Understanding your Commercial Kitchen Inspection Report
“The maintenance
report, with recommendations, if any, shall be filed with the owner or with the
designated party responsible for the system.”
–
NFPA 17A, 7.3.2.5
1. Hazard unchanged since last inspection.
"Maintenance shall include the following: A check to see that the
hazard has not changed" - NFPA 17A, 7.3.2.1
If the hazard has changed since last inspection, the discharge nozzles
may need adjustment to protect appliances in accordance with the manufacturer's
listed installation manual.
2. System interlocked with building fire alarm.
“The extinguishing system shall be connected to the fire alarm system, if
provided, in accordance with the requirements of NFPA 72, National Fire Alarm
Code, so that the actuation of the extinguishing system will sound the fire
alarm as well as provide the function of the extinguishing system.”
- NFPA 17A, 5.2.1.9
3. All appliances covered with correct nozzles.
The manufacturers of fire suppression systems have specific
nozzle requirements for proper protection of most grease-producing appliances.
The nozzle requirements are based on stringent testing to conform to UL300
standards.
4. Duct(s) & plenum properly covered w/ correct nozzles.
The manufacturers of fire suppression systems have specific
nozzle requirements for proper protection of the duct & plenum areas of kitchen
hoods.
5. Hood / duct penetrations properly sealed.
“Where the pipe or other conduit penetrates a duct or hood, the penetration
shall have a liquid-tight continuous external weld or shall be sealed by a
listed device.” – NFPA 17A, 5.6.1.7
This is to prevent flammable liquids and vapors from accumulating outside
the area not protected by the fire suppression system.
6. Grease accumulation:
"Hoods, grease removal devices, fans, ducts, and other appurtenances
shall be cleaned to bare metal prior to surfaces becoming heavily contaminated
with grease or oily sludge." - NFPA 96, 11.4.2
Excessive grease accumulation in the ventilation hood increases the
chances of a fire and may impede the proper operation of the extinguishing
system in the event of a fire.
7. Pressure gauge within acceptable range.
This indicates whether the tank has enough pressure to properly blow out
the fire suppressing agent through the distribution piping. The gauge
indicator should be "in the green". Note:
This does not apply to all systems.
8. Cartridge weight with in acceptable range.
Checking the weight of the cartridge verifies that it contains the
correct amount of expellant gas needed to properly actuate the system. Note:
This does not apply to all systems.
9. Cylinder within Hydrotest date:
“The following parts of wet chemical extinguishing systems shall be
subjected to a hydrostatic pressure test at intervals not exceeding 12 years:
Wet chemical containers, Auxiliary pressure containers, Hose assemblies."
- NFPA 17A, 7.5.1
10. Cylinder properly mounted.
Loose cylinder or mounting bracket can result in unintentional activation of the
fire suppression system.
11. Detection line proper and operable.
“Automatic detection and system actuation shall be in accordance with
the manufacturer's listed installation and maintenance manual.” NFPA 17A,
5.2.1.3
“At least one fusible link or heat detector shall be installed within
each exhaust duct opening in accordance with the manufacturer’s listing.”
– NFPA 17A, 5.6.1.5
“A fusible link or heat detector shall be provided above each protected cooking
appliance and in accordance with the extinguishing system manufacturer’s
listing.” – NFPA 17A, 5.6.1.6
12. Replaced fusible links.
“Fixed temperature-sensing elements of the fusible metal alloy type shall
be replaced at least annually from the date of installation. They shall be
destroyed when removed.” – NFPA 17A, 7.3.3
Most wet chemical extinguishing system manufacturer has recommended that the
fusible links be changed semi-annually.
13. Manual release proper and operable.
“Manual actuators shall not require a force of more than 40 lb.”
NFPA 17A, 4.4.2.1
“Manual actuators shall not require a a movement of more than 14 in. to
secure operation.” NFPA 17A, 4.4.2.2
"A readily accessible means for manual activation shall be located
in the path of egress... and shallbe installed no more than 48 in, nor less than
42 in above the floor and shall clearly identify the hazard protected." -
NFPA 17A 5.2.1.10
14. Microswitches installed & tied-in.
Electrical microswitches are provided for the connection of auxiliary functions
such as shut-down of forced make-up air, shut-down of electrical appliances
covered by the system, notification to alarm system, and/or shut-down of
electrically activated gas valve.
15. Gas valve connected to system.
“On activation of any cooking equipment fire-extinguishing system, all sources
of fuel and electric power that produce heat to all equipment protected by the
system shall be shut down. Gas appliances not requiring protection but located
under the same ventilation equipment shall also be shut off.” NFPA 17A,
4.4.3.1-2
16. Piping / conduit securely bracketed.
Loose piping or conduit can result in false activation of the fire
suppression system.
17. Proper nozzle caps/covers in place.
"All discharge nozzles shall be provided with caps or other suitable
devices to prevent the entrance of grease vapors, moisture, or other foreign
materials into the piping." - NFPA 17A, 4.3.1.5
18. Exhaust fan in operating condition.
“The following equipment shall be kept in good working condition: Cooking
equipment, Hoods, Ducts, Fans, Fire-extinguishing systems, Special effluent or
energy control equipment.” – NFPA 96, 4.1.3
A non-functioning exhaust fan creates a buildup of heat within the
exhaust hood and cause unintentional discharge of the fire suppression system.
19. System operational & armed.
Ensures that the system is online & ready in the event of a fire.
All systems have a visual indicator on the control unit which specifies its
status.
20. Fan warning sign on hood.
Starting up appliances without turning on the exhaust fan creates a
buildup of heat within the exhaust hood and cause unintentional discharge of the
fire suppression system. There
should be a sign affixed to the hood warning of this.
21. K-Class fire extinguisher in cooking area.
"Portable fire extinguishers shall be installed in kitchen cooking
areas in accordance with NFPA 10, Standard for Portable Fire Extinguishers,
and shall be specifically listed for such use" - NFPA 96,
10.10.1
“Class K fire extinguishers shall be provided for hazards where there is
a potential for fires involving combustible cooking media (vegetable or animal
oils and fats). Maximum travel distance shall not exceed 30 ft (9.15 m) from the
hazard to the extinguishers.” – NFPA 10, 5.7.1-2
22. Personnel instructed on manual operation of system.
The fire suppression system may be operated manually by means of a manual
pull station located within the path of egress.
23. Filters compliant with NFPA96.
“Listed grease filters, listed baffles, or other listed grease removal
devices for use with commercial cooking equipment shall be provided.”
– NFPA 96, 6.1.1
“Mesh filters shall not be used.” – NFPA 96, 6.1.3
24. System meets UL 300 standards.
"Wet chemical fire-extinguishing systems shall comply with standard
UL 300, Fire Testing of Fire Extinguishing Systems for Protection of
Restaurant Cooking Areas." - NFPA 17A, 5.1.1 & NFPA
96, 10.2.3
Read
NAFED's
article on UL300
