SYSTEM INSPECTON

The fire suppression system is installed inside the exhaust hood, where grease and dirt can accumulate, potentially clogging the nozzles and hindering the wet chemical spray during a fire. Therefore, regular inspection and cleaning are essential to ensure the system operates stably and safely in case of a fire.

Additionally, after the system is activated, restoring it to its original state is necessary for business operations to continue normally. SmartTech provides services for cleaning hoods, kitchen equipment, refilling wet chemicals, and resetting the fire suppression system to its original state.

Periodic System Inspection Process:

• Assess risks that may affect the performance of mechanical and electronic components in the system.
• Check the pressure of the chemical container.
• Inspect the chemical supply lines.
• Check all nozzles and discharge caps to ensure integrity and no blockages.
• Inspect thermal fuses and heat sensor cables.
• Test manual pull handle operation.
• Verify the automatic activation process to determine the system’s operational status.
• Ensure cleanliness of system components, free from grease, dirt, or signs of insect damage.
• Check the power supply system, ensuring backup power is maintained for the system during power outages.
• Inspect the interlocking functions of the system, such as gas shutoff, electrical disconnection, exhaust fan operation, and integration with the building’s central fire alarm system.
• Evaluate the performance of each device to carry out timely replacements.

System Reset Process:

• Disconnect the UPS and turn off the controller power.
• Check the pressure gauge of the chemical container and release the manual actuator.
• Disconnect the chemical container from the pipeline and clean the pipeline, chemical container, nozzles, and hood.
• Replace nozzle protective caps if necessary.
• Refill the chemical container.
• If the system was activated manually, restore the initial settings.
• If the system is activated automatically, replace the heat sensor cable or thermal fuse.
• Reset the control box to normal operating status.
• Reconnect the power supply.

Notes:

• Only pull the manual handle in emergencies.
• The controller must be grounded.
• Ensure each nozzle always has a cap.
• Do not allow the chemical container to come into contact with other materials.
• The emergency pull handle should not be obstructed and must be securely installed.

Please contact an authorized person or service center if any kitchen equipment in the protected area is changed.