According to the NFPA 17A, Standard for Wet Chemical Extinguishing Systems, restaurant owners are required to conduct monthly inspections. Unfortunately, many owners are unaware of this requirement. You can verify compliance by checking the system inspection tag. If the tag is outdated, it likely indicates that the inspections have not been performed, resulting in a non-compliant system. This lack of attention can lead to disputed insurance claims if a fire occurs.

Regular inspections are key to making sure the restaurant’s wet chemical extinguishing systems are working properly and staying compliant. By following these guidelines, you can maintain a safe environment for your client’s customers and staff while adhering to NFPA 17A. Here are some key points to consider during your monthly inspections:

Verify the system is in the right spot and the manual actuators are easy to reach.
Check that all tamper seals, blowoff caps, and foils are intact.
Make sure the semi-annual maintenance tag is up to date.
Look for any physical damage and ensure everything is in working order.
Check the system pressure gauges are within the correct range.
Ensure nozzles are aimed correctly at the hazards they’re supposed to protect.
Make sure the owner’s manual is onsite.
Initial and date the inspection tag when done.

In addition, it’s always wise to keep a spare copy of the owner’s manual to provide to your customer, as the Authority Having Jurisdiction (AHJ) may conduct a surprise inspection and request it. The AHJ will also review the monthly inspection tag, so it’s important to inform your customers that these tags must be retained between your regular semi-annual maintenance visits. By ensuring that your customers’ systems are code-compliant and ready for operation in the event of a fire, you add significant value to your service. A downloadable PDF checklist is available here.

Related Articles