Kitchen Fire Suppression System Service and Maintenance
The Singapore Fire Code uses the Underwriter’s Laboratory or UL 300 in short. All fire suppression systems for kitchen hoods have to be serviced every 6 months.
During the servicing of kitchen fire suppression systems, the following must be done:
– Ensure that the nozzles are intact and not damaged.
– Ensure the propellant cartridge are in good working condition
– Ensure the cylinders are in good working condition
– Ensure that the pipes are not choked and in good working condition.
– Ensure that the fusible links are replaced.
– Ensure that the manual pull is functioning and not blocked by appliances
A common mistake of kitchen owners is to assume that the fire suppression systems for the hoods are to be serviced once a year. This is not correct. Due to commercial cooking, the grease build up is expected to be very rapid and a constant high heat environment may cause a higher wear and tear rate. This is primarily the reason why kitchen fire suppression systems have to be serviced and maintained by competent technicians every 6 months.
Another mistake is to degrease the hood and Kitchen Exhaust Duct (KED) but not to service the fire suppression system. Most owners remember to degrease the hood and KED once a year as it is easy to spot the leaking greases. However, fire suppression system cylinders are usually hidden out of view, making it difficult to remember to service. Depending on how heavy the cooking is, degreasing may be needed more than once a year, we strongly recommend that the system be maintained at the same time if degreasing is done more than once a year.
When a fire occurs, there are two ways that a kitchen fire suppression system will activate. When the fusible link which is the “heat detector” reaches a certain temperature, it will melt and discharge the system. A kitchen staff can also manually activate the system by pulling the manual pull. Both methods require the kitchen fire suppression system to be maintained regularly.