New Customers FAQ

This information is here to help. Any lingering questions, please call us.

Restaurant Fire Inspections:

In order to keep your property and staff safe, the city authority (AHJ) will conduct walk through inspections during the year. As the authorized agent, you should take the following steps to be sure that your restaurant’s kitchen and facilities are up to code. “Up to code” means that it complies with the current NFPA and UL standards. Most city authorities follow the NFPA and UL standards.

EVERY MONTH:

The steps listed above are guidelines from NFPA 17A: 7.2 Owners Inspection. These steps should be reviewed on a monthly basis.

Your kitchen should be equipped with a wet-chemical fire suppression system that has been hydrotested within the last 12 years. (NFPA 17A: 5.1)

Your kitchen should be equipped with charged and tagged fire extinguishers. ABC extinguishers should be located in your kitchen and dining areas. Class K fire extinguishers are specifically designed to put out a grease fire. The red, typical ABC extinguishers will not put out a grease fire well. The city authority will want you to have a Class K extinguisher if you cook with “combustible cooking media” AKA animal or vegetable fats/oils. (NFPA 10:5.2.5)

Make a fire plan in case of emergency. Offer fire training to your staff. Be sure each employee knows how to use a fire extinguisher and how to activate the hood suppression system. Keep track of extinguisher monthly checks on the back of the service tag. Let us know, if you need help with your staff training.

Make sure your remote pull station is easily accessible in case of emergency. Do not block the pull station. We understand kitchens are busy areas and we do offer pull station guards if there is lots of movement around the pull station that might result in someone bumping into it.

Be sure a licensed fire company is scheduled to inspect your kitchen every six months.

Notify your fire company when you have moved or added any appliances. Any appliance change must be documented for the city authority.

EVERY 6 MONTHS

Be sure the hood fire suppression system is inspected and tagged every six months by a licensed fire company. (NFPA 17A: 7.3.3)

The fire company will need to replace the fusible links in your system at every inspection. These fusible links link your system together and will melt in case of fire.  However due to grease buildup in between fire inspections, fusible links can become impaired. It is important that these fusible links be changed regularly for the system to operate. (NFPA 17A: 7.3.4)

ONCE A YEAR

·      Your fire extinguishers tags expire every 12 months. Be sure to have your fire company inspect and tag the extinguishers.

·      Find out if you are responsible to maintain the fire riser. If you are occupying a suite, you should ask your landlord about the riser maintenance. If you occupy a stand alone building, its most likely your responsibility to maintain the fire riser. Be sure to schedule the riser inspection with your fire company.

EVERY SIX YEARS

·      Your fire extinguishers should undergo hydrostatic pressure testing every six years. This pressurized test ensures that your extinguisher tank is free from damage and corrosion. Find out from your fire company what is more cost efficient. Depending on the type/brand of extinguisher, purchasing a new extinguisher may be a better option than the maintenance.

EVERY 12 YEARS

Your kitchen fire suppression system should undergo hydrostatic pressure testing every 12 years. This pressurized test ensures that the tanks and hoses are free from damage and corrosion. (NFPA 17A: 7.5)

FOOD TRUCK Fire Requirements Coming Soon. We protect Food Truck kitchens.