Long Island Fire Suppression System Installation & Inspection

Keep your restaurant safe and compliant with semi-annual inspections of your fire suppression system.  Call today to schedule your next fire suppression system inspection and service. 

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It is very important to have a fire safety plan, especially a fire suppression system. This will provide a safe and efficient solution that the kitchen needs to quickly extinguish any fire hazard. Sometimes it is directly at the source of most kitchen fires, i.e., the cooking surface.

Must Haves of the Fire Suppression Systems

Perfect fire suppression includes the three things:

  • Good installation
  • Perfect maintenance
  • Effective inspection

How Does A Good Fire Suppression System Work?

A basic fire suppression system should connect to both the hood over the cooking station as well as the gas line in the cooking station. When the fire suppression system is tripped, the gas line will automatically shut off. This will kill the fuel source of the fire. It also depends on the kind of fire, for instance, grease fire, it might still burn and pose the threat of spreading.

Because of this, the system has a secondary element that was specifically designed to put out the remaining flames.

The nozzles are installed through the ventilation system that is in the hood that is located over the cooking station. When the nozzles are tripped, they discharge a specially designed fire suppressant. The suppressant is basically a water-based chemical that has a special compound that is equipped to combat grease fires.

Extinguished fire creates a lot of smoke so the hood removes it from the kitchen.

Fire Suppression Systems Image
Fire Suppression Systems Image

Must Haves of the Fire Suppression Systems

Perfect fire suppression includes the three things:

  • Good installation
  • Perfect maintenance
  • Effective inspection

How Does A Good Fire Suppression System Work?

A basic fire suppression system should connect to both the hood over the cooking station as well as the gas line in the cooking station. When the fire suppression system is tripped, the gas line will automatically shut off. This will kill the fuel source of the fire. It also depends on the kind of fire, for instance, grease fire, it might still burn and pose the threat of spreading.

Because of this, the system has a secondary element that was specifically designed to put out the remaining flames.

The nozzles are installed through the ventilation system that is in the hood that is located over the cooking station. When the nozzles are tripped, they discharge a specially designed fire suppressant. The suppressant is basically a water-based chemical that has a special compound that is equipped to combat grease fires.

Extinguished fire creates a lot of smoke so the hood removes it from the kitchen.

Manual Makes it Easy to Use

Restaurant fire suppression systems are easy to use. The suppression kicks on once it detects flames and growing heat. Different systems do detect a fire differently, so look into it when installing with a service provider. When the system is tripped, the two-prong approach kicks in. The goal is to quickly kill the fuel source and douse the flames.

The manual activation must come as an option. Like in the case of fires when there is the presence of the sprinkler system, and if the designated triggers do not get activated, the nozzle system will be turned on in time to extinguish the fire. It would have spread beyond the cooking surface.

To make sure this does not happen, the operator can turn on the manual activation point on the restaurant fire suppression systems that will kill the fires quickly.

How To Maintain a Kitchen’s Restaurant Fire Suppression System?

The fire suppression system of the kitchen also requires regular maintenance. It is advisable to have the restaurant fire suppression system inspected and serviced every six months. Or anytime there is a change made to the cooking line.

The hood of your kitchen also needs to be cleaned in regular intervals in order to ensure that the restaurant fire suppression system performs as it is supposed to.

How Often Should The Kitchen Hood be Cleaned

Always go through the required cleaning schedule without fail. Based on the size of your commercial kitchen, below are the time periods during which cleaning should be done:

Monthly – For 24-hour restaurants, kitchens with wood or charcoal-burning stoves, and fast-food establishments.

Quarterly – For high to average volumes and kitchens that have 24-hour schedules.

Semi-Annually – For sit-down restaurants, pizza restaurants, and kitchens that have an average volume

Annually – for kitchens hoods over non-grease appliances, for kitchens that have low food production volume, and for occasional or seasonal kitchens

Get In Touch !

The restaurant kitchen happens to be a hot, humid place, filled with all kinds of cooking oils and grease. The kitchen hood pulls out dirty, smoky air from your kitchen every day. Therefore the grease and oils collect in the hood, which can lead to a fire hazard if you fail to clean it regularly.

If you do not clean your kitchen hood regularly, it will become a significant source of grease and oil that will help spread a kitchen fire. Even if you shut off the gas, all of that grease and oil that gets accumulated on the hood of your kitchen can add more fuel to a kitchen fire leading to devastating results. To get a free quote call Nassau-Suffolk Fire Extinguisher Service & Inspection now.

Coverage

Nassau & Suffolk County Long Island

Phone

631-251-4632

Phone

516-866-7941

Email

info@nassausuffolkfire.com

Working Hours

Everyday 8am - 6pm

Notes:

This website is for informational and lead generation purposes only.  This website connects you with a professional company that is licensed and insured in your area.  If you would like to become a partner please email info@nassausuffolkfire.com

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