Frequently Asked Questions
The purpose of this FAQ page is to provide information and clarification to our current and future clients about fire, fire extinguishers and extinguisher systems. If you have a question that you don't see here or need a more in-depth answer, please don't hesitate to leave us a message HERE. For questions on Backflow, see our Backflow Testing & Prevention Services page HERE.
Q: How often does my Restaurant Fire Suppression System need to be inspected?
A: According to codes and standards as well as manufacturer’s specifications, your restaurant fire suppression system needs to be inspected every six months.
Q: How often do the fusible links need to be changed?
A: As per the manufacturer’s specifications, the fusible links need to be changed every six months.
Q: Do I need to replace the activation cartridges?
A: Every system except Ansul, activation cartridges need to be replaced every six months. Ansul requires their activation cartridges be hydro-statically tested and recharged every twelve years, but due to the cost of this service, it is more economical to replace the cartridge.
Q: What is a purge test?
A: A purge test is an annual test where we blow nitrogen through the agent distribution piping to verify the piping is free obstruction. This test is required by all manufacturers to ensure the systems allow the extinguishing agent to freely flow through the piping and nozzles to extinguish the flames.
Q: What is a regulator test?
A: A regulator test is to ensure there is a constant regulated pressure for the expellant gas to charge the agent cylinder, a consistent flow of extinguishing agent, and as well as to ensure the proper working condition of the piston.
Q: Why is it so important to ensure cooking appliances are lined up correctly and not moved around?
A: The manufacturer has pre-engineered each system. For the system to work properly, the nozzles have to be aligned as per the manufacturer’s specifications. There is a very small tolerance for any misalignment. We understand that appliances will be moved for cleaning purposes. It’s a great idea to either mark the floor so that the appliances are put back exactly. You can use Posi-Set brackets as guides to mark your appliances. Please understand, not every nozzle is the same. Each nozzle has a certain appliance that it can be used with. If you should ever want to move your appliances around, you will definitely need to have all your nozzles re-positioned. Please make sure to call J.W. Kennedy first before you move around your current appliances or add new ones so we can re-position your nozzles.
Q: Does my insurance company care if my system care if my system has not been inspected or is not in proper working condition?
A: Many people believe that it does not matter whether or not their system meets all current codes, standards, or manufacturer’s specifications. They feel this is why they pay for insurance, and if they should have a fire or any damages resulting from a fire, that their insurance company will automatically cover all damages. This is incorrect. Please read your insurance policy very carefully, it will state that you as an owner, lease, or renter, must ensure that your fire suppression system and any other fire protection equipment is in good working/satisfactory condition, meets the intent of all codes and standards as well as manufacturer specifications at all times.
Q: How often should my hood and duct be cleaned?
A: NFPA 96, local, and state health codes require your hood and ducts to be cleaned at a minimum every three months for heavy cooking situations, semi-annually for moderate cooking operations, and annually for light cooking operations.
Q: Is a signaling device required in the kitchen?
A: A horn and strobe is required in every commercial kitchen which must use both audible and visual signals to alert that the system has been activated and is now releasing the extinguishing chemical.
Q: Do I need a building alarm and does my kitchen suppression system need to be connected to it?
A: In some municipalities, you are required to have a monitored building alarm system. If that is the case, your kitchen suppression system must be connected to the building alarm system.
Q: What type of fire extinguisher must I have in the kitchen?
A: A class K wet chemical 6 liter fire extinguisher is required in all kitchens. Just like any other extinguisher, this wet chemical extinguisher must be inspected annually and serviced every six years.
Q: How often do my fire extinguishers need to be inspected?
A: Fire extinguishers need to be inspected annually.
Q: How often do my fire extinguishers need to be serviced?
A: Dry chemicals, like ABC, BC, Purple K, & Class D need to be serviced every six years from the date of manufacture. There is a six year maintenance and 12 year maintenance, and once completed, the cycle begins again. Stainless steel wet chemical cylinders, including class K, water mist, and foam extinguishers need to be tested and recharged every five years. CO2 cylinders also need to be tested and recharged every five years. Halon/Halotron extinguishers need to be tested and recharged every five years, and hydro-statically tested every six years.
Q: How often does my Restaurant Fire Suppression System need to be inspected?
A: According to codes and standards as well as manufacturer’s specifications, your restaurant fire suppression system needs to be inspected every six months.
Q: How often do the fusible links need to be changed?
A: As per the manufacturer’s specifications, the fusible links need to be changed every six months.
Q: Do I need to replace the activation cartridges?
A: Every system except Ansul, activation cartridges need to be replaced every six months. Ansul requires their activation cartridges be hydro-statically tested and recharged every twelve years, but due to the cost of this service, it is more economical to replace the cartridge.
Q: What is a purge test?
A: A purge test is an annual test where we blow nitrogen through the agent distribution piping to verify the piping is free obstruction. This test is required by all manufacturers to ensure the systems allow the extinguishing agent to freely flow through the piping and nozzles to extinguish the flames.
Q: What is a regulator test?
A: A regulator test is to ensure there is a constant regulated pressure for the expellant gas to charge the agent cylinder, a consistent flow of extinguishing agent, and as well as to ensure the proper working condition of the piston.
Q: Why is it so important to ensure cooking appliances are lined up correctly and not moved around?
A: The manufacturer has pre-engineered each system. For the system to work properly, the nozzles have to be aligned as per the manufacturer’s specifications. There is a very small tolerance for any misalignment. We understand that appliances will be moved for cleaning purposes. It’s a great idea to either mark the floor so that the appliances are put back exactly. You can use Posi-Set brackets as guides to mark your appliances. Please understand, not every nozzle is the same. Each nozzle has a certain appliance that it can be used with. If you should ever want to move your appliances around, you will definitely need to have all your nozzles re-positioned. Please make sure to call J.W. Kennedy first before you move around your current appliances or add new ones so we can re-position your nozzles.
Q: Does my insurance company care if my system care if my system has not been inspected or is not in proper working condition?
A: Many people believe that it does not matter whether or not their system meets all current codes, standards, or manufacturer’s specifications. They feel this is why they pay for insurance, and if they should have a fire or any damages resulting from a fire, that their insurance company will automatically cover all damages. This is incorrect. Please read your insurance policy very carefully, it will state that you as an owner, lease, or renter, must ensure that your fire suppression system and any other fire protection equipment is in good working/satisfactory condition, meets the intent of all codes and standards as well as manufacturer specifications at all times.
Q: How often should my hood and duct be cleaned?
A: NFPA 96, local, and state health codes require your hood and ducts to be cleaned at a minimum every three months for heavy cooking situations, semi-annually for moderate cooking operations, and annually for light cooking operations.
Q: Is a signaling device required in the kitchen?
A: A horn and strobe is required in every commercial kitchen which must use both audible and visual signals to alert that the system has been activated and is now releasing the extinguishing chemical.
Q: Do I need a building alarm and does my kitchen suppression system need to be connected to it?
A: In some municipalities, you are required to have a monitored building alarm system. If that is the case, your kitchen suppression system must be connected to the building alarm system.
Q: What type of fire extinguisher must I have in the kitchen?
A: A class K wet chemical 6 liter fire extinguisher is required in all kitchens. Just like any other extinguisher, this wet chemical extinguisher must be inspected annually and serviced every six years.
Q: How often do my fire extinguishers need to be inspected?
A: Fire extinguishers need to be inspected annually.
Q: How often do my fire extinguishers need to be serviced?
A: Dry chemicals, like ABC, BC, Purple K, & Class D need to be serviced every six years from the date of manufacture. There is a six year maintenance and 12 year maintenance, and once completed, the cycle begins again. Stainless steel wet chemical cylinders, including class K, water mist, and foam extinguishers need to be tested and recharged every five years. CO2 cylinders also need to be tested and recharged every five years. Halon/Halotron extinguishers need to be tested and recharged every five years, and hydro-statically tested every six years.
