Kitchen Fire Suppression System

Dependable Kitchen Fire Suppression System

When it comes to your business, the most essential investment is kitchen fire safety. Prevention is key to ensure your kitchen facility is fully operational and protected to minimize the risk of fires, harm to your staff and patrons, and property damage. A catastrophic fire versus a minor fire event is the basis for protecting your business.

At Central Fire Services, our fire suppression experts go above and beyond to curate and implement a system that is not only efficient but acts in accordance with all fire and safety codes. Our team works tirelessly to ensure the functionality of the components and their proper location. Certification is provided upon a successful inspection by our fire suppression team for your semi-annual maintenance inspection.

Simply put, Central Fire Services is your single-source solution for all your fire protection needs. Our experts make sure your commercial kitchen is UL 300 compliant. Fire suppression system is designed to provide fire protection for restaurant cooking appliances, exhaust hoods, and ducts defined by the National Fire Protection Association NFPA 17A and NFPA 96. These systems are pre-engineered and will protect you against kitchen fires. Start today.

Central Fire providing all services :

• UL 300 upgrades & installations
• Timeline for permits, plans, and installation & final inspection
• Guarantee to meet all local, state, & Federal Fire code laws

MAINTENANCE SCHEDULE- every 6-month required by NFPA

1. Check for visual signs that the system has been fired, tampered with, or leaked. Disconnect system for inspection. (Koorsen will alert personnel, monitoring center, and fire department before testing begins.)
2. Check cylinder condition and hydrostatic test date. Check the regulator test date of the system, if applicable.
3. Check all piping and conduit to verify they are secure and properly mounted. Verify pipe and nozzles are free of blockage and properly aimed at appliance surfaces.
4. Replace all fusible links. If the system is electrical, test the detectors, the control panels and the battery back-up to ensure proper functionality. (Fusible links should be replaced on a semi-annual basis.)
5. Perform a dry test of the system for automatic operation and manual release.
6. Check operation of gas shut-off and/or electrical shut-off. (This test may require a short interruption in the cooking operation but is an important part of the inspection and is required by state and local fire codes.)
7. Confirm the fuel shut-off is in the “on” position. Weigh and replace fire system cartridges as required.
8. Check chemical type and quantity. (Some systems require the cylinder agent to be checked for proper type and quantity every six months.)
9. Verify the filter type in the hood and proper decals at the remote pull stations are in place.
10. Complete the restaurant inspection report and attach inspection tags. Check for the proper type of portable fire extinguishers in the kitchen area (K class) and verify they have been properly inspected.

We specialize in providing fire protection for restaurants, grocery stores, hotel kitchens, school cafeterias, mall restaurants, and hospital kitchens. Speak with our specialists to discover why top businesses consistently recommend Central Fire Services for kitchen fire suppression systems – we are glad to help! We are dedicated and committed to keeping you, your staff, and business safe!