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FIRE PROTECTION RESTAURANT SYSTEMS
Fire Suppression Systems for your Restaurant in Bozeman, Missoula or Billings, MT
Never operate any appliances without first turning on your kitchen hood exhaust system. By doing so, the chances of a fire are suppressed significantly. It is very important to clean your system regularly as grease residue build-up can accelerate any fire. The service requirement for your kitchen hood fire suppression system is to be professionally inspected and/or cleaned twice a year.
What does the inspection consist of?
- A state licensed and certified FSS technician will do the following:
- Review of all appliances, duct and plenum to insure they are properly covered with correct type and positioning of nozzles.
- Ensure pressure gauge on cylinder is in proper range and cylinder is in good condition.
- Perform system test without discharge to insure proper operation of the system components:
- Manual pull station
- Automatic gas valve
- Electric shunt
- Micro switch (controls make-up air, exhaust and fire alarm)
- Clean nozzles to insure they are not plugged and verify protective caps are in place.
- Verify proper placement and number of detection links.
- Clean detection links (these are replaced semi-annually).
- Inspect piping that it is secure and free of damage.
- Check for proper clearance between fryers and any cook tops or open flame.
- Inspect cartridge weight of agent.
- Verify dates on agent supply cylinder, wet chemical cylinders are required to be replaced or tested hydrostatically every 12 years.
- Before leaving site, FSS technician will confirm the system is operational and current inspection tags are in place. A copy of your inspection report will be provided to you at the time of each service. Please keep these reports on file and available.
How long will this take?
Please plan about one hour to complete an inspection.
As an owner/restaurant manager/employee it is important for you to inspect your kitchen hood suppression system monthly to be aware of:
- Physical damage of system components
- Protective caps in nozzle are in place
- Visible cylinder damage
- Pressure gauge on cylinder is in the green
- Manual pull stations are unobstructed, in clear view and labeled for use
- Tamper seals are intact, inspection tag is in place and current
- All hazards (appliances) are in correct place, caused from moving or changing out appliances
- If any of the above listed discrepancies are found during your inspection, your system could be compromised. Please contact us immediately for service and/or repairs.
Protect Your Livelihood From a Devastating Fire
Install a fire suppression system at your restaurant in Billings, Bozeman or Missoula, MT
Kitchen fires have been known to destroy restaurants in Billings, Bozeman and Missoula, MT, but you can avoid this scenario by equipping your property with a state-of-the-art fire suppression system. Since 1974, Fire Suppression Systems has been a go-to supplier of fire prevention devices, including alarms.
You can trust us with your fire suppression system installation because...
- We've got over 50 years of experience in the industry
- Our technicians are fully licensed to work in both Montana and Wyoming
- We install all makes and models, including Ansul, Kidde and PYRO-CHEM products
We also perform fire suppression system inspections, backflow testing and fire alarm monitoring, just to name a few. Call 406-586-9510 now to get a free estimate for any of our services.
What does a fire suppression system inspection involve?
Kitchen hood fire suppression systems should be professionally inspected and cleaned twice per year. Please plan for your inspection to take about an hour.
When it's time to inspect your system, a state-licensed and certified Fire Suppression Systems technician will do the following:
- Examine all appliances, ductwork and plenum to ensure they are properly covered by the correct type and positioning of nozzles
- Ensure the pressure gauge on the cylinder is in proper range and the cylinder is in good condition
- Perform a system test without discharge to ensure the proper operation of the manual pull station, automatic gas valve, electric shunt and micro switch (which controls make-up air, exhaust and fire alarm)
- Clean all nozzles to ensure they are not plugged and verify that the protective caps are in place
- Verify the proper placement and number of detection links
- Clean the detection links (which are replaced semi-annually)
- Inspect piping to ensure that it's secure and free of damage
- Check for proper clearance between fryers and any cook tops or open flames
- Inspect cartridge weight of agent
- Verify dates on agent supply cylinder (wet chemical cylinders must be replaced or tested hydrostatically every 12 years)
Before leaving your restaurant in Billings, Bozeman or Missoula, MT, one of our technicians will confirm that your fire suppression system is operational.
To decrease the risk of a fire, turn on your kitchen hood exhaust system before operating any appliances. You should also get your system cleaned regularly as grease residue build-up can accelerate a fire.
You'll receive a copy of your inspection report at the time of service. Please keep your report on file and readily available.
Follow these maintenance tips
Restaurant owners, managers and employees should periodically inspect fire suppression systems monthly. Make sure that the...
- Protective caps in nozzle are in place
- Pressure gauge on cylinder is in the green
- All hazards (appliances) are in correct place
- Tamper seals are intact, inspection tag is in place and current
- Manual pull stations are unobstructed, in clear view and labeled for use
Contact us immediately if you notice physical damage or discrepancies between your observations and your inspection report.
