609.6.2 Periodic inspection.
FC § 609.6.2
A visual inspection of a commercial cooking fire extinguishing system shall be conducted at least once a month by a trained and knowledgeable person in accordance with FC 904.5.1 to confirm that the system appears to be in good working order, including the following conditions: 1. The fire extinguishing system is intact and undamaged, including the extinguishing agent container, system piping, nozzles and protective nozzle caps.
2.The fire extinguishing system is charged and operational. Check the pressure gauge and/or control head (on a wet chemical system) to confirm that system is operational and the extinguishing agent has not been discharged. On other systems monitored by a fire alarm system, check the fire alarm system control panel to confirm that there are no supervisory or trouble signals.
3.The fusible links or other heat detection devices are not coated with grease.
4.Any movable commercial cooking appliances are in position under the proper fire extinguishing system nozzle, in accordance with approved floor markings, so that the nozzles are centered over the commercial cooking appliance.
5.Access to the manual activation device for the commercial cooking fire extinguishing system is not obstructed and the tamper indicator is intact.
6.The maintenance tag is in place for the commercial cooking fire extinguishing system and has not expired.
