Fire Inspections Services around new orleans, LA

Restaurant and commercial kitchens require their own set of safety considerations — after all, they’re commonplace for open flames, high heat, and potential fires. Restaurant kitchen hood fire suppression systems require a semi-annual inspection to ensure top performance — and safety — for employees and customers alike.

Inspecting restaurant kitchen hood fire protection systems for proper function requires more than just a visual overview or a system test. Proper maintenance from a factory-authorized, trained service technician is essential for compliance and warranty.

Owner’s Role

By observing some fundamental rules, you can significantly reduce the risk of severe fire damage.

Keep all kitchen equipment free of grease build-up
Always run the exhaust system during appliance preheat, cooking, and cooling
Never operate exhaust systems without filters in place
Never restrict air intake passages for the exhaust system
Never use flammable solvents or cleaners on appliances or hoods

Never block fire suppression discharge nozzles with pans, shelves, or other objects
Perform regular grease removal from the hood, filters, and duct system
Never move or reconfigure appliances without consulting an authorized service company first
Inspect your system semi-annually as required, with an authorized service provider

Fire Inspection FAQ

BEFORE THE INSPECTION DATE

Always make sure that all staff members are aware of the scheduled date and time of the service and inspection. Cooking equipment must be cool and not in use before the inspection. Notify anyone who could be involved or affected. Also, make sure that everyone present at the location is aware that the fire alarm must be taken out of service during the service and inspection time period.
HERE’S WHAT TO EXPECT FROM YOUR AUTHORIZED SERVICE PROVIDER

The fire alarm and monitoring system must be taken out of service to avoid false alarm activation during the service and inspection period.
THE INSPECTION AND SERVICE PROCESS
Service Technicians will perform the following:
- Test proper operation of micro switch(s)
- Test proper operation of gas shutoff valve(s)
- Replace protective blow-off caps as needed
- Change fusible links twice a year as required fire safety
- Test the detection line by cutting a fusible link
- Take system out of service to avoid discharge of agent
- Check pressure gauges for proper PSI
- Verify there are no signs the system has been activated or tampered with
- Visually inspect all surface, duct, and plenum nozzles
- Visually inspect appliance location and layout for nozzle coverage
- Test proper operation of the remote pull station
- Verify activation of system activates the fire alarm system
- Check for system 12 Year test dates
- Document any discrepancies and need for repairs
- Verify distributor emergency contact information is on the system
- Put the cooking system back into service
- Verify the fire alarm system is placed back into operation
AFTER THE INSPECTION: DOCUMENTATION
Upon final approval and completion of the inspection and service, your service technician will provide compliance documentation.

Documentation should include:
- New properly marked service tag on equipment
- Notes of any repairs that were made
- Notes of any discrepancies that need to be addressed
- A Commercial Cooking System Service and Inspection Report, left on-site and sent to the local fire department

Along with regular service, maintenance, and emergency response, the Fire One Services team offers other inspection services for all types of fire safety systems, including Fire Extinguishers and Emergency Exit Lighting. Contact them today to learn more about inspection procedures and to keep your kitchen safe.