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Fire Extinguishers

Extinguishers are the first line of defense during an emergency. It is important that they are functioning properly and that employees understand how to use them.

The NFPA requires inspection of your extinguisher every month. During this check, VLS technicians will visually inspect and clean the unit, check pressure gauges, and provide documentation of the inspection.

Offering sales on all types of portable fire extinguishers from quality manufacturers such as Amerex, Ansul, and Badger. We also do a lot more: our fire protection specialists review your facility to match type, size, and placement of fire extinguishers to your needs and to national fire protection standards. We can complete 6 year rebuilds, recharges, tests and inspections all sizes of extinguishers, often at a lower rate than our competitors.

Maintenance Schedule

  • 1-year maintenance on portable fire extinguishers.

  • 5-year hydrostatic test on carbon dioxide and water-based extinguishers.

  • 6-year maintenance on stored-pressure extinguishers.

  • 12-year hydrostatic test on stored pressure and cartridge-operated extinguishers.

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Commercial kitchens are designed to cook foods at extremely high temperatures using oil and greases, creating breeding grounds for a fire emergency that will spread at a quicker rate than most other hazards.

To keep your kitchen staff and restaurants protected in case of a fire emergency, a working kitchen fire suppression system is required. However, without proper maintenance, your kitchen suppression system will not be much help if a fire occurs.

Kitchens require a wet chemical suppression system as required by the newest codes, and the Ansul R-102 is the standard. We test and inspect these systems as well as sell, install, and service all makes and models.

Kitchen systems are required to be tested and inspected either annually or semiannually, depending on the size and frequency of use of your commercial kitchen, and we’ll make sure your chemical suppression systems always work perfectly.

  • Visually inspect all surface, duct and plenum nozzles

  • Verify that system has not been activated or tampered.

  • Check pressure gauges for proper PSI

  • Take system out of service to avoid discharge of agent

  • Test the detection line by cutting a fusible link

  • Change fusible links twice a year as required fire safety

  • Replace protective blow off caps as needed

  • Test proper operation of gas shutoff valve(s)

  • Test proper operation of micro switch(s)

  • Test proper operation of the remote pull station

  • Verify activation of system activates fire alarm system

  • Check for 12 year test dates

  • Documentation

  • Verify emergency contact information is on system

  • Inspection and service tags

  • Put the cooking system back into service

  • Verify the fire alarm system is placed back into operation

Maintenance Schedule

  • 6-month service inspection required

  • 6-month pipe blowout (NFPA required).

  • 12-year Hydrostatic Test depending on manufacturer.*