Fire Suppression System Services
Running a busy restaurant can be stressful, and sometimes kitchen maintenance gets pushed to the back burner—which could be dangerous for your guests and employees. The survival of your business may depend on your kitchen hood fire suppression system’s ability to detect and suppress flames before they become uncontrollable. Commercial kitchen fires can ignite in the blink of an eye, and without a dependable fire suppression system, they can be detrimental to your employees, customers, and property.
Commercial kitchens have changed – equipment heats to higher temperatures, oils burn hotter, and cooking equipment has improved heat retention. A kitchen fire cannot be simply doused with water, it must be diffused at its fuel source with a chemical suppression system installed by the experts at Eagle Safety Management. Whether you need a new fire suppression system or a routine inspection or repair, we will be there at a moment’s notice to provide you with a free estimate.
We Provide Prompt and Reliable Hood Fire Suppression Inspection, Repair, and Service
Although the National Fire Protection Agency’s (NFPA) requirements vary depending on the type of cooking performed in your commercial kitchen, some requirements are consistent for all kitchen hood fire suppression systems.
NFPA 96 requires that all kitchen hood suppression systems have routine inspections by a licensed fire protection company (like Eagle Safety Management) that include:
- Testing the manual pull station
- Replacing the temperature-activated links
- Verifying gauge on pressurized tanks
- Removing and clean nozzles
- Documenting and reporting deficiencies to customer
If your kitchen hood fire suppression system hasn’t been inspected recently, don’t wait. Schedule an inspection to ensure that your kitchen’s hood suppression system is ready to handle any unexpected situation.
Every 6 Months
Service inspection required
Pipe blowout (NFPA required)
Every 12 Years
12-year hydrostatic test depending on manufacturer*
*Some containers require different time frames for testing
Fire Suppression System Inspections Include:
- A diagnostic of the system to determine whether it is in service and in satisfactory condition in accordance with NFPA standards
- Identification of potentially detrimental site conditions that could compromise the performance of mechanical and/or electronic components of the system
- Testing of remote pulls and the manual release of the system
- Performance of an automatic trip test to verify mechanical operation of the system
- Verification of gas and electric shut-off functionality
- Replacement of fusible links where required
- Check of system components for cleanliness
- Restoration and reset of the system to normal operation and installation of new tamper prevention devices
- Inspection of the suppression agent cylinder
- Verification that the last hydrostatic test date is within code requirements
- Verification of cylinder/cartridge pressure, agent weight, and condition
- Inspection and verification of piping/bracing to manufacturer’s specifications
- Inspection of all nozzles and verification that they are properly aimed, free from blockage, and have the proper blow-off caps intact
- Verification that the Owner’s Manual is available on site
- Verification that a proper, portable fire extinguisher is available in an easily seen and accessible location
- Inquiry on general occupancy relating to the kitchen fire suppression system in accordance with NFPA standards
- Inspection for any changes in the hazard area which may affect the performance and reliability of the fire suppression system
- Tagging of devices as required and performing all required record keeping
- Compiling of a complete report of the inspection, explanation of any deficiencies, and recommendations for corrective actions in accordance with recognized codes for care and maintenance
- Familiarizing you with the proper operation of equipment
