The extinguishing system shall be maintained in accordance with the manufacturer's requirements, the Indiana Fire Code and NFPA 17A; including the following:
Extinguishing systems shall be serviced at least every 6 months or after activation of the system.
Maintenance shall be conducted in accordance with the manufacturer's listed installation and maintenance manual. Inspection shall be by qualified individuals, and a certificate of inspection shall be forwarded to the fire code official upon completion.
Records of all system inspections, tests and maintenance required by the referenced standards shall be maintained on the premises for a minimum of 3 years and shall be copied to the fire code official upon request.
The hood ventilation system shall be operated at the required rate of air movement, and approved grease filters shall be in place when cooking equipment under a kitchen hood is operated.
Hoods, grease-removal devices, fans, ducts, and other appurtenances shall be periodically cleaned to prevent grease accumulation.
Cleanings shall be recorded and records shall state the extent, time, and date of cleaning and the date of the next scheduled cleaning.