(a) All commercial cooking fire suppression systems shall be maintained in accordance with the Ohio Fire Code.
(b) Upon change of occupancy, use, or ownership, or upon change of cooking method, the occupant shall furnish the Bureau with acceptable documentation indicating the hood fire suppression system currently in place meets the current test requirements of Underwriter's Laboratories. If the system currently in place does not meet the requirements of Underwriter's Laboratories, the hood fire suppression system shall be changed, modified, or replaced to meet the current requirements.
(c) If the occupancy is protected by a fire alarm system, upon change of occupancy, use, or ownership, or upon change of cooking method, the fire alarm system shall activate whenever the hood fire suppression system is discharged.
(d) If the occupancy is not protected by a fire alarm system, upon change of occupancy, use, or ownership, or upon change of cooking method, an approved audio and/or visual device shall be installed in such location to provide adequate warning to the occupants of the tenant space. The alarm device shall be of an adequate volume to be heard over the normal noise volume of the establishment. The device shall have a permanent sign attached directly adjacent to the device reading "WHEN ALARM SOUNDS, EVACUATE BUILDING AND CALL FIRE DEPT."
(e) When a new suppression system is installed in a commercial cooking exhaust system, all parts or components of the suppression system that are subject to an inspection shall be installed in readily accessible locations. These parts shall include, but not be limited to the gas shut off valve, system cylinders, solenoids, or relays. The installation of these parts above the ceiling is strictly prohibited.
(f) In all cases where fire suppression system components were not properly protected during the cleaning process, a complete fire suppression system inspection and service shall be performed, regardless of the next scheduled service date.
(g) The owner or operator of a commercial cooking exhaust system shall make every attempt possible to schedule the exhaust system cleaning before the semi-annual fire suppression system test is performed. In all cases where the cleaning can not be performed before the semiannual fire suppression system test, a fire suppression system test shall be performed after the cleaning is completed, unless the detection devices show no signs of chemical exposure.
(h) In all cases where a commercial cooking fire suppression system fails to pass the semi-annual inspection, or parts of the system necessary to effect fire suppression fail to operate, the system shall be sealed, and the use of any and all cooking equipment protected by the fire suppression system shall be prohibited, until such time repairs can be made to make the fire suppression.
(i) All employees shall receive approved training in the use of the fire suppression on an annual basis. All new employees shall receive approved training on the fire suppression system before their first work shift.
(Ord. 43-97. Passed 5-27-97.)
(Ord. 43-97. Passed 5-27-97.)