Kitchen fire suppression · Fraser Valley
Kitchen hood suppression, serviced every six months.
Restaurant and commercial kitchen fire suppression systems need regular service to stay compliant and insurable. We service the system, replace the parts that wear out, and give you the paperwork for your file.
What the code asks for
What you need, and how often.
Every six months
Commercial kitchen suppression systems are serviced twice a year by a qualified technician.
Fusible links replaced
The heat-sensitive links that trigger the system are replaced on a regular schedule, because grease and heat wear them out.
A Class K extinguisher nearby
Kitchens with commercial cooking need a Class K extinguisher by the line, in addition to the hood system.
On the visit
What we do.
- Service the system and check the nozzles, links and pull station
- Replace fusible links and nozzle caps that are due
- Check the Class K extinguisher and the rest of the kitchen's units at the same time
When we leave
What you get.
- A service tag on the system and a report for your file
- The next service date, and a reminder before it
Questions
Questions people ask.
Is hood cleaning the same as a suppression service?
No. Hood and duct cleaning removes grease; the suppression service makes sure the system will fire. Most kitchens need both on their own schedules.
Can you do it outside service hours?
We book around your hours wherever we can, including before you open.
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Book
Book kitchen fire suppression.
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