Kitchen Fire Suppression System Inspection & Service

Wet and dry kitchen suppression systems shall be inspected semi-annually by the terms of the National Fire Code and NFPA 17, 17A and 96. Fusible links must be changed annually or more frequently if mandated by the manufacturer. It is imperative to ensure the cooking appliances’ fuel sources are properly interrupted upon activation of the fire suppression system. Therefore testing does mean that a shutdown of the cooking equipment is required. Inspection reports must be kept by the owner/manager for examination by the insuring agent and/or the authority having jurisdiction.

Owner/managers should be aware of the ULC Other Recognized Document C-1254.6, which spells out new standards for “Restaurant Cooking Area Fire Extinguishing Systems”. Changes to existing hazards (appliances, exhaust ductwork and canopies) can invoke a necessity to upgrade existing fire suppression systems to meet this improved standard.