KITCHEN FIRE SUPPRESSION SYSTEM INSPECTIONS: WHAT RESTAURANT OWNERS NEED TO KNOW

A kitchen fire is something no restaurant owner wants to contemplate. While restaurants and commercial kitchens should be taking steps to prevent fires from starting in the first place, there is always a risk that something could go wrong. Luckily, fire codes require commercial kitchens to install fire suppression systems. These crucial fire protection systems suppress fires quickly to minimize damage and downtime.

As with any fire protection equipment, kitchen fire suppression systems need continuous inspections. Kitchen fire suppression system inspections have three primary purposes:

• Ensure the system is functioning properly
• Prevent unwanted/untimely discharge
• Ensure the system will pass inspection or an insurance audit

Whether your restaurant’s suppression system is brand new or has been active for years, here’s what restaurant owners need to know about kitchen fire suppression system inspections.

PRO TIP

KEEP A COPY OF YOUR INSPECTION RESULTS FOR CODE COMPLIANCE AND INSURANCE RECORDS.

The technician will provide compliance documentation for your restaurant. Always keep this documentation on hand to maintain compliance with codes and insurance requirements. Compliance documentation includes a new service tag, notes of any repairs, and a complete Commercial Cooking System Service and Inspection Report.

How to Conduct Kitchen Fire Suppression System Monthly Inspections

While it’s required that a certified technician inspect your system every six months, the restaurant owner or kitchen manager should perform a basic visual inspection every month. Here’s a step-by-step checklist for your monthly kitchen fire suppression system inspection.

• Check that all nozzles are pointed directly at the right appliance
• Check for a buildup of grease or dirt within the hood/duct
• Ensure the system gauges are “in the green” position
• Make sure the tamper indicator is intact
• Ensure the pull station is easily accessible and not blocked
• Look at the tag and verify the date of the last professional inspection