Barbecues, ovens, and other cooking appliances utilizing solid fuel, such as charcoal, require a K-rated extinguisher nearby if their fuel chamber, or firebox, is more than five cubic feet in size. In addition to a commercial kitchen fire suppression system, kitchens require Class K extinguishers for cooking fires. Information provided by the Aurora, Colorado Fire Department This requires that, just like the 6 Year Maintenance, the cylinder is completely emptied and visually examined and then the cylinder is filled with water and pressurized to the required test pressure. Requirements include an approved hood and duct system with cooking equipment installed underneath it. Class K extinguishers are designed for fires in commercial kitchens and should be placed near deep-fryers and other cooking surfaces. October 3, 2018 Roy Williams. This includes fire extinguisher requirements for all employers that rely on commercial transportation. Factors like cooking at high temperatures and build-up of fat and oil on equipment and surfaces all contribute towards raising the risk of fire breaking out. All high-risk areas like kitchens, or a place with a high-concentration of appliances/equipment must have fire extinguishers in their vicinity. Therefore, twice a year, certified fire safety professionals must ensure if there is a fire in your commercial kitchen, your suppression system will activate, put the fire out, and shut off the gas line or electric running to the equipment. The user of this article or the product(s) is responsible for verifying the information's accuracy from all available sources, including the product manufacturer. Also, kitchen equipment usually needs to be extremely hot to achieve proper cooking temperatures – you don’t want to give your customers food poisoning from uncooked food – and there are plenty of … The NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations requires automatic fire suppression equipment in all commercial kitchens. The National Fire Protection Agency (NFPA) has declared that all commercial kitchens must keep at least one fire extinguisher in their prep spaces, ready to be used in case a fire should break out. This may seem encouraging; however, even small fires can cause big damage. The kitchen fire suppression system provides the foundation for fire safety in your restaurant because it is in the kitchen that the risk of fire is greatest. In order to ensure that your commercial kitchen fire suppression system operates properly when needed, federal certification as well as state licensure require facilities to properly inspect, test and maintain the exhaust hoods, filters … We help anyone from family restaurants to large industrial kitchens. The discharge time is 30 to 85 seconds, and the maximum range is 8 to 12 feet. If a 16-inch clearance is not possible, a vertical steel barrier extending 12 inches above the top of the deep fat fryer or open flame appliance(s) can be used as an alternative means of protection. Fire Alarm Systems, But, you don’t have to figure them out on your own. Every 12 years in addition to the required 6 Year maintenance the cylinder of the fire extinguisher requires a pressure test to ensure that there is no hidden corrosion or faults in the material. The occupancy load of your restaurant is determined by the Authority Having Jurisdiction (AHJ). However, these standards require different inspections and cleaning schedules for exhaust systems – monthly, quarterly, semi-annually, or annually – based on the type of cooking operation you have. Ventilation systems are designed to work with fire suppression systems. Inspection and Maintenance of Fire Extinguishers. ANSI/UL 300 requires that fire suppression nozzles must be installed in all hoods and ducts and above each piece of cooking equipment. It is believed to be reliable, but Koorsen Fire & Security assumes no responsibility or liability for any errors or omissions in the content of this article. NEW JERSEY ALL FIRE PROTECTION EQUIPMENT CONTRACTOR, Designed by Elegant Themes | Powered by WordPress, Is the extinguisher where it is supposed to be, Does the extinguisher have the correct amount of chemical in it, Is the pressure used to expel the chemical in the correct range, Can the safety pin be removed from the valve easily, Is the hose and nozzle clear and unobstructed, When was the last 6 Year Maintenance of Hydro Static Test performed. Here is a summary of some of the basic requirements for ensuring your employees and patrons can safely exit the building in the event of a fire: Chapter 9 of the Life Safety Code describes the type of fire protection equipment your restaurant must have. While gas fires can’t be extinguished with the ABC type, Class K extinguishers get the job done and forms a foam blanket to prevent reigniting of the fire. 8: Amerex B417T: 2.5 Lbs. When this service is performed they cylinder vale is removed and a Verification of Service collar is installed around the neck of the extinguisher to verify that the cylinder was dissembled as required. Meeting Commercial Kitchen Regulatory Requirements NFPA 17A: Wet Chemical Extinguishing Systems Our number one priority here at All American Fire Protection of Fayetteville, Inc. is the … Your kitchen’s ventilation system must meet the requirements found in NFPA 96, which provides the minimum requirements for ventilation systems in commercial kitchens. While under this pressure the cylinder is secured in a cage or shield to protect the person performing the test should a rupture occur. Fre extinguisher maintenance is required for your safety and for the safety of your employees. To control the fire, remove the safety pin, aim the nozzle at the base of the flames, squeeze the lever gently, and make a sweeping motion from side to side to … It is important (and required by NFPA 96) that kitchen staff be trained on how to operate fire extinguishers. Additional product features include simple operation and maintenance, an easy-to-read pressure gauge, an extended discharge range up to 5 m (16 ft.) and a swirl effect multi-purpose … (973) 784-3119, NJ LIC# P01290 Life safety requirements apply to businesses of all kinds. All of this work (the Fire Extinguisher Maintenance) has one goal – ensuring that the equipment will be ready to use in the event of a fire emergency! Amerex B262 - 2.5 Gallon Class K Kitchen Fire Extinguisher . A maximum travel distance of 50 Feet is recommended for all fire extinguisher applications with the exception of 30 Foot commercial cooking equipment requirement. 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