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Kitchen Hood Suppression Systems are required to be inspected and tested every six months. Cooking is not allowed under a system that is impaired, so any deficiencies in the hood suppression system should be corrected immediately.
Activation of the hood suppression system should also shut off the fuel to the cooking system and activate the fire alarm system. The inspection tags on the equipment should be signed and dated for monthly inspection as you would fire extinguishers. Facilities equipped with hood suppression systems must also have dry chemical and a K-class extinguishers installed and maintained.
Hood ventilation systems are required to be cleaned at intervals of 3 to 6 months depending on the accumulation of grease buildup, as with hood suppression systems cooking is not allowed under an impaired hood ventilation system.
This requirement comes from the SC Fire Code and NFPA 96, referenced in regulations 61-84.1502 and 61-17.1602. For questions concerning hood suppression systems and hood ventilation systems contact the Fire & Life Safety for assistance.
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