1. Verify the following:
- 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)
Kitchen Hood Suppression System Inspection (printable version)