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Category: Ansul system inspection checklist

Ansul system inspection checklist

Commercial kitchens must adhere to a set of safety standards that help prevent the potential for high heat in open flames to translate into deadly fires. Kitchen hood fire suppression systems must be in place and inspected on a routine basis, often semiannually.

This process ensures the protection of employees and customers. At Getz Fire Equipment Company, we understand these requirements, and we provide the services necessary to help ensure that your kitchens remain safe by certifying the safety of Ansul system components.

Kitchen fire protection systems must be inspected properly. This work must be done by a trained, factory authorized technician to ensure compliance with standards and maintaining the legitimacy of the current equipment on the system. Prior to an inspection, it is important that staff members are aware of the date and time of the inspection. Cooking equipment should not be in use and must remain cool prior to and during the inspection.

It is also important that the fire alarm be taken out of service during the time period in which an inspection is taking place. After the inspection has taken place, the service technician performing the Ansul system inspection will need to provide documentation of compliance.

At Getz Fire Equipment Company, we provide services that help ensure the safe operation of your Ansul system. Contact us today for more information about how we can help you maintain a safe commercial kitchen.

What is a Fire Pump? Which fire extinguishers should be used for what kind of fire? How do you install a fire suppression system? What is CPR first aid training? What are fire alarm systems? Pre-Inspection Actions Prior to an inspection, it is important that staff members are aware of the date and time of the inspection.

The Inspection Here is what you can expect from an authorized Ansul system inspection service provider: Visual inspection of layout for nozzle coverage, appliance location, duct and plenum nozzles, and surfaces Put the system out of service to avoid a discharge of an agent Checking of the pressure gauges for psi Verification that no tampering of the system has occurred Changing fusible links bi-annually as required Testing proper operation of micro switches, gas shutoff valves, remote pull station, and detection line Verify the system activation also activates fire alarm system Replace protective blow off caps as required Documenting of any issues or need for repairs Post Inspection After the inspection has taken place, the service technician performing the Ansul system inspection will need to provide documentation of compliance.

These documents should include: A properly marked equipment service tag Notes regarding any discrepancies that must be addressed Notes that mention any repairs that were made during the inspection An inspection report left at the site and sent to the local fire department At Getz Fire Equipment Company, we provide services that help ensure the safe operation of your Ansul system.When you are out in the field inspecting pre-engineered fire suppression systems, use the following checklist as a guide for ensuring that safe, effective, and up-to-date systems exist.

Dry Chemical Systems - Industrial Protection Make sure inspection tag and maintenance report is up to date. All hazards properly covered with correct nozzles. Duct and plenum covered with correct nozzles. Check positioning of all nozzles. Penetrations sealed with weld or UL listed device. Check if seals are intact, evidence of tampering.

If system has been discharged, report same. Pressure gauge in proper range if applicable. Inspect cylinder and mount. Proper nozzle covers in place. Piping and conduit securely bracketed. System protective hardware covers in place. Proper hand portable extinguishers. Portable extinguishers available, accessible, and properly serviced. Class K portable extinguisher in place if required. Fire Inspectors When you are out in the field inspecting pre-engineered fire suppression systems, use the following checklist as a guide for ensuring that safe, effective, and up-to-date systems exist.

Don't forget to refer to the manufacturer's specific installation and maintenance manuals.

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All harazrds are properly covered with correct nozzles. Check positioning on all nozzles.Restaurant kitchen hood fire suppression systems require a semi-annual inspection to ensure top performance — and safety — for employees and customers alike.

Ansul System Inspection – Preparation and What to Expect

Inspecting restaurant kitchen hood fire protection systems for proper function requires more than just a visual overview or a system test. Proper maintenance from a factory authorized, trained service technician is essential for compliance and warranty.

Always make sure that all staff members are aware of the scheduled date and time of the service and inspection.

ansul system inspection checklist

Cooking equipment must be cool and not in use prior to the inspection. Notify anyone who could be involved or effected. Also, make sure that everyone present at the location is aware that fire alarm must be taken out of service during the service and inspection time period.

The fire alarm and monitoring system must be taken out of service to avoid false alarm activation during the service and inspection period. Upon final approval and completion of the inspection and service, your service technician will provide documentation of compliance.

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Contact them today to learn more about inspection procedures and keeping your kitchen safe. Your email address will not be published. Leave a Reply Cancel reply Your email address will not be published.About Us. Fire Suppression. NFPA 00Sec.

NFPA Commercial Hood Inspection Requirements

Dry chemical fire suppression systems provide protection for many flammable and combustible liquid Class B fire hazards.

They are particularly suited for outdoor environments where concerns about freezing prevent the installation of water-based systems. The system owner is responsible for a monthly inspection to ensure the equipment remains in an operable condition. The inspection should include a check of the following components to verify that:. The inspection date and the initials of the person performing the inspection should be recorded, and the records maintained until the next semiannual service.

This maintenance should include. This inspection must be conducted by a company or person properly trained and qualified to perform such a service. The authority having jurisdiction AHJ may require a certificate or other proof of such training.

If this inspection reveals deposits from grease-laden vapors, the entire exhaust system must be cleaned to bare metal by a properly trained, qualified and certified company or person s acceptable to the AHJ [see NFPA 96 98Sec. It should be noted that:. Kitchen hood fire-extinguishing system The standards applicable to automatic dry- or wet-chemical fire-extinguishing systems protecting kitchen cooking equipment [see NFPA 17 98Sec.

In addition, an inspection and servicing of the kitchen hood fire-extinguishing system by properly trained and qualified persons is required at least every 6 months [see NFPA 96 98Sec. Fire alarm interconnect switches are required to be tested annually by mechanically or electrically operating the switch to verify receipt of a signal at the fire alarm control panel [see NFPA 72 99Tables This testing should be performed as part of the annual test conducted of the building fire alarm system.

The equipment manufacturer may have additional maintenance requirements that should be followed in order to ensure proper operation of the system and maintain applicable warranties. The standards applicable to automatic dry- or wet-chemical fire-extinguishing systems also contain inspection requirements that must be followed, including:. These records must include the extent, time and date of cleaning. When a vent cleaning contractor is used, the contractor must be able to provide you with a certificate showing the date of any inspections or cleanings performed.

In addition, the contractor is required to display a tag within the kitchen indicating the date of the cleaning and the name of the servicing company and identifying any areas that were not cleaned on the date of the service. The inspection should include a check of the following components to verify that: Neither the protected equipment nor the hazard has been replaced, modified, or relocated. In this example, there should be no changes to the fuel dispensing equipment.

ansul system inspection checklist

The extinguishing system is in its proper location. The discharge pipe should not be bent or otherwise damaged. The manual release devices are unobstructed and accessible to motorists or the station operator. The tamper indicators and seals are intact. The maintenance tag or certificate is in place.

The system shows no physical damage or condition that might prevent operation. The pressure gauge sif provided, are in the operable range. The nozzle blow off caps, where provided, are intact and undamaged. There are no nozzle blow off caps on the pictured system.

What to Expect During your Ansul System Service and Inspection

It should be noted that: Cleaning to bare metal does not mean removing the paint from painted surfaces. After the exhaust system is cleaned to bare metal, it cannot be coated with powder or other substances.

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Flammable solvents or other flammable cleaning aids are not allowed to be used for cleaning. At the start of the cleaning process, electrical switches that could be activated accidentally must be locked out remember your lock out-tag out procedures.Ansul systems are industry-leading and fully reliable, which is why we use them.

As an official distributor, we regularly attend intense product training programs to be instructed and tested in the design, installation, and service of Ansul fire suppression equipment. If you would like to find out more about Ansul systems and how Churches Fire can help you and your business, call our customer development team on or complete the form for a call back:.

The Ansul system uses tried and tested technology to quickly detect a fire. Where fire is detected, the Ansul Suppression agent is discharged onto the fire, forming a solid layer of foam. This instantly cuts off the oxygen supply to the fire, suppressing it and cooling it.

People are protected and surrounding damage is minimised. The agent is not stored under pressure, meaning that after activation the system can be recharged on-site by one of our technicians, ensuring that your kitchen is safe to use again the same day. This is essential to ensure that the system remains effective in a fire situation. Skip to content. Need some help? If you would like to find out more about Ansul systems and how Churches Fire can help you and your business, call our customer development team on or complete the form for a call back: What is your name?

When is best to call you?

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AM PM. How does an Ansul system work? We pride ourselves on being a brand that you can trust, so we only partner with other brands that we trust. Request a callback Fill out your contact details and one of our colleagues will be in touch to discuss your needs.

What is your name? What is your enquiry? General Enquiry Sales Enquiry. When is the best time to call you? This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Reject Read More. Cookies Policy. Necessary Always Enabled.National Fire Protection Association NFPA commercial hood inspection requirements are designed to protect large scale food preparation facilities from fires caused by contaminated or defective cooking hood installations.

Periodic inspections of cooking facilities provides the general public with a sense of safety when they go into a restaurant and sit down for a meal. The basic inspection and cleaning requirements for cooking ventilation installations are found in NFPA code number This code specifies exactly what areas of the installation must be cleaned down to bare metal.

All contamination from grease and oil must be removed in a systematic and timely basis. The code indicates that none of the metal surfaces in a cooking ventilation system can be treated or covered in any way.

ansul system inspection checklist

Official inspections can only be completed by technicians and companies who have been trained and certified by a local governmental authority that has jurisdiction in accordance with the NFPA code. The inspection requirements for grease buildup in cooking ventilation systems is based upon the level of usage for each commercial cooking facility. Facilities that use solid fuels such as wood as a cooking fuel require an inspection each month by a certified inspector.

Agencies or businesses that operate on a hour basis or who cook high volumes of food must be inspected quarterly. Businesses cooking and using a ventilation system at moderate levels will need a semi-annual inspection for grease buildup. Organizations such as churches or senior centers with low volume operations will only need inspections once a year. Regardless of your organization's cooking volume, it is important to faithfully follow the requirements for your type of facility to ensure the safety of all your patrons.

Fire suppression inspections involve knowledge of several NFPA codes. Code 17 covers dry chemical fire extinguishing systems, and Code 17A covers wet chemical fire extinguishing systems.

INSPECTION OF INSTALLED ANSUL BLADDER TANK SYSTEM - PART 1

Dry chemical fire extinguishing systems for example are required to be on a six-month inspection schedule. NFPA Code 10 addresses portable fire extinguishing systems that may be present in a kitchen.

Some ventilation systems have doors that close to choke off a fire. Fire extinguishing systems and fire suppression systems have specific inspection requirements that must be adhered to. As an example, systems designed to automatically come on to extinguish a fire must be inspected every six months. Inspections and system servicing must be accomplished by trained and certified technicians who understand the applicable NFPA and local codes. NFPA Code 72 covers systems designed to sense a fire and send a signal to the nearest fire station.

Fire notification systems include fire detectorssmoke detectors, heat sensors, and phone systems the signal travels over. Systems that are capable of self-testing on at least a weekly basis can be placed on an annual inspection routine by trained technicians. Detection devices that cannot be easily accessed must be inspected when the system is torn down for maintenance, cleaning, or repair. If the system is not dissembled for normal maintenance, detection devices must be accessed at least every 18 months.

Kenneth Oster's leadership experience includes an Air Force career, pastoral leadership, and business ownership in the automotive repair industry. Share It. About the Author. Photo Credits.In order to be compliant with state fire codes, your fire suppression system must be inspected every six months by a qualified contractor.

Every 12 years, a restaurant hood fire suppression system also needs to be hydrostatically tested and have its liquid chemical replaced. We offer a modified version of this inspection service for paint booth fire suppression systems. With any of our fire protection system services, you can also schedule on-site training and demonstrations for your kitchen staff at no additional cost.

Our fire safety and prevention system training program educates your staff on what they will need to do in the event of a fire and keeps your restaurant or commercial kitchen compliant with current fire and safety codes. Call today to schedule an automatic fire suppression system inspection, testing, and maintenance service in Fairfield, Suisun City, Vacaville, Napa, Vallejo, Concord, Antioch, Pinole, Rio Vista, or any surrounding city.

If you recently had a large enough kitchen fire that caused your fire suppression system to discharge, then you need a qualified fire protection company to come out and recharge your system before you can reopen for business. Since all the devices under the cooking system are tied to the fire suppression system, when the fire system is triggered, it shuts off all of the gas and electrical power that feeds into your cooking system.

So, not only is a fully charged fire suppression system required in order to be in compliance with state fire code regulations, but you won't even be able to turn on your cooking equipment until the system is reset. No matter the time you call or where you are, we can usually be on site within one to two hours.

We are able to offer such a quick response because our technicians drive our fully stocked service vehicles home with them, and we maintain a large inventory of fire retardant chemicals and fire suppression system replacement parts for all brands, including Ansul, Pyro-Chem, Amerex, Badger, and Range Guard.

My organization has used Code Three Fire to service fire extinguishers in our clinic for the past 4 years. We recently moved to a new location and wanted additional fire extinguishers added in our new space. There was no question in my mind that we would have anyone but Code Three Fire be the company to install and maintain those new units. I've been impressed with the professionalism and great service from the first time they came out.

I also like that Joyce is a hometown girl who gives back to and supports her community. I highly recommend Code Three Fire and Safety. Reviews My organization has used Code Three Fire to service fire extinguishers in our clinic for the past 4 years. Deborah S. We offer free consultations on all kitchen fire suppression units. Service Area Map.


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