1. You are conducting a fire inspection in the kitchen of a restaurant (assembly occupancy) and observe that there is a dry chemical fire extinguishing system protecting the cooking area and hood system. Upon closer examination, the system is out of date based on the inspection tag. What is your recommendation to the property owner, and why? What type of documentation would you provide to your fire marshal's office?
Your response should be at least 300 words in length
2. Describe the special extinguishing system classifications based upon the class of fire and the burning characteristics of the materials within that class.
Your response should be at least 300 words in length