U.S EMB Brazil - Maintenance KITCHEN HOOD FIRE SUPPRESSION

The Contractor shall complete all of the following:

1. 1. 1. Inspect any existing gas equipment under the hood and disable all pilots.
2. 1. 1. Cover all work areas under and around the cooker hood with suitable materials to prevent contamination by grease or debris from the equipment.
3. 1. 1. After the inspection visit is complete, relight the pilots.
4. 1. 1. During the inspection, note any and all deficiencies. The Contractor must submit a written proposal to correct deficiencies. Repairs and/or replacements may be made only upon receipt of a separate authorization signed by the contractor. The exceptions to this are the discharge covers listed in item "j", the fuse links in item "k" below.
5. 1. 1. Only after tripping/saving/locking the release assembly and actuator in accordance with the manufacturer's procedures should the Contractor disconnect all tanks from the distribution piping and remove them for inspection.
6. 1. 1. The Contractor shall remove the adapter/tube assembly from the tank and verify that each tank is filled with the proper fire suppressor as required by the manufacturer's service manual.
7. 1. 1. As necessary, the Contractor shall fill the suppressor to the proper level or replace it with the appropriate suppressant material.
8. 1. 1. If the existing exhaust system has filters, the Contractor will verify that all filters are clean and properly installed. If they are not clean, we are obliged to notify COR immediately.
9. 1. 1. At each inspection visit, the Contractor will inspect all spout flush covers to ensure they are free of cooking grease buildup. Spring clips should rotate freely on old-style metal caps. If newer style caps with "O" rings are installed, the "O" rings inside the caps should be re-lubricated and the caps reinstalled.
10. 1. 1. We will replace any rubber finishes and/or caps older than one (1) year. This does not apply to the new style caps with an "O" ring inside.
11. 1. 1. The Contractor will replace all fusible links on a semi-annual basis. Replacement links must be of the same type and temperature rating as those originally installed. Removed links will be destroyed and left with the COR at the job site.
12. 1. 1. After removing the tank and drive cartridge in accordance with the manufacturer's procedures, the Contractor must trip the system test. The tripping test is performed by using a pair of pliers to cut a fuse link to simulate automatic triggering. The test shall be performed on each fuse wire circuit. In addition, each system must be rearmed and tested through each manual drive station to simulate manual drive.
13. 1. 1. At each inspection visit, and in the presence of the Engineering representative, the Contractor shall validate that a fire alarm signal is received as a result of the Wet Chemical Cooking System tripping. The Contractor must also prove that the unit's energy has been diverted.
14. 1. 1. At each inspection visit, the Contractor must weigh all cartridges that use an expelling gas to ensure that the cartridge has not lost more than 14.17g (1/2 ounce) of its stamped weight or in accordance with the manufacturer's standard. If necessary, the Contractor will fill the cartridge to the stamped weight with the chemical specified by the manufacturer for the system.Upon completion of each system inspection, the Contractor shall install an inspection label on each manual drive station that legibly indicates the following information: