Light test on grease duct (Before duct is mounted on hood)
Signage of manual pull stations
Location, size, and type of extinguishing agent
Proper size pipe
Proper pipe support
Proper nozzle type
Nozzle location
Observe air movement through all system nozzles
Observe fusible link
Observe activation of manual pull stations
Observe deactivation of fuel sources under hood during all test (Gas & Electric)
Observe deactivation of make-up air on test activation of system (exhaust air shall remain operational)
Observe activation of fire alarm notification appliances during all test and verify that the signal is received at the FACP or at device
Verify proper placement of K fire extinguisher. Class K fire extinguisher shall be located within 30 feet of cooking equipment
If multiple systems, verify coordination of system of system components, 3 inch high numbers or letters shall be used to identify hoods, pull stations, and system cabinets for each system
Capture and containment test (Verify capture & containment performance of the exhaust system)