Fire Extinguishment Systems - Testing and Cleaning

What is the requirement for testing kitchen automatic fire extinguishing systems and cleaning requirements?

Any examples are for illustrative purposes only.

The Joint Commission references the 2011 edition of NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, where all actuation components, including remote manual pull stations, mechanical or electrical devices, detectors, actuators, and fire-actuated dampers, shall be checked for proper operation during the inspection in accordance with the manufacturer’s listed procedures. This includes annual replacement of the fusible link.

The Joint Commission is not prescriptive for the procedures to be used to clean and maintaining kitchen extinguishing systems. The organization is expected to have a plan in place for cleaning based upon the manufacturer's instructions for use.

The organization must also be able to demonstrate on-going compliance with required system design components described in LS.02.01.35 that include:
  • portable fire extinguishers in the vicinity
  • grease removal devices
  • fire alarm system activation
  • deactivation of the cooking fuel source
  • proper operation of the exhaust system
Last updated on June 15, 2020
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