Fire Suppression Inspection | Dallas, Fort Worth, Prosper, Buda & Austin, TX

The Fire Suppression Inspection That Dallas, Prosper, Buda & Ft. Worth, TX Trusts

Our Fire Suppression Inspection Process

Boss Fire Protection feels that our clients understanding of the functioning of their Fire Suppression System is as important as the Fire Suppression system functioning properly during a fire. Our technicians are trained to walk the client through the steps that are being taken and educate them on how the system works and the importance of communication between services of specific items. All Fire Suppression inspections are performed in accordance with NFPA 10, 96, and 17A standards.

One of the restaurant staff should visually inspect the fire suppression system every month.

Inspection

Verify the system is in its actuation position and has not been tampered with
Check pressure gauges for proper PSI
Visually Inspect appliance location, nozzle layout coverage
Evaluate grease accumulation on all surface duct and plenum nozzles
Inspect fire system bottles for corrosion and proper 12 Year hydrostatic test dates
Ensure distributor emergency contact information is properly displayed

Replace & Service

Replace all fusible links with new properly dated links twice a year as required by NFPA standards
Replace any damaged or missing protective blow off caps
Clean or replace any clogged nozzles
Perform Repairs on any deficiencies approved for repair by the customer

Test

Remove system actuation cartridge to avoid discharge of agent
Test the detection line by cutting a terminal link
Test micro switches to confirm all electrical equipment shuts down properly
Test Proper operation of gas shut off valves and remote pull stations
Verify fire alarm will activate when system is actuated
Reactive fire suppression and fire alarm system

Document

Apply Inspection “green” tags to system pull stations or apply “red” tag if deficiencies are not addressed
Communicate and document any deficiencies and needed repairs
Document repairs that were made
Supply Customer with a Commercial Cooking System Service and Inspection Report, and send a copy to the Local AHJ (Authority Having Jurisdiction)

What to Look for From Your Inspector

Ensure that Inspector opens the control head box to check actuator, actuator hose, wire cable tension, electrical and cartridges and disarms the system so that there is no accidental discharge
Have all Fusible Links been updated/replaced with links for the current years date
Was the system bottles or cartridges pressure checked
All nozzle caps are in place and they have checked that the nozzles are not clogged with airborne grease
All Duct nozzles were cleared of any grease

What to Communicate

Communicate any appliance changes to the technician to ensure proper system coverage and protection of all cooking equipment
Ask if there will be any upcoming maintenance during the next service, so that you can plan accordingly. Sometimes system bottles need to be maintenance or hydro tested
Ask if there is anything they see that you could be doing better between services. This can help you save money during each inpsection