*Never operate any appliances without first turning on your kitchen hood exhaust system*

*It is very important to clean your system regularly as grease residue build-up can accelerate any fire*

How often does my kitchen hood suppression system need to be professionally inspected?
Kitchen hood fire suppression systems are required to be serviced and/or inspected 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?

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.