Keeping Restaurant Kitchens Safe - Range Hood System Inspections

The restaurant business is one where there is often a need for speed. Orders come in quickly and must be prepared in the same timely manner. So many meals are prepared in commercial kitchens across the country day in and day out. The very high volume of food prepared, often on an open flame, in these restaurants means the risk of fire is also elevated.

According to the National Fire Protection Association (NFPA), over 57% of all restaurant fires are caused by cooking equipment. Because of the number of flammable liquids and ingredients like grease and oil used in a commercial kitchen every day and the resulting build-up that can occur over a period time, the NFPA has rather strict requirements for commercial kitchen inspections to remain safe and code compliant. Mac Systems in Tulsa and Oklahoma City offers complete kitchen range hood fire suppression system inspections and maintenance for various systems.

How frequently do these commercial kitchen hood fire suppression systems need to undergo inspection?
According to NFPA 17A, kitchen hood fire suppression systems must be inspected and maintenance performed semi-annually by a certified technician in accordance with the manufacturer’s maintenance instructions.

During inspection, detectors and all control and actuation components will be checked for proper function, including the remote manual pull stations, releasing devices, wet chemical system components, hose assemblies, piping, expellant gas containers, agent containers, signals, duct, mechanical and electrical devices, and nozzles, according to NFPA regulations.

Fire alarm interconnect switches are also require inspection during the semi-annual inspection and are to be tested annually as part of the annual fire alarm system inspection.

Fusible links in the kitchen hood suppression system are regularly required to be replaced semi-annually. These are fixed temperature releasing devices that activate when the surrounding temperature reaches a level that causes the fusible links to break and activate the fire protection system. According to the NFPA, “fusion links of the metal alloy type . . . shall be replaced at least semi-annually. . .” whereas “fusible links other than the metal alloy type shall be examined and cleaned or replaced annually.”

Periodic hydrostatic tests are also required for various parts of the wet chemical including the containers and hose assemblies.

The licensed and certified Tulsa and Oklahoma City fire suppression system specialists at Mac Systems can handle your complete kitchen hood suppression system inspection and maintenance. We can also inspect and service your portable fire extinguishers and complete fire alarm system. Taking care of all your commercial kitchen fire suppression design, installation, inspections, and maintenance, Mac Systems can keep your restaurant safe and code compliant so that you can focus on what you do best . . . speedily serving up scrumptious food!