Saraland Fire Department Commercial Hood and Duct Systems Inspection

Type I hood properly installed where required.<br><br>IFC 609.2- A Type I hood shall be installed at or above all commercial cooking appliances and domestic cooking appliances used for commercial purposes that produce grease vapors

Commercial hood and duct systems protected.<br><br>IFC 904.2.1- Each required commercial kitchen exhaust hood and duct system required by Section 609 to have a Type I hood shall be protected with an approved automatic fire-extinguishing system installed in accordance with this code.

Extinguishing system serviced every 6 months.<br><br>IFC 904.11.6.2- Automatic fire-extinguishing systems shall be serviced at least every 6 months and after activation of the system. Inspection shall be by qualified individuals and a certificate of inspection shall be forwarded to the fire code official upon completion.

System inspections, tests, and maintenance records maintained.<br><br>IFC 901.6.2- Records of all system inspections, tests, and maintenance required by the referenced standards shall be maintained on the premises for a minimum of three years, and shall be copied to the fire code official upon request.

Manual actuation device located 42"-48"<br><br>IFC 904.11.1- A manual actuation device shall be located at or near a means of egress from the cooking area a minimum of 10 feet and a maximum of 20 feet from the kitchen exhaust system. Installed not more than 48 inches no less than 42 inches above the floor and shall clearly identify the hazard protected.

System interconnected with utilities.<br><br>IFC 904.11.2- The actuation of the fire extinguishing system shall automatically shut down the fuel or electrical power supply to the cooking equipment. The fuel and electrical supply reset shall be manual.

Class K rated portable extinguisher available.<br><br>IFC 904.11.5- Portable fire extinguishers shall be provided within a 30-foot travel distance of commercial-type cooking equipment. Cooking equipment involving solid fuels or vegetable or animal oils and fats shall be protected with a Class K rated portable extinguisher.

Fusible links and sprinkler heads replaced annually.<br><br>IFC 904.11.6.3- Fusible links and automatic sprinkler heads shall be replaced at least annually, and other protection devices shall be serviced or replaced in accordance with the manufacturer's instructions.

Nozzle at the top of the ventilating duct in Carbon Dioxide Systems.<br><br>IFC 904.11.3- Design requirements for nozzle locations, dampers, and ducts for CO2 extinguishing systems used to protect commercial cooking systems.

Portable fire extinguishers available.<br><br>IFC 904.11.5- Portable fire extinguishers shall be provided within a 30-foot travel distance of commercial-type cooking systems.