The #1 Solution to the #1 Fire Risk
Cooking equipment is the leading cause of fires in eating
and drinking establishments, accounting for over 60% of
them, according to NFPA. And the toll it takes on lives and property is equally sobering. Consequently, commercial
kitchen systems are required by code.
Why Choose Commercial Fire for your Kitchen Suppression Systems
Our team cares about their clients. When you join the Commercial Fire Family we offer complete
service, from design and project management to installation and inspection, for all non-water-based,
custom-engineered and pre-engineered fire suppression systems. And it's all in compliance with NFPA 17A, Standard for Wet Chemical Extinguishing Systems..
Maintenance Schedule
Every 6 Months
- Required service inspection every 6 months
- NFPA required 6 month pipe blowout
Every 12 Years
- 12-year hydrostatic test (exact interval depends on manufacturer)
The CF Inspection Process
Inspect
- K class extinguisher
- Complete visual inspection
Test
-
Full function test of system (electric shutdown operation)
- Dry test system (automatic operation)
-
Dry test system (manual release & control panel & pull station)
Check
-
Weigh activation cartridges as necessary (Ansul) or replace as required
- UL-300 Compliance Review
- Cylinder condition
- Hydrostatic test date
- Pipe & conduit
- Linkage (cable fraying)
- Regulator test date (Ansul)
- Pull station
- Chemical type & volume
- Gas valve (operation & shutdown)
Clean
Install
- Fusible link replacement (current year)
- Compliance certification
Commercial Fire is also available 24/7, should you need
additional service. From replacing and repairing to
installing new equipment, we're your total kitchen supression system service solution.