What is restaurant range hood fire system hydro testing?

In a nutshell, hydrostatic testing or “hydro testing” is done so as to ensure the integrity, safety and efficacy of the tank containing the wet chemical fire suppression agent.

When you own a restaurant, your commercial kitchen needs to be built, configured and operated according to strict fire-safety codes. And when you have a kitchen hood system in a small place like a deli or a bodega, you’ll need repeated maintenance, inspection and testing.

Regular inspection and maintenance goes a long way to making sure your restaurant kitchen is and remains in compliance. Perhaps the most vital component of our commercial cooking operation is your range hood suppression system. One of the ways in which you can stay up to code is through a process we call hydrostatic testing or “hydro testing”.

What is hydro testing? Simply put, kitchen hood suppression systems include a tank which contains the wet chemical suppression agent for smothering a fire. Hydro testing is when that tank is removed from service and taken in for testing.

We empty the chemical suppression agent from the storage tank, and refill that tank with water. The tank is then sealed and pressurized to 2 or 3 times its normal operating pressure. If the pressure holds for at least 1 minute, the tank has passed the hydro test. The tank is then cleaned out and refilled with the suppression agent.

Ansul systems which use a cartridge are similarly tested and upon passing the test, the cartridge is replaced. Also, it is customary when performing a hood suppression system test for the fire suppression contractor to replace the hoses as well.

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Remember, when it comes to hydro testing your restaurant range hood fire system, trust Master Fire.