Fire Suppression System Services Red Deer

Certified Ansul Fire Suppression Inspections & Maintenance

Commercial kitchens operate at extremely high temperatures and deal with large quantities of highly flammable grease. If a fire starts on a griddle or in a deep fryer, standard water sprinklers can spread the fire, leading to a catastrophic building loss.

For this reason, commercial kitchens are legally required to have a dedicated **wet chemical fire suppression system** (often referred to as an **Ansul System**). Under National Fire Codes and **NFPA 17A**, these systems must be professionally inspected, tested, and certified **every 6 months (semi-annually)**.

Our Semi-Annual Fire Suppression Inspection Checklist:

• Fusible Link Replacement: We replace all fusible temperature links in the hood canopy (a mandatory requirement every 6 months to prevent link fatigue or grease corrosion failures).
• Nozzle Inspection: We verify all discharge nozzles are aimed correctly at appliances and clean or replace protective rubber blow-off caps.
• Cylinder & Cartridge Check: We inspect the pressure gauges and weigh the gas cartridges to ensure the propellant is fully charged.
• Manual Pull Station: We test the mechanical pull trigger to ensure staff can activate the system instantly in an emergency.
• Gas Shut-Off Valve Testing: We verify that the automatic mechanical or electrical gas shut-off valve trips immediately upon system activation, cutting fuel to all burners.
• Compliance Tagging: We attach official fire protection inspection tags and provide a detailed inspection report for your records and the local fire marshal.

Emergency System Repair and Recharges

In the event of a kitchen fire or accidental system discharge, your kitchen must stop operating immediately. We provide rapid emergency recharge services, refilling the chemical cylinders, replacing fusible links, resetting gas valves, and testing the system so you can safely reopen for business with minimum downtime.