A fire suppression system is meant to suppress a fire in case of a sudden spark, as it instantly stops the fire even before it gets out of control. However, it doesn’t necessarily mean that you can sit back once this system is set and feel safe and protected.
The truth is, regular inspection of your system is still required, though this matter is occasionally overlooked. In this article, we will share all that restaurant owners should know about an inspection on their fire suppression systems:
Primary purposes of the inspection
If you’re wondering why the inspection of your kitchen fire suppression system is necessary, here are the primary purposes:
- To ensure the system’s overall condition and proper functioning
- To avoid unnecessary or untimely discharge
- To comply with the code enforcement and keep up with the insurance requirements
If you were required to install a fire suppression system for your restaurant’s kitchen, be sure to uphold the importance of inspection and implement it regularly.
Parts of the fire suppression system being inspected
It’s worth knowing that a kitchen fire suppression system consists of various components. During an inspection, various parts will be thoroughly checked and tested, such as the following:
- Appliance, duct, and plenum nozzles and nozzle blow-off caps (conditions)
- Link line and detectors (conditions)
- Actuators and control components (functionality and accessibility)
- Remote pull station (functionality)
- Pressurized and non-pressurized tanks (conditions)
- Cylinders and regulator (verification of test dates)
- Piping (tightness)
- Electrical interlocks (functionality)
Frequency of the inspection
If you want to know how often an inspection of the kitchen fire suppression system should be performed, it is typically done semi-annually. The National Fire Protection Association (NFPA) code also requires the system to be checked by a trained and certified technician every six months. Doing so will ensure that your system is in top shape and working condition. Also, this provides certified professionals access to replacement parts and updated manuals to foster the utmost safety in your restaurant’s kitchen.
Monthly in-house inspection
Although you are performing a system inspection semi-annually, monthly checkup and maintenance will still be needed. As the restaurant owner or kitchen manager, be sure to conduct the following monthly basic visual inspection:
- Inspect if the nozzles point directly to the right appliance.
- Be wary of the accumulation of dirt or grease in the duct or hood.
- Make sure that the gauges are “in the green” and operable range.
- Ensure an intact tamper indicator.
- Make the pull station easily accessible and unblocked.
- Check the tag to see the date of the last professional inspection.
Conclusion
At this point, you now know what the inspection of your kitchen fire suppression entails. As a restaurant owner or kitchen manager, be sure to have a system checkup every six months and perform monthly inspections by following the steps discussed above. If your fire suppression system goes off or works inefficiently, it’s best to contact a fire protection company for an inspection, maintenance, and repair/replacement. Ultimately, fire safety should always be a top priority!
Are you looking to have an Ansul system inspection in New Jersey for your kitchen fire suppression system? Let us provide you with our fire protection services! We also have a wide selection of Atlantic fire protection systems and services. Get in touch with us today to see how we can help!