(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, or when a non-compliant system reaches the point where the main extinguishing agent cylinders require a hydrostatic test, the occupant shall furnish the Fire Department with acceptable documentation indicating that the hood fire suppression system in place meets the current test requirements of Underwriters' Laboratories. If the system currently in place does not meet the requirements of Underwriters' Laboratories, the hood fire suppression system shall be changed, modified, or replaced to meet the requirements.
(c) 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 limited to, the gas shut off valve, system cylinders, solenoids or relays. The installation of these parts above the ceiling is strictly prohibited.
(d) All suppressions systems are required to have a local alarm bell that will sound upon activation of the system. The alarm bell shall be placed in such a location as to provide adequate warning to the occupants of the tenant space. The alarm bell shall be of 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 THE FIRE DEPARTMENT (911).
A local alarm bell silence switch may be installed. However, such switch it must be installed inside of a lockable box (lock will be a master lock style provided by the Fire Department) that only the Fire Department has a key for.
(e) The owner or operator of a commercial cooking system shall make every attempt possible to schedule the exhaust system cleaning before the semi-annual fire suppression system test is performed.
(f) In all cases where a commercial cooking fire suppression system fails to pass the semiannual inspection, or parts of the system necessary to effect fire suppression fail to operate, the system shall be sealed. 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 the fire suppression system and it is returned to service.
(g) All employees shall receive approved training in the use of the fire suppression system on an annual basis. All new employees shall receive approved training on the fire suppression system before their first work shift.
(Ord. 21-01. Passed 5-14-01.)