Installation Testing & Operations/Maintenance

Installation Acceptance Testing
The system shall be pre-tested prior to Final inspection to determine that the system is properly installed and functions in accordance with the approved plans and the manufacturer's installation and maintenance manual. Testing during the Final inspection shall include:
  • Manual activation via manual pull
  • Automatic activation via fusible link.
  • Shut down of all electrical and gas cooking equipment shall also be demonstrated.
  • A puff test will be required to demonstrate distribution piping continuity and proper nozzle operation.
  • If applicable, fire alarm activation
  • Make-up air unit shut-down upon fire system activation
Nozzle type, height, and orientation relative to placement of cooking appliances will also be verified during the inspection.

The extinguishing system shall be maintained in accordance with the manufacturer's requirements and with the following:
  • Extinguishing systems shall be serviced at least every 6 months or after activation of the system.
  • Maintenance shall be conducted in accordance with the manufacturer's listed installation and maintenance manual.
  • Inspection shall be by qualified individuals, and a certificate of inspection shall be forwarded to the fire code official upon completion.
  • Records of all system inspections, tests and maintenance required by the referenced standards shall be maintained on the premises for a minimum of 3 years and shall be copied to the fire code official upon request.
  • The hood ventilation system shall be operated at the required rate of air movement, and approved grease filters shall be in place when cooking equipment under a kitchen grease hood is operated.
  • Hoods, grease-removal devices, fans, ducts, and other appurtenances shall be periodically cleaned to prevent grease accumulation.
  • Cleanings shall be recorded and records shall state the extent, time, and date of cleaning and the date of the next scheduled cleaning.
  • Such records shall be maintained on the premises.