Commercial kitchen hood suppression systems are located as required by code in areas using commercial cooking appliances, that either based upon the type of equipment being used or based upon the cooking media, require the suppression system. Kitchen hood suppression systems require routine inspection and maintenance. EHS schedules and performs inspections and maintenance for these systems. If a system is discharged, EHS will coordinate repairs with an outside vendor. All inspection and maintenance work is completed according to NFPA and manufacturer’s recommendations. Additionally kitchen hood suppression systems must be routinely cleaned. It is required that each kitchen hood suppression system be cleaned at least once every six months, however there are some kitchen hood suppression systems, based upon the type of cooking and the cooking media used, that require cleaning as frequently as once every 2-3 weeks. For more information on kitchen hood suppression systems or equipment inspections, please contact EHS directly at 205-348-5905. Below is a contact list of those responsible for maintaining the kitchen suppression systems on campus.
- Larry Cooper – (Interim) Fire Safety Manager
- Adam Nix – NAFED Certified
- Ross Nichols – NAFED Certified