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Kitchen Suppression System Inspection Template

Use this free kitchen suppression system inspection template. NFPA 96 requires the inspection of commercial kitchen hood fire suppression systems every six months. Clean your kitchen regularly with the help of a checklist to reduce the risk of grease fires so that you won't need the fire suppression system in the first place. But just in case, you'll still want to make sure the system is properly maintained and ready to go in the case of a real fire.

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Kitchen Suppression System Inspection Template

Hood Fire Suppression System Final Inspection

The approved plans and permit shall be on site for the inspection and consulted to verify that the installation meets the requirements of NFPA 17A and that no changes have occurred.

The commercial hood and duct system has been inspected and approved by the Building Development inspectors.

Identify the type of automatic hood fire suppression system installed to ensure that the proper manual is present.

The installing contractor has the specific system installation manual available.

The installing contractor can provide certification that they are qualified by the manufacturer to install the specific system.

The size of the installed hood suppression system piping matches the installation manual.

The proper hangers and supports with the correct spacing are installed per the installation manual for piping, detection and manual pull station.

ALL penetrations into and out of the ventilation hood and/or duct is done with a listed seal off device.

A detector is installed in each exhaust duct opening.

A detector is installed above each cooking appliance.

The appropriate temperature fusible link is installed on the system.

ALL discharge nozzle types and placement is per the specific installation manual for the specific appliance.

Nozzle orientation is per the specific installation manual and for the specific appliance.

A puff test is performed for all piping to demonstrate that it is clear and connected.

The manual pull station is located at or near a means of egress and is located a minimum of ten (10) feet to a maximum of twenty (20) feet from the exhaust hood.

The manual pull station is mounted between forty two (42) and forty eight (48) inches above the finished floor.

Operation of the manual pull station activates the system and all interlocks properly.

Operation of the detection system (cutting of a test link) activates the system and all interlocks properly.

ALL gas (LPG, Natural Gas, etc.) to the appliances shuts down upon activation of the fire suppression system.

ALL electrical to appliances and outlets located beneath the ventilation hood shuts down upon activation of the fire suppression system.

ALL shutdown devices are required to be manually reset.

The exhaust fan remains ON after activation of the fire suppression system.

The make-up air shuts OFF upon activation of the fire suppression system.

Activation of the fire suppression system provides an alarm condition on the fire alarm system.

Movable cooking equipment is provided with a means to ensure that it is properly positioned for system nozzle coverage.

Electrical connections and methods to the switches for the fire suppression system meet the requirements of the NEC.

A “K” Class portable fire extinguisher is located within thirty (30) feet of the cooking appliances.

The system has the proper cartridge installed, is armed, sealed, tagged and the chemical is installed in the containers.

Additional Notes

For items that are marked as N/A, explain the reason why.

Notes or comments.

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Please note that this checklist template is a hypothetical appuses-hero example and provides only standard information. The template does not aim to replace, among other things, workplace, health and safety advice, medical advice, diagnosis or treatment, or any other applicable law. You should seek your professional advice to determine whether the use of such a checklist is appropriate in your workplace or jurisdiction.