The first line of defense against fire in a commercial kitchen is the fire protection system installed in the exhaust hood. Appliance specific fire suppression uses a wet chemical system to quickly extinguish local fires. Nozzles are selected and aimed at specific hazards on each appliance. The chemical agent itself is a nearly neutral PH agent that can be safely cleaned up with water and a sponge.
Fire systems must be inspected every six months. Special attention is placed on the fusible links, system pressure, and age of the system. The fusible links are important because they tether the system together. Replacement is recommended every six months. The system pressure must be at 100%—any number less than that will cause the system to fail in the event of activation. Typically, if a system loses pressure it means it’s time to complete a Hydrostat test. Every seven years, Fire Suppression systems must be depressurized, dismantled, cleaned, refilled, pressure tested, and certified. Let RamPro get you down the road to fire security.