Kitchen Fire Suppression Systems
Kitchen Fire Suppression Systems are highly effective systems that stop fires, specifically cooking oil fires, from spreading throughout your hood system, kitchen, and building. When a fire is detected, the system’s nozzles discharge chemicals above the appliance. The wet chemicals cover the flames and create a chemical reaction called Saponification to suppress the fire.
Inspections and Maintenance
NFPA and Texas Department of Insurance – State Fire Marshals Office requires that these kitchen systems be inspected by a certified technician every six months. This ensures that your system is in peak operating condition and will properly actuate during a fire emergency.
An IGH Licensed Technician will conduct an in-depth inspection and testing of each of the components of your system, including:
- Appliance, duct, and plenum nozzles & blow-off caps
- Link line and detectors
- Actuators and control components
- Remote pull station
- Condition of pressurized tanks
- Verification of test dates for cylinders and regulator
- Electrical interlocks
6 Year Maintenance and Hydrostatic Testing
Pressurized cylinders for dry chemical kitchen hood extinguishing systems must be examined every six years and hydrostatically tested every 12 years. Cylinders for wet chemical kitchen hood extinguishing systems must also be hydrostatically tested every 12 years.
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