Overview
NFPA 17A provides requirements for wet chemical fire extinguishing systems used primarily in commercial cooking operations.
Key Requirements
- •Semi-annual inspection required
- •Nozzle blow-off caps must be in place
- •Fusible link inspection and replacement
- •Hood and duct coverage verification
- •Manual pull station accessibility
- •Gas and electrical shutoff verification
Inspection Frequency
Semi-Annual
Applicable To
Commercial kitchens, food trucks, restaurants
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