Serving the Bay Area since 1980
At Nickell Fire Protection we are experienced in working with the Ansul fire suppression products. Commercial kitchens and restaurants are designed for high traffic, with a large amount of heat and open flames. Due to the number of sources of fire more robust fire protection systems are required.
Anyone working in a restaurant or cafeteria is used to seeing the kitchen hoods as well as the suppression systems. These systems are vital to protecting your customers, your staff, and your business from fire hazards. If you are a new business in need of a full installation of a new system or your six-month semi-annual inspection we will handle it quickly and hassle-free.
As an owner, there are some things you will want to do to reduce your risks from fire damage. First, keep all of your kitchen equipment free of grease build-up by ensuring a proper cleaning schedule. Always run your exhaust system while the stove is hot. This includes periods where your stoves are pre-heating and cooling. Always ensure your filters and clean, and in place with unrestricted air intake passages for the exhaust system. Never use a flammable solvent or cleaner for cleaning appliances or hoods. Finally, never block your fire suppression discharge nozzles, and never move appliances without consulting an authorized service company. It is vital that your fire suppression system be clean and able to quickly put out any fires.
For a semi-annual inspection, we test all areas of the equipment. It is vital employees have the area cool and not in use. Employees should be aware of the fire inspection date so that all equipment is ready to be inspected. During the inspection, the fire alarm system will be disabled and extra care should be taken. Always make sure your staff is fully aware that tests will be run, and the normal systems will be unavailable.
The tests themselves are fairly straightforward. First, we test the gas valve, and then disable the gas or electrical system. Once everything is off we begin a full inspection and test of the internal mechanics of the system. From there we simulate a fire to test the system electronically responds properly. During this process, we do not actually activate the system ensuring there will be no damage and minimal disruption to your business. Once the tests are complete you will be able to quickly resume food preparation. Finally, we will provide thorough documentation of the successful tests for your records. This includes properly marked tags on the equipment, notes of any repairs or problems, as well as a Commercial Cooking System Service and Inspection Report left on-site and sent to the local fire department for your convenience.
Restaurant and commercial kitchens require their own set of safety considerations — after all, they’re a commonplace for open flames, high heat and potential fires. Restaurant kitchen hood fire suppression systems require a semi-annual inspection to ensure top performance — and safety — for employees and customers alike.
Inspecting restaurant kitchen hood fire protection systems for proper function requires more than just a visual overview or a system test. Proper maintenance from a factory authorized, trained service technician is essential for compliance and warranty.
By observing some fundamental rules, you can greatly reduce the risk of serious fire damage.
Always make sure that all staff members are aware of the scheduled date and time of the service and inspection. Cooking equipment must be cool and not in use prior to the inspection. Notify anyone who could be involved or effected. Also, make sure that everyone present at the location is aware that fire alarm must be taken out of service during the service and inspection time period.
The fire alarm and monitoring system must be taken out of service to avoid false alarm activation during the service and inspection period.
Service Technicians will perform the following:
Upon final approval and completion of the inspection and service, your service technician will provide documentation of compliance.