PRODUCTS AND SERVICES 

FRC can service, maintain, install and sell you many types of fire extinguishers. Fire extinguisher service starts with a monthly inspection to make sure the fire extinguisher is fully charged, placed in the right location, attached securely to the area mounted/placed, and many other factors. Portable extinguishers require periodic maintenance. FRC can provide a complete inspection as required by NFPA 10. We will make recommendations to ensure your facility is protected with the appropriate fire extinguishers. Any necessary repairs or recharges can be done on site. If you are not sure if your fire extinguisher needs service, or installed correctly, or if you would like to buy a new fire extinguisher, please contact FRC today. FRC has the right service for your business.

Fire sprinklers are widely recognized as the single most effective method for fighting the spread of fires in their early stages - before they can cause severe injury to people and damage to property. FRC inspects the most basic to the most sophisticated fire sprinkler systems. From small shops to large facilities. Automatic sprinklers can minimize property loss and save lives. FRC sprinkler inspection program is based on NFPA codes 13 and 25, which keeps you compliant with local officials, state regulations and insurance carriers. FRC inspection program reveals potential problems and offers affordable solutions.

Commercial cooking areas, ranging from fast-food restaurants to institutional kitchens, cannot afford an interruption in operation caused by a fire. Insurance statistics prove that if a restaurant has a fire, it may never reopen; those that do have a lost time and money in the form of personal injury treatment, equipment replacement and higher insurance rates. Commercial kitchens contain all the elements necessary for a fire. Grease and cooking oils provide the fuel. Oxygen is always available and heat can come from a variety of sources, ranging from an open cooking flame to electrical shorts. Fire can occur on cooking surfaces and in hard-to-reach areas like hoods, plenums, vents and ductwork. In recent years, the development of high-efficiency cooking appliances and a switch to vegetable cooking oils have increased the threat and occurrence of fires that are more difficult to extinguish. Wet chemical fire suppression systems are for the protection of kitchen exhaust hoods, plenums, ductwork and cooking appliances.Hood systems are inspected semiannually. Six year maintenance requires chemical and parts be changed to ensure proper performance of the system in case of fire. Every 12 years, in addition to the six year maintenance, a pressure test is required on the cylinder to insure its integrity.

NFPA Standard No. 101-31-1.3.7: "A functional test shall be conducted on every required emergency lighting system at 30-day intervals for a minimum of 30 seconds. An annual test shall be conducted for the 1 1/2 hour duration. Equipment shall be fully operational for the duration of the test. Written records of visual inspections and tests shall be kept by the owner for inspection by the authority having jurisdiction."