Kitchen Fire Suppression Systems & Hood Cleaning
Kitchen suppression systems require inspection and testing every 6 months/semi-annual per NFPA 17.
Pre-engineered systems such as the wet chemical fire suppression systems are mainly used in commercial kitchens in restaurants and catering facilities. The dry chemical suppression systems are mostly used in small industrial applications such as open and closed spray booths, open tank and storage areas where highly flammable liquids such as paints are stored.
Fire extinguishers are your first line of defense in the event of a fire. Making sure that your extinguishers are inspected annually and performing preventative maintenance in a timely manner insures you have equipment in good working order should an emergency arise. Maintaining compliance plays a significant role in the reduction of property and personnel loss due to fire.
ABC Dry Chemical
BC Dry Chemical