Fire suppression systems are critical to the safety of staff and visitors to your facility. You know also that your suppression systems must be tested and inspected.
This brief article examines why and what standards guide you:
1. Kitchen Hood systems duct work only have to be cleaned as needed, no specific schedule per NFPA 96, Chapter 11.
“The frequency for hood cleaning is recommended for every six months, however, the local AHJ will determine the frequency per situation.”
2. Inadvertent discharge of a clean agent system is a major disruption to a customer, a nuisance and very costly.
Inadvertent discharge of a CO2 system can be deadly!
3. Manufacturer’s instructions must always be followed for testing various components of clean agent systems.
4. The liquid level of the clean agent in the tanks must be checked semi-annual as per NFPA 2001 by either weighing, installed dipstick or approved by an ultra-sonic device as per section 7.1.3.
“At least semi-annually, the agent quantity and pressure of refillable containers shall be checked.”
5. When under functional testing, the releasing panel will shut down all fresh air intakes, gas and energized circuits.
- NFPA 96:Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations
- NFPA 2001:Standard on Clean Agent Fire Extinguishing Systems