The Importance of Fire Suppression Systems in Commercial Kitchens
While fire prevention measures are vital for the proper functioning of a commercial kitchen, fire suppression systems are an integral part of their safety.
The system can work with various chemicals. For example, grease fires, electrical fires, and oil fires require different agents. They can offer cooling, emulsification, and foaming properties. It's important to consult a professional before installing a fire suppression system in your commercial kitchen.
While working out a fire prevention and suppression strategy, you should follow national standards and regulations.
The key requirement of the UL 300 standard is to use wet chemicals to fight commercial kitchen fires. Others include installing fire suppression nozzles in hoods, ducts, and over each piece of cooking equipment. The standard requires biannual fire suppression system servicing as well as hood and ductwork cleaning. Baffle filters should be cleaned at least once a week.
The NFPA 17A standard states requirements for wet chemical fire extinguishing systems' design, installation, operation, inspection, and maintenance.
- Link lines
- Nozzle blow caps
- Pressure gauges
- The functionality of control components and actuators
- Piping and copper tubing's tightness
- Electrical interlocks' functionality
- Physical damage
- Maintenance tags and certificates (including test dates for cylinders and regulators)
- Position of detectors
- Condition of system cartridges
- And much more
Paying special attention to the system's installation can help you avoid serious problems in the future. It must be installed by a certified professional.
With cooking being the leading cause of non-residential building fires, paying special attention to fire suppression systems is vital. Coupled with regular exhaust maintenance, they can keep the risk of a fire in a commercial kitchen to a minimum