COMMERCIAL KITCHEN FIRE SUPPRESSION INSPECTION REQUIREMENTS MINIMUM REQUIRED REQUIREMENTS
1. Fire Alarm Tech - If the building is equipped with a fire alarm system, a fire alarm tech shall be present so that the test can be done at one time. Also ensure that the fire alarm monitoring company have been notified and the system is on test.
2. Nitrogen or Dry Air - The manual functional discharge test shall be performed on the piping network using nitrogen or dry air at a pressure not to exceed the normal operating pressure of the extinguishing system.
3. Balloons - Balloons shall be placed on all discharge nozzles to indicate that the lines are clear, and air can move freely through the lines.
4. Activate Manual Actuator - Initiate the test by having a member of the kitchen staff or the contractor pull the manual actuator (pull station) to the system.
5. Force & Movement of Actuator - Verify that the manual actuator has a force less than 40 lb and a movement of less than 14 inches to secure operation.
6. Balloon Volumes - All of the balloons shall inflate but may inflate at different volumes depending on the flow rates of the nozzles.
7. Fire Alarm Activation - If the building is equipped with a fire alarm system, did the activation of the system activate local notification device/bell and activate an alarm signal (clearly illustrating the type and location of alarm) at the fire alarm panel?
8. Power & Fuel Shutdown - Did the activation of the system shut down power and fuel supply to All equipment protected under the hood and the makeup air suppling the hood? Does it have to be manually reset after system activation?
9. Exhaust Fan - Did the activation of the system turn on or keep on the exhaust fan and did they continue to operate during and after then system discharge?
10. Visual Indicator - Did the visual indicator on the control head illustrate that the system has operated?