Commercial kitchen suppression systems are required to be inspected semi-annually, but problems can show up between visits. Here are five signs a system needs attention sooner.
- An expired inspection tag. The most obvious sign — if the tag on the system shows a date more than six months old, service is overdue.
- Damaged or missing nozzle caps. Nozzles over cooking equipment should have caps in place; missing or damaged caps can let grease clog the nozzle, preventing proper discharge.
- A fusible link past its replacement interval. Fusible links are rated for the heat they’re exposed to and should be replaced at least annually, or sooner in high-heat applications.
- A system that has activated and not been recharged. Never assume a kitchen is protected after a wet chemical discharge until the system has been inspected and recharged by a certified technician.
- Visible corrosion on tanks or piping. Corrosion can compromise the system’s ability to hold pressure or discharge correctly, and should be evaluated promptly.
Because commercial kitchens carry a higher fire risk than most other occupancies, catching these signs early matters. See our full guide to Commercial Kitchen Fire Suppression (Hood Systems) for code requirements and inspection schedules.