What is included in the semi-annual inspection, testing, and maintenance of fire extinguishing systems in commercial cooking installations?

by Nils Deacon, Manager, Inspections and Rating Services

A common recommendation underwriters see when reviewing a loss control inspection of a restaurant is, “Have a certified contractor service the automatic extinguishing system now and at 6-month intervals in the future.”

This recommendation is made to ensure that the kitchen suppression system will perform its function in the event of a fire involving the cooking equipment and hood ventilation system.

Important elements of the servicing are:
• Check for fuel shut off when system activates.
• Check that the manual pull station is operational.
• Replace components such as center link housing, fusible links, and any system cartridges.
• Test the functionality of electrical interlocks.
• Check to be sure all system piping is tight and secure.
• Determine that actuators and sensors are functioning properly.
• Inspect hoods that contain internal washing components, mechanical spray, or ultraviolet devices.

These inspection guidelines are covered under NFPA Standard 96, The Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations.

DISCLAIMER: This information reflects the interpretation of MSO, Inc. with regard to NFPA Standards and Codes and other code sources. It does not represent these codes’ official position on the items discussed.

Automatic extinguishing system with grease on piping and pulleys