B & C Fire Safety is your Restaurant Systems expert! 

We have been designing, installing, servicing, and inspecting various lines of systems for over 30 years.  Amerex, Pyro-Chem, Ansul, and Rangeguard are just a few
of the high quality manufacturers that we service on a daily basis. Our technicians under go thorough training in order
to guarantee the safety of your business. 

In order to meet all federal, state, and local codes, your
fire system must be inspected by a licensed technician every 6 months.  We are known as the FIRE SUPPRESSION SPECIALIST because of our reputation of quality and customer satisfaction.    

B & C Fire Safety Restaurant System Inspection Procedure

1. All appliances properly covered with correct nozzles
2. Duct and plenum covered with correct nozzles
3. Check positioning of all nozzles
4. System installed in accordance with MFG UL listing
5. Hood/duct penetrations sealed with weld or UL device
6. Check if seals are intact, evidence of tampering
7. Check if system has been discharged or leaking
8. Make sure pressure gauge is in proper range
9. Check cartridge weight
10. Check hydrostatic test date
11. Check 6 year maintenance date
12. Inspect cylinder and mount
13. Operate system from terminal link
14. Test for proper operation from remote manual pull
15. Check operation of micro switch
16. Check operation of gas valve
17. Clean nozzles
18. Make sure proper nozzle covers are in place
19. Replace fuse links
20. Check travel of cable
21. Make sure piping and conduit securely bracketed
22. Check for proper separation between fryers and flame
23. Check proper clearance-flame to filters
24. Make sure exhaust fan is in working order
25. Replace all filters
26. Fuel shut-off in on position
27. Make sure remote manual set/seals in place
28. Replace system covers
29. Clean cylinder and mount
30. Make sure fan warning sign is on hood
31. Teach personnel on manual operation of system