If you own or manage a restaurant, it's important to take steps now so that fires can never happen. One way of doing this is by installing a fire suppression system in your kitchen, which will stop any flames before they spread and cause serious damage.
It is important to inspect your kitchen fire suppression system regularly to ensure that it works properly. The three main purposes of these inspections include making sure that there are no issues with the equipment and checking on how well maintained things have been around, such as sprinkler heads and alarms. This will give you peace of mind knowing that their safety precautions have been taken before any disaster strikes!
- Make sure that the system is functioning properly.
- Prevent the untimely or unwanted discharge of chemicals.
- Make sure that the system will pass an inspection or an insurance audit.
Fire suppression system inspections are an important part of maintaining your restaurant's safety. This article will tell you what to expect during the process and how it can benefit both owners and employees, as well as any customers present in the restaurants!
When you're cooking and preparing food, it's important to have a fire suppression system that works. NFPA codes require kitchens to be inspected at least semi-annually for purposes of maintaining peak performance in operating condition as well as ensuring genuine replacement parts are available when needed by having access to updated manuals or knowledge from certified professionals who can also provide service.
When you're in need of fire protection for your building, it's important that the system is reliable and well-tested. The professionals providing services for kitchen fire suppression in New Jersey will conduct an extensive inspection to ensure all parts are up to specification, so no one gets hurt when there are flames everywhere!
- Appliances, plenum nozzles, ducts, and nozzle blow-off caps
- Link Lines and Detectors
- Accessibility and functionality of actuators and control components
- Condition of pressurized or non-pressurized tanks
- Verification of test dates for regulators and cylinders
- Tightness of piping
- All electric interlocks
With increasing safety regulations, it is important that fire extinguishers are regularly inspected and tested.
You should conduct an in-house inspection every month.
While it is required that a trained and certified technician inspect your system every six months, you should perform an ambient visual inspection each month.
You can check that all nozzles are pointed directly at the right appliance, and make sure there is no build-up of grease or dirt within the hood or duct. You should also ensure system gauges are “inoperable,” meaning they don't reach higher than a certain point on their screen (usually green). Lastly, look into any tamper indicator pins you might find-these will tell you if someone has tried cutting them out so they could turn off fire suppression equipment!
It is crucial that you contact a fire protection company if your kitchen’s system goes off. Make sure electricity and gas are turned back on before they can be refilled, as well as any repairs needed for damage or calibration of the cylinders in question!
Keep a copy of your inspection results for code compliance and insurance records. After the inspectors have completed their work, they will provide documentation that proves how well you followed building codes as well as those recommended by health authorities to avoid legal liability in case accidents happen on site!
Conclusion
When you have a restaurant, the last thing on your mind is fire prevention. But it's important to remember that if something went wrong with these top priorities of ours, you'd be out of millions! That’s where your company comes in. We take care of all aspects, from tracking inspections and repairs up to maintenance, so there are no worries about what could happen when things go wrong at any minute.
