Installation must follow National Fire Protection Association 96, Standard for Ventilation, Control and Fire Protection of Commercial Cooking Operations, and any other referenced standards.
Electrical inspection required from a County electrical inspector.
Drop light must be available to place inside of duct/hood so inspector can verify welds and seams.
An audible or visual indicator must accompany suppression system activation.
Where a fire alarm system is provided, activation of the suppression system must activate the fire alarm signaling system.
